I know, you see the title of the recipe “Paleo Garlic Cheese Biscuits” and wonder how is cheese Paleo? Well, it is. And these biscuits do not have cheese, rather nutritional yeast which carries the taste of cheese. Nutritional yeast is very high in vitamin B.
This recipe was created around a restaurants flaky cheddar biscuits served at every table. Those biscuits which taste amazing and give you a killer stomach ache an hour later because they are filled with gluten and dairy! If that sounds like you, try my biscuits…you will be happy with the taste and your gut will thank you too!
Paleo Garlic Cheese Biscuits
Makes 6 muffins
1/3 cup coconut flour (sifted)
1/4 cup coconut oil
1/2 tsp garlic powder
1/2 tsp Himalayan sea salt
1/2 tsp dried parsley
3 tsp nutritional yeast
I’m slowly starting to introduce eggs back into my food. I thought when I made this batch of Freeze Dried Strawberry Banana Muffins, the two egg total was not a lot because it would take me a few days to eat through them…um…I’m already three deep into this dozen and it’s only been two hours. Needless to say, the rest are being stored away for the day because I think I could eat the whole dozen in a sitting. The bananas give it a great sweet taste and the strawberries kick it up another notch…like oh hot dang notch!
I always say nothing goes to waste in our house, right down to the brown bananas! I just can not throw away food because I see it as money down the drain. These muffins do freeze well if you have brown bananas but are not in the mood for muffins yet. I will freeze muffins and use them as ‘ice packs’ to aid in keeping my food cool until lunch and then when I’m hungry in the afternoon they are the perfect defrosted snack!
Freeze dried fruit is starting to become a common food on the shelves. I use to get mine at Trader Joe’s when we make a trip, but recently I’ve found it at Aldi and Costco. The freeze-dried strawberries in this recipe help to absorb the moisture and it is important you let the batter set for 10 minutes because it sets up differently and will help in the baking process…that said…don’t rush the setting process.
Life is crazy! I just realized I’m behind on posting recipes. However, I will am still getting into the grind after spring break. I hope you follow along on Instagram because I’ve been posting pictures and providing recipes within the picture post. With that said, below is a great appetizer to serve or enjoy it as a lunch!!
Pear and Pancetta Crostini’s will have your guests screaming for more! The salt and sweet tastes from the pear and pancetta will have your taste buds content. However, then you add in the neutral taste from the yucca dough and top it with mint and balsamic vinegar…taste buds will go into firework mode. Have you had this experience?!? The experience when you want seconds, thirds, fourths and then you realize the dish is gone and you ate more than your fair share and littley Johnny was too slow and only had one serving and is now having a melt down because his mom told him he had to clean his plate before he could have seconds…only to find out there are no more seconds present of his favorite dish because you ate them (#ithashappened).
If you are unfamiliar with yucca dough, please go visit read my quick way here. I use this dough for several dish creations with endless options. I love having a dough made of a root vegetable.
Plantain Pancakes have become a staple to our Saturday mornings. You may catch them often on my Instagram account because they are my ‘splurge’. I love how simple they are with only two ingredients, plantains and gelatin. The trick to this recipe is to have ripe plantains. I often get plantains when I shop on Sunday’s and use them the following weekend for pancakes/cookies. When you mash-up a plantain, it will look like a banana mashed up. You want to eliminate any bumps and have it almost to a liquid. However, when you pour the batter on to the pan, it sets better than a banana. The key is to let the pancakes cook until golden brown before flipping. If you flip too soon, they will be mushy (which even I occasionally do by accident and we just change our pancakes to ‘mash’).
After making our pancakes, we drizzle them with maple syrup and top with ghee for an amazing breakfast!
I’ve decided it’s time to share my amazing secret cassava dough recipe. It’s easy and tastes like bread! Yes, it will need to deep-fried to create the texture, but you will never go any place else once you master this dough! For my local Southwest Michigan followers, I find my grated cassava at our favorite Premier Asian Market, called Pacific Rim. When shopping at the store, head all the way to the back when you enter and look to your right for the freezer section. It’s normally in the first cooler on the left, when looking at it head on.
Before I go any further, I want to give full credit to Jenn at Predominately Paleo for being the Yucca Dough Queen. Her recipe is what got me hooked on yucca dough. Not to mention, I consult her when I have yucca dough questions…this alone tells me I’m not the expert…she is the expert. I’ve taken her method and created a different process to get the same results. The big difference between the process is the uses of appliances. This process involves creating the dough on your stove top.
Yucca dough is amazing, once you figure out the process. I know I have watched Jenn’s video numerous times to get an understanding for how to make it when I was getting started. If you haven’t watched her video, I recommend taking a look at the consistency of the dough at the end of her recipe. This will help you when creating it on top of the stove. The stove top method does not get as sticky as the blender version. I also find it forms a ball on the stove the more it cooks together.
I stumbled upon a 16oz package of grated cassava while shopping at our Oriental Store. The store owner was very confused when I mentioned I wanted to make empanada dough from it. She insisted it was for cakes. Needless to say, she was fascinated when I showed her my creations with it used a dough. This said, I can only find grated cassava at my oriental store in the frozen food section. For this recipe, you will want the grated cassava to be defrosted, not frozen.
These strawberry bagels are off da chain! If you have followed along, awhile back I posted a recipe for bagels from the cookbook Without Grain by Hailey Barisa Ryczek. If you are new and the strawberry bagel recipe caught your eye, WELCOME!! I’ve taken Hailey’s recipe and added a simple ingredient to get amazing fruit flavored bagels. This simple ingredient is freeze-dried fruit. I have done it with strawberries, blueberries and raspberries. Each one has been a success (never done the fruit flavors together, always individualized).
These strawberry bagels are amazing alone, topped with butter or cream cheese. My husband and I have found they even make great breakfast sandwiches too! The fruit flavor adds a bit of sweetness to the bagel.
One silly thing, and yes I’ve done it too many times. I often get rushed and open up the bag of freeze-dried fruit, throw it in the blender, turn the switch on and then remember it has a ‘fresh’ packet in it. Needless to say, that powder quickly finds it way to the trash can. Make sure you remember to remove the packet prior to creating powder. And if you don’t, know you are not alone…been there, done that!