Ingredients ½ cup almond flour 4 eggs, lightly beaten ¼ teaspoon cayenne pepper 1 – 1½ cups almond milk 2 tablespoons coconut flour 4 tablespoons coconut oil 1 cup leftover cooked salmon 2 tablespoons fresh dill, chopped Preparation 1. Preheat oven to 425°F. 2. Place almond flour, cayenne, 1 cup almond milk, coconut flour in a blender and blend until smooth, adding more milk if needed to obtain a pancake batter. 3. Add ½ tablespoon coconut oil to 8 cups of a muffin tin, place in the oven and heat until smoking hot. 4. Carefully take the muffin tin out of the oven and fill the eight cups ¾ full with the batter. 5. Bake for about 15 minutes, until golden brown and puffed. 6. In a bowl, combine salmon with dill. 7. Carefully transfer pancakes to a serving plate and top with salmon and serve. Advertisements
Ingredients FOR THE BLACKBERRY JAM: 1 ½ cup blackberries 1 teaspoon lemon zest 3 tablespoons chia seeds 3 tablespoons water FOR THE CREPES: 4 eggs, lightly beaten 1 cup almond milk 2 tablespoons coconut flour 2 tablespoons arrowroot powder 1 teaspoon vanilla extract 3 tablespoon coconut oil, divided Preparation 1. Place all blackberry jam ingredients in a food processor and pulse until combined. Pour into a jar and refrigerate for about an hour to set. 2. Place eggs, almond milk, coconut flour, almond flour, vanilla and 1 tablespoon coconut oil in a blender and blend until smooth. Add more almond milk or water, if needed, to obtain a thin batter. Set aside for 10-15 minutes. 3. Heat a non-stick skillet and add 1 teaspoon coconut oil; pour about ¼ cup batter and swirl gently to spread. Cook crepe until set, about 1 minute, then flip carefully with a spatula and cook for 30 seconds. Transfer to a plate and cover with aluminum foil to keep warm. 4. Repeat until all batter has been used. 5. …
Ingredients Olive oil cooking spray 1 large tomato, seeded and dice4 1 large avocado, peeled and diced 1 medium carrot, peeled and diced ¼ cup parsley, chopped 2 tablespoons fresh chives, chopped 4 large eggs 1/3 cup almond milk Freshly ground pepper, to taste. Preparation 1. Preheat oven to 350°F and spray with olive oil cooking spray 8 muffin cups; set aside. 2. In a bowl, combine tomato, avocado, carrot, and parsley; spoon into the muffin cups. 3. Whisk eggs and milk in a bowl and, using a ¼ measuring cup, pour over the vegetables. 4. Sprinkle with chives and bake until set, 15-20 minutes.
Ingredients 2 large zucchini (or summer squash) 1 large carrot, coarsely grated 1 tablespoon chia seeds 2 tablespoons coconut flour 2 tablespoons fresh mint, chopped 2 shallots, finely chopped 2 garlic cloves, minced 2 eggs, lightly beaten Freshly ground pepper, to taste ¼ cup olive oil, for frying Diced tomatoes, to serve Preparation 1. Grate zucchini and carrot coarsely or shred in the food processor; squeeze excess moisture and transfer to a large bowl. 2. Add chia seeds, coconut flour, mint, shallots and garlic and season to taste and mix well. 3. Form mixture into 1/2 –inch thick and about 2-inch diameter patties. 4. Heat oil in a large skillet over a medium-high heat and fry a few patties at a time, until nicely browned (about 3 minutes per side), carefully flipping once. 5. Transfer to a kitchen paper towel lined plate. 6. Serve with diced tomatoes.