Gut Healing Coffee: 12 ounces or so of brewed coffee, 2 tsp of coconut oil or 1/2 to 1 tsp of ghee(grass fed butter), 1/4-1/2 tsp cinnamon, 1/4 cup milk of your choice(I prefer almond milk), 1/8 tsp vanilla extract and 1 scoop of collagen(I like to use Paleo Pro Powder). Add all of these things to a blender and blend for 15-30 seconds until creamy and frothy. Pour into a coffee mug and enjoy!
Gluten free/Dairy free/Grain free Brownies: These brownies have been a real hit in my house and could potentially be called Paleo Brownies as well. Here’s the ingredients: 2/3 cup semi-sweet or dark chocolate chips(here are a couple brands I suggest, Enjoy Life or Lily’s), 5 Tbsp coconut oil(can sub with butter of avocado oil, I like to use 3 Tbsp coconut oil and 2 Tbsp Avocado oil), 2/3 cup Coconut sugar(or sweetener of your choice, here’s one I suggest, Truvia, Truvia Brown Sugar, Lakanto), 2 Eggs, 1 tsp Vanilla Extract, 2/3 cup Almond flour, 2 Tbsp unsweetened Cocoa powder, 1/2 tsp baking soda or powder, 1/4 tsp salt(I prefer to use Himalayan), 2/3 cup chocolate chips or chopped chocolate or could use nuts (hint: if you use semi-sweet in the beginning then use dark chocolate or vice versa). **Instructions: 1)Preheat oven to 350 degrees F. Use either an 8×8 or 7×11 pan with parchment paper or spray nonstick spray. 2) Melt chocolate – in a small saucepan melt the 2/3 cup chocolate chips in the oil over low heat until smooth, then remove from heat and cool slightly. 3) Beat the eggs and sugar in a large bowl, whisk them together for 2-3 minutes until it’s slightly lighter in color and when you lift the whisk the mixture should stream down nicely like a ribbon. 4) Combine dry ingredients – In a medium bowl whisk together the almond flour, cocoa, baking soda/powder and salt. 5) Pour the melted chocolate into the egg mixture and stir until smooth. Add the vanilla and stir until combined. Then stir in the dry ingredients. 6) Fold in the additional chocolate chips or nuts. 7) Pour the batter into the prepared pan and then Bake in the oven for 20-25 minutes. Edges should be set and the center should still be slightly underdone. If a toothpick is inserted it should only have a few crumbs on it. Then allow brownies to cool and you can store in an airtight container at room temp for 1-2 days, in the refrigerator for 3-5 days and in the freezer for about 2 months.
Gluten Free Tortillas: There are many ways you can make a tortilla shell but I must say these two variations are my favorite. Ingredients: 2 eggs, 1/4 cup Arrowroot Flour/Powder, 1 tsp Coconut Flour, salt to taste, 1 tsp Ghee and 1 tbsp water. Mix all Ingredients together except for the Ghee, use this in the pan. I usually let this sit once all the ingredients have been mixed together, it will thicken a little as everything is absorbing. Throw some in a frying pan, 1/4 cup to 3/4 cup depending on how big of a tortilla you want, and cook each side for 2-4 minutes once the pan is warmed up. You can decide what you like, some people may like them crispier and some may like them more soft tortilla like.
Gluten Free Tortillas: These are somewhat like the ones above except using almond flour instead of coconut flour. I also would like to say you can substitute the arrowroot flour for tapioca if you prefer. Ingredients: 1 cup Almond Flour, 1/2 cup Arrowroot flour or Tapioca, 1 tsp butter or ghee to grease skillet, salt to taste, 3/4 cup water. Mix all the ingredients together, except the butter or ghee as that is for the pan, and again let the ingredients sit for a couple minutes to thicken. Go ahead and drop 1/4 cup to 3/4 cup depending on how big you want the shells on the warmed skillet, obviously the smaller the more you will have. Cook each side for 2-4 minutes, again it is to your preference.
Morning Glory Muffins: Please note, depending on what gluten free flour blend you use you may need to add less flour or increase the liquid content because some flour blends can absorb more liquid than others. If you use King Arthur brand this is one you need to lessen or add more liquid to. For the Recipe click here.
Coffee Cake: Just as above, please note, depending on what gluten free flour blend you use you may need to add less flour or increase the liquid content because some blends can absorb more liquid than others. No, this cake does not contain coffee as the name may imply! Some people actually have no idea what coffee cake is so that is why I am making sure it is known. I believe the name is what it is because it is something that can pair well with coffee. Here is the recipe.