Paleo Flour Recipes

 

Breakfast

Banana Pancakes

Ingredients:
2 bananas – ripe
2 eggs
1/2 C. Nature’s Earthly Choice Paleo Flour
2 Tbs. Sugar (or Coconut Sugar)
1/4 tsp Baking Powder
1 tsp. Vanilla
1 tsp. Cinnamon
1/4-1/2 C Milk of Choice

Directions:

  • Mash bananas, add eggs and combine thoroughly. Add all dry ingredients and mix gently. Add milk as needed to thin batter.

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Dessert

Brownies

Ingredients:
1 cup high quality dark chocolate (60% or darker)
1/3 Cup Coconut Oil
2 Eggs
2/3 Cup Sugar (Regular or Coconut)
1 tsp Vanilla Extract
1/4 Cup Cocoa Powder
1/4 Cup Nature’s Earthly Choice Paleo Flour
1/2 tsp Salt

Directions:

  • Preheat oven to 350° F.
  • Line an 8 x 8 baking dish with parchment paper, set aside.
  • Combine chopped chocolate and coconut oil in bowl of double boiler, or in microwave safe bowl. Slowly melt oil and chocolate, stirring to fully combine. Allow to cool slightly. Combine all ingredients in separate bowl, and set aside.
  • When chocolate mixture is room temperature, add eggs one at a time, whisking after each addition. Add vanilla extract and stir again.
  • Add all dry ingredients to chocolate mixture, and gently stir with a rubber spatula to incorporate.
  • Pour mixture into prepared pan, add smooth batter evenly to the edges of the pan.
  • Bake for 25-30 minutes.
  • Cool. Cut. Enjoy!

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Peanut Butter Chocolate Chip Cookies

Ingredients:
1 1/2 cups Nature's Earthly Choice Paleo Flour
1/2 tsp sea salt
1/2 cup maple syrup or honey
1/2 cup coconut oil, melted
1 tsp vanilla
1 cup peanut butter, creamy or crunchy
1/2 cup mini chocolate chips

Directions:

  • Preheat oven to 350 F.
  • Combine flour and sea salt, mix and set aside. Combine maple syrup, melted coconut oil, vanilla, and peanut butter in bowl. Mix thoroughly.
  • Add the flour mixture to the bowl. Mix until fully combined. Add chocolate chips, mix on low until combined. Using cookie scooper, portion dough into balls approximately 1.5 inches wide. Flatten dough gently with a fork. Bake for 15 minutes. Let cool and enjoy!

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Tortillas

Gluten Free, Dairy Free Tortillas

Makes eight, 8-inch tortillas

 

Ingredients:
3/4 cup teff flour
3/4 cup Nature's Earthly Choice Paleo Flour
1/2 cup tapioca flour
3/4 teaspoon salt
1 1/2 teaspoon guar gum, xanthan gum or other binder of choice
1 1/2 teaspoons baking powder
3 tablespoons canola oil
3/4 cup water (or less, depends on humidity)

Directions:

  • Mix dry ingredients together, then add oil and water. This works best in a stand mixer, using the paddle attachment.
  • Mix on high speed for a few minutes until dough is well blended and forms a smooth ball. Let dough rest for 10 minutes covered, then divide into 8 equal sized balls.
  • Flatten each portion slightly and roll out onto a floured surface (tapioca flour works well).
  • Heat an ungreased non-stick griddle or pan until very hot. Using a large spatula, place rolled-out tortilla on griddle, and cook for a minute or so on each side. To keep warm, wrap in foil.

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