simple flatbread

Simple Flatbread

Quick and easy! This simple flatbread is sure to satisfy your bread cravings. It is Phase 1 friendly, gluten-free, grain-free and yeast-free. By Kristin Kons

Ingredients

•   1 ½ cups blanched almond flour

•   ¾ cup tapioca flour

•   1/3 cup (2 TBS whole seeds) ground flax or ground chia seeds

•   1 teaspoon xylitol or raw honey or 7 drops liquid stevia

•   ½ teaspoon baking soda

•   ½ teaspoon sea salt

•   3 organic eggs

•   1/3 cup plain organic yogurt, preferably full fat or low fat

•   Any dried herbs with sea salt– Italian seasoning, Frontier Adobo Seasoning blend (my favorite!), or whatever seasoned salt you like

Directions

1.    Pre-heat oven to 350º

2.    In a large bowl, combine almond flour, tapioca, ground flax or chia, xylitol, baking soda and salt.

3.    In a small bowl, blend eggs and yogurt with an electric mixer for about 30 seconds.

4.    Add the egg mixture into the dry ingredients and use mixer or stir to combine until it forms a sticky, wet dough.

5.    Pour batter onto a 12×16  jelly roll pan/cookie sheet lined with parchment paper or asilicon baking mat. Smooth batter out with a spatula over the entire surface area, so it is thin and even.

6.    Sprinkle herbs of choice and sea salt (if you’re using a salt-free seasoning blend) evenly over dough.

7.    On center rack of oven, bake at 350º for 8 minutes, or until a toothpick inserted into the center comes out clean. Don’t over bake or it will be too dry.

8.    Cool and cut into desired size. I like using a pizza cutter to do this.

Quick Notes

Storage: I wrap my bread in parchment paper and then seal it in a Ziploc bag. I prefer to store mine in the refrigerator to keep it fresher for longer.

Freezes beautifully in parchment paper and a ziploc.

The number of servings vary depending on what you are using it for and how big the slices are.

Phase 1 Friendly

Variations

Make a sandwich with pesto, turkey, tomato and spinach or toast it and top with some almond butter.

Use it as an appetizer or side and dip it into some olive oil mixed with some herbs and spices, hummus or just a little butter. Use your imagination the possibilities are endless!

phase 1 pizza

Phase 1 Pizza

There’s no reason to banish yourself from pizza for life! Here’s a healthy Phase One version that will satisfy your pizza cravings without getting you off track!

Ingredients

·         1 recipe of “Simple Flatbread” (see recipe)

·         Pizza sauce

·         Shredded yogurt cheese

·         Toppings of choice: organic pepperoni, bell peppers, onions, etc.

Directions

1.    Preheat oven to 350°.

2.    Spread as much pizza sauce as you like onto the flatbread.

3.    Top with cheese and toppings of choice.

4.    Cook for about 15 minutes or until cheese is melted and bubbly

Quick Notes

Best enjoyed the day it’s made.

Yogurt cheese can be found at most health food stores.

Phase 1 Friendly

Key Lime Pie

Raw Key Lime Pie

Filling:
    2 avocados
    2 tablespoons lime juice
    1/2 cup coconut oil
    2 tablespoons agave or other sweetener

Crust:
    1/2 cup almond pulp/flour
    1/2 cup dates (not soaked)
    pinch salt
    pinch cayenne (or nutmeg)

Directions:
1. Lightly oil a muffin tin (springform could work if you doubled the recipe). Blend the filling ingredients until smooth.

2. In processor, combine crust ingredients until fairly smooth, no big chunks of dates.

3. Press crust into prepared muffin tin. Spoon in filling. 

4. Freeze 1-2 hours. 3-4 hours gets it hard like ice cream cake. If that happens, set out for 5 minutes before eating.
Makes: 2-4 servings, Preparation time: 10-15 minutes

Recipe submitted by  Jo from her food blog.

find real milk in your area

realmilk.com

organic farm in sulpher springs

http://www.texasdailyharvest.com/p-35-our-products.html

Paleo Pumpkin Bread

Paleo Pumpkin Bread

printer friendly

• 1 cup blanched almond flour
• ¼ teaspoon celtic sea salt
• ½ teaspoon baking soda
• 1 tablespoon cinnamon
• 1 teaspoon nutmeg
• ½ teaspoon cloves
• ½ cup roasted pumpkin
• 2 tablespoons honey
• ¼ teaspoon stevia
• 3 eggs

1. In a food processor combine almond flour, salt, baking soda and spices
2. Add pumpkin, honey, stevia and eggs and pulse for 2 minutes
3. Scoop batter into a petite loaf pan
4. Bake at 350° for 35-45 minutes
5. Cool for 1 hour
6. Serve

Please note: If you use a loaf pan that's bigger than the size recommended above, your loaf of bread will not "rise," it will be wider and shorter than the loaf in the photo above.

Paleo Breakfast Bread

Paleo Breakfast Bread

• ½ cup creamy roasted almond butter
• 2 eggs
• 2 tablespoons honey
• 1 teaspoon vanilla extract
• ¼ teaspoon stevia
• ¼ teaspoon celtic sea salt
• ¼ teaspoon baking soda
• 1 tablespoon cinnamon

1. In a large bowl, with a hand blender, mix almond butter until creamy
2. Mix in eggs, honey, vanilla and stevia
3. Add salt, baking soda and cinnamon
4. Mix well with hand blender until all ingredients are combined
5. Transfer batter into a well greased 8x8 inch Pyrex baking dish
6. Bake at 325° for 12 to 15 minutes
7. Serve

Serves 4

this is super good and super easy! My kids and Bryan loved it! It would be easy to turn into a brownie~ish recipe!

Ground Meat

By Jim Avila
@JimAvilaABC
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Mar 7, 2012 7:52pm

70 Percent of Ground Beef at Supermarkets Contains ‘Pink Slime’

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Image Credit: Brian Yarvin/Getty Images

Gerald Zirnstein grinds his own hamburger these days. Why? Because this former United States Department of Agriculture scientist and, now, whistleblower, knows that 70 percent of the ground beef we buy at the supermarket contains something he calls “pink slime.”

“Pink slime” is beef trimmings. Once only used in dog food and cooking oil, the trimmings are now sprayed with ammonia so they are safe to eat and added to most ground beef as a cheaper filler.

It was Zirnstein who, in an USDA memo, first coined the term “pink slime” and is now coming forward to say he won’t buy it.

“It’s economic fraud,” he told ABC News. “It’s not fresh ground beef. … It’s a cheap substitute being added in.”

Zirnstein and his fellow USDA scientist, Carl Custer, both warned against using what the industry calls “lean finely textured beef,” widely known now as “pink slime,” but their government bosses overruled them.

If you have questions about “pink slime,” email us at ABC.WorldNews@abc.com.

According to Custer, the product is not really beef, but “a salvage product … fat that had been heated at a low temperature and the excess fat spun out.”

The “pink slime” is made by gathering waste trimmings, simmering them at low heat so the fat separates easily from the muscle, and spinning the trimmings using a centrifuge to complete the separation. Next, the mixture is sent through pipes where it is sprayed with ammonia gas to kill bacteria. The process is completed by packaging the meat into bricks. Then, it is frozen and shipped to grocery stores and meat packers, where it is added to most ground beef.

The “pink slime” does not have to appear on the label because, over objections of its own scientists, USDA officials with links to the beef industry labeled it meat.

“The under secretary said, ‘it’s pink, therefore it’s meat,’” Custer told ABC News.

ABC News has learned the woman who made the decision to OK the mix is a former undersecretary of agriculture, Joann Smith. It was a call that led to hundred of millions of dollars for Beef Products Inc., the makers of pink slime.

When Smith stepped down from the USDA in 1993, BPI’s principal major supplier appointed her to its board of directors, where she made at least $1.2 million over 17 years.

Smith did not return ABC News’ calls for comment and BPI said it had nothing to do with her appointment. The USDA said while her appointment was legal at the time, under current ethics rules Smith could not have immediately joined the board.