Because the popular Paleo diet eliminates grains and dairy, many dieters on the caveman plan find it difficult to stick with it. Now two new cookbooks are serving up solutions by offering everything from bread to desserts.
The first cookbook, "The Paleo Bread Bible: More Than 100 Grain-Free, Dairy-Free Recipes for Wholesome, Delicious Bread," reveals how to make delicious breads from ingredients such as nut flours and coconut milk. The second cookbook, "The Paleo Dessert Bible: More Than 100 Delicious Recipes for Grain-Free, Dairy-Free Desserts," explains how to whip up everything from cookies to classic desserts.
Find out more about the Paleo diet and how you can use it to lose up to 75 pounds in six months by clicking here.
Want to try it? We've got sample recipes here.
Note: You'll need almond flour, such as Anthony's Almonds Blanched Almond Flour, and almond meal, such as Hoosier Hill Farm Almond Meal. Other ingredients that you can find online include palm sugar, such as Organic Coconut Palm Sugar, and coconut oil, such as Nature's Way Coconut Oil.
The first recipe is for Orange Almond Cookies. It is from The Paleo Dessert Bible: More Than 100 Delicious Recipes for Grain-Free, Dairy-Free Desserts.
Orange Almond Cookies
Makes 24 cookies
1 ¼ cups almond flour
1/2 teaspoon baking powder
1/2 teaspoon salt
¾ teaspoon ground ginger
1/4 teaspoon ground nutmeg
16 tablespoons coconut oil, softened
2 cups palm sugar
2 large eggs
3 cups almond meal
2 tablespoons orange zest, fresh and grated
1 cup toasted almonds, chopped
1. Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 325° F. Line 2 large baking sheets with parchment paper. Whisk flour, baking powder and salt and ginger together in a large bowl.
2. In a separate large bowl, beat the coconut oil and palm sugar together with an electric mixer on medium speed until light and fluffy. Beat in the eggs, one at a time, until combined about 30 seconds, scraping down the bowl and beaters as necessary.
3. Reduce the mixer speed to low and slowly add the flour mixture until combined, about 30 seconds. Mix in the almond meal, orange zest and toasted & chopped almonds until just incorporated.
4. Working with about 3 tablespoons of dough at a time, roll the dough into balls and lay them on the prepared baking sheets, spaced about 2 inches apart. Flatten cookies to a 3/4-inch thickness using your palm.
5. Bake the cookies until the edges are set and beginning to brown but the centers are still soft and puffy, 22 to 25 minutes, switching and rotating the baking sheets halfway through baking.
6. Let the cookies cool on the baking sheets for 10 minutes, and serve warm or transfer to a wire rack and let cool completely.
The second recipe is from "The Paleo Bread Bible: More Than 100 Grain-Free, Dairy-Free Recipes for Wholesome, Delicious Bread."
Spicy Jalapeno Almond Meal Bread
1 1/2 cups almond flour
1 cup almond meal
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup coconut milk
1 teaspoon lemon juice
1/4 cup almonds, chopped
2 tablespoons palm sugar
4 large eggs
8 tablespoons coconut oil, melted
1 jalapeno pepper, seeded and minced
1/4 teaspoon cayenne
coconut oil for greasing pan
1. Adjust an oven rack to the middle position and heat the oven to 400° F. Grease
an 8-inch square baking pan.
2. Whisk the flour, almond meal, baking powder, salt, and baking soda together
in a medium bowl until combined. Add jalapeno and cayenne pepper to flour
3. Process the coconut milk, lemon juice, chopped almonds, and palm sugar in a
food processor until combined, about 5 seconds. Add the eggs and continue to
process until well combined, about 5 seconds longer.
4. Fold the milk mixture into the flour mixture with rubber spatula. Fold in the
coconut oil just until incorporated (do not over mix).
5. Scrape the batter into the prepared pan and smooth the top. Bake until golden
brown and a toothpick inserted into the center comes out with only a few crumbs
attached, 25 to 35 minutes, rotating the pan halfway through baking.
6. Let the almond meal bread cool in the pan for 10 minutes, then turn out onto a
wire rack and let cool for 20 minutes. Serve warm or at room temperature.