Creative Cooks

Paleo Chocolate Chips Almond Flour Banana Bread-GF
Yield: 10 slices Prep Time: 10 mins Cook Time: 50 mins Resting Time: 10 mins Total Time: 1 hr

Ingredients

2 cups almond flour
1/4 cup tapioca flour
1 tsp baking soda
1/4 tsp salt
3 small extra ripe bananas — or 1 cup mashed/pureed
3 tablespoons natural sweetener — or coconut sugar for paleo
2 large eggs
2 tablespoon avocado oil or ghee or extra light tasting olive oil
1 teaspoon vanilla
2/3 cup mini chocolate chips — save some for topping

Instructions

Preheat oven to 350ºF and spray a bread pan (8 x 4) with non-stick spray. Then, line it with parchment paper. Set aside.
In medium bowl add all the dry ingredients (almond flour, tapioca flour, baking soda and salt) and mix well to combine.
In large bowl whisk together mashed banana and sweetener. Then, add egg, oil and vanilla extract. Whisk everything together until evenly combined.
Mix the wet and dry together until combined.
Add the chocolate chips and fold them into the batter.
Pour the batter into the bread pan. Add extra chocolate chips on the top of the batter if you desire.

Bake for about 30 minutes uncover, then cover it with foil and bake for more 20 minutes or until a toothpick comes out clean. It probably will be done between 50-70 minutes. Baking times may vary because ovens vary in power and efficiency.
Place the bread pan on a wire rack and let it cool down for 10-15 minutes before lifting from the parchment paper to remove bread.
Slice into 10 slices!

Nutrition Information
Amount per serving (1/10) — Calories: 264, Fat: 15g, Saturated Fat: 2g, Monounsaturated Fat: 2g, Cholesterol: 37mg, Sodium: 144mg, Potassium: 150mg, Carbohydrates: 29g, Fiber: 5g, Sugar: 6g, Protein: 9g

Gluten free Cauliflower Flatbread
Prep Time 15 mins Cook Time 30 mins Total Time 45 mins

Ingredients

1 cup cauliflower, steamed or boiled until tender
3 tbsp water
2 tbsp psyllium husk, powdered
1/2 cup chickpea flour
1/4 cup tapioca starch, or other starch
1/4 tsp baking powder
1/3 tsp salt
1/2 tsp oregano or other herbs to preference
1/4 tsp garlic powder
1 tsp oil

Instructions

Drain and blend the cauliflower with 2 tablespoons water to puree. (you will need a small blender, or just mash very well into a smooth puree).
Add to a bowl with psyllium. Use 1 tbsp water to rinse out the blender and add to the bowl.
Mix and let sit for a minute to gel up.
Add the rest of the dry ingredients and mix well. Add oil and Get your hands (grease them) in there to make a somewhat dough. Add a tbsp or more chickpea flour if needed.
Divide and Shape into balls and use flour or oil if needed on your hands. Use chickpea flour or rice flour to roll the balls out into 6 inch or so flatbread.
Heat a thick bottom skillet over medium heat. When hot, Cook the flatbreads for 2-3 minutes per side or until golden brown spots. Use a spatula to press the breads during cooking. Store covered with a towel until ready to eat.
These flatbreads are best when warm. Reheat on the skillet or microwave before serving. A brush of melted vegan butter or olive oil goes very well. Store in a cloth towel on the counter for the day.
Fold in a paper towel and store in airtight container refrigerated for up to 5 days. Freeze for up to a month.

Recipe Notes

Variation: Use other well mashed or pureed veggies such as potato, sweet potato, parsnip, pumpkin, carrot instead of cauliflower for variation.

Use other herbs of choice or add spices such as ground cumin, garam masala, or carom seeds.

Oilfree: Omit the oil in the dough. Store the breads covered with a kitchen towel.

Psyllium Husk: are generally available in flakes/husk form. Just put through a blender to powder and use.

Substitute: Use chia seed meal. Put chia seeds in a blender to make a coarse powder and use.
Chickpea flour substitute: Oat flour. sorghum or amaranth.

Sopa Paraguaya (Paraguayan Cheese Corn Bread)

8 Tbs (125 ml) butter
1 large sweet onion, finely chopped
1 cup (250 ml) farmers or cottage cheese
1 cup (250 ml) grated Muenster or other mild cheese
2 cups (500 ml) cornmeal
2 cups (500 ml) grated corn kernels
OR 1-16 oz (450 g) can cream-style corn
1 tsp (5 ml) salt
1 cup (250 ml) milk
6 egg, separated

Heat half the butter in a skillet and cook the onions over moderate
heat until tender but not brown. Set aside. Combine the remaining
butter with the farmer’s or cottage cheese and mix until thoroughly
combined. Add the Muenster, onions, cornmeal, corn, salt, milk,
egg yolks, and mix thoroughly. Beat the egg whites until soft peaks
form and fold them into the batter. Pour the batter into a greased
and floured 10x13-inch (25x30 cm) baking pan and bake in a
preheated 400F (200C) oven for 45 to 55 minutes, or until a toothpick
inserted in the center comes out clean. Serves 6 to 8.

Gougeres

Ingredients
1-1/2 cups water
1/2 cup butter, cut into pieces
1/4 teaspoon salt
1-1/2 cups all-purpose flour
5 eggs
1-1/2 cups shredded Gruyere cheese (6 ounces)
4 teaspoons Dijon-style mustard
1/8 teaspoon ground white pepper
1/8 teaspoon cayenne pepper
Cayenne pepper (optional)

Directions
1. Lightly grease two baking sheets; set aside. In a medium saucepan, combine the water, butter, and salt. Bring to boiling. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball. Remove from heat. Transfer to a large mixing bowl. Cool for 10 minutes. Add eggs, one at a time, beating with an electric mixer on medium speed for 1 minute after each addition. Stir in Gruyere cheese, mustard, white pepper, and the 1/8 teaspoon cayenne pepper.

2. Preheat oven to 400F. Using a pastry bag fitted with a 1/2-inch star tip, pipe batter in 1-inch mounds about 11/2 inches apart onto the prepared baking sheets. (Or use 2 teaspoons batter for each puff.)

3. Bake for 20 to 25 minutes or until puffed and golden brown. Serve warm. If desired, sprinkle with additional cayenne pepper.

Makes about 60 Gougeres

Make-Ahead: Bake gougeres as directed. Cool on wire racks. Place cooled gougeres in an airtight container and store in the freezer up to 1 month. To reheat, place frozen gougeres on a baking sheet and bake, uncovered, in a preheated 350-F oven for 6 to 8 minutes or until heated.

BAY BONES
Start to finish: 30 minutes; servings: 12

1/3 cup grated Parmesan cheese
1 tablespoon Old Bay seasoning
17.3-ounce package frozen puff pastry, thawed

Heat the oven to 400 F. Line 2 baking sheets with parchment paper or spritz lightly with cooking spray.

In a small bowl, combine the Parmesan with the Old Bay seasoning.

On a lightly floured surface, unfold 1 sheet of the puff pastry. Very lightly moisten the surface of the pastry with water. Sprinkle half the Parmesan mixture over it. Using a pizza wheel or a sharp knife, cut the dough into 1/2-inch strips. One at a time, grab each strip by its ends and twist once or twice to create a spiral. Arrange the strips on the prepared baking sheet, leaving about 1/2 inch between them.

Repeat the process with the second sheet of pastry and remaining Parmesan mixture.

Bake for 12 to 15 minutes, or until golden brown and crisp. Allow to cool slightly before serving.

Nutrition per serving: 180 calories; 110 calories from fat (61 percent of total calories); 12 g fat (3.5 g saturated; 0 g trans fats); 0 mg cholesterol; 14 g carbohydrate; 1 g fiber; 1 g sugar; 4 g protein; 410 mg sodium.

Turkish Bread with Honey and Cream

1 large round loaf of country bread, about 9 inches
(23 cm) in diameter and at least 3 inches (8 cm) high
4 Tbs (60 ml) butter at room temperature
1/2 cup (125 ml) honey
2 Tbs (30 ml) fresh lemon juice
1 cup (250 ml) creme fraiche*

* To make creme fraiche, stir 1 Tbs (15 ml) cultured buttermilk
into 1 cup (250 ml) heavy cream and let sit at room temperature
for 12 to 24 hours.

Cut a slice off the top and bottom of the bread to leave a round
piece of bread about 2 inches (5 cm) high with crust all around
the sides. Butter both of the cut sides and place on a baking
sheet. Bake in a preheated 350F (180C) oven, turning once,
until lightly toasted, about 20 minutes. Stir the honey and lemon
juice together and drizzle over the bread. Spread the creme
fraiche over the top and let stand for 10 minutes. Return to the
oven and bake until golden brown, about 20 minutes. Serve hot
or warm, cut into wedges. Serves 6 to 8.

Blue Grass Corn Pudding (1904)

8 ears of corn,
1 tablespoon of butter,
1 teacup of milk,
1 teaspoon of flour,
Salt and pepper to taste,
3 eggs.

Grate the corn and scrape cob with a knife.

Beat the eggs light and stir in cream, butter, and flour, and mix with the milk and add the corn.

Season and bake 3/4 of an hour.