Tag: morning

The Best Paleo Pancakes

Sally shares, “When you want a proper brunch during Passover that’s not matzo brei.”

From Gluten Free on a Shoestring

The Best Paleo Pancakes Recipe

These paleo pancakes are light and fluffy, and taste just like the “real” thing. Naturally dairy free and gluten free.

Prep Time 15 minutes 

Cook Time 10 minutes 

Course: Breakfast, Pancakes

Cuisine: American

Keyword: Paleo pancakes

Servings: 8 pancakes

Author: Nicole Hunn

Ingredients

  • 1 ½ cups (180 g) blanched finely ground almond flour (I like Blue Diamond brand sifted almond flour and Wellbee’s brand extra fine almond flour)
  • ¼ cup (32 g) tapioca starch/flour
  • 1 ½ teaspoons Paleo baking powder (See Recipe Notes)
  • ¼ teaspoon kosher salt
  • ¾ cup (6 fluid ounces) unsweetened almond milk at room temperature
  • 2 tablespoons (28 g) virgin coconut oil melted and cooled (plus more for greasing the skillet)
  • 2 (100 g (weighed out of shell)) eggs at room temperature, beaten
  • 2 tablespoons (42 g) honey
  • Honey or pure maple syrup for serving

Instructions

  • In a large bowl, place the almond flour, tapioca starch, baking powder and salt, and whisk to combine.
  • Create a well in the center of the dry ingredients and add the almond milk, oil, eggs and honey, and whisk to combine well.
  • Set the batter aside to sit briefly. It will thicken a bit.
  • Heat a griddle or cast iron skillet (or any other nonstick surface on which you like to make pancakes) over medium heat (on an electric griddle, keep the temperature no higher than 350°F). Lightly grease your griddle surface with additional coconut oil.
  • Pour the pancake batter about 1/4 cup at a time into rounds. Allow to cook until the edges of the pancakes are set (when they’re set, they’ll lose their shine), about 1 minute.
  • With a wide, thin spatula, turn each pancake over and allow to finish cooking on the other side (about another 30 seconds).
  • Remove the pancakes from the griddle, and repeat with the remaining batter.
  • Serve the pancakes warm with maple syrup or more honey.

Make ahead instructions.

  • You can also allow the pancakes to cool completely before wrapping them tightly in freezer-safe wrap and freezing.
  • When you are ready to serve the pancakes, unwrap the stacks, separate the pancakes from each other and place them, frozen, in a toaster oven. Cook at about 300°F until warm, 1 to 2 minutes.

Notes

To make your own Paleo baking powder, combine 1 part baking soda + 2 parts cream of tartar + 1/2 part arrowroot or tapioca starch/flour.

Nutrition

Serving: 1pancake | Calories: 196kcal | Carbohydrates: 12g | Protein: 6g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 198mg | Potassium: 19mg | Fiber: 2g | Sugar: 5g | Vitamin A: 59IU | Vitamin C: 0.03mg | Calcium: 123mg | Iron: 1mg

The Best Paleo Pancakes Recipe from Nicole Hunn at Gluten Free on a Shoestring.

Paleo Banana Muffins

Sally shares this recipe and says, “These can be made ahead and frozen for a perfect on-the-go breakfast during Passover.”

From Gluten-free Palate

Yield: 12

These scrumptious Paleo Banana Muffins are simple to make and ready to devour in less than thirty minutes. A fresh-baked, tender, grain-free banana muffin that’s healthy and satisfying. Add chocolate chips for a delicious option.

Prep Time10 minutes

Cook Time24 minutes

Total Time34 minutes

Ingredients

Instructions

  1. Preheat oven to 350°F (180°C). Line a cupcake pan with 12 paper liners; set aside.
  2. In a large mixing bowl, whisk almond flour, salt, and baking soda.
  3. Add in coconut oil, maple syrup, eggs, banana, and vanilla extract and mix until well combined.
  4. Stir in the chocolate chips.
  5. Spoon batter evenly into your paper liners.
  6. Bake for 22-24 minutes or until the center is set.
  7. Remove from the oven and let cool for 5-10 minutes before serving.
  8. Store in an airtight container at room temperature.

Notes

  • If you can’t do maple syrup, you can use honey in this paleo banana muffin recipe.
  • Always spoon almond flour into your measuring cup, and then level it. Never scoop your measuring cup into the almond flour.

Nutrition Information:

Yield:

 12 

Serving Size:

 1
Amount Per Serving: Calories: 219Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 31mgSodium: 110mgCarbohydrates: 15gFiber: 3gSugar: 10gProtein: 5g

This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.

© Gluten-Free Palate

Cuisine: American / Category: Breads/Muffinshttps://www.glutenfreepalate.com/paleo-banana-muffins/

Extra-Flaky Piecrust

glutenfreeonashoestring.com

Read the full recipe – search for extra-flaky gf sour cream piecrust

This piecrust recipe was shared with us from Sally who has been attending our monthly meet-ups. I decided to give it a try with my recipe for a savory galette.

Here’s the piecrust recipe:

Ingredients

  • 1 ½ cups all purpose gf flour blend
  • ¾ teaspoon xanthan gum omit if your blend already contains it
  • ¼ teaspoon baking powder
  • ½ teaspoon kosher salt
  • 6 tablespoons (84 g) unsalted butter roughly chopped and chilled
  • ½ cup (120 g) sour cream full fat, preferably, chilled
  • Ice water by the teaspoonful as necessary

Instructions

In a large bowl, place the flour, xanthan gum, baking powder and salt, and whisk to combine well.

Add the chopped and chilled butter, and toss to coat it in the dry ingredients.

Flatten each chunk of butter between your thumb and forefinger.

Add the sour cream, and mix to moisten the dry ingredients with the sour cream.

The dough should be shaggy and somewhat crumbly.

Knead the dough together with clean hands until it begins to come together.

Add ice water by the teaspoon only if necessary for the dough to hold together.

Turn the dough out onto a sheet of plastic wrap, and press into a disk as you close the plastic wrap around the dough. It will still seem rough.

Place the dough in the refrigerator to chill for 30 minutes.

  1. Preheat your oven to 375°F. Grease a 9-inch metal pie plate generously and set aside.

SMOOTH OUT THE CHILLED DOUGH.

Once the dough has chilled, turn it out onto a lightly floured piece of unbleached parchment paper. Sprinkle the dough lightly with more flour, and roll it out into a rectangle that is about 1 inch thick, moving the dough frequently and sprinkling it lightly with flour if it begins to stick.

Fold the dough over on itself like you would a business letter. Sprinkle the dough again lightly with flour, and roll out the dough once again into a rectangle about 1 inch thick.

Twice more, remove the top piece of parchment paper, sprinkle lightly with flour, and fold the dough over on itself like you would a business letter.

For Pies – SHAPE THE DOUGH INTO THE PIE PLATE.

For Galette – ROLL DOUGH OUT ON PARCHMENT, TRANSFER THE ENTIRE PARCHMENT PAPER AND DOUGH TO A FLAT BAKING PAN. Disregard the parbake.

  1. Roll out the dough into an approximately 12-inch round, about 3/8-inch thick. Roll the pie crust loosely onto the rolling pin and then unroll it over the prepared pie plate.
  2. Trim the roughest edges of the crust with kitchen shears. Lift up the edges of the pie crust gently to create slack in the crust, and place the crust into the bottom and up the sides of the pie plate.
  3. Tuck the excess pie crust under itself, and crimp the edge gently all the way around the crust by pinching the dough at regular intervals with one hand, and creating a crimped impression with the forefinger of the other hand. Cover the pie crust with plastic wrap and place it in the refrigerator to chill until firm, at least 30 minutes (and up to 3 days).

PARBAKE THE CRUST.

  1. Remove the pie crust from the refrigerator and unwrap and discard the plastic. Pierce the bottom of the pie crust all over with the tines of a fork.
  2. Place a sheet of parchment paper on top of the raw crust and cover the bottom of the crust with pie weights or dried beans.
  3. Place in the center of the preheated oven and bake until the crust is lightly golden brown on the edges, about 10 minutes.
  4. Remove the pie weights and parchment and allow the crust to cool before proceeding with your recipe.

APPLE, WALNUT, MAPLE BREADS/MUFFINS

Ingredients

1 1/2 c multipurpose flour blend

1/2 c walnuts, ground (other nut meals may be used)
1 t baking soda
1/2 t salt
1/2 c brown sugar

1/4 c maple syrup
1/2 c melted butter or vegetable oil
1/3 c milk or buttermilk or alternative milk
1 c chunky apple sauce

1 apple, chopped small
1 egg
1 1/2 t vanilla extract

Maple Glaze Finish

1/4 c maple syrup

1/2 to 3/4 c confectioner’s sugar

Combine syrup and confectioner’s sugar to smooth, set aside.

1/2 c nuts, toasted and chopped small (use same nut as meal used above)

Method

Preheat the oven to 350 degrees F.

Line muffin tins or bread pan with paper liners or butter and set aside

In large bowl, whisk together flour, nut meal, salt, and baking soda and set aside.

In a medium bowl, whisk together brown sugar, maple syrup, milk, butter, eggs, and vanilla extract.

Whisk until smooth and combined.

To the wet mixture, add applesauce and combine.

Slowly fold the wet mixture into the flour mixture.

Fold until ingredients are combined.

Add the chopped apple and fold them in to the batter.

Fill muffin cups or bread pan with batter about 3/4 full.

Bake for 12 – 15 minutes for muffins or 30 – 35 minutes for breads; until a toothpick comes out clean.

Remove pans from oven and transfer muffins to cooling rack; cool 10 minutes

Drizzle with maple glaze and top with chopped nuts.

Best served fresh or stored in freezer and reheated.                         

Yield:  36 – 48 mini muffins or three small bread loaf pans