Paleo Coconut Pecan Breakfast Bars

http://mommayoungathome.com/homemaking/recipes-3/easy-freezer-recipes-paleo-coconut-pecan-breakfast-bars/

Gluten-free Blueberry Sweet Rolls

http://www.thebakingbeauties.com/2015/03/gluten-free-blueberry-sweet-rolls.html

Pancakes (Gluten-free, Egg-free)

http://thefitchen.com/2014/05/03/perfect-gluten-free-and-vegan-pancakes/

Shortbread Cereal (Gluten-free, grain-free)

http://www.thespunkycoconut.com/2014/07/shortbread-gluten-free-cereal/

Cranberry Orange Swirl Muffins with Creamy Citrus Glaze

Cranberry Orange Swirl Muffins with Creamy Citrus Glaze
via Paleo Dulce

2 1/4 C Almond Meal/Flour
3/4 Tsp Salt
1/2 Tsp Baking Soda
1/2 Tsp Arrowroot Powder*
1/3 C Juice from an Orange (You will need 2 oranges total for the recipe)
Zest from 1 Orange
1/3 C Honey
1/3 C Coconut Oil
4 Eggs

For the Cranberry Sauce:
1 C Fresh Cranberries
Juice from 1 Orange
1/4 Tsp Ground Cloves
For the Glaze:
1 Tbsp Organic Butter or Coconut Butter**
1/2 Tbsp Honey
1/2 Tbsp Lemon Juice (fresh)
1 Tsp Orange Juice (fresh)

http://paleodulce.com/cranberry-orange-swirl-muffins-with-…/

THE Best Gluten-Free, Dairy-Free Pancakes Ever

I'm pleased to present the best gluten-free pancake recipe ever!  :)  Pancakes are one of my favorite foods.  This recipe started from my favorite wheat flour recipe from years ago, which I tweaked.  The real key with this recipe is incorporating the ingredients with the right method and using coconut milk - almond milk will not work.  I hope you like them as much as I do!
Ingredients:

1 1/2 c cups gluten free flour blend
3 teaspoons baking powder (I use aluminum-free)
1 teaspoon salt (I use Selina Naturally unrefined gray salt)
2 Tablespoons granulated sugar
1 cup coconut milk, full fat
2 eggs, pastured
1 teaspoon vanilla
1/4-1/2  teaspoon cinnamon, to taste
Coconut oil for greasing skillet (I use a round, 10 1/2 " griddle)

Instructions:

1. Blend dry ingredients in a large bowl.  Make a "well" in the center.

2. Blend the wet ingredients in a small bowl.

3. Slowly pour the wet ingredients into the "well" in the center of the dry ingredients.  Gently whisk from the center to the outside, just until incorporated.  Don't over mix.  The batter should not be too watery.

4. Add about 2 tablespoons coconut oil to the griddle.  Heat pan on high, then reduce to medium-low.  Depending on the size of the pancake you like, add batter to the griddle.  I like to make 1/4 cup pancakes.

5.  When the batter is bubbly and "set," flip.  The first side should take longer than the second. 

6. Serve hot with maple syrup or whatever toppings you choose.


Copyright Family Hearth.  All Rights Reserved. 

Thanksgiving Breakfast Ideas

http://www.foodrenegade.com/11-thanksgiving-breakfast-ideas/

Coffee Cake with Streusel Topping

This recipe is based on the recipe by the same name in Learning to Bake Allergen-Free by Colette Martin.

Cake Batter Ingredients:
2 cups gluten-free flour blend
1/2 t. xanthan gum
3 t. baking powder
1/2 t. salt
4 T. (1/2 stick) butter or coconut oil
1/2 c. sugar
2 eggs (or for egg-free 3 t. egg replacer)
1/2 c. unsweetened applesauce
1/2 c. coconut milk or other milk (if using egg replacer increase to 1 c.)
1 t. vanilla

Streusel Topping Ingredients
2/3 oat flour (ground GF oats)
3/4 c. light brown sugar, packed
1/2 t. cinnamon
1/4 t. nutmeg
3 T. butter or cold coconut oil

Instructions

1. Preheat oven to 350 degrees F.
2. Mix gluten-free flour blend, xanthan gum, baking powder, and salt.
3. Blend eggs or egg replacer, applesauce, milk, and vanilla.
4. In separate bowl, cream sugar and butter.  
5. Slowly add egg or egg replacer mixture to sugar and butter mixture.
6. Slowly add flour mixture to sugar and butter mixture.   
7. Pour into greased 9x9" baking dish.
8. Blend oat flour, light brown sugar, cinnamon and nutmeg.  
9. Cut butter into oat flour mixture.
10. Top on cake batter mixture.
11. Bake for 45 minutes or until knife comes out clean from center of cake.  (If you used egg replacer version, the cake may only take 35 minutes.)

Blueberry Scones

Based on Colette Martin's Blueberry Scones recipe in Learning to Bake Allergy-Free.

1 1/4 . GF oat flour
1 1/2 c. GF Flour Blend
1/2 t. xanthan gum
3 t. baking powder
1 t. baking soda
1/2 t. salt
1/2 c. brown sugar
2 pastured eggs
1/4 c. coconut oil
1/2 c. milk, soured milk, or coconut milk
1 T. lemon juice
1 c. blueberries

1. Blend dry ingredients
2. Blend wet ingredients
3. Add the dry to the wet. Add water, if needed.
4. Fold in blueberries.
5. Gently flour hands and baking sheet (I used my silpat).  Press dough onto surface and work into a flat circle - like a giant biscuit - until about 1/2" thick.  Cut into wedges and bake in that shape.
6. Bake at 350 F for 20-30 minutes.

Next time, I plan to use more lemon juice and some zest. 

Pumpkin Muffins (Egg-Free, FODMAP-free, AIP friendly)

http://www.grassfedgirl.com/egg-free-chia-pumpkin-muffins/

Not-a-Grain Bars

http://www.againstallgrain.com/2012/08/11/glutenfree-cereal-breakfast-bars/

Fig Newtons

http://www.healthygreenkitchen.com/homemade-fig-newtons.html

Flourless Torte with Brown Butter Glaze

http://mariamindbodyhealth.com/flourless-torte-with-brown-butter-glaze/

Salted Caramel Apple Crumb Bars

http://wholenewmom.com/traditional-tuesday/salted-caramel-apple-crumb-bars-citrus-herb-chicken-kabobs-coconut-crumble-apple-muffins-how-to-survive-an-autoimmune-flare/

Pumpkin Pie Shake

http://deliciouslyorganic.net/pumpkin-pie-shake/

Cheddar Biscuit Sandwiches

http://www.southbeachprimal.com/cheddar-biscuit-sandwiches/

Chocolate Chip Cookie Banana Ice Cream Sandwiches

http://tasty-yummies.com/2013/08/15/grain-free-chocolate-chip-cookie-banana-ice-cream-sandwiches-gluten-free-dairy-free/

http://blog.freepeople.com/2013/08/grainfree-chocolate-chip-cookies/

Blueberry Almond Crumb Muffins

http://nourishedkitchen.com/blueberry-almond-crumb-muffins/

Cinnamon Rolls

http://mariamindbodyhealth.com/amazing-cinnamon-rolls-and-wheat-depression/

Breakfast Meatza

http://paleomg.com/breakfast-meatza/