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 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.
These little gems are poppable cheesy, chewy goodness with just a hint of jalepeño flavor. Traditionally, Brazillian cheese bread, aka Pão de Queijo, is made with fermented Tapioca flour, but I only had arrowroot flour on hand and personally think that it’s easier to digest than Tapicoa, so that’s what I used. Sometimes the bread is kneaded, sometimes it is thick. This version is a more liquidy batter that is quickly buzzed up in the blender. The best part is that you can make the batter ahead of time and store it in the refrigerator in a jar for up to a week. This makes it quick and easy to make a last minute addition to dinner or a quick snack.
Preheat the oven to 400 degrees.
Put all of the ingredients except the jalepeños in the blender. Pulse several times until well combined. Scrape down the sides and pulse a few more times.
Stir in the jalepeños. Store in the refrigerator up to a week if you would like, otherwise proceed with baking.
Fill the mini muffin cups all the way to the top.
Bake for 15-20 minutes until well puffed and slightly golden. Remove from the oven and allow to cool on a wire rack. The puff will NOT sink. They will stay nice and firm and will be crunchy on the outside and very chewy on the inside. It is an interesting texture, but delicious.
Serve warm or reheat later.
This recipe was slightly adapted from Simply Recipes.
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These protein-packed, grain free muffins are perfect to make in advance and then grab for a last minute meal or snack! I like these for a change from the usual sweet muffin, and find they are good even at room temperature spread with lots of grass fed butter. You can eat them fresh from the oven or even pack them for the road.
Cook bacon until it starts to crisp up, then blot with paper towels and set aside to cool. In an electric mixer, beat eggs and sour cream until light and fluffy.
Mix up dry ingredients separately, and then stir them into egg mixture until well combined. Chop bacon finely and stir into batter along with cheese, and then pour into a paper-lined muffin pan. Bake at 350 for about 25 minutes, until set.
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.
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/
Coffee cake usually has some sort of a crumbly topping, but this lil’ dish o’ goodness needs no such thing. It’s already plenty sweet and satisfying on it’s own, and simplicity is the name of the game. No one would ever guess it’s made with almond flour; even the gluten-free-wary can’t help but delight in a square. Or two.
Preheat oven to 350º. Grease a 9×13 pan.
In a mixing bowl, combine all ingredients but the apples and beat on high for about 1 minute. Add grated apples and stir on low just until incorporated.
Scrape batter into greased pan and bake for 25 minutes or until the edges are brown and the middle doesn’t wiggle. Cool for about 10 minutes and serve warm.
These grain-free, dairy-free muffins are a tasty, springtime treat; a great way to enjoy fresh strawberries! If you can tolerate dairy, top with plenty of grass-fed butter or whipped cream and fresh strawberries!
Beat eggs with coconut oil, maple syrup, almond milk, stevia, and strawberry extract. Mix dry ingredients together in a smaller bowl, breaking up any lumps. Stir into the egg mixture, then add strawberries until well combined. Drop about 1/4 c. at a time into a paper-lined muffin pan and bake at 350 for 30-35 minutes. Remove to wire rack to cool.
This is a super-fast, easy breakfast that is chock full of protein and good fats! Serve with a bit of sucanat or honey for a special treat.
Preheat oven to 450. Place coconut oil in a 10-in. cast iron skillet and place in the oven to melt and heat up. Whirl eggs and coconut milk in the blender for about 30 seconds, until whipped and frothy. Add almond flour, salt, nutmeg and cinnamon and whiz for another 30 seconds or so. Pour into hot skillet and arrange apple slices over the top and sprinkle with cinnamon. Bake for 10 minutes, and then lower heat to 350 and bake another 5-10 minutes, until puffed and golden brown.
This little cake is perfect for a last-minute breakfast dish. It is tender, lightly sweetened and gluten-free. The delicate combination of the Masa Harina and coconut flavors is gentle and comforting. Best served warm.
Preheat oven to 400 degrees F.
Grease an 8 x 8 inch glass baking dish with coconut oil.
In a medium-sized mixing bowl, combine the coconut flour, Masa Harina, salt and baking powder and whisk together.
In another bowl, thoroughly beat together the honey, vanilla, eggs and melted coconut oil.
Add the dry ingredients all at once to the egg mixture and beat until well combined.
Pour batter into greased baking dish.
Bake for 15 - 20 minutes. When you can lightly touch the center of the top, and it springs back and is nicely browned, the cake is done.
Remove from oven and allow to cool for 5 minutes. Serve.