These delicious little pancake-muffin bites are so fluffy and airy, everyone will love them at your next brunch. Cocoa berry almond muffins – paleo, too.Continue reading
Do you want to get healthier? I know you’ve heard green smoothies are the way to go for getting nutrition-packed veggies into your daily diet. I’ll share my favorite shortcut with you – making homemade green superfood powder for your green smoothies!Continue reading
This preschooler-DIY rainbow fruit salad is inspired by Alex and Leah’s “Rainbow Salad” on Signing Time. Make it a Montessori lesson at home!Continue reading
Looking for quick and easy desserts? This skillet-fried cooked apples recipe will be sure to hit the spot. Grain-free and with no added sugar, it’s like apple pie without the pie.Continue reading
We’ve been making these Coconut Flour Pancakes (Fluffy Paleo Pancakes!) nearly every Saturday for over 5 years now. We love them, and you will too!Continue reading
If you’re looking for the very best chocolate chip pancakes, look no further. Easy, quick, fluffy chocolate chip pancakes from scratch. The BEST recipe.Continue reading
Love the convenience of Starbucks Bistro Boxes, but not the price or the exact foods? Make your own ahead of time. Examples, nutrition facts, and resources.Continue reading
We have several grain-free pancake recipes we turn to when we want a “bready” (but still high-protein) breakfast. These Paleo Banana Nut Waffles can also be made as excellent pancakes. These coconut flour pancakes are also quite tasty, and I have a few variations on them I like to make too.
But the last couple of weeks, we’ve been making these Grain-Free Cheesecake pancakes. The cream cheese in the batter makes them have a slightly tangy-rich flavor which is a nice departure from the usual. And slightly sweetened with real maple syrup, these don’t need anything else on top… BUT, if you want to get fancy, berries and hand-whipped cream (no sugar added — just the cream) are perfection.
- 8 eggs
- 8 oz cream cheese
- 1 cup almond flour
- 2 tsp cinnamon
- 3 Tbsp maple syrup
- 1 tsp vanilla bean paste
- butter coconut oil, or bacon grease for pan
Combine all ingredients in a medium mixing bowl using an immersion blender. Batter will be quite thin.
Warm butter, oil, or grease in a pan over medium-high heat, and once it's hot, ladle pancake batter into the pan.
Cook 2-3 minutes, then flip and cook about a minute longer.
Repeat steps 2-3 until all batter is used. Makes 12-14 pancakes.
These banana-pecan waffles have zero dairy, and of course theyâ€™re grain-free, gluten-free, and delicious.Continue reading
Perusing Pinterest, I found this recipe for oatmeal-raisin breakfast cookies. They looked great, except for the part about the oatmeal. Oh man, the last time I ate oats, I was pregnant with Anneliese and threw them into my grain-free waffles because I wanted the texture. BAD IDEA. There were some huge consequences, tummy-wise… So needless to say, I wasn’t going to be making any oatmeal raisin breakfast cookies.
So I changed it up a bit (or a bit more than a bit), and made the bulk of it coconut. Not the nasty sticky sweet shredded coconut in the grocery store baking aisle.
My favorite dried coconut is from this website. It’s 100% coconut (nothing added), shredded and dehydrated. It’s WONDERFUL. Right now a pound (usually $6) is on sale for $4.50. Before finding this one, the last place I found this type of shredded coconut (and not even organic) was a little gourmet shop that charged $7 for a 6 ounce bag.
It’s awesome and I use it for lots of things. You should totally get some. (And — in the spirit of full disclosure – if you use my link, YOU’LL get a free coconut cookbook, and I’ll get a gift credit to their site.)
So anyway, of course I’m going to share the recipe with you. These cookies were AWESOME right out of the oven. I ate lots of them, with several glasses of milk (I’m on a milk kick), and Anneliese has been enjoying them for snacks and “appetizers” while I cook other food for her meals.
Coconut-Raisin Breakfast Cookies
(Sugar Free, Grain Free, Gluten Free, Dairy Free)
- 2 cups shredded coconut
- handful of raisins (3 Tablespoons or so)
- 1/3 cup almond butter (unsweetened)
- 1/2 cup unsweetened apple sauce
- 2 eggs
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- pinch of salt
- Preheat your oven to 350 degrees Fahrenheit.
- In your food processor, pulse the coconut and raisins together until the raisins are broken up into tiny pieces, so they’ll sweeten the whole cookie.
- Add the other ingredients and pulse until well blended.
- Use a cookie scoop to drop little mounds on a parchment-lined cookie sheet. They won’t spread so you can put them pretty close together.
- Bake about 15 minutes or until the edges of the bottom are just starting to brown and the tops look a bit toasty.
The leftover cookies got a little “wet” seeming over the next couple days, but I thought popping them in the oven for a few minutes to reheat made them “just like new” again. If you have a toaster oven, that would be great… we don’t anymore so I had to use the big one.
The same thing happened to some similar breakfast cookies I made before (which were mostly nuts and apples). Any ideas for how to prevent that from happening?
In any case, these are DELICIOUS especially fresh out of the oven (or reheated in the oven), and I hope you enjoy them! If you like the idea or you try it and think they’re awesome, please share this post via facebook, twitter, pinterest, google +, stumbleupon, or however else you prefer to share things. Thanks!
Hereâ€™s how to make these kid-friendly grain-free gluten-free treats. Just a few ingredients and a few minutes, and totally healthy! Great breakfast!Continue reading
For my spinach salad recipe (which we took to Paige and Greg’s house for Thanksgiving), I needed to cook a pound of bacon. I didn’t feel like doing batch after batch in a pan, so I cooked it in the oven. So easy!
You know that pre-cooked bacon you can buy in the store? You could do that yourself this way — it comes out differently than when it’s cooked in a pan. It’s not all wavy, and I cooked it long enough so that it wasn’t chewy at all, but nicely crispy. This is also a great way to make homemade “bacon bits” (Just put them in a plastic baggie after they’re cooled, and it’s super-easy to crush them into tiny bits. It basically shatters.) for putting on baked potatoes, in soup, on salads, in omelets, or wherever you want.
How to Bake Bacon
Preheat your oven to 275 degrees Fahrenheit. Some people do it on a higher temp, but I prefer to cook it more slowly at a lower temperature.
Place cooling racks on your baking sheets. I actually made a double-decker of cooling racks, and it worked perfectly.
Lay out your bacon on the racks, making sure the slices don’t overlap.
Bake about 30 minutes, then check the done-ness. I usually bake mine longer (unless it is very thin) because I like it very crispy.
When it’s as done as you want, remove it from the oven, let cool right on the racks, then remove to store, use, or crush.