Bread'N Such

Pumpkin Spice Donuts (Grain-Free, Nut-Free)

• 1/4 cup coconut flour
• 1/8 teaspoon fine sea salt
• 1/2 teaspoon baking soda
• 2 tablespoons pumpkin pie spice
• 2 large eggs
• 1/2 cup pumpkin puree
• 1/3 cup honey
• 1 teaspoon vanilla extract

1. Preheat the oven to 350F and grease a standard donut pan generously with coconut oil.
2. In a medium bowl, whisk together the coconut flour, salt, baking soda, and pumpkin pie spice.
   Add in the eggs, pumpkin puree, honey and vanilla, and mix well
3. Transfer the batter to a plastic storage bag and cut off the tip to make a piping bag!
   Pipe the batter into each donut well, being careful to not overfill.
4. Bake at 350F for about 20 minutes, or until golden.
   Allow the donuts to cool in the pan for 5 minutes, then transfer to a wire rack to cool.
5. If you'd like a sugar-coated treat, dip each donut (while they're still slightly warm) into a dish of granulated coconut sugar.
6. Serve warm or at room temperature, and store leftovers in the fridge for best shelf life.
                                                                                             Makes 6.

Grain Free Lemon Poppyseed Muffins

½ cup Wheat-Free Market All-Purpose Baking Mix
1 tablespoon Wheat-Free Market Sweetener
1 tablespoon lemon juice
1 tablespoon milk or heavy cream
1 tablespoon unsalted butter, melted
½ teaspoon poppy seeds
1 large egg
Zest of ½ lemon
¼ teaspoon (or more) pure lemon extract

Preheat oven to 350 degrees F. In a medium bowl combine baking mix, sweetener, lemon juice, heavy cream, butter, poppy seeds, egg, lemon juice and extract. Blend well and taste for sweetness and lemon flavor and adjust if needed.

Divide batter between 2 lined muffin cups and bake for 23-25 minutes or until toothpick inserted into the center comes out clean.                                                                  Makes 2 muffins.



Flaxseed Wrap

Spreading Flaxseed Wrap

• 1 pkg Flaxseed Wrap Mix from the Wheat Free Market
• 1 egg 
• 1/4 cup water

1. In a small bowl whisk together egg and water. 
2. Add in flaxseed mix.
3. Using a spatula, transfer 1/2 of mixture to a dinner plate and spread evenly into a large circle with an oiled or wet spatula.

Finished Flaxseed Wrap

4. Microwave on high for 2 minutes.
5. Let sit 10 - 20 seconds. Gently work spatula under the wrap until it separates easily from plate.
6. Fold the wrap in half and allow to cool.
7. Repeat steps 3 - 6 for the second wrap

For Pita Chips, microwave for an extra two minutes until somewhat crisp. Cut with pizza cutter and cool.

Almond Banana Zucchini Bread

•    1-1/2 cup blanched almond flour
•    2 teaspoons cinnamon                                                   SCD Recipe
•    1 teaspoon baking soda
•    ½ teaspoon salt
•    ½ teaspoon nutmeg 
•     3 eggs, beaten
•    ¼ cup honey
•   1 ripe banana
•   1 cup shredded, unpeeled zucchini

1.  Preheat oven to 350 degrees.
2. Combine the dry ingredients in a small bowl. 
3.  Place the wet ingredients in the bowl of a stand mixer, then beat on medium for 1-2 minutes until frothy and fully combined. Add the zucchini and beat again just enough to incorporate.
4. Slowly add the dry ingredients with the mixer running, until all well incorporated.
5. Spoon the batter into 2 mini loaf pans. You can also use this batter to make muffins.
6. Bake for 30-35 minutes until the middle is set and a toothpick comes out clean.
   
   * I usually add blueberries. I like Trader Joe's Dried Wild Blueberries.

Super Special Muffins

• 2 cups cashew butter
• 1 cup pumpkin puree
• 2 bananas, mashed
• 1/2 cup maple syrup
• 4 eggs
• 1 tablespoon cinnamon
• 1 teaspoon turmeric
• 6 tablespoons coconut flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Thoroughly mix wet ingredients. Sift in dry ingredients and blend well. (I stirred in about 1/2 cup of hemp seed.) Let sit a few minutes for coconut flour to become a bit absorbed. Spoon into greased muffin tins. Bake in a 350 degree oven for 25 minutes.  
Makes 24 muffins.

Cocoa Zucchini Muffins

• 1 1/4 cups almond flour
• 1/4 cup cocoa powder
• 1/4 tsp sea salt
• 1/2 tsp baking soda                                                            SCD Recipe
• 2 large eggs
• 2 T coconut oil
• 1/4 cup honey
• 1 cup (loosely packed) grated zucchini.

1. Combine almond flour and cocoa powder.
2. Blend in salt and baking soda.
3. Blend or pulse in eggs, coconut oil, honey and then zucchini.
4. Pour into greased large muffin tins.
5. Bake in a 350 degree oven for 35-40 minutes.



Hamburger Buns

• 1 cup creamy almond butter
• 5 eggs
• 1 tablespoon apple cider vinegar                             SCD Recipe
• 1/2 tablespoon honey
• 3/4 teaspoon baking soda
• 1/2 teaspoon sea salt

English Muffin Rings

1. In your food processor, process almond butter and eggs until really smooth.
2. Add remaining ingredients one at a time in shoot with pulsing butter and eggs.
3. Line a baking pan with parchment paper.
4. Place muffin rings on parchment paper and spray inside rings with cooking spray.
5. Pour batter into rings.
6. Bake in a 350 degree oven for about 20 minutes.
7. Cool completely, wrap in paper towels, then in a sealed container and refrigerate

Cashew Bread

• 4 large eggs, separated
• 1 cup cashew butter
• 2  to 3 teaspoons honey                                        SCD Recipe
• 2 ½ teaspoons apple cider vinegar
• ¼ cup almond milk
• ¼ cup coconut flour, sifted
• 1 teaspoon baking soda
• ½ teaspoon sea salt
  1. Cut a piece of parchment paper to fit the bottom of your loaf pan. Place it in the bottom of the pan and spray sides with a light coating of coconut oil spray.
  2. Preheat oven to 300 degrees and place a small dish of water on the lower rack.
  3. Beat egg whites in a small bowl until soft peaks form
  4. In another bowl beat egg yolks and cashew butter until well blended, then mix in the honey, vinegar and milk. 5. Mix coconut flour, baking soda and salt into cashew mixture.
  Beat until well blended.
  6. Add 2 tablespoons egg whites into cashew mixture and beat until smooth.
  7. Gently fold in remaining egg whites. 8. Gently spoon into loaf pan. 9. Bake for 45 to 50 minutes, until crust is a golden brown. A toothpick inserted in the middle of the loaf should come out clean. 10. Let cool for 20 minutes before sliding a knife between the side of your bread and loaf pan. Turn your loaf out onto a cooling rack. Cool for at least an our right side up for a nicely shaped top.

Carrot Cake Muffins

• 3 cups almond flour
• 2 teaspoons sea salt                                                                      SCD Recipe
• 1 teaspoon baking soda
• 1 tablespoon cinnamon
• 1 teaspoon nutmeg
• 5 large eggs
• 1/2 cup honey
• 1/4 cup coconut oil
• 3 cups carrots, grated
• 2 medium apples, grated
• 1/2 cup crushed pineapple, well drained
• 1 cup raisins
• 1 cup walnuts, chopped

In a large bowl, combine almond flour, salt, baking soda, cinnamon and nutmeg. In a separate bowl, mix together eggs, honey and oil. Stir remaining ingredients into wet ingredients. Stir together wet and dry ingredients. Pour into greased muffin tins or paper lined muffin tins.

Bake at 325° for 35 minutes.   Makes 30     176 calories each 

Crepes
Crepes don't generally fall into the 'bread' category except in the sense that I often use them as wraps.

• 6 large eggs                                            
• 1 cup almond milk                                         
• 3 tablespoons coconut flour, sifted          
• 2 tablespoons ghee, warmed                         
• sprinkle of sea salt                                   

1. Whisk all ingredients. Let stand 15 min and re-whisk.
2. Spray or coat crepe pan with coconut oil.

3. Lightly cover pan with batter.

4. Cook about a minute and flip for another 30 seconds or so. I actually use 2 pans and 2 burners. It makes the flipping of these extremely fragile crepes a little easier. And quicker, since I am making two crepes at a time.
                                                                                                                  SCD Recipe
* I like Trader Joe's Coconut Oil Spray for coating pans with oil.         

Blueberry Muffins

Ingredients
3 eggs
2 tablespoons butter or coconut oil
2 tablespoons canned natural coconut milk
1/4 cup honey
1/4 teaspoon sea salt
1/2 teaspoon vanilla
1/4 cup sifted coconut flour
1/4 teaspoon baking powder
1/2 cup dried wild blueberries                                                            SCD Recipe

Directions
Blend together eggs, butter, coconut milk, honey, salt and vanilla. Combine coconut flour with baking powder. Thoroughly mix dry mixture into wet mixture until smooth. Pour batter into 12 tiny muffin cups. Sprinkle with blueberries. Bake in a 400 degree oven for 15-20 minutes.



SCD Stuffing Recipe

Ingredients
4 cups toasted, diced bread of your choice
    (I used Paleo Bread - Almond and or Coconut from Julian Bakery)
    (I won't use again. Will try with my own homemade bread.)
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped water chestnut
1/4 cup butter or ghee
2 tablespoons chopped parsley
1 tablespoon chopped, sage, thyme and/or marjoram
1 1/2 cup chicken or turkey stock
1 egg, slightly beaten

Optional: 1 cup walnuts or slivered almonds and or raisins or diced apples.

Preparation:

1. Preheat oven to 400 °F..
2. Melt the butter in a heavy-bottomed saucepan over medium heat. Sauté the onion and celery until the onion is slightly translucent. Remove from heat and let cool.
3. Transfer the toasted bread, chopped herbs, water chestnuts and the cooked celery and onions to a large bowl. You'd add the nuts or fruit at this stage too. Give it all a toss to combine.
4. Now, drizzle a bit of the stock over the bread cubes and gently mix. Repeat until all the bread is moistened but not soggy. Now add the egg and toss until all the ingredients are coated.
5. Butter a baking dish, transfer the dressing to the dish and bake for 25-30 minutes or until the top is crispy.

* Not the texture you are used to in stuffing but it's very tasty.
  Next time I will add partially sautéed mushrooms  or apples to add flavor and moisture.