Posted in Food

Almond Meal & Flaxseed Loaf

Another Pinterest find and grain free loaf experiment number 2. This one so far is my favorite. I baked it longer than the original recipe said to give it a nice crust and it was perfectly crunchy. I also added about 1 TBS worth of raw honey, just because I like the flavor and touch of sweetness it adds. Another change I made was excluding the whole flaxseeds, just because I don’t care for seeds in my bread.

For the orginal recipe head over to or click HERE.

Here is the recipe with my personal alterations.

Almond Meal and Flaxseed Loaf

  • Servings: 1 loaf
  • Difficulty: easy
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  • 2 cups almond meal
  • 1/3 & 1 TBS flaxseed meal
  • 1/2 tsp sea salt
  • 1 tsp baking soda
  • 1/2 cup tapioca starch or arrowroot powder
  • 6 TBS meltes butter
  • 4 eggs, lightly beaten
  • 1 tsp apple cider vinegar
  • 1 TBS honey
  • 1/2 cup plain Greek yogurt


  1. Preheat oven to 350°F
  2. Line or grease medium sized loaf pan
  3. Mix dry ingredients until well combined
  4. Blend wet ingredients until well combined
  5. Add 1/3 of dry to wet and mix well. Continue until all the wet and dry and well combined
  6. Pour mixture into loaf pan, smooth out to make sure it is distributed evenly
  7. Bake for 35-40 minutes until golden brown and a tester comes out clean

Posted in Food

Paleo Dinner Rolls

I was craving a warm roll with honey so I decided to try out these Paleo Dinner Rolls from Paleo Spirit. They are amazing!  Crusty on the outside, doughy in the middle.  They hit the spot perfectly.


The first time I made them I followed the original recipe and they were good, then I followed a tip from this blog and (plus made a couple changes of my own) and they were even better.

Here is the recipe I used with the tip and my own changes.  Enjoy!  I want to try making garlic and/or herb rolls with this next and try pull-a-part rolls.  Oh the possibilities.


1 cup tapioca starch (or arrowroot powder)
1/2 coconut flour
1/2 tsp salt
1/2 cup warm water
1/2 cup oil (liquid)(ex. olive, avocado, safflower)
1 large egg
1/2 tsp apple cider vinegar (optional: for a “sourdough” taste.)


  • Preheat oven to 360ºF
  • Mix the dry ingredients with HALF the coconut flour
  • Mix the wet
  • Combine the wet and dry ingredients, slowly added the rest of the coconut flour until you have a wet but non sticky dough.
  • Roll dough balls into desired shape and size (they will not rise in the oven) and place on a parchment papered baking pan.
  • Bake for 25-35 minutes until the start to turn golden brown.

(Note: Try an egg wash before baking for well browned rolls, or brushing with butter or coconut oil as soon as they come out of the oven.)

I recommend storing in a sealed bag or container.  If it’s more than a couple of days I also recommend storing them in the fridge.

The outside did soften after being stored in a bag overnight, but the inside was still doughy and the rolls themselves were still very moist.