Breads · Savory

Grain Free * Quick Bread

This recipe is one I make every week, and always have on hand. Its chewy, toasts beautifully, holds together, is non insulin spiking, packed with fiber and tastes amazing!! It is truly the PERFECT replacement for glutinous bread.

Grain free * Quick Bread

Its yeast free, so this is a quick bread, one that can be whipped up in a jiffy – suitable for us busy stay at home Mommas and workin Mommas!

I like to switch it up and add different savory spices like caraway, anise and fennel. Keep in mind, anytime you bake with seeds and baking soda, your seeds will turn green. Nothing to worry about!

You may also try it sweet by adding cinnamon, nutmeg, or cloves – or leave out the extras to make the perfect peanut butter and jelly! Either way, its a win. 🙂

I really enjoy mine lathered with coconut oil and Himalayan Sea salt. Yum!

Or this lovely wild caught smoked Salmon and avocado sandwich

The secret to this chewy, gluten free bread? Psyllium husk. Its what binds it together, and acts as the gluten. It also affords this bread its incredible fiber content! With 10 grams of fiber per slice, you’re basically eating a salad. 😉 Just kidding! Make sure to get in your non starchies at every meal.

Now for the recipe:

Dry ingredients –

  • 1/4 cup Psyllium Husk Powder
  • 1/4 cup Almond flour
  • 1 cup Oat fiber -not oat flour
  • 1 cup Coconut flour
  • 40 Grams Beef Gelatin
  • 1 tsp Himalayan Sea Salt
  • 2 tsp Baking Soda
  • Wet Ingredients-

  • 4 eggs
  • 1/2 cup kefir/yogurt
  • 2 tbsp ACV
  • 2 cups warm water
  • Pre-heat your oven to 350. Place your pan (preferably stoneware) in your oven to pre-heat. I leave mine in for a good 30 minutes.

    Begin by mixing your dry ingredients. In a separate bowl, whisk your eggs, kefir and ACV. Add your water slowly, to temper the eggs. Stir quickly, if you add the warm water too quickly without stirring, you will end up with scrambled eggs in your dough. Combine your mixtures. You may find you need to add a little more water to the dough, that is up to you. The Psyllium will bind quickly, creating an incredibly sticky dough, so you’ll need to work fast. Let the dough rest for a little while in the bowl, to allow everything to congeal.

    Remove the pan from the oven and shape the dough in the pan, smoothing out the top. Bake for about 45 minutes to 1 hour. I usually have a dozen other baked goods coming and going from my oven during this time, so the baking time changes depending on how many items are also sharing the heat! Once out of the oven, using a butter knife, separate the sides of the bread from the pan, your loaf should then easily slide out. Cool on a wire rack.

    This bread is extremely forgiving. The psyllium does all the work for you. Enjoy!

    Breads · Desserts · Sweet

    Sourdough Oat Cake

    oatmeal cake 4

    I love oats. I also love cake. Whats not to love about oat cake? Especially for a quick breaky with a steaming cup of coffee – I am in heaven. This recipe is so easy, and comes out beautifully rustic, with a chewy crust and gooey inside. Its dense, filling and absolutely delightful.

    oatmeal cake 2

    Oats are such an incredibly soothing food. Think of when you had chicken pox as a child, what did your mom do for you? My mom put me in an oat bath. Same fix goes for poison ivy or poison oak. Oat baths, lotions, etc. are all ways we calm inflammation on the outside of our bodies, and it works the same on the inside too! Who knew it could offer incredible flavor, as well as healing – what an incredibly capable little grain!

    Oatmeal cake 3

    There is more. Oats can be so much more! Lets look at their potential, specifically through the process of fermentation.

    Fermenting, soaking, sprouting – I’m sure you’ve heard these terms before. Altering food with these and other nutrient boosting and preserving methods has to be one of the most intriguing tools Ive added to my kitchen. I apply it in so many areas! It began with Kombucha and Kefir. Then double fermenting my Kefir, then even making Kefir cheese and ice cream! Ive made my own sauerkraut, and lacto-fermented many vegetables from my garden. Ive adopted soaking, sprouting and dehydrating all my nuts and seeds, grains and legumes!


    Whole foods found in nature possess a self preserving property called Phytic Acid. This compound behaves as a preservative to its source in its natural environment. Phytic Acid  is also the energy source which affords the plant its ability to sprout – two both very necessary and incredible aspects of this natural preservative. Here is an example of how it works in nature: Almonds, (which are high in Phytic Acid) when found in their native lands, and not grown on large farms, enjoy the rain/flood season right at their peak. The almonds then naturally undergo a soaking, and become sprouted. Its amazing, isn’t it! God has thought of everything.

    Whats are the benefits of this?

    While Phytic Acid can do us a favor in preserving and activating our foods, it comes with its downsides. The self defense mechecnism inhibits our bodies ability to digest and absorb the nutrients found in those nuts, seeds, legumes and grains. It hinders the bioavailability of those foods, resulting in malnutrition, malabsorption, and the diseases brought on by that.

    I don’t know about you, but I don’t live in the rainforest where I can easily scavenge for nuts that have been naturally soaked and sprouted for me. So thats where this tool comes in handy. By soaking, sprouting and fermenting our foods, we not only remove the harmful enzyme inhibitor, Phytic Acid, but we multiply the benefits of the food that we activate! To list just a few,

    • It promotes beneficial bacteria
    • The fermented food will actually generate more vitamins and minerals
    • The nutrients there will be made bioavailable instead of inhibited/undigested
    • It Balances your PH levels
    • It eats away at the natural sugars, reducing the Glycemic Index
    • Its acts as an incredible cleanse for your body

    I will be so happy if you all are still with me! I could talk hours and hours on fermenting/soaking/sprouting – we’ve only covered the very basics. However, I promised a recipe, and I will get to it – I think you’ll enjoy it so much more now that you understand the hows and whys this oatmeal cake is so awesome!

                                                                        The happenings.


    It was bubbling for a good 10 minutes after opening the Jar. And I couldn’t stop giggling! My husband looked at my like I was crazy, but I see him smirk out of a little shared excitement when my experiments are successful.

    At this point, you may just decide to cook up your oats like this for breakfast! Its what my boys have nearly every morning. I’ll add some fresh apples from the tree in our backyard, cinnamon, sea salt and peanut butter.. its perfection. And if you like oatmeal more often, keep a quarter of the oats in the jar, and use them as a starter for the next batch. They’ll ferment quicker and add a whole new dimension to the flavor.

    To ferment the oats you’ll need:

    • 1 quart mason Jar
    • 2 Cups steel cut oats
    • Water
    • 1/2 tsp Sea salt

    Place your oats in the quart mason Jar, and fill it to the top with warm water. Add the sea salt, (this helps break down the enzyme inhibitors quicker) give it a quick stir, put on the lid, and set it in a spot outside the reach of sunlight. To properly ferment, I let mine sit for a minimum of 3 days. Sometimes up to 7, it all depends on your taste, and preference.  Keep in mind you may have to burp your jar, slowly removing the lid to let the air pressure release so your jar doesn’t explode. Look for a lid thats puffing up in the center. Also keep in mind that you dont want oats exposed to the air. So keep a layer of water covering your oats. I find I sometimes need to stir the jar and add a little water through the fermentation process.

    bubbly 2

    So, so beautiful.

    Once the oats are to your liking, its time to bake.

    Pre-heat your oven to 350 degrees.

    Throw into your blender:

    Puree all of the above ingredients until you have a cohesive batter.

    Thats it, pour the batter into the desired pan, (I used a 10×10) then place in your pre-heated oven for 45 minutes. Let it cool, and enjoy!!!

    oatmeal cake 5

    Breads · Savory

    Cassava Pizza Crust – AIP

    cassava bread loaf

    Let’s talk Cassava. My previous post was on Cassava Flatbread. After making this recipe for the second time this week, I felt it was owed a second salute. The recipe for this pizza is exactly the same. No new ingredients, however, I wanted to touch on just how versatile and incredible the Yuka root is (where we get cassava flour) and what dreamy foods you can create with it!

    Look at that pizza crust. It is absolutely perfect.

    cassava bread loaf 3

    Its Gluten Free, Egg Free, Dairy Free, Paleo and AIP compliant, Coconut Free and Fat Free all without taking away from any of the pleasures of a perfectly chewy, stable and dependable pizza crust.

    Again, with Cassava, I prefer the cook ahead of time method. Like the glass of wine you will enjoy with this bread (speaking from experience here), it becomes better with age. I enjoy it best once refrigerated. Now that doesn’t mean you cant have a warm piece of bread. Throw a slice in the toaster and lather with your favorite spread, dip it in olive oil and herbs, slice up some raw goats or sheeps cheese on top, maybe add a fresh tomato from the garden, dip in hummus, the possibilities are literally endless! This bread is the perfect vessel for any and all of your culinary creations!

    Its practically begging to be utilized.

    cassava bread loaf 2

    This blog post just keeps on getting better and better (like the said wine and bread above) do you know why? Because this recipe took all of 3 minutes for me to whip up. Less than that actually. With only a handful of ingredients (recipe posted again bellow) it will become a staple in your GF kitchen, I guarantee it!

    Some benefits of Cassava flour (not to be confused with tapioca – the starch derived from the Yuka root) are its low Glycemic Index, resulting in the ability to stabilize your blood sugar. This comes in handy for Diabetics or those sensitive to insulin spikes and sugar crashes. It also has saponins, chemical compounds found in many diverse plant species, that can soothe inflammation and balance out your gut microbiology. Cassava contains resistant starch, which is crucial in feeding your good gut bacteria, acting as a prebiotic in your gut. Cassava also contains many B Vitamins, including folate and thiamin as well as minerals such as Iron, Magnesium and Potassium.

    Cassava flour is a higher caloric Tuber, I believe to be the highest out there that we know of. Something to take into consideration when you sit down to your family pizza – portion control is still wise and your advantage.

    *Note, the Yuka root does contain a toxic compound called linamarin, which can be poisonous if consumed RAW. So please dont sit down to an uncooked Yuka root and eat it like a carrot – cook it first!

    I hope you’re inspired to try out this incredible Tuber if you haven’t already. And if you have, I hope your double inspired to get in that kitchen and see what you can do with it!

    Bon Appetit!

    • 2 cups Cassava Flour
    • 1 tsp Sea Salt
    • 1 tsp Baking Soda
    • 1/2 tsp Baking Powder
    • 40 grams Beef Gelatin (4 scoops of Vital proteins)
    • 1 TBSP Apple Cider Vinegar
    • 1 1/2 cups Water

    Pre-heat your oven to 400 degrees. I let my stone pan pre-heat in the oven to activate the ”not stick”. It adds a beautiful textured bottom to your bread, sealing the bottom instantly. If you dont have a seasoned stone pan, I’d suggest using parchment paper on a cookie sheet, or 9×13” pan.

    In a bowl, combine the Cassava Flour, Salt, Baking Soda, Baking Powder gelatin and mix well. Add the water and vinegar.

    Evenly distribute the dough into whatever shape/size pan you’re going for. You can use this for a pizza crust, sandwich bread (baked in a single layer on a cookie sheet) or a cake pan to make a tortilla, even in a muffin tin to make mini English muffins!

    The thickness of your dough will determine how long it should cook. I’d say at least 30 minutes for a 1 inch thick dough and an additional 10 minutes for every 1/2 inch. You’re looking for golden brown, and cassava is difficult to over bake. When removed from the oven, separate the edges of the dough from the sides of the pan, or if you used the parchment paper method, remove from the pan and allow to cool on a wire rack.