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ALN grain free

2015 Best of Alternative Living Network Grain Free Recipes

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I am happy to be a part of Alternative Living Network, a network of Christian natural living bloggers. At the end of each year we like to give everyone an opportunity to feature their favorite blog articles on a wide range of topics. This year I’m sharing all of the favorite grain free recipes from ALN bloggers. Please visit these great blogs and give some of the recipes a try. And be sure to leave a comment that you found them on our 2015 BEST OF ALN post!

Grain Free Recipes

Savory Paleo Waffles with Chicken Gravy from yours truly at Well Fed Family

Blueberry Coffee Cake with Pecan Streusel topping also from Well Fed Family

Pumpkin Chocolate Chip Muffins from Well Fed Family

Grain Free Pumpkin Acorn Bread from Thyme To Embrace Herbs

Grain Free Lemon Basil Drop Biscuits from Thyme To Embrace Herbs

Grain Free Fluffy Pumpkin Basil Pancakes from Thyme To Embrace Herbs

Grain Free Melt in Your Mouth Lemon Balm Cookies from Thyme To Embrace Herbs

Grain Free Carrot Sage Muffins from Thyme To Embrace Herbs

Grain Free Lemon Basil Poppyseed Muffins from Thyme To Embrace Herbs

Grain Free To-Die-For Mint Brownies from Thyme To Embrace Herbs

Grain Free Chocolate Basil Cake from Thyme To Embrace Herbs

Grain Free Breakfast Biscuits with Rosemary from Thyme To Embrace Herbs

Grain Free Eggplant Parmesan from Simple Abundant Life

Simple Potato Egg Hash from Simple Abundant Life

Deliciously Simple Meatballs from The Pistachio Project

Pumpkin Chocolate Chip Coconut Flour Muffins from Nourishing Simplicity

Paleo Pumpkin Spice Bundt Cake from It Takes Time

Grain Free Sourdough Cereal from It Takes Time

Tell us what your favorite grain free recipes are! What would you like to see next year?

Leave a comment here or on the ALN Facebook page.
















Blueberry Banana Grain-free Muffins

The kids and I went blueberry picking with some homeschool friends recently. It is becoming a spring time tradition for us, one that I look forward to as much for the time with friends as for the juicy berries!  I managed to get 9 quarts of big fat blueberries frozen which I hope will mean smoothies and blueberry muffins for several months.

I’ve been using almond flour and coconut flour a lot more lately. We’ve gone gluten-free at our house. No one has celiac, but I’ve found that without gluten we have less brain fog and people are less grumpy.  Before you say it’s the hybrid wheat, or it’s the phytates or some such other aspect related to wheat understand that I had been grinding my own spelt (a non-hybrid ancient form of wheat) and soaking/fermenting/souring it before making our breads from scratch and still it was causing some problems.  So we’re taking a break from it for awhile.

blueberry banana almond flour muffins

I’ve found all sorts of great muffin and scone recipes from websites, e-books and friends so we haven’t been lacking too much for breakfast breads. The Paleo community is a great resource for anyone going grain-free by the way. This recipe uses almond flour which can be expensive. I discovered my local health food store, Hoover’s, carries bulk packages of almond flour for about $2/lb less than the brand name packages. If you have a Vitamix or other very high powered blender you can even make you own from directions here.

Blueberry Banana Grain-free Muffins
Recipe type: muffin
Cuisine: breakfast
Grain-free blueberry muffins with a hint of banana, full of good fats and proteins to get your day started right.
  • 2¼ cups almond meal/almond flour
  • ⅓ cup melted butter or coconut oil
  • 1 ripe banana, mashed
  • ¼ cup finely shredded unsweetened dried coconut
  • 4 eggs, preferably from pastured hens
  • ¼ cup honey
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • ½ tsp sea salt
  • ½ tsp baking soda
  • 1 cup fresh or frozen blueberries
  1. Butter 12 muffin tins and preheat the oven to 350 degrees.
  2. In a bowl or food processor, mix together the almond flour, coconut, cinnamon, baking soda and sea salt breaking up any lumps.
  3. Add the mashed banana, melted butter, eggs, honey and vanilla and mix well until mixture is lump free as much as possible.
  4. Gently stir in the blueberries.
  5. Divide the batter evenly among the 12 muffin cups.
  6. Bake for 20-23 minutes or until golden and set.
  7. Allow to cool in the pan for 2 minutes and then remove to a cooling rack.
  8. Serve warm or cold.


These aren’t very sweet, we have gotten to where we like things less sweet. Be sure your banana is very ripe, the riper the banana the sweeter the muffins. You could use a little more honey too, up to 1/3 cup, without changing the batter too much.

This blog is for informational purposes only. Some links may be monetized. Blueberries2

Grain-free Cranberry Orange Muffins

cranberry orange muffin‘Tis the season for all things cranberry! It’s also the beginning of citrus season which means fresh oranges should be available in stores or, if you’re lucky, in your backyard.  This recipe uses both the juice and the zest so you are better off choosing unsprayed oranges from a friend or buying organic.

These muffins come together quickly, especially if you use a food processor. Almond flour instead of wheat flour keeps these both gluten-free and grain-free for those of you trying to avoid that.

Grain-free Cranberry Orange Muffins

2 cups almond flour

1/4 cup finely shredded unsweetened coconut (if yours is big shreds, pulse it a few times in the food processor or blender to make it smaller)

1 tsp baking soda

1/4 tsp sea salt

zest and juice of 1/2 fresh orange

2-3 Tblsp raw honey

1 egg (preferably pastured or organic)

2 Tblsp melted butter

1 tsp vanilla extract

1/2 cup chopped fresh or dried cranberries

Preheat the oven to 375 degrees. Butter 11 muffin cups. (I can’t get this to stretch to 12, so grease 11 and put a little water in the bottom of that 12th muffin cup to keep it from scorching.)  Mix together almond flour, coconut, baking soda, salt and orange zest in a food processor or mixer.  In a separate bowl, mix together the honey, butter, egg, orange juice and vanilla.  Pour the liquid ingredients into the dry ingredients and mix well. Add in the cranberries and pulse just until mixed. Spoon the batter evenly into the 11 buttered muffin cups. Bake in 375 oven for 15-18 minutes or until golden brown and set.  Remove from oven and allow to cool still in the muffin tins for 2 minutes. Remove and cool on wire rack.  cranberry orange muffin 2




Fall Flavors – Butternut Custard

Outside the humidity is so high I need a swimsuit just to take out the compost. Condensation fogs the house windows as the hot air outside hits the A/C-chilled glass. And still I manage to crave the warm spices and rich flavors of fall.  This butternut custard feeds the cravings without a sugar overload – and since there’s no crust it is naturally grain/gluten-free!  Canned pumpkin can be a quick ingredient substitute, but I really like the flavor of butternut squash.

pumpkin3To get mashed butternut squash I take a large butternut squash, halve it and scoop out the seeds, and place the piece cut-side-down in a baking dish. Adding a little water to the pan I bake it at 350 for about 40 minutes or until a knife point slips in easily.  I let the halves cool until I can handle them and use a spoon to scoop the flesh into a food processor, and then whirl it all up. I freeze the squash puree in 1 and 2 cup containers ready to use for muffins, pies and custard.


This dish isn’t overly sweet and could just as easily be a side dish for a pork roast as it could be dessert with a little ice cream. Whipping the egg whites gives it a nice fluffy texture.

Butternut Squash Custard

2 cups mashed cooked butternut squash

3/4 cup heavy cream (not ultra-pasteurized)

1/2 cup maple syrup

1 tsp ground cinnamon

1 tsp ground ginger

1/2 tsp ground nutmeg

1/4 tsp ground cloves

pinch of sea salt

3 large eggs, separated

1 Tblsp honey

Preheat the oven to 350 and generously butter a baking dish about 8″ square.  Combine the squash with the cream, maple syrup, spices, salt and egg yolks in a large bowl. In a mixing bowl beat the egg whites with the honey until stiff peaks form. Gently fold the egg whites into the squash mixture until well combined. Pour the mixture into the prepared baking dish and bake for about 40 minutes or until set.

This is delicious warm topped with a little whipped cream, or let it cool and chill it for later. butternut custard