Down South Paleo is the mother lode of your Southern Food favorites, adapted to fit a gluten-free or Paleo lifestyle. It’s got comforting southern dishes like Home-Style Chicken Fried Steak + Cream Gravy, Down Home Chicken + Dumplings, Soulful Collard Greens + Crisped Bacon and Deep South Grain-Free Grits. But she didn’t stop there, and included Cajun classics such as Gulf Coast Fried Shrimp + Remoulade Sauce, Creamy Cajun Chicken + Pasta, and Cajun-Spiced Chicken Wings. And since Jennifer is a Texas girl, you know she included some Tex-Mex favorites, too: Chile con Queso + Grain-Free Tortillas, Lone Star Huevos Rancheros, Gringo’s Slow Cooker Tortilla Soup, Tex-Mex Taco Salad + Chipotle Ranch Dressing, just to name a few! But what about desserts, you ask? Oh yeah, there are desserts. Bourbon Street Bread Pudding + Caramel Sauce, Emerald Coast Key Lime Pie + Coconut Whipped Cream, and Mixed Berry Cobbler are on my list to try.
Today, I chose to make the Grain-Free Chocolate Zucchini Bread, and have to say I’ve got no regrets. It was incredibly simple to make (hello, blender!) and I even had all of the ingredients on hand. (Gotta love that!) And of course it made the house smell amazing, and tastes spectacular. Perfect with tea, and a great way to use up your summer zucchini harvest!
In a blender, combine all the ingredients except the shredded zucchini and optional chocolate chips. Blend well until combined and then pour the batter into a mixing bowl. The batter will thicken slightly over the next few minutes. Fold in the shredded zucchini and chocolate chips (if using) and stir well. Pour the mixture into a greased loaf pan (glass preferred) and bake for about an hour, or until a toothpick inserted into the center comes out clean. Let cool, then gently pry it away from the sides of the pan and invert onto a plate. Invert again. Slice and serve warm.
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All of the links on are for information purposes, however some are affiliate links to books, products or services. Any sponsored posts are clearly labelled as being sponsored content. Some ads on this site are served by ad networks and the advertised products are not necessarily recommended by .To celebrate the release of my very first cookbook, I will be sharing a recipe from it every week, so you get a sneak peek of what’s to come! And if you’re already excited, you can, of course preorder itHERE. You’re likely to get a lower price if you preorder, and it will be on your doorstep on AUGUST 12TH!
I’m very excited to be sharing these little sneak peeks with you, and will plan on posting one every Wednesday for the next few months. So stay tuned, andsubscribeif you don’t want to miss a post! (Don’t worry, I’ll never share or sell your email address, and the only time you’ll hear from me is when I post a new recipe, or have news directly relating to this blog or the book)
This week, I’m sharing my recipe for Paleo Breadsticks. These babies are soft and chewy on the inside, with a bit of a crust on the outside. The dough takes a bit of time to rise, since it is a yeast-dough, but I hope you find that the end result is worth it! Enjoy these with a salad if you miss having something bread-y with a big salad, dip them in marinara or Puttanesca sauce, serve them with charcuterie… Whatever makes you happy!
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• In the warmed bowl of your stand mixer (or alternately, the bowl you’ll be using with hand-held beaters), combine the yeast, honey, and warm water and whisk to combine.
• Once the yeast is foamy, mix in the egg and olive oil, and then add the dry ingredients to the bowl and mix with the paddle attachment on medium-high for 30 seconds, scraping down the bowl once to make sure it’s all incorporated.
• Scrape down the bowl with a rubber spatula again to gather the dough together. It will NOT look like the dough you remember, it is much wetter. Use the spatula to get it into as much of a ball as possible.
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• Cover the bowl with a tea towel and set in a warm (but not hot) place. Allow it to sit for 75 to 90 minutes.
• After 75 minutes, check the dough to see if it’s risen. It won’t rise as dramatically as a conventional dough would, but it will have changed, and gotten aerated, and a bit larger.
• Divide the dough into 10 sections, and, with oiled hands, roll them into long skinny sticks. They will rise when cooked, so make them skinnier than you want the end result to be.
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Sprinkling these bread sticks with coarse sea salt adds some nice texture and flavor. Reduce the salt in the recipe to 1/2 teaspoon, and sprinkle some coarse sea salt on after brushing with butter or oil before baking. Just enough to get a crystal or two per bite.
This post contains affiliate links, which means I receive a small percentage if you make a purchase from the link(s) provided. This helps cover the cost of ingredients and running a blog, and I greatly appreciate your support!
All of the links on are for information purposes, however some are affiliate links to books, products or services. Any sponsored posts are clearly labelled as being sponsored content. Some ads on this site are served by ad networks and the advertised products are not necessarily recommended by .
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• Cover the bowl with a tea towel and set in a warm (but not hot) place. Allow it to sit for 75 to 90 minutes.
• After 75 minutes, check the dough to see if it’s risen. It won’t rise as dramatically as a conventional dough would, but it will have changed, and gotten aerated, and a bit larger.
• Divide the dough into 10 sections, and, with oiled hands, roll them into long skinny sticks. They will rise when cooked, so make them skinnier than you want the end result to be.
Chicken Liver Pâté + The Zenbelly Cookbook — The Curious Coconut
Sprinkling these bread sticks with coarse sea salt adds some nice texture and flavor. Reduce the salt in the recipe to 1/2 teaspoon, and sprinkle some coarse sea salt on after brushing with butter or oil before baking. Just enough to get a crystal or two per bite.
This post contains affiliate links, which means I receive a small percentage if you make a purchase from the link(s) provided. This helps cover the cost of ingredients and running a blog, and I greatly appreciate your support!
All of the links on are for information purposes, however some are affiliate links to books, products or services. Any sponsored posts are clearly labelled as being sponsored content. Some ads on this site are served by ad networks and the advertised products are not necessarily recommended by .
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