balls of aluminum foil as a homemade rack. Place the lid on the slow cooker.
In a large mixing bowl, combine the hazelnut flour, baking soda, cinnamon, nutmeg, and salt, and mix with a wooden spoon or whisk until well blended. Add the almond milk and honey, and mix just until combined. Do not overmix. Fold in the walnuts and stir until incorporated.
Grease a 2-quart soufflé dish or deep casserole with the walnut oil, and pour in the batter, spreading it evenly. Cover with foil and place the dish on the rack in the slow cooker.
Cover and cook on low heat for 3 hours, or until a toothpick inserted into the center of the bread comes out clean. Carefully remove both the dish and rack, remove the foil, and cool the dish on the rack for 10 to 15 minutes. Loosen the edges of the bread with a knife, transfer the bread to the rack, and let cool for 10 minutes before slicing. Wrap leftover bread in plastic wrap and store at room temperature for up to 3 days.
Serves 8.
Slow Cooker Almond Bread
This lightly scented almond bread is delicious, and it fits the Paleo-breakfast plan perfectly. Applesauce makes for a tender and moist bread, while toasted almonds add crunch and flavor. One bite and this is sure to become a favorite.
| • Coconut oil or unsalted grass-fed butter for greasing• 2 cups blanched almond flour• 1 teaspoon baking soda• 1 teaspoon sea salt• 1/2 cup (1 stick) unsalted grass-fed butter, softened | • 1 cup raw honey• 2 large eggs• 1 cup unsweetened applesauce• 3 tablespoons almond milk• 1 tablespoon pure almond extract• 1/2 cup sliced almonds, toasted |
Lightly grease the slow cooker crock with coconut oil or butter.
In a large bowl, combine the almond flour, baking soda, and salt. Stir well and set aside.
In a separate bowl, using a mixer, beat the butter with the honey. Add the eggs, 1 at a time, beating after each addition. On low speed, beat in the applesauce, followed by the almond milk and extract. Add the flour mixture and beat until just combined.
Pour the batter into the prepared crock. Sprinkle the toasted almonds 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.
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.
Poached Pears with Cranberries
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.
Dried Berry Compote
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.
Cuban Pork and Plantain Ropa Vieja–Style Hash
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
