Breads, Desserts, and Sandwich Ideas

Breads and Sandwich Ideas

Pic Courtesy of Food.com

Sayd's Paleo Bread

Low-carb, flax meal bread with a nutty flavor and soft texture

cal: 130 per slice; fat: 11 g (sat. fat 2 g); carbs: 5 g; fiber: 4 g; protein: 5 g

Ingredients
1 c flaxmeal (ground flax seeds) 

1 tbls baking powder

2 beaten eggs + 1 egg white

1/4 cup of almond milk

3 tbls olive oil

1 tbls salt

2 tbls brown sugar splenda

1/4 c chopped walnuts (optional)

Directions
1) Place parchment paper in cake pan (approx 9" x 11" in size) and preheat over to 350 degrees. 

2) Mix flaxmeal, baking powder, salt, splenda and walnuts in a medium sized bowl. 

3) Add in eggs, milk, and oil into mixture and stir well until all ingredients are well blended. 

4) Pour batter into parchment-lined pan, spread until uniform thickness is achieved. 

5) Bake for 20 minutes, or until the top of the bread springs back when you push down on it with a fork. Cool and cut into 8 slices. To keep longer, store bread in the fridge or freeze. 

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 Paleo Almond Bread

Low Calorie, nutty bread that is simple to make and paleo friendly!

Adapted from  the "Simple Bread" Recipe at Elanaspantry.com

Ingredients

2 1/2 cups Almond Meal

• 1/2 tsp Sea Salt
• 1/2 tsp Baking Soda
• 4 Eggs
• 1 tsp Splenda Brown Sugar Blend (or other low-calorie sweetener)
• 1 tsp Apple Cider Vinegar

Directions

1) In a medium bowl, combine almond flour, arrowroot, salt and baking soda

2) In a larger bowl, blend eggs 3-5 minutes until frothy

3) Stir sugar and vinegar into eggs

4) Mix dry ingredients into wet

5) Scoop batter into a well greased 7.5" x 3.5" loaf pan

6) Bake at 350º for 30-35 minutes, until a toothpick inserted into center of loaf  

    comes out clean.

7) Cool and cut into 12 slices.

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Paleo Pumpkin-Cherry Breakfast Muffins

Breakfast, or any time of the day muffins with pumpkin, dried cherries, walnuts, and flax

Per muffin: cal: 150; fat: 7 g.; carbs: 20 g; fiber: 4 g; sugar: 4 g; protein: 3 g

Ingredients

3/4 cup Canned Pumpkin Puree (opt for organic with no added ingredients, or you can be ambitious and cook your own pumpkin..I'm too lazy for that)

12 tbsp Flaxseed Meal

3 tbsp melted Brummel & Brown Yogurt Spread (I opted for this low cal butter alternative, but if you want to be truly paleo, then swap for olive oil and add 25 calories per muffin)

1/4 cup Almond Milk

1/3 cup dried cherries

1/4 cup Chopped Walnuts

2 tbsp All Purpose Baking Soda

1 tbsp Cinnamon, Ground

1 tbsp vanilla extract

1 tbsp Nutmeg, Ground

2 eggs

1 tbsp salt

1/2 cup Splenda Brown Sugar Blend; add more to taste (you can replace this with any natural sweetener, I opted for low calorie) 

Directions

1) Preheat oven to 350 degrees. Spray a cupcake pan with non-stick cooking spray/oil or fill with muffin liners. 

2) Mix together the flaxmeal, walnuts, pumpkin puree, salt, sugar, and baking soda in a large bowl. Beat eggs on the side until thoroughly mixed, then add in to dry mixture with melted butter and stir well until consistency is smooth. 

3) Mix in cherries, cinnamon, nutmeg, and vanilla. Taste, then add in more sugar, etc. according to preference. 

4) Pour into muffin/cupcake pan and bake for 30 minutes, or until knife inserted into the middle of muffin comes out clean. 

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Low-Calorie Paleo Chocolate Chip Brownies

Guilt-free rich chocolaty brownies

Cal 119; Fat 9g; Carbs 19g; Sugar 2.4g; Protein 3.8g; Fiber 2.4g;

Ingredients

·                     1/2 cup Almond Flour

·                     1/2 cup Truvia, or other no calorie, natural sweetener

·                     1/2 cup Cocoa Powder

·                     2 Eggs

·                     2 tbsp Tapioca Starch

·                     1 tbsp Vanilla Extract

·                     1/3 c  Smart Balance Light Spread, melted  (replace with ghee for 100% Paleo)

·                     1 tsp Olive Oil

·                     1/4 tsp Salt

·                     1/4 cup Dark Chocolate Chips (no milk)

Directions

Preheat oven to 350°F. Grease a 9-inch square pan with fat free cooking spray; set aside. Combine the melted buttery spread, oil, and cocoa, stirring to combine. Add truvia, eggs and vanilla and beat until smooth. Add flour, tapioka starch, baking powder and salt and mix to combine. Spread into the baking pan, top with chocolate chips and bake 22-25 minutes.