Best Banana Nut Pancakes (Gluten Free, Grain Free, GAPS, Paleo)

Here are some yummy pancakes that we have been loving lately. Hope you try them!

Best Banana Nut Pancakes (Gluten Free, Grain Free, GAPS, Paleo)

6 T Coconut flour

6 Eggs

3/4 C Milk (you can use coconut milk)

A Couple Pinches Baking Soda

1 Banana, chopped

1/2 C Finely Chopped Crispy Almonds

1 t GF Vanilla

Use butter, coconut oil or lard to fry them up in a pan. Make them small as they will be easier to flip. 

Enjoy!

a halloween trick to treat the soul

 Trick: Treats don't have to be sinful if you use nourishing ingredients in place of the questionable ones.

With all the treats on Halloween that are bound to make you feel more dead then alive, here is one that will excite any age child or adult and make Halloween all treat with none of the guilt. This recipe is as fun and easy to make as it is to eat. And you can feel good about eating them ALL!

 I made a double batch so we could share with friends and family. They were a hit!

CHOCOLATE  CANDY

(Recipe adapted from Oat Meal With A Fork)

2 T. organic cocoa butter

2 T. organic coconut oil*

2 T. raw organic honey

1/2 c. organic cocoa powder

5-10 drops of liquid stevia

pinch of salt

1 t. vanilla extract

1/4 t cinnamon

chopped crispy almonds

Directions:
Melt all ingredients in a double boiler until combined. Pour into candy molds. Freeze for about 30 minutes. 

Thanks Aunt Pam for taking this family picture! 

Thanks Aunt Pam for capturing him getting his first treat.

Happy Halloween Everyone! 

Sharing with:
Favorite things Thursday

from my garden into my kitchen

Cucumbers and ground cherries galore! 

Ground cherries growing in the garden. The kids love to look for them each day. 

 Peppers

 The view from the coop

a friend picking berries

I've been roasting veggies from the garden with olive oil and salt lately. So simple and delicious. 

 Had a craving for pizza a couple weeks ago while the kids were at a sleep over. I looked in the fridge to see what was in my mystery ice box and here is what I came up with. I made the crust with 1 avocado, 4 eggs, a little coconut and quinoa flour (about 1/4 cup total), xanthamn gum, baking soda and salt, blended in the food prosseor and put in a buttered pie dish to bake for about 10 minutes on 395, then added cheese, onions and peppers from the garden on top and it baked up golden brown. Sounds strange, I know, but I thought I was in Italy eating a plate of gluten. John and I scarfed it down. I will have to make this again for the kids, as they would love it. Hope some of you will try it and let me know what you think.

Cashew Blueberry Muffins Recipe (Gluten-free, Grain-free)

We discovered a blueberry patch less then a minute walk from our back yard.  John and I had just been talking about how it seemed that the more grateful we feel about our house, our property and our neighborhood, the more it's beauty and magic seems to come out of hiding and make itself known to us. Just as we were talking a woman came by with her dog and asked the kids, who were out running around trying to catch butterflies with their new nets, if they liked blueberries. Well, of course they answered with an exuberant "yes!", so she told us to follow her. She knew of a blueberry patch that had ripe and ready to be picked berries and not enough people to pick them all. This was like winning the lottery in our family. So of course we have been out there almost every day and eating and picking to our hearts content. I guess miracles happen every day, small and large, when you are feeling grateful a open to receive.

Cashew Blueberry Muffins (Gluten-free, Grain-free)

Makes 12 muffins

6 eggs
1 1/2 C Crispy Cashews
2 C Diced Butternut Squash
1/2 C Coconut flour
3 T Honey
15 drops Stevia (my favorite stevia)
1 T alcohol-free Vanilla
1 1/2 tsp Baking Soda
1 pinch salt
1/4 C melted butter

Preheat oven to 350.
Mix all ingredients except blueberries in a food processor until smooth. Poor batter into buttered muffin pan. Add a handful of blueberries to each muffin, pressing the berries down a little into the batter while still leaving some on the top. Bake in oven till golden brown and blueberries are bubbling. Best if eaten warm, but delicious cold as well.

This post is part of Real Food Wednesdays