Read an Excerpt
All-American Paleo Table
Classic Homestyle Cooking from a Grain-Free Perspective
By Caroline Potter Page Street Publishing Co.
Copyright © 2015 Caroline Potter
All rights reserved.
ISBN: 978-1-62414-173-7
CHAPTER 1
A Morning Rise
Daily Rituals for Breakfast, Brunch and Coffee Dates
Breakfast is my favorite meal of the day and the most important one at that. These recipes are staples to keep on hand and will add some cheer to your morning routine. If you are like me and fall asleep dreaming of what to make for breakfast, this chapter is for you!
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CRUNCHY CINNAMON TOAST SQUARES
Nut Free, Dairy Free
Based on the classic childhood favorite, this cereal has been transformed into a healthy version that's also nut free, so those with allergies can enjoy it too! Like any of my sweet treats, keep in mind that this cereal may not be as sweet as the ones you find on grocery store shelves. It has a bit of crunch to it and is great topped with your milk of choice or even eaten by the handful.
MAKES ABOUT 3 CUPS (65 G) OF CEREAL
½ cup (70 g) creamy sunflower seed butter
3 tbsp (26 g) maple sugar
1 tbsp (15 ml) coconut oil
1 tbsp (6 g) coconut flour
1 tbsp (9 g) arrowroot flour
1 egg
2 tsp (5 g) ground cinnamon
1 tsp (5 ml) vanilla extract
Maple Cinnamon Sprinkles
1 tbsp (9 g) maple sugar
½ tsp ground cinnamon
Preheat the oven to 275°F (135°C). Line a baking sheet with parchment paper and set aside. Arrange the oven rack to the middle position.
Use a hand mixer to mix all the cereal ingredients together until a smooth and slightly thick ball of batter forms. Scrape down the sides of the bowl and briefly blend again.
Place the batter on the parchment paper, using a spatula to smooth out into a very thin shape about 12 by 10 inches (25.5 by 30.5 cm). You want to spread this out as thin as possible without creating any holes. Be patient because this process is key to the texture.
Mix together the maple cinnamon sprinkle ingredients and sprinkle on top of the cereal dough.
Bake for 48 to 50 minutes, watching carefully at the end so that is does not burn, but keep in mind that the cereal hardens once cool. Remove from the oven and cool completely, allowing the cereal to crisp. Once it is cool, break into small, bite-size pieces.
Serve with yogurt or milk of choice, or even by the handful.
This & That
Many sunflower seed butters, even some at the health food store, contain added oils, sugars and other bad ingredients. Make sure to choose a butter made entirely of ground sunflower seeds.
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MEXICAN CHORIZO SAUSAGE
Nut Free, Dairy Free, No Added Sugar
Sausage and fried eggs is my all-time favorite breakfast, and this chorizo sausage will take your breakfast to another level. It's spicy, oh-so-delicious and a great addition to tacos, nachos or even salads.
MAKES 10 ROUND BREAKFAST-SIZE SAUSAGE PATTIES
1 tbsp (9 g) ancho chili powder
2½ tsp (13 g) salt
2 tsp (6 g) ground cumin
1½ tsp (4 g) paprika
1 tsp (3 g) black pepper
¾ tsp cayenne pepper
½ tsp smoked paprika
¼ tsp ground cinnamon
2 lbs (910 g) ground pork
2 tbsp (30 ml) apple cider vinegar
3 large cloves garlic, crushed
In a small prep bowl, add all the dried spices, mixing together to create the spice blend.
Add the ground pork to a large mixing bowl. Sprinkle about 1/3 of the spice blend, 1 tablespoon (15 ml) of the apple cider vinegar and one of the crushed garlic gloves over the ground pork. Use your hands to lightly massage the spices into the meat; this does not need to be fully mixed. Continue this process until all the spice blend, apple cider vinegar and garlic are used and the meat is evenly mixed.
Wrap the meat tightly in plastic wrap and refrigerate for 24 hours. You can also divide the meat in half, saving it for other recipes or even freezing it for later. (If you do freeze the sausage, make sure you allow it to marinate for the complete time first before freezing.)
When you are ready to cook your sausage, warm a skillet to medium heat. Grab a handful of the meat and use your hands to shape into flat round sausage patties.
Sear the sausage for 4 to 5 minutes, flip to the other side and continue cooking for an additional 4 to 5 minutes or until the meat is thoroughly cooked.
Serve with eggs or even make the sausage patties into breakfast sandwiches using Sandwich Rolls (here).
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NUT-FREE BANANA BREAD WAFFLES
Nut Free, Dairy Free, No Added Sugar
Breakfasts filled with hot coffee and relaxing mornings around the table are a favorite in our house. Sweetened with real bananas and a slight hint of spice, these light and fluffy waffles are a Saturday morning favorite, with a side of bacon of course! I often double the batch to keep extras on hand for a quick weekday-morning breakfast. Personally, I try to keep my sugars to a minimum, and the bananas make these waffles sweet enough, so I usually just top mine with a pat of butter and scoop of whipped cream.
MAKES 6 ROUND WAFFLES
1½ cups (345 g) mashed yellow bananas* (about 4 medium bananas)
4 eggs, separated
2 egg whites
4 tbsp (58 g) butter or ghee**, melted
1 tsp (5 ml) vanilla extract
½ cup (50 g) coconut flour, sifted
2 tbsp (17 g) arrowroot flour
1 ½ tsp (4 g) ground cinnamon
½ tsp baking soda
¼ tsp baking powder
¼ tsp ground nutmeg
Coconut oil, for greasing the waffle iron
*You want the bananas to be ripe and yellow but not overly ripe or completely brown.
**Use coconut oil for strict dairy free.
Preheat the waffle iron to medium heat.
On a plate, mash the bananas with a fork until completely smooth, measure the correct amount and then place in a mixing bowl.
Separate the eggs, adding the yolks to the banana mixture and the whites, plus two additional whites, into a separate bowl, for a total of six egg whites.
Using a hand mixer, whip the egg whites until slightly stiff, foamy peaks begin to form, and set aside.
Add the melted butter and vanilla extract to the banana mixture and mix. Next sift in all remaining dry ingredients. Blend with a hand mixer until smooth. Scrape down the sides and bottom of the bowl before briefly blending again.
Gently fold the egg whites into the banana batter so that the mixture is thoroughly mixed but not flattened.
Just as you are about to cook, generously brush the waffle iron with coconut oil.
Use a large spoon to drop batter into the center of the waffle iron. Do not fill completely because the batter will spread out. Cook until the waffle iron signals the waffles are finished.
Repeat with the remaining batter until all waffles are made.
Serve hot with Blackberry Skillet Jam (pg 32), melted butter or maple syrup.
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ROSEMARY BACON FRIED EGGS
Nut Free, Dairy Free, No Added Sugar
Fried eggs are one of my favorite breakfasts, but this version dresses up this morning meal with a bit of bacon and fresh rosemary.
SERVES 1
2 slices bacon
½ tsp fresh rosemary, chopped
2 eggs
Salt and pepper to taste
Warm a small skillet to medium heat. Cut the bacon into small pieces.
Sauté the bacon and fresh rosemary for about 2 minutes or until the bacon bits are browned and slightly crispy.
Divide the bacon in half and arrange into two small circles in the skillet. Crack each egg in the middle of the bacon crumbles. Allow the edges to slightly sizzle and become crispy for about 30 seconds, then turn the heat down to low.
Cook the eggs until the whites are mostly set, then carefully flip to the other side and cook to desired preference. Season with salt and pepper to taste.
Plate and serve with a slice of toasted Nut-Free Sandwich Bread (here) or Morning Butter Biscuits (here).
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STRAWBERRY CHOCOLATE GRANOLA
Dairy Free
Making granola grain-free is quite simple, and this recipe is a staple in our house for quick breakfasts, snacks or treats that are delicious but full of nutrients as well. Cacao nibs are unsweetened chocolate bits that provide a rich, slightly smoky contrast to the sweet strawberries. Serve with your milk or yogurt of choice or just nibble on as a snack.
MAKES BETWEEN 3 AND 4 CUPS (180 AND 270 GRAMS)
½ cup (119 ml) fresh strawberry puree
1½ cups (256 g) raw almonds
1½ cups (204 g) raw macadamia nuts
¼ cup (34 g) golden flaxseed, finely ground
3 tbsp (44 ml) coconut oil
1 tbsp (15 ml) raw honey
¾ cup (96 g) cacao nibs
1 oz (28 g) freeze-dried strawberries
Preheat the oven to 300°F (148°C) and arrange the baking rack in the middle of the oven. Line a baking sheet with parchment paper.
To make the fruit puree, blend fresh strawberries in a food processor. Remove and measure out ½ cup (119 ml) puree.
In the food processor, pulse nuts, flaxseed, oil and honey until crumbly, being careful not to overblend into nut butter. Add in cacao nibs and fruit puree. Pulse several times. Use a spatula to fold in the dried strawberries.
Scoop onto the baking sheet and spread evenly, creating a thin, even layer. Bake for 28 to 32 minutes or until golden brown, slightly crunchy and fragrant.
Allow the granola to cool completely before breaking into granola- like pieces.
Serve with yogurt or milk and top with fresh berries.
Store any remaining granola in an airtight container in the refrigerator or cool location for 7-10 days.
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CHORIZO AND CRISPY POTATO BREAKFAST TACOS
Nut Free, Dairy Free, No Added Sugar
Nothing quite says American like good old-fashioned breakfast potatoes. I love this dish so much that I often make it into a hearty breakfast hash when I don't have tortillas on hand. The process of searing the potatoes in duck fat then finishing them off in the oven gives these breakfast potatoes the perfect crispy outsides and soft centers. These tacos are a nutricious combination of healthy fats, protein and carbohydrates to keep you satisfied all morning long!
MAKES 4 BREAKFAST TACOS
2 tbsp (17 g) duck fat
1 medium russet potato
½ tsp sea salt
¼ tsp garlic powder
¼ recipe or ½ lb (680 g) Mexican Chorizo Sausage (here)
4 eggs
2 tbsp (30 ml) full-fat unsweetend coconut milk or grass-fed heavy cream
4 Soft Plantain Tortillas (here), warmed
Avocado slices, to garnish
Preheat the oven to 400°F (204°C) and warm a large skillet to medium heat, melting the duck fat in the pan.
Cut the potato into small cubes, no larger than ½-inch (1.3-cm) thick squares. Add the potatoes to the skillet to sear and cook for 10 minutes, stirring occasionally so they don't stick to the bottom.
Transfer the potatoes and all oil in the pan to a rimmed baking sheet, tossing them together with the salt and garlic powder. Roast for 15 to 20 minutes, stirring halfway through, or until the potatoes are tender and golden brown.
While the potatoes are roasting, prepare your chorizo sausage in the skillet, browning and crumbling for about 5 minutes or until it is fully cooked. Remove the sausage from the pan with a slotted spoon and set aside.
Whisk together the eggs and milk until smooth. Scramble the eggs in the pan to your desired preference with the leftover grease, adding more duck fat if necessary.
Assemble the tacos by dividing the potatoes, chorizo and eggs among the tortillas.
Garnish with avocado slices.
* * *
NUT-FREE SANDWICH BREAD
Nut Free, No Added Sugar
This new version of sandwich bread is taken from my original grain- and nut-free sandwich bread on my blog, Colorful Eats, but I worked to improve the taste and texture. Keep in mind that this version is slightly higher in starchy carbohydrates than the original one, but still nut free. It has a very soft center and crusty outside, perfect for filling with your favorite sandwich toppings or just toasting with a pat of butter.
MAKES ONE BREAD LOAF
Coconut oil
6 tbsp (86 g) butter or ghee, melted
½ cup (50 g) coconut flour, sifted
¼ cup (34 g) sweet potato starch* or potato starch
¼ cup (34 g) arrowroot flour
2 tbsp (18 g) psyllium husk powder
1 tsp (5 g) baking soda
½ tsp baking powder
¼ tsp salt
4 whole eggs
2 tbsp (30 ml) full-fat, unsweetened coconut milk
1 tbsp (15 ml) apple cider vinegar
4 egg whites
*Sweet potato starch is a white starchy flour, unlike sweet potato flour, which is orange in color and bakes very differently. See explanation here.
Preheat the oven to 350°F (176°C), arranging the baking rack to the middle position. Line an 8 ½ by 4 ½ inch (22 by 12 cm) loaf pan with parchment paper lengthwise and brush the outer ends lightly with coconut oil. Tear off a piece of foil slightly larger than the loaf pan and set it aside for later.
Melt the butter in a separate small saucepan and set aside.
In a mixing bowl, sift together all the dry ingredients and set aside. Add in the melted butter, whole eggs and coconut milk to the bowl with the flour. Blend until smooth, scraping down the sides and bottom of the bowl. Lastly, add the apple cider vinegar and blend again. (At this point you want to work quickly to get your bread into the oven because the vinegar, eggs and baking soda have begun their reaction.)
Add the egg whites to a mixing bowl and use a hand mixer to whip until soft, foamy peaks begin to form.
Next, add the whipped egg whites to the batter and blend on low until the mixture is fully mixed. It is okay that the egg whites fall a bit, but your bread batter should still be pretty light and foamy.
Pour the batter into the prepared loaf pan, gently smoothing out the top with a spatula.
Place the piece of foil over the top, lightly tenting and allowing room for the bread to rise.
Place in the oven and bake for a total of 70 minutes, removing the foil halfway through.
Remove the bread from the oven and set on a cooling rack for 15 minutes before lifting up the edges of the parchment paper to remove from the pan. Allow it to cool completely.
Slice, butter and enjoy!
Store any extra bread in the refrigerator, wrapped tightly to keep it from drying out, and toast as needed.
This bread does rise nicely, but keep in mind it is a smaller loaf, about 2 ½ inches (6.3 cm) tall.
* * *
BLACKBERRY SKILLET JAM
Nut Free, Dairy Free
When fresh blackberries are crushed and turned into jam, something extraordinary happens. Add a scoop to Skillet Peach Cobbler (here), serve over warm biscuits (here) or eat by the spoonful straight from the skillet.
MAKES ABOUT 2 CUPS (475 ML) OF JAM
1 lb (454 g) fresh blackberries
¼ cup (59 ml) water
4-6 tbsp (60-90 ml) raw honey, depending on desired sweetness*
2 tsp (10 ml) fresh squeezed lemon juice
1½ tsp (5 g) grass-fed gelatin
Warm a skillet to medium-low heat. Add the blackberries and water and heat for 10 minutes.
Next, use the back of a large wooden spoon to crush the berries, releasing their juice.
Stir in the honey, lemon juice and gelatin. Heat for an additional 10 minutes, allowing the jam to slightly simmer.
Remove the skillet from the heat and set aside to cool for 15 minutes before transferring to an airtight container and placing in the refrigerator. Cool the jam for 4 hours, allowing it to thicken.
Spread on warm biscuits, sandwich bread or even add a scoop to vanilla ice cream!
* * *
HAZELNUT VANILLA BEAN MILK OR COFFEE CREAMER
Dairy Free, No Added Sugar
Hazelnuts have a nutty yet mild flavor that pairs beautifully with your morning cup of coffee! They are quite high in vitamin E, which acts as an antioxidant, helping cleanse your body as well as decreasing inflammation. Vitamin E specifically helps the health and integrity of the cell membrane, which is of primary importance to overall health. You can also use this as a dairy-free milk alternative by adding it to smoothies, milkshakes or with granola.
YIELDS ABOUT 3 ½ CUPS (828 ML) MILK
1 cup (170 g) raw hazelnuts
4 cups (947 ml) water, divided
¼ tsp salt
1 cup (237 ml) full-fat, unsweetend coconut milk
1 vanilla bean, sliced open and seeds removed
Place the hazelnuts in a glass bowl and add 2 cups (475 ml) of water and salt. Cover the bowl and set aside to soak for 8 to 12 hours at room temperature.
Strain and rinse the hazelnuts. Add the nuts and remaining 2 cups (475 ml) of water to a high-speed blender. Blend for about 2 minutes or until smooth and foamy. Strain the milk through a nut bag or fine mesh strainer and discard the hazelnut pulp.
Add the strained hazelnut milk back into the blender along with the salt, coconut milk and vanilla bean. Blend briefly.
Store the milk in an airtight glass jar in the refrigerator for up to 4 days.
(Continues...)
Excerpted from All-American Paleo Table by Caroline Potter. Copyright © 2015 Caroline Potter. Excerpted by permission of Page Street Publishing Co..
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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