Paleo Banana Muffins

Banana Muffins Paleo Style

IMG_39334 ripe bananas
4 eggs
1/2 cup nut butter (I used almond)
1/2 cup coconut flour
2 tablespoons coconut oil
1 tablespoon cinnamon
1 teaspoon nutmeg
1 teaspoon vanilla
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1. Preheat oven to 350°
2. In a blender,  add bananas, eggs, nut butter, coconut oil & vanilla. Blend to combine.
3. Add in dry ingredients and blend that ish in. You may have to help the blender a bit but please do this when it is off. I’d like it if you kept all of your fingers.
4. In a muffin tin lined with cups distribute batter until filled 2/3 way full.  Make 12-14 muffins.
5. Bake for 15-20 minutes, mine were more like 20 minutes, or until a toothpick inserted into the center comes out clean.
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Banana Blueberry Pancakes

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Banana Blueberry Pancakes

Ingredients:

1 cup almond flour
3 whole eggs
1 tsp vanilla
1 small or medium banana
1 cup frozen or fresh blueberries (we used fresh)
1 tsp cinnamon
1 tsp coconut oil
1/2 cup chopped walnuts (optional)

Directions:

1. Mash banana in a mixing bowl.
2. Add eggs, cinnamon and vanilla.  Mix well.
3. Stir in almond flour.
4. Fold in berries and walnuts.
5. Heat coconut oil in large skillet and spoon pancake batter into skillet.
I have also used this recipe and added diced apples instead of blueberries.IMG_3775
Top with real organic maple syrup!
 Makes 6 pancakes.

Cinnamon Muffin

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If you love cinnamon you will love these moist muffins.

Ingredients:

2.5 cups almond flour
1/4 tsp salt
1/2 tsp baking soda
1.5 tsp cinnamon
2 eggs
1/2 cup refrigerated coconut milk (make sure it’s stirred up)
1/2 cup pure maple syrup

For the glaze:

1 TBSP cinnamon
2 TBSP pure maple syrup
1 TBSP coconut oil
Preheat oven to 325 degrees and line a muffin tin with liners. In a large bowl, combine the dry ingredients. In a separate bowl, combine the eggs, coconut milk and syrup. Add to dry ingredients and stir until combined. Pour into muffin tins and drizzle glaze over each muffin. Bake for 20-25 minutes, until toothpick comes out clean.

Zucchini Gingerbread Muffin

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3 cups grated zucchini (3 medium or 2 large zucchini)
1/4 cup unsweetened shredded coconut
3 eggs
½ cup melted coconut oil
¼ cup honey
3 cups almond meal or blanched almond flour
1 tsp ginger
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1/2 tsp salt
1 tsp. baking soda
mix-ins of choice (optional): chopped raw pecans or walnuts, raisins etc. 

Combine all wet ingredients (zucchini through honey) with electric mixer (or if you’re already using food processor, you can do it in there). Add dry ingredients and mix well. Stir in any additional nuts or raisins, if using.

Fill greased muffin cups 3/4 cup full and bake at 350 for 20-30 minutes, or until a toothpick inserted into the center comes out clean.

This recipe came from The Preppy Paleo.

Lemon Poppyseed Muffins

Lemon Poppyseed

Lemon Poppyseed

Ingredients
⅓ cup coconut flour
½ tsp baking powder
½ tsp salt
4 eggs
¼ cup (real) maple syrup
2 tsp vanilla extract (I actually used vanilla bean paste, because I’m obsessed lately)
2 Tbsp fresh lemon juice – about 1 lemon
2 tsp lemon zest – about 1 lemon
¼ cup coconut oil, melted
2 tsp poppy seeds
Instructions
Preheat your oven to 350 degrees Fahrenheit.
Sift the dry ingredients together into your mixer’s bowl.
Add everything else except for the coconut oil and poppy seeds. Mix to combine.
Pour in the coconut oil, while the mixer continues to run on low.
Add the poppy seeds.
Divide the batter into 6 muffin cups. Silicone ones work great, and are reusable.
Bake 21-15 minutes.
Cool in the muffin cups, then remove and serve.
I have also followed the same recipe and added fresh raspberries for an added sweetness.IMG_3713
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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.

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Zucchini Apple Spice Muffins

Zucchini Apple Spice Muffins
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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

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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)
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Carrot Muffins

Gluten-Free (Paleo) Carrot Muffins

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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!

Caramel Apple Doughnuts with dairy-free Caramel Topping

2012-11-11 19.25.35At Halloween time I was concerned with my kids feeling left out at their classroom parties which were serving so much junk and refined sugar, it made my stomach hurt just seeing it. I decided to make them a junk food I felt ok about them having. And I can tell you from experience if you put it in a donut shape they will love it no matter what! The caramel tasted like the real thing, but we all agreed the donut would have been just fine without it. Plus by the next day it was so hard it was difficult to eat. So I say skip the caramel unless you’re eating them right away. Or even use it for dipping apples.

Caramel Apple Doughnuts

Gluten free, Dairy free, Refined sugar free, Yeast free, Corn free, Grain free

Yield: 12 doughnuts

Servings: 12

Ingredient

Dry

1/2 cup of coconut flour
1/4 cup finely ground blanched almond flour
1/4 tsp Himalayan rock salt
1/4 tsp baking soda
1/4 tsp ground cinnamon

Wet

6 free range eggs
1/2 cup unpasteurized honey
1/4 cup coconut oil, melted
1/4 cup unsweetened apple sauce
1 tbsp pure vanilla extract
1 batch of dairy-free caramel topping (below)

Directions
Preheat oven to 350F and oil a doughnut pan with a dab of coconut oil. Set aside

Place all dry ingredients in a medium sized bowl and whisk to combine.
In a separate large bowl, combine all wet ingredients.
Add dry to wet and stir to combine. Allow to sit for 2-3 minutes to thicken up.
Place the batter in a piping bag or large ziploc bag with the end cut off the end so there’s about a 1/2-inch opening.
Fill each cavity 3/4 to the top. Be careful not to overfill or the doughnuts will overflow while cooking.
Place in the oven to bake for 20-22 minutes, or until toothpick inserted comes out clean and edges are just beginning to brown.
Remove from oven and allow to cool for 1-2 minutes before grabbing the pan with an oven mitt and tipping over onto a cooling rack. Allow to cool completely (about 30 minutes) before adding caramel topping.

Dairy-free Caramel Topping

Gluten free, Dairy free, Refined sugar free, Yeast free, Corn free, Grain free

A 3 ingredient, dairy-free caramel topping that will take you under 10 minutes to make!

Because this is a natural caramel, it will not hold up well at room temperature. Once you’ve dipped the doughnuts, serve immediately or place in the fridge or freezer. The caramel will melt on you if you leave it out! But don’t worry, the doughnuts will still be just as tasty regardless. If you don’t want a hard topping (exactly the consistency of caramel on a caramel apple) don’t cook the honey as long.

Yield: 1/2 cup

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Ingredients
6 tbsp unpasteurized honey
2 tbsp roasted cashew butter or other nut butter
2 tsp pure vanilla extract
Directions
Place honey in a small frying pan and heat on medium-low heat for 4 minutes, stirring constantly with a fork or spoon. The honey will begin to foam. Don’t worry, this is good!
Add nut butter and vanilla and continue stirring
for 1-2 minutes, until big bubbles form and the mixture pulls away from the side slightly. The longer you cook it, the harder it will get.
Remove from heat and use immediately before it hardens up.