I made this paleo bread for stuffing this year, but it can easily be toast for breakfast. This was my first time working with arrowroot powder and I was pleasantly surprised. Normally, I just use almond flour, but it can make baked goods pretty dense. The arrowroot flour is extremely light and powdery, like cornstarch, and it often used as a replacement for cornstarch in recipes. I suggest adding an extra egg or bit of liquid when working with arrowroot flour so it’s not too dry.

I hope you all are as excited for this recipe as I am. I can think of a lot of ways that this can be incorporated into other recipes. Mmmm … I have missed garlic bread, I am after all, half Italian. Plus, this would be awesome with some homemade liver pâté.

Paleo Bread

 

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Prep time

20 mins

Cook time

30 mins

Total time

50 mins

 

Author: Lauren Bolanos

Serves: 4-6

Ingredients

• 4 eggs
• 2 tbsp honey
• 2 tbsp of coconut oil
• ½ tsp of sea salt
• 1½ cups of almond flour
• 1½ cups of arrowroot flour
• 1 tsp baking soda
• 2 tbsp apple cider vinegar

Instructions

1. Preheat over to 350 degrees.
2. Mix dry ingredients in a large bowl. Whisk together to get rid of clumps.
3. Combine wet ingredients in a separate bowl, and whisk.
4. Slowly add wet ingredients to dry, and blend with a hand mixer.
5. Line a loaf pan with parchment paper. Then pour in batter.
6. Bake at 350 for 30 minutes.

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These pumpkin waffles are paleo friendly and perfect for fall. We served them with some baked bacon. Yes, you read that right. Baked bacon is my new favorite thing. We spread it out on a cookie sheet covered in aluminum foil and bake it for 12-15 minutes. Then, we move it to a dish with paper towels to soak up the excess oil. The bacon comes out pretty and flat, and it takes no time at all to cook or clean. Which means we’ve been eating a lot of bacon and eggs for breakfast … lunch and dinner. What can I say? Bacon is my candy and it’s almost Halloween 🙂

These paleo friendly pumpkin waffles taste amazing with some real maple syrup. The pumpkin taste is subtle, since we only used one cup of pumpkin puree. The waffles also contain cinnamon and are sweetened with wildflower honey. This breakfast is definitely a fall indulgence, even if it uses paleo friendly ingredients, but still totally worth the effort.

Pumpkin Waffles with Baked Bacon

 

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Prep time

30 mins

Cook time

15 mins

Total time

45 mins

 

Serves: 8 waffles

Ingredients

• 1 cup of almond flour
• ¼ teaspoon of sea salt
• ¼ teaspoon of baking soda
• 4 eggs
• 1 teaspoon of vanilla
• 2 tablespoons of wildflower honey
• ½ teaspoon of cinnamon
• 1 cup of pumpkin puree
• 1 package of bacon (8 oz)

Instructions

1. Lay bacon on a cookie sheet covered in aluminum foil and bake for 12-15 minutes at 350 degrees fairenheight.
2. Mix together dry ingredients, almond flour, sea salt, baking soda, and cinnamon, in a large bowl. Then, set aside.
3. Mix together wet ingredients, eggs, vanilla, honey, and pumpkin puree, in another bowl.
4. Combine wet and dry ingredients.
5. When bacon is done, transfer bacon to a dish with paper towels to soak up excess grease.
6. Spoon waffle batter in to waffle maker ¼ cup per waffle. Follow directions according to your waffle maker.
7. Serve baked bacon and pumpkin waffles with real maple syrup.

Nutrition Information

Serving size: 4

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I’ve been trying to come up with different recipes for using juice pulp. I recently made a cucumber, carrot, and beet juice. Since I juiced the carrot first, I had a ton of beautiful organic carrot pulp that pains me to throw away. Although I still have a ton of pulp in my fridge, I was at least able to use one cup of it to make these muffins. I also used some fresh ginger and just enough honey to make them a little bit sweet. If you have a sweet tooth, you might want to consider eating them with some fresh summer jam. Personally, I prefer my baked goods to have as little sugar as I can tolerate.

Carrot Pulp and Ginger Muffins

 

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Prep time

30 mins

Cook time

25 mins

Total time

55 mins

 

Serves: 12 muffins

Ingredients

• 1 cup of carrot pulp
• 2 cups of almond flour
• 4 eggs
• 3 tbsp honey
• ½ tsp baking powder
• 1 tsp apple cider vinegar
• 1 tsp fresh grated ginger
• 1 tsp of vanilla extract
• ¼ tsp sea salt

Instructions

1. Mix together dry ingredients in a bowl, carrot pulp, almond flour, baking powder, and sea salt.
2. In a separate bowl, mix wet ingredients, eggs, honey, apple cider vinegar, ginger, vanilla extract.
3. Then mix the wet ingredients with the dry ones with a hand mixer.
4. Fill a muffin tray with parchment muffin baking cups, then soup mixture ¾ of the way to the top.
5. Bake for 25 minutes at 350 degrees fahrenheit.

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Happy Mother’s Day everyone! I’m back in New Jersey where I grew up prepping for my wedding, so I get to spend today with my mom! We made this awesome broccoli and breakfast sausage quiche with locally sourced pastured sausage and eggs. The crust is made with almond flour so this quiche is seriously packed with protein, which my brother loves. It’s very filling so unless you eat crazy big portions like my brother and I, be prepared for leftovers.

Broccoli and Breakfast Sausage Quiche

 

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Prep time

1 hour

Cook time

35 mins

Total time

1 hour 35 mins

 

Serves: 8 slices

Ingredients

• ½ lb of breakfast sausage
• 1 cup broccoli
• 2 cups of almond flour
• 2 tbsp of coconut oil
• 9 eggs
• 1 tsp sea salt
• 2 tbsp of water

Instructions

1. Cook breakfast sausage on stovetop. Set aside, then let cool.
2. Steam broccoli. Set aside, then let cool.
3. With dough blade for food processor, blend sea salt and almond flour.
4. Then add coconut oil and one egg to food processor and mix until it forms a ball.
5. Spread dough out on quiche dish. Dip hands in water when dough sticks to hands.
6. Place sausage and broccoli over dough.
7. Whisk remaining eggs and water, pour over sausage and broccoli.
8. Bake at 350 degrees for 35 minutes or until desired firmness.

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This was my first time attempting a berry syrup and I’m thrilled with the results. It was a little difficult to thicken the syrup when it was simmering, but as it cooled it got much thicker. I can think of a million different desserts that would taste good with this, and I definitely plan on experimenting with different flavors. Although, I think I hit a home run with this one. Blackberries are a little sour and with all the honey I added, this syrup definitely has a sweet and sour vibe that I love.

Almond Waffles with Blackberry and Orange Syrup

 

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Prep time

40 mins

Cook time

30 mins

Total time

1 hour 10 mins

 

Serves: 8 waffles

Ingredients

• 1 cup almond flour
• ¼ tsp himalayan sea salt
• 1 tsp baking soda
• 4 eggs
• 1 tsp vanilla extract
• 1 tsp almond extract
• ¼ cup of honey
• 3 cups of frozen blackberries
• ¼ cup of water
• ¼ cup of orange juice from 2 cara cara oranges
• ¼ cup of honey (creamed wildflower honey)

Instructions

1. Combine blackberries, water, and orange juice in sauce pan. Let it simmer until berries are defrosted.
2. Transfer sauce pan mixture to Vitamix and blend on low (1) setting. Add mixture back to saucepan.
3. When mixture comes to a simmer, add in honey.
4. Then with a sifter add tapioca flour slowly, using a whisk. It clumps together if added too fast.
5. Continue to simmer to get syrup to thicken up. Set it aside and turn off heat to get it to thicken up more.
6. Mix the rest of the wet ingredients in one bowl and the rest of the dry ingredients in another.
7. Then combine bowls with a whisk or hand blender.
8. Follow waffle iron directions, as they have different varieties and settings.

Nutrition Information

Serving size: 2

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