I love bread; so, entering a paleo diet was rather difficult. Taking the transition slowly, I decided to experiment with this paleo bread. Understanding that this bread is made with coconut and mainly almond flour is key. These flours act differently than your typical white and whole-wheat flours.
Almond flour, almond meal or ground almond is made from ground sweet almonds. Almond flour is usually made with blanched almonds (no skin), whereas almond meal can be made both with whole or blanched almonds. The consistency is more like corn meal than wheat flour. Almond meal has recently become important in baking items for those on low carbohydrate diets: the paleo diet. It adds moistness and a rich nutty taste to baked goods. Items baked with almond meal tend to be calorie-dense. Almond meal has low heat conductivity. Almonds have high levels of polyunsaturated fats in them. Typically, theomega-6 in almonds is protected from oxidation by its surface and vitamin E. When almonds are ground, this protective skin is broken and exposed surface area increases dramatically, greatly enhancing the nut’s tendency
Here are some tips to keep in mind:
- I used a mixed berry flax seeds. It added a few extra sweet notes because of the fruit.
- Processing the dry ingredients in a food processor mixes them together and helps break apart the flax seeds.
- I added my wet ingredients straight into the food processor–being sure to really mix
- Blending the dry ingredients separate is the proper technique because it allows for an even mix.
- I lined my loaf pan with parchment paper: it keeps the pan clean and permits
- I love using honey as a sweetener. It is a great adhesive because it is sticky, and it is not overly sweet.
- I allowed my bread to cool on a cooling rack. It will continue to cook if left in the pan; however, I don’t mind a semi-doughy center.
- The bread will note rise because it lacks active yeast, so do not base your cooking times on that staple.
Used in moderation, the bread provides some comfort food in the transition to a strict paleo diet. Although it is harder to make sandwiches because of it’s lack in height, it pairs well with nut spreads and homemade, sugar free jams. I love the light density the bread creates; I love the nuttiness from the almond flour; I love that I can enjoy bread–for now.
Leave a comment with your favorite jams and nut spreads. Follow my Pinterest. Check back again next Wednesday for more tips and tricks from The Cooking Bug.
Posted in Bread, Paleo, Vegetarian
- Tagged almond flour, Bread, caveman diet, coconut flour, diabetic friendly, flaxmeal, flours, no refined sugars, paleo, paleo bread, paleo diet, refined sugar free, sugar-free
Is it a poodle? Is it a noodle? It’s zucchini noodles!!!!! Or as many like to call them the famous zoodles—perfect for low carb or Paleolithic diets. These surprisingly tasty substitutes for noodles are quicker to cook and full of beneficial nutritional treats. From boring and bland to pizzazz and pop, zoodles add both flavor and color to any dish.
Zucchini provides only 17 calories per 100 g. It contains no saturated fats or cholesterol. The peel is good source of dietary fiber that helps reduce constipation and offers some protection against colon cancers. Zucchinis can be available all around the year, but they are at their best during late spring and summer seasons. In the stores, choose small to medium-sized zucchini featuring shiny, bright green skin, firm and heavy in hand. The best size for zucchini is 6 to 8 inches length and 2 inches or less in diameter. Some big sized varieties with marrow are specially grown for stuffing. Minor superficial scratches and mild bruises oftentimes seen on their surface are perfectly fine. Avoid overly mature, large zucchini with pitted skin, and those with flabby or spongy textured. Furthermore, avoid those with soft and wrinkled ends as they indicate old stock.
Here are some helpful tips to keep in mind:
- For this recipe, use fresher zucchini. Zucchini that has been sitting around becomes too watery and is hard to spiral/peel.
- You can use different tools to create zoodles: a sprialer or a ribbed peeler. I used a ribbed peeler.
- You can peel the skin off the zucchini, but my preference is to keep it on. It creates a nice contrasting light and dark green of color to the dish.
- Sauté the zucchini in a heated pan of olive oil or coconut oil. Start out with less oil than you think you’ll need because you can always add more in.
- Toss the zucchini a couple of times while cooking to keep it from burning and cooking through evenly.
Zoodles trending popularity comes with the new wave of low carb dietary restrictions and healthier substitutions. Unlike heavy pastas, zoodles offer a low calorie, zero carb vegetable to your plate. Cooked properly, the zucchini turns a vibrant green that makes my heart melt and my mouth water. I love using fresh zucchini from the farmers market because the zucchini tends to be in better form. Whatever your reason, zoodles are a great way to enjoy vegetables and mix up your diet.
Leave a comment with your favorite zoodle addition: meat, sauce, pesto or more the options are endless. Follow my Pinterest for more recipes to try. Check back again next Wednesday for more tips and tricks from The Cooking Bug.
Posted in Dinner, Lunch, Paleo, Pasta, Vegan, Vegetables, Vegetarian
- Tagged healthy noodles, lighter pasta, paleo, paleo diet, paleo food, paleo noodles, vegetables, zoodles, Zucchini, zucchini noodles