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Paleo Porridge

porridge

Ingredients:

3/4 Cup cream from cooled coconut milk

2/3 Cup of almonds

Raw honey

Extra spices to flavour.

Directions:

To make good paleo-approved porridge, start by cooling a can of coconut milk overnight until you have cream on the top. The next morning, place 3/4 of a cup of that cream in a saucier on medium heat until it returns to a liquid state. Next, grind up 2/3 of a cup of almonds in your food processor and pour them right into the milk. You can also stir in a small amount of raw honey to sweeten the mixture as you stir. Keep it on medium heat and stir for about five minutes. As you do so, the porridge will start to thicken up. When it reaches your desired thickness, add some extra spices such as cinnamon, nutmeg or whichever spice you prefer, pour it into a bowl, and enjoy. This recipe makes one serving.

 

    Pumpkin Breakfast Cookies

    pumpkin cookies

    Paleo Pumpkin-Coconut Breakfast Cookies:

    Ingredients:

    1 cup almond flour
    1 tsp baking soda
    1/2 tsp ground nutmeg
    1/2 tsp ground ginger
    1 tsp ground cinnamon
    2 tsp pumpkin pie spice
    1 cup canned pumpkin (or cook and puree pumpkin yourself)
    2 large eggs
    2 tbsp sunflower seed oil
    1/4 cup raw honey
    2 tsp raw/organic peanut butter
    1/4 cup raw, shelled, sunflower seeds
    1/2 cup flaked coconut

    Instructions:

    Begin by pre-heating the oven to 325 degrees. Sift the finely ground dry ingredients (flour, baking soda, and spices) together into a medium mixing bowl. In a second bowl, combine the canned pumpkin, eggs, oil, honey, and peanut butter with an electric mixer until completely blended. Slowly fold the dry mixture until all ingredients are combined. Add the sunflower seeds and coconut, mixing well until they’re evenly distributed. Drop by spoonfuls onto a non-stick cookie sheet and bake until golden brown (about 12-15 minutes).

      Breakfast Lasagna

      suasage and sweet potato strata

      Ingredients:

      1/2 pound sweet or hot bulk sausage

      1/2 cup diced carrots

      1/2 cup diced butternut squash

      6 eggs

      1 large sweet potato

      Salt

      Pepper

      Nutmeg

      Coconut oil

      Pumpkin or sunflower seeds

      Instructions:

      Cook sausage over medium heat until browned, about 7 minutes.
      Add cauliflower and rosemary and sauté for another 5-7 minutes, until the cauliflower is softened.
      Transfer the ingredients to a mixing bowl. Add 4 eggs, salt and pepper. Stir until well mixed.
      Grease a 9-inch round cake pan, and pour the mixture into the pan.
      Slice sweet potato into thin rounds, using a mandolin box grater/slicer. Overlap sweet potato rounds on top of the egg mixture until you’ve covered the mixture. The sweet potatoes will shrink a little when cooking so add a few more than you might think you need.
      Whisk the remaining egg well. Whisk in 1 tablespoon of oil. Brush on to sweet potatoes.
      Bake at 350 degrees for 35 minutes. Turn oven to broil and broil for another 4 minutes to make the sweet potatoes crispy.
      Garnish with a few sprinkles of cinnamon. Eat immediately or save for later in the week.

        Paleo Friendly Apple Cinnamon Muffins

        apple cinnamon muffins

        Warning: You may want to double the recipe! They really are that good!

        Ingredients:

        1 Cup Almond Flour
        3 Tbsp Coconut Flour
        1 Tbsp Cinnamon
        1/2 tsp Baking Soda
        Pinch of Salt
        3 whisked Eggs
        1/4 Cup melted Coconut Oil
        2 Tbsp Raw Honey
        1 cored and diced Apple

        Instructions:

        Prepare muffin tin by inserting nine silicone liners.
        Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius)
        In a large bowl, mix together the dry ingredients: almond flour, coconut flour, cinnamon, baking soda and the salt.
        Add the wet ingredients: eggs, coconut oil, raw honey and the cored and diced apples. Combine thoroughly.
        Place mixture in muffin liners filling 2/3 to the top.
        Bake for 25-30 minutes with a nice golden brown top.
        Serves: 9 muffins

          Zucchini Pancakes

          Zucchini Pancakes

          Ingredients:

          2 C zucchini, roughly 2 medium zucchinis, shredded

          3 eggs

          1 T coconut flour

          1/2 tsp sea salt

          1/4 tsp freshly ground black pepper

          Coconut oil

          Instructions:

          Preheat cast iron skillet over medium-low heat.

          Roughly chop zucchini in a food processor, dry with a paper towel and set aside.

          Beat eggs in a large bowl.

          Add coconut flour into eggs by shifting the flour into the bowl to prevent lumps. Beat together.

          Add salt and pepper to zucchini, mix well and add to the egg mixture.

          Add coconut oil to preheated skillet. Be certain to coat the entire pan.

          Spoon the mixture into the pan into 5” or 2” sized pancakes and cook until each side is lightly golden brown.

          Serve warm topped with additional spices and fresh herbs as desired such as parsley, oregano, etc.

          Serves 5 – 5” pancakes or 10-2” pancakes

            Tapioca Crepes

            Tapioca Crepes

            Ingredients:

            1 cup coconut milk

            1 egg

            1 C tapioca flour or tapioca starch

            Pinch of salt

            Preferred toppings such as apple butter, sauteed vegetables, pear sauce, bacon, etc.

            Instructions:

            Preheat a nonstick pan or skillet over medium heat.

            Combine the ingredients of coconut milk and egg in a medium bowl. Sift in the tapioca flour and salt to prevent lumps in the batter and mix well. The sifting is an important part of the process.

            Once pan or skillet is ready, pour roughly 1/3 C of mixture onto the surface and spread batter in all directions to cover the surface.

            Cook roughly 2-3 minutes on each side or until lightly browned. Note that the first crepe is never as good as the remaining crepes.

            Place preferred ingredients on top, wrap or fold the crepe and serve warm.

            Serves 2