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Recipes — breakfast

Chocolate Swirl Pancakes

Chocolate Swirl Pancakes

Chocolate Swirl Pancakes

Who doesn't love pancakes? Is that even a thing? Can they be trusted? Like people who don't love dogs...there's just something fishy about that! Well we are huge huge fans of this breakfast treat and here's a fun spin on your traditional breakfast pancakes. We hope you love it as much as we do! Another awesome contribution by our friend Denise!
Ingredients:
  • 2 eggs, separated whites and yolks
  • 1 tbsp maple/coconut sugar (or other granulated sugar)
  • 1 tsp vanilla
  • 1/2 cup almond/coconut milk
  • 1 cup almond flour
  • 2 tbsp arrowroot or tapioca flour
  • 1 tbsp coconut flour
  • 3/4 baking powder
  • 1/4 tsp salt
  • 2 Tbsp Dark Chocolate Fudge
  • 1 Tbsp cocoa powder

Preparation:
  1. In a small bowl, combine the Dark Chocolate Fudge and cocoa powder. Set aside. In two separate bowls, whisk the egg yolks with the coconut/maple sugar and vanilla until combined. In a separate bowl, using a hand mixer or stand mixer, whisk the egg whites until stiff peaks form, set aside.
  2. Sift the almond flour, arrowroot/tapioca, coconut flour, baking powder, and salt together in the bowl with the egg yolk mixture. Add the milk and mix the until there are no lumps.
  3. Whisk 1/2 of the whipped egg whites into the eggyolk batter until combined. You don't need to thoroughly mix, just enough to most of the egg whites are incorporated. Gently fold in the remaining egg whites into the batter until just combined.
  4. Heat a pan or griddle over medium heat. Add a little bit of coconut oil or butter to the pan. Swirl to coat it all around.
  5. Turn the heat down to  medium low and add 1/4 cup or 1 ice cream scoop full of batter. Cook on low for ~2 minutes. Use the chocolate sauce to make a swirl on top of each pancake. Carefully flip and cook for another minute on the other side. Repeat for remaining batter. Makes about six to eight pancakes.

 

This recipe was created for us by our friend Denise at @denimelon on IG and her blog: denimeloneats.blogspot.com. Go follow her for more fun recipes and paleo treats!

Lemon Poppy Seed Bread with Blueberry Glaze

Lemon Poppy Seed Bread with Blueberry Glaze

Lemon Poppy Seed Bread with Blueberry Glaze

How amazing does this lemon poppy seed bread look?? Well, try a bite and you will see, it tastes even better. The lemon and cashew flour mix is just wonderful and drizzled with the blueberry glaze, it makes a pretty perfect treat. One of the things I love most about this recipe is how versatile it is. Make a nice loaf of bread, muffins or donuts, you can do it all with this one! Make it ahead of time for breakfast for the kids and they will love you for it and won't even realize just how healthy these are! This recipe was created by our friend Denise {@denimelon on Instagram} Go check her stuff out for more Paleo and Gluten Free treats!
Ingredients:
  • 1 cup raw cashews* or 1 cup + 2 tbsp cashew/almond flour
  • 1/4 cup coconut flour
  • 1/2 tsp salt
  • 1.5 tsp baking powder
  • 1 tsp baking soda
  • 3 eggs
  • 1/4 cup Nikkis Cashew Cookie Butter, melted and cooled slightly
  • 1/2 cup non-dairy milk**
  • 3 tbsp honey, melted and cooled slightly
  • 5 tbsp lemon juice (from ~ 2 small lemons) 
  • zest of 2 lemons
  • 1 tsp vanilla
  • 1 tbsp poppy seeds
  • 3/4 cup fresh/frozen berries, cherries (optional)
  • For the glaze (optional): 1/4 cup cashews, 4 tbsp Nikkis Cashew Cookie Butter, 1 tbsp honey/maple syrup, 1/2 cup berries, 1 tsp lemon juice, 1/2 tsp vanilla, water (to thin out)

Preparation:
  1. Preheat oven to 365F. In a food processor, pulse the raw cashews until it becomes a fine meal. Be careful not to over process or it will become nut butter. Pulse a few seconds at a time. Combine the cashew meal, coconut flour, salt, baking power and baking soda in a bowl. 
  2. In a separate bowl, whisk together the eggs, Coconut Butter, honey, lemon juice, lemon zest, vanilla, and milk until combined. Add the wet ingredients to the dry. Add the poppyseeds and whisk until combined. 
  3. If using frozen berries, toss in 2 tsp of coconut flour to coat. Fold the fruit into batter. Pour batter into a greased or parchment paper lined loaf pan. Bake at 365F for 45 minutes. If the top is browning too fast, cover with foil and continue to bake. This recipe may be used to make muffins or mini loaves (bake for 25 minutes) or donuts (bake for 18-20 minutes). 
  4. To make the glaze, blend together all the glaze ingredients except for the water in a high powdered blender. Adding one tablespoon of water at a time, thin out the glaze. The glaze should be thinned out enough to fall off a spatula in "ribbons."   
* The cashew meal does not have to be a super fine powder, but small and mostly uniform granules would be okay. Alternatively, some grocery stores carry pre-ground cashew meal. Or use almond flour, but the flavor would be slightly different. 
** I used 1 tbsp coconut cream, which is the thicken cream that forms from a cooled can of full fat coconut milk, plus enough water to make 1/2 cup. I chose to thin out the cream with water (to equal 1/2 cup) instead of just using a shaken can of coconut milk since it has the consistency more closely resembling milk. Alternatively, another non-dairy (or dairy, if you tolerate) milk (i.e almond, soy) may be used in place of the thinned out coconut cream. But don't add any water to thin that out.
Recipe + Photos by Denise @denimelon denimeloneats.blogspot.com 

Vanilla Roasted Strawberry Crepes

Vanilla Roasted Strawberry Crepes

Vanilla Roasted Strawberry Crepes

A lot of people may not know that growing up, I spent some time in France. One of our family traditions while we lived there was going to the movies on a Friday night and picking up some crepes at the stand near the theater. My go-to was a simple strawberry crepe and it was divine! Only later on did I discover the wonders of nutella and bananas, but that's for another post.
When my friend, Denise (@denimelon on IG) sent me this recipe, I was immediately brought back to those days and reminisced upon those warm, fresh made crepes with the sweet strawberry combination. This one really elevates the flavor of the strawberries by adding the vanilla and roasting them in the oven. I'm so excited to share these with you and hope you enjoy them as much as we did!
Ingredients:
  • 2 large eggs
  • 1 tbsp Honey Pecan Pie Coconut Butter, melted
  • 1/2 tsp vanilla extract + 2 tsp (for strawberries)
  • 2 tbsp tapioca starch
  • 1.5 tsp coconut flour
  • 3/4 cup coconut milk (or other non dairy milk)
  • pinch of salt
  • 1/2 lb strawberries, sliced
Preparation:
  1.  Preheat oven to 350F. While oven is preheating, whisk together the eggs until they just come together. Then whisk in the Honey Pecan Pie coconut butter, 1/2 tsp vanilla, and coconut milk. 
  2. Add the tapioca starch, coconut flour, and pinch of salt to the wet ingredients. Whisk until batter comes together and no lumps remain. Set aside and pre-heat  a 6-8 inch fry pan with a little fat of choice, about 1/2 tsp (i.e. butter, ghee, coconut oil) over low heat.
  3. Toss the sliced strawberries with 2 tsp vanilla. In a single layer, spread out the strawberries and bake at 350F for 10-15 minutes, until strawberries are soft and fragrant. Tossing berries once.
  4. While strawberries are roasting, make the crepes. Pour about 2-3 tbsp of the batter into the pre-heated greased pan. Rotate the pan until the bottom is covered in a thin layer of batter. Cook for 1-2 minutes, or until edges start to brown slightly and curl. Flip and cook for another 30 seconds. Repeat with remaining batter. 
  5. Remove strawberries from oven and allow to cool slightly. To assemble the crepes, add the strawberries to the crepes and fold. Top with more Honey Pecan Pie coconut butter, or other favorite toppings!