Managing CSID when time and money are limited

Challenges of CSID during life changes

Over the past 18 months or so, our family has endured many challenges. Sticking with the ideal food and supplement choices has not only been hard, but impossible at times. I’ve had to allow compromises, only to see my children or myself suffer as a result. And as much as I want to be that “perfect” example for all those parents or adults out there struggling with a recent CSID or GSID diagnosis – I also want them to know there will always be challenges.

Yet, because of all the knowledge and experience I have gained from trial and error, and understanding from resources that focus on providing our bodies with digestive support – I am hopeful that in time we will get back on track.

I am also learning how different each CSID case is – along with how close relatives may experience various levels of carbohydrate intolerance, autoimmune diseases, or mild digestive upset. As of today, 4 of my 5 children as well as my husband recognize associated symptoms when they choose to partake in food containing sugar, starch, or dairy products. In June, my 17 year-old son, Dawson, received a Celiac Disease diagnosis after several unexplained events related to inflamed joints. (See Our CSID Story and scroll down to 1999 to read how we’ve had warning signs since he was young). I will write a separate post about the challenges and blessings that have resulted from this diagnosis. Ultimately, we are learning that our entire family should avoid sugar (processed, artificial, or corn syrup based), starch (from wheat and most grains), or dairy (except grass-fed organic on occasion) as much as possible.

And this is really the purpose behind my blog and my book A Place to Start Without Sugar or Starch. It’s about knowing we are not alone in this daily battle. It’s about understanding we will fail at times, but that it is possible to gain ground again and seek out the resources and answers that can provide a lifestyle of true health and wellness again

Here are my most recent tips to providing CSID-friendly meals while on the go and on a tight budget!

Tips for quick and easy CSID Meals

For some of these meals, a digestive enzyme may be required to help the individual process any naturally occurring sugars or starches. Choose one options per bullet point and modify them as needed.


  • Nitrate-free bacon with a semi-ripe banana, one slice of gluten-free toast (Schar brand is also egg free!)
  • Sweet potato (we use the light ones with white flesh) hash browns with chopped tomatoes and egg prepared as desired
  • Gluten-free, non-GMO cold cereal with unsweetened almond milk (digestive enzymes recommended)
  • Bob’s Red Mill Rice Farina (super excited to have recently discovered this as Cream of Wheat used to be our favorite years ago!) NOTE: This contains approximately 32 grams of starch per 1/4 cup, yet for unknown reasons everyone in our family seems to tolerate any food derived from brown rice very well.


  • Raw almonds
  • KIND bars granola bars (gluten-free and non-GMO)
  • Unsweetened applesauce or semi-sweet fruit such as strawberries, raspberries, blueberries, grapes, or red pears.
  • Nitrate-free, gluten-free lunch meat sandwich on gluten-free bread (we use smashed avocado in place of mayo due to Parker’s egg white allergy)
  • Tuna salad (albacore, wild-caught tuna blended with avocado, olive oil, sea salt and a dash of white vinegar on a bed of romaine lettuce with black olives and grape tomatoes)
  • Non-GMO peanut or almond butter sandwich or cup with celery. We use Simply Fruit jam or honey.
  • Non-GMO chips (moderation recommended if they contain corn ingredients)
  • Fresh bite-sized, non-starchy veggies such as sugar snap peas, celery, cucumber


  • Brown rice pasta with organic spaghetti sauce (if buying jarred sauce, check ingredients carefully), with ground turkey or grass-fed ground beef
  • Sweet potato skillet (1 pound ground turkey, beef, or leftover chicken plus 2-3 white sweet potatoes shredded or sliced and cooked until crispy, and a steamed vegetable such as green beans or broccoli). On occasion, we use brown rice in place of sweet potatoes.
  • Crockpot chicken with fresh rosemary, sea salt, and pepper. Add carrots, red potatoes, or non-GMO brown rice. Add sliced oranges or fresh cranberries if desired.
  • Most Thai or Asian meals are easy to duplicate at home and many Thai Kitchen products and recipes are suitable.
  • White bean turkey chili



CSID Cookie Recipe for Nursing Moms

I just had to share this recipe that came through my work in-box. I have not tried it myself, so please post comments regarding any adjustments or opinions for how this works for your family. My comments are shown between { … }

Gluten Free Lactation Cookie
Created by Jennifer at

{This recipe if for nursing mothers to consume, not for toddlers or children with CSID, unless you have tested individual ingredients and understand your child’s tolerance levels.}

·         1 tablespoons fenugreek to make 4 T brewed fenugreek tea
·         2 tablespoons flaxseed meal
·         1 cup Kelapo Coconut Oil, melted
·         3/4 cup raw honey
·         2 eggs
·         3 teaspoons vanilla
·         3/4 cup peanut butter or other nut/seed butter (I really like sunflower seed butter in these) {unsweetened almond butter}
·         1/2 cup coconut flour, sifted OR 2 cups gluten free all-purpose flour
·         4 tablespoons nutritional yeast
·         2 teaspoons aluminum free baking powder
·         1 teaspoon sea salt
·         3 1/2 cups gluten free oats {if starch is an issue, try 3 cups almond flour}
·         1/2 – 3/4 cup raisins or dried cranberries (optional)
·         1/2 – 3/4 cup chocolate chips (optional) {omit with first batch to test tolerance without}

1.      Preheat oven to 325 degrees

2.      Brew fenugreek in 8 ounces of hot water until grains are soft.

3.      Mix flaxseed and 4 tablespoons fenugreek tea and let sit for 3-5 minutes. DO NOT DISCARD THE GRAINS!

4.      Beat coconut oil and honey.

5.      Add eggs and vanilla and mix well.

6.      Fold in the peanut butter/nut or seed butter until well combined.

7.      Add flaxseed mix and fenugreek grains and mix well.

8.      Add flour, nutritional yeast, baking powder, and salt. Mix and if using coconut flour see ingredient notes below.*

9.      Mix in oats until well combined.

10.    If using raisins or cranberries and/or chocolate chips, slowly fold these in.

11.    Round off a large tablespoon of dough and place on cookie sheet. Press it down slightly.

12.    Bake for 15 minutes then check cookies. Continue baking (checking every 3 minutes) until the outside is a bit brown with crispy edges. The inside should still be slightly moist and soft.

13.    Let cool on cookie sheet for a few minutes and transfer to a cooling rack.

Ingredient Notes
1. Coconut flour has the tendency to soak up a ton of liquid. Every brand varies. If your batter seems dry at this point, add in a tablespoon at a time of coconut milk or your other favorite milk until the consistency is more doughy and moist. If you overdo it, add in sifted coconut flour in 2 teaspoon increments.

2. This batter is really sticky! Do not try to form dough balls with your hands. It will be a mess. A yummy mess at least! I like to grease my spoon with a little coconut oil. It helps the dough slide right off!

3. This recipe is not incredibly sweet although if you use the dried fruit or chocolate chips it does sweeten up! If you prefer a really sweet cookie, add some additional honey and/or vanilla. For every 1/4 cup of honey you add, you will need to increase the coconut flour by 2 tablespoons and the oats by 2 tablespoons.

4. The reason that honey is used and not sugar is because honey has tremendous health properties which a mother can pass on to her breastfeeding infant. Unless you are allergic to honey, please do not substitute the honey with sugar.

White Bean Turkey Chili

The secret to making this chili belly-friendly is to soak the beans overnight in distilled water. Soaking releases enzymes in the beans that would otherwise cause gas and bloating.

Yield: About 10 1-cup servings


1 pound mixed dry white beans–Northern, White Navy or Baby White Lima (makes about 4 cups cooked beans)
1 pound lean ground turkey
32 ounces Campbell’s Tomato Juice
2 celery stalks, chopped3
3 large carrots, peeled and chopped (contain 3.02g sucrose per 100gr–Sucraid may be required)
2 cloves garlic, minced (optional, contains starch)
1/2 onion, minced (Sucraid recommended)
3 tablespoons chili powder (may contain maltodextrin depending on source)
2 tablespoons cumin
sea salt and black pepper
red pepper flakes (optional)
Other vegetable options: chopped zucchini, sweet bell peppers, olives


  1. Soak beans overnight.
  2. Drain water from beans, rinse well and boil in fresh water on medium heat until soft (about 2 hours)
  3. Add celery and carrots and simmer on low heat. Add more water if needed to prevent burning.
Sauce (can also be used as taco sauce for taco salad)
  1. Meanwhile, cook ground turkey in a large frying pan (keep juices and fat)
  2. Add onions and optional garlic and saute for a few minutes
  3. Add chili powder, cumin and sea salt and black pepper to taste
  4. Stir turkey with seasonings for about 1 minute
  5. Add tomato juice simmer on low heat for 15 minutes
  6. Drain out most of excess water from beans and veggies, depending on how thick you like your chili
  7. Add turkey/chili sauce to beans. Stir and simmer20 minutes or more, allowing sauce to thicken if desired.
  8. Serve with a little shredded cheese and sour cream.

Holiday Recipes for CSIDers

For some of us the thought of holiday foods brings more than memories of the joy of gathering and baking alongside family. It brings thoughts of fear and pain for us or our children, beyond a temporary indigestion or weight gain. 
Every year I tell myself I need to post holiday recipes in October and every year, my life gets chaotic and I fail! This year is even more challenging as I now have a day job at an office so I do not have as much flexibility. Luckily, I work from home on Fridays, so before I “clock in,” I am putting up this post, hopefully in enough time to give you some ideas for your Christmas, or other winter holiday meal. 
Though the causes of our digestive issues are very different from those facing Celiac disease and gluten-intolerance, we must also avoid all foods containing gluten due to their high starch content. However, most of the pre-packaged gluten-free foods are still off our list due to the higher starch content of alternative flours. As a result, our digestive-friendly flour of choice is almond flour, which also provides more protein, vitamins and minerals than other gluten-free flours.
I am privileged to share just a few of the digestive-friendly versions of the holiday recipes I grew up with. Keep in mind, these recipes are holiday treats and aside from being easy on the tummy, they are by no means low in calories!
First, here are the links to the holiday recipes I have managed to post in recent years. Following will be a few more recipes I have had, but due to not having a great picture, have not posted. However, I assume you would prefer a recipe without a photo in lieu of no recipe at all! In addition, if you have your own holiday recipes, please share them with me and any photos you have! I will gladly post them here as well as give you FULL credit for the recipe! I only ask that the ingredients contain no artificial sweeteners and that starch content is minimal (almonds or coconut preferred) to avoid conflicting with my suggested food lists. 

Holiday Swedish Cardamom Mini-Loaves

Apple Pie with Almond Flour Crust

CSID Recipe Substitutes for Holiday Foods

Almond Bread Stuffing

Just as with traditional stuffing, baking separately from the turkey will result in a slightly-drier result. I use all the ingredients from my mother’s recipes aside from replacing dried bread crumbs with my homemade almond-bread variety.
1 medium yellow onion, chopped (Sucraid required for CSID)
4 stalks celery, finely sliced
2 medium apples (Granny Smith are best), peeled and chopped
3 cups crumbled and dried Plain almond bread (recipe below)
2 TBS dried parsley flakes
Sea salt and pepper to taste
1.         Mix together all ingredients and stuff into turkey cavity. Bake turkey as directed.
2.         OR grease an 8×8 glass dish with butter and bake stuffing separately at 300◦F for 30 minutes or until golden brown.

Plain Almond Bread

Make this bread a day in advance and air-dry crumbs for best results.

½ cup plain yogurt
½ cup grapeseed oil
2 eggs, separated
2 TBS melted butter
2 ½ cups blanched almond flour
½ tsp sea salt
1. Whip eggs whites until stiff. Set aside.
2. Blend remaining wet and dry ingredients in separate bowls and then combine well in a large bowl.
3. Fold in egg whites until mixed thoroughly.
4. Bake at 350˚F for 50 minutes, covering with foil the last ten minutes to prevent excess browning.
5. Cool, and slice into 1-inch cubes. Spread onto a cookie sheet, cover with a paper towel and air dry overnight. OR place in oven heated at 200˚F for 20 to 30 minutes or until crumbs begin to brown slightly. 

Ginger Snaps
Making gingerbread men was one of my favorite holiday activities! This recipe brings back memories in this almond-flour-based variation. The dough can also be refrigerated, rolled out between layers of parchment paper and cut into gingerbread men if you so desire. Just keep in mind to bake evenly and slowly to prevent burning.
Yield: 2 dozen cookies

3 cups blanched almond flour
1 TBS ground cinnamon
1 ¼ tsp ground ginger
¼ tsp sea salt
¼ tsp ground cloves
¼ cup grapeseed oil
½ cup honey
1 TBS pure vanilla extract
¼ cup gluten-free molasses (Sucraid required)
1 large egg
1 tsp lemon zest
1.               Preheat oven to 300˚F and brush cookie sheet with a thin layer of grapeseed oil. 
2.               In a large bowl, combine almond flour, cinnamon, ginger, sea salt, baking powder, and cloves.
3.               In a medium bowl, mix grapeseed oil, honey, vanilla, molasses, egg and lemon zest well with a wire whisk.
4.               Stir together wet and dry ingredients until well blended.
5.               Scoop tablespoon-size portions onto cookie sheet one inch apart.
6.               Bake for 12 to 15 minutes or until edges begin to brown. Transfer cookies 

from baking sheet to a cooling rack immediately.

Gingerbread Ornaments/Cookie Variation: Add a tablespoon of coconut flour to dough, and roll out dough between sheets of parchment paper. Lift the top sheet and cut out gingerbread men, stars, angels, snowmen, etc. Using a straw, create a hole at the top of each cookie. Using currants, raisins, or glucose-based candies, add eyes, buttons, etc. Remove excess dough and carefully place cookies and bottom sheet of parchment paper on a high-quality cookie sheet (I use stoneware for even baking) Bake at 300˚F  until hard, but not burnt. Cool completely. String ribbon through the hole for gingerbread ornaments!

Green Beans in Mushroom Sauce

I made this recipe for my contribution to Thanksgiving dinner this in 2011. All of the adults, including my daughter with CSID, absolutely loved them! They will be on our list of traditional Holiday recipes from now on.
(S)= Sucraid required 

Yield: 8 servings 

3 cups fresh green beans, steamed until bright green
1/4 cup butter
1 small yellow onion, finely chopped (S)
1 pound fresh mushrooms, sliced and chopped
1/4 cup dry white wine (optional) (S)
2 tsp sea salt
1 quart heavy whipping cream
1. Sauté onion in on medium-high heat in 2 tablespoons of butter until translucent. Add mushrooms and sauté until mushrooms begin to brown.
2. Add wine and salt. Cook for five minutes and reduce heat to medium-low.
3. Add whipping cream, and simmer for about 20 minutes, stirring occasionally until sauce thickens.
4. Meanwhile, preheat oven to 350˚F and grease a large casserole dish generously with remaining butter.
5. Place steamed green beans into casserole dish. Pour mushroom cream sauce over green beans.
6. Bake until bubbly. Top with sliced almond and grated Parmesan cheese if desired. Serve.

Mashed Cauliflower (Fake Potatoes!)

For best results, serve this in a bowl, as it tends to turn out a bit runnier than traditional potatoes. However, the taste of these fake potatoes trumps consistency any day. This side dish goes well with pork chops, turkey meat loaf, or grilled chicken breasts. 

Yield: 8 servings 

2 fresh cauliflower crowns
2-4 TBS butter (to taste)
1/4 cup (more or less) heavy whipping cream or cream cheese
Real Salt or sea salt and pepper to taste
Optional: Add a slice or two of Havarti cheese or hard grated cheese
1. Boil cauliflower in a large pot until you can easily slice a fork through the crowns. Drain.
2. Combine butter, whipping cream and cauliflower in mixing bowl. Using electric beaters, mix on medium speed until creamy.
4. Add salt, pepper, and serve warm with additional butter, or gravy (recipe on next page).

Yield: about 6 ounces

2 TBS meat drippings
1/2 cup water
1 TBS wheat free tamari sauce
Real Salt and pepper to taste
1. Whisk all ingredients together in a small pan on medium-low heat.
2. Stir constantly until thick and smooth. Serve immediately or batch and freeze for later use.

Breakfast Crepes

This crepe recipe is suitable once almond flour has been successfully introduced to the diet.
Yield: 10, 10-inch crepes
6 eggs
1/4 cup blanched almond flour<!–[if supportFields]> XE “almond flour” <![endif]–><!–[if supportFields]><![endif]–>
2 tablespoons coconut flour<!–[if supportFields]> XE “coconut flour” <![endif]–><!–[if supportFields]><![endif]–>
1/2 cup coconut milk (Thai Kitchen canned works the best)<!–[if supportFields]> XE “coconut milk” <![endif]–><!–[if supportFields]><![endif]–>
2 tablespoons coconut oil<!–[if supportFields]> XE “coconut oil” <![endif]–><!–[if supportFields]><![endif]–>
2 tablespoons honey or 1 tablespoon agave syrup
1 teaspoon pumpkin spice, nutmeg or cinnamon
2 tablespoons freshly ground flax seed (optional if no signs of digestive distress)
Butter or coconut oil<!–[if supportFields]>XE “coconut oil” <![endif]–><!–[if supportFields]><![endif]–> for cooking
1. Combine all ingredients in a blender or food processor aside from the butter for cooking. Blend on high for one minute.
2. Heat a 10-inch skillet on medium-high heat. When a dab of butter sizzles, pan is hot enough.
3. After oiling, pour approximately two tablespoons of batter into skillet, quickly rotating with the handle to coat pan evenly. You may need to experiment with the proper amount as too much or too little will cause the crepe to crumble upon turning. (If batter seems too thick, try blending in an extra egg to thin.)
4. Cook until bubbly and edges cook through. Using a wide spatula, carefully turn crepe over. Cook second side for just a few seconds. Slide crepe onto a cool plate. Repeat.
Filling Variations
–Ricotta cheese and sliced strawberries or mashed raspberries (my favorite)
–Jam made from pure, low-sucrose<!–[if supportFields]> XE “sucrose” <![endif]–><!–[if supportFields]><![endif]–> fruit such as raspberries or grape. Top with Daisy Sour Cream and sliced berries

Cheesy Cauliflower with Chicken and Green Beans {mini-meals #1}

It’s funny how limited options can spark needed creativity! There has been recent discussions on the Facebook groups about how expensive managing the CSID diet can be. I want to offer some encouragement to those of you with limited resources in the areas of time and money. One thing I have learned over the years is to keep it simple! Kids can be very picky, and it can be discouraging to spend time and money on preparing food they refuse to eat. From my own experience, my recipes come from blending what is familiar while exchanging foods that typically contain sugar or starch for those that do not.

One of the foods I have recently been using a lot of is cauliflower. Although some people find cauliflower may cause gas, I have learned that if you chop up fresh cauliflower and let it sit for about 10 minutes, the enzymes that cause gas are released. Ever since I started using fresh cauliflower, everyone in my family has been able to eat it without issues.

I am working on several recipes which include the combinations of cauliflower and ground/minced turkey for my “mini-meals” guide to inexpensive and simple meals. But for today, I wanted to share my most recent creation (picture to come soon) made in my attempt to create a macaroni and cheese type side dish. Keep in mind I am still experimenting with ingredient portions, but this is a rough version of the recipe in progress. If you find alternative ingredients or portions to work better for you, please share them by commenting.

To make the entire meal, begin with frying 6-8 boneless, skinless chicken tenders or about 1 pound of boneless, skinless chicken breasts in butter or olive oil. Place 2 cups of frozen green beans in a small pot with  1 cup of water. Cover with a lid and cook on medium heat until water boils. Turn off heat, and let green beans finish cooking in the heated water, without overcooking. (Hint: Chop up cauliflower and let it sit to release the enzymes while preparing the chicken and green beans if you are concerned about irritation.)

For the Cheesy Cauliflower you will need:

1 head fresh cauliflower (organic if possible).

1/2 cup (4 ounces) pure sour cream (I use Daisy brand since it does not contain food starch or maltodextrin)

1/2 cup (4 ounces) grated sharp or medium cheddar cheese

1/4 cup fresh grated parmesean cheese

4 tablespoons unsalted butter

1 teaspoon sea salt


1) Cut off base of cauliflower and discard. Chop cauliflower into 1-inch pieces. Let sit for 10 minutes. Place in a vegetable steamer. Steam for 15 minutes or until a butter knife easily cut through cauliflower florets.

2) Set steamed cauliflower aside and drain the water from the bottom half of the steamer pot. Add sour cream, cheese, parmesean cheese, butter and salt to the pot and return to stove on medium-low heat. Using a whisk, stir mixture until cheese melts.

3) Add steamed cauliflower and mash and blend it into the cheese sauce. Add sea salt and a dash of black pepper if desired.

4) Serve either over chicken and green beans casserole-style, or serve separately depending on personal preference.

When I served this to my family last week, I cut up the cooked chicken into bite-size pieces and stirred the chicken and green beans into the cauliflower. The blend of flavors was amazing and it tasted very much like a  pasta and cheese casserole.

Estimated Cost and Servings:

6 servings

cauliflower $1.50

cheese $3.00

parmesean cheese $1.00

green beans $1.50

chicken $4.00

Total Cost: About $11 or less than $2 per person

Cranberry Coconut Burst Cookies

These sweet and tart cookies are completely sugar-free, starch-free, gluten-free and wheat-free. This recipe makes 3 dozen cookies, so you may want to reserve the dough in the freezer for later use.

Yield: 3 dozen cookies
3/4 cup (6 tablespoons) butter at room temperature
1 cup honey OR 3/4 cup agave
1 Tbsp grated lemon peel
2 tsp vanilla
2 eggs

2 cups blanched almond flour
2 cups unsweetened shredded coconut
2 tsp Ener-G baking powder
1/2 tsp sea salt
8 ounces fresh or thawed cranberries

Preheat oven to 325 degrees Fahrenheit. Grease cookie sheet with a thin layer of butter.

1. Combine butter, honey, lemon peel, vanilla and eggs and mix for 5 minutes using an electric mixer.

2. In a separate bowl, blend almond flour, coconut, baking powder and sea salt. Add to wet ingredients and mix on medium speed until combined. Stir in cranberries.

3. Using a melon-scoop or large spoon, scoop batter onto cookie sheet, making 1 dozen cookies at a time.

4. Bake for 25-30 minutes. Remove from oven and cool for about 5 minutes. Then carefully place cookies on a cooling rack using a small, metal spatula. Cool completely.

5. Store in an airtight container in the refrigerator.

Apple Delight Pancakes

Inspired by the Apple Pancake recipe in “Grain-Free Gourmet” by Jodi Badger and Jenny Lass, I added more eggs and zucchini to stretch this recipe to serve 4-6 instead of just one. This recipe contains no flour, and is delicious with sliced strawberries, a sprinkle of cinnamon and drizzled honey for a topping. This recipe is dairy-free if you use almond milk and grapeseed oil options.

Yield: 10-12 pancakes
1 apple, peeled, cored and grated
1 zucchini (about 8 inches in length), peeled and grated
8 brown, organic eggs
1/4 cup unsweetened almond milk or homemade, lactose-free yogurt
1 tsp pure vanilla extract (no sugar added)
1 tsp cinnamon
1 tsp nutmeg
butter or grapeseed oil for cooking
honey, cinnamon, and sliced organic strawberries for topping if desired
1. Place grated apple and zucchini in a cheesecloth or cloth jelly bag and squeeze out excess water. You should have about one cup total after draining.
2. Using a medium-sized mixing bowl, add drained apple and zucchini, eggs, almond milk, vanilla, cinnamon and nutmeg. Whisk thoroughly until mixture begins to froth.
3. Heat a small frying pan on medium heat. Using 1/4 cup, pour one pancake at a time onto heated pan. If you have egg rings, you can make perfect circular pancakes. If not, simply use the spatula to scoop egg batter into a circle as it begins to cook.
4. When edges begin to cook, flip pancake to seal in second side. Gently press spatula onto pancake to release excess liquid. Flip pancake once or twice more, continuing to press out liquid until both sides turn a deep golden brown.

5. Slide pancake onto warmed plate, and continue to cook the remaining pancakes. Serve with suggested toppings or discover your own depending on your dietary needs.

Mini Grilled-Cheese Sandwiches

Great as a lunch or as a side to soup, these mini-grilled cheese sandwiches are made with gluten-free almond bread and are extremely filling.

Yield: 3 sandwiches

6 thin slices of almond bread
3 square sliced medium cheddar cheese
2 tablespoons butter
grape tomatoes

1. Heat skillet on medium heat.
2. Spread butter on one side of each slice of almond bread.
3. Place three slices of bread, butter-side down onto heated skillet.
4. Break up cheese slices and divide evenly on top of bread.
5. Place remaining three slices of bread on top of cheese, butter-side up.

6. Cook until cheese begins to melt and bread is browned on the bottom.
7. Flip carefully (you may wish to use tongs). Cook second side until brown and crispy.
8. Serve warm with grape tomatoes on the side.

Almond Flour Bread Mini Loaves

You will want to add this recipe to your list of weekly “batch bake” items. Several recipes call for using almond bread, so having this already baked, cooled and sliced will save you time and give you more freedom in using last-minute recipes calling for almond bread. 

Yield: 4 3×6 inch loaves 

3 cups blanched almond flour
1/2 teaspoon sea salt
2 1/2 Tablespoons Ener-Gbaking powder (OR 3 teaspoons baking soda)
8 eggs
1/4 cup coconut oil, melted
1/4 cup grapeseed or vegetable oil
1/2 teaspoon pure vanilla extract
1/4 cup honey 

1. Preheat oven to 350˚F/180˚C. Generously grease mini loaf pans with coconut oil or butter.

2. Sift together almond flour, sea salt and baking powder in a large bowl.

3. Add remaining ingredients and blend well with a wire whisk or electric mixer.

4. Divide batter evenly among bread pans.

5. Bake for 30 minutes or until golden brown and inserted knife comes out clean.

6. Cool compeletly on wire racks before slicing. Store in airtight container or bag in the refrigerator for up to 10 days or freezer for up to 3 months.

Use for tuna melts, French toast, grilled cheese or any other meal or snack normally calling for traditional bread.