Posts belonging to Category Breakfast

Do you crave Starbuck's Banana Chocolate-Chip Coffee Cake?  Well, here is a Paleo version that I came up with.  I have had to make it everyday over the past two weeks because my kids eat it for breakfast and dessert!

Recipe By Stacy Allik

Ingredients:

1/2 cup butter or coconut oil, melted

4 eggs

2-3 bananas, mashed

1 Tbsp. honey (optional)

1/2 cup apple sauce

2 tsp. vanilla extract

2 cups almond flour

1/4 cup coconut flour

1 tsp. baking soda

3/4 tsp. sea salt

1-2 tsp. cinnamon (optional)

1/2 cup 72% Chocolate chips or chocolate, chopped

Directions:

1. Preheat oven to 325 degrees.
2. Grease 3 mini loaf pans or prepare 2 muffin tins with cupcake papers.
3. Melt butter in a large bowl
4. Whisk in honey, if using.  Whisk in eggs, one at a time.  Do not add the next, until the previous egg is fully incorporated
5. Stir in the bananas, apple sauce,  and vanilla extract.
6. Combine almond flour, coconut flour, baking soda, sea salt and cinnamon and add to the egg mixture, stirring until thoroughly combined.
7. Stir in chocolate.
8. Separate batter evenly into pans
9. Bake at 325 degrees for 30-40 minutes for mini loaves or 25-30 minutes for muffins.  Test for doneness with a toothpick or visually, wait until golden brown on top.
10. Cool for 15 minutes and serve.

BONUS:  You can substitute 2 cups grated zucchini for the bananas and have yourself some delicious chocolate-zucchini bread.

A recipe search for "paleo pancakes" is what led me to Marks Daily Apple for the first time last winter. Fairly new to the exciting world of grain-free baking, I had never even considered making grain-free pancakes or waffles. After a quick Google search, the first search result was a link to MDA. My first click into the world of Mark Sisson had me hooked. His website became my new obsession, and I gained much more knowledge of the paleo lifestyle through his website. The recipe I found for pancakes was one that used almond meal, and although they were delicious, they didn't quite make the pancake cut. They were more like yummy almond latkes. After a year of adventures in grain-free cooking, along with my favorite partner in crime (and love of my life, Bill), I decided on a second attempt at grain-free pancakes (plus waffles!), this time with coconut flour.

As an artist, I love creating art out of food. I visualize all that is going into the recipe, how it will look during cooking, and how I want it to look after. My desire for cooking is more targeted toward creating something I never knew I could create, rather than the final result of getting to eat it. A bonus to it all is making something that I know Bill will love, and his reaction to the food that I make is the icing on the cake. For this recipe, I knew we would create something beautiful, delicious, and I knew Bill would absolutely love it.

This is a simple recipe for waffles, or pancakes. The only difference in the two is that we added extra cinnamon to the waffles for a stronger cinnamon flavor. The topping for the waffles were simple sliced bananas sauteed in coconut oil, along with chopped pecans. The sweetness of the banana, along with the warm, sweet flavors of the pecans and maple syrup combined beautifully together. This was definitely a dessert breakfast, but for those of you missing the comfort of a warm waffle or pancake breakfast, this one is for you!

Waffles
Ingredients:

• 1/4 cup coconut flour
• 4 eggs
• 1 tbsp coconut milk
• 1 tbsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp baking soda
• 1/2 dropper of liquid stevia

Process:

1. In a medium sized mixing bowl, blend all ingredients with a hand mixer.
2. Heat waffle iron to 'waffle' setting (seriously!) – its medium high heat, typically.
3. Drop batter into center of waffle iron to cover about 3/4 of area. This batter does not expand the way traditional flour waffles do.
4. Waffles are done when they easily separate from the waffle iron, typically 3-5 minutes.
   

recipe above makes just over 1 cluster of 4 waffles (10×10 waffle iron)

[Printer friendly recipe - click here]

Pancakes
Ingredients:

• 1/4 cup coconut flour
• 4 eggs
• 1 tbsp coconut milk
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp baking soda
• 1/2 dropper of liquid stevia
  

Process:

1. In a medium sized mixing bowl, blend all ingredients with a hand mixer.
2. Heat coconut oil in a non-stick frying pan or griddle to medium heat.
3. Pour 1/8 cup of batter into frying pan or griddle.
   
4. Cook for 2 minutes, flip, cook for 2 more minutes, repeat with the rest of the batter.

[Printer friendly recipe - click here]

Fried Banana and Toasted Pecan Topping
Ingredients:

• 1 tsp coconut oil
• 1 banana
• 1/4 cup pecans, chopped

Process:

1. Heat coconut oil in a non-stick frying pan on medium heat.
2. Slice banana and add to frying pan.
3. Sear banana slices until brown and crispy on the bottom side, then flip.
4. Add pecans to frying pan and lightly toast with the seared banana slices.
5. Top over waffles or pancakes and serve.

We topped the waffles and pancakes with a drizzle of pure maple syrup. These protein packed waffles would be a wonderful treat to bring as breakfast in bed to your loved one come Valentines day, or as a breakfast treat for your grain-free little one. Anyway you'd like to serve them, you wont be disappointed.

We have had a fewpeople come to us asking for more breakfast options. Yes, our classic veggie scramble is delicious, hard boiled eggs are quick and easy, you can’t go wrong with egg muffins, and who doesn’t like classic bacon and eggs? With any way of eating, it is easy to get bored if you are eating the same thing over and over. One of our goals with this blog is to keep healthy eating fresh and exciting by offering many meal options to keep you all inspired to continue to make healthy choices with your eating.

The great thing about primal eating is that more often than not Bill and I don’t even realize we are hungry until lunch time, so getting bored with the same breakfast doesn’t happen often for us. However, we are constantly on the hunt for exciting breakfast ideas. After Bill made his delicious taco recipe the other night, I immediately had a breakfast idea that I thought would be fantastic. My thought was to make a crepe style egg tortilla, and fill it with our tasty taco ground turkey, top it with guacamole, wrap it all up in the egg tortilla, and drizzle some hot sauce on it. Mmmm delicious.
This was our first attempt at making a tortilla out of an egg. It was surprisingly very easy, and held up just fine for the meal. For this dish we used free range liquid egg whites from Trader Joe’s, but feel free to use whole omega 3 eggs. Both options would be fantastic.