Gluten-free, Carb-free, Paleo Super Crackers

2-3 cups almond meal (You can make this by grinding almonds in a food processor until they are fine. Be careful not to over-blend or you'll have almond butter.)
1 egg
2 tablespoons olive oil, plus more for coating
1 teaspoon crushed red pepper
1 teaspoon garlic powder
1 tablespoon mixed herbs (I used basil, oregano, chives, rosemary and parsley)
sesame seeds for sprinkling (optional)

Preheat oven to 400 degrees. Mix all ingredients thoroughly with your hands. Divide into four parts and roll out flat on parchment paper with a rolling pin or other cylindrical object (I used a glass). Roll out to about 1/8 or 1/10 of an inch thick and cut in desired shape with a pizza cutter. Place individual crackers about one-half-inch apart on a parchment- or tin-foil-lined cookie sheet. Brush the tops of the crackers with olive oil, salt generously and sprinkle with sesame seeds. Bake at 400 degrees for 10-12 minutes, or until crackers are golden brown and crispy.

From: Better with Butter
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Grain-Free Rosemary Olive Oil Crackers

2 cups almond flour
1 egg, preferably pastured
1 tablespoon olive oil
1 tablespoon minced fresh rosemary
1/2 teaspoon sea salt

Preheat oven to 325°

In a large bowl, beat the egg and the olive oil.

Mix in the remaining ingredients and mix well, giving it a few kneads.

Turn out onto a sheet of parchment paper and flatten out a bit.

Cover with another sheet of parchment paper and roll out to 1/8 inch thick.

Remove the top sheet of parchment and cut into 1 inch squares with a sharp knife.

Transfer (with the bottom sheet of parchment) to a sheet pan and bake for 14-20 minutes, checking occasionally.

The outside crackers might be done sooner than the center, in which case just remove the pan from the oven and carefully transfer the finished crackers to a plate to cool.

They're done when they're just barely golden.

Store in an airtight container.

From: zenbelly [Dead link:
http://zenbellyblog.com/2012/11/28/grain-free-rosemary-olive-oil-crackers/]
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Paleo Almond Garlic Rosemary Crackers

1 1/2 cups finely ground almond flour or meal
2 T Organic Olive Oil
1 egg white
3/4 t baking soda
1-2 cloves fresh chopped garlic
few sprigs chopped rosemary
Coarse sea salt (to sprinkle on top after rolling)
Parchment paper (makes cleaning a snap!)

Preheat oven to 350 degrees. Mix all ingredients in a bowl. The mixture should resemble a paste and should not be too wet. Take ingredients and pat into a ball and put on parchment paper. Cover with parchment and roll out into a rectangular shape. Once rolled, transfer to a baking sheet and remove upper layer of parchment paper. You can bake the crackers on the lower layer which prevents sticking and keeps you from having to wash more dishes (this is a good thing.) Take a butter knife and score the crackers into desired sized squares. Sprinkle sea salt and bake in oven for about 10 minutes or until sides start to brown. Let cool a few minutes and then break along the knife scores.

From: Gluten Free Chickadee
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Tasty Grain-Free "Cheese" Crackers

1 cup almond flour
1/2 cup coconut flour
2 eggs
2 Tbsp. olive oil
1 Tbsp. nutritional yeast
1/2 tsp. Herbs de Provence
1/2 tsp. Herbamare (or sea salt)
dash of black pepper

Preheat oven to 350 degrees. Place all ingredients into a medium size bowl and mix with an electric mixer on medium speed for 3 minutes. Place batter in ball on wax paper and roll out with a roller. Using a knife, cut into 1 inch thin squares. Place cut outs on baking mat. Bake for 15 minutes. Remove from oven and let cool 10 minutes.

From: Laura's Gluten Free Pantry
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Basic Paleo Almond Flour Crackers

1 3/4 C Almond Meal Flour (I use Bob's Red Mill)

2 unpasteurized eggs (or egg replacement, the recipe with the egg replacement will make really fragile cookies. They are delicious and just melt in your mouth, they just don't travel well:) )

2 T organic olive oil
Celtic Sea Salt

Fresh or dried herbs of choice (I used fresh rosemary and ground it with my mortar and pestle which releases all of the wonderful essential oils that chopping just doesn't do for Rosemary).

Preheat oven to 325 degrees F. Mix together almond meal, olive oil and beaten egg whites or egg replacement, this will make a crumbly mix that shapes quickly into a ball. Roll between two sheets of parchment paper, sprinkling with herbs after just starting to flatten dough. Continue to roll to desired thickness.

Thin crackers will get crisp sooner than thicker crackers and will be more delicate. Remove top layer of parchment paper before baking. Sprinkle with sea salt and additional herbs if you'd like. I pressed my grater spikes into the dough for a little texture.

Bake 10-12 minutes or until light, golden and dry to the touch. Remove from the oven and cut while hot. Cool completely, then move to an airtight container or domed cake plate to keep crisp and fresh.

From: Pure Home and Body
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Paleo Crackers

1 C Almond Flour
1/4 C Coconut Flour
1 Egg
1/2 tsp Salt
1 Tbsp Onion Powder
1/8 C Avocado Oil + extra to grease pan

Preheat oven to 350.

Mix all ingredients together until you can form a ball, adding more water if too dry.

Roll out a portion of the dough (either 1/2 or 1/3) between 1 piece of parchment paper (bottom) and on piece of wax paper. Dough is sort of sticky. Use a rolling pin or glass to roll because you want to get it SUPER thin before baking - about an 1/8 of an inch.

Remove the top piece of wax paper. Take a pizza cutter and score rectangles on the dough.

Place dough/parchment paper on a cookie pan in oven for 15 minutes, then check and bake for 5 minutes more. You may want to continue to bake and check every 5 minutes until the crackers are lightly browned. Total time is around 25 minutes depending on how thin they are... I removed the crackers around the edges as they were thinner and browned faster.

Place the crackers still on the parchment paper on a cooling rack to cool! Store in airtight container.

From: level: health and nutrition [archive.org]
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Paleo Almond Flour Crackers

Add different seasonings, sesame seeds, etc as you like. I sprinkle a bit of salt on top after I score them so that they're salt-topped.

1 cup almond flour
1 egg white
1 pinch salt

Mix ingredients together until well-blended. Form into a ball and place onto a parchment-lined baking sheet. Put another parchment paper sheet on top (a MUST) and roll out as thin as you can - about 2mm. Peel the top parchment paper off carefully and score with a knife into desired size per cracker.

Put into preheated oven (325F) and set timer for 6-7 minutes. Check, because the outside edges brown first. Remove those crackers as they bake and return pan to oven for 2 minute intervals, removing crackers as they bake. Do not overcook.

Serving Size: makes 45 1 x 1" crackers, so 9 x 5-cracker servings

Submitted by: BERRYMAC to SparkPeople
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N'oatmeal Bars

Add to bowl:
1 cup almond butter
Note: If you use a more runny almond butter you won't need as much water. Your batter should be fairly thick.
1/8 cup plus 1/2 tbsp water
2 tbsp honey
1 tsp vanilla extract
1/2 cup shredded unsweetened coconut

Mix with electric mixer.

Add:
1/2 cup raisins
1 egg
2 tsp cinnamon
1/4 tsp allspice
1/4 tsp sea salt
1/4 tsp baking soda

Mix with electric mixer.

Transfer to square greased baking dish. Spread evenly.

Bake at 350 degrees for about 20 minutes.

Cool on the counter, then refrigerate until cold before serving.

Note: These are best cold. If you eat them room temperature or warm they will crumble more.

Adapted from: The Spunky Coconut
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Healthy Grain Free Zucchini Crackers

1/2 cup grated zucchini
2 eggs
3 tablespoons coconut oil
2 tablespoons coconut flour
2 tablespoons blanched almond meal/flour*
1/4 teaspoon salt
1/2 teaspoon baking soda

Preheat oven to 350 degrees.

Process all ingredients together in food processor or blender until batter is smooth. Spread batter 1/4 inch thick on a parchment paper lined cookie sheet.

Bake crackers for 15 minutes. Cut crackers into small squares and return to oven. Bake another 15-20 minutes. The crackers on the edges will finish baking first. Remove the outer crackers and continue to bake until all the crackers are crispy. Sprinkle crackers with sea salt and serve.

Servings: 25-30 Crackers.

*To make your own almond meal/flour, grind almonds just until a moist meal consistency is reached. Be careful not to over-blend.

Recipe submitted by Tiffany, Junction City, OR

From: Tropical Traditions: Free Coconut Recipes [archive.org]
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Grain-Free Rosemary-Raisin Crackers

2 cups blanched almond flour
2 tbsp finely diced raisins
1/2 tsp dried rosemary (or 1 tsp fresh rosemary, minced)
1/2 tsp celtic sea salt
1 tbsp olive oil
1 large egg
1 tsp filtered water

Preheat oven to 350 degrees. In a large bowl, combine almond flour, diced raisins, rosemary and salt. In a small bowl, whisk together olive oil, egg and water until well blended.

Stir wet ingredients into almond flour mixture until thoroughly combined. Use your hands to knead the dough into a ball.

Place the dough ball between two large sheets of parchment paper and roll out to 1/8 inch thickness.

Remove top piece of parchment paper. Using a pizza cutter or sharp knife, trim the dough to form an even rectangle shape. Set aside scraps.

Then, cut dough into 2x2-inch squares. Do not remove cut dough squares. Instead, transfer the entire sheet of parchment with dough onto baking sheet.

Make a small dough ball out of the scraps and re-roll and cut. Place on second baking sheet.

If you enjoy a salty cracker, be sure to lightly sprinkle crackers with a touch of sea salt before placing into the oven.

Bake for approximately 12 minutes, until crackers along the outer edge of the baking sheet are lightly golden. Then, turn off oven and open oven door for just a minute to allow majority of heat to escape. Close oven door and allow crackers to sit in hot oven another 2 minutes to finish crisping-up.

Remove crackers from oven and allow them to cool completely on baking sheet for about 30 minutes. Serve with your favorite healthy dips and toppings, or enjoy these delicious little crackers solo when you feel the urge for a healthy crunchy snack.

To keep crackers crispy, store in an airtight container in the freezer. You can eat them cold straight form the freezer, or bring to room temp before serving.

Yield: approximately 50 2x2-inch crackers

From: The Nourishing Home
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Simply Herb Grain-Free Crackers

2 cups blanched almond flour
1 tsp dried minced onion
1/2 tsp of your favorite dried herb (see *note below for suggestions)
1/2 tsp celtic sea salt
1 tbsp olive oil
1 large egg
1 tsp filtered water

Preheat oven to 350 degrees. In a large bowl, combine almond flour, dried onion, herbs and salt. In a small bowl, whisk together olive oil, egg and water until well blended.

Stir wet ingredients into almond flour mixture until thoroughly combined. Use your hands to knead the dough into a ball.

Place the dough ball between two large sheets of parchment paper and roll out to 1/8 inch thickness.

Remove top piece of parchment paper. Using a pizza cutter or sharp knife, trim the dough to form an even rectangle shape. Set aside scraps.

Then, cut dough into 2x2-inch squares. Do not remove cut dough squares. Instead, transfer the entire sheet of parchment with dough onto baking sheet. (For photo of cut dough, click here.)

Make a small dough ball out of the scraps and re-roll and cut. Place on second baking sheet.

If you enjoy a salty cracker, be sure to lightly sprinkle crackers with a touch of sea salt before placing into the oven.

Bake for approximately 12 minutes, until crackers along the outer edge of the baking sheet are lightly golden. Then, turn off oven and open oven door for just a minute to allow majority of heat to escape. Close oven door and allow crackers to sit in hot oven another 2 minutes to finish crisping-up.

Remove crackers from oven and allow them to cool completely on baking sheet for about 30 minutes. Serve with your favorite healthy dips and toppings, or enjoy these delicious little crackers solo when you feel the urge for a healthy crunchy snack.

To keep crackers crispy, store in an airtight container in the freezer. You can eat them cold straight form the freezer, or bring to room temp before serving.

Notes

* Use any type of dried herb (or dried herb blend) you desire such as thyme, Herbs de Provence, Italian seasoning mix, rosemary, parsley, etc. If using fresh herbs, you'll want to mince them first and increase the measurement to 1 teaspoon.

From: The Nourishing Home
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Paleo Onion Sesame Crackers

2 c. nut meal (any kind will work - I used 1 c. almond and 1 c. walnut)
3 tbsp. dried flaked onion
1 tsp. garlic salt
2 tbsp. sesame seeds
3 tbsp. olive oil
1 egg, beaten

Mix dry ingredients together.

Add in oil and egg and mix until moist.

Form into large ball and place in the middle of a large piece of parchment.

Place another piece of parchment on top.

Roll from the center out with a rolling pin until around 1/10th of an inch thick (see photos of crackers to gauge).

Remove top parchment.

Using a pizza cutter, make a grid. You don't need to separate them now; after they bake, they will break right along this edge, like perforation.

Remove any pieces from the edge that are too thin - they will burn.

Bake at 250 for around 45-60 minutes, depending on your oven until no longer soft.

From: Life As A Plate [archive.org]
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Gluten Free Paleo Crackers

These crackers make a great snack and they taste good with any topping. My favorite toppings to put on these crackers are an avocado spread and coconut butter (as seen in picture).

1 1/2 cups of almond flour
1/4 teaspoon sea salt
1 egg
1/2 teaspoon olive oil
2 tablespoons cinnamon
1 1/2 tablespoons flaxseeds
 
Combine almond flour, sea salt, cinnamon, and flaxseeds in a large bowl.

In a separate bowl whisk together the egg and olive oil.

Combine the wet and dry ingredients.

Make the dough into a ball. Place on a cookie tray or on parchment paper.

Use a rolling pin to roll out the dough until it reaches 1/16 inch thick.

Cut the dough into 1-inch squares.

Bake at 350° for 17 to 20 minutes. Makes about 20 crackers.

From: Treasured Tips, was Health Extremist
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Grain-Free Everything Crackers

1 3/4 cup almond flour
1/4 cup combined seeds (I used poppy, sesame, and caraway)
1/2 teaspoon sea salt (use coarse if you like the occasional pop of salt)
dash garlic powder, optional
1 Tablespoon melted coconut oil
1 egg, well beaten

Preheat oven to 325.

Combine all ingredients and mix / knead well.

Turn out onto a cookie sheet sized piece of parchment paper and flatten a bit. Top with another piece of parchment paper and roll out to about 1/8 inch thick. Remove the top sheet of parchment and cut into 1-2 inch squares with a sharp knife.

Bake for 14-20 minutes, or until The crackers are golden brown. The outside ones may cook first, and it's OK to carefully remove them as they do, and cook the rest for a few minutes more.

Allow to cool, and store in an airtight container.

From: zenbelly
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Sesame Date Crisps

1/2 cup of dates
1/2 cup of raisins
1/2 c sliced almonds
1/4 c each of:
  sunflower seeds
  pepitas [pumpkin seeds]
  sesame seeds (I used black and regular)
  almond flour
  flaxseed meal
1/2 tsp sea salt
2 tbsp water

Preheat oven to 275°.

In a food processor pulse together the dates and raisins, until they are evenly ground, but not a paste.

Add in the rest of the ingredients and blend until evenly ground, and somewhat sticking together.

Roll dough between two pieces of parchment paper, until very very thin. Approximately 1/8 inch thickness. Or less. You may find it easier to do in two or three batches.

Bake for 30 minutes, or until lightly browned and crispy. Use a knife to cut them into uniform "crackers."

Serve alone, topped with chicken salad.

These little crackers are elegant... like something you would find in a little cafe in the West Village. Salty, crunchy, slightly sweet.

From: The Prime Pursuit
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Herbed Almond Crackers

2 cups almond meal
1/2 teaspoon sea salt
2 tablespoons of za'atar* or your favorite blend of herbs or spices
2 tablespoons sesame seeds
2 tablespoons water
1 egg white
1 tablespoon extra-virgin olive oil
1/4 teaspoon sesame oil
Kosher salt for sprinkling, optional

Combine almond meal, salt, za'atar, and sesame seeds in a medium mixing bowl. In a small bowl, whisk together water, egg white, olive oil, and sesame oil. Pour wet ingredients into dry ingredients and stir until a stiff dough forms and all dry ingredients are moistened.

Preheat oven to 350 degrees F. Place dough between 2 sheets of parchment paper and roll out to an even thickness of about 1/8 inch. Transfer parchment-covered dough to a sheet pan and remove the top piece of parchment. Use a pizza wheel or a pastry wheel to trim the uneven edges of the dough, then cut the sheet of dough into cracker-size squares.

If desired, sprinkle crackers with kosher salt and place in oven. Bake at 350 degrees F for 10 minutes. Turn off oven and let crackers sit inside oven for an additional 10 minutes, until golden. Remove baking sheet from oven and let crackers cool completely before storing in an airtight plastic container.

Recipe Notes:

You can purchase almond meal (also called almond flour) or make your own. To make it, just process blanched whole or slivered almonds in a food processor until finely ground. Do not overprocess or you'll end up with almond butter.

Za'atar* is a wonderful Middle Eastern spice blend made up of roasted thyme, sesame seeds, sumac, and salt. I purchase mine loose, from a bulk jar, at the health food store. If you purchase it prepackaged, checked the ingredient list carefully ~ some brands may include wheat flour.

From: At the Baker's Bench [archive.org]
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Paleo Crackers

You can cut them in different sizes depending on your use for them. i.e. small for dips, large for salad spreads like salmon or tuna, etc.

1/4 cup Flaxseed Meal
1/4 cup Almond Flour
1 1/2 cup Arrowroot Flour
1/4 tsp. Salt
1/2 tsp. Black Pepper
1 large Egg
2 tsp. Raw Honey
6 TBS. Coconut Milk
1 TBS. Sesame Seeds

Preheat oven to 350 degrees.

Measure dry ingredients in bowl.

Beat wet ingredients together, then add to dry and mix well.

MUST be baked on parchment paper. Flatten the dough on parchment paper with fingers or use piece of plastic wrap on top of dough and then roll out to form a large triangle.

Sprinkle top with sesame seeds and fresh, ground black pepper. Press into the dough with fingers.

Bake for 9-11 minutes. Each oven is different. You want to bake just enough to crisp dough for cutting into pieces. Remove from oven and cut into 50 pieces.Place back in oven for 10- 13 minutes, watching carefully so they don't burn.

Cool very well and store in dry container. Makes 50 crackers.

Submitted by: LEBOOBOO to SparkPeople
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Grain-Free Nut and Seed Crackers

2 1/2 cups nuts and seeds (I used about a 2-cup combo of walnuts and almonds, plus 1/2 cup combo of sunflower and sesame seeds - all should be either raw or pre-soaked and dehydrated).
1 egg
1 tsp sea salt
1-2 Tbps water, as needed

Preheat oven to 350°, and have two baking sheets ready. Cut two sheets parchment to fit the sheets (you will roll the dough directly onto the parchment).

In a food processor, process the nuts and seeds until very fine and oils begin to release, about a minute.

Add the egg, sea salt, and 1 Tbsp of water. Process until a ball forms. If dough is too dry, add another Tbsp water (dough should stick together when pressed).

Divide dough into two pieces. One at a time, roll dough between two sheets of parchment (or onto one sheet, with a well-greased rolling pin) until about 1/8? thick (or even thinner if possible).

Carefully transfer dough (parchment-side down) onto baking sheets. Using a knife or bench scraper, score the dough into the shape/size you desire (it's ok if some edges are left rough).

Bake for 10 minutes. Rotate sheets front to back and top to bottom - and if possible, flip the crackers using a spatula. Bake for an additional 3-5 minutes, until very lightly golden (watch them carefully, the color will barely change - if they get too brown they will taste burned).

Remove from oven, and slide parchment onto counter or cooling rack to cool completely (crackers will become crisper as they cool). Store in an airtight container.

By Katy Carter. From: Katy She Cooks
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Grain-Free Crackers

I love them topped with wild salmon roe, egg salad or liverwurst.

It is important to soak and dry the nuts and seeds to reduce the anti-nutrients and improve digestibility and absorption. Flax seeds are the exception - they do not need to be soaked and dried. Also, flax seeds should be stored in freezer.

Nuts and seeds, soaked and dried - any combination of pecans, pistachios, walnuts, pine nuts, sesame seeds, almonds (10-11 ounces or 2-3 cups)
Sea salt (2-3 tsp)
Filtered water
Egg, large (1)
Coconut oil (2 TBS)
Optional: Seeds, sea salt or chopped herbs for the garnish

Equipment:
Food processor or blender
Baking sheet lined with a Silpat mat or parchment paper
Optional: Dehydrator (set at the lowest setting)

Soak the nuts and seeds overnight in a mason jar or bowl with filtered water and sea salt (1 teaspoon per cup) for 7-12 hours. (This can be done ahead.)

Rinse and dry them in a dehydrator, or on the lowest setting in the oven.

Preheat the oven to 350 degrees F.

Put the nuts and seeds into the food processor and blend until it is a meal or flour. Do not overblend or you will end up with a nut butter. It should be the consistence of sand.

Melt the coconut oil.

Add the egg and salt and pulse until combined.

Add the coconut oil and blend.

Put the dough onto the Silpat- or parchment-lined baking sheet. Roll it out with a rolling pin as thin as you can get it. Smooth out the edges.

If you like, you can decorate the top of the cracker dough with seeds and/or sea salt. Chopped rosemary or other herbs, or grated Parmesan would also be nice to add.

Use a pizza cutter to cut the size of crackers you want.

Put it in the oven for 10-15 minutes - or put it on the lowest setting in your dehydrator (and let them go until they are very crisp - they will come out crispier in the dehydrator). If using the oven, keep an eye on them to make sure they don't burn.

Let them cool and enjoy!

From: Ann Marie at Cheeseslave [archive.org]
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Grain-Free Multiseed Crackers

2 cups blanched almond flour
5 tsp of your favorite seeds combo (see *note below for suggestions)
1 tsp dried minced onion
1/2 tsp celtic sea salt
1 tbsp olive oil
1 large egg
1 tsp filtered water

Preheat oven to 350 degrees. In a large bowl, combine almond flour, seeds, minced onion and salt. In a small bowl, whisk together olive oil, egg and water until well blended.

Stir wet ingredients into almond flour mixture until thoroughly combined. Use your hands to knead the dough into a ball.

Place the dough ball between two large sheets of parchment paper and roll out to 1/8 inch thickness.

Remove top piece of parchment paper. Using a pizza cutter or sharp knife, trim the dough to form an even rectangle shape. Set aside scraps.

Then, cut dough into 2x2-inch squares. Do not remove cut dough squares. Instead, transfer the entire sheet of parchment with dough onto baking sheet.

Make a small dough ball out of the scraps and re-roll and cut. Place on second baking sheet.

If you enjoy a salty cracker, be sure to lightly sprinkle crackers with a touch of sea salt before placing into the oven.

Bake for approximately 12 minutes, until crackers along the outer edge of the baking sheet are lightly golden. Then, turn off oven and open oven door for just a minute to allow majority of heat to escape. Close oven door and allow crackers to sit in hot oven another 2 minutes to finish crisping-up.

Remove crackers from oven and allow them to cool completely on baking sheet for about 30 minutes. Serve with your favorite healthy dips and toppings, or enjoy these delicious little crackers solo when you feel the urge for a healthy crunchy snack.

To keep crackers crispy, store in an airtight container in the freezer. You can eat them cold straight form the freezer, or bring to room temp before serving.

Notes:

* Use any type of seeds you desire such as chia, poppy, sesame, caraway, etc. If using sunflower seeds, I recommend giving them a rough-chop first to decrease their size. (One of our favorite combos is: 3 tsp of sesame seeds, 1 tsp of poppy seeds, 1/2 tsp of caraway seeds and 1/2 tsp of chia seeds.)

From: The Nourishing Home
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Pumpkin Seed Zucchini Crackers

1 cup pumpkin seeds
1/3 cup sesame seeds
1/2 cup shredded zucchini, packed
1/4 tsp Himalayan salt, or more to taste
1 tbsp olive oil

Preheat the oven to 350 degrees F.

In a food processor, grind the pumpkin seeds until they become a fine meal. Add the sesame seeds, zucchini, salt and olive oil, and pulse until everything comes together.

Place the dough onto a silpat or parchment paper, and roll out the crackers thinly. Score with a knife.

Bake for 15 minutes, then allow the crackers to cool completely.

From: The Copycat Cook
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Grain-Free Crackers

1/2 c raw sunflower seeds (no husks)
1/2 c raw sesame seeds
1/4 t salt
1/4 t thyme
1/4 t dried powdered chili
1 t olive oil
water

Preheat oven to 375 F.

In a food processor, process the sunflower seeds until the consistency of flour. Add the salt, seasonings, and sesame seeds. Pulse a few times to combine. While spinning, add the olive oil, then start dripping in water little by little until it forms a sticky dough.

With a greased spatula, scoop out the dough onto a baking sheet covered with parchment paper or a silpat. Spread it as thin as possible, then cut into desired cracker shapes. Bake for 12-15 minutes, or until golden brown. Do not over bake; burnt sesame seeds are nasty! If you can manage to spread them about 1/8 inch thick, they should come out nice and crispy. Do not expect them to have as long a shelf life as regular crackers, though.

From: Fiddlefood
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3 Seed Grain-Free Crackers

This main cracker recipe can be seasoned any number of ways. I particularly liked the heat of crushed red pepper in my Italian version.

1 cup chia seeds
1 cup ground flaxseed
1 cup sesame seeds
1 tsp. salt
2 cup water

For Italian crackers, add:
1/2 tsp. crushed red pepper
2 Tbl. dried oregano
2 Tbl. dried garlic
4 Tbl. nutritional yeast

For nori crackers, add:
1/2 tsp. ground ginger
2 sheets nori, crumbled or cut into tiny pieces
2 tsp. tamari

Or try any combination of flavors you like!

Preheat oven to 325F. Line 2 baking sheets with parchment paper.

Combine chia seeds, flaxseed, sesame seeds, salt and water in a bowl. Mix until thickened. Then add seasonings and mix to evenly distribute. Divide dough into 4 roughly equal parts (this will make it easier to spread). Use a spatula or the back of a spoon to spread dough out until it's 1/4" thick. If there are holes, just patch them.

Bake for 30 minutes. Use a butter knife to cut into squares and flip them over. Bake for another 30 minutes. Cool completely before storing.

From: Find your balance [archive.org]
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Paleo Crispy Crackers

Depending on the size of bananas and its maturation point, you may have to slightly adjust the amount of fat, the texture of the dough should be similar to the hummus.

For: 2 Baking trays

3 bananas male medium-sized Greens, peeled
1/2 cup melted coconut oil
1/2 to 3/4 salt spoon
spices (optional)

Preheat the oven to 150 degrees and line two baking with baking paper trays.

Put all the ingredients into a powerful processor or blender and blend for a few minutes until you obtain a homogeneous mixture that comes off of the edges. It is possible that you have to push down the mixture with a spatula a few times.

Divide the dough into two equal parts and distribute on two trays. The easiest way to extend the mass is as follows: put the paper on a smooth surface. With a spatula slightly crush the dough and place a piece of the same size as the paper film, above. Spread the dough with a rolling pin until achieving a thickness of about 3 mm, remove the film and, carefully, slide the paper with the dough on the tray.

If desired, now would be the time to sprinkle with spices. To this batch I added garlic powder, oregano and salt, but any combination of spices could throw. They could also mix these ingredients in the first step and experiment by mixing olives, Sun-dried tomatoes or other ingredients.

Bake for approximately 10 minutes. Remove the trays from the oven and cut forms of crackers with a knife or a pizza slicer. It must be borne in mind that they shrink slightly.

Insert back into the oven for about 50 minutes more, or until a nice golden color.

Remove from oven and let cool on a rack.

Can be stored at room temperature in an airtight container for about one week.

From: Eva Muerde La Manzana
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Coconut Almond Biscuits

1/2 cup coconut flour
1/4 cup almond flour
1/2 teaspoon salt
1 teaspoon baking powder
1 tablespoon coconut oil
6 egg whites
a little coconut oil

Preheat oven to 400 degrees F. Grease up 6 cups of a muffin tin with coconut oil.

Put coconut flour, almond flour, salt and baking powder in the bowl of a food processor. Add the coconut oil and pulse until the butter is incorporated. If hard, the coconut oil pieces should be about the size of peas.

In a blender (or by hand if you're feeling energetic), whiz the egg whites until they are frothy. Add them to the food processor and pulse a couple times until they're incorporated. Don't go crazy though, just pulse it a few times until just blended.

Distribute the batter evenly into the 6 cups of your muffin tin. It should fill them about 3/4 full. These biscuits don't rise, so that's okay. Bake for 15 minutes until the tops are browned.

Pour your sausage gravy on top.

Recipe submitted by Amber, Norfolk, VA

Egg yolks can be used to make aioli. Recipes are with Mayonnaise. Leftover egg yolks can be refrigerated for 3-4 days. To freeze place one egg yolk in each ice cube cavity of a tray. After frozen put in bag.

From: Tropical Traditions: Free Coconut Recipes [archive.org]
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Herbed Coconut Flour Pizza Crust

3 eggs
1 clove garlic, crushed or minced
1 cup coconut milk
1/2 cup coconut flour, sifted
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil

Preheat oven to 375 degrees.

Beat eggs in a medium sized bowl. Mix in milk and garlic.

Add remaining ingredients and beat into the milk mixture. The dough will be thinner in consistency then regular dough (more like a batter). Add just a bit more coconut flour if needed. The dough needs to be spreadable and thin but not extremely liquid-y like pancake batter.

Spread thinly and evenly on a pizza pan or cookie sheet lined with greased parchment paper (parchment paper is a must require!! This sticks terribly! Not wax paper!).

Bake for 12-20 minutes in preheated oven. Crust is done when fully cooked through and bottom edges begin to brown.

Remove crust from oven and turn over. Carefully peel parchment paper from the bottom of the crust and place crust back on parchment paper with the bottom side up.

Top your pizza with sauce and whatever else you would like. Bake for another 5-10 minutes, depending on the toppings.

Recipe submitted by Jennifer, Bellingham, WA

Comment from Pamela: I dehydrated the finished baked product to turn it into chips. I divided the crust into two, baked them according to directions then cut them with a pizza cutter and placed them in my dehydrator overnight at 135 degrees. They were crisp, wonderful and ready to be dunked in salsa.

Comment from abbi: I followed recipe (using light coconut milk) and baked in well greased cast iron skillet. Perfect! No sticking and no need for parchment paper.

From: Tropical Traditions: Free Coconut Recipes [archive.org]
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Coconutty Cinnamon Banana Bread

8 eggs
2 mashed ripe bananas
2 teaspoons vanilla
5 teaspoons cinnamon
1/2 teaspoon salt
1/2 cup melted coconut oil
5 tablespoons maple syrup or honey
1/2 cup shredded coconut
3/4 cup coconut flour

Preheat oven to 350 degrees F.

Mix all ingredients together until well combined. Pour into 6 mini loaf pans or 12 muffin tins.

Bake for 25-35 minutes (muffins take less time than mini loaves) or until it tests done.

Recipe submitted by Leslie, Amsterdam, NY

Comment from Sarah: No leavening. It's a very dense bread. However, if you want you can add 1/2 teaspoon or so of baking soda/powder.

Comment from Shane: Made 1/2 batch with only 1 TBS honey. Added Cayenne for a kick and fresh blackberries. AWESOME! Great recipe and taste!

From: Tropical Traditions: Free Coconut Recipes [archive.org]
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Pumpkin Bread

1 cup almond flour*
1/4 cup coconut flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons pumpkin pie spice
1/2 teaspoon high-quality cinnamon
4 large eggs
1/2 cup coconut oil, melted
1/2 cup pumpkin purée
2 tablespoons maple syrup or honey
10-15 drops vanilla stevia [optional]
1/8 cup pumpkin seeds

Preheat oven to 350 F.

In a medium bowl, mix the almond and coconut flours together, along with the baking powder, salt, pumpkin pie spice, and cinnamon. Set the dry mixture aside.

In a mixer bowl, cream the eggs and the coconut oil together until smooth, then add the pumpkin, maple syrup, and stevia. Mix the wet ingredients until thoroughly combined.

Slowly add the dry ingredients. Mix until combined.

Oil a small loaf pan with coconut oil and then our batter into pan.

Sprinkle the pumpkin seeds on top.

Bake at 350 for 35-50 minutes. Check the loaf with a toothpick at 30 minutes. If it doesn't come out clean, continue baking.

Remove from oven and let cool for about an hour before removing from the pan.

Let the loaf cool completely before cutting. Use a lightly serrated knife to cut.

* You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until a meal consistency is reached.

Recipe submitted by Jessica, Denver, CO

Comment by Petra Eschauzier: Wonderful texture! I've made it twice already. Did find a need to cut back on the spices, though, but love it.

From: Tropical Traditions: Free Coconut Recipes [archive.org]
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Batter Bread (thin soft bread suitable for toppings/sandwiches)

6 T oil
1 t raw honey (optional)
3 eggs
1 C pecan meal
1/4 C arrowroot

Combine all and pour on to a greased cookie sheet (approximately 12x8x1/2 inch). Bake at 325 for about 15 minutes. Cut into desired size.

From: Patti Vincent (17 Jan 2000)
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Mock Walnut Bread

1 cup walnuts
1 egg
sea salt

Chop up the walnuts as fine as possible in a food processor then added one whole egg. The dough will be a bit sticky. Lightly coated a small cast iron pan with side pork grease (not much). Press some of the dough into a flat round and cook it turning once. Salt to taste. If you have ever made tortillas using masa flour, this is kind of the same thing only with paleo ingredients. It could be used for open faced sandwiches.

From: Patti Vincent
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Arrowroot Bread

Combine and set aside
1/2 cup walnuts or almonds, ground
1 1/2 cup arrowroot
1/4 t sea salt

Optional: apple and cinnamon

In another bowl combine
1 egg
1/8 cup raw honey (optional)
1/8 cup nutmilk

Add wet ingredients to flour mixture. If too dry add more nutmilk in small amounts until a smooth dough forms but is not stiff. This can be baked in an oiled bread pan or on an oiled cookie sheet at 350 for 30 minutes. Using olive oil, lightly coat loaf before baking. This recipe can be adapted as an herb bread by adding fresh or dried herbs, onion etc. It can also be adapted as a sweet bread by adding such ingredients as banana, cinnamon etc. The loaf is dense but not bad with fruit.

From: Patti Vincent (6 Jan 1999)
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Scones

Using above recipe, flatten dough with hands in about a three inch round. Deep fry in olive oil turning once. The dough will expand so make sure you leave room for this in the pan. Once they start to turn brown you have to watch em close, they cook fast.

The honey is recommend for use when making scones, but not when used for tuna sandwiches (cut one scone down the middle). This one is the best.

From: Patti Vincent (6 Jan 1999)
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Dumplings for soup or stew

Using above recipe, drop small rounds of dough in hot soup. Cover and simmer till done. These can also be flavored by adding herb, onion, garlic powder etc.

From: Patti Vincent (6 Jan 1999)
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Crackers

Using above recipe, make a small one very thin like a cracker. They're even crispy, so they would work for toppings.
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Coconut Flour Flax Bread

1/2 cup coconut flour, sifted
1/2 cup flax seeds, ground [or chia seeds, unground]
1/2 teaspoon salt [or less]
1 teaspoon baking soda
5 eggs
1/4 cup coconut oil, melted
1/8 cup water (or coconut milk for a moister bread)
1 teaspoon apple cider vinegar [or coconut water vinegar or lemon juice]

Preheat oven to 325F. Grease a small loaf pan (7 3/4" × 4 1/2" × 3" H).

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.

Cool completely before slicing.

Recipe submitted by Carrol, Huntington Beach, CA

Comment from Carrol: This recipe can also be made into herb dinner rolls by adding a teaspoon each of chopped fresh thyme, sage, and rosemary. I then use the rolls to make stuffing. Just cube, toast and use in your favorite stuffing recipe.

Adapted from: Tropical Traditions: Free Coconut Recipes [archive.org]
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Banana Coconut Flour Muffins

1 cup coconut flour
6 eggs
2 ripe bananas (mashed)
4 Tbsp. virgin coconut oil
2 Tbsp. coconut milk
2 Tbsp. honey
1 tsp. aluminum free baking powder
1/2 tsp. vanilla
1/8 tsp. salt

Pre-heat oven at 350 F degrees.

Mix coconut flour and baking powder (put it in separate bowl.) In a mixing bowl, beat eggs gradually, and then add coconut milk, honey, coconut oil, vanilla and salt. Continue mixing. Then add the coconut flour with baking powder and mashed bananas. Blend well. Grease 12 muffin cups with coconut oil. Fill greased muffin cups with the batter.

Bake at 350 degrees F for 20 minutes. Yield: 12 muffins.

Adapted from: Tropical Traditions: Free Coconut Recipes [archive.org]
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Banana Blackberry Muffins

2 ripe bananas, mashed
8 eggs
1/2 cup melted coconut oil
5 tablespoons maple syrup
2 teaspoons vanilla extract
3 teaspoons cinnamon
1/2 teaspoon salt
1 cup blackberries
1 teaspoon baking powder
3/4 cup coconut flour

Preheat your oven to 350 degrees F.

Combine everything but the coconut flour and baking powder into your mixing bowl.

Mix on low-medium speed until well blended. Next, add your coconut flour and baking powder and mix again. Scrape down the bowl and mix one last time until combined and relatively smooth.

Pour into greased muffin tins (or silicone) and bake for approximately 20-25 minutes (until firm to the touch). Servings: 12.

Recipe submitted by Leslie, Amsterdam, NY

From: Tropical Traditions: Free Coconut Recipes [archive.org]
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Blackberry Streusel Muffins

3 eggs
2 tablespoons coconut oil, melted
3 tablespoons Grade B Maple Syrup
2 tablespoons coconut milk
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup packed 'coconut meal' (coconut flakes blended in food processor until fine)
1/4 cup packed coconut flour
1/2 cup packed almond flour
1/4 teaspoon baking soda

Blend together eggs, oil, coconut milk, maple syrup, salt, and extracts.

Combine flours and baking soda to coat the fruit well. Mix into batter until there are no lumps. Pour batter into sprayed muffin cups.

Bake at 400 degrees for about 15 minutes for mini muffins and 20 minutes for regular-sized muffins, or just until tests clean with toothpick.

For Blackberry Muffins add desired amount of fresh blackberries to batter. Baking time will increase slightly.

Recipe submitted by Ingrid, Enumclaw, WA

From: Tropical Traditions: Free Coconut Recipes [archive.org]
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Chunky Monkey Muffins

1/2 cup coconut flour
1/2 teaspoon salt
1/2 teaspoon baking soda
6 eggs
1/3 cup honey
1/3 cup palm shortening or coconut oil, melted
1 tablespoon vanilla
3/4 cup mashed bananas
1/2 cup chopped pecans
1/3 cup coconut flakes

Preheat oven to 350 F and greased the muffin pans.

In a small bowl, mix together coconut flour, salt and baking soda. In a large bowl, mix together eggs, honey, palm shortening, and vanilla. Mix the dry ingredients with the wet till thoroughly mixed. Fold in mashed bananas, pecans, and coconut flakes.

Scoop batter into muffin tins to 3/4 full, top with more pecans (optional) and bake for 20-30 minutes. Servings: 12 muffins.

Recipe submitted by Marillyn, Britt, IA

From: Tropical Traditions: Free Coconut Recipes [archive.org]
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Cinnamon Swirl Muffins

2 1/2 cups almond flour
1 tablespoon coconut flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1/2 cup plus 1 tablespoon coconut milk
1/2 cup honey

Topping Ingredients:

2 tablespoons honey
1 tablespoon ground cinnamon
1 tablespoon melted coconut oil

Preheat oven to 325 degrees F. Mix together all the dry batter ingredients. Add the wet batter ingredients and mix well with a whisk. Pour batter evenly into twelve muffin cups.

Mix all the topping ingredients in a separate bowl, and drizzle over the muffins. Bake for 20-25 minutes or until golden brown.

* You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

Recipe submitted by Angie, West Chester, OH

Adpated from: Tropical Traditions: Free Coconut Recipes [archive.org]
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Lemon Cranberry Coconut Muffins

7 eggs
1 cup fresh cranberries (I chopped them up in the food processor)
1 lemon, zest and juice
1/4 cup shredded coconut (unsweetened)
1/2 cup melted coconut oil
1/4 cup maple syrup [or coconut nectar]
3/4 cup coconut flour
2 teaspoons vanilla
1/2 teaspoon sea salt
1 teaspoon baking powder

Preheat oven to 350 degrees F.

Mix all ingredients until well combined. Bake in greased muffin tins for about 20 minutes. Servings: 12.

Recipe submitted by Leslie, Amsterdam, NY

From: Tropical Traditions: Free Coconut Recipes [archive.org]
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Coconut Macadamia Banana Muffins

2/3 cup raw macadamia nuts, chopped
2/3 cup unsweetened coconut flakes, chopped (or use shredded)
1 cup blanched almond flour
1/4 cup coconut flour
1/2 teaspoon salt
3/4 teaspoon baking soda
2 eggs
3 ripe bananas, peeled and mashed
1/3 cup honey
1/3 cup extra virgin coconut oil, melted and cooled
1 teaspoon lemon juice
1 teaspoon vanilla extract

Preheat oven to 350F.

Toast macadamia nuts and coconut flakes on a baking sheet in the oven until starting to brown, about 6-8 minutes, stirring every 2-3 minutes.

In a medium bowl, combine almond flour, coconut flour, salt and baking soda. In a separate bowl, whisk eggs, mashed banana, honey, coconut oil, lemon juice and vanilla.

Pour wet mixture over dry mixture and stir to combine. Add toasted macadamia nuts and coconut.

Spoon batter into greased muffin tin and bake for 30 minutes. Servings: 12.

* You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

Recipe submitted by Sarah, Marietta, GA

From: Tropical Traditions: Free Coconut Recipes [archive.org]
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Persimmon Coconut Flour Muffins

1/2 cup coconut flour, sifted
1/2 teaspoon salt
1/2 teaspoon aluminum free baking soda
6 eggs
1/3 cup raw honey
1/3 cup coconut oil
1 tablespoon vanilla extract
1 cup persimmons, cut into small dices [Hachiya]

Preheat oven to 350 degrees F. In a small bowl, combine coconut flour, salt and baking soda.

In a large bowl combine eggs, honey, coconut oil and vanilla and blend well with a hand mixer.

Mix dry ingredients into wet, blending with a hand mixer.

Gently fold in persimmons.

Place batter in paper lined muffin tins.

Bake in preheated oven for 20-25 minutes.

Cool and frost.

Makes 12 muffins

Comment from Ekika: I don't like it too sweet so changed it to 1/4 c. of honey and 1/4 c. of coconut oil. And added about 1/4 c. of apple sauce. I cut back on the salt slightly. It's a little savory.

From: Tropical Traditions: Free Coconut Recipes [archive.org]
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Coconut Flour Pumpkin Muffins

1/2 cup coconut flour
1/2 teaspoon baking powder
1 teaspoon cinnamon powder
1/4 teaspoon cloves
1/4 teaspoon allspice/nutmeg
1/2 cup pumpkin purée
6 eggs (or 4 whole eggs and 2 whites...a good way to use up your egg whites)
1 teaspoon vanilla
1/2 cup coconut oil, melted
3/8 cup maple syrup (about 3 1/2 oz)
pinch salt
1/4 cup chopped walnut pieces

Preheat oven to 400F. Grease a muffin pan or line with paper liners.

Sift together coconut flour and spices together.

Whisk remaining ingredients together (except walnuts) in a separate bowl until well mixed.

With a wooden spoon or whisk stir the flour mixture gradually into the pumpkin mixture so that no lumps remain.

Divide batter between 12 muffin cups. Sprinkle with walnuts.

Bake for 12 minutes or until toothpick inserted in center comes out clean. Do not over bake as the flour can burn easily.

Recipe submitted by Shirley, Germantown, MD

Comment by Joslyn: Just made these in mini tins, baked for 8 min at 400F.

From: Tropical Traditions: Free Coconut Recipes
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Quick Coconut Muffins

3 eggs
2 tablespoons coconut oil
1/4 cup honey, or maple syrup (or mix them up)
1/4 teaspoon salt
1/4 cup sifted coconut flour
1/4 teaspoon baking powder
3 tablespoons dried shredded (or flakes) coconut

Preheat oven to 350 or 400 degrees F. Grease 6 muffin tins with additional coconut oil. Set aside.

In a small bowl beat eggs, coconut oil, honey and salt together. Combine coconut flour and baking powder together and whisk into batter until smooth.

Fill prepared muffin cups half-way with batter and sprinkle coconut on top. Bake in preheated oven for 10-15 minutes.

Recipe submitted by Fran, Toronto, Canada

Comment by barefoot: Absolutley FANTASTIC! I made a double batch, and added about 1 tbsp ground cinnamon. Wonderful!! Kids gobbled them up in no time, and they rose beautifully.

From: Tropical Traditions: Free Coconut Recipes
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Vanilla Raspberry Muffins

12 eggs
3/4 cup coconut oil, melted
3/4 cup honey
1 teaspoon salt
2 teaspoons vanilla
1 teaspoon almond extract
1 cup coconut flour, sifted
1/2 teaspoon baking soda (may be omitted)
fresh or frozen raspberries

Preheat oven to 325 degrees F.

In a large bowl, beat together eggs, butter/ghee/coconut oil, honey, salt, vanilla, and almond extract.

Sift in coconut flour (this helps reduce clumps!). Blend in coconut flour and baking soda, if using. Allow batter to sit for a few minutes to allow coconut flour to absorb the moisture.

Grease muffin tins. Pour batter into tins. In each muffin cup, stir in 3-4 raspberries. (NOTE: If frozen, raspberries do not need to be thawed).

Bake 325 degrees F for 16-18 minutes. [Or possibly longer.] Remove from tins and cool. NOTE: Because honey is used as a sweetener, these muffins may brown quickly. The browning does not impact taste.

NOTE: Using raspberries, vanilla extract, and almond extract, you'll have a hard time convincing your kids that these nutritious coconut-flour muffins aren't cupcakes! These muffins freeze well. Makes 20-24 muffins. Recipe can be halved.

Recipe submitted by Bethany, Dayton, OH

From: Tropical Traditions: Free Coconut Recipes [archive.org]
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Zucchini Muffins

1 cup shredded zucchini
8 eggs
1/2 cup melted coconut oil
5 tablespoons maple syrup
2 teaspoon vanilla extract
3 teaspoons cinnamon
1/2 teaspoon salt
3/4 cup coconut flour
1 teaspoon baking powder

Preheat your oven to 350. Combine everything but the coconut flour and baking powder into your mixing bowl. Mix on low-medium speed until well blended. Next, add your coconut flour and baking powder and mix again. Scrape down the bowl and mix one last time until combined and relatively smooth.

Pour into greased 12 muffin tins and bake for approximately 20-25 minutes (until firm to the touch).

Recipe submitted by Leslie, Amsterdam NY

Comment by Debbie: I'm allergic to eggs, so substituted with 1 1/2 cups unsweetened applesauce and cooked 50-60 minutes for them to firm up a little more. They were delicious! I plan on making more and freezing them.

Comment by Deborah: I just made these and they're very tasty. I added 1 tsp. ground ginger, 1/2 cup raisins and sprinkled some coconut palm sugar on the tops before baking. Next time I think I'll add some chopped walnuts.

From: Tropical Traditions: Free Coconut Recipes [archive.org]
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Coconut Flour?

I have tried using this in recipes and find the coconut flour needs to be added to another flour such as almond flour, otherwise it tends to fall apart in the recipe. It is not as fine as almond flour, but it is delicious in almond muffins and pancakes.

By Jan Harkness. Posted to the PaleoRecipe Mailing List, Jan. 2002
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Paleo Cinnamon Apple Muffins

1/2 cup almond meal/flour
5 large eggs
2 medium apples, peeled, cored and chopped
2 medium bananas
1/2 cup almond oil
1 tsp baking soda
2 tbsp ground cinnamon
1/2 cup water
1 tbsp walnut oil

Preheat to 350. I put apples and bananas in a LARGE bowl and used a potato masher to smoosh together. I added everything but the walnut oil and mixed with a spatula. I put a drop of walnut oil in each of the muffin cups (no paper). Drop in mixture about 3/4 of the way. Baked 15 minutes and checked and baked 5 more minutes. Made 19 muffins. Let cool before removing from muffin tin. Refrigerate and they'll last about 5 days. These are my favorite paleo muffins to date!!

** Neat trick--if you have empty muffin cups in your tray, fill the empty ones with water while baking to ensure even temperature!

Number of Servings: 19

Submitted by JBRANNON001 to SparkPeople.com
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Carob Cake (Egg Free)

3 cups almond meal (use a coffee grinder for fine meal)
1 cup raw honey
4-6 Tlbs carob powder [not GRAP]
1 t sea salt (optional)
1/4 cup applesauce
1/2 cup water

Mix all ingredients well. Grease an oblong cake pan or two round cake pans then flour with arrowroot. Bake 30 to 35 minutes at 350 degrees. The next day, cold from the fridge, they were like brownies.
Serve Strawberries in Lemon-Lavender Sauce over it.

By Patti Vincent. Posted to the PaleoRecipe Mailing List, Nov. 2000
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Almond Muffins

1 cup almond butter
1 cup sliced raw almonds
1 cup pure coconut milk
2 cups unsweetened shredded coconut
3 eggs

Beat and pour in muffin cups. Cook at 400 for 15 minutes.

From Kathleen (Yoeschucho at AOL)
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Flourless Honey-Almond Cake

Cake
  1 1/2 cups whole almonds, toasted (see Tip)
  4 large eggs, at room temperature (see Tip), separated
  1/2 cup honey
  1 teaspoon vanilla extract
  1/2 teaspoon baking soda
  1/2 teaspoon salt

Topping
  2 tablespoons honey
  1/4 cup sliced almonds, toasted (see Tip)

Preheat oven to 350°F. Coat a 9-inch springform pan with cooking spray. Line the bottom with parchment paper and spray the paper.

Process whole almonds in a food processor or blender until finely ground (you will have about 13/4 cups ground). Beat 4 egg yolks, 1/2 cup honey, vanilla, baking soda and salt in a large mixing bowl with an electric mixer (or use a paddle attachment on a stand mixer) on medium speed until well combined. Add the ground almonds and beat on low until combined.

Beat 4 egg whites in another large bowl with the electric mixer (use clean beaters on a hand-held mixer or the whisk attachment on a stand mixer) on medium speed until very foamy, white and doubled in volume, but not stiff enough to hold peaks, 1 to 2 minutes (depending on the type of mixer). Using a rubber spatula, gently fold the egg whites into the nut mixture until just combined. Scrape the batter into the prepared pan.

Bake the cake until golden brown and a skewer inserted into the center comes out clean, about 28 minutes. Let cool in the pan for 10 minutes. Run a knife around the edge of the pan and gently remove the side ring. Let cool completely.

If desired, remove the cake from the pan bottom by gently sliding a large, wide spatula between the cake and the parchment paper. Carefully transfer the cake to a serving platter. To serve, drizzle the top of the cake with honey and sprinkle with sliced almonds.

Tips and Notes:

Make Ahead Tip: Store the cooled cake airtight at room temperature for up to 1 day. Drizzle with honey and sprinkle with almonds just before serving.

Tip: To toast whole almonds, spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes. To toast sliced almonds, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Note: Eggs must be at room temperature for the proteins to unwind enough to support the cake's crumb. Either set the eggs out on the counter for 15 minutes or submerge them in their shells in a bowl of lukewarm (not hot) water for 5 minutes before using.

Be careful not to overbeat the egg whites-they should be white and very foamy, but not at all stiff or able to hold peaks. If you beat them too much, the cake may sink in the middle as it cools.

From: EatingWell: March/April 2009
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Cake Brownies

6 Tlbs oil
1/2 cup raw honey
2 eggs
1/2 cup carob powder [not GRAP]
1/2 cup pecan meal
1/4 cup arrowroot

Mix all and poor in to a greased 8x8x2 inch pan. Bake at 350 for about 20 minutes or until a toothpick comes out clean.

From: Patti Vincent (17 Jan 2000)
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Nut Flour Muffins

1 1/4 cups of nut flour: walnuts, almonds, sunflower seeds, etc.
2 eggs
1 banana
1/8 cup of coconut oil
handful of berries or fruit: blueberries, apple grated, peach...

Put everything except fruit in a food processor and add fruit before pouring into greased muffin tins. Bake @ 350 about 12-15 min.

From: Susan Carmack
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Carrot Cake

This is a moist and delicious carrot cake with a hint of orange. Very much like a 'real cake'.

6 eggs, separated
1/2 cup honey (or less)
1 1/2 cups carrots, cooked and puréed
1 Tlbs grated orange rind
1 Tlbs frozen orange juice
3 cups almond flour

Preheat over to 325° F.
Beat the egg yolks and honey together. Mix in carrot purée, orange rind, orange juice and almond flour. Beat the egg whites until stiff and fold in. Spoon into a greased loose bottomed 9 inch springform pan. Bake for about 50 minutes or until a skewer inserted into the centre of the cake comes out clean. Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.

Source: Partridge <raparch[at]planet.eon.net>
From: http://www.inform.dk/djembe/scd/scdrcp01.html [now dead]

Patti Vincent comment: It was plenty sweet to me. It's a VERY moist cake. I think anything could be put in place of the carrots too. Pumpkin, zucchini etc., since the vegetable is puréed first.

See picture here: Paleo kitchen experiments: carrot and orange cake [archive.org]
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Castagnaccio (Chestnut Cake)

600g chestnut flour
3 tbsp extra-virgin olive oil
Salt
70g raisins
40g pinenuts
40g walnuts
Rosemary

Sift the chestnut flour into a mixing bowl and gradually add 800ml of water, whisking continually to avoid lumps forming, until you have a smooth paste, neither too runny nor too thick, but forming ribbons when it falls from the spoon. Soak the raisins and squeeze out the excess water. Add two tablespoons of oil, a pinch of salt, the raisins, pinenuts and shelled walnuts to the batter. Pour the mixture into a shallow, greased baking tray (the cake should only be about 1cm high), sprinkle some rosemary leaves on top and drizzle a tablespoon of oil over. Put in the oven for thirty minutes. Leave aside for about half an hour before serving as the cake should be eaten either tepid or cold. For many centuries chestnuts were part of the staple diet in mountainous and hilly areas and for the poorer classes in general as they provided an inexpensive form of nutrition. The original, Florentine version of castagnaccio, which is also known as migliaccio (black pudding) in some parts of Tuscany, had only pinenuts in it. This recipe is a combination of traditional recipes from both Pistoia and Lucca which I find slightly tastier.

* Preparation time: 20 minutes.
* Cooking time: 30 minutes.
* Standing time: 30 minutes.

© Copyright by Edizioni La Mandragora
From: www.artofcookery.com/chestnutcake.htm
The book is very inexpensive at Amazon.
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Castagnaccio Alla Toscana (Tuscan Chestnut Cake)

This classic Tuscan dessert is not very sweet and, unusual for a dessert, is flavored with rosemary and extra virgin olive oil.

10 1/2 oz chestnut flour
2 tbsp pine nuts
2 tbsp dried raisins soaked in warm water
walnut meats (optional)
fresh rosemary (to taste)
salt
tepid water
extra virgin olive oil (possibly full-bodied in flavor)

Sift the flour into a bowl and add enough tepid water to make a fairly liquid batter, using a whisk to prevent it from forming lumps. Add 3 tbsp olive oil and the raisins and mix well. Grease a low 12-inch cake pan and pour the batter into the pan. Garnish with pine nuts, chopped walnuts and rosemary, and a drizzle of oil.

Bake at 365 degrees F. for about 40 minutes until it is dark but not too dry. Some cooks make the cake richer by using milk instead of water, by soaking the raisins in sweet Vinsanto dessert wine, by adding sugar, or by frosting with whipped cream.

The cake should be served warm, with a sweet dessert wine.

The Italy Italy Kitchen, Recipe by Giusi Gallo
From: http://www.ari.net/italy/Recipe/recipe6.htm [now dead]
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Autumn Chestnut Cake

If you feel like baking, here's a good one to try. Delicious, especially when it's nice and fresh and maybe still pretty warm.

1/2 cup of raisins
6 cups of chestnut flour
5 cups of water
12 tablespoons of extra virgin olive oil
a pinch or two of salt
1/2 cup pine nuts
4 fresh rosemary sprigs, chopped fine

Soak the raisins in a bowl of water. Set aside for one hour. Preheat your oven to 450 F. Mix flour, water, 4 tablespoons of olive oil and salt to form a creamy dough. Add 6 tablespoons of pine nuts and all the chopped rosemary into the dough. Pour 8 tablespoons of olive oil into two 11 inch tart pans (don't use the kind that have a removable bottom, unless you want a big mess!) Add the dough on top of the oil. Drain the raisins and sprinkle the dough with the raisins and the rest of the pine nuts. Bake for 20 minutes, until you see the top of the cake begin to crack. Pour off any excess olive oil. Serve warm.

[Mama's Cookbook]
From: www.eat.com/cookbook/desserts/autumn-chestnut-cake.html [archive.org]
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Courageous Coconut Cookies

9 medjool dates, pits removed
1/4 cup coconut oil
2 tablespoons coconut milk
1 1/2 cups finely shredded coconut flakes, unsweetened

1) In a food processor, add the pitted dates, coconut oil, and coconut milk. Process until the mixture turns into a smooth paste. * Kid Job: Teach your little ones how to remove the pits from the dates. Kids can press the buttons on the food processor and watch it go!

2) In a medium-sized mixing bowl add the shredded coconut and date mixture. Stir the mixture together until well blended. Using your hands, form the mixture into a ball. * Kid Job: Pour in the coconut, help to stir the mixture, use their hands to form the mixture into a ball. They might need a little help getting the coconut and date mixture evenly mixed.

3) Grease a pastry board or other flat surface with a little more coconut oil and place the ball onto the flat surface. Cover the coconut mixture with plastic wrap to avoid sticking to the rolling pin. Using a rolling pin, roll the mixture out until it's around 1/4 inch thick. Cut out cookies by using a small round cookie cutter.

* Kid Job: Help to roll out the cookies and to cut them with the cookie cutter!

Makes approximately 15-20 cookies

[Webmaster's note: This looks open to improvision. Post experiences at the comment link below.]

From: Paleo Pals: Jimmy and the Carrot Rocket Ship by Sarah Fragoso
Reprinted with permission from Victory Belt Publishing
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Vanilla Bean Coconut Macaroons

3/4 cup very fine ground blanched almond flour
1 1/2 cup dried, shredded unsweetened coconut
1/4 cup plus 1-2 tablespoons raw honey
1/4 cup coconut oil
2 teaspoons GF vanilla extract
1 vanilla bean pod scraped (optional)
Pinch of unrefined sea salt

In a bowl, combine the almond flour and coconut.

In a separate bowl, mix together the honey, coconut oil, vanilla, vanilla bean seeds and salt until well blended.

Add the honey mixture to the dry ingredients and stir until well combined (I like to use my hands for this as it helps to get the vanilla bean seeds distributed throughout the "dough")

Using a rounded "measuring" tablespoon, gently press the macaroon dough into the spoon, then turn the spoon upside down and tap the cookie out into your hand. Gently place on a parchment lined baking sheet and repeat with the rest of the dough.

Bake in a 195-200F (90-93C) oven for about 45-50 minutes. The outside should be dried out a bit and the inside should be soft and chewy. For raw macaroons, place in your dehydrator until they are slightly dry on the outside, soft and chewy on the inside. Times will vary depending on the dehydrator and temp used.

Allow the macaroons to sit for at least 15 minute before transferring. They will be quite delicate while still warm but very sturdy once cooled. We LOVE our macaroons chilled.

Recipe doubles easily! Makes about 1 1/2 dozen.

From: The Mommypotamus
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Macaroons

1 7-ounce bag unsweetened shredded coconut (2 2/3 cups)
1 cup sliced raw almonds
1/4 cup raw honey
4 large egg whites

1. Preheat oven to 325 degrees F. Grease 2 large cookie sheets. Into large bowl, measure coconut, almonds, and honey. With spoon, mix until combined. Stir in egg whites until well blended.

2. Drop mixture by heaping tablespoons, about 2 inches apart, on cookie sheets. Place cookie sheets on 2 oven racks. Bake cookies 20 to 25 minutes until golden, rotating cookie sheets between upper and lower racks halfway through baking time. With pancake turner, remove cookies to wire racks to cool completely. Store cookies in tightly covered container. Yields: About 1 1/2 dozen

Adapted from: http://homearts.com/dynamo/main.jhtml?/1295maca.htm [now dead]
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Almond Macaroons

1-1/4 cups almonds
1/8 teaspoon cinnamon
2 tablespoons grated lemon peel
2 egg whites, beaten
1/4 cup raw honey
2 tablespoons lemon juice

Grind almonds coarsely. Combine cinnamon and lemon and add. Beat egg whites very stiff, fold in honey and continue beating. Fold in lemon juice with almond mixture and blend. Drop from a teaspoon onto ungreased parchment paper. Bake 30 minutes at 250 degrees F. Remove from paper while still slightly warm. Makes 30 macaroons.
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Egg-Free Macaroons

3 and 1/4 cups unsweetened, shredded coconut
1 and 1/2 cups walnuts
1 cup sliced almonds
2 tsp. arrowroot flour
1/4 tsp. salt
2-4 Tbs. macadamia nut butter (you can use 2 Tbs. coconut oil instead if you don't have this, or try almond butter.)
2/3 cup pure maple syrup OR honey
optional: 2 Tbs. glutenfree vanilla extract (I didn't use this)

1. Preheat oven to 350F. Spread 2 and 1/2 cups coconut, and the walnuts onto separate baking sheets. Bake coconut until lightly toasted, stirring occasionally, about 5-7 minutes. Bake walnuts until lightly toasted, about 8 minutes. Set aside toasted coconut and walnuts; keep separate.

2. Place remaining 3/4 cup raw coconut in shallow bowl; set aside. Line two baking sheets with parchment paper; set aside.

3. Put sliced almonds, salt, and arrowroot in a large bowl. Put walnuts in food processor and process to a paste. Add macadamia butter and maple syrup and process until blended smooth. Add wet ingredients to dry ingredients and mix well.

4. Roll 1/8 cup dough into balls, then roll each ball in the raw coconut. Place on prepared baking sheets, spacing 2 inches apart. Bake until bottoms are lightly browned, about 15 minutes. (Don't overcook, macaroons should be moist and chewy. Watch them during the last few minutes; they burn quickly.) Transfer to wire racks to cool.

When baking these with kids, let them sprinkle the coconut on the rolled dough. Call it a "snowball". This is a nice holiday treat for kids on gf/cf/egg free diets! (and the rest of us too!)

I think these should freeze well and make great gifts. They are also a lot easier to get right than the whipped egg white macaroons.

Modified from a Vegetarian Times recipe.
By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Dec. 2000
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Berry Balls

Kids love these cookies because the batter turns bright blue. I've tried raspberries instead of blueberries, but they produce a tarter cookie that people don't like as much. Other information: I get 2 lb bags of unsweetened coconut at the local Indian grocery store for much less.

3 cups unsweetened shredded coconut
1 16 oz bag of unsweetened frozen blueberries
2 egg whites [not whipped, separated over the mixing bowl]
1 tsp. vanilla extract
1/4 tsp. almond extract

Preheat oven to 300 degrees.

In a small saucepan thaw the frozen blueberries and bring to a boil over medium heat. Stir constantly until the liquid reduces by a quarter and is fairly thick but not syrupy. In a medium mixing bowl pour the coconut and berries together. Add vanilla and almond extracts and stir to combine well. Then add egg whites and stir to combine. Place tablespoon amounts on well greased cookie sheets and bake until dry and slightly brown on top, about 10-15 minutes.

By Katy. Posted to the PaleoRecipe Mailing List, March 2001
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Flourless Fig and Almond Bites

2 c almond meal (or finely ground almonds)
1 c (6 oz) soft dried figs, hard tips removed
2 tsp finely grated orange zest
1 tsp vanilla extract
1/2 tsp salt
Preparation

Position baking rack in upper third of the oven and heat to 325. Lightly coat baking sheet with cooking spray or line with parchment.

Blend almond meal, figs, orange zest, vanilla and salt in a food processor until mixture resembles coarse meal and has the texture of wet sand, about 1 min. Form dough into 30 (2 tsp) slightly flattened balls and place on baking sheet 1/2 in. apart. (Cookies will not spread during baking.)

Bake until bottoms of cookies are lightly browned, 12-15 min., turning pan once halfway through. Cool and serve.

From: Meals Matter [Dead link: http://www.mealsmatter.org/recipes-meals/recipe/47489]
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Almond Cookies

These cookies keep almost forever in a sealed container. Over time, they become softer and chewier--perfect for dunking in your tea. Makes four dozen.

2 1/2 cups honey
2 cups ground walnuts
2 1/2 cups almond flour (more or less depending on your grind)
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 cup chopped dried fruit * I mostly use apricots, but have also used mango, pineapple, cherries and dates, or a combination or some or all. Dates are awfully sweet though.

These treats can be eaten raw or baked. Follow directions below.

Preheat oven to 350 degrees. Lightly grease cookie sheets, or line with parchment paper.

Warm honey in a saucepan. Let mixture cool slightly.

Sift together almond flour and spices. Place warm honey in mixing bowl; gradually add flour mixture and stir until well blended. Stir in dried fruit.

Roll dough about 1/4-inch thick on a almond floured board; (be sure to flour your rolling pin also) cut into squares and rectangles with a pastry wheel or sharp knife. (If you prefer, you can also make drop cookies, dropping the dough by teaspoonful.) Bake ten minutes. If you chose, you can mix this up, drop my teaspoon onto foil lined cookie sheets and pop into freezer. After frozen, toss into a freezer bag and save for later. My kids like to eat these raw uncooked also. These can also be pressed into a greased or parchment paper lined shallow dish, then cut and placed in fridge to cool and harden. From there you can either bake them or eat them as is.

By Trish Tipton. Posted to the PaleoRecipe Mailing List, May 2001
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Simple Almond Cookies

2 cups almonds, soaked 24-48 hours, changing soak water every 12 hours, and final soaking water discarded
5-6 pitted dates (more if you like a really sweet cookie)
1 cup unsweetened shredded dried coconut
pinch sea salt (optional)
alcohol free almond extract (Frontier Brand) - 1 TB

Chop almonds in food processor, and slowly add dates one at a time. I usually run my almonds first through the homogenizer plate of my Champion Juicer, so that the slurry comes out more like a paste rather than a meal. If you only have a blender or food processor, then add a little bit of apple cider or apple juice (don't go overboard). It will make your "batter" sticky, which is easier to handle. Careful not to add too much liquid, or your batter won't hold together.

Add remaining ingredients to batter. Using a tablespoon, turn cookies onto teflex sheet of dehydrator. If you don't have a teflex sheet (its what you use when making fruit leathers), then use either a sheet of plastic type saran wrap, or wax paper. Dry 4-6 hours, at 95 degrees, depending on how chewy or moist you like your cookies. Flip cookies over and dry on regular drying sheet for additional 4-6 hours at 95 degrees.

Store cookies in plastic rubbermaid type container, or glass to keep moist.

By Judy Genova. Posted to the PaleoRecipe Mailing List, Nov. 2001
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Almond Butter Cookies

Around a cup of almond butter
1 whole egg or egg white (if using whole egg, not an extra large or jumbo-too much liquid)
Couple of tablespoons of unsweetened applesauce
about half a cup of raisins or other chopped dried fruit
Couple of tablespoons unsweetened shredded coconut

Beat all ingredients together. It should be thick batter, but not as thick as cookie dough. Drop by tablepoons on a cookie sheet. Bake in oven (around 375) until they start to go golden, about 10-12 minutes. Allow to cool, then eat! Sometimes I add a couple of teaspoons of honey or fruit juice sweetened jelly, or some dried orange peel, cinammon or allspice, whatever I'm in the mood for. I find these are a great high energy snack food for travelling or when I'm running.

From Amanda <ahl5[at]PANTHEON.YALE.EDU>
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Almond Walnut Cookies

These cookies keep almost forever in a sealed container. Over time, they become softer and chewier--perfect for dunking in your tea or coffee. Makes four dozen.

2 cups raw honey
2 cups ground walnuts
4 cups almond flour
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 cup dried fruit chopped

Preheat oven to 350 degrees. Lightly grease cookie sheets, or line with parchment paper.

Warm honey in a saucepan. Let mixture cool slightly.

Sift together flour and spices. Place honey in mixing bowl; gradually add flour mixture and stir until well blended. Stir in dried chopped fruit.

Roll dough about 1/4-inch thick on a floured board; cut into squares and rectangles with a pastry wheel or sharp knife. (If you prefer, you can also make drop cookies, dropping the dough by teaspoonful.) Bake ten minutes.

From: Trish Tipton on the PaleoFood list. Posted 25 Jan 2000.
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Apricot-Poppy Seed Cookies

1/2 cup poppy seeds
1 cup almonds
1 cup arrowroot flour
1 1/2 cups blanched almond flour
1/4 tsp salt
1 tsp. ground cinnamon
1/2 tsp. ground cardamom
1/3 cup coconut oil
1/2 cup maple syrup (grade B)
1/2 cup apricot all-fruit spread [not very paleo]
1/2 cup minced dried apricots
1 tsp. gluten free almond extract (optional)
1/3 cup blanched, slivered almonds

Preheat oven to 350. In small skillet, toast poppy seeds over medium-high heat, stirring often until seeds change color slightly, 2-3 minutes. Set aside. Place almonds on baking sheet and bake until lightly toasted, apx. 8 minutes. Line two baking sheets with parchment paper; set aside.

In food processor, finely frind toasted almonds. Transfer to large bowl, add arrowroot flour, almond flour, toasted poppy seeds, salt, cinnamon and cardamom and mix to blend.

In medium bowl, mix liquid ingredients. Stir until blended. Add to dry ingredients and stir until blended. Batter will be quite sticky.

Moisten hands slightly with water. Roll 1 tablespoon dough into ball and flatten to form a cookie. Press a cluster of blanched, slivered almonds (about 5) in center of each cookie. Place cookies on prepared baking sheets, spacing about 1 inch apart. Bake until bottoms are lightly browned and the top has set, about 12-15 minutes. Allow to cool on pan for a few minutes, then carefully remove to wire racks to cool completely.

Notes: I think it is very important to use parchment paper with these cookies, as opposed to greasing a nonstick pan. The cookies are very sticky but with parchment paper I had no probs. I also used kahlas date jam instead of apricot, since my Sis-I-L brought us some from UAE. It worked very well, but without a very apricot-y flavor of course. I imagine any jam would do. I used both ground almonds and almond flour because of their different textures and flavor. You could omit the almond flour and use more ground almonds if desired. These cookies are better the second day which makes me think they are a good giveaway cookie. Their texture is very much like a "real" fat free cookie but with a very nice flavor. They are also very pretty, and look nice on a tray alongside egg-free macaroons. They go quite will with Republic of Tea's "Cardamom Cinnamon Tea".

By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Dec. 2000
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Sweet Potato Cookies

1 cup cooked sweet potatoes, mashed
2 eggs
3-4 Tbsp almond butter
Generous sprinkle of cinnamon

Preheat oven to 350 degrees fahrenheit
Combine all ingredients until a smooth thick batter
Drop on a parchment-paper-lined cookie sheet
Bake 10-12 minutes, then flip
Bake an additional 5 minutes
Cool on a cooling rack

I normally don't cool things on cooling racks, but for these, because of the moisture in the sweet potatoes, it's better if you do, especially if you plan to put them in a container for later. Otherwise the bottoms of the cookies will get a little bit soggy from trapped moisture.

Comments:
- I made these with a jar of "roasted almond butter" and they were great! My son loved them. I tried again with banana instead of potato and they were great too. I then made them with "raw almond butter" (it looks lighter in colour and less oily) and they did NOT turn out. Twice. Make sure you're using the almond butter made out of roasted almonds (the darker stuff).

From: Emily at Joyful Abode
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Walnut Cookies

2 Cups walnuts
1/8 cup raw, unfiltered honey (more or less to taste)
1 Tb. cinnamon
2 egg whites, whisked till frothy

Grind nuts and cinnamon in blender or food processor. Stir in honey. Combine with egg whites. Drop by teaspoon on oiled cookie sheet. Bake at 350 degrees 15 minutes. Cookies will be soft; do not overbake. Makes 15 cookies. I think this would work well for a pie crust too.

Adapted from USA Weekend by Patti Vincent.
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Flaxseed and Water

I've had good luck using a flax-seed mixture in baking. You have to reduce any oil you use. Your recipe will still be especially moist.
Taken from Uprisings, The Whole Grain Bakers

Blend 1 cup of flax seed until decimated. Add 3 cups cold water and blend. It should have the consistency of eggs, but looks disgusting. 1/4 cup of this mixture is equivalent to 1 egg. Can be stored in refrigerator for "quite some time".
By TJMDJB via rec.food.veg.cooking, 4 Nov 1996.

Using one tablespoon of flaxseed to 2 tablespoon of water, then boiled for ten minutes or put in blender until fine works well. This stuff is yucky, only good in recipes.
By Elyse Sheppard via Celiac mailing list 20 Sep 1995.

Makes about 1/4 cup. This recipe makes enough to substitute for ONE EGG (my emphasis); you can easily double or triple it.

1/3 cup water
1 tablespoon whole flaxseed
Place the water and flaxseed in a small sauce pan. Bring to a boil, then reduce heat so mixture bubbles slowly. Cook for 5 minutes, or until mixture is the consistency of a raw egg white. Do not use too high a heat or mixture will become thick and gummy.
Note: Don't bother straining out the flaxseeds. They don't have much flavor and won't detract from whatever you're making.
From The Allergy Self-Help Cookbook by Marjorie Hurt Jones page 189.

Take 1/3 cup water and 1T. whole flax seeds and bring to a quick boil on the stove. Let sit and cool while you mix up the rest of the batter and then add the goop (the seeds can be added to in most muffin type recipes). This substitutes for 1 whole egg or a little less than 2 egg whites.
By Kathy Wentz via the No-Milk mailing list 11 Nov 1997.

1 Egg equals: 1 Tbsp. ground flaxseed and 3 Tbsp. water
From: Vegetarian Tastes of Toronto

According to the Gluten-Free Pantry, they recommend mixing one tablespoon ground flaxseed with two tablespoons warm water for each egg. Let it sit after adding.
By Lynn Samuel via the Celiac mailing list 12 Feb 1998.

Mix 1 tablespoon ground flaxseed with 3 tablespoons water. Let sit for 2-3 minutes. Equivalent to one egg when substituting in recipes.
By Ted Alexander via rec.food.veg 22 Sep 1998.

One Tbsp flax seeds with 3 Tbsp water can be blended for 2 to 3 minutes, or boiled for 10 minutes or until desired consistency is achieved to substitute for one egg.
By Gina via rec.food.veg 25 Sep 1998.

From an old allergy cookbook I no longer have:
1C flaxseeds
3C water

Grind the seeds in a blender till mostly all are broken. Pour water into saucepan, and stir in flaxseed meal till well blended and lumps are mashed out with a fork. Bring to a boil over medium heat, stirring constantly to prevent lumps. After three minutes, remove from heat and allow to cool. Use 2 heaping Tablespoons to replace each egg in cookies, muffins, pancakes. Does not bind puddings or sauces! Store refrigerated in an airtight container for up to two weeks.

By Adele McHenry Koenen via the Celiac mailing list 1 Jun 1999.
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Puréed Fruit

Two ideas I see used in a lot of vegan recipes are mashed bananas and applesauce.
By Julie via rec.food.veg 21 Sep 1998.

Mashed banana works, and other puréed fruits (like prunes) may work as well. The texture will be a bit different, and you'd want to take into account the sweetness of the fruit.
By Herl Jennifer via Celiac mailing list 20 Sep 1995.

1 Egg equals: 1/2 Large banana mashed

1 Egg equals: 1/4 cup applesauce or puréed fruit

1 Egg equals: 1 TBSP apricot purée
By Paula Clark via No-Milk mailing list 9 Jul 1997.
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Unflavored Gelatin and Water

For each egg called for I use 1 tsp of gelatin dissolved in 3 TABLESPOONS of boiling water, and then gelled slightly in your freezer which takes maybe 3-4 minutes, then beat as you would a regular egg and add to your recipe. This will give you the texture of a real hen egg in your recipes.
By Candice via the Celiac mailing list 12 Feb 1998.

1 packet plain gelatin, 2 Tbsp warm water (do not mix until ready to use).
By Kellie J. Berger via alt.support.food-allergies 24 Oct 1998.

1 t unflavored gelatine and 3 t water per egg called for in the recipie.
By Chris Owens via alt.support.food-allergies 18 Dec 1998.
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Arrowroot Powder and Water

1 Egg equals: 1 Tbsp. Arrowroot powder mixed with 3 Tbsp. water

From: Vegetarian Tastes of Toronto
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