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.



Les crêpes à la crème de marron! Even to this day my mother will tell you that crêpes filled with chestnut cream used to be one of my favorite desserts. I say “used to be” because I have since discovered that I’m allergic to cane sugar (how ironic for an ex-hypoglycemic). While some would see this as a curse (after all sugar is everywhere), I see it as a blessing (do you know that sugar is more addictive than cocaine?). There are many natural sweeteners out there to choose from and I thought that maple syrup and chestnut wouldn’t be a bad marriage at all…And rightfully so!

This chestnut cream can be used as a spread, a filling, incorporated in a frosting…Or simply eaten by the spoon ;).


  • 10.5 oz of unsweetened chestnut puree (I used the one from La Forestière) – 300g de purée de marron non sucrée
  • 1 tsp of organic vanilla extract (from Simply Organic) – 1 càc d’extrait de vanille bio
  • About 1/3 cup or 6 tbsp of organic grade B maple syrup – environ 90 ml ou 6 càs de sirop d’érable ambré bio

Place all the ingredients in a bowl. Using a hand mixer, blend until well incorporated & smooth. Pour in a glass jar and refrigerate until use. Use within a few days.

Mettre tous les ingrédients dans un bol. A l’aide d’un batteur électrique, mixer jusqu’à obtention d’une purée lisse et homogène. Verser dans un bocal en verre et réfrigérer jusqu’à utilisation. A consommer dans les jours suivants.

Parce que c’est de saison! The temperatures have dropped quite a bit here over the last few days. The last storm that went by (which only gave us a few raindrops) came from the North and brought some coldness to California. I’ve been waiting for some chill in the air, it finally feels like Fall here.

And what’s more soothing than a bowl of soup on a cool day? I recently bought some sunchokes (I love root vegetables) and thought they’d make a fine soup…Et j’avais raison. Simple, flavorful and comforting. Hope you’ll enjoy it as much as I did (I should have made more).

Ingredients (for 2 servings/pour 2 personnes):

  • 5-6 chubby & firm sunchoke roots5-6 topinambours fermes et de bonne taille
  • 1 shallot1 échalote
  • 1 zucchini1 courgette
  • 1 carrot (mine was purple) – 1 carotte (la mienne etait violette)
  • 2 cups of stock or water (I used homemade chicken bone broth) – 500 ml de bouillon ou d’eau de source (j’ai utilisé du bouillon d’os de poulet fait maison)
  • Salt & pepper to tastesel et poivre selon le goût
  • Optional: 1 dab of butter or a splash of raw creamoptionnel: une noisette de beurre ou un splash de crème liquide

Prep the vegetables by peeling the skins and cutting them in pieces. Heat up a saucepan with olive oil and saute the vegetables until they are slightly caramelized (from the natural sugars). Add the broth or water, adjust the heat and simmer the soup for approximately 20 minutes or until the sunchokes are fully cooked (poke them with a knife to check). Then blend the soup thoroughly. Season with salt and pepper to your liking. Add some butter or cream if you fancy some. The soup is now ready, enjoy!

Peler et couper les légumes en morceaux. Faire chauffer une casserole avec un peu d’huile d’olive, et faire revenir les légumes jusqu’à ce qu’ils soient légèrement caramelisés. Ajouter le bouillon ou l’eau, et laisser mijoter à feu doux pendant une vingtaine de minutes ou jusqu’à ce que les topinambours soient complètement cuits (vérifier à l’aide de la pointe d’un couteau). Mixer la soupe dans un blender. Ajouter sel et poivre selon vos préférences. Et un peu de beurre ou de crème si vous en avez envie. Le velouté est maintenant prêt, bon appétit!

Health Benefits of Sunchokes (also known as Jerusalem Artichokes): They contain “high levels of potassium and phosphorus. They are a significant source of iron, thiamine, and vitamin C and are high in dietary fiber…”

From “Roots – The Definitive Compendium with more than 225 Recipes” by Diane Morgan

I have memories of cold winter mornings when my dad, my sister & I would head to the neighborhood of Belleville in Paris, and meet up with my aunt in order to eat a droh – a sweet and spicy cream of sorghum, which is typically Tunisian. The greyish-muddy colors was a bit off-putting at first but the flavor was awesome and it was very filling too!

According to Tunisia.com, droh is “traditionally eaten for breakfast, the equivalent of our porridge, it’s said to fill you full of energy to see you through the day. It’s a very common dish in Tunisia and throughout North Africa. Basically it’s sorghum flour cooked in water with powdered ginger and sugar.” You can find out more HERE (as well as the traditional recipe, which is gluten-free since it is made with sorghum)

I decided to make a paleo version of it (having struggled with blood sugar issues for a good part of my life, not to mention that grains make me hungry) which is equally tasty & comforting (not to mention that it only takes a few minutes for prepare)!

Ingredients (for 1 serving / pour 1 personne):

  • 1/2 cup of raw milk & 1/2 cup of spring water125 ml de lait cru et 125 ml d’eau minérale
  • A pinch of Himalayan sea saltUne pincée de sel d’Himalaya
  • 2 tbsp of plantain flour (I use Barry Farm‘s brand) – 2 càs de farine de banane plantain
  • Fresh or powdered gingerDu gingembre frais ou en poudre
  • Optional: cinnamon powder and/or vanilla extractOptionnel: de la cannelle et/ou de l’extrait de vanille
  • A little bit of raw honey as sweetenerUn peu de miel non pasteurisé comme sucrant

In a small saucepan pour the milk and the water, add the salt and whisk in the plantain flour until there are no lumps. Heat up on medium-low heat. Add the ginger and the optional ingredients. Keep whisking until the droh starts to thicken and get the consistancy of a cream. Then turn off the heat and add some honey. Enjoy!

Dans une petite casserole verser le lait et l’eau, ajouter le sel et la farine de banane plantain puis fouetter jusqu’à ce qu’il n’y ait plus de grumeaux. Chauffer à feu doux. Ajouter le gingembre et les ingrédients optionnels. Continuer de fouetter jusqu’à ce que le droh épaississe et qu’il ait la consistance d’une crème. Eteindre le feu et ajouter un peu de miel. C’est prêt, bon appétit!


  • You can use 1 cup of water and add a splash of raw cream towards the end of the cooking
  • You can certainly use a mild tasting non-dairy milk but I personally haven’t tried
  • How much ginger to use depends on your personal taste, I like my droh gingery and I prefer using fresh ginger (which tastes a bit citrusy) over dried ginger (which tastes more peppery)
  • I like buckwheat honey because it’s less sweet tasting than other honeys and rich in minerals
  • For a “gluten-free” version, sub the plantain flour with 3-4 tbsp of sorghum flour.
  1. Vous pouvez utiliser 250 ml d’eau de source et un petit splash de crème liquide vers la fin de la cuisson
  2. Vous pouvez certainement utiliser un lait végétal, je n’ai personnellement pas essayé
  3. La quantité de gingembre dépend de votre goût, j’aime mon droh bien épicé et je préfère utiliser du gingembre frais (au petit goût d’agrume) plutôt que du gingembre en poudre (un peu poivré selon moi)
  4. J’aime le miel de sarrasin parce qu’il est moins doux que d’autres miels et riche en minéraux
  5. Pour une version “sans gluten”, substituez la farine de banane plantain avec 3-4 càs de farine de sorgho.

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 ;).