I love brunch. (Well actually there isn’t a meal I don’t like, but if had to pick a least fav it would be lunch.) I love breakfast too, so brunch in my mind is really just an excuse to eat breakfast a little bit later in the day! We were invited to friends for brunch today for Father’s Day and because I’ve inherited the inability to ‘bring nothing’ I thought scones would be a nice brunchy thing to bring. I did make a regular batch of jam & cream topped regular scones, but here is the gluten free version – not really like a jam & cream topped scone at all, but yummy none-the-less.
I had made similar scones a few years ago but couldn’t find the recipe, so after finding a few different ones online, I based mine on this Apple Scones recipe from Paleo Foodie.
- 2 1/2 cup almond flour
- 1/2 cup shredded coconut
- 1&1/2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 cup coconut oil, melted
- 2-4 tbsp honey or maple syrup
- 1 medium egg
- 1 -2 apples grated (1 large or 2 small)1. Preheat the oven to 170C.
2. Combine all ingredients in a large bowl.
3. Stir until combined into a batter.
4. Put small cookie sized mounds of the batter on a baking tray lined with baking paper.
5. Bake for 25 – 30 minutes until golden brown. Allow to cool, serve and enjoy!
Makes about 15
Oh My Goodness, how good does this look?! I can totally imagine paying $15 for this an a trendy little cafe. There’s my little boast for the day.
I have been seeing recipes on many of the blogs I follow using plantains (they are like large unripe bananas) and saw some the other day in a fruit shop so bought some and decided to give a couple of recipes a go. I have plantain chips in the dehydrator as we speak and made this fantastic pancake!
The pancake is light and fluffy and served with yoghurt, shaved pear and 11 seed & nut paleo muesli. So good with my morning coffee for brunch! The original recipe comes from http://www.thepaleomom.com.
- 1 plantain (mine was black but I think you can use when green too)
- 2 eggs
- pinch salt 1/4 tsp baking soda
- 1 tsp vanilla
- 2 Tbsp coconut oil
- 2 Tbsp maple syrup (optional)
- 1 pear shaved or thinly sliced
- dollop of yoghurt (can use DF option) to serve
- 11 seed & nut muesli to serve – omit for nut free version
- Cut and peel plantain (I had to slice the skin off)
- Blend all ingredients in high speed blender to make a batter.
- Fry in a frypan with a little coconut oil like you would a normal pancake.
- Serve with dollop of yoghurt, shaved pear and muesli.
Makes 3-4 pancakes.
Update: Here is a slightly different version of the same recipe…(ingredients below)
I went out to breakfast during the week and had a seed & nut granola served with chocolate almond milk. I used to make muesli a lot before I went grain free, so I was inspired to make it again, this time with just seeds & nuts. I really missed nuts & seeds when I was doing the AIP diet strictly, and whilst I know now too many nuts don’t agree with me, every now & again is ok. It also makes a great gift!
The quantities below are really just a guide – you can play around with the types of nuts and amounts. The amounts are arbitrary because that’s just the size of the packets I bought of each nut variety! You could also pre-soak and dry out in a food dehydrator first if you want activated nuts. I expect that they wouldn’t take as long in the oven then.
- 130g pecan nuts
- 100g macadamia nuts
- 150g walnuts
- 110g almonds
- 85g pistachios
- 1 cup shredded coconut
- 1/2 C pepitas
- 1/2 C sunflower seeds
- 1/2 C poppy seeds
- 1/2 C chia seeds
- 1/2 C sesame seeds
- 1/2C coconut oil
- 1/3 C maple syrup
- Preheat oven to 160C/320F.
- Place all nuts in a food processor and pulse once or twice to roughly chop them.
- Melt coconut oil and maple syrup.
- Add the pepitas, sunflower seeds and coconut to the nut mix.
- Pour the oil & syrup over the nut mix and stir it through.
- Spread out on a large oven tray lined with baking paper and put it in the oven for 10 mins.
- After 10 mins check the mix and stir it gently on the tray. Keep cooking for another 10 mins, checking and stirring regularly so the nuts on the top don’t burn and the ones underneath are toasted.
- Remove from oven when toasted.
- Stir in all the remaining seeds.
- Once it’s cooled either put in airtight container or serve immediately with a dollop of yoghurt or as you choose.
Muesli will keep best in the fridge.
I have just returned home a few days ago from a fantastic family holiday in Japan. I have been saying for months now that when I get back from Japan, I’ll do the AIP (auto immune protocol) elimination diet ‘properly’. Well now the time has come so I spent the afternoon yesterday gearing up for my start today. This is one of my ‘concoctions’: coconut kefir yoghurt. It’s super easy and tastes good given there is no sugar or fruit added. I’ve made it before but now I have my high speed blender the consistency is MUCH better. Also this time I added coconut milk instead of coconut water and it’s made it much creamier. I added mine to my morning smoothie this morning and it tasted delicious.
Here is the recipe!
* This recipe makes about 1/2 litre (my jar is 650ml).
- flesh of 3 young coconuts
- 1/2 cup coconut milk
- kefir starter (click here for the one I used – you can buy them in Australia)
- Chop the top off the coconut with the butt of your knife (this is the hardest part of the whole recipe) and pour out the coconut water (use this to make coconut water kefir – recipe coming soon- or just drink/add to smoothie, don’t waste it!).
- Scrap out the flesh and put it into a blender.
- Add about 1/2 cup coconut milk – you can add more or less depending on how think you want it.
- Add your yoghurt starter.
- Blend until smooth.
- Pour into glass jar and cover.
- Leave on the bench over night, or for about 12 hours then refridgerate.
* you can use 2-3 Tbsp from the first batch to mix in with the next batch as your ‘starter’ – they say you should do this within 3 days for the best results.
Having a smoothie for breakfast is now part of my usual routine. It’s quick, healthy, a great way to get in a lot of greens and when trying to follow the AIP protocol diet for auto-immune disease, well, let’s face it there’s not much left for breakfast unless you want last night’s left overs. Each day my smoothie is similar but different depending on what fruit and veg is to hand. Here is the link to green breakfast protein smoothie #1
Here is todays:
Blend together until smooth:
- 1/2 cucumber
- 1 kiwi fruit
- 1 frozen banana
- a few frozen mango chunks
- wedge rockmelon
- 2 cups english spinach
- 1/2 cup coconut kefir yoghurt (great for gut health – or omit or use regular coconut yoghurt)
- 1/2 cup coconut milk (or milk of your choice or coconut water)
- 2 scoops protein powder (omit to be AIP)
- 1 Tbsp buckinis (my kids thought I said bikini’s!!) (or other crunch)
Pour into glasses and sprinkle with pomegranates or berries for some colour and texture.
There was nothing inspiring for lunch in my fridge today. As I have a smoothie for breakfast most days, I usually like to actually ‘chew’ my lunch and dinner, but today I thought I’d do a ‘liquid’ lunch instead of munch my way through lots of bits and pieces out of the fridge and pantry. The result was a ‘creamy’ parfait/smoothie. It was thick enough to eat with a spoon. Now I’m full and hopefully won’t snack away the afternoon.
Continue reading liquid lunch – raspberry and banana parfait
My kids had been talking about getting a slushie from the local BP this morning after jujitsu. They seem to have forgotten about it, but it gave me an idea for a fresh morning drink using a divine pineapple I bought at the markets this morning. Just blend 1/4 pineapple, large wedge of watermelon, a handful of mint and a large scoop of ice in your blender, viola slushie!
Makes 2 (photo is of about 1/4 of the mix as we’d drunk the rest first!)
Here’s a fun little way to make sparkling water a little more interesting – throw in some mint, raspberries, lemon, lime and ice! Very refreshing and pretty too.
Here’s an idea for tomorrow morning’s breakfast… a green smoothie. I know, they are all the rage, basically because it’s a palatable way of eating a lot more of the leafy greens we are all ‘meant’ to eat. My husband and I have been having them for breakfast for the last few months and they certainly add a lot of fiber (!) to your diet and feel like fresh and clean way to start the day. You can hide all sorts of things in them too (eg Vital Greens or other vitamin powders, nuts, seeds). The options are endless, but here is a good basic recipe you can add/adapt.
Continue reading green breakfast protein smoothie #1