Tag Archives: brunch

Blueberry Lemon Paleo Muffins (grain free gluten free)

blueberry lemon paleo muffin with titlessome links may be monetized, thanks for supporting our website with your purchases!

Springtime always makes me think of the sunny flavors of lemon and blueberry. The bright, tart lemon combines so well with the rich, fruity blueberry.

This recipe uses a mixture of almond flour, coconut flour and tapioca starch to make a gluten-free and grain-free muffin that is a little higher in protein and lower in carbs than a grain-based muffin. Using honey in place of white sugar adds in more minerals so it isn’t just empty calories.

Try these muffins for an Easter Sunday brunch or a weekend family breakfast. Leftovers can go in the freezer. On busy mornings just wrap one or two in foil or parchment and reheat in a 350 oven for ten minutes for a quick breakfast. Make a batch of homemade turkey sausage and keep that in the freezer, too, and you can have a hearty breakfast in no time.

Blueberry Lemon Paleo Muffins

ingredients

4 large pasture-raised organic eggs

1/4 cup softened grassfed butter

1/4 cup honey

1 teaspoon vanilla extract

zest and juice of one lemon

1 1/4 cups finely ground blanched almond flour

2 Tablespoons coconut flour

1/2 cup tapioca starch

1 teaspoon aluminum-free baking soda

1/2 teaspoon sea salt

1 heaping cup blueberries, fresh or frozen

directions

Preheat the oven to 350 degrees. Line 12 muffin cups with parchment liners or spray with coconut oil spray.

Mix together the eggs, softened butter, honey, vanilla and lemon zest & juice in a mixer until well combined.  In a separate bowl combine the dry ingredients (almond flour, coconut flour, tapioca starch, baking soda and salt).  Add the dry ingredients into the mixing bowl with the wet ingredients and stir until evenly mixed. Add in the blueberries at the end and stir gently until they are evenly distributed.  Divide the batter evenly into the muffin cups. Bake for 19-21 minutes, or until golden brown and a toothpick inserted in the center of a muffin comes out clean.  Remove muffins onto a cooling rack.

Blueberry Lemon Paleo Muffins (grain free gluten free)
 
Author:
Recipe type: breakfast
 
Bright sunny lemon and luscious blueberries flavor a grain free muffin for a healthier breakfast treat.
Ingredients
  • 4 large pasture-raised organic eggs
  • ¼ cup softened grassfed butter
  • ¼ cup honey
  • 1 teaspoon vanilla extract
  • 1¼ cups finely ground blanched almond flour
  • 2 Tablespoons coconut flour
  • ½ cup tapioca starch
  • 1 teaspoon aluminum-free baking soda
  • ½ teaspoon sea salt
  • 1 heaping cup blueberries, fresh or frozen
Instructions
  1. Preheat oven to 350 degrees.
  2. Line 12 muffin cups with parchment or grease with butter or coconut oil.
  3. Mix together eggs, softened butter, honey, vanilla extract, zest & juice of lemon in a mixer until well combined.
  4. In a separate bowl combine the dry ingredients (almond flour, coconut flour, tapioca starch, baking soda, and salt).
  5. Add the dry ingredients to the wet ingredients and mix well.
  6. Gently stir in the blueberries until evenly distributed.
  7. Divide the batter into the muffin cups, and bake for 19-21 minutes until golden brown and a toothpick inserted into a muffin comes out clean.
  8. Remove from the pan onto a cooling rack.

 

blueberry lemon paleo with lemons

Savory Paleo Waffles with Chicken Gravy (GF)

paleo waffles with chicken gravy titlesIt’s the beginning of a new year as I write this post, and I was able to convince my husband to go on a Paleo diet with me. (We’re following Chris Kresser’s Paleo Cure)  Yesterday he told me he was already missing bread – mostly to sop up all the great sauces and pan juices from the delicious Paleo food we’ve been eating! So I made him happy by fixing waffles for lunch today. And I made me happy by finding this great Paleo-friendly waffle recipe from Eat Beautiful that  uses green plantains instead of flour.   The original recipe had the chicken cooked right into the waffles, but I wanted to be able to have a chicken gravy to go over top ’cause that’s how I like ‘em.

These waffles are definitely main dish worthy – brunch, lunch or dinner – with a little south-of-the-border spice added to make them extra good. The gravy is made with nourishing homemade bone broth and thickened with arrowroot powder so it’s gluten-free and allergy friendly. I’ve even given a substitute to make this dairy-free, too.

green plantain waffles titlesIf you’ve never purchased plantains before – they are like giant, thick bananas. They can be used green (like here for these waffles) or almost black-ripe (like for these pancakes). When they are green they are a good source of resistant starch which feeds the beneficial bacteria in your digestive tract.

Savory Paleo Waffles with Chicken Gravy

for the waffles

2 green plantains

8 eggs (preferably from pasture-raised hens)

1/2 cup melted healthy fat (such as lard, coconut oil, ghee, butter)

1/2 teaspoon ground cumin

1/2 teaspoon sea salt

1 teaspoon raw honey

for the gravy

2 cloves garlic, pressed

1/4 cup minced onion

2 Tablespoons butter, preferably grassfed (for dairy free sub lard or coconut oil)

3 cups chopped or shredded, cooked chicken

1 teaspoon sea salt

1 teaspoon ground cumin

1 teaspoon dried oregano

2 cups homemade chicken bone broth

1 Tablespoon arrowroot powder

1/4 cup water

To make the waffles:

Preheat your waffle iron according to manufacturer’s directions. Using a sharp knife, cut the tip ends off the plantains, then cut in half across the middle, then cut each half lengthwise. This will leave you with quartered plantain sections. Now you can slip your finger between the thick green skin and the yellow flesh. Peel off and discard the skin. Place the plantain quarters in a blender. Add in the remaining waffle ingredients, the eight eggs through the teaspoon of honey. Blend on high until the mixture is smooth and creamy. Yes, it will be pretty runny and you won’t understand how this could possibly make waffles, but it will work!

Brush the waffle iron with a little coconut oil or butter and then ladle the batter onto the preheated waffle iron. Use the amount of batter directed by your waffle iron manufacturer. Mine says to use 1/3 cup, but I actually ended up needing to use closer to 1/2 cup to get a waffle without holes. So adjust your batter accordingly. The baking time will be as directed on your waffle iron directions. Mine is 3 minutes. That worked just fine.

To make the gravy:

Melt the butter in a large skillet over medium heat. Add the garlic and onions and saute for about three minutes until the onion begins to get translucent. Then add in the shredded chicken, chicken broth, salt, cumin and oregano. Stir until everything is simmering and hot. Combine the arrowroot with the 1/4 cup water until no lumps remain, then stir the arrowroot mixture into the simmering broth. Stir for just a little until the gravy begins to thicken, then reduce the heat to very low to keep warm until the waffles are done.

To serve: Place one waffle on a plate, top with butter if desired (and who wouldn’t desire a little more butter?!) and then ladle over about 1/2 cup of the chicken gravy.  This whole recipe made about 8 waffles in my waffle iron, but yields will vary depending on the size of waffle your machine makes. I’d say all in all about 4-6 servings of waffles and chicken gravy.

Savory Paleo Waffles with Chicken Gravy (GF)
 
Author:
Recipe type: main dish
 
Savory waffles with a little kick are smothered in rich chicken gravy for a hearty lunch, brunch or dinner entree. The waffles are made with green plantains, making them gluten-free and a great source of resistant starch for a healthy digestive system.
Ingredients
  • for the waffles:
  • 2 large green plantains
  • 8 eggs (preferably from pasture-raised hens)
  • ½ cup melted healthy fat (such as lard, coconut oil, ghee, butter)
  • ½ teaspoon ground cumin
  • ½ teaspoon sea salt
  • 1 teaspoon raw honey
  • for the gravy:
  • 2 cloves garlic, pressed
  • ¼ cup minced onion
  • 2 Tablespoons butter, preferably grassfed (for dairy-free sub lard or coconut oil)
  • 3 cups chopped or shredded cooked chicken
  • 1 teaspoon sea salt
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 2 cups homemade chicken bone broth
  • 1 Tablespoon arrowroot powder
  • ¼ cup water
Instructions
  1. To make the waffles:
  2. Preheat your waffle iron according to manufacturer's directions.
  3. Using a sharp knife, cut the tip ends off the plantains, then cut in half across the middle and cut each half lengthwise.
  4. This will leave you with quartered plantain sections.
  5. Slip your finger between the thick green skin and the yellow flesh.
  6. Peel off and discard the skin.
  7. Place the plantain quarters in a blender.
  8. Add the remaining waffle ingredients, the eight eggs through the teaspoon of honey.
  9. Blend on high until the mixture is smooth and creamy.
  10. The batter will be thin.
  11. Brush the preheated waffle iron with butter or coconut oil, and then ladle the batter onto the preheated waffle iron using the amount directed in your waffle maker instruction book.
  12. Bake according to manufacturer's directions - about 3 minutes or until golden.
  13. to make the gravy:
  14. Melt the butter in a large skillet over medium heat. Add the garlic and onions and saute for about three minutes until the onion begins to get translucent.
  15. Then add in the shredded chicken, chicken broth, salt, cumin and oregano.
  16. Stir until everything is simmering and hot.
  17. Combine the arrowroot with the ¼ cup water until no lumps remain, then stir the arrowroot mixture into the simmering broth.
  18. Stir for just a little until the gravy begins to thicken, then reduce the heat to very low to keep warm until the waffles are done.
  19. To serve:
  20. Place one waffle on a plate, top with more butter if desired, and ladle about ½ cup of the chicken gravy over top.
  21. This recipe yields approximately 8 waffles and 3 cups gravy.

paleo waffle closeup with titlesHave you ever tried savory waffles? Pin this recipe for later using the Pin button at the top of the page. Find more great recipes on the Well Fed Family Pinterest boards.

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