Announcement

Collapse
No announcement yet.

For those of you who loved to bake...

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • For those of you who loved to bake...

    So, for those of you who enjoyed baking breads and other such things before becoming primal, what's your favorite recipe now?

    I see lots of ideas for egg muffins or coconut flour muffins, and here and there recipes for almond flour cakes. What's the most satisfying primal baking recipe you've found? This is more than just about the end product but the joy and fun of baking.

    I don't plan on baking much, but it's nice to have some recipes on hand for the upcoming winter to treat my family and have some of that baking satisfaction.
    http://www.marksdailyapple.com/forum...d61289-12.html

  • #2
    I love making pop overs, pancakes and syrniks (quark (or ricotta cheese) patties with a bit of rasins and tiny bit of flour), using a mix of rice flour, potato flour and tapioca starch in place of wheat flour (basically it substitutes flour 1 to 1 in any fav recipe for non yiest bread for you). It also makes a great pie crust. Choco's recipe for fermented corn bread was excellent, but alas my folks do not like cornbread and it took me a few month to eat some of it.

    I also enjoy flour-less treats, meringue being my favorite, but again, no-one likes it, so I don't make it.

    EDIT: The proportion for flour is 2/3 rice flour, and 2/3 of the rest potato starch, and the rest - tapioca, with ~ 1/4 tsp of gum for 'stickiness' for stuff like pop-overs and muffins.
    Last edited by Leida; 07-27-2012, 10:17 AM.
    My Journal: http://www.marksdailyapple.com/forum/thread57916.html
    When I let go of what I am, I become what I might be.

    Comment


    • #3
      I bake-
      Meat loaf...
      Braised lamb shanks...
      Slow roasted cuban pork...
      Vegetables bake wonderfully too... or fruit, like oven-fried plantains to go with that Cuban pork.

      Hmm... seeing a trend there.
      And yes, I used to make absolutely WONDERFUL home baked yeast breads.

      Once I get to my goal weight range I have every intention of making good old fashioned Sourdough by keeping my own pet Mother.
      And I have no problem with adding nixtamalized, masa based, fermented corn bread to that either.

      For 'sweet' and pretty primal... can't beat a cheesecake IMO.
      “You have your way. I have my way. As for the right way, the correct way, and the only way, it does not exist.”
      ~Friedrich Nietzsche
      And that's why I'm here eating HFLC Primal/Paleo.

      Comment


      • #4
        Baking gets me into trouble. Also I can't be allowed to watch Cupcake Wars.
        --Trish (Bork)
        TROPICAL TRADITIONS REFERRAL # 7625207
        http://pregnantdiabetic.blogspot.com
        FOOD PORN BLOG! http://theprimaljunkfoodie.blogspot.com

        Comment


        • #5
          I used to bake a ton of cupcakes and do piping work on the frosting. But now I mostly use my cupcake trays/liners for egg muffins (egg, sausage, spinach and mushrooms).
          Still haven't come up with a use for all my frosting tips...

          Comment


          • #6
            Do you all use cupcake liners for the egg muffins?

            Comment


            • #7
              Originally posted by jennylou View Post
              Do you all use cupcake liners for the egg muffins?
              Silicone pans or silicone liners...

              I actually threw away a regular 'non stick' pan because the scrubbing was just too awful after the one set of egg muffins in it.
              My MiL borrowed my Sili pan and did not return it.
              I will buy another one before making muffins again you can bet!

              I have heard that others don't have this issue.... but I totally greased a non-stick pan, and those egg muffins stuck like GLUE!
              *shrug*
              “You have your way. I have my way. As for the right way, the correct way, and the only way, it does not exist.”
              ~Friedrich Nietzsche
              And that's why I'm here eating HFLC Primal/Paleo.

              Comment


              • #8
                Yeah, I use the paper liners, but mostly because I have an insane amount of them leftover from baking days. They do stick, but I usually just use a fork to get off all the eggy goodness.

                Comment


                • #9
                  Now that I don't eat baked goods (much) I don't bake very often. I have no incentive or desire. And I don't miss it.
                  Sandra
                  *My obligatory intro

                  There are no cheat days. There are days when you eat primal and days you don't. As soon as you label a day a cheat day, you're on a diet. Don't be on a diet. ~~ Fernaldo

                  DAINTY CAN KISS MY PRIMAL BACKSIDE. ~~ Crabcakes

                  Comment


                  • #10
                    I bake. A LOT. and often. I . LOVE. to. bake. I bake for me, my dh, our family and friends. Because I love it and it relaxes me and I think its a challenge eating healthy and making yummy stuff Yes I bake. I will always bake because I live in the real world, in a house, with a stove! I would probably have figured out a way to bake in my cave with rocks! Hah!

                    Comment


                    • #11
                      I'm starting to get back into baking, I really missed it. Right now I'm sticking with paleo-type stuff using coconut flour and such. I have relatives that swear they are allergic to gluten so I get the fun of baking and then I pass the goodies on to them after sampling one. This way I get the fun of baking but don't have all the extra loot lying around begging to be eaten.

                      Not sure what I am going to do when cold weather gets here. I used to love making a big pot of thick, beefy stew and a loaf of crusty bread. And cinnamon rolls for breakfast, cakes and pies for dessert...*sigh* cold weather baking has a lot more tradition in my family as well. Oh well, will cross that bridge when we get there.
                      See what I'm up to: The Primal Gardener

                      Comment


                      • #12
                        Hey Kaeylee thanks for the candy recipes When I said I bake I meant with coconut etc. I have even used weird combos that no one would imagine to make breads and yes cinnamon rolls It can be done completely gluten free and grain free ! Don't despair.

                        Comment


                        • #13
                          I never really baked before, but tonight I made an apple crisp from a recipe in "Paleo Comfort Foods". My fiancee, who is not primal (though I think I'm slowly turning her...lol), loved it. Here goes:

                          Ingredients:

                          1 cup almond flour
                          1 cup finely chopped pecans
                          3 teaspoons cinnamon
                          1 teaspoon nutmeg
                          1/3 cup coconut oil or butter
                          2 tablespoons honey (optional)
                          2 teaspoons vanilla extract
                          5-6 Granny Smith apples, peeled, cored, and sliced
                          juice of 1 lemon

                          Method:

                          1. Heat oven to 350.
                          2. Combine almond flour, pecans, 2 teaspoons of cinnamon, and nutmeg in a bowl.
                          3. In a separate bowl, combine the coconut oil or butter, honey, and vanilla. Mix into the flour/pecan mixture.
                          4. Scatter apple slices in 9 inch by 9 inch baking dish. Add the lemon juice and the other teaspoon of cinnamon and combine well.
                          5. Spread the flour/pecan mixture over the apples. (This is easier said than done, since the mixture is very sticky if you use honey. Patience is called for.)
                          6. Cover with aluminum foil and bake for 45 minutes.
                          7. Remove foil and bake 10-15 minutes more or until topping is browned.
                          Live your life and love your life. It's the only one you get.

                          Comment


                          • #14
                            Originally posted by longing2bfit View Post
                            Hey Kaeylee thanks for the candy recipes When I said I bake I meant with coconut etc. I have even used weird combos that no one would imagine to make breads and yes cinnamon rolls It can be done completely gluten free and grain free ! Don't despair.
                            Love your blog! I just bookmarked several recipes to try. . When you say "alternative flour", does that mean coconut or almond? Either ? Both?

                            I made an improvised berry crumble last night. Just cut some very cold butter into a coconut/almond flour mix with a heavy dose of cinnamon and some nutmeg and lightly sprinkled it over a blueberry/blackberry mix. Baked it at 350 until bubbly. It wasn't as heavy as a traditional crumble. Just a little crust on top of warm berries.
                            http://www.marksdailyapple.com/forum...d61289-12.html

                            Comment


                            • #15
                              Originally posted by Mike in Virginia View Post
                              I never really baked before, but tonight I made an apple crisp from a recipe in "Paleo Comfort Foods". My fiancee, who is not primal (though I think I'm slowly turning her...lol), loved it. Here goes:

                              Ingredients:

                              1 cup almond flour
                              1 cup finely chopped pecans
                              3 teaspoons cinnamon
                              1 teaspoon nutmeg
                              1/3 cup coconut oil or butter
                              2 tablespoons honey (optional)
                              2 teaspoons vanilla extract
                              5-6 Granny Smith apples, peeled, cored, and sliced
                              juice of 1 lemon

                              Method:

                              1. Heat oven to 350.
                              2. Combine almond flour, pecans, 2 teaspoons of cinnamon, and nutmeg in a bowl.
                              3. In a separate bowl, combine the coconut oil or butter, honey, and vanilla. Mix into the flour/pecan mixture.
                              4. Scatter apple slices in 9 inch by 9 inch baking dish. Add the lemon juice and the other teaspoon of cinnamon and combine well.
                              5. Spread the flour/pecan mixture over the apples. (This is easier said than done, since the mixture is very sticky if you use honey. Patience is called for.)
                              6. Cover with aluminum foil and bake for 45 minutes.
                              7. Remove foil and bake 10-15 minutes more or until topping is browned.
                              Yum! What a great recipe for the fall! We pick all our own apples September through October so I will be making this for sure.
                              http://www.marksdailyapple.com/forum...d61289-12.html

                              Comment

                              Working...
                              X