Paleo Herb & Sun-Dried Tomato Focaccia Bread Recipe

Cut this bread horizontally for great sandwich makin'!
Servings: 8-9
Active Mixing Time: 10 minutes
Total Time: 50 minutes

• 5 pasture-raised eggs (or organic, omega-3 eggs)
• 1 pack Let's Do Organic Creamed Coconut (key ingredient; *details below about this)
• ¼ cup organic virgin coconut oil, melted (or extra virgin olive oil)
• ½ Tbsp. dried organic basil (an Italian herb blend and/or rosemary would be delicious too)
• 2 tsp. organic garlic powder (to taste)
• ¼ cup organic Parmesan cheese, divided
• 5 organic sun-dried tomatoes packed in olive oil, sliced (try Mediterranean Organic)
• ½ tsp. Sea Salt
• ¾ tsp. baking soda

* For the "Let's Do Organic Creamed Coconut", this may not be in every grocery store, but I found it in Whole Foods, or you can get it at the amazon link above. This is VERY different than just coconut cream or milk, as this contains the fiber from coconuts too, which is key to making this recipe come out properly.

Preparation:
1. Soften creamed coconut by placing packet in a bowl of warm water. Work with your hands to create a pourable consistency.
2. Preheat oven to 300 F and lightly grease a 9" round cake pan (preferably stoneware). I use a 9" square glass pan, for bread just like the old-style Focaccio places in North Beach, SF.
3. Add eggs, melted coconut oil, creamed coconut, sea salt and baking soda to a blender. Blend until very smooth (no lumps!).
4. Pour batter into a medium mixing bowl and fold in herbs and parm cheese (if using).
5. Pour into greased pan. Top with sliced sun-dried tomatoes and a little extra parm cheese, if using.
6. Transfer to oven and bake 40-45 minutes until golden brown and firm.
7. Serve with a dipping oil made with high quality organic extra virgin olive oil, minced garlic and herbs, to taste.

Cauliflower Pizza Crust

This is NOT, by any means, like traditional pizza crust but, if you're avoiding gluten or going Paleo or simply trying to reduce carbs and increase veggies then this is worth a try. It is very tasty, light and actually enhances the flavors of the cheese and other toppings. A grain-free alternative to traditional pizza crust, that you can pick up with your hands!

• 4+ cups raw cauliflower rice (about large head)
• 1 egg, beaten
• 1/2 cup soft goat cheese or grated parmesan
• 1 teaspoon dried oregano or basil
• pinch of salt and pepper

Instructions

1. Preheat your oven to 375F.
2. To make the cauliflower rice, pulse small batches of raw cauliflower florets in a food processor, until a rice-like texture is achieved.
3. Spread cauliflower on a parchment-lined baking sheet, about 1/4 to 1/3" thick. Bake for 15 minutes.
4. THIS IS THE SECRET: Once you've baked the rice, transfer it to a clean, thin dishtowel or double layer of cheesecloth. Wrap up the steamed rice in the dishtowel, twist it up, then SQUEEZE all the excess moisture out! It's amazing how much extra liquid will be released, which will leave you with a nice and dry pizza crust. Be careful, it's really hot! I use a silcone hot pad to protect my hands.
5. In a large bowl, mix up your strained rice, beaten egg, cheese, and spices. (Don't be afraid to use your hands! You want it very well mixed.) It won't be like any pizza dough you've ever worked with, but don't worry-- it'll hold together!
6. Press the dough out onto a baking sheet or pizza pan lined with parchment paper. (It's important that it's lined with parchment paper, or it will stick.) Keep the dough about ⅓" thick.
7. Increase oven to 450° and bake for 15-20 minutes. The crust should be firm, and golden brown when finished.
8. Now's the time to add all your favorites-- sauce, cheese, and any other toppings you like. Return the pizza to the 450F oven, and bake an additional 5-10 minutes, just until the cheese is hot and bubbly.
9. Slice and serve immediately!

Notes

Time-Saving Tip: I recommend making a double-batch of cauliflower pizza crusts--> make one for now, and save one for later. After baking the crusts, wrap up the extra pizza crust in foil, and FREEZE it for a quick "frozen pizza" to enjoy another night! All you need to do is add toppings and bake at 400F, until the cheese is hot and bubbly.

2 Banana Breads: Unconventional and Delicious by any Standards

We are completely into grain-free eating and feeling better for it. We were inspired recently by the delicious little "Apple" Bananas we eat in Kauai to try using them for banana bread and found a website offer an amazing array of 15 grain-free (Paleo) banana breads. For the those not familiar with this idea you basically substitute something for the grains, in many cases something far more tasty and nourishing, like almond meal, coconut flour, etc. Although we have not tried them all we can heartily attest to the deliciousness of these 2... so far we've made both several times, with excellent results! They are both rich, moist and satisfying. They tend to be less sweet than traditional banana bread, which I appreciate.

 

Black Bottom Banana Bread 

(paleo, gluten free, grain free, dairy free)

• 1½ cups blanched almond flour
• 1½ teaspoons baking soda
• ½ teaspoon salt
• ¼ cup raw cacao powder
• 1½ cups ripe bananas*
• 4 tablespoons coconut oil, melted
• 1 teaspoon vanilla extract
• 1 large egg, room temperature
• 1 tablespoon raw honey
• ¼+ cup chocolate chips (I like Dagoba or the new extra-dark chocolate ones from Guittard)
• ¼+ chopped walnuts or macadamia nuts optional

Instructions

1. in a medium bowl, mix together the almond flour, baking soda and salt
2. add the bananas, coconut oil, vanilla, egg and honey to a food processor and pulse to combine ingredients
3. combine wet and dry ingredients and mix to form a batter. Be careful not to over mix or the batter will become oily and dense.
4. divide the batter in half. Add the cacao powder and chocolate chips to half and pour into the bottom of an 8½” x 4½”-inch medium loaf pan greased or lined with parchment paper
5. add the optional nuts to the remaining batter. spoon on top and bake at 350°F until a toothpick inserted into the center comes out clean, approximately 50 minutes.

Notes

* To measure 1½ cups of bananas, chop the banana into small pieces and fill the measuring cup.
Apple bananas enhances the flavor of this bread, so make sure to use it if you can find it for sale at your local stores.

Almond Coconut Banana Bread

Prep time: 5 mins

Cook time: 35 mins

Total time: 40 mins

This paleo almond coconut banana bread is incredibly moist and just slightly sweet without any traditional flours or sweetener.

Author: Gina Matsoukas

Serves: 12 slices

• 1 cup almond flour
• ½ cup coconut flour
• ¼ cup flax seed meal
• 1½ teaspoon baking soda
• 1 teaspoon salt
• 4 eggs
• 2 tablespoons coconut oil, melted
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract
• 1 large ripe banana, mashed

Instructions

1. Preheat oven to 350 degrees. Grease 2 small loaf pans (5¾ x 3½).
2. Combine dry ingredients in a medium bowl.
3. Combine wet ingredients in a small bowl and whisk together.
4. Pour wet into dry ingredients and mix until fully incorporated.
5. Divide evenly (dough will be thick) into loaf pans and smooth the tops.
6. Bake for about 35 minutes.
7. Remove loaves from oven, let cool in pans for 5 minutes and then transfer to a wire rack to continue cooling.