paleo banana pecan muffins

banana pecan breakfast muffins

I have been away. From my computer, I mean. I miss sharing recipes and projects here, but I have just been so busy that I haven’t really had the time. I began working again outside the home back in October, and though I am thankful for the additional financial support and benefits the job offers, I am struggling to accept that I am being required to set aside the things I feel I am meant to be doing. I know that nothing is permanent, and this is a necessary phase in my life, but sadness and self-doubt have been frequent companions.

That said, all I can do right now is embrace the situation. I am doing my best to be fully present, not only when I get to be home with my kids or doing something else I enjoy, but also while I am working and would rather be someplace else. There is no benefit to feeling regretful, to doubting the validity of past decisions. There is only now.

I know there is a balance, and I will find it.

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I haven’t been doing breakfast very well lately. Before leaving for work I sometimes have enough time to make my usual smoothie, but that has been becoming less and less frequent. One of these will be perfect to grab as I go, and Lu helped make them, so there’s a little love in there (and probably a little spit from when he licked the spoon, but love kills germs, right?).

This recipe is Paleo; free of gluten, grains, dairy and sugar. Oh yeah, and they’re super yummy.

INGREDIENTS:

  • ripe bananas, mashed, 2 1/2 cups (about 4)
  • organic, free-range eggs, 4
  • almond butter, 1/2 cup
  • coconut oil, 4 tablespoons
  • vanilla extract, 2 teaspoons
  • raw, local honey, 1 tablespoon
  • coconut flour, 2/3 cup
  • flax seed meal, 1 tablespoon
  • ground cinnamon, 1 teaspoon
  • fine sea salt, 1/4 teaspoon,
  • baking powder, 1 teaspoon
  • aluminum-free baking soda, 1 teaspoon
  • pecans, coarsely chopped, 1 cup

METHOD:

  1. Beat the eggs and place them in the bowl of a stand-mixer along with the bananas, almond butter, coconut oil, vanilla and honey. Mix well at medium-high speed.
  2. In a separate bowl combine the coconut flour, flax seed meal, cinnamon, salt, baking powder and soda.
  3. Slowly mix the dry ingredients into the banana mixture, scraping down the sides of the bowl until smooth.
  4. Stir in the pecans.
  5. Line a muffin pan with 12 paper muffin cups, and divide the batter evenly between them.
  6. Bake at 350 degrees for 30 minutes, or until a toothpick inserted into the middle of a muffin comes out clean.
  7. Allow the muffins to cool completely before serving.

paleo banana pecan muffins

Do you know what you are?
You are a manuscript oƒ a divine letter.
You are a mirror reflecting a noble face. 
This universe is not outside of you. 
Look inside yourself;
everything that you want, 
you are already that.
–Rumi

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amazing applesauce pancakes

All right, so first of all: I don’t like pancakes. I never have, even as a child. To me they’re just thick, doughy syrup sponges. Waffles and french toast, on the other hand, are be a totally different story, but the pancakes have just never done it for me. Until now.

My kids (like most normal people) love pancakes! I have made them for them from scratch at home for years, and they have always been happy with the results. However, we decided to put our son on a gluten-free diet a few weeks ago for some issues he has been experiencing (more about that to come at a later date), so here was a challenge for me to make some yummy gluten-free pancakes that he and I could eat and the rest of the family would enjoy as well.

The results were unanimous: BEST PANCAKES EVER. I hope you’ll agree.

Now, I avoid grains, and these do include brown rice flour, so if you’re paleo or otherwise grain intolerant, use a different grain-free, gluten-free flour in place of it. I just HAD to try these, though – I can’t go posting on a blog about something I haven’t experienced first-hand (!) – and the couple bites I had, without syrup or other topping, might I add, were just delicious. They’re a bit crispy at the edges, soft on the inside and really flavorful.  Gluten, dairy and egg free, of course.

INGREDIENTS

  • brown rice flour, 3/4 cup
  • sorghum flour, 3/4 cup
  • tapioca flour, 1/2 cup
  • baking powder, 4 teaspoons
  • cinnamon, 2 teaspoons
  • fine sea salt, 1/2 teaspoon
  • coconut milk, 2 cups
  • coconut sugar, 2 tablespoons
  • vanilla extract, 1 tablespoon
  • organic unsweetened applesauce, generous 1/2 cup

METHOD

  1. Sift flours together into a large mixing bowl.
  2. Add baking powder, cinnamon and salt to the flours, combining well.
  3. Add coconut milk, sugar, vanilla and applesauce to the dry ingredients and mix well, until creamy.
  4. Grease a skillet lightly with coconut oil over medium-high heat.
  5. Pour the batter onto the skillet and cook until the top of the pancake is bubbly all over and the bottom is golden brown. Flip and cook until the other side is golden brown as well.
  6. That’s it! You can eat these just as they are, or fancy them up with whatever pancake toppings you prefer.

xo