Paleo Pizza Dough

2 cups blanched almond flour

½ cup arrow root flour

2 tps baking powder

1 tps salt

1 tps pepper

2 tsp oregano

1 tsp dried basil

Now you can get creative with the spices, I like a little curry powder and smoked chili pepper

¼ cup melted butter or olive oil (it calls for melted coconut oil, but it is way too sweet for me and who wants a pizza that has a sweet coconut flavor?)

2 eggs

Preheat oven to 325 F (or 165 C).  In a large bowl combine all of the ingredients and mix until a dough forms. Place the dough between two pieces of parchment and roll out or flatten  to a consistent thickness of ¼ inch (6mm) making it into a rectangle or circle (Kelani prefers round pizzas). Bake the dough for 20 minutes until it becomes firm.

When the dough is finished put your sauce on it- careful not to make the dough soggy. Once your pizza set with all of your ingredients, cook for an additional 20 minutes.

Paleo "hamburger" buns

when my family came to visit, they stocked me up on almond flour and arrowroot flour. I like the buns, and kids seem to really like them. They are much easier to make than the ones with yeast. My brother in law says that you can grind your own almonds to make the flour.

3 cups blanched almond flour

1 cup hot water

2 tbsp apple cider vinegar

¼ arrowroot flour
3 eggs separated

2 tsp baking powder

1 tsp salt

1 tsp pepper

Some other spices you would like to use-garlic powder, onion powder, cumin, etc.

Preheat oven to 375 F (180 C). In a large bowl combine 2 cups of the almond flour, hot water, and vinegar. Fold the ingredients together using a wooden spoon. Add the baking powder, salt, pepper and the other spice. Fold all together.

Whisk the egg yolks and add them to the dough. Add the remaining almond flour and the arrowroot flour and stir.

Whip the egg whites until stiff, carefully fold them into the dough. Drop ¼ cup of the batter onto parchment sheet lined baking sheet. Bake for 20 – 25 minutes.

Boston Cream Pie

From Saveur, October 2012

The cake:

12 tbsp unsalted butter, softened (6 ounces or 170 grams)

1 ½ cups flour

2 tsp baking powder

½ tsp salt

1 cup sugar

2 tsp vanilla extract

3 eggs

2/3 cup buttermilk (I add 2 tbsp lemon juice to milk)

Heat oven to 350 F or 170 C. Grease and flour a 9” (23 cm) round cake pan. Whisk together the flour, baking powder and salt in a bowl. In another bowl beat the butter, sugar and vanilla until pale and fluffy.

Add eggs, one at a time and beat well after each. Alternately add the flour mixture and the milk, in three batches (begin and end with the flour mixture), beat until just combined. Pour into the pan and bake about 35 minutes, until a toothpick inserted in to the middle comes out clean. Cool for 15 minutes, then take out of pan onto wire rack and cool completely.

The filling:

1 cup sugar

¼ cup cornstarch

½ tsp salt

6 egg yolks

1 ½ cups milk

4 tbsp butter(2 ounces or 50 grams) cubed and chilled

Whisk together sugar, cornstarch, and salt in a 4-qt saucepan; add yolks and whisk until smooth. Stir in milk, and place pan over medium heat; cook stirring constantly until it thickens (about 10 minutes). Remove from the heat and whisk in the butter one cube at a time, whisking until smooth. Stir in the vanilla extract. Transfer the pudding to a bowl, cover with plastic wrap and chill until firmed, at least 2 hours.

The glaze:

4 ounces 60% bittersweet chocolate, broken into small pieces.

½ cup heavy cream

Place chocolate in a bowl. Bring cream to a boil in a saucepan over high heat, pour hot cream over the chocolate and let it sit for 1 minute. Slowly stir chocolate and cream until smooth and shiny. Let cool for 10 minutes.

Cut the cake horizontally into two layers (use a serrated knife). Spread the chilled pudding over the bottom layer, cover with the top and pour the chocolate glaze over the top. Refrigerate at least 30 minutes.