Grain Free Burger Bun

The top half is the bottom bun and the
lower half is the top bun

 Let me tell you about my new favorite website with great recipes:  Free Coconut Recipes.  I found a lot of things on there that I can't wait to try, like breakfast muffins, desserts and smoothies.

When I saw this recipe I was head over heels, instantly.  It seemed to good to be true.  But it was even better than that.  And it was heavenly to have a sandwich again! 

This recipe makes 2 pieces, a top and a bottom bun.  I doubled this batch and made two sets so Bubba could have a turkey burger in his lunch and I used mine as sandwich bread and we both thought this was just great!  And it was very easy to make.

I only had coarse ground almond flour so mine looks a little coarser than yours might.



Single Burger Bun

Servings: 1
Preparation Time: 10 minutes

Ingredients for one single bun:
1 egg 
1 tablespoon coconut flour 
1 tablespoon blanched almond flour 
1 tablespoon coconut oil (olive oil or melted butter) 
Pinch salt 
1/4 teaspoon baking powder

Optional:
1 teaspoon nutritional yeast 
1/4 teaspoon poppy seeds, chia seeds, sesame seeds


Preheat oven to 350 degrees F.

Add all ingredients and blend together using a hand blender or small food processor. Let the batter settle for a few minutes to thicken (important!).

Split the mixture into two and spoon onto oiled parchment paper to make two 3-inch diameter pools of batter. Top with additional seeds if desired.

Bake for 10 minutes.

Use each piece as top and bottom of a burger bun.

Almond Flour Biscuits

Boy oh boy are you in for a treat!  These biscuits really hit the spot and they were so good!  And they were easy to make too.  I got this recipe from The Nourishing Home website and adapted it for P10 use. 

Have you missed biscuits?  Breakfast sandwiches, little sammies, etc.?  Well no more!

In the short time they existed at our house, they were covered with egg salad made with homemade mayo, served as a breakfast biscuit and as sandwich buns. 

If you're going to spend some time cooking ahead for the week, put these on your list.  And hide them from The Kid....just sayin'

Just a couple of notes:  This makes EIGHT biscuits.  I made twelve and ended up with some little guys.  Also, these biscuits have a great texture but are on the sweet side.  And they won’t ‘rise’ like normal biscuits, so if you want a high biscuit, shape it that way.

Now, back to our show!

Almond Flour Biscuits

makes 8 biscuits

2 1/2 cups blanched almond flour

1/2 teaspoon baking soda

1/4 teaspoon sea salt

1/8 teaspoon baking powder

3 tablespoons butter, melted (or melted coconut oil)

1 tablespoon agave

3 tablespoons almond milk

2 large eggs

Preheat oven to 350 degrees.

In a medium bowl, combine almond flour, salt, baking soda and baking powder.

In a small bowl, whisk together melted butter and agave, until smooth. Add the milk and eggs, whisking together until well combined. Using a spoon, stir the wet mixture into the dry mixture until thoroughly combined.

For quick and easy drop biscuits: Drop biscuit dough by large spoonfuls onto a parchment-lined baking sheet, placing the biscuits approximately two-inches apart.

For classic-style rolled-looking biscuits: Scoop a large spoonful of batter into your hands and roll into a ball about the size of an apricot. Then place the dough balls on a parchment-lined baking sheet and gently flatten using the palm of your hand.

Bake about 15 minutes, until golden brown on top and a toothpick inserted in middle comes out clean. Serve warm with butter.

Muffin in a Minute

You're probably missing bread about now.  Well weep no more, this is easy and really versatile.  There are many different versions you can play with - based upon what you like and what you want to try!  You are limited only by your imagination here.  One of the things I miss MOST is my daily chocolate chip bagel with cream cheese from the deli so I added dark chocolate chips and some truvia and topped it with cream cheese.  Bubba likes the version I make with cinnamon and walnuts.  I made a savory version with butter and parmesan and used it as a dinner roll.

Lots of people put fruit or various seasonings in them to get either a sweet version or a savory version.  Since it's a quick and easy 'muffin in a mug' you can make a different one for each person at the table.  It's wonderful for those on Stage 1 who are missing the grains because the almond flour and flaxseed meal are nuts and seeds and not grains, so enjoy!

QUICK TIP - measure/mix up the dry ingredients ahead of time and then whip it all together in the morning.

Other ideas for this recipe include slicing it up and using it for french toast or cutting it up to make a bun for a sandwich.  I cut it up and put my runny eggs on it.

This may not seem like a lot but it's very filling! 
PS:  don't sub coconut flour, when I tried that it was a flop.  :(

Muffin in a Minute

1 egg

1/4 cup almond flour

2 tbsp flaxseed meal or ground flaxseed

1 tbsp. coconut oil or butter melted

1/2 tsp baking powder

*SWEET version - also add  1 tsp sweetener, 1 tsp cinnamon and 1/2 tsp vanilla,
(may also add chopped pecans, walnuts, strawberries, blueberries, dark choc. chips.)

*SAVORY version:  also add garlic or onion powder, parmesan cheese or rosemary

Put the oil or butter at the bottom of a coffee mug and zap it to melt it (this also coats the mug so the muffin doesn't stick)

Stir the rest of the ingredients into the mug until smooth and microwave 1.5 to 2 minutes, until the top is no longer wet. 

I like to run a knife around the edges to free it up and it just pops out onto the plate.

Spread with butter or cream cheese or nut butter.

Print the recipe along with a picture of my favorite Wonder Woman mug:  Muffin in a Minute 

Please comment below and share your ideas on what YOU'D put in your muffin - thanks!

Almond Flour Banana Nut Bread

Like the background?

I would like to give a big THANK YOU to Trena H. for this recipe. 

The biggest problem you will have with these is hiding them from your family.  If you make extra, freeze a few to stash in your freezer and defrost for breakfast another time.

Almond flour is okay for Stage 1.

Almond Flour Banana Nut Bread

3 cups almond flour (I used Bob's Red Mill)

1 tsp. baking soda

1/2 tsp. sea salt or kosher salt

1/2 tsp. baking powder

3 eggs

2-3 very ripe medium bananas, mashed

1/2 cup agave

1/4 cup coconut oil

1 T. vanilla extract

1 cup chopped pecans or walnuts

Preheat oven to 350 degrees.

Grease either a 12-cup muffin tin or a loaf pan with butter.

Mix dry ingredients in a large bowl; mix wet ingredients in a medium bowl (in the order listed). Add wet mixture to dry mixture; stir in nuts. Transfer to prepared pan.

Bake muffins for about 20-25 minutes or bake the loaf for about 35-40 minutes. Let cool in pan for about 5-10 minutes. Remove from pan and cool on wire rack.

 

So what do you think? 
I'd say 1/2 serving of fruit and 1 serving of fat per muffin. 
But I'm totally guessing here.

Print this recipe:  Almond Flour Banana Nut Bread

Almond Flour Biscuits

Boy oh boy are you in for a treat!  These biscuits really hit the spot and they were so good!  And they were easy to make too.  I got this recipe from The Nourishing Home website and adapted it for P10 use. 

Have you missed biscuits?  Breakfast sandwiches, little sammies, etc.?  Well no more!

In the short time they existed at our house, they were covered with egg salad made with homemade mayo, served as a breakfast biscuit and as sandwich buns. 

If you're going to spend some time cooking ahead for the week, put these on your list.  And hide them from The Kid....just sayin'

Just a couple of notes:  This makes EIGHT biscuits.  I made twelve and ended up with some little guys.  Also, these biscuits have a great texture but are on the sweet side.  And they won’t ‘rise’ like normal biscuits, so if you want a high biscuit, shape it that way.

Now, back to our show!

Almond Flour Biscuits

makes 8 biscuits

2 1/2 cups blanched almond flour

1/2 teaspoon baking soda

1/4 teaspoon sea salt

1/8 teaspoon baking powder

3 tablespoons butter, melted (or melted coconut oil)

1 tablespoon agave

3 tablespoons almond milk

2 large eggs

Preheat oven to 350 degrees.

In a medium bowl, combine almond flour, salt, baking soda and baking powder.

In a small bowl, whisk together melted butter and agave, until smooth. Add the milk and eggs, whisking together until well combined. Using a spoon, stir the wet mixture into the dry mixture until thoroughly combined.

For quick and easy drop biscuits: Drop biscuit dough by large spoonfuls onto a parchment-lined baking sheet, placing the biscuits approximately two-inches apart.

For classic-style rolled-looking biscuits: Scoop a large spoonful of batter into your hands and roll into a ball about the size of an apricot. Then place the dough balls on a parchment-lined baking sheet and gently flatten using the palm of your hand.

Bake about 15 minutes, until golden brown on top and a toothpick inserted in middle comes out clean. Serve warm with butter.

Easy Almond Butter Bread

This recipe is from Satisfying Eats, a blog with grain-free recipes. 

This is a very basic bread recipe and you could actually use this for sandwiches.  It won't be a sweet bread unless you add more sweetener. 

The one thing you should pay attention to is that she uses a smaller bread pan to make this, or many people double the recipe in order to get a larger loaf.  However, I decided to go ahead and cook them up as muffins and they turned out awesome but they're kinda small to make sandwiches out of but that's what cream cheese is for! 

I think next time I'll not only make it sweeter but try adding some banana or dark chocolate chips to see how those turn out.  Enjoy!

 

Easy Almond Butter Bread

recipe courtesy of Satisfying Eats

1 cup natural almond butter, smooth

3 eggs

1 tablespoon vinegar

1/2 teaspoon baking soda

1/4 teaspoon salt (if PB already has salt, you can omit)

2 servings Stevia (to taste, more if you want sweeter bread)

Preheat oven to 350.

Loaf Version:

Blend all ingredients in large bowl until smooth, about 1 minute. 

Pour into a loaf pan lined with foil for easy removal.  Using a 8.5 x 4.5 inch pan will make the bread rise a little higher.

Bake for 22-25 minutes or until toothpick comes out clean. (Times will vary based on different ovens.  Just don't over bake or it will be dry).

Remove from oven and allow to cool for 5 minutes.  Then remove foil and cool on rack.

Muffin Version:

Blend all ingredients in large bowl until smooth, about 1 minute. 

Scoop into muffin tins, filling each space halfway.  Smack the pan against the counter to make the batter settle down and behave, and also to get rid of air bubbles.

Bake for 12-15 minutes or until toothpick comes out clean. (Times will vary based on different ovens.  Just don't over bake or it will be dry).

Remove from oven and allow to cool for 5 minutes.  Then remove and cool on rack.

Makes about 8 muffins.

Red Lobster Biscuit

Try not to hurt each other as you line up to try this...

So right after I wrote the Easy Eggy Mealy Thing post I went home and made some Three Cheese Eggplant Bake and wanted to make some savory bread with it so I made an EEMT and I put some extra stuff in it and ended up with a sorta Red Lobster biscuit knockoff! 

The Kid went crazy for it, even though she knew it was 'healthy' and good for her.

Red Lobster 'Biscuit'

serves 2-4 depending on serving size

1/4 cup almond meal

1/4 cup flax meal  (or 2 tbsp flax meal and 2 tbsp chia seed)

2 eggs


1/4 cup cheddar cheese


1 tablespoon parmesan cheese


1/2 teaspoon garlic salt

Mix the meals in a small mixing bowl, make sure to break up any lumps.
(I coated the bowl with olive oil first)

Mix in the beaten eggs, cheeses and garlic salt and combine well. 

Microwave on high for 1 1/2 to 2 minutes.  Make sure and move the bowl every 20-30 seconds or so, even if your microwave rotates.

Cut into wedges and serve.





Dark 'Rye' Bread

Well, I have another new favorite blog to check out for grain free recipes!  You need to take some time to look over at Elana's Pantry!  She has a lot of tried and true 'bread' recipes for those of us who miss it and would like to try other types of bread.

I didn't have a mini loaf pan so I used my new and fun muffin top pan...yes Elaine Benes, you can buy and make just the muffin tops, instead of chopping off the tops and giving the bottoms to the homeless....

I made these to go along with a healthy version of Corned Beef and Cabbage Casserole and they really hit the spot.  Bubba used the extra ones for sandwich buns in his lunch.

If you don't have caraway seeds, you will need them for this recipe, otherwise, it's just not the same.

Print Elana's recipe:  Dark 'Rye' Bread

Dark "Rye" Bread

courtesy of Elena's Pantry

makes 12 buns 

1 cup blanched almond flour

¾ cup golden flaxseed meal

½ teaspoon Celtic sea salt

½ teaspoon baking soda

¾ teaspoon cream of tartar

3 eggs

2 tablespoons olive oil

¼ cup water

1 teaspoon agave nectar

1-2 tablespoons caraway seeds

In a large bowl almond flour, flax, salt, baking soda and cream of tartar.

In a smaller bowl combine eggs, oil, water and agave.

Stir wet ingredients into dry, then mix in caraway seeds.

Allow batter to sit for 1-2 minutes to thicken.

Grease a muffin top pan and distribute the batter evenly.

Bake at 350° for 10 minutes.

Cool and serve.

Easy Eggy Mealy Thing

You want something quick and yummy for breakfast?  This is sort of like a Muffin in a Minute (MIM) but it's more like a thingy in a bowl and it feeds more than one person.  And the great thing about this recipe is that you can add sweeteners or seasonings to make this suitable for a breakfast or a side dish.    I put stevia and chocolate chips in mine for breakfast and serve with lotsa butter. 



This is not a regular plate, this is a smaller plate.
Makes a great breakfast with avocado and banana!



And no way in heck I can take credit for this thingy - there is a retired gentleman who experiments constantly with new grain free recipes and loves to share.  Check out Robert Rominger's experiments here.  You'll find all kinds of bread recipes and once in a while I might post one.  He's a smart guy and a great resource if you're trying to eat grain free.

Print this recipe:   Easy Eggy Mealy Thing

Easy Eggy Mealy Thing

serves 2-4 depending on serving size

recipe courtesy of Robert Rominger

1/4 cup almond meal

1/4 cup flax meal  (or 2 tbsp flax meal and 2 tbsp chia seed)

2 eggs

Mix the meals in a small mixing bowl, make sure to break up any lumps.
(I coated the bowl with coconut oil first)

Mix in the beaten eggs and combine well.  Add any seasonings you may prefer.

Microwave on high for 1 1/2 to 2 minutes.  Make sure and move the bowl every 20-30 seconds or so, even if your microwave rotates.

Bubba got the smaller half....don't tell!

Flaxseed Wrap



Breakfast Burrito!!



This versatile and easy wrap recipe is courtesy of Dr. William Davis, author of “Wheat Belly”.  This recipe is located in Appendix B, page 244 of the hardback and reprinted with his gracious permission.

I MISS tortillas...wraps...sandwiches...etc.  I've decided to stay on Stage 1 and stay away from grains so whenever I can do a cheater version and it also tastes good then it's a winner.

I made a breakfast burrito out of this wrap, but you could use it for any meal in a number of ways and in all kinds of dishes.  This is a sturdy and flexible wrap.  I guess you could call it a flat version of the MIM.

The wraps can be refrigerated for a few days or even frozen.  The original recipe suggests using vegetable juices in place of the water to make different variations.  I wonder how this would turn out by removing the spices and adding cocoa powder and sweetener...and maybe fill it with cream cheese....oh boy, that I've gotta try!  Or maybe even toast and slice it to make chips?

Print this recipe:  Flaxseed Wrap

 

Flaxseed Wrap

Makes 1 wrap

3 tablespoons ground flaxseeds

1/4 teaspoon baking powder

1/4 teaspoon onion powder

1/4 teaspoon paprika

pinch of sea salt or celery salt

1 tablespoon coconut oil melted (plus extra to grease the dish)

1 tablespoon water

1 large egg

Mix all the dry ingredients in a bowl; stir in the coconut oil, egg and water until blended.

Grease a microwave-safe glass or plastic pie pan with coconut oil.  Pour the batter and spread evenly over the bottom.  Microwave on high for 2-3 minutes until cooked.  Let cool about 5 minutes.

To remove, lift up an edge with a spatula, if it sticks, use a pancake turner to gently loosen from the pan; flip the wrap over and top with desired ingredients.

Muffin in a Minute - MIM

This is a very popular breakfast recipe over at the Wheat Belly site.  There are many different versions you can play with - based upon what you like and what you want to try!  You are limited only by your imagination here.  One of the things I miss MOST is my daily chocolate chip bagel with cream cheese from the deli so I added dark chocolate chips and some truvia and topped it with cream cheese.  Bubba likes the version I make with cinnamon and walnuts.  I made a savory version with butter and parmesan and used it as a dinner roll.

Lots of people put fruit or various seasonings in them to get either a sweet version or a savory version.  Since it's a quick and easy 'muffin in a mug' you can make a different one for each person at the table.  It's wonderful for those on Stage 1 who are missing the grains because the almond flour and flaxseed meal are nuts and seeds and not grains, so enjoy!

QUICK TIP - measure/mix up the dry ingredients ahead of time and then whip it all together in the morning.

Other ideas for this recipe include slicing it up and using it for french toast or cutting it up to make a bun for a sandwich.  I cut it up and put my runny eggs on it.

This may not seem like a lot but it's very filling! 
PS:  don't sub coconut flour, when I tried that it was a flop.  :(

Muffin in a Minute

1 egg

1/4 cup almond flour

2 tbsp flaxseed meal or ground flaxseed

1 tbsp. coconut oil or butter melted

1/2 tsp baking powder

*SWEET version - also add  1 tsp sweetener, 1 tsp cinnamon and 1/2 tsp vanilla,
(may also add chopped pecans, walnuts, strawberries, blueberries, dark choc. chips.)

*SAVORY version:  also add garlic or onion powder, parmesan cheese or rosemary

Put the oil or butter at the bottom of a coffee mug and zap it to melt it (this also coats the mug so the muffin doesn't stick)

Stir the rest of the ingredients into the mug until smooth and microwave 1.5 to 2 minutes, until the top is no longer wet. 

I like to run a knife around the edges to free it up and it just pops out onto the plate.

Spread with butter or cream cheese or nut butter.

Print the recipe along with a picture of my favorite Wonder Woman mug:  Muffin in a Minute 

Please comment below and share your ideas on what YOU'D put in your muffin - thanks!

Oopsie Rolls (Gluten-Free Buns)

When I noticed this recipe, I wasn’t sure…until someone said ‘it tastes like a croissant’ and then I just about came unglued (trigger food for me).  Could it be?  This would be so awesome if it works…so I decided to give them a try.  Three simple ingredients and gluten free?  Sign me up.

Mine didn't taste like a croissant but that's because I didn't put any sweet or savory seasonings in this first batch.  They are very soft and can get mushy unless stored properly.

Of all the tips I read, the most important one is - don't eat yellow snow...wait...oh yeah, make sure the egg whites are completely whipped.  You'll know they are done when you can turn the bowl sideways/upside down and they stay in there. 

The recipe is the brainchild of Jamie Van Eaton, she created them by accident when she messed up another recipe (hence the name...sure glad she didn't call them Oh Crap Rolls).  Please go to www.yourlighterside.com  to check out her low-carb website and then go crazy over all the neat recipes. 

Per Jamie's request, please follow this direct link to the Oopsie Roll recipe: http://yourlighterside.com/gluten-free-low-carb-buns-aka-oopsie-rolls/

She also has many different versions of the roll available to use in other recipes as well:

http://yourlighterside.com/low-carb-oopsie-roll-based-recipes/

Also, in case you miss it, she offers some tips on making these rolls for those of us who might not be familiar with working with eggs whites or baking:  http://yourlighterside.com/tips-for-trouble-free-oopsie-rolls/

Jamie has asked that if you repost her recipe, please don’t copy and re-post it, but rather include links to her site to respect her rights.  BUT she did say you could pin it to your Pinterest – so go for it!  I’d do that if I had any idea how to use Pinterest but it’s got me all confused. 

Single Gluten Free Burger Bun

The top half is the bottom bun and the
lower half is the top bun

 Let me tell you about my new favorite website with great recipes:  Free Coconut Recipes.  I found a lot of things on there that I can't wait to try, like breakfast muffins, desserts and smoothies.

When I saw this recipe I was head over heels, instantly.  It seemed to good to be true.  But it was even better than that.  And it was heavenly to have a sandwich again! 

This recipe makes 2 pieces, a top and a bottom bun.  I doubled this batch and made two sets so Bubba could have a turkey burger in his lunch and I used mine as sandwich bread and we both thought this was just great!  And it was very easy to make.

I only had coarse ground almond flour so mine looks a little coarser than yours might.



Single Gluten Free Burger Bun

Servings: 1
Preparation Time: 10 minutes

Ingredients for one single bun:
1 egg 
1 tablespoon coconut flour 
1 tablespoon blanched almond flour 
1 tablespoon coconut oil (olive oil or melted butter) 
Pinch salt 
1/4 teaspoon baking powder

Optional:
1 teaspoon nutritional yeast 
1/4 teaspoon poppy seeds, chia seeds, sesame seeds


Preheat oven to 350 degrees F.

Add all ingredients and blend together using a hand blender or small food processor. Let the batter settle for a few minutes to thicken (important!).

Split the mixture into two and spoon onto oiled parchment paper to make two 3-inch diameter pools of batter. Top with additional seeds if desired.

Bake for 10 minutes.

Use each piece as top and bottom of a burger bun.