Through our personal journey we have found that certain indulgences from time to time is what makes this lifestyle sustainable. From the occasional kombucha and gin, to the paleo cookie in a kid’s lunchbox, and the occasional grain-free muffin with scrambled eggs on the weekend, we have found that these little treats go a long way in the feeling “normal” department, especially for kids. In fact, we often hear from other parents that adding in paleo versions of family favorites from time to time is what helps their kids most when saying goodbye to the frozen pizzas and hello to the meat rolls and crudités.
We love receiving feedback from parents on how they have made a grain-free lifestyle sustainable, and especially love when fellow grain-free parents release books on this very subject that are overflowing with delicious recipes. Kelly Smith, the blogger at The Nourishing Home and the author of the recently released Everyday Grain-Free Baking, left our bellies grumbling after flipping through the amazing assortment of recipes in her new cookbook! Our boys were eager to test recipes from this book as soon as possible, and once you take a peek at the recipe below you will understand why.
Below is a recipe sneak peek from Everyday Grain-Free Baking of Kelly’s Pancake Muffins on the Go, along with some information from Kelly on the ‘why’ behind this book. Enjoy!
Growing up in the South, there was no shortage of home-baked treats in our home. In fact, some of my most cherished childhood memories center round baking, cooking, and enjoying Southern-style meals with family and friends.
So when I began my grain-free journey as a means of finding relief and healing from several chronic autoimmune conditions, I became passionate about finding delicious and healthy ways to transform those familiar favorite comfort foods from my past into delightful grain-free creations that everyone can enjoy – whether or not they’re living grain-free.
That’s why I created Everyday Grain-Free Baking – my first published cookbook that centers on rediscovering the joys of baking. With more than 100 irresistible recipes, this beautiful, helpful book teaches you how easy it is to create grain-free, starch-free and dairy-free versions of all your favorite classic baked goods.
From breads, biscuits and muffins to savory snacks and decadent treats, you’ll find step-by-step instructions, beautiful color photographs and helpful tips & tidbits to make all of your grain-free baking adventures a delicious success!
And the recipes are not only delicious, they’re also simple and easy – perfect for busy families on the go!
There are also several innovative new favorites within the book, such as these light and fluffy pancake muffins – developed for those times when we could all use a portable, healthy breakfast.
I’m excited to share this special favorite with you as a little taste of the easy-to-make scrumptious recipes you’ll find within the pages of Everyday Grain-Free Baking.
Three cheers for healthy grain-free baking!
- 1/3 cup plain coconut milk yogurt (or coconut milk)
- 2 tablespoons coconut oil, melted
- 1 tablespoon honey (or maple syrup)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon apple cider vinegar
- 1 3/4 cups blanched almond flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 3 large eggs
- 1/4 cup diced fresh strawberries (or thawed frozen berries)
- 1/4 cup fresh blueberries (or thawed frozen berries)
- Preheat oven to 350°F. Grease 8 muffin cups in a 12-cup muffin tin with coconut oil. Set aside.
- Place all of the liquid ingredients except the eggs into a blender or food processor. Then place all of the dry ingredients on top. Cover and blend on low 10–15 seconds just until well combined. (Batter will be thick.)
- Add the eggs and blend on low about 15–20 seconds, then increase to high and blend 20–30 seconds, just until eggs are incorporated into the batter. (Do not overmix or muffins will not be tender.)
- Transfer the muffin batter to a bowl and fold in the berries. (If using thawed frozen berries, be sure to just include the fruit and not the juices that result from thawing.)
- Evenly divide the pancake muffin batter among the 8 prepared muffin cups. Bake for 15–18 minutes, until slightly golden brown on top and a toothpick inserted into center comes out clean.
- Remove from oven and allow muffins to cool 2–3 minutes in the tin. Run a knife around the edges of each cup and invert the pan over a sheet of parchment. Then grab one and go. Yum!
Reprinted with permission from Everyday Grain-Free Baking. These muffins can be made ahead and stored in the fridge for 3-4 days. Or placed in the freezer for up to one month (thaw in fridge overnight before reheating). To reheat muffins, place in toaster oven at 200°F for 5-8 minutes, until warmed through.
[author] [author_image timthumb=’on’]http://paleoparents.com/wp-content/uploads/2015/01/ad3ac3f5a33fe84f7351c502029fe8eb.jpeg[/author_image] [author_info]Kelly Smith recently released her first published cookbook, Everyday Grain-Free Baking and is the author of the popular grain-free lifestyle blog, The Nourishing Home. After struggling with several autoimmune-related health issues, Kelly turned to an unprocessed, grain-free diet for relief. As a result, she discovered improved health and wellness, and is now on a mission to transform everyday familiar favorites into nourishing grain-free meals the whole family will love, whether they’re grain-free or not. Connect with Kelly: Blog | Facebook | Pinterest | Instagram [/author_info] [/author]