Paleo English Muffins

So I am working for this amazing place in Long Branch, Hello Chef (check them out at www.hellochefnj.com ) All gluten free and Paleo catering, meal plans and chef table dinners. Working there, preparing the meal plans for our clients with the owner has taught me so much and changed the way I eat most of the time.  So I looked up some recipes for paleo english muffins and came up with one that incorporated everything I wanted.  Here it is!

Paleo English Muffins
2 servings

1 Tbsp ground Flax meal
4 Tbsp Almond meal or almond flour
1 Tbsp Coconut flour
2 Tbsp grass fed butter
2 large eggs
2 pinches of sea salt
1 tsp baking powder
drizzle of vanilla extract (optional)

1. Melt butter in a microwave safe ramekin or other container, this takes about 30 seconds.
2. Add the remaining ingredients and stir until well combined. Let sit for a minute to allow the mixture to thicken.
3. I used a microwave egg cooker, but you can use any microwave safe container that is about 4 inches in diameter, such as the ziploc containers.  Divide mixture in half and cook one at a time.
4. Microwave for about 90 seconds, until firm. Run a knife along the edge and flip over a plate to release. Slice in half, put a little oil or butter in a pan and heat over med/med high and toast on each side til golden brown, and use it any way you would a normal English.

Banana Peanut Butter Bread

Sooo....I have been making different variations on this banana bread for awhile.  This time I added Trader Joe's Crunchy Peanut Butter with Chia and Flax seeds.  So good!  This is not a sweet banana bread, and honestly that is usually fine with me, but I think next time I might add a little more sugar.  So play with it and see what you like, but if you like a sweeter bread I would add another 1/4 c sugar or honey.

Banana Peanut Butter Bread

2 C all purpose flour
3/4 C sugar
3/4 tsp baking soda
1/2 tsp salt
4 large very ripe bananas, mashed well
4 Tbsp butter, melted and cooled
1 Tbsp vegetable oil
2 large eggs
1/4 c plain or vanilla greek yogurt
1 tsp vanilla extract
1/2 C peanut butter (I used trader joe's crunchy peanut butter with flax and chia seeds)

Preheat oven to 350 degrees F.  Grease a loaf pan. 

Whisk the dry ingredients (flour thru salt) together in small bowl.  In large bowl combine mashed bananas, butter, vegetable oil, eggs, yogurt, peanut butter and vanilla.  Stir to combine the wet ingredients.  Gently fold the banana mixture into the dry ingredient mixture.  Do not over mix.  Scrape the batter into greased pan and bake until golden brown and a toothpick comes clean 55-75 min. 

Let the bread cool in the pan.

Cheddar Rosemary Beer Bread

This is my first post in a loooong time! I made this amazingly easy bread last night to eat with dinner. This would be great with chili

Cheddar Rosemary Beer Bread

3 C all purpose flour
1/4 C sugar
1 1/2 tsp salt
1T baking powder
2 T dried rosemary
1 C shredded cheddar (plus a little more for the top)
red pepper flakes to taste (optional)
12 oz beer

Preheat oven to 375 degrees F.
mix everything in a bowl, put it in a loaf pan (the dough is pretty sticky), and sprinkle a little more cheddar and rosemary on the top, drizzle with a little olive oil. Bake at 375 for about 45 min. Eat it warm. Thank me later. PS you can easily vary this...cheddar jalepeno, parmesan sun dried tomato...etc

Whole Wheat Zucchini Bread

I was looking for a healthy Zucchini Bread...looked at a bunch of recipes and this is what I came up with. I am proud of myself, because I am not good at making up recipes for baked goods. This came out great. Was not too sweet, if you would like it sweeter, add 1/2 cup more brown sugar. I thought it came out great. Healthy, moist and tasty!

Whole Wheat Zucchini Bread

3 large eggs, beaten
1/2 C vegetable (or canola) oil
4 oz (1/2 C) cinnamon apple sauce
1 and 1/2 C light brown sugar
3 C grated zucchini
2 tsp vanilla extract
3 C Whole Wheat Flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1 C chopped walnuts

Preheat oven to 350 degrees F
Mix eggs, oil, applesauce, brown sugar, zucchini and vanilla extract in large bowl. In separate bowl mix flour, baking soda, baking powder, salt and cinnamon. Slowly add dry ingredients to wet ingredients and mix well. Fold in walnuts.

Pour into loaf pan until filled halfway. This will leave you with a little more batter. I made 5 muffins out of it. Place loaf and muffins in oven. Take muffins out after about 20-25 min (until a toothpick inserted comes out clean). Cook the bread for an additional 70-75 minutes. Until a toothpick inserted comes out clean. Allow to cool in pan and then remove.

Irish Soda Bread

I have never made this before and now will never BUY Irish Soda Bread again! This recipe is too good and too easy!!!! This was the most moist, flaky soda bread Ive ever eaten. I got the original recipe from http://www.allrecipes.com/, it was simply called Irish Soda Bread (by Carol Fritz). The only change I made was I added currants and I cooked it for longer than it said (I put my cooking time in here). I also liked this recipe because I hate when soda bread has caraway seeds in it and this one does not. Enjoy, let me know if you like it!

Irish Soda Bread

Ingredients:

4 C all purpose flour

1 T sugar

1 and 1/2 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1/4 c cold butter

1 C golden raisins

3/4 C-1 C currants

1 and 3/4 C low fat buttermilk

In a large bowl, combine the flour, sugar, baking soda, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs. Add raisins and currants. Stir in buttermilk until just moistened. Turn into a lightly floured surface; gently knead 6-8 times. It is very sticky.

Place on an ungreased baking sheet; pat into a round (I did oblong) loaf. Using a sharp knife, cut a 1 inch cross about 1/4 inch deep on top of the loaf. Bake at 375 degrees for about 45-50 min (I did 50), or until golden brown. Cool on wire rack.