BREAKFAST FAVORITES
CHAPTER 2
Sweet Potato and Celery Root Hash with Fried Eggs
Poached Eggs in Spicy Tomato Sauce
Scrambled Eggs with Easy Homemade Sausage and Bell Pepper
with Easy Homemade Sausage and Asparagus
Family-Size Omelet with Bacon and Spinach
with Bacon, Tomato, and Bell Pepper
Spiced Breakfast Casserole with Tomatoes and Swiss Chard
Sweet Potato and Celery Root Hash with Fried Eggs
Sweet Potato and Celery Root Hash with Fried Eggs
Serves 4
WHY THIS RECIPE WORKS White potatoes are a staple of classic hash, but they’re not allowed on the paleo diet. We set out to create a paleo hash with all the crispy, flavorful appeal of traditional versions. Our first move was to swap out the regular spuds for sweet potatoes. Unfortunately, our first attempts resulted in a very soft, mushy hash—sweet potatoes don’t boast the same starchiness as russets, so they don’t retain their shape as well once cooked. We got better results by adding some celery root to the sweet potatoes; not only did the celery root offer good textural contrast, but its earthy flavor was also a perfect complement to the sweet potatoes. To speed things up, we parcooked the veggies in the microwave until tender and then moved them to the skillet to brown and crisp. Smoky bacon added depth of flavor, and we used the bacon fat to cook our hash. A diced Golden Delicious apple added a hint of sweetness; as it cooked, it broke down and helped bind the hash together. We rounded out the flavor of the hash with onion, thyme, and a sprinkling of fresh chives. To make our hash a hearty meal, we fried some eggs in the same skillet we used to cook the hash. The tender whites and rich yolks paired perfectly with the earthy, comforting flavors in the hash. If you notice that the hash isn’t getting brown in step 3, turn up the heat. You can also use a well-seasoned cast-iron skillet here; however, the eggs may stick slightly.
1 pound sweet potatoes, unpeeled, cut into ½-inch pieces
½ celery root (7 ounces), peeled and cut into ½-inch pieces
3 tablespoons ghee, melted
Kosher salt and pepper
4 slices bacon, chopped
1 onion, chopped fine
1 Golden Delicious apple, peeled, cored, and cut into ½-inch pieces
1 teaspoon minced fresh thyme or ¼ teaspoon dried
8 large eggs
1 tablespoon minced fresh chives
1. Toss sweet potatoes, celery root, 1 tablespoon melted ghee, 1 teaspoon salt, and ¼ teaspoon pepper together in bowl. Cover and microwave until vegetables begin to soften, 5 to 8 minutes, stirring halfway through microwaving; drain vegetables.
2. Cook bacon in 12-inch nonstick skillet over medium heat until crisp, 5 to 7 minutes. Stir in onion and apple and cook until softened and lightly browned, about 8 minutes. Stir in thyme and microwaved vegetables.
3. Using back of spatula, gently pack hash into skillet and cook undisturbed for 2 minutes. Flip hash, 1 portion at a time, and lightly repack into skillet. Repeat flipping process every few minutes until hash is well browned, 6 to 8 minutes. Season with salt and pepper to taste. Transfer hash to bowl and cover to keep warm.
4. Wipe skillet clean with paper towels. Crack eggs into 2 small bowls (4 eggs per bowl) and season with salt and pepper. Heat remaining 2 tablespoons melted ghee in now-empty skillet over medium heat until shimmering. Working quickly, pour 1 bowl of eggs into 1 side of skillet and second bowl of eggs into other side. Cover and cook for 2 minutes.
5. Remove skillet from heat and let stand, covered, for about 2 minutes for runny yolks (white around edge of yolk will be barely opaque), about 3 minutes for soft but set yolks, and about 4 minutes for medium-set yolks. Divide hash onto warm plates. Separate eggs and slide on top of hash. Sprinkle with chives and serve immediately.
Poached Eggs in Spicy Tomato Sauce
Poached Eggs in Spicy Tomato Sauce
Serves 4
WHY THIS RECIPE WORKS Shakshuka, a savory dish of eggs poached in a spicy tomato-pepper sauce, is a classic Tunisian breakfast dish. However, many recipes call for canned tomatoes and jarred piquillo peppers, both of which often contain ingredients that aren’t paleo-friendly. We set out to create a version with the perfect balance of piquancy, acidity, richness, and sweetness—without the added sugar or preservatives. We started with fresh tomatoes and broiled them to give the backbone of our sauce a deep, roasted flavor. Roasting the onions with the tomatoes browned them and brought out their sweetness beautifully. Next, we needed to choose the right pepper to star in this dish; we landed on a combination of fresh yellow bell peppers and roasted red bell peppers, which created a vibrant, multidimensional sauce. Pureeing a portion of the sauce gave it a silky texture and helped to meld all the flavors together. Finally, we poached the eggs by simply nestling them into indentations we made in the sauce. A sprinkling of bright cilantro provided freshness and balance.
2 tomatoes, cored and halved
2 onions, chopped
3 tablespoons extra-virgin olive oil
2 yellow bell peppers, stemmed, seeded, and cut into ¼-inch pieces
4 garlic cloves, minced
2 teaspoons tomato paste
Kosher salt and pepper
1 teaspoon ground cumin
1 teaspoon ground turmeric
⅛ teaspoon cayenne pepper
1½ cups jarred roasted red peppers, chopped coarse
½ cup water
2 bay leaves
⅓ cup chopped fresh cilantro
8 large eggs
1. Adjust oven rack 6 inches from broiler element and heat broiler. Toss tomatoes and onions with 1 tablespoon oil and spread onto aluminum foil–lined rimmed baking sheet; arrange tomatoes cut side down. Broil vegetables until softened and tomato skins are well charred, 8 to 10 minutes, rotating sheet halfway through broiling. Transfer vegetables to food processor and pulse until coarsely chopped, about 5 pulses.
2. Heat remaining 2 tablespoons oil in 12-inch skillet over medium heat until shimmering. Add bell peppers and cook until softened and lightly browned, 8 to 10 minutes. Stir in garlic, tomato paste, 2 teaspoons salt, ¼ teaspoon pepper, cumin, turmeric, and cayenne. Cook, stirring frequently, until tomato paste begins to darken, about 3 minutes.
3. Stir in processed tomato mixture, red peppers, water, and bay leaves. Bring to simmer and cook, stirring occasionally, until sauce is slightly thickened, about 10 minutes.
4. Off heat, discard bay leaves and stir in ¼ cup cilantro. Transfer 2 cups sauce to now-empty processor and process until smooth, about 60 seconds. Return puree to skillet and bring sauce to simmer over medium-low heat.
5. Off heat, make 4 shallow indentations (about 3 inches wide) in surface of sauce using back of spoon. Crack 2 eggs into each indentation and season eggs with salt and pepper. Cover and cook over medium-low heat until egg whites are just set and yolks are still runny, 5 to 10 minutes. Sprinkle with remaining cilantro and serve immediately.
Scrambled Eggs with Easy Homemade Sausage and Bell Pepper
Scrambled Eggs with Easy Homemade Sausage and Bell Pepper
Serves 4 to 6
WHY THIS RECIPE WORKS Great scrambled eggs should be fluffy, light, and creamy, but achieving this while keeping the recipe paleo-friendly can be a challenge. Most scrambled egg recipes call for milk or cream, and there’s an important reason: Dairy contains fat (which helps to keep the eggs tender) and water (which converts to steam and makes the eggs fluffier). Incorporating water into our eggs was easy, but we needed a replacement for the milk fat to ensure tender eggs. The solution turned out to be very simple: Since we were already using ghee to cook our eggs, we increased the amount by a couple of tablespoons. As we stirred and folded the mixture, the ghee became incorporated into the eggs and kept them perfectly tender. Next, we wanted to add some hearty meat and vegetables to our scramble. Since most store-bought sausage contains added sugar or preservatives, we made a quick homemade version with just ground pork and spices. To preserve the texture of the eggs, we sautéed the meat and vegetables first to eliminate as much moisture as possible. Once the eggs were cooked, we folded everything together for a fluffy and flavorful scramble. You can also use a well-seasoned cast-iron skillet here; however, the eggs may stick slightly.
8 ounces ground pork
1 garlic clove, minced
1 teaspoon minced fresh thyme or ¼ teaspoon dried
1 teaspoon minced fresh sage or ¼ teaspoon dried
Kosher salt and pepper
Pinch red pepper flakes
12 large eggs
2 tablespoons water
3 tablespoons ghee
1 red bell pepper, stemmed, seeded, and cut into ½-inch pieces
3 scallions, white and green parts separated and sliced thin
1. Mix ground pork, garlic, thyme, sage, ½ teaspoon pepper, ¼ teaspoon salt, and pepper flakes in bowl until thoroughly combined. In separate bowl, beat eggs, water, 1 teaspoon salt, and ¼ teaspoon pepper with fork until thoroughly combined and mixture is pure yellow; do not overbeat.
2. Heat 1 tablespoon ghee in 12-inch nonstick skillet over medium heat until shimmering. Add bell pepper and scallion whites and cook until softened and lightly browned, 5 to 7 minutes. Add pork mixture and cook, breaking up meat with wooden spoon, until no longer pink, about 3 minutes; transfer to bowl.
3. Wipe skillet clean with paper towels. Heat remaining 2 tablespoons ghee in now-empty skillet over medium heat until shimmering, swirling to coat skillet. Add egg mixture and, using heat-resistant rubber spatula, constantly and firmly scrape along bottom and sides of skillet until eggs begin to clump and spatula leaves trail on bottom of skillet, 1½ to 2½ minutes.
4. Reduce heat to low and gently but constantly fold eggs until clumped and slightly wet, 30 to 60 seconds. Off heat, gently fold in sausage mixture; if eggs are still underdone, return skillet to medium heat for no longer than 30 seconds. Sprinkle with scallion greens and season with salt and pepper to taste. Serve immediately.
VARIATION
Scrambled Eggs with Easy Homemade Sausage and Asparagus
Omit scallions. Substitute 8 ounces asparagus, trimmed and cut on bias into ½-inch lengths, for bell pepper. Sprinkle with 1 tablespoon chopped fresh parsley before serving.
Family-Size Omelet with Bacon and Spinach
Family-Size Omelet with Bacon and Spinach
Serves 4
WHY THIS RECIPE WORKS An omelet is a great breakfast or brunch dish, but cooking omelets one at a time for more than a couple of people is just not practical. We wanted to find a way to make an omelet that was big enough to serve four people and that would feature tender eggs and a rich, meaty filling. We knew we wanted to use two eggs and two slices of bacon per serving, plus a variety of sautéed vegetables. But flipping a huge eight-egg omelet was a nonstarter; we needed to find a way to cook the top of the omelet at the same time as the bottom. We first tried cooking the omelet longer over lower heat, but this resulted in an unpleasant texture. Next, we employed a stirring and tilting technique to help the uncooked eggs reach the bottom of the skillet. This worked better, but we were still having trouble getting the top of the omelet to set before the bottom turned tough. To solve this problem, we covered the pan once the bottom of the omelet was set but the top was still runny. The lid trapped heat and moisture, which steamed the top of the omelet without overcooking the rest. You can also use a well-seasoned cast-iron skillet here; however, the eggs may stick slightly.
8 large eggs
½ teaspoon kosher salt
¼ teaspoon pepper
8 slices bacon, chopped fine
1 onion, chopped fine
4 ounces (4 cups) baby spinach
1. Beat eggs, salt, and pepper with fork in bowl until thoroughly combined and mixture is pure yellow; do not overbeat. Cook bacon in 12-inch nonstick skillet over medium heat until crisp, 5 to 7 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate.
2. Pour off all but 2 tablespoons fat from skillet, add onion, and cook over medium heat until softened, about 5 minutes. Stir in spinach, 1 handful at a time, and cook until wilted, about 1 minute.
3. Add egg mixture and crisp bacon to skillet and cook, stirring gently in circular motion, until mixture is slightly thickened, about 1 minute. Using heat-resistant rubber spatula, gently pull cooked eggs back from edge of skillet and tilt skillet, allowing any uncooked egg to run to cleared edge of skillet. Repeat this process, working your way around skillet, until bottom of omelet is just set but top is still runny, about 1 minute. Cover skillet, reduce heat to low, and cook until top of omelet begins to set but is still moist, about 5 minutes.
4. Using rubber spatula, slide half of omelet onto serving platter, then tilt skillet so remaining omelet flips over onto itself. Cut into wedges and serve immediately.
VARIATION
Family-Size Omelet with Bacon, Tomato, and Bell Pepper
Omit spinach. Add 1 finely chopped green bell pepper and 1 finely chopped tomato to skillet with onion and cook until vegetables are softened, about 8 minutes. Stir in 4 minced garlic cloves and cook until fragrant, about 30 seconds. Add egg mixture and crisp bacon and continue to cook omelet as directed.
Leek and Prosciutto Frittata
Serves 6
WHY THIS RECIPE WORKS For a hearty frittata to serve a crowd, we started with a dozen eggs and a hefty amount of leeks and prosciutto. To ensure that our frittata didn’t turn out soggy, we precooked the leeks to drive off excess moisture before adding the prosciutto and eggs to the pan. Using a generous amount of ghee provided some richness and helped to keep the eggs tender as they cooked. Although frittatas often feature copious amounts of cheese, we found that the savory prosciutto, aromatic leeks, and earthy basil more than compensated for it—tasters didn’t miss the cheese at all. Because broilers vary in intensity, watch the frittata carefully as it cooks. You can also use a well-seasoned cast-iron skillet here; however, the eggs may stick slightly.
12 large eggs
2 tablespoons water
Kosher salt and pepper
4 ounces thinly sliced prosciutto, cut into ½-inch pieces
¼ cup chopped fresh basil or parsley
3 tablespoons ghee
1 pound leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
1. Adjust oven rack 6 inches from broiler element and heat broiler. Beat eggs, water, ½ teaspoon salt, and ¼ teaspoon pepper with fork in bowl until thoroughly combined and mixture is pure yellow; do not overbeat. Stir in prosciutto and basil.
2. Melt ghee in 10-inch ovensafe nonstick skillet over low heat. Add leeks and ½ teaspoon salt, cover, and cook, stirring occasionally, until softened, 8 to 10 minutes.
3. Add egg mixture and, using heat-resistant rubber spatula, constantly and firmly scrape along bottom and sides of skillet until large curds form and spatula leaves trail on bottom of skillet but eggs are still very wet, about 2 minutes. Shake skillet to distribute eggs evenly and continue to cook, without stirring, for 30 seconds to let bottom set.
4. Transfer skillet to oven and broil until frittata has risen and surface is puffed and spotty brown, 3 to 4 minutes; when cut into with paring knife, eggs should be slightly wet and runny.
5. Let frittata rest for 5 minutes. Carefully run spatula around skillet edge to loosen frittata, then slide it out onto serving platter. Cut frittata into wedges and serve warm or at room temperature.
1. Trim and discard root end and dark green leaves. Cut trimmed leek in half lengthwise, then slice it crosswise as directed in recipe.
2. Submerge cut leeks in bowl of water and rinse thoroughly to remove dirt and sand. Drain washed leeks.
Wild Mushroom Frittata
Serves 6
WHY THIS RECIPE WORKS We wanted a recipe for a meatless frittata that would still be substantial and flavorful. First, we needed to choose our stir-ins. Earthy, hearty mushrooms were a good choice; we used a generous amount to ensure mushroom flavor in every bite. Using two types of mushrooms, earthy cremini and smoky shiitakes, provided multidimensional flavor and textural contrast. We cooked the mushrooms before adding them to the eggs, which rid them of excess moisture and allowed them to brown nicely. Cooking an onion along with the mushrooms contributed background sweetness, while some minced garlic provided more aromatic depth. A brief stint under the broiler helped our frittata to puff up and finish cooking. Because broilers vary in intensity, watch the frittata carefully as it cooks. You can also use a well-seasoned cast-iron skillet here; however, the eggs may stick slightly.
12 large eggs
2 tablespoons water
Kosher salt and pepper
¼ cup minced fresh chives
3 tablespoons extra-virgin olive oil
12 ounces cremini mushrooms, trimmed and sliced thin
8 ounces shiitake mushrooms, stemmed, halved, and sliced thin
1 onion, chopped fine
2 garlic cloves, minced
1. Adjust oven rack 6 inches from broiler element and heat broiler. Beat eggs, water, ½ teaspoon salt, and ¼ teaspoon pepper with fork in bowl until thoroughly combined and mixture is pure yellow; do not overbeat. Stir in chives.
2. Heat oil in 10-inch ovensafe nonstick skillet over medium-high heat until shimmering. Add cremini mushrooms, shiitake mushrooms, onion, and 1 teaspoon salt. Cover and cook until mushrooms have released their liquid, about 5 minutes. Uncover and continue to cook, stirring occasionally, until vegetables are dry and lightly browned, 5 to 10 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
3. Add egg mixture and, using heat-resistant rubber spatula, constantly and firmly scrape along bottom and sides of skillet until large curds form and spatula leaves trail on bottom of skillet, but eggs are still very wet, about 2 minutes. Shake skillet to distribute eggs evenly and continue to cook, without stirring, for 30 seconds to let bottom set.
4. Transfer skillet to oven and broil until frittata has risen and surface is puffed and spotty brown, 3 to 4 minutes; when cut into with paring knife, eggs should be slightly wet and runny.
5. Let frittata rest for 5 minutes. Carefully run spatula around skillet edge to loosen frittata, then slide it out onto serving platter. Cut frittata into wedges and serve warm or at room temperature.
Spiced Breakfast Casserole with Tomatoes and Swiss Chard
Spiced Breakfast Casserole with Tomatoes and Swiss Chard
Serves 4 to 6
WHY THIS RECIPE WORKS Our ideal egg casserole had to have a creamy, custardy egg base and a healthy dose of perfectly cooked vegetables. We knew we would have to make our custard without dairy, so we set out to find a substitute. We first tried mixing coconut and almond flours with water and whipping the mixtures into our eggs, but the resulting casseroles turned out spongy or grainy. Next we decided to try incorporating a paste made from softened and pureed cashews, which had made a perfect creamy element in recipes like our Spinach and Bacon–Stuffed Mushrooms. We tested varying amounts of the cashew puree and found that just ½ cup provided the perfect amount of creaminess and structure. Now our custard-like base could easily support an abundance of hearty vegetables. We packed our casserole with plump, sweet pan-roasted cherry tomatoes and earthy Swiss chard, and added more flavor with onion, garlic, and curry powder for deep, nutty richness. Chicken broth also added a savory note to the dish that complemented the flavors better than water. To ensure that our casserole was fully cooked but not overdone, we baked it until the center was fully puffed and just set, with a lightly browned top. You can substitute an equal amount of slivered almonds for the cashews. We prefer to use homemade chicken broth; however, you can substitute your favorite store-bought brand.
½ cup raw cashews
3 tablespoons ghee, melted
1 large onion, chopped
Kosher salt and pepper
1 pound cherry tomatoes
2 garlic cloves, minced
2 teaspoons curry powder
1 pound Swiss chard, stemmed and cut into ½-inch pieces
½ cup Paleo Chicken Broth
8 large eggs
1. Bring 4 cups water to boil in medium saucepan over medium-high heat. Add cashews and cook until softened, about 15 minutes. Drain and rinse well.
2. Adjust oven rack to middle position and heat oven to 350 degrees. Grease 8-inch square baking dish. Heat 1 tablespoon melted ghee in 12-inch skillet over medium heat until shimmering. Add onion, ½ teaspoon salt, and ¼ teaspoon pepper and cook until softened, about 5 minutes. Add tomatoes and cook until tomatoes begin to break down and release their liquid, 3 to 5 minutes; transfer to prepared dish.
3. Wipe skillet clean with paper towels. Heat 1 tablespoon melted ghee in now-empty skillet over medium-high heat until shimmering. Add garlic and curry powder and cook until fragrant, about 30 seconds. Stir in chard, cover, and cook until wilted but still bright green, about 2 minutes. Uncover and continue to cook, stirring frequently, until chard is dry, about 1 minute. Spread chard evenly over tomato mixture in dish.
4. Process boiled cashews, ¼ cup broth, remaining 1 tablespoon melted ghee, and 1½ teaspoons salt in food processor until smooth, about 2 minutes, scraping down sides of bowl as needed. Add eggs and remaining ¼ cup broth and process until thoroughly combined, about 1 minute. Pour egg mixture over layered vegetables. Bake until casserole is risen, center is set but soft, and surface is lightly browned, 30 to 35 minutes, rotating dish halfway through baking. Let casserole rest for 5 minutes. Serve.
Homemade Breakfast Sausage
Makes 24 Patties
WHY THIS RECIPE WORKS Store-bought breakfast sausage patties are far from paleo-friendly; they usually contain added sugar, sodium, and preservatives. By making our own, we could ensure high-quality ingredients and great flavor. Since the pork would be playing a starring role, we skipped preground pork and opted to “grind” our own meat instead. To ensure that the meat was evenly ground but not pasty, we cut it into chunks, froze it until just firm, and then processed it in batches in a food processor. Many recipes for homemade sausage call for pork butt, a well-marbled, flavorful cut. However, the pork butts we found were inconsistent in their fat content, and roasts that were too lean produced tough, dry patties. To ensure the right ratio of meat to fat, we decided to fully trim the pork butt and then add in a measured amount of ghee. The melted ghee solidified as it hit the cold meat, creating small particles of rich, savory fat throughout the patties. Finally, we added classic breakfast sausage flavorings: garlic, dried sage and thyme, and cayenne for a touch of heat. A small amount of maple syrup rounded out the flavor of the patties. Pork butt roast is often labeled Boston butt in the supermarket. You should get 2½ to 2¾ pounds of trimmed pork from the pork butt.
1 (3-pound) boneless pork butt roast, pulled apart at seams, trimmed and cut into ½-inch pieces
½ cup plus 1 tablespoon ghee, melted
1½ tablespoons maple syrup
1 tablespoon kosher salt
2½ teaspoons dried sage
2 teaspoons pepper
1½ teaspoons garlic powder
1 teaspoon dried thyme
⅛ teaspoon cayenne pepper
1. Spread pork in single layer on rimmed baking sheet. Freeze meat until very firm and starting to harden around edges but still pliable, about 35 minutes.
2. Pulse one-quarter of meat in food processor until finely ground into 1⁄16-inch pieces, about 15 pulses, stopping and redistributing meat around bowl as necessary to ensure pork is evenly ground. Transfer meat to sheet and repeat grinding with remaining meat in 3 batches. Spread ground meat over sheet and inspect carefully, discarding any long strands of gristle or large chunks of hard meat or fat.
3. Combine ½ cup melted ghee, maple syrup, salt, sage, pepper, garlic powder, thyme, and cayenne in bowl. Drizzle ghee mixture over ground meat and gently toss with fork to combine. Divide meat evenly into 24 lightly packed balls, then gently flatten into ¼-inch-thick patties. (Patties can be refrigerated overnight or frozen for up to 1 month. To cook frozen patties, proceed with step 4, cooking patties for 7 to 9 minutes per side and adjusting heat as needed to prevent scorching.)
4. Heat 1 teaspoon melted ghee in 12-inch skillet over medium-high heat until just smoking. Place 8 patties in skillet and cook until well browned and cooked through, about 2 minutes per side. Transfer patties to paper towel–lined platter and tent loosely with aluminum foil. Wipe skillet clean with paper towels and repeat with remaining 2 teaspoons melted ghee and remaining 16 patties in 2 batches. Serve.
VARIATION
Homemade Apple-Fennel Breakfast Sausage
Substitute 2½ teaspoons ground fennel for sage. Sprinkle 1 peeled, cored, and grated Golden Delicious apple over ground meat before drizzling with ghee mixture in step 3.
Blueberry Muffins
Makes 12 Muffins
WHY THIS RECIPE WORKS Baking a great paleo muffin is a serious challenge, since traditional muffin recipes rely on wheat flour, sugar, and butter for structure and flavor. We set out to create a paleo-friendly recipe that would produce muffins with light, fluffy interiors and nicely browned, domed tops. Our first task was finding the right flours and starches to replace wheat flour. We chose neutral-flavored almond flour as our base, but its inability to absorb liquid meant that our muffins turned out dense and greasy. A small amount of coconut flour helped to absorb moisture and gave the muffins more structure, but they were still a bit heavy. Arrowroot flour lightened the texture considerably; combining the arrowroot with the liquid ingredients and letting the mixture rest for 30 minutes allowed the starch to fully hydrate and prevented a gritty texture in the muffins. To ensure that our muffins rose nicely, we put the stand mixer to work. While traditional muffins require gently folding the batter together, we used a stand mixer to incorporate air into the batter and lighten the mixture. A simple faux-streusel made with sliced almonds gave our muffins crunchy, attractive tops. If using frozen blueberries, rinse them gently after thawing to remove excess juice, then spread out on paper towels to absorb excess moisture before using. For more information on coconut sugar, see here.
¼ cup sliced almonds, toasted
2 tablespoons coconut sugar, plus ⅔ cup (3⅓ ounces)
1 tablespoon lemon zest plus 1 tablespoon juice
1 cup (4 ounces) arrowroot flour
3 large eggs
½ cup water
3 tablespoons coconut oil, melted and cooled
1 tablespoon vanilla extract
1 teaspoon kosher salt
3 cups (9 ounces) almond flour
3 tablespoons coconut flour
1½ teaspoons baking soda
¼ teaspoon cream of tartar
⅛ teaspoon ground nutmeg
7½ ounces (1½ cups) fresh or thawed frozen blueberries
1. Adjust oven rack to middle position and heat oven to 325 degrees. Grease 12-cup muffin tin. Combine almonds, 2 tablespoons sugar, and lemon zest in bowl; set aside.
2. Using stand mixer fitted with whisk, whip arrowroot flour, eggs, water, melted coconut oil, vanilla, salt, remaining ⅔ cup sugar, and lemon juice together on medium speed until thoroughly combined, about 1 minute. Let mixture rest in mixer bowl for 30 minutes.
3. Whisk almond flour, coconut flour, baking soda, cream of tartar, and nutmeg together in bowl. With mixer set to low speed, add flour mixture and mix until incorporated, about 30 seconds. Increase speed to high and whip batter until light and fluffy, about 1 minute, scraping down sides of bowl as needed. Using rubber spatula, fold in blueberries.
4. Divide batter evenly among prepared muffin cups (cups will be filled to top) and sprinkle with almond mixture. Bake until muffins are golden brown and toothpick inserted in center comes out clean, about 25 minutes, rotating muffin tin halfway through baking.
5. Let muffins cool in muffin tin for 10 minutes, then transfer to wire rack and let cool for 15 minutes before serving. (Muffins are best eaten warm on day they are made, but they can be cooled and immediately transferred to zipper-lock bag and stored at room temperature for up to 1 day. To serve, warm in 300-degree oven for 10 minutes. Muffins can also be wrapped individually in plastic wrap, transferred to zipper-lock bag, and frozen for up to 3 weeks. To serve, remove plastic and microwave muffin for 20 to 30 seconds, then warm in 350-degree oven for 10 minutes.)
Applesauce-Spice Muffins
Makes 12 Muffins
WHY THIS RECIPE WORKS Building on the success of our Blueberry Muffins, we decided to create a second muffin with a different flavor profile. We chose apple, hoping that we could use unsweetened applesauce as our liquid and replace the blueberries with juicy chunks of apple. In an initial test, we found that applesauce worked well: It provided the right amount of moisture as well as some flavor and sweetness. But the chunks of apple produced too much steam as they baked, and turned the interior of the muffins gummy. Instead, we turned to raisins, which didn’t add any moisture but provided pleasant bursts of sweetness in the finished muffins. Next, we turned our focus to leavening agents. In our Blueberry Muffins, we used cream of tartar, which is acidic, to activate the baking soda, and found that this strategy worked perfectly in these muffins as well. To get the sweetness of our muffins just right, we tested honey, maple syrup, and coconut sugar, a natural sugar made from the sap of the coconut plant. Although honey gave the muffins a beautiful golden color, tasters found the flavor overpowering. Maple syrup tasted better, but muffins made with it didn’t brown at all, leaving us with pale, unattractive muffins. In the end, coconut sugar gave the muffins just the right amount of sweetness as well as nicely browned exteriors. For more information on coconut sugar, see here.
1⅓ cups unsweetened applesauce
1 cup (4 ounces) arrowroot flour
3 large eggs
⅓ cup (1⅔ ounces) coconut sugar
3 tablespoons coconut oil, melted and cooled
1¼ teaspoons vanilla extract
1 teaspoon kosher salt
3 cups (9 ounces) almond flour
3 tablespoons coconut flour
1½ teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
¾ teaspoon ground cardamom
¼ teaspoon cream of tartar
1 cup raisins
⅓ cup pecans, toasted and chopped (optional)
1. Adjust oven rack to middle position and heat oven to 325 degrees. Grease 12-cup muffin tin.
2. Using stand mixer fitted with whisk, whip applesauce, arrowroot flour, eggs, sugar, melted coconut oil, vanilla, and salt on medium speed until thoroughly combined, about 1 minute. Let mixture rest in mixer bowl for 30 minutes.
3. Whisk almond flour, coconut flour, baking soda, cinnamon, ginger, cardamom, and cream of tartar together in bowl. With mixer set to low speed, add flour mixture and mix until incorporated, about 30 seconds. Increase speed to high and whip batter until light and fluffy, about 1 minute, scraping down sides of bowl as needed. Using rubber spatula, fold in raisins.
4. Divide batter evenly among prepared muffin cups (cups will be filled to top) and sprinkle with pecans, if using. Bake until muffins are golden brown and toothpick inserted in center comes out clean, about 25 minutes, rotating muffin tin halfway through baking.
5. Let muffins cool in muffin tin for 10 minutes, then transfer to wire rack and let cool for 15 minutes before serving. (Muffins are best eaten warm on day they are made, but they can be cooled and immediately transferred to zipper-lock bag and stored at room temperature for up to 1 day. To serve, warm in 300-degree oven for 10 minutes. Muffins can also be wrapped individually in plastic wrap, transferred to zipper-lock bag, and frozen for up to 3 weeks. To serve, remove plastic and microwave muffin for 20 to 30 seconds, then warm in 350-degree oven for 10 minutes.)
Pancakes
Serves 4 to 6
WHY THIS RECIPE WORKS Perfect pancakes should be fluffy, tender, lightly sweet, and simple to make. For a paleo recipe that would stand up to its traditional counterparts, we started by choosing the flours that would be the base of our recipe. We knew from previous testing that a combination of almond and arrowroot flours would give our pancakes volume and structure; we determined that a 5:1 ratio of almond to arrowroot worked best. Next, we focused our attention on achieving the fluffy, light texture that is characteristic of great pancakes. Some baking soda and cream of tartar provided good lift, but the batter needed an even bigger boost. Although an extra egg white helped, tasters thought the batter could be lighter still. The blender turned out to be the simple solution: We processed all of the liquid ingredients until the mixture was frothy, then added the dry ingredients and processed the batter for a minute longer. Mixing everything in the blender had multiple benefits: It streamlined the recipe, incorporated air into the batter to make fluffier pancakes, and ensured that the batter was perfectly smooth and pourable. To give our pancakes a hint of sweetness, we tried incorporating a little maple syrup since we’d likely be topping our pancakes with it anyway. Unfortunately, those pancakes cooked up with pale exteriors. Switching to honey gave our pancakes a beautiful golden hue and just enough sweetness, which we accented with a hint of vanilla extract. For our blueberry variation, we found that it worked better to stir the blueberries right into the batter; when we added them to the pancakes as they cooked, the berries left large craters in the pancakes. This recipe calls for a 12-inch nonstick skillet; however, a well-seasoned cast-iron skillet can be used instead.
⅔ cup water
2 large eggs plus 1 large white
¼ cup ghee, melted and cooled
2 tablespoons honey
1 teaspoon vanilla extract
2½ cups (7½ ounces) almond flour
½ cup (2 ounces) arrowroot flour
1 teaspoon cream of tartar
½ teaspoon baking soda
½ teaspoon kosher salt
1. Adjust oven rack to middle position and heat oven to 200 degrees. Grease wire rack set in rimmed baking sheet.
2. Process water, eggs and white, 3 tablespoons melted ghee, honey, and vanilla in blender until light and frothy, about 30 seconds. Add almond flour, arrowroot flour, cream of tartar, baking soda, and salt and process until thoroughly combined, about 1 minute.
3. Heat 1 teaspoon melted ghee in 12-inch nonstick skillet over medium-low heat until shimmering. Using paper towels, carefully wipe out ghee, leaving thin film of ghee on bottom and sides of skillet. Using ¼ cup batter per pancake, portion batter into skillet in 3 places. Cook until edges are set and first side is golden, 2 to 4 minutes.
4. Flip pancakes and continue to cook until second side is golden, 2 to 3 minutes. Serve immediately or transfer to prepared rack and keep warm in oven. Repeat with remaining batter, using remaining 2 teaspoons melted ghee as necessary.
VARIATION
Small, wild blueberries work best here because they allow the pancakes to cook through more evenly. Frozen blueberries can be substituted for fresh; thaw and rinse the berries gently to remove excess juice, then spread out on paper towels to absorb excess moisture before using.
After blending pancake batter, transfer to bowl and stir in 1 cup small blueberries; cook as directed.
Nut and Seed Granola
Makes about 10 cups
WHY THIS RECIPE WORKS Oats and sugar, key ingredients in most granolas, are not part of the paleo diet, so we set out to find a way to make crave-worthy granola without them. We replaced the oats with a combination of nuts and seeds, choosing different sizes and textures for lots of crunchy contrast. We also added unsweetened flaked coconut for its sweet, toasty crunch. To sweeten our granola without refined sugar, we tried combinations of maple syrup, coconut sugar, and honey; tasters preferred the clean-tasting sweetness of maple syrup. Since the nuts and coconut were high in fat, we found that just ¼ cup of coconut oil was enough to ensure that our granola crisped nicely as it baked. Although many paleo recipes call for processing some nuts and seeds into a mealy substance, or adding fruit puree or egg whites to hold the granola together, we found this step was unnecessary; the maple syrup and coconut oil provided the perfect amount of liquid “glue” to help bind the chunks of granola. When it came time to bake the mixture, we turned to a tried-and-true test kitchen method for making super-chunky granola: We used a sturdy spatula to press the mixture into a rimmed baking sheet, then baked it gently at 325 degrees without stirring. This produced granola “bark” that we could break into beautiful chunks of whatever size we wanted. All it needed now was some dried fruit, which we added at the very end so it would stay plump (it tended to turn leathery and overly sticky in the oven). Chopping the nuts by hand is our first choice for superior texture and crunch.
½ cup maple syrup
¼ cup coconut oil, melted
1 tablespoon vanilla extract
1½ teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon kosher salt
½ teaspoon pepper
½ teaspoon ground allspice
¼ teaspoon ground nutmeg
2 cups (10 ounces) whole almonds, chopped
2 cups (8 ounces) pecans, chopped
2 cups unsweetened flaked coconut
½ cup raw sunflower seeds
1½ cups raisins
1. Adjust oven rack to upper-middle position and heat oven to 325 degrees. Whisk maple syrup, melted coconut oil, vanilla, cinnamon, ginger, salt, pepper, allspice, and nutmeg together in large bowl. Add almonds, pecans, coconut, and sunflower seeds and toss until thoroughly coated.
2. Transfer nut mixture to parchment paper–lined rimmed baking sheet and spread into thin, even layer. Using stiff metal spatula, compress mixture until very compact. Bake granola until lightly browned, 25 to 35 minutes, rotating sheet halfway through baking.
3. Remove granola from oven and let cool on wire rack to room temperature, about 1 hour. Break cooled granola into pieces of desired size. Stir in raisins. (Granola can be stored at room temperature for up to 2 weeks.) Serve.
VARIATION
Omit cinnamon and allspice. Reduce vanilla to 1 teaspoon and increase ginger to 1½ teaspoons and nutmeg to ¾ teaspoon. Substitute 2 cups macadamia nuts for pecans, ¼ cup sesame seeds for sunflower seeds, and 1½ cups chopped dried mango or pineapple for raisins.
All-Morning Energy Bars
Makes 10 Bars
WHY THIS RECIPE WORKS It can be hard to find granola bars that are paleo-friendly because so many are made with oats, grains, and refined sugars. We wanted a portable snack that was easy to make and contained only whole, nutritious ingredients. A hearty collection of healthy nuts and seeds provided the basis for our homemade bars. Toasting the nuts and seeds before pulsing them in the food processor gave our bars a pleasant roasted flavor, and the moderate heat of a 300-degree oven ensured that they all toasted evenly without burning. Dates and maple syrup not only added satisfying sweetness to the bars, but also aided in binding the bars together. We found that processing some of the dates with the maple syrup, warm water, and an egg white gave the bars a slight chew while still allowing the nuts and seeds to remain crisp. We stirred the remaining chopped dates into the mixture for textural contrast; tasters also liked the little bursts of sweetness. The final step in perfecting our homemade “granola” bars was to ensure they were evenly baked. After baking the nut and seed mixture in an 8-inch square baking pan, we cut it into bars while it was still warm (which made cutting clean lines much easier), spread the bars out on a baking sheet, and returned them to the oven to finish baking. The result: Evenly toasted bars with lots of crunch and a slight chew that made a perfect, energy-packed snack. Be sure not to overcook the nuts and seeds in step 2; they will continue to toast while the bars bake.
½ cup whole raw almonds
½ cup raw cashews
⅓ cup raw pepitas
¼ cup raw sunflower seeds
2 tablespoons flax seeds
1 tablespoon sesame seeds
3 ounces pitted dates, chopped (½ cup)
2 tablespoons warm tap water
2 tablespoons maple syrup
1 large egg white
¾ teaspoon kosher salt
1. Adjust oven rack to middle position and heat oven to 300 degrees. Make foil sling for 8-inch square baking pan by folding 2 long sheets of aluminum foil so each is 8 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan, and grease foil.
2. Spread almonds, cashews, pepitas, sunflower seeds, flax seeds, and sesame seeds onto aluminum foil–lined rimmed baking sheet. Bake, stirring occasionally, until pale golden and fragrant, 15 to 20 minutes. Transfer nut mixture to food processor, let cool slightly, then pulse until coarsely chopped, about 5 pulses; transfer to large bowl.
3. Process ¼ cup dates, warm water, maple syrup, egg white, and salt in now-empty processor until smooth, about 30 seconds, scraping down sides of bowl as needed. Stir processed date mixture and remaining ¼ cup chopped dates into nut mixture until well combined. Spread mixture into prepared pan and press firmly into even layer using greased metal spatula. Bake bars until golden brown, 20 to 25 minutes, rotating pan halfway through baking. Do not turn off oven.
4. Let bars cool in pan for 15 minutes. Using foil sling, remove bars from pan, transfer to cutting board, and cut into 10 bars. Space bars evenly on parchment paper–lined baking sheet and bake until deep golden brown, 10 to 15 minutes. Let bars cool on wire rack to room temperature, about 1 hour. (Bars can be stored at room temperature for up to 1 week.) Serve.
Almond Yogurt Parfaits
Serves 4
WHY THIS RECIPE WORKS Creamy almond-milk yogurt, fresh fruit, and crunchy, toasted nuts make a delicious and wholesome start to the day—and layering them in a tall glass makes a simple breakfast feel like a special occasion. We used our homemade Paleo Almond Yogurt and sweetened it naturally with honey. The bright flavor of fresh berries perfectly complemented the rich, creamy yogurt. We also added almonds and sunflower seeds, which we toasted to bring out their flavor and crunch. For an easy variation, we substituted lively tropical pineapple and kiwi for the berries, and grassy pepitas for the sunflower seeds. We also created a version using juicy oranges and sweet bananas, and rounded out their flavors with some dried dates and warm spices. Almost any combination of fruits, nuts, and seeds will work well here. Do not substitute frozen fruit. Serve the parfaits within 15 minutes after assembling or the nuts and seeds will begin to turn soggy. We prefer to use homemade almond yogurt; however, you can substitute your favorite unsweetened store-bought brand.
3 cups Paleo Almond Yogurt
2 tablespoons honey
1 cup almonds or walnuts, toasted and chopped
½ cup raw sunflower seeds, toasted
20 ounces (4 cups) blackberries, blueberries, raspberries, and/or sliced strawberries
Whisk yogurt and honey together in bowl until thoroughly combined. In separate bowl, combine almonds and sunflower seeds. Using four 16-ounce glasses, spoon ¼ cup yogurt-honey mixture into each glass, then top with ⅓ cup berries, followed by 2 tablespoons nut mixture. Repeat layering process 2 more times with remaining yogurt, berries, and nut mixture. Serve.
VARIATIONS
Almond Yogurt Parfaits with Pineapple and Kiwi
Add 1 teaspoon ground ginger to yogurt with honey. Substitute ½ cup toasted pepitas for sunflower seeds and 3 cups ½-inch pineapple pieces and 3 kiwis, peeled and cut into ½-inch pieces, for mixed berries.
Almond Yogurt Parfaits with Dates, Oranges, and Bananas
Microwave 1 cup chopped dried dates with 1 cup water in bowl for 30 seconds; drain and let cool. Cut away peel and pith from 2 oranges. Quarter oranges, then slice crosswise into ¼-inch-thick pieces. Add ½ teaspoon ground cinnamon and ¼ teaspoon ground nutmeg to yogurt with honey. Substitute softened dates, orange pieces, and 3 thinly sliced bananas for mixed berries.
