Tag Archives: breakfast

Pumpkin Bread

1 cup pureed pumpkin
2 large scoops (approx 1/2 of a 16 oz jar) of raw, crunchy almond butter
1 Tbsp ground cinnamon
1 Tbsp ground nutmeg
2 tsp ground cloves
3 eggs
2 Tbsp maple syrup *optional*
handful of chopped raw walnuts
handful of raw pumpkin seeds
1 tsp baking soda
1 Tbsp apple cider vinegar or lemon juice
Coconut oil for greasing a baking dish

Mix all ingredients except the pumpkin seeds, baking soda and apple cider vinegar/lemon juice in a mixing bowl

While mixing, place a baking dish in the oven to warm

Remove the pan from the oven and grease the sides and bottom with a spoonful of coconut oil

Once the batter is mixed, it should be somewhat thick
Add the baking soda to the mixed batter
Add the apple cider vinegar or lemon juice
The mix will bubble up (think elementary school volcano project!)
Continue to mix well

Once mixed, pour the mix into the baking dish
Top with pumpkin seeds

(as you can see… I also added a few dark chocolate bits to half!)

Bake at 375 for approximately 20 minutes, or until a knife or fork, when inserted at the highest point of the bread, comes out clean

Let cool for a few minutes before cutting

Enjoy with pastured butter!

Fruit and Nut Breakfast Scones

Scone Ingredients:
2 eggs
1 cup almond meal
1 cup chopped pecans
1 cup chopped walnuts
1/2 cup dried shredded, unsweetened coconut flakes
2 mashed, well-ripened bananas 

Mix all ingredients together in a mixing bowl
Drop spoonfuls of dough onto a greased (I used a greased and lined) cookie sheet

Bake at 400 degrees for 12-15 minutes

Topping Ingredients:
Just figs!

Blend in a food processor and use as fruit topping for the scones

Enjoy! 🙂

Coconut Pancakes

1 cup coconut milk
1 cup coconut flour
2 tsp vanilla extract
3 eggs
1 tsp baking powder
Coconut oil for cooking

Mix all dry ingredients in one bowl
Mix all liquid ingredients in another bowl

Mix all ingredients. If batter is too thick, add 1-2 Tablespoons of water
(batter should look like pancake batter!)

Heat coconut oil in frying pan

Use a tablespoon to scoop batter onto the frying pan

Cook for approximately 3 minutes over medium heat, or until the pancakes begin show air bubbles while cooking

Flip, cook for another 2-3 minutes, then remove from heat and place on a napkin or paper towel to absorb excess oil

Optional:  Add 1 Tablespoon of cocoa powder to make chocolate pancakes!

Want to make it Paleo-ish? Add honey or raw maple syrup!

Enjoy! : )

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