Baby Recipe!! Buckwheat/Flaxseed Pancakes

Since I would like to keep Luke off of grains, I experimented with different ingredients in pancakes for him and he absolutely loves these!  I tear them up and he feeds himself.

Prep time: 3min
Cook time: 5min

Ingredients:
2 Egg Yolks (discard the whites or use them for an omelet for yourself!)
2T Apple Sauce
1T Buckwheat
1T Flaxseed
1/8t Baking Soda
Pinch of Sea Salt

Instructions:
Whisk all ingredients until blended. Heat your pan to medium heat and grease with a spoonful of coconut oil. Make 5 silver dollar pancakes by using a Tablespoon to dump batter into pan.  Flip after 2-3min. Wait another 1-2min and use spatula to place them on plate to cool before serving them to your baby. I ate 3 small ones and he ate 2. You can store in your frig for a later date/time if desired.

Paleo Chocolate Chips

Prep time: 10min
Freezer time: 15min

Warm 4oz Unsweetened 100% Chocolate, 2-3T Honey, 1T Coconut Oil (or butter if not strict Paleo) with a splash of vanilla under very low heat until melted.  Cut out a large sheet of parchment paper and place in rimmed baking sheet. Pour chocolate on parchment and put in freezer for 15min. Pull it out, cut the chocolate into pieces and then store in ziplock in the freezer until needed.

Paleo Chocolate Glazed Donuts

This is my Chocolate Orange Peel Cake Recipe . It makes fantastic cake donuts

Prep time: 25min
Cook time: 8min at 325F
Yields: 48 Mini Donuts (Or cut this recipe in half to make 24 which is plenty!) I use this pan!!

Dry Ingredients in a small bowl, incorporate:
3/4C Coconut Flour (Half recipe - 3/8C)
1/4C Unsweetened Cacao Powder (Half recipe - 1/8C)
1t Salt (Half Recipe - 1/4t)
1t Baking Soda (Half Recipe - 1/2t)

Blend Wet Ingredients in a large bowl with hand mixer:
10 Eggs (Half Recipe - 5)
1 1/2C Honey (Half Recipe - 3/4C)
1t Vanilla (Half Recipe - 1/2t)
1/2t Orange Zest (Half Recipe - 1/2t I use the whole amount here)

Then add 1C Melted Coconut Oil (or 1/2C for a half recipe) and mix in immediately so that it doesn't harden up. Not doing it this way will change the consistency of your donut.

Instructions:
Grease your pan with coconut oil. Pour batter to fill 2/3 of each donut mold. Bake at 325F for 8min. Toothpick should come out clean.

For the Chocolate Glaze:
Melt 4oz Unsweetened 100% Chocolate, 1/2C Honey, 1/2C Coconut Oil with a splash of vanilla under very low heat until melted.  I used a small ramekin to dunk my cooled donuts into the glaze. After dunked, place on pan with parchment paper. Store in frig until right before serving as glaze will not stay very hard outside the frig for long, but they will still taste fantastic if the glaze becomes a bit softer. YUM!!

Crunchy Paleola (aka Paleo Granola)

Prep time: 10min
Cook time: 60min

Ingredients:
12C Raw, Unsalted Nuts/Seeds of Your Choice (I use walnuts, pecans, cashews, pistachios, slivered almonds, sliced almonds, sunflower seeds, pumpkin seeds) If you are able to have oats, you can do half oats half nuts/seeds
2C Unsweetened Coconut Shreds
2C Unsweetened Coconut Flakes
1T Ground Cinnamon
1/2C Coconut Oil
1/4C Honey
1T Vanilla Extract
Optional: Freeze Dried Fruit such as Bananas, Raspberries, Blueberries, Strawberries or Dried Fruit such as Raisins, Cranberries, etc.

Instructions:
In a large bowl, mix nuts/seeds/coconut/cinnamon thoroughly. In a small saucepan, heat oil/honey/vanilla until bubbly. Immediately pour over nut mixture and coat the mix quickly by scooping from the bottom and dumping it on top. Divide the mixture in half and place on two rimmed baking sheets. Cook for 1 hour stirring every 15min to cook evenly. Cool in pan and then transfer to gallon size plastic baggies and store in frig.

**Callie, one of my friends, suggested an optional step of drizzling honey on top of the granola while it cools on the pan to get bigger crunchy clusters. Sounds good to me!!

Paleo Nut Butter Cups

Prep time: 10min

Mix Nut Butter Mixture in One Bowl:
1/4C Almond Butter or Cashew Butter
2T Honey
2T Coconut Oil
1t Vanilla

Mix Chocolate Nut Butter Mixture in the Other Bowl:
1/4C Almond Butter or Cashew Butter
2T Honey
2T Coconut Oil
1t Vanilla
2T Cocoa or Cacao        

Instructions:
Pour in 1T of the Nut Butter mixture in each mini muffin mold with mini paper cups. Freeze the peanut butter for 10 min. Pull out and put 1T Chocolate Nut Butter mixture on top, sprinkle with course salt (if desired) and then freeze! Must be stored in the freezer because they will start melting in 20 min outside the freezer.  You can make them and store them for months, but they won't last that long
:)