Paleo Zucchini, Banana, Flax Muffins

 I thought it was about time for another Paleo, grain free recipe here on the blog. These muffins are perfect for a light breakfast or snack since they are chock full of wonderful ingredients. These muffins are light and fluffy and completely grain free. They are also free of refined sugar since it is sweetened with honey. I highly suggest using local organic honey for this recipe since you will get the very best taste.I’ve used fresh zucchini (pretty much straight out of the garden) for this recipe. It really gives it a better flavor if you do this. However, if you only have frozen zucchini on hand make sure to use the water in the container too. This will keep the muffins from getting too dry in the end.This recipe includes almond milk rather than coconut or soy milk. I find that if I use coconut milk in addition to coconut flour and/or coconut oil the flavor is just mostly coconut and I’m not actually a huge fan of that. You can of course substitute whatever type of milk you prefer although just make sure it is unsweetened so as not to add additional refined sugar. If you do use almond milk it is best to make your own since commercial varieties can include non-paleo ingredients. [amd-yrecipe-recipe:92]

Grain Free Pizza Crust

I’m continuing to experiment with my Coconut flour and I thought, what better thing to try than a pizza crust?! Alex has been getting tired of the gluten free crust I normally make and I wanted to try something different. The taste of this crust is absolutely fantastic! The different seasonings really make this crust pop and it is an amazing Italian party in your mouth.I expected great things out of this recipe and I was sadly disappointed. However, this would be a fantastic crust if you prefer a sauceless pizza. I found this crust to be pretty soggy when all was said and done. But if you prefer just veggies ect on your pizza this crust is for you.

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Grain Free Pizza Crust:3 Eggs1 Cup Milk½ Cup Coconut Flour2 Teaspoons Onion Powder½ Teaspoon Baking Soda1 Teaspoon Italian Seasoning¼ Teaspoon Garlic PowderToppings of choice

Preheat the oven to 375 and prepare a pizza pan by lining with parchment paper and olive oil.Whisk together the eggs and milk until well combined.

Add the remaining ingredients and whisk until there is no dry coconut flour.Let the mixture sit for 10 minutes so that the coconut flour can absorb the liquid.

Spread onto the parchment paper, the mixture will be reminiscent of pancake batter but slightly thicker.Bake the crust for 20 – 25 minutes.

Remove from the oven and flip over. I used a cooling rack to flip it over. Let the crust cool for 5 minutes.

Put the crust back into the pan and top with your toppings.Bake until the cheese is bubbly.

[amd-yrecipe-recipe:30]

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Source: Adapted from Gluten Free Bread

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Paleo Banana Muffins

I’ve been wanting to experiment with Coconut Flour baking recently and I finally found the flour on sale a couple weeks ago. These muffins are grain-free, dairy-free, gluten-free and Paleo. For this recipe I’ve used Enjoy Life Mini-Chocolate Chips, they are optional for the recipe, but make the muffins better in my opinion.These muffins are light and fluffy. They have a fantastic banana, cinnamon, coconut flavor to them.  If you don’t like coconut flavor, you can try substituting Olive Oil for the coconut oil. This still keeps them Paleo, but without as much coconut flavor. The batter may seem dry but I find that the finished product is pretty much perfect. If you add any more liquid the muffins will be a little on the soggy side.

You need to make sure to use a very dead banana. Make sure its completely black before making these muffins. Since there is honey in the recipe you need to watch these carefully towards the end of the baking time. Baked goods made with honey are more apt to burn if not watched carefully. I found that it took approximately 20 minutes for my muffins to be done.

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Paleo Banana Muffins:½ Cup Honey5 Eggs¼ Cup Coconut Oil (melted)1 Dead Banana1 Teaspoon Vanilla3 Tablespoons Coconut Milk½ Teaspoon Baking Soda1 Cup Coconut FlourCinnamon to tasteChocolate Chips (optional)Preheat the oven to 325 and prepare a 12 cup muffin tin by spraying with cooking spray or lining it with paper liners.

In the bowl of a stand mixer combine the honey and eggs.

Add the coconut oil, banana, vanilla, coconut milk and baking soda. Stir on low until combined.Stir in the coconut flour and cinnamon.With a spatula stir in the chocolate chips if using.

Using a 1/3 cup measuring cup spoon the batter into the muffin tin.

 

Cook for 20-25 minutes or until a toothpick inserted into the center comes out clean.

[amd-yrecipe-recipe:19]