The Everything Low-Glycemic Cookbook: Includes Apple Oatmeal Breakfast Bars, Parmesan Artichoke Dip, Creamy Cauliflower Soup, Mushroom Pork Medallions, ... Biscotti ...and hundreds more! (Everything®) (10 page)

Per Serving (
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loaf): Calories: 356 | Fat: 25 g | Protein: 10 g | Sodium: 297 mg | Fiber: 5 g | Carbohydrates: 27 g | Sugar: 6 g | GI: Moderate

This bread can double as a dessert recipe quite nicely. Serve with fresh banana and strawberry slices for a completely yummy treat.

Fruit purées are a great way to add sweetness to any recipe. Simply place your favorite fruits into a food processor and pulse quickly. Use in place of syrups and jams.

1. Preheat the oven to 350°F. Grease a loaf pan.
   
2. Combine the almond meal, baking powder, baking soda, fruit purée, cinnamon, eggs, bananas, and flaxseed flour in a large bowl. Mix well.
   
3. Fold in the chopped walnuts and coconut flakes (do not overmix). Pour the batter into the prepared pan.
   
4. Bake for about 45 minutes or until a wooden toothpick inserted into the center comes out dry.
   
5. Let the bread sit for 5 minutes; then transfer to a wire rack and cool completely.
   

Per Serving (1 slice): Calories: 264 | Fat: 12 g | Protein: 5.5 g | Sodium: 26 mg | Fiber: 6 g | Carbohydrate: 38 g | Sugar: 15 g | GI: Moderate

This is a very lightly sweetened, low-glycemic version of carrot cake. This bread would make a perfect breakfast on weekday mornings. Just toast it, and spread it lightly with cream cheese or your favorite low-sugar jam.

1. Preheat the oven to 350°F. Heavily grease two 7
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   " × 3
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   " loaf pans with nonstick cooking spray or olive oil.
   
2. In a medium bowl, whisk the almond flour, arrowroot starch, cinnamon, sea salt, and baking soda. Set aside. In a large bowl, mix the melted butter, coconut sugar, eggs, carrots, almond milk, and apple cider vinegar. Stir the whisked dry ingredients into the wet ingredients. Fold in the raisins, if desired.
   
3. Divide the batter evenly between the pans. Bake for 35–40 minutes until a toothpick inserted in the middle comes out clean and the tops of the loaves are golden brown.
   
4. Allow the loaves to cool on a wire rack for one hour before slicing and serving. Wrap leftover bread in plastic wrap and store in zippered bags in the freezer for up to one month.
   

Per Serving (
¹
⁄
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loaf): Calories: 186 | Fat: 10 g | Protein: 5 g | Fiber: 2 g | Carbohydrates: 20 g | Sugar: 11 g | GI: Moderate

Just because you’re eating grain-free doesn’t mean you should give up doughnuts. This recipe uses honey as the sweetener. You can use coconut palm sugar if you prefer.

In a microwave-safe bowl, mix
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cup of chocolate chips with a high cocoa content and 1
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tablespoons of coconut oil. Melt on high power for 15 seconds at a time until the chips are melted and can be whisked with the oil. Dip each doughnut into the chocolate glaze and set on parchment paper to cool completely. Add toasted chopped nuts or unsweetened flaked coconut as a garnish.

1. Preheat the oven to 350°F. Heavily grease a large doughnut pan with nonstick cooking spray or light-tasting olive oil.
   
2. In a large bowl, whisk the almond flour, cocoa powder, sea salt, baking soda, and cinnamon. Make a well in the center of the dry ingredients, and add the eggs, butter, honey, and vanilla. Stir the wet ingredients into the dry ingredients until you have a thick dough.
   
3. Spoon the dough evenly into four doughnut circles in the pan. You can also put the dough into a zip-top plastic bag, cut off a 1" tip at an edge of the bag, and pipe the dough into the pan.
   
4. Bake for 10–12 minutes until the doughnuts are dark brown and a toothpick inserted in the middle comes out clean. Do not overbake the doughnuts; they can dry out quickly. Glaze with chocolate icing, if desired.
   

Per Serving: Calories: 410 | Fat: 31 g | Protein: 11 g | Sodium: 264 mg | Fiber: 5 g | Carbohydrates: 27 g | Sugar: 18 g | GI: Moderate

If you need a quick bread to serve with dinner or a hot bowl of soup, this is the perfect recipe. This bread is best the day it’s made, but it’s perfect for stuffing by day two.

Coconut flour is a unique ingredient. It is extremely porous, meaning it soaks up liquids like a sponge. This property makes it hard to replace in recipes. To make a plain almond flour bread with no coconut flour, mix 1
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cups blanched almond flour,
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teaspoon baking soda,
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teaspoon salt, 4 tablespoons honey, and 4 eggs. Place in a greased 8" × 8" baking dish. Bake 25 minutes at 350°F until golden brown and a toothpick inserted in the middle comes out clean.

1. Preheat the oven to 350°F. Line an 8" × 8" baking dish with parchment paper and grease with olive oil or nonstick cooking spray.
   
2. In a large bowl, whisk the almond flour, arrowroot starch, coconut flour, baking soda, and sea salt.
   
3. Make a well in the center of the dry ingredients, and add the almond milk, melted butter, eggs, and honey. Gently stir the wet ingredients into dry ingredients until you have a thick batter. Pour the batter into the baking dish.
   
4. Bake for 20–25 minutes until golden brown and a toothpick inserted in the middle comes out clean. Cool in pan for 5–10 minutes and serve warm with butter or coconut oil and jam.
   

Per Serving: Calories: 234 | Fat: 16 g | Protein: 7 g | Sodium: 235 mg | Fiber: 5 g | Carbohydrates: 18 g | Sugar: 7 g | GI: Low

Many people miss sandwich bread when they cannot eat grains or gluten. This high-protein sandwich bread is supplemented with ground flaxseeds.

When baking gluten-free recipes of any kind, use the correct pan size listed if you can. It’s especially important in bread and cake recipes. For this almond flour loaf, the bread will rise much higher in a 7
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" × 3
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" loaf pan than it would in a larger loaf pan.

1. Preheat the oven to 350°F. Grease the loaf pan generously with olive oil or nonstick cooking spray and set aside.
   
2. In a medium mixing bowl, whisk the almond flour, arrowroot starch, flaxseeds, sea salt, and baking soda.
   
3. In a smaller bowl, whisk the eggs, honey, and vinegar.
   
4. Pour the wet ingredients into dry ingredients and stir until you have a wet batter. Pour the batter into the loaf pan. Bake for 30–35 minutes until a toothpick inserted into the middle of the loaf comes out clean.
   
5. Allow the bread to cool in pan for 5 minutes and then move to a wire rack to cool completely. Wait until bread has cooled completely before slicing with a sharp, serrated bread knife.
   

Per Serving (
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⁄
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loaf): Calories: 218 | Fat: 14 g | Protein: 8 g | Sodium: 261 mg | Fiber: 4 g | Carbohydrates: 17 g | Sugar: 2 g | GI: Low

Not only is this loaf fun to make, it looks lovely and has just a hint of sweetness. Feel free to vary the seasonings and add-ins for a different flavor.

Instead of using raisins and caraway seeds, try these alternatives: For a Greek-inspired loaf, use
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cup of chopped and seeded kalamata olives and 1–2 teaspoons of crushed rosemary; for an Italian-inspired loaf, use
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cup of finely chopped sun-dried tomatoes and 3 teaspoons of julienned fresh basil.

1. Preheat the oven to 350°F. Line an 8" cake pan with parchment paper and then grease with olive oil or nonstick cooking spray.
   
2. In a large bowl, whisk the almond flour, arrowroot starch, baking soda, sea salt, caraway seeds, and raisins. In a smaller bowl, whisk the eggs, honey, vinegar, and water. Mix the wet ingredients into the dry ingredients and stir until you have a thick dough.
   
3. Wet your hands with olive oil or water and pour the dough into the pan. Shape the dough gently with your wet hands into a pretty round loaf. Using a very sharp, serrated knife, gently slice a cross into the top of the loaf.
   
4. Lightly brush the top of the loaf with the egg white mixture. Bake for 25 minutes until a toothpick inserted in the center of the loaf comes out clean. Sprinkle with coarse gray sea salt, if desired.
   
5. Allow the bread to cool for 10 minutes in the pan and then transfer to a wire rack to finish cooling completely. Slice bread and serve with butter.
   

Per Serving (1 slice): Calories: 266 | Fat: 15 g | Protein: 8 g | Sodium: 335 mg | Fiber: 4 g | Carbohydrates: 28 g | Sugar: 10 g | GI: Moderate

Popovers are a cross between muffins and pancakes, in a baked form. This savory bread is easy to make and very attractive when taken right from the oven to the table for dinner.

1. Preheat the oven to 400°F. Place a muffin tin in the oven while it’s preheating to get it very hot.
   
2. In a large bowl, whisk the eggs, almond milk, sea salt, baking soda, and coconut flour until bubbly. You don’t want to break up the protein in the eggs too much.
   
3. When the oven has reached the correct temperature, carefully remove the muffin tin with oven mitts. Grease the muffin pan with nonstick cooking spray or brush with olive oil. Fill the pan two-thirds with batter. Place it in the oven immediately and bake for a full 25 minutes without opening the oven door.
   
4. Remove the pan from the oven after 25 minutes and prick the popovers with a sharp knife in the middle to allow the steam to escape. Allow the popovers to cool for about 5 minutes and then serve hot with butter or coconut oil and jam.