Coconut Flour Lemon Poppyseed Blueberry Muffins

Ingredients:

4 T Butter, melted (or melted coconut oil)

6 T Honey

6 Eggs

4 T Whole Milk (or coconut milk)

1/2 C Coconut Flour

1/2 t Salt

1/2 t Baking Powder

1 T Poppyseeds

2 t Lemon Extract

1 C Fresh Blueberries (or rehydrated dried blueberries)

Directions:

Preheat oven to 400 degrees F. Grease or line a standard muffin pan. 

In a medium mixing bowl, stir melted butter and honey together. Add eggs and milk and stir to incorporate. 

Add coconut flour, salt, baking powder, poppyseeds and lemon extract. Stir until smooth. 

Fold in blueberries. 

Spoon into muffin tin. Bake 14-16 minutes. Remove to wire rack to cool. Serve with room temperature butter and enjoy!

Yield: 12 muffins

* Adapted from “Honey Muffins” in “Cooking with Coconut Flour”, pgs. 56-57. Bruce Fife, N.D.

Coconut Flour Zucchini Muffins

Ingredients:

• 6 Eggs

• 1/4 C Coconut MCT Oil (or Melted Coconut Oil)

• 1/4 C Honey (or 1/2 C Coconut Sugar)

• 1/2 C Coconut Flour

• 1 t Ground Cinnamon

• 1 t Baking Powder

• 1/2 t Baking Soda

• 1/2 t Salt

• 1 1/2 C Shredded Zucchini

• 3/4 C Chopped Walnuts

• 1/2 C Raisins

Directions:

Preheat oven to 350 degrees F and line a muffin tin with unbleached paper liners. 

In a large mixing bowl, mix eggs, oil and honey together. 

Whisk in coconut flour, cinnamon, baking powder, baking soda and salt. 

Stir in zucchini, walnuts and raisins until just combined. 

Scoop batter into prepared muffin tin and bake for 20-24 minutes or until the tops spring back to the touch and a toothpick comes out clean. 

Remove from oven. Allow to rest in pan for a couple of minutes and then remove to cooling rack. 

Freezes well!

Yield: 12 Standard Muffins

* Adapted from https://www.pamelasproducts.com/recipes/gluten-free-morning-glory-muffins-with-coconut-flour

Coconut Flour Morning Glory Muffins

 Ingredients:

• 6 Eggs

• 1/4 C Coconut MCT Oil (or Melted Coconut Oil)

• 1/4 C Honey (or 1/2 C Coconut Sugar)

• 1/2 C Coconut Flour

• 1 t Ground Cinnamon

• 1 t Baking Powder

• 1/2 t Baking Soda

• 1/2 t Salt

• 1 C Grated Carrot

• 1/2 C Grated Apple
• 3/4 C Chopped Pecans
• 1/2 C Shredded Unsweetened Coconut

• 1/2 C Raisins

Directions:

Preheat oven to 350 degrees F and line a muffin tin with unbleached paper liners. 

In a large mixing bowl, mix eggs, oil and honey together. 

Whisk in coconut flour, cinnamon, baking powder, baking soda and salt. 

Stir in carrot, apple, pecans, coconut and raisins until just combined. 

Scoop batter into prepared muffin tin and bake for 20-24 minutes or until the tops spring back to the touch and a toothpick comes out clean. 

Remove from oven. Allow to rest in pan for a couple of minutes and then remove to cooling rack. 

Freezes well!

Yield: 12 Standard Muffins

* Adapted from https://www.pamelasproducts.com/recipes/gluten-free-morning-glory-muffins-with-coconut-flour

Grain-Free Butternut Squash Pancakes

Ingredients:

1/2 C Buckwheat Flour
1/4 C Quinoa Flakes
2 T Tapioca Flour
1 t Baking Powder
1/2 t Pumpkin Pie Spice or Ground Cinnamon
1/4 t Sea Salt
1/2 C Unsweetened Almond Milk (or other non-dairy milk)
1 Large Egg
1/4 C Butternut Squash Puree (or pumpkin puree)
1 T Melted Coconut Oil
1 Scoop Now Organic Better Stevia
1 t Vanilla Extract

Directions:

Combine all ingredients. Add a little extra almond milk if mixture is too thick.

Cook as you would any pancake 1/4 C of batter per pancake.

Yield: 6 Pancakes (2-3 servings)

Note: Recipe can be doubled or tripled and leftover pancakes frozen for later!

* Adapted from https://www.simplyquinoa.com/banana-buckwheat-quinoa-pancakes/

Unsweetened Dairy-Free Almond Flour Pancakes

Ingredients:

1 C Almond Flour
1/4 t Salt
1/4 t Baking Powder
1/4 C Unsweetened Cashew Milk
2 Eggs, beaten

Directions:

Thoroughly combine all ingredients in a medium bowl.

Preheat a frying pan over medium-low heat. Use cooking oil of your choice or lactose-free ghee if that is ok for you.

Cook as you would any other pancake!

Slow-Cooker Pumpkin Pie Steel Cut Oatmeal

Ingredients:

1 C Gluten-Free Steel Cut Oats
2 1/2 C Water
1 1/2 C Whole Milk
1 C Pumpkin (canned or cooked)
3 T Maple Syrup
1 t Vanilla Extract
1 t Pumpkin Pie Spice
1/2 t Ground Cinnamon
1/4 t Salt
1/2 C Raisins (optional)
1/2 C Pecans or Walnuts (optional)

Directions:

Combine all ingredients in slow-cooker and cook on low for about 7 hours.

Serve topped with milk or cream!

Yield: 4-6 Servings

* Adapted from https://www.eatingbirdfood.com/slow-cooker-pumpkin-pie-oatmeal/#tasty-recipes-34153

Sausage and Three Cheeses Quiche

Ingredients:

1 9-inch Pie Crust, store-bought or homemade, uncooked (can be frozen and helps if it is cold prior to filling)
1/2 lb Mild Italian Sausage
1/2 White Onion, diced
Pinch of Salt
1/2 Green Bell Pepper, diced
4 oz Cream Cheese, room temperature
1/2 C Shredded Mozzarella Cheese
3 Eggs
1 C Heavy Whipping Cream
2 T Sour Cream
Pinch of Ground Black Pepper
1/2 C Shredded Parmesan Cheese
Fresh or Dried Parsley

Directions:

Cook and crumble sausage and onion (with a pinch of salt) until sausage is browned. Add green pepper and cook until just tender.

Remove from heat and stir in cream cheese until cheese has melted and been incorporated.

Scoop this mixture into the unbaked pie crust and spread evenly.

Sprinkle mozzarella cheese over meat mixture.

In a small bowl, whisk together eggs, heavy whipping cream, sour cream and pinch of pepper.

Pour egg mixture over meat and cheese mixture. Top with parmesan cheese. Sprinkle with a bit of parsley.

Bake at 350 degrees F for one hour or until done.

Remove from oven and allow to cool ten minutes before slicing and serving.

Yield: 6-8 Servings

Note: If crust begins to get too brown, cover edges with aluminum foil.

* Adapted from https://www.plainchicken.com/2017/03/sausage-and-cream-cheese-quiche.html

Pork or Turkey Breakfast Sausage

Ingredients:

1 t Salt

1/2 t Dried Parsley

1/4 t Rubbed Sage

1/4 t Ground Black Pepper

1/4 t Dried Thyme

1/8-1/4 t Crushed Red Pepper Flakes

1/4 t Ground Coriander

1 lb Ground Pork or Ground Turkey

Directions:

In a small bowl, combine all herbs and spices. Stir well. 

Place ground meat in a large bowl. Pour spice mixture into meat and use a fork to stir and combine. 

Use immediately or cover and refrigerate up to overnight. 

Cook in skillet over medium heat or as you would any ground sausage. 

Note: For hot sausage, add 1/4-1/2 t Cayenne Pepper. 

* Adapted from http://www.geniuskitchen.com/recipe/tsr-version-of-jimmy-dean-pork-breakfast-sausage-by-todd-wilbur-250325

Quinoa Flake (or Oatmeal) Pancakes

Ingredients:

1 1/2-1 3/4 C Plain Milk Kefir (or Buttermilk)

1/4 C Light Tasting Olive Oil

2 Eggs

1 C Quinoa Flakes (or Oats)

1 C Gluten-Free Flour Blend (or regular flour)

2 T Sugar

2 t Baking Powder

1 t Baking Soda

1 t Sea Salt

1/2-3/4 t Ground Cinnamon

Directions:

Preheat a non-stick skillet on medium-low. 

In a medium bowl, whisk together Kefir (or buttermilk), Oil and eggs. 

In a large bowl, whisk together quinoa flakes (or oats), flour blend, sugar, Baking Powder, Baking Soda, salt and cinnamon. 

Whisk wet ingredients into dry until just combined. 

Cook 1/3 cup of batter at a time in preheated skillet, turning when golden brown. Keep pancakes warm in a 200 degree (F) oven until ready to serve. 

Serve with butter and maple syrup. Great with sliced strawberries!

*Adapted from http://www.deliciousasitlooks.com/2013/06/quinoa-flake-or-oatmeal-pancakes.html

Whole Grain Blueberry Pancakes

Ingredients:

2 C Whole Grain Flour (whole wheat, white whole wheat or spelt)
2 t Baking Powder
1/2 t Baking Soda
1/2 t Salt
3/4 t Ground Cinnamon
1/8 t Ground Nutmeg
2 1/4 C Plain Milk Kefir (or a mixture of yogurt and milk)
3 T Sugar
2 Eggs, beaten
1 t Vanilla Extract
3 T Light Tasting Olive Oil or Melted Coconut Oil
2 C Fresh or Frozen Blueberries

Directions:

Whisk together dry ingredients. Whisk in wet ingredients. Stir in blueberries.

Cook 1/3 C of batter on medium-low heat, turning when edges look dry.

Serves 5-6 people

*Adapted from https://sallysbakingaddiction.com/2015/01/16/whole-wheat-blueberry-pancakes/

Whole-Wheat Honey Pumpkin Spice Muffins

Ingredients:

1/2 C Raisins (or Dried Cranberries)

1 1/2 C Whole Wheat Flour

1/4 C Packed Brown Sugar

1 t Pumpkin Pie Spice

3/4 t Baking Powder

1/2 t Baking Soda

1/2 t Salt

2 Eggs

1 C Pumpkin Purée (fresh or canned)

1/4 C Applesauce

1/4 C Light Olive Oil

1/2 C Honey

1/2 C Chopped Walnuts or Pecans

Directions:

Preheat oven to 350 degrees. 

Line or grease a muffin tin. 

Place raisins in a cup covered by hot water and allow to sit and plump for a few minutes. 

In a large bowl, combine flour, brown sugar, pumpkin pie spice, baking powder, baking soda and salt. 

Make a well in the center and add eggs, pumpkin, applesauce, oil and honey. 

Mix until just combined. 

Drain raisins and add to batter along with nuts. 

Spoon into muffin cups until 2/3 full. 

Bake for 15-20 minutes until tops spring back when lightly touched. 

Cool for ten minutes before removing from pan to cooling rack. 

* Adapted from http://allrecipes.com/recipe/pumpkin-wheat-honey-muffins/

Grain Free Cinnamon Applesauce Muffins

Ingredients:

5 Eggs

1 C Applesauce

1/2 C Coconut Flour

2-3 t Ground Cinnamon

1 t Baking Soda

1 t Vanilla

1/4 C Coconut Oil, melted

1/4 C Honey

1/2 C Raisins, optional

Directions:

Preheat oven to 400 degrees. 

Line a standard muffin tin or grease with coconut oil. 

In a large bowl, thoroughly whisk all ingredients together. 

Let stand 5 minutes. 

Spoon into muffin tin. 

Bake 15-18 minutes or until slightly brown and not doughy to the touch. Remove from oven. 

Let cool several minutes in pan. Remove to cooling rack. 

* Adapted from https://wellnessmama.com/2185/apple-cinnamon-muffins/

Nightshade Free Turkey Sausage Patties

Ingredients:

1 Pound Ground Turkey

1/2 t Dried Rubbed Sage

1/2 t Dried Marjoram

1/4- 1/2 t Ground Thyme

1/4 t Ground Allspice

1/4 t Black Pepper

3/4 t Kosher Salt

1 Garlic Clove, minced

1/2 T Maple Syrup

Olive Oil

Directions:

In a medium bowl, mix together all ingredients except olive oil. 

Form into patties and fry both sides on medium-low in olive oil.

* Adapted from http://www.macaroniandcheesecake.com/2010/04/breakfast-turkey-sausage.html

Whole Wheat Zucchini Bread Pancakes

Ingredients:

2 1/4 C Whole Wheat Flour

2 t Baking Powder

1/2 t Baking Soda

1/4 t Salt

3/4 t Ground Cinnamon

1/4 t Ground Nutmeg

2 T Brown Sugar

1 T Sugar

2 C Buttermilk (or Plain Milk Kefir)

4 T Butter, melted and slightly cooled

2 Eggs

1 t Vanilla Extract

1 C Grated Zucchini 

Directions:

In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and sugars. 

In a medium bowl, whisk together buttermilk (or kefir), butter, eggs and vanilla extract. 

Pour wet ingredients into dry and stir until just combined. 

Fold in zucchini. 

Heat a frying pan over medium heat. Grease pan in between each pancake and pour 1/3-1/2 C batter in pan. Flip when edges start to look dry. 

Serve with butter and maple syrup. 

* Adapted from http://www.twopeasandtheirpod.com/whole-wheat-zucchini-pancakes/

Amazing Gluten Free Waffles

Ingredients:

1 C Almond Flour

1 C Tapioca Flour

2 T Coconut Flour

2 t Baking Powder

1/4 t Salt

2 Large Eggs

1/4 C Melted Coconut Oil

1 t Apple Cider Vinegar

1 C Milk (or non-dairy milk of choice)

1/2 t Vanilla Extract

Directions:

In a large bowl, mix together almond flour, tapioca flour, coconut flour, baking powder and salt. 

Mix in eggs, coconut oil, apple cider vinegar, milk and vanilla extract. 

Mix for about two minutes until thoroughly combined. Batter will be similar to a thin pancake batter. 

Grease waffle iron. 

Cook waffles in iron for about 2 minutes or until crispy on the outside. 

Serve immediately or keep warm in a 350 degree oven. 

* Adapted from http://nurturemygut.com/best-gluten-free-waffles-paleo.html

Pannekaker (Norwegian Pancakes/Crepes)

Ingredients:

4 Eggs, well beaten

1 C Whole Milk

3/4 C Flour

1 t Sugar

Add eggs to milk. 

In a small mixing bowl, combine flour and sugar. 

Slowly add wet ingredients to dry, stirring well. 

Heat a frying pan over medium-high heat. 

Add a small amount of butter before each crepe and tilt pan to coat. 

Add enough batter to make a thin layer when pan is tilted from side to side. 

Cook until crepe has a dry appearance. (Or flip and cook briefly on second side)

Remove from pan. 

Serve warm with your favorite toppings!

* Adapted from "Authentic Norwegian Cooking" by Astrid Karlsen Scott

Grain-Free Last-Minute English Muffin (Plain or Cinnamon-Raisin)

Ingredients:

1/4 C Almond flour

1 T Coconut flour

1/4 t Baking Soda

1/8 t Salt

1 Egg

1/2 T Melted Butter (or Coconut Oil)

2 T Water

Optional:

1/4 t Cinnamon

1/2 T Maple Syrup

1 1/2 T Raisins

Directions:

In a small bowl, whisk together almond flour, coconut flour, baking soda and salt. 

Add egg, butter (or coconut oil) and water. Mix thoroughly. 

Transfer to a 4-inch greased ramekin (or other microwave safe dish). 

Microwave for two minutes. 

Remove from ramekin and cool completely. 

Slice and toast, if desired. 

* Adapted from http://www.runningtothekitchen.com/paleo-english-muffins

Fleskepannekake (Bacon Pancake)

Ingredients:

1 lb Bacon, cooked, bite-size pieces

4 Eggs

1 5/8 C Flour

2 C Milk

1 t Baking Powder

1/2 t Salt

8 oz Jarslberg, grated

3 T Fresh Chives slices

Directions:

Preheat oven to 425 degrees. 

Grease a 9x13 casserole dish. 

Spread bacon in prepared dish. 

Spread Jarlsberg cheese and chives over bacon. 

In a large bowl, combine eggs, flour, milk, baking powder and salt. Mix thoroughly. 

Pour egg mixture over cheese and bacon. 

Bake for 25-30 minutes or until baked through and golden brown.

Yield: 6-8 Servings

(You may also sprinkle cheese and chives over egg mixture instead of over bacon if desired, as shown here.)

*Adapted from "Authentic Norwegian Cooking" by Astrid Karlsen Scott

Gluten Free Pumpkin Spice Overnight French Toast

Ingredients:

5 C 1-Inch Cubes of Gluten-Free Sandwich Bread

7 Large Eggs

2 C Milk

1 t Vanilla Extract

1 1/2 t Pumpkin Pie Spice, plus more for sprinkling 

1/2-3/4 C Pumpkin Purée (fresh or canned)

4 T Brown Sugar, for topping

Directions:

Grease a 9x13 casserole dish. 

Spread bread cubes out in pan. 

In a medium bowl, whisk together eggs, milk, vanilla, spice and pumpkin. 

Pour over bread cubes. Use your fingers or a large spoon to make sure all cubes get soaked with liquid. 

Sprinkle another 1/2 teaspoon or more of pumpkin pie spice over mixture. 

Cover and refrigerate overnight. 

In the morning, preheat the oven to 350 degrees. 

Sprinkle brown sugar evenly over French toast. 

Bake, uncovered. 35-45 minutes or until no longer wet. 

Serve immediately with pure maple syrup!

Yield: 8 Servings

* Adapted from http://www.dailylivingbrief.com/pumpkin-french-toast-bake/

Gluten Free Pumpkin Oat Flour Pancakes

Ingredients:

1 3/4 C Gluten-Free Oat Flour

1 t Sugar

2 t Baking Powder

1 t Salt

1/2 t Cinnamon

1/4 t Pumpkin Pie Spice

1/2 C Pumpkin Purée (fresh or canned)

2 Large Eggs

1/2 t Vanilla extract

2/3 C Milk

Directions:

Preheat a griddle or skillet to 375 degrees or medium heat. 

In a medium bowl, whisk together oat flour, sugar, baking powder, salt, cinnamon and pumpkin pie spice. 

In a medium-large bowl, whisk together pumpkin, eggs, vanilla and milk. 

Add dry ingredients to wet, whisking until just combined. 

Add a little butter or nonstick spray to griddle or pan and drop batter 1/4 C at a time. 

Turn when edges of pancakes begin to look dry. Cook until reaching desired doneness. 

Serve on top of pure maple syrup. Top with a little butter and whipped cream. Sprinkle a little extra pumpkin pie spice on top of whipped cream and enjoy!

Yield: 10 Pancakes; 3-4 Servings

* Adapted from http://bakingwholegrains.com/gf-pumpkin-oat-pancakes/