Tag Archives: recipes

Oct 29 2015
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breakfast, recipes

Coconut Blueberry Pancakes

CoconutBlueberryPancakes

You have to try this super-fun recipe that uses coconut milk to make tasty, fluffy pancakes. The blueberries add a nice sweetness to the recipe, but overall the flavor isn’t too sweet. Top with powdered sugar, butter, or maple syrup.

Ingredients

  • 1 cup flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1⁄2 teaspoon baking soda
  • 1⁄4 teaspoon salt
  • 1 cup coconut milk
  • 1 tablespoon coconut oil
  • 1 egg, beaten
  • Shredded coconut (I used unsweetened)
  • Blueberries (I used frozen)
  • Maple syrup, for serving

Method

Whisk together the flour, sugar, baking powder, baking soda and salt in a bowl. After dry ingredients are well mixed, add the coconut milk, coconut oil, and egg.

Place 1/4 cup of batter onto heated, greased skillet. After the batter cooks for close to a minute, sprinkle with the shredded coconut and blueberries. Continue to cook for 2+ minutes and carefully flip over. Allow to cook on reverse side for another 2 minutes.

Serve immediately- these taste best when they’re fresh off the skillet! The pancakes aren’t too sweet- so feel free to use as much maple syrup as you please!

pancakes_coconutblue

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Oct 28 2015
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appetizers, breakfast, recipes

Pumpkin Sage Mini Muffins

PumpkinSage

Try these seasonal, savory fall muffins as a substitute for dinner rolls. They work as a terrific accompaniment for soups, too. The recipe is free of sugar, but try topping them with fresh apple butter to fulfill your sweet tooth. Quick, easy, and delicious!

Ingredients

  • 1 cup whole wheat flour
  • ½ cup oats
  • 1 tsp baking powder
  • 1tsp baking soda
  • 1 tsp salt
  • ¼ cup sage
  • 1 can pumpkin puree
  • ¼ cup olive oil
  • 1 tbsp apple cider vinegar

Method

Preheat over to 350 degree F.

Toss the flour, oats, baking powder, baking soda, and salt into bowl. Mix until all ingredients are well combined. Chop the sage into small pieces (feel free to add more for extra flavor) and toss into dry mix.

Add the canned pumpkin, olive oil, and vinegar. Stir well.

Mix all the dry ingredients till well combined. Chop the sage into small pieces and throw it into the dry mixture. Add the pumpkin puree, olive oil and vinegar and stir well. Do not over mix the dough.

Grease mini muffin pan with olive oil. Scoop mixture into pan and bake for about 30 minutes.

IMG_1867

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