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Super Easy Paleo Bread (nut free, dairy free)

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I have been meaning to update my OG Paleo Bread to a nut free version for several months now and I’m happy to say that it’s finally ready! At the beginning of the summer my husband and I took an at-home test that analyzes your gut microbiome. The results show which foods your body thrives on and which foods you should avoid. My husband was incredibly skeptical of the test (as he is with most health trends) and only complied because I essentially shoved the test kit in his hands. But, when the results came in he was just as curious as I was and, after following the recommended foods to eat and avoid for a few weeks, he was stunned by the results. He lost a little bit of weight and his stomach issues all but went away. For me, my skin cleared up some and I feel more energetic. It’s definitely been an illuminating and interesting experience and you find that you don’t miss the foods that you loved, and suddenly can’t eat (strawberries & almonds for me), as much as you expected. Plus, it opens you up to a new world of foods to enjoy. For example, I believed I should avoid grains but it turns out my body thrives on some of them. One of the things that I do miss oh-so-much was avocado toast made with some homemade bread. And so, after several months of longing, I finally updated my recipe to be nut free and I must say, it’s just as (if not more) delicious than my original.
What’s It Made Out Of?
This nut-free Paleo Bread is incredibly easy to make. It has only 10 ingredients, mixes up in just one bowl in about 5 minutes, and takes less time to bake than my almond based version. It has a satisfying crusty exterior and the interior is perfectly moist and soft and not that crazy-dense-where-the-crumbs-get-stuck-in-your-throat-because-it’s-so-dry texture like other gluten free/grain free breads sometimes do. This bread is made was a base of cassava flour, which I have been loving as a nut free alternative to almond flour, but is still grain free for those following a paleo diet. The leading brand of cassava flour is by Otto’s Naturals although Bob’s Red Mill also makes it. I have found that cassava flour is comparable in price to almond flour in my local health food stores but recently discovered that Amazon has the best pricing at $15 for a 2 lb bag. Cassava flour is high in vitamin C, made using the whole root, and is super sustainable to grow which I love! Almonds are a bit problematic because of the crazy amount of water required to grow them. To boot, I spiked this bread with some ground flax to increase the levels of fiber and omega-3s. This bread is made with no refined flours or oils, is sugar free, and yeast free!
How Do You Make It?
After the batter is mixed up, just pour it into your prepared loaf pan (I am obsessed with this one), and it bakes up in just under 45 minutes. That’s right, no waiting for dough to rise, no shaping and re-rising the loaf, just mix, pour, and bake! Pretty sure it doesn’t get any easier than that. And of course, I made avocado toast the second the loaf was cool enough to slice. Oh, how I’ve missed you, you beautiful slices of heaven.

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

If you make this recipe, please leave a review or rating down below. And I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Super Easy Nut Free Paleo Bread

An updated version of my OG Paleo Bread but made nut free! It's easy, flavorful, light and packed with good-for-you ingredients. This bread makes a wonderful toast and freezes extremely well! It's made with only 10 ingredients, mixes up in 5 minutes, and in just one bowl!

paleo (gluten/grain free/dairy free), nut free, sugar free, yeast free

Ingredients

Wet Ingredients

Dry Ingredients

  • 1 1/2 cup cassava flour
  • 3 tbsp tapioca flour
  • 2 tbsp ground flaxseed
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp sea salt

Instructions

  1. Heat oven to 350 degree and prepare a loaf pan by lining with parchment paper or greasing with additional oil.

  2. In a large bowl whisk together all wet ingredients until frothy and light, about 1-2 minutes.

  3. Add in dry ingredients and stir until all is well combined.

  4. Pour dough into loaf pan and bake for 40-43 minutes or until top is golden brown.

  5. Let loaf cool on baking rack for 10 minutes, then remove from pan to cool before slicing.

Recipe Notes

Bread will keep for about 1-2 days in a sealed bag or container, afterwards slice and move to freezer!

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Classic Creamy Hummus (vegan, gluten free)

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With the world stocking up on all the dry goods and everyone doing all the snacking, it felt high time to share my favorite recipe for a Classic Creamy Hummus. This recipe, like all traditional hummus, uses dried garbanzo beans and tastes exactly like what you’d expect to find at a hummus or deli stall in an outdoor market in Israel. It’s made with just the basic, traditional ingredients and becomes a hummus that is wonderfully balanced between fluffy, creamy, and lemony. And it’s the perfect thing to make if you’re not wanting to make a run to the market to buy your favorite hummus, trying to buy less packaged goods, or just want the best hummus you’ve had in your life! Okay, that’s a bit unfair. I don’t know where you’ve been, what you like, and what you’ve eaten. But I can say, with certainty, that this hummus is very good and will not disappoint.

You will need a food processor for this, while I’m sure this can be made in a high powered blender or even possibly with an immersion blender, I do not recommend them unless you simply do not have the option. I promise it’s worth the extra dishes. The food processor will give the hummus the most even blend, at an appropriate speed that cannot be replicated from another machine.

We like our hummus topped with a bit more whole garbanzo beans if we have them around, lots of good quality olive oil, and a healthy smattering of za’atar or paprika (for the more traditional route). Don’t want to wait to soak the beans or just prefer to use canned? I have a recipe for that here!

vegan, gluten free, grain 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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Classic Creamy Hummus

This is a traditional hummus recipe that will not disappoint! Made from dried garbanzo beans but simple to make and utterly delicious. It's the perfect balance of creamy, fluffy, and lemony. Use as a delicious dip or spread on your favorite sandwich!

vegan, gluten free, grain free

adapted from Ottolenghi's recipe in Jerusalem.

Ingredients

  • 1 1/4 cup dried garbanzo beans
  • 1 tbsp baking soda
  • 1 cup tahini plain sesame seed paste
  • 1/4 cup fresh lemon juice
  • 1 tsp salt
  • 1/3 cup filtered water
  • toppings of your choice: olive oil, paprika, za'atar, z'hug.

Instructions

  1. Place the dried beans in a large bowl and add enough water (filtered if possible) so that the beans are covered with a few inches of water. Soak overnight or at least 8 hours.

  2. After the beans have soaked, drain and rinse well.

  3. Place the garbanzo beans in a large sauce pot, add the baking soda, and cook on high for 3 minutes.

  4. Add about 6 cups of water to the pot, the beans should be well covered with water, and bring to a boil.

  5. Let the garbanzo beans cook, scooping off any froth or skins that float to the top of the pot. Cook the beans until they are soft but not mushy. This will depend on how long you soaked the beans and can be anywhere from 15-30 minutes.

  6. Once the beans are done cooking, carefully strain them.

  7. Place the beans into a food processor and blend for about 1 minute or until a thick paste is formed.

  8. With the food processor on, add the tahini, lemon juice, and salt to the garbanzo bean paste. and blend until smooth.

  9. Then add the water and continue to blend for another 2-3 minutes or until hummus is smooth and fluffy.

  10. Place in an airtight container and let set up in the fridge for 30 minutes. The mixture will thicken a bit once refrigerated.

  11. When ready to eat, top with a healthy dose of good quality olive oil, paprika or za'atar, spicy z'hug or whatever your heart desires! Use as a spread for a sandwich or classic dip!

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Easy & Delicious Paleo Bread (dairy free, sugar free)

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When first giving up gluten and grains a few years ago, I never really craved “bready” things. Thinking that any paleo-ified bread alternatives available would be too dense hunks of cardboard with no flavor, that I would be essentially choking down for the sake of saying I had a sandwich. The thought alone squelched any hint of a craving. But after trying the Simple Mills boxed Paleo Loaf, which is delicious and I highly recommend, I realized that there was no reason I could not create a similar bread that was light, flavorful, and just as delicious. And so I came up with this super easy copycat recipe. Because as much as I love the Simple Mills mix, $8 per box is just a bit too steep for me. Especially after developing a massive avocado toast habit shortly after realizing that delicious Paleo breads can exist. Plus, making it at home is better for the planet as it reduces packaging waste! Wins all around.

This recipe is really so easy. It takes about 5 minutes to mix up, in just one bowl, and has only 10 ingredients. It does require a bit of forethought as it takes 1 hour to bake. But it’s really worth the wait. This bread is amazing as toast or a sandwich. And if you need further proof of how good this really is, even my starchitarian husband loves it. He recognizes the smell as he walks in the door and happily takes a slice (or 4) as soon as I cut into it.

paleo friendly (gluten/grain/dairy free), sugar 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 & Delicious Paleo Bread

This loaf is by far my favorite paleo friendly bread. It's easy, flavorful, and light. This makes a wonderful toast and freezes extremely well! It's made with only 10 ingredients, mixes up in 5 minutes, and in just one bowl!

paleo, gluten/grain free, dairy free, sugar free, yeast free

Ingredients

Wet Ingredients

Dry Ingredients

  • 1 1/2 cup almond flour
  • 1/2 cup arrowroot flour
  • 2 tbsp ground flaxseed
  • 2 tbsp tapioca flour
  • 1 tsp baking soda
  • 1 tsp sea salt

Instructions

  1. Heat oven to 350 degree and prepare loaf pan by lining with parchment paper or greasing with additional oil.

  2. In a large bowl whisk together all wet ingredients until frothy and light.

  3. Add in dry ingredients and mix again until well combined.

  4. Pour dough into loaf pan and bake for 1 hour or until top is golden brown.

  5. Let loaf cool on rack for 10 mins then remove from pan to cool before slicing.

Recipe Notes

Bread will keep for about 1-2 days in a sealed bag or container, afterwards slice and move to freezer!

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Easy Paleo Focaccia! (grain free & dairy 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

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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!

 

Roasted Leek and Cauliflower Salad (paleo, keto, vegan)

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My diet revolves around lots of fresh veggies and some fruit with an emphasis on what’s in season. Eating seasonally has too many benefits for me to attempt to list here, but these are the top reasons I believe revolving your diet based on what’s available in each season is so impactful.

WHY EATING SEASONALLY IS GOOD FOR YOU:

  1. SAVES MONEY – When you eat based on the season it typically means that you are eating locally as well. Eating produce that is harvested close to your market means that the conditions are suitable for growing that crop, making it easier to grow, which means there is more supply which means better prices.
  2. MORE NUTRIENT – Buying produce based on what’s available in that season also means your produce will not be imported and perhaps even better, be grown locally. Because the goods have to travel less of a distance they are harvested closer to their peak ripeness which means higher levels of nutrients.
  3. TASTE BETTER – Because seasonally available fruits and veggies are harvested close to peak ripeness they have more time to grow on the vine/tree/ground or original source making them more flavorful as opposed to those who have to ripen less on the vine and more on the counter or en route. Produce that has been imported is often harvested much before peak ripeness so it does not spoil during transport which leaves it lacking in flavor. 
  4. MORE NATURAL – There seems to be a rhythm in which the produce grows to supplement what our bodies need. Lighter produce like watermelon, sweet stone fruit, berries grows in the summer when it’s warm and something juicy is what we crave. And winter months bring the citrus, packed with vitamin C, and pomegranate rich with antioxidants to protect us from winter illness. The food that grows naturally in those months brings additional support for what our bodies may need more or or lack.
  5. ENVIRONMENTALLY FRIENDLY – As I mentioned eating what’s in season means that produce is brought is from local sources. This means less environmental impact because there is less pollution caused from transportation methods. And you support local business!

I created this recipe while in Israel. During my 2 week trip, I visited 5 different food markets. And when I wasn’t exploring new markets I would make my daily trip to the open market near our apartment. It’s always so fun for me to walk down the aisles looking at all the daily fresh finds and talking to the people behind the stalls about cooking tips and favorite veggies. Going to a market is perhaps the easiest way to see what’s fresh and in season.

This recipe was an inspiration of fall flavors. The flavorful and hearty leeks, the tender and comforting cauliflower, laid on top of fresh and bright arugula, topped with touches of juicy, crisp sweetness from a ripe pomegranate and of course the light and creamy tahini sauce. I love a good warm salad because it provides such a lovely balance of tastes and textures that all complement each other. This is also super quick and would be a great main dish next to a protein or as a light appetizer that would go with almost anything.

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

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Roasted Leek and Cauliflower Salad

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

This salad is the epitome of fall flavors. It's super quick to assemble and perfect as part of an entree or as a light appetizer. This warm salad is a lovely mix of autumnal flavors and textures, simply seasoned and dressed with tahini sauce. It's free of most allergens and suitable for almost all diets!

freshlydafna.com

Ingredients

Salad Components

  • 1 head cauliflower, cut into florets
  • 3-4 leeks preferably thin stalks, if possible
  • 2 cups fresh arugula
  • 1/4 cup fresh pomegranate seeds
  • 3 tbsp fresh cilantro leaves
  • 3 tbsp fresh mint leaves
  • 4-5 tbsp avocado oil
  • sea salt
  • black pepper

Tahini Dressing

  • 1/4 cup tahini (sesame paste)
  • water
  • 1 fresh lemon

Instructions

  1. Preheat oven to 350 degrees

  2. Prepare the leeks by cutting off the bottom bulb and the dark greens on the top. Also remove any thick outer layers of the stalk. Cut the leeks in half (lengthwise) and again into 3 inch pieces. Rinse very well while keeping the shapes in tact. 

  3. Lay the cauliflower on the baking sheets and drizzle avocado oil (about 2-3 tablespoons) over the florets. Add about 1 tablespoon each of fine sea salt and black pepper. Use your hands or spoon/spatula to coat and season the cauliflower.

  4. Place in the oven and let cook for about 18 minutes or until just tender (a fork should easily go through it's thickest parts)

  5. Cook the leeks by placing them on a baking sheet, adding about 2 tablespoons of avocado oil and 1 tablespoon each of salt and pepper. Again using hands/tool to coat the leeks. Bake in the oven for about 8-10 minutes. They will be soft and slightly opaque when done. 

  6. Make the tahini by adding 1/4 cup of sesame paste to a small bowl, add 1/4 cup water and mix well. The tahini will get thicker before it starts to get smooth. Add juice from 1/2 of the lemon and mix again. Adjust to your taste by adding more water, lemon, or sesame paste. (SEE NOTE BELOW)

  7. Assemble the salad: Spread the tahini on the bottom of a large plate, add the arugula, then the leeks and the cauliflower, sprinkle the pomegranate seeds on top and finish off with fresh herbs. Add any more salt and/or pepper per your preference and enjoy!

    I like the tahini on the bottom but pouring it over the top would be great too!

Recipe Notes

Tahini: I tend to like my tahini slightly thick with a lot of lemon, which is usually 1/4 cup tahini to 1/4 cup water to 1/2 lemon.  At my house this is usually doubled to keep up with the rate of tahini consumption. You can thin by either adding more water or lemon or thicken by adding a bit more tahini. I suggest starting with these measurements and playing from there. 

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.

Beef Leek Patties (keto, paleo, GF, soy free, dairy free)

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There are specific foods that some are only eaten during specific holidays and for this very reason people hold these dishes near and dear to their hearts. For me, this dish is the marshmallow yam dish at Thanksgiving. I. LOVE. IT. But only eat it once a year and content with that.

My man has several of these favorite dishes that his mom only makes during the holidays. Him, and his siblings loooove these beef leek patties that she only makes twice a year. And in an effort to keep my man’s belly happy I attempted to upgrade her recipe by losing the flour and replacing it with coconut flour as the binder and then baking and not frying them to avoid oxidized oils. And I’m proud to say that this turned out to be a success!

While I don’t personally eat meat, my man does, and I’m happy to make it for him because that is what he likes to eat and what his body needs. So I feel an extra sense of satisfaction when he gives my recipe creations his stamp of approval. Especially those, like these, that he inevitably compares to his mom’s.

keto/paleo/gluten free/soy free/dairy free/low carb

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Beef Leek Patties

These beef patties are packed with leeks which are loaded with healthy nutrients and prebiotics. These patties are the perfect texture and are baked and not fried. 

keto/paleo/gluten free/soy free/dairy free/low carb

Ingredients

  • leeks 2 small or 1 large stalk
  • 1/4 lb ground beef organic and grass fed if possible
  • 3 tbsp coconut flour
  • salt and pepper
  • oil (avocado preferrably)

Instructions

  1. Preheat oven to 375

  2. Set a pot of water to boil on high heat

  3. Clean and cut leeks into 3 in pieces

  4. Cook leeks in boiling water until just soft, making sure not to overcook. 

  5. Drain the leeks from water and let cool. 

  6. Squeeze the leeks removing as much water as possible. 

  7. Put leeks into a food processor and run for about 30 seconds or until leeks are finely cut. 

  8. Add in remaining ingredients and pulse until just combined. 

  9. Makes patties and place on well oiled baking sheet. 

  10. Brush tops of patties with additional oil.

  11. Cook patties at 375. Flipping after bottom of the patty begins to brown, about 15 minutes each side. 

Recipe Notes

If you make this recipe, I'd love to know how it turned out! Please comment below or tag your creation in Instagram with the hashtag #sunnysidegreens