I know, you see the title of the recipe “Paleo Garlic Cheese Biscuits” and wonder how is cheese Paleo? Well, it is. And these biscuits do not have cheese, rather nutritional yeast which carries the taste of cheese. Nutritional yeast is very high in vitamin B.
This recipe was created around a restaurants flaky cheddar biscuits served at every table. Those biscuits which taste amazing and give you a killer stomach ache an hour later because they are filled with gluten and dairy! If that sounds like you, try my biscuits…you will be happy with the taste and your gut will thank you too!
Paleo Garlic Cheese Biscuits
Makes 6 muffins
1/3 cup coconut flour (sifted)
1/4 cup coconut oil
1/2 tsp garlic powder
1/2 tsp Himalayan sea salt
1/2 tsp dried parsley
3 tsp nutritional yeast
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.
How did this recipe get it’s name you are wondering? Well, there is this sweet blunt woman I workout with every Monday, Wednesday and Friday morning at 6am. This ‘old’ lady (Mrs. King) is a retired grandma, but that has not stopped her from getting up early and doing burpees, push ups or squat curls. If anything, she provides our gym with motivation/encouragement. I’ll be honest, there have been times I thought I would die, only to look over at her in the corner still pushing through strong (then finding a small rest afterwards…sorry…I call her out on it and she will quickly remind me “this is the grandma corner”).
Today is Mrs. King’s birthday and we celebrated it at the gym. Now, if you do the math (the date is Feb. 29) on today, Mrs. King is a Leap Year baby which makes her very young for her age! And when you can only celebrate it once every four years, it’s a big deal…like cake for breakfast big deal! Happy Birthday Mrs. King…you are an amazing woman and I’m glad our paths cross weekly at 6am!!
Let’s just say, these banana muffins are freaking awesome filled with chocolate and pecans! Not to mention, they traveled around the US to land at few of my favorite Paleo bloggers door step. This all happened with the annual Caveman Love Muffin Exchange. I got paired up to send 6 Chunky Monkey Banana Muffins to Nicole at Merrit and Fork, Michele at Thriving Paleo and Anne Marie at Grass Fed Salsa. I recommend you check out their blogs to see what muffins they sent to some lucky Paleo bloggers! Although you did not receive my muffins at your doorstep, you too can have them in your house! And remember, you are the creator of this dish and make it to your liking (adding or omitting add-in items is ok)
Chunky Monkey Banana Muffins
Makes 12 muffins
3/4 cup coconut flour
2 bananas smashed
1/2 cup coconut oil (melted)
1 tsp baking soda
1 tsp cinnamon
1/4 tsp ginger
3 tsp vanilla
1/3 cup honey
1/2 cup ENJOY chocolate chips
1/4 cup chopped pecans
Mash the bananas in a large bowl with a potato masher. I created a banana soup mixture.
Whisk in the eggs, vanilla, coconut oil, honey into the banana mixture.
In a separate bowl mix the coconut flour, baking soda, cinnamon and ginger together.
Add the dry ingredients in with the wet ingredients.
Use a whisk to eliminate any bumps from the dry ingredients.
Fold the chocolate chips and pecans into the batter.
Pour into cupcake holders or into a bread pan.
Bake at 350 degrees for 20-25 minutes for muffins or 30-40 minutes for bread.
It is squash season here in Michigan. At the farmers market you can get a full bag of squashes for $10. Needless to say, this is a great deal and leads to lots of creativity! With squash growing out my ears now, I decided I would create butternut squash muffins. For those who are unaware, butternut squash is great for moisture when cooking. It is comparable to oil, pumpkin or apple sauce. If you are like me right now, squash is also cheap and will help save a few pennies if you bake a lot.