was successfully added to your cart.

Grain Free Blueberry Muffins

By | Recipes | No Comments

Can I be honest? I stole this recipe. It’s true. I’ve been claiming it as my own for so long now. But Mo says it’s okay – I can have it. 🙂 It was one of the first recipes he came up with out of his research and education through the Institute for Integrative Nutrition. When we first met – he showed me this recipe and I’ve never made another blueberry muffin since nor have I tried to find other recipes, etc.

Why mess with something that is literally perfect?

This is by far the easiest baking you will ever do. And I’d be willing to bet that if you have people in your household/that you’re feeding that do not abide by “grain free” eating – they will hardly notice the lack of grain-based flour in these!

You can certainly substitute the blueberries with a different berry – blackberries or raspberries perhaps? I just suggest adding another 1/2 tbsp or so of honey if you do, as those berries are more tart than blueberries. And while we’re at it I’ll share my secret – the first 8 ingredients make up the base for all of my muffins. Yup. All of them. I just sub the blueberries with whatever sounds good – pumpkin, apples, peaches, mango, chocolate chips – you name it! I will then alter the spices a bit depending on what I’m using – for example, I’ll add cinnamon and clove if I’m using pumpkin… I’ll add 1 tsp coconut extract if I’m using mango… You get the idea!

So, make these! Have some fun! Have them for your kids as a clean eating after school snack or grab-and-go breakfast! They will love them!

Grain Free Blueberry Muffins

Makes 10 muffins

Ingredients:

  • ½ cup coconut flour
  • ½ cup almond flour
  • ½ tsp sea salt
  • ½ tsp baking soda
  • 6 cage free eggs
  • ¼ cup raw, local honey
  • ⅓ cup coconut oil, melted
  • 1 tbsp vanilla extract
  • 1 ½ cups blueberries, fresh or frozen
  • zest and juice of ½ lemon

Directions:

  • Preheat oven to 350 degrees F.
  • In a small bowl, combine almond flour, coconut flour, salt and baking soda.
  • In a large bowl, combine eggs, honey, coconut oil and vanilla and blend well with a hand blender
  • Mix dry ingredients into wet, blending with a hand mixer
  • Place blueberries in and top with lemon zest and juice. Gently fold into the batter.
  • Place batter into a paper lined 12-cup muffin pan.
  • Bake for 20-25 minutes.
  • Cool and serve or store in an airtight container on the counter for up to 2 days, in the fridge for up to 1 week or in the freezer for up to 3 months.

 

Print Recipe
Grain Free Blueberry Muffins
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
muffins
Ingredients
Servings
muffins
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a small bowl, combine almond flour, coconut flour, salt and baking soda.
  3. In a large bowl, combine eggs, honey, coconut oil and vanilla and blend well with a hand blender
  4. Mix dry ingredients into wet, blending with a hand mixer
  5. Place blueberries in and top with lemon zest and juice. Gently fold into the batter.
  6. Place batter into a paper lined 12 cup muffin pan.
  7. Bake for 20-25 minutes.
  8. Cool and serve or store in an airtight container on the counter for up to 2 days, in the fridge for up to 1 week or in the freezer for up to 3 months.
Share this Recipe

Snickerdoodles – 2 ways!

By | Recipes | No Comments

It’s almost CHRISTMAS!!! I am so excited! I have been baking all week! If you follow me on Instagram, you’ve seen the beautiful pecan pie I made! I seriously cannot even believe it turned out so well! I know – I’m a food blogger and recipe innovator. I shouldn’t confess to that. But, I am also a human and frankly, pies are not my strong-suit. Just ask Mo. Poor guy. He’s been the guinea-pig for some epic fails. LOL!

Anyway! Enough about pie! Let’s talk COOKIES!

I asked Mo what kind of cookies “Santa” wanted this year and without hesitation his response was “Snickerdoodles with white flour!” Ha! I laughed and then said, “Wait… Really?” Not out of shock, but because he was very adamant about me using white flour instead of almond, etc. I have zero issue with this so long as we’re able to use a high quality organic, unbleached, un-enriched flour. Remember: the ultimate goal for us in our home and for our clients is that we eat as unprocessed as possible. And this is the issue we have with run-of-the-mill flours – they have all been so processed via being bleached, enriched, run through machine after machine… THIS is what denatures tha nutrition and why they cause so much digestive upset for people. I’m not saying gluten-intolerance or sensitivity or full-on celiac is not real!! But what I am saying is that if we focus more on unprocessed grains/flours – meaning as little heat as possible has been applied to to them to get them from grain form to flour form, we probably would not have the “gluten epidemic” we’ve experienced in the last several years. Not intending to preach – just “food for thought…” Pun intended! 🙂

So, based on his request, I thought it would be fun to try a Primal version – using an organic, unbleached, un-enriched white flour (I used Bob’s Red Mill) and a grain free and gluten free Paleo version – using almond flour.

So, I made both batches, set each cookie side by side and had Mo taste them, without telling him which was which. Guess which one he liked the best? …the Paleo. He liked the Primal too – but said the Paleo was more doughy and he LOVES doughy anything!

So if you like a softer cookie – Paleo is the way to go! If you like a crunchier cookie – Primal all the way!

So, sounds like Santa will be getting Paleo cookies at the Brossette’s this year! Hope you all enjoy!

HAPPY HOLIDAYS!

PRIMAL Snickerdoodle Cookies

Makes 18 cookies…

Ingredients for Cookies:

  • 1 stick unsalted Kerrygold butter
  • ½ cup coconut sugar + 2 tbsp for rolling cookies in
  • 1 cage free egg
  • 1 tsp vanilla extract
  • 1 1/3 cups unbleached, organic all purpose white flour
  • 1 tsp cream of tarter
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 tbsp ground cinnamon

 Directions:

  • Preheat oven to 350 degrees F and line a baking sheet with parchment paper or a baking mat and set aside.
  • In a large mixing bowl, cream the butter and coconut sugar together with a mixer or by hand, until smooth. Add the egg and vanilla extract and mix together until creamy and well combined.
  • In a separate mixing bowl sift all-purpose flour, cream of tartar, baking soda, and salt. Add dry ingredients to the mixture and fold in, using a spatula, until well combined. Put the dough in the refrigerator for 10 minutes.
  • While the dough is in the fridge, mix 2 tbsp coconut sugar and cinnamon in a bowl to make cinnamon sugar; set aside.
  • When the dough is ready, use a 1 ½ tablespoon size ice cream scoop or a regular tablespoon and scoop the dough into your palm and roll into balls. Place them into the cinnamon sugar mixture and roll around to coat.
  • Put each cookie on the baking sheet and bake for approx. 15-17 minutes.
  • Cool the cookies on a baking sheet for 10 minutes and then move them onto a wire rack to finish cooling.
  • Store in an airtight container for 5-7 days.

PALEO Snickerdoodle Cookies

Makes 12 cookies…

  • 2 cups almond flour
  • 1/8 tsp salt
  • ¼ tsp baking soda
  • 5 tbsp coconut oil, melted
  • ¼ cup raw, local honey
  • 1 tbsp vanilla extract
  • 2 tbsp coconut sugar
  • 2 tbsp ground cinnamon

Directions:

  • Preheat oven to 350 degrees F and line a baking sheet with parchment paper or a baking mat and set aside.
  • In a large bowl, mix almond flour, salt and baking soda. Once combined, mix in the wet ingredients.
  • In a small bowl mix the coconut sugar and cinnamon together, set aside.
  • Using a 1 ½ tablespoon size ice cream scoop or a regular tablespoon and scoop the dough into your palm and roll into balls. Place them into the cinnamon sugar mixture and roll around to coat.
  • Place on cooking sheet, and flatten – using the bottom of a cup sprayed with coconut oil cooking spray.
  • Bake for 7-8 minutes.  Allow to cool on the pan for 10 minutes – they will firm up to the perfect texture.
  • Store in an airtight container for 5-7 days.
Print Recipe
Snickerdoodles - 2 ways!
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Dessert, Snack
Servings
cookies
Ingredients
Course Dessert, Snack
Servings
cookies
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Primal Snickerdoodle Cookies
  1. Preheat oven to 350 degrees F and line a baking sheet with parchment paper or a baking mat and set aside.
  2. In a large mixing bowl, cream the butter and coconut sugar together with a mixer or by hand, until smooth. Add the egg and vanilla extract and mix together until creamy and well combined.
  3. In a separate mixing bowl sift all-purpose flour, cream of tartar, baking soda, and salt. Add dry ingredients to the mixture and fold in, using a spatula, until well combined. Put the dough in the refrigerator for 10 minutes.
  4. While the dough is in the fridge, mix 2 tbsp coconut sugar and cinnamon in a bowl to make cinnamon sugar; set aside.
  5. When the dough is ready, use a 1 ½ tablespoon size ice cream scoop or a regular tablespoon and scoop the dough into your palm and roll into balls. Place them into the cinnamon sugar mixture and roll around to coat.
  6. Put each cookie on the baking sheet and bake for approx. 15-17 minutes.
  7. Cool the cookies on a baking sheet for 10 minutes and then move them onto a wire rack to finish cooling.
  8. Store in an airtight container for 5-7 days.
Paleo Snickerdoodle Cookies
  1. • Preheat oven to 350 degrees F and line a baking sheet with parchment paper or a baking mat and set aside.
  2. • In a large bowl, mix almond flour, salt and baking soda. Once combined, mix in the wet ingredients.
  3. • In a small bowl mix the coconut sugar and cinnamon together, set aside.
  4. • Using a 1 ½ tablespoon size ice cream scoop or a regular tablespoon and scoop the dough into your palm and roll into balls. Place them into the cinnamon sugar mixture and roll around to coat.
  5. • Place on cooking sheet, and flatten - using the bottom of a cup sprayed with coconut oil cooking spray.
  6. • Bake for 7-8 minutes. Allow to cool on the pan for 10 minutes - they will firm up to the perfect texture.
  7. • Store in an airtight container for 5-7 days.
Share this Recipe

Paleo Ginger Crinkles

By | Recipes | No Comments

My Grandmother has been making Molasses Crinkles for years! She uses a recipe from my Great Grandmother and my dad has always LOVED them!

We lovingly refer to my dad as “the cookie monster” – He. Loves. Cookies. LOL! For the man to go through 6 or 7 cookies on any given day is par for the course! Lucky for him, he’s tall and thin and his genetics allow for this – well, as far as aesthetics go, anyway. He’s the guy that will eat half or less of his meal and then plow through dessert! 🙂 Now we know where MY sweet-tooth comes from!

He’s been having some trouble with his back over the last few years and something I’ve really tried to drive home is how much of an impact sugar will have on his level of back pain. The less sugar and the more anti-inflammatory he can eat, the less pain he’ll have and the better he’ll feel overall.

So, would you believe, the man stopped eating cookies? Well, not entirely – but now he’s having maybe a few a week?

All of that to say, I re-did his favorite cookie recipe to make it much cleaner so that he could have something during the holidays to look forward to and that would not cause his back to get so inflamed! He LOVES them! And for my cookie connoisseur of a father to love them – I know everyone else will too!

I usually make a couple of batches – one for my dad and one to keep around our house during the holidays when we want something festive but not something that we’ll feel bad after eating! They’re a great snack and a great “something sweet” after dinner! Hope you enjoy!

Paleo Ginger Crinkles

Makes 30 small cookies…

Ingredients

  • 1 cage free egg
  • 1/3 cup palm shortening
  • ¼ cup organic blackstrap molasses
  • ¼ cup coconut sugar + more for rolling the cookies in
  • 1 tsp vanilla extract
  • 2 cups Paleo baking flour
  • 2 tsp baking soda
  • ¼ tsp sea salt
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • ¼ tsp cloves

Instructions

  • Preheat oven to 350 degrees F and line a large baking sheet with parchment paper or a silpat.
  • In a large bowl, combine the egg, shortening, molasses, coconut sugar, and vanilla and mix until well combined and smooth.
  • In a separate bowl, combine the flour, baking soda, salt and spices.
  • Add the dry mixture to the wet ingredients until fully combined. Chill dough in the freezer for 10 minutes.
  • Use a small ice cream scoop to scoop the dough into your hands, roll into a ball and into coconut sugar. Place on the parchment paper. They will not spread. So, if you want a flatter cookie, wet the back of a spoon slightly, and gently press down on each cookie and then follow with next step. They will open up slightly and stay a little soft in the center if you leave them in balls.
  • Dip your fingers in a little water and flick the water over the tops of the cookies – this will help them crack a little on the top, if you want that.
  • Bake for 8-10 minutes until tops begin to crack – cookies will become firmer as they cool.
  • Cool completely and enjoy!
  • These can be placed into a large Ziploc freezer bag or airtight container and stored in the fridge for up to 7 days or in the freezer for up to 3 months.

 

Print Recipe
Paleo Ginger Crinkles
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Dessert, Recipe, Snack
Servings
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 degrees F and line a large baking sheet with parchment paper or a silpat.
  2. In a large bowl, combine the egg, shortening, molasses, coconut sugar, and vanilla and mix until well combined and smooth.
  3. In a separate bowl, combine the flour, baking soda, salt and spices.
  4. Add the dry mixture to the wet ingredients until fully combined. Chill dough in the freezer for 10 minutes.
  5. Use a small ice cream scoop to scoop the dough into your hands, roll into a ball and into coconut sugar. Place on the parchment paper. They will not spread. So, if you want a flatter cookie, wet the back of a spoon slightly, and gently press down on each cookie and then follow with next step. They will open up slightly and stay a little soft in the center if you leave them in balls.
  6. Dip your fingers in a little water and flick the water over the tops of the cookies – this will help them crack a little on the top, if you want that.
  7. Bake for 8-10 minutes until tops begin to crack - cookies will become firmer as they cool.
  8. Cool completely and enjoy!
  9. These can be placed into a large Ziploc freezer bag or airtight container and stored in the fridge for up to 7 days or in the freezer for up to 3 months.
Share this Recipe

Grain Free Baked Cinnamon Sugar Donuts

By | Recipes | No Comments

In an effort to share how relatable he is and that he doesn’t in fact eat all kale all the time, there is a story Mo shares when he first starts meeting with clients: When he used to Adventure Race, he would stop at Krispy Kreme and eat a dozen donuts, hot off the belt and chase it with a carton of milk, before all of his races. ***I am smiling as I type this*** I honestly wouldn’t put it past him to repeat this today!

Me? Well, I crave a good donut every six months or so – I’d honestly rather have a piece of cake. But when that craving hits — I. WANT. A DONUT! And I want it NOW!

I see all of these recipes on Pinterest of beautiful donuts – it just sounded too good to be true – you’re telling me that a grain free, BAKED donut can taste as good as a hot off the belt Krispy Kreme donut? Well no, not exactly… BUT, what I WILL tell you is you will feel AWESOME after you eat these and you won’t crave that Krispy Kreme anymore and you will actually have done your body some good by eating it – that’s right – you heard me – a donut that is good for you. I mean, no, there is no spinach in it! But – fiber from the flaxseed, anti-inflmmatory properties of the spices, blood-sugar lowering effects of the cinnamon and apple cider vinegar and healthy fats from the coconut milk which will help you ABSORB all of the above nutrients… AND this new, awesome grain free PALEO FLOUR!

See? How can you resist? MAKE THESE! And then freeze what you don’t eat and pull them out next time you get a craving for a Krispy Kreme. You’ll thank me later. You’re welcome. 🙂

Grain Free Baked Cinnamon Sugar Donuts

Makes 8 medium donuts…

Directions:

  • 2 cups Bob’s Redmill Paleo flour
  • 2 tbsp ground flaxseed
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp fine sea salt
  • ¼ tsp nutmeg
  • ¼ tsp allspice
  • ¼ tsp ground cloves
  • 1 tbsp ground cinnamon  + 2 tbsp for garnish
  • ¼ cup coconut sugar + ¼ cup for garnish
  • ½ cup unsweetened applesauce
  • 1 cup canned LIGHT coconut milk
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla extract

Directions:

  • Preheat oven to 350 degrees F.
  • Spray donut pan with coconut oil cooking spray and set aside.
  • In a large bowl combine flour, flaxseed, baking powder, baking soda, salt, and spices.
  • In a medium bowl mix sugar,  applesauce, coconut milk, apple cider vinegar and vanilla.
  • Pour wet ingredients into dry ingredients and mix until combined.
  • Pour the mixture into your donut pan, filling each spot just to the top.
  • Bake for approx. 18 minutes or until a skewer removes clean and the edges have pulled in from the sides.
  • Let cool in the pan for another 5 minutes. Gently run a knife around each donut to loosen from the pan. Cover the pan with a piece of foil and flip over so that all donuts fall out. Set the pan aside.
  • Combine 2 tbsp cinnamon and ¼ cup coconut sugar in a small bowl and mix well to combine.
  • Lightly spray the top of each donut with a little coconut oil cooking spray and dunk into the cinnamon/sugar mixture until the top is coated. Set back onto foil, uncoated side down.
  • Store in an airtight container for up to 7 days on the counter, 15 days in the fridge or 3 months in the freezer.
Print Recipe
Grain Free Baked Cinnamon Sugar Donuts
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
donuts
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 degrees F.
  2. Spray donut pan with coconut oil cooking spray and set aside.
  3. In a large bowl combine flour, flaxseed, baking powder, baking soda, salt, and spices.
  4. In a medium bowl mix sugar, applesauce, coconut milk, apple cider vinegar and vanilla.
  5. Pour wet ingredients into dry ingredients and mix until combined.
  6. Pour the mixture into your donut pan, filling each spot just to the top.
  7. Bake for approx. 18 minutes or until a skewer removes clean and the edges have pulled in from the sides.
  8. Let cool in the pan for another 5 minutes. Gently run a knife around each donut to loosen from the pan. Cover the pan with a piece of foil and flip over so that all donuts fall out. Set the pan aside.
  9. Combine 2 tbsp cinnamon and ¼ cup coconut sugar in a small bowl and mix well to combine.
  10. Lightly spray the top of each donut with a little coconut oil cooking spray and dunk into the cinnamon/sugar mixture until the top is coated. Set back onto foil, uncoated side down.
  11. Store in an airtight container for up to 7 days on the counter, 15 days in the fridge or 3 months in the freezer.
Share this Recipe

Lemon Poppyseed Muffins – 2 ways!

By | Recipes | No Comments

Primal or Paleo? That is the question. Or, how about both and more muffins for all!?!

LINK Endurance coaches moderation and not living in any extreme. While we completely stand behind the concept of Paleo, we also recognize that it is not for everyone. We do not believe that “one ‘diet’ fits all” — everyBODY is different and therefore needs to be fed/cared for differently. Hence, our holistic approach.

Before I get carried away with that (I’ll save our Podcasts and Facebook Live sessions for that!) let’s dive into these recipes! It’s summer and nothing sounds better to me right now than CITRUS! It’s cool,it’s refreshing, it’s hydrating! …did you know that by adding lemon or lime to your water, your cells absorb the hydration from the water more? A little trivia for you! So I decided to make these LEMON Poppyseed Muffins two ways — a Primal version, which includes a high quality dairy and a Paleo version which is completely grain free and dairy free.

Both make easy grab-and-go Breakfasts, snacks to take to school or the office, pre/post workout fuel, etc!

Make one or the other or both – you’ll love them! And let us know how they turn out! And if you make both — let us know which one is your favorite!!

Primal Lemon Poppyseed Muffins:

Makes 12 muffins…

Ingredients:

  • 2 cups almond flour
  • ½ cup tapioca flour
  • 3 tbsp coconut flour
  • ½ tsp baking soda
  • 1 tsp baking powder
  • ½ tsp sea salt
  • ¾ cup 2% or Full Fat PLAIN grass fed Greek Yogurt
  • zest of 1 large lemon
  • juice of 1 large lemon (approx. ½ cup)
  • 3 large, cage-free eggs
  • ¼ cup + 1 tbsp raw/local honey
  • 1 tbsp vanilla extract
  • 2 tbsp poppy seeds

Directions:

  • Preheat oven to 350 degrees F.
  • In a large bowl combine almond flour, tapioca flour, coconut flour, baking soda, baking powder and sea salt. Whisk to combine.
  • In a separate bowl combine yogurt, lemon zest, lemon juice, eggs, honey and vanilla extract. Whisk well to combine. (Word to the wise: zest the lemon before you juice it…)
  • Add wet ingredients to dry ingredients and fold together with a spatula to combine.
  • Stir in poppy seeds.
  • Line a muffin tray with paper liners or grease well with cooking spray or ghee/Kerrygold Butter and divide batter evenly (I use a large soup spoon for this…)
  • Bake for 20-25 minutes.
  • Remove from oven and let cool in muffin tin for 10-15 minutes.
  • Remove from muffin tin and allow to cool on a wire rack or in a single layer on a large plate.
  • The muffins will keep for several days in an airtight container in the fridge or you can freeze them up to 3 months.

Paleo Lemon Poppyseed Muffins:

Makes 12 muffins…

Ingredients:

  • 2 cups almond flour
  • ¼ cup coconut flour
  • ½ tsp baking soda
  • 1 tsp baking powder
  • ½ tsp sea salt
  • ½ cup unsweetened applesauce
  • zest of 1 large lemon
  • juice of 1 large lemon (approx. ½ cup)
  • 3 large, cage-free eggs
  • ¼ cup raw/local honey
  • 1 tsp vanilla extract
  • 2 tbsp poppy seeds

Directions:

  • Preheat oven to 350 degrees F.
  • In a large bowl combine almond flour, coconut flour, baking soda, baking powder and sea salt. Whisk to combine.
  • In a separate bowl combine applesauce, lemon zest, lemon juice, eggs, honey and vanilla extract. Whisk well to combine. (Word to the wise: zest the lemon before you juice it…)
  • Add wet ingredients to dry ingredients and fold together with a spatula to combine.
  • Stir in poppy seeds.
  • Line a muffin tray with paper liners or grease well with cooking spray or ghee/Kerrygold Butter and divide batter evenly (I use a large soup spoon for this and it makes it very easy…)
  • Bake for 20-25 minutes.
  • Remove from oven and let cool in muffin tin for 10-15 minutes.
  • Remove from muffin tin and allow to cool on a wire rack or in a single layer on a large plate.
  • The muffins will keep for several days in an airtight container on the counter or you can freeze them up to 3 months.
Print Recipe
Lemon Poppyseed Muffins - 2 ways!
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
muffins
Ingredients
Paleo Lemon Poppyseed Muffins
Servings
muffins
Ingredients
Paleo Lemon Poppyseed Muffins
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Primal Lemon Poppyseed Muffins
  1. Preheat oven to 350 degrees F.
  2. In a large bowl combine almond flour, tapioca flour, coconut flour, baking soda, baking powder and sea salt. Whisk to combine.
  3. In a separate bowl combine yogurt, lemon zest, lemon juice, eggs, honey and vanilla extract. Whisk well to combine. (Word to the wise: zest the lemon before you juice it...)
  4. Add wet ingredients to dry ingredients and fold together with a spatula to combine.
  5. Stir in poppy seeds.
  6. Line a muffin tray with paper liners or grease well with cooking spray or ghee/Kerrygold Butter and divide batter evenly (I use a large soup spoon for this...)
  7. Bake for 20-25 minutes.
  8. Remove from oven and let cool in muffin tin for 10-15 minutes.
  9. Remove from muffin tin and allow to cool on a wire rack or in a single layer on a large plate.
  10. The muffins will keep for several days in an airtight container in the fridge or you can freeze them up to 3 months.
Paleo Lemon Poppyseed Muffins
  1. Preheat oven to 350 degrees F.
  2. In a large bowl combine almond flour, coconut flour, baking soda, baking powder and sea salt. Whisk to combine.
  3. In a separate bowl combine applesauce, lemon zest, lemon juice, eggs, honey and vanilla extract. Whisk well to combine. (Word to the wise: zest the lemon before you juice it...)
  4. Add wet ingredients to dry ingredients and fold together with a spatula to combine.
  5. Stir in poppy seeds.
  6. Line a muffin tray with paper liners or grease well with cooking spray or ghee/Kerrygold Butter and divide batter evenly (I use a large soup spoon for this and it makes it very easy...)
  7. Bake for 20-25 minutes.
  8. Remove from oven and let cool in muffin tin for 10-15 minutes.
  9. Remove from muffin tin and allow to cool on a wire rack or in a single layer on a large plate.
  10. The muffins will keep for several days in an airtight container on the counter or you can freeze them up to 3 months.
Share this Recipe

Paleo Almond Flour Drop Biscuits

By | Recipes | No Comments

 

I have been on the hunt for a good biscuit – one that is not laden with fat (again – I’m not against fat by ANY stretch, but I do think too much of ANYTHING is not a good thing…), moist (don’t you hate that word!? LOL!), flaky, AND that I don’t have to cut butter into, roll out, bladdy, bladdy, blah. I want EASY but tastes like LOVE – like a biscuit SHOULD taste. Something I could make on a crazy weeknight for us to have with dinner and for Breakfast for the rest of the week!

This recipe is a win! Because I use alternative flours, etc. – I just never know how something is going to turn out. So, as I do with every recipe I make for the first time – when these came out of the oven, I closed my eyes really tight and braced myself for these to fall completely apart upon picking one up and crumble all over the place and then – to taste like cardboard. True story…

BUT, they were amazing! I jumped up and down and then yelled for Mo to come in and IMMEDIATELY try one of these little gems – to which he had no issue – like I’ve said before, the key to becoming a good cook is having a spouse/friend, etc. who is willing to be a ginny-pig, and Mo is the BEST ginny-pig! He LOVED these!

We only eat a couple at a time, so I keep them in the freezer and pop them into the oven for a few minutes when I want to serve them with dinner or to grab for Breakfast one morning! They freeze beautifully! I will also quarter these and toast them under the broiler in the oven and use them as croutons on salads – because, you know us and our “big salads!”

The holidays are coming up – can you even believe!? So, include these in your holiday menu planning! AND my 5 Minute Grain Free Bread! Both can be made ahead of time and frozen! So easy, really good for you and everyone will love them!

Hope you enjoy these as much as we do!

Paleo Almond Flour Drop Biscuits

Makes 10 Biscuits

Ingredients:

  • 1 tsp apple cider vinegar
  • ¼ cup canned coconut milk (light or full fat)
  • 2 ½ cups almond flour
  • ½ tsp sea salt
  • ½ tsp baking soda
  • 2 tbsp grass-fed butter or coconut oil, melted
  • 2 whole eggs
  • optional: any fresh herbs of choice, finely minced

Directions:

  • Preheat the oven to 350 degrees F.
  • Shake coconut milk really well and pour into a small bowl or ramekin and add the apple cider vinegar. Set aside.
  • In a large bowl, add the almond flour, sea salt and baking soda. Whisk to combine.
  • In a medium bowl, add the coconut milk/vinegar mixture and eggs. Slowly drizzle the melted butter/coconut oil in while gently whisking the eggs/milk – you want to be sure the butter/oil is cooled a bit before adding to the eggs, otherwise you will end up with scrambled eggs instead of a biscuit dough.
  • Add the wet ingredients to the dry mixture a little at a time, stirring with a spatula, until just combined.
  • Line a baking sheet with parchment paper or a silpat and drop large tablespoons of dough to make approx. 2″ biscuits.
  • Bake for 10-12 minutes, or until the tops are a light golden brown.
  • Allow them to cool on the cookie sheet for a few minutes and serve!
Print Recipe
Paleo Almond Flour Drop Biscuits
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
biscuits
Ingredients
Servings
biscuits
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Shake coconut milk really well and pour into a small bowl or ramekin and add the apple cider vinegar. Set aside.
  3. In a large bowl, add the almond flour, sea salt and baking soda. Whisk to combine.
  4. In a medium bowl, add the coconut milk/vinegar mixture and eggs. Slowly drizzle the melted butter/coconut oil in while gently whisking the eggs/milk – you want to be sure the butter/oil is cooled a bit before adding to the eggs, otherwise you will end up with scrambled eggs instead of a biscuit dough.
  5. Add the wet ingredients to the dry mixture a little at a time, stirring with a spatula, until just combined.
  6. Line a baking sheet with parchment paper or a silpat and drop large tablespoons of dough to make approx. 2" biscuits.
  7. Bake for 10-12 minutes, or until the tops are a light golden brown.
  8. Allow them to cool on the cookie sheet for a few minutes and serve!
Share this Recipe

Grain Free Pumpkin Muffins

By | Recipes | No Comments

It is October at last! And y0u know what that means? PUMPKINS! I LOVE pumpkins! Just ask Mo – EVERY time we see a pumpkin, I practically start swooning. They are so fairytale-like to me. Probably the whole Cinderella thing.

I love ACTUAL pumpkins and I LOVE cooking with pumpkin filling! Sweet, savory – you name it! Pumpkin EVERYTHING please. I twiddle my thumbs until the fall when I get to start cooking with it! I mean, I love pumpkin, but it honestly doesn’t ever sound that great in the spring or summer.

My mom always made pumpkin bread for Thanksgiving and Christmas. To this day, it is what I look forward to the most with regard to food during the holidays. I can smell her kitchen as I type this – filling with that Holiday, Pumpkin-y smell. Ugh! I am smiling so big.

I came up with this recipe a couple of years ago. I really enjoy baking and during the colder months, I like to have clean, baked goods around the house for two reasons: 1 – they always sound good and I would rather eat mine so I know the ingredients are clean and 2 – during the holidays, there are always so many “free treats” available, you know? It’s the season for eating! So, I would rather fill my cravings up at home with clean things and not be so tempted with all of the other things.

Hear me though – I am NOT opposed to the occasional indulgence – in fact, encourage it! But, you know this: during the holidays, it seems like we are literally hit in the face with indulgence after sugar-laden indulgence around every corner. So, please! Have a piece of candy out of your kids Halloween stash or have that piece of toffee at your clients holiday party – but, have some clean things around your house that you can enjoy so you will mitigate your temptation to have more than what is in moderation, of the other.

These are a holiday staple for us! I hope they will become one for your home too!

Grain Free Pumpkin Muffins

Makes 12 muffins

Ingredients:

  • ¼ cup coconut flour
  • ½ cup almond flour
  • 1 tbsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp ground cloves
  • ½ tsp ground ginger
  • ½ tsp sea salt
  • ½ tsp baking soda
  • 6 cage free eggs
  • ¼ cup raw local honey
  • ¼ cup unsweetened apple sauce
  • 1 tbsp coconut oil
  • 1, 15oz can Organic Pumpkin Puree
  • 1 tbsp vanilla extract

Directions:

  • Preheat oven to 350 degrees F.
  • In a small bowl, combine dry ingredients and whisk to combine and get any lumps out.
  • In a large bowl, combine wet ingredients and blend with a hand mixer.
  • Mix dry ingredients into wet, blending with a hand mixer or spatula, until just combined.
  • Place batter into a 12 cup muffin tin sprayed with cooking spray.
  • Bake for 25 minutes.
  • Cool and serve or store in a large Ziploc baggie or airtight container, in the fridge for up to 2 weeks or the freezer for up to 6 months.
Print Recipe
Grain Free Pumpkin Muffins
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Breakfast, Snack
Servings
muffins
Course Breakfast, Snack
Servings
muffins
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a small bowl, combine dry ingredients and whisk to combine and get any lumps out.
  3. In a large bowl, combine wet ingredients and blend with a hand mixer.
  4. Mix dry ingredients into wet, blending with a hand mixer or spatula, until just combined.
  5. Place batter into a 12 cup muffin tin sprayed with cooking spray.
  6. Bake for 25 minutes.
  7. Cool and serve or store in a large Ziploc baggie or airtight container, in the fridge for up to 2 weeks or the freezer for up to 6 months.
Share this Recipe

Spelt Flour Pumpkin Bread

By | Recipes | No Comments

Oh… Are you surprised I’m posting yet another pumpkin recipe? What did I tell you? Pumpkin is my favorite! I smile so big every time I get to use it! Anyway – you know this by now, if you’ve been following along. So I won’t go into all of the details of my love affair with this little vegetable. But suffice to say, I might turn orange because I’ve been eating so much of it! Not really… I mean, can that ACTUALLY happen???

I posted my go-to recipe for Grain Free Pumpkin Muffins a few weeks ago. And that recipe can actually be made into a bread as well. You’ll notice, the two recipes (that one and the one below) are not all that different. If you are not strict gluten free or Paleo – this one is actually my favorite. The spelt flour rises a bit better and just gives the bread more structure – if you will – almost like a typical white all-purpose flour would.

Yes, spelt has gluten in it. But it is a far cry from wheat flour. This article by Dr. Axe illustrates this point very well. I suggest you read it, if interested – at least for the education.

I will definitely be making this for Thanksgiving week and to have on Christmas morning! Slather some ghee butter or coconut oil on top and WHOA! Heaven. And, it will make your house smell like the holidays!

All I need is this bread baking in the oven, a Thymes Frasier Fir Christmas candle burning and a little Michael Buble’ or Andrea Bocelli Christmas playing on Pandora – it doesn’t get more warm and cozy for me than that! You can bet this will be the picture at the Brossette house on Christmas morning! I hope you enjoy and make this a tradition for your home as we have ours!

Spelt Flour Pumpkin Bread …or Muffins

Makes: 10 slices or 12 muffins

Ingredients:

  • 1 cup almond flour
  • 1 cup spelt flour*
  • ½ tsp sea salt
  • 1 tsp baking soda
  • 1 tsp ground cloves
  • 1 ½ tsp pumpkin pie spice
  • 1 tbsp ground cinnamon
  • 1, 15oz can organic pumpkin puree
  • 3 large cage free eggs
  • 1 ½ tbsp vanilla extract
  • ¼ cup coconut sugar
  • 1 tbsp coconut oil, melted
  • ¼ cup unsweetened apple sauce

Directions:

  • Preheat oven to 350 degrees F and spray a 5×9 loaf pan (if making bread) or a 12-count muffin tin (if making muffins) with coconut oil cooking spray, set aside.
  • In a large bowl, place the almond and spelt flour, sea salt, baking soda, cloves, pumpkin pie spice and cinnamon and mix well with a whisk.
  • In a medium bowl, mix pumpkin puree, eggs, vanilla, coconut sugar and coconut oil together with a hand mixer.
  • Pour wet ingredients into the dry ingredients and gently combine with a spatula.
  • Pour batter into prepared loaf pan or divide evenly into 12-count muffin tins.
  • For bread: Bake 50 minutes on convection, 60 minutes if non-convection.
  • For muffins: Bake 35-40 minutes on convection, 45-50 minutes if non-convection.
  • Allow to cool completely before serving or, once cooled, wrap up in foil and place in a Ziploc baggie to keep in the fridge for up to 7 days or in the freezer for up to 3 months.

Notes:

  • If gluten/grain free is desired, replace the spelt flour with 1 cup almond flour.

 

Print Recipe
Spelt Flour Pumpkin Bread
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
slices
Servings
slices
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 degrees F and spray a 5x9 loaf pan (if making bread) or a 12-count muffin tin (if making muffins) with coconut oil cooking spray, set aside.
  2. In a large bowl, place the almond and spelt flour, sea salt, baking soda, cloves, pumpkin pie spice and cinnamon and mix well with a whisk.
  3. In a medium bowl, mix pumpkin puree, eggs, vanilla, coconut sugar and coconut oil together with a hand mixer.
  4. Pour wet ingredients into the dry ingredients and gently combine with a spatula.
  5. Pour batter into prepared loaf pan or divide evenly into 12-count muffin tins.
  6. For bread: Bake 50 minutes on convection, 60 minutes if non-convection.
  7. For muffins: Bake 35-40 minutes on convection, 45-50 minutes if non-convection.
  8. Allow to cool completely before serving or, once cooled, wrap up in foil and place in a Ziploc baggie to keep in the fridge for up to 7 days or in the freezer for up to 3 months.
Recipe Notes

If gluten/grain free is desired, replace the spelt flour with 1 cup almond flour.

Share this Recipe