Happy Saturday, friends! And happy Thanksgiving weekend to all of my Canadian pals out there! My family is having a big dinner tommorow and I’ve got a few desserts in a mind. The worst part is choosing which one to make! I’ll be sure to post what I come up with.
Last night, myself, my husband and a bunch of our good friends went to EVOO, a restaurant here in St. John’s, to celebrate Kenny’s birthday. It was delicious! They cater to many dietary needs which I’m totally here for. I ordered seared scallops in a cashew cream base, maple roasted brussel sprouts, a vegan caprese salad and for my main, a gluten free vegan pizza. It was absolutely delicious. Highly recommend if you’re in the area.
So, since finishing up whole30, I’ve been tinkering around with lots of different recipes. Some vegan using tofu and tempeh, some paleo, some gluten free or dairy free and some Whole30. I try to cater to everyone on here so that no matter what your diet, there’s a recipe here for you. Don’t worry. I gotchu!
If you follow me on Instagram ( @sincerely_les if you’re wondering…come follow!), you know I’ve been in home renovation mode for quite some time now and we just started in on our kitchen. I’m hoping the reno doesn’t slow me down recipe wise. It’s kinda hard to work when your kitchen is in the shambles. Anyhoo, I still managed to bake this loaf yesterday and it turned out ahhh-mazing. We finished it off this morning with some preserves and a hot cup of coffee. DELISH. This recipe is paleo for those wondering and bakes up perfectly fluffy. A great snack or breakfast bread. You can store it in the fridge for up to a week, it heats well and can be toasted. Spread your fave nut butter or jam and enjoy!
Have a great weekend!
- 2 cups almond flour
- 1/3 cup tapioca starch
- 1 tbsp apple cider vinegar
- 1 tsp baking soda
- 3 free-range eggs
- 2 tbsps manuka honey
- 1/4 cup olive oil
- 1/4 cup coconut cream*
- pinch of sea salt
- juice of 1 lemon
- almond slivers for topping
Preheat oven to 315 F. Line a bread pan with parchment paper.
In a bowl, place all ingredients minus the almond slivers. Using a hand mixer, mix batter on high until light and fluffy (about 2.5 mins) Pour batter into pan and top with almond slivers. Bake for 40-45 mins or until a skewer inserted into the centre comes out clean.
Remove the loaf from the oven and turn out of tin onto a wire rack to cool. Slice, top with fruit preserves or nut butter or simply on its own. ENJOY!
*coconut cream is the thick cream that settles in a can of coconut milk. Scoop it out and use in your recipes for extra creaminess!