Buttery Coconut Flour Cinnamon Date Nut Scones

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

Sprouted Beet Muffins

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.

Beet Ricotta Gnocchi

I am not a fan of beets! My family will attest to that. However, when they come in my CSA box, I have to eat them. In order to do that I find or create recipes that allow me to incorporate them into my diet. I adapted this recipe from a recent Food and Wine recipe, and it was heavenly! I love to top this with Brown Butter and Sage leaves, but any pasta sauce will do.

Preheat oven to 375 degrees. In a baking dish with a lid, place beets and drizzle olive oil to coat.
Salt and pepper the beats.
Add 1/4 C filtered water to the baking dish, cover and bake for 1 hour, until the beets are tender.
Uncover dish and let beets cool completely.
Peel skin of beets and cut into 1-inch pieces, transfer to a food processor or blender to puree.
In a mixing bowl with paddle attachment, combine 1 1/2 C of beet puree (reserve any remaining for another recipe), ricotta, egg, nutmeg, 3/4 C Parmigiano-Reggiano Cheese, and 1 T of salt.
Mix until ingredients are combined, scrape down the sides of the bowl.
Sprinkle flour at low speed until dough comes together. You may not need all of the flour.
Scrape dough onto floured work surface, knead the dough until smooth and slightly sticky.
Place into a bowl and cover with a damp towel.
Let stand at room temperature for 4-6 hours.
Line baking sheet with parchment paper and dust with flour.
Cut gnocchi dough into 10 pieces and roll each piece into 1/2 in. thick rope.
Cut ropes into 1/2 in thick pieces and transfer to prepared baking sheets.
Bring a large pot of water to a boil.
Add 1/4 of the Gnocchi to the water and cook them until they rise to the surface.
Repeat this process until all the dough is finished.
Drain them and place them on a baking sheet that has been coated in olive oil.
To serve: Melt butter in a large skillet until the milk solids start to brown.
Toss in sage leaves and simmer until fragrant (med. low temperature).
Add Gnocchi to coat and serve with extra Parmigiano-Reggiano.

Fluffy Coconut Flour Pancakes

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.

Jalepeño Asiago Brazillian Cheese Bread (Gluten and Grain Free)

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.

Silicone Mini Muffin Tray. Safe up to 600 degrees! Click the image to purchase from Amazon and support Eat Nourishing.

Grain-free Bacon Egg Cheese Muffins

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.

Paleo Almond Flour Crepes (GAPS)

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.

Sprouted Wheat Essene Raisin Bread

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.

Grain-Free Gluten-Free Chocolate Chip Zucchini Muffins

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.

Sprouted Wheat Piedras (Mexican “Stone” Cookies Made from Stale Bread))

If you make bread on a regular basis for your family, you know you almost always end up with some stale pieces. Toast, croutons, bread pudding and now these nice “Piedras” are all excellent ways to avoid wasting your good breads!

Using a food processor, make fine bread crumbs from leftover stale heels and slices of bread. Measure out 4.5 cups into a mixing bowl.
Add the flour, sucanat, soda and baking powder and mix well.
Melt the butter and add to the dry mixture.
Work the butter in thoroughly with your hand.
Begin adding milk, a little at a time and squishing and kneading it over and over with your hand, until it is a nice soft, moist dough. Continue to work it with your hand. It should be like cookie dough.
Add vanilla and work that in well.
Place 1/2 cup sunflower seed kernels in a dry cast iron skillet. Place it on medium heat on your kitchen stove, and stirring, cook until fragrant and several of the seeds have turned brown. Do not burn them. Add them to the bowl.
Add the raisins, and again, working it with your hand, combine thoroughly.
Cover bowl and place in the refrigerator overnight. When you are ready to bake, the next day, leave it out on the counter for at least 1 hour to warm up. It needs to be soft enough to scoop out.
Preheat oven to 350 degrees F.
Cover baking a baking sheet with parchment paper or a silicone baking mat.
Use a 2.5-inch ice cream scoop to measure out the Piedras dough. Place the scoops 1 inch apart on the baking sheet. If you have a scoop with a mechanism that slides and removes the contents, use that, but if not, dip the scoop in water between each Piedra. Alternately, you can use a big spoon and just form them with your hands.
Mix 1/4 teaspoon cinnamon into 2 Tablespoons of Sucanant and sprinkle a little of that over each Piedra before baking.
Bake for about 20 minutes at 350. They should be set and the bottoms beginning to turn brown.
Remove to a clean dish towel on the counter to cool.
This recipe is versatile. Feel free to add other nuts, seeds, chopped dried fruits, etc. Just don’t add too much or the Piedras will not hold together well. 1 cup total of additions is about right. Cinnamon and vanilla are optional. You may also increase or decrease the sweetening to your taste.
These may be frozen. If you flash freeze them, and store in an airtight container in the freezer, you can add one to a lunch box at the last minute and it will thaw nicely by lunch time.

Grain-Free Amazing Pizza Crust

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.

Peanut Cinnamon Paleo Squash Pancake

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/