Went for a hike this morning and it was glorious outside!! Wanted to take our youngest daughter out to breakfast and she said she would rather come home and save the money. (how did I get so lucky??)
However, knowing how her mama cooks…these crepes are probably the reason why. Once you start cooking better foods, you will notice when eating out things do not have the same flavor they use to. Your palate will change and that is good because the less toxic you are the more sensitive to flavors (real flavors, not just sugar & salt…the main seasoning used in most foods) you will become!read more
So, it is the middle of summer and my family and I are craving all things Fall. Why, you ask? No idea…
Maybe since moving to Southern California from Minnesota, we miss the seasons. I have been told we have 4 seasons in So Cal, but I have yet to see them…at least not in the drastic manner in which we were used to back in Minnesota.read more
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Gluten Free Peach & Pear Crisp
Easy, fast and delicious! Satisfying Fall cravings even in the middle of summer!
1/8cupsugarraw cane sugar, coconut sugar or date sugar is best
Instructions
Preheat oven to 325 °
Mix cinnamon, cloves, sugar, salt, and arrowroot flour together and set aside
Drain Juices from jars of peaches and pears
chop up entire jar of peaches, chop 1/2 jar of pears
stir together and add in dry mixture, fold in lightly until all mixture is incorporated
Distribute evenly in small ramekins (I prefer small ceramic ones)
Top with granola
Distribute butter between ramekins on top of granola
Place ramekins on baking dish(this prevents spillage in oven!)
Bake for 40 minutes
Remove, let cool for 10-15 minutes
Top with Coconut Whipping cream and enjoy!
(see link below for recipe)
Recipe Notes
If you cannot use the brands that I have listed above, it is NOT a deal breaker. These are just the best possible and healthiest versions that I have found through all of my years of research and testing. With regards to canned anything...avoid corn syrup whenever possible. And your sugars should be the least refined if possible. Most of all, use your common sense. If it has too many ingredients and ones you do not recognize as FOOD, avoid it.
Granola won't brown and therefore cannot be used as an indicator of done-ness. Instead, look for bubbling along sides of ramekin.
Coconut Whipping Cream is optional and recipe can be found here
These muffins are a staple in my family’s daily diet. They are crazy nutritious and delicious! Easy to bring anywhere, they are sure to be that perfect inbetween-meal…meal. Full of fat and fiber they are super filling. Easy to freeze, if you can before you or your loved ones devour them!!! read more
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Paleo Muffin
Delicious, easy to make and then freeze after for a perfectly balanced paleo snack anywhere!
Mix eggs and milk together, then add in butter/syrup mixture
Set aside
Dry Ingredients, Extras & Final Prep
SIFT together coconut flour, cinnamon, baking soda, and salt
Mix wet and dry together
Stir in Chia seeds and flax seeds into muffin dough
Let sit for 5 minutes
Fold in blueberries
Stipple batter 3/4 full into greased muffin pans (basically your batter won't be smooth in the cup, it will look rough and rugged)
Bake at 375° for 35-45 minutes. You know they are done with tops start to brown and when touched will 'bounce' back.
Modifications
Instead of blueberries, you can adapt these muffins in many ways! Really, let your imagination run wild. Here are a few that I have tested and the family loves!
Carrot and Raisin
1Cup Shredded Carrots & 3/4 Cup Sulfite free raisins
Cranberry Orange
1 Cup unsweetened frozen cranberries (thawed and minced) & zest of 2 oranges
Banana and Cacao Chip (chocolate)
2 Bananas mashed & 1/2 cup Cacao Chips
Recipe Notes
Baking Paleo is very different than traditional baking. Due to the fact that the flours are much heavier and you are using a lot of eggs, they 'dehydrate' as much as they bake. Depending on the wetness of your final batter, (mine is usually much drier than traditional batter), will affect how long to fully bake them. After a couple trials, you will figure out which consistency works best with your oven and your brand of coconut flour. (yes, that makes a difference)