- 1 can coconut cream - From Trader Joes
- 1 can Organic pumpkin puree
- 3 eggs
- 2 bananas
- 1/2 t. nutmeg
- 3 T coconut flour
- 3 T almond butter
- Blend all ingredients together in a bowl using a hand blender. Grease a 9 x 13 pan with coconut oil. Pour batter in the pan. Bake 350 for 30-40 min.
- Serve warm or chill for a firmer consistency.
Put all ingredients in a bowl
Blend with an immersion blender or use a regular blender. Bake at 350 for 30-40 min. Serve warm or chill for a firmer consistency.
Tomorrow our family starts the 30 clean family challenge. We will be eliminating gluten, dairy, soy and sugar for 21 days. So today I am experimenting with what to make for breakfast tomorrow. These are a winner!
For those of you that are following a clean eating program that focuses on real food that is dairy free and grain free, these are a delicious option. They fit into a Keto diet and even a whole 30 program and they really hit the spot when you are feeling like you need something similar to a bready carb. Who would have thought you could eat pancakes? Well these are low carb and filled with healthy fats too!
You can serve them with sliced strawberries or even top with some heavy whipping cream if you are on the Ketosis diet (and can do dairy- Or use coconut cream that has whipped.) Serve them for breakfast, a snack or even “breakfast for dinner.”
I’ll be making theses again and again. They taste even better than the ones made with flour. Give them a try. They may be one of your new favorites too.
- ¾ cup almond or any nut butter
- 4 large eggs
- 1/4 cup unsweetened shredded coconut
- 1/2- 3/4 C. Ground Flax meal
- ⅓ cup coconut cream
- 1 tsp cinnamon
- 2 tbsp ghee or coconut oil for greasing
- Optional: Fresh sliced organic strawberries
- Dump everything in a bowl. I used my hand blender to mix it all up.
- Cook on a cast iron skillet that has been greased with coconut oil or ghee to keep it dairy free. If you can eat diary- go ahead and use butter! 😉
Happy Valentine’s Day friends-
I love chocolate- and chocolate chip cookies are one of my all time fav’s. But they can be loaded with refined white sugar, bleached white flour, and if you buy them pre-made, loaded with hydrogenated oils. UGH! They may taste good going down, but the sugar crash that follows is not so pretty. In my quest to find healthy, delicious, kid pleasing and family pleasing dishes- I have come up with this one that is a HIT! On all fronts- Kids, hubby and of course me! It has even been the star of a recent retreat as the favorite dessert item that beat out Whole Foods chocolate chip cookies in the taste test. YAY! So why the name Almond Lumpies- When my kids were little I made these and they named them almond lumpies when they found out they were made with almond flour. the way we scooped them out onto the pan- make them look like little lumps. So there you have it- Almond Lumpies- the name stuck!
It is loaded with REAL food items. No chemicals, additives, preservatives and a good balance of healthy fats, protein and sweetened with raw honey. Because it is made with almond flour it is gluten free- and the almonds, eggs and coconut oil help balance out the sugar from the honey to keep blood sugar levels from spiking. So enjoy your chocolate today. I am!
- 5 cups Almond meal- I buy mine from Trader Joe's
- 1 t. Pink Himalayan salt
- 1 t. Baking soda
- 1/2 cup Coconut oil
- 1/4 cup Organic or raw milk butter
- 4 large eggs
- 1/2 cup organic shredded unsweetened coconut
- 1/3 cup raw soaked pecans- Soaked overnight then dehydrated- (I have a batch ready in my pantry for baking )
- 1/2 cup raw honey
- 1 cup Dark chocolate chips
- Combine all dry ingredients plus pecans in a large bowl. Stir to combine.
- In a small sauce pan, heat coconut oil and butter on low heat until melted.
- add raw honey to oil mixture and stir.
- Add honey and oil mixture to the dry ingredients and stir to combine.
- whisk eggs in another bowl.
- Add eggs to large bowl and stir to combine.
- Add chocolate chips and stir.
- Scoop out cookies by the tablespoonful and place on stoneware pan. If using another type of pan- use parchment paper on pan first and place cookie dough on the paper.
- Bake in a 350 degree oven for 15 minutes.
Granola. My Family LOVES it but the store bought brands are FULL of added sugars on top of more sweeteners mixed with added flavors and preservatives. So I decided to create one that they will love and that has nutritional value and easy digestibility too. This granola is made with Organic Oats that are soaked in water and Kefir over night. I add in my favorite mix ins and it then gets put into the oven at a VERY LOW temp. for 6-12 hours. This low temp allows the enzymes and nutrients in the kefir, oats and nuts to remain, helping our body digest all that yummy goodness. This batch has raisins, cranberries, pumpkin seeds, sunflower seeds, coconut, cashews, bananas, raw honey and lots of cinnamon. The house smelled AMAZING. Perfect for fall. You can serve this as a snack on its own or add to yogurt or eat as a cereal. Enjoy!
5 cups Organic Oats
4 cups HOT filtered water
1/2 cup Kefir
1/2 cup Coconut oil
1/4 cup Butter – melted
3/4 cup Raw honey
3 very ripe bananas
1 Tablespoon Cinnamon
Options for add ins:
Mix water, oats and kefir in a bowl and let sit at room temperature for 12-24 hours. Add in the remaining ingredients after it has soaked. Spread mixture 1/4 inch on a Jelly roll pan lined with parchment or grease a stoneware jelly pan with coconut oil and spread mixture.
Place in a 200 degree oven for 6-12 hours until crisp!
Enjoy as a snack or serve as a cereal. YUM!