The Paleo Breakfast Cookbook - Rockridge Press

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Toasted Coconut Bread

       If you like the taste of coconut, you’ll love this lightly sweet bread with toasted coconut on top. This is a wonderful treat to enjoy with a cup of coffee in the morning, and it makes an excellent airy dessert as well. Be sure to use unsweetened shredded coconut for the topping, as sweetened varieties use refined sugar.

• Coconut oil or unsalted grass-fed butter for greasing• 2 cups blanched almond flour• 1 tablespoon coconut flour• 1 teaspoon baking soda• 1 teaspoon sea salt• 1/2 cup coconut oil, melted• 1 cup raw honey• 2 large eggs• 1 large ripe banana, mashed• 3 tablespoons full-fat canned coconut milk• 1 tablespoon pure vanilla extract• 1/2 cup unsweetened shredded coconut, toasted

      Lightly grease the slow cooker crock with coconut oil or butter.

      In a large bowl, combine the almond flour, coconut flour, baking soda, and salt. Stir well and set aside.

      In a separate bowl, using a mixer, beat the coconut oil with the honey. Add the eggs, 1 at a time, beating after each addition. On low speed, beat in the banana, followed by the coconut milk and vanilla. Add the flour mixture and beat until just combined.

      Pour the batter into the prepared crock. Sprinkle the toasted coconut over the top. Cover and cook on high heat for 2 hours. Check doneness by inserting a toothpick. If it’s not done, continue cooking on high until a toothpick comes out clean.

      Allow the bread to cool, remove from the slow cooker, and slice. Wrap leftover bread in plastic wrap and store at room temperature for up to 3 days.

       Serves 8 to 10.

       Sometimes you just want something sweet with your Paleo-friendly omelet. These poached pears fit the bill nicely, and they reheat well so you can make a large batch to have all week.

• 8 firm pears, such as Bosc, peeled and cored• 1/2 teaspoon ground cinnamon• 1/2 teaspoon ground nutmeg• 2 tablespoons coconut oil• 1/2 cup raw honey• 1/2 teaspoon pure vanilla extract• 1 cup dried, unsweetened cranberries

      Cut a very thin slice from the bottom of each pear so the fruit will sit flat and steady.

      In a small dish or bowl, combine the cinnamon and nutmeg, and sprinkle over the pears. Place the pears upright in the slow cooker.

      Combine the coconut oil and honey in a small saucepan. Warm over low heat just until melted. Remove from the heat and stir in the vanilla. Pour the mixture over the pears and add the cranberries to the slow cooker, distributing them evenly around the pears.

      Cover and cook on low heat for 4 hours. To serve, place a pear on a small plate, spoon cranberries around it, and drizzle a little of the cooking liquid on top.

       Serves 8.

       This easy compote makes a great topping for Paleo pancakes or waffles (see Chapter 8) on the weekends. It keeps well in the fridge for about 1 week in an airtight jar or dish.

• 1/2 cup raw honey• 1/2 teaspoon pure vanilla extract• 1/2 teaspoon pure almond extract• 1/2 teaspoon ground cinnamon• 1/2 teaspoon ground cloves• 1 cup dried, unsweetened Bing cherries• 1/2 cup dried, unsweetened blueberries• 1/2 cup dried, unsweetened cranberries

      In a medium saucepan over low heat, combine the honey, vanilla and almond extracts, cinnamon, and cloves. Cook, stirring frequently, until the honey is just melted.

      Stir in the cherries, blueberries, and cranberries until well coated, and pour the mixture into the slow cooker. Cover and cook on low heat for 8 hours or overnight.

      Serve warm over pancakes or waffles, or as a side dish.

       Serves 6.

      Ropa vieja is a popular Cuban classic made of shredded beef or pork. In Cuban restaurants, it’s most often served as a lunch or dinner entrée, but in homes, it also doubles as a filling breakfast with scrambled eggs.

• 1 teaspoon ground cumin• 1 teaspoon garlic powder• 1 teaspoon sea salt• 1/2 teaspoon freshly ground black pepper• 1 (1 1/2-pound) pork sirloin roast, trimmed of visible fat• 1 teaspoon olive oil• 1/2 cup beef broth• 1 bay leaf• 4 plantains, peeled and cut in half

      Combine the cumin, garlic powder, salt, and pepper in a small bowl, and rub all over the roast, coating it evenly.

      In a large heavy skillet, heat the olive oil over medium-high heat. Brown the roast on all sides, 3 to 4 minutes per side. Set the skillet aside.

      Place the roast in the slow cooker, and add the beef broth and bay leaf. Cover and cook on low heat for 8 hours.

      Meanwhile, brown the plantains in the skillet over medium-high heat, using the leftover juices from the roast. Set aside.

      After the pork has cooked for 4 hours, add the plantains to the slow cooker, arranging them around the roast. Continue cooking for 4 hours.

      Transfer the roast to a cutting board to cool until it can be handled comfortably. While it cools, discard the bay leaf, dice the plantains, and set them aside in a large bowl.

      Use clean hands or 2 forks to shred the pork, and combine with the plantains. To serve, ladle over or serve with scrambled eggs.

       Serves 6.

       Pumpkin and apple butters add a bit of sweetness to the Paleo diet. They’re extremely easy to make in the slow cooker and are delicious served warm after cooking overnight. Pumpkin butter, stored in an airtight jar, keeps well in the fridge for about 1 week.

• 2 (15-ounce) cans pumpkin puree (not pie filling)• 1/2 cup unsweetened apple juice• 1/2 cup raw honey• 1/2 teaspoon ground allspice• 1/2 teaspoon ground nutmeg• 1/2 teaspoon ground ginger• 1/2 teaspoon sea salt

      In a medium bowl, combine the pumpkin puree, apple juice, and honey, and stir until well blended. Add the allspice, nutmeg, ginger, and salt, and stir well.

      Pour the mixture into the slow cooker, cover, and cook on low heat for 8 hours. If the butter is a bit thin, uncover and increase the temperature to high heat. Allow the butter to reduce for about 30 minutes.

      To serve, spread over Paleo-friendly breads, pancakes, or waffles, or use as a dip for fresh apple or pear slices.

       Serves 12.

       Frittatas become Paleo-friendly very easily. Though they’re quick to make using the traditional cooking method, having one ready and waiting in the slow cooker for you when you wake up is especially nice.

• 12 large eggs, beaten• 1/2 cup plain almond milk• 1/2 cup diced red bell pepper• 1/2 cup diced green bell pepper• 1 medium white onion, diced• 1 cup sliced white mushrooms• 1 teaspoon sea salt• 1/2 teaspoon freshly ground black pepper• 1/2 teaspoon ground cumin• 1 tablespoon olive oil

      In a medium bowl, whisk the eggs and almond milk until well blended. Add the peppers, onion, and mushrooms. Mix well. Stir in the salt, pepper, and cumin.

      Grease the bottom and halfway up the sides of the slow cooker crock with the olive oil. Pour in the egg mixture, cover, and cook on low heat for 8 hours. Serve warm with fresh fruit or Paleo-friendly muffins.

       Serves 6.

      

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