baking

Ingredients:

• 1¼ cups almond flour
• 5 tbsp psyllium husk powder
• 2 tsp baking powder
• 1 tsp sea salt
• 2 tsp apple cider vinegar
• 1 cup boiling water
• 3 egg whites
• 2 tbsp sesame seeds (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Mix the dry ingredients in a large bowl.
2. Bring the water to a boil and add it, the vinegar and egg whites to the bowl, while beating with a hand mixer for about 30 seconds. Don’t over mix the dough, the consistency should resemble Play-Doh.
3. Moisten hands and make 6 pieces of the dough. Place on a greased baking sheet.
4. Bake on lower rack in the oven for 50–60 minutes, depending on the size of your bread. They’re done when you hear a hollow sound when tapping the bottom of the bun.
5. Serve with butter and toppings of your choice.

Dry Ingredients:

• 325 gram of natural peanut butter
• ½ cup of finely shredded coconut (unsweetened)
• ½ cup of powdered stevia
• 2 eggs
• 1 tsp of vanilla extract

Instructions:

1. Preheat oven to 350° F
2. Mix all the ingredients together thoroughly.
3. Once mixed, roll into heaped tablespoon sized balls and press into a baking tray lined with baking paper
4. Bake in the oven for 12 minutes or until the tops of the cookies are browning, and the edges are beginning to harden. They will firm up when cooling but become very dry and sandy if overcooked so be careful.

Dry Ingredients:

• 1 rounded cup of freshly ground zucchini
• 1 cup of almond flour
• ½ cup of coconut flour
• 2 tsp of baking powder
• ½ tsp of baking soda
• ¾ tsp of xanthan gum
• ½ tsp sea salt
• 2 tsp cinnamon
• 2 tbsp of powdered Stevia
• 1/3 cup of coconut oil (or olive oil)
• 3 eggs
• ¼ cup of coconut milk
• 1 tsp of fresh lemon or orange juice
• 1 tbsp of vanilla extract

Instructions:

1. Preheat your oven to 350° F.
2. Grease a 9-inch pan with coconut oil and line with a piece of parchment paper (to assist in removing the loaf after it’s baked)
3. Press the ground zucchini with a paper towel to remove as much moisture as you can.
4. In a large mixing bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, xanthan gum, sea salt, cinnamon, and powdered stevia.
5. In another mixing bowl, combine and whisk together the liquid coconut oil, lemon juice, eggs, coconut milk, and vanilla extract. Then add to the dry mix bowl along with the ground zucchini. Combine all the ingredients until you get a batter like consistency.
6. Spoon the ready batter into the prepared loaf pan and spread it evenly across the top and into each of the corners.
7. Bake for 50-60 minutes until fully risen and brown on top. A toothpick placed into the centre of the loaf should come out clean.

Ingredients:

Base

• 1.5 Cups Mozzarella Cheese
• 2 Tbsp Cream Cheese ( I used canned coconut milk solid)
• 1 Egg
• 3/4 cups almond flour
• 1 Tbsp powdered stevia

Cinnamon Inside

• 1 tbsp powdered stevia
• 1 tsp cinnamon
• 1 Tbsp warm water

Icing

• 1/2 cup coconut butter
• 1 tbsp powdered stevia
• 1 tbsp lemon juice
• 1/4 cup unsweetened milk beverage

Instructions:

1. Mix the cheese together into a microwave safe bowl, and heat on high in 30 second increments until the mixture is melted just enough to be able to bind completely (about 90 seconds)
2. Mix in the stevia, egg, almond flour. Put in between two sheets of parchment paper and roll out into a rectangle.
3. Place the dough in the oven flat out for around 5 mins at 355F. Remove from oven and let it cool slightly.
4. Mix the stevia, cinnamon, and water in a small cup and spread over the rolled out cheese mixture.
5. Begin from one side, and roll the scrolls into one long roll. Cut into 2 finger lengths and place onto a baking tray. Put in the oven at 180 C (355F) for another 7 mins.
6. Combine the glaze ingredients in a saucepan over medium low heat until you achieve the desired consistency.
7. Scoop the glaze into a plastic bag. Cut the corner off and pipe over the cinnamon scrolls (I forgot this step!) before serving.

Ingredients:

• ¾ cup coconut flour
• 2 tbsp ground psyllium husk powder
• ½ tsp onion powder (optional – I used garlic powder)
• ½ tsp baking powder
• 1 tsp salt
• 1⁄3 cup melted coconut oil
• 2 cups boiling water
• coconut oil, for frying (optional)
• sea salt
• 4 oz. butter
• 2 garlic cloves, minced

Instructions:

1. Mix all dry ingredients in a bowl. Add oil and boiling water and stir thoroughly.
2. Allow to rise for five minutes.
3. Divide into 6 or 8 pieces and form into balls that you flatten with your hands directly on parchment paper or on the kitchen counter.
4. Fry rounds in coconut oil over medium heat until the Naan turn a nice golden color.
5. Heat the oven to 150°F and keep the bread warm while you make more.
6. Melt the butter and stir in the freshly minced garlic. Apply the melted butter on the bread pieces using a brush and sprinkle flaked salt on top.
7. Pour the rest of the garlic butter in a bowl and dip pieces of bread in it.