Knauss' profile page
Recipes
Vanilla Roasted Walnuts
By Knauss
Place walnuts and oil in a cast iron skillet (that’s what I used, you can experiment) and turn heat to high As so
- 2 cups walnuts, raw
- 1 tablespoon olive oil
- 2 tablespoons agave nectar or honey
- 1/4 teaspoon celtic sea salt
- 1-2 vanilla beans
- dash cinnamon, ground
Paleo Bread 2.0
By Knauss
In a medium bowl, combine almond flour, arrowroot, flax meal, salt and baking soda In a larger bowl, blend eggs 3-5...
- 1 1/2 cups blanched almond flour
- 3/4 cup arrowroot powder
- 1/4 cup golden flaxmeal
- 1/2 teaspoon celtic sea salt
- 1/2 teaspoon baking soda
- 4 eggs
- 1 teaspoon agave nectar
- 1 teaspoon apple cider vinegar
Cranberry Almond Loaf
By Knauss
olive oil for greasing blanched almond flour for dusting In a large bowl, blend almond butter, olive oil and eggs w...
- 3/4 cup creamy roasted almond butter or Sunbutter, at room temperature
- 2 tablespoons olive oil
- 3 large eggs
- 1/4 cup arrowroot powder
- 1 teaspoon celtic sea salt
- 1/4 teaspoon baking soda
- 1/4 cup dried apricots, chopped into 1/4 inch pieces
- 1/2 cup dried cranberries
- 1/4 cup sesame seeds
- 1/4 cup sunflower seeds
- 1/4 cup pumpkin seeds
- 1/4 cup sliced almonds, plus 2 tablespoons to sprinkle on top
Muesli Scones
By Knauss
1 large egg (size does matter as dough will not hold together with a small or medium egg) 2 tablespoons agave necta
- 2 cups blanched almond flour
- 1/2 teaspoon celtic sea salt
- 1/2 teaspoon baking soda
- 1/4 cup dried cranberries
- 1/4 cup dried apricots, cut into 1/4-inch pieces
- 1/4 cup sunflower seeds
- 1/4 cup sesame seeds
- 1/4 cup pistachios, coarsely chopped
Paleo Breakfast Bread
By Knauss
In a large bowl, with a hand blender, mix almond butter until creamy Mix in eggs, honey, vanilla and stevia Add sal
- 1/2 cup creamy roasted almond butter
- 2 eggs
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 1/4 teaspoon stevia
- 1/4 teaspoon celtic sea salt
- 1/4 teaspoon baking soda
- 1 tablespoon cinnamon
Cinnamon Bun Muffins
By Knauss
Combine almond flour, coconut flour, baking soda and salt in a medium bowl In a large bowl blend together oil, agav
- Cinnamon Topping:
- 2 tablespoon agave nectar
- 1 tablespoon cinnamon
- 1 tablespoon grapeseed oil
- To make cinnamon topping, combine agave, cinnamon and oil in a small bowl
- Set mixture aside
- Muffin Mixture:
- 1 cup blanched almond flour
- 2 tablespoon coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon celtic sea salt
- 1/4 cup grapeseed oil
- 1/4 cup agave nectar
- 3 eggs
- 1 tablespoon vanilla extract
Gluten Free Nacho Cheese Triangles
By Knauss
In a large bowl, combine almond flour, salt and baking soda, chipotle, chili and cheese In a smaller bowl whisk egg
- 2 cups blanched almond flour
- 1 teaspoon celtic sea salt
- 1 teaspoon baking soda
- 1 teaspoon chipotle powder
- 1 teaspoon chili powder
- (1) 8 ounce bar cheddar cheese, grated
- 1 (large) egg
Coleslaw
By Knauss
Combine grated cabbage and carrots in a large bowl Mix in Vegenaise, apple cider vinegar and agave and toss well Ad
- 5 cups purple cabbage, grated
- 5 carrots, grated
- 1 cup grapeseed oil grapeseed oil vegenaise
- 1/2 cup apple cider vinegar
- 1/4 cup agave nectar
- 1 teaspoon celtic sea salt
Carrot Scallion Latkes
By Knauss
In a large bowl combine carrots, scallions and eggs Stir salt and coconut flour into carrot mixture In a large skil
- 3 cups shredded carrots
- 3 scallions, finely chopped
- 3 eggs, whisked
- 1/2 teaspoon celtic sea salt
- 1/2 teaspoon coconut flour
- extra virgin olive oil for frying
Tutti-Frutti Crumble
By Knauss
Preheat the oven to 375°F / 190°C with a rack in the middle of the oven
- /4 cup / 3 oz / 85 g spelt flour or whole wheat pastry flour
- 2 tablespoons poppy seeds 1/2 cup / 1.5 oz / 45 g rolled
- oats
- 1/2 cup / 2.5 oz / 70 g natural
- cane sugar
- 1/2 teaspoon fine-grain sea
- salt
- 1/3 cup / 2.5 oz / 70 g
- unsalted butter, melted
- 1 tablespoon all-natural cornstarch
- 1/3 cup / 1.5 oz / 45 g natural cane sugar or muscovado sugar
- 11/2 cups / 6 oz / 170 g raspberries
- 11/2 cups / 6 oz / 170 g strawberries, hulled and quartered
- 11/2 cups / 6 oz / 170 g sweet cherries, pitted
- 1/4 cup / 1 oz / 30 g dried currants
- 1/4 cup / 60 ml Beaujolais wine