Coconut Flour Pancakes...

Coconut Flour Pancakes

 ½ c. coconut flour

¼ c. dark brown sugar (you could use brown sugar twin...but it's worth the carbs for me to use the real stuff in this recipe...)
½ tsp baking powder
½ tsp salt
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¼ c. melted butter
1 c. canned coconut milk (about 2/3 of a can…stirred, it will be kinda chunky)
1 tsp almond extract
¼ tsp cinnamon
6 eggs
1 tsp baking soda

Whisk all ingredients above the dashed line.

Add everything but the eggs and baking soda and mix well.

Add eggs and whisk until everything is well combined

Add baking soda right before you are ready to start cooking and whisk.

Fry in a pre-heated, nonstick pan. Leave on the first side until the edges look dry…may or may not bubble like traditional pancakes. I used a med/med low heat for about 2 minutes on the first side and one minute on the second.

(These refrigerate well, are kinda thin…good with PB or jelly, or both…rolled up for a  quick snack or meal on the go. They’d also be good like traditional pancakes with butter and syrup…) The recipe makes a BUNCH…I think mine made like 25 pancakes!

Almond Meal Waffles - Low Carb and Gluten Free

I doubled this...made them in the Belgian Waffle maker and Josh takes 1/2 a waffle out of the freezer each morning, defrosts it in the microwave and toasts it, then slathers it with peanut butter and eats it on his way out the door. Greyson also LOVES them...and I feel ok about them eating them, because they loaded with all good for you ingrediants...and they taste good too! You could easily top them with syrup, jelly...even (dare I say it) Nutella for a more indulgent treat!

1 cup almond flour
1 Tbsp coconut flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup of milk
1/2 tsp vanilla or almond extract
2 Tbsp splenda or 2 packets of stevia in the raw
2 Tbsp melted coconut oil
2 eggs

Mix all of the dry ingrediants in the bowl with a whisk. Add the milk, eggs, and extract and whisk. Add the melted coconut oil and stir with a wooden spoon (or just use the whisk...lazy :) )

Allow batter to rest for 3-4 minutes, if it seems runny, add a Tbsp of almond meal/flour. If it seems too thick, add a Tbsp of milk...

Use your waffle maker as you usually would, just make sure to spray it with oil (I use Pam Olive Oil spray) prior to each waffle...these stick, badly!

If you are freezing them for later, let them cool, then freeze them in a single layer on a cookie sheet before putting them in a freezer bag (this keeps them from sticking later).  Defrost, toast and enjoy as desired!

I'm also thinking these would make a great base for strawberry shortcake this summer...just a thought!

Pepperoni Bread - low carb and gluten free

3 eggs
1 clove garlic, crushed or minced
3/4 c  coconut milk (UNSWEETENED!!!!)
1/2 cup coconut flour, sifted
2 tbsp almond flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried Italian seasoning
1/2 cup shredded mozzarella cheese
25 deli (sandwich size is better) pepperoni, thinly sliced

Beat eggs, add remaining wet ingredients. Add dry ingredients and stir.

Lay pepperonis out on pan, (on parchment) and then spread dough on top...the thinner, the better.
Bake 15 mins at 375, take out and flip over. Bake for an additional 5 mins before adding sauce and additional cheese, if desired.  It's good either way :) once you add sauce and cheese, bake for an additional 10 mins at 350 or until cheese is melted.

Texture is a bit different than regular flour...but the thinner you make the crust, the less noticeable it is.  This is due to the coconut flour. It is, however, a lot more healthy than traditional "gluten free" crusts :)