Cinnamon Nut Cereal

If you work, some mornings you just run out of time to make breakfast or just want something simple & fast. This “cereal” is great to make & have during the week with a little bit of unsweetened almond or coconut milk. I don’t know where this came from originally, so if you know or if this is your recipe, please notify me so I can include the proper attribute. I make this cereal just about every week & like to change up the nut mixture, I’ve used hazelnuts, macadamia nuts, almonds, walnuts, and pecans in various combinations. You could probably throw in some sunflower seeds and/or pumpkin seeds instead of 1 or more of the nuts.

Ingredients:

  • 2/3 cup sliced raw almonds
  • 2/3 cup chopped raw walnuts
  • 2/3 cup chopped raw pecans
  • 3 Tbsp coconut oil
  • 3 Tbsp equivalent sweetener (I usually use Hawaiian honey)
  • 1 Tbsp cinnamon

Directions:

  1. Preheat the oven to 300F
  2. Heat the coconut oil in a sauce pan over medium low heat
  3. Add the sweetener and cinnamon and cook until the sweetener has dissolved, stirring occasionally
  4. Place the raw nuts in a large bowl and pour the spice mixture over the nuts and stir to evenly coat
  5. Spread the mixed nuts on a rimmed baking sheet lined with parchment paper
  6. Bake for 20 minutes, stirring halfway through
  7. Allow to cool and break into chunks
  8. Can serve in a bowl with dairy free milk or just eat like granola

 

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Paleo Breakfast Bread

I’m currently doing the Lurong Living Challenge and can’t have more than 1 Tablespoon of maple syrup and/or honey per day so when I saw this recipe with only 2 Tablespoons of honey for the entire loaf, I was excited to try it. This comes out slightly sweet & perfect to eat hot, warm, cold, or toasted. I love this “bread” and it will become a staple, and it’s really easy to make too! This recipe comes from a great blog with lots of recipes, I always find something new & yummy at Elanaspantry.

Ingredients:

  • 1/2 cup creamy roasted almond butter
  • 2 eggs
  • 2 Tablespoons honey
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon stevia (I left this out completely & it was fine)
  • 1/4 teaspoon celtic sea salt
  • 1/4 teaspoon baking soda
  • 1 Tablespoon cinnamon

Directions:

  1. In a large bowl, with a hand blender, mix almond butter until creamy
  2. Mix in eggs, honey, vanilla and stevia
  3. Add salt, baking soda and cinnamon
  4. Mix well with hand blender until all ingredients are combined
  5. Transfer batter into a well greased 8×8 inch Pyrex baking dish (I used a silicone pan)
  6. Bake at 325F for 12 to 15 minutes
  7. Serve

Serves 4

Full link to recipe: Breakfast Bread

Microwavable English Muffin

I found this recipe as I was scouring the internet looking for breakfast ideas that didn’t include scrambled eggs. I like scrambled eggs, I just get tired of them if I have them too many days in a row. After I read it, I thought it would never work but I’ve made it twice now and the muffin turns out good and fluffy and holds together well if you want to make your own breakfast sandwich.

Ingredients

  1. 1/4 cup almond flour/meal
  2. 1 egg
  3. 1 tbsp melted butter
  4. 1/8 tsp baking powder
  5. Pinch of salt

Directions

  1. Mix together ingredients in bowl until smooth.
  2. Coat a separate bowl with non-stick cooking spray and then add the batter. Shape batter into a disk/English muffin shape. (I use small ramekins and use coconut oil to grease them.)
  3. Microwave for 90 seconds.
  4. Remove English muffin from bowl and allow to cool.
  5. Cut English muffin in half.

Original link: http://carrotsncake.com/2012/11/microwavable-english-muffin.html

Grain Free Cinnamon Coffee Cake

Need a dessert in a hurry that no one will imagine is grain free and that everyone will ask for seconds? Then make this coffee cake. This recipe comes from cleaneatsinthezoo.com, I don’t know how this lady does it with 5 (count them FIVE) small children and a husband, but she comes up with this most amazing food that all of her kids and her husband likes. Now, go like her!

Ingredients

  1. 5 cups almond flour
  2. 1/2 teaspoon salt
  3. 1 teaspoon baking soda
  4. 1 tablespoon cinnamon
  5. 3 eggs
  6. 1 cup refrigerated, canned coconut milk (make sure it’s stirred up)
  7. 1 cup pure maple syrup

For the Swirl

  1. 3 tablespoons cinnamon
  2. 5 tablespoons pure maple syrup
  3. 3 tablespoons coconut oil

Instructions

  1. Preheat oven to 350ºF and grease a 9 x 13 pan with coconut oil. 
  2. In a large bowl, combine the dry ingredients.
  3. In a separate bowl, whisk together the eggs, coconut milk and 1 cup maple syrup. Add to dry ingredients and stir until combined.
  4. Pour into greased pan (it will be thick and may need to be spread into the pan).
  5. In a small bowl, heat together the cinnamon, maple syrup and coconut oil until warm.
  6. Spoon over cake mixture and then take a butter knife and “swirl” the swirl mixture through the cake (going in a up-and-down motion).
  7. Bake in the oven for 25-30 minutes, or until toothpick inserted comes out clean.
  8. Let cool for 10 minutes before serving (trust me on this, let it cool the whole 10 minutes, that swirl mixture is like volcanic lava when you first take this out of the oven)

Direct link: http://cleaneatsinthezoo.com/index/2012/08/11/grain-free-cinnamon-coffee-cake/

Grain-Free Gluten-Free Dairy-Free Granola Bar Recipe

Boy, that title is a mouthful isn’t it? But, that’s how it originally appeared, so I’m keeping it. This is from joyfulabode.com, a Navy wife & mom who cooks grain-free. She has pictures of how a recipe should look at each stage, which I find very helpful. The direct link is posted at the bottom of this post.

Ingredients

  1. 2.5 cups assorted nuts & seeds
  2. 1 cup dried fruit
  3. 2 cups shredded coconut (unsweetened – but I didn’t have to tell you that, right?)
  4. 1/4 cup coconut oil
  5. 1/2 cup honey (this is a little sweet for me, so next time I make these, I’m going to try 1/4 cup)
  6. Splash of vanilla extract (or three)
  7. 1/2 teaspoon salt
  8. Generous sprinkle of cinnamon
  9. Some more cinnamon (a woman after my own heart!)

Instructions

  1. Roughly chop 1 cup of the nuts and seeds. Place in a bowl (the largest bowl you own).
  2. Use your food processor to pulse the other 1.5 cups of nuts and seeds into a finer “chop”. Add to the bowl. (If you don’t have a food processor, you can use a coffee/spice grinder or a hand chopper).
  3. Add your fruit.
  4. Stir in the dried coconut.
  5. In a saucepan over medium-low heat, combine oil, honey, vanilla, salt, and cinnamon. Cook until the mixture bubbles, then pour over the fruit/nut mixture.
  6. Stir to combine completely.
  7. Press your mixture into a parchment-lined pan of some sort. Press HARD (and she’s not kidding).
  8. Cool 2-3 hours, then remove from the pan & cut into bars.

These are my favorite “granola” bars or non-granola bars as the case may be. They are a little crumbly, but they are really great for a quick breakfast bar or snack.

Direct link: http://www.joyfulabode.com/2010/09/12/grain-free-granola-bars/

Almond Flour Pancakes

These pancakes are a great substitute for “regular” pancakes and a great break from eggs every morning for breakfast (or dinner). This recipe comes from the paleoplan.com site (see direct link below), there are all kinds of great recipes there that you can freely avail yourself to.

Makes breakfast (or dinner) for two

Approximate cooking time: 30 minutes

Ingredients

  1. 1 cup almond flour
  2. 1/2 cup unsweetened applesauce
  3. 1 tablespoon coconut flour
  4. 2 eggs
  5. 1/4 cup water (consider soda water for slightly fluffier pancakes – I haven’t tried this yet)
  6. 1/4 teaspoon freshly grated nutmeg (if I bought the jar yesterday, that’s freshly grated, right?)
  7. 1/4 teaspoon sea salt
  8. coconut oil (or olive oil or avocado oil)
  9. fresh berries

Instructions

  1. Combine almond flour, applesauce, coconut flour, eggs, water, nutmeg and sea salt in a bowl, and mix together completely with a fork. The batter will appear a little thicker than a normal pancake mix.
  2. Heat a non-stick frying pan over medium-low heat with 1 tsp coconut oil.
  3. Drop 1/4 cup of batter onto the pan once it is fully heated. Spread out batter slightly if desired.
  4. Flip like a normal pancake when the bubbles start showing up on the top, and cook for another minute or two.
  5. Add more oil to the pan and repeat with remaining batter.
  6. Top with fresh berries

Note: If the pan is too hot, the cakes will stick, burn on the outside, and/or not cook entirely through.

My variation

I like to take frozen berries (usually the mixture found at the local Costco), heat them up with just a dab of maple syrup and pour them over the pancakes. Makes a great syrup!

Direct link: http://www.paleoplan.com/2009/11-23/almond-flour-pancakes/

Morning Glory Muffins

These are also great for a grab and go breakfast that will fill you up & keep you going.

This recipe comes from the cookbook Paleo Comfort Foods by Julie & Charles Mayfield. Normally, I wouldn’t publish a recipe that is in a cookbook, but this is already on the web for free. This cookbook is one of my favorite Paleo cookbooks. The photography is stunning & the recipes have all been delicious and easy to understand and make.

Ingredients

  1. 2-1/2 cups almond flour
  2. 1 tablespoon cinnamon
  3. 2 teaspoons baking soda
  4. 1/2 teaspoon salt
  5. 2 cups (100 g) carrots, grated
  6. 1 large apple, peeled, cored & grated (I never peel mine and it turns out fine, same with the carrots)
  7. 1 cup (75 g) shredded coconut (I leave this out as my husband doesn’t like coconut)
  8. 1 cup (150 g) raisins (I use cranberries or tart cherries)
  9. 3 large eggs
  10. 2 tablespoons honey (optional)
  11. 1/2 cup coconut or avocado oil (I use olive oil)
  12. 1 teaspoon vanilla extract

Directions

  1. Preheat oven to 350ºF (175ºC) and grease a standard-sized muffin pan (12 cups).
  2. Combine almond flour, cinnamon, baking soda, and salt in large bowl. Add carrot, apple, coconut and raisins and combine well.
  3. In separate bowl, whisk eggs, honey, oil and vanilla extract together.
  4. Pour this mixture over your dry ingredients and mix well. This batter will be very thick.
  5. Spoon out into muffin pan and place on middle or upper rack of your oven for 40-50 minutes for larger muffins, 20-30 minutes for smaller muffins. (Mine usually take about 25-30 minutes for large regular sized muffins, so start checking them early)
  6. When a toothpick inserted in the top of a muffin comes out clean, they are done.
  7. Cool muffins in pan for 8-10 minutes and then remove to a rack to finish cooling.

Variations

  • Add in a teaspoon of orange zest for extra zing
  • Replace raisins with a cup of chopped dates
  • Make a morning glory loaf, this batter will make one really large loaf, or two smaller loaves. Just increase your baking time to approximately 45-60 minutes.

My variation

Add 1/3 cup unsweetened applesauce to make them extra moist.