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Grain-free; Gluten-free Doughnuts

Grain-free; Gluten-free Doughnuts

by | Apr 13, 2016 | Breakfast, Desserts, Recipes, Uncategorized

Doughnuts are a morning time (or snack time) sweet treat favorite.   These delicious wonders can be made ahead of time and frozen to pull out any time you have the craving.  Remember any sweets are meant for special times and should be consumed in moderation as a “treat”. They can be made as full sized doughnuts or little mini doughnuts as well.

doughtnut post 7

I have tried a variety of options when making doughnut (even banana flour).  This recipe has gone through several revisions, but according to my grand daughters and friends that have tried them, this is a keeper.

I have found that the easiest way to have little ones help is to scoop the dough  into a disposable cake decorating bag and allow them to squeeze the dough into silicone pans.  I place the empty bag over an empty narrow pitcher to hold it while I scoop in the dough.

The large pan I use can be found through Country Home Goods

The mini pan  I use can be found through Belgoods Bakeware

Grain-free; Gluten-free Doughnuts
 
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Sometimes you just want a real doughnut, but without the gluten, grain and frying. This recipe is the perfect option.
Author:
Serves: 9 large doughnuts
Ingredients
  • 2 ½ cups blanched finely ground almond flour (I use Honeyville)
  • ½ tsp. sea salt
  • ½ tsp. baking soda
  • ½ tsp. baking powder
  • 2 Tbsp. coconut flour
  • 2 tsp. ground ginger
  • 1 tsp. cinnamon (I use Ceylon)
  • 1 tsp. zest of one orange
  • ¼ cup melted coconut oil
  • ¼ cup melted ghee (can substitute organic butter or applesauce)
  • 4 Tbsp. organic maple syrup
  • 2 tsp. vanilla
  • 6 large eggs (room temperature)
  • Sprinkle lightly with coconut sugar (optional)
  • Chocolate glaze:
  • 1 cup Lily’s dark chocolate chips (sweetened with Stevia); melted
  • ½ cup heavy coconut cream (I use Trader Joe’s)
  • Mix together in small bowl and dip cooled doughnuts to glaze.
Instructions
  1. Preheat oven to 350°.
  2. Lightly grease doughnut pan with healthy oil of choice (I use coconut oil)
  3. Combine all dry ingredients in food processor and pulse until mixed together.
  4. Add all wet ingredients and pulse until the batter is smooth with no sign of flour.
  5. Scoop batter into disposable cake decorating bag and cut hole in the bottom. (The batter is very thick and this is the easiest way to squeeze into doughnut pan.)
  6. Squeeze the dough evenly into prepared doughnut pan.
  7. Bake until doughnuts are firm to the touch, with just a little give (about 20 minutes for large doughnuts about 10 minutes for mini) I use silicone pans and place on cookie sheet.
  8. Allow doughnut to cool and transfer to plate to frost or glaze.

 

Upside Down Banana Bread Coffee Cake

Upside Down Banana Bread Coffee Cake

by | Mar 23, 2016 | Breakfast, Desserts

I created this recipe when I had a hankering for something sweet after a Sunday afternoon nap.  I understand that the title is a little long, but I wasn’t sure how else to describe it.  My husband is always my “guinea pig” taste tester.  This recipe received two thumbs up and is listed as a keeper.  I wanted to post this before Easter Sunday because it would be perfect to make ahead and have for breakfast, brunch or dessert.  Enjoy!

 

~Pair with coconut cream whipped cream topping~

Upside Down Banana Bread Coffee Cake
 
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This recipe is fast and easy to make and satisfies that sweet craving. This is versatile and can be served with breakfast, brunch or as a dessert.
Author:
Course: Sweet Treat
Ingredients
  • 2 cups almond flour (I used Honeyville)
  • 3 Tbsp. coconut flour
  • 2 eggs
  • 1 cup heavy coconut cream (I use Trader Joe’s)
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 2 tsp. cinnamon (I use Ceylon)
  • 2 tsp. vanilla
  • 3 Tbsp. raw honey or organic maple syrup
  • ½ tsp. sea salt
  • 2 small bananas
  • ½ cup dark chocolate chips – optional (I use Lily’s)
  • 3 Tbsp. ghee or organic butter (melted)
  • 4 Tbsp. chopped pecans
  • 3 Tbsp. coconut sugar
Instructions
  1. Preheat oven to 350°.
  2. Lightly grease an 8x8 pan (I use coconut oil).
  3. Place melted ghee, chopped pecans and coconut sugar in bottom of pan.
  4. Mix all other ingredients in a food processor until well combined.
  5. Pour into pan on top of pecan mixture.
  6. Bake at 350° t 45-50 minutes until toothpick comes out clean from center.
  7. Flip cake over onto plate immediately and allow to cool.
  8. (Can top with coconut cream recipe)

 

Versatile Paleo Eggs

Versatile Paleo Eggs

by | Feb 17, 2016 | Breakfast, Recipes

eggs

 

The incredible edible egg – what a wonder of nature.   Eggs are a great source of protein and are one of the foundational items that you can add in and change up in an unlimited number of ways. Eggs can be fried, poached, baked, boiled and scrambled.  (I am beginning to sound like “Bubba” Blue from Forest Gump)    This recipe post is similar to smoothies in that the options you choose are totally geared to your own personal taste preferences.   This is also one of those recipe choices that are very easy to apply the “eat the rainbow”  philosophy.

I am blessed to have neighbors who free range chickens and literally deliver my eggs from their farm to my table.   I have learned that when the hens are laying abundantly, I can freeze raw eggs for up to a year. You can read more here: incredible egg

 

 

Versatile Paleo Eggs
 
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Eggs are delicious, fast and easy to make, and can be served anytime.
Author:
Ingredients
  • Step 1:
  • Select the amount of eggs you want to make. I try to make extra if I can.
  • This recipe suggests scrambling them, but you can bake them in muffin cups as well (I find they tend to be a little rubbery when reheated). Scrambled eggs do reheat well. As an example, I will make these suggestions based on using 12 eggs (1 dozen).
  • Step 2:
  • Choose the add ins you prefer for that day. These are options or suggestions and the amounts are geared for the 12 egg scramble amount, so adjust amounts to your liking in the amount of eggs you are preparing. This list is long, so mix and match to suit your preferences.
  • ½ red onion, diced
  • ¼ cup green onion, chopped
  • ½ cup asparagus chopped
  • ½ cup mushrooms, chopped
  • ½ cup peppers, chopped
  • ¼ tsp. garlic, minced
  • 1 cup cooked nitrate free bacon, crumbled
  • 1 cup nitrate free Canadian bacon, chopped
  • 1 cup ham, cubed
  • 1 cup cooked breakfast sausage, crumbled
  • 1 cup cooked steak, cubed
  • 1 cup cooked Salmon, flaked
  • 1 cup cooked shredded sweet potato
  • ½ cup spinach, chopped
  • ½ cup kale, chopped
  • 1 tsp. herbs and/or seasonings of choice (basil, rosemary, turmeric, garlic powder, onion powder, 21 salute…)
  • 1 tbsp. healthy fat or oil of choice (ghee, bacon, avocado, coconut…)
Instructions
  1. In large mixing bowl, crack the 12 eggs and whisk lightly until well mixed.
  2. Add herbs or seasonings of choice and mix well. Set aside.
  3. In large skillet, heat oil/fat and add any add ins you have chosen. Sauté until well heated and veggies are cooked through.
  4. Pour eggs into skillet and continue stirring gently until eggs are cooked through.

 

 

Favorite Paleo Blueberry Muffins

by | Feb 12, 2016 | Breakfast, Desserts, Recipes

When I began exploring trying to incorporate healthy Paleo options into my diet, I started with muffins and desserts.  I knew that if I could find healthier ways to make these items, the rest would be a “piece of cake” (I wanted it all to be a piece of moist delicious, healthy, time effective, cost effective yummy cake! ha!) I usually explain to people in my workshops that I found when I typed in the work “paleo” in front of any recipe I was looking for, the options were incredible.  Since I began several years ago, those options have totally exploded!  I am often overwhelmed by all the choices.  Again, part of the purpose of WellStone Gardens was to help to narrow some of those choices by allowing workshop participants the opportunity to taste a recipe before going to all the time and expense of blindly shooting in the dark.  This recipe has been tweaked and tested several different times in several different arenas and it continues to be a crowd-pleaser.  (It’s not considered “cake” but it is moist and delicious).

Favorite Bluberry Muffins
 
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These moist and delicious muffins can be served with breakfast, lunch, dinner or as a snack any time. They do freeze well, so you can make large batches and save them.
Author:
Course: Breakfast/Sweet Treat
Ingredients
  • 2 cups blanched almond flour (I use Honeyville)
  • ¼ tsp. baking soda
  • ⅛ tsp. sea salt
  • 4 tbsp. maple syrup (or raw honey)
  • 1 cup coconut cream (I use heavy coconut cream from Trader Joe’s)
  • 4 tbsp. grass-fed ghee, melted (or melted coconut oil; organic unrefined; cold pressed – I use Costco’s)
  • 2 eggs
  • ½ cup fresh or frozen blueberries (I use smaller frozen wild blueberries when I can- Costco’s)
  • 1 tsp. fresh orange or lemon zest (optional)
  • ½ tsp. orange or lemon extract (optional)
  • 2 tbsp. coconut sugar to sprinkle on top (optional)
Instructions
  1. Preheat the oven at 350°F
  2. In a large bowl mix the dry ingredients – almond flour, baking soda, salt.
  3. In a separate bowl mix the wet ingredients – coconut cream, eggs, maple syrup and melted ghee. (zest and extract if using)
  4. Combine wet and dry ingredients and gently mix the batter.
  5. Fold blueberries into the batter ( I sometimes wait and add them later to each muffin cup)
  6. Sprinkle with coconut sugar if using.
  7. Scoop batter into paper lined muffin pan cups (or I use silicon cups) and bake for 20-25 minutes or until tops turn golden brown. Wait until they are completely cool before removing them from the baking pan.
  8. Recipe makes18 regular muffins or 36 mini-muffins. Store in an airtight container in the refrigerator.

 

Paleo Anytime Waffles

by | Feb 2, 2016 | Breakfast, Dinner, Lunch, Recipes

This recipe came from my daughter-in-law and was introduced during our Healthy Breakfast and Back-to-School Workshop at beautiful Casa Somerset Bed and Breakfast.  Jessica listed Tips and Tricks at the bottom of the recipe giving suggestions of creative ways to adapt this recipe any time – not just for breakfast.  This recipe freezes well and you can just pop them in the toaster to reheat.  That  allows you to make large batches to keep on hand.  I have also mixed up batches of the dry ingredients to keep on hand as well as to give away as gifts.

Paleo Anytime Waffles
 
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Easy and delicious and can be made ahead and frozen. This makes for a quick healthy breakfast option as well as snacks. See the note at the bottom of the recipe for ways to adapted this recipe for anytime of the day.
Author:
Course: Breakfast
Cuisine: American
Serves: 10 - 12
Ingredients
  • 1½ cups blanched almond flour (I use Honeyville)
  • 1½ cups tapioca or arrowroot starch (either can be used in this recipe)
  • 4 tbsp. coconut sugar
  • 2 tsp. baking soda
  • 1 tsp. sea salt
  • 2 tsp. pure vanilla
  • 2 eggs
  • 1 cup unsweetened almond or coconut milk
  • 2 tbsp. melted ghee or coconut oil (optional)
Instructions
  1. Heat waffle iron to medium heat and spray with cooking spray.
  2. Combine dry ingredients in a medium mixing bowl
  3. In a separate bowl, whisk all wet ingredients together.
  4. Add wet ingredients to the dry and mix until well combined.
  5. Add batter to waffle iron to cover to bottom of grid.
  6. Cook until golden brown on the outside and is easily removed from waffle iron.
  7. Tips and Tricks: Think of the waffle as more than just a breakfast food! Use waffles as a quick and creative sandwich bread! Omit the sugar and try adding dry basil and oregano, then top the waffle with ground sausage, veggies, marinara and dairy/soy free cheese for a personalized waffle-izza! Be creative and come up with unlimited possibilities.

 

Baked Oatmeal with Bananas

by | Jan 28, 2016 | Breakfast, Recipes

I know that oatmeal (even gluten-free) is not considered paleo, but my family does enjoy it; especially with bacon.  I often make a larger batch than we need, so I started searching for recipes that I could use with leftover cooked oatmeal.  I found several, so I started adapting them together and using whatever I had on hand to improvise (especially on cold winter days).

I buy Colman’s uncured, nitrate free bacon at Costco and cook all three packages in the oven. I use a broiler pan and place a cookie cooking rack on top.  I lay the bacon on the rack (I can usually get nine pieces on the rack at a time), and bake in the oven at 350° until slightly crispy. I cool the bacon on paper towels and freeze the cooked bacon.  It is so handy to have bacon ready whenever you want it.  I always drain the grease from the pan between each batch.  You can store the lard in the refrigerator if you enjoy cooking with it.

My family loves this recipe and now is often disappointed with just plain oatmeal.  This recipe does reheat well, so you can make it ahead when you know your morning may be rushed.  I know diabetics need to be careful with the sugar content in bananas, so I have subbed in apples or blueberries.  You could also add nuts, seeds or unsweetened shredded coconut.  We usually add those on top when it is served because each person likes their own combinations.

I served a version of this recipe during a Healthy Brunch Workshop and it was a big hit.  This has passed the taste test as a keeper recipe for us.

 

Baked Oatmeal with Bananas
 
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Baked oatmeal using certified gluten free oats (not considered paleo) but can be gluten free and dairy free. Can be made ahead and reheated and can be adapted using different fruit. I have used this recipe with raw oatmeal and leftover cooked oatmeal; both work great.
Course: Breakfast
Cuisine: American
Serves: 9 servings
Ingredients
  • 1 can heavy coconut cream (I use Trader Joe's)
  • ¼ cup organic maple syrup (I use 365 from Whole Foods)
  • 1½ cups gluten free rolled oats (I use Bob's Red Mill) - left over cooked oatmeal can vary
  • 4 small ripe bananas (sliced)
  • 1 egg
  • 2 tsp. vanilla
  • ½ tsp. ground cinnamon (I use Ceylon)
  • ⅛ tsp. sea salt
  • 1 Tbsp. Coconut sugar for sprinkling on top (optional)
Instructions
  1. Preheat oven to 375°
  2. Grease 8x8 pan with coconut oil.
  3. In a large bowl mix together all ingredients except the oats and banana.
  4. Stir in the oats. and transfer mixture into baking dish.
  5. Arrange bananas (or other fruit of choice on top; I have used apples or blueberries as well)
  6. Sprinkle with coconut sugar (optional)
  7. Bake for 30 minutes at 375° until center is set.
  8. Cool 5 minutes and serve with coconut or almond milk if desired.