Almond Flour Pancakes and Eggs

IMG_1891This week at school was Dr. Seuss week which made for a crazy week for me. Getting up at 5am and getting the kids up just as early to dress up. By the time dinner rolls around I was too tired to think so what a quick easy stand by, breakfast for dinner. Better yet, “green eggs and ham”.  The old me would have added food coloring to turn the eggs green but the new me had to come up with a healthy version.

Green Eggs and Ham

Matt got me this cool silicon bar pan and I hadn’t found anything to bake in it. I decided to make omelet bars.

Ingredients:IMG_3486

10 eggs beaten

5 stripes Applegate  Turkey Bacon chopped up

1/2 cup finely  chopped spinach

salt and pepper

optional: cheese, peppers, onion

Bake for 20-30 minutes on 350

I also found a simple gluten-free pancake recipe that everyone loved. I have tried so many different pancake recipes and this is by far the easiest. I still can not eat them, finding an egg free version has never panned out.

Almond Flour Pancakes

1 3/4 cup blanched almond flour
2 eggs, whisked
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2/3 cup water
IMG_3478Grass fed butter or coconut oil for frying
Process:
In a small mixing bowl, whisk two eggs.
Pour almond flour, salt, cinnamon, and nutmeg into a medium-sized mixing bowl.
Add vanilla extract, and eggs to the bowl.
Mix with a wooden spoon to combine.
Add water, and continue to stir.
Heat 1 tablespoon of grass-fed butter or coconut oil in a large non stick skillet.
Using 1/8 cup, scoop batter into the frying pan, leaving enough space in between pancakes to flip.
Cook 2 minutes on the first side, flip, and cook for a remaining 1-2 minutes. Add additional cooking fat as needed. (It helps to flip pancakes back and forth a bit to ensure they are cooked through.)
Top with your choice of grass-fed butter or coconut oil, and a sprinkle of cinnamon, and serve.

IMG_3489

Advertisements

Zucchini Apple Spice Muffins

Zucchini Apple Spice Muffins
 67657d0e57b711e2b0f722000a9f18db_7

Prep time:  10 mins
Cook time:  20 mins
Total time:  30 mins
Serves: 9
Ingredients
  • 1 medium zucchini, shredded (about 1 cup worth)
  • 1 apple (I used gala), shredded (less than ½ cup worth)
  • 1 cup almond butter
  • ¼ cup raw honey
  • 2 eggs, whisked
  • 2 teaspoons ground cinnamon
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • ½ teaspoon baking powder
  • pinch of salt
Instructions
  1. Preheat oven to 350 degrees.
  2. So you first need to shred your zucchini. Use the shredding attachment on your food processor or take the long and boring route using a cheese grater. Whichever works.
  3. Once your zucchini is shredded, you need to remove the excess liquid. What I did was place a couple paper towels down on the counter, throw the zucchini on top, then place another paper towel on top of the zucchini then squeezed. The more you squeeze, the more liquid will come out. Genius.
  4. Use more paper towels as needed, but be sure to squeeze until the zucchini feels water-less.
  5. Place zucchini in a bowl.
  6. Now shred your apple. I left the skin on the apple and zucchini, but you don’t have to if you’re not a fan.
  7. Toss together your zucchini and apple in your bowl then add the rest of your ingredients and mix well.
  8. Place muffin mix in a greased muffin tin or with muffin liners or silicone muffin liners like I used!
  9. Bake for 15-20 minutes of until your toothpick comes out clean after you poke them!
  10. Top with a bit of coconut butter and you got heaven on your hands.
  11. Makes 9 muffins

Simple Bread

IMG_3442
It’s hard to say on this one, I made it with egg replace the first time. I likes it. It was very nutty. It was also very dense. The kids enjoyed it as an after school snack. The second time I made it to go with dinner, I used egg so I could not try it. This time my husband was not a huge fan, he said it was too much like the texture of corn bread,  to “grainy”, he does not like corn bread and we all do. Charley loved it but he loves everything! The other kids were ok with it, but not in love. So I guess it’s all a matter of opinion.
I got this recipe from elanaspantry.com she has great breads and muffins, if you are gluten-free I recommend stopping by.

Simple Bread

2 ½ cups blanched almond flour
½ teaspoon celtic sea salt
½ teaspoon baking soda
3 eggs
1 tablespoon agave nectar
½ teaspoon apple cider vinegar
In a large bowl, combine almond flour, salt and baking sodaIMG_3450
In a medium bowl, whisk the eggs, then add agave and vinegar
Stir wet ingredients into dry
Scoop batter into a well-greased 6.5 x 4 inch baby loaf pan
Bake at 300° for 45-55 minutes on bottom rack of oven; until a knife comes out clean
Cool and serve
Makes 1 loaf (about 12 slices)
IMG_3452

Carrot Muffins

Gluten-Free (Paleo) Carrot Muffins

IMG_3439

What you will need:

1 1/2 cups blanched almond flour
1/4 teaspoon sea salt
1/2 teaspoon baking soda
1/2 tablespoon cinnamon, plus more for sprinkling on top
3 eggs
2 tablespoons coconut oil, melted
1 ripe banana, mashed
2 tablespoons maple syrup or honey (optional)
1 1/2 cups carrots, grated
1/2 cup pecans, chopped

Instructions:

Preheat oven to 325 degrees.  Line muffin pan with paper liners.
In a large bowl, combine almond flour, salt, baking soda and cinnamon.IMG_3435
In a separate bowl, mix together eggs, oil, mashed banana, and maple syrup.
Stir carrots and pecans into wet ingredients.
Stir wet ingredients into dry.
Scoop a heaping ¼ cup batter into paper lined muffin pan and sprinkle tops with cinnamon.
Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Let cool 5 to 10 minutes on wire rack.  And serve and enjoy!