Banana Blueberry Pancakes

IMG_3773

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.
Advertisements

Homemade Granola Bars

Healthy, yummy granola bars

Healthy, yummy granola bars

The perfect on the go snack everyone loves.

INGREDIENTS:
4 cups old fashioned oats (gluten-free if you prefer)
1/3 cup coconut oil*
1 cup raw honey*
4 teaspoons of pure vanilla extract
1/4 teaspoon of sea salt
1/8 teaspoon of ground cinnamon
1 1/2 cups almonds*, chopped (a food processor works great for this)
1/2 cup cocoa nibs* (optional) – These are unsweetened bits of chopped cocoa that contain no sweeteners or other ingredients.
IMG_3513
I actually use 1 1/2 cups of mixed nuts or what ever I have in the house. I also add shredded coconut and chopped dates. 
DIRECTIONS:
Preheat oven to 350 degrees.
Place oats on an ungreased 11″ x 17″ rimmed baking sheet and toast in the oven for 10 minutes, stirring every three to four minutes.
IMG_3528
Meanwhile, melt honey and oil together in a medium saucepan over medium heat, being careful not to burn it. Remove pan from heat; and add vanilla, salt and cinnamon. Stir until dissolved.
Add toasted oats to the saucepan mixture and toss to coat evenly. Add chopped almonds and stir. Add cocoa nibs (optional) and stir to combine.
Line a smaller (10″ x 15″) rimmed baking sheet with parchment paper. (Tip: Sprinkle the sheet with a few drops of water first to help keep the paper in place.) I have found my pampered chef stone bar pan works best.
Transfer batter to this cookie sheet and gently spread to all edges. Once entire sheet is covered, press batter firmly into the pan. You can use a large spatula or your hands for this step. To prevent the batter from sticking to your hands, wet your hands or place a sheet of parchment or wax paper between your hands and the batter before pressing. Pressing them in is key. I use my flexible cutting board under the spatula is the best.
IMG_3536
Bake 8-10 minutes at 350 degrees. The bars are done when they just begin to turn brown at the edges. Don’t wait too long or they may burn. Bars will be moist and crumbly when removed from the oven, but they come together as they cool. (It may take a few attempts for you to figure out the best amount of time in your own oven.)
Let bars cool completely (about 90 minutes on a cooling rack; longer if you don’t have a cooling rack). Transfer bars and parchment paper to a cutting board and cut into 24 bars.
If you like your bars a little firmer and sweeter, store them in the fridge. They also freeze well for later use; and they can be eaten frozen as well if you forget to thaw them out.
IMG_3555

Most granola bars are loaded with corn syrup, soybean oil, coloring and flavoring, and preservatives. These homemade bars are actually good for you and the perfect on the go snack.

Zucchini Gingerbread Muffin

IMG_3710

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.

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

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

Raspberry Coconut Muffins

I’m not sure where this recipe came from,we have been making them for a few months now. These would also be a great Valentines Day lunch box treat.

Raspberry Coconut Muffins

These light muffins are grain-free, dairy-free, gluten-free and naturally delicious!2013-01-29 22.43.13

Makes 8 muffins

1/2 cup coconut flour

1/2 teaspoon baking soda

1/4 teaspoon salt

4 large eggs

1/3 cup pure maple syrup

1/3 cup unsweetened apple sauce

2 teaspoons pure vanilla extract

2 tablespoons coconut oil, melted (you can also use melted butter)

3/4 cup raspberries (fresh or frozen)

unsweetened shredded coconut, optional

Preheat the oven to 350 degrees. Line 8 cups of a muffin tin with paper liners and spray with non-stick cooking spray; set aside.

In a small bowl, whisk together the coconut flour, baking soda, and salt. Set aside.

In a large bowl, whisk together the eggs, maple syrup, apple sauce, vanilla extract, and coconut oil. Add the dry ingredients to the wet and whisk well until the mixture is thick and without lumps.

Pour 1/8 cup of the batter into each cup. Drop a few raspberries on top of the batter. Pour ~1/8 cup of the batter on top of the raspberries. Next, drop a few more raspberries on top of each muffin and sprinkle with a little of the shredded coconut, if using.

Bake in the preheated oven for approximately 25 minutes, or until the muffins start to turn golden brown.

Allow to cool in the pan for 5 minutes, and then transfer to a wire rack to cool completely. Enjoy!

Strawberry-Lemon Muffins

2013-01-27 17.23.16

Strawberry Love

I had just bought 2 large Costco size containers of strawberries when the local store had a sale on beautiful strawberries that we just couldn’t pass up. I thought I would just freeze them for smoothies but then I reconsidered and set out to make a muffin. I couldn’t find a recipe that was meeting all our diet needs so I combined a few and decided to throw in some lemon. They turned out super moist and delicious! And my kids (once again) proclaimed these as the best yet! Just so you know they say this every time i make a new muffin. LOL They will also make a perfect Valentines treat in their school lunches.

Ingredients

-2 1/4 cups almond flour
-1 teaspoon baking soda
-1/2 teaspoon sea salt
-2 eggs (egg replacer)
-1/4 cup honey (or maple syrup)
-1/4 cup coconut oil
-2 teaspoons vanilla extract
-1 cup of chopped fresh strawberries

-Zest of one small lemon or 1/2 a large lemon

-1/2 teaspoon fresh lemon juice

2013-01-27 17.20.22

 

Direction:
1. Preheat oven to 350 and line muffin tin
2. Mix together all ingredients in a medium bowl
3. Carefully fold in strawberries
4. Bake for 25-30 minutes or until muffins come out clean with a toothpick
5. Let cool for 10 minutes
6. Enjoy and/or store in fridge

Makes about 6-7 muffins!

Breakfast Crepes

Breakfast is a hard one around our house. There is not a single cold cereal that we have found that Charley can have, and I am not a morning person so getting up and making a nice breakfast does not happen often. Gluten free pancakes are just ok and there is not one so far everyone likes. But these crepes are an amazing hit, but they contain egg, a lot of eggs so that leaves me out! The left overs can also be used as a bread or even eaten plain. I have to stop everyone at two so I can have a few extras for Charley to eat later in the week.

Banana Tapioca Crepe2013-01-20 10.40.33

Ingredients
7 large eggs
5 large, ripe bananas
1 (403 mL) can of full fat coconut milk
1 tsp salt
2-1/4 cups tapioca flour (about 10 oz)

Instructions
I mash all the bananas first then mix and mash all ingredients together to make a pretty soupy batter (a hand-held mixer works well).
Meanwhile, heat a large, non-stick pan over medium low heat.
When the pan is hot, cover the bottom of the pan with a thin layer of batter (about 1 cup or so). I use a soup ladle to pour and push the batter to the edge of a 10 inch omelet pan.
Flip when bottom is golden brown. Cook until both sides are lightly browned.2013-01-20 11.08.44
We fill ours with fresh chopped fruit and berries drizzled with raw local honey.

Zucchini Apple Spice Muffins

67657d0e57b711e2b0f722000a9f18db_7

 

   This has become a favorite around our house. Again it’s an easy healthy food to grab for a quick breakfast or to put in school lunches.

 I found it on paleomg.com, it refrigerates well and stays super moist!

       Prep time:  10 mins
       Cook time:  20 mins (i have found that i have to cook these a little longer, up to 30 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)2013-01-14 21.06.06
  • 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
  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