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 Breads & Muffins



Hands-on 10 minutes Overall 35 minutes

Nutritional values (per serving, 1 muffin) Net carbs 1.8 grams Protein 8.2 grams Fat 17.4 grams Calories 200 kcal  Fiber 2 gramsSugars 1 grams Saturated fat 6.2 gramsSodium 274 mg(12% RDA) Magnesium 42 mg(10% RDA) Potassium 178 mg(9% EMR)


Ingredients (makes 8 servings)

   1 cup almond flour (100 g/ 3.5 oz)

    1/4 cup coconut flour (30 g/ 1.1 oz)   

    1/2 tsp sea salt

    1/2 tsp gluten-free baking powder

  3 large eggs

   1/4 cup melted butter or ghee (60 ml/ 2 fl oz)

  6 tbsp unsweetened almond milk (90 ml/ 3 fl oz)

   1/4 lb gluten-free breakfast sausage (115 g/ 4 oz)


1.    Preheat oven to 175 °C/ 350 °F (conventional), or 155 °C/ 310 °F (fan assisted) and line a muffin pan with 8 liners. Form the sausage into little balls and cook over medium high heat until cooked through.

2.    In a medium size bowl whisk together the almond milk, butter, and eggs. In a large bowl whisk together the dry ingredients. Pour the wet ingredients into the dry while whisking to incorporate.

3.    Place a piece of sausage in the bottom of each muffin cup and pour the batter of the sausage.

4.    Bake for 15-20 minutes until a toothpick comes out clean.

Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.


Prep time 10 minutes

Cook time 40 minutes

Yeild 1 loaf


¼ cup coconut flour

2 cups blanched almond flour

6 large eggs

1/3 cup coconut oil, melted

1/3 cup organic unsweetened applesauce

2 tablespoons raw honey

1/2 teaspoon sea salt

½ teaspoon gluten free baking powder

½ teaspoon baking soda

Preheat oven to 350 degrees.  With a mixer blend together coconut oil, eggs, honey and applesauce.  In another bowl, combine coconut flour, almond flour, salt, baking soda and baking powder.  Add dry ingredients to the wet ingredients and blend on medium for 2 minutes.  Transfer to greased 5x9 glass pan or two small loaf pans.  Bake for 40 minutes for mini-loves or 50-55 minutes for large loaf…Done when toothpick comes out clean. Cool before cutting.






2 cups almond flour

2 tablespoons coconut flour

 ¼ cup flaxmeal

¼ teaspoon celtic sea salt

½ tsp gluten free baking soda

5 eggs

1 tablespoon coconut oil

1 tbsp honey

1 tbsp organic cider vinegar


Place almond flour, coconut flour, flaxmeal and baking soda in a food processor.


Pulse in eggs, honey, oil and vinegar

Pour into a greased 7.5 x 3.5 loaf pan

Bake 350 degrees for 30 minutes

Cool for two hours before slicing.


**Did you know……………..modern wheat is not what our grand-parents and great grandparents were eating.  Today’s wheat is scientifically engineered…”frankenwheat”.  It has three times more gluten, causing inflammation, digestive problems, low energy and brain fog.  It contains a starch called amylopectin which the body stores as fat because it doesn’t know how to convert it. A major player in the increase in diabetes and obesity epidemic.  Dr. Mehmet Oz did a study where he measured the blood glucose levels of 10 women.  Five women ate a traditional candy bar and the other five women ate two slices of wheat bread.  Three out of the five women who ate the wheat bread had blood glucose levels higher than   the women who ate the candy bars.


The problem is the body does not recognize wheat as food.  The protein, gliadin, that modern wheat contains is addictive. Gliadin binds to receptors in the brain causing us to crave more junk carbs making us nutrient deficient and overweight.  According to Christa Orecchio a Certified Nutritionist, a person who eats modern wheat a few times a day consumes an average of 440 extra empty calories per day.


A Gluten Sensitivity and/or intolerance might cause any of the following symptoms: 

  • Skin rasher/itchiness
  • Dark circles under the eyes
  • Chronic exhaustion
  • Bloating and intestinal pain
  • Gas, constipation, diarrhea
  • Persistent mental fog
  • Hormonal Imbalances
  • Chronic high blood sugar
  • Joint aches and pains/arthritis

It is important to know that wheat, oats, rye and barley contain gluten.  Oats are inherently gluten free, but are often cross- contaminated.  Ancient forms of wheat, spelt and kamut do not affect the body the way modern wheat does.