December 28, 2015

Morning Butter Biscuits and All-American Paleo Table Review

Hi friends! How was your Christmas? I hope amazing and filled with good food, friends and family. And hopefully a little time to relax as well. The holidays can be a stressful time so it's important to make some time for yourself if you can. I managed to fit in both a massage and a facial last week so there was lots of TLC happening in my life. Not something I normally get to experience I must admit.

But guess what I have for you today? A new recipe plus a cookbook review. Yep, it's a two for one kind of post today. I could even call it a three for one post as you will have a chance to win a copy of All American Paleo Table later on as well, so keep reading! I must admit that I am pretty excited to get to share these Morning Butter Biscuits with you. Don't they look amazing? And of course, they are grain free and made with only real ingredients. I bet your taste buds are watering already! But first...

Is it just me or has 2015 been an incredible year for paleo cookbooks? And the one I am sharing today is no exception. Caroline Potter's first print cookbook (and I am sure not her last), All-American Paleo Table, is brilliant. Simply brilliant. And the photographs are stunning. I never tire of flipping through the pages of this book and looking at the beautiful photographs. Something for me to aspire to for sure!

If you don't already know Caroline from her blog Colourful Eats I will give you a little introduction. At the age of 20, Caroline was diagnosed with type I diabetes. With this diagnosis came a drastic lifestyle adjustment. Being health driven, Caroline was determined to do everything possible to improve her health, so she turned to the paleo diet, and has never looked back. She has had amazing results when it comes to her diabetic control by going grain free, however, this also meant giving up many of her favourite foods, and the traditions that go with them: think apple pie at Thanksgiving, pizza dates with her husband, tailgating snacks and more. It has been her goal since then to help re-create those familiar recipes in a healthier, grain-free form. She does this on her blog, and in All-American Paleo Table. And she does an amazing job of coming up with delicious, healthy recipes that are fit for both children and adults.

All-American Paleo Table is broken into chapters that represent events that are familiar to Americans, with foods that would normally be found on the American table. Think breakfasts, everyday comfort foods, game day eats, movie nights treats, fall feasts, joyful eats, holiday treats and more. There is definitely something for everyone in this book, with over 100 grain free, paleo friendly, real food recipes inside.

Some of my other favourite features of the book include:

  • Each recipe is accompanied by a beautiful photograph
  • The directions are straight forward, and easy to follow
  • It's a hardcover book - I have a tendency of abusing cookbooks so this is always a bonus
  • Each recipe specifies whether it is dairy free, nut free, or contains no added sugar
  • The resource section at the back of the book which tells you where to find the specific tools and ingredients used in the book
  • Caroline's guide to sweeteners
  • The helpful introduction that specifies the foods that are safe, and unsafe to eat on the paleo diet

As I mentioned there are over 100 recipes in All-American Paleo Table. And to be honest they all sound and look amazing! Some of the recipes that I can't wait to try include:

  • Crunchy Cinnamon Toast Squares
  • Nut Free Banana Bread Waffles
  • Strawberry Chocolate Granola
  • Nut Free Sandwich Bread
  • Banana Chocolate Chip Griddle Cakes
  • Cinnamon Swirl Coffee Crumb Cake
  • Fried Banana Stuffed French Toast
  • Chipotle Tri-Tip Bowls
  • Chicken Pot Pie and Biscuits
  • Carnitas
  • Pan Seared Cajun Salmon
  • Hawaiian Inspired Braised Short Ribs
  • Grilled Chicken Kabobs with Proscuitto Wrapped Peaches
  • Soft Plantain Tortillas
  • Crackling Pork Belly Croutons
  • Chewy Hazelnut Chocolate Chunk Cookies
  • Lemon Curd Celebration Cake
  • Smoked Baby Back Ribs
  • Slow Cooked Pulled Pork Sandwiches
  • Skillet Peach Cobbler
  • Grilled Mahi Mahi Fish Tacos
  • Kicking Barbecue Sauce
  • Bacon Jam and Fried Egg Burgers
  • Crispy Bacon Sweet Potato Waffles
  • Chocolate Coconut Cream Pie
  • Smoky Chipotle Stuffed Burgers with Grilled Pineapple
  • Creamy Coffee Ice Cream
  • Salted Caramel Ice Cream Sundaes
  • Build Your Own Milkshakes
  • Duck Fat Mayonnaise
  • Smoked Chicken Wings
  • Loaded Nachos
  • Shredded Chicken Enchilada Guacamole Burgers
  • Buffalo Chicken Meatballs
  • Double Chocolate Fudge Brownies
  • Thin Crust BBQ Pizza with Crispy Bacon
  • Garlic Bread Bites
  • Apple Pie
  • Cider Mill Donut Holes
  • Sausage, Apple, Mushroom Stuffing
  • Roasted Beet Salad with Pears and Candied Pecans
  • Pumpkin Spice Lattes
  • Gingerbread Caramel Cake
  • Creamy Chocolate Peppermint Truffles
  • Browned Butter Whipped Cauliflower
  • Apple Date Spice Cake with Maple Cinnamon Glaze
Yes I know that's a lot of recipes! Trust me there are many more delicious sounding dishes in the book too, but I had to leave you something to look forward to. Plus I left the Morning Butter Biscuits off of that list because I get to share that recipe with you today. Now, it's been over 5 years since I had anything with grains, but I have to say that these biscuits are tasty, and definitely very similar to the gluten containing original if you ask me. Just way healthier!

If you are interested in learning more about All-American Paleo Table, click here.

And if you would like to win your own copy of All-American Paleo Table please head to my instagram account where I am giving one copy away to one lucky follower.

As always I would be thrilled if you followed my social media pages on  Instagram, FacebookPinterest and  Twitter.

Until next time, happy eating everyone! 

Dairy Free

These biscuits are my absolute favorite baked creation. Cashews have a light, mellow flavor, so you will hardly notice that the biscuits are made with nuts and that they are very low in carbohydrates—a great staple to keep in the kitchen. These are slightly denser than their gluten filled predecessors, but are so buttery and delicious that you will probably want to eat more than one—yes, I can say that with experience! I like to freeze any extras to keep on hand for a snack or bit of comfort food because if you are anything like me, you will probably be craving these!


6 tbsp (86 g) butter*
3 cups (435 g) raw cashew pieces
3 tbsp (18 g) coconut flour (buy here
1 tsp (3 g) grass-fed gelatin (I recommend this brand
1 tsp (4.5 g) baking soda (this brand is SCD legal)
½ tsp baking powder
¼ tsp sea salt
1 tbsp (15 ml) raw honey
2 eggs
2 tsp (10 ml) apple cider vinegar (I use this kind)
Coconut oil for greasing hands

* Palm shortening can be used for strictly dairy-free, but I prefer them best using butter.

1. Slice butter into small cubes and set aside to soften for 15 minutes.
2. Preheat the oven to 350°F (176°C), adjusting the rack to the bottom portion of the oven. Line a baking sheet with parchment paper.
3. Add the cashew pieces to the bowl of a food processor and blend for about 30 seconds or until a smooth nut flour begins to form. Be careful not to turn into nut butter.
4. Next, add the flour, gelatin, baking soda, baking powder and salt, pulsing several times to incorporate.
5. Finally, add the softened butter, honey, eggs and vinegar and briefly blend for about 10 seconds or until the dough starts to form.
6. Lightly grease your hands with coconut oil. Pinch off a small handful of dough and shape into biscuits, using your fingers to form a smooth top and round shape. Place on the baking sheet about 3 inches (7.6 cm) apart, because these biscuits do expand a bit. Repeat the process to form all the biscuits. If your dough becomes too sticky, wash and lightly re-oil your hands.
7. Bake for 16 to 18 minutes, then remove from the oven and allow the biscuits to cool on the baking sheet for 5 minutes, so they firm up.
8. Serve warm with butter, Blackberry Skillet Jam (page 32) or White Sausage Gravy (page 46).

This & That

I decided to use cashew pieces as opposed to whole cashews; they’re generally more cost effective. You can use whole cashews if that is what you have. Just use about 15 ounces (425 g).

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