Saturday, March 30, 2013

Paleo Poppyseed Mini Loaves and why I have been MIA


Hey there!  I know what you are thinking -Leah - I thought you said you would be blogging at least once a week, what happened?   Well...... we sold our house! Part of the reason I haven't been posting  is on top of school and work is we are busy packing and looking for a new house. 

Oh Packing! Packing is a bit of a nightmare, I have packed many things that I really could be using right now...like my muffin pans, loaf pans, stand mixer, etc. Not to mention clothes, shoes, I got a bit ahead of myself. Whoops!

Here is a yummy Gluten Free Paleo recipe to tide you over for a while.   Lemon Poppyseed & Almond Poppyseed mini loaves!  This could easily be adapted to making a regular size or jumbo loaf depending on how many pans you divide the batter into. 

6 cups blanched almond flour
1 1/2 tsp baking soda
3/4 cup melted Kerrygold butter (I used salted, if you useunsalted ad a ½ tsp of salt to the batter)
1 1/2 cups grade B maple syrup
6 eggs

Mix the dry ingredients, almond flour and baking soda in 1bowl, then mix the wet ingredients – melted butter, eggs, and maple syrup in adifferent bowl. Now mix them together.

Now split the batter into two bowls. To the first bowl add

Lemon Poppyseed:
Zest of 2 lemons
½ tsp vanilla extract
juice of 1 lemon
1-2 tbsp poppyseeds

Almond Poppyseed:
1 tbsp almond extract
1/4 cup slivered almonds
1-2 tbsp poppyseeds

Butter 8 mini loaf pans and divide the batters between them.Bake at 350 for 25 minutes. Mine took 25 minutes, I would start checking around 20 minutes.

When a toothpick or knife inserted comes out clean they aredone. Let cool completely in the pans and unmold.
Aren't they cute?

I made a big recipe for a couple of reasons, one, I figuredif I was going to be baking this tyoe of loaf, I might as well make a large batch and do a couple flavors.The secondis I want to freeze some of the loaves and give a few away. Next time I think I'll do a blueberry lemon variation as well. 


Almond Poppyseed
Lemon Poppyseed



Tuesday, March 26, 2013

Easter Snacking..

Easter Candy is seriously my most favorite candy season. Why? Because of Cadbury Mini Eggs.  Now Cadbury Mini Eggs aren't labeled gluten free, but I took the risk to try them, and fortunately I did not get sick, but I don’t think it’s a risk I want to be taking very often and since we are doing the Paleo diet they aren’t exactly Paleo friendly….

Which brings me to this sweet treat I stumbled upon Trader Joe's that is also pretty delicious and within moderation could be a Paleo Easter indulgence.

They are gluten free and only include 3 ingredients – dark chocolate, honey, peppermint oil…almost like a York Peppermint patty but better. 

I had a couple and then unloaded them at work because I know having them around would be a bad idea. 




Sunday, March 10, 2013

Daylights Savings Scones


It’s been a hectic week, not to mention the loss of an hour thanks to daylight savings time….  

....one of my top 5 fav movies ever...


Here is a yummy paleo scone recipe to get you through the week and the loss of an hour of your life.
  
Paleo Almond Coconut Chocolate Scones

1 1/4 cup blanched almond flour
1 1/4 cup shredded coconut (unsweetened)
1 egg
½ mashed banana or plantain
1 tbsp. honey
½ cup extra dark chocolate chips (next time I will probably decrease this to ¼ cup or use mini chips)
¾ tsp baking soda


Combine all the wet ingredients.
In another bowl combine the dry ingredients.
Mix the wet and dry together until the dough starts to come together.
Form it into a flat circle.
Cut into 6 relatively equal size slices and transfer to a cookie sheet covered with parchment.
Bake at 350 for 15-18 minutes.  You can either eat these warm or cool. Enjoy!