Flat breads & Focaccia

These are the closest to naan bread I think we can get in the paleo world. They can be used for so many different things! I use them with lamb meatballs as pita, dip them in soup, sop up sauces and roll up sandwiches. They are lightly seasoned and go well with anything.

Flatbread

You will need: 

1 bag of The Primal Pantry pizza crust mix
3 eggs
1/2 cup of broth or water

Directions

Mix all of the ingredients thoroughly in a mixing bowl. Pour about 1/3 cup into a non-stick pan that is on medium heat. In a really good pan, you shouldn't need grease. Rotate the pan on an angle to move the batter around creating a large circle. You will start to see air bubbles coming up through the top side. Once it is holding together, flip the entire bread like a pancake and cook on both sides until it looks the way you want. You can also drop a spoonful of batter into the pan first as a tester. If you want more seasoning, this would be the time to add it.

This is the stuff that makes you forget about real bread. Remember dipping bread sticks in olive oil and balsamic? This is the paleo version. You can cut it into sticks or enjoy whatever you can rip off with your hand. Go easy... you don't need to eat all of it in one sitting as tempting as it may be. Cut off pieces the next day and throw them in the broiler to toast up again. If you make a sandwich with this, I'd love to see it!

Focaccia

You will need: 

1 bag of The Primal Pantry pizza crust mix
3 eggs
1/2 cup of broth or water

1 tsp of baking powder

1 tablespoon of organic balsamic vinegar

Sea salt, organic oregano and organic basil for dusting

Organic extra virgin olive oil

Directions

Mix all of the ingredients thoroughly in a mixing bowl. The reason for adding the balsamic is not only for that added sweetness but because it has a reaction with the baking powder and creates a fluffier bread. Pour the mixture onto a baking sheet lined with parchment paper. Spread it out evenly and sprinkle the top with the extra seasoning. Bake it in the oven on 375 degrees for about 15 minutes or until it is a golden brown color. Drizzle it with olive oil once it has cooled.

Eggs Benedict (Grain-Free)

Let me tell you, I did not eat this well before I was primal. But now, it's bacon every day and if not that, eggs benedict. Or better yet, both!

This hollandaise is a sauce made with crème fraiche, for lack of a better use of my experimental homemade batch of it.

Wow, what a lucky experiment! By the way, I put a spoonful in my butternut squash "home-fries" this morning and was blown away...

More on homemade crème fraiche later.

Hollandaise sauce

3 pastured egg yolks (save the whites for the biscuits)

2 1/2 tbs organic lemon juice

1 cup grass-fed organic butter

1 cup crème fraiche

a pinch of sea salt

-Whip the egg yolks and lemon in a food processor while you melt the butter

-Add the butter slowly to the lemon/egg mixture while processing

-Add the crème fraiche to that, a tablespoon at a time

-Salt to taste

-Use right away storing the remainder in a mason or glass jar (because you can stick the jar in a hot water bath later to reheat) It will definitely thicken as it cools.

The "buttermilk biscuit" recipe comes from Maria Emmerich- we definitely thank you!

This works out perfectly because you can make several biscuits and have eggs benedict every day until they and the sauce runs out.

Biscuits

1 1/2 tbs grass-fed organic butter (or homemade lard)

1 cup blanched almond flour

1/4 tsp sea salt

1 tbs baking powder (Grain Free)

4 egg whites

* I also add parsley, garlic power and onion powder (about 1 tsp altogether)

Preheat oven to 400 degrees Fahrenheit. Grease a medium sized muffin pan. Whip egg whites until fluffy, but not stiff. In a separate bowl, sift the baking powder into the almond flour. Then add the butter and salt. Slowly fold in the almond mixture to the egg whites. Bake for 12-15 minutes. Serves 8.

Now for the final results!

I cooked a couple pieces of homemade bacon, sautéed some green onions and warmed up a couple slices of tomato in a pan. Then I layered this on top of the biscuit, set a poached egg on top and poured hollandaise until my heart's content. A little parsley for garnish and I ate like a queen.

You can use anything you like, obviously. I do also recommend a salmon burger with all the fixings on top for a heartier eggs benedict. You will have enough to experiment for a couple of days!