1/2 cup rolled oats
1/2 tsp honey
2/3 cup water or milk
small handful nuts
1/2 tsp cinnamon
small pinch sea salt
large handful blueberries
Combine all ingredients except last in blender or food processor. Adjust water as necessary. Transfer to bowl, add blueberries and carry on! This delicacy can be pre-made the night before to enjoy in the morning (just add a bit more liquid).
1/4 cup coconut (or coconut) oil
1 cup almond flour
1/3 cup quinoa (or spelt) flour
1 cup sugar
4 eggs, separated
2 1/2 Tbsp lemon zest
1 Tbsp lemon juice
1 Tbsp orange juice
1/4 tsp sea salt
Preheat oven to 350ºF. Line bottom and sides of 9″ round pan with parchment paper and brush with oil. Combine dry ingredients, reserving 2/3 sugar, in a bowl. In another bowl, combine reserved sugar and egg yolks, using an electric mixer. Whip until mixture is thick, about 5 minutes. Beat in coconut oil, lemon zest and juices. Fold in dry ingredients. In clean and dry bowl, beat egg whites until white peaks are formed. Fold in 1/3 off egg-white mixture into batter. Gradually, fold in remainder. Pour batter into pan. Bake 35-40 minutes. Remove from oven and allow to cool. Invert to remove from pan and set right side up.
1 cup yellow cornmeal
1 Tbsp coconut sugar
1/2 tsp salt
1/2 tsp baking soda
1/2 cup pumpkin purée
1 large egg beaten
2 Tbsp olive oil
Mix dry ingredients together in a bowl. Add remaining ingredients, blending everything well. Onto a well-heated & slightly oiled pan ladle batter in desired sizing. Flip pancakes when top is almost dry. Once cooked through, serve drizzled with maple syrup.
Strawberry Rhubarb Cobbler
2 pints, strawberries washed, trimmed & quartered
3 cups rhubarb stalks, washed, chopped
3/4 stick butter, room temperature
2 cups rolled oats (non-quick cooking)
1 cup coconut sugar
1 Tbsp cinammon
1 Tbsp lemon juice
Preheat oven to 350F. Combine stawberries, rhubarb, 3/4 of sugar and lemon juice in a bowl. In separate bowl, combine remainder of sugar with oats, cinnamon and a pinch of sea salt. In small chunks, add in butter (reserving a teaspoon or so for the pan) to create a clumpy mixture for the topping. Butter an 8″x8″ ovenproof pan. Transfer strawberry mixture into pan adding the topping. Bake for 35-40 minutes. Let cool for 10 minutes and serve with ice cream (or not).
1/3 cup, plus 2 Tbsp coconut flour
1/8 tsp baking soda
pinch sea salt
3 eggs
1/2 cup coconut milk
1 1/2 Tbsp honey
2 Tbsp melted coconut oil
1/2 tsp vanilla extract
1/3 cup fresh blueberries
Preheat oven to 350ºF. Line muffin tin with parchment forms (either 6 large muffins or 16 small). Combine first 3 ingredients in one bowl and the rest (except blueberries) in a separate one. Mix contents of both bowls together and let sit for about 5 minutes. Fold in blueberries and spoon mixture into muffin tray. Bake for 20-30 minutes (depending on muffin size).