Breakfast
Category
Fudgey Flourless Chocolate Banana Muffins
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Fudgey & delicious gluten free, paleo bakery style chocolate muffin. It’s made with whole foods, no flour, & bananas and zucchini! A healthy breakfast treat.
Print Recipe Fudgey Flourless Chocolate Banana Muffins Fudgey & delicious gluten free, paleo bakery style chocolate muffin. It’s made with whole foods, no flour, & bananas and zucchini! A healthy breakfast treat. Info Servings MetricUS Imperial Course Main Dish Votes: 110Rating: 2.94
You: Rate this recipe! Info Servings MetricUS Imperial Course Main Dish Votes: 110
Rating: 2.94
You: Rate this recipe! There is no Nutrition Label for this recipe yet.
Gluten Free Oatmeal Breakfast Cookies
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An incredibly easy and kid friendly breakfast cookie. One hundred percent gluten free and dairy free! Made with medjool dates, oatmeal, and almond flour. No refined sugar!
Print Recipe Gluten Free Oatmeal Breakfast Cookies An incredibly easy and kid friendly breakfast cookie. One hundred percent gluten free and dairy free! Made with medjool dates, oatmeal, and almond flour. No refined sugar! Ingredients- 1 cup medjool dates
- 1/2 cup almond flour
- 1/2 cup arrowroot flour
- 1/4 cup coconut oil
- 1/4 cup almond milk
- 1 whole egg
- 2 tablespoons almond butter
- 1 tablespoon maple syrup
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 3/4 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1 cup old fashioned rolled oats
- 1/4 cup chocolate chips optional- for sprinkling on top
Rating: 0
You: Rate this recipe! Info Cook Time 50 minutes Prep Time 10 minutes Servings squares MetricUS Imperial Course Snack Votes: 0
Rating: 0
You: Rate this recipe! Ingredients
- 1 cup medjool dates
- 1/2 cup almond flour
- 1/2 cup arrowroot flour
- 1/4 cup coconut oil
- 1/4 cup almond milk
- 1 whole egg
- 2 tablespoons almond butter
- 1 tablespoon maple syrup
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 3/4 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1 cup old fashioned rolled oats
- 1/4 cup chocolate chips optional- for sprinkling on top
- Preheat oven to 350F. Line a 8" by 8" pyrex baking dish with parchment paper.
- In a food processor combine all the ingredients, except the oats and chocolate chips. Blend the ingredients together until the batter is fairy smooth- you still want some chunky date texture. The dough will be really sticky!
- Add in the oats and pulse the food processor for 5 seconds.
- Spoon the batter into the baking dish and smooth out. Sprinkle chocolate chips on top if you want, or just leave plain.
- Bake for 50 minutes on 350F until slightly golden brown.
Healthy Paleo Cranberry Coffee Cake
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Healthy gluten free paleo coffee cake filled with cranberries and topped with the best cinnamon sugar(less) crumble topping known to man (or to me;)! Dairy free.
Print Recipe Healthy Gluten Free Paleo Cranberry Coffee Cake Healthy gluten free paleo coffee cake. Filled with cranberries and topped with the best cinnamon sugar(less) crumble topping known to man (or to me;)! Also dairy free and made in minutes. Ingredients Cake Batter- 1 cup almond flour
- 1/2 cup arrowroot flour
- 1/3 cup maple syrup
- 1/4 cup coconut oil Solid- not melted
- 3 medium eggs
- 2 teaspoons vanilla extract
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 1/2 cup fresh cranberries
- 1/3 cup coconut sugar
- 1/3 cup almond flour
- 2 tablespoons ground cinnamon
Rating: 3.92
You: Rate this recipe! Recipe Notes
Dust with arrowroot powder or powdered sugar if desired.
Info Cook Time 60 minutes Prep Time 5-10 minutes Servings slices MetricUS Imperial Course Main Dish Votes: 13Rating: 3.92
You: Rate this recipe! Recipe Notes
Dust with arrowroot powder or powdered sugar if desired.
Ingredients Cake Batter- 1 cup almond flour
- 1/2 cup arrowroot flour
- 1/3 cup maple syrup
- 1/4 cup coconut oil Solid- not melted
- 3 medium eggs
- 2 teaspoons vanilla extract
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 1/2 cup fresh cranberries
- 1/3 cup coconut sugar
- 1/3 cup almond flour
- 2 tablespoons ground cinnamon
- Preheat oven to 350F.
- Grease and flour a 10" spring form cake pan.
- In a medium size mixing bowl combine all the ingredients for the batter (except the cranberries). You can use a blender, food processor, or KitchenAid mixer for this.
- Once the batter is completely smooth stir in the cranberries.
- Pour the batter into the spring form cake pan.
- In a small bowl, mix together the ingredients for the crumble topping. Then gentle sprinkle the crumble topping over the coffee cake batter.
- Bake on 350F for 60 minutes until golden brown.
5 Minute Gluten Free Paleo Banana Muffins
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These gluten free, sugar free, and paleo banana muffins take only 5 minutes to whip up! Then it’s in the oven and out comes a beautiful, soft, moist MEGA muffin! Super healthy delicious banana muffin recipe sprinkled with chocolate chips.
Print Recipe Gluten Free Paleo 5 Minute Banana Muffins These gluten free, sugar free, and paleo banana muffins take only 5 minutes to whip up! Then it's in the oven and out comes a beautiful, soft, moist MEGA muffin! Super healthy delicious banana muffin recipe sprinkled with chocolate chips. Ingredients- 2 cups almond flour
- 4 medium soft bananas
- 6 medium eggs
- 2 tablespoons coconut oil
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon stevia liquid
- 1/2 cup chocolate chips for a paleo version- chop up a bar of paleo chocolate and use in place of the chocolate chips.
Rating: 3.41
You: Rate this recipe! Info Cook Time 40 minutes Prep Time 5 minutes Servings regular or 5 large muffins MetricUS Imperial Votes: 78
Rating: 3.41
You: Rate this recipe! Ingredients
- 2 cups almond flour
- 4 medium soft bananas
- 6 medium eggs
- 2 tablespoons coconut oil
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon stevia liquid
- 1/2 cup chocolate chips for a paleo version- chop up a bar of paleo chocolate and use in place of the chocolate chips.
- Preheat oven to 350F. Line a large size muffin tin with paper muffin liners. You can also use a regular size muffin tin and it will make around 8 muffins.
- Combine all of the ingredients (except the chocolate chips) in a high powered blender or food processor.
- Scoop the batter into each muffin cavity. Fill the muffin tin until the batter comes just under the top surface.
- Sprinkle about 1 tablespoon of chocolate chips over each muffin (optional).
- Bake on 350F for 40 minutes until golden on top.
Paleo Pumpkin Cake With Maple Frosting
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Easy to make Paleo Pumpkin cake with the best dairy free & refined sugar free maple frosting. Best easy to make paleo and gluten free pumpkin cake dessert or snack.
Print Recipe Paleo Pumpkin Cake With Maple Frosting Easy to make Paleo Pumpkin cake with the best dairy free & refined sugar free maple frosting. Best easy to make paleo and gluten free pumpkin cake dessert or snack. Ingredients Cake Batter- 1 cup almond flour
- 1/2 cup arrowroot flour
- 1/2 cup palm oil shortening
- 1/2 cup canned pumpkin
- 1/2 cup maple syrup
- 1/4 cup almond butter
- 3 whole eggs
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/3 teaspoon sea salt
- 1/2 teaspoon ground nutmeg
- 1/2 cup coconut butter
- 1 tablespoon maple syrup room temp
- 1 tablespoon palm oil shortening
- 1-2 teaspoons hot water depending on how thin or thick you desire the frosting to be
Rating: 2.75
You: Rate this recipe! Recipe Notes
Optional: You can add a dash of nutmeg and cinnamon to the frosting if you want a little extra spice!
Info Cook Time 45 minutes Prep Time 15 minutes Servings pieces MetricUS Imperial Course Dessert Votes: 8Rating: 2.75
You: Rate this recipe! Recipe Notes
Optional: You can add a dash of nutmeg and cinnamon to the frosting if you want a little extra spice!
Ingredients Cake Batter- 1 cup almond flour
- 1/2 cup arrowroot flour
- 1/2 cup palm oil shortening
- 1/2 cup canned pumpkin
- 1/2 cup maple syrup
- 1/4 cup almond butter
- 3 whole eggs
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/3 teaspoon sea salt
- 1/2 teaspoon ground nutmeg
- 1/2 cup coconut butter
- 1 tablespoon maple syrup room temp
- 1 tablespoon palm oil shortening
- 1-2 teaspoons hot water depending on how thin or thick you desire the frosting to be
- Preheat the oven to 350 degrees. Line a 8" by 8" pyrex baking dish with parchment paper.
- Combine all of the ingredients for the cake batter in a large mixing bowl until completely smooth. You can also use an electric KitchenAid mixer for this.
- Pour the cake batter into the baking dish and bake on 350 degrees for 45 minutes until golden.
- Before combining the ingredients for the frosting be sure that your maple syrup is at room temp! THIS IS VERY IMPORTANT! If the maple syrup is chilled, it will clump the frosting.
- For the frosting, combine all of the ingredients in a blender or food processor for about 1 minute until smooth. Do not over whip- this will cause the frosting to clump.
- Gently frost the cake with the whipped maple frosting and then serve!
Best Paleo Pumpkin Pancakes
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Light and Fluffy Pumpkin Pancakes that are grain free and Paleo! I have tried a LOT of different paleo pumpkin pancakes, but this one is my absolute favorite recipe! Absolutely delicious flavor, light texture, easy to make, and incredibly satisfying. Bring in fall with this easy paleo breakfast recipe.
Print Recipe Best Paleo Pumpkin Pancakes Light and Fluffy Pumpkin Pancakes that are grain free and Paleo! Absolutely delicious flavor, light texture, easy to make, and incredibly satisfying. Bring in fall with this easy paleo breakfast recipe. The great part about these pancakes is, they can be made in 10 minutes when you use an electric pancake griddle! Ingredients- 1 cup almond flour
- 6 tablespoons almond butter
- 4 medium eggs
- 1/2 cup canned pumpkin
- 2 small ripe bananas
- 1/4 cup arrowroot flour
- 2 tablespoons palm oil shortening
- 1 teaspoons vanilla extract
- 2 teapsoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teapsoon ground nutmeg
- 1/4 teaspoon sea salt
- 1/2 cup chocolate chips optional
- coconut oil for lightly greasing pan
Rating: 5
You: Rate this recipe! Recipe Notes
Be sure to cook these pancakes at a really low heat. I cooked mine on the lowest setting my oven would go to, in order to be sure of thorough cooking and prevent burning on the outside- producing a raw inside. Make these pancakes in 10 minutes with this electric pancake griddle!
Info Cook Time 4 minutes Prep Time 6-8 minutes Servings pancakes MetricUS Imperial Course Main Dish Votes: 2Rating: 5
You: Rate this recipe! Recipe Notes
Be sure to cook these pancakes at a really low heat. I cooked mine on the lowest setting my oven would go to, in order to be sure of thorough cooking and prevent burning on the outside- producing a raw inside. Make these pancakes in 10 minutes with this electric pancake griddle!
Ingredients- 1 cup almond flour
- 6 tablespoons almond butter
- 4 medium eggs
- 1/2 cup canned pumpkin
- 2 small ripe bananas
- 1/4 cup arrowroot flour
- 2 tablespoons palm oil shortening
- 1 teaspoons vanilla extract
- 2 teapsoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teapsoon ground nutmeg
- 1/4 teaspoon sea salt
- 1/2 cup chocolate chips optional
- coconut oil for lightly greasing pan
- Heat a small frying pan over very low heat, and grease it lightly with coconut oil.
- Combine all of the ingredients (minus the chocolate chips) for the pancake batter in a bender or KitcheAid until completely smooth.
- Stir in the chocolate chips by hand at this point- if you choose to add chocolate chips.
- Using a ¼ cup measuring cup, fill it with batter, then pour the batter onto the fry pan. Using the back of the measuring cup, smooth out the batter to form a 4” pancake stack. You can also use a large, non-stick pancake griddle for cooking.
- Cook the pancakes for 2 minutes on each side.