PANDESAL (FILIPINO BREAD)
1 ½ c Almond flour, ½ c Psyllium Husk, 1 c Arrowroot or Tapioca Flour, 2 T Coconut Flour, ¼ c Inactive Yeast Flakes, 1 tsp baking soda, ½ tsp sea salt, ¼ c Raw Coconut Sugar, 2 whole eggs + the 3 egg yolks, 3 eggs only the white (set aside beaten), ¼ c Coconut oil, ½ c Coconut milk (lukewarm), ¼ c water, Pre-heat oven to 350F. Mix the dry ingredients first. Then add the wet ingredients, except the egg white. Beat the egg whites. Blend into the batter. Form a ball by using a large spoon and place them on the tray. Bake at 350 F for 20 minutes or until it has formed into a bun. Don’t leave it too long because it will become hard. PS If you want to make an English Muffin form into a roll and flatten it on both sides. Bake and slice into half.
3/4 c Almond Flour 2 c Hemp Seeds ¼ c Coconut Flour ¼ c Tapioca Flour 2 Eggs 1 ½ tsp Sea Salt +2 tsp Garlic Powder + dash of sea salt on the Crackers 2 tsp heaping Baking Soda 1 tsp dried oregano and thyme each Dash of ground black pepper ½ c Coconut Oil or Olive oil Bake at 400 F. Check every 5 minutes. Turn when one side becomes golden.
Ingredients: 1.5 c Almond flour, 1/2 c Tapioca flour + a bit to sprinkle later. 1/2 c Psyllium Husk, 1 tsp Baking soda, 1 tsp Sea salt (heaping), 2 tsp dried Oregano, 2 tsp dried Thyme, 1 tsp Nutmeg, 1 tsp All Spice, 1 tsp Garlic Powder, 1/4 c Olive oil, 1/4 c water, 3 tsp Honey, 4 small eggs + 1 egg for the egg white Mix ingredients. Sprinkle some Tapioca flour on a board. Take a handful of the dough and roll until it’s a long strand. You need three strands to make a braid. Brush the shaped dough with egg white. Bake at 350 F until golden.
Ingredients: 1 1/2 c Tapioca Flour, 1 c Almond Flour, 1 c Psyllium Husk, ¾ c + 1 Tbsp Avocado Oil, 2 c Water, 1 tsp Sea salt, 2 tsp Baking soda, 3 Eggs, ¼ c Finely chopped garlic, 2 T Thyme dried, 2 T Oregano dried, Mix and bake at 350 F until it’s done.
Ingredients: 1 c Ground Sunflower Seed, ½ c Ground Flaxseed, ½ c Psyllium Husk, ¼ c Tapioca flour, 2 Tbsp Coconut flour, ¼ c Coconut Oil 2 T Yeast flakes inactive, 1 tsp Baking Soda, 3/4 tsp Sea Salt, ¼ c water, 3 Eggs, 1 T Apple Cider, 2 T Honey, ¼ c Raisin (optional) Bake for 30 minutes or until its firm at 350F.
CHOCOLATE CHIP COOKIES
Ingredients: 2 1/2 c Almond Flour, ½ c Bittersweet Chocolate Chips (Cuisine Camino), 1/4 c Cacao nibs, 1 tsp baking soda, ½ tsp sea salt, 2/3 c Maple Syrup, 1/3 c Raw Coconut Sugar, ¼ c Coconut oil, drop of Pure Vanilla Bean Extract, 1 egg. Pre heat oven to 350 F. Mix all ingredients. Chill for an hour. Scoop batter to cookie size. Bake for 5 minutes then turn the cookies. Bake for another 3 minutes or until it’s done. Always check because they burn easily. Place on the rack to cool down. This is when they harden. After storing, the cookies may turn soft, to make them crispier, pre-heat oven to 350F and warm the cookies for about 3-5 minutes.