Grain Free Granola (Paleo)

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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Yellow Vanilla Cake (grain / gluten free, paleo)

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)

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!!
 

Sunflower Seed Butter (nut-free, gluten-free, paleo)

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

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

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!!
 

Chicken Fingers with Honey Mustard Sauce (grain / gluten / dairy free, paleo)

These chicken fingers are amazing.  They have the perfect amount of flavor and spice. And seriously you guys, the honey mustard sauce makes the meal.  They don’t crisp up like traditional chicken fingers, but I don’t think you will mind.  I’ve made these 6 times in the last couple of weeks… tweaking the recipe until I got it just right.  Plus, I was looking for excuses to make these again… I hope you all like this as much as we do.  Both my kids devour these.  Let’s be honest here, my husband and I do too.  How great to have a family favorite meal, but made without gluten or grains?!  Enjoy, friends!  Oh, and seriously – even if you don’t normally go for these non-traditional recipes, you might as well give these a try… you might be surprised just how delicious they are.  Oh and one more thing, they are baked and not fried!  Bonus!  Chicken Fingers with Honey Mustard Sauce (grain : gluten : dairy free, paleo)

INGREDIENTS: (for the chicken fingers)
INGREDIENTS:  (for the honey mustard dippin’ sauce)
METHOD:
  1. Mix all the dry ingredients together in a pie dish, or another flat bowl.
  2. Whisk egg in a bowl.
  3. Line cookie sheet with parchment paper.
  4. Take one piece of chicken and coat with egg, then coat with almond flour mixture.  I like to use one hand for the egg and the other hand for the dry mixture.  That way I don’t end up with sticky, coated fingers.
  5. Place chicken on parchment, and repeat step 4 until all pieces of chicken are coated with almond flour mixture.  Make sure the chicken fingers do not touch each other on the cookie sheet.
  6. Spray each chicken finger with olive oil, using the Misto Olive Oil Sprayer.
  7. Bake in 425F oven for 8 minutes.  Remove from oven, flip each piece over, then spray again with olive oil.  Bake for another 8-10 minutes, or until chicken reaches 180F.
  8. While chicken fingers are cooking, mix together all ingredients for the honey mustard sauce.  Trust me.  You don’t want to skip this step.  These puppies are amazing dipped in this sauce.
*Use organic ingredients whenever possible.
**Adapted from Allergy Free Alaska.
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!!