Yesterday I had prepared these for the lucky attendees to my Homemade Chocolate Making Class to taste. Rich, chocolaty, the right amount of sweetness (I don’t like super sweet chocolates or treats for that matter), melting in your mouth…And made with fresh ginger & brandied fruits, they were a hit! Not to mention that they contain no dairy & that I only use natural sweeteners (honey in that case)…There will be more ;).

Whether you are transitioning from Gluten Free to Paleo, or diving directly & wholeheartedly into Paleoland, chances are you will encounter Elana Amsterdam‘s blog: Elana’s Pantry.

Elana has long mastered the art of baking with almond flour (she uses coconut flour as well). Like a lot of people (myself included), she went grain free for health reasons.


This recipe is taken from her latest cookbook “Paleo Cooking from Elana’s Pantry: Gluten-Free, Grain-Free, Dairy-Free Recipes” (page 36) and is made with coconut flour. It’s light, moist and very enjoyable…Hope you’ll like it as well.

NUT-FREE BREAD (Makes 1 Loaf / Pour 1 Pain):

  • 3/4 cup coconut flour3/4 de tasse de farine de noix de coco
  • 1 tsp baking soda1 càc de bicarbonate de soude
  • 1/2 tsp sea salt1/2 càc de sel 
  • 4 large eggs (duck eggs for me) – 4 gros oeufs (oeufs de canne pour moi)
  • 1/2 cup olive oil1/2 tasse ou 125 ml d’huile d’olive
  • 2 tbsp honey (which I omitted) – 2 càs de miel (que j’ai omis)
  • 1/4 cup golden flaxmeal, soaked in 1/2 cup water for 10 minutes1/4 de tasse de graines de lin blond moulues, trempées dans 1/2 tasse ou 125 ml d’eau pendant 10 minutes

Preheat the oven to 350F. Grease a 7 by 3-inch loaf pan with olive oil. In a food processor, pulse together the coconut flour, baking soda, and salt. Add the eggs, olive oil, and honey and pulse until thoroughly combined, then pulse in the flax meal-water mixture.

Scoop the batter into the prepared loaf pan and bake for 35 to 45 minutes, until a knife inserted into the center of the loaf comes out clean. Let the bread cool in the pan for 1 hour, then serve.

En Français:

Préchauffer le four à 350F/180C. Huiler un moule à cake de 18 x 8 cm avec de l’huile d’olive. Dans un robot ménager, combiner la farine de noix de coco, le bicarbonate de soude et le sel. Ajouter les oeufs, l’huile d’olive ainsi que le miel et bien mélanger, ajouter ensuite le mélange lin-eau et bien mixer.

Verser la pâte dans le moule preparé à cet effet et cuire au four pendant 35 à 45 minutes ou jusqu’à ce qu’un couteau inséré au centre du pain en ressorte propre. Laisser le pain refroidir dans son moule pendant 1 heure, puis servir.



This is one of my go-to breakfasts. No need to add any sweetener because it already contains ripe fruits. Of course all the ingredients are organic.

Ingredients (for 1 serving):

  • 1 ripe pear (Bosc or even better Bartlett)
  • 1/2 ripe banana (but not spotted)
  • About 3/4 cup of spring water
  • 2 tbsp of creamy tahini (I like Kevala)
  • A little splash of vanilla extract
  • 1 raw chicken or duck egg (from a trusted source)

For the egg-free option: Substitute the egg with 1 tbsp of gelatin powder (I use Great Lakes or Vital Proteins)

Peel & cut the fruits into pieces then place them inside a blender. Add the spring water, the vanilla and the tahini. Blend until smooth. Then add the raw egg or the gelatin and blend again for a few seconds until fully incorporated. Et voila! Enjoy ;).

En Français (pour 1 personne):

  • 1 poire mûre (Bosc ou encore mieux Bartlett ou Williams)
  • 1/2 banane mûre (mais pas mouchetée)
  • Environ 175ml d’eau de source
  • 2 càs de tahin crémeux
  • Un petit splash d’extrait de vanille
  • 1 oeuf de poule ou de canne (de bonne source)

Pour la version sans oeuf: Substituer l’oeuf par 1 càs de gelatine en poudre

Eplucher et couper les fruits en morceaux, les mettre dans un blender. Ajouter l’eau, la vanilla et le tahin. Mixer jusqu’à obtention d’un melange homogène. Ensuite ajouter l’oeuf ou la gelatine et mixer encore quelques secondes pour bien incorporer ce dernier ingrédient. Voilà, c’est prêt! Enjoy ;).