Primal Pizza Crusts
servings ( 2 med pizzas or 6-7 individual sized pizzas)
4 cups Tapioca flour
1/4 cup Potato Flour
heaping 1/2 cup Potato Starch
1/4 tsp baking soda
1/2 tsp sea salt
Preferred Spices & Herbs ( I have used Garlic Powder, Caraway Seeds, Basil, Oregano, or Italian Seasoning - or mixture thereof.)
4 eggs
1/2 cup olive oil
approximately 2/3 cup water (start with 1/2 cup and drizzle more if too dry. Dough should be soft, but not terribly sticky.)
In food processor with dough blade/hook, pulse the dry ingredients a few times. Add wet ingredients, pulse a few times, then hit the "Dough" button. Stop and scrape down if needed.
As stated above, stop when dough is soft, pliable, and not sticky.
Pre-bake on greased metal pans for 15 minutes @ 375 degrees. OR Roll out and bake on hot stones for 15-20 minutes.
Top with your favorite sauce and toppings. Finish baking another 15 minutes.
Wednesday, July 27, 2016
Hamburger Buns and Flatbread
This is a recipe that was based on a recipe from a paleo cookbook. My family has now claimed it as the go-to recipe for me to use. Enjoy!
Makes approximately 18 rounds or 9 pair (buns).
1-1/2 cup finely ground, blanched almond flour
1-1/2 cup tapioca flour
1 tsp salt
1 tsp baking powder
3 eggs
2/3 cup olive oil
4 Tbsp apple cider vinegar
water to thin to desired consistency
You many also add whatever dry spices or herbs you'd like to up the flavor of your bread.
Whisk well. Consistence should end up being the thickness of waffle batter.
Spray or grease your desired pan. I use a 2 tbsp. scoop to get the above number of servings.
Bake at 375 for 14-18 minutes depending on your cookie sheet or stoneware, and the oven.
Rounds will turn a light golden color, and should not be doughy on the underside.
(For flat bread to cut into squares - just pour our onto greased/sprayed cookie sheet or stoneware.
Makes approximately 18 rounds or 9 pair (buns).
1-1/2 cup finely ground, blanched almond flour
1-1/2 cup tapioca flour
1 tsp salt
1 tsp baking powder
3 eggs
2/3 cup olive oil
4 Tbsp apple cider vinegar
water to thin to desired consistency
You many also add whatever dry spices or herbs you'd like to up the flavor of your bread.
Whisk well. Consistence should end up being the thickness of waffle batter.
Spray or grease your desired pan. I use a 2 tbsp. scoop to get the above number of servings.
Bake at 375 for 14-18 minutes depending on your cookie sheet or stoneware, and the oven.
Rounds will turn a light golden color, and should not be doughy on the underside.
(For flat bread to cut into squares - just pour our onto greased/sprayed cookie sheet or stoneware.
Thursday, July 21, 2016
Snickerdoodles
Paleo Snickerdoodle Cookies
Yield: 16 cookies
2 cups Almond flour
1/3 cup Maple syrup
1/3 cup Coconut oil (room temperature)
1 Egg
1 tsp Baking soda
1/2 tsp Sea Salt
1/4 cup Coconut sugar (for coating)
1 Tbsp Cinnamon (for coating)
Preheat oven to 350 degrees.
In a small bowl, combine coconut sugar and cinnamon for coating and set aside.
In a large mixing bowl, cream together maple syrup and coconut oil using a wooden spoon (or in a stand mixer using the paddle attachment). Add egg and beat until well combined. Add almond flour, baking soda, and salt. Mix well. Roll dough into balls using a cookie scoop or tablespoon, then roll in cinnamon sugar to coat. Gently flatten in palm (about 1/3 inch thick), and place on parchment lined baking sheet. Bake for 8 minutes. Let cool on baking sheet for 3-4 minutes before transferring to cooling rack.
Enjoy!!
Tuesday, February 3, 2015
Can't Wait to Try This!!!
UPDATE::
This is DELICIOUS! Pizza crusts are softer and take a bit longer to cook than my other recipe, but the taste is wonderful.
My husband, Rob, told me to check out this website called Primal Girl.
She is suppose to have an AMAZING dough recipe! It is both Paleo and Primal. It is wheat-free, nut-free, soy-free and yeast-free. You can use for anything from crackers to hamburger buns and tortillas.
I CAN'T WAIT to try it!!
Below is the link (yes, I did sign up for the affiliate program - I was so excited) to the information and recipe!
Check it out and let me know what you think in the comments.
Magical Multipurpose Paleo & Primal Dough Recipe
Click here to view more details
Wednesday, July 9, 2014
Primal Cooking Circle - July 3rd, 2014
I had the privilege of getting together with two wonderful ladies who are wanting to learn how I cook and transition to the primal way of food. Either that... or they're kind and humoring me. ;) Either way, I want to thank Nicole, and Rachel for being gracious students and wonderful company. I look forward to getting together with you again.
In the meantime, I promised I would post the recipes we used, and I will also work on getting more recipes up as well. For today, we have the Primal Enchiladas, my current pizza crust recipe, and the scrumptious Primal Dark Chocolate.
Primal Enchiladas (clicking on the links will take you to main recipe pages on my blog. It has a few notes of tweaks, etc. I've made to recipes.)
Enchilada Sauce
28 oz can crushed tomatoes (or roasted tomatoes, mixed in blender)
2-3 Tbsp minced dry onion (or 1/2 small onion chopped fine)
2 Tbsp chili powder
2 tsp red (cayenne) pepper
4-5 cloves garlic, minced
1 small can green chilis
Mix together well and set aside.
Egg Crepes (Tortillas)
3 whole large eggs
5 additional egg whites
1/2 cup whole milk or half & half
Mix well. Heat to medium heat a skillet. Spray will with non-stick spray. Pour small amount of egg mixture into skillet and tilt to spread and cover bottom. Let cook for approximately 1 minute. Cover the skillet with a lid and cook another 30 seconds. Slide with spatula onto plate to keep until ready to fill. Use rest of egg mixture making another 5-7 'tortillas'.
Filling:
Take approx. 1-1/2 cups of the sauce mixture and put in skillet that you'd used for the crepes. Stir in the meat you have selected to use in your filling. I have used chicken, roast, and ground beef - all of which are delicious. Stir mixture and heat until liquid reduces and sauce is thickness desired.
Putting it together:
Grease 9x13 pan. Spread small amount of sauce in the bottom. Take an empty plate and spread out a crepe. Put small spoonful of filling onto crepe and sprinkle with cheddar cheese. Fold sides of crepe in slightly and then roll from opposite end to close. Place folded enchilada into pan on top of sauce. Continue making enchiladas until crepes are gone/pan is full. Pour remaining sauce over enchiladas and spoon leftover filling in between enchiladas for yummy goodness. Sprinkle entire pan with shredded cheese. Cover with foil and bake in 350 oven for 30 minutes. I like to take off foil then and bake another 5 minutes or just turn on broiler to brown up the tops for a couple minutes.
*I came up with this based on my personal taste tests:
1 tablespoon honey = about 85% dark chocolate
1 1/2 tablespoon honey = about 73% dark chocolate
2 tablespoon honey = about 60% dark chocolate
Primal Pizza Crust
My current pizza crusts uses tapioca and potato flours instead of almond flour. The result is a crust that doesn't cost quite as much, and the fat content is a bit lower. I don't really work about the fat content, because it's GOOD fats. However, it does cost a lot of calories when trying to actually lose weight. This has become our standby for the time being. Enjoy!
2 cups tapioca flour
1/4+ cup potato starch (*see notes)
1/4- cup potato flour (*see notes)
1/4 cup olive oil
3/4 cup water
1/2 tsp real sea salt
2 eggs
spices and seasonings to taste. I like to add garlic powder, italian seasoning, and caraway seeds to our crusts.
Put all dry ingredients into bowl. Mix wet ingredients together in separate bowl and then add to dry. Mix well. Should be just slightly crumbly. Pour out onto floured counter or board and knead dough until soft, pliable ball forms.
Divide and pat out onto greased pizza pans. Precook crusts at 350 for about 12-15 minutes. Take out, let cool and then top with sauce and desired pizza toppings. Cook an additional 14 +/- minutes, broil for 2 minutes if desired.
Crusts also freeze well in ziploc bag if not needed immediately.
* You can play with the amounts of starch vs flour to change texture of your crust. More potato flour equals a softer, sometimes doughier, crust. More potato starch equals more crispiness.
Cook, play, and have fun.
In the meantime, I promised I would post the recipes we used, and I will also work on getting more recipes up as well. For today, we have the Primal Enchiladas, my current pizza crust recipe, and the scrumptious Primal Dark Chocolate.
Primal Enchiladas (clicking on the links will take you to main recipe pages on my blog. It has a few notes of tweaks, etc. I've made to recipes.)
Enchilada Sauce
28 oz can crushed tomatoes (or roasted tomatoes, mixed in blender)
2-3 Tbsp minced dry onion (or 1/2 small onion chopped fine)
2 Tbsp chili powder
2 tsp red (cayenne) pepper
4-5 cloves garlic, minced
1 small can green chilis
Mix together well and set aside.
Egg Crepes (Tortillas)
3 whole large eggs
5 additional egg whites
1/2 cup whole milk or half & half
Mix well. Heat to medium heat a skillet. Spray will with non-stick spray. Pour small amount of egg mixture into skillet and tilt to spread and cover bottom. Let cook for approximately 1 minute. Cover the skillet with a lid and cook another 30 seconds. Slide with spatula onto plate to keep until ready to fill. Use rest of egg mixture making another 5-7 'tortillas'.
Filling:
Take approx. 1-1/2 cups of the sauce mixture and put in skillet that you'd used for the crepes. Stir in the meat you have selected to use in your filling. I have used chicken, roast, and ground beef - all of which are delicious. Stir mixture and heat until liquid reduces and sauce is thickness desired.
Putting it together:
Grease 9x13 pan. Spread small amount of sauce in the bottom. Take an empty plate and spread out a crepe. Put small spoonful of filling onto crepe and sprinkle with cheddar cheese. Fold sides of crepe in slightly and then roll from opposite end to close. Place folded enchilada into pan on top of sauce. Continue making enchiladas until crepes are gone/pan is full. Pour remaining sauce over enchiladas and spoon leftover filling in between enchiladas for yummy goodness. Sprinkle entire pan with shredded cheese. Cover with foil and bake in 350 oven for 30 minutes. I like to take off foil then and bake another 5 minutes or just turn on broiler to brown up the tops for a couple minutes.
Primal Dark Chocolate
I got my dark chocolate recipe from this link at www.primallyinspired.com
I did however change the amounts, because I was ending up with more of a paste than a pourable chocolate. Feel free to play with it and see what happens! :D
I did however change the amounts, because I was ending up with more of a paste than a pourable chocolate. Feel free to play with it and see what happens! :D
Ingredients:
½ cup natural organic cacao powder
¼ cup coconut oil, melted or butter (GENTLY melted)
1-2 tablespoons pure raw honey or pure maple syrup*
½ teaspoon pure vanilla extract
pinch of sea salt
DIRECTIONS:
Combine
all the ingredients in a small bowl and stir until well mixed and
smooth. You can pour the chocolate into candy molds to make chocolate
candy, you can put the chocolate into a cake decorator (or plastic bag
with the edge cut off) and pipe out chocolate chips or you can pour the
chocolate into wax or parchment paper and make bars. Freeze until
hardened – about 30 minutes. Store the chocolate in the fridge. *I came up with this based on my personal taste tests:
1 tablespoon honey = about 85% dark chocolate
1 1/2 tablespoon honey = about 73% dark chocolate
2 tablespoon honey = about 60% dark chocolate
Primal Pizza Crust
My current pizza crusts uses tapioca and potato flours instead of almond flour. The result is a crust that doesn't cost quite as much, and the fat content is a bit lower. I don't really work about the fat content, because it's GOOD fats. However, it does cost a lot of calories when trying to actually lose weight. This has become our standby for the time being. Enjoy!
Primal Pizza Crust
(makes 6-7 individual 7" pizzas, or 2 - 12" pizzas)2 cups tapioca flour
1/4+ cup potato starch (*see notes)
1/4- cup potato flour (*see notes)
1/4 cup olive oil
3/4 cup water
1/2 tsp real sea salt
2 eggs
spices and seasonings to taste. I like to add garlic powder, italian seasoning, and caraway seeds to our crusts.
Put all dry ingredients into bowl. Mix wet ingredients together in separate bowl and then add to dry. Mix well. Should be just slightly crumbly. Pour out onto floured counter or board and knead dough until soft, pliable ball forms.
Divide and pat out onto greased pizza pans. Precook crusts at 350 for about 12-15 minutes. Take out, let cool and then top with sauce and desired pizza toppings. Cook an additional 14 +/- minutes, broil for 2 minutes if desired.
Crusts also freeze well in ziploc bag if not needed immediately.
* You can play with the amounts of starch vs flour to change texture of your crust. More potato flour equals a softer, sometimes doughier, crust. More potato starch equals more crispiness.
Cook, play, and have fun.
Primal Pizza Crust #2
My current pizza crusts uses tapioca and potato flours instead of almond flour. The result is a crust that doesn't cost quite as much, and the fat content is a bit lower. I don't really work about the fat content, because it's GOOD fats. However, it does cost a lot of calories when trying to actually lose weight. This has become our standby for the time being. Enjoy!
2 cups tapioca flour
1/4+ cup potato starch (*see notes)
1/4- cup potato flour (*see notes)
1/4 cup olive oil
3/4 cup water
1/2 tsp real sea salt
2 eggs
spices and seasonings to taste. I like to add garlic powder, italian seasoning, and caraway seeds to our crusts.
Put all dry ingredients into bowl. Mix wet ingredients together in separate bowl and then add to dry. Mix well. Should be just slightly crumbly. Pour out onto floured counter or board and knead dough until soft, pliable ball forms.
Divide and pat out onto greased pizza pans. Precook crusts at 350 for about 12-15 minutes. Take out, let cool and then top with sauce and desired pizza toppings. Cook an additional 14 +/- minutes, broil for 2 minutes if desired.
Crusts also freeze well in ziploc bag if not needed immediately.
* You can play with the amounts of starch vs flour to change texture of your crust. More potato flour equals a softer, sometimes doughier, crust. More potato starch equals more crispiness.
Cook, play, and have fun.
Primal Pizza Crust
(makes 6-7 individual 7" pizzas, or 2 - 12" pizzas)2 cups tapioca flour
1/4+ cup potato starch (*see notes)
1/4- cup potato flour (*see notes)
1/4 cup olive oil
3/4 cup water
1/2 tsp real sea salt
2 eggs
spices and seasonings to taste. I like to add garlic powder, italian seasoning, and caraway seeds to our crusts.
Put all dry ingredients into bowl. Mix wet ingredients together in separate bowl and then add to dry. Mix well. Should be just slightly crumbly. Pour out onto floured counter or board and knead dough until soft, pliable ball forms.
Divide and pat out onto greased pizza pans. Precook crusts at 350 for about 12-15 minutes. Take out, let cool and then top with sauce and desired pizza toppings. Cook an additional 14 +/- minutes, broil for 2 minutes if desired.
Crusts also freeze well in ziploc bag if not needed immediately.
* You can play with the amounts of starch vs flour to change texture of your crust. More potato flour equals a softer, sometimes doughier, crust. More potato starch equals more crispiness.
Cook, play, and have fun.
Primal Dark Chocolate
I got my dark chocolate recipe from this link at www.primallyinspired.com
I did however change the amounts, because I was ending up with more of a paste than a pourable chocolate. Feel free to play with it and see what happens! :D
*I came up with this based on my personal taste tests:
1 tablespoon honey = about 85% dark chocolate
1 1/2 tablespoon honey = about 73% dark chocolate
2 tablespoon honey = about 60% dark chocolate
I did however change the amounts, because I was ending up with more of a paste than a pourable chocolate. Feel free to play with it and see what happens! :D
Easy, Healthy Homemade Dark Chocolate
Ingredients:
½ cup natural organic cacao powder
¼ cup coconut oil, melted or butter (GENTLY melted)
1-2 tablespoons pure raw honey or pure maple syrup*
½ teaspoon pure vanilla extract
pinch of sea salt
DIRECTIONS:
Combine
all the ingredients in a small bowl and stir until well mixed and
smooth. You can pour the chocolate into candy molds to make chocolate
candy, you can put the chocolate into a cake decorator (or plastic bag
with the edge cut off) and pipe out chocolate chips or you can pour the
chocolate into wax or parchment paper and make bars. Freeze until
hardened – about 30 minutes. Store the chocolate in the fridge. *I came up with this based on my personal taste tests:
1 tablespoon honey = about 85% dark chocolate
1 1/2 tablespoon honey = about 73% dark chocolate
2 tablespoon honey = about 60% dark chocolate
Monday, November 14, 2011
Primal Texas Chili
From Mark's Daily Apple
Rob made this on Sunday and it is DELICIOUS! :) Thank you, dear. A tasty variation when you want chili, but still something different. Loved it!
4 –6 servings
Ingredients:
Lightly season beef with salt. Heat animal fat or olive oil in a large pot over high heat. Working in 3 batches, brown beef, about 3 minutes per batch.
Transfer beef to a plate.
Turn heat to medium. Brown onions and garlic, about five minutes. Return the beef to the pot and stir in tomato paste.
Cook 10 minutes, stirring frequently, scraping bottom of pot. Add chili powder, oregano, paprika and cumin (and cayenne, if using).
Add 4 cups of water and bring to a boil.
Reduce heat to medium-low; simmer partially covered, stirring occasionally, until meat is tender, about 2 hours.
Rob made this on Sunday and it is DELICIOUS! :) Thank you, dear. A tasty variation when you want chili, but still something different. Loved it!
4 –6 servings
Ingredients:
- 3 pounds chuck, cut into 1-inch cubes
- 2 tablespoons tallow, lard or olive oil
- 2 onions, chopped
- 4 cloves of garlic, minced
- One 6-ounce can of tomato paste
- 3 tablespoons chili powder
- 1 tablespoon dried oregano
- 1 teaspoon sweet paprika
- 1 teaspoon ground cumin
- Optional: cayenne pepper to taste and Tabasco sauce, to serve on the side
Lightly season beef with salt. Heat animal fat or olive oil in a large pot over high heat. Working in 3 batches, brown beef, about 3 minutes per batch.
Transfer beef to a plate.
Turn heat to medium. Brown onions and garlic, about five minutes. Return the beef to the pot and stir in tomato paste.
Cook 10 minutes, stirring frequently, scraping bottom of pot. Add chili powder, oregano, paprika and cumin (and cayenne, if using).
Add 4 cups of water and bring to a boil.
Reduce heat to medium-low; simmer partially covered, stirring occasionally, until meat is tender, about 2 hours.
Thursday, June 16, 2011
Primal Enchiladas
 |
| Primal Enchilada with roast beef and cheddar and side salad - YUM! |
I made homemade primal enchiladas last night and they were delicious! Why are they considered primal?? Because the tortilla used is not wheat, flour, corn, or any other grain. They are actually egg crepes - and they are WONDERFUL!
I had never made crepes before this recipe, and did not think they would stand up to the folding and abuse of filling and transferring them to the pan, but I was very pleasantly surprised. Now the original recipe I read called for ONLY using the egg whites. That for me would take a lot more practice, as they are very flimsy and more easy to tear. However adding 2 or 3 yolks into the mixture gives added strength and does just fine.
I used leftover roast, chopped up fine (thanks, Ma), and sauce that I made up myself and shredded cheddar for the filling. Below are the ingredients and approximate amounts, since I didn't really measure anything :P
Enchilada Sauce
28 oz can crushed tomatoes (or roasted tomatoes, mixed in blender)
2-3 Tbsp minced dry onion (or 1/2 small onion chopped fine)
2 Tbsp chili powder
2 tsp red (cayenne) pepper
4-5 cloves garlic, minced
1 small can green chilis
Mix together well and set aside.
Egg Crepes (Tortillas)
3 whole large eggs
5 additional egg whites
1/2 cup whole milk or half & half
Mix well. Heat to medium heat a skillet. Spray will with non-stick spray. Pour small amount of egg mixture into skillet and tilt to spread and cover bottom. Let cook for approximately 1 minute. Cover the skillet with a lid and cook another 30 seconds. Slide with spatula onto plate to keep until ready to fill. Use rest of egg mixture making another 5-7 'tortillas'.
Filling:
Take approx. 1-1/2 cups of the sauce mixture and put in skillet that you'd used for the crepes. Stir in the meat you have selected to use in your filling. I have used chicken, roast, and ground beef - all of which are delicious. Stir mixture and heat until liquid reduces and sauce is thickness desired.
Putting it together:
Grease 9x13 pan. Spread small amount of sauce in the bottom. Take an empty plate and spread out a crepe. Put small spoonful of filling onto crepe and sprinkle with cheddar cheese. Fold sides of crepe in slightly and then roll from opposite end to close. Place folded enchilada into pan on top of sauce. Continue making enchiladas until crepes are gone/pan is full. Pour remaining sauce over enchiladas and spoon leftover filling in between enchiladas for yummy goodness. Sprinkle entire pan with shredded cheese. Cover with foil and bake in 350 oven for 30 minutes. I like to take off foil then and bake another 5 minutes or just turn on broiler to brown up the tops for a couple minutes.
 |
| ENJOY!! :) |
Tuesday, June 14, 2011
Chocolate Chip Cookies
We consider these our "Primal" chocolate chip cookies, using as natural ingredients and as dark a chocolate as possible. They are also Gluten-Free! On her website she also has a dairy-free if that is necessary.
Gluten Free Chocolate Chip Cookiesprinter friendly
2 ½ cups blanched almond flour (I use the unblanched - it just has the husks as well, which I see as extra fiber :) However - if you wanted a lighter texture or colored cookie, I'd definitely use the blanched.)
¼ teaspoon celtic sea salt
¼ teaspoon baking soda
10 tablespoons butter, melted
1 tablespoon pure vanilla extract
1/4 cup maple syrup
1/4 cup coconut sugar
1 cup dark chocolate chips
This is my edited recipe. The original recipe is from ELANASPANTRY.COM
Gluten Free Chocolate Chip Cookiesprinter friendly
2 ½ cups blanched almond flour (I use the unblanched - it just has the husks as well, which I see as extra fiber :) However - if you wanted a lighter texture or colored cookie, I'd definitely use the blanched.)
¼ teaspoon celtic sea salt
¼ teaspoon baking soda
10 tablespoons butter, melted
1 tablespoon pure vanilla extract
1/4 cup maple syrup
1/4 cup coconut sugar
1 cup dark chocolate chips
- Combine dry ingredients in a large bowl
- Stir together wet ingredients in a smaller bowl
- Mix wet ingredients into dry
- Spoon balled drops onto a parchment paper
lined baking sheet
- Bake at 350° for 7-10 minutes (timing will depend on your oven and baking sheet/stone)
- Cool and serve
Makes 24 cookies
.This is my edited recipe. The original recipe is from ELANASPANTRY.COM
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