Paleo Pumpkin Pancakes For One

Paleo Pumpkin Pancakes For One

The easiest, most delicious, healthy recipe for pumpkin pancakes!

Course Breakfast
Cuisine dairyfree, glutenfree, Paleo
Keyword paleopancakes, pumpkinpancakes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 1
Author lexiborr

Ingredients

  • 2 eggs
  • 1/4 cup 100% pumpkin purée
  • 1/4 cup almond flour
  • 2 tbsp coconut flour
  • 1 tbsp maple syrup
  • 1/4 tsp cinnamon
  • pinch of sea salt

Instructions

  1. In a mixing bowl, whisk all ingredients together.

  2. Heat up a non-stick skillet to medium/low heat and coat with coconut oil or ghee.

  3. Spoon pancakes into pan and let cook until bubbles start to appear around the edges.

  4. Cook pancakes until golden brown on each side.

  5. Serve with ghee, maple syrup, fresh fruit, nut butter, or pumpkin seeds! Enjoy!

Recipe Notes

  • When making pancakes, it is crucial that your pan does not get too hot! Make sure you keep your heat at medium low so you allow the pancake to cook through while not burning the outsides. 

Paleo Banana Bread

Paleo Banana Bread

This moist, delicious banana bread tastes like the real deal but is it free of grains, refined sugar and dairy! 

Course Breakfast, Dessert, Snack
Cuisine dairyfree, glutenfree, Paleo
Keyword bananabread
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 12 people
Author lexiborr

Ingredients

  • 3 large ripe bananas
  • 5 large eggs room temp.
  • 1/4 cup pure maple syrup
  • 3 tbsp creamy almond butter
  • 1 tbsp melted coconut oil
  • 1 tsp pure vanilla extract
  • 3/4 cup coconut flour
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • pinch of sea salt
  • optional: 1 extra banana to garnish on top

Instructions

  1. Preheat oven to 350F.

  2. Line a 9×5-inch metal loaf pan with parchment paper, or grease pan with coconut oil.

  3. In a large bowl, mash the bananas. Whisk in the eggs, maple syrup, almond butter, coconut oil and vanilla. Slowly add in the coconut flour, cinnamon, baking soda, and sea salt.

  4. Stir until evenly combined. Then, pour the batter into the pan. If adding a banana to the top, slice it in half and gently place on top of batter. 

  5. Bake for 50 minutes, or until a toothpick inserted into the center comes out clean!

  6. Remove from the oven and let cool on a wire rack. Then, remove the bread from the pan and slice. 

  7. Banana bread should stay nice and moist for up to five days in the fridge. 

Breakfast Frittata

Breakfast Frittata’s are great for family breakfasts, holidays, meal prep or a brunch gathering. They are so easy to make, and absolutely delicious! Plus, you can totally switch up the vegetables you add to them. I kept this one really simple- but feel free to add mushrooms, peppers, broccoli, sausage, sweet potato or fresh herbs. I love using leftover vegetables as well. For the one pictured below, I used leftover roasted broccoli and brussels sprouts,  a tomato and onion. Regardless, the cooking method stays the same. Just make sure if you are adding vegetables that take longer to cook (ex: sweet potato) that you cook them at least half way through beforehand. I hope you enjoy this recipe!

Tomato Spinach Breakfast Frittata

Course Breakfast, Main Course
Cuisine dairyfree, glutenfree, Paleo, whole30
Keyword frittata
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 servings
Author lexiborr

Ingredients

  • 12 eggs
  • 2 tbsp avocado oil or ghee
  • red onion chopped
  • 1 tomato
  • roasted broccoli
  • roasted brussels sprouts
  • 1/2 tsp sea salt
  • 1/2 tsp garlic powder
  • 1/4 tsp crushed black pepper

Instructions

  1. Preheat oven to 375F. Use avocado oil or ghee to grease a medium sized baking dish.

  2. In a large bowl, scramble the eggs well. 

  3. If you are pre-cooking your vegetables, do that first. If not, add all vegetables to egg mixture.

  4. Pour mixture into the baking dish and bake for about 30-35 minutes, or until the eggs are cooked all the way through in the middle. 

  5. Cooking time will vary depending on the size of the baking dish, so check the eggs after 30 minutes and adjust as needed!
  6. Let cool for ten minutes, and serve!

Recipe Notes

  • You can also use muffin pans and make egg muffins with the mixture!  They will just cook a little quicker, so adjust the cook time accordingly.

Paleo Strawberry Lemon Poppyseed Muffins

Paleo Lemon Strawberry Poppyseed Muffins

These paleo strawberry muffins are perfect for breakfast or an afternoon snack. A delicious recipe that's gluten-free, grain-free, dairy-free and perfect for Spring!

Course Breakfast, Dessert, Snack
Cuisine dairyfree, glutenfree, Paleo
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 11 muffins
Author lexiborr

Ingredients

  • 2 cups blanched almond flour
  • 1 tsp baking soda
  • 2 tbsp poppyseeds
  • pinch sea salt
  • 3 large eggs
  • 1/4 cup honey or maple syrup
  • 2 tbsp coconut oil melted/cooled
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1 cup chopped fresh strawberries

Instructions

  1. preheat oven to 325 degrees. Grease a 12 cup muffin pan with coconut oil, or use cupcake liners.

  2. In a medium sized bowl, whisk together almond flour, baking soda, poppyseeds and sea salt.

  3. In a small bowl whisk together melted coconut oil, eggs (better at room temp so that it doesn't harden the coconut oil), honey, vanilla extract and lemon juice. Add wet mixture to dry and mix well.

  4. Gently fold in the chopped strawberries.

  5. Spoon batter into muffin cups about 3/4 full.

  6. Bake at 325F for about 20 minutes. Remove from oven and let cool for 5-10 minutes.

  7. Serve immediately, or store in an airtight container in the fridge for up to four days. Or store in the freezer for several weeks.

 

Raspberry Pie Bars (Nut-Free)

I recently received a request from a client for a nut-free version of my raspberry pie bars. I accepted the challenge and picked up some tapioca flour (aka cassava flour). I’ve never baked with anything other than nut flours, so I was a little nervous going in. However, these pie bars turned out delicious! The flour is definitely more dry, which is why I added an egg to the crust. The raspberry layer remains the same without the addition of walnuts. I garnished this batch with oats and shredded coconut, but if you are strict paleo you can always leave that part out! This recipe is perfect for a snack, dessert, or do I dare say breakfast?!

Raspberry Pie Bars (Nut-Free)

These raspberry pie bars have a nut free, grain free crust with a perfectly sweet raspberry layer on top! Garnish with toasted oats, shredded coconut, or melted coconut butter for a dreamy snack or dessert!

Course Breakfast, Dessert, Snack
Cuisine dairyfree, glutenfree, nutfree
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 16 bars
Author lexiborr

Ingredients

For the crust:

  • 3/4 cup coconut flour
  • 1/4 cup tapioca flour
  • 1/3 cup coconut oil melted/cooled
  • 1/3 cup raw honey
  • 1 large egg room temp.
  • 1 tsp vanilla extract

For the raspberry layer:

  • 1 1/2 cup raspberries fresh or frozen
  • 2 tbsp raw honey
  • 1/2 tbsp fresh lemon juice
  • 1 tbsp coconut flour

Instructions

  1. Preheat oven to 350° and line a 9 inch square pan with parchment paper.
  2. In a large mixing bowl, combine coconut flour and tapioca flour and mix until combined. 

  3. In a separate bowl, combine the wet ingredients for the crust (honey, egg, coconut oil, and vanilla extract).  Stir together until it is well combined and pour mixture in with the dry ingredients for the crust.

  4. Press the dough (set aside 1/4 cup of dough to be used for the topping) into the bottom of the pan and bake for 10 minutes.

  5. Now, make the filling. In a sauce pan combine the raspberries, honey, lemon juice, arrowroot starch and coconut oil. Cook over medium heat, pressing the raspberries to break down. Cook for 2-3 minutes, until the mixture is thick and no fully formed raspberries remain. It should look like a jam. Transfer the mixture into a small bowl and refrigerate until needed.

  6. Spread the raspberry sauce on the crust then sprinkle the remaining dough mixture evenly on top. Press down gently to make sure it stays in place. Bake for 15 minutes.
  7. Let pie bars cool, cut into squares, garnish with shredded coconut, oats, or melted coconut butter and store in the fridge for up to one week!

 

Banana Blueberry Cookies

Healthy Banana Blueberry Cookies packed with flavor! Plus they’re vegan, gluten-free, paleo and refined sugar-free. The perfect snack or healthy start to your day.

Banana Blueberry Cookies

These paleo vegan cookies make a good breakfast on-the-go, or healthy treat!

Course Breakfast, Dessert, Snack
Cuisine Paleo, Vegan
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 12 cookies
Author lexiborr

Ingredients

  • 1 ripe banana mashed
  • 1/2 cup almond butter or any nut butter
  • 3 tbsp coconut oil melted/cooled
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 1/2 cups blanched almond flour
  • 1/2 tsp cinnamon
  • pinch of sea salt
  • 1/3 cup fresh blueberries

Instructions

  1. Preheat oven to 350F and line a large baking sheet with parchment paper.

  2. In a large mixing bowl, mash banana until smooth.

  3. Add in almond butter, coconut oil, maple syrup, and vanilla extract and mix until completely combined.

  4. Add in almond flour, cinnamon and sea salt while mixing.

  5. Fold in fresh blueberries.

  6. With a spoon or cookie scoop, scoop dough onto parchment paper lined baking sheet and gently press each cookie down in the middle to flatten.

  7. Bake in the oven for 10-12 minutes. Let cool for at least 10 minutes before eating.

  8. Keep stored in the fridge in an airtight container for up to 4 days.

Paleo Carrot Cake Muffins

I LOVE carrot cake. My grandma used to make carrot loaf for every holiday and it was my absolute favorite. I created a paleo version but it tastes like the real thing! These muffins are delicious enough to serve to anyone, paleo or not! I love drizzling some melted coconut butter on top for a frosting like taste!

Paleo Carrot Cake Muffins

These muffins are moist, perfectly sweet and filled with whole foods goodness. Grain free, dairy free and refined sugar free. 

Course Breakfast, Dessert, Snack
Cuisine Paleo
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 muffins
Author lexiborr

Ingredients

  • 1 1/2 cup blanched almond flour
  • 1 tsp pumpkin pie spice
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • pinch sea salt
  • 3 large eggs room temp.
  • 3/4 cup shredded carrots
  • 3/4 cup unsweetened applesauce
  • 1/4 cup raw honey
  • 1/4 cup creamy almond butter
  • 1/2 tbsp coconut oil melted/cooled
  • 1/2 tsp vanilla extract
  • 1/4 cup chopped walnuts

Optional topping ideas: chopped pecans or walnuts, extra sprinkle of cinnamon or melted coconut butter.

Instructions

  1. Preheat oven to 350F.

  2. In a large bowl combine almond flour, baking soda, pumpkin pie spice, cinnamon, and sea salt.

  3. In a separate bowl, whisk eggs and add apple sauce, honey, almond butter, coconut oil and vanilla extract.

  4. Add the wet ingredients to the dry and stir until well combined. Fold in the shredded carrots and chopped walnuts.

  5. Scoop the batter evenly into the muffin tins, filling them about 3/4 full.
  6. Bake for about 25 minutes, or until a toothpick inserted in the middle comes out clean.
  7. Let muffins cool on a cooling rack. Enjoy immediately or store in an airtight container in the fridge for up to five days, or freeze them. 

Paleo Chocolate Tahini Cookies

Paleo Chocolate Tahini Cookies

Paleo Chocolate Tahini Cookies packed with dark chocolate and sweetened with maple syrup. The tahini adds depth to the flavor and gives the cookies a rich, creamy, and decadent texture and taste! Gluten free, grain free and dairy free!

Course Dessert, Snack
Cuisine dairyfree, glutenfree, Paleo
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 16 cookies
Author lexiborr

Ingredients

  • 1 cup blanched almond flour
  • 1/2 cup raw cacao powder or cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1/3 cup tahini
  • 1 large egg room temp.
  • 1/3 cup maple syrup
  • 1/4 cup coconut oil melted/cooled
  • 1 tsp vanilla extract
  • 1/3 cup dark chocolate chips

Instructions

  1. Preheat oven to 325F and line a cookie sheet with parchment paper.

  2. In a mixing bowl, beat together the tahini, coconut oil, maple syrup, egg, and vanilla extract.

  3. Mix the almond flour, cacao powder, baking soda and sea salt together in a separate bowl. Then add the dry mixture to the wet ingredients and mix until a doughy consistency forms.

  4. Fold in the dark chocolate chocolate chips. Use a spoon or cookie scoop to drop dough into 12-14 balls. Flatten with a fork gently and bake for 10-12 minutes. 

  5. Allow cookies to cool on a wire rack. Enjoy immediately, or store in an airtight container up to 4 days in the fridge or freeze for up to one month.

Raspberry Pie Bars

These raspberry pie bars have a delicious shortbread crust and crumb top and a perfect gooey sweet apple raspberry filling! The best part about these paleo pie bars is that you can make them with any berry you like!

Raspberry Pie Bars

These pie bars are a delicious and healthy treat to enjoy any time of day. Plus, they are gluten-free, dairy-free and paleo!

Servings 16 pie bars

Ingredients

Crust Layer:

  • 2 cup blanched almond flour
  • 2 tbsp coconut flour
  • 1/3 cup raw honey
  • 1/3 cup coconut oil melted/cooled
  • 1 tsp vanilla extract
  • 1/4 tsp cinnamon

Fruit filling:

  • 1 1/2 cup raspberries or any berry
  • 1 tbsp raw honey
  • 1 tbsp coconut oil
  • 1 tbsp coconut flour

Crumb topping:

  • 1/4 cup chopped walnuts or pecans
  • 1/4 cup chopped dates
  • 1/4 cup remaining crust layer crumbled

Instructions

  1. Preheat oven to 350° and line a 9 inch square pan with parchment paper.

  2. In a mixing bowl, combine almond flour, coconut flour, vanilla, cinnamon, honey and coconut oil. Stir together until it is well combined.

  3. Press the dough (set aside 1/4 of dough to be used for the topping) into the bottom of the pan and bake for 10 minutes.

  4. Now, make the filling. In a sauce pan combine the raspberries, honey, coconut flour and coconut oil. Cook over medium heat, pressing the raspberries to break down. Cook for 2-3 minutes, until the mixture is thick and no fully formed raspberries remain. It should look like a jam. Transfer the mixture into a small bowl and refrigerate until needed.
  5. Once the crust is cooked let cool for 10 minutes. While that is cooling add chopped walnuts and chopped dates to the remaining 1/4 cup of dough.
  6. Spread the raspberry sauce on the crust then sprinkle the dough mixture evenly on top. Press down gently to make sure it stays in place. Bake for 15 minutes.
  7. Let pie bars cool, cut into squares, and store in the fridge for up to one week!

Oatmeal Banana Chocolate Chip Cookies

I don’t know about you, but something about the combination of banana and chocolate chips reminds me of childhood! Feel free to substitute cashew butter for almond butter or sunflower seed butter for nut allergy purposes! These cookies are really, really easy to make. You won’t need to worry about a food processor, in fact I used a mixing bowl and a fork- and they came together in a flash. This recipe makes approximately 12 small cookies, feel free to double the recipe for a bigger batch. Hope you love them!

As always be sure to send me any pictures of your own batch!

Oatmeal Banana Chocolate Chip Cookies

These cookies are decadent, slightly dense, sweet but not TOO sweet, and full of simple, hearty ingredients!

Course Breakfast, Dessert, Snack
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 12 cookies

Ingredients

  • 1 cup Gluten-free old fashions oats
  • 1/4 cup Blanched almond flour
  • 1/4 tsp cinnamon
  • 1 Ripe banana
  • 1 Egg
  • 2 tbsp Creamy cashew butter or any creamy nut butter
  • 1/4 cup Dark chocolate chips

Instructions

  1. Preheat oven to 350F and line a baking tray with parchment paper

  2. In a mixing bowl, combine oats, almond flour and cinnamon and mix until well combined

  3. In a separate bowl, combine banana, egg, and cashew butter and mix until well combined

  4. Pour wet ingredients into dry ingredients and mix until well combined

  5. Form balls with dough using a spoon or cookie scoop, and place on baking sheet. Flatten balls to approximately 1 inch thickness

  6. Bake for 10-12 minutes

  7. Allow to cool for 15 minutes

  8. Store in an airtight container in the fridge for up to 5 days