Paleo Doughnuts

Last Friday was National Doughnut Day!  I kept seeing different paleo doughnut recipes that were posted on Facebook and I got inspired to try my own recipe.  I brought the doughnuts to my school's end of the year party and everyone loved them!!  I am a sucker for cinnamon sugar, but the chocolate glaze was a HUGE hit!!  

Paleo Doughnuts

Ingredients:

1 cup almond flour
1/2 cup + 2 tbsp cup coconut flour
2 eggs
1 heaping tsp vanilla
1/4 cup honey
1/2 cup water
1/2 cup plus 2 tbsp almond milk/coconut milk (original flavor)
1/4 tsp baking soda
1/4 tsp salt
olive oil spray

doughnut pan 

Preheat oven to 350

Mix all wet ingredients in a small bowl (eggs, vanilla, honey, water, milk)

Mix the dry ingredients in a bowl (almond flour, coconut flour, salt, baking soda)

Combine wet ingredients and dry ingredients

Stir until lump free

Grease a doughnut pan with olive oil spray

Spoon the batter into a large plastic bag and cut the tip (to make a pastry bag)

Squeeze the batter from the bag in a neat circle, into the doughnut pan 

Bake for 18 minutes or until the top and edges are brown.

                                    

Chocolate Glaze:

1/2 bag enjoy life chocolate chips (melted)

2 tbsp coconut oil (melted)

Mix ingredients together in a small bowl and dip the top of the cooled doughnuts into the glaze.  

Cinnamon Sugar:

1/4 cup coconut palm sugar

1 tbsp cinnamon 

1/2 cup coconut oil (melted)

Mix the coconut palm sugar and cinnamon on a small plate

Pour the melted coconut oil onto a small plate

Dip the top of the cooled doughnuts into the oil and then into the cinnamon sugar mixture.  

ENJOY!!!  

This recipe was shared at Allergy Free Cookery and realfoodforager.com

Grab and Go Breakfast Casserole

 My husband and I are both teachers so grab and go breakfasts are very important to us.  We will make a huge batch of my 3 Ingredient Protein Pancakes, or a week size portion of scrambled eggs and sausage.  We also love making this breakfast casserole. 

Grab and Go Breakfast Casserole
1/2 onion roughly chopped
1 yellow, green, or orange pepper roughly chopped
3 cloves of garlic
1 cup spinach
1 small package of sliced mushrooms
17 eggs
julianbakery paleo bread made with coconut flour
2 tsp salt and pepper
paprika
large baking dish (or metal throw-away dish)
Olive oil spray

Preheat oven to 400
Put onion, pepper, garlic, and spinach into a food processor 
Pulse until you reach the desired consistency (I usually pulse mine until minced)
Whisk 17 eggs with a splash of water (or almond milk/coconut milk)
Add 2 tsp salt and pepper to eggs
Spray the bottom and sides of your pan with olive oil
Evenly line the bottom of the pan with julianbakery paleo bread made with coconut flour
Spread out vegetable mixture over the bread
Sprinkle sliced mushrooms over the vegetable mixture
Pour the eggs into the pan
Sprinkle paprika on top of the casserole
Bake for 50 minutes or until brown on top and a toothpick comes out clean

I love all these fresh vegetables!  You can leave them chunky, but I like the texture better when they are minced up.  I buy my paleo bread at Natures Garden.  I LOVE having paleo bread readily available.  It is really good with almond butter and honey!

After the casserole is done cooking, separate individual sized portions out for the week.  Place each portion in it's own grab and go plastic bag.  Keep refrigerated.  When you are ready for breakfast, pull one out and microwave on a plate for 1 minute. 
*Makes 10-12 individual portions depending on the size (we make pretty large sized portions)
ENJOY! 

Banana and Cinnamon Crumble Stuffed Pancakes

We woke up last Saturday craving pancakes!  The last time we made pancakes we made Sausage Stuffed Pancakes.  They were delicious!  I wanted to make a sweet pancake this time.  We had some very ripe bananas (my favorite) and I LOVE the cinnamon crumble from my Cinnamon Crumble Coffee Cake recipe.  The cinnamon and banana combination was perfect.  It was rich, and gooey!  It really reminded me of an elephant ear that you would get from a fair.  YUM!

Banana and Cinnamon Crumble Stuffed Pancakes

4 eggs
1 cup coconut milk/almond milk
1 tablespoon honey
1 heaping teaspoon vanilla extract
1/2 cup coconut flour
1/2 teaspoon salt
1 teaspoon baking soda
coconut oil/olive oil for frying

Crumble Topping:

3 tbsp ghee/butter

1/3 cup coconut palm sugar

4.5 tbsp almond flour

1/4 tsp salt

2 tsp cinnamon

1 tbsp honey

Combine eggs, milk, honey, and vanilla in a bowl
Add flour, salt and baking soda and mix until lump free (set batter aside)
Slice a very ripe banana

Melt ghee/butter in microwave in a small bowl

Add palm sugar, almond flour, salt, cinnamon, and honey to ghee

Stir crumble mixture.  It should be crumbly.  If not, add more almond flour one tablespoon at a time.

Coat a non stick pan with coconut oil or olive oil and heat (I used coconut oil)
Pour 1/4 cup of the pancake batter into the pan
Cover the top of the pancake with bananas
Sprinkle 1 tbsp of the crumble mixture on top of the bananas
Pour 1/4 cup of the pancake batter on top of the banana and crumble mixture
When the bottom of the pancake is brown use 2 spatulas to flip the pancake over.  (Be careful!) 
Cook the other side of the pancake until it is brown
Repeat until pancake batter is gone
ENJOY!! 


This recipe has been shared at http://realfoodforager.com/fat-tuesday-june-4-2013/#comment-312644
Check out all the other great recipes that are posted!

Cinnamon Crumble Coffee Cake

It's Saturday morning!!  Every Saturday, I try out a new recipe.  A few weeks back, I made blueberry coconut coffee cake.  It was so moist and sweet.  I couldn't wait to try another coffee cake variation.  Growing up, my favorite breakfast was always cinnamon coffee cake.  This recipe is dairy free, gluten free, and uses all natural sweeteners.  

It turned out wonderfully!!  It tasted just like the cinnamon coffee cake that I used to be able to eat.  There are a few differences between this recipe and the blueberry coconut coffee cake recipe.  I hope you enjoy it!  

Cinnamon Crumble Coffee Cake

Ingredients:

coconut flour
eggs
vanilla
honey
almond milk/coconut milk (original flavor)
baking soda
salt
olive oil spray

Crumble Topping:

ghee

coconut palm sugar

almond flour

salt

cinnamon

honey

                                         

It smells SO GOOD when it is baking! 

                                

If you live in the League City, Texas area and are interested in ordering Paleo cupcakes, please contact me at...
www.facebook.com/littleekitchen
littleekitchenemail@gmail.com

3 Ingredient Protein Pancakes

Chet and I make these when we are in a hurry, but still want something warm and tasty.  We have also made a big batch of them on a Sunday and bagged them up in individual portions for the week.  They reheat really well!


3 Ingredient Protein Pancakes

1 scoop protein powder (we used vanilla this time, but chocolate is equally as delicious)
3 eggs
splash of almond milk (dairy milk would work as well)
coconut oil/olive oil for pan

*optional:  fruit (strawberries, banana, or blueberry, etc.) chocolate chips
*optional: pinch of salt (I like to add it to the batter, but its not necessary)

Combine protein powder, eggs, and milk in a small bowl
Whisk until combined
Mixture should be the consistency of pancake batter (if too thick, add more milk)
Cover bottom of the pan with oil and heat (we used coconut oil but olive oil would work as well)
Pour 3 small pancakes into pan (your batter should make 6 small pancakes)
If you decide to add fruit or chocolate chips, place it on top of the pancake as it is cooking
When you start to see the edges turn brown, flip the pancake over and let brown on the other side
You can eat it plain or serve it with blueberry syrup, honey, etc.

YUM!!

Sausage Stuffed Pancakes

These were out of this world good.  Like seriously....

Sausage Stuffed Pancakes

1 cup almond flour
3 eggs
2 tbsp coconut oil
3 tbsp almond milk/coconut milk
1/2 tsp salt
1/2 tsp baking soda
coconut oil for cooking
sausage links cut into bite sized pieces

Mix eggs coconut oil, almond milk/coconut milk in a bowl
Add in almond flour, salt, and baking soda and mix until combined
Cover pan with coconut oil and turn on medium for about 30 seconds
Pour small amount of batter into pan and place a sausage bite in the middle
Let cook until it browns on the bottom
Fold pancake over the sausage and let cook on one side until brown
Flip and cook on the other side until brown
Let cool and repeat until batter is gone
Pour pure maple syrup over pancakes and devour!!

Blueberry Coconut Coffee Cake

Chet and I try a new recipe every Saturday.  We recently tried Blueberry Coconut Coffee Cake and it was amazing!!  So moist and full of flavor!

Blueberry Coconut Coffee Cake

coconut flour
eggs
shredded coconut
vanilla
honey
fresh blueberries
almond milk/coconut milk (original flavor)
baking soda
salt
olive oil spray

Crumb Topping:
almond flour
shredded coconut
honey
salt
coconut oil

If you live in the League City, Texas area and are interested in ordering Paleo cupcakes, please contact me at...
www.facebook.com/littleekitchen
littleekitchenemail@gmail.com