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7 Steps To Better Grain-Free Baking PDF
7 Steps To Better Grain-Free Baking PDF
nourishinghome
the
Kelly Smith
Author of Everyday Grain-Free Baking
contents
Introduction Step Four: Perfect Pies
Rediscover the Joy of Baking . . . . . . . . . . . . . . . . . . . . . . .3 Perfect Piecrust Basics . . . . . . . . . . . . . . . . . . . . . . . . . . . .17
Why Bake Grain-Free? . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3 Perfect Piecrust (DFO) . . . . . . . . . . . . . . . . . . . . . . . . . . . .18
Ingredients & Icons . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3 Deep Dish Apple Pie (DFO) . . . . . . . . . . . . . . . . . . . . . . . .19
In fact, with a little know-how in the form of these seven simple steps
and a little practice in putting your new skills to work, youll soon be
whipping-up baked goods so flavorful and satisfying, your family and
friends will be surprised to learn that what youre serving is grain-free!
Ingredients & Icons
Why Bake Grain-Free? As youll soon discover, this easy-to-use baking book is compatible with
Whether youre gluten-free, grain-free, or simply want to reduce your the most common grain-free diets, since its filled with delicious recipes
carbohydrate intake, there are many wonderful benefits that come from that are grain-free, starch-free, and free of refined sugar. The vast
learning to bake without grains and starches, including: majority are also dairy-free, or contain dairy-free recommendations
Nutritional Benefits: Since grain-free baking does not require the use so they can easily be converted as such.
of highly processed or refined starch-based ingredients, its a wholesome
option for individuals who are striving to reduce their carbohydrate To help you more easily identify which recipes are suitable for your
intake while increasing protein and fiber in their diet. dietary preferences, youll find the following icons next to each recipe:
Naturally Gluten-Free: For those living gluten-free, grain-free baking is Dairy Free (DF)
an excellent whole-food option, since all of the real food ingredients Dairy-Free Option provided (DFO)
used to create grain-free baked goods are naturally gluten-free. Egg Free (EF)
Ease and Convenience: Grain-free baking does not require multiple Nut Free (NF)
flours, or the use of starch-based binders, which makes it a quick and
easy method for preparing tasty gluten-free baked goods. Of course, its not necessary to be gluten-free, grain-free, or anything-
Delicious Results: Grain-free baked goods have tastes and textures free, to enjoy these scrumptious grain-free baked goods. Thats because
remarkably similar to those of traditional gluten-based foods. In fact, Ive intentionally developed a method for creating delightful GF treats
grain-free baked goods are so flavorful and satisfying, many people will that appeal to everyone whether theyre GF or not. So I invite you to
be surprised to learn that what youre serving is grain-free. join me in learning seven simple steps to better grain-free baking!
getting ready to bake 4
Before we get started learning a few baking tips and tricks, its important
to first talk about the grain-free pantry essentials and helpful baking
tools youll need to create delicious grain-free baked goods.
4. Remember Your Mise en Place More GF Baking Tips! Just a Click Away!
Mise en place is a French culinary term that refers to the practice of
having each ingredient ready to go before you start making a recipe.
Just an FYI ... All turquoise underlined text in this book is
That way, you dont have to stop to do anything other than add the a link to another helpful grain-free baking resource
next ingredient. Trust me, if you adopt the practice of gathering and so click away!
preparing all of your ingredients in advance of starting a recipe, you
1. grain-free baking basics 6
Almond Flour 101 youll quickly learn the basics and be able transfer these skills into
Blanched almond flour is my personal favorite for making grain-free creating your own delicious recipe variations.
baked goods that taste like the real deal. Thats why youll find a large When it comes to blanched almond flour it cannot be substituted at a
majority of my grain-free baking recipes call for this nutrient-dense flour. one-to-one ratio in wheat-based recipes without other adjustments
being made to the recipe. Thats because almond flours higher fat and
What is Blanched Almond Flour? moisture content, lack of gluten and heavier weight requires that the
Blanched almond flour is made from skinless almonds that are finely other ingredients in the recipe also be adjusted in order to achieve the
ground into flour. The result is a protein-rich, gluten-free, grain-free proper taste and texture.
flour with a mild, slightly sweet flavor that is perfect for creating With that said, if you do wish to experiment with converting a recipe
delicious, wholesome baked goods. that uses white wheat flour, a general rule to follow is to reduce the fat
called for in the recipe by half and increase the flour by half. But again,
Its important to note that blanched almond flour is not the same as depending upon the recipe, further adjustments may be required.
almond meal. Almond meal is ground almonds with their skins left Likewise, its NOT possible to use almond flour and coconut flour
intact. Almond meal is a dense flour with a heavy, gritty texture. This is interchangeably. The two flours are very different from one another
the key reason that blanched almond flour is the preferred choice each requiring differing amounts of liquids and eggs to create the proper
among grain-free bakers. rise, texture and taste. Ive intentionally provided some coconut flour
only recipes in this book so you can see how different the measurements
Also important to note: Not all brands of blanched almond flour are are compared to blanched almond flour recipes.
equal! When it comes to almond flour, the finer the grind, the better Keep in mind that for the most part, grain-free batters tend to be
the baked good. After testing various brands, I only use and recommend thicker than their wheat-based equivalents, so resist the urge to thin
Honeyville blanched almond flour because its extremely fine grind them out with additional liquids. Too much liquid will result in an overly
results in lighter, fluffy and tastier the baked goods. moist baked good that sinks in the middle. In fact, as you begin experi-
menting with creating your own almond flour recipes, you may find it
How to Bake with Blanched Almond Flour necessary to add a teaspoon or two of coconut flour to your batter to
Theres a reason why blanched almond flour is a favorite among help thicken it, if its too thin. You will find this a common practice in my
grain-free bakers its light, slightly sweet, mild flavor and texture recipes since coconut flour not only helps to thicken almond flour
make it ideal for producing grain-free baked goods that taste so similar recipes, but also serves as an excellent starch-free binder.
to traditional white flour baked goods that many people simply cannot Speaking of which, if you live in a humid region, you may find that your
tell the difference. almond flour can become too moist, if this is the case adding a teaspoon
or two of coconut flour to your batter can help to correct the issue.
Blanched almond flour is quite easy to work with once youve taken Also, be sure to follow the storage guidelines on page 8.
some time to practice baking with it. To help you, here are some key And last, but not least, its important to avoid over-baking almond
success tips for baking with blanched almond flour. flour recipes, since they may appear undercooked due to their light
If youre new to grain-free baking, start out by using reliable recipes color. Using a toothpick inserted into the middle of the baked good will
from experienced grain-free bakers, such as the recipes found in this help you to not over-bake. If the toothpick comes out clean, remove
book and at The Nourishing Home website. By following good recipes, your baked good from the oven and allow it to rest for at least five
7
minutes before transferring it to a wire rack to finish cooling. Allowing using reliable recipes from experienced grain-free bakers, such as the
almond flour baked goods to cool completely before serving or slicing recipes found in this book and at The Nourishing Home website. By
will result in a far less crumbly texture. following good recipes, youll quickly learn the basics and be able
transfer these skills into creating your own delicious recipe variations.
In a nutshell, blanched almond flour is a nutritious grain-free flour thats To produce light and moist baked goods, coconut flour must be
easy to use and produces delicious baked goods that taste remarkably thoroughly incorporated into the batter. Since coconut flour tends to
similar to their gluten-based counterparts. Just remember to start out by clump, if using more than a tablespoon or two in a recipe, be sure to sift
using reliable recipes first, since creating new recipes requires practice, the coconut flour into the wet ingredients. Then, whisk thoroughly to
patience, and a bit of experience to master. combine.
In addition, its very important to allow coconut flour batters to rest a
Coconut Flour 101 bit before baking. This will allow time for the coconut flour to more fully
Youll notice that I use coconut flour in nearly every almond flour recipe absorb the liquid ingredients in the batter, which will contribute to a
in this book and at my website. Thats because its an excellent way to much better outcome.
absorb excess moisture and further lighten the texture of almond flour Just like almond flour, coconut flour cannot be substituted at a one-
baked goods. And although I tend to prefer the taste and texture of to-one ratio in wheat-based recipes without significant adjustments
almond flour baked goods, there are several recipes in which I prefer to being made to the recipe. As mentioned, coconut flour is highly
use coconut flour exclusively due to its delicious results. The wonderful absorbent, and therefore requires more eggs and liquids than wheat
benefit of baking grain-free is that with practice and experience, you can flour recipes.
begin to create a wide variety of delicious and nutritious recipes based With that said, if you do wish to experiment with converting a recipe
on your own personal taste preferences. that uses white wheat flour, a general rule to follow is to substitute 1/4
cup to 1/3 cup of coconut flour for every one cup of wheat flour. Plus,
What is Coconut Flour? youll also need to increase the eggs and liquids and add fat, depending
Coconut flour is made from finely ground dried coconut meat, making it on the recipe. Since there are many variables to consider, its best to use
another terrific grain-free option. Its high in fiber and therefore requires established coconut flour recipes as a guideline. Ive intentionally
a much higher liquid-to-flour ratio. Because coconut is technically not provided some coconut flour only recipes in this book so you can see
a nut, coconut flour is generally a good option for those with nut how the measurements compare to traditional wheat flour recipes.
sensitivities. Of course, its important to confer with your allergist. And last, but not least, its important to avoid over-baking coconut
flour recipes, since they may appear undercooked due to their light
How to Bake with Coconut Flour color. Using a toothpick inserted into the middle of the baked good will
Coconut flour can be a bit more challenging to work with than almond help you to more accurately determine doneness. If the toothpick comes
flour, although once youve taken some time to practice baking with it, out clean, remove your baked good from the oven and allow it to rest
you may find it to be your favorite grain-free flour. To help you, Ive pro- for at least five minutes before transferring it to a wire rack to finish
vided a brief overview of some key success tips for baking with coconut cooling. Its best to allow the baked good to cool completely before
flour: serving or slicing as coconut flour baked goods firm up as they cool.
Coconut flour is highly absorbent and can produce a dry baked good
unless the proper ratio of eggs, liquid and fat are used. You can also add In a nutshell, coconut flour is a nutritious grain-free flour that produces
mashed or pureed fruits or veggies, such as applesauce, banana or delicious baked goods. Just remember to start out by using reliable
pumpkin to help increase the moisture of coconut flour baked goods. recipes first, since creating new recipes requires practice, patience, and
Again, if youre new to grain-free baking, its important to start out by a bit of experience to master.
8
Where to Purchase Grain-Free Flour Scones: Wrap each scone in plastic wrap. Place in a large ziplock-style
For best results, fresh flour is essential. Thats why, grain-free flour baggie, or in an airtight container and place in the fridge or freezer. If
should be purchased in sealed packages from a quality provider, since frozen, reheat the scones in a toaster oven at 250 degrees until warmed
lengthy exposure to air can greatly impact freshness and moisture levels. through.
After testing various brands, I personally use and recommend Honeyville Pies & Tarts: Due to their moist fillings, grain-free pies are best eaten
blanched almond flour and coconut flour because their freshness and the day they are baked since almond flour tends to absorb moisture as it
fine grind results in much lighter, fluffier, and tastier baked goods. sits, leading to a soggy crust. However, custard pies or quiches are often
fine when refrigerated for less than 24 hours.
In addition, Honeyvilles products are competitively priced, particularly Cookies: Because almond flour gets soft the longer it sits, grain-free
when purchased in bulk. And they have frequent sales, which is why I cookies are best when enjoyed within a few hours of baking. However,
recommend signing up for their updates. That way, youll receive sales you can freeze them and enjoy them frozen. Or reheat frozen cookies in
alerts and be able to save even more on their high quality products. a toaster oven at 250 degrees until warmed through. Allow them to cool
a bit, then enjoy.
How to Store Grain-Free Flour Crackers: Similar to cookies, grain-free crackers will get soft the longer
Once you open a package of grain-free flour, consider storing a one- to they sit. So I recommend freezing them and enjoying them frozen. Or
two-week supply in an airtight container in your pantry for convenience. you can re-crisp them in a toaster oven at 250 degrees until completely
Then store the remaining flour in an airtight container in the freezer to warmed through. Allow them to cool a bit, then enjoy.
maintain long-term freshness. In general, grain-free flour can be stored Brownies: This is one grain-free treat that will keep well at room tem-
in the freezer for up to six months. perature for up to 24 hours (be sure to cover them). Or simply cover and
refrigerate for up to a week.
Note: Be sure to bring flour to room temperature before measuring it Cakes and Cupcakes: Leftover cake and cupcakes should be covered
out in a recipe, since cold flour is quite clumpy and can lead to improper and kept in the fridge. In general, you can freeze grain-free cupcakes
measuring, which will negatively impact the outcome of a recipe. (without the frosting) and then thaw them in the fridge overnight. Once
thawed, frost and serve.
Tips for Storing Grain-Free Baked Goods
Youve just baked a scrumptious batch of grain-free muffins and some- Put Your Skills to Work
how managed to end up with leftovers. Now what? Do you freeze, Now that weve covered the basics of baking with almond flour and
refrigerate, or just cover and leave them at room temperature? Below, coconut flour, lets put your skills to work. These two simple muffin
youll find some tips on how to store your grain-free creations: recipes will provide you with the opportunity to discover the subtle
differences in taste and texture between these two popular
Breads: Preslice the bread, then wrap the loaf tightly with plastic wrap. grain-free flours:
Place in a large ziplock-style baggie, or in an airtight container and place Almond Flour Muffins, page 9
in the fridge or freezer. If frozen, thaw individual slices of bread in a Coconut Flour Muffins, page 10
toaster oven at 250 degrees until warmed through. Then toast, if
desired. You may find that you prefer one more than the other, although most
Biscuits: Cut the biscuits in half and wrap each biscuit in plastic wrap. people find that both flours provide a delightful taste and texture similar
Place in a large ziplock-style baggie, or in an airtight container and place to gluten-based baked goods.
in the fridge or freezer. If frozen, reheat the biscuits in a toaster oven at
250 degrees until warmed through. Then toast, if desired. Happy baking!
almond flour fruit muffins 9
These muffins are so versatile! Nearly any fruit you have on hand tastes great in
these slightly sweet almond muffins, such as blueberries, raspberries or strawberries.
Or let your creativity flow and toss in a combination of fruits, such as kiwi-banana or
apple-cherry.
Directions
1. Preheat oven to 315F. Place 8 paper liners in a 12-cup muffin tin; set aside. In a small
bowl, combine the blanched almond flour, coconut flour, baking soda and salt.
2. In a large bowl, whisk together the eggs, yogurt, honey, lemon juice and vanilla until well
blended.
3. Using a spoon, slowly stir in the almond flour mixture into the wet ingredients and mix
until well incorporated. Then fold in the blueberries and evenly distribute the batter among
the 8 muffin cups.
4. Bake for approximately 2225 minutes, until edges begin to turn a golden brown and a
toothpick placed in the center comes out clean. Allow to cool in the tin for 5 minutes, then
transfer to a wire rack to finish cooling. Makes 8 muffins. Enjoy!
Note about yogurt: You may wonder why I use yogurt in my muffin and cake recipes. The
Ingredients
reason is yogurt (whether its made with whole milk or pure coconut milk) creates a moist,
fluffy baked good that holds together well and helps to create a texture similar to gluten-
based baked goods. If you prefer to use milk instead, be sure to use only whole milk or pure
2 1/4 cups blanched almond flour
canned coconut milk (not coconut milk beverages). Substituting with milk will slightly alter
2 teaspoons coconut flour the texture of the recipe, but it will still taste delicious.
1/2 teaspoon baking soda
1/4 teaspoon sea salt Recipe Variation: For even more flavor, add a teaspoon or two of your favorite citrus zest,
2 large eggs such as lemon or orange for a delicious change of pace.
1/3 cup plain whole milk (or coconut milk) yogurt
2 tablespoons honey
1 tablespoon lemon juice
1 teaspoon pure vanilla extract
1 cup fresh blueberries (or thawed frozen)
2015 The Nourishing Home. All rights reserved. All photos , recipes and content may
not be published or distributed without permission from TheNourishingHome.com
coconut flour fruit muffins 10
For those living nut-free, or who simply want a delicious change of pace, these
muffins are equally versatile! Nearly any fruit you have on hand tastes great in
these slightly sweet coconut flour muffins. Or let your creativity flow and toss in a
combination of fruits, such as pineapple-banana or strawberry-kiwi.
Directions
1. Preheat oven to 350F. Place 8 parchment muffin liners into a 12-cup muffin tin;
set aside.
2. In a small bowl, mix together the coconut flour, baking soda and salt.
3. In a large bowl, whisk together the eggs, yogurt, honey, coconut oil, lemon zest and juice,
vanilla and apple cider vinegar, until well combined.
4. Sift the dry ingredients into the wet, and whisk well to thoroughly combine, until no
lumps remain and batter begins to thicken (let it rest about 3-4 minutes).
5. Add a large spoonful of muffin batter to each of the lined muffin cups making sure to fill
no more than 1/3 of the muffin liner.
6. Add a few raspberries halves to the top of each muffin. Then, place another large spoon-
ful of batter on top of the raspberries, making sure to evenly distribute the remaining batter
Ingredients
among all the muffin cups. Top each muffin with the remaining raspberries.
7. Bake for approximately 20-22 minutes, until tops and edges begin to turn a light golden
1/2 cup coconut flour brown and a toothpick inserted into center comes out clean. Allow to cool in the pan for
1/2 teaspoon baking soda 5-10 minutes. Then transfer to a wire rack to finish cooling. Makes 8 muffins. Enjoy!
1/4 teaspoon sea salt
4 large eggs Note about yogurt: You may wonder why I use yogurt in my muffin and cake recipes. The
1/3 cup plain whole milk (or coconut milk) yogurt reason is yogurt (whether its made with whole milk or pure coconut milk) creates a moist,
3 tablespoons honey fluffy baked good that holds together well and helps to create a texture similar to gluten-
2 tablespoons coconut oil, melted based baked goods. If you prefer to use milk instead, be sure to use only whole milk or pure
2 teaspoons lemon zest (1 lemon) canned coconut milk (not coconut milk beverages). Substituting with milk will slightly alter
the texture of the recipe, but it will still taste delicious.
1 tablespoon lemon juice
1/2 teaspoon pure vanilla extract
1 cup fresh raspberries, halved
2015 The Nourishing Home. All rights reserved. All photos , recipes and content may
not be published or distributed without permission from TheNourishingHome.com
2. baking quick breads 11
This delicious sandwich-style bread will trick your taste buds into believing its the
real deal, as it has a remarkable likeness in both taste and texture to traditional
bread. Its light and airy with a slightly crunchy crust.
Directions
1. Preheat oven to 315F. Grease an 8.25x4.25-inch loaf panand line bottom only with
parchment paper, slightly greasing the parchment as well. (Note: A standard 9x5-inch loaf
pan will result in a longer, shorter loaf. But it will still taste great!)
2. In a small bowl, combine the almond flour, coconut flour, baking soda and salt; set aside.
3. In a large mixing bowl, add the cashew butter, eggs, egg whites and honey. Using a stand
mixer or electric hand mixer, blend together until smooth and creamy.
4. Add the water to the nut butter mixture and mix until well blended.
5. Add the dry ingredients to the wet and mix until batter is smooth and creamy, making
sure to scrape down the bowl as needed.
6. Mix in the apple cider vinegar, then pour batter into the prepared loaf pan using a rubber
spatula to scrape all the batter from the bowl.
Ingredients 7. Bake for approximately 40 minutes, until golden brown and toothpick inserted into center
comes out clean.
1 cup blanched almond flour
1 tablespoon coconut flour
8. Allow bread to rest on stovetop about 10 minutes. Then, run a knife along the edges and
1 teaspoon baking soda
invert onto a cutting board to finish cooling. Makes one loaf. Enjoy!
1/2 teaspoon sea salt
1 cup unsalted, creamy raw cashew butter
2 large eggs, plus 3 egg whites
1 teaspoon honey
2 tablespoons water
1 tablespoon apple cider vinegar
2015 The Nourishing Home. All rights reserved. All photos , recipes and content may
not be published or distributed without permission from TheNourishingHome.com
ultimate banana bread 13
With its light, moist texture and rich banana flavor, this delightful bread makes
a beautiful and tasty addition to any breakfast or brunch. Classic sweet quick
breads like this one are certain to bring back fond memories that everyone deserves
to enjoy!
Directions
1. Preheat oven to 350F. Grease an 8.25x4.25-inch loaf pan and line bottom only with
parchment paper, slightly greasing the parchment as well. Note: A standard 9x5-inch loaf
pan will result in a longer, shorter loaf. But it will still taste great!)
2. In a small bowl, combine the almond flour, coconut flour, baking soda and salt; set aside.
3. In a large mixing bowl, add the mashed banana, honey and coconut oil. Using a stand
mixer or electric hand mixer, blend together until smooth and creamy.
4. Add the eggs, milk and vanilla to the banana mixture and blend until well combined.
5. Add the dry ingredients to the wet and mix until batter is thick and smooth, making sure
to scrape down the bowl as needed.
6. Mix in the apple cider vinegar, then pour batter into the prepared loaf pan using a rubber
spatula to scrape all the batter from the bowl.
Ingredients 7. Optional: In a medium bowl, add one tablespoon of melted coconut oil. Cut one banana
into thin slices and gently toss in the coconut oil until well coated. Arrange the banana slices
2 cups blanched almond flour along the top of the batter, leaving the center open for even baking.
2 tablespoons coconut flour
1 teaspoon baking soda 8. Bake bread for approximately 45 minutes, until golden brown and toothpick inserted into
1/2 teaspoon sea salt center comes out clean. Allow bread to rest on stovetop about 10 minutes. Then, run a knife
1 cup mashed ripe banana (about 2 large ripe bananas) along the edges and invert onto a cutting board to finish cooling.
3 tablespoons honey
Recipe Variation: If youre a chocolate lover, fold 1/3 cup of dairy-free mini chocolate chips
2 tablespoons coconut oil, melted
into the batter. This bread is also delicious with the addition of walnuts, either sprinkled
3 large eggs
across the top of the bread, or folded into the batteror both!
2 tablespoons coconut milk
2 teaspoons pure vanilla extract
1 teaspoon apple cider vinegar
Optional: 1 large ripe banana, sliced 2015 The Nourishing Home. All rights reserved. All photos , recipes and content may
not be published or distributed without permission from TheNourishingHome.com
3. biscuits & scones 14
My desire for this simplest of comfort foods led to the birth of this almond flour
biscuit recipe that has become one of the most popular recipes on my blog. Top
them with a pat of butter and a drizzle of sweet honey, or your favorite
homemade preserves.
Directions
1. Preheat oven to 350F. Line a baking sheet with parchment paper; set aside.
3. In a medium bowl, whisk together melted butter and honey until smooth. Add the
coconut milk, eggs, and apple cider vinegar, whisking together until well combined.
4. Using a spoon, stir the dry mixture into the wet mixture until thoroughly combined.
5. Scoop a large spoonful of batter into your hands and gently roll into a ball about the size
of an apricot; repeat until youve made 8. Place the dough balls on a parchment-lined baking
sheet two inches apart and gently flatten using the palm of your hand. (If dough is too sticky,
refrigerate for about 15 minutes before rolling into balls and flattening.)
6. Bake about 15 minutes, until golden brown on top and a toothpick inserted into center
Ingredients comes out clean. Serve warm with a drizzle of raw honey or homemade jam. Makes 8
biscuits. Enjoy!
2 1/2 cups blanched almond flour
1/2 teaspoon baking soda
1/4 teaspoon sea salt
3 tablespoons unsalted butter (or coconut oil), melted
1 tablespoon honey
2 tablespoons coconut milk
2 large eggs
1/4 teaspoon apple cider vinegar
2015 The Nourishing Home. All rights reserved. All photos , recipes and content may
not be published or distributed without permission from TheNourishingHome.com
blueberry lemon scones 16
This delightful recipe captures the taste and texture of a classic Southern-style
scone, which makes it the perfect companion at teatime. And its so versatile too,
since you change out the dried fruit and citrus zest to create your own unique
favorite combinations.
Directions
1. In a food processor, combine the almond flour, baking soda, and salt. Pulse in the cold
butter (or palm shortening) until its well incorporated. If you dont have a food processor,
use a pastry cutter to cut the butter (or shortening) into the dry ingredients.
2. In a large bowl, whisk together the eggs, coconut milk, lemon juice, zest, and honey until
well combined.
3. Using a spoon, stir the dry mixture into the wet mixture until thoroughly combined. Then
fold in the blueberries. Place dough in fridge to cool about 1015 minutes.
4. Preheat oven to 350F while dough is chilling. Line a baking sheet with parchment paper;
set aside. Sprinkle your work surface with a handful of blanched almond flour. Melt a
teaspoon of butter (or coconut oil) for brushing the tops of the scones.
5. Once dough is chilled, gather it together in a ball and place floured surface. Shape the
Ingredients dough into a 6x6-inch square, then cut it in half twice to form 4 small squares. Next, cut
each of the 4 small squares in half diagonally to form 8 small triangles.
2 3/4 cups blanched almond flour
1/2 teaspoon baking soda 6. Brush the tops of the scones with melted butter (or coconut oil). Sprinkle tops with a little
1/4 teaspoon sea salt bit of coconut crystals or maple sugar, if desired.
2 tablespoons cold unsalted butter (or palm shortening)
7. Using a spatula, gently place each scone onto the prepared baking sheet. Bake about
2 large eggs
1518 minutes, until scones are light golden brown along the edges. Serve warm with your
2 tablespoons coconut milk
favorite herbal or green tea. Makes 8 scones. Enjoy!
2 teaspoons lemon juice
1 teaspoon lemon zest
2 teaspoons honey
1/3 cup dried blueberries
1 teaspoon butter (or coconut oil)
Optional: Coconut crystals or maple sugar 2015 The Nourishing Home. All rights reserved. All photos , recipes and content may
for sprinkling on top not be published or distributed without permission from TheNourishingHome.com
4. perfect pies 17
Piecrust Basics
Piecrusts are often the cause of much trepidation in the world of Due to their moist fillings, grain-free pies are best eaten the day they
baking. But have no fear Ive got a piecrust for you that comes are baked since almond flour tends to absorb moisture as it sits, leading
together easily and is amazingly flaky and tender, despite the fact that to a soggy crust. However, custard pies or quiches are often fine when
its grain-free. refrigerated for less than 24 hours.
Because I prefer to avoid using starch-based flours and fillers due to Put Your Skills to Work
the impact they can have on certain health conditions, and the fact Now that weve covered a few basics for baking a perfect piecrust, lets
that they contribute empty calories theres a special trick Ive learned put your skills to work. These two delicious recipes will provide you with
for creating a more pliable and resilient grain-free crust without the a basic grain-free piecrust, which can be used to make my deep dish
use of any starches. My secret? Unflavored gelatin! apple pie as well as many other delicious pies:
Perfect Piecrust, page 18
Unflavored gelatin makes a great binder in grain-free crusts, because it Deep Dish Apple Pie, page 19
helps keep the dough from becoming too crumbly and also helps it to
better hold its structure once baked. You can use any unflavored
gelatin youd like, but I prefer grass-fed gelatin since it comes from
grass-fed cows. (If youre unfamiliar with grass-fed gelatin, simply
visit my online store by clicking shop at The Nourishing Home.)
But gelatin isnt the only trick I have up my sleeve. Here are a few
more important tips to keep in mind:
Almond flour browns easily. To prevent this, trim thin sheets of foil
that you can fit over the crust. Or even easier, use a pie shield.
I recommend using a glass or ceramic deep-dish pie dish, since they
heat evenly and provide enough depth for your filling and final layer of
piecrust.
When cutting in the butter or palm shortening, do not over-blend.
You want to see little bits of butter in the dough about the size of
rice grains. These bits of butter will help give the crust a delicious
flaky texture.
Cold is key! Its important to use cold butter (or palm shortening) in Youll find even more delicious pie recipes and MORE!
order to achieve those little bits of butter in the dough. Also, chilling in my new published cookbook, Everyday Grain-Free Baking.
the crust before baking is not optional. Its an important step in Take a sneak peek here.
making sure the piecrust bakes evenly.
perfect piecrust 18
This simple everyday piecrust comes together easily and is amazingly flaky and
tender, despite the fact that its grain-free. It makes the perfect base for your favorite
grain-free pie fillings. If you need both a bottom and top crust, make sure to double
the recipe.
Directions
1. In a food processor, combine the almond flour, coconut flour, gelatin and salt. Pulse in the
palm shortening, until its well incorporated. If you dont have a food processor, use a pastry
cutter (or two knifes) to cut the shortening into the flour.
2. Add the honey and egg white and pulse until a dough ball forms.
3. Carefully remove the dough and shape it into a disk. Wrap in plastic and place it in the
fridge to chill for 20-30 minutes.
4. Preheat oven to 325F. Lightly oil a 9-inch pie dish with palm shortening.
5. Once dough is chilled, remove it from the fridge and place it into the prepared pie dish.
6. Starting with the sides of the dish, break off small pieces of dough and press them along
the edge of the dish to form a sturdy crust. (This will help keep your filling in place when you
Ingredients
slice the baked pie.) Press the remaining dough evenly along the bottom of the dish to
connect the bottom and sides together.
2 1/4 cups blanched almond flour
7. Poke the bottom of the crust with a fork and bake 12-14 minutes until crust is golden
1 tablespoon coconut flour
brown. Allow the crust to cool completely. Then fill it as desired. Makes one piecrust.
1/4 teaspoon unflavored gelatin
1/4 teaspoon sea salt
3 tablespoons palm shortening
1 tablespoon honey
1 large egg white
2015 The Nourishing Home. All rights reserved. All photos , recipes and content may
not be published or distributed without permission from TheNourishingHome.com
deep dish apple pie 19
Ive had a love affair with this Southern staple since I savored my first bite. But how
to make it grain-free? The secret is to pre-cook the apple filling so as not to burn
the delicate almond flour crust.
Directions
1. Make two Basic Pie Crusts. Use one to form the bottom crust and bake at 325F for 10-12
until the crust sets and is only slightly golden brown along the edges. Leave the second pie
dough disk in the fridge to use for the top of the pie later. Once the bottom crust is finished
baking, leave it on the stovetop to cool while you make the pie filling.
2. In a small prep bowl, add the water and sprinkle with the gelatin. Set aside to allow the
gelatin to soften.
3. Peel, core and thinly slice the apples. Place them in a large bowl and toss them with the
lemon juice. Set aside.
4. In a large saucepan, add the honey, vanilla, spices and salt. Whisk together over medium-
low heat until the mixture comes to a slight simmer.
5. Add the apple slices tossing them with a large wooden spoon. Cook the apples, tossing
them frequently until they are slightly softened. Then, use a slotted spoon to transfer the
cooked apples a large bowl to cool.
6. Next, whisk the gelatin into the cooking liquid and continue to simmer until it begins to
thicken into a thin syrup. Then turn off the heat and move the saucepan to a cooler area on
Ingredients
the stovetop to cool.
7. Preheat oven to 325 F. Once the cooked apples are cool to the touch, layer them evenly
across the bottom pie crust to create a neatly stacked pattern. Measure out 1/3 cup of the
2 Basic Pie Crusts (see page 18 for recipe)
syrup and evenly drizzle it across the top of the apples.
2 tablespoons water
8. Remove the second pie dough disk from the fridge and roll it out between two sheets of
3/4 teaspoon unflavored gelatin
parchment to 1/4-inch thickness. Use a small cookie cutter to cut shapes in the dough. Then
5 large organic apples
arrange them in a pleasing pattern across the top of the pie.
2 tablespoons fresh lemon juice 9. Place the pie in the oven and bake for 15-20 minutes until the top is golden brown and
1/2 cup honey the apple filling is slightly bubbly. Then, remove from oven and allow pie to rest for 15-20
1 teaspoon pure vanilla extract minutes before slicing. Makes one 9-inch pie. Enjoy!
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon sea salt
2015 The Nourishing Home. All rights reserved. All photos , recipes and content may
not be published or distributed without permission from TheNourishingHome.com
5. classic cookies 20
Cookie Basics
Its the simple pleasures in life that can bring the most joy. Like baking
cookies with your kids that taste just like the ones you grew up baking
with your mom and grandma. Thats why I took the time in my
published cookbook, Everyday Grain-Free Baking, to recreate the top
cookie classics. And in this book, Im sharing two of those recipes with
you, along with some of my tips for grain-free cooking baking success.
But do keep in mind, almond flour is a very soft flour, so even without
eggs, the longer the cookies sit at room temperature, the softer they
will become. (See storage tips on page 8 for some great ideas for
storing and reheating cookies.)
Here are a few more important tips to keep in mind: cookies losing their shape or breaking. Place the cookie cut-outs on a
Lining your baking sheet with parchment is a must when making parchment lined baking sheet and bake as directed.
grain-free cookies, since almond flour can overbrown easily. Because almond flour gets soft the longer it sits grain-free cookies
To achieve cookies that are perfectly uniform in size and shape, I are best when enjoyed within a few hours of baking. (See storage tips
recommend using a cookie scoop. It will not only ensure your cookies on page 8 for some great ideas for storing and reheating cookies.)
bake evenly, but also makes the process quicker and less messy.
Because almond flour cookies dont spread much during the baking Put Your Skills to Work
process, its important to flatten them out a bit before baking. You can Now that weve covered a few basics for baking cookies, lets put your
do this using your fingers, palm, or the bottom of a glass or mason jar. skills to work. These two scrumptious recipes will provide you with the
If making cookie cut-outs, its important for the dough to be opportunity to enjoy two all-time cookie favorites:
thoroughly chilled before rolling it out. Once its cold, place the dough Almost Oatmeal Cookies, page 21
on a sheet of parchment. Cover the dough with a second sheet of Snickerdoodles, page 22
parchment and roll out to about a quarter-inch thickness. Then use
your favorite cookie cutters to cut shapes into the dough. However, do
not remove the cookie cut-outs. Instead slide the parchment onto
another baking sheet and place in the freezer for a few minutes to
harden. This will enable you to remove the cut-out dough without the
almost oatmeal cookies
21
Unsweetened shredded coconut is the secret behind the chewy texture of this cookie,
which is reminiscent of the oatmeal cookies many of us grew up enjoying. So grab a
glass of almond milk and get ready for these delightful honey-sweetened treats!
Directions
1. Preheat oven to 350F. Line a baking sheet with parchment paper. Set aside.
2. In a small bowl, combine the almond flour, coconut flour, baking soda and salt.
3. Using a stand mixer or electric hand mixer, mix together the butter (or palm shortening),
coconut oil, honey, vanilla and cinnamon until smooth and creamy.
4. Add the dry ingredients to the wet and mix well to combine. Then add the shredded
coconut; continuing to mix until well blended.
5. Using a rubber spatula, fold in the raisins. Then drop the dough by rounded spoonfuls at
least two inches apart onto the parchment-lined baking sheet. Use your fingers to slightly
flatten the cookies into rounds.
6. Bake for 8-10 minutes, until golden brown along edges. Allow the cookies to completely
Ingredients
cool on the cookie sheet, as they will be very soft and crumbly when hot.
1 1/4 cup blanched almond flour 7. Once cooled, they transform into the ultimate deliciously chewy treat! Makes 1 1/2 dozen
1 teaspoon coconut flour cookies. Yum!
1/4 teaspoon baking soda
1/8 teaspoon salt
2 tablespoons unsalted butter, softened
(or palm shortening)
2 tablespoons coconut oil
1/4 cup honey
1 teaspoon vanilla extract
1 3/4 teaspoons ground cinnamon
1/2 cup unsweetened shredded coconut
1/3 cup organic raisins 2015 The Nourishing Home. All rights reserved. All photos , recipes and content may
not be published or distributed without permission from TheNourishingHome.com
snickerdoodles 22
Snickerdoodles are a scrumptious classic that no one should have to miss out on!
After going grain-free, these were one of the first cookie recipes I just had to
recreate for all of us cinnamon-lovers to enjoy.
Directions
1. In a small bowl, combine the almond flour, coconut flour, baking soda and salt.
2. Using a stand mixer or electric hand mixer, mix together the butter (or palm shortening),
coconut oil, honey and vanilla until smooth and creamy.
3. Add the dry ingredients to the wet and mix well to combine. Chill the dough for
30 minutes in the fridge.
4. Meanwhile, in a small bowl, mix together the cinnamon and coconut crystals (if using)
for the topping. Set aside.
5. Preheat oven to 350F. Line a baking sheet with parchment paper.
6. Once the dough is chilled, scoop out one rounded tablespoon and roll it into a ball.
Then roll the dough ball into the cinnamon mixture until well coated on all side. Repeat
the process, placing the cinnamon-coated dough balls onto the parchment-lined baking
sheet at least two inches apart. Use the palm of your hand, or the bottom of a small
mason jar to slightly flatten the cookies into a circle.
7. Bake for 8-10 minutes, until golden brown along edges. Allow the cookies to completely
cool on the cookie sheet, as they will be very soft and crumbly when hot. Then transfer to
Ingredients a plate and serve with a tall glass of almond milk. Makes 1 1/2 dozen cookies. Yum!
2 cups blanched almond flour Time-Saving Tip: Nearly all cookie dough is perfect for freezing. Simply drop dough
1 teaspoon coconut flour by rounded tablespoonfuls about one-inch apart on a parchment-lined baking sheet
1/4 teaspoon baking soda and place in freezer. Once the dough balls are frozen solid, place them into a freez-
1/4 scant teaspoon salt er-safe container and return to the freezer. When ready to bake, place frozen cookie
2 tablespoons unsalted butter, softened dough balls on a parchment-lined baking sheet, and allow them to thaw. Then bake
(or palm shortening) as directed in the recipe.
2 tablespoons coconut oil
1/4 cup honey
1 tablespoon vanilla extract
Brownie Basics
There are few treats that can bring as big of a smile to a chocolate directions in the recipe, except preheat oven to 325F and bake for
lovers face like a batch of decadent fudgy brownies. Good news Ive approximately 15 minutes. Allow brownie bites to cool in pan about
got two brownie recipes for you that are certain to please even the five minutes. Then run a knife around each brownie bite and slide out
most discerning palates. while theyre still slightly warm. Yum!
Ive intentionally created both an almond flour version and a coconut Put Your Skills to Work
flour version so you can taste for yourself, which you prefer most. Now that weve covered a few basics for baking brownies, lets put
Each of these recipes is delicious all on its own, or top with a scoop of your skills to work. These two decadent brownie recipes will provide
homemade frozen yogurt. For an ultra-decadent treat, top them with you with the opportunity to discover the subtle differences in taste
my rich Chocolate Ganache icing. and texture between almond flour and coconut flour:
Almond Flour Brownies, page 24
Recipe Variation: Either recipe makes lovely brownie bites as well. Coconut Flour Brownies, page 25
Simply oil a 24-cup mini-muffin tin with palm shortening. Follow the
Selected as one of the Top Must-Have Cookbooks for 2015 by Clean Eating Magazine, my newest published cookbook, Everyday Grain-Free
Baking, will provide you with 100+ recipes, and even more strategies for grain-free baking success. Click here for a sneak peek!
almond flour brownies 24
Sometimes you just gotta have a brownie! And, whether youre grain-free or not,
these decadent fudgy brownies are everything a brownie should bechewy, gooey,
and rich with chocolatey goodness.
Directions
1. Preheat oven to 340F. Very lightly oil an 8x8-inch baking dish.
2. In a small bowl, mix together the almond flour, baking soda and salt; set aside.
3. Cut the butter into chunks. Then, place the butter chunks (or palm shortening) into a
small saucepan and melt over medium heat. Add the chocolate chips and the cocoa powder.
Stir until the chocolate chips begin to soften. Then, remove from heat and continue stirring
until the chocolate chips are completely melted and the mixture is well combined. Set aside
to cool.
4. In a large bowl, add the eggs, honey and vanilla. Whisk together until well combined.
Then, slowly whisk in the cooled chocolate mixture, using a rubber spatula to get all of the
chocolate mixture out of the saucepan.
5. Next, slowly add the dry ingredients to the wet while whisking vigorously. Continue
Ingredients
whisking until no lumps remain.
3/4 cup blanched almond flour 6. Pour the batter into the prepared baking dish and use a spreader to even out the top, if
1 teaspoon coconut flour needed.
1/4 teaspoon baking soda
7. Bake for approximately 25-28 minutes until a toothpick inserted into the center comes
1/4 teaspoon sea salt
out clean. Remove from oven and allow to cool completely in the baking dish, then cut into
1/2 cup unsalted butter
bars and serve. Makes 9 bars. Scrumptious!
(or 6 tablespoons palm shortening)
1/2 cup dairy-free mini chocolate chips
3 tablespoons unsweetened cocoa powder
3 large eggs, room temperature
1/2 cup honey
2 teaspoons pure vanilla extract
2015 The Nourishing Home. All rights reserved. All photos , recipes and content may
not be published or distributed without permission from TheNourishingHome.com
coconut flour brownies 25
This dark chocolate brownie is so rich, its best served with a simple dollop of
Whipped Coconut Cream. However, if youre a chocoholic, youll definitely want to
top this treat with my ultra-decadent Chocolate Ganache icing.
Directions
1. Preheat oven to 350F.Lightly oil an 8x8-inch baking dish; set aside.
2. In a small bowl, mix together the coconut flour, baking soda and salt; set aside.
3. Place the coconut oil and butter (or palm shortening) in a small saucepan and melt over
low heat. Add the chocolate chips, cocoa powder and honey. Stir the mixture until the
chocolate chips begin to soften. Then, remove from heat and continue stirring until the
chocolate chips are completely melted and the mixture is well combined. Set aside to cool.
4. In a large bowl, add the coconut milk, eggs and vanilla. Whisk together until well
combined. Then, slowly whisk in the cooled chocolate mixture, using a rubber spatula to get
all of the chocolate mixture out of the saucepan.
5. Next, sift the dry ingredients into the wet while whisking vigorously. Continue whisking
until no lumps remain. Allow the batter to rest about 5 minutes so the coconut flour can
Ingredients
absorb some of the liquid. Then, pour the brownie batter into the prepared baking dish.
1/2 cup coconut flour 6. Bake for approximately 25 minutes, just until a toothpick inserted into the center comes
1/4 teaspoon baking soda out clean. Remove from oven and allow bars to cool completely in the baking dish.
1/4 teaspoon sea salt
7. Top with Whipped Coconut Cream, if desired. Or for an ultra-chocolatey treat, top with
1/3 cup coconut oil
my decadent Chocolate Ganache. Makes 9 bars. Scrumptious!
1/4 cup unsalted butter (or palm shortening)
1/2 cup dairy-free mini chocolate chips
1 tablespoon cocoa powder
1/2 cup honey
1/2 cup coconut milk
2 large eggs
1 teaspoon pure vanilla extract
2015 The Nourishing Home. All rights reserved. All photos , recipes and content may
not be published or distributed without permission from TheNourishingHome.com
7. cakes & cupcakes 26
First, its all in the blending! Thoroughly blending all of the ingredi-
ents together in a food processor until the batter is ultra smooth and
creamy is my secret for achieving a truly cakelike texture.
Directions
1. Preheat oven to 325F. Place 10 parchment muffin liners into a 12-cup muffin tin;
set aside.
2. In a food processor, combine the almond flour, coconut flour, baking soda and salt.
3. Add all of the remaining ingredients to the top of the dry ingredients in the order given,
except for the eggs and egg white.
4. Cover and pulse a few times to combine. Then process until the batter is smooth and
creamy (about 25-30 seconds).
5. Add the eggs and egg white. Cover and pulse a few times to combine. Then process just
enough to blend the eggs into the batter (about 10-15 seconds). Use a thin spatula as need-
ed to scrape down the sides.
6. Carefully spoon the cupcake batter into the lined muffin cups. Lightly tap the muffin tin on
a kitchen towel on the counter to even-out the tops.
7. Bake 18-20 minutes until lightly golden brown along edges and toothpick inserted in
Ingredients center comes out clean. Allow cupcakes to cool in muffin tin about five minutes, then
transfer to a wire rack to finish cooling.
1 3/4 cups blanched almond flour
2 tablespoons coconut flour 8. Top with your favorite frosting and enjoy!
1/2 teaspoon baking soda
1/4 teaspoon salt Recipe Variation: This recipe can also be used to make one 8-inch round cake. Be sure to
1 tablespoon plain whole milk (or coconut milk) yogurt see the tip on page 26 for lining the cake pan with parchment before baking.
1/4 cup honey
1 tablespoon unsalted butter, melted
(or palm shortening)
1/4 cup pure coconut milk
1 tablespoon pure vanilla extract
1 teaspoon apple cider vinegar
2 large eggs, plus 1 egg white 2015 The Nourishing Home. All rights reserved. All photos , recipes and content may
not be published or distributed without permission from TheNourishingHome.com
Coffee cake 28
The sweet aroma of this rich cinnamon cake baking combined with the scent of
freshly brewed coffee is simply irresistible!
Ingredients
Cake
3 1/2 cups blanched almond flour 1/4 cup unsalted butter, melted
1/4 cup coconut flour (or palm shortening)
1 teaspoon baking soda 1/2 cup pure coconut milk
1/2 teaspoon salt 1 tablespoon pure vanilla extract
1/2 cup honey 2 teaspoons apple cider vinegar
4 large eggs, plus 2 egg whites
Crumb Topping
1 tablespoon butter (or coconut oil)
1 tablespoon, plus 1 teaspoon honey
11/2 teaspoons ground cinnamon
1 cup walnut pieces, finely chopped
Cinnamon Swirl
1 tablespoon unsalted butter (or coconut oil)
2 tablespoons honey
1 tablespoon ground cinnamon
Directions
1. Preheat oven to 315F. Lightly oil a 9x9-inch baking dish; set aside.
2. For the Topping: In a small bowl, whisk together the butter (or coconut oil), honey, and cinnamon until well blended. Add the finely chopped walnuts and toss
well to combine. Set aside.
3. For the Cinnamon Swirl: In a small bowl, whisk together the butter (or coconut oil), honey, and cinnamon until well blended. Set aside.
4. For the Cake: In a food processor, combine the almond flour, coconut flour, baking soda, and salt. Add all of the remaining ingredients except the eggs and egg
whites to the top of the dry ingredients in the order given. Cover and pulse a few times to combine. Then process until the batter is smooth and creamy (about
2025 seconds). Add the eggs and egg whites. Cover and pulse a few times to combine. Then process just enough to blend the eggs into the batter (about 1015
seconds). Use a thin spatula as needed to scrape down the sides.
5. Carefully spoon half of the batter into the prepared baking dish. Use an offset spatula to smooth out the top.
6. Drizzle with the cinnamon swirl across the top of the batter. Then carefully spoon the remaining cake batter on top. Use an offset spatula to smooth the top of
the batter. Next, starting at the edges of the cake, crumble the topping evenly across the cake. Use your fingers to gently press the topping into the batter a bit.
7. Bake the cake for 4555 minutes until light golden brown along edges and a toothpick inserted into center comes out clean. Allow the cake to cool about 5-10
minutes. Then serve warm with your favorite coffee or tea. Makes 9 servings. Enjoy!
2015 The Nourishing Home. All rights reserved. All photos , recipes and content may
not be published or distributed without permission from TheNourishingHome.com
helpful resources 29
Everyday Grain-Free Baking Cookbook Free Grain-Free Recipes & Meal Plans
Selected as one of the If youve enjoyed the
Top Must-Have Cookbooks grain-free recipes in this
for 2015 by Clean Eating helpful eBook, then Id
Magazine, my newest like to invite you to take
published cookbook, advantage of the wealth
Everyday Grain-Free Baking, of free grain-free recipes,
will provide you with even meal plans and healthy
more recipes and strategies for living resources that I
grain-free baking success. provide to subscribers of
The Nourishing Home.
100+ Recipes! From breads,
biscuits and muffins to savory By opting to become a
snacks and decadent treats, subscriber, every Friday morning youll receive my exclusive email
youll find more than 100 newsletter. Each issue includes my free weekly grain-free meal plan
irresistible recipes, step-by-step instructions, beautiful color photo- kit with links to each of the healthy & delicious recipes featured, as
graphs and helpful tips & tidbits well as a weekly shopping list and prep day task recommendations
to make all of your GF baking adventures a delicious success! that make putting the meals together a snap!
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