These rounds were so easy to make and an amazing hit for a boy that has not had a “real”sandwich in a year!
- 2 1/2 cups (240 g) blanched almond flour
- 1 teaspoon baking soda
- 1 cup (57 g) yogurt (or coconut milk or other milk) I used coconut milk
- 1/4 cup (60 ml) unsalted butter, melted (or ghee, coconut oil, or palm shortening)
- 3 large eggs
- 2 tablespoons honey or maple syrup
- 1 tablespoon of toppings such as poppy seeds, sesame seeds (optional)
- Preheat your oven to 350°F/175°C. Line 2 or 3 (depending their size) baking sheets with nonstick baking mats, parchment paper, or other nonstick material.
- Place all the ingredients, except any toppings, in a food processor or blender; blend until creamy. Alternatively, you can blend with a mixer or whisk.
- Pour 2 tablespoons of batter into pancake-like circles onto the prepared baking sheets, leaving about 2 inches between each roll. Feel free to make larger rolls by adding another tablespoon or so. If the batter is thick you can spread it around a bit with the back of a spoon.
- Sprinkle with your chosen toppings and bake for 15 minutes, or until the rolls brown slightly on top. If you’re making larger rolls, they’ll take a few more minutes to brown and firm up sufficiently. Don’t be afraid to go a little brown with these—that will make them firmer and add a tasty crunch at the edges.
- Slide a knife or spatula under each roll and remove to a cooling rack. Let cool completely, seal, and store in the refrigerator for a week or so or in the freezer for a few months.
Makes about 12 small or 6 large rounds
Banana Muffins Paleo Style
4 ripe bananas
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.
Here in Southern Utah it’s PEACH season.
I happen to have an amazing neighbor that lets me pick my fill. So I had more than enough to spare when it came to making a tasty dessert. I’ve never been one for super sweet treats and it needed to be gluten free as well as egg free. In the end we all loved the final product.
I started with cleaning, pitting and slicing 7-10 large peaches and placing them in a deep pyrex dish. I then squeezed the juice of half a fresh lemon onto the peaches. Next I sprinkled them with cinnamon, and stirred in about 1/3 cup chopped raw pecans.
Preheat oven to 350 degrees
!.5 cups almond flour
1/8 cup coconut flour
1/2 tsp cinnamon
3 TBS coconut oil
1/4 cup raw honey
2 tsp vanilla
1/3 cup raw pecans chopped (optional)
Mix everything together. Drop by spoonfuls on top of sliced peaches. Bake for 35-45 minutes or until golden brown on top. I suggest doubling the topping if you are making in a 9×13 pan. Drizzle chilled coconut milk over top just before serving. ENJOY.
Banana Blueberry Pancakes
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)
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.
Top with real organic maple syrup!
Makes 6 pancakes.
Healthy, yummy granola bars
The perfect on the go snack everyone loves.
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.
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.
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.
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.
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.
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.
3 cups grated zucchini (3 medium or 2 large zucchini)
1/4 cup unsweetened shredded coconut
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.
⅓ cup coconut flour
½ tsp baking powder
½ tsp salt
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
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.