It's tough to stick to paleo during Ramadan. Temptations exist a-plenty: Buttery honey drizzled qatayef fresh from the oven, dad's knefeh, and subversively, a Haagen Daz ice cream sitting in the fridge (which I haven't yet tried).
So I've been eating sweets. My skin was not appreciative of this.
So I'm getting back on the paleo wagon. What better motivators than a couple of awesome recipes I just found!!
One of them claims that I can make mayonnaise using a regular immersion mixer in under 20 seconds without having to drizzle the oil slowly. I hope this will work. I'm planning to make my batch using 2/3 coconut oil (conveniently melted by the sweltering heat) and 1/3 extra virgin olive oil. One useful tip some one suggested was to do the mayonnaise first, and add the lemon, salt, and spices afterwards since those can prevent the emulsification. As always, at the end, I add around 1 Tbs of whey water from my plain yogurt and leave it outside for ~7 hours before refrigerating. The makes the lactobacillus bacteria dominant and improves shelf life.
The second is Fat Bread.
To avoid the pitfalls of too much PUFA's (poly unsaturated fatty acids) that may be the result of using purely almond flour, this guy uses macadamia nuts and coconut butter. Too much almonds and PUFA's was the main reason I avoided putting much energy into paleo baking using almonds. PUFA's make my skin break out like crazy. All it takes is one nasty little french fry deep fried in God knows what vegetable oil to make me regret it for a week!
Using coconut butter instead of an all nut base, drastically reduces the PUFA content.
The fatty acid profiles of various nut oils goes like this (source):
As you can see Macadamias have the best profile among tree nuts with only 1.7% PUFA. However, considering much of this bread is going to rely on coconut, I figured using a cup of almonds or hazelnuts instead won't be too bad for a whole loaf, and you only end up with a tablespoon of nuts per slice, which is just a couple of nuts.
For the nut butter, I thought I'd improvise. I'm going to try re-hydrating dessicated coconut shreds, straining them, adding a little coconut oil, and pureeing everything.
I can't wait to try these and I'll post about the results. Fat bread would certainly be a convenient grain-free vehicle for my butter, cheese, and various meats.
So I've been eating sweets. My skin was not appreciative of this.
So I'm getting back on the paleo wagon. What better motivators than a couple of awesome recipes I just found!!
One of them claims that I can make mayonnaise using a regular immersion mixer in under 20 seconds without having to drizzle the oil slowly. I hope this will work. I'm planning to make my batch using 2/3 coconut oil (conveniently melted by the sweltering heat) and 1/3 extra virgin olive oil. One useful tip some one suggested was to do the mayonnaise first, and add the lemon, salt, and spices afterwards since those can prevent the emulsification. As always, at the end, I add around 1 Tbs of whey water from my plain yogurt and leave it outside for ~7 hours before refrigerating. The makes the lactobacillus bacteria dominant and improves shelf life.
The second is Fat Bread.
To avoid the pitfalls of too much PUFA's (poly unsaturated fatty acids) that may be the result of using purely almond flour, this guy uses macadamia nuts and coconut butter. Too much almonds and PUFA's was the main reason I avoided putting much energy into paleo baking using almonds. PUFA's make my skin break out like crazy. All it takes is one nasty little french fry deep fried in God knows what vegetable oil to make me regret it for a week!
Using coconut butter instead of an all nut base, drastically reduces the PUFA content.
The fatty acid profiles of various nut oils goes like this (source):
| Oil | Saturated fat % |
Mono- unsaturated fatty acid % (MUFA) |
Poly- unsaturated fatty acid % (PUFA) |
linolenic fatty acid % |
linoleic fatty acid % |
|---|---|---|---|---|---|
As you can see Macadamias have the best profile among tree nuts with only 1.7% PUFA. However, considering much of this bread is going to rely on coconut, I figured using a cup of almonds or hazelnuts instead won't be too bad for a whole loaf, and you only end up with a tablespoon of nuts per slice, which is just a couple of nuts.
For the nut butter, I thought I'd improvise. I'm going to try re-hydrating dessicated coconut shreds, straining them, adding a little coconut oil, and pureeing everything.
I can't wait to try these and I'll post about the results. Fat bread would certainly be a convenient grain-free vehicle for my butter, cheese, and various meats.
For the fat bread, do macadamia nuts need to be soaked before hand? and is coconut butter different than coconut oil?
ReplyDeleteI don't think so. You can soak them if you want, but be sure to drain them and let them dry afterwards.
ReplyDeleteYes. Coconut butter is different than oil. Coconut butter includes the whole coconut white part I believe, the oil is just the oil or fat of the coconut.
Meh, I tried the mayo one. Didn't work. Next I'll do the long winded difficult version that usually works.
After watching the video I think I know why the mayo one didn't work. He keeps the blender to the bottom of the jar, over the egg, which I guess translates into a lot of egg blending gradually with the oil. I sort of mixed the whole thing together, which of course, doesn't work. Apparently there's technique involved.
ReplyDeleteOh well.