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Gluten Free Pumpkin Scones with Brown Sugar Glaze

October 21, 2020

The most perfect buttery scones swirled with sweet pumpkin and warm fall spices!

Gluten Free Pumpkin Scones with Brown Sugar Glaze

Product links in this post are affiliate links. It does not cost you anything, and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

Fall fun, and a new pumpkin breakfast treat!

We couldn’t have asked for a more perfect fall weekend for picking out pumpkins for Halloween! Pretty blue skies, and even a little warmth to the sun had my little Michigander kiddos peeling off their coats despite the crisp 50 degree air! The hayride was filled with anticipation, and when their eyes saw caught a glimpse of the pumpkin patch, you would have thought it was Christmas morning. These fields were packed! The girls will be working on carving their Halloween pumpkins this weekend, so I decided to work on a fun pumpkin scone recipe for them to savor this fun season!

Gluten Free Pumpkin Scones with Brown Sugar Glaze

A birthday treat favorite with a fall twist!

Last spring we created what has become our household birthday breakfast tradition in these Funfetti Birthday Scones. I had a feeling I could use that recipe for just about any scone flavor, so this summer I played around with various summer berries with some successes that I’ll probably share next summer! I fell in love with the warm spices of pumpkin pie in these scones, and they are going to be so perfect for Halloween morning and Thanksgiving brunch!

Gluten Free Pumpkin Scones with Brown Sugar Glaze

The Method :: The Pumpkin Scone Dough

I promise this scone batter is easy to work with and fuss free. Scones used to intimidate me because I’ve had numerous overly dry scones in my life! While the crispy, almost crunchy outside of a scone is a staple texture, one that falls apart in a crumble is not my idea of a great breakfast treat! These scones will gift you with a crispy outside and a super buttery, flaky inside – just perfect with your cup of coffee (or your favorite pumpkin spice latte!). Simply use a fork or pastry cutter to break up the butter into the dry ingredients, and then mix in the wet ingredients until a dough of cookie batter texture forms.

Gluten Free Pumpkin Scones with Brown Sugar Glaze

The Method :: Rolling & Cutting the Pumpkin Scone Dough

Once you’ve kneaded your pumpkin scone dough, you can flour your rolling surface and create a disk. Roll your disk out to about 1 inch or so, and then make sure the edges are smooth using your hands to form it into a perfect circle. I like to use my pizza wheel to cut the disk into eighths.

Gluten Free Pumpkin Scones with Brown Sugar Glaze
Gluten Free Pumpkin Scones with Brown Sugar Glaze

The Method :: Baking the Scones

Before you bake off your scones, you can sprinkle the tops with a bit of sugar if you are feeling sassy enough 🙂 You’ll want to completely cool your scones before moving on to the fun part – the brown sugar glaze!

Gluten Free Pumpkin Scones with Brown Sugar Glaze

The Method :: The Brown Sugar Glaze

Once the scones have cooled, you’ll whisk the glaze ingredients in a small dish and then let the kids have at it with the drizzle! It doesn’t have to be perfect and they will feel so proud to make their own swirly glaze designs!

Gluten Free Pumpkin Scones with Brown Sugar Glaze

How mild is the pumpkin pie spice?

Your home is going smell amazing while these scones are baking! If you love the aroma of pumpkin pie, you will be wanting to bake these off every weekend! I felt like the pumpkin pie spice flavor was very mild – in fact my non-pumpkin anything husband tried a slice of the scone and really liked it. That said you could swap the pumpkin pie spice for cinnamon if you think that might go over better.

Gluten Free Pumpkin Scones with Brown Sugar Glaze

Tips and swaps for the Brown Sugar Glaze

While we simply adore the dark brown sugar flavor that a full teaspoon of molasses gives, I understand that some may find that strong. If you prefer a milder, light brown sugar taste, just use half of a teaspoon. I also think that the glaze would be amazing as a Cinnamon Glaze! Leave the molasses out and sprinkle in some cinnamon if you think your crew would love that! The glaze drizzles so nicely and then will harden on the scone within about 20 minutes.

Gluten Free Pumpkin Scones with Brown Sugar Glaze

Freezer Friendly

Scones freeze so nicely! You can either freeze the scone dough, or you can bake the scones off and freeze them that way. I prefer to freeze them without the glaze, and then just glaze them when they thaw out, but you could glaze and freeze. This makes for a very nice make ahead breakfast or brunch idea for Thanksgiving – make the scones days in advance for your company, and you won’t have to bake them on Thanksgiving morning!

Gluten Free Pumpkin Scones with Brown Sugar Glaze
Print Recipe
5 from 1 vote

Gluten Free Pumpkin Scones with Brown Sugar Glaze

Ingredients

For the Pumpkin Scones:

For the Brown Sugar Glaze:

Instructions

  • Pre-heat the oven to 375 degrees and line a baking sheet with parchment paper.
  • Whisk the coconut milk, pumpkin puree, molasses, vanilla, and vinegar until smooth. I use my 2 cup Pyrex liquid measuring cup so that I can just measure the coconut milk and pumpkin right in the cup, add the molasses and vinegar, and whisk. Set this mixture aside.
  • In a large mixing bowl, whisk the flour, cane sugar, pumpkin pie spice, baking powder, and sea salt.
  • Use a pastry cutter or a fork to cut the cold butter into the flour. You want to still be able to see small pieces of butter throughout.
  • Pour the coconut milk/pumpkin mixture into the flour/butter mixture and use a rubber scraper to mix. I use the rubber scraper to start, and finish with my hands.
  • Flour your counter, and knead the dough a few times. Make a disk with your hands, roll the dough to about 1 inch thick, and then use your hands again to shape the disk into a perfect circle.
  • Cut the disk into eighths, and place the triangles onto the parchment paper lined baking sheet. (At this point, you can brush the tops of the scones with a light coating of milk or coconut milk, and sprinkle with a little sugar if you wish.)
  • Bake the scones at 375 degrees for 30 minutes until the edges are golden. Cool the scones completely before drizzling the glaze on top.
  • To make the brown sugar glaze, whisk the powdered sugar, molasses, and milk in a small dish and drizzle over the tops of the cooled scones. The glaze will dry and harden within about 20 minutes.
Gluten Free Pumpkin Scones with Brown Sugar Glaze

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Gluten Free Fresh Apple Pancakes

September 22, 2020

Super soft and fluffy pancakes with a fresh apple twist and warm fall flavors!

Gluten Free Fresh Apple Pancakes

Product links in this post are affiliate links. It does not cost you anything, and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

Apple abundance!

Michigan apple trees are quite literally bursting with fruit this year! We are having fun apple orchard hopping each weekend, supporting as many of our favorite farmers as we can…and having a lot of fun in the kitchen with apple recipes too!

Gluten Free Fresh Apple Pancakes

Breakfast goals

When I’m creating breakfast recipes for my kids, I usually have a few goals in mind. Sometimes I’m creating fun “every once and a while” recipes like apple coffee cake to be enjoyed on the weekend, that might be more on the “treat” side of things. Most of the time, however, when I’m recipe developing, I have school mornings and growing kids in mind. That means I don’t just want a pancake that will create a carb overload – I want every bite to count. That means a good balance of protein, fat, and carbohydrates, and that can get a bit tricky when you are picky about texture.

Gluten Free Fresh Apple Pancakes

Power packed ingredients with a super fluffy finish

The stars of the show in these pancakes are nutty, warm buckwheat and almond flours. Buckwheat is a seed that has a warm and nutty flavor that works so well with apples. There is a nice balance of protein and fiber making for a filling ingredient. It blends well with mild tasting almond flour, which also gives some healthy, filling fat and soft texture. Serve a stack of these pancakes with a side of eggs or sausage, or just have them alone with a pat of butter, nut butter, or coconut butter! Either way, the kids will be full and focused all morning!

Gluten Free Fresh Apple Pancakes

The Method :: The Egg Whites

Don’t skip this part! The key to super fluffy pancakes is just taking a minute to whip the egg whites separately. You’ll fold the egg whites into the batter at the very end, and I promise you will be glad you did when you see how light and fluffy your pancakes are.

Gluten Free Fresh Apple Pancakes

The Method :: The Apples

From apple chunks to applesauce, I’ve tried just about every kind of apple pancake almost every fall season. I have found over the years that my favorite way to make apple pancakes is with shredded apple. It doesn’t weigh down the pancake like applesauce does, and keeps them light and fluffy instead of soggy like they get when you use chunks. So grab a grater and quick give them a shred – the flavor of apple permeates every bite of light, fluffy pancake!

Gluten Free Fresh Apple Pancakes

The Method :: The Batter

Once you’ve separated your eggs, and whipped the whites, you’ll blend the wet ingredients, and then add in the dry. The batter will feel a bit thicker than usual pancake batter, but moisture will be added with the apples and egg whites, so hang tight and don’t be tempted to add more liquid! Once you stir the apple shreds in, then you can gently fold in the egg whites to make a super light and fluffy pancake batter for your griddle.

Gluten Free Fresh Apple Pancakes

Pancake finishes

Here are some ideas!

  • Traditional butter and maple syrup – you can’t go wrong with that!
  • Coconut butter! If you have little guys at home, they will think this is like frosting – super sweet and loaded with friendly fats and fiber, it is so good for them!
  • Whipped cream or coconut whipped cream – this is usually how I serve pancakes on a school morning to avoid sugary maple syrup. You don’t get as much sugar that way, and it still tastes fun! You can dust the top of the whipped cream with cinnamon too.
  • Nut or seed butter and a dusting of cinnamon!
  • Sautéed apples with cinnamon would be fun too!
Gluten Free Fresh Apple Pancakes

Gluten Free Fresh Apple Pancakes

Ingredients

Instructions

  • Separate your egg whites into a small mixing bowl, while putting the yolks into a medium mixing bowl. Beat the egg whites with an electric hand mixer until soft peaks form in the egg whites – this will take about a minute. Set the egg whites aside.
  • Add the coconut milk, ACV, coconut sugar, and molasses to the medium mixing bowl with the yolks, and blend until smooth. Add the almond flour, buckwheat flour, cinnamon, baking powder, and sea salt, and blend to combine. This will feel thick, but do NOT add more liquid – the apples and egg whites will do that!
  • Fold the shredded apple into the pancake batter using a rubber scraper, and then gently fold the whipped egg whites in until smooth and fluffy.
  • Coconut oil or butter your hot griddle or skillet over medium heat, and cook your pancakes. I use a small ladle to pour mine. A ¼ cup measuring cup works well too. Cook the pancakes until you see little bubbles on the sides, about 1 minute, and then flip, cooking another minute or so until the pancakes are cooked through and golden brown.
  • Top your warm pancakes with butter and maple syrup! My kids were totally into a topping of coconut butter on theirs one of the times I served these too.
  • To freeze the pancakes, cool them, and then put into freezer bags to freeze. To warm up leftover pancakes, put them on a baking sheet into a warm oven.
Gluten Free Fresh Apple Pancakes

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Apple, Sweet Potato, and Sausage Breakfast Casserole

September 14, 2020

The best savory and sweet flavors of fall, all in one breakfast casserole the whole family will love!

Apple, Sweet Potato, and Sausage Breakfast Casserole
Product links in this post are affiliate links. It does not cost you anything, and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

Michigan apple season has arrived…

…and we are totally here for it! Honestly with the way 2020 has been going, I wouldn’t have been surprised if this year was one of those years where we got a late frost in the late spring to ruin apple blossoms, but as it turns out, Mother Nature wanted to gift Michigan with a bumper crop of sweet, delicious apples this year! The trees are quite literally loaded!

Apple, Sweet Potato, and Sausage Breakfast Casserole

A new, savory apple recipe

We’ll for sure be picking apples many weekends this fall, which means we’ll have plenty for those apple pies during Thanksgiving, and of course sweet breakfast muffins before school, and apple coffee cake on the weekend! I’m planning on making a freezer batch of butternut squash and apple soup, but had a craving for a warm savory breakfast using our freshly picked apples. I played around with this idea of a savory and sweet breakfast casserole last winter, and I’m ready to share it!

Apple, Sweet Potato, and Sausage Breakfast Casserole

Gorgeous presentation, fuss-free prep!

I know, I know…this probably isn’t much of a weekday breakfast. But that’s what weekends are for right? We get to look forward to warm, comforting breakfasts that take just a little longer in the oven to make. While this breakfast casserole probably isn’t school morning prep material, it is definitely really easy to get into the pan, and then you can enjoy your jammies and fuzzy slippers under the blankets while it bakes on a Saturday or Sunday morning.

Apple, Sweet Potato, and Sausage Breakfast Casserole

The Method :: The Sausage

Whether you have a local farmer that you love to get sausage from, or you make your own, you’ll start by flavoring your skillet with warm sausage flavor, browning your sausage through. We purchase a half grass-fed cow every year, so typically I just season some of our ground beef with my own sausage season blend.

Apple, Sweet Potato, and Sausage Breakfast Casserole

The Method :: The Veggies & Apples

While the star of the show for this breakfast casserole certainly is the big, chunky sweet apples, I did manage to sneak in some pretty sweet potatoes too. The sweet potatoes add some bulk to the casserole, not to mention pretty color and a little starchy veggie sweetness. You’ll start caramelizing the sweet potatoes first, since they take a bit longer to cook. Cooking the veggies in the sausage drippings adds flavor that you just can’t create any other way! The rest of the veggies and the apples will soften rather quickly and then you can stir the sausage back in with a healthy cup of cheese.

Apple, Sweet Potato, and Sausage Breakfast Casserole

The Method :: Assembling the Casserole

Once you pour your veggie, apple, sausage mixture into your casserole dish, all you have to do is pour in some whisked eggs and milk of choice, and bake it off! The prep time takes about 15 minutes and then you can be hands free. On a weekend that absolutely means you can hop back in bed, or snuggle up with your favorite blanket on the couch with the kids for cartoons!

Apple, Sweet Potato, and Sausage Breakfast Casserole

Swaps and Subs

While I absolutely recommend the exact veggie/apple/sausage combo in this recipe card (please trust me – the balance of savory/sweet will knock your socks off!), I know sometimes you just don’t have everything on hand. I do think you could swap bacon for the sausage, or just leave the meat out if you wish. If you leave the meat out, you’ll want to bulk up the casserole with more veggies. You can swap kale for the spinach. You can swap regular white potato for the sweet potato, and I think squash would be lovely here too.

Apple, Sweet Potato, and Sausage Breakfast Casserole

Does it freeze?

The jury is still out on that. I’ll update you later this week though! I froze one square of the casserole and will thaw it out next week and update here! Stay tuned! What I WOULD do though, is bake this off on a Saturday or Sunday, and refrigerate any leftovers. You can eat the leftovers on Monday or Tuesday before school by warming the squares up in the oven. If you aren’t baking for a crowd, you could halve this recipe and make a smaller portion too.

Apple, Sweet Potato, and Sausage Breakfast Casserole

Holiday morning perfect!

I was having a conversation with friends earlier this week while I was preparing to photograph this recipe and one of my friends mentioned how perfect this casserole sounded for Thanksgiving morning brunch. I couldn’t agree more! I also think it would be so great for Christmas morning as well!

Apple, Sweet Potato, and Sausage Breakfast Casserole

Apple, Sweet Potato, and Sausage Breakfast Casserole

Ingredients

  • 2 tbsp of butter or olive oil or combo of both
  • 1 lb ground sausage of choice I make my own using plain ground beef or pork with my own sausage season blend
  • 2 small sweet potatoes ½-inch cube (2 cups of ½-inch cube sweet potato. I didn’t peel but you can if you want)
  • ½ medium onion diced
  • ½ red bell pepper diced
  • 2 medium apples 1-inch cube (I didn’t peel, but you can if you want)
  • 1 – 1½ tsp sea salt
  • ½ tsp dried thyme
  • ¼ tsp pepper
  • 3 cloves of garlic fine chop
  • 1 handful of baby spinach chopped
  • 1 – 1 ½ cups cheese of choice shredded
  • 12 eggs
  • ½ cup full fat coconut milk or milk

Instructions

  • Pre-heat the oven to 400 degrees and butter a 9×13 casserole dish.
  • Warm a large skillet over medium-high heat, melt the butter, and brown the sausage. Use a slotted spoon to scoop the browned sausage out of the skillet, leaving the fat behind to cook the veggies in.
  • Add the sweet potato to the fat in the skillet over medium-high heat, and cook for a few minutes. Sweet potato takes a bit longer to cook than the other veggies, so don’t add the others just yet.
  • Once the sweet potato has cooked for a few minutes, add the onion, pepper, apples, sea salt, thyme, and pepper, and cook over medium-high heat, stirring occasionally. Cook the veggies for about 7-10 minutes until soft and sweet.
  • Add the garlic and spinach to the skillet, stir, and cook for one minute. Turn the skillet off, and stir in cooked sausage and the shredded cheese.
  • Dump the cooked veggie/sausage mixture from the skillet into the buttered casserole dish, and spread the mixture out evenly. Whisk the eggs and milk in a medium mixing bowl and pour over the veggie/sausage mixture.
  • Bake the breakfast casserole for 25-30 minutes at 400 degrees until the eggs are set, and the top is a pretty golden brown. Let the casserole rest for 5-10 minutes before cutting.
Apple, Sweet Potato, and Sausage Breakfast Casserole

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Gluten Free Funfetti® Birthday Scones! :: Gluten, Egg, & Nut Free

April 28, 2020

Funfetti Birthday Scones make the perfect birthday breakfast for every kid (and adult too!)

Gluten Free Funfetti® Birthday Scones! :: Gluten, Egg, & Nut Free

Birthday girl!

We have a brand new *9* year old in the house this week! Claire is my full-of-energy middle kiddo! She adores all things animals, is an avid bird watcher, and will stump you with the most inquisitive questions! She is the reason I began drinking coffee daily, and she definitely keeps me on my toes. We are so excited to celebrate her birthday this week, and we decided we needed a new birthday breakfast tradition in our house!

Gluten Free Funfetti® Birthday Scones! :: Gluten, Egg, & Nut Free
Gluten Free Funfetti® Birthday Scones! :: Gluten, Egg, & Nut Free

A love affair with tea, and a fun new recipe to go with it!

My 3 girls love having herbal teas with their breakfasts in the morning, and what better breakfast accompaniment for their cup of tea than scones! A crispy, buttery outside, with a lightly sweet, and flaky-soft inside…it is the perfect match with a hot cup of tea or coffee. I took my favorite base scone recipe, dressed it up birthday style for the birthday girl this week, and a new birthday breakfast tradition was born! All 3 girls are now looking forward to their sprinkle filled Funfetti® inspired birthday scones when their birthday rolls around!

Gluten Free Funfetti® Birthday Scones! :: Gluten, Egg, & Nut Free

The Method :: The Scone Dough & Baking The Scones

Scones can feel intimidating, but truly it doesn’t get any easier. A simple dry ingredient combination, and let the butter shine! You’ll crumble the cold butter into your flour, and then mix in your buttermilk. I left instructions for making your own buttermilk or coconut buttermilk, which will give these scones a fluffed up, soft texture on the inside. Once your dough is moist with buttermilk, you’ll fold in your naturally dyed sprinkles, and then you are ready to knead the soft dough, and form your disk.

Gluten Free Funfetti® Birthday Scones! :: Gluten, Egg, & Nut Free
Gluten Free Funfetti® Birthday Scones! :: Gluten, Egg, & Nut Free

The Method :: Forming The Scones

Once you flour your counter, you can knead your dough a few times before you form your disk. You’ll notice flecks of butter throughout the dough, and that is exactly what you want. The hot oven will hit the cold butter and make for fantastic texture and yummy buttery flavor. The pretty light golden color of the scones will give away just how much butter you’ll be using for these special scones! Once you form your disk, use a rolling pin to roll the disk to about one inch, cut your disk into eighths, and place on a baking tray to bake. You can brush the tops of your scones with more milk and sprinkle a bit of sugar to make for a crispy, top.

Gluten Free Funfetti® Birthday Scones! :: Gluten, Egg, & Nut Free
Gluten Free Funfetti® Birthday Scones! :: Gluten, Egg, & Nut Free

The Method :: The Icing & Sprinkle Topping!

Once your scones have baked and cooled completely, you can drizzle a fun and simple icing on top if you wish. Of course this is optional, but we are celebrating a once a year birthday in the house, so we are most definitely enjoying it! The icing whisks in seconds before you drizzle over the top of the scones, and of course a fun sprinkling of some extra sprinkles is necessary for a proper birthday celebration. The sprinkles will stick to the icing and the icing will harden within about 20 minutes.

Gluten Free Funfetti® Birthday Scones! :: Gluten, Egg, & Nut Free
Gluten Free Funfetti® Birthday Scones! :: Gluten, Egg, & Nut Free
Gluten Free Funfetti® Birthday Scones! :: Gluten, Egg, & Nut Free
Gluten Free Funfetti® Birthday Scones! :: Gluten, Egg, & Nut Free

Where do I find naturally dyed sprinkles?

Most grocery stores and natural health food stores carry naturally dyed sprinkles these days, which is so convenient. I did however find this source of naturally dyed sprinkles for a fantastic price compared to our grocery stores though, and I wanted to share it with you! At just $0.57 per ounce, you can have a container of sprinkles all ready for every birthday in the house, and maybe a few holiday cookies too!

Gluten Free Funfetti® Birthday Scones! :: Gluten, Egg, & Nut Free

Are these birthday scones “healthy?”

Dear friends, I’ll be the first one to let you know that I will not, in fact, be serving these scones on a daily, or even weekly basis! These will be special occasion scones in my house. Birthdays are so special! While the Funfetti® scones aren’t inherently “bad,” they are a bit more of a carb overload than I typically care to serve for the first meal of the day. We will be serving the scones with a side of eggs and/or sausage to balance things out, and my younger kiddo will probably be getting half of one. They are certainly better than many store bought pastries, with a much simpler ingredient list, but these scones will not be an everyday breakfast in my house. This will make them even more special when birthdays arrive!

Gluten Free Funfetti® Birthday Scones! :: Gluten, Egg, & Nut Free

Can I freeze the scones?

I am happy to report that the scones freeze fantastic! I tucked this batch away in the freezer until my daughter’s birthday later in the week. I took one out yesterday to check on texture and taste, and they did great! This means that you can get a jump start on birthday planning when your kids’ birthdays come around, because we all know birthday weeks can be very busy! Just freeze the baked, cooled, and iced scones flat on a tray, then pop the frozen scones into a freezer bag until you are ready to use them.

Gluten Free Funfetti® Birthday Scones! :: Gluten, Egg, & Nut Free

Ingredient swap notes

I would imagine that most gluten free flour blends that include xanthan gum will work in this recipe. If your blend doesn’t include the xanthan, simply add a good teaspoon to the flour. I typically use honey or coconut sugar for more of a “on the regular” scone, but honey can to burn in baking sometimes, and coconut sugar would have changed the color of these scones more than I wanted – we want the sprinkles to shine! If you choose to swap for a more natural/healthier sugar like turbinado or coconut sugar, just plan on the color being darker. I also wanted to address the butter. If you are truly dairy free, and cannot have butter, I am quite sure that cold, organic palm shortening would work.

Gluten Free Funfetti® Birthday Scones! :: Gluten, Egg, & Nut Free
Gluten Free Funfetti® Birthday Scones! :: Gluten, Egg, & Nut Free
Print Recipe
5 from 1 vote

Gluten Free Funfetti® Birthday Scones!

Ingredients

Instructions

  • Pre-heat the oven to 375 degrees and line a baking sheet with parchment paper.
  • Make your buttermilk first if you don’t have store-bought buttermilk.
  • In a large mixing bowl, whisk the flour, cane sugar, baking powder, and sea salt.
  • Use a pastry cutter or your hands to cut the cold butter into the flour. You want to still be able to see small pieces of butter throughout. See the picture above for reference. I do not have a pastry cutter – I just use my hands!
  • Pour the buttermilk and extracts into the flour/butter mixture and use a rubber scraper to mix. Add the sprinkles to fold in gently. I use the rubber scraper to start, and finish with my hands.
  • Flour your counter, and knead the dough a few times. Make a disk with your hands, roll the dough to about 1 inch thick, and then use your hands again to shape the disk into a perfect circle.
  • Cut the disk into eighths, and place the triangles onto the parchment paper lined baking sheet. Brush the tops of the scones with a light coating of milk or coconut milk, and sprinkle with a little sugar if you wish.
  • Bake the scones at 375 degrees for 30 minutes until the edges are golden. Cool the scones completely before icing.
  • To make the icing, whisk the powdered sugar and 1 tbsp of milk in a small dish and drizzle over the tops of the cooled scones. Sprinkle the scones with extra sprinkles after drizzling the icing and it will stick to the icing! The icing will dry and harden within about 20 minutes.
Gluten Free Funfetti® Birthday Scones! :: Gluten, Egg, & Nut Free

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Easy One Bowl Gluten Free Banana Bread

April 3, 2020

You are one bowl and a 5 minute prep away from the best gluten free banana bread you’ve had in your kitchen!

Easy One Bowl Gluten Free Banana Bread

Product links in this post are affiliate links. It does not cost you anything, and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

Rainy day kitchen helpers

“Momma, can I bake with you?” Pretty hard to turn a request like that down, no matter how dreary the day, or how badly I just wanted to curl up with a book and a blanket! We were days from a grocery trip, so I wasn’t sure what we were actually going to bake, but but those sweet eyes, I sure was going to figure something out.

Easy One Bowl Gluten Free Banana Bread

Basic ingredients and one bowl

With a few bananas past their prime sitting in the fruit bowl, and a bag of flour, I decided we would try a really simple banana bread. We love making our favorite Paleo banana breakfast mini muffins, but I didn’t have the right flours, and I really wanted this to be a project that my 6 year old could do herself with really simple ingredients. Just 8 ingredients and 1 bowl, and we were on our way!

Easy One Bowl Gluten Free Banana Bread
Easy One Bowl Gluten Free Banana Bread

One Bowl Banana Bread :: The Method

This simple banana bread comes together into the bread pan before the oven even has time to pre-heat! Just blend the wet ingredients together before combining with the dry, and then dump the batter into your loaf pan. The banana bread turns out so moist with the best texture chew for a quick-bread thanks to the yogurt and simple ingredient list.

Easy One Bowl Gluten Free Banana Bread

Tips for baking with kids

There is such a beautiful simplicity to the measurements and ingredients in this recipe, which makes it a perfect baking project for kids, no matter the age. Here are some age appropriate thoughts as you take on baking with kids:

  • Most kids can take a fork to a banana and mash it up in the bowl! Get it started for your toddlers so it is a bit easier, and then let them try. Show them exactly what you want them to do.
  • Even toddlers can be taught the start of how to crack an egg. Crack the egg hand over hand to show them how it works, and before you know it they will be cracking their own eggs for more than just baking.
  • Have your reading children read the recipe to you while you bake! Older kids learning fractions can help with finding measuring cups and measuring things out too. With your younger children and toddlers, go ahead and measure it out perfectly, and then let them dump it in the bowl. Baking is precise so you really want to be sure it is measured correctly.
  • Hand over hand the blender with your littles, and before you know it they will be able to manage a blender on their own. Show them how to hold it steady and how to move it around.
  • Little kids love buttering the pan! Wash up their hands good and put a pat of butter in the pan for them to smear around!
  • Don’t forget to have the kids wash up their mess too! These are life skills, dear momma, and your littler ones especially will love this task. You can really stretch this out to occupy the kids while the banana bread bakes by filling up the sink and letting them play in the water for a while.
Easy One Bowl Gluten Free Banana Bread

Easy One Bowl Gluten Free Banana Bread

Ingredients

Instructions

  • Pre-heat the oven to 350 degrees and grease a 9×5 inch (1.5 quart) loaf pan with butter (coconut oil if you can’t have the butter)
  • Blend the mashed bananas, eggs, coconut sugar, and yogurt in a medium mixing bowl until smooth.
  • Add the flour, cinnamon, baking soda, and sea salt and blend on low until smooth and combined. Be sure to "fluff" up the flour a bit before measuring – if it is too packed in the measuring cup there will be too much flour.
  • Pour the batter into your greased loaf pan and bake at 350 degrees for 55 minutes until the top springs back to touch and a toothpick comes out clean.
  • Let the banana bread cool in the pan at least 10 minutes before turning it out to cut into slices.
Easy One Bowl Gluten Free Banana Bread

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Nut Free Crunchy Buckwheat and Apricot Granola Bars :: Gluten Free, Nut Free, Dairy Free, Soy Free

March 9, 2020

Keep the pantry stocked with these easy 10 minute prep, nut free school zone safe, crunchy buckwheat and apricot granola bars!

Nut Free Crunchy Buckwheat and Apricot Granola Bars :: Gluten Free, Nut Free, Dairy Free, Soy Free

Early spring?! We’ll take it!

It sure feels like spring has sprung rather early in these parts, and while I know there is a very good chance we will still see a March snow storm where I live, we’re soaking in every ounce of any sunshine and 40 degrees that is thrown our way with complete and utter delight!

Busy kids and healthier on the go snacks

Spring is a very *busy* time of year for my crew, and having grab-and-go snacks on hand that won’t sugar crash my growing kids is truly the name of the game. Real food fats, proteins, and healthy carbohydrates to sustain and satiate active kids, while still tasting good isn’t as hard as it sounds. Keeping fast and easy hard boiled eggs, fresh veggies with fatty dips, and even some healthier choice packaged store-bought snacks on hand keeps us from blowing our budget on empty calorie snacks and kids that are hungry every hour of the day. When we “make every bite count,” filling our kids up on food that satiates, they won’t be asking for snack after snack.

Nut Free Crunchy Buckwheat and Apricot Granola Bars :: Gluten Free, Nut Free, Dairy Free, Soy Free

Homemade, made easy

It’s no secret, I’m passionate about seeing kids filled up on nourishing, real fats, sustainable protein building blocks, and energy fueling real food carbohydrates. But I am also a real mom, with 3 very real kids, and this truly is a very real family behind this computer or phone screen that you are reading. There needs to be a balance between store bought everything and homemade all the things if it is going to be sustainable. This quick, 10-minute prep granola bar is made for busy families! The granola bars also store in the pantry, just like regular granola bars, so they will be just as convenient for the kids to grab for lunchbox packing or snack time.

Nut Free Crunchy Buckwheat and Apricot Granola Bars :: Gluten Free, Nut Free, Dairy Free, Soy Free

Star players

So let’s talk about this fun granola bar change up, and why it is a great idea to keep ingredient variety in our diets. Instead of an all oat based granola bar, I’m focusing on mineral rich seeds for this crunchy, satisfying version. One of my girls has a nut free snack time at school this year, and while nut free is easier than you think, I have also challenged myself to create some seed only snacks (like these copycat coconut clusters) for her this year to change things up. Buckwheat is a seed packed with minerals, antioxidants, and fiber. I feel like it is a really overlooked, mineral rich ingredient, and it has a nutty, toasted taste when baked into a crunchy granola bar. I’ve also added mineral rich pumpkin seeds and sunflower seeds to add to the nutrient variety and flavors, and of course some traditional oats make these pretty granola bars picture perfect. The kids will love these honey toasted seeds in a convenient little bar, and the dried apricots are a fun little surprise sprinkled throughout!

Nut Free Crunchy Buckwheat and Apricot Granola Bars :: Gluten Free, Nut Free, Dairy Free, Soy Free

The Method

You’ll start by pouring all the dry ingredients into the mixing bowl. I use my food processor to buzz up the pumpkin and sunflower seeds, so this part goes fast. After you melt the coconut oil and honey over the stove, you’ll pour that over the dry ingredients and stir them to coat everything evenly. The granola mixture gets pressed into the pan and you can tend to other kitchen tasks or the kids while it bakes! After the granola bars cool completely, you can cut the bars in the sizes you like. The beauty of making your own granola bars is being able to control the size of the bars you like. I tend to make squares so that they can be a small snack or a small addition to lunchbox since my kids are still young. This works well for toddlers too since a large granola bar can be a lot to finish. If you have older kids, you can make regular sized bars.

Nut Free Crunchy Buckwheat and Apricot Granola Bars :: Gluten Free, Nut Free, Dairy Free, Soy Free
Nut Free Crunchy Buckwheat and Apricot Granola Bars :: Gluten Free, Nut Free, Dairy Free, Soy Free
Nut Free Crunchy Buckwheat and Apricot Granola Bars :: Gluten Free, Nut Free, Dairy Free, Soy Free

Swap thoughts

Even if you aren’t in a nut free school or have kids at home with nut allergies, I would love to see you try these seed based bars! The nutrient diversity is good for your gut and growing bodies. That said, if the you have nuts on hand to use up, I do think that they will swap in this recipe for the seeds. If they are bigger nuts like almonds or walnuts, you might want to use a heaping ¼ cup of nuts to make up for the small seeds that fill up the quarter cup. If you don’t have dried apricots just yet, raisins should work just fine, though if you get a chance the apricots are so fun and pretty too!

Nut Free Crunchy Buckwheat and Apricot Granola Bars :: Gluten Free, Nut Free, Dairy Free, Soy Free

Nut Free Crunchy Buckwheat and Apricot Granola Bars :: Gluten Free, Nut Free, Dairy Free, Soy Free

Instructions

  • Pre-heat the oven to 325 degrees and line an 8×8 baking pan with unbleached parchment paper.
  • Put the oats, buckwheat groats, sunflower seeds, pumpkin seeds, buckwheat flour, and apricots in a medium mixing bowl, and set aside.
  • Melt the coconut oil and honey in a small saucepan and then pour over the dry ingredients in the mixing bowl. Stir the granola bar ingredients thoroughly so that everything is coated with the coconut oil mixture.
  • Pour the granola bar mixture into the lined pan and press the mixture down using the bottom of your half cup measuring cup so that everything is pressed into the pan evenly. Pay attention to the sides and corners so that everything is straight and even.
  • Bake the granola bars at 325 degrees for 30 minutes, until the top is golden brown. Do NOT cut the bars until they have cooled completely. The will harden as they cool and be easier to cut. Once the bars have cooled completely to room temp, pull the sides of the parchment paper so the granola bars come out in one square. Use a long sharp knife to cut the granola bars into the sizes you want.
Nut Free Crunchy Buckwheat and Apricot Granola Bars :: Gluten Free, Nut Free, Dairy Free, Soy Free

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Prep Day Sweet Potatoes and 4 Simple Sweet Potato Breakfast Ideas!

January 11, 2020

Getting a nourishing breakfast in is easy with prep day sweet potatoes and these 4 simple sweet potato breakfast ideas!

Prep Day Sweet Potatoes and 4 Simple Sweet Potato Breakfast Ideas!

A post just for *you,* dear momma

Dear momma, I know what you have been seeing in your news feeds, social media, and email box for the last few weeks. Weight loss this, “new you” that, and everything in between. I get it. I’m a New Year, fresh start, “jump-in-with-both-feet” kind of a person to the core. But I am here to tell you that we don’t need to complicate this whole healthy lifestyle thing. In fact, I prefer to simply call it, taking care of ourselves.

No guilt. No shame. No fear.

When we have healthy relationships with our bodies and the food that fuels it, we know that over doing processed foods will make us feel crummy. So we can positively make the decision to treat ourselves like the temples that they are – with respect, and with food that will make us feel amazing. With simple food. Real food. It doesn’t need to be fancy or filled with a zillion steps or ingredients. A simple bowl of soup and boiled eggs makes one of my favorite breakfasts.

Prep Day Sweet Potatoes and 4 Simple Sweet Potato Breakfast Ideas!

I remember the exact moment I made this mind shift.

I grew up on Cheerios and toast, so this was a huge shift. I had my second baby and I was….exhausted. In fact, exhausted doesn’t even begin to describe it. One morning the only thing I had time to eat before she cried again was leftover soup from dinner and my toddlers leftover boiled eggs. The energy I felt was almost instantaneous. My mind could think. I felt clearer…my body had some fuel. From that point on I knew I needed to feed myself so that I could be my best for my babies. Did it happen perfectly every day? Not even close. But as I practiced, I got better. A rhythm formed in my kitchen. A framework for how my meals flowed was formed. And I never turned back.

Prep Day Sweet Potatoes and 4 Simple Sweet Potato Breakfast Ideas!

Do you know how good you were meant to feel, dear momma?

Your kids are watching you. They see how you care for yourself, and will imitate that. I certainly was. And my mom was only imitating what she saw growing up. Be the cycle breaker in your family. Put the oxygen mask to yourself first so you can care for those around you. When a firefighter runs into a burning building, he doesn’t neglect himself to save those inside. He puts the oxygen mask to himself first so that he has the stamina to save the rest. He is literally no good to those inside the burning building if he falls over from lack of oxygen. Your kids deserve having a mom at her best.

Prep Day Sweet Potatoes and 4 Simple Sweet Potato Breakfast Ideas!

But I have a baby…this sounds impossible!

I so hear you, dear momma, although those endless nights and jam-packed days are even more reason to care for yourself. You need fuel if you are ever going to make it! Here are some practical tips that I found helpful during this season…and I promise that it is only a season!

  • Put baby in a sling or carrier while you warm up leftovers or fix your breakfast, so you have hands free movement with baby close to you.
  • There is absolutely nothing wrong with setting baby down on a soft blanket or bouncy seat near a window so she can look outside or at something interesting while you warm up your leftovers or make your breakfast for 5 or 10 minutes. Even just setting them down to watch you in the kitchen is eye catching for them. If they fuss for a few minutes they will still be ok – I promise! As they get older into their baby years, it is good for them to learn how to occupy themselves and play independently.
  • Utilize siblings if they are around! Even your toddlers make great entertainment while you prepare your food! They will feel so proud to be the one to show baby that book, or shake the rattle for their baby brother or sister!
  • Food prep when you have extra hands on the weekends. Let daddy or older siblings take a turn at holding the baby so that you can prep easy staples like muffins, soups, or these sweet potatoes so that during the week your meals are easier to grab. While I’m all for napping when the baby naps, sometimes prepping during naptime is helpful too. Listen to your body however, and don’t do this every day.
Prep Day Sweet Potatoes and 4 Simple Sweet Potato Breakfast Ideas!
Prep Day Sweet Potatoes and 4 Simple Sweet Potato Breakfast Ideas!
Prep Day Sweet Potatoes and 4 Simple Sweet Potato Breakfast Ideas!

But I have a toddler…how do I make this work?

After the shift into toddlerhood, many parents find they wished their non-stop toddler was back to that infant that would just lay on a blanket for 5 minutes! In some ways toddlerhood is even tougher. Here are some tips for this season…and again it is truly just a season!

  • Establishing a routine is key. Toddlers adore a rhythm and expectations. If you tell them this is breakfast making time and give them expectations, they will catch on! Give them 2 choices – “While mommy fixes breakfast you can either color with these crayons on this paper, or play with the toys in this basket. You could also give the choice of standing on a stool to watch you prep (or help if there is something to help with). Before you know it, that certain time of day will just be associated with breakfast prep and you won’t need to remind them much at all what is expected of them during this time.
  • Keep a small drawer/cupboard of toys or safe kitchen tools (like wooden spoons and measuring cups) down low for them to reach so that they can play near you while you work in the kitchen. Many times these little ones just want to be near – unless they have a sibling they are following around, you are the center of their world and they are social beings! They can have their own drawer that they can reach themselves to play near you.
  • Pull up a stool, little helper stander, or a chair and make them a part of your meal making. Set them up with hard boiled eggs to peel, or at the sink with potatoes to wash. Even if you are just giving them a few cups in the sink to play with in a bowl full of water, they will be happily by your side.
  • Utilize older siblings to help if they are around! This is a great opportunity to show your older kids that you trust them with a task! Ask them to read your toddler a book, or play a game with them. You can put THEM in charge. My oldest loved creating a “schedule” for her little sisters when I needed kitchen prep time. And toddlers naturally follow older children’s whims and ideas (better than adults most of the time!).
Prep Day Sweet Potatoes and 4 Simple Sweet Potato Breakfast Ideas!
Prep Day Sweet Potatoes and 4 Simple Sweet Potato Breakfast Ideas!
Prep Day Sweet Potatoes and 4 Simple Sweet Potato Breakfast Ideas!

But we have to be out the door for school SO early…how can we do this?

This is the season that I am in right now, and I’m sure I will have more to add to this as we go along, but for now, here are some tips that I am finding help!

  • Meal plan. This is NOT my favorite, nor do I even have an elaborate meal plan book – it isn’t even written out. Collective *gasp* from the real food crowd. I simply have a framework. I like to have some wiggle room – I don’t like to be nailed down to something if I’m feeling like having something else for breakfast. If you like a more rigid schedule, go for it! I have a certain flow that I like my week to look like and we do that. For instance, the girls have oatmeal on Mondays – I change it up with whatever fruit is in season or was on sale that week, and we throw add-in’s from the pantry. Or breakfast cookie Fridays! We pull from the freezer stash or make them fresh the night before.
  • Assign tasks for the kids for more help. Maybe your older children have a day of the week that they are responsible for the breakfast so everyone is helping. Maybe your younger children are helping you prep the egg cups or muffin batter the night before, or peeling the hard boiled eggs for you.
  • 10 minute prep the night before! This is a game changer for many. Just 10 minutes. You can do so much in the 10 minutes before you go to bed. Mix up muffin batter or get egg casserole or egg cups in the pan. You can take waffles or baked oatmeal out of the freezer to thaw. Lately, I have actually been baking in the evening so that I don’t have to do literally anything in the morning! It works for us right now and is pure bliss!
  • Breakfast bars! When you have all of the components all ready, such as breakfast cookies or muffins, and hard boiled eggs or yogurt, you can have the older kids set up a breakfast bar and everyone serves themselves! And if they are old enough to serve themselves, they are old enough to wash up their own dishes by the way dear momma!
Prep Day Sweet Potatoes and 4 Simple Sweet Potato Breakfast Ideas!

SO, let’s prep some sweet potatoes!

Simple right?! My goal is to see you NOT over complicate eating well. I wanted to start with this concept because it is one of the first things that I was able to wiggle into my routine as a new mom. I had time to put sweet potatoes in the oven. I had time for simple sides like hard boiled eggs or sausage. And I had time to utilize leftovers.

Prep Day Sweet Potatoes and 4 Simple Sweet Potato Breakfast Ideas!

How to prep ahead sweet potatoes

It doesn’t get any easier. Simply pre-heat the oven, poke your sweet potatoes, oil them up and bake them off. You are hands free while they bake and your sweet potatoes are ready for the week!

Prep Day Sweet Potatoes and 4 Simple Sweet Potato Breakfast Ideas!

How To Roast Sweet Potatoes

Ingredients

  • 4 small to medium sweet potatoes of about the same size
  • 1 tbsp ghee, butter, or olive oil
  • 1-2 tsp sea salt to taste
  • Pepper to taste

Instructions

  • Pre heat the oven to 400 degrees, and poke a fork into each sweet potato 4-5 times.
  • Use your hands to smear the ghee, sea salt, and pepper over each sweet potato, and place them in a baking dish.
  • Roast the sweet potatoes at 400 degrees for 1 hour to 1 hour and 15 minutes. The sweet potatoes should be soft when you poke a fork in them. Store your sweet potatoes in an airtight container in the refrigerator for up to a week.
  • To re-heat roasted sweet potatoes, place the sweet potato on a baking sheet and into a cold oven. Pre-heat the oven to 350 degrees and once it is pre-heated you can turn the oven off and let it warm through to your liking. This doesn’t take any longer than 15 minutes.
Prep Day Sweet Potatoes and 4 Simple Sweet Potato Breakfast Ideas!

Ok! So how do I serve my sweet potatoes?!

The possibilities are endless but here are some of my favorite combos that require very little prepping or time! These ideas are pretty low carb and no grain because I do best that way for my breakfast. There is absolutely nothing wrong with adding more carbs or some grain if you do better that way! If you have young children that you are serving these to, you may want to add some fruit or grain, or some raw honey on the sweet potato!

Prep Day Sweet Potatoes and 4 Simple Sweet Potato Breakfast Ideas!

Prepped ahead sweet potato, prepped ahead hard boiled eggs (or you could fry them!), and avocado slices.

Prepped ahead sweet potato with leftover caramelized peppers/onion/spinach from paninis we had for dinner, and sauerkraut (I LOVE kimchi here even better!), and coconut yogurt (or regular yogurt if you do dairy) with granola, bee pollen, collagen, and acai powder.

Prepped ahead sweet potato with leftover stir fry from dinner, bacon, and avo

Prepped head sweet potato with avocado, crushed walnuts, and raw honey, and bacon

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Gluten Free Cranberry Orange Bread :: Gluten, Grain, & Dairy Free

December 4, 2019

A gluten free cranberry orange bread perfect for celebrating the holiday season on any morning, from school days to Christmas morning!

Gluten Free Cranberry Orange Bread :: Gluten, Grain, & Dairy Free

The December count down!

With bated breath we have entered December after a whirlwind fall of a fresh school year and the completion of a new book project. I am determined to make the next few weeks flow as slowly as possible, savoring every second of the holiday season…and my girls, who seem to be growing up before my eyes! We started with new Christmas jammies, hot cocoa, slippers, and a movie; and I set to the kitchen for a new breakfast idea that could be used throughout this month without the sugar crash!

Gluten Free Cranberry Orange Bread :: Gluten, Grain, & Dairy Free

Those darn December school days…

It’s hard enough to get up early when the cold December air hits Michigan, and it can be even harder to head off to a day of learning when all you are thinking about is Christmas break coming up after a focused fall of school learning! I have found that having a few fun breakfasts just for this season make school mornings that much easier. The nostalgia you’ll be gifting to your kids is priceless – they will remember these little things, dear momma.

Gluten Free Cranberry Orange Bread :: Gluten, Grain, & Dairy Free

Fun Christmas breakfast without the sugar overload!

Because they still have to focus for school all morning, right? I’ve packed out this special quick-bread with ingredients that count, so let’s break it down!

  • Cassava flour is a great pre-biotic fiber rich grain free flour. It will provide kids energy without the blood sugar spike, and nourish the gut while you’re at it!
  • Buckwheat flour made from the buckwheat seed, and is a good source of protein. It is filling, yet light and bakes very well. Despite its name, buckwheat does not contain wheat. While some in the paleo community consider buckwheat a pseudo-grain, it is a seed, and if you tolerate digesting it, it is a great tool to have in your pantry to rotate flours and ensure you aren’t just using the same ones over and over again on your gut.
  • Almond flour is a good source of fat and protein as well. If you are allergic to almonds, I would suggest using some tapioca flour in this place to ensure the softness remains. Sometimes if you use too much cassava flour, the taste can be off, but you could certainly try that as well. Remember that cassava flour is more absorbent than almond flour so you may way to use less amount.
  • Healthy fats from the coconut milk, palm shortening, and eggs are also a great addition!
Gluten Free Cranberry Orange Bread :: Gluten, Grain, & Dairy Free

The method

This cranberry orange quick-bread lives up to it’s name! The prep is easy and fast. You’ll cream the wet ingredients, blend in the dry, and then fold in the cranberries. The orange infused coconut milk helps keep the quick bread nice and soft, as well as reacts with the baking powder to make it rise. The ingredients can be prepped the night before to bake off in the morning if you prefer to do things that way. I baked and served mine the next day, and the bread was still very soft and delicious!

Gluten Free Cranberry Orange Bread :: Gluten, Grain, & Dairy Free

How should I serve the cranberry orange bread on a school morning to make it balanced?

This quick-bread is actually quite balanced! You might find your little guys content with a slice of bread with a smear of butter and a cup of full fat raw milk if they do dairy, or full fat coconut milk if they are dairy free. Here are some ideas for your older children to round out the meal:

  • You can serve your bread with a smear of butter if you tolerate dairy to add a bit more nourishing fat – some dairy free children might like coconut butter!
  • A side of fried eggs
  • Sausage or bacon
  • A cup of full fat coconut yogurt or regular yogurt would be great as well.
  • If you have smoothie kids, you could do a smoothie with the slice of bread as well.
Gluten Free Cranberry Orange Bread :: Gluten, Grain, & Dairy Free

Gluten Free Cranberry Orange Bread

Ingredients

Instructions

  • Pre-heat the oven to 350 degrees and grease a 9×5 inch loaf pan with palm shortening (or butter if you tolerate dairy).
  • Pour the ACV and orange juice into a 2-cup liquid measuring cup, and then pour coconut milk into the liquid measuring cup until you hit the 1 cup line. Whisk in the zest, and set aside for later. This is your orange infused buttermilk.
  • In a medium mixing bowl, cream the palm shortening, coconut sugar, and maple syrup using hand beaters. Add the eggs and blend until creamy and smooth.
  • Add the rest of the ingredients EXCEPT the cranberries, blend to combine until smooth, and then fold in the cranberries with a spatula.
  • Pour the batter into the greased 9×5 inch loaf pan (it will come almost to the top – this is ok!), smooth out the top, and bake at 350 degrees for 1 hour until the bread springs back to tough and is deeply golden brown. Let the bread cool for at least 20 minutes in the pan before turning it out onto a cooling rack to cool further.
Gluten Free Cranberry Orange Bread :: Gluten, Grain, & Dairy Free

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Gluten Free Apple Cinnamon Coffee Cake

September 4, 2019

Fill those cool, crisp fall weekend mornings with the smell of fresh gluten free apple cinnamon coffee cake!

Gluten Free Apple Cinnamon Coffee Cake

Product links in this post are affiliate links. It does not cost you anything, and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

Summer good-byes

It is always so hard to pull those hoodies out for the first time after a summer filled with sandy toes, tank tops, and beachy glows, but thankfully Michigan is really good at easing us into the thought of fall. We’ll dance between 50 and 70 degrees until November, and that is perfectly fine with me. The beach will still call our name for at least the next month, and we’ll answer with more beach hikes and rock hounding in hoodies versus swimming and water play!

Gluten Free Apple Cinnamon Coffee Cake
Gluten Free Apple Cinnamon Coffee Cake

New fall beginnings

The thought of fall has me longing for apple all the things, so instead of focusing on the changing weather and fading sun, I decided to bring you a new apple recipe, in hopes of filling your fall weekends with a fun new breakfast idea for those cool crisp mornings. My kids were perfectly giddy when I brought home the first bag of apples they’d seen since late winter, and we set to work right away coming up with a fun apple themed coffee cake this year!

Gluten Free Apple Cinnamon Coffee Cake

Perfect coffee cake texture – easy peasy technique!

So I wouldn’t go as far as to say that this is an easy weekday school morning breakfast (though if you prep it into the pan the night before it could work!), but I will promise you that this recipe is not as fussy as the beautiful presentation makes it seem, and you will be blown away by the soft texture and warm sweetness, of course making it the perfect accompaniment to your Saturday coffee or Sunday brunch cup of tea.

Gluten Free Apple Cinnamon Coffee Cake
Gluten Free Apple Cinnamon Coffee Cake

The method

It is worth taking the time to make the 2 separate layers to a coffee cake if you are wanting to have the pretty swirl of cinnamon-y sweetness running here and there throughout your coffee cake. It makes a dreamy presentation when cut, and the flavor is out of this world. Start with making the cinnamon sugar pecan topping with crushed pecans. The buttery pecans balance out the warm sweetness of the coconut sugar and molasses – absolute heaven. You’ll spread a layer of the honey sweetened cake batter into your pan and then sprinkle apples and the pecan sugar topping. Layer another spread of the cake batter and sugar sprinkled apples on the top and then the magic happens! Gently swipe and swirl through the batter with a butter knife and you’ll have a coffee cake straight out of your favorite bakery!

Gluten Free Apple Cinnamon Coffee Cake
Gluten Free Apple Cinnamon Coffee Cake

Notes and swaps

  • You can swap the pecans for walnuts or almonds. If you are nut free, I think pumpkin seeds would be nice, or you can leave them out all together.
  • Not only do I love the warmth of coconut sugar, I love that it is lower on the glycemic index. If you don’t have it around, or you don’t have access to it, you could use turbinado, rapdura, or organic cane sugar. I think maple sugar would be lovely too.
  • If you can’t have eggs, I do think this recipe would work with 2 “flax eggs” – it may not puff up as much but it will still bind and taste great.
  • I think this coffee cake would also be lovely with some firm but ripe pears.
Gluten Free Apple Cinnamon Coffee Cake
Print Recipe
5 from 10 votes

Gluten Free Apple Cinnamon Coffee Cake

Ingredients

FOR THE PECAN TOPPING

  • ½ cup pecans crushed (I just use my half cup measure to crush them in a bowl or baggie)
  • 1/3 cup coconut sugar
  • 2 tsp cinnamon
  • ½ tsp molasses

FOR THE COFFEE CAKE:

Instructions

  • Pre-heat the oven to 350 degrees and butter or coconut oil an 8×8 baking dish.
  • Make the pecan topping by using a fork to mix the topping ingredients in a bowl. Set this aside.
  • Blend the yogurt, coconut oil, eggs, honey, and almond extract in a medium mixing bowl until smooth and creamy.
  • Add the flours, baking powder, and salt, and blend until just combined.
  • Spread half of the coffee cake batter into your greased baking dish. Sprinkle half of the apples, gently press them down, and then sprinkle half of the pecan topping over the apples. Spread the other half of the batter over the apples, then put the other half of the apples and pecan topping on the batter. Use a butter knife to make swirls throughout the coffee cake.
  • Bake the coffee cake at 350 degrees for 40-45 minutes. Check your coffee cake around the 35 minute mark in case our ovens run differently – dark pans cook faster too. Let it cool 10 minutes before cutting and serving.
Gluten Free Apple Cinnamon Coffee Cake

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Gluten Free Blueberry Muffins

August 15, 2019

This simple, staple gluten free blueberry muffin will be a hit on your breakfast menu rotation!

Gluten Free Blueberry Muffins

Product links in this post are affiliate links. It does not cost you anything, and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

Summer blueberry bliss…and a new RGN project!

Happy August, my friends! I cannot wait to share this new, fun blueberry muffin with you – it is sure to be a school morning staple! But first! We have had a whirlwind of a summer filled with sprinklers, park play, of course all the beach time…and a new book deal! I am so excited to be able to share with you where I have been pouring my heart this summer. It’s been quiet around the blog for good reason, and I promise you that this new lunchbox concept cookbook is going to be worth the wait! I’ll be sharing more over on Instagram throughout this process, giving you snippets of peeks during recipe development, and I’m so honored to bring this piece of my home to you.

Gluten Free Blueberry Muffins

On to the blueberries!

Because man alive did we have to wait for them this year! Michigan had a slow start to produce season because of the cold and rainy start to the summer, but it sure has been worth the wait with these gorgeous Michigan blues. Since we are so close the school year with these late blueberries, I decided to come up with a new, fun school morning blueberry muffin that will work right out of the freezer, and also pack in lunchboxes well. Win-win!

Gluten Free Blueberry Muffins

My school morning blueberry muffin checklist…

If I’m going to be using these for school mornings, they need to be fast to prep, and hold up well to travel, lunchboxes, and the freezer. Most often on school mornings that involve muffins, I’m pulling them from my freezer stash. Whenever I bake, I make sure to stash at least a few a way, so that I have something to pull from when I need fast breakfasts. These blueberry muffins have a super soft texture, and keep well in the freezer.

Gluten Free Blueberry Muffins

Because flavor matters…

I’ve tried lots of different sweetening options and landed on coconut sugar or maple sugar being my favorites. The subtle warmth is the perfect light sweetener for a school morning so that blood sugars don’t go through the roof, but also keep kids happy.

Gluten Free Blueberry Muffins

Fruit swaps?!

I am so excited to play around with this muffin base with other in season fruit…namely apples that will be in season this fall. I think this muffin recipe will be very versatile to whatever fruit you have laying around, including dried fruit from the pantry later this winter when nothing seems to be in season. From banana slices, to strawberries, I look forward to updating this post throughout this year to let you know what works! If you happen to try a new fruit in the blueberry’s place, let us know how it works out in the comments below.

Gluten Free Blueberry Muffins

Flour swaps

If you cannot have the almond flour, you can use all Namaste, just use half the amount of the almond flour amount (1/2 cup). I preferred the texture of the muffins with the almond flour, but the all Namaste flour muffins did turn out. If you need a grain free version, you will love these buckwheat flour blueberry muffins! If you do not have to be gluten or grain free, these are the loveliest sprouted grain blueberry muffins from Nourished Kitchen!

Gluten Free Blueberry Muffins

A new journey…

I’m so grateful to this community for patiently waiting this lunchbox book out. I am thinking of every single one of your kiddos and mine as I write every word, and my hope is that this book will be the most loved, tattered, torn, dripped on, and dog-eared cookbook in your library!

Gluten Free Blueberry Muffins
Gluten Free Blueberry Muffins
Print Recipe
5 from 8 votes

Gluten Free Blueberry Muffins

Ingredients

  • 3 eggs
  • 1/3 cup coconut sugar plus more to sprinkle the tops if you wish (Turbinado, maple sugar, or sucanat would work too)
  • ½ cup melted butter or olive oil
  • 1 tsp vanilla extract
  • 1 tsp almond extract or another tsp vanilla
  • ½ cup buttermilk You can make buttermilk by putting 1 tbsp ACV in a liquid measure and then filling to the ½ cup mark with coconut milk or raw milk
  • 1 cup Namaste GF Flour Blend
  • 1 cup blanched almond flour
  • 1 tsp baking soda
  • 1 cup of fresh blueberries

Instructions

  • Pre-heat the oven to 375 degrees and line a muffin tin with silicone muffin cups, or unbleached paper cups.
  • Blend the eggs, coconut sugar, butter, and extracts in a medium mixing bowl, about 1 minute.
  • Add the rest of the ingredients except the blueberries and blend until just combined, and then fold in the blueberries.
  • Scoop the batter into your lined muffin tin. If you want to sprinkle the tops of the muffins with more coconut sugar, you can do that at this time too.
  • Bake the muffins at 375 degrees for 20 minutes, until the tops are golden brown and spring back to touch.
Gluten Free Blueberry Muffins

More real food blueberry recipes you might like!

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Gluten Free Honey Nut Granola

May 31, 2019

Little bites of honey nut granola, reminiscent of childhood cereals, made with healthy, real ingredients, perfect for yogurt topping and on the go snacks!

Summer splendor and warm weather breakfasts

We are counting the days down. We just have to get through 4.5 more days of school and we are free for carefree summer bliss for the next couple months! Warm, muggy summer mornings call for cool and quick loaded yogurt bowl breakfasts, and this breakfast bar yogurt concept has become a summer morning staple at least a couple times per week during the warm months of the year. We stir in all sorts of great add-ins, and granola just happens to be a favorite of the girls.

Gluten Free Honey Nut Granola

An old, childhood breakfast favorite with a real food twist

Oh come on 80’s and 90’s kids…you know what I’m talking about. The cold breakfast cereal that so many of us had in our bowls as little kids – Honey Nut Cheerios! While I didn’t set out for this granola to taste like a nostalgic cereal from my childhood, I was totally blasted to the past when I took the first bite. A cross between those honey sweetened O’s and another childhood favorite – Honey Bunches of Oats – these crispy little granola bits are certain to remind you of childhood.

Power packed ingredient line up!

While we love a good granola base focused on oats, I wanted to create something with a bit of diversity. Why, you ask? Well, beyond adding a super fun crispy crunch and amazing flavor, adding some different grains, nuts, and seeds in the mix also creates a breakfast platform that offers a variety of nutrients instead of just one or two. So let’s talk about these great, sometimes forgotten, players!

Buckwheat Groats

Buckwheat is a seed used in many Asian culture’s cuisines. If you have ever enjoyed soba noodles before, or one of my cherry buckwheat muffins, you’ll know that the nutty sweetness is irresistible, and as it lightly toasts in the oven for this granola, it crisps into that familiar “kasha” cereal like texture. Buckwheat has an impressive protein content for such a small seed, and since it also boasts fiber nutrition, it makes a really perfectly balanced superfood bursting with minerals, antioxidants, and vitamins. You can typically buy buckwheat groats in bulk at any health food store, or you can get organic buckwheat groats online. You can also buy sprouted buckwheat groats for even more optimized nutrition.

Millet

Millet originates in Chinese and African cuisine, seen most often in couscous dishes, as well as porridge dishes and breads. Millet contains prebiotic fiber, essential for feeding the good bacteria in your digestion. This sometimes forgotten super grain is a good source of magnesium and calcium as well as B vitamins and antioxidants. Millet is has a more mild nuttiness, and takes on the flavor of whatever you are using with it to cook in – in this case it gently crisps up in the granola and tastes of honey and nuts! You can pick up hulled millet in bulk at most health food stores, or you can buy hulled millet here online. I have never been able to find sprouted millet, but you can sprout it yourself if you wish.

The oats, nuts, & seeds

Of course we love the simple, and humble oat as well. Amazingly, these days you can find sprouted oats very easily – this is my favorite brand. Using sprouted oats optimizes nutrition and is easier on digestion, but if you can’t find sprouted oats, you can certainly use a regular rolled oats. For the nuts and the seeds, use what you have in the pantry, but I encourage you to step out of your comfort zone and change things up too! I found the buttery flavor of walnuts and classic almond flavor together give the granola the taste of the cereal that we all know and love really well. But I wanted to add in the sunflower seeds for some variety. I also made this once using Brazil nuts in place of the almonds and loved the outcome. If you are completely nut free, try pumpkin seeds, flax, and sunflower to change things up. There are so many to try in both the nut and seed family that you can really bring a variety of nutrients to your granola.

The process

While making your own granola may feel daunting, and look fancy, it is truly one of the easiest kitchen swaps you can make from buying store bought. Not only does it allow you to control the sugar content, it also allows you to use safer, healthier oils. Even many of the “healthy” looking granolas at the store are made with junky fats like canola, sunflower, and safflower oils. We use simple coconut oil in this recipe, but you could easily use olive oil, butter, or avocado oil. Simply toss the dry ingredients into a bowl with the melted fat and honey and it’s ready to go. Stir it around a few times and a half hour later you have granola for stashing away in the pantry. This recipe lasts my family of 5 a good couple of weeks or longer!

Can I skip the grains?

Sure! One of my favorite things about making granola is that it is super forgiving. If you need to be grain free for your household, you can swap the oats and millet for any combination of the following. (Buckwheat is technically a seed, and is not in the wheat family as it is not a grass. It is actually in the same family as rhubarb! Some in the paleo community consider it a pseudo-cereal, but I’ll leave whether you want to consider it a grain up to you! I go by what my family tolerates and feels good on, and we love buckwheat – if it doesn’t agree with you, by all means swap it out!)

  • Unsweetened shredded coconut, or coconut flakes
  • Almonds
  • Pecans
  • Pistachios
  • Brazil Nuts
  • Cashews
  • Sunflower seeds
  • Pumpkin seeds
  • Hemp
  • Flax seed (chia seeds are already in the recipe in a good amount — I wouldn’t add any more than what is already written)

LOVE the granola yogurt breakfast bar idea?!

Here are a few more granola recipes to try, to change things up a bit!

Print Recipe
5 from 15 votes

Gluten Free Honey Nut Granola

Ingredients

Instructions

  • Pre-heat the oven to 325 degrees and set out 2 large sheet pans.
  • Put the oats, buckwheat groats, millet, nuts, seeds, and coconut sugar into a large mixing bowl, and set aside.
  • Melt the coconut oil in a small sauce pan, turn the heat off, and stir the honey to melt in. Add the extracts to the oil/honey and stir.
  • Add the melted coconut oil/honey mixture to your dry granola ingredients in the large mixing bowl, and stir to combine well.
  • Spread the granola mixture onto 2 large baking sheets and bake at 325 degrees for 10 minutes. Stir the mixture and return to the oven for another 10 minutes. Stir the mixture one more time and return to the oven for 10 more minutes. Remove the sheet trays from the oven and let it cool completely. It will crisp up as it cools. Store the cooled granola in an air tight container.
Batch Up Meals Breakfast Ideas Healthy Kids and Teens Lunch Ideas Real Food 101 Real Food Tips school lunches Snack Ideas

Gluten Free Oat Bran Muffins :: Gluten Free, Dairy Free, Nut Free

May 9, 2019

Soft and sweet with nutty knobs of bran, these gluten free oat bran muffins will become a weekly breakfast staple!

Product links in this post are affiliate links. It does not cost you anything, and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

A last minute idea, a new recipe, and some love for every teacher

I’m not very much of a last minute person. Oh, sure, I don’t use an elaborate meal plan, but I have an idea or a framework for most weeks. But when it comes to planning something like an event, I’m a details person. Earlier this year I was assigned to “Teacher Appreciation Day” at our school, typically a luncheon at some point during Teacher Appreciation Week. Having all 3 kids in full time school this year has given me some extra hours to help out at school, and last week I had this revelation…1 day of celebrating our teachers simply wasn’t enough. I am in awe every time I help at that school. My village. I wanted to do something each day of the Teacher Appreciation Week. With a tight budget, a couple mom friends, and determined personality, my mind was made up, and we made it happen! We already had the pot luck style luncheon set up, I had a super talented thrift store super shopper friend that found some great gifts for one day, a beautiful gardening friend that brought flowers one day, and…probably the most anticipated day of the week – this Friday, myself and 7 other parents are doing a “recess take-over” giving the staff an extra long lunch while we man the playground duty! Gold!

Muffins and coffee

A simple muffin. A cup of dark coffee. It is so simple, but you guys the day during that Teacher Appreciation Week that we brought in boxes of coffee from a local coffee shop and 4 dozen simple oat bran muffins, you would have thought we brought them the world. These sweet teachers’ faces were priceless. I wish you all could have seen the picture. In fact, I’m challenging you to make your *own* picture. These teachers are capital D.O.N.E for this year, and to surprise them with a simple coffee and muffin on a Tuesday morning would absolutely fuel their hearts to get through one more week.

So let’s talk about these muffins!

Super cost effective (I had a budget to stick to, remember?!), healthy, filling, and the most important thing when you are baking for someone else…they are delicious! Bran muffins should have a warm, molasses-y sweetness to perk them up, and I was so happy with how the coconut sugar brought that warmth and fun flavor without adding a ton of sugar. Those knobby bits of oat bran throughout add a lovely nuttiness as well.

The softness secret, and that beautiful rise though!

Buttermilk. A simple soured milk gives these muffins a soft texture despite the coarse bran, and you can make it yourself if you don’t have access to quality buttermilk. In fact, you can even make it with dairy free milk if you need to be dairy free. I love the fatty richness that coconut milk has, and soaking the grains in that coconut buttermilk made for such a rich, satisfying muffin. A quick whisk of some apple cider vinegar and milk, and that’s it! The acid in the buttermilk also acts as a soaking medium for the grains. If you choose to soak the grains in the buttermilk over night, you’ll be rewarded with an easier food for your digestive system to manage as the phytic acid is broken down.

Add-ins?

Sure thing! Since I was making these muffins for a crowd, I left them as is, because some people aren’t fans of dried fruit. But I made a batch of the oat bran muffins for my girls with chopped dried apricots and the girls thought they hit the jackpot! We made a batch with chopped dried figs as well – my youngest’s favorite by far. You could use raisins, dried blueberries, or chopped dates as well.

Freezer friendly

I made 2 double batches of this muffin recipe for that Teacher Appreciation morning, and they really held up for the 2 days that they sat in a bag on the counter. If you are going to make more than you need, I would recommend putting extras in the freezer right away, however because it will lock in all of the moisture. These muffins will make great grab and go lunchbox add-ins and breakfast on the go with hard boiled eggs!

Print Recipe
5 from 15 votes

Gluten Free Oat Bran Muffins :: Gluten Free, Dairy Free, Nut Free

Ingredients

Instructions

  • The night before you want to make the muffins, put the oat bran and GF Flour in a medium mixing bowl. Make “buttermilk” for soaking the oat bran and flour by putting 1 ½ tbsp of ACV in a 2 cup liquid measuring cup and pouring coconut milk in until you reach the 1 ½ cup mark on the measuring cup. Whisk this together – this is “buttermilk.” Pour the buttermilk over the oat bran and GF flour, and mix together. It is thick – do not add more liquid. Cover your bowl and set on the counter overnight, 8-12 hours. This soaking process breaks down the phytic acid in the grain making it easier on digestion over time.
  • The next morning pre-heat your oven to 400 degrees and line a dozen cup muffin tin with silicone muffin liners or unbleached paper liners.
  • In a small mixing bowl beat the eggs, coconut sugar, and vanilla with electric beaters. Add those wet ingredients to the soaking oat bran/flour mixture and blend slowly to combine. The oat bran/flour mixture will feel dry and thick at first, but the liquid will loosen it up. I start with the beaters and finish with my spatula.
  • If you are adding dried fruit to your muffins, you can add them at this time.
  • Scoop the muffin batter into your muffin pan and bake at 400 degrees for 20 minutes. The tops will be golden brown and spring back to touch. Cool the muffins in the pan for 5-10 minutes before turning them out onto a cooling rack to cool completely. You can freeze leftover muffins in freezer bags.

More real food recipes you might like ::

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Gluten Free Buckwheat Pancake Mini Muffins With Berry Dipping Sauce :: Gluten Free, Grain Free, Egg Free, Dairy Free, Nut Free

April 16, 2019

A healthy buckwheat pancake, in the perfect “little hand sized” package – mini muffins!

Product links in this post are affiliate links. It does not cost you anything, and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

Birthday girl!

I’m pretty sure I get more excited about the girls’ birthdays than they do 🙂 I love remembering being pregnant with them and experiencing their birth stories, and telling them about how they were when they were babies! This sweet and spunky middle kiddo of mine turns 8 next week, and we started celebrating a little early with a fun breakfast idea that is totally up her ally…

On. The. Go.

If you look up busy bee in the dictionary, I’m pretty sure Claire’s picture would be right next to it. From the day I felt her strong, *non-stop* kicking in utero, to her blazing fast, “sunny-side up” delivery, never-ending toddler years, and now these smart as a whip school age years, we are definitely kept on our toes with this one, and on-the-go breakfasts have become a specialty of mine in her honor.

Pancake…muffins?

Absolutely! While we love a slow start Saturday filled with a fluffy stack of pancakes, in reality, busy weekday mornings just don’t have room for that. Last year we created *the* pancake mini muffin – a perfect, portable substitute for that fluffy pancake stack. I hear from you guys all. the. time. about how much your kids love them, so I’m giving you another option to add to your rotation to get some new ingredients into the mix!

A new ingredient line-up…

So many of you have messaged me asking how to make my original pancake muffins egg free and/or grain free, so this version is dedicated to you. But wait! If you don’t happen to be a “free” anything household, these delicious buckwheat pancake muffins are still for you too! Food rotation is so important to get a variety of nutrients into your family. Eating the same thing over and over again can wear on the gut, and can create imbalance in your nutrient levels.

What is buckwheat?

Despite the sound of it’s name, buckwheat flour is ground up buckwheat seed – it’s a seed, not a grain! Many people that cannot tolerate gluten or grains can tolerate buckwheat, and it has a host of nutritional benefits. Buckwheat has an impressive protein content and is packed with essential minerals our bodies need to function at it’s best. Even if you can tolerate gluten/grains, it is a good idea to rotate your food around. Using the same flour day in and day out in your baking will wear on the gut. Change things up a little! The buckwheat gives these muffins a mildly sweet, nutty flavor, and the vanilla and warm coconut sugar make them taste like pancakes!

Allergen friendly!

It is pretty tough to get a muffin to look like a muffin without eggs, my friends. Let alone feel like a muffin and taste like a muffin! But for some reason, I have found that buckwheat batters have some “stick” to them almost like a chia seed, so the egg binding isn’t always needed. And add in a bit of baking powder to react with an acid, and you’ve got yourself a nice puffy muffin top without the egg rise!

Little kids love to dip!

That is no secret to you, I’m sure, dear momma! So instead of dipping these little pancakes in a load of sugary maple syrup, we’re going to cut the sugar down and use some fruit, and then mix it with some fat to keep blood sugars balanced. Use whatever berries are in season near you, or thaw out some frozen berries to use if it is wintertime. The sauce takes no time at all to make, and you can customize it to your kids’ taste for sweet. If you have really littles in the house, I’d skip the added honey all together. If you have teens in the house used to sweeter foods, that touch of honey will really bring out the berry’s sweetness, and it will still be less sugar than dousing them in maple syrup before a school day.

Not just for breakfast!

This recipe as written fills my 48 cup mini muffin pan! That, my friends, is the epitome if the whole “cook once, eat twice” mantra so many of us try to live by on busy schedules. The girls enjoyed taking the leftovers from breakfast in their school lunch the next day topped with butter, and with a thermos of soup. They freeze fantastic too, so if you don’t have a need for the extras right away, just pop them in a freezer bag for another time.

A note on the soaking

If you are newer to the more traditional real foods movement, this whole soaking process is probably new to you. In a nutshell, soaking grains, legumes, nuts, and seeds is an ancient practice that helps reduce gut disturbing phytic acid, making digestion more sound over time. It takes only minutes to prepare, though remembering to get the flour soaking the night before is part of the process! And because I totally, and utterly understand that, I’m going to step out and be a little taboo for a minute…if you are a hardcore traditional foodist, you’ll want to cover your eyes for this part… Skip the soaking if that means you’ll make these instead of opening a box of cereal, dear momma. I’d rather have you make this healthy, nutrient dense breakfast for your kids without the soaking versus not making them at all. If you are totally into the soaking, go for it! I actually love it because it means most of the recipe is made the night before.

Print Recipe
5 from 11 votes

Gluten Free Buckwheat Pancake Mini Muffins With Berry Dipping Sauce :: Gluten Free, Grain Free, Egg Free, Dairy Free, Nut Free

Ingredients

FOR THE BUCKWHEAT PANCAKE MINI MUFFINS ::

FOR THE BERRY DIPPING SAUCE ::

  • 1 cup berry of choice quartered if large like strawberries
  • 2-4 tsp raw honey or coconut sugar depending on how sweet your berries are
  • 1-2 tbsp butter optional if you don’t tolerate dairy

Instructions

FOR THE BUCKWHEAT PANCAKE MINI MUFFINS ::

  • The night before you want to make the muffins, put the buckwheat flour, milk, vinegar, and salt in a medium mixing bowl, and stir to combine. Cover with a lid and let the mixture soak overnight 7-10 hours. This soaking process helps break down the phytic acid in the buckwheat seed making it easier on digestion over time.
  • The next morning, pre-heat your oven to 350 degrees, and spray a mini muffin tin with avocado oil spray or use mini muffin liners
  • Stir in the rest of the ingredients to the soaked batter, and spoon the batter into your prepared muffin tin.
  • Bake the mini buckwheat pancakes at 350 degrees for 15 minutes (if you are making regular sized muffins, bake for more like 25-30 minutes). Let the muffins cool for a couple minutes, and then turn them out onto a cooling rack to cool completely. You can keep the muffins in an airtight container for 3-4 days, or in the freezer for months. 

FOR THE BERRY DIPPING SAUCE ::

  • Everything into a sauce pan over medium heat. Stir occasionally, letting the sauce simmer and break down for about 3-4 minutes. A potato masher helps this along well.
  • Taste the sauce for sweetness, and then blend until smooth. The berry sauce will keep up to a week, chilled in the refrigerator. 

More real food recipes you might like ::

Breakfast Ideas Healthy Kids and Teens Real Food 101 Real Food Tips

Gluten Free Lemon Coffee Cake :: Paleo Friendly & Honey Sweetened!

February 28, 2019

Soft and lightly sweet gluten free lemon coffee cake with ingredients you can feel good about!

A bit of fresh citrus to brighten our long winter!

These long Michigan winters! We sure do make the best of it, but by the end of February we long for something to brighten our moods a bit! I’ll always be forever thankful for whatever areas of California and Southern states are sending the citrus our way during February each year, because we really enjoy it!

A fresh and bright new breakfast!

Lemons and honey are a match made in heaven, and this lemony sweet coffee cake is no exception! I have fallen in love with the grain free combo of cassava and almond flours together lately. You won’t miss the regular flour with the soft, almost “gluten-like” texture of this coffee cake. And the honey sweetened lemon brightness is the perfect start to the day!

Quick prep & low fuss!

Because real life, right momma?! Whether you are making this coffee cake for a special Easter brunch, or your weekend breakfast, the prep time won’t take you all day in the kitchen with these simple ingredients. Even the crumb topping is a simple mix into a bowl!

Ingredient swaps and tips

  • You can swap the 2 cups of grain free flours for 2 cups of Namaste GF Flour blend if you do well with grains. I love the resistant starch of cassava plus the fat and protein in the almond flours, but understand not everyone can tolerate those. I also plan to make the coffee cake with just the GF Flour blend as well as I truly think rotating our food ingredients and not always eating the same thing is important!
  • Egg free friends, this recipe only has ONE egg! Woot! That means a flax egg, gelatin egg, or other egg replacer should work just fine. I even think an applesauce egg would be ok.
  • I seriously love almond extract with the flavors of this coffee cake, but if you don’t have that around, vanilla extract will work too.
  • The crumb topping is super forgiving and customize-able. I have done coconut shreds mixed with some of the flour. I have done blended walnuts mixed with some of the flour too – you can use what you have on hand.

Freezer friendly

I did take some leftovers of one of the batches that I made of this lemon coffee cake to freeze, and it thawed out great. If you have an abundance of lemons, you sure could double this up into 2 square pans so you can freeze some slices of coffee cake for busy school day mornings.

Print Recipe
5 from 15 votes

Gluten Free Lemon Coffee Cake :: Paleo Friend & Honey Sweetened!

Ingredients

FOR THE COFFEE CAKE ::

  • ½ cup softened butter or organic palm shortening if you can’t have butter/dairy
  • 1/3–1/2 cup honey coconut sugar will work here but will change the color of the coffee cake
  • 2 ½ tbsp lemon zest I had 2 lemons so this was what I got from 2 lemons
  • 1 tsp almond extract vanilla extract would be fine – the almond is SO good though
  • 1 egg
  • ½ cup full fat coconut milk or raw milk if you can have dairy
  • 1 tbsp apple cider vinegar
  • ¼ cup juice from lemons I used 2 lemons
  • 1 cup cassava flour
  • 1 cup blanched almond flour
  • 2 tsp aluminum free baking powder
  • ¼ tsp sea salt

FOR THE CRUMB TOPPING ::

Instructions

  • Pre-heat the oven to 325 degrees, and grease a 2 quart baking dish with butter, coconut oil, or palm shortening.
  • Blend the butter, honey, lemon zest, and almond extract in a medium mixing bowl until creamed.
  • Add the egg, coconut milk, ACV, and lemon juice, and blend to combine.
  • Add the flours, baking powder, and sea salt, and blend until just combined, and then pour the coffee cake batter into the greased baking pan.
  • Combine the crumb topping ingredients int a small bowl, and sprinkle over the top of the coffee cake.
  • Bake at 325 degrees for 40 minutes, or until the middle is set and the top is lightly golden brown. Cool the coffee cake at least 10 minutes before cutting and serving. The coffee cake holds together and firms up as it cools. 

More real food LEMON recipes you might like ::

  • Simple Fermented Lemonade
  • GF Lemon Breakfast Cookies
  • Paleo Lemon Poppyseed Mini Muffins
  • DIY Electrolyte Drink
Batch Up Meals Breakfast Ideas Dinner Ideas Feeding Babies Healthy Kids and Teens Instant Pot Lunch Ideas Nourishing Staples Real Food 101 Real Food Tips school lunches Soup

Instant Pot Cauliflower and Kale Soup :: Stovetop Directions Included! :: Gluten and Dairy Free!

January 4, 2019

Make super smooth and creamy cauliflower and kale soup in a fraction of the time with your Instant Pot!

Product links in this post are affiliate links. It does not cost you anything, and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

Winter hikes, and warm bowls…

At this point in the year, my little Michigander children expect snow…and lots of it! Every once and a while we experience a “barely white” Christmas, and this year was one of them. With the last 2 weeks off from school, they’ve been less than impressed with the lack of fresh powder, but thankfully that leaves roads clear enough to visit some of our favorite hiking places to move around. We warmed up with warm bowls of this super smooth and creamy cauliflower and baby kale soup after a hike this weekend, and the rest will be saved for school lunchbox thermoses, and momma’s breakfast.

A mind-blowing breakfast revelation….

Those of you that follow my Instagram much in the last few years know that soup is on my breakfast plate most days of the week – especially in the cooler months of fall, winter, and early spring. Years ago a nutritional therapist that I was working with opened my eyes to just how many more vegetable minerals and vegetable fiber our bodies need on a daily basis, and one of the ways I have figured out to get veggies into this not-so-smoothie-loving girl’s plate is to use soup.

A new breakfast favorite!

Ever grab a head of cauliflower at the market only to forget about and find it a few days later with the beginnings of those little brown spots on it? Just me?! Well, it happened to me a couple months back in the thick of the beginning of the holiday season, and I decided to use the whole head up in one shot so it didn’t go to waste. I used what I had in-house, and this delicious soup was the result – and became my breakfast for the rest of the week! It has been a nice change up from my typical breakfast soups, which also means veggie nutrient variety for my body, and that is always a win.

What I eat with my soup for breakfast

When I eat soup for breakfast, I like to have it with sides of just about anything! That keeps things interesting, so you don’t get bored. Fried eggs or sausage, a healthy muffin or breakfast cookie…even dinner leftovers will work. Leftover soup warms up quickly, and can go with you in a to-go mug too.

Ok, breakfast soup for mom, but will the kids eat it?!

Well devour it is more like it in my house, but yes, this soup is super kid friendly. If your kids aren’t big soup for breakfast eaters, pack it along in their school lunchbox thermos, or serve it with dinner. It’s a great way to get in more veggie variety with an easy to eat, flavorful soup. The texture is super smooth which most kids prefer, and the flavors are pure and delicious versus super complex. Your toddlers/babies can use a straw if they want to do it themselves. Veggie soup purees were some of my girls’ very favorite first foods, and because we started out young, they crave these mineral rich soups!

Kale? But why?!

The baby kale (or baby spinach if that is what you have) just adds more nutrients to the soup without changing the flavor. Baby kale/spinach is super mild and wilts right into hot soup – I add it to many of my soups because it is an easy way to get those dark green leafies in! It obviously changes the color, but its nice to add more nutrients without any fuss to the flavor. You can certainly leave this ingredient out if you don’t have it around, or if the kids are going to complain about the soup being “green” 🙂

The key to amazing flavor from the Instant Pot

Get those veggie basics down into some flavorful fat on the “saute” feature first. You’ll be so glad you did because the difference in flavor is very different than if you were to just toss everything in and go. Pulling the sweetness out of the carrot and onion builds the flavor in the soup which is why it is so tasty without a bunch of complex seasonings.

Chop and GO!

One of my favorite parts about soup purees, is that the veggie prep is really carefree. You don’t need a fine, perfect dice on your veggies. It all ends up getting pureed in the end, so just a quick, coarse chop will do.

Some for now, and some for later

This cauliflower and kale soup freezes great. This batch was eaten for lunch after our hike, I packed a serving away to have for my breakfast the next day, and I packed a quart away into the freezer for another time. That is probably the only true meal planning tip you’ll ever hear from my end! Whenever I make veggie soups, I always pack a quart away into the freezer for another time. I pack thermoses for the girls twice a week, and having soup in the freezer helps with that!

Print Recipe
5 from 17 votes

Instant Pot Cauliflower & Kale Soup

Ingredients

Instructions

INSTANT POT METHOD:

  • Turn the Instant Pot on, and press “Saute.”. Put the ghee into the pot to melt, and add the onion and carrot with a big pinch of sea salt. Cook the onion and carrot on the “Saute” function for 5-7 minutes until they are soft and sweet. Add the garlic, stir in, and then turn the “Saute” feature “Off.”
  • Once you turn the “Saute” feature off, add the cauliflower and bone broth, and put the Instant Pot lid on. Turn the valve to closed, and press the “Soup” button. Bring the time down to 10 minutes. The Instant Pot will automatically turn on, taking about 10 minutes to come to pressure before counting down the 10 minutes of pressure cooking time.
  • When the Instant Pot is done pressure cooking, release the valve to let the pressure out, and take the lid off the Instant Pot. Add the coconut milk and baby kale, and use your immersion blender to puree the soup until it is smooth. Add sea salt and pepper to your taste after you puree the soup.

STOVETOP METHOD:

  • Melt the ghee in a large soup pot, and add the onion and carrot with a big pinch of sea salt. Saute the veg until it is soft and sweet.
  • Add the cauliflower and bone broth and bring to a simmer. Simmer for about 20-25 minutes until the cauliflower is soft, and then turn the heat off.
  • Add the coconut milk and baby kale, and use an immersion blender to puree the soup until it is smooth. Add sea salt and pepper to your taste after you puree the soup.

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Gingerbread Granola :: Gluten & Dairy Free!

December 20, 2018

Gingerbread granola is perfect for your last minute gift giving, and a healthier “all holiday season long” breakfast!

Last minute momma…

Oh man, you guys. I am usually never the person to be “last minute” on gift giving, but this whole having 3 kids in school thing has made me…not as organized, ironically! I think I figure I have all this time during the day to get stuff done, and it gets pushed off to get work done, or clean the house, or…well you get the idea! This year I really did think that I had all of my gift set, and then remembered I hadn’t covered all of the teaching staff that our family so desperately loves! Once again, that whole all 3 kids in school thing…times a teacher and assistant in each class, plus office staff and the beloved specials teachers. These people are a part of my village and I love to take care of them!

A granola tradition

We’ve been jarring up granola for teachers for years – since my 4th grader was in preschool! It is such a simple gift that everyone will love. I always picture these hard working teachers sitting back with their coffee and a big blanket enjoying their first breakfast of the well deserved 2 week holiday break on us! We usually make this cranberry orange granola for Christmas, and this honey rhubarb granola for the end of the school year. It is always so loved, and the girls like making it.

Short on time!

Because those well loved recipes require soaking (read, time), and I was short on that commodity, I decided to use sprouted oats, so we could skip the soaking step (if you have regular oats, you can still make this too!). I also didn’t have cranberries or oranges on hand for the cranberry orange granola, and with a little one that had to stay home with an upset tummy, there was no store running on this day. I scanned through my cupboards and when I got to the spices, I hit the jackpot! Gingerbread flavor. No special store runs – I bet you have all of these ingredients right in your pantry! I also decided to forgo the dehydrator and just bake this granola. It went super fast, only taking just over 20 minutes to finish! I had the entire granola mixed, onto trays, and fully baked in a half hour.

Homemade gift giving

The kids can truly help make this granola from start to finish, and then scoop it all up into mason jars with a pretty ribbon for their teachers. It is so special to be able to let them say “I made this!” when they hand over those jars! Of course, this crazy momma did wait last minute and ended up making it for the girls, but I’ll be having them jar it up and write notes on the jars which is just as special. It is such a simple gift, and so many people get sweets and treats for these kind of gifts – it’s a nice change up to give them something with holiday flavors that can be used as an actual meal!

How to use your gingerbread granola

  • Top your breakfast or snacktime yogurt or coconut yogurt with it!
  • Pour raw milk or coconut milk over a bowl of your granola!
  • Mix it with coconut, nuts, and seeds to make a trailmix for holiday road trips!
  • Pack it up in lunchboxes or morning snack boxes throughout December for a fun Christmas snack throughout the season!

Sprouted versus regular oats

If you only have regular oats on hand, I’m totally going to tell you to use them (this is the Non-GMO brand of oats that I use). I would rather you make this with regular oats, then not make it at all and have to buy something for a gift at the store. If you have time to order, we love these sprouted oats, and I keep them on hand for times that I don’t have time to soak. Once isn’t going to be the end of the world not to soak, but over time it is a good idea to eat your oats soaked or sprouted for easiest digestion.

A note on the “sweet”

This granola is a bit sweeter than I typically make our “everday” granola. When I created this, I was keeping gift giving in mind, which a lot of the times means people that are not used to mildly sweetened foods. I made a second batch for my girls and backed off on the coconut sugar and maple syrup by half and it tastes really good still. Do not back off on the molasses – this is what gives the gingerbread flavor! If you have really little guys around the house that you will be making this for, I would consider backing off the sweet by a bit. As written, this granola totally tasted like a treat to my girls – ha! It is nice a sweet, and perfect for a sour/tart bowl of yogurt. Or to give as a gift to someone who is more used to sweet breakfast cereals.

Merry Christmas to you and your family!

 

Another year has literally flown by, and I am so honored to continue to be able to write in this space, and share conversation with you all. Healthy and happy new year to you!

Print Recipe
5 from 1 vote

Gingerbread Granola :: Gluten & Dairy Free!

We've been jarring up granola for teachers for years - since my 4th grader was in preschool! It is such a simple gift that everyone will love.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast
Cuisine: American
Keyword: dairy-free granola recipe, gluten-free granola, pecan granola
Servings: 20 servings

Ingredients

  • 1/2 cup coconut oil
  • 1/3 cup maple syrup
  • 1/4 cup blackstrap molasses
  • 2 tsp vanilla extract
  • 6 1/2 cups oats I like to use sprouted oats for best digestion over time
  • 3 cups pecans coarsely chopped (you could use other nuts and/or seeds here.)
  • 1/4 cup coconut sugar regular organic sugar would work here too. Coconut sugar has a lower glycemic index and has a great warm flavor
  • 1 tbsp cinnamon
  • 1 1/2 tsp ground ginger
  • 1/8 tsp ground cloves

Instructions

  • Preheat the oven to 325 degrees
  • Melt the coconut oil, maple syrup, and molasses in a small sauce pan. Turn off the heat, and add the vanilla extract.
  • Combine the rest of the ingredients (the dry ingredients) into a large mixing bowl, and then stir in the melted coconut oil/syrup/molasses, until all of the dry ingredients are coated.
  • Spread the granola mixture onto 2 large baking sheets and bake at 325 for 10 minutes. Take the trays out, stir the granola, and then return to the oven. Bake for another 13 minutes. Take the trays out, stir the granola, and then let the granola cool completely. It will crisp up more as it cools. Store your granola in airtight containers up to a month in the pantry, or months in the fridge or freezer.

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Healthy Gluten Free Gingerbread Muffins :: A Perfect Christmas Morning Breakfast!

December 8, 2018

Healthy gingerbread muffins with warm gingerbread flavor and healthy ingredients, perfect for Christmas morning breakfast!

Product links in this post are affiliate links. It does not cost you anything, and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

The wonder of Christmas morning!

We take this picture every year, and I’m pretty sure I create a post surrounding this special time each year, and it just never gets old. They serious grow up before your eyes!

Let them play

I have talked about Christmas morning breakfasts often. Years back, I came to the realization that when you are in a season of these littles running around, having a quick, portable {not sugar-filled} breakfast for them to munch on while they play with a new toy is the key to happy kids with stable blood sugars. Sure, you can still make your fancy Christmas brunch later on that morning, but most kids need a little something when they wake up in the morning, and it is really hard to pull them away from the excitement surrounding the Christmas tree! We have created a number of handheld breakfast ideas for Christmas morning over the years – here are a few:

Easy pour blender batter – yes please!

Because as much as I know you want to have a special homemade breakfast out for the kids on Christmas morning, it is even more special if you get to sit in your favorite chair to watch them enjoy the special morning, or join them on the floor as they play with their new toy instead of being in the kitchen all morning. Kids spell love T-I-M-E, and you can enjoy special time making these easy muffins together, as well as enjoying the wonder of Christmas morning. In fact, my oldest (age 9 this holiday season), was able to make a batch of the muffins completely independently, so this would be a fun “night before” or morning of activity for your older kids to give them something to do too!

How to create a warm, gingerbread flavor that kids will love

Gingerbread can really be all over the board as far as “spiciness” or more of a mild, warm sweetness. I admit, that as an adult, I will totally go for a really spicy gingersnap and totally love it with my tea or coffee. Little kids might find it strong on their young palates though! I feel like I found a very happy medium between have a very apparent gingerbread flavor without being overpowering for little kids. I also love the warm sweetness that coconut sugar brings to the table pairing with the stronger molasses – these muffins are mildly sweet versus cupcake or cookie-like, which makes these gingerbread muffins perfect for a healthy breakfast.

Why soak the oats?

Soaking grains like oats in an acid medium (the yogurt in this recipe) reduces phytic acid in the grain. Over time, phytic acid can upset digestion, so it is a good idea to practice what our ancestors would have done with grains, and soak them. If you really don’t have the time, don’t sweat it. I would rather you make the recipe than not make it and buy store bough muffins instead. It only takes one minute to set up the soak the night before. If you happen to buy sprouted oats, you can skip the soaking process.

Tips for making a quick morning prep

Plan ahead just a little bit, and it can make the morning run even smoother.

  • The soaking actually helps you along! Part of the recipe is already done and in the blender!
  • Measure out all of the dry ingredients (nuts, flours, spices, etc) beforehand – the gingerbread spices are a pain, I know, but the flavor is SO worth it, so just measure them out the night before so you can just dump it all in.
  • Have your muffin pan lined and ready to go the night before too.
  • These muffins are freeze-able too! You can make them weeks ahead of time, and just pop them in the freezer until Christmas morning!

Special tip for working with molasses!

Here is my super special trick that will make your hands less of a sticky mess! You will be measuring out the oil in a ¼ cup measuring cup. This will line the measuring cup with slippery oil, and if you measure your molasses in that measuring cup, it will slide right out without having to touch it! Since you only need 2 tbsp of the molasses, you can fill the ¼ cup measure half way with the molasses which is the same as 2 tablespoons! You’re welcome!

Print Recipe
5 from 20 votes

Gluten-Free Gingerbread Muffins

Healthy gingerbread muffins with warm gingerbread flavor and healthy ingredients, perfect for Christmas morning breakfast!
Prep Time7 hrs
Cook Time20 mins
Total Time7 hrs 20 mins
Course: Breakfast
Cuisine: American
Keyword: gingerbread muffins, gluten-free gingerbread muffin recipe
Servings: 12 muffins
Author: Renee - www.raisinggenerationnourished.com

Ingredients

  • 2 cups oats
  • 2/3 cup full fat coconut milk or whole milk if you tolerate dairy
  • ¼ cup full fat coconut yogurt or regular full fat yogurt if you tolerate dairy
  • 3 large eggs
  • ¼ cup avocado oil melted butter, coconut oil, or olive oil will work here
  • ½ cup pecans walnuts or almonds should work here. If you are nut free I think pumpkin seeds would be nice – sunflower seeds would work too
  • ¼ cup tapioca flour
  • ¼ cup grass-fed collagen I think the recipe will work without this if you don't have access
  • 1 tsp aluminum free baking powder
  • ½ tsp baking soda
  • ¼ cup coconut sugar Organic pure cane sugar, maple sugar, honey, or pure maple syrup should work here. This amount leaves the muffins mildly sweet – if you have older kids used to sweeter things, you may want to add more.
  • 2 tbsp blackstrap molasses older, adult palates might enjoy this bumped up by a tablespoon or 2 for a richer molasses taste - this is mild and kid friendly
  • 1 tsp almond extract if all you have is vanilla extract that is fine
  • 2 tsp cinnamon
  • 1 tsp ground ginger
  • ¼ tsp ground cloves
  • ¼ tsp ground nutmeg

Instructions

  • If you want to soak your oats for digestion, 7-10 hours before you want to make the muffins (usually the night before), put the oats, coconut milk, and coconut yogurt into your blender and do a quick stir with a spoon to combine – doesn’t have to be perfect. Put the top on the blender and let the mixture soak overnight. This soaking process breaks down the phytic acid in the oat grain making it easier on digestion over time. (If you don’t wish to soak your oats, you can just put all of the ingredients into the blender to combine.)
  • The next morning, pre-heat your oven to 375 degrees.
  • Add the rest of the ingredients to the blender, and blend to combine.
  • Pour the muffin batter into a silicone muffin cup or paper muffin cup lined muffin pan, and bake at 375 degrees for 20 minutes. Let the muffins cool in the pan 5 minutes before turning them out onto a cooling rack to cool completely.

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Gluten Free Pumpkin Biscuits :: Easy, 5 Minute Blender Batter!

November 15, 2018

Bring a basket of dinner rolls to the table every week with these fast prep, 5 minute blender batter gluten free pumpkin biscuits!

Product links in this post are affiliate links. It does not cost you anything, and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

What an amazing fall!

We couldn’t have asked for anything better – well, other than asking for more weeks of perfect hiking weather?! Thankfully we have been able to hit all of our favorite trails to see the leaves change during the last couple months, and boy has the season definitely taken a change in the last week or so. We warmed up after a cooler than usual hike last weekend with hot bowls of autumn chicken stew and these fluffy and comforting pumpkin biscuits – I just had to share them with you!

Blender batter and a can of pumpkin?!…*gasp!*

Those of you who have been around here long enough know that I am not a baker – I don’t love the fuss of it all. I’m all about a simple blender batter that will yield me delicious biscuits to go with any dinner or any cup of soup for lunch. These biscuits have been so fun to play around with that we have even enjoyed them with a plate of eggs and sausage for breakfast! If a biscuit dough is fussy and hard to work with, I’m just not going to make them. This dough comes together super fast – and yes, dear momma, go ahead and use that can of pumpkin if you don’t have any leftover squash around. These days, I rarely ever have “leftover” squash to use for recipes since my crew is getting older and like to make it their life goal eat all the things. Organic canned pumpkin works great.

My biscuit must have list…

Gluten free baking can be tough. We aren’t gluten free because it is trendy, or because we are following the crowd. I literally just don’t tolerate it, so we just keep the whole house gluten free for the sake of my health. And let me tell you…I’ve had my fair share of brick hard gluten free biscuits. Crumbly and brittle gluten free biscuits. And chalky tasteless gluten free biscuits. These biscuits are lightly crispy on the outside, and soft and fluffy inside which, if you ask me, is the perfect biscuit combination! Super easy and fast prep checked off the list as well, and we have a winner.

Ingredient notes

  • Butternut squash or freshly baked pumpkin purees would work fine in this recipe if you have that on hand.
  • Most GF Flour blends should work if you don’t have access to Namaste GF Flour Blend. I have not tried grain free swaps such as coconut flour etc, so you will have to play around with the ingredients if you need to go that route.
  • There is only 1 egg in this recipe, so if you are egg free, I do think a flax egg will work for the bind. They might not puff up as much because the eggs do help with that, but they will bind and still taste great.
  • If you are nut free I think you could take the almond flour out and use more Namaste – you won’t need the same amount though. The almond flour does help with that lightly crispy crust out the outside of the biscuit which is why I like using it.

Freezer friendly

Prep ahead, and always have biscuits ready to go! You can either freeze the dough, or freeze the baked off biscuits.

  • To freeze the dough, blend up the dough, portion the biscuits out on a tray and freeze. Once the biscuit portions are frozen, pop them into a freezer bag. When you want to bake the biscuits, take them out to thaw, and bake according to the instructions below.
  • To freeze already baked biscuits, let the baked biscuits cool to room temperature, and then put them into a freezer bag. If you plan to freeze longer than a couple months, I recommend individually wrapping the biscuits in plastic wrap or beeswax wrap to prevent freezer burn.

Soups to go with your biscuits!

The pumpkin biscuits will go with just about any dinner meal, from your roasted pastured chicken, beef roast, or chili, but I also wanted to leave you with some soup recipes. My favorite real food in the real world life hack is making a big pot of soup for dinner, and then packing the leftover soup and biscuits in to lunchboxes for school the next day. Cook once, and eat twice!

Print Recipe
5 from 11 votes

Gluten Free Pumpkin Biscuits

Bring a basket of dinner rolls to the table every week with these fast prep, 5-minute blender batter gluten-free pumpkin biscuits!
Prep Time5 mins
Cook Time12 mins
Total Time17 mins
Course: Bread
Cuisine: American
Keyword: gluten-free biscuit recipe, gluten-free pumpkin biscuits, pumpkin biscuit recipe
Servings: 12 biscuits
Author: Renee - www.raisinggenerationnourished.com

Ingredients

Instructions

  • Pre-heat the oven to 425 degrees and line a baking sheet with Silpat or parchment paper
  • Put the flours and cold butter into your food processor, and pulse until the butter is pea sized bits in the flour.
  • Add the rest of the ingredients, and blend to combine.
  • Scoop the biscuit batter onto your baking sheet into the sized biscuits you want, and bake at 425 degrees for 12-15 minutes, depending on the size of your biscuits (smaller biscuits will not need as long – the ones pictured in this post took 15 minutes). Let them cool for a few minutes, and then transfer to a cooling rack.

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Gluten Free Mini Pumpkin Muffins :: Gluten Free, Grain Free, Dairy Free, Nut Free

October 16, 2018

Gluten free mini pumpkin muffins made just right for little hands and big imaginations!

Product links in this post are affiliate links. It does not cost you anything, and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

Playing dress-up, and a little story about Princess Pumpkin Muffins…

So it all started a couple weekends ago when my oldest ventured off to the store with Daddy to get started on a school project, and my littles were left home to play. These two in particular have the wildest imaginations, and when left to themselves, their stories would captivate just about any crowd! They were both curious about the muffins I was making that morning, but were torn between the princess story they were playing out, and seeing if they could stick around to help long enough to lick the bowl clean…{which, as you can see, they did, in fact, accomplish!}

Teaching a princess to bake

Because why wouldn’t you want to bake in your best gown?! I invited the girls up to the counter, gowns and all, to help me make some pumpkin muffins. They were full captivated, and with each little giggle, egg crack, and sprinkle of cinnamon, I was convinced that baking in a princess gown is definitely something that everyone must try!

Princess Pumpkin Muffins?!

Well, that is what the girls claimed they shall be called, as they sprinkled the “sparkles” {coconut sugar}, over the tops of the muffins! We’ll label them just pumpkin muffins for the sake of the blogging SEO gods, least I never get seen by the mighty interwebs…but by all means, these special little muffins are most certainly fit for the mightiest of princesses and totally deserve the title “Princess Pumpkin Muffins.”

A mini muffin favorite…revisited!

As you can see in the above photos, my original plan was “regular” sized muffins. After a couple batches, I decided to make these muffins “mini” in honor of my mini-est little princess since she just adores muffins that fit right in her little hand. For those of you who have been around here long enough, you know that the girls love taking the Paleo Mini Banana Muffins to school – a lot! (See my hashtag #rgnschoollunch to see how we pack them!). Since banana and pumpkin behave similarly in baking, I decided to use that framework for these muffins, and the results were simply delicious.

A batter fit for a bowl or blender!

I just LOVE that this batter can be blended up right in a blender or food processor. I pulled a bowl and hand mixer out for my littles when they were making their batch, mostly because it gave them more space to spread out – and what little one doesn’t love using a hand mixer!? But absolutely, dear momma, utilize your blender or food processor to whip that batter up super fast on a busy morning or prep day – it goes so fast.

Simple ingredients for little attentions spans

This recipe is simple enough for the littles to stick around from start to finish. That feeling of making a recipe from the first egg crack to the last sprinkle is priceless – and these 2 were so excited to serve “their” muffins to their big sister for lunch when she got home! I’m even letting you go ahead and use that can of pumpkin to save on some time, unless you make your own pumpkin purees! For these muffins, the can definitely works. I also think that cinnamon suits little ones’ palates over the whole pumpkin pie spice deal (at least in my household that is the preference) – cinnamon is warm and sweet and makes the muffins really delicious – if you are a pumpkin pie spice fan, though, by all means use that!

Ingredient tips

  • If you don’t have access to coconut sugar, raw honey or pure maple syrup are a fine substitute for the sweet. Coconut sugar has a lower glycemic index, and the warm sweetness goes really well with pumpkin which is why I love using it for this recipe.
  • If you make your own pumpkin purees, go for it! Canned pumpkin works just as good, and is a time saver for how I run my kitchen, so I chose to use that. Since the recipe doubles up so well, you can double the recipe to use up the can of pumpkin, or use the rest of your canned pumpkin puree for pumpkin raisin breakfast cookies, or pumpkin spice latte (which, let’s face it, you are totally making that latte 😉 )
  • I have not tried other flour options for this recipe. With the right combination and ratios, this could be done with other gluten free flours though, I’m sure. They are already grain, gluten, nut, and dairy free so that covers a lot of bases!

Equipment and freezer tips

I am pretty convinced that every house with little kids ought have a large mini muffin sheet pan! I have gotten so much use out of this pan in the last couple years, and my only regret is not having it around when I walked through years and years of toddlerhood. I use this safe avocado oil spray to grease it down super fast and easy, though you can use mini muffin paper liners if you wish. The mini pumpkin muffins freeze up fantastic. Simply let the muffins cool down all the way, and then pop them into a freezer bag. You can take them out to warm in the oven for breakfast, or pop them into lunchboxes completely frozen, and they will thaw by lunchtime.

Print Recipe
5 from 1 vote

Gluten-Free Mini Pumpkin Muffins

Gluten-free mini pumpkin muffins made just right for little hands and big imaginations!
Prep Time5 mins
Cook Time13 mins
Total Time18 mins
Course: Snack
Cuisine: American
Keyword: dairy-free muffin recipe, dairy-free pumpkin muffins, gluten-free pumpkin muffins
Servings: 24 mini muffins
Author: Renee - www.raisinggenerationnourished.com

Ingredients

Instructions

  • Pre-heat the oven to 375 degrees, and spray a mini muffin pan with avocado oil spray.
  • Put the eggs, pumpkin, oil, coconut sugar, and vanilla into your food processor or blender, and blend for 1 minute until smooth and creamy.
  • Add the flours, cinnamon, baking soda, and salt and blend to combine until smooth.
  • Scoop the batter into a mini muffin pan, and bake the mini muffins at 375 degrees for 13 minutes until golden brown and cooked through. Let the mini muffins cool for a couple minutes before turning them out onto a cooling rack. The muffins hold up really nice and are ready to eat in a just a few minutes of cooling! To freeze the muffins, let them cool completely and then toss them in a freezer bag to freeze.

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Gluten Free Apple Cinnamon Breakfast Muffins

September 29, 2018

Preserve your apples, and send the kids off to school with healthy gluten free apple cinnamon breakfast muffins!

My toughest transition….

Apple season is just about one of the only ways you can drag me kicking and screaming out summer and into the autumn equinox. I know some of you live for all your pumpkin spice, wool mittens, and cozy blankets, but this beach bum has a hard time saying good bye to her flip flops and hello to fuzzy boots. Last weekend we celebrated the autumn equinox with our first apple picking of the season, and we couldn’t have asked for better fall apple picking weather, or any better of a farm experience!

A new organic apple farm favorite!

We were lucky enough to get a chance to visit Evergreen Lane Farm & Creamery, a “new to us” organic apple farm, one their first day of their apple picking season. There trees were simply gorgeous boasting a variety of apples to choose from, including Ida Reds and Jonagolds, which is what we picked! There were buckets of bruised or dropped apples near their goats and horses that the girls had a riot feeding to the animals. It was such a fun day trip, and felt so good to show the girls the importance of supporting farmers that care for their plants and land in a way that is sustainable and safe.

A bushel of fun!

We brought home a bushel of apples, and my goodness have we had some fun with our apples this week! I did end up making some apple baked oatmeal right off the bat, and then the girls and I settled in at my Instant Pot to pump out quart after quart of delicious “Kid Prep” applesauce for the freezer. When I was down to my last 5 pounds of apples, I decided to create a new muffin for school mornings, and we are so in love with these fluffy, delicious apple cinnamon muffins.

High muffin standards…

Because if I’m going to be sending my girls off to school fueled on a muffin, they are going to have to make it through my checklist! Our household has to be gluten free, but I also want the ingredients “count.” Which means I want balanced macro-nutrients in the muffin. These muffins have a great balance of protein, satiating friendly fat, and energy fueling good carbohydrates. They also happen to taste and feel amazing, which is also on my checklist, because that does matter!

How to make these work on a school morning!

  • Get all of the dry ingredients into a small bowl so you can dump them into the wet ingredients super quick in the morning.
  • Have the muffin tin ready to go the night before. Line the muffin tin with either silicone muffin cups or unbleached paper liners.
  • You can measure out the oil and coconut sugar right into the mixing bowl the night before as well. Then, in the morning, all you have to do is add the eggs to beat, and all the rest of the ingredients go in after that while the oven is pre-heating.
  • Use an apple cutter and your food processor to make the apples easy to manage. It literally takes less than a minute to cut 2-3 apples with your apple cutter, and then just buzz them up in the processor quick instead of hand chopping to save time.

Freezer friendly?

Yes! That actually happens to be one of my criteria for a “keeper” on my muffin list. If I can stick the leftover muffins in the freezer, or make a double batch to stock up my freezer and preserve the apples, then I’m totally in! And these muffins definitely fill that need. Having freezer muffins make for easy grab and go school morning breakfast or lunchbox additions.

A note on ingredients and swaps

Please know that it is impossible for me to test out every possible ingredient swap. I noted some alternative swaps in the recipe. Any unanswered questions you can drop comments at the bottom of this post, and I will try my best to help!

Print Recipe
5 from 23 votes

Gluten-Free Apple Cinnamon Breakfast Muffins

Preserve your apples, and send the kids off to school with healthy gluten-free apple cinnamon breakfast muffins!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Keyword: gluten-free apple muffin recipe, gluten-free apple muffins, gluten-free muffin recipe
Servings: 12 muffins
Author: Renee - www.raisinggenerationnourished.com

Ingredients

  • 4 eggs I haven’t tried egg free, but I would imagine flax eggs or applesauce “eggs” would work – the muffins will probably not puff up as much but they would still taste great.
  • 1/3 cup coconut sugar Raw honey or pure maple syrup would work too. If you have older kids used to sweeter things, I would bump this up to ½ cup. As is these muffins have a mild sweetness, perfect for a healthy breakfast muffin for little ones.
  • ¼ cup olive oil or melted coconut oil or butter
  • 2 tsp vanilla extract
  • ¼ cup coconut milk or raw milk/yogurt if you tolerate dairy
  • 1 cup cassava flour
  • ½ cup blanched almond flour If you are nut free, you could try more cassava flour
  • ½ cup tapioca starch
  • 1 tbsp cinnamon
  • 1 tsp aluminum free baking powder
  • 1 tsp baking soda
  • ½ tsp sea salt
  • 2 cups chopped apples it ended up being 2-3 small apples for me – I just buzz them up in the food processor quick for the chop

Instructions

  • Pre-heat the oven to 350 degrees and line your muffin tin with silicone muffin cups or unbleached paper cups.
  • Beat the eggs, coconut sugar, and olive oil for 1 minute until frothy.
  • Add the rest of the ingredients, blend to combine, and then fold in the apples.
  • Scoop the muffin batter into your lined muffin tin (recipe makes 12 large muffins), and bake at 350 degrees for 20 minutes. A toothpick should come out clean if they are done. Let the muffins cool 5 minutes before transferring to a cooling rack to cool completely. To store leftovers in the freezer, let the muffins cool completely, wrap them up in plastic or beeswax wrap, and then into a freezer bag.

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Paleo Trail Mix Breakfast Cookies :: Gluten Free, Grain Free, Dairy Free, Refined Sugar Free

September 20, 2018

Your favorite handful of sweet and salty trail mix combined into one amazing Paleo Trail Mix Breakfast Cookie!

Breakfast cookie Friday’s!

You say you’ve never heard of Breakfast Cookie Friday before?! Well let me tell you, dear momma, it is totally a thing. (Check out my hashtag #BreakfastCookieFriday on Instagram!).

It all began with that sweet and spunky second born that so many of us end up scrambling after!

My second threw me for a complete loop as a baby and toddler, tossing me every single opposite behavior as my mild natured first born. If you looked up “infinite energy” in the dictionary, her name and picture would be right next to it, along with the definition of “sleepless.” Breakfast cookie Friday started as a way for me to feed my non-stop, busy toddler at the end of the week when I was completely spent and awaiting the weekend reinforcements to arrive (otherwise know as…Daddy!).

Same breakfast idea, different reason…

So “breakfast cookie Friday” became a “thing” in my house to survive the inexhaustible days of the toddlerhood season of life. Today, we still enjoy our Friday breakfast cookies, but for different reasons. Now I have a houseful of 3 school-aged kids, and breakfast cookie Friday is a fun way for us to end the school week – the girls look forward to it every Friday. I set up a “breakfast bar” of sorts, with a bowl of breakfast cookies, a bowl of hard boiled eggs or container of yogurt, some hot tea, and some plates and the girls help themselves. Oh yes, dear momma…you totally have permission to eat your breakfast cookie with a cup of coffee just a little longer because the kids can do this by themselves. *cue the round of applause! *

*Another* breakfast cookie recipe?!

I know it. There are so many on the blog – you can use the search bar for “breakfast cookies” and find all of them. (I will also link some of them up later in this post). But yes. I did create another recipe. I was inspired by some trailmix that I started making over the summer as an on-the-go snack for the girls. They were obsessed with all the flavors, and I ended up playing around with making it in cookie form. Having a variety of different breakfast cookie options not only gives our family a change up every Friday so we don’t get bored with the same flavors, it also allows me to play around with different combos of ingredients so that my readers are able to find something that fits their unique dietary goals.

All the trailmix fun in a portable, handheld breakfast on the go!

Just think of your favorite trail mix! Think of all the fun components and flavors. Salty, sweet, crunchy, and just fun to eat! Everything from nuts and seeds, to dried fruit and crispy dried coconut, it’s really all in here!

Notes on the dried fruit

This is the super fun part to change up. Depending what you have available where you live, go for it and have some fun! I will say that in the 6 or 7 batches of these cookies that I trialed making (including lots of different dried fruit trials), chopped figs were my kids’ favorite flavor. My favorite was a toss-up between the chopped figs and dried cherries. I’m able to get dried figs at a very good price at Costco or on Amazon, so it is cost effective for me. If it is pricier where you live, then simply use some raisins – they are tasty too!

What are cacao nibs?

Essentially, raw cacao nibs are little bits and pieces from a real cacao, which are the little seeds from a cacao tree. What we know of as “chocolate” only contains a little bit of cacao plus a load of sugar. They taste “bitter” on their own, but sprinkled into a honey sweetened breakfast cookie with swirls of fig or other dried fruit, and they really taste like little chocolate bits! These little cacao nibs are packed with phyto-nutrients, and you can read more about them and their benefits here.

Other ingredient notes and swaps

*Please note it is impossible for me to trial every single ingredient possibility. I did up to 6-ish batches of these cookies with various combos and I have a few swaps to suggest. If you have dietary restrictions that are not mentioned here, feel free to ask and I can try to help.

  • You can swap sprouted oats for the coconut if you can tolerate grains.
  • If you are nut free, you can swap “seed meal” for the almond flour. Just blend up sunflower seeds super fine, but don’t take it all the way to “sunbutter.” Also, if you are nut free, you can swap pumpkin seeds for the walnuts.
  • There are notes right in the recipe for my egg free friends. This is one swap I am sure of because there was one day that I ran out of eggs and didn’t have a choice! I thought the fruit puree worked fantastic.
  • If the “heaping 1/3 cup” of raw honey scares you, remember this is divided among about 16-18 cookies depending on how big you make them. It is pretty minimal. If you prefer, you could swap the honey for coconut sugar with lower glycemic index. Keep in mind that will change the color a bit darker because of the color of the coconut sugar.

Freezer notes

One of the coolest things about Breakfast Cookie Friday, is that if you plan a little ahead, you can just pull your cookies out of the freezer for breakfast – it doesn’t get any more convenient for real food than that! Cool the cookies to room temperature before putting them into freezer bags and into the freezer. I pull them out frozen the morning of and just warm them up in the oven a little. You can leave them on the counter overnight and just eat them at room temperature too.

Print Recipe
5 from 18 votes

Paleo Trail Mix Breakfast Cookies

Your favorite handful of sweet and salty trail mix combined into one amazing Paleo Trail Mix Breakfast Cookie!
Prep Time10 mins
Cook Time18 mins
Total Time28 mins
Course: Breakfast
Cuisine: American
Keyword: Paleo breakfast cookies, Paleo trail mix breakfast cookies, Paleo trail mix cookies
Servings: 12 cookies
Author: Renee - www.raisinggenerationnourished.com

Ingredients

  • 1 cup unsweetened shredded coconut
  • ½ cup cassava flour
  • ½ cup blanched almond flour
  • ½ cup sunflower seeds finely chopped (I use my food processor to buzz them up. You can combine flavors of seeds and use a variety of seeds if you wish.)
  • ½ cup walnuts finely chopped (I use my food processor to buzz them up. You can combine flavors of nuts and use a variety of nuts if you wish.)
  • ½ cup nut or seed butter of choice
  • 2 eggs OR if you are egg free, you can use 2 chia “eggs,” OR 2 “fruit puree eggs” (1/2 cup mashed banana, applesauce, or pumpkin puree).
  • Heaping 1/3 cup raw honey if you have older kids used to sweeter things, you can bump this up to ½ cup for sure
  • ½ cup dried fruit such as dried cherries chopped figs or dates, raisins, goji berries, etc.
  • ¼ cup raw cacao nibs
  • 1 tsp almond extract vanilla extract would work too if that is all you have
  • ½ tsp sea salt if your nuts are salted you can skip this ingredient

Instructions

  • Pre-heat the oven to 350 degrees.
  • Everything into a medium mixing bowl, and stir to combine. Form the cookie dough into the size cookies you want. These will not spread out, so just roll, and flatten into a disk, and set them on a Silpat or parchment paper lined baking sheet.
  • Bake at 350 degrees for 18-19 minutes. Check the cookies around the 15 minute mark in case our ovens run differently. Cool on the pan for a few minutes, and then transfer to a cooling rack.

 

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How To Make Soaked Baked Oatmeal :: A framework for a nutritious baked oatmeal that you can flavor any way you choose!

August 30, 2018

Learn how to make traditionally soaked baked oatmeal using a framework of nutritious ingredients that you can flavor any way you choose!

So, are we easing in yet?

Back to school rhythms? While my household definitely longs for the routine of school by September, we do tend to still cling to summer and the warm air for a bit longer. Before we know it, hats and scarves will be out, so for now…we enjoy our beach-y sunsets and the warm sand in our toes.

Breakfast staples for the school year

As always in using this space to write, I’m hoping to keep my recipes this fall super relatable, sustainable, and *practical.* I love finding super fun, “over the top” recipes to play with, but quite frankly in this season of life I very much get you, dear momma. With a 9, 7, and 5 year old at home, working from home, and everything that goes along with those items, I just need my life to have a flow. A rhythm. And a few ounces of practicality. And that includes having some breakfast staples that I don’t have to think too hard about.

Bake once, eat twice…

Or three times! This mindset is a game changer for so many busy families. Baked oatmeal is one of those breakfast staples that just about any kid will eat *and* just so happens to make enough for at least 2 breakfasts for most small to medium sized families. I’m also willing to bet larger families can double this into two 9×13 pans and have enough for 2 meals – if you have the oven on, you might as well do double time!

A baked oatmeal framework

There are so many different ways to dress up baked oatmeal. Keeping your baked oatmeal breakfast menu rotation full of variety is what will keep everyone from getting bored of having “the same thing” every week. This also ensures keeping the humble oat as budget friendly as we brag about it being. So the base of your baked oatmeal is always the same, but we can change up the flavor! You won’t find our winter baked oatmeal loaded up with fresh blueberries or peaches, because summer fruit is triple the price here in the winter, and that just isn’t sustainable. Instead, in the wintertime, you’ll find our baked oat slices filled with fresh apples or bananas, or  sprinkled with dried fruit like raisins or cranberries that you can get year ’round.

More than just oatmeal

This is loaded oatmeal! And by that I mean filled to the brim with *balance.* Satiating and filling fats and protein from the nuts, seeds, eggs, and coconut milk (or milk), along with the slow burning fiber filled oats will make this breakfast last way past the first school hour of the day. And for so many kids, that is HUGE. Make every bite of their breakfast count – it is all packed into these little oatmeal squares.

Why soaked?

In short, it is what your ancestors would have done with any grains. Soaking any grain in an acid medium, such as yogurt, buttermilk, kefir, whey, lemon juice, or vinegar reduces anti-nutrients like phytic acid and enzyme inhibitors (which all grains contain). Grains have gotten a bit of a bad rap in the last decade or so, and while I think many Americans “over grain” their plates, eating it way more frequently than our ancestors would have, they do serve purpose in our diets if there isn’t a true food allergy present. Whole grains, like oats, contain an impressive nutrient profile, so long as you don’t cover up those nutrients by eating them without soaking first.  Just a couple minutes to add the oats and acid to your mixing bowl the night before is really all you need. It actually helps with prep time the next day since that part of the recipe is already in the bowl!

Onto the flavor choices!

They are truly endless. You can keep it as basic as can be with just a bit of honey and cinnamon, or dress  it up with pumpkin and apples for the fall, cranberries for winter, strawberries in the spring, and peaches for the summer! Just follow the basic frame work, and here are some ideas to change flavors up:

  • apples
  • pears
  • bananas (cinnamon and bananas is seriously amazing!)
  • raisins
  • cranberries (Fresh or dried – and try almond extract versus the vanilla. So good!)
  • pumpkin or butternut squashes (cinnamon or pumpkin pie spice blends work well here!)
  • strawberries
  • cherries
  • blueberries (Fresh or dried)
  • peaches
  • raspberries
  • Or, skip the fruit, and go with more of a maple flavor using syrup instead of honey, or use honey and cinnamon for flavoring your baked oatmeal. Sometimes less is more, and the girls love just cinnamon baked oatmeal too!

Add in options

I kept the nuts and seeds section of the recipe pretty general, so that you can change that part up too. Different nuts and seeds have different nutrient components, so it is nice to have some variety there. And since nuts and seeds have anti-nutrients like phytic acid just like grains, I do prefer to use soaked/dehydrated or sprouted nuts and seeds. You can soak/dehydrate yourself, or buy them sprouted (here you can find already sprouted seeds or sprouted nuts). I usually buy the organic nuts or seeds at Costco and just soak/dehydrate myself to save on my budget. If you have a nut free household, all seeds works just fine, or you can swap the nuts/seeds for shredded coconut or more oats. Directions for doing this is right in the recipe. Here are some nut/seed ideas to try:

A note on sweeteners and amount…

While 1/2 cup of sweetener may feel like “a lot,” keep in mind this is spread out across an entire 9×13 pan of baked oatmeal – it’s a lot of baked oatmeal. The half cup of honey leaves this baked oatmeal with a nice, mild sweetness. If you have older children used to sweeter foods, you may want to add a bit more. Or bake it off this way, and you can drizzle a little honey on the top of theirs if they mention that it doesn’t taste sweet to them. You can use whatever sweetener you feel comfortable using – honey, pure maple syrup, etc. I do like to use coconut sugar lately because we love the warm taste, and it has a lower glycemic index. Keep in mind coconut sugar does make the baked oatmeal darker in color because of the coconut sugar’s darker color. It just looks more rich to me. Pictured in this post is a combination of honey and maple syrup.

How to freeze and re-heat leftover baked oatmeal

Because that is really why we are here right?! To learn how to make a breakfast that serves itself twice!

  1. Completely cool the baked oatmeal.
  2. Cut the baked oatmeal into the sized servings you want.
  3. Individually wrap each slice of baked oatmeal with plastic wrap (you can use beeswax wrap if you wish), and then place them into a freezer bag. This will ensure they don’t get freezer burn. Alternatively, you can just put the squares into a freezer bag without individually wrapping them. If you plan to use the baked oatmeal within 2 weeks, you are not likely to get the freezer burn. If you plan to have them frozen for over 2 weeks, my suggestion is preventing the freezer burn, and using the wrap.
  4. The night before you want to serve the frozen leftover baked oatmeal, take the servings out of the freezer, and set them on the counter to thaw out. They will be thawed by morning and ready to warm up!
  5. To warm up the thawed out baked oatmeal, I like to place the servings on a baking sheet and set the baking sheet in a cold oven. Turn the oven on to pre-heat to 350 degrees. By the time the oven pre-heats, the baked oatmeal is gently warmed up! You can turn the oven off, and serve.

Print Recipe
5 from 21 votes

How To Make Soaked Baked Oatmeal

Learn how to make traditionally soaked baked oatmeal using a framework of nutritious ingredients that you can flavor any way you choose!
Prep Time10 mins
Cook Time55 mins
Soak8 hrs
Total Time1 hr 5 mins
Course: Breakfast
Cuisine: American
Keyword: baked oatmeal recipe, how to make baked oatmeal, soaked baked oatmeal
Servings: 8 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

  • 5 cups oats Not quick cooking oats. If you are gluten free, be sure your oats say they are gluten free like THESE
  • 2 ½ cups full fat coconut milk or raw milk
  • ½ cup unsweetened full fat coconut yogurt or dairy yogurt. (Our grocer carries the large 32oz tubs of So Delicious plain coconut yogurt which is what I use.)
  • 2 cups of nuts or seeds of choice chopped (I buzz them up in my food processor quick. I like to use soaked/dehydrated nuts for best digestion. *OR* you can skip the nuts/seeds and add in 1 more cup of oats to the soaking process. *OR* you can skip the nuts/seeds and add in 1-2 cups of unsweetened shredded coconut. A mix of nuts/seeds and shredded coconut works too.)
  • 2 tbsp chia seeds
  • 1 tbsp flaxseed meal
  • 8 eggs
  • ½ cup sweetener of choice Raw honey, maple syrup, coconut sugar, etc
  • 1 tbsp vanilla extract
  • 1-4 tsp cinnamon depending on the fruit you are using – I like more with apples, bananas, pears, or raisins. And less if using berries and peaches
  • 3 tsp aluminum free baking powder
  • 1 ½ - 2 cups of fresh fruit OR 1 cup dried fruit (see above notes for ideas!)

Instructions

  • Soak the oats 8-24 hours before baking. The day before you want to make this for breakfast, put the oats, coconut milk, and yogurt in a medium mixing bowl, stir to combine, and cover with a towel to soak overnight. You can also butter your 9x13 baking dish the night before so it’s ready.
  • In the morning, preheat the oven to 350 degrees.
  • Add everything EXCEPT the fruit to the soaked oats, and mix in thoroughly.
  • Fold the fruit into the batter, and pour the batter into the buttered the buttered baking dish.
  • Bake at 350 degrees for 50-55 minutes, until the top is lightly browned. You can use the toothpick method to make sure the middle is set – it should come out clean if the baked oatmeal is done cooking.

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Breakfast Stuffed Peppers {Sausage Hash & Egg Stuffed Pepper Cups!}

August 24, 2018

Every bite you love about breakfast packaged into perfect little breakfast stuffed peppers!

Product links in this post are affiliate links. It does not cost you anything, and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

Season shifts…

Ahhh…we are literally soaking up every last ounce of summer beach time that we can before those school doors open! There’s still plenty of warm weather left, but these last few weekend escapes have me savoring as much of sweet summer as I can!

A new kitchen favorite!

This fun stuffed breakfast pepper idea has become a weekly staple in at our table this summer. While it might not necessarily be school morning friendly in prep time, it will definitely hop onto my weekend rotation for the school year, because the girls really love them!

It all began with leftovers…

Breakfast hash leftovers that is! Tuesday’s are breakfast hash days here at my house (you can see my school weekday breakfast rotation HERE – it looks a little different these days, but is similar). I made more than I needed for one breakfast one Tuesday, with thoughts of using the leftovers for my breakfasts in the coming days, but ended up not using it. I found it in the fridge a couple days later, and decided to try making it into something new!

Everything you love about breakfast, in one happy place!

Little kids love little packages. I think sometimes we overwhelm little ones with huge portions and so many choices, that they end up shutting down. Little bites of potato, egg, sausage, and pepper in one pretty little pepper cup is such a great way to get a variety of food groups into little kids!

Sausage notes

Use whatever sausage you love using for this ingredient. If you have a favorite farmer or good quality, clean store-bought brand, use what you and the kids like to eat. We have a local farmer I love to get ground pastured pork from, and I season it with my own Sausage Season Blend. Or we get the organic ground turkey from Costco, and season that with that same DIY sausage season blend.

To scramble or not to scramble…

That is up to you! The best part about these little pepper cups, is that you can customize each pepper to how your kiddos like their eggs. My household is pretty split! One of my girls and I love a drippy yolk to stir into our pepper cup, while the rest of the family prefers scrambled. Do what works for you!

Make ahead tips

Here are a couple tips I’ve been utilizing that make this breakfast come together super quick:

  • Make the hash ahead of time. You can make it the night before, or on your prep day and stash it away. Then all you have to do is stuff the peppers and into the oven when you want to bake them off.
  • Make the hash work double time! Double the hash and serve half of the hash with extra veggies and a side of eggs or some shredded cheese, and save the other half of the hash to stuff the peppers with later in the week.

Tips for stuffing the peppers

  • Larger peppers are easier to stuff and fit a whole egg into.
  • Make sure to dice the potatoes small so the hash fits every nook and cranny!
  • Leave room for the egg when you are scooping the hash in.
  • If you are doing a sunny side up egg, I have found that poking the egg white membrane near the yolk to break it up a little helps with it cooking all the way through the best.

Cooking medium advice

I have tried cooking this so many different ways this summer. From sheet pan prep, to a lidded pan, the yolky eggs really cook best with a lid. I am not a fan of using aluminum foil, but if all you have is a baking dish, then that should be fine. If you have a casserole dish with a lid that is large enough, that works, or I used my large roasting pan with a lid with the best results.

Print Recipe
5 from 1 vote

Breakfast Sausage Hash and Egg Stuffed Peppers

Every bite you love about breakfast packaged into perfect little breakfast stuffed peppers!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Breakfast
Cuisine: American
Keyword: breakfast stuffed pepper recipe, breakfast stuffed peppers, sausage stuffed peppers
Servings: 8 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

  • 3 tbsp friendly fat to cook in such as butter, ghee, avocado oil, olive oil, coconut oil, or tallow/lard
  • 1 lb of your favorite clean ingredient sausage You can use my sausage season blend to make your own with plain pastured ground pork or turkey, or purchase from the farmer’s market or store
  • 1 medium onion diced
  • 4 cloves of garlic minced
  • 2 medium potatoes or sweet potatoes diced
  • 2 big handfuls of baby spinach or baby kale chopped
  • 4 large bell peppers halved lengthwise, and seeds/ribs scooped out
  • 8 pastured eggs you can skip the eggs if you are egg free
  • Sea salt and pepper to taste
  • Parsley to taste to garnish you can also melt shredded raw cheese or goat cheese on the top if you tolerate that

Instructions

  • Heat a large skillet over medium-high heat, and add the butter to melt in. Add the sausage and onion cooking until the sausage is almost browned, about 3-4 minutes.
  • Add the garlic and potatoes and cook until the potatoes are browning and cooked through, about 10-15 minutes. You can pre-heat your oven at this point as well.
  • Add the spinach to the skillet and cook for one minute, and then turn the heat off. If you are prepping ahead, your hash is done at this point, and you can cool it, and store it away until you are ready to use it.
  • Put 1/2 cup of water in the bottom of a large casserole dish or roasting pan that has a lid. Place the bell pepper halves in the bottom of the pan, and fill each pepper with hash. Be sure to leave enough room for the egg! Crack an egg into each bell pepper, on top of the hash. Or, you can scramble the eggs and pour them into each cup if that is how your family prefers eggs!
  • Put the lid on your pan, and bake at 350 degrees for 25-30 minutes for sunny-side up eggs, or 30-40 minutes for scrambled. Check the peppers at the minimum times so you can be sure the eggs are set to your liking. You can take the lid off the pan for the last 10 minutes to melt cheese up top if you want too! Sea salt and pepper the tops as well as garnish with parsley if you wish.

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Paleo Cinnamon Raisin Zucchini Muffins :: Gluten Free, Grain Free, Dairy Free, Nut Free

August 9, 2018

Put your summer produce to work in these super soft, power packed paleo cinnamon raisin zucchini muffins!

Product links in this post are affiliate links. It does not cost you anything, and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

Weekend escapes!

We have spent the last few weekends escaping to our favorite Lake Michigan shoreline spots both up North and South of us, soaking in as much sand and lake time as we can before that school bell rings!

Portable nourishment

One of my tricks to keep the food real for travel is taking a bit of time before we leave to prep a bit of food. Not only does this save money, but it keeps us from needing to eat out where there may be questionable ingredients. I’m not against heading out to eat here and there (we have done this, still do this, and ENJOY it!), but in my house, going out to eat is an occasional treat, so I’ve got to have some recipes up my sleeve that travel well and will keep my busy girls sustained for all of their adventures!

Breakfast on the go

Last week, I perfected these grain free zucchini muffins using a pile of zucchini I picked up. The recipe testing I worked on made for a fantastic, portable breakfast for us while we headed up North for the weekend, and the girls just loved these sweet little muffins.

Revisiting an old recipe…

Some of you that have been around here long enough might know that I already have a gluten free cinnamon raisin zucchini muffin here on the blog! I hesitated posting this recipe because of that, but because the ingredient amounts are quite different to accommodate the grain and dairy free nature, and because I have had a number of readers ask how to swap the flours in that recipe for grain free, I decided it would be worth investing some time for those of you that truly need a grain free and dairy free version. If you tolerate grains and dairy, and like my original gluten free version, these muffins taste exactly like those! If you like to change things up, and get some variety of nutrients into your diet by using different flours, give this one a try! You’ll see it is just as easy, feels just as soft, and tastes amazing.

On that note…some flour tips!

In the recipe as written, I’ve given you 2 grain free options for the flours. I have baked both of these versions at least twice each, and I love both – truly. So, pick which one fits your diet requirements the best. I tend to opt for the combo of cassava with almond flour just because I like the added protein/fat that the almond flour brings. However, I do understand there are those of you with either nut allergy and can’t have almond flour, and so there is a cassava flour only option too. Note that I have tried this recipe with a combo of cassava and coconut flours and the results weren’t my favorite. It worked, but it wasn’t my favorite.

Why cassava flour?

Cassava flour is dried and ground up yucca. Yucca is a ground tuber that is a good source of fiber, folate, and potassium. Cassava flour is also a great source of PRE-biotics, which feed the good bacteria in your gut so that your gut flora can stay at a healthy population and thrive. Not only is cassava flour a healthy, grain free choice for baking, it creates fantastic baking results. Instead of dense, dry grain free baked goods, cassava flour muffins are light and fluffy. The only way I can describe it to help you understand, is that it feels the closest to a muffin with gluten as you can get!

Freezer friendly?

Absolutely! If you have an abundance of zucchini from your garden, or find a steal of a deal at the farmer’s market while zucchini is in season, camp out for a couple hours in your kitchen and stash some zucchini muffins away for the school year. It will make for a quick morning breakfast, OR lunchbox addition to go with a thermos of soup. To freeze these muffins, cool them completely first, and then put them in a freezer bag to freeze. When I thaw out muffins, I just leave them on the counter overnight, or pop them in a warm oven for a bit. You can put them in a lunchbox frozen and they will thaw by lunchtime.

A  note on the “sweet”

You can definitely play around with the amount of “sweet” in this recipe, as well as the source. I enjoy coconut sugar for the taste and the lower glycemic index, but bake with raw honey or real maple syrup sometimes too. If that is what you have, go for it. If you have real little ones in the house, I would back off the sweet to about quarter of a cup. They won’t know any better, and that what I do often with my girls still.

Print Recipe
5 from 18 votes

Paleo Cinnamon Raisin Zucchini Muffins

Put your summer produce to work in these super soft, power packed paleo cinnamon raisin zucchini muffins!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Breakfast
Cuisine: American
Keyword: Paleo cinnamon raisin muffins, Paleo zucchini muffins, zucchini muffin recipe
Servings: 12 muffins

Ingredients

  • 3 eggs
  • ¼ cup full fat plain coconut yogurt or coconut milk I get 32oz tubs of plain full fat So Delicious Coconut Yogurt at the store
  • cup olive oil avocado oil or melted coconut oil/butter would be fine too
  • 1/3 cup coconut sugar If you have real little ones around you can get away with 1/4 cup for sure. Raw honey or pure maple syrup would work here too.
  • 1 TB apple cider vinegar
  • 2 tsp vanilla extract
  • 1 ½ cups of cassava flour OR 1 cup cassava flour plus 1 cup blanched almond flour works lovely too if you can tolerate nuts (This is also my favorite version. Please note that brand of cassava flour DOES matter. I use THIS brand – if you use a different brand, you may get different results – that has always been the case for me with cassava.)
  • 1 tsp aluminum free baking powder
  • 1 tsp baking soda
  • ¼ tsp sea salt
  • 1 TB cinnamon
  • 2 cups packed shredded zucchini
  • ½ cup raisins

Instructions

  • Preheat the oven to 350 degrees and line your muffin tin with silicone muffin liners or grease them with butter or coconut oil.
  • Blend the eggs, coconut yogurt, olive oil, coconut sugar, vinegar, and vanilla extract in a medium mixing bowl for 1 minute.
  • Add the flour, baking powder, baking soda, sea salt, and cinnamon and blend until combined. It will feel a bit dry but the zucchini will provide plenty of moisture - do not add more liquid!
  • Stir the shredded zucchini and raisins into the batter with a spatula.
  • Scoop the batter into a 12 cup muffin tin and bake at 350 degrees for 35 minutes. Cool the muffins in the pan for 5 minutes and then remove the muffins to a cooling rack to cool the rest of the way.

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