June 14, 2020
Each Sunday, I share three recipes to get you through the week: one baked bite that can be devoured any time of day, one dinner option, and one scrumptious dessert!
Here are my recommendations for the week of June 14:
The Baked Bite: Liz Moody’s Birthday Cake Batter Banana Bread
DELICIOUS mix between a banana bread and a funfetti cake. It’s healthy enough for breakfast or an afternoon snack. Because there is only one banana, the bread is low-carb and quite sturdy, so it can be toasted and topped with almond butter or another spread too!
The Dinner: Keto, Dairy-Free Pizza Dough from Primal Wellness
This recipe makes a tasty, light dough that can be used as a flatbread/pizza base. Matt insists that I call it ‘flatbread’ because it isn’t REAL pizza dough. I recommend toping with a layer of homemade or store-bought pesto/pizza sauce, a smattering of Daiya vegan mozzarella shreds, and sausage or Applegate Turkey pepperoni!
The Dessert: Grand Baby Cake’s GF Chocolate-Chip Cookies
Easy to make classic chocolate-chip cookies, which taste just like those perfect cookies that your Mom would make growing up! Except you can make these gluten-free and sugar-free without noticing a difference. MAKE SURE to chill the dough for at least two hours— it makes a huge difference.
The Modifications:
The Ingredients:
Sweeteners
Lakanto Classic (Keto-friendly replacement for granulated sugar)
Lakanto Golden (Keto-friendly replacement for coconut, granulated, and brown sugar)
Coconut sugar (Paleo and refined-sugar free replacement for granulated or brown sugar)
Flours Etc.
Almond and coconut flour can be purchased at any grocery store or on Amazon (any brand works)
My favorite gluten free measure-for-measure flour (replacement for all-purpose flour)
Arrowroot powder (Paleo friendly substitute for Xanthum gum)
Substitutions
Vegan butter (use the European style cultured butter)
Add-Ins
Stevia-sweetened chocolate chips (Keto/Paleo friendly chocolate chip substitute)
