[gmc_recipe 1679]
November 23, 2012
November 11, 2012
Grain-Free Pancakes
Grain-free pancakes that are made with hazelnut flour are delicious and filling!
There is a lot of protein in them due to the amount of eggs and nuts, making them a great choice for diabetics, too.
These grain-free pancakes are GAPS, SCD and Paleo legal.
Serves: 6
Prep time: 5 minutes
Cook time: 20 minutes
Ingredients
- 2 cups nut flour, such as almond flour
- 1/2 cup hazelnut flour
- 8 pasture-raised eggs
- 4 tablespoons raw, local honey
- 2 teaspoons vanilla extract
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- ghee or coconut oil (for frying)
Directions
Mix all ingredients together. Ladle into a frying pan at medium-low heat coated with ghee or coconut oil. Cook until bubbles appear, then flip and cook these grain-free pancakes for a tiny bit more.
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November 11, 2012
Paleo Butternut Squash Muffins
Try these Paleo butternut squash muffins for breakfast or a snack!
They’re a great way to sneak some vegetables into your diet and are also GAPS/SCD-legal.
Serves: 16
Prep time: 30 minutes
Cook time: 20 minutes
Ingredients
- 1-1/2lb butternut squash (peeled, scooped out and cubed)
- 1/4 cup ghee or coconut oil
- 3/4 cups raw, local honey
- 2 medium pasture-raised eggs
- 1 cup almond flour
- 1 cup hazelnuts, ground
- 1 teaspoon baking soda
- 1 teaspoon cinnamon (I prefer Ceylon cinnamon)
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon ginger powder
- 1/2 teaspoon clove powder
Directions
Preheat the oven to 325F. Steam the butternut squash until soft, about 20 minutes. Puree’ in a blender or food processor. Measure out 1-1/2 c. pureed squash; reserve the rest for another recipe.
Use extra ghee or coconut oil to grease muffin tins.
Add ghee, honey, eggs and 1-1/2 c. squash to the blender and mix. Add the rest of the ingredients until thoroughly mixed.
Spoon the batter into the muffin tins. Bake until a toothpick inserted into the center of a Paleo butternut squash muffin comes out clean, about 20 minutes.
See Also
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