Knauss' profile page
Recipes
Cauliflower Tabbouleh
By Knauss
Cooking Time: 15min Serves: 5
- Ingredients and Cooking Steps
- 2 medium sized Cauliflower heads.
- 1.5 cup (3.5 dl) finely cut (not chopped) flat-leaved Parsley, fresh.
- 0.5 cup (1 dl) finely cut (not chopped) Mint, fresh.
- 3 Tomatoes, diced.
- Sea Salt and crushed Black Pepper, to taste.
- 6 tbsp Extra Virgin Olive Oil.
- 3 tbsp Lemon Juice.
- 2 cloves of Garlic, minced.
Cinnamon Pecan Brittle - Elana's Pantry
By Knauss
1. In a large bowl, whisk together egg white, agave, salt and cinnamon 2
- 1 egg white
- 1/4 cup agave nectar or honey
- 1 teaspoon celtic sea salt
- 1 teaspoon cinnamon
- 2 cups pecans
Coconut Flour
By Knauss
Instructions Preheat oven to 400 degrees F Put all ingredients into medium sized bowl and mix well with immersion b...
- Ingredients
- 1/3 cup Coconut Flour
- 5 TBSP Butter or Coconut Oil, softened but not melted
- 4 eggs
- 2 TBSP honey (optional)
- dash of salt
- 1/2 tsp baking powder
Paleo Bread (amended version)
By Knauss
1. Place almond flour, coconut flour, flax, salt and baking soda in a food processor 2
- 2 cups blanched almond flour
- 2 tablespoons coconut flour
- 1/4 cup golden flaxmeal
- 1/4 teaspoon celtic sea salt
- 1/2 teaspoon baking soda
- 5 eggs
- 1 tablespoon coconut oil
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
Sesame Crackers
By Knauss
Highly nutritious gluten free crackers go well with guacamole, goat cheese and olive tapenade
- 3 cups blanched almond flour
- 1 1/2 teaspoons celtic sea salt
- 1 cup sesame seeds
- 2 eggs, whisked until frothy
- 2 tablespoons grapeseed oil or olive oil
Paleo Pumpkin Bread
By Knauss
In a food processor combine almond flour, salt, baking soda and spices Add pumpkin, honey, stevia and eggs and puls
- 1 cup blanched almond flour
- 1/4 teaspoon celtic sea salt
- 1/2 teaspoon baking soda
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1/2 cup roasted pumpkin
- 2 tablespoons honey
- 1/4 teaspoon stevia
- 3 eggs
Kale Almond Pesto
By Knauss
Place kale in food processor and pulse until chopped Add almonds and garlic, pulse again to incorporate Pulse in sa
- 1 bunch kale, steamed to bright green -if you are looking for an exact measurement, I used 6 ounces
- 1/3 cup toasted almonds
- 3 cloves roasted garlic
- 1/2 teaspoon celtic sea salt
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- pinch red pepper flakes
Paleo Samoas
By Knauss
In a food processor combine dry ingredients Pulse in wet ingredients until dough forms Refrigerate dough for 30 min
- 2 cups blanched almond flour
- 1/2 cup unsweetened shredded coconut
- 1/2 teaspoon baking soda
- 1/4 cup honey
- 1 tablespoon vanilla extract
- 1 egg
- 3 tablespoons coconut oil, melted
- 1 cup (6 ounces) dark chocolate chunks
- 1 cup coconut sugar
- 1/4 cup coconut nectar
- 1/2 cup coconut milk
- 1/2 cup unsweetened shredded coconut, toasted
Fig Tapenade
By Knauss
Fig Tapenade Place figs in a food processor and pulse for 30 seconds, until well chopped Add water and pulse to cre
- Fig Tapenade
- 1 cup dried figs
- 1/2 cup water
- 1 cup kalamata olives
- 1 tablespoon olive oil
- 1/2 teaspoon balsamic vinegar
- 1 tablespoon fresh thyme, chopped
- Walnut Crackers
- 3 cups blanched almond flour
- 1 1/2 teaspoons celtic sea salt
- 1 cup walnuts, chopped
- 2 eggs, whisked until frothy
- 2 tablespoons grapeseed oil
Maple Mustard Short Rib Bacon Burgers
By Knauss
Prep time: 8 hours Cook time: 20 mins Total time: 8 hours 20 mins Serves: 7
- For the short ribs
- 4 pounds Beef Short Ribs
- 1.5 cups Paleo Chef Mpale Mustard Sauce
- 1/2 cup broth (chicken, vegetable, beef – whatever you can find without sugar)
- 2 garlic cloves, minced
- salt and pepper, to taste
- For the burgers
- 1.5 pounds Grass Fed Ground Beef
- 2 garlic cloves, minced
- 1/2 yellow onion, finely chopped
- salt and pepper, to taste
- 7-8 pieces of bacon
- extra Paleo Chef Mpale Mustard Sauce to top burgers