Category Archives: Breakfast

Coconut Flour Blueberry Pancakes

Ingredients

4 eggs from pastured chickens, beaten
3/4 c. coconut milk or almond milk
1/4 c. coconut oil, melted – plus more for oiling pan
1 Tbs. raw honey, softened OR 1/2 c. Xylitol or unrefined cane sugar
1 tsp. vanilla
1/4 tsp. cinnamon
1 small lemon, juice and zest
1/8 tsp. unrefined sea salt
1/2 c. coconut flour
1/4 c. potato starch
1/4 c. white rice flour
OR in lieu of potato starch and white rice flour, use 1/2 c. almond meal
1 Tbsp. baking powder, aluminum-free
1/2 c. blueberries, or to your taste

Instructions

1. Blend beaten eggs, milk, oil and honey.

2. Add dry ingredients.

3. Heat skillet (I used my cast iron) and melt a little coconut oil to grease the pan.

4. Pour half-dollar sized pancakes into pan and top with blueberries.

5. Flip when they start to bubble.

6. Cook until golden.

These freeze really well!

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Blueberry Scones

Based on Colette Martin’s Blueberry Scones recipe in Learning to Bake Allergy-Free.
Ingredients
1 1/4 . GF oat flour
1 1/2 c. GF Flour Blend
1/2 t. xanthan gum
3 t. baking powder
1 t. baking soda
1/2 t. salt
1/2 c. brown sugar
2 pastured eggs
1/4 c. coconut oil
1/2 c. milk, soured milk, or coconut milk
1 T. lemon juice
1 c. blueberries
Instructions
  1. Blend dry ingredients
  2. Blend wet ingredients
  3. Add the dry to the wet. Add water, if needed.
  4. Fold in blueberries.
  5. Gently flour hands and baking sheet (I used my silpat).  Press dough onto surface and work into a flat circle – like a giant biscuit – until about 1/2″ thick.  Cut into wedges and bake in that shape.
  6. Bake at 350 F for 20-30 minutes.

Next time, I plan to use more lemon juice and some zest.

Coffee Cake with Streusel Topping

This recipe is based on the recipe by the same name in Learning to Bake Allergen-Free by Colette Martin.

Cake Batter Ingredients:
2 cups gluten-free flour blend
1/2 t. xanthan gum
3 t. baking powder
1/2 t. salt
4 T. (1/2 stick) butter or coconut oil
1/2 c. sugar
2 eggs (or for egg-free 3 t. egg replacer)
1/2 c. unsweetened applesauce
1/2 c. coconut milk or other milk (if using egg replacer increase to 1 c.)
1 t. vanilla

Streusel Topping Ingredients
2/3 oat flour (ground GF oats)
3/4 c. light brown sugar, packed
1/2 t. cinnamon
1/4 t. nutmeg
3 T. butter or cold coconut oil

Instructions

  1. Preheat oven to 350 degrees F.
  2. Mix gluten-free flour blend, xanthan gum, baking powder, and salt.
  3. Blend eggs or egg replacer, applesauce, milk, and vanilla.
  4. In separate bowl, cream sugar and butter.
  5. Slowly add egg or egg replacer mixture to sugar and butter mixture.
  6. Slowly add flour mixture to sugar and butter mixture.
  7. Pour into greased 9×9″ baking dish.
  8. Blend oat flour, light brown sugar, cinnamon and nutmeg.
  9. Cut butter into oat flour mixture.
  10. Top on cake batter mixture.
  11. Bake for 45 minutes or until knife comes out clean from center of cake.  (If you used egg replacer version, the cake may only take 35 minutes.)