2 Grain Free Dessert And Baking Cookbook Delicious Grain Free Baking And Dessert Recipes
3 Copyright All rights reserved. No part of this book may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, scanning, or otherwise, without the prior written permission of the publisher. Disclaimer All the material contained in this book is provided for educational and informational purposes only. No responsibility can be taken for any results or outcomes resulting from the use of this material. While every attempt has been made to
4 provide information that is both accurate and effective, the author does not assume any responsibility for the accuracy or use/misuse of this information.
7 Almond Spice Cake Almond Date Cookies Almond Butter Cookies
8 Introduction This grain free diet cookbook contains easy and delicious grain free baking and dessert recipes. You will love this cookbook if you are on a diet that excludes grain recipes such as the paleo diet or the gluten free diet. You may have trouble finding delicious baking and dessert recipes if you are on one of these diets. This cookbook will hopefully solve that problem! There are plenty of great reason why you should consider a grain free diet. Here
9 are a couple of reasons: Lowers your carb intake, this will help you lose weight since diets low in carbohydrates are key to burning fat and losing weight. You will be consuming no gluten, which is great if you have a grain allergy like celiac disease or a sensitivity to celiac! (many people are unaware that they have this disease) A grain free diet will help you regulate your blood sugar levels, this is important for people who have diabetes. Many foods that contain grain will cause your blood sugar levels to spike.
10 The recipes in this book taste just as good as normal grain recipes and we hope you enjoy them!
11 Chapter 1 - Bread And Muffin Recipes
12 Coconut Flour Applesauce Bread Ingredients 6 eggs 1/4 tsp sea salt 1/3 cup applesauce 1/3 cup coconut oil, melted 3/4 cup coconut flour 2 tbsp ground flax
13 Directions Preheat oven to 350F degrees. Combine all ingredients and mix well. Make sure there are no coconut flour lumps, use a blender if necessary. Place parchment paper on load pan and spread mixture into loaf pan. Bake for 45 minutes. Cool completely before slicing.
14 Coconut Flour Flax Bread
15 Ingredients 1/2 cup coconut flour, sifted 1/2 cup flax seeds, ground 1/2 teaspoon salt 1 teaspoon baking soda 5 eggs 1/4 cup coconut oil, melted 1/8 cup water (use coconut milk for a moister bread) 1 teaspoon apple cider vinegar
16 Directions Preheat oven to 325F. Grease a small loaf. Mix all the dry ingredients together. Combine all the wet ingredients. Add the dry ingredients to the wet and beat well. Batter will be thick. Pour into loaf pan and bake for 40 minutes or until toothpick comes out clean.
19 2 teaspoons herbs and seasonings of your choice 1 tablespoon olive oil Directions Put the cream cheese, eggs, almond flour, parmesan, bake mix, garlic and baking powder in a food processor. Process until the mixture is smooth and well blended. Add your desired seasonings and blend briefly. Add the shredded Italian cheese and pulse to mix in.
20 Line an 11x17" jelly roll pan with parchment paper. Spoon the batter onto the paper and carefully spread to an even layer over the whole pan. It's a bit easier to do if you cover the batter with a sheet of plastic wrap and use your fingers to press the batter into the pan. You may need to reposition the plastic if it's not quite big enough to cover the whole surface. Peel off the plastic and discard. Bake at 350º for minutes until nicely browned. Remove from the oven and immediately brush the surface with olive oil.
21 Remove from the pan and cool on a rack.
22 Banana Bread Ingredients 2-3 ripe, mashed bananas 1/3 cup butter, melted 6 eggs 2 tbsp honey 1 tsp vanilla 1/2 cup coconut flour 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt
23 1 tbsp cinnamon 1/3 cup nuts
24 Directions Combine bananas and melted butter. Mix well. Add eggs, honey, and vanilla and whisk until eggs are combined. In separate bowl stir together dry ingredients. Add to wet ingredients. Add nuts if using and stir in. Transfer batter to greased loaf pan and bake at 350F for 45 minutes or until toothpick inserted in middle comes out clean.
25 Carrot Muffins Ingredients 1 cup coconut flour 1 cup shredded carrots 1/2 cup raisins 1/2 cup chopped walnuts 1/2 cup ground flaxseed meal 1/4 cup agave 1 tsp cinnamon 2 tsp vanilla extract 2 tsp baking powder
26 4 eggs 6 tbsp Coconut Oil 1/2 cup low-fat milk
27 Directions Preheat oven to 350F. Combine all ingredients in a large mixing bowl. Spray muffin cups with non-stick cooking spray. Pour batter into cups and bake for 20 minutes.
28 Coconut Zucchini Bread Ingredients 1 medium zucchini, shredded 6 pastured eggs 1/2 cup extra virgin coconut oil 1/4 cup stevia blend 1 tsp vanilla extract 1 tbsp ground cinnamon 1/2 tbsp pumpkin pie spice 1/2 tsp unrefined salt 1 tsp baking soda
29 1/2 cup organic coconut flour, sifted 1/3 cup sprouted pecans or walnuts, chopped
30 Directions Preheat oven to 350F. Shred zucchini and place all ingredients in blender. Pour into loaf pan that is lined with parchment paper. Bake at 350 for 50 minutes.
32 Directions Mix all ingredients in mixing bowl. Pour into greased bread pan and bake at 350F for minutes.
33 Zucchini Flax Muffins Ingredients 4 ounces almond flour (1 cup) 1/2 cup golden flax meal 1 tsp baking powder 1/8 tsp salt 1 tsp cinnamon 3/4 cup granular Splenda or equivalent liquid Splenda 1/2 tsp blackstrap molasses 1 tsp vanilla
34 1/2 tsp caramel extract, optional 2 tbsp heavy cream 2 tbsp water 2 tbsp butter, softened 2 eggs 3/4 cup shredded zucchini, tightly packed Directions In a medium bowl, stir together the almond flour, flax meal, baking powder, salt, cinnamon and granular Splenda, if using. If using liquid Splenda - mix it in a custard dish with the extract, cream and
35 water. Combine everything with the dry ingredients and stir with a wooden spoon until well blended. Fill 6 paper-lined muffin cups with the batter, dividing it evenly among them. Bake at 350Fº minutes, until the tops are golden brown. Remove from the pan and cool on a rack. Serve warm or at room temperature.
36 Coconut Flour Paleo Bread
37 Ingredients 1 tbsp apple cider vinegar 5 large egg 16 tbsp organic coconut flour 16 tbsp organic ground flax seed 1 tsp salt 3 tsp baking powder 1 tsp baking soda 4 tbsp coconut oil 1/8 cup of water
38 Directions Beat together wet ingredients. Mix together dry ingredients. Mix dry ingredients into wet ingredients and mix until becomes a fluffy dough mixture. Careful not to over mix. Pour into small loaf bread pan and smooth top. Bake on 350F for about 60 minutes.
39 Almond Flour Cornbread Ingredients 1 cup almond flour 3/4 tsp baking powder 1/4 tsp salt 2 large eggs 2 tbsp butter 1/4 cup sour cream
40 Directions Preheat oven to 350 F. In a bowl, mix together wet ingredients, then add dry ingredients and mix again. Pour into greased baking dish, then bake for 20 minutes or until edges begin to brown.
41 Cranberry Muffins Ingredients 1 cup whole fresh cranberries 1.25 cup flax seed meal 1 tsp baking powder 3 tbsp cinnamon 1 tsp nutmeg 1/2 tsp salt 1/2 cup splenda 4 large eggs 1/4 cup olive oil
42 1/2 cup sugar free syrup 1 tbsp vanilla Directions Pre heat oven to 350F. Liberally butter the muffin tins, do not use muffin liners they will stick. Recipe will make 15 muffins. Pour boiling water over cranberries and let sit for 5 minutes. mix wet ingredients and dry ingredients separately and then combine, except the cranberries you don't use them yet.
43 Let mixture stand for about 10 minutes to thicken, fold in cranberries once thickened a little bit. Fill each muffin cup up about 3/4 full. Bake for about 17 minutes or until toothpick comes out clean. Let cool and serve.
44 Almond Flour Apple Cinnamon Muffins
45 Ingredients 4 oz almond flour (1 cup) 1/2 cup golden flax meal 1 tsp baking powder 1/8 tsp salt 1/2 tsp cinnamon 1 cup granular Splenda 1/2 tsp blackstrap molasses 1 tsp vanilla 2 tbsp heavy cream 2 tbsp water 2 tbsp butter, softened 2 eggs 1/2 cup tart apple, peeled, cored and shredded
47 Directions In a medium bowl, stir together the almond flour, flax meal, baking powder, salt, cinnamon and granular Splenda, if using. If you're using liquid Splenda, mix it in a custard dish with the extract, cream and water. Combine everything with the dry ingredients and stir with a wooden spoon until well blended. Fill 6 paper-lined muffin cups with the batter, dividing it evenly among them.
48 Bake at 350Fº minutes, until the tops are golden brown. Remove from the pan and cool on a rack. Serve warm or at room temperature. Store in the refrigerator.
49 Flourless Peanut Butter Bread Ingredients 1 cup peanut butter (no added sugar) 3 eggs 1/2 tsp baking soda 1/4 tsp salt 1 tbsp vinegar 2 tsp stevia Directions
50 Preheat oven to 350F. Blend peanut butter and eggs till smooth. Stir in remaining ingredients. Pour into greased loaf pan and smooth the top. Bake minutes, till toothpick comes out clean. Let cool before slicing.
51 Coconut Flour Blueberry Muffins Ingredients 3 eggs (room temperature) 1/3 cup coconut flour ¼ cup melted butter ½ teaspoon vanilla ¼ teaspoon salt ¼ cup sugar substitute equivalent (liquid preferred) ½ teaspoon baking powder 2-5 tbsp water
52 ½ cup raspberries or blueberries Directions Preheat oven to 375 F. Prepare pan with a generous amount of butter. Whisk or beat the eggs until whites and yolks are well-mixed. Stream in the butter while continuing to whisk. Add salt and vanilla and mix until combined. If using liquid sweetener add at this point. Mix the remaining dry ingredients - coconut flour, baking soda, and
53 sweetener if using powder. Mix the dry and wet ingredients together. Now you will whisk in water, one tablespoon at a time. Get it to a consistency that will hold up the berries, but not be too thick. Add water to achieve right consistency. Gently mix in the berries and divide among 6 muffin cups. Bake for 15 to 18 minutes, or until just turning golden on top.
54 Flax Nut Bread Ingredients 1 cup almond flour 1/4 cup flaxmeal 1/3 cup mixed dry nuts (cashew, pistachios, hazel, almond, walnut), coarsely cut 0.3 oz pumpkin seeds 0.3 oz poppy seeds 1.5 tbs olive oil 1/2 tsp baking powder Pinch of salt and sweetener (optional)
55 3 eggs 1tbs apple vinager Directions In a medium bowl, combine almond flour, flax meal, salt and baking soda. In a larger bowl, blend eggs 3-5 minutes until frothy, and stir apple vinager and then olive oil in to eggs. Mix dry ingredients into wet, then add nuts and seeds
56 Pour batter into a greased small sized loaf pan Bake at 350º for minutes, until a toothpick inserted into center of loaf comes out clean
57 Banana Chocolate Muffins Ingredients 1 cup sifted almond flour 1/2 tsp salt 1 tsp vanilla extract 2 banana very ripe and mashed 1 tsp baking powder 3/4 tsp xantham gum 1/4 cup truvia natural sweetener 1/2 bar of dark chocolate chopped
58 Directions Preheat oven to 375F Sift dry ingredients - set aside. Cream eggs and truvia until frothy. Add mashed bananas and vanilla extract. Mix in dry ingredients until just blended. Fold in chopped chocolate. Spray mini muffin trays with non stick spray. Sprinkle with equal blend of cinnamon and truvia to cover insides of muffin tin.
59 Bake 15 minutes or until golden brown.
60 Apple Raisin Muffins
61 Ingredients 2 cups almond flour 2 medium bananas 1 medium apple 1/4 cup unsweetened applesauce 2 small boxes raisins 2 eggs 1 tbsp cinnamon 1 tbsp vanilla extract 1 tsp baking powder 1/2 tsp baking soda
62 Directions Preheat oven to 350F. Mash bananas. Add wet Ingredients to bananas. Mix well. Add dry ingredients to wet mix. Mix well. Spoon into greased muffin tin or into muffin cups. Bake for 30 mins or until fork comes out clean.
65 Filling 2 large eggs 1 cup sugar 1/3 cup lemon juice 2 tablespoons gluten-free cornstarch 1 pinch salt
66 Directions Preheat the oven to 350 F. Lightly grease an 8-inch square pan or 9-inch round pan. To make the crust: Combine the dry ingredients in a small bowl, whisking to blend. Add the cold butter, working it in with your fingers or a pastry blender until the mixture is evenly combined and crumbly. Pour the mixture into the prepared pan, shake to distribute, and press the crust into the bottom and about 1/2 inch up the sides of the pan.
67 Bake the crust until it's light golden brown, about 8 to 10 minutes. While the crust is baking, whisk together the filling ingredients. Remove the crust from the oven, and pour the filling over the hot crust. Return the squares to the oven and bake them for 14 to 18 minutes, until the filling appears set. Remove the squares from the oven, and allow them to cool in the pan before cutting into 2-inch pieces. Cover the
68 squares, and refrigerate until ready to serve.
69 Coconut Cookies Makes 20 cookies Ingredients 1 ounce almond flour 2 ounces unsweetened coconut, ground fine 1/8 teaspoon salt 2 tablespoons granular Splenda 1/8 teaspoon vanilla 1 egg white
70 Directions Mix all of the ingredients well in a small bowl. Everything should be moist and the dough should hold together. Drop the dough by teaspoons onto a parchment or silicone lined 12x17" baking sheet. Roll each piece of dough into a ball. Cover the balls with plastic wrap and take a baking powder can, that has about an 1/8" rim around the bottom, and press down firmly over each ball of dough. Be sure to press all the way down to the
71 baking sheet. Peel off the plastic wrap and repeat until all the crackers have been shaped. Bake at 325º for minutes, or until golden brown.
72 Almond Flour Carrot Cake Makes 20 Servings Ingredients 1.2 cup almond flour 2 tbs flax meal 1 oz coconut ground 2 oz hazel nut 30g dark 85% chocolate 2tbs olive oil
73 1 cup carrot ground 3 medium eggs 1oz cream cheese 1 tbs honey 1.5 tsp baking powder cinnamon ginger vanilla extract Directions In a food processor add all ingredients except chocolate and the hazel nut and blend well.
74 In a different cup, crush the chocolate. Crush the hazel nuts separately, in small pieces. Add half the crushed hazel nuts to the blend. Pour the blend in a silicon mold and top it with the crushed dark chocolate and crushed hazel nuts. Bake in a 375 F oven for 45 min, or till a sharp object comes out clean.
75 Chocolate Chip Almond Flour Cookies
76 Ingredients 2 ½ cups blanched almond flour * ¼ tsp celtic sea salt ¼ tsp baking soda 10 tbsp butter, melted 1 tbsp vanilla extract ½ cup agave nectar 1 cup dark chocolate chips
77 Directions Combine dry ingredients in a large bowl. Stir together wet ingredients in a smaller bowl. Mix wet ingredients into dry. Form 1" balls and press onto a parchment lined baking sheet. Bake at 350 for 7-10 minutes. Cool and serve.
78 Ginger Snaps Makes 42 cookies Ingredients 1 1/2 cups almond flour 3/4 cup coconut flour 2 teaspoons baking powder 3/4 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon salt 3/4 cup butter softened
79 3/4 cup Sukrin Gold 1 egg Directions In large bowl, combine almond flour, coconut flour, baking powder, cinnamon, cloves, and salt. In another large mixing bowl, cream together butter and Sukrin Gold. Beat egg into butter mixture. Slowly add dry mixture into butter mixture. Knead into a dough.
80 Scoop into balls and roll in Sukrin. Place dough balls or scoops onto parchment paper lined cookie sheet or use non-stick silicon baking sheet leaving with adequate spacing. Press each ball down with flat bottom glass. Bake at 350 F for about 8 to 10 minutes.
81 Almond Flour Brownies
82 Ingredients 3/4 cup blanched almond flour 2/3 cup agave nectar 1/2 cup chopped walnuts 2 eggs 5 tablespoons unsweetened cocoa powder 1/4 cup coconut oil 1 teaspoon vanilla extract
83 Directions Preheat oven to 350 degrees F (175 degrees C). Mix almond flour, agave nectar, walnuts, eggs, cocoa powder, coconut oil, and vanilla extract together in a bowl; spread into an 8-inch square baking dish. Bake in the preheated oven until edges of brownies begin to pull from sides of dish, about 30 minutes. Let brownies cool slightly before slicing, about 5 minutes.
84 Lemon Tarts
85 Ingredients 1 cup almond meal 3 tbsp lemon juice 4 dates, pitted
86 Filling 6 tablespoons lemon juice 1 lemon, zested 1 tablespoon honey, or to taste 2 eggs
87 Directions Preheat oven to 350 degrees F (175 degrees C). Line 4 muffin cups with paper liners. Blend together almond meal, 3 tablespoons lemon juice, and dates in a food processor. Press mixture firmly into bottoms and up sides of prepared muffin cups to make crusts. Bake in the preheated oven until crusts are lightly golden brown, 10 to 12 minutes. Heat 6 tablespoons lemon juice, lemon
88 zest, and honey in a saucepan over low heat; simmer for 2 minutes. Beat eggs in a bowl. While mixture is simmering, slowly add eggs, whisking vigorously. Remove from heat and allow to cool for 5 minutes. Pour filling into shells, and place in refrigerator to cool.
89 Almond Spice Cake Makes 9 Servings Ingredients 1 cup milk 1tbsp. white vinegar 2 tbsp. butter - softened 2 tbsp. shortening - softened 3/4 cup Splenda granulated 1/2 tsp. vanilla 1 large egg
90 1/2 tsp. ground cinnamon 1/8 tsp. ground cloves 1/8 tsp. ground ginger 1/8 tsp. ground allspice 1/2 tsp. baking powder 1/2 tsp. baking soda 1 cup almond flour Directions Preheat oven to 350 degrees. Prepare 8" square baking dish by either spraying with Baker's Joy or grease the sides.
91 Mix vineger and milk. Set aside. In medium mixing bowl, cream together butter and shortening. Blend in Splenda. Add vanilla and egg. Mix until well blended. Add spices, baking powder, and baking soda. Stir to mix. Begin adding almond flour and milk mixture alternately, stirring until just mixed after each addition. Pour into baking dish. Bake for 40 minutes at 350 degrees. Allow to cool on a wire rack for 1 hour. Cake will be extremely moist and very dense.
92 Almond Date Cookies Ingredients 2 1/2 cups blanched almond flour 1 cup pitted and chopped dates 1/2 cup chopped dried cherries 1/2 cup chopped walnuts 2 tablespoons chia seeds, or more to taste 1/2 teaspoon baking soda 1/2 teaspoon sea salt 1/2 cup coconut oil
94 Directions Preheat oven to 350 F (175 degrees C). Line 2 baking sheets with parchment paper. Combine almond flour, dates, cherries, walnuts, chia seeds, baking soda, and sea salt in a large bowl; whisk to blend. Add coconut oil, egg, maple syrup, and vanilla extract; blend well with a spoon or fork until dough comes together. Scoop dough onto prepared baking sheets with a small cookie scoop. Bake in the preheated oven until edges
95 are golden, about 15 minutes. Turn off oven and let cookies sit with oven door closed, about 10 minutes more. Remove from oven and let cool.
96 Almond Butter Cookies Makes 32 cookies Ingredients 1 2 cup softened butter 1 large egg 1 2 cup Splenda brown sugar blend 1 2 cup Splenda sugar substitute 1 teaspoon vanilla extract 3 4 cup smooth almond butter 1 4 teaspoon salt
97 1 teaspoon baking soda 2 teaspoons wheat gluten 2 tablespoons ground flax seeds 1 cup almond flour 3 4 cup Atkins baking mix Directions Blend first five ingredients with a mixer until smooth and fluffy. Make sure to scrape down sides, then add Almond butter and mix well. Mix dry ingredients in a separate bowl. Then slowly mix into wet ingredients.
98 Mixture should not stick to bowl or spatula. If too sticky, add 1 tablespoon of additional Atkins baking mix and blend. Repeat if necessary. Use tablespoon and form into 1" balls. Spray non-stick baking sheet with cooking spray, or use a non-stick pan. Press down balls with a fork in criss cross pattern. Bake at 375F for minutes, until browned.