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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Granola Bars (grain, gluten, dairy free, paleo)

These are for sure one of our favorite new snack items.  All four of us love them.  They are grain-free, gluten-free, salty and sweet, and couldn’t be easier to make.  They are crunchy and chewy at the same time, too… which really is the way a granola bar should be.  These are almost vegan…. replace honey with maple syrup if you need a yummy vegan snack!

granola bars (grain, gluten, dairy free, paleo)

INGREDIENTS:
  • 1/2 cup almonds
  • 1/2 cup macadamia nuts
  • 1/2 cup cashews
  • 1/2 cup sunflower seeds
  • 1/2 cup pumpkin seeds
  • 1/2 raisins
  • 1/2 cup dried apricots, chopped
  • 2 tablespoons cocoa nibs
  • 1/4 cup shredded coconut
  • 1/2 cup coconut oil
  • 2/3 cup almond butter
  • 2/3 cup honey
  • 2 teaspoons 100% pure vanilla extract
  • 1/2 teaspoon sea salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 cup mini chocolate chips (I like “Enjoy Life” brand)
METHOD:
  1. Combine nuts and seeds in food processor, and pulse until roughly chopped.  You can use any combination of nuts and seeds you want, as long as it totals 2 1/2 cups.
  2. Pour nut/seed mixture into a large bowl.
  3. Add shredded coconut and cocoa nibs and stir to combine.
  4. Add dried fruit, and stir again.  You can use any type of dried fruit as well, as long as it totals 1 cup.
  5. In a medium saucepan over low heat melt coconut oil, almond butter, honey, vanilla, and spices.  Simmer for 3-5 minutes once combined, until thick and bubbly.
  6. Pour mixture into nuts / seeds and stir until everything is evenly coated.
  7. Pour into 8×8 baking dish, lined with parchment paper and press down firmly.
  8. Sprinkle mini chocolate chips on top, and press into bars.  If you mix these in, they will melt and creat a gooey mess.  Trust me, I’ve tried.  So just save them for the last step and press them on top.  
  9. Put in freezer for 1-2 hours to harden.
  10. Cut into desired size bars, store in refrigerator.
*Use organic ingredients whenever possible.
**Adapted from Seasonal Family.

Artichoke Chicken with Mustard Vinaigrette (grain / gluten / dairy free, paleo)

I am always on the look-out for weeknight dinner recipes that are quick and easy but also delicious enough to serve to company on the weekend if I wanted to. This one fits the bill. It’s also a one pan dinner which equals quick and easy clean-up as well.

This dish has great flavor. I love the combination of the artichoke and mushroom with the mustard vinaigrette. I hope you enjoy it, too!

artichoke chicken with mustard vinaigrette, gluten grain dairy free, paleo

INGREDIENTS:
  • 4 organic chicken breasts (thighs/legs would do great, too)
  • 1 can artichoke hearts, quartered
  • 1 onion roughly chopped
  • 1 pound mushrooms, sliced
  • 2 tablespoons of brown mustard 
  • 2-3 cloves of garlic, minced
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 1/4 cup red wine
  • 1/2 teaspoon of Trader Joe’s 21 Seasoning Salute (If you aren’t familiar with this, it’s basically just a fabulous blend of spices – I use it for practically everything.)
  • 1/2 teaspoon dried thyme
  • Salt and pepper to taste
METHOD:
  1. Pre-heat oven to 350.
  2. Line a 13 x 9 baking dish with parchment paper. Arrange the artichokes on the bottom of the pan, place the onions next, then the mushrooms.
  3. Lay the chicken on top of the veggies.
  4. In a mixing bowl combine and mix the mustard, garlic, oil, vinegar, wine and spices. Pour this mixture over your chicken. I let mine marinate in this for about an hour before placing it in the oven, but you certainly can skip that step.
  5. Cook for about 45 minutes. *If your chicken pieces are on the thinner side, check your chicken for doneness around the 30 minute point, you definitely don’t want to overcook it. However, the thicker pieces may need to cook for as long as an hour.
  6. Serve hot and pile all the veggie goodness on top of your chicken. Hope you like it!
*Use organic ingredients whenever possible.
**Adapted from The Chew.

Cinnamon Raisin + Almond Cookies (grain / gluten / dairy / egg free, paleo, vegan)

This post is dedicated to my super amazing friend, Nicole.  Today is her 40th birthday!! She is the kindest, most thoughtful friend and I am super thankful for her in my life!  She is also a vegan, thus the dedication.  I brought her a dozen of these cookies this morning at the gym.  She thinks they are delicious, and I bet you will too!  I had a cookie like this the other day at my friend Jen made, so I tried to recreate… after quite a few test batches (too bad, we had more cookies to eat) I’m super happy with the results.  We ate them all really fast here in my house.  I usually go for chocolate, so the raisins were a welcomed break from all the chocolate!  Enjoy!

Cinnamon Raisin + Almond Cookies (grain, gluten, dairy, egg free.  vegan.  paleo)
INGREDIENTS:
  • 2 1/2 cups almond flour
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 cup coconut oil
  • 1/2 tablespoon almond extract
  • 1/2 tablespoon vanilla extract
  • 1/2 cup maple syrup
  • 1/2 cup sliced almonds
  • 1/2 cup raisins
METHOD:
  1. Preheat oven to 350F.
  2. Combine dry ingredients (almond flour, baking soda, cinnamon, nutmeg, salt) and mix until combined.  
  3. In a small sauce pan over low heat, melt coconut oil.  Add wet ingredients (syrup, almond extract, vanilla extract).  Stir to combine.  
  4. Pour wet into dry, and mix until batter thickens.  I do this step in my mixer, and I let it mix for about a minute.  The almond flour absorbs as it stirs, so give it a good stir.  
  5. Fold in raisins and sliced almonds.  
  6. Roll into balls, about ping-pong ball size.  Place on parchment lined cookie sheets, bake 8-10 minutes.  
  7. NOTE:  Makes 24 cookies.
*Use organic ingredients whenever possible.

Pulled Pork Tacos with Mexican Cauliflower “rice” (gluten / grain / dairy free, paleo)

This has become one of our favorite meals.  One thing I’ve learned since taking on this Paleo challenge is how to be creative in the kitchen.  I’ve trashed all the ideas I used to have about the way food was “supposed to be” and am learning how to cook differently. Take these tacos for example.  The shell is lettuce, the rice is cauliflower, and there are no beans or cheese.  Ok fine, there is a little tiny bit of raw goat cheese.  Couldn’t resist it. But still. My point.  Thinking outside the box has resulted in the best food ever to come out of my kitchen. As long as my spice drawer is fully stocked, and my fridge is full of meat and veggies I’m good to go. And any meal that starts with sizzling garlic and onion is gonna be good. That is just simple truth.

Bear with me a little on this recipe.  Or at least use your own creative cooking freedom. There are a lot of components to this.  They are all hard to mess up – so just go with it. Add a little more of this, a little less of that.  It will be good.  Promise.

pulled pork tacos with mexican cauliflower %22rice%22

INGREDIENTS: (pulled pork)
METHOD: (pulled pork)
  1. Put onion in the bottom of slow cooker.  Add pork roast.  Top with garlic and spices.  Fill with water until pork is submerged about half way.  Cover, turn on high, and let cook for 4-6 hours until pork is fork tender and pulls apart easily.
INGREDIENTS: (mexican cauliflower “rice”)
METHOD: (mexican cauliflower “rice”)
  1. Grate raw cauliflower either in food processor, or with handheld cheese grater.  It should be coarsely grated, like long grain rice, and not overly fine – like couscous.  If you grate it too small, it will be soggy.
  2. Heat olive oil in large sautée pan.  Throw in onion and garlic and sautée until golden and fragrant.
  3. Add cauliflower “rice” and ssautée over high heat for 3-5 minutes, stirring constantly.
  4. Add in remaining ingredients.  Sautée on high for another 2 minutes until fully incorporated.  You may have to pour off a little extra moisture from cauliflower and tomato.
  5. Done!  Make sure not to over cook, will become too mushy rather quick.  High heat, short period of time is the way to go.  Almost like flash frying it real fast.
PUTTING IT ALL TOGETHER:
  1. Set up assembly line with all your fixin’s – some options:  lettuce for shells, sautéed onions and peppers, guacamole or sliced avocado, salsa, fresh cilantro, lime slices… and don’t forget your “rice” and pork.
  2. Assemble tacos.  Consume.  I like my “rice” on the side.  Husband and bro-in-law prefer it inside the taco lettuce shell.  Doesn’t matter what you do as long as you like it.
*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!!

Lemon Bars (grain / gluten / dairy / sugar free, paleo)

Soooooo… my awesome girl Noelle (yes, the same one who introduced me to the most amazing dessert ever), challenged me to create the best lemon bars of life.  I think the text went something like “if I know you at all, you won’t stop until you find it – I challenge you to create for me the best paleo lemon bars ever”.  And she does know me – it is crazy what you can learn about someone by the way they CrossFit. Because I texted back “challenge accepted” (duh), and immediately starting thinking, researching, preparing.  And now, behold. The best (paleo) lemon bars of life.
lemon bars (grain gluten dairy free, paleo)

INGREDIENTS: (crust)
  • 2 1/2 tablespoons coconut oil
  • 1 1/2 tablespoons 100% pure maple syrup
  • 1/2 cup almond flour
  • 1 cups unsweetened, finely shredded coconut
  • 1 egg white (save yolk for lemon filling)
  • Pinch sea salt
INGREDIENTS: (filling)
  • 3 eggs, plus 2 egg yolks (you are going to have one extra egg white – just save it, and throw it in your next batch of scrambled eggs)
  • 6 tablespoons 100% pure maple syrup
  • 1/3 cup lemon juice (about 2 lemons)
  • 2 tablespoons lemon zest
  • 1/3 cup almond flour
METHOD:
1.  Turn oven on to 350F.
2.  Melt coconut oil over low heat on the stove.  Add maple, coconut, almond flour, and sea salt.  Stir until combined.  Remove from heat.
3.  Add 1 egg white, and stir vigorously for 1 minute.  Crust dough will be very sticky.
4.  Line a 9×9 baking dish with parchment paper, and pour crust dough into dish.  Using hands, press dough down in dish until compact, and evenly spread throughout.
5.  Poke a few holes in the crust using a toothpick.  Maybe 10.  To prevent it from bubbling up when cooking.  This step is important.  Don’t skip it.
6.  Bake crust for 10 minutes, remove from oven.
7.  While crust is cooking, whisk the eggs plus the egg yolks in electric mixer until light and frothy.
8.  Add the rest of the filling ingredients, and whisk for 2 minutes.  Set your timer.  2 minutes, people.
9.  Pour the mixture over the crust, which you already baked for 10 minutes.
10.  Bake for 15-20 minutes, or until edges are slightly brown and center is set.
11.  Let it cool.  No really, don’t eat it yet.  Let it cool.  It is important for it to set.  Give it 30 minutes.
12.  Dust with coconut flour – looks just as beautiful as powdered sugar, and nobody will be able to tell the difference.  Promise.
13.  Cut, and consume.

 

*Use organic ingredients whenever possible.
**Adapted from Green Kitchen Stories.

Carrot Cake Muffins (dairy-free, grain-free, gluten-free, paleo, processed sugar-free)

So two nights ago husband asked me to make 24 muffins for him to bring to work the next day. Which normally is no problem. But this time, he asked at 9pm, just after I got the kitchen all cleaned up and was headed toward bed. I wasn’t about to go to the store, so I had to think quick and whip up something with ingredients on hand. As I was scrolling through my muffin recipes, I remembered these gems. And miraculously had all the ingredients.  I’ve probably made these 15 times in the past, and am not sure why I haven’t posted them yet. They are one of my very favorite, if not my absolute favorite grain-free baked item. Actually, that’s a lie.  This chocolate lava cake surpasses all, but these carrot guys are a distant close second.  They are slightly time-consuming. Not difficult, but just lots of steps. I think it will be worth your efforts however – they are delicious. Allegedly, husband’s coworkers scarfed those muffins down and had no idea they didn’t contain flour, sugar, or vegetable oil.  Gross.   PS, if you are wondering why we use the ingredients we do, read here. And lastly, I think I’ve finally found the best white frosting recipe on the earth without using powdered sugar or dairy. So while you are at it, make this (dairy-free, processed sugar-free, vegan) frosting too and spread it on your muffins!  Enjoy!

Carrot Cake Muffins (dairy-free, grain-free, gluten-free, paleo, processed sugar-free)

INGREDIENTS:
  • 1 1/2 cup blanched almond flour
  • 1/2 cup coconut sugar
  • 1/2 teaspoon sea salt
  • 1 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cardamom
  • 1/2 teaspoon baking soda
  • 3 eggs
  • 2 tablespoons coconut oil
  • 1 1/2 cups shredded carrots
  • 1/2 cup pureed dates (if your dates are too dry to puree on their own, let them soak in hot water for 10 minutes, drain off water, and then puree in food processor)
  • 1 cup chopped pecans
METHOD:
1.  Preheat oven to 325F.
2.  Get all your ingredients ready – shred carrots (in food processor or with a cheese grater), puree dates, and chop pecans.
3.  Combine dry ingredients (almond flour, coconut sugar, salt, baking soda and spices) in a large bowl and set aside.
4.  In a smaller bowl, whisk together eggs and melted coconut oil.
5.  Add wet ingredients to dry, and stir to combine.
6.  Mix in pureed dates and carrots.
7.  Fold in pecans.
8.  Divide evenly among 12 muffin liners, and bake for 20-25 minutes, or until toothpick inserted into middle of muffin comes out clean.
9.  Allow to cool completely, then top with this frosting!

 

*Use organic ingredients whenever possible.
**Adapted from The Cupcake Project.