Kale Bread / Rolls / Pizza Dough / Tortillas

Yes, this comes out green...no you CANNOT taste the kale. It works nicely to eliminate the sweetness that so often comes about with coconut flour.

1/3 c + 1 Tbsp ground psyllium husks (I get mine from Now Foods on Amazon)
1 cup coconut flour
1 Tbsp baking powder
1 tsp coarse, kosher salt
6 eggs
4 egg whites
1/4 c apple cider vinegar
1.5 cups kale water (2.5 cups packed kale+1.5 cups water...food processed or well blended in high powered blender - I use a vitamix)

Mix all wet ingredients with a hand blender. Add psyllium and blend. Add coconut flour and blend.  Give dough a few minutes and you should be able to handle it like a ball of dough.

With this dough you can do a few things...
1. Make a loaf of bread - parchment line a large bread pan. Spread dough evenly. Bake at 375 for 90 minutes. Allow to cool before slicing. Freezes and toasts beautifully.

2. Make rolls - parchment line a baking sheet. Form rolls. bake at 375 for 1 hour 15 minutes. Allow to cool before using.

3. Make pizza dough - parchment line a baking sheet or pizza pan. Spread out dough. The easiest way to do this is to use another piece of parchment and basically massage it out to approximately 1/4-1/2 inch thick. The thinner the better. Bake at 375 for 45 minutes before adding toppings and cooking for another 20.

4. Make tortillas - roll out tortillas in between two sheets of parchment and then fry in a hot non-stick skillet with no oil for a couple minutes per side.

Easy, peasy lemon squeezey...get your green on.

Pumpkin Bread - low carb, sugar free, grain free & spicy

Pumpkin Bread

Low carb, gluten and grain free pumpkin bread (spicy!)

1 3/4 c almond flour
1/2 c - 1 tbsp coconut flour
1 can pumpkin
4 eggs
1/2 c butter
1/2 c olive / grapeseed oil
1 cup Splenda
1 tsp stevia
2 teaspoons baking soda
1 1/2 teaspoons salt
2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
1 1/2 tsp kosher salt
2 tsp xanthan gum






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Coconut Almond White Bread (low carb, gluten & grain free)

Coconut Almond Flour "White Bread"

This stuff is good y'all...like real bread good! It holds up REALLY WELL!!!! You could make a sandwich...we tried it as grilled cheese and it was good. We tried it cold (I keep all my LC/GF stuff in the fridge) with peanut butter and it was like a Wonderbread PB sandwich...good stuff, and easy. And not a lot of fancy ingredients...Make it. You won't be disappointed. It even looks like real bread. (Disclaimer, if you have never baked with coconut flour, it makes things a little spongy...so the texture, with nothing on it, is a little "off", but the flavor is there - a quote from my husband. But, this is by far the BEST low carb; gluten free bread we've experimented with yet)

UPDATE: Makes an AH-MAZING grilled cheese...just pop on the foreman grill with cheese in the middle and grill. Delicious! No extra butter needed because of the high butter content in the recipe :)

Coconut Almond White Bread - Low Carb and Gluten Free

2/3 c almond flour (Honeyville people, invest, seriously!
1/3 c coconut flour
1/2 tsp xanthan gum
pinch of salt
1 packet of stevia (I use Trader Joes brand)
1 tsp baking powder
1/2 tsp baking soda
6 eggs
3 Tbsp coconut oil - liquified
1/2 c. butter - melted
1/3 c. ricotta cheese (full fat)

Line your bread pan (I use an 8x4) with parchment paper and preheat the oven to 350.

In your food processor, blend with your S-blade all the dry ingredients until they are well combined. Add the butter and the oil and mix until combined. Add the eggs and the cheese and allow to process for a minute or two, until everything is really well mixed and the eggs have had ample time to get "airy"-ish.

Pour batter into prepared bread pan and allow to sit for about 10 minutes before you pop into the oven.

Bake for approximately 45 minutes, or until a toothpick comes out clean. Allow to cool and then slice like regular bread.


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Pepperoni Bread - low carb and gluten free

3 eggs
1 clove garlic, crushed or minced
3/4 c  coconut milk (UNSWEETENED!!!!)
1/2 cup coconut flour, sifted
2 tbsp almond flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried Italian seasoning
1/2 cup shredded mozzarella cheese
25 deli (sandwich size is better) pepperoni, thinly sliced

Beat eggs, add remaining wet ingredients. Add dry ingredients and stir.

Lay pepperonis out on pan, (on parchment) and then spread dough on top...the thinner, the better.
Bake 15 mins at 375, take out and flip over. Bake for an additional 5 mins before adding sauce and additional cheese, if desired.  It's good either way :) once you add sauce and cheese, bake for an additional 10 mins at 350 or until cheese is melted.

Texture is a bit different than regular flour...but the thinner you make the crust, the less noticeable it is.  This is due to the coconut flour. It is, however, a lot more healthy than traditional "gluten free" crusts :)

Low Carb Garlic Bread

Dry Ingredients
3 1/3 c. Pre-Mixed Bake Mix
1 tsp baking powder
1 tsp guar gum
1 tsp xantham gum
1/2 tsp salt
1 tsp Italian Seasoning

Wet Ingredients
8 oz. reduced fat cream cheese (softened)
1 c. butter (really soft/slightly melted)
4 eggs
1/2 c. mozzarella cheese (shredded)
2 Tbsp fresh garlic

Preheat oven to 350 degrees.

Combine dry ingredients in a bowl. Add all wet ingredients to a blender and mix until well blended. Add wet ingredients to dry and mix until well combined.

Spray the bottom of small loaf pans with cooking spray. Portion batter into 3 small loaf pans. Top loaves with an additional tsp or so of fresh minced garlic and a pinch of salt.

Bake for approximately 35 - 45 minutes until top is golden and a toothpick can be inserted and removed cleanly.

Optional Additions:
1 cup frozen chopped spinach, defrosted and well drained.
3/4 cup sun dried tomatoes, drained and chopped

Low Carb Almond Bread

This one was approved by even my non-LC friends! If you don't have LC Bake Mix, check out the recipe from my previous post!

8 ounces cream cheese - softened
1 cup butter - softened
4 eggs
1/3 c. Splenda®

2 teaspoons baking powder
1/4 teaspoon salt
2 cups almond flour
1 c. premixed lowcarb baking mix
1 tsp Pumpkin Pie Spice
1 tsp guargum
1 tsp xanthan gum

Preheat oven to 325°F. Prepare a 1 1/2 qt loaf pan (or 3 mini loaf pans) with cooking spray.

Combine wet ingredients together in a blender until smooth.
Mix dry ingredients together and then fold in wet ingredients. Pour evenly into baking pan. Bake for 50-60 (40-50 mins for mini pans) minutes or until toothpick inserted in center comes out clean.

Cool in pan on a wire rack for 15 minutes, then invert on a serving plate.
Keep refrigerated.

Optional - Add an additional (1) cup of Splenda for a sweeter bread that tastes almost cake-like.