I wanted a yummy fall twist and to make them even more nutrient-dense, so using her recipe as inspiration, I went to work creating grain-free, paleo pumpkin waffles.
Pumpkin pie spice is star of my fall. It’s what really gives a recipe that pumpkin pie flavor. I use it in everything from coffee, to pancakes, to waffles. I buy mine already blended from Frontier, but it’s available at Amazon. You can also make your own with this recipe from Live Simply.
If you don’t have homemade pumpkin puree already prepared from a recipe like this one from Naturally Loriel, use canned pumpkin. Make sure it’s organic and from a non-BPA can like this one.
Before I get yelled at for using milk in a paleo recipe, yes I do know that milk isn’t strict paleo. I also know that many paleo peeps use raw dairy if they can tolerate it. It’s a grey area. Raw milk is very nutrient dense so if you can have it, do!
I use gelatin hydrosylate in many of my recipes to add to the nutrient-denseness. This is optional and can be left out if you don’t have it.
I make all my batters in my Blendtec blender. It makes less cleanup for me, and a nice, smooth batter every time. I don’t need any extra work, and neither do you!
I don’t know what it is about dutifully plopping batter into a waffle iron that makes me so blissfully happy…maybe it’s knowing what amazing goodness I’m about to put into my mouth. It’s the anticipation! That and the joy on my kids’ faces when I yell, “Kids, the waffles are ready!” They come running! I always eat the first waffle before they get to the table or I won’t get one. 🙂
2 cups raw milk, coconut milk, or almond milk
2 tsp raw apple cider vinegar
2 cups almond or cashew flour
1 cup tapioca or arrowroot flour/starch
2 TBS coconut flour
2 TBS gelatin hydrosylate
1 TBS baking powder
1/2 tsp sea salt
1 TBS pumpkin pie spice
2 eggs (or 2 egg yolks plus 2 TBS chia gel)
1/2 cup coconut oil, butter, or ghee
1/2 cup pumpkin puree
2 TBS maple syrup or raw honey (optional)
Preheat waffle iron.
In a high-powered blender, add all ingredients.
Blend until combined.
Batter should be pretty thick, but add more milk or water to thin if not pourable.
Pour batter into waffle maker and cook one at a time.
Serve with extra butter if desired, and syrup (optional).
These waffles are more dense and less crispy than the originals. They need to be cooked thoroughly so check with a fork for doneness. When they are ready to come out, they will do so easily. If they fall apart, they’re not ready.
I eat them plain, like a cookie, but they are great with a little maple syrup too!
These Molasses Spice Breakfast bars recipe is a guest post from Renee of Raising Generation Nourished! I am thrilled to have one of Renee’s amazing recipes featured here! Be sure to read more about her after the post.
I have a household of big breakfast fans.I know some people are light breakfast eaters…our household is not. It is typically our biggest meal of the day, and I especially look forward to it on the weekends.
On the weekends my husband get to be home for breakfast, and we love making big breakfasts together. During the work week he has to take all 3 meals of the day along with him to work, so we really love our weekend breakfasts! I usually take advantage of weekend breakfast making to plan myself ahead for the upcoming work and school week. My husband usually likes to take grab and go breakfast cookies, or a thermos of soaked oatmeal on the way out the door with him so I make those a lot on the weekend.
I have been looking for some other ways to change things up though, so he isn’t eating the same thing day in and day out. I created this breakfast bar with him in mind as I know he loves the flavor of molasses.
These breakfast bars are definitely hitting my breakfast making rotation. It was delicious with a cup of tea, and since we are bigger breakfast eaters we also had sides of fried eggs and hash, and raw milk. One of my goals in recipes like this is no fuss. I want it to be something everyone has time for. This is literally everything into the blender, onto the baking sheet, and bake it off. The recipe can be doubled or tripled, and the bars frozen individually for quick grab and go. The leftovers were great for school morning breakfast on Monday, and my daughter loved having it in her lunchbox later that week. My toddlers were big fans of them too.
4 small bananas
¼ cup organic blackstrap molasses
½ cup softened organic coconut oil
1 cup tapioca flour
½ cup blanched almond flour
½ cup organic coconut flour
½ cup organic unsweetened coconut shreds
2 tsp cinnamon
1 tsp sea salt
Put the bananas, molasses, and coconut oil in your food processor or blender and blend until smooth.
Add the rest of the ingredients and blend to combine.
Spread the batter on a Silpat lined (or parchment paper lined) large baking sheet or jelly roll pan, and use a butter knife to make your bar shapes however big you want. Once they bake, they will pull off into bars super easy.
Bake at 375 degrees for 30-40 minutes. Check them at the 30 minute mark in case our ovens run differently.
My family LOVES banana bread, especially if it has chocolate chips in it. I have a recipe that I got from Erin Krug of Krug’s Eco-Logic awhile back that I adapted and modified to be organic and healthier than other versions I have seen. It is so moist and delicious that you will want to keep a loaf or two around at all times!
This recipe can be modified even more to be either gluten-free or made with soaked or sprouted flour. You can also play with the sweetener because the bananas, applesauce, and chocolate chips really do add to it. I find myself putting in less and less sweetener in each time.
If you try to make this with white flour, white sugar, and artificial chocolate chips it won’t taste as good as this recipe, guaranteed!
6 Mashed Organic Bananas
4 Organic Free-Range Eggs (Preferably from a local farm)
My family loves banana bread, especially for breakfast or a quick snack. I make an un-soaked version that is on this blog post but really wanted an even healthier soaked version. I adapted a recipe from Nourishing Traditions that uses milk kefir and made a big batch this week. I had extra milk kefir that I needed to use up and this recipe did just that.
Soaking the flour before cooking basically predigests it for you making it easier for the body to assimilate. I use flour that I have already sprouted and freshly ground in all my baking which makes everything not only taste better but also makes it traditionally healthy.
1 cup chopped walnuts or pecans (preferably soaked and dried) or chocolate chips (optional)
When well combined, add to the soaked flour mixture and stir until thoroughly mixed. Pour into the buttered or lined pans and bake until well browned and a knife comes out clean, about 1 hour and 10 minutes.
Cool mostly in pans, loosen the sides with a knife and remove onto racks.
These will keep well tightly wrapped in the freezer.
This banana bread passed the kid and hubby test with flying colors!
I can’t wait until the official start of the season to start sharing my latest pumpkin and apple recipes.
First up this year is a Paleo Pumpkin Bread that is made using the blender. I have BlendTec that I love, but a Vitamix is awesome too and can be used as well. It’s tough to do this in a regular blender so if you don’t have one, use a hand mixer (or stand mixer like a KitchenAid) or good, old-fashioned elbow grease.
Being a working mom (I am a Nutrition Response Testing Practitioner and Nutritionist, I need to have easy, make-ahead breakfasts and snacks readily available for my kids. We don’t homeschool anymore like we did when I first published this recipe, so my morning flexibility for making breakfast has changed drastically.
It takes a little more thought and preparation being grain-free because I can’t just plop cereal on the table, or grab some toast. I use the weekly meal plans and other recipes on this blog (and others) to have well-rounded, nutrient-dense food choices ready.
Okay, back to fall and pumpkins!
Fresh pumpkin puree is always best, but I am definitely not above canned, organic pumpkin. I got some for free last season so I am using it all up.
1/2 cup coconut flour
1 tsp baking powder
2 TBS gelatin hydrosylate (optional)
1 TBS pumpkin pie spice
1/2 tsp sea salt
1/2 cup (rounded, not leveled cup) pumpkin puree
1/4 cup coconut oil
2 TBS applesauce
2 tsp vanilla extract
2 TBS maple syrup
1/2 cup soy-free chocolate chips (optional)
Preheat oven to 350 degrees F.
Prepare one loaf pan by greasing it with coconut oil or lining with parchment paper.
In a high-powered blender, put in all the ingredient except the chocolate chips.
Blend on high for at least 30 seconds or until completely combined.
Batter will be thick.
Add chocolate chips if using.
Using a spatula, scrape the batter into prepared pan.
Bake at 350 for 50-60 minutes or until a knife inserted into the center comes out clean.
Remove from oven onto a baking rack and allow to cool.
Transfer pumpkin bread on to a plate, slice and serve.
I love using my Blendtec to make bread, pancake, and waffle batter in. It makes it so easy to throw in all the ingredients and blend. It’s been my best kitchen gadget investment to date.
I often add gelatin hydrosylate to my recipes. I like the added nutrients that grass-fed gelatin brings to baked goods, smoothies, etc. It is completely optional and won’t change the recipe if you leave it out. This paleo pumpkin bread is moist, just sweet enough, and delicious with a cup of chai tea or homemade pumpkin spice latte!
I served it with a little plain yogurt but if you don’t do dairy, use coconut yogurt or coconut whipped cream instead. It’s fabulous either way!
What’s your favorite fall food? Tell me in comments!
Now that we are grain free (at least for January) I needed a grain-free alternative. I wasn’t about to waste overripe bananas. I found a grain-free banana bread recipe over at my friend Kristen from Rethink Simple’s blog that is amazing! I asked her if it would be ok to modify it for my blog and she said yes! Yay! Now there’s a new banana bread in town!
I’ve made this grain-free banana bread 6 times in the last week-and-a-half. I kid you not! I am serious about getting a recipe perfect! I used Kristen’s base recipe for things like flour, eggs and baking powder amounts but revamped it because I wanted to add some ingredients.
When working with coconut flour you have to make sure you have enough liquid. Coconut flour is very fibrous and quickly absorbs the liquid that is added to it. If you don’t add enough, you will have a very grainy and rather unpleasant end result.
I’ve been obsessed with adding gelatin to everything lately! I like to use Gelatin Hydrolysate for recipes that don’t need to be “gelled”. It adds nutrients to whatever it’s added to. You’ll see it pop up in many of my more recent recipes. As always, there are links within the recipe itself to where you can easily purchase the ingredients.
I love this grain-free blueberry bread! I crave summer and this bitter cold has made me crave it even more. I am so happy to have access to frozen blueberries so even though it’s the dead of winter, I can still bake with them!
My first attempt at this recipe was a semi-fail. I was going off of the grain-free banana bread recipe I posted last week and though it would need more liquid to compensate for not having bananas in it. I added 1/2 cup milk to it and there was way too much moisture. It took a long time to bake and fell apart when cutting. We ate it in bowls with vanilla ice cream and it was divine! That’s why it was only a semi-fail! 🙂
Working with coconut flour can be tricky. You have to get the moisture right or the end result will either be too dry or too wet. My second attempt yielded a moist bread that did not fall apart as easily. My taste testers said try number two was the winner!
Can you make these into muffins? I don’t know because I haven’t tried. If I do, I will update with the results.
I add gelatin hydrolysate to everything I can. It doesn’t gel but it does add nutrients to whatever it is added to.
As always, for your convenience I have included links in the recipe for where to buy ingredients easily.
In a medium bowl mix coconut flour with the remaining dry ingredients and add eggs.
Add applesauce, vanilla, maple syrup (or honey), and coconut oil.
Mix thoroughly and let sit for about 5 minutes.
Smooth out any lumps and gently fold in blueberries (batter will be thick).
Scoop into prepared loaf pan and bake at 350 degrees F for 1 hour or until a knife inserted in the center comes out clean (mine took 1 hr 15 mins).
Remove from oven and allow to cool on a baking rack.
Serve warm, at room temperature or chilled.
Goes well paired with fresh whipped cream (or coconut milk whipped cream) or homemade ice cream!
I love the balance of flavors from the vanilla and almond extracts along with the rich sweetness of the blueberries and maple syrup. It’s the perfect combination for the perfect breakfast, snack or dessert.
Want more recipes that contain blueberries? Take a look at these!
I always seem to have a zillion zucchini around here in the summer!
They multiply like bananas and I need to find things to do with them. I like making zucchini noodles like these Nettle-Basil Pesto Noodles, or Sautéed Zucchini.
Zucchini is very versatile. It will take on the flavor of whatever you cook it with so it can be used in savory or sweet dishes. Sweet is what I have been wanting since I have been off of all sugars (and grains), even fruit for three months to heal my adrenals.
Now that I can have a *little* maple syrup here and there, I used a small amount in my grain free chocolate zucchini bread recipe to give it just a hint of sweetness. It doesn’t take much after going cold turkey off sugar to be highly sensitive to sweet! I also used homemade applesauce made without any added sugar to give it a little extra sweetness.
If you are completely off all sugars, you can substitute stevia. Add it little by little as the last thing you put in, and do it to taste.
Can’t have eggs? That’s ok! Use chia or flax seed as a substitute. To make a chia or flax seed egg substitute, simply put a few tablespoons of the seeds in a jar. Cover with water. The seeds will turn into a gel-like substance that you can add to a recipe in place of eggs. I use a heaping tablespoon per one egg.
I like using coconut flour for my fruit-based, grain free breads like my banana bread or blueberry bread. I use almond flour quite often for other breakfast items like our favorite grain free waffles, or these amazing lemon pancakes, and lunch wraps or flat bread. I like to mix it up so I’m not eating too much of one thing.
The zucchini I used in this recipe was so huge that I was able to make 3 loaves and still have a quarter of it left. You only need a cup of shredded zucchini per loaf so it can easily be stretched. Great for the budget!
This recipe makes one loaf. If you want to double it, you can. I like to double the recipe but not double the eggs. The photo above shows a doubles recipe with 4 eggs and 4 TBS chia seed “gel”.
Mix the dry ingredients in a mixing bowl and add wet ingredients one by one.
Add zucchini last.
Stir well after each addition.
Let mixture sit for at least five minutes.
Line a loaf pan with parchment paper.
Pour batter into pan.
Bake at 350 degrees F for 50 minutes to an hour, or until a knife inserted into the center comes out clean.
Allow to cool in pan for at least 15 minutes and then transfer to a wire rack.
This bread will be crumbly so handle gently when transferring and slicing.
Can be stored in the refrigerator.
When working with coconut flour, be sure to measure precisely. Also, letting the mixture sit for at least five minutes will allow the dense coconut flour to absorb the moisture and be less “gritty”.
This batter will be fairly thick (almost crumbly, but wet) like a cookie batter. It’s not smooth or runny like a cake batter. Does that make sense? The end result is a moist, dense cake-like bread that is wonderful paired with a cup of tea, or Swiss water decaf coffee, or a tall glass of raw milk!