Another savory grain-free recipe.

(I made a number of changes to this Paleo recipe I found online. My adjustments are in parentheses)

Ingredients

1 large egg

2 tablespoons mayonnaise

1 teaspoon Dijon mustard

1/2 teaspoon Worcestershire sauce

1/4 teaspoon hot pepper sauce (such as Tabasco(R))

1/4 teaspoon lemon juice

1 1/2 teaspoons seafood seasoning, such as Old Bay(TM)

ground black pepper to taste

1 pound fresh lump crabmeat (I used three 6 oz cans of Trader Joe’s cabmeat)

1/4 cup almond flour (I used almost 1/2 cup)

1 tablespoon finely diced red pepper

2 teaspoons sliced green onion

1 tablespoon chopped fresh parsley

1/3 cup almond flour (I used at least twice this amount)

Directions

Grease a baking sheet. (I used parchment paper)

Whisk together egg, mayonnaise, Dijon mustard, Worcestershire sauce, hot sauce, lemon juice, seafood seasoning, and black pepper in a bowl.

Place crab meat in a separate bowl and pour egg and mayonnaise mixture in; gently combine with hands. (I simply added the crab to the mixture to save dish washing)

Mix in 1/4 cup almond flour, peppers, green onions, and parsley.

Form mixture into 6 patties. (I formed six balls and squeezed out the excess water)

Place 1/3 cup almond flour in a shallow bowl. Dredge each cake (ball) in almond flour and set on prepared sheet pan; (flatten the balls into patties on the baking sheet); refrigerate for at least 1 hour.

Preheat oven to 400 degrees F (200 degrees C).

Bake crab cakes in the oven until golden brown, 15 to 20 minutes.

Lest you think that going grain free applies only to desserts – I have a number of modified savory recipes like this modified eggplant part recipe.

Prep Time: 15 minsTotal Time: 55 minsServings: 4

Ingredients

1 eggplant, peeled and sliced lengthwise thinly

2 eggs, beaten

1 1/2 cups seasoned dry bread crumbs (SUB ALMOND FLOUR)

1/4 cup olive oil

3 cups spaghetti sauce

1/2 lb shredded mozzarella cheese

1/3 cup grated parmesan cheese

Spaghetti sauce

Directions

Dip each eggplant slice in beaten egg, and dredge with almond flour

Place slices on a parchment paper lined cookie tray

Bake at 400 degrees for 6 minutes per side

Lower temperature to 350°F

Pour a little sauce in bottom of a baking pan, sprayed lightly with olive oil spray

Arrange half the eggplant slices in the bottom of the baking dish

Spread half the remaining sauce over top. Sprinkle with half the mozzarella and half the Parmesan. Repeat layers.

Bake 40 minutes or until mixture is bubbly.

I have modified this recipe from one originally published in Elana’s Pantry – a site a highly recommend.

Serves:20

Ingredients

• 2 cups blanched almond flour (not almond meal)
• ¼ teaspoon celtic sea salt
• ¼ teaspoon baking soda
• 3 tablespoons coconut oil (I used softened butter)
• 2 tablespoons honey
• ¼ cup raspberry or current jam
• 1 egg white
• 1/2-3/4 cups finely chopped pecans
• 1 ½  cups confectioners sugar
• 1 ½ tsp. almond extract
• 2-4 tsp. milk

Instructions

1. In a food processor combine almond flour, salt and baking soda
2. Pulse in coconut oil and honey until dough forms
3. Form 1 tablespoon of batter into balls
4. Roll balls into whipped egg white
5. Roll each ball in chopped pecans
6. Put the nut covered balls on parchment lined cookie sheet and flatten slightly
7. Press your thumb into the center of each cookie to make an indentation
8. Place ½ teaspoon of jam in the center of each cookie
9. Bake at 350° for 8-10 minutes until golden brown (I do 14 minutes -7 min/turn/7 more minutes.
10. Mix confectioner’s sugar, almond extract and milk
11. Drizzle icing over cookies
12. Let cool on the baking sheet

Recipe modified from a recipe by Danielle Walker.

Dough

3 3/4 cups blanched almond flour

1/2 cup plus 2 TBS arrowroot powder

1/4 cup plus 2 TBS coconut flour

3 egg

3TBS coconut sugar

1 TBS grain free baking powder

3TBS cold water

1/4 cup shortening or softened butter

1/2 tsp apple cider vinegar

Filling

2 TBS melted butter

1/4 cup coconut sugar

1/3 cup light colored raw honey

1 TBS ground cinnamon

3 TBS chopped raisins

Icing

3/4 cups confectioners sugar

3/4 tsp almond extract

A few teaspoons milk or cream or almond milk

Directions for the dough

1. Measure almond flour, arrowroot, and coconut flour into a food processor and pulse for 10-15 seconds
2. Add eggs, coconut sugar, water and baking powder and pulse for a few seconds. Add shortening or butter and vinegar and process till the dough sticks together.
3. Roll dough into a ball and flatten into a disk.
4. Wrap dough tightly and refrigerate for 30 minutes.

Filling directions

Mix all filling ingredients in a small bowl

Directions to form rolls

1. Preheat the oven to 350 degrees.
2. Grease a 9 inch pie plate
3. Place chilled dough in between two pieces of parchment paper
4. Roll dough into 1/2 inch thick oval
5. Spread the filling evenly over the dough leaving a half inch or so border around the edges
6. Roll up the dough tightly like a jelly roll
7. Seal the seam with your fingers
8. Slice the roll into 12 pieces with a serrated knife
9. Shape the rolls with your hands into round flat rolls
10. Place close together into greased pie pan cut side up
11. Bake for 35 minutes until the cinnamon rolls are a golden color
12. Cool
13. Mix all icing ingredients till smooth and spreadable
14. Spread icing on each cinnamon roll
15. Serve warm

Paleo recipes are very good for anyone with a grain or wheat allergy.  Most Paleo recipes do not allow the use of any dairy products.  Since I am NOT allergic to dairy, I use milk products.  If you are sensitive to dairy, you can substitute almond or coconut milk in this recipe.

I use these biscuits all the time.  They taste great with butter and honey or jam.  They are also good with peanut butter or any kind of nut butter.

EASY PALEO ALMOND FLOUR BISCUITS

Modified from Cook Eat Paleo

Serves: 8-10 biscuits

Preheat to 325

INGREDIENTS

3 cups almond flour.  USE FINELY GROUND flour made from BLANCHED almonds.  The regular kind is OK – but the blanched kind seem to come out a bit lighter.

1 teaspoon baking soda

¼ teaspoon sea salt

2 eggs

2 tablespoons honey

1 tablespoon lemon juice

1 TBS milk or half and half or cream (not paleo, but i am not strict)

INSTRUCTIONS

Preheat oven to 325 degrees.

Mix dry ingredients in large bowl. Make a well in center and add wet ingredients. Stir wet ingredients in center, then stir into almond flour mixture until dough is formed.

Drop by large scoop onto cookie sheet lined with parchment paper. Flatten to 1-1/2 inches using a small piece of parchment paper.

Bake until lightly browned and cooked through, about 13-17 minutes.