1/4 cup Coconut Flour
1/8 tsp Baking Soda
Pinch of Salt
1/3 cup Cashew Milk*
2 tbsp Coconut Oil
1-2 tbsp Honey
1/2 tsp Vanilla Extract
Butter or Coconut Oil for cooking
- With one medium bowl and one small bowl, separate egg whites from the yolks. Place the whites in the small bowl and the yolks in the medium bowl. Put small bowl with whites aside.
- In the medium sized bowl, mix the melted coconut oil and honey with the separated yolks.
- Add the cashew milk and vanilla extract. Mix.
- Incorporate the coconut flour, baking soda, and salt. Note, do not over mix or beat because you want to preserve the bubbles that the baking soda will create. These bubbles help your pancakes rise and be fluffy.
- Remembering the egg whites in the small bowl, whip the whites until stiff peaks form.
- Gently fold whites into the batter.
- On a hot griddle or pan, melt some butter or oil to coat your cooking surface. This will prevent your pancakes from sticking.
- Pour batter onto the hot cooking surface. I used a tablespoon to measure the perfect sized pancakes. Once the batter was on the surface, I spread them into a nicely round shape which were about 1/4 inch thick. Cook pancake 3 minutes or until golden on each side.
- ENJOY! Drizzle some homemade chocolate syrup over the top for the MOST DELICIOUS pancakes!
*I use Silk’s Unsweetened Vanilla Cashew Milk. Other milks will work as well. For example, you could use almond, coconut, hemp, or whole milk. While you may change the milk, each may change the flavor slightly. I chose cashew milk because I found it to be the creamiest plant-based milk.
2 tbs Buckwheat Flour
1 tbs Coconut Flour
1 tbs LIVfit superfood blend powder
1 tbs powdered goat’s milk
1 tbs hemp protein powder
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp almond extract
1 flax egg (1 tbs flax meal + 3 tbs water)
3 tbs water
- Make flax egg and set aside
- In a microwave safe mug, mix all dry ingredients
- Add flax egg and extract to dry mixture and mix
- Mix in the water until a thick batter forms
- Microwave for 1 minute. If not done, continue to microwave at additional 30 second intervals. Check your bread between each interval to check for doneness.
Note: I created this bread for my morning breakfast, and it kept me full until lunch. It is very natural tasting. It is a wonderful, easy bread for breakfast. You could even slice it and toast it if you’d like.
2 Naval Oranges
2 cups Almond Meal
1/3 cup + 2 tbs Buckwheat Flour
1 tbs Poppy Seeds
1/4 tsp Hymilain Pink Salt
1 tsp Baking Powder
1/2 tsp Baking Soda
2 tsp Flax Meal
6 tsp Water
1 single serving (5.3oz) container of Vanilla Plant Based Yogurt
1/2 cup Coconut Oil
1/2 cup Coconut Sugar
- Preheat oven to 355 degrees
- Grease a glass loaf pan and lay a strip of parchment paper in the base of the pan
- In a small bowl, mix flax meal and water then set aside. You need to let the two soak, so you can make two falx eggs. This replaces chicken eggs.
- Zest and juice the oranges in seperate boels. One bowl for zest and one bowl for juice.
- In a large bowl, combine all dry ingredients and zest.
- In a small pot, melt the coconut oil and stir in the sugar until dissolved. Stir in flax eggs, orange juice, and plant based yogurt.
- Pour the liquid mixture into the dry ingredients. Fold the two together until fully incorparated.
- Taking greased loaf pan, pour batter into it.
- Bake in the oven for approximately 45 minutes or until it passes the toothpick test.
- Allow loaf to cool on counter. If you want it to cool quicker, place it in the refrigorator. Make sure you place a heat pad between the glass pan and the shelf. Also, make sure the pan is not touching anything else. Therefore, it does not melt anything in the frig.
- Slice and ENJOY!
1 Ripe Banana
1/2 tsp Apple Pie Spice
2 tbsp Better Body Foods Organic LIVfit Superfood Blend with Protein
1 tsp organic maca powder
1/8 tsp Baking Powder
- Preheat oven to 350 degrees F
- Grease a mini muffin tin with oil* and set aside
- In a medium sized bowl, mash the very ripe banana
- Wisk the eggs into the mashed banana
- Add the remaining ingredients until well combined
- Pour batter into the baking tin. Fill the muffin holes 2/3 way full.
- Bake for 15 minutes or until a toothpick may be inserted into the center of one of the muffin bites and appear clean when removed
- Allow them to cool for approximately 30 minutes before you remove them from the tin
*I used coconut oil to grease my pan because it has a high smoke index
*While these bites are tasty all on their own, they would be even more delicious topped something else. My favorite topping is a homemade chocolate syrup. Go ahead, top yours with your favorite addition.
1/3 Cup Raw Pecans*
1/3 Cup Raw Walnuts*
1/3 Cup Raw Almonds *
1 Cup Old-Fashioned Oats
1/3 cup Puffed Kumat Cereal*
1/3 Cup Raisins
1/3 Cup Toasted, Unsweetened Coconut Flakes
1/3 Cup Chocolate (I used 100% chocolate)
2 Tbsp Coconut Oil
2 Tbsp Honey
1 Tsp Apple Spice
*If you do not want to take the time to roast your own pecans, walnuts, and almonds, simply buy the toasted version from the store. While this is a speedier approach to this recipe, roasted nuts are often salted. As a result, it will change the flavor of the original recipe.
*You may also use puffed rice. I actually meant to use puffed rice but accidentally purchased puffed Kumat. Actually, I didn’t even realize my mistake until I was reading the Nutirion Label. While I purchased the wrong ingredient, I believe it still tastes delicious!
- With the oven rack on the middle shelf, preheat it to 350 degrees.
- Spread almonds in a single layer on a cookie sheet, bake for 15 minutes or until they release an aromatic smell, and let cool for 30 minutes.
- While the almonds are cooling, repeat the above step but with the pecans.
- While the pecans cool, spread the oats in a single layer on a cookie sheet, bake for 10 minutes, and let cool for 20-30 minutes.
- Increase the oven temperature to 375 degrees
- Roast the walnuts at the new temperature but use the same process that you used with the almonds and pecans
- Decrease the oven temperature back to 350 degrees.
- In a large bowl, mix nuts, oats, honey, oil and spice until evenly coated.
- Toast the coated mixture on a cookie sheet in the oven for 5 minutes.
- After removing from the oven, let it cool completely.
- In a large bowl, stir in raisins, coconut flakes, and chocolate (If you use a 100% chocolate bar like me, you will need to grate or chop it into flakes/chips).
- Store you finished, delicious granola in a sealed container and in the refrigerator to preserve freshness.
To enjoy your delicious creation, you may top a bowl of yogurt or fruit. Also, you could simple eat it like cereal with your choice of milk (dairy, coconut, cashew, etc.).
- Personally cashew milk is my favorite dairy alternative. It is creamy and rich.
Makes 6 muffins
1/3 cup Coconut Flour
1/2 tsp Baking Powder
1/4 tsp Himalayan Pink Salt*
1/4 cup Pure Maple Syrup
2 tsp Pure Vanilla Extract
2 tbsp Fresh Lemon Juice
2 tsp Lemon Zest
1/4 cup Coconut oil (melted)
2 tsp Poppy Seeds*
* You may use sea salt instead of Himalayan pink salt; however, I recommend the pink salt because I prefer its flavor.
* You may use chia seeds instead of poppy seeds if you prefer.
- Set oven to 350 degrees F to preheat.
- To combine, whisk coconut flour, baking powder, and sea salt in a medium sized bowl.
- In a mixer, thoroughly blend the dry mixture with the eggs, syrup, extract, juice, and zest.
- With mixer is on the low setting, slowly pour the coconut oil into the mixture. Blend well.
- Fill 6 paper-lined muffin cups two-thirds full with batter.
- In heated oven, bake 21-25 minutes or until they pass the toothpick test or until the center springs back went touched.
- Allow the baked muffins to cool for 5-10 minutes.
Muffins taste the best when consumed within 3 days. You may seal your muffins in an airtight container and store for 3 days or freeze for 3 months.
Makes 12 muffins
2/3 cups Coconut Flour
1/2 tsp Sea Salt
1 tsp Baking Soda
1/4 tsp Cinnamon
1 tsp Pure Vanilla Extract
1/4 cup Xylitol
1/2 cup Whole Milk
1/2 cup Coconut Oil (melted)
1 cup Blueberries*
* You may use frozen or fresh blueberries. Keep in mind, however, that the frozen blueberries will turn your batter slightly blue.
- Set your oven to 350 degrees F to preheat.
- Whisk dry ingredients (coconut flour, salt, baking soda, cinnamon, and Xylitol) in a medium sized bowl.
- With a mixer, blend the dry ingredients with the wet ingredients (eggs, milk, and vanilla) until well blended.
- Setting the mixer on low, pour in the melted coconut oil slowly and blend thoroughly.
- Add blueberries and gently fold them into the batter.
- Fill twelve paper-lined muffin cups two-thirds full with batter.
- Bake at 350 degrees F for 30 minutes or until they pass the tooth pick test or until the center springs back to the touch. The tops should be golden brown.
- For garnish and an extra crunch, sprinkle Xylitol over your hot muffins.
- Let your hot muffins cool for 5-10 minutes before serving.
These muffins store well for about 3 days in an airtight container. You may freeze them up to 3 months.