I recently purchased The Joy of Cooking and am slowly making my way thru this enormous cookbook. It is an incredible cookbook and should be in every cooks kitchen! It is full of recipes, tips, tricks and explanations. I have quite a few ideas that were inspired by this book and can’t wait to get cooking!
I came across this German Pancake recipe and knew I had to recreate it grain free! This turned out so darn good and was a huge hit at Sunday brunch. This would make for a perfect addition to your Easter menu and can be enjoyed with numerous toppings….and it’s easy to make!
Recipe: Grain Free German Pancake
- 4 large pastured eggs, yolks and whites separated
- 3 tbsp granulated sweetener (I used Swerve for sugar free option)
- 1/4 cup non-dairy milk (I used unsweetened vanilla coconut milk)
- 1/4 cup lukewarm water
- 1/2 cup arrowroot powder
- 1/4 tsp vanilla extract
- 1/8 tsp sea salt
- 3 tbsp grass-fed butter (coconut oil should work fine for dairy free option)
- Preheat oven to 400
- Combine 4 yolks, sweetener and salt in a bowl and whisk until thick and lemon color (about 1-2 minutes)
- Whisk in the milk, water and vanilla. Add in the arrowroot and whisk until smooth
- In a separate bowl, beat the egg whites until stiff peaks form, but not dry
- Add the whites to the yolk mixture, gently whisk until the whites are incorporated, but not deflated. Light foam is what you want
- Melt 3 tbsp of butter in a 10 inch oven safe skillet (I prefer cast iron) over medium heat
- Once the bubbles have subsided, pour the batter into the skillet and cook until the bottom is golden (about 2 minutes)
- Place the skillet in the oven and bake until it puffs up and the top is golden and feels dry and set (about 5 minutes)
- Slide onto a plate and serve hot with grass-fed butter and syrup (we use Xylitol Maple Syrup to make these sugar free), fresh fruit sauce or warm preserves
I wanted to take the photo of the pancake in the skillet so I poured syrup on it immediately and it made the bottom carmelize a bit since it ran down the sides to the bottom of the hot pan. We loved it and will always do that instead of placing it on a plate first
On the same page as this pancake recipe were a Dutch Pancake recipe and Austrian Pancakes recipe. Austrian pancakes will be my next breakfast recipe this weekend and I will let you all decide which one you prefer. They both use eggs as their base and use the skillet to oven technique, but do have different ingredients. Can’t wait to try these to see how they compare!!
A frittata is an Italian omelet and is often confused for a quiche. A frittata does not have a crust like most quiches do and it also starts on the stove and ends in the oven. I find frittatas to be so easy, and like quiches, can be made with so many different ingredient combinations. Here is a basic frittata recipe that certainly has more than just a basic taste! It will give you an idea of how to create whatever frittata you’d like!
A couple of things to consider as you create your ideal frittata recipe:
Typically you use two eggs per person and the total number of eggs determines the skillet size. An eight egg frittata will be coked in an eight in skillet and ten eggs cooked in a ten inch and so on. If you prefer a thicker frittata, use a smaller skillet than number of eggs. Make sure the skillet is oven safe, I prefer cast iron for this.
A frittata cooks fairly quickly and most raw ingredients won’t have enough time to fully cook. Saute vegetables and meat before adding the eggs. This also allows for moisture to be drawn out of the vegetables. Raw vegetables will release too much moisture and leave your frittata soggy. This is why tomatoes are not a good option since they have a high water content when raw and cooked.
Add salt to the whisked eggs, not to the vegetables, salt draws out moisture. Before you salt and pepper the eggs, consider your ingredients and their saltiness. For instance, sausage, ham and bacon are salty, therefore you will not need as much salt as you would if you are making an all vegetable frittata.
Recipe: Sausage and Mushroom Frittata
- 8 pastured eggs
- 1/2 lb breakfast sausage*
- 8oz sliced mushrooms
- 1/2 an onion, diced
- 1 tsp fennel seeds
- couple dashes of paprika and garlic powder
- salt and pepper
- 1/2 – 3/4 cup cheese, grated or diced (optional)
- Turn oven onto broil and position the racks in the bottom portion of the oven
- Whisk the eggs with salt and pepper (add cheese to mixture if desire), set aside
- Brown the sausage in an 8 inch skillet(or smaller for thicker frittata) and add in the onions and mushrooms
- Continue to saute until most of the moisture is cooked off, turn heat down to medium low
- Pour in the egg mixture and scrape the sides as the eggs cook
- Continue scraping as egg curds begin to form, you want the frittata to be cooked about half way through
- Once it’s cooked half way through, place the skillet under the broiler for about 3-5 minutes until it begins to brown
- Remove from heat and serve hot
*I used Whole Foods Ground Breakfast Pork Sausage. If you buy plain pork sausage, you will need to season it more since the one I used is already seasoned. You could certainly do bacon or ham instead.
Let us know what flavor combinations you come up with!!!
I decided to throw this Breakfast Meatza Pizza together for Sunday Brunch over the Thanksgiving Weekend. Looking at what it has in it, how could you go wrong regardless of what it looked like as a finished product! I mean bacon, eggs, sausage, avocado, who wouldn’t like it! This breakfast pizza was a hit and who says it can only be eaten for breakfast! It tastes just as good the next day for leftovers and is the perfect on the go meal!!!
Sausage Recipe inspired by Make It Paleo
Recipe: Breakfast Meatza
- 1 lb pork sausage*
- 1 egg
- 1 tsp garlic powder or two garlic cloves, minced
- 2 tsp fennel seeds
- 1 tsp paprika
- 1/2 tsp sage
- 1/4 tsp pepper
- 1/2 tsp sea salt
- 1/2 tsp red pepper flakes
- 1/4 tsp cayenne pepper (optional for spicy)
- 4 eggs
- 2 pieces bacon
- 1 avocado, sliced
- 8 oz mushrooms, sliced
- 1/4 cup onions, diced
- 1 garlic clove, minced
- sea salt and pepper
- In a mixing bowl, combine the crust ingredients and mix well
- Press the sausage mixture onto a pizza pan, cast iron pan or on a cookie sheet.
- Bake at 425 for 20-25 minutes
- Place the bacon in a skillet and cook until just slightly under cooked. Remove from pan and set aside
- Place the mushrooms, onions and garlic in the pan with bacon grease and saute over medium heat until tender
- Once the crust is done, remove it from the oven and crack the 4 eggs onto it.
- Place the mushroom mixture, avocado and bacon pieces onto the pizza and sprinkle with salt and pepper
- Return to the oven and bake for 10 minutes longer
The yolks will be slightly under cooked. If you prefer runny yolks, reduce the time or add time if you prefer yolks that are cooked all the way through.
*This could certainly be made with any other ground meat, the sausage is just the perfect breakfast meat!
If you can tolerate cheese, certainly add some to the toppings!
Get creative, there are so many options for toppings!
Looking for something sweet to make for your Thanksgiving breakfast? These muffins are the perfect combination of tart with a bit of sweetness. I saw this muffin recipe from Cook’s Illustrated…made with tons of gluten of course…and I was up for the challenge to make it grain free. It worked and needless to say, two batches were gone in a matter of days around here! The crumbly topping turns crisp once they are cooked and adds so much flavor along with the ground up pecans that make up some of the batter!
Recipe: Grian Free Cranberry Pecan Muffins
- 1/4 cup pecans
- 1 tbsp almond flour
- 1 1/2 – 2 1/2 tbsp granulated sweetener (I used 2 tbsp Swerve plus 1/2 tbsp coconut palm sugar to help it get crisp and add a brown sugar taste to it)
- 1 tbsp cold grass-fed butter*
- 1 1/3 cups almond flour
- 3/4 cup raw pecans, roasted
- 2 eggs
- 1/3 – 1/2 cup granulated sweetener (I used 1/2 cup Swerve to reduce sugar amount)
- 3 tbsp grass-fed butter or coconut oil, melted and cooled
- 1 tsp lemon juice
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1 cup fresh cranberries
- 1/2 tbsp additional sweetener (I used Swerve)
- Preheat oven to 350 so it’s ready to go. When combining an acid (lemon juice) with baking soda as a leavening agent, you need to get the item in the oven as soon as you mix those two ingredients together.
- In a dry skillet, roast the pecans. Remove from heat and place single layer in freezer for later. This is important or pecans will turn to butter if you try to food process them when they are warm
- In a Food Processor
, combine all of the topping ingredients and pulse a few times until the mixture looks like coarse sand. Pour into bowl and set aside
- In a large mixing bowl, combine the almond flour, sweetener, salt and soda, set aside
- In a small mixing bowl, whisk the eggs with the butter or oil and lemon juice, set aside
- Place the pecans in the Food Processor
and pulse until it looks like coarse sand. It may look a bit wet, that’s ok, just don’t let it turn to pecan butter
- Add the pecans to the flour mixture and set aside
- Place the cranberries and additional sweetener in the Food Processor
and pulse until the cranberries are in small pieces
- Make sure your muffin pan is lined and ready to go as you start to combine the wet with the dry ingredients
- Pour the egg mixture into the flour mixture and combine. Fold in the cranberries
- Spoon batter into muffin tins, you should get 9-10 muffins
- Place a spoonful of the topping onto each muffin, spread it out and press down a bit
- Bake for 25-28 minutes until a hint of brown on top
*Coconut oil would work, but butter is what gives it the brownie and crispiness as well.
These are so good they could be served for dessert!!!
A few months ago I posted a recipe for Cherry Almond Upside Down Cakes…well it’s time for a fall version! I first thought about trying to do this with pumpkin and pecans, but decided I just can’t go wrong with apples and cinnamon. The recipes are very similar and super easy!! These have been a huge hit around here and do not last long after they come out of the oven! I suggest adding a scoop of my Dairy Free Vanilla Bean Ice Cream to the top of them while they are warm…yum!
Recipe: Apple Cinnamon Upside Down Cakes
Makes 6 large cakes
- 1 1/4 cups almond flour*
- 2 eggs
- 1/4 cup grass-fed butter or coconut oil, melted
- 1/4 cup honey (I used Xylitol honey for lower sugar)
- 1 tbsp vanilla extract
- 1/4 tsp sea salt
- 1/4 tsp baking soda
- 1 tsp cinnamon
- dash of nutmeg
- Combine diced apples, 1 tbsp butter/oil, 1 tsp cinnamon and 1 tsp coconut palm sugar in a bowl and mix well
- In a different bowl, whisk the eggs, melted butter/oil, 1/4 cup honey and the vanilla extract
- In another bowl, combine the flour, salt, 1 tsp cinnamon, nutmeg and soda
- Add the dry ingredients into the bowl of egg mixture and stir until combined
- Pour the apple mixture into the bottom of 6 holes of a greased muffin tin.
- Pour the batter over the apple mixture, it will come close to the top
- Bake at 350 for 20 minutes or until brown
- Remove from the tins with a big spoon.
*I used Honeyville Almond Flour. these are already pretty moist so Bob’s Red Mill may make them REALLY moist but still delicious!
Let me know which one you like better, the apple or the cherry. I can’t decide, they are both pretty darn good!
Cinnamon rolls are the perfect treat to serve at Easter brunch or any breakfast…heck I just ate one with lunch! When your gluten eating mother said they are awesome, you know you have a winner!! There are so many options for the sweeteners and the frosting in this recipe. I made a cream cheese frosting and also a dairy free coconut butter/creme frosting as well. You can’t go wrong either way!
I wish I could take full credit for this recipe, but I can only take partial. Regardless, these are awesome!!!! This is adapted from Urban Poser’s cinnamon roll recipe. When she posted her recipe last night, I knew I had to try them…as in make them immediately! I basically used her dough recipe, but the filling and frosting are different than what she suggests. I was not digging the idea of raisins in my cinnamon rolls and I wanted a different frosting. I think you will be pleased.
Recipe: Grain Free Cinnamon Rolls
- 3 1/8 cups almond flour (Honeyville)
- 1/4 tsp soda
- 1/4 tsp sea salt
- 2 eggs room temperature
- 1/4 cup refined coconut oil
- 1/4-1/3 cup honey
- 3 tbsp pastured organic butter, melted (or melted refined coconut oil)
- 5 tbsp cream cheese, softened or melted coconut butter/creme
- 2 tbsp sweetener of choice, liquid or granulated (I used coconut palm sugar)
- 1-2 tbsp coconut or almond milk (optional, depending on how running you want frosting)
- Combine the almond flour, soda and salt in a bowl
- Lightly beat the eggs, oil and honey in a bowl and add to the flour mixture
- Mix until a smooth dough forms
- Place the dough on a piece of parchment paper and roll out to about a 9×13 rectangle (flour the rolling pin with almond flour if dough is sticking)
- Combine all of the ingredients in a bowl and mix well
- Spread onto the dough covering the entire rectangle
- Roll the dough as tight as you can, use the parchment paper to help you
- Cut the dough with a bread knife in about 1 1/2 inch slices or larger if you want larger rolls but you will have to adjust cook time
- Bake at 350 on a greased cookie sheet for 10-13 minutes. They will start to get brown after about 10, but may still be too soft in the middle. They should be a bit soft and you certainly don’t want to over cook them. I love doughy centers in cinnamon rolls so under cooked is best
- Let cool for 10 minutes before frosting
- Combine all of the ingredients in a bowl and cream with a hand mixer until smooth
- Add coconut milk or almond milk until desired consistency
- Spread or drizzle the frosting over the rolls. I use a ziploc and fill it with the frosting, cut off a bit of the corner and squeeze to drizzle
I think these would be awesome with maple syrup used in the filling and/or the frosting for a maple cinnamon roll. Let me know what you think!!