I really wanted to share with you two of my favorite recipes. They also happen to work beautifully together for a nutritious breakfast or a healthy snack.
I already told you about this fantastic Gluten-Free Paleo Bread from Elana’s pantry in a previous post but I just have to tell you again how good it is…It has an almost sweet quality to it and it is very moist and works especially well with this delicious homemade Toasted Coconut Almond Butter. I have been enjoying it for breakfast, like below with some strawberries slices. It is so good.
This was my first time making nut butter and I was really pleasantly surprised at how easy it is. All it takes really is and handful of wholesome ingredients and a good food processor. I can certainly see it becoming my new pantry friend. Thank you again Food52, I love you.
Made with only 7 ingredients, packed with nutrition, this bread has a sweet and nutty quality.
2 cups blanched almond flour
2 Tbs coconut flour
1/4 cup golden flaxmeal
1/4 tsp celtic sea salt
1/2 tsp baking soda
1 Tbs apple cider vinegar
1 Tbs coconut oil
1 Tbs honey
- Pulse almond flour, coconut flour, flax, salt and baking soda in a food processor.
- Add eggs, vinegar, coconut oil and honey and pulse until combined
- transfer batter to a greased loaf pan
- Bake at 350 degrees for 30 minutes
- Cool in the pan for 2 hours
Food52′ Toasted Coconut + Almond Butter
Incredibly easy to make and super tasty.
Ingredients (yields approximately 0ne cup)
-2 cups raw almonds
-1 cup unsweetened shredded coconut
-2 pinches sea salt
-2 1/2 tsp. local honey (or maple syrup, if vegan)
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Place the almonds in a single layer, then toast in the oven for 8 or 10 minutes until lightly golden. Remove from the pan immediately so that they do not continue to toast
- Sprinkle the coconut over the same pan, place in the oven and toast for about 3 minutes. Watch carefully, you want a very light golden color. Remove from the pan when done.
- Add the toasted almonds, coconut to a food processor. Add the sea salt and pulse to blend. Scrape down the sides every minute or so. It will take about 5 to 7 minutes to get a nut butter consistency.
- When you gt the right consistency, add the honey and pulse a few time to incorporate it.
Note: I added a touch of coconut oil to make mine more spreadable.