Gluten-Free Pecan Raisin Bread

Here is a great breakfast or snack recipe from Cook Eat Paleo!

Ingredients

• 325 grams blanched almond flour (about 3-1/4 cups)
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 2 extra large eggs
• 2 tablespoons honey
• 1 tablespoon lemon juice
• 1/2 cup chopped pecans
• 1/2 cup raisins
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Instructions

1. Preheat oven to 300 degrees.
2. Line a cookie sheet with parchment paper.
3. Combine almond flour, baking soda and salt in a large bowl.
4. Make a well in the flour and add the eggs, honey and lemon juice.
5. Stir until combined, then add pecans and raisins. The dough will be very stiff. Continue to work it until is starts to form a ball.
6. Divide dough in half and scoop onto cookie sheet. Lightly wet hands and shape the dough into two loaves approximately 7 inches long x 3.5 inches wide. Make sure the height is consistent across the loaves so they bake evenly.
7. Bake for 40 - 45 minutes until loaves are golden brown. Cool completely before slicing.

Cherry Almond Paleo Granola

Another great granola recipe from Cook Eat Paleo!

Ingredients

• 2 cups slivered almonds
• 1 cup chopped pecans
• 1 cup sunflower seeds
• 1 cup unsweetened shredded coconut
• 1/4 teaspoon salt
• 2 tablespoons coconut oil, melted
• 4 tablespoons honey
• 1 teaspoon vanilla extract
• 1 cup dried cherries

Instructions

1. Preheat oven to 300 degrees.
2. Combine nuts, seeds, coconut and salt in large bowl. Combine coconut oil, honey and vanilla in a small bowl, and then stir into nut mixture until well combined.
3. Bake on a rimmed cookie sheet lined with parchment paper for 18 - 20 minutes, until just lightly browned.
4. Add the dried cherries and toss to combine. Cool completely before serving.

Gluten-Free Raspberry Chocolate Chip Muffins

Everybody loves muffins so you can't go wrong with this recipe!

Ingredients

• 200 grams almond flour (about 2 cups)
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1/4 cup mini gluten-free chocolate chips
• 3 eggs
• 1/4 cup honey
• 2 tablespoons ghee, melted
• 1 tablespoon fresh lemon juice
• 3/4 cup fresh raspberries

Instructions

1. Preheat oven to 325 degrees and grease or line muffin tin.
2. Combine dry ingredients and chocolate chips in large bowl. Combine wet ingredients in medium bowl. Stir wet ingredients into dry ingredients. Gently fold in raspberries.
3. Using a large ice cream or cookie scoop, fill muffin cups 3/4 full.
4. Bake for 25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool on wire rack.

Yield: 8-9 muffins