Chocolate Stuffed French Toast Paleo Recipe from Scratch

 

 

 

Chocolate Stuffed French Toast Recipe

1 pan of Mock Cornbread (See here)
1/4 teaspoon liquid vanilla stevia
2 ounces store-bought dark chocolate, cut into 1" squares
6 eggs
1 cup canned full-fat coconut milk
1/8 teaspoon sea salt
Coconut oil for frying
1) Make the Mock Cornbread, but add 1/4 teaspoon liquid vanilla stevia to the recipe with the wet ingredients.
2) When the bread is completely cool, trim the crust from the sides and bottom.
3) Preheat your oven to 300°F.
4) Cut the bread into 4 squares. Then cut each square on the diagonal so that you have 8 triangles that are about 1 & 1/4" thick.
5) Line a baking sheet with unbleached parchment paper, and bake the cut bread for 15 minutes.
6) Flip the bread pieces over, and bake them for another 15 minutes. (Baking dries the bread so that it will absorb the egg mixture.)
7) When the bread is done, remove it from the oven to cool, and turn off the oven.
8) When the bread is cool, use a serrated knife to make an incision in the longest side of each triangle. Move the knife from left to right inside the incision to create a pocket for the chocolate.
9) Stuff 2 squares of dark chocolate into each pocket. Repeat until all the bread has been stuffed.
10) In a 9" x 13" or 3-quart baking dish, thoroughly combine the eggs, coconut milk, and salt with a fork.
11) Place the stuffed bread in the egg mixture, and soak each side for a few minutes.
12) Preheat a 12" heavy-bottomed skillet over about medium heat. Fry the stuffed French toast in coconut oil until nicely browned on each side.
Makes 8 servings

Mock Cornbread Recipe

DRY INGREDIENTS
1 & 3/4 cups (198 g) almond flour
1/2 cup (68 g) coconut flour, sifted
1/4 cup (34 g) arrowroot flour
1 teaspoon sea salt
3/4 teaspoon baking soda

WET INGREDIENTS
1 cup canned full-fat coconut milk
4 eggs
1/4 cup melted coconut oil*
1 tablespoon apple cider vinegar
1 tablespoon honey
1) Preheat your oven to 350°F.
2) Grease an 8" x 8" baking dish, and set it aside.
3) In a mixing bowl, whisk together the dry ingredients—almond flour, coconut flour, arrowroot flour, salt, and baking soda.
4) In a separate mixing bowl, use an electric mixer to combine the wet ingredients—coconut milk, eggs, coconut oil, apple cider vinegar, and honey.
5) Add the dry ingredients to the wet ingredients, and mix with the electric mixer until just combined.
6) Use a flexible silicone spatula to transfer the batter to the greased baking dish.
7) Even out the batter, and smooth the top with wet hands or the spatula.
8) Bake for about 38 minutes.
Makes about 9 servings.
*Use coconut oil for Bread Pudding, or you can substitute lard if you plan to eat the Mock Cornbread as a side dish

Lamb Chops with Figs and Olivies

FOR THE FIG AND OLIVE MIXTURE:
1 cup dried figs, stems removed
1 cup boiling water
¾ cup mix of green and kalamata olives, plus ¼ cup for garnish
3 tablespoons olive oil
2 tablespoons pine nuts
1 tablespoon balsamic vinegar
1 clove garlic, peeled
1 teaspoon minced fresh rosemary

FOR THE LAMB CHOPS:
2 pounds lamb chops
Salt and freshly ground black pepper, to taste

1. Heat a grill pan over medium-high heat or heat up your outdoor grill
2. Meanwhile prepare the fig and olive mixture. Place the figs in a medium-size bowl, add the boiling water and soak for 10 to 15 minutes. Drain well.
3. Combine 3⁄4 cup of the olives, the olive oil, pine nuts, vinegar, garlic and rosemary in a food processor and process until smooth.
4. Season the lamb chops with salt and pepper. Once your grill pan or grill is hot, grill the chops for 3 to 4 minutes per side, cooking them longer or shorter depending upon your desired doneness.
5. Slice the remaining 1⁄4 cup olives. Serve the chops with the fig and olive mixture, and garnish with the sliced olives


 Recipe from "Quick and Easy Paleo Comfort Food"

Tart Apple Coleslaw

This is a great side dish to bring to cookouts and is refreshingly sweet and tart from the addition of apples. Granny Smiths are the best choice for flavor and texture, but any apple will do in a pinch. If you use a sweet apple, you can omit the honey.

• ½ head green or purple cabbage, or a combination, grated
• 1 Granny Smith apple, grated
• 1 stalk celery, chopped
• 1 medium green pepper, diced
• ¼ cup olive oil
• Juice of 1 lemon
• 2 tablespoons honey
• 1 teaspoon celery seed
• Freshly ground black pepper, to taste

Combine all the ingredients in a bowl and toss well to mix. Chill for an hour or more before serving.
Serves 4

Recipe from "Paleo Cookbook by Rockridge Press"

Cerviche

1/3 pound Pacific halibut
1/3 pound Yellowtail snapper
1/3 pound cocktail shrimp
½ cup lime juice (about 4–5 limes)
½ cup lemon juice (about 4–5 lemons)
1 avocado, finely chopped
1 red pepper, finely chopped½ red onion, finely chopped
½ cup fresh cilantro, finely chopped
1 jalapeño, finely chopped (Remember, the seeds and inner membrane are the spiciest parts. Discard them if you don’t like food too spicy.)





INSTRUCTIONS:
Cut the fish into ½ inch squares, removing all skin and bones. Lightly salt the fish.
Bring a few cups of lightly salted water to boil. Add peeled and cleaned shrimp for 1 minute. Put shrimp in a bowl of ice and water to chill. Cut the cooled shrimp into ½ inch pieces (it will still be fairly raw inside). Combine fish and shrimp with lime and lemon juice. Cover and refrigerate for two hours.
When you cut into a piece of the fish or shrimp, it should be “cooked” through, meaning the shrimp will be light pink and the fish will be white, not grayish or translucent. However, if you prefer more of a raw texture (as some sushi lovers do) you might want to marinate the seafood for less than two hours.
When the seafood has finished marinating, drain and discard the lime and lemon juice. Combine the seafood with the rest of the ingredients. Add salt to taste.

Recipe from "The Primal Blueprint Cookbook- Primal Low Carb, Paleo, Grain Free & Gluten free"

Chicken and Fennel Stew

INGREDIENTS:
2 pounds chicken thighs (about 8 small thighs)
½ onion, finely chopped
1 small fennel bulb, thinly sliced
½ pound of mushrooms, sliced
2 garlic cloves, finely chopped
1 teaspoon fennel seeds, finely chopped until powdery
½ teaspoon saffron threads
2 cups Belgian beer or chicken broth
½ cup heavy cream or coconut milk
1 small bunch kale, finely chopped
½ cup finely chopped parsley




DIRECTIONS:
In a deep ovenproof pan, brown chicken over medium-high heat with a little bit of oil, about 4–6 minutes a side. Remove thighs from pan. Add onion, fennel and mushrooms and sauté until soft, about 5 minutes. If there isn’t enough fat from the chicken, add some oil or butter to the pan.

In a small bowl combine a tablespoon of beer or broth with the saffron, and break and mash the threads with the back of the spoon so the saffron threads bleed out some color. Add this mixture plus the rest of the beer or broth to the pot, followed by the garlic and fennel seeds. Bring to a gentle boil for several minutes. Return chicken to pot. Put on lid and simmer about 25 minutes, until chicken is done. Remove from heat and stir in cream or coconut milk and kale. Garnish with chopped parsley.

 Recipe from "The Primal Blueprint Cookbook- Primal Low Carb, Paleo, Grain Free & Gluten free"

Citrus Carnitas

3-4 pounds pork shoulder, boneless or bone-in

1 rounded tablespoon ground cumin

1 tablespoon coarse (granulated) garlic powder

1/2 tablespoon salt

1 teaspoon ground coriander

1 teaspoon ground black pepper

1 teaspoon ground cayenne pepper

1/2 cup lime juice

1/2 cup lemon juice

water

With a sharp knife, cut the pork shoulder into a few large chunks. You don’t want

them bite-sized; I make mine about 3-4 inches across. Place the pork pieces in a large

zipper storage bag.

  

In a small bowl, combine the cumin, garlic powder, salt, coriander, black pepper,

and cayenne; mix with a fork. Add the spice blend to the bag, zip it closed, and shake

assertively until all the pieces are coated with the spices. Feel free to add hips to the

shaking action.

  

Place the pork in a large, deep pot. Pour the lime and lemon juice into the bottom

of the pot, then add water to just cover the meat.
  

Place the pot on high heat and bring the water to a rip-roaring boil. When it’s

rolling, reduce the heat to keep a steady, strong simmer with the pan uncovered.

The liquid should bubble a fair amount, but should not be a vigorous boil. While

it’s cooking, it will look like uninspired soup. Do not be discouraged! As the water

evaporates, the powerful acidic qualities of the citrus juice tenderizes the meat.

  

At about the 2-hour mark, check the pot. The water should be much lower and

maybe even almost gone. Things are about to get interesting! Allow all the water to

cook out of the pan and watch as the meat magically fries and caramelizes in the pork

fat and fruit juice. It is a thing of beauty – but now you need to pay attention so the

alluring exterior doesn’t burn.

  

Carefully turn the hunks of meat – without shredding them – to brown all sides,

then remove the hunks to a plate and let them rest for 5 minutes before eating.

 Recipe from "Well Fed: Paleo Recipes for People who love to eat"