Paleo Sandwich Bread

Paleo Sandwich Bread

One thing that every paleo convert craves, is a satisfying piece of bread without all the gluten, and processed flours. This bread holds up wonderfully for your sandwich needs, and is an awesome addition to my Sweet Potato and Asparagus Leek Soup. If you are looking for a dryer bread, omit the flax meal, and only use 7 eggs. Enjoy!

Ingredients

7-8 Large Eggs

3/4 Cup Paleo Cashew Coconut Milk Yogurt, Yogurt of Choice or Canned Coconut Milk

1-2 Tsp Honey or Coconut Nectar (Optional)

1 Tsp Raw Apple Cider Vinegar (Optional)

2 Cups Almond Flour

1/3 Cup Coconut Flour

1/3 Cup Arrowroot Flour

1/4 Cup Flax Meal (optional

1/4 Cup Sesame Seeds or Chopped Herbs (optional)

1 Tsp Baking Soda

1/4 Tsp Cream of Tartar

1/2 Tsp Sea Salt

1 Tsp Sea Salt

Instructions

In your stand mixer or blender, first combine the eggs and yogurt. Add almond flour, coconut flour, arrowroot flour, flax meal, sesame seeds, baking soda, cream of tartar, and sea salt mixing until combined.  Pour into a 9×5 inch loaf pan. I do not recommend using aluminum, so if silicone or glass is an option use that instead. Bake at 350 Degrees Fahrenheit for about an hour, or until toothpick comes out clean.

 

By

Abby Butterfield

Garlic Parsley Crackers

Garlic Parsley Crackers

A grain-free cracker with fresh garlic and chopped parsley? Sign me up! These crackers give a crisp, and savory flavor with each bite. Top with your favorite salsa, dip in olive oil, or add tuna salad for the perfect appetizer! The avocado oil gives the crackers a butter flavor, and a flakey texture so substitutes may not yield the same results. Enjoy!

Ingredients

1 Large Egg White

1/4 Cup Avocado Oil

1/4 Cup Filtered Water

2 1/4 Cup Almond Flour

3/4 1- 1 1/4  Tsp Fine Sea Salt

4-5 Large Cloves of Garlic Minced

1/3 Cup Fresh Minced Parsley

 

Instructions

Pre-heat oven to 350 Degrees Fahrenheit, and prepare two baking sheets with silicone lined baking sheets or parchment paper. In a standing mixer or large bowl, add the egg white, avocado oil, and filtered water. Whisk on high until somewhat frothy. Add almond flour, and sea salt, mixing until well combined. Last, add parsley, and garlic until fully incorporated, and a stiff dough is formed. Divide the dough in half, and place on one of your prepared baking sheets.

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Next, place a large piece of parchment paper on top of your ball of dough, and roll to about 1/8 of an inch.

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Take a knife or pizza cutter, and cut into appropriate cracker sized squares.

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Place in the pre-heated oven, bake for up to 30 minutes (I used the convection oven setting so mine took about 30 minutes). Keep in mind, your crackers may be done at around 15 minutes as everyone’s ovens and climate are different. Once the crackers start to lightly brown, remove them, and allow to cool.

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Store in a Tupperware container at room temperature.

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By

Abby Butterfield

 

Low-Carb Sunbutter Cups

Low-Carb Sunbutter Cups

We all know that one of the best food combinations on planet Earth, is peanut butter and chocolate. I however, cannot eat peanuts due to their high mold content, as they encourage the growth of yeast in the body which led to my struggle with Systemic Candida. Soooo, I have created some incredible little sunbutter cups that are low-carb, and won’t leave you with a sugar rush. They have a soft creamy center, and rich chocolate shell that is dairy free. Enjoy!

Ingredients

Sunbutter

1 Cup Unsweetened Shredded Coconut

1 Tbs Coconut Oil (Kirkland Brand)

2 3/4 Cup Roasted Unsalted Sunflower Seeds (Trader Joe’s)

1/4 Cup Erythritol

2 Tbs Coconut Sugar or Stevia to Taste

1/2 Tsp Sea Salt

Chocolate

6 Tbs Cocoa Powder

1 Cup Coconut Oil

2 Tbs Canned Coconut Milk

1 Oz Unsweetened Baking Chocolate (Trader Joe’s)

1/3 Cup Erythritol

1/4 Cup Coconut Sugar or Stevia to Taste

Splash of Vanilla Extract

Instructions

Add all sunbutter ingredients to a high-powered blender or Cuisinart. Blend on high until smooth and creamy, and set aside.

Line a mini muffin pan with 24 chlorine free muffin liners. In a medium saucepan, melt coconut oil, coconut milk, baking chocolate, erythritol, coconut sugar or stevia, and sea salt over medium low heat. Once the sweetener is dissolved, add in cocoa powder and stir constantly until it is thickened. Add vanilla last, then turn up heat slightly to bring the mixture to a very slight simmer. The chocolate should have a smooth, shiny look to it as it thickens, but don’t be concerned if it is doesn’t get super thick as it will harden in the freezer. Remove from heat and fill each cupcake liner halfway with chocolate mixture. Add 1-2 tbs on top of the chocolate filled liners, then top off with the remaining chocolate. Make sure to stir the chocolate several times in between pouring to prevent the sweetener from settling at the bottom. Store in the freezer, placing them in a large ziplock baggie or Tupperware container. Remove about 15 minutes before eating, to allow them to soften a bit. Prepare to be amazed as you consume!

 

By

Abby Butterfield

 

Natural Hair Pomade

Natural Hair Pomade

Over the years, I have spent way too much money on natural hair products that at least, leave my conscience satisfied. I have very fine, and thin hair so I try my best to make it look thicker by blow drying along with certain products that give texture. Finally, I have created a super moisturizing pomade that gives texture and hold. It works especially well on curly hair, so I know my good friends Courtney, Teresa, and Esther are sure to love it! However, it does work great on straight hair as well and can be used to piece sections of hair, or tame fly aways;). Keep in mind a little goes a long way, so use sparingly! Feel free to change-up the essential oils, I prefer the rosemary as it promotes hair growth, but you can play around with different fragrances. Enjoy!

Ingredients

1/4 Cup Shea Butter

1 Tsp Beeswax

1 Tbs Organic Sugar

2 Tbs Aloe Vera Gel

5 Drops Lavender Essential Oil

3 Drops Rosemary Essential Oil

Instructions

In a double boiler, or glass bowl fitted over a sauce pan filled with water, add all ingredients with the exception of essential oils. Bring water to a boil, then reduce to a simmer. Stir until all ingredients are fully combined, the aloe gel will take some extra blending during the cool down process so don’t fret. It is important that you cook long enough for all of the sugar to dissolve, so that you don’t have a grainy texture to the pomade. Once it is fully combined, pour into your choice of glass container, I like to use a wide mouth 1/2 pint mason jar. Add essential oils and stir. Place in freezer, taking out every 5-10 minutes to stir ingredients. Remove before it becomes solid, giving one last stir, and use as desired

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By

Abby Butterfield

Grain Free Pumpkin Chocolate Chip Cookies

Grain Free Pumpkin Chocolate Chip Cookies

These delicious cookies are completely grain free, and won’t give your blood sugar a spike as they have a  very low glycemic index. Pumpkin and coconut oil compliment each other well here, and no egg is needed as they are soft and chewy all on their own;). I use Lily’s Chocolate Chips that are stevia sweetened, but feel free to add in dried fruit or chopped nuts if you desire. Due to the wetness of the pumpkin, these cookies take a bit longer to bake compared to other recipes. Enjoy!

Ingredients

1/3 Cup Coconut Oil (Kirkland Brand)

1/3 Scant Cup Fresh or Canned Pumpkin

1 Tsp Vanilla Extract

1/4 Cup Erythritol

1/3 Cup Coconut Sugar

1 3/4 Cup Almond Flour

1/4 Tsp Sea Salt

1/4 Tsp Baking Soda

1/4 Tsp Cream of Tartar

2 tsp Cinnamon

1/2 Tsp Nutmeg

1/4 Tsp Clove Powder

1/3-1/2 Cup Chocolate Chips

Instructions

With a standing or handheld mixer, place coconut oil, pumpkin, vanilla, erythritol, and coconut sugar in a large bowl. Mix until well combined. Add in the remaining ingredients with the exception of the chocolate chips, and mix again until well combined. Fold in chocolate chips. drop by the spoon full onto a baking sheet lined with parchment paper or silicone baking mat. Bake at 350 Degrees Fahrenheit for 15-20 minutes or until edges begin to brown. Allow to cool before storing in the refrigerator.

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By

Abby Butterfield

 

Dairy-Free Chocolate Pumpkin Cheesecake

Dairy-Free Chocolate Pumpkin Cheesecake

When I was a kid, my absolute favorite meal was a sourdough burger, and cheesecake from Jack in the Box. Boy, how my diet has changed since then! I still crave a thick and creamy cheesecake now and then, so this Dairy-Free Chocolate Pumpkin Cheesecake has been a lifesaver! You can use any baking dish out of convenience, but a springform pan works best.

Ingredients

Crust

1 1/2 Cups Almond Flour

3/4 Cup Unsweetened Shredded Coconut

2 Tbs Cocoa Powder

1/4 Cup Coconut Oil Melted (Kirkland Brand)

1/4 Tsp Salt

2 Tbs Coconut Sugar

2 Tsp Vanilla Extract

Chocolate Filling

1/2 Cups Raw Cashews (soaked for 4 hours)

1/3 Cup Coconut Oil Melted

1/3 Cup Canned Coconut Milk

3-4 Tbs Cocoa Powder

1/3 Cup Erythritol

1/4 Cup Coconut Sugar

Splash of Vanilla Extract

Stevia To Taste

Pumpkin Filling

1 1/2 Cup Raw Cashews (soaked for 4 hours)

1/2 Cup Fresh or Canned Pumpkin

1/3 Cup Coconut Oil Melted

1/3 Cup Canned Coconut Milk

1/3 Cup Coconut Sugar

2 Tbs Erythritol

2 Tsp Cinnamon

1/2 Tsp Nutmeg

1/4 Tsp Clove Powder

1/2 Tsp Ginger Powder

Splash of Vanilla Extract

2 Tsp Cocoa Nibs or Chocolate Chips

To start, mix all crust ingredients in a medium size bowl, and press into a  9 inch spring form pan or your choice of baking dish. Bake at 350 Degrees Fahrenheit for about 15 minutes or until lightly browned. Set aside.

Take all chocolate filling ingredients , and add to a high-powered blender or Cuisinart. Blend on high for at least 90 seconds or until creamy. Pour onto your pre-baked pie crust, spreading evenly with a spatula. Set in freezer to firm up while you assemble the pumpkin filling.

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Take all pumpkin filling ingredients with the exception of cocoa nibs, and add to a high-powered blender or Cuisinart. Blend on high for at least 90 seconds or until creamy. Pour on top of chocolate filling, spreading evenly with a spatula. Sprinkle with cocoa nibs or chocolate chips. Freeze for several hours or until set. Remove about 25 minutes before serving. Store in freezer or refrigerator.

Tip: If you are short on time, you can soak raw cashews in boiled water for 20 minutes.

By

Abby Butterfield

 

Paleo Pumpkin Pancakes

Paleo Pumpkin Pancakes

There is something magical about pairing pumpkins, and pancakes. I love all things pumpkin, but I also adore piping hot pancakes with all my favorite toppings!  My kids love a fun Saturday morning Fall breakfast, so I add chopped apple with shredded coconut, and drizzled maple syrup. If you are not tolerant of maple syrup as in my case, then you can easily replace with coconut nectar;).

Ingredients

4 Eggs

1/3 Cup Canned Coconut Milk

3/4 Cup Fresh or Canned Pumpkin

1/2 Cup Almond Flour

1/4 Cup + 1 Tbs Coconut Flour

1/4 Tsp Sea Salt

1/2 Tsp Baking Soda

1/4 Cup Coconut Sugar or Maple Syrup

2  Tsp Cinnamon

1/4 Tsp Clove Powder

1/2 Tsp Ground Ginger

1/2 Tsp Nutmeg

1 Tsp Vanilla Extract

1/4 Cup Avocado or Coconut Oil

Instructions

Add all ingredients with the exception of avocado oil, to a high-powered blender, or standing mixer. Blend on high for about 1 minute. Pour 2 tbs of avocado oil to a large cast iron pan, and turn to medium-heat. Once the pan is heated, reduce to medium and pour the desired amount of batter into the pan (I opt for smaller pancakes using about 3 tbs per each) , tipping and swirling the pan to spread the batter evenly. Allow to cook for about 5 minutes or until bubbles have formed on the top of the pancake, then flip and cook for an additional 5 minutes or so until browned on both sides. Add chopped apple, toasted pecans, and shredded coconut. Serve warm, and enjoy!

Tip: These fluffy pancakes can be refrigerated or frozen, and later reheated in a toaster or oven.

 

By

Abby Butterfield

Sweet Potato and Asparagus Leek Soup

Sweet Potato and Asparagus Leek Soup

As the weather grows colder, I like to have a nice hot meal ready to go for my hubby, as he is out in the elements all day. Sweet potatoes have a lower glycemic index in comparison to white potatoes, and they give a powerful boost of flavor in this soup! I like to prepare this soup in the morning, and allow it to cook on low as the flavors blend and mix together. If you prefer to have a chunkier soup you can skip the blending in the end, but be sure to have a loaf of my paleo bread on hand to dip into this yummy goodness as you go! Enjoy!

Tip: Did you know that the glycemic index on potatoes goes down if you allow them to cool after baking?;)

Ingredients

3 Large Sweet Potatoes Chopped into 1 inch Chunks

1 Large Leek Chopped (including green parts)

1 Large Bunch Asparagus Chopped

1/2 Yellow Onion Chopped

5 Cloves Garlic Minced

7 Cups Filtered Water or Chicken Broth

1 Handful Parsley Chopped

1 Vegetable or Chicken Bouillon Cube

2 Sprigs Fresh Rosemary Minced

Instructions

Add all ingredients to a large cast iron  or stainless steel stock pot. Bring to a boil, and then reduce to a simmer for approximately 2 hours, or until ingredients are easily mashed. Allow soup to cool a little before blending. Add half of the soup to a high-powered blender, blending on high until smooth or to desired consistency. Repeat with remaining half soup and return to stock pot to warm on low. Serve with a thick slice of toasted paleo bread.

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By

Abby Butterfield

Natural Mascara Recipe

Natural Mascara Recipe

It has been my goal as I have gotten older, to become more self-sufficient at home, by making as much of our household products as possible. Although, we don’t have a full-blown homestead, I have decided to try to make at least one new household or beauty product each year. This natural mascara recipe has taken me months to get right, but I love it! After trying many different recipes, I finally decided to try my own. This mascara contains castor oil, which being high in ricinoleic acid can help with eyelash growth. Who doesn’t want longer and thicker eyelashes?!  I also use castor oil as part of my hair care, and I have seen a huge difference in the thickness and reduction of hair loss since using it. This mascara is best after allowing to sit overnight, as the oils and beeswax need time to harden completely. The beeswax gives a slight waterproof benefit, you can always play around with adding more if you would like something stronger.

Store bought mascaras in general, are loaded with so many chemicals and preservatives, that I tend to shy away from buying them. Now, I have a great recipe that is super effective, and gives my eyes great definition! Keep in mind, if you choose to use just the activated charcoal rather than the black clay, the color will not be a deep black. Enjoy!

Ingredients

1/4 Tsp Beeswax

1/4 Tsp Castor Oil

1/4 Tsp Shea Butter

1/2 Tsp Coconut oil (Kirkland Brand)

4 Drops Vitamin E Oil (Natural Preservative)

3 Capsules Activated Charcoal

1/4 Tsp Australian Black Clay (or add an additional 2-3 capsules of activated charcoal)

1/4 Tsp Arrowroot Powder

1 Drop Essential Lavender Oil

Empty Mascara Tube or Cosmetic Container

Instructions

In a small dish, add activated charcoal, Australian black clay, arrowroot powder and lavender oil. Set aside.  Now, take a double boiler, or alternatively a medium pot of boiling water with a glass bowl fitted over the top. Add beeswax, castor oil, shea butter, coconut oil, and vitamin e to your glass bowl once the water is beginning to boil. Stir the oil mixture until the beeswax is completely melted. Quickly add the melted oils to your small dish of dry ingredients and blend with a spoon or small whisk. Take a small ziplock bag, and snip a small section of a corner with scissors. Using a spoon, scoop the mascara into the bag and gently pipe or squeeze into your empty mascara tube or container. Us as you would any other mascara, but allow for a short drying time as this will go on somewhat wet.

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By

Abby Butterfield

Paleo Sesame Hamburger Buns

Paleo Sesame Hamburger Buns

There is no season, that doesn’t require a delicious, soft hamburger bun to go with your choice of burger. These buns are not too doughy in texture, but hold together extremely well, so throw on all the toppings you desire! Try these buns with my inspired version Paleo Salmon Burgers and my yummy Paleo Herb mayonnaise, you won’t be disappointed!

Ingredients

7-8 Large Eggs

3/4 Cup Cashew Coconut Milk Yogurt or Yogurt of Choice

1 Tbs Coconut Sugar

2 Cups Almond Flour

1/3 Cup + 2 Tbs Coconut Flour

1/2 Cup + 1 Tbs Arrowroot Flour

1/4 Cup Flax Meal

1 Tsp Baking Soda

1/4 Tsp Cream Of Tartar

1/2 Tsp Sea Salt

3 Tbs Sesame Seeds (for sprinkling)

Instructions

Add eggs, yogurt, and coconut sugar to a large mixing bowl or standing mixer. Mix on medium for about 30 seconds or until combined. Next, add in all remaining ingredients with the exception of the sesame seeds. Blend on medium high until all ingredients are incorporated. Line a baking sheet with parchment paper or a silicone baking mat. Take a 1/2 measuring cup and rub a little avocado, or olive oil on the inside. Now, scoop 1/2 level cup of the dough and drop onto the baking sheet. Use the back of the measuring cup to press and spread the dough into the desired size bun you would like. Do this with the remaining dough, making sure to add more oil to your measuring cup to prevent the dough from sticking. Rub a bit of avocado, or olive oil on the tops of the buns and sprinkle with sesame seeds. Bake at 350 degrees Fahrenheit for about 15-25 minutes or until a toothpick comes out clean. Once they have cooled, you can slice them in half, toast them and add your desired toppings.

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By

Abby Butterfield