coconut pumpkin pancakes

Ingredients:

1    cup pumpkin puree

1/2 cup almond/coconut milk

3    eggs

stevia

1/4  tsp baking soda

2     tsp cinnamon

1/4 cup coconut flour

pinch nutmeg

1/2 tsp salt

1    tsp vanilla 

1    tbsp coconut oil 

Directions:

Mix together the dry ingredients and set aside.

Whisk the wet ingredients, after they are nice add the dry ingredients and mix until combined.

Heat a griddle under medium heat, and spray it with some coconut oil. 

Add your batter to the griddle, about 1/4 cup of batter. cook for 2-4 minutes until lightly browned.

If they are burning you might need to turn the heat down a notch.

Be careful when flipping them, they are kind of flimsy because of the coconut flour, but with practice you will get it!

My kiddos love these also.

you can add some sugar free chocolate chips.

Date-Coconut Paleo Cookies

I must say the kids loved these cookies, even my husband!!!!! yes... he did.

Ingredients:

1     cup pitted dates

1/2  cup pecans

3     tbsp organic coconut oil

2     large eggs

1/2  cup flax meal or almond flour

3/4  cup coconut flour

1/4  cup shredded unsweetened coconut

1/2  cup raisins

1     tsp pure vanilla

1-2 tsp cinnamon 

       dash of salt

Directions:

Preheat oven to 350 F.  In a blender or food processor, pulse the dates and the pecans until they are coarsely chopped.  Add eggs and coconut oil, and pulse until blended.  Add coconut flour, flax meal or almond flour, cinnamon, vanilla and salt, pulse again until a dough forms.

Remove the dough and place in a large bowl, add the raisins and shredded coconut and mix well with a wooden spoon or whatever spoon you have.

Line a cookie sheet with parchment paper and drop dough by tablespoons onto the paper.  Flatten the cookies a little bit with a wet spoon.

Bake until the cookies set and begin to turn brown in the bottom.  About 12 to 15 minutes. 

Remove form the pan and place in a cooling rack. 

Yields around 15 cookies.

SANE stuffed peppers

Ingredients:

8 organic sweet peppers 

1 lg with onion 

2 tbs garlic 

8 oz mushrooms 

1/2 cup sour cream

1 cup mozzarella cheese

2 tbsp weber roasted garlic and herb seasoning 

Salt 

Pepper

Preparation:

Wash and remove a hat part where the stem is for your opening. Remove the stem piece and discard, wash the insideof your pepper and remove the seeds. 

You can steam your peppers, or boil them. 

After the are cooked to your desire stand them in a 9 x 11 pirex pan. 

Let them cool for a few minutes. While the peppers are hanging out we can start the working on the stuffing. 

Dice the onion, garlic and mushrooms and heat up a heavy large fry pan with aome olive oil and cook until the onion starts to look translucent. Get your turkey in there and mix very well. Add the seasoning and some pepper. Cook until your turkey is cooked. Add the sour cream and cheese, stir amd turn the heat off. Let cool for a few minutes , it doesnt have thickeners so it will be juicy, we are letting rest so the juice can get absorbed againg into it ;) 

After the juices have been absorbed we can start filling our peppers! 

Fill them up just with a spoon pushing down and filling them to the top, put some almond flour on them and brroil until the almond dlour gets brown and its ready. You will be full just eating one. 

Leftovers tomorrow!!! Yay!!!!

Irish Soda Bread

Ingredients:

2  Cups AP flour 

2  Tablespoons of sugar

1  Teaspoon baking powder

1  Teaspoon bicarbonate of soda ( baking     soda)

1/2 Teaspoon salt

3  Tablespoons of cold butter

3/4 Cup of milk

1/2 Cup raisins

Equipment needed:

Your hands

Mixing bowl

Measuring cups

Measuring spoons

Cookie sheet

Parchments paper

Oven

Preheat your oven to 375 F. 

Grab a big mixing bowl, add the flour, sugar, salt, baking powder, bicarbonate of soda and mix. Add the butter and using your hands break the pieces of butter into the flour mixture until it resembles coarse mill and add the milk and raisins, mix. Add a little bit of flour until is smooth and form a ball. 

Place in baking sheet lined with parchment paper. 

Variation:

If you want it sweeter add 6 tablespoons of sugar instead of 2. 

1 heaping teaspoon of baking powder intesd of 1 normal teaspoon 

Cook at 350F for 35 min.