Leftover Oatmeal Muffins

by Ashley and Caleb

OK! I know that all I post are breakfast recipes, but when you're trying to minimize your wheat intake, eggs or smoothies in the morning get old really fast.

Remember how you made that awesome oatmeal and then saved the leftovers? Here's what you do:

1 ¼ cup almond flour (or 1 cup flour)
1 teaspoon baking powder
1 teaspoon baking soda
1/2-1 teaspoon cinnamon
¼ cup coconut oil (or melted butter)
1/3 cup maple syrup 
3 eggs, lightly beaten (reduce to 2 eggs if using wheat flour)
1 cup leftover oatmeal 
1 cup raisins (optional) 
1 teaspoon vanilla extract

Preheat oven to 350 degrees. In a large bowl, combine flour, baking powder and baking soda and cinnamon. In another bowl, combine coconut oil, eggs, oatmeal, syrup, raisins and vanilla; add to dry ingredients and stir just until moistened. Divide between lined muffin cups. Bake for 18-25 minutes, or until tester comes out clean.

*Notes: These are very moist muffins so I keep reducing and reducing the amount of coconut oil. A little less than a 1/4 cup will usually do. Because they are so moist, these muffins freeze really well.

Pumpkin Bread

By Jeff and Leah (adapted from The Kind Life)

Pumpkin Spice Bread

Prep Time: 20 min
Cook Time: 1 hr 25min
Total Time: 1 hr 45 min

Serving: 2 loafs

1 cup chopped Almonds
3 1/2 cup Whole Grain Flour
2 cup Maple Syrup ( Remember it is TWO loafs, but I have cut down to 1 1/2)
2/3 cup Honey (brown rice syrup)
2 tsp. Baking Soda
1 tsp. Salt
1 tsp. Ground Nutmeg
1 1/2 tsp. Ground Cinnamon
1/2  tsp. Ground Ginger
2 cup Pumpkin Puree
1 cup Coconut Oil
2/3 cup Coconut Milk
2/3 cup Unsweetened Coconut Flakes

Steps:
1. Preheat oven to 350 degrees. Grease and Flour baking loaf pans.
2. Spread chopped almonds in a single layer and broil till browned and smell awesome.
3. In a large bowl, stir together dry ingredients BUT Coconut and Nuts. In medium bowl combine wet ingredients and mix WELL. 
4. Mix wet ingredients into dry ingredients. Fold in flaked coconut and almonds.  Divide the batter evenly between the prepared pans.
5. Bake for 1 hour and 15 minutes in the preheated oven or until a toothpick inserted in the center comes out CLEAN  (this is important) Remove from oven, and cover loaves tightly with foil. Allow to steam for 10 minutes.  Remove foil, and turn out onto a cooling rack.  Tent loosely with the foil, and allow to cool completely.

Paleo Pumpkin Muffins

by Ashley and Caleb

Ok. So I miss baked goods. Sue me. I went in search of a way to use up our copious amounts of canned pumpkin and came across some good flour-free recipes. And some not-so-good ones. But this is one of the good ones. Adapted from the Frisky Lemon blog, who in turn adapted it from Caveman Food. So there you have it. I have given credit where credit is due.

Paleo Pumpkin Muffins

1 1/2 cups almond meal

1 tsp baking powder

1 tsp baking soda

1 1/2 tsp pumpkin pie spice

1/8 tsp salt

1 tsp vanilla extract

3 eggs

1/4 cup maple syrup

3/4 cup canned pumpkin

1/2 cup dried cranberries

1/2 cup chopped pecans

Preheat oven to 350 degrees. Combine dry ingredients in a large bowl. Add eggs, vanilla, and maple syrup. When these are combined, add pumpkin. Add cranberries and pecans. Divide batter evenly into lined muffin tin and bake for 20-25 minutes. I can never tell if these are done, so good luck! Ha ha. Just kidding. Kind of. If the toothpick comes out mostly clean, they are done.

Advice: Don't use less than 1/4 cup maple syrup. I tried. Just trust me on this. You can sure add more if you want though. I highly recommend lining the tin (as opposed to greasing it) as these are very hard to get out in once piece. Also, sometimes I throw some 80% dark chocolate chunks in there in place of the cranberries. Delicious.

Apple Crisp

Apple Crisp

Jeff and Leah

Preheat oven to 350 degrees

So first of all I cut up apples.  Make a nice thick layer. Drizzle some maple syrup over it, and I added some apple sauce because my apples were dry.

Topping

Magic Bullet some almonds, till it looks like you have enough to top it, I did some more roughly to add some volume to the crisp. Add about HALF as much cashews and magic bullet that roughly.
Mix it with some oats, I did about half nuts and half oats. 
Take some coconut oil and mix it in till it seems like the consistency of regular apple crisp.
Add about two tablespoons of maple syrup, add some unsweetened coconut.
Then I added cloves, ginger, cinnamon and nutmeg.

TASTE AS YOU GO AND ADD MORE SPICES ACCORDINGLY.

At the end I was worried it wouldn't be sweet enough and I drizzled some syrup over the top. In the end I don't know if it was necessary.

1. Sprinkle nut mixture evenly over the apples
2. Cover dish with tin foil
3. Bake till you can see the apples bubbling
4. Remove tin foil and let nuts start to brown, and poke your apples with a fork and make sure they are soft.
5. You can serve warm with coconut ice cream or my yummy coconut whipping cream!