Use all organic ingredients as well as raw dairy ingredients when possible.

Gluten Free/Grain Free Faux Cornbread

4 pastured eggs, beaten

2 ¼ c blanched almond flour

½ tsp Himalayan or Celtic sea salt

½ tsp baking soda

8 Tb (1 stick) pastured butter or coconut oil, melted

Preheat oven 350⁰.  Grease an 8” baking pan with coconut oil, palm shortening, butter or ghee.

Mix the eggs, flour, salt and baking soda.  Add the melted butter. Mix well.  Pour into the pan.  Spread evenly with a spoon.  Bake 25-28 minutes or until a toothpick comes out clean.

Cool 5 minutes before cutting.  Serve with butter.

 

Cauliflower Pizza Crust

1 small-medium fresh cauliflower, broken into florets

3 Tb water

2 pastured eggs

2 tsp EVOO, coconut oil, butter or ghee

½ tsp Himalayan or Celtic sea salt

1 tsp dried oregano

1 tsp dried basil

½ tsp garlic powder

In a food processor – pulse cauliflower until it resembles rice to make 3 c. You can also use a box grater.

In a saucepan add 3 Tb of water and bring to a boil.  Add the  3 c of pulsed cauliflower.  Turn heat to med- low, cover and steam for 9-10 minutes stirring occasionally.  When soft, but not paste, remove the cover and cook for 1-2 minutes releasing the steam. Remove from heat and cool down enough to handle.  Place cauliflower in a clean towel or cheese cloth, roll up and squeeze out all the liquid.

Place cauliflower in a bowl, add eggs, oil and seasoning.

Place parchment paper on a cookie sheet or pizza stone.  Spread out cauliflower mixture to an even thickness – keeping it fairly thin.

Bake 400⁰ for 25-30 minutes until slightly golden. Remove from oven, add toppings. Return to the oven for additional 5-10 minutes.

Cool for 5 minutes before cutting.

 

 Gluten Free Pizza Crust

 3 c blanched almond flour

3 pastured eggs

4 Tb extra virgin olive oil

½ tsp baking soda

1 tsp garlic powder

1 tsp onion powder

1 tsp dried oregano

Pinch pepper and salt

⅓ c Parmesan cheese or unfortified nutritional yeast (opt)

Preheat oven 350⁰.  Grease a sheet pan with palm shortening, coconut oil or ghee; or line pan with parchment paper.

You can eliminate or add any seasoning you like.  Mix all ingredients. Press evenly into the pan with slightly moistened hands.  I use an 18×11 jelly roll pan, the dough doesn’t quite reach the short sides.  Bake crust 20-22 minutes.   Remove and add you toppings.   Bake an additional 8-10 minutes until toppings are warm and cheese is melted.

 

Gluten Free Sandwich Roll (single serve) 

1/3 c blanched almond flour

1 Tb melted butter or coconut oil

1 organic large egg

Pinch Himalayan or Celtic sea salt

¼ tsp baking powder ( non GMO, aluminum free)

Preheat oven 350⁰.  Line a baking sheet with parchment paper.

Mix the dry ingredients, mix the wet, mix together.  With a spatula, spread into 2 flat round circles.  Bake 10-15 minutes or until golden. I usually use my toaster oven if I’m only making 2-4 rounds.

Great for sandwiches, especially a bacon and egg sandwich.