Grain Free Granola (Paleo)

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Oh hey.  Do you remember this blog?  Yeah, neither do we.  Took an unintentional hiatus.  I vacationed all summer long, and actually, all fall/winter too.  Been to Chicago, Black Butte, Lincoln City, Santa Barbara, Tucson, San Francisco, and Las Vegas all in the last 6 months.  That is nuts – Illinois, Oregon x2, California x2, Arizona, and Nevada.  And I started coaching CrossFit at my fav place, NWCF.  And I still have the two kids to care for, obviously.  Anyways, you get the point.  Buuuut, as Evan and I sat in our friend Jamie’s kitchen on New Year’s Eve, we resolved to post again.  Because we love this blog, and we love all of you for your support.  And your graciousness while we peaced out for a few.

So, here we go.  Our absolute favorite breakfast.  I cut out grains completely from my kids diet a couple of months ago.  Prior to that, they hadn’t been eating gluten but were still eating lots of corn/rice.  Their fav breakfast was “milk and munch” – the Nature’s Organic Gorilla Munch cereal.  So I was worried about breaking that habit and doing something grain free for when they wake up and come downstairs with those adorable sleepy eyes and hungry tummies.  My dear friend Sarah who also cooks grain free for her family of 5 came to the rescue with this recipe.  The 1st day was a bit rough, but starting with day 2, and everyday since, my kids don’t mention the munch and come down asking for ‘milk and seeds”.  Is it a bit more work for me?  Sure, but totally worth it in my opinion.  I’ll post more later on why we finally cut grains, and the amazing health benefits we’ve seen as a result.  The kids like to eat their seeds with their fingers, and sometimes in a bowl with milk poured over it.  I like it best with a little yogurt and some berries on top.  Added benefit – your house will smell divine while these guys are toasting.  Enjoy, friends!

grain free granola (paleo)

INGREDIENTS:
  • 1-2 tablespoons of unsalted butter (we like Kerrygold Butter – Unsalted because it is grass-fed)
  • 1 cup raw sunflower seeds
  • 1 cup raw silvered almonds
  • 1 cup unsweetened coconut flakes
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground cloves
  • 2-4 tablespoons 100% Pure Maple Syrup, to taste
METHOD:
  1. In a large skillet, melt butter over medium heat.
  2. While butter is melting, lay a sheet of parchment paper on the counter.  
  3. Add nuts, seeds, and coconut.
  4. Stir until butter coats the mixture.  
  5. Add cinnamon, nutmeg, and cloves.  Stir to combine.
  6. Add syrup and continue to stir until mixture is lightly toasted.
  7. Once desired toastyness is reached, quickly spread mixture out onto parchment paper.  Because of the syrup, this will burn quickly so make sure to get it off the heat as soon as you deem it to be done.  
  8. Allow the mixture to cool.  It will crisp up as it cools – we usually wait about 15 minutes.  
  9. Store in airtight container for up to a week.  
  10. NOTE:  You can use any variety of nuts and seeds, too.  We’ve made it with pumpkin seeds, cashews, and walnuts.  And sometimes we go crazy and add in some raisins or dried apricot after the mixture cools.  Enjoy! 
*Use organic ingredients whenever possible.
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Apple Pie Balls (grain / gluten / dairy free, paleo)

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It was a beautiful and hot summer here in Seattle… and fall has officially arrived!  And these little treats are perfection!! Best part for me is that they are quick and easy, and don’t even require baking. All you need is a food processor, Vitamix, or your favorite chopper-upper and you’re good! These keep beautifully in the fridge and then you have a cool treat packed full of yummy, good-for-you ingredients! These make about 12-16 balls or an 8×8 dish of Lara-type bars. Enjoy, friends! They are delicious and a big hit with the little ones, too.

Apple Pie Balls (gluten : grain free, paleo)

INGREDIENTS:
  • 1/2 cup pecans
  • 1/2 cup almonds
  • 1/2 cup walnuts
  • 12 medjool dates, pits removed
  • 3/4 cup dried apple rings
  • 1 tablespoon chia seeds
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon sea salt
METHOD:
  1. Put pecans, almonds and walnuts in the food processor and pulse until the nuts are coarse meal consistency.
  2. Add the pitted dates, dried apple rings, cinnamon, nutmeg, chia seeds, and salt to the ground nuts and pulse until everything is thoroughly combined and processed. 
  3. The mixture should be sticky enough to roll into balls OR you can form them into Larabars: line an 8×8 dish with parchment paper, plop your mixture into the dish and smooth and flatten with your hand to shape the bars flat, refrigerate for a couple of hours and then cut into bars/squares once they’ve firmed up enough.
  4. Once formed into balls or squares, they should be kept in a covered container in the fridge.
*Use organic ingredients whenever possible.
**Adapted from Mind Body Green.
Posts may contain affiliate links.  If you purchase products through an affiliate link, your cost will be the same but Flax + Honey will receive a small commission.  This helps in covering the costs to keep the site up and running.  We appreciate your support!!
 

Yellow Vanilla Cake (grain / gluten free, paleo)

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I’m about to change your life.  I’m serious.  This cake is like the holy grail of grain-free cake eating.  I was just telling my cousin Kellen about it, and I literally told her it was the best cake of my life at least 15 times.  She practically hung up on me because I was so annoying about it.  I deserved that.  Anywhoooooo.  The cake.

So it is like the perfect base for whatever frosting your little heart desires.  I’ve made it 5 times since my daughter’s birthday which was less than one month ago… I’ve done strawberry, lemon, coconut, chocolate, and maple frosting… and they were all so good. This is your basic yellow cake recipe, ready to adapt to whatever you had in mind.  My awesome friend Sarah helped test the recipe, doubled it,  and made a layer cake with frosting in the middle…. um, hello.  Yes please. And as my BFF/cousin Kellen would say, I’d take that to the face… in a heartbeat.

What are you waiting for?  Make it, eat it, and let us know what you think!!  PS, it is pictured below with strawberry frosting, obvi.  And do you even see the texture?  I’m telling you……. amaze-balls.

yellow vanilla cake, grain : gluten free, paleo

INGREDIENTS:
  • 4 eggs
  • 3/4 cup heavy whipping cream (can use canned full-fat coconut milk if you can’t do dairy)
  • 2 teaspoons vanilla extract
  • 1/2 cup coconut sugar
  • 1/2 cup Almond Flour
  • 1/2 cup Coconut Flour
  • 1/4 teaspoon Maldon Smoked Sea Salt
  • 1/4 teaspoon baking soda
METHOD:
  1. Preheat oven to 350
  2. Whisk together eggs, cream, vanilla extract, and coconut sugar.
  3. In a separate bowl combine almond flour, coconut flour, salt, and baking soda and mix until combined.
  4. Mix dry ingredients into wet using a stand mixer.  I mix for about one minute on medium speed.
  5. Grease the bottom and sides of an 8×8 square or round baking dish and pour batter into dish.  I use Kerrygold Butter – Unsalted to grease.
  6. Bake for 25-30 minutes.
  7. Allow to cool for one hour before topping with the frosting of your choice.  Might I suggest this chocolate frosting or this maple frosting?  Enjoy, friends!
*Use organic ingredients whenever possible.
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Peach Cobbler (grain / dairy / egg / gluten free, paleo)

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Last week I had the privilege of spending the better part of a week with some amazing friends in beautiful Black Butte, OR.  I when I say amazing, I mean it.  You guys, as I was getting ready to drive 350 miles alone with two crazy toddlers, I got a text message from my friend Sarah that said “Drive safe.  Pork tenderloin, grilled asparagus, salad, and a glass of wine will be ready for you when you arrive.”  Amazing.  Like, really.  And, on top of that, they opened up their family vacation home to us and loved us like we were their own. Sarah’s parents, Nana Elaine and Papa Phil as the kids affectionately called them, treated my babies like their own grandkids and were generous, thoughtful, and kind.  And the food.  So good!  We all pretty much eat the same grain-free, dairy-free, gluten-free diet… so vacationing with them made food stuff a breeze.  A lot of times after vacation, I feel the need for a cleanse.  Time to start again after weeks of eating crap.  Not this time!  Felt great the whole time… lots of fruits, veggies, eggs, and high quality protein.  And then there was cobbler.  Nana Elaine and Papa Phil tag teamed this delicious cobbler.  We all waited late into the evening for it to finish baking, and it was well worth the wait.  The day after I got home, I emailed Elaine for her recipe, and now I get to share it with you!  I’ve made it 3 times since I’ve been home.  Hope you all like it, too.

PS, did I mention this is the best summer of my life?  For a lot of reasons, but mostly because of the beach.  And fires by the beach.  And wine by the fires by the beach.  And people I love while I drink wine by the fires by the beach.  K.  That is all.

Peach Cobbler (grain : dairy : egg : gluten free, paleo)

INGREDIENTS:
METHOD:
  1. Gently toss sliced peaches in vanilla and lemon juice.  Pour into 9×9 baking dish.  
  2. In another bowl, combine the almond flour, pecans, coconut, cinnamon, nutmeg, and salt. Stir until combined.  
  3. In a saucepan, over low heat, melt either your butter or coconut oil.  Stir in maple syrup. 
  4. Pour the syrup mixture into the bowl with the dry ingredients and stir until thoroughly mixed and crumbly.
  5. Pour topping onto peaches and spread until it covers the peaches evenly. 
  6. Bake in 375 degree oven for 25 minutes, or until peaches are soft and topping is golden brown. Enjoy.  
  7. Also, be creative!  Use other fruits!  I added blueberries and raspberries the other night.  Bomb.  
*Use organic ingredients whenever possible.
Posts may contain affiliate links.  If you purchase products through an affiliate link, your cost will be the same but Flax + Honey will receive a small commission.  This helps in covering the costs to keep the site up and running.  We appreciate your support!!
 

Whole Wheat Belgian Waffles

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Prior to May, I had made waffles twice. And they were not good. But in May, I volunteered to make waffles for my son’s Staff Appreciation Breakfast at his elementary school. Husband thought I was crazy. My awesome neighbor Julie (who was also on the committee) came to the rescue with this recipe. It is a favorite in her family. So I tried it out on my family, who loved it, and set out to multiply this recipe by 8 and serve to the staff. It worked! And it was so much fun! So much so that we made them again in bulk just a few days later for my 4 year-old’s birthday party.

I double this recipe every time I make these. We have a really deep Belgian waffle iron and it uses a ton of batter, so I don’t get as many per batch. These freeze beautifully! You can take them out as needed and pop them in your toaster for a quick breakfast. Also, another lunch box favorite. Jonah loves these sandwich style with peanut-butter and honey in the middle. Yum. Enjoy!

Whole Wheat Belgian WafflesINGREDIENTS:
  • 2 cups white whole-wheat flour
  • 1 teaspoon sea salt
  • 4 teaspoons baking powder
  • 2 tablespoons raw honey
  • 2 eggs
  • 1 1/2 cups warm milk
  • 1/3 cup butter, melted (we use Kerrygold Butter – Unsalted)
  • 1 teaspoon vanilla extract
METHOD:
  1. Mix the dry ingredients together.
  2. Beat the eggs, stir in the milk, vanilla, melted butter and honey.
  3. Add wet ingredients to dry ingredients and mix well.
  4. Pour batter on to your waffle iron (mine is a super deep Belgian iron and takes about 1/2 cup of batter) and cook until golden brown.
  5. Add some butter, 100% pure maple syrup, fruit and enjoy!
  6. Makes about 10-12 waffles
*Use organic ingredients whenever possible.
**Adapted from All Recipes.
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Sunflower Seed Butter (nut-free, gluten-free, paleo)

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Ohhhhhh man.  We have been busy.  Busy doing all kinds of things except for cooking and blogging…. we have been in the sun, at the beach, on airplanes, hanging with family, at multiple parks a day, having playdates, and really, really loving summertime in the great PNW.  I don’t care what anyone says, this city is the best place to live in the summertime.  Our sincere apologies, we will try to post more frequently!  And we hope you all are enjoying time with family in the sun as much as well are!

So this recipe is really simple, and soooooo delicious.  One of my fav CrossFit coaches (Megan!) introduced this to me and we make it all the time.  It is one of our go-to picnic items – slice a few apples and grab the mason jar filled of sunbutter and we are good to go.  Even if you’ve never tried sunbutter, make this and give it a try.  Sunflower seeds are soooo cheap, too.  We get a bag of raw sunflower seeds at TJ’s for just over $1.  Can’t be that.

Oh, and PS.  Today I PR’d my Grace time by 40 seconds.  3:08 baby!  Next stop, sub 3:00.  Hopefully.  I realize that means nothing to a lot of you, but my CrossFitters will know what I’m talking about… Who doesn’t love a good benchmark WOD?

sunflower seed butter, nut free, paleo

INGREDIENTS:
  • 3 cups raw sunflower seeds (unsalted and shelled)
  • 3/4 teaspoon sea salt (we use Maldon Smoked Sea Salt, it is the best!)
  • 2 teaspoons honey
  • 1-2 tablespoons light olive oil
METHOD:
  1. Lightly toast your sunflower seeds.  I do this in a frying pan over low heat for about 5 minutes, or until they are slightly golden.  You don’t want to overdo this step, but a little toasty flavor makes for a better sunbutter.
  2. Transfer seeds to food processor with blade in place.  Toss in the sea salt.  Put the lid on, and turn that baby on.  You are going to run it for about 10 minutes….
  3. Let it go for about 5 minutes.  It will start out powdery, then the seeds will release a bit of their oils and it will be a little moist.  Give it a stir, add the honey, then keep going.
  4. You don’t want to add the olive oil until the very end.  If you let it go long enough, the seeds will release their own oils and it will be almost perfect.  Just a little olive oil will make it slightly thinner.  But if you get impatient and add olive oil too early, the seeds won’t release their own oils and your end product will be really chunky and gross.
  5. After 10 minutes, drizzle olive oil in while food processor is still running, until it reaches desired consistency.  Easy.
  6. Two things:  The blog I adapted this recipe from has an amazing picture tutorial, so be sure to check that out for additional information.  And, I know some of you will be cautious of running your food processor for that long.  I’ve made sunbutter at least 10 times in the last few months and my food processor has handled it no problem.  Just FYI.  Enjoy!
*Use organic ingredients whenever possible.
**Adapted from The Prudent Baby.
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Chicken Salad with Parsley, Grapes, + Pecans (gluten-free, paleo)

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All of this sunshine in Seattle has done atrocious things to my meal-planning and my dinner-making. I have been scrounging through the fridge and pantry around 4:30 every afternoon practically demanding things to appear out of thin air. We have had some pretty pathetic dinners at our house the past couple of weeks. The kids and I haven’t been able to bring ourselves in out of the sunshine. It’s simply magnetic to us Seattle-ites.

This chicken salad has been in my sunny day repertoire for a really long time. I’m not sure where it came from and I’m sure random things get added in to the mix, so the recipe is super duper flexible. Such as, I cook my chicken with the celery stalks, but I do not put celery in my chicken salad because I have a strong dislike for celery in things… but you, dear reader, may add celery to yours! And whatever else you’d like, for that matter. I hope it comes in handy and saves you from the sunny-day-scramble-for-dinner blues.

Chicken Salad with Parsley, Grapes, + Pecans (gluten-free, paleo)

INGREDIENTS:
  • 2 boneless organic chicken breasts
  • 3 stalks celery
  • Large handful of fresh parsley, roughly chopped
  • Large handful of red grapes, quartered
  • Large handful of lightly toasted pecans, chopped
  • 3 green onions, chopped (use the whole onion)
  • 1/2 cup of homemade mayonnaise (may need more depending on how wet you want your mixture to be, can also use 1/2 mayo, 1/2 sour cream)
  • Salt and pepper to taste
METHOD:
  1. In a large pot half-way filled with water add your chicken breasts and celery stalks, salt and pepper and bring to a boil. Once water is boiling, lower heat to medium low and let chicken simmer 30 minutes to an hour.
  2. Remove chicken and let it cool. Once it has cooled to touch, shred with a fork (or in your mixer with paddle attachment in place) and place in a medium-sized bowl with chopped parsley, grapes, pecans, green onion, and mayo.
  3. Mix it all together and taste and add salt and pepper accordingly, and possibly add more mayo or sour cream if the mixture doesn’t seem wet enough for your taste.
  4. Slather it on homemade honey whole wheat bread, whole wheat tortillas, crackers, tortilla chips or eat it by the spoonful! Also would be delicious rolled up in lettuce or chard. (p.s.This is well-loved by my son, he likes it rolled up on a whole wheat tortilla, so I send them in his lunchbox.)
*Use organic ingredients whenever possible.

Pizza Crust (Grain / Gluten / Nut Free, Paleo)

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Ok….. so maybe it isn’t technically Paleo because of the cheese – so shoot me. Figuratively, that is.  But what this pizza crust is, is amazing and delicious.  So get some good cheese and live a little. I’ve made my fair share of grain-free pizza crusts, and they all suck.  But this one, this one you can pick up without it falling apart.  You guys, did you read that?!  It holds together so great you can pick it up.  See picture, below. Bottom right. Proof.  If you’ve ever attempted this type of pizza crust you will know that having a crust that holds together is a big deal.  And, it tastes soooo good.  Did I mention that already? My kids eat it.  They are 2 and 3, and picky about pizza.  And tonight they ate more than half of this.  By themselves.  Alright, follow the instructions.  Seriously.  Read em.  And do what they say.  Or it won’t work.  Capiche?

Oh, and this recipe is just for the crust.  You all are smart people.  You can figure out how to put toppings on your pizza all by yourselves.

pizza crust (grain : gluten : nut free, paleo)

INGREDIENTS:
  • 1 medium-large head of cauliflower.  You know, like a bit smaller than the size of your head.
  • 1/4 cup mozzarella cheese, grated (we use organic, whole milk mozzarella)
  • 1/4 cup parmesan cheese, grated (we use organic parmesan, made with raw milk) 
  • 1/8 teaspoon sea salt
  • 3/4 teaspoon dried oregano
  • 3/4 teaspoon dried basil 
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon crushed red pepper flakes, or to taste
  • 1 egg, whisked
METHOD:
  1. Get your pizza stone out and put it in the oven.  Turn oven on, to 450F.
  2. Grab a cutting board and place a piece of parchment paper on it.  Spray the parchment paper generously with your Misto Olive Oil Sprayer. 
  3. Cut cauliflower into florets.  You don’t need the stems, just stick with the florets.  Place cauliflower into steamer, like this one, and steam until fork tender.  About 10 minutes.  Remove from burner, take the lid off the pot to release the steam, and allow cauliflower to cool completely.  
  4. Put cooked and cooled cauliflower into food processor, and pulse until it is finely ground.  Like the picture above.  Top left.  
  5. Now, get ready to use your muscles.  Spread out a clean dish towel on the counter, and pour cooked, ground cauliflower onto the center of the towel.  Wrap cauliflower up tightly in the towel, and twist.  Wring it like crazy.  I mean like crazy.  So much water is going to come out of it.  Like 1/2 cup of water.  If you think you have done enough, you haven’t.  Keep going.  Sometimes, when I think I can’t do it anymore, I get husband to come and hold one end and we spin in opposite directions and more water comes out.  K, so go crazy.  
  6. Scrape cauliflower into a bowl, add everything but the egg and stir to combine.  
  7. Add the egg and mix thoroughly.  Your hands will work best.  
  8. Place dough on the previously oiled parchment paper and press out into pizza crust.  I use my hands.  Mine always ends up just shy of 12″ in diameter.  Don’t make it too thick or too thin.  
  9. Carefully slide parchment paper with crust off onto hot pizza stone in oven.  
  10. Bake for 11 minutes.  Not 10, not 12.  11 minutes.  It will look like the picture above. Bottom right.   
  11. Allow to cool for 3 minutes.  Carefully flip pizza crust over, and put it back on parchment paper.
  12. Top with your favorite stuff.  We do all kinds of stuff, but tonight did ham and pineapple.  
  13. Slide pizza back off the cutting board and onto the hot pizza stone in the oven for another 5-7 minutes or until cheese is melted and toppings are toasty.  
  14. Eat.  No seriously.  Eat it all.  
*Use organic ingredients whenever possible.
**Adapted from The Lucky Penny.
Posts may contain affiliate links.  If you purchase products through an affiliate link, your cost will be the same but Flax + Honey will receive a small commission.  This helps in covering the costs to keep the site up and running.  We appreciate your support!!

Fresh Fruit + Mint Salad with Honey Lime Vinaigrette

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We go through crazy volumes of fruit in our house. I don’t know many people who don’t enjoy fruit, but it’s the one food group that all of our kids agree upon and love wholeheartedly. This fruit salad is another gem from The Joyful Kitchen ladies. I have made it the last two weekends and I love, love, love it. The addition of mint just kicks it up and makes it taste so, so fresh and delicious.

I don’t really think it matters what fruits you choose, I’ve changed it up each time and it was equally delicious.

Fresh Fruit and Mint Salad with Honey Lime Vinaigrette

INGREDIENTS: (for the fruit salad)
  • 1 pineapple, cored and cut into bite-sized chunks
  • 6 kiwis, peeled and chopped
  • 3 oranges, peeled and chopped
  • 1 pound of strawberries, chopped
  • 1-2 mangoes, peeled and chopped
  • 2-3 tablespoons of fresh mint leaves
INGREDIENTS: (for the dressing)
  • Juice of two limes
  • 1/2 tsp sea salt
  • 2 tablespoons honey (can use less depending on sweetness of fruit)
  • 2 tablespoons of a lightly flavored oil (olive oil is what I used, grapeseed oil would work great, too)
METHOD:
  1. Whisk together the dressing ingredients.
  2. Toss gently with the fresh fruit and mint.
  3. Garnish with more fresh mint.
*Use organic ingredients whenever possible.
**Taken (with permission) from Julie @ The Joyful Kitchens.

Cereal Bar Cookies (Whole Grain Oats + Natural Fruit Spread, gluten free)

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I don’t know about your kids, but mine used to love packaged, processed snacks.  When we made the change to real food and away from processed foods 16 months ago, snacks were the first thing I tried to make at home… These remind me of a Nutrigrain Bar, only they are in cookie form.  They are a bit crumbly, and messy for 2 and 3 year olds with the jam that spills out… but, the recipe is simple and the ingredients are clean, so to me, a little mess is worth it.

cereal bar cookies (made with whole grain oats and natural fruit spread, gluten free)

INGREDIENTS:
METHOD:
  1. Combine ground oat flour and sea salt and stir to combine.  You can either buy oat flour, or you can just throw your oatmeal in the food processor and grind it yourself.  Either way is just fine.  
  2. In a saucepan over low heat, melt butter.  Add syrup and vanilla.  Stir to combine.
  3. Pour wet ingredients into dry ingredients and stir until combined.
  4. Split dough in half.
  5. Using half of the dough, press into silicone muffin pan liners.  You should have enough for 12 full size muffins.  Press dough down into the bottom, and press up the sides, making a cup in the muffin liner.
  6. Scoop approximately 1 teaspoon of jam into each dough cup.  Careful not to overfill.
  7. Using the other 1/2 of the dough, form 12 equal sized balls.  Then press on each ball to flatten, forming a disc.
  8. Place the discs on top of the muffin cups filled with jam, pinching at the sides to create a seal.  If you don’t do this, jam will spill out the sides… which isn’t terrible, but they won’t look as pretty and will be messier.
  9. Bake in 350F oven for 20-25 minutes, or until golden brown.
  10. This is the MOST IMPORTANT step:  remove from oven, and DO NOT TOUCH for 30 minutes or more until cooled.  I feel like these hold together soooo much better when cool. If you try to remove them from liners while they are still hot, you will end up with a crumbly oat and jam mess.  So have a little patience.
*Use organic ingredients whenever possible.
**Adapted from Once A Month Mom.
Posts may contain affiliate links.  If you purchase products through an affiliate link, your cost will be the same but Flax + Honey will receive a small commission.  This helps in covering the costs to keep the site up and running.  We appreciate your support!!