Paleo Breakfast Cookies

First let me start by saying, we do not eat breakfast cookies very often for breakfast.  However, there are moments when we will be in a hurry and I’ll make a batch the road.  I also find myself grabbing for them throughout the day, meaning they are not just meant for breakfast.  I think one big concept I had to grasp when I went Paleo is cookies, muffins, cakes, cupcakes and brownies are still ‘treats’ even if they are Paleo.  For the first month or two, I thought I could get away with any sweet because it was Paleo, yet this wasn’t the case.  My system is sensitive to sugar and carbohydrates now, so I do watch what/how much I consume.

The base to this recipe is a plantain.  If the plantain is green, it is more like a potato when cooking it…hard and lacking taste.  As it ripens and becomes brown, it takes on more of a sweet banana taste and texture.  The key to this recipe is to have a ripe plantain, even thought the skin may be looking like a rotten banana, don’t let that fool you.  The darker the peel, the sweeter the plantain will be.  Plantains are a favorite in our house from chocolate chip cookies to pancakes.

Two things I want to make note on this recipe.  First, this recipe is egg free because of the gelatin.  However, it is very important the gelatin cools after cooking because this is part of the ‘set-up’ process.  It’s very tempting to grab a hot cookie off the pan, but it will be very very soft without allowing it to cool.  Second, you will noticed I have listen organic raisins.  I pick and choose what I eat organic and there is a reason for everything.  I pick organic raisins because they are sulfate free.  That means they are the closest thing to ‘all natural’ and do not have anything to preserve them.

Paleo Breakfast Cookies

Yields 12 cookies

1 brown plantain

3 tbsp organic raisins

3 tbsp hemp seeds

3 tbsp chocolate chips

1/2 cup almond flour

3 tbsp maple syrup

2 tsp vanilla

1 scoop Vital Proteins gelatin Continue reading

Freeze Dried Strawberry Banana Bread

I’m slowly starting to introduce eggs back into my food.  I thought when I made this batch of Freeze Dried Strawberry Banana Muffins, the two egg total was not a lot because it would take me a few days to eat through them…um…I’m already three deep into this dozen and it’s only been two hours.  Needless to say, the rest are being stored away for the day because I think I could eat the whole dozen in a sitting.  The bananas give it a great sweet taste and the strawberries kick it up another notch…like oh hot dang notch!

I always say nothing goes to waste in our house, right down to the brown bananas!  I just can not throw away food because I see it as money down the drain.  These muffins do freeze well if you have brown bananas but are not in the mood for muffins yet.  I will freeze muffins and use them as ‘ice packs’ to aid in keeping my food cool until lunch and then when I’m hungry in the afternoon they are the perfect defrosted snack!

Freeze dried fruit is starting to become a common food on the shelves.  I use to get mine at Trader Joe’s when we make a trip, but recently I’ve found it at Aldi and Costco.  The freeze-dried strawberries in this recipe help to absorb the moisture and it is important you let the batter set for 10 minutes because it sets up differently and will help in the baking process…that said…don’t rush the setting process.

FreezeDriedStrawberryBananaMuffins

Ingredients 

3 brown bananas

2 eggs

1.5 cups almond flour

1 tbsp vanilla

1/4 cup maple syrup

1 tsp baking soda

1 tsp baking powder

2 tbsp arrowroot flour

1 bag (1.2oz) freeze-dried strawberries

pinch of salt Continue reading

Plantain Pancakes

Plantain Pancakes have become a staple to our Saturday mornings.  You may catch them often on my Instagram account because they are my ‘splurge’.  I love how simple they are with only two ingredients, plantains and gelatin.  The trick to this recipe is to have ripe plantains.  I often get plantains when I shop on Sunday’s and use them the following weekend for pancakes/cookies.  When you mash-up a plantain, it will look like a banana mashed up.  You want to eliminate any bumps and have it almost to a liquid.  However, when you pour the batter on to the pan, it sets better than a banana.  The key is to let the pancakes cook until golden brown before flipping.  If you flip too soon, they will be mushy (which even I occasionally do by accident and we just change our pancakes to ‘mash’).

After making our pancakes, we drizzle them with maple syrup and top with ghee for an amazing breakfast!

Plantain Pancakes

Plantain Pancakes

Serving: 4 pancakes

Ingredients

1 ripe plantain

1 tsp gelatin

Coconut Oil/Ghee to grease the pan Continue reading

Oatmeal Without The Oats

Well it seems winter is here is Michigan now.  The snow is falling from the sky and the Weather Channel has issued an advisory, only to end it early.  I’ve come to realize if snow is going to fall from the sky, we will get some sort of advisory.  Seems a few snow flakes can’t fall without an advisory being issued.  Not really sure what the purpose is for an advisory if they are going to be issuing them constantly, kinda like the little boy who cried wolf.

With cold weather brings a desire to eat comforting food. I loved oatmeal growing up as a kid.  My dad use to make it on Saturday’s and fill it with green apples, raisins and sugar.  This recipe is very versatile and can be used as a base to lots of great toppings!  As I have grown up, I come to love adding dark cherries to mine.  The options really are endless…
Oatmeal Without The Oats

Oatmeal Without The Oats

Servings: 14

Ingredients

1 1/2 cup almonds

1 cup pecans

1 cup coconut flakes

1/3 cup chia seeds

1/3 cup golden flax seeds

1 tablespoon cinnamon

1 tsp maple syrup per serving Continue reading

Strawberry Bagels

These strawberry bagels are off da chain!  If you have followed along, awhile back I posted a recipe for bagels from the cookbook Without Grain by Hailey Barisa Ryczek.  If you are new and the strawberry bagel recipe caught your eye, WELCOME!!  I’ve taken Hailey’s recipe and added a simple ingredient to get amazing fruit flavored bagels.  This simple ingredient is freeze-dried fruit.  I have done it with strawberries, blueberries and raspberries.  Each one has been a success (never done the fruit flavors together, always individualized).

These strawberry bagels are amazing alone, topped with butter or cream cheese.  My husband and I have found they even make great breakfast sandwiches too!  The fruit flavor adds a bit of sweetness to the bagel.

One silly thing, and yes I’ve done it too many times.  I often get rushed and open up the bag of freeze-dried fruit, throw it in the blender, turn the switch on and then remember it has a ‘fresh’ packet in it.  Needless to say, that powder quickly finds it way to the trash can.  Make sure you remember to remove the packet prior to creating powder.  And if you don’t, know you are not alone…been there, done that!

Strawberry Bagels

Strawberry Bagels

Ingredients

3 cups (288 g) blanched almond flour

1 cup (122 g) tapioca starch

2 teaspoons sea salt

2 teaspoons baking powder

(1) 1.2 oz freeze-dried strawberries (other another fruit) Continue reading

Saturday Morning Cinnamon Rolls

Ever go to bed with a craving, only to wake up and have it even worse?  That’s how these Saturday morning cinnamon rolls got created!  I have been wanting a good gluten free cinnamon roll for awhile; however, I have not found one!  Needless to say, when I can not find what I want, I make it!

When creating the dough, you can start with a spoon to blend together.  However, at some point you will just be pushing around chucks on dough.  When this occurs, roll up your sleeves and knead together to form a ball.

My Saturday Morning Cinnamon Rolls are the closest I have come to having an ooey gooey center.  My husband did not stop at one, rather three…and he does not care for sweets and said they were great (and had to be stopped at three).
CinnamonRolls Continue reading