Tag Archives: nut flour recipe

Guacbread Muffins

3 Nov

img_2786Okay, I think I am on to something here.  I have been in search of a savory staple muffin for a long time, but I just can’t do complicated recipes.

I have FOUR avocado trees in my yard, and over the course of my time in this house, they have given us more than a lifetime supply of guacamole.  This year I did not want to waste a morsel of the “meat” and so I got to thinking…how can I use up these avocados (and get my kids to eat them as well?!!)

If you are hesitant to go out on a limb and try these, let’s remember how healthful these ancient fruits really are.  I am not typing a bunch of sentences to convince you.  So, I will give you a few key words that may motivate you to grab some off the trees that you have in your yard, and get to baking: Superfood, Antioxidant, Potassium, Folate, Oleic Acid, Lutein, Satiety, Caloric Density, Not Eggs.

These taste like avocado, but I like that.  They are a great base for mix-ins: ground breakfast sausage, green onion, cheese, bacon, tomatoes (chopped & drained), even chocolate chips.  They are an awesome alternative to egg muffins… My kids think they are pretty good, but they liked them the most with chocolate chips.  We are going to call that a win when it comes to getting them to eat well.  🙂


2 ripe avocados
1/3 cup oil
1/4 cup water
2 1/2 cups nut flour
4 eggs
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder

OPTIONAL: 1 cup of mix-ins of your choice.  (I like cheddar/bacon the most, kids liked chocolate chips)

With a hand mixer, mix up the avocados, oil and water until smooth and shiny.  Then add in the rest of the ingredients and mix until you have a nice batter.  Stir in your mix-ins.  

Bake at 350 for 23-25 minutes or until the tops are golden brown.

Enjoy real food!
Leigh


If you are looking for more breakfast ideas that are not just another egg concoction, try this casserole, these pumpkin muffins, and these bacon “biscuits”

Piggies in a Pancake

11 Aug

This weekend my kids were begging to make cake pops and I indulged them, of course–mostly because we have a cake pop machine that takes the hassle out of the usual time-consuming preparation. Then, perhaps it was my newfound (yet very much delayed!) interest in Pinterest affecting my brain, but I began to try various different cake pop options. My favorite was the breakfast cake pop: a paleo friendly twist on something my kids repeatedly beg for in the freezer breakfast section. Next on my list to try will be a corn dog variation. Anything cute and portable always seems to get the kids’ approval!

Ingredients:

1 1/2 cup nut flour (I’ve been hooked on cashew meal from Trader Joe’s lately)
1/2 cup coconut flour
1/2 tsp baking soda
1/2 tsp sea salt
1/2 tsp cinnamon
6 eggs
1/2 cup unsweetened coconut milk or almond milk
1/4 raw honey, maple syrup or sub 2 mashed bananas
1 tsp vanilla extract
links of your favorite nitrate free breakfast sausage, cooked and cut in pieces

Preparation:

Preheat cake pop maker or oven to 350. Combine dry ingredients in mixing bowl. Add remaining ingredients and whisk into a smooth thick batter.

For mini muffins: Grease tins with coconut oil liberally, add a bit of batter, place your piece of sausage, add remainder of batter to cover sausage. Bake for 12-15 minutes until golden brown.

For cake pop maker: Grease cake pop maker with coconut oil, add a bit of batter, place your piece of sausage, add remainder of batter to cover sausage. Bake for 2-4 minutes until done, or according to your machine instructions. They get done very fast!

Make a couple of batches and refrigerate or freeze leftovers for easy, fast, or on-the-go school day breakfasts!

Enjoy!

Bacon Biscuits

13 Mar

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I whipped up these yummy biscuits last night to go with some leftover ham bone soup. The idea came from fastPaleo and the medium was one of my favorites: cauliflower. I loved that they were packed with meat and veggies, rather than a ton of almond flour. My kids loved that they were super tasty and spongy. Enjoy!

1 package nitrate free bacon
1 head cauliflower, cleaned and roughly chopped
3/4 cup almond flour or cashew meal
1/2 tsp sea salt
1/2 tsp baking soda
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp pepper
2 eggs

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Preheat oven to 375. Place bacon and chopped cauliflower on foil lined baking sheet. Bake in oven until bacon is cooked and cauliflower is nicely roasted–about 15-20 minutes. Halfway through, mix to coat cauliflower with bacon grease. Once done and slightly cooled, place contents of pan in food processor. Pulse until finely chopped. Keep yourself from eating too much straight out of the food processor! Spoon into mixing bowl. Add the remainder of the ingredients and stir to combine. Spoon onto parchment lined baking sheet into rounds. Bake for 15-18 minutes until nicely browned. Serve! Refrigerate leftovers. They would be perfect with eggs the next morning or alone as a quick snack.

Happy Thursday,

Heather

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