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Tag Archive: breakfast

Perfect Grain-Free Pancakes

February 4, 2014 Print this page

I have reached pancake nirvana–grain-free pancake nirvana, that is. When I cut into one, I almost cried–I realized that it was possible to make a fluffy product without wheat flour!

Ingredients

Prep Time 5 min
Cooking Time 6 min
Total Time 11 min
Yield 9 medium pancakes

3 eggs

1 tablespoon of vanilla extract

2-3 tablespoons of maple syrup

2/3 cup of coconut milk

1/2 cup of coconut flour

1/2 cup of tapioca powder

2 teaspoons of cinnamon

1/2 teaspoon of baking soda

1/2 teaspoon of baking powder

2 tablespoons of coconut oil

Directions

In a large bowl, whisk together  eggs until little bubbles begin to form on the top. This will take a minute or so, but be patient–those air bubbles will really help you out later on.

To the eggs, add in the vanilla extract, maple syrup, and coconut milk, and whisk to combine.

To the wet ingredients, sift in the coconut flour, tapioca powder, cinnamon, baking soda, and baking powder. A note on baking powder: it often contains cornstarch, which some people are sensitive to, in which case you can make baking powder from scratch using this recipe. Stir to combine and set aside.

In a large skillet or cast iron pan, melt the coconut oil over medium heat. Once the skillet/pan is hot, ladle in about 1/4 cup of batter to form one pancake. Repeat twice or three times more, depending on how much space you have. (Make sure there’s room in between!)

When bubbles begin to form around the edges of the pancakes, it’s time to flip them! This should take about 3 to 4 minutes, but make sure you watch the pan so the pancakes don’t burn on the bottom. Cook on the other side for another 3 to 4 minutes, then remove from the pan and repeat with the rest of the batter.

Serve immediately, or keep in the fridge for quick, tasty breakfasts for DAYS!


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Pumpkin Pancakes with Blueberry Sauce

December 31, 2013 Print this page

Want pancakes without the added grains and sugar? Look no further than these pumpkin pancakes: they’re wholesome, chewy, and a great breakfast for those sick of eggs.

Ingredients

Prep Time 5 min
Cooking Time 25 min
Total Time 30 min
Yield 12 medium pancakes

FOR THE PANCAKES:

1 ripe banana

1 cup of pumpkin puree (NOT pumpkin pie filling, preferably fresh)

6 eggs

3 tablespoons of coconut flour

1 tablespoon of vanilla extract

1 tablespoon of vanilla

1/2 teaspoon of baking soda

1/2 teaspoon of apple cider vinegar

1 tablespoon of maple syrup or raw honey (optional)

2 tablespoons of ghee or coconut oil

FOR THE BLUEBERRY SAUCE:

1 cup of blueberries

1 cup of water

A pinch of coconut sugar (optional)

Directions

FOR THE PANCAKES:

In the bowl of a food processor, puree the banana until the consistency of a light batter, about 2 minutes. Then, add the pumpkin and process to incorporate, 1 minute longer.

Next, add the eggs and process for another 2 minutes. Pour in the coconut flour, vanilla extract, vanilla, baking soda, and  apple cider vinegar. If the batter isn’t sweet enough for you, feel free to add an additional tablespoon of maple syrup or raw honey.

Process for another minute. Your batter is ready to be pancaked!

Heat the ghee or coconut oil a large nonstick skillet over medium heat. With two large spoons, pour a little less than 1/4 cup of batter into the skillet to form a pancake. (If you want bitty pancakes, use less; if you want jumbo pancakes, use more.) Let cook until brown on the other side and beginning to bubble, about 4 to 5 minutes.

Flip your pancakes over and continue cooking until no longer gooey in the center, about 4 to 5 minutes longer. If desired, cover the pan with a lid to “steam” the pancakes, creating a firmer texture.

FOR THE BLUEBERRY SAUCE:

Today, I made a basic blueberry sauce to go on top. Simply combine the blueberries and water in a small saucepan over medium heat, bring to a boil, and allow to reduce, about 15 to 20 minutes in total. Sprinkle with a pinch of coconut sugar for added sweetness.


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Sweetly Spiced Apple Muffins

December 22, 2013 Print this page

Chewy, moist, and just a little bit sweet, these muffins make a perfect breakfast treat!

Ingredients

Prep Time 10 min
Cooking Time 40 min
Total Time 50 min
Yield 12 muffins

2 cups of blanched almond flour

1/2 teaspoon of baking soda

1/4 cup of arrowroot powder

2 teaspoons of cinnamon, plus more for sprinkling

1/3 cup of coconut oil, melted

2 tablespoons of raw honey (can be substituted with maple syrup)

1 egg

1 tablespoon of vanilla extract

1 large or 2 small apples, peeled and cubed into 1/4-1/2 inch squares

Directions

First, preheat the oven to 350 degrees and line a muffin pan with 12 parchment muffin liners.

In a large bowl, stir together the blanched almond flour, baking soda, arrowroot powder, and  cinnamon. Mix together with your hands to break up the clumps in the almond flour and set aside.

In a separate bowl, whisk together the coconut oil, raw honey, egg, and vanilla extract. When incorporated, add to the almond flour mixture and mix together with a spatula. Fold the apples into the batter.

With two spoons, evenly distribute the batter among the 12 muffin tins and top each one with a sprinkling of cinnamon.

Bake until a toothpick comes out clean in the center and the tops are golden brown, about 40 minutes. Allow to cool in the muffin tins for at least an hour, then serve.


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Cherry Hazelnut Breakfast Cookies

October 26, 2013 , Print this page

A great on-the-go breakfast or for kids who aren’t keen on eggs every day.

Ingredients

Prep Time 15 min
Cooking Time 25 min
Total Time 40 min
Yield 7 or 8 cookies

1 cup of blanched almond flour

2/3 cup of hazelnut flour

2 heaping tablespoons of coconut flour

1/2 teaspoon of baking soda

A generous pinch of salt

1 large egg at room temperature

1/4 cup of raw honey (can be substituted with maple syrup)

2 heaping tablespoons of full-fat coconut milk

1 teaspoon of unfiltered apple cider vinegar

1 teaspoon of vanilla extract

1 teaspoon of almond extract (optional)

3 tablespoons of palm shortening (can be substituted with butter)

4 ounces of quartered cherries (about 15 decent-sized cherries)

1/3 cup of chopped hazelnuts

Directions

Preheat the oven to 350 degrees and line a large baking sheet with parchment paper.

In a decent-sized mixing bowl, combine the blanched almond flour, hazelnut flour, coconut flour, baking soda, and salt. Break the big clumps up with your hands.

In the bowl of a stand mixer, beat together the egg, raw honey, full-fat coconut milk, apple cider vinegar, vanilla extract, and almond extract, if you want. Once the mixture is one solid color, add in the dry ingredients, about 1/3 at a time.

When the dough is completely mixed, drop in the palm shortening, 1 tablespoon at a time. 

With a spatula, fold in the cherries and chopped hazelnuts. Make sure the add-ins are evenly dispersed throughout the batter!

Using your hands, squish the dough together into a big ball. Transfer it to the sheet of parchment paper and flatten it down until it’s a little more than an inch thick. With a circular cookie cutter or the rim of a drinking glass, cut out each cookie by pressing down and using rotating motions to loosen. When you can’t cut any more, form the dough into a ball again and repeat.

Bake until golden-brown on the outside and firm to the touch, about 25 minutes. Eat immediately, or store in an airtight container for up to 3 days. Warm in the toaster for 3 to 5 minutes for optimal crispiness after day one.


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Loaded Zucchini Bread

October 18, 2013 Print this page

The best bread to have for breakfast or snack in the summertime! Filled with vegetables, fruit, and deliciousness, your stomach will thank you for feeding it this.

Ingredients

Prep Time 20 min
Cooking Time 50 min
Total Time 90 min
Yield 1 loaf

1 medium zucchini

3 large eggs

1/3 cup of coconut nectar (can be substituted with honey or maple syrup)

1/2 cup of unsweetened applesauce or mashed banana

1 teaspoon of vanilla extract

1 teaspoon of apple cider vinegar

1 1/2 cups of blanched almond flour

1 teaspoon of baking soda

1 tablespoon of cinnamon

1/2 teaspoon of ginger

1/4 teaspoon of nutmeg (optional)

1/4 teaspoon of cloves (optional)

3/4 cup of unsweetened shredded coconut or slivered almonds

1/2 cup of raisins

Directions

Preheat the oven to 350 degrees and cut out a piece of parchment paper to fit snugly on the bottom of a 9 x 5 loaf pan. With non-stick cooking spray or a paper towel with some coconut oil, heavily grease the pan.

Using a hand grater or a food processor, grate 1 heaping cup of zucchini.

Once you have your zucchini measured out, scoop it up and put it into a large piece of cheesecloth or paper towel. Form it into a ball, twist the top, and squeeze out as much liquid as you can. Set aside until ready to use.

In the bowl of a stand mixer, beat together the eggs and coconut nectar. When the liquids are homogeneous, add in the applesauce, vanilla extract, and apple cider vinegar. Beat on medium until well-combined.

With the mixer off, pour in the blanched almond flour, baking soda, cinnamon, ginger, and nutmeg and cloves, if you’re using them.

Mix everything together on medium-low until no clumps of almond flour remain, about two minutes. Scrape down the bowl once or twice, if necessary.

With a spatula, gently fold in the zucchini, unsweetened shredded coconut, and raisins.

Pour the batter into the prepared loaf pan, and bake until golden brown on top and a knife comes out clean in the center, about 45 to 55 minutes.

Let the bread cool in the loaf pan for at least an hour before removing and slicing.


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