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This recipe is a perfect place to use any leftover bacon fat as long as you strain out any floating solid bits before using it. The hint of bacon, garlic, and oregano combine together for a rich taste experience. You might find the dough can sometimes pull apart when you are placing it on the baking sheet. Simply stick the broken piece back on and pinch to seal. These don’t have to look perfect to be delicious!
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1. Preheat oven to 500 degrees F.
2. Combine the water, coconut milk, bacon fat, and sea salt in a small saucepan, and bring to a simmer over medium heat.
3. Place the tapioca flour in a large bowl and make a well in the center. Pour the liquid into the middle. Stir to combine, and then let the dough sit for about 10 minutes to allow it to come to room temperature.
4. Add the egg, garlic, and oregano to the dough, and mix it in with your hands.
5. Separate the dough into eight equal pieces.
6. Take a piece of dough, and stretch it across a parchment-paperlined baking sheet into a basic breadstick shape. The dough might rip—simply stick the piece back on. Flatten the dough out using your fingertips. Repeat with remaining dough.
7. Sprinkle the breadsticks with sea salt, and bake for about 10 minutes. Serve warm.
Makes 8 breadsticks.
Making your own Paleo tortillas is surprisingly easy and requires very few ingredients. The trick to great tortillas lies in the rolling-out step of the process. You must get the dough very thin without tearing it to get the right texture and thinness to use these for wraps and enchiladas. A little cumin or cayenne in the batter can also be a tasty addition, especially if you like spicy food.
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1. Combine the almond flour, eggs, coconut oil, and salt in a medium bowl until well mixed.
2. Gather the dough into a ball and knead using the sides of the bowl until the dough is elastic. Add a little water if the dough is too dry.
3. Divide the dough in four to six equal balls, and roll out each ball thinly between two pieces of parchment paper.
4. Heat the olive oil in a frying pan over medium heat and fry each tortilla, turning once until cooked, about 30 seconds a side.
5. Remove tortillas from the pan and place on paper towels to drain.
6. Repeat until all the tortillas are cooked.
7. Serve warm, wrapped around a favorite filling.
Makes 4–6 tortillas, depending on the size.
If you want a change from using bread for your sandwich and soup dipping needs, these buns are a nice alternative. They have a heavenly scent and the texture is quite light for a non-yeast creation. It is best to use fresh minced garlic in this recipe rather than powder.
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1. Preheat oven to 350 degrees F and lightly grease a baking sheet.
2. In a medium bowl, stir together the tapioca flour, coconut flour, salt, and herbs.
3. In a small saucepan, heat the coconut oil and water together until scalding.
4. Remove from heat and add the garlic to the pan. Set aside for at least 10 minutes.
5. Add the oil mixture to the dry ingredients and stir to combine. Add the egg and mix thoroughly.
6. Gather the dough into a ball and knead for about 2–3 minutes. Then divide into 1½-inch balls and place on baking sheet.
7. Bake for 35–40 minutes and serve warm.
Makes about 12 buns, depending on the size.
If you are on a Paleo diet, one of the hardest things to give up is pizza. That’s why this recipe will quickly become a staple in your household. The finished crust is crisp and easy to cut as long as you don’t overload it with toppings. If you want a chewier crust, keep it a little thicker when pressing it in the pizza pan.
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1. Preheat oven to 350 degrees F.
2. In a large bowl, stir together almond flour, arrowroot powder, garlic, baking soda, and salt.
3. In a small bowl, whisk the eggs and oil together with the herbs.
4. Add the wet ingredients to the dry ingredients and mix well until the batter forms into a ball. Add more almond flour if the dough is too wet.
5. Press the dough onto a 12-inch pizza pan or form a rough circle on a baking sheet. Crimp the edges slightly to create a lip all the way around.
6. Top with desired toppings and bake for about 20 minutes or until crisp.
Makes one 12-inch pizza crust.
Focaccia is a popular flatbread that is used as a snack and sandwich base. This recipe uses Greek yogurt, which some Paleo purists feel should be avoided; however, it can be eaten in moderation. Greek yogurt is considered to be one of the healthiest foods in the world, so giving it a try can be beneficial.
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1. Preheat oven to 375 degrees F.
2. In a large bowl, stir together the coconut flour, flaxseed meal, baking soda, and salt.
3. In a medium bowl, whisk together the eggs, Greek yogurt, and honey until smooth.
4. Add the wet ingredients to the dry ingredients and stir to combine. Set aside for 2 minutes.
5. Using a spatula, spread the batter evenly onto a parchment-paper-lined baking sheet until it is about ¾ inch thick.
6. Sprinkle the batter with the thyme and the rosemary, taking care to distribute the herbs evenly.
7. Bake for 10–12 minutes.
8. Remove from the oven, drizzle with the olive oil, and sprinkle with sea salt. Serve warm.
Makes 1 large focaccia bread.
A good dinner roll can be the perfect addition to a nice roast beef or chicken dinner, especially when you are entertaining. This recipe does take a bit of creative measuring with regard to the coconut flour so that the dough does not end up too dry. When you add the coconut flour, do so in small amounts and let the dough sit for a few minutes between additions so it has a chance to absorb the flour.
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1. Preheat oven to 350 degrees F.
2. In a large bowl, stir together the tapioca flour and salt with about ½ cup of coconut flour to start.
3. In a small bowl, whisk together the olive oil, water, and eggs, and pour mixture into the dry ingredients.
4. Stir until combined. If the dough is too loose and thin, add more coconut flour until you have a soft dough that is still a little sticky.
5. Use a spoon to scoop out portions of dough and roll them into 2-inch balls.
6. Place the dough balls on a parchment-paper-lined baking sheet.
7. Bake for about 35 minutes, until lightly golden. Serve warm.
Makes 10 dinner rolls.
These salty pretzels are amazing right out of the oven or served at room temperature with a Paleo-friendly dip. Part of the fun of making these treats is learning to twist them into the traditional pretzel shape. Your first few pretzels might not look perfect, but bake them anyway because they will taste delicious no matter what they look like! You can experiment with flavored finishing salts to create different variations, such as Himalayan pink or smoked salt.
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1. Preheat oven to 350 degrees F.
2. Place the olive oil, water, apple cider vinegar, and ½ teaspoon of the salt in a medium saucepan, and bring to a boil over medium heat.
3. Remove from the heat and add the tapioca flour. Stir to combine. Add the baking powder and baking soda to the mixture and stir. The mixture will foam. Add the coconut flour and egg, and mix until a firm dough forms.
4. Turn the dough out onto a work surface lightly dusted with tapioca flour, and knead the dough for 2–5 minutes.
5. Pinch off a 2-inch piece of dough and roll it into a thin snake about 6 inches long. Twist the log into a traditional pretzel shape. (This might take a little practice.) Place the pretzel on a parchment-paper-lined baking sheet. Repeat until all the dough is used up.
6. Brush the pretzels with a little olive oil, and sprinkle sea salt over them. Bake for 25–30 minutes, until golden. Serve warm whenever possible.
Makes about 18 pretzels.
One of the things many people miss when starting a Paleo diet is crusty, airy rolls to dip into soup or use to make sandwiches. These buns are not as crusty as a ciabatta or as kaiser rolls, but they do use yeast, which creates a nice, light texture and rise. If you want bigger buns, spoon the batter into giant silicone muffin cups instead of the standard-sized tins.
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1. Combine the coconut milk and honey in a small saucepan, and heat until the mixture reaches 105–115 degrees F.
2. Pour the mixture into a large bowl and sprinkle with the yeast. Let this sit until the yeast gets foamy, about 10 minutes.
3. Add the eggs and coconut oil to the yeast mixture, and stir to combine. Add the flaxseed meal, coconut flour, baking soda, and salt to the yeast mixture, and stir to blend well.
4. Cover the bowl with a clean kitchen towel, and place in a warm spot for about 1½–2 hours to let the batter rise.
5. Stir the batter until it is the same starting volume, and then spoon evenly into lightly greased muffin tins.
6. Cover the tins with a clean cloth, and let the batter rise again for about 40 minutes or until double in size.
7. Preheat oven to 350 degrees F.
8. Bake for 15–20 minutes, until golden on top.
9. Let cool for about 5 minutes and pop the buns out of the muffin tin. Serve piping hot or at room temperature.
Makes 12 buns.
If you really love breadsticks, the length of this recipe will not dissuade you from making these garlicky treats. Make sure you follow the directions to the letter to get the best results. The finished breadsticks actually taste very close to non-Paleo versions, and the texture is exceptional. You could use fresh garlic instead of powdered to create an even stronger flavor, but try the original recipe first to see if it suits your palate. Fresh garlic can scorch if it is not small enough or mixed thoroughly into the batter. This creates a very unpleasant, bitter taste.
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For the breadsticks:
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For the topping:
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Make the breadsticks:
1. Preheat oven to 350 degrees F.
2. In a medium bowl, stir together almond flour, oregano, basil, sea salt, garlic powder, olive oil, and eggs until combined. Let the dough set for several minutes, and then add about 1 tablespoon of the coconut flour, stirring to mix.
3. Let the dough sit again so the coconut flour can dry it out, and then add the remaining 1 tablespoon of coconut flour. Stir to combine, and roll the dough into a ball. Divide the ball into 4 equal pieces.
4. On a clean work surface, roll 1 piece of dough into a long snake about ½-inch thick. Fold the snake in half so there are two equal pieces the same length lying side by side.
5. Pinch the two ends together on both ends and twist the two pieces together carefully to form a twisty rope. Place on a parchment-paper-lined baking sheet. Repeat with the remaining pieces.
6. Bake for about 10 minutes and then remove from the oven.
Make the topping:
7. While the breadsticks are baking, in a small bowl, whisk together the egg and water.
8. In a small cup, toss together the basil, sea salt, and garlic powder.
9. Once the breadsticks have been removed from the oven (see step 6 above), flip them over with a spatula.
10. Brush the tops of the breadsticks with the egg wash and then sprinkle with the herb mix.
11. Return the breadsticks to the oven and bake for an additional 5 minutes. Allow the breadsticks to cool for 2–5 minutes before serving.
Makes 4 breadsticks.
This is more a naan bread than a flatbread, and it should be eaten, whenever possible, warm and tender right after cooking. The trick to pliable golden flatbreads is applying a nice, even coat of coconut oil in your skillet before cooking each one. If your pan isn’t evenly coated with oil, the bread will be too crispy and won’t be hollow inside.
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1. In a large bowl, stir together the tapioca flour, coconut flour, baking powder, salt, garlic powder, and onion powder until very well combined.
2. Add the other ingredients except the coconut oil, and stir until a thin batter forms.
3. Place a skillet over low heat and brush the bottom with melted coconut oil using a pastry brush. You should create a thin coating that reaches to the edges of the skillet.
4. Use a small ladle to add about ¼ cup of batter to the center of the skillet, and spread the batter to the size you want the flatbreads.
5. Fry until firm and lightly browned on the bottom, and then flip it over and cook the other side until it is also lightly browned.
6. Remove the flatbread from the skillet and place it on a plate.
7. Brush the skillet with oil again and repeat until all the batter is used up.
Makes 10 flatbreads.
This is a very simple recipe that will make two medium-sized crusts for all your pizza cravings. The best part of this dough is that it freezes well and bakes up quite crispy. If you are a thin-crust enthusiast, you will like its texture and crunch.
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1. Preheat oven to 400 degrees F.
2. In a medium bowl, using an electric mixer, beat the eggs until light yellow and frothy.
3. In a large bowl, stir together the almond and coconut flours and coconut oil until well combined. Stir in the water.
4. Add the eggs to the flour mixture and stir until well combined. Allow the dough to rest for 5 minutes, and then stir again, adding a little more water if necessary to make the dough pliable and easy to knead. The dough should be lightly sticky, but not wet. Allow the dough to rest for 5 more minutes.
5. Divide the dough into two equal pieces. Lightly knead each piece into a ball, dusting with a little almond flour if necessary to keep the dough soft. Roll out to desired thickness.
6. Top the dough as desired, place directly on a pizza stone or pizza pan, and bake until the crust edges are lightly browned and crisp.
Makes 2 medium-sized pizza crusts.
Cinnamon rolls have garnered a bad reputation as fatty, calorie-laden, sugar-drenched treats that should be avoided at all costs. This can be true of some cinnamon rolls, but not the ones made using this Paleo-inspired recipe. These rolls are sweet, tender, and absolutely perfect for a leisurely Sunday morning spent with loved ones. Try to eat them warm from the oven, or if you have leftovers, pop them in the microwave for a few seconds.
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For the dough:
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For the icing:
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Make the dough:
1. Preheat oven to 350 degrees F.
2. In a large bowl, using an electric mixer, beat the eggs and honey. Add ¼ cup of coconut oil and stir to combine.
3. In a medium bowl, stir together the almond flour and baking soda. Add the flour mixture to the wet ingredients, and stir until a stiff dough forms.
4. Lay a large piece of parchment paper on a clean surface and place the dough on it. Lay another piece of parchment on top, and then roll out the dough until you have a rectangle about ¼-inch thick.
5. In a small bowl, combine the 2 tablespoons of coconut oil, cinnamon, and sugar. Sprinkle over the rolled-out dough. Then sprinkle with the chopped pecans.
6. Roll up the dough, starting with the longer side of the rectangle, and slice into eight to ten (2-inch-thick) cinnamon rolls. Position the rolls on a parchment-paper-lined baking sheet.
7. Bake for 15–20 minutes, until the rolls are lightly browned.
For the icing:
8. In a small bowl, stir together the coconut milk, sugar, vanilla, and arrowroot powder until well combined.
9. Using a spoon or spatula, drizzle the icing over the warm cinnamon rolls and serve warm.
Makes about 8 rolls.
Flaxseeds are used a great deal in Paleo bread recipes because they almost mimic the texture of wheat flour when they are ground up. This flatbread has a distinctive nutty taste from the flaxseeds and almond butter, which helps this bread complement Asian marinated chicken and pork. You can even make this the day before and grill it lightly (to reheat) alongside your main protein.
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1. Preheat oven to 350 degrees F.
2. In a small bowl, stir together the flaxseed, almond flour, and baking soda until combined.
3. In a large bowl, combine the almond butter and honey. Add in the eggs, one at a time, stirring between each addition.
4. Add the flour mixture to the wet ingredients and stir until a wet dough forms.
5. Line a 9 x 13-inch jelly-roll pan with parchment paper, and drizzle the olive oil on the parchment. Then spread the dough over it. Allow the dough to rest for 5 minutes.
6. Bake for 25–30 minutes, until the top of the focaccia is golden brown. Allow the bread to cool.
Makes 8–10 servings.
Flatbreads are a great choice for new bakers to try out their bread-making skills because they don’t require any fancy techniques or even a loaf pan. Rosemary is a truly lovely addition to this bread because it goes with almost any accompanying dish or is marvelous on its own with a little dish of olive oil for dipping.
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1. Preheat oven to 350 degrees F.
2. In a small bowl, stir together the almond flour, arrowroot powder, and baking soda until combined.
3. In a large bowl, combine the almond butter and honey. Add the eggs, one at a time, stirring between each addition. Stir in the rosemary.
4. Add the flour mixture to the wet ingredients and stir until a wet dough forms.
5. Line a 9 x 13-inch jelly-roll pan with parchment paper, and drizzle the olive oil on the parchment. Then spread the dough over it. Allow the dough to rest for 5 minutes.
6. Bake for 25 to 30 minutes, until the top of the bread is golden brown.
7. Top with sea salt if desired. Allow the bread to cool.
Makes 12 servings.
Stews, hearty soups, rich gravy, and casseroles would all benefit from sharing the plate (or bowl) with these savory rolls. These dinner rolls are simple to make and feature a hint of honey. They can be made in advance and warmed up wrapped in a clean kitchen cloth in a low oven if you are time challenged. Enjoy!
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1. Preheat oven to 400 degrees F.
2. In a medium bowl, using an electric mixer, beat the eggs until light yellow and frothy. Add the honey, water, and coconut oil, and stir to combine.
3. In a large bowl, stir together the almond and coconut flours, flaxseed, dill, onion powder, and baking soda until well combined.
4. Add the egg mixture to the dry ingredients and stir until well combined.
5. Allow the dough to rest for 5 minutes, and then stir again, adding a little more water if necessary to make the dough pliable and easy to knead. The dough should be lightly sticky but not wet. Allow the dough to rest for 5 more minutes.
6. Divide the dough into twelve equal pieces. Lightly knead each piece of dough into a ball, dusting with a little almond flour if necessary to keep the dough soft. Nestle the dough rolls into a lightly greased, 9-inch round cake pan.
7. Bake for 20–25 minutes, until the tops of the rolls are browned.
Makes 12 rolls.
Mornings can be hectic, and a healthy breakfast is often forgotten in the rush to get out the door. This is a fast recipe that delivers crunch, texture, sweetness, and lots of fiber. You can make a big batch of these and freeze them individually for a quick grab when you need a healthy start.
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1. Preheat oven to 350 degrees F.
2. In a medium bowl, stir together the coconut flour, flaxseed, and baking powder until combined.
3. In a large bowl, using an electric mixer, beat the eggs and coconut oil. Add the flour mixture to the wet ingredients and stir until well combined.
4. Gently fold in the pecans and cranberries.
5. Spoon the batter into a lightly greased muffin pan, filling each cup about halfway.
6. Bake for 12–15 minutes, until the muffin tops are lightly browned.
7. Allow the muffins to cool for 10 minutes before removing from the pan.
Makes 12 muffins.
True Southern-style biscuits are a thing of beauty, especially when pulled open to release fragrant buttery steam. These Paleo-friendly biscuits are a pretty fair substitute without the wheat. Try them on Sunday morning topped with sliced ham and a neatly poached egg or alongside a festive roasted turkey on a special occasion.
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1. Preheat oven to 350 degrees F.
2. In a medium bowl, using an electric mixer, beat the egg whites, coconut milk, and apple cider vinegar until well combined.
3. In a large bowl, stir together the almond and coconut flours and baking powder until combined. Add the cold coconut oil and mix with a fork until the mixture resembles coarse crumbs.
4. Add the egg mixture to the dry ingredients and stir until a wet dough forms.
5. Using an ice-cream scoop, scoop rounded portions of the dough onto a parchment-paper-lined baking sheet.
6. Bake for 10–15 minutes, until the tops of the biscuits are lightly browned. Allow the biscuits to cool for a few minutes before serving.
Makes 8 biscuits.
Buttermilk is one of those ingredients that some people include in their Paleo diet and others do not. This recipe assumes the latter and uses coconut milk with vinegar to mimic the tart buttermilk flavor. If you do incorporate real buttermilk in your meals, then simply swap the coconut milk and vinegar for an equal measure of buttermilk. You can make extra pancakes using this recipe and enjoy them cold with a bit of Paleo jam for a nice snack.
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1. In a large bowl, stir together the coconut and almond flours, baking soda, and salt until well combined.
2. Stir in the eggs, coconut oil, coconut milk, honey, vanilla, and apple cider vinegar until batter is well blended.
3. Heat a skillet over medium-low heat and add a little coconut oil.
4. Ladle the pancake batter into the skillet and cook until the bottom is golden. Then flip the pancake over and cook the second side. Repeat until all the batter is used up.
Makes 8–10 pancakes.
Scones are a traditional accompaniment for afternoon tea or a steaming mug of coffee in the morning. These lightly golden scones are moist and tender without the addition of heavy cream and sugar. You can even dress this recipe up with hazelnuts, dark chocolate chips, raisins, and a hint of lemon if you are feeling creative.
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1. Preheat oven to 350 degrees F.
2. In a medium bowl, using an electric mixer, beat the egg whites and coconut milk until combined.
3. In a large bowl, stir together the almond and coconut flours and baking powder until combined. Add the cold coconut oil and mix with a fork until the mixture resembles coarse crumbs.
4. Add the egg mixture to the dry ingredients and stir until a wet dough forms.
5. Using an ice-cream scoop, scoop rounded portions of the dough onto a parchment-paper-lined baking sheet.
6. Bake for 10–15 minutes, until the tops of the scones are lightly browned. Allow the scones to cool for a few minutes before serving.
Makes 8 scones.
Golden rolls piled in a pretty cloth-lined basket are a traditional part of many dinner tables all over the world. These rolls have a sweetness that comes from pumpkin, and you can easily double this recipe if your gathering is large or you want to freeze a batch for later use.
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1. Preheat oven to 400 degrees F.
2. In a medium bowl, using an electric mixer, beat the eggs until light yellow and frothy. Add the pumpkin puree and stir until well combined.
3. In a large bowl, stir together the almond and coconut flours and coconut oil until well combined. Stir in the water.
4. Add the egg mixture to the flour mixture and stir until well combined.
5. Allow the dough to rest for 5 minutes, then stir again, adding a little more water if necessary to make the dough pliable and easy to knead.
6. The dough should be lightly sticky, but not wet. Allow the dough to rest for 5 more minutes.
7. Divide the dough into twelve equal pieces. Lightly knead each piece of dough into a ball, dusting with a little almond flour if necessary to keep the dough soft. Nestle the dough rolls into a lightly greased, 9-inch round cake pan.
8. Bake for 20–25 minutes, until the tops of the rolls are browned.
Makes 12 rolls.
This is a very cakey, lightly sweetened muffin that’s bursting with fresh berries and a subtle almond taste. If you have to use frozen berries instead of fresh, put them in frozen so you don’t end up with blue-tinted muffins. Blueberries are a wonderful addition to a healthy breakfast or snack because they have the highest total antioxidant capacity. This means they are a strong disease-fighting food.
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1. Preheat oven to 350 degrees F.
2. In a large bowl, stir together the almond flour, baking soda, and salt until well mixed.
3. In a medium bowl, stir together the honey, coconut milk, coconut oil, and eggs, until well blended.
4. Add the wet ingredients to the almond flour mixture and stir to combine.
5. Fold the blueberries into the batter carefully.
6. Fill paper-lined muffin tins with batter about two-thirds full.
7. Bake for 20–25 minutes, until golden brown.
8. Let muffins cool completely before removing them from the pan.
Makes 12 muffins.
These are almost like having dessert for breakfast. Make sure you use very good quality 70-percent dark chocolate to stay within the Paleo guidelines and get the full health benefits. Dark chocolate is heart healthy, has a positive effect on mood, and helps control blood sugar. If you can’t find chips that are dark, try to get a chocolate bar and chop it yourself.
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1. Preheat oven to 350 degrees F.
2. In a medium bowl, stir together the mashed bananas, eggs, coconut oil, and honey until well blended.
3. Add the cocoa powder, coconut flour, baking soda, and salt and stir to combine.
4. Fill paper-lined muffin tins with batter about two-thirds full. Sprinkle tops with chocolate chips.
5. Bake for approximately 15–20 minutes.
6. Cool completely and serve.
Makes 10 muffins.