Dutch Apple Pancake

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I’ve been a little lax in posting recipes lately – I’m due with baby # 2 next month, so I’ve not had as much time to cook up new, fun recipes.  But I promise we’ll get back to normal in a couple months.

The below recipe is really yummy – I love apples, so incorporating them into breakfast is always fun.

Dutch Apple Pancake

2 T of butter

3-4 apples: cored, peeled, & diced into 1/2 inch pieces

1 tsp of cinnamon

1/4 tsp of cloves

1/4 tsp of nutmeg

5 eggs

1/2 cup of milk

1/2 cup of coconut sugar

1/2 tsp of vanilla

3/4 cup of almond flour

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Melt the butter in a skillet (I used cast iron).  Add the apples and spices and mix together.

While the apples are cooking, mix the eggs, milk, coconut sugar, & vanilla together in a bowl.  Whisk until smooth.  Add the almond four into the egg mixture and mix very thoroughly .

After the apples cook until very fragrant, remove from the heat & allow the pan to cool down for 5 minutes or so.  Then our the egg/flour mixture on top.

Bake the pancake in a preheated oven at 475 degrees for 30 minutes, until golden on top.  I served with a little maple syrup on the top – yummy!  Enjoy!

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Primal Biscuit Recipe, take 2

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I don’t usually post a recipe the same day I try it, but in this case, I’ve made an exception.  I have used a different biscuit recipe for my biscuits & gravy recipe for over a year now (here) but for kicks and giggles, I tried a new recipe I found over at the Health Starts in the Kitchen blog, which I adapted slightly.

These biscuits are really great – very dense, slightly sweet, and completely filling.  My husband called these biscuits a “grand slam” which is saying something, since most new recipes are “singles or doubles”.

These are great with jam or honey, too.  🙂

Anyway, this will be our new go-to biscuit recipe I think.

Here’s the details:

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Grain Free Buttermilk Biscuits

2 1/2 cups of almond flour

1/4 cup of arrowroot powder

1/2 tsp baking soda

1/2 tsp sea salt

1/2 tsp baking powder

3 T of butter

2 T of coconut sugar

1/4 cup of sour cream

2 large eggs

2 (more) T of butter

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Preheat your oven to 350 degrees.  Line your cookie sheet with wax paper & grease.

In a medium bowl, combine almond flour, baking powder/soda, and sea salt.  Set aside.  Now, in a small pan, over low heat, melt 3T of butter and the add the sour cream and whisk until combined.  Take off heat and whisk in the 2 eggs.

Pour whisked liquid mixture into the dry ingredients and stir well.  Fold in the 1/4 cup of arrowroot powder.

Divide dough in 8 equal portions, dust your hands with arrowroot powder, and form each portion into a biscuit shape.  Place on cookie sheet.

Bake the biscuits at 350 for 20 minutes.  Halfway through, melt the 2T of butter and brush on top of the biscuits.

Cool biscuits for about 15 minutes before eating.

Enjoy!!

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Primal/Paleo Sandwich Bread – Grain free!

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So bread is something I don’t miss too much – sandwiches, on the other hand, I missed.  This bread tastes nutty, and is more the consistency of a dense sweet bread, but it works well for sandwich making.  My 2 year old eats peanut butter and jelly on this bread and my husband likes grilled cheese or egg-in-a-hole using this bread.

Sandwich Bread

3 cups of almond flour

4 T of coconut flour

1/2 cup of flaxseed meal

1/2 t of salt

3 t of baking soda

10 eggs (wowza, I know)

1/2 cup of coconut oil

4 T of honey

2 T of apple cider vinegar

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Mix together all the dry ingredients in a large bowl (almond flour, coconut flour, flaxseed meal, salt, and baking soda).  Add the wet ingredients (eggs, coconut oil, honey, & cider) to the dry and mix well with a hand mixer, scraping the sides to combine everything.

Pour the batter into a standard loaf pan (9×5).  Bake at 350 degrees for 1 hour – check the middle at that point to make sure it’s cooked through.  Cook longer if necessary.

Cool in the pan for 10 minutes.  Then cook completely on a cookie rack.

Slice and enjoy!

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Almond Flour Waffles

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These waffles are simply amazing.  They are dense, crunchy on the outside and spongy on the inside.  I don’t often think that I can’t tell much difference between the grain-free version and the original version, but in this case, if I didn’t know these were made with almond flour, I would never guess it.  The only small difference is that I think they are a bit drier than “normal” waffles.

Try these – you won’t regret it!

Almond Flour Waffles

  • 1 cup of almond flour
  • 1/4 teaspoon of salt
  • 1/2 teaspoon of baking soda
  • 4 eggs
  • 1 generous teaspoon of vanilla
  • 2 tablespoons of honey (or other sweetener)
  1. Warm up your waffle iron.
  2. Place the dry ingredients in a mixing bowl, and blend with a whisk.
  3. Add the wet ingredients to the dry ingredients and whisk until well blended.
  4. Add 1/4 cup of the batter, maybe less or more depending on your waffle iron, and close the lid.
  5. When the waffle is ready, take it out, place it on a plate, and then add your favorite topping!  I love peanut butter & maple syrup.

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Enjoy!

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Banana Muffins, Version 2 (with mini chocolate chips!)

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I’ve been making my banana muffin recipe for months now and have tweaked it a little bit over the months, resulting in a better muffin (I think).  Plus, I sometimes add chocolate chips to the muffins to make them more dessert-like.  Chocolate makes everything better.

Banana Muffins, Version 2

3 very ripe bananas

3 eggs

2 teaspoons of vanilla

3 tablespoons of coconut palm sugar (or 1 T of honey)

2 tablespoons of coconut oil (softened)

6 tablespoons of Flaxseed meal

2 cups of almond flour

1/2 teaspoon of salt

1 teaspoon of baking soda

1/4 cup of chopped walnuts

1/4 cup of mini chocolate chips (optional)

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Preheat oven to 350 degrees. Line your muffin pan with paper muffin liners.

Cream the bananas & eggs with a hand mixer in a large mixing bowl.  Mix in vanilla, coconut oil, & coconut sugar.

Add in almond flour, salt, flaxseed meal, and baking soda and mix well.  Mix in nuts & chocolate chips.

Spoon batter into the muffin cups, until mostly full.

Bake for about 30 minutes or until muffins are golden brown and a toothpick comes out clean.

Remove from oven and allow to cool.

Enjoy!

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Primal Biscuits & Sausage Gravy

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**Update:  I tried a new biscuit recipe tonight that I like better than the biscuit recipe below, although both are good.  If you’d like to use the new biscuit recipe, click here.**

Growing up, I loved my Mom-mom’s fried chicken with biscuits and milk gravy.  I decided that I needed to make sausage milk gravy with some primal biscuits the other day – it was a huge hit!  My husband raved and said he liked the biscuits & gravy even better the next day as the flavors settled.  So yay! 🙂

Biscuits

6 egg whites

3/4 cup of almond flour

1/4 cup coconut flour

1 tsp baking powder

1/4 tsp salt

1/4 cup milk (use coconut milk to make paleo)

2 T butter, cut up

Heat oven to 400 degrees.  I lined a baking sheet with foil and greased the foil.

Mix together almond flour, coconut flour, baking powder, and salt together in a mixing bowl.  Cut in butter.  Stir in milk.  Set aside.

In another bowl, beat the 6 egg whites until very white and foamy.  Fold in egg whites into flour mixture until well combined.  Drop batter by spoonfuls onto baking sheet.  Bake biscuits 15-18 minutes or until tops start to brown.

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Sausage Milk Gravy

1 lb ground sausage

1 T almond flour

3 T arrowroot powder

2-3 cups of milk (I used about 2 1/2 cups)

Salt and pepper to taste (don’t be shy on the pepper!)

Brown sausage until cooke throughly.  Remove from pan, but leave the grease in the pan.  Add a little extra grease of your choice if you need it (there needs to be about 1/4 cup of grease in the pan).

To your grease, add your almond flour & arrowroot powder, whisking over medium heat until your get a good paste.

Add milk and bring to a slow boil, whisking constantly.  Add sausage back into the mixture and continue stirring until it is the desired thickness.    Serve the gravy over the biscuits.

Enjoy!

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Cinnamon Bread

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It’s been awhile since my last recipe – our family came down with the stomach virus going around.  Not the nice, little 24 hour bug, but the 6-10 day bug that knocks you off your feet until you are promising never to eat again.  So it’s taken me awhile to want to think about food and post a new recipe.

But this recipe, Cinnamon Bread, is a good one!  I would have totally added raisins to it to make it even more yummy, but my husband won’t eat raisins.  But you can add them and tell me how amazing it was.  In the future, I plan to save a loaf of this and make french toast out of it.  I’ll bet that will be wonderful.

Cinnamon Bread

1/2 cup of butter, melted

1/4 cup of honey

5 eggs

1/4 tsp of salt

1/4 tsp of baking soda

1 tsp of vanilla

1 tsp of cinnamon

1/3 cup of coconut flour

1/4 cup of almond flour

If using, 1/2 cup of raisins

Preheat the oven to 325.

Melt the butter and then add honey and stir until combined.  In another medium bowl, combine eggs & vanilla.  Add the butter/honey and blend well.

Mix together the coconut flour, almond flour, salt, cinnamon, and baking soda.  Add to your wet mixture and blend well (I used a hand mixer).

Fold in your raisins, if using.

Grease 2 small loaf pans and split the batter between the 2 pans.  Bake the loaves for about 25-30 minutes, or until they are nice and golden brown on top.  Remove from oven, cool in the pans for about 10 minutes, and the take the bread out and cool on a wire rack until completely cooled off.

Enjoy with lots of butter!!

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Almond Flour Blueberry Muffins (Primal)

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These muffins aren’t as good as my banana muffins (found here) but they are still very tasty!  There’s just something about a blueberry muffin for breakfast – yum.

Blueberry Muffins

2 cups of almond flour

1 tsp of baking powder

2 eggs

1/2 cup of softened butter

4 T of honey

1 generous teaspoon of vanilla

3 T of milk

1 cup of mini-blueberries (if you can find them.  I couldn’t so I used big ones)

 

Preheat the oven to 350.  Line a 12 muffin tin pan with paper liners.

In a large bowl beat together butter, honey, vanilla, and milk.  Add the eggs and beat together.  Add the almond flour and baking powder – beat until combined.  Gently fold in the blueberries.

Fill each muffin tin and cook for about 20-25 minutes or until they are golden brown on top and a toothpick comes out clean.

Enjoy!

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Almond Flour Brownies

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These brownies are the bomb-dot-com.  Seriously, they are so good, I could eat the whole pan!  I tried to make them with just honey as a sweetener and they aren’t nearly as good.  So I cheat when I make these and use Organic Cane Sugar.  They are grain/gluten free, but not primal.

Almond Flour Brownies

3/4 cup of almond flour

1/4 teaspoon of salt

2 tablespoons of cocoa powder

1/2 teaspoons of baking powder

1/2 cup of organic cane sugar

1 tablespoon of honey

3 large eggs

1 teaspoon of vanilla

1/2 cup of butter melted

3/4 cup of 60% dark chocolate chips + 2 tablespoons of 60% dark chocolate chips

Preheat the oven to 350 degrees.  Mix together almond flour, salt, cocoa powder, sugar, and baking soda powder in a large bowl and set aside.

In a glass bowl, melt butter and 3/4 cup of chocolate chips.  While the chocolate is melting, in another bowl, beat together eggs, vanilla, & honey.  Slowly pour the melted chocolate/butter mixture into the egg mixture.

Then add the wet ingredients to the dry ingredients.  Mix thoroughly.  Pour the batter into a 8×8 inch square pan.  Sprinkle the remaining chocolate chips on the top and gently press into the batter.

Bake for 20 – 25 minutes, depending on how you like your brownies (cake like or fudge-y).  Let cool and enjoy!

***EDIT:  I now substitute the cane sugar & honey for 3/4 cup of coconut palm sugar.  I also like to mix in mini chocolate chips throughout the batter instead of sprinkling chips on top***

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Primal/Grain-free Pumpkin Bread

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I’ve been searching for a good pumpkin bread recipe without flour and sugar since Thanksgiving and had very little luck.  Some taste like pumpkin bread without the consistency of bread.  Some didn’t taste pumpkin-y at all!  But I’ve finally found the a recipe I can live with.  The consistency is PERFECT!!  The pumpkin flavor is a little more subtle than I would prefer, but I definitely can deal with that.

This makes 1 small loaf pan (5.75in x 3 in) of bread.  You can double, triple, quadruple this for more loaves.

Pumpkin Bread

1 cup of almond flour

1/4 tsp of salt

1/2 tsp of baking soda

1 heaping tsp of cinnamon

1 tsp of pumpkin pie spice blend

1/2 cup of pumpkin

2 – 3 T of honey (I eyeballed it)

3 eggs

In a bowl, combine almond flour, salt, and baking soda, and spices.  Mix together.

In a separate bowl, add pumpkin, honey, eggs and mix together.

Add wet ingredients to dry and mix until thoroughly combined.  Scoop batter into your mini-laof pan (which has been greased).

Bake at 350 degrees for 35-40 minutes.  Cool in the pan for 10-ish minutes and then on a cooling rack for about 30 minutes.

Serve with lots of butter 🙂

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