Comments on: Paleo Days of Fall

By: san fran J(formerly Minneapolis J

san fran J(formerly Minneapolis J — Tue, 24 Nov 2009 19:11:39 +0000

yea mcdonalds breakfast sandwiches are better than the burgers in my opinion, krispy kreme donuts and mcdonalds sausage egg mcmuffins are things i crave that arent paleo.

By: LeonRover

LeonRover — Mon, 16 Nov 2009 00:12:31 +0000

I like soft boiled eggs too, but over here in Europe we use egg-cups to hold the eggs while eating ‘em with an egg-spoon. Then one can get away with the need for asbestos fingers!

I add butter to ensure the yolk doesn’t harden.

By: Richard Nikoley

Richard Nikoley — Sat, 14 Nov 2009 17:12:10 +0000

Oh, big yumm there. Yea, I was a slave to all the sausage, egg & cheese sandwiches, particularly a croissant.

By: Richard Nikoley

Richard Nikoley — Sat, 14 Nov 2009 17:10:37 +0000

Cool. Heretofore I have eschewed baking powder ’cause I assumed it was some sort of white flour deal but this made me go check it out:

http://en.wikipedia.org/wiki/Baking_powder

Backing soda, an acid, and starch (probably corn starch). One could simulate by using baking soda, cream of tartar (or vinegar) and some potato flour.

By: Bryce

Bryce — Sat, 14 Nov 2009 02:47:00 +0000

Furthermore, if you’re a recovering breakfast sandwich junkie like me, than these made for delicious griddle cakes sandwiches. The McDonalds McGriddle sandwich is the inspiration. Those things are an absolute abomination, but I used to love them. If you wanted to more closely mimic them, you could put a little real maple syrup on the sandwich too.

The only difference in recipe between this and the biscuits is that these didn’t use the seasonings, or the almond flour, and used coconut milk instead of cream. Also they were cooked on a griddle. Just keep with the 1:1 ratio of egg to tbsp of coconut flour and you’re good to go.

They weren’t bad, and if you’re craving a breakfast sandwich, they’ll do.

-Bryce

By: Bryce

Bryce — Sat, 14 Nov 2009 02:39:19 +0000

I had great success with These biscuits. My wife and I really enjoyed them:

3 eggs
3 TBSP Coconut Flour
3 TBSP Almond Flour (can be substituted for more coconut flour, but it adds a little body) – play with it)
1/3 cup heavy cream (we didn’t want these to be sweet at all, hence avoiding coconut milk).
1/3 stick butter (melted)
1/2 TSP baking Powder
Salt, Pepper, Parsley, and Garlic powder sprinkled in.

The key, for us, is treating coconut flour as the primary base, with the almond flour as adding a little body. Remember that 1 tbsp of almond flour isn’t a lot, but 1 tbsp of coconut flour is, and the coconut flour still asserts itself as the dominant ingredient here.

For the gravy, simply sausage and heavy whipping cream. Again, the coconut milk makes the gravy taste just slightly sweet, which we found was impossible to ignore.

The finished product.

Hope you like them.

By: Alicia W.

Alicia W. — Fri, 13 Nov 2009 18:50:37 +0000

These biscuits are pretty tasty and moist:
http://healthyindulgences.blogspot.com/2008/08/low-carb-gluten-free-biscuits.html

I like the Garlic cheddar biscuits for biscuits and gravy.

By: Richard Nikoley

Richard Nikoley — Fri, 13 Nov 2009 17:23:55 +0000

Hi Andrew.

I went through the steps with photos back here:

http://freetheanimal.com/2009/05/making-beef-bone-stock.html

By: Andrew S

Andrew S — Fri, 13 Nov 2009 13:06:49 +0000

I think a good stock is essential to some of these dishes, but making my own stock is tricky. The standard grocery-store stocks tend to be saltwater that has been boiled *in the same room as a piece of meat* but without any actual meat products in it… and the fancy stuff is expensive, especially if I want to burn through a lot of it. Do you have pics of making your stock? Can you put up a bunch?

By: Diana Hsieh

Diana Hsieh — Fri, 13 Nov 2009 09:30:28 +0000

Funny, I’m having major cravings for eggs lately. Four of my last five meals have included two eggs scrambled in coconut oil. And I’ll likely have them again for breakfast tomorrow!