coconut waffles

ingredients:

8 eggs

1/2 cup melted butter or coconut oil

1/2 cup coconut flour (plus a little more)

1 T cinnamon

1 tsp vanilla

1/2 tsp salt

directions:

Crack the eggs into a medium sized bowl and beat with whisk or immersion blender.  Add the melted butter or oil, cinnamon, vanilla and salt and mix well.  Add the coconut flour and mix well (immersion blender is best for getting rid of clumps).  Batter should be thick. If it is too thin, add a little more coconut flour.  Spoon into heated and greased waffle iron and cook until light brown and firm to touch (about 3 minutes on mine).

Serve with a pat of butter and some homemade strawberry syrup (heat frozen strawberries and blend) or pure maple syrup or almond butter.

Adapted from www.wellnessmama.com

pam's paleo crunch

ingredients:

dry

1/2 cup ground flax seeds

1 cup raw pumpkin seeds (pepitas)

1 cup raw sunflower seeds

1 1/2 cups almond meal

3 cups shredded unsweetened coconut

4 cups raw slivered almonds

1 tsp cinnamon

1 tsp sea salt

1/2 tsp baking soda

wet

1 cup liquified coconut oil

1/2 cup raw organic honey

3 tsp pure vanilla extract

optional: 1/2 cup unsweetened dried fruit

directions:

Preheat oven to 250 degrees.

Combine all dry ingredients in a large bowl. Mix well to ensure ingredients are evenly distributed.

In a medium bowl, add wet ingredients and whisk together until well combined. Mix the wet ingredients thoroughly into the dry ingredients. 

Divide the mixture in a thin layer onto two rimmed baking sheets. It will fill about 1 and 1/2 jelly roll pans. Press mixture down with your hands or the back of a large spoon.

Bake until lightly toasted, approximately 1 hour. Remove pans from oven and gently stir the mixture with a large spoon. Carefully return warm pans to the oven and continue to cook for another 15 minutes.  Remove from oven and stir in optional ingredients, if desired. Let the mixture cool completely in the pans. 

To store, place a folded paper towel (to absorb any excess coconut oil) in the bottom of a lidded storage container. Add paleo crunch to container and cover. Enjoy plain or with coconut or almond milk.

Adapted from www.paleotable.com

paleo apple muffins

ingredients:

2 1/4 cups almond meal

4 omega 3 enriched eggs

1 organic apple finely chopped

1 very ripe banana

1/4 cup coconut oil

1/3 cup water

1/2 tsp baking soda

1 heaping tbsp cinnamon

directions:

Preheat oven to 350. Peel the banana and using a fork, mash the banana in the bottom of a large mixing bowl.  Using a hand held chopper if you have one, finely chop the apple, and add to the bowl.  Add all other ingredients and mix by hand.  The batter will not be super thick, but more like a cake batter.  Using a bit more coconut oil, grease a muffin tin.  Fill the tins about 3/4 of the way full.  Bake for 15-17 minutes.  You will know they are done when you can insert a toothpick into the middle of a muffin and it comes out clean.  Serve hot out of the oven with some ghee melted on top, accompanied by eggs over-easy, and hot black coffee. If you eat them all at once, don’t blame me…  Makes approximately 16 muffins.

Adapted from www.everydaypaleo.com

frittata for all

ingredients:

6 nitrate-free bacon strips

1 diced red bell pepper

1 diced medium red onion

2 big handfuls of fresh spinach

6-8 scrambled organic eggs

olive oil

directions:

In a large saute pan, saute bacon and veggies in olive oil until bacon is crisp and veggies are tender.   Spread bacon and veggie mixture evenly over the bottom of the pan.  Turn up the heat until the layer is sizzling hot and then pour the eggs evenly over the mixture.  Turn heat down to low and cover for 8-10 minutes or until the eggs are cooked through.  Slice like a pie and serve!

Adapted from Everyday Paleo by Sarah Fragoso

banana carrot muffins

recipe: 

2 cups almond flour

2 tsp baking soda

1 tsp sea salt

1 Tbs cinnamon

1 cup dates, pitted

3 ripe bananas

3 organic eggs

1 tsp apple cider vinegar

1/4 cup coconut oil

1 ½ cups carrots, shredded

¾ cup walnuts, finely chopped

muffin paper liners

directions:

Preheat oven to 350℉.

In a small bowl, combine almond flour, baking soda, salt and cinnamon.

In a food processor, combine dates, bananas, eggs, vinegar and oil.

Transfer mixture to a large bowl and blend until completely combined.

Fold in carrots and walnuts.

Spoon mixture into paper lined muffin tins.

Bake at 350° for 25 minutes. 

Source: www.paleoplan.com