Aloha. The folks on the radio won’t stop talking about white outs, incoming snow and how I’m supposed to say a permanent fair well to nice weather. I don’t want to and so, Aloha –> aka: Hawaii seemed like the perfect greeting for today. I wish I were going there.
Anyways, to brighten this otherwise dreary day, I decided that French Toast would be the perfect dinner. Yes, this is a paleo blog and I just typed the words F-R-E-N-C-H T-O-A-S-T. I had nearly forgotten the dish even existed. But low and behold, you can be paleo and eat your french toast too!
Believe it or not, you can! And it was amazing. Like, I can’t believe its not wheat laden bread, type of amazing. And perfectly paleo.
Damn. I’m good. Nah, I’m not. But the bread sure is.
- 14 oz sunflower seed butter (I’m sure you could use another type of nut butter)
- 6 eggs
- 2 t. baking powder
- 1/2 t. sea salt
- 3/4 C warm water
- Preheat oven to 325F.
- Mix all ingredients in a large mixing bowl until well combined.
- Pour into a 9 x 5 bread pan.
- Bake for approximately 1 hour, or until firm to the touch.
Yep, that’s it that’s all. I grind all my own nut/seed butters in my Vitamix because it’s more cost efficient… and I love to be frugal. The recipe yields a nice sized loaf, and it freezes great. I usually slice my bread once it has cooled and store it in a ziploc bag in the freezer to be toasted later!
Hope you enjoy!
A recipe I stumbled upon and adapted from Katie @ Kitchen Stewardship prior to my paleo days, but one that I can still enjoy today! Despite what my crappy photo suggests, these are so, so good.. especially when made with peanut butter. E says they taste like Reese’s Peanut Butter Cups, only better! BADDA BOOM!
- 2 cups of Almonds (or 1 cup almonds + 1 cup whole oats, for those wishing to reduce the calories.)
- 1/4 cup flax seeds, chia seeds -OR- pumpkin seeds, ground
- 1/2 pitted dates (I used honey dates)
- 1/2 cup shredded coconut, unsweetened
- 1/2 cup natural almond butter (or Peanut Butter for the aforementioned Reese’s taste!)
- 1/2 t. sea salt
- 1/2 cup coconut oil, melted (you should be able to sub butter 1 for 1, however I cannot confirm the end result)
- 1 T. maple syrup -OR- honey
- 3 t. vanilla extract
- Dark Chocolate for top layer coating (optional); I used about 1/4 bag of dark chocolate chips melted in a sauce pan.
- Place almonds (and oats if using), flax meal, dates, coconut, almond/peanut butter & salt in a food processor. Pulse briefly to combine all ingredients.
- In a small sauce pan, or in the microwave melt the coconut oil.
- Remove oil from heat and add in the sweetener and vanilla.
- Add coconut oil mixture to food processor and pulse ingredients until they form a paste. Press mixture into an 8×8 baking dish (or place into muffin cups).
- Chill in the fridge for an hour until the bars harden.
- Meanwhile, in a small sauce pan, melt chocolate over very low heat, stirring continuously. Spread melt chocolate over bars.
- Chill in the fridge for 30 minutes until the chocolate hardens.
- Remove from the fridge, cut into bars and serve.
Yields approximately 12-15 bars. Store in the fridge or freezer and enjoy!