Pancakes are always a big hit with guests and children.
Prep
½ cup walnuts Chop walnuts. Heat a pancake griddle to medium, or 350°. Pancakes ½ cup almond flour 2 tablespoons coconut flour 1 tablespoon chia seeds ⅛ teaspoon salt 2 teaspoon cinnamon ½ teaspoon ginger, ground ½ teaspoon nutmeg, ground ¼ teaspoon baking soda ½ cup pumpkin puree 3 eggs 2 tablespoons maple syrup ½ teaspoon vanilla extract coconut oil for cooking pancakes Combine dry ingredients in a bowl. Whisk together wet ingredients in a small bowl. Add wet to dry ingredients, stirring just long enough to mix. Some lumps will remain in the batter. Add enough coconut oil to the pan to grease the center. Pour batter in approximately ¼ cupsful onto pan and spread out into pancake shape (the batter will be a bit thick and need some help to form a circle) Cook for about 3-4 minutes on the first side, carefully flip and cook for another 1-2 minutes on the second side. Repeat with remaining batter, adding more coconut oil to the pan as needed Serve Serve along with slices of your favorite fruit and pure maple syrup or applesauce. Preparation: 45 minutes Serves: 4
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Prep
2 pounds boneless, skinless chicken breast 2 eggs 3-4 sprigs fresh thyme 4 carrots 1 shallot 4 cloves garlic handful fresh green beans or asparagus 3 tablespoons coconut oil ½ teaspoon salt ½ teaspoon pepper Preheat oven to 350°. Prepare the baking dish for the chicken by lining it with aluminum foil and placing a rack in the dish, set aside. Slice shallot and carrots, peel garlic cloves. Toss carrots, shallot, garlic and green beans or asparagus with coconut oil and place in another baking dish. Sprinkle with salt and pepper. Slice chicken breast into strips. Pluck leaves from thyme. Lightly beat eggs in a small bowl. Coat 1½ cup almond flour 1½ teaspoons coarse sea salt 1 teaspoon black pepper ½ teaspoon dried sage 1 teaspoon turmeric ¼ teaspoon garlic powder Mix thyme leaves along with almond flour, sea salt, pepper, sage, turmeric and garlic powder in a small bowl. Dip the chicken pieces individually into the eggs, and then coat them with the almond flour mixture. Place on baking rack. Bake Once all the pieces are coated, place the chicken in the oven and bake for 45 minutes, or until the chicken reaches an internal temperature of 165°, turning midway through. When the chicken has been baking for 15 minutes or so, add the veggies to the oven, continue baking along with the chicken, stirring occasionally. Serve Serve roasted veggies along with the chicken strips. Preparation: 60 minutes Serves: 4 |
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