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Grain-free Bread

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Grain free bread
Adapted from Sarah Wilson’s recipe
1 1/2 cups almond meal
3/4 cups organic no preservative arrowroot flour
1/2 tsp real salt
1/2 tsp baking soda
5 free range eggs
1 1/2 tsp apple cider vinegar
1 tblsp chopped fresh parsley
1 lg zucchini grated
100gm cooked chicken finely chopped
1/4 cup nutritional yeast
Preheat oven to 160 deg
I use a silicon loaf tin so don’t need to line this, line a loaf tin with baking paper.
In a large bowl mix

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together all the dry ingredients. In a separate bowl whisk the egg then add vinegar. Add eggs and remaining ingredients to dry mix, stir to combine.
Pour the mixture into prepared tin.
Bake for 30-35 min or until golden brown.
Allow to cool before slicing.
I slice into about 17-18 slices and freeze.
I like to put this in the sandwich press to toast it then top with avocado…

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Garlic Bread

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3 cups almond meal
3/4 tsp baking soda
1/4 tsp real salt
1 Tbsp nutritional yeast
1 tsp garlic powder
1 tsp onion powder
4 eggs, whisked
1 tsp brags
1 tsp raw honey
3/4 tsp apple cider vinegar
1/2 zucchini finely grated
1/2 cup chopped fresh parsley
Preheat oven to 160*
Mix the dry ingredients in a large mixing bowl, in a separate bowl mix the wet ingredients and the zucchini. Add wet ingredients to the dry, mix until completely incorporated.
Oil a loaf tin, I used 2 baby loaf tins.
Scrap all the batter into tins.
Sprinkle with a little parsley.
Bake for around 20/25 min or until golden brown and a skewer comes out clean when inserted.
Yummy straight out of the oven, spread with some avocado.
Boys will have this in their lunchbox with meatballs.
I will make them in square muffin tray next time for the lunchbox

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Chocolate Brownie

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1 cup rolled oats ( put in blender to make a course flour )
1/2 cup almonds meal
1/2 cup coconut flour, I used shredder coconut, and put it though the blender
3/4 cup cacao
5 eggs
Lg sweet potato about 650gm
1/4 cup coconut oil, melted
1/4 cup honey
1/2 cup almond milk, but

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can use dairy, rice or oat milk
1 tsp vanilla

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Preheat oven to 180*
Cook sweet potato ( I do this in the microwave )
Combine dry ingredients in a mixing bowl, mix well to make sure there are no lumps.
Put cooked sweet potato, honey, coconut oil, almond milk & vanilla in to a high powered blender or food processor and blend until smooth.
In a separate bowl whisk eggs.

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Add sweet potato mix and eggs to dry ingredients. Mix well.

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Pour mixture into a lined lasagne dish.

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Cook in a preheated over for 35-40 min or until cooked. Check by inserting a skewer into the middle, when cooked skewer will come out clean

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Fish Fingers ( no nasties )

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Fish Fingers ( no nasties )

1 kg of firm white fish fillets, I have used basa and snapper
2 eggs, whisked
2 cups of almond meal
pinch of real salt

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Per heat oven to 180*. Cut fish filets

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into finger size and about 2.5cm wide.
Place whisked egg into a bowl and almond meal in a separate bowl. Coat fillet in egg, then lightly coat in almond meal, shake off any excess. Place on a lined oven tray.

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Cook in a preheated oven for 15 – 20 min or until fish is cooked though, turning several times. I put the griller on for the last few mins.
These are great served for dinner, and in lunchbox’s. I have had to do them 2 nights in a row

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Veggi bake

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Veggi Bake
2 zucchini, grated
1 carrot, grated
Sweet potato, grated, same amount as carrot
5 eggs, lightly whisked
1 cup almond meal
Pinch of salt
Line a lasagna baking dish with baking paper.
Preheat oven to 180*
Mix grated veg together in a large mixing bowl.
Add almond meal and salt, mix to combine. I find hands are the best tool for this.
Add eggs. Stir until just combined.
Pour mixture into prepared dish.
Bake for approx 45 min. To be honest I completely forgot about mine, I think it was in oven for approx 60.
Veggi bake is cooked when firm in the middle.