Saturday, June 17, 2017

Paleo Crumble

3-4 cups roughly chopped fruit (pretty much any fruit you'd find in a pie should work)
1 tablespoon honey or coconut nectar (optional)
1 tablespoon juice from lemon (optional)
¼ cup almond or coconut milk

1 cup almond flour
½ cup salted pistachios (or some other nut, plus salt to taste)
1 teaspoon each cinnamon and cardamon
¼ teaspoon sea salt (optional)
2 tablespoons honey or coconut nectar
4 tablespoons coconut oil

Preheat oven to 350.
Cook fruit in sauce pan over medium-low heat until fruit begins to soften and get juicy (10'ish minutes)
Stir in lemon, sweetener, and milk.
Pour into pie dish or pyrex.
Combine almond flour, nuts, cinnamon, cardamon, and salt a food processor for ~20-30 seconds
Add sweetener and coconut oil, pulse in food processor until combined.
Crumble topping over the fruit.
Bake for 20 minutes.

Saturday, August 13, 2016

Quinoa bread bars

I stumbled upon this recipe after experimenting a bit with various grain free baked items for breakfast. This one is by far the most delicious. It's essentially like baked quinoa, but more of a bread consistency.  It's incredibly versatile and very tasty. It will definitely become a staple in our house from now on.

2 cups cooked quinoa (cook and cool ahead of time)
1/3 cup unsweetened almond milk (or preferred milk)
4 whole eggs
1 teaspoon vanilla extract
1/2 cup melted coconut oil
1/2 cup arrowroot flour
1/2 cup tigernut flour
1/2 teaspoon baking soda
1 and 1/2 teaspoon baking powder
1/2 teaspoon salt (optional, recommended if you prefer a savory flavor)

1. Preheat the oven to 350°F and spray with oil a 9x13 glass pan
2. In a food processor or blender, combine the quinoa, eggs, almond milk (or preferred milk) and vanilla extract then blend for ten seconds to combine.
3. Add the melted coconut oil then blend until completely smooth.
4. Sift together the dry ingredients in a large bowl
5. Add the wet ingredients to the dry ones and fold together until well-combined.
6. Pour batter into prepared pan.
7. Bake for 30 minutes.

Friday, July 22, 2016

Endurance Cookies

As my training is starting to pick back up I've been looking for easy foods to replace the typical bars you grab for on the go. With all of my current food restrictions I've had to get a little creative with recipes. In this case, I modified a lovely recipe from the blog in it 4 the LONG RUN to create a tasty cookie full of superfoods. The texture is somewhere between oatmeal raisin and coconut macaroon. The original recipe is vegan but includes honey/syrup and oats, which are off limits for me. So I replaced the oats with slivered tigernuts and the honey with a whole egg.  The results were a naturally sweet and tasty little nugget.  


1 cup Slivered Tigernuts
1/3 cup of Unsweetened Shredded Coconut
1/3 cup Hemp Hearts
1/4 cup Goji Berries
1 T of Chia Seeds
1 t (heaping) cinnamon

1/3 cup Nut Butter
1 egg (next time I might try two)
1/4 cup Coconut or Almond Milk

Preheat the oven to 350 degrees F.
Mix together dry ingredients. 
In a separate bowl combine wet ingredients. 
Pour wet mixture into dry mixture, stirring to form a dough,
Spoon dough in small balls (I used a tablespoon) onto a greased or parchment lined baking tray.
Bake for 10 minutes.
Store in fridge.

Sunday, April 3, 2016

The BEST Grain Free Granola!

I win!  It's official. I make the very best grain free granola there is.  Of course, the only person voting was me. But I've tried a lot of recipes and in the end, the only one that comes close to traditional granola is my own.  So here it is...

1.5 cups slivered tigernuts
.5 cup slivered almonds (for nut free granola just use another .5 cup slivered tigernuts)
1/2 cup unsweetened shredded coconuts
1 cup unsweetened banana chips (or 1 cup unsweetened apple chips, if you do this add 1 tsp cinnamon because it's delicious)
1/2 cup currants
1/4 cup melted coconut oil
1/2 cup applesauce (no sugar added, homemade is fine as long as it's not chunky)
1/4-1/2 tsp sea salt (to taste)

- Preheat oven to 300 degrees fahrenheit
- Grind banana (or apple) chips in a food processor until they are broken down to about the size of whole oats. Add the coconut flakes and pulse a few more times.
- Combine all ingredients in a bowl and stir until sticky.
- Press the sticky mess onto a cookie sheet and pat it down until it's a thin later about 1/4-1/2 inch thick.
- Bake for about 35 minutes, until the edges begin to brown.
- Let cool for 5 minutes, then use a spatula to scrape the pan. Allowing the chunks of granola to break up a bit.
- Leave the granola on the tray to cool completely before storing in an air tight container. Eat within 5 days for freshness.

Serve with fruit and homemade nut milk :-)

Tuesday, March 22, 2016

Cocoa applesauce pancakes

I finally got to reintroduce cocoa after months of following the AIP. So far I've reintroduced egg yolks and almonds without an issue. But sweet peppers and goji berries were a no go. Cocoa seems to be fine so far. But I've struggled to find ways to use it since I still can't have sugar. It turns out there's not a lot of savory recipes using cocoa (duh).  Anyhow, I created this very tasty pancake recipe.  I made it without honey, so it wasn't sweet. But adding in a bit of honey or maple syrup would definitely kick these up a notch.  The consistency was perfect. 

2/3 cup sweet potato flour
1/3 cup dark cocoa 
1/4 t salt
1/4 t baking soda
1/2 - 2/3 cup applesauce
1-2 T coconut oil melted
2 egg yolks
1 t vanilla
1 T honey (optional)

Combine dry ingredients
Combine wet ingredients

Add wet to dry and mix

Makes 6 small pancakes

Friday, January 22, 2016

Curried Lentil Flatbread

1 1/3 cup cooked red lentils
1 cup water
1/4 t salt
3/4-1.5 t curry powder (to taste)
2 T olive oil

Preheat oven to 375f
Line a 9x13 pan with parchment paper and spray with oil.
Combine ingredients in food processor and blend until smooth.
Pour mixture into pan.
Bake for 30 minutes.
If you're going to use it for a sandwich, be sure to let it cool completely first.
Otherwise, have at it.

Saturday, November 21, 2015

Pumpkin Chocolate Muffins

1 cup apple sauce
1 cup pumpkin pureed (in a can or roasted then pureed, you could also use winter squash)
1 1/2 cup oat flour (you can just process oats in a the food processor until flour-like)
1 cup cocoa powder (we use dark cocoa)
2 t baking powder
1 t salt
1 cup agave syrup (or maple syrup)
2 eggs
1 t vanilla
1 cup chocolate chips (dark chocolate is what we use)

In a separate bowl whisk together dry ingredients. Set aside
In a food processor blend apple sauce and pumpkin.
In a mixer whisk syrup and eggs until foamy.
Add applesauce/pumpkin mixture and vanilla to the foamy mixture.
Beat until combined.
Fold in dry ingredients until just moist.
Fold in chocolate chips.

Spray muffin tins. Spoon into tins. Makes 12 regular and 12 mini muffins.
Bake regular muffins for about 25 minutes, mini muffins are usually ready after 15 minutes.