I am always searching for breakfast recipes that are quick to make, portable, and freezes well. These scones do just that! Even though these buttery scones are made with nutritious coconut flour, they do not require any eggs. The flax mixture helps hold them together and provides Omegas.
Easily freeze these in an air tight container and defrost in a toaster oven for an instant snack or meal. I especially enjoy these with a cup of herbal tea.
Pre heat the oven to 350 degrees.
In a small bowl, stir together the ground flax, milk kefir*, honey, and vanilla extract. Let sit for about ten minutes.
Whisk together the dry ingredients in a large bowl. Cut in the butter using a pastry cutter or fork until the mixture resembles a coarse meal.
Stir in the flax mixture until completely mixed. The mixture should be somewhat dry, but will come together when you squeeze it in your hand, similar to pie crust. If it is too dry, add in cold water a tsp at a time until mixture comes together.
Add in chopped crispy nuts and chopped dates.
Scoop the large ball of dough out and place on an ungreased, parchment lined baking sheet.
Flatten into a disk about 1/2 inch thick. Slice into 8 wedges with a sharp knife.
Bake for about 15-20 minutes or until edges are slightly golden.
*For dairy free: Use 6 Tbsp coconut milk + 1 Tbsp Apple cider Vinegar in place of milk, and use Organic Palm Shortening for the butter
These beet muffins are a lightly sweet way to eat your beets without losing the beet flavor. The best thing about this recipe is that my kids love it!
Pre-heat the oven to 300 degrees. Line a muffin pan with cupcake papers or oil the pan.
Whisk together the flour, cinnamon, baking soda, baking powder, salt, ginger, and all spice. Make a well.
Add eggs, oil, honey, and vanilla. Mix together. The batter won’t be as moist as most muffin recipes.
Fold in the beets. I found that almost kneading the beets in was the best way to completely combine.
Fill each hole to 1/2 full. Bake for 15-20 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
Enjoy.
My husband is an OTR Truck Driver (Over-the-Road), and you know how healthly these guys eat. NOT! I developed this recipe because he needs whole foods that will keep him filled and nourished throughout those long days. He loves it too. This recipe yields to large loaves, and it freezes well. Great with roast beef sandwhiches or in a classic Rueben!
In a large mixer bowl add yeast, water, succanat, oil, molasses.
Stir to mix, let sit for 10 minutes or until mixture becomes creamy.
Add caraway seed, orange peel, and rye flour.
Mix to combine and let rest for 10 min.
Add salt to whole wheat flour.
Add whole wheat (2 lb), using dough hook, knead with mixer until dough forms a ball and pulls away from the sides.
(About 7 min)
Remove from bowl and knead in remaining flour if needed.
Cover and let rise until doubled (6-8 hours or overnight)
Remove from bowl and shape into two loaves.
Let proof for another 4-6 hours or until it is twice the size.
(This bread will have a nice dome on the loaves)
Bake at 400 degrees for 30-40 minutes.
The long, slow raising of this dough nicely eliminates anti-nutrients. The additon of ground flax seeds, brewer’s yeast and blackstrap molasses kicks up the nutritional punch. This is a lovely moist loaf, good for sandwiches, toast, and it stands alone very nicely! Start this dough in the morning. You will probably be baking it early evening.
Put the yeast into a large bowl. Add the water, all at once.
Grind the flax seed in a little electric coffee grinder.
Add the ground flax seed, olive oil, molasses, brewer’s yeast and salt to the bowl. Stir.
Add 7 cups of flour. Stir well.
Begin adding more flour, 1/2 cup at a time, stirring each time. Keep adding the flour until the dough is stiff enough to knead. Don’t add too much. The amount will vary with your circumstances (flour, humidity, etc.)
Turn dough out onto floured surface, and knead, vigorously, for at least 10 minutes, adding a little flour as you go if it gets too sticky.
If you are an accomplished bread maker, 10 minutes may be long enough. If not, it might take up to 15 minutes to get a smooth, elastic dough.
Wash and dry the bowl. Pour a Tablespoon or so of extra-virgin olive oil into the bowl, and using your hand, spread it around. Place the dough in the bowl and then turn it upside-down. Cover tightly with plastic wrap. Set it on the kitchen counter.
When it has raised until it “sighs” when poked by your finger, punch it down. Replace plastic wrap and let it rise double again.
Form into 3 loaves using a little more olive oil to prevent sticking on your work surface and place in well-greased medium-sized bread pans. Cover loosely with plastic wrap. When it has raised double again, and is springy, put into a pre-heated 350 degree oven.
Bake for 45 minutes.
Remove from pans to a cooling rack.
This bread has good keeping qualities, but if you will not use it all soon, slice and freeze for later!
These pancakes are easy to make, and they are grain free, gluten free and dairy free. Coconut flour is much lower in carbs than normal flour, plus it’s high in fiber, protein and has some good fat to boot. These pancakes are fluffy but the texture is a little different than a normal wheat flour pancake.
Preheat a large griddle over medium heat (I use a cast iron)
In a medium bowl, whisk the eggs until liquid and frothy.
Whisk the coconut milk, vanilla and maple syrup (or honey) into the eggs.
In a small bowl sift together the coconut flour, baking soda and salt.
Mix the coconut flour mixture into the liquid mixture. The batter will be thick.
Melt coconut oil or butter in your pan.
Drop the pancake batter by 1/4 cupfuls into the pan, smoothing out the batter so that it won’t be too thick.
Cook until brown on each side and done in the middle.
Serve with real butter, honey, maple syrup, etc.
How you can make sourdough starter in the morning and serve your family rolls at dinner. I use this starter as is for rolls or biscuits, and even bread.
Place equal amounts flour (I like whole wheat) and kefir water in a Fido or mason jar. The amount will depend on what you’re going to make. 2 cups of each is how much I typically combine.
Stir the flour and water kefir, cover with white plastic lid on your mason jar, or close your Fido, and wait 9-12 hours for your bubbly starter!
I am in love with white whole wheat flour. I use it in place of hard red wheat. The kids enjoy it! I started making pita while in pastry school, and I really enjoy eating them better than store-bought. On a side note, make sure your skillet is piping hot in order to get the bread to puff up.
In a mixing bowl, add whole wheat flour, salt, yeast, olive oil, and water.
Knead for 7 minutes unitl it forms a tight ball.
Let rise over 6-8 hours (or over night), or until it has doubled.
Divide dough into 2.5 oz balls, this recipe should give you 10.
Let it rest for 10 minute, cover with a damp towel.
Flaten dough balls, cover again, and rest for another 10 minutes.
In the meantime, heat a cast iron skillet until it starts to smoke.
Roll dough to a quarter inch.
Place each pita on the hot skillet, cook until bread puffs in the center.
Flip over to cook on the other side.
Remove and place on a rack to cool.
These almond flour crepes are slightly sweetened with a mild flavored honey. Almond flour crepes might seem like they would be too tender and fall apart easily, but they are actually simple to make and hold up well. You can even freeze them! Roll them, fold them and wrap with them. With only about a minute a crepe of cooking time, these whip up in a hurry for a nutritious breakfast, lunch or dinner.
Beat the eggs and salt in a bowl. Add honey and vanilla.
Break up the lumps in the almond flour with a fork and slowly add to egg mixture while beating to prevent lumps. Whisk in water enough to make heavy cream consistency.
Refrigerate batter for about 15 minutes to allow the batter to thicken somewhat. Reincorporate the almond flour.
Heat a 10″ cast iron pan on medium heat and brush with coconut oil. If your pan is well-seasoned, you should only have to do this the one time, otherwise brush with coconut oil as often as necessary.
Pour 1/4 cup of batter into the pan and quickly swirl around and tilt the pan to spread it. You may not make it all the way to the edge. That’s okay. When they are rolled up you can’t see the crooked edges. Allow to cook until set, but the top will still appear wet. It only takes about 45 seconds.
Work your spatula underneath and quickly flip the crepe. Cook on the other side another 10-15 seconds. Remove to a plate.
Stir the batter between each crepe. Repeat with remaining batter.
Stack finished crepes on top of one another to keep warm and flexible.
Serve stuffed with cultured Mascarpone cheese and top with stewed fruit. Or come up with your own stuffing and topping!
*Omit honey for a more savory crepe and stuff with eggs, mushrooms and spinach!
**Arrowroot flour is NOT necessary in this recipe and the crepes are still delicious without it. I just happen to think it makes them even better texture-wise. Omit for a GAPS legal recipe.
To freeze:
Separate each crepe with a sheet of parchment and freeze in air-tight container. Thaws in a few minutes on the counter.
Sprouting wheat not only deactivates anti-nutrients that can interfere with proper digestion and absorption of minerals in the wheat, but it also provides a boost in nutrition, bringing into play enzymes and vitamin C that do not exist in un-sprouted wheat. This dense, satisfying loaf is easy to make, and freezes well.
First, sprout the wheat: Pour 2 cups of wheat berries into a wide-mouthed canning jar. Fill the jar with filtered water, cover with either a sprouting lid, or a canning ring over a piece of cotton cloth. Let it sit on the counter overnight, or 8 hours.
Drain the water out of the jar, fill again with water and drain well. Rinse the wheat berries, in this way, twice a day, until the little sprouts that are growing are slightly less than the length of the wheat kernels. Be sure you are looking at the sprouts, and not the little fine rootlets. Depending on the conditions in your kitchen, it can take 1 to 3 days for the wheat to sprout sufficiently. Watch them carefully. If they get too long, the sprouts will taste bitter. It is not a good idea to store them in the refrigerator. They will continue to grow.
Prepare a baking pan by lightly greasing with coconut oil, or put a silicone baking mat on a baking sheet.
Put the sprouted wheat berries into the bowl of a food processor with a metal blade. Add raisins and salt. Attach the lid.
Pre-heat oven to 225 degrees F.
Turn on the processor and let it run for 2 minutes. The dough should be soft and not very grainy at all.
Grease your hands with coconut oil (Important! This dough is STICKY!)
Remove the dough from the processor and on your baking pan, form it into a rectangular flat loaf that measures 4 inches by 8 inches.
Bake at 225 for 3 hours. Allow to cool, completely, on a wire rack before slicing.
Serve with butter, nut butters, honey, fruit spread, or simply plain!
This bread freezes well when tightly wrapped and makes a lovely gift for a like-minded friend along with a jar of your favorite topping or even a package of grass-fed butter.
I like to make 4 at a time, which only takes a few more minutes and saves much time and clean-up in the long run. I simply sprout 4 jars of wheat berries. It smells wonderful when it is baking.
It’s not a pretty muffin as muffins go, but don’t let its look deter you. With a soft-yet-dense texture that’s unusual for a coconut flour bread and a flavor rich in chocolate, this muffin is a palate-pleaser to be sure. Don’t think you’ll finish off a whole recipe? Freeze leftovers for later. You’ll be glad you did.
Preheat oven to 350º. In a mixer, beat coconut flour until all the lumps are out and the flour is smooth. On low speed, add salt, soda, and cinnamon. Beat in eggs, one at a time, then add the zucchini and mix thoroughly. Mix in chocolate chips.
Spoon batter into greased or lined muffin pans, about 2 tablespoons for each muffin.
Bake about 20 minutes or until spongy-feeling in the middle.
I have tried many grain-free and gluten-free pizza crust recipes, but none of them quite measured up. Either they were too eggy, too fragile, or too crumbly and dry. This grain-free pizza crust has an excellent texture though. It is springy, soft, holds up to toppings, can be thin-ish or thick, and when cooked on a pizza stone, it is crispy on the bottom. The taste is great as well, especially with the added herbs. Most people would not know that it isn’t made with white flour.
The batter is versatile and would be a wonderful base for a breakfast strata, made into rounds for a flatbread to sandwich just about anything, or poured on top of veggies to make pot pies or other quick casseroles. I imagine you could also sweeten the batter a bit and top a cobbler that way. Hope you enjoy!
Preheat oven and a pizza stone (if you have one) to 425 degrees.
If you do not have a pizza stone, line a large jelly roll pan or round pizza pan with parchment paper. If you do have a pizza stone, simply place a piece of parchment slightly larger than you want your pizza on top of a bread peel or cutting board.
In a medium bowl, mix together dry ingredients until no lumps remain and ingredients are well mixed.
Add beaten eggs and milk of choice. Stir until a thick batter forms, being sure to scrape down the sides of the bowl.
Pour the batter onto the parchment paper in a large round or rectangle, whichever you prefer. Use the back of a spoon or a rubber spatula to even to batter out to the thickness and shape that you prefer. Remember, it will rise.
If using a stone, pick up your baking peel or cutting board to transfer your parchment to the over. Quickly open the oven pick up a corner of the parchment. Slide it directly onto the hot stone. Bake for 10-12 minutes, depending on thickness until slightly golden.
Remove from the oven by sliding the parchment back onto the peel or cutting board. Top with sauce and toppings of choice and bake an additional 10-15 minutes; watch the bottom of the crust to make sure it is not burning.
If using a parchment lined pan, place in the hot oven and bake for 10-12 minutes. Remove from oven, top with sauce and toppings of choice and bake an additional 10-15 minutes.
Makes a moist, airy squash pancake with a phenomenal taste. Add lots of butter and berries on top!
In a medium size mixing bowl, add in squash and eggs and mix until creamy using a Hand Blender if you have one.
Then add in peanut butter, salt and cinnamon and mix until all ingredients are incorporated.
Lastly, add 3/4 cup water and mix. If it needs a little more water, add the last 1/4 cup in very slowly. It’s hard to remove water after its mixed in!
Use the following directions on how to fry the perfect pancake and enjoy! http://www.wellnesshammock.com/2012/05/how-do-you-fry-the-perfect-pancake/