I have a box full of juicy peaches waiting for just the right recipe! I was in the mood for a good peach muffin but wanted to stay away from gluten. I'm not an anti-gluten girl, but I save that for the real important things like pizza dough and tortillas! Muffins don't need wheat flour. These are perfect just the way they are! There is only 1/2 cup of maple syrup and 1 T. of coconut sugar in the whole recipe! Let the fruit do the sweetening! 

Ingredients:

3/4 cups oat flour (blend oats in a blender to make 3/4 cups)
1 cup of fine almond flour
1/2 cup cassava root flour
3/4 tsp. sea salt
1/2 tsp. baking soda
2 tsp. baking powder
3 eggs
1/2 cup maple syrup
1/4 cup melted coconut oil
3 T. coconut or almond milk if batter is too thick
1 cup diced peaches, leave peel on
1/2 cup fresh or frozen blueberries

Streusel Topping:
In blender, mix:

1/3 cup oats
1/3 cup chopped pecans or almonds
1 - 2 T. coconut sugar as desired
pinch of sea salt
2 T. coconut oil

Directions:

Mix dry ingredients. Stir in eggs, milk and oil. Fold in fruit. Put in muffin tins lined with papers. Mix topping in the blender just till barely crumbled. Top muffins. Bake at 350 for about 20 minutes or until done. Keep for about 3 days at room temp or freeze. Eat warm for best taste! 

These muffins are dense and super filing for a breakfast snack. I love to make them with freshly ground kamut or spelt but use whatever flour floats your boat! Just make them. They freeze great so double it up. 

Ingredients:

2 extra ripe bananas
2 eggs
1 cup coconut sugar
1/2 cup melted butter or coconut oil
1 c. fresh or frozen blueberries
1 tsp. vanilla
2 1/4 cups whole grain flour
2 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. sea salt

Directions:

Mash bananas well in a bowl until smooth. Add in eggs, sugar, butter and vanilla. Mix well. Add in the dry ingredients and blend until smooth. 

Bake at 350 for about 17-20 minutes for regular muffins or 12-15 for mini. 

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Cornbread is often loaded with sugar and processed white flour. This recipe takes the guilt out of cornbread and can easily be made dairy and gluten free as well! This recipe is not a sweet cornbread but we top it with lots of honey to our desire at the end! 

Ingredients:

1 c. Organic cornmeal
1 c. Whole grain flour or GF blend ( I use kamut or spelt)
4 tsp. baking powder
1/2 tsp. sea salt
3 T. raw honey
2 eggs
1 c. almond milk or milk of choice
1/4 c. melted butter or coconut oil


Directions:

Mix dry ingredients together then stir in wet ingredients. Mix till just moist.
Pour into a greased 9X9 pan and bake at 400 degree for about 25 minutes.

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My brother threw many outdoor pizza parties back in the day when he had a beautiful brick oven in his back yard. When he purchased it, he was able to fly to San Fransisco to be taught by a master in the pizza making field. He came home with a perfect crust recipe and the skills to make some of the best pizza out there. I have wanted a pizza oven ever since. There are now some great little propane pizza ovens out there now that can fire up to the 900 degree temp needed to make the perfect crust. We went with the Roccbox that has made all my pizza party dreams come true. This crust is perfect. Make sure you let it rise for that perfect, bubbly and airy texture. 

Ingredients:

4 C. all purpose flour or 00 flour (no bread flour)
1 t. salt
1  3/4  c. warm water
2 tsp. yeast 
1 T. olive oil
1 tsp. sugar

Directions:

Mix yeast with warm water and sugar in a large bowl or bread mixer. Let sit a few minutes until foamy then add the oil.  Add 3 cups of flour and the salt. Mix either with a spoon or bread mixer until sticky. If mixing by hand, add additonal flour until the dough is barely sticky then let rest for 8 minutes. Knead again until smooth and elastic. If using a bread mixer, add flour until dough just pulls away from the side and is slightly sticky, let it rise. Put a little olive oil on the dough and cover with plastic wrap and let rise for 4 hours or longer. I have used it after 1 1 /2 hrs and after 24 hrs as well. The dough will be lighter if you let it rise longer. If you want to let it rise for the 24hrs, its good to let it rise in the fridge on a slow rise then remove it to let it rise more if needed. 

Roll to the desired thickness on semolina or flour and top as desired. Pizza dough is great on the grill as well. 

This recipe comes from my friend, Kara Bagley many years ago and has been a staple in my home. They are great with fruit or also rolled up with nut butters or eggs and ham. They are a great substitute for wraps as well. These crepes are a great paleo, whole 30 or keto recipe and are dairy free as well. 

Ingredients:

8 eggs
1 tsp. honey
1/3 c. coconut milk
dash of salt
3 T. coconut oil
4 T. coconut flour

Directions:

Blend all ingredients in a blender just till mixed and cook on a crepe
pan or skillet in a little butter or coconut oil. Spread a thin layer of
batter and cook till golden on each side. 

Breakfast can be delicious and healthy! It's the easiest meal to make healthy and the most important one for those little minds. I love these healthy GF, Vegan breakfast cookies by Ambitious Kitchen. She has all sorts of great recipes to sample from. Try these out and eat them warm. 

Ingredients:

2 T. coconut oil, melted or softened
1/4 c. coconut sugar
1 medium banana, mashed
1/2 tsp. vanilla
1/2 tsp. almond extract
1/4 c. flaxseed meal
1/2 c. almond meal flour
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. salt
1 1/4 c. rolled oats (GF for GF option)
1 T. chia seeds
1/2 c. fresh or frozen blueberries
Nuts optional

Directions:

Stir oil, coconut sugar, banana, vanilla and almond extract
together till smooth. Add in the flax meal, almond meal, baking soda, cinnamon and salt till a thick dough forms.
Next add in the oats and chia seeds and gently fold in the blueberries. Add nuts if desired. 

Use a cookie scoop or 1/4 c. scoop to scoop dough onto prepared baking sheet. Greased or parchment lined. Gently press down the dough a little and make sure it is compacted together. Bake at 350 for 12-14 minutes or until lightly browned. Let cool slightly. Refrigerate leftovers. 

These banana muffins are my new favorite because they are not so sweet but
oh, so moist and yummy! They are refined sugar and dairy free unless you want a little turbinado sugar on top for some crunch!

Ingredients:

1/3 c. coconut oil
1/2 c. honey
2 eggs
1 cup smashed, ripe bananas
1/4 c. milk of choice
1 tsp baking soda
1 tsp vanilla extract
1/2 tsp salt
1/2 tsp cinnamon
1 3/4 c. whole grain flour (I used Kamut)
1/3 c. oats (  plus more for the top)
1 tsp turbinado sugar to sprinkle on top if desired

Directions:

Beat melted coconut oil and honey together. Add eggs, mashed bananas and milk. After combined, stir in the baking soda, vanilla, salt and cinnamon. Add the flour and oats and mix until just combined. Scoop into 12 muffin tins and sprinkle with a little oats and turbinado sugar if desired. Bake at 350 for about 20 minutes or until done. 

**Recipe from cookieandkate,com!
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These moist and dense muffins are a hearty way to start your morning. They are great with apples or raisins and taste like a warm bowl of oatmeal! 

Ingredients:
​
1 cup whole grain flour (I love spelt or kamut but wheat works also)
1  1/2 cups oats
1/3 cup coconut sugar or brown sugar
1 1/2 tsp. baking powder
3/4 tsp. sea salt
1 egg
1/3 cup coconut oil or avocado oil
2/3 cup milk of choice
1/4 cup honey
1 cup chopped apples or 1/2 cup raisins

Directions:

Mix all dry ingredients then add in wet ingredients. Stir till moist and fold
in fruit. Bake at 350 for about 18 minutes or until golden. 

These muffins are made quickly in the blender with oats as the base. If you use
gluten free oats, they are totally gluten free. These are very mildly sweet and a great breakfast snack. You can add some chocolate chips for an even better taste! I love the Enjoy life mini chips. 

Ingredients:

1 cup pumpkin or sweet potato puree
1/2 cup pure maple syrup
2 eggs
1 T. vanilla 
1/4 cup almond butter/peanut butter or coconut oil
1/4 cup almond milk or coconut milk
2 1/4 cup rolled oats
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon or pumpkin pie seasoning
1/2 cup chocolate chips (optional)

Directions:

Add all ingredients in the blender except for chocolate chips. Blend till mostly smooth. Stir in chocolate chips if desired. Spoon in muffin cups, 3/4 full and bake for 15-18 minutes until done. 
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This yummy little grain free recipe comes from the lovely Wellness Mama blog. She has all sorts of delicious, grain free recipes to try. These were perfect with a  little dab of butter and honey. They were great with a breakfast smoothie for a little taste of bread without the grains. 

Ingredients:

1/2 cup coconut flour
5 T. coconut oil, not melted
4 large eggs
2 T. honey, optional
1/2 tsp. sea salt
1/2 tsp. baking powder

Directions:

Preheat oven to 400 degrees. Mix the flour, salt and baking powder then add in the coconut oil, eggs and honey. Mix by hand or with a blender until it is smooth. Shape by hand into balls. I made mini biscuits but make any size you desire. Flatten slightly to make them about 1/2 inch thick. Bake for about 12-15 minutes until lightly golden. 
Add coconut oil slowly the first time as each coconut flour brand is different and you may not need as much oil. I prefer the refined coconut oil for baking so it doesn't have the aftertaste. 

Whenever I make tortillas, I wonder why I don't make them more often. They are so easy, generally taking 20 minutes tops and you can't beat homemade tortillas. I love to use Spelt and Kamut flours with a little white. You can substitute some of the water for a veggie puree and add spices as well to make them what you want. Make extra and freeze them for later! 

Ingredients:

1 1/2 cups whole grain flour
1 cup white (or use all whole grain)
1 tsp. salt
1/3 c. coconut oil
1 cup hot water or hot water with veggie puree

Directions:

Mix the flour and salt together and any spices desired. Chili powder or cumin 
are great! Cut in coconut oil with a pastry knife or two knives. Stir in hot water or puree mixture till combined. To make a puree, put one cup hot water in the blender with 1/2 cup veggies of choice. I love red bell peppers and spinach or even some salsa! Use 1 cup of that mixture. Add more flour if needed. You want it pretty soft.
Roll into a thick snake and cut it into desired portions, keeping the balls covered. The recipe usually makes 12 medium or 15 small tortillas. Roll into circles on a floured surface. Cook till golden on both sides on a hot skillet. Put into a covered container or between a slightly moistened towel and stack them together. The steam helps to soften them. Store in a ziplock or air tight container in the fridge or freeze. 

This recipe is great as muffins or bread. I love to make mini muffins that are perfect for lunches and breakfast. You can use gluten free flour or any whole grain. I love to use spelt and kamut. 

Ingredients:

3 eggs
1 cup coconut sugar
1 cup honey
1 cup avocado oil or melted coconut oil
3 C. whole grain of GF flour blend
1 T. cinnamon
1 t. baking soda
1 t. baking powder
3/4 tsp. sea salt
3 cups finely shredded zucchini 
1 cup chopped nuts, optional

Directions:

Blend the eggs, sugar, honey and oil together. Add the dry ingredients and zucchini and mix till combined. Bake at 325 for bread for about 35-45 minutes and the muffins at 350 for 15-17 for minim and 20-24 for regular muffins. 

This rustic loaf is about as easy as it gets! It takes only a couple minutes to combine and time does the rest. No kneading is involved! You can add all types of seasoning to change up the flavor. I bake mine in the Pampered Chef oval clay baker. Clay bakers yield a nice, chewy crust. You can use any dish that is covered. This bread uses very little yeast which is much better for our tummies. Because of the long resting time, the dough ferments a bit to also help in digestion. Plus, its so pretty and everyone will think you have some mad skills! You can use all white flour for a lighter bread or go healthier with whole grains for a good, chewy bread. I love a mixture of spelt and kamut.

Ingredients:

3 cups flour
1/2 tsp. yeast
1 1/2 tsp. sea salt
1 T. herbs or seasoning of choice or none at all! (I love Herbs de Provence)
1 1/2 cups hot water

Directions:

​Add all ingredients to a large mixing bowl. Combine them all and stir till it's all moist. Cover and let sit for 4-24 hours. Dump out dough, which is very sticky, onto a very floured counter or mat. form into an oblong loaf. No skill is needed here. Just tuck sides in and turn over. Place in a clay baker or something that has a lid that has parchment in the bottom. I cut out a piece to match the bottom. Bake in a 425 degree oven, lid on for 30 minutes. Remove the lid and bake another 10-15 minutes until golden. You can also make some diagonal slashes on the loaf before cooking. 

The perfect muffins for a quick, easy breakfast or snack! You can whip them up in only 5 minutes, they're gluten free, and kids will definitely approve!

Ingredients:
2 extra ripe bananas
2 eggs
½ cup coconut sugar
½ cup coconut milk (or almond milk)
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon sea salt
1 tablespoon coconut oil (or any nut butter)
1 teaspoon vanilla
2 cups rolled oats
½ cup unsweetened coconut
mini chocolate chips (optional)

Directions:
Preheat over to 350˚F and then grease or line a muffin tin for 12 muffins.

Add all ingredients in a blender and mix on medium speed until mostly smooth.
Fold in coconut and chocolate chips, if desired. 

Sprinkle tops with raw sugar or more coconut and bake in oven for 18-22 minutes.

Let cool and enjoy!