Well, we have some pretty amazing news for today…we signed a book deal for our very first Paleo Effect Cookbook! We couldn’t be more excited! And for those of you awesome, loyal people out there, don’t worry, we’re putting some new stuff in there too! Looks like there will be at least 20 new recipes to chew on, so definitely stay tuned! We’re looking to be out in September!! …which will make a very awesome Christmas gift! Got suggestions? Now’s the time to let us know!
Now. This recipe is a 2-parter. There’s the base – these Everything Crostinis, and then the top – a delicious Bruschetta. Fresh and delicious, straight from the oven, Angel didn’t even know they were Paleo! …but then, of course, why wouldn’t they be? Sure to be a crowd pleaser, or just a simple snack.
Recipe: Paleo Everything Crostinis
- Fluffy Paleo Bread
- 1 Tbsp Almonds
- 1 Tbsp Walnuts
- 1 Tbsp Sunflower Seeds
- 1 Tbsp Pumpkin Seeds
- ½ Tbsp Sesame Seeds
- 1 tsp Poppy Seeds
- Olive Oil
- NOTE: I like to use chopped or sliced nuts and seeds for these. I also buy the sea salt roasted sunflower and pumpkin seeds, or I do this myself.
- Preheat the oven to 350 degrees Fahrenheit.
- Combine the nuts and seeds and top the bread mix with them before going in the oven. I use the muffins recipe for this, as it takes less time and it makes the exact shape of the crostini that you will want.
- Once the bread is baked, slice to about ¼” thick, spread out on a baking sheet, drizzle with olive oil and bake again for 15-20 minutes or until golden brown.
Preparation time: 10 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 4
Use these as the base for our Tomato-Basil Bruschetta!