easy grain-free sandwich bread

baked the best loaf that sliced like butter! this will definitely be our new staple, easy grain-free sandwich bread.
holds together perfectly for toasts or sandwiches and is wonderfully moist.

preheat oven to 350°F & line + grease a glass bread pan.

in a blender add:
3/4 c warm water
10 organic local pasture eggs
6 T organic tigernut flour
1 c organic coconut flour
11/2 t baking soda
3/4 t sea salt
1/2 c evo avocado oil
1/4 c melted coconut oil
optional: “everything” seasoning or herbs/seasoning of choice

-blend until smooth & spread into loaf pan. bake for 60-70 minutes until edges/top begin to brown & toothpick comes out clean. cool completely, then remove from pan and slice. stores in fridge a few days, but i like to slice and freeze with parchment between each slice so it lasts weeks!
-enjoyed today toasted with scrambled eggs + greens, mustard & fermented veg. 

quick banana pancakes with chocolate coconut yogurt

mix:
2 T organic banana flour (GREAT resistant starch-essential!)
2 organic local pastured eggs
1 small organic mashed banana
pinch of sea salt
cinnamon, nutmeg, cardamom—to taste
1/4 t baking soda

-cook up in a skillet & eat while warm. topped with local kumquats, blueberries, chopped raw cacao paste, bee pollen, coconut yogurt, and a drizzle of lakanto maple syrup. & yes, i absolutely ate the whole batch myself!

grain + egg-free easy homemade flatbread

i love having these on hand for quick wraps or dunking bread that is high in fiber & so satisfying! it also makes a great pizza crust and can be cooked ahead of time, then add toppings and broil for a few minutes to heat.

to make:
1/2 c organic coconut flour
2 T organic ground psyllium husk (tigernut flour also works)
1 T evo avocado oil
1/4 t baking soda
1 t sea salt
1 1/4 c warm water

-in a medium bowl, combine dry ingredients, then whisk in wet ingredients until combined well. make 4 even balls out of batter and flatten to 1/8” thick.
-heat 1 t evo avocado oil in a cast iron skillet & cook 2-3 minutes each side until it begins to brown.
-served today topped with organic free range turkey, dijon, local greens, local peppers, & homemade fermented veg + drizzled in homemade vegan ranch. they’re also delicious with a little ghee + garlic on top & served up as naan bread.

creamy ginger-pear beetroot soup

it’s february and temps are still chilly, yet our bodies are starting to need lighter, more nourishing + detoxifying foods, while still keeping grounded. that’s where this soup is perfect.
beets are good for your heart & circulatory system, improve endurance and prevent fatigue, reduce inflammation and aid in digestion, boost your immunity (& your libido!), and are great for flushing toxins out of your liver... to name a few!
the fresh ginger in this soup is also lovely for helping your body digest/rid itself of unwanted toxins and excess winter fat. plus it will help your skin glow!

this soup comes together in minutes:

3 c chopped cooked/steamed organic beets
1 organic ripe pear, cored
2” piece fresh organic ginger, peeled
1 can organic full fat coconut milk
2 c organic grass fed bone broth
1 T lemon juice
1/4 t hing
1/4 t nutmeg
1/4 t cardamom
sea salt + black pepper to taste
(i added in a few handfuls off dark leafy greens for extra nutritional punch, but this will dull the color a bit)

-add all ingredients to a high-speed blender and blend until very smooth. pour into a large pot and simmer, stirring frequently for 5 minutes. serve with micro greens, a dollop of coconut yogurt, & a swirl of raw tahini + crunchy bread or flax crackers on the side.

blueberry chicken salad with herbed lemon-tahini sauce

the goldenberries give it the perfect tartness and sweetness + the sauce is a dream. make extra for other dipping adventures. trust me.

1 organic rotisserie chicken, shredded (skin too!)
1 c diced organic celery
1/2 c organic blueberries (grapes are yummy too)
1/2 c chopped parsley (i always include stems)
1/2 c chopped baruka nuts (any nut works, i just looove the flavor of these here)
1/2 c dried organic golden berries

-mix in a large bowl. in a glass jar, add:

1/4 c raw organic tahini
1/4 c lemon juice
1/4 c acv
1 T dijon
1 t black pepper
1/2 t sea salt
1 T dried herb/s of choice

-put on a lid and shake well to mix. pour over salad and toss well.
-serve in wraps, with crackers, on toast, or eat right out of the bowl.

thickkk cinnamon tigernut (grainless) oven pancakes

i love baking with tigernut flour. i personally feel like my body digests it so well and it’s a great resistant starch—which most of us don’t get enough of in our diets! bonus: it’s naturally sweet, so no sweetener is needed when you use it.

how to:
1 c organic tigernut flour
1 c homemade nut milk
6 organic local pasture eggs
1/4 t sea salt
1/4 t nutmeg
1 t cinnamon

-add all ingredients to a blender and blend until smooth. heat 3 T organic vanilla bean ghee (or organic grass fed butter!) in an 8x8 glass dish. once melted, pour in batter & bake at 400°F for 30-35 minutes.
-cool, slice, top it with all the goods. my go-to: fresh berries, coconut yogurt, chopped cacao paste, sprouted organic nut butter or tahini + a little pure maple. yum.

(grain & sugar free!) pumpkin bread

because it sounded amazing so why not??

super moist. super easy:

1 1/4 c organic pumpkin purée
3 local organic pasture eggs
20 drops organic vanilla stevia
1/3 c creamy organic almond butter
1/2 c coconut flour
2 T ground organic flax
1 t baking powder
1 t cinnamon
1/2 t nutmeg
1/4 t cardamom
1/4 t cloves
1/4 t sea salt

-preheat oven to 350°F. in a large bowl, mix wet ingredients. add the rest of the ingredients and mix well. pour into a lined loaf pan and smooth over. sprinkle with cacao nibs/sprouted pumpkin seeds/whatever you’d like & bake for 45-60 minutes until a toothpick in the center comes out clean. easy as cake (& tastes like it too).
toast it & top with coconut yogurt + berries for a real nice weekend brunch!