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bread

Easy Paleo Focaccia! (gluten free, grain free, dairy free, yeast free)

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aka Faux-caccia Bread

I’ll be honest, I wasn’t looking to create a focaccia recipe. I was really just looking to follow a recipe for a paleo-friendly focaccia to satisfy a very random craving that I was sure would not come along again anytime soon. But as I started searching the internets for an easy, paleo-friendly, no rise, and also dairy free focaccia, I realized that this was not going to be a mere search and click away. So, after three different google searches, at least 23 search pages later, and this craving not relenting, I finally decided to step away from the computer and just create my own recipe.
After a few very unsuccessful attempts, I decided to just build off my tried and true Paleo Bread recipe. And voila a focaccia was baked! I will say that, I think at least, this is a very delicious and still satisfying, reminiscent version of a legit focaccia. To say that this tastes exactly like a gluten-filled & properly risen focaccia and you won’t even notice the difference would be an utter misrepresentation. Given the parameters I really just don’t think that’s even possible. Hence the name, Faux-caccia. It’s a fake. But one made in only 1 bowl, takes at most 30 mins from start to finish and uses only good-for-you and nutrient dense ingredients, I think it’s a very good replacement. Plus it makes for a very delicious sandwich. And no doubt, I’ll be making this again very soon.

paleo friendly (gluten/grain/dairy free), yeast free

If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Easy Paleo Focaccia

paleo friendly (gluten/grain/dairy free), yeast free

This super easy faux-caccia makes for one very delicious paleo friendly bread. It's super easy, takes only 30 mins start to finish, and made in just one bowl! Plus with only good-for-you and nutrient dense ingredients, this is sure to be a winning accompaniment to any meal. PLUS it makes for a delicious sandwich base.

Course Side Dish
Servings 12

Ingredients

Wet Ingredients

  • 4 tbsp olive oil
  • 3 tbsp water
  • 2 tbsp apple cider vinegar
  • 2 eggs

Dry Ingredients

  • 1 1/2 cups almond flour
  • 1/2 cup tapioca flour
  • 2 tbsp arrowroot flour
  • 1 tbsp ground flax
  • 1 tsp baking soda
  • 1/2 tsp salt

Optional Toppings

  • rosemary
  • flakey sea salt
  • olive oil for drizzling

Instructions

  1. Heat oven to 350 degrees and prepare 8x8 baking dish by greasing with additional oil or lining with parchment paper.

  2. In a medium bowl, whisk together the wet ingredients until light and frothy.

  3. Then add all the dry ingredients and stir until just well combined. Let sit for 5 minutes to thicken.

  4. Spread the dough out evenly into the prepared pan.

  5. With wet fingers poke holes randomly into the dough, rewetting finger tips when dough starts to stick.

  6. Leave as is or top off the dough with a generous drizzle of olive oil, rosemary, and/or flakey sea salt.

  7. Bake for 20 mins. Let cool slightly before slicing. Serve warm!

Recipe Notes

This will keep for about a day in an airtight container, afterwards slice remaining portion and move to freezer. 

Baked Paleo Bagels

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I think that one of the biggest challenges of going gluten and/or grain free is the idea of not being able to enjoy those good ole comforting carbs. I certainly thought this to be true, being one who thought of plain pasta as the epitome of lazy comfort food. But truthfully, once I made the switch a few years back I was feeling so good and enjoying the way I was eating  so much, I never really missed them. I do enjoy the occasional avocado toast on my low-carb paleo bread but that’s about it. But recently, a craving hit me, and I needed bagels. And so, after about 6 trials, I finally came up with this little number.

Typically with bagels, a dough is created and shaped into rings, then set to rise, then briefly boiled, and finally, baked. But since these lack the traditional glutinous wheat flour and yeast, and so decidedly nontraditional, I decided on a much quicker method. In my bagel recipe, the dough is made is just one mixing bowl (yay for less dishes!) and then baked in a silicon donut mold. I have been using this one.

The bagels do contain eggs but do not taste “eggy”, toast up very nicely, and definitely satisfy any bagel craving that might strike. These are great stored in the freezer!

paleo, gluten free, grain free, dairy free, low carb

If you make these I’d love to see! Share a pic or comment below or tag a photo on instagram @freshlydafna with #freshlydafna

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Baked Paleo Bagels

paleo, gluten free, grain free, dairy free

Satisfy your bagel cravings with these baked Paleo-friendly babies. They are mixed up in just one mixing bowl and baked in a donut mold making this recipe super easy! These toast up very nicely and while these do have eggs these do not taste "eggy". Freezer friendly too!

freshlydafna.com

Course Breakfast, Snack
Servings 6

Ingredients

Wet Ingredients

Dry Ingredients

  • 2 1/2 cup almond flour
  • 1 cup tapioca flour
  • 1 tbsp coconut flour
  • 2 tsp baking powder
  • 1 1/2 tsp sea salt

Topping Options

  • black/white sesame seeds
  • poppy seeds
  • everything bagel mix

Instructions

  1. Preheat oven to 350 degrees

  2. In a medium bowl whisk together all the wet ingredients until well combined

  3. Add in all the dry ingredients and mix until just well incorporated making sure not to overmix

  4. Evenly distribute the dough into 6 bagel molds (about 3 heaping tbsp)

  5. Sprinkle with toppings of choice (I like white and black sesame seeds or poppy seed)

  6. Bake for 28-30 minutes or until turning just golden on the top

  7. Remove from oven, let cool slightly until cool enough to handle, then pop bagels out of the molds and let cool for longer on a wire baking rack.

Recipe Notes

These freeze very well! Pre-slice them before freezing for easier toasting when ready to eat!

 

Tahini Banana Bread (paleo, naturally sweetened)

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Banana bread is my go-to for a tasty and easy snack to add to my guy’s lunches on extra busy mornings. Banana breads are sturdy, filling, freeze amazingly well, and still healthy! I like to think banana breads can be eaten at almost any time of day, be it an on-the-go breakfast, lunch treat, mid-day snack, or a light dessert. Spread some ghee, nut/seed butter, or maybe a chocolate spread on a piece – yep, pretty sure that could please just about anyone.

This particular banana bread is made with absolutely no added sugars, it’s completely sweetened by the use of 3 very ripe bananas. The addition of the tahini makes the banana bread delightfully moist and adds a very subtle “nutty” flavor. This banana bread is a great healthy treat, it’s low in sugars, high in fiber from the use of the almond and coconut flours, some protein, healthy fats, and the tahini brings in a wealth of beneficial nutrients to boot! Tahini (sesame seed paste) is high in phosphorus, magensium, potassium, iron, good for liver detox, and an excellent source of calcium. Tahini has been know to be beneficial for healthy skin, it is also a complete protein and is also a good healthy fat. And if that’s not enough, this recipe is quick and easy to make.

gluten free, grain free, paleo, naturally sweetened, dairy free, naturally sweetened

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Tahini Banana Bread

gluten free, grain free, paleo, naturally sweetened, dairy free, low carb, no refined sugar

This healthy banana bread is sweetened naturally with just 3 very ripe bananas. It's super moist, delicious, and a great base for fun toppings. The tahini is very subtle but adds a huge boost of nutritious goodies. It's the perfect healthy (and delicious!) snack for just about any time of day. 

https://freshlydafna.com/2017/08/04/tahini-banana-bread/

Author FreshlyDafna

Ingredients

Wet Ingredients

  • 3 ripe bananas, mashed about 1 1/2 cups
  • 1/2 cup tahini
  • 4 medium eggs or 3 large
  • 2 tbsp coconut oil
  • 1 tsp vanilla

Dry Ingredients

  • 1/2 cup almond flour
  • 1 tsp baking powder
  • 1 tsp cinammon
  • 1/2 tsp baking soda
  • dash cardamom
  • 1/2 tsp salt

Toppings of choice

Instructions

  1. Preheat oven to 350 degrees

  2. Prepare loaf pan by either lining with parchment paper or greasing with additional coconut oil

  3. In the bowl of a stand mixer (or mix by hand with a wooden spoon or whisk) beat together all the wet ingredients until smooth and well incorporated

  4. Add in all the dry ingredients to the wet ingredients and mix until just well incorporated and there are no lumps. Pour the banana bread into the prepared loaf pan. 

  5. Bake the banana bread in pre-heated oven. If you are adding toppings to your banana bread, bake for 20 minutes then remove the bread from the oven and arrange toppings atop the loaf then place back in the oven. Bake for another 20-25 more minutes for a total of 40-45 minutes. 

  6. Once the banana bread is nicely browned and set remove from the oven and let cool. 

  7. Once cool slice and enjoy!

Recipe Notes

I topped this banana bread with some dark vegan chocolate, some dried banana, and coconut flakes. I highly recommend this combination but the banana bread will really lend itself well to a tons of different topping options. 

Freezes very well. I leave on the counter for a day or so. Whatever is leftover gets sliced and packaged and placed in the freezer. If I'm adding it to a lunch I just remove it that morning and it thaws out nicely!

If you make this recipe I'd love to see your creation! Please either post a comment or picture on this page or if you're posting on Instagram please tag @freshlydafna and use #freshlydafna

If you make this recipe I’d love to see your creation! Please either post a comment or picture on this page or if you’re posting on Instagram please tag @freshlydafna and use #freshlydafna.

Banana Bread (paleo, gluten free, grain free, dairy free, low sugar, no refined sugar, soy free)

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It’s finally summer which, for me, means time at the beach with my toes in the sand, sitting poolside with friends, movies in the backyard, long and wonderfully warm days, flip flops all day every day, meals outside, and more concerts. This weekend we are going to a music festival at the Rose Bowl and it seems like the perfect way to kick off the summer. At these kind of events I am always the girl with the backpack with extra layers, band-aids, hand sanitizer, and of course snacks. Always snacks. This banana bread will be the perfect addition to this year’s snack collection.

The banana bread will be a great way to get steady energy from the natural sugars in the bananas without all the gluten or grains. I often find banana breads to be lacking in the banana flavor. I believe that the bread should be packed with bananas and should not get overwhelmed by too many other flavors. The overripe bananas lend a natural sweetness to the recipe so no additional sweetener is necessary! I sprinkled the top with some seasame and a few seeds for a little bit of crunch. This can be eaten just as it is or toasted and topped with butter or nut butter. I like to bake, let cool completely, slice, and keep frozen for future use.

paleo, gluten free, grain free, dairy free,e no refined sugar

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Banana Bread

I often find banana breads to be lacking in the banana flavor. I believe that the bread should be packed with bananas and should not be overwhelmed by too many other flavors. This banana bread is just that. And the overripe bananas lend a natural sweetness so no additional sweetener is necessary!

paleo, gluten free, grain free, dairy free, low sugar, no refined sugar, no added sugar, soy free

Author sunnyside-greens.com

Ingredients

  • 4 egg pasture raised if possible
  • 3-4 bananas 2 cups mashed
  • 1 tsp vanilla
  • 1/4 cup coconut oil melted
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp cinammon
  • 1/8 tsp nutmeg
  • coconut oil for loaf pan

Instructions

  1. Preheat oven to 375 degree and grease loaf pan

  2. In a stand mixer, beat eggs on high until light and super fluffy

  3. Add in mashed banana and vanilla and mix on low

  4. Add melted coconut butter and mix on low

  5. Add in all dry ingredients to well ingredients and mix until everything is just well incorporated

  6. Pour batter into prepared loaf pan and smooth the top with a rubber spatula. Add any nuts or seeds to the top of the batter.

  7. Bake for 45-60 minutes testing for done-ness with a toothpick. 

Recipe Notes

This can be eaten just as it is or toasted and topped with butter or nut butter. I like to bake, let cool completely, slice, and keep frozen for future use. 

If you make this recipe I'd love to see your creation! Please either post a comment or picture on this page or if you're posting on Instagram please tag @sunnysidegreens and use #sunnysidegreens.