Maria Rickert Hong June 7, 2013

Chai and Apple Grain Free Pancakes

Here’s another tasty breakfast recipe from Culinary Farmacy with Elisa Haggarty. I love the use of chai spice in a breakfast food – so creative!

These gluten free, dairy free, grain free pancakes are GAPS, SCD and Paleo-legal as well as diabetic-friendly.

Prep time: 10 minutes

Cook time: 10 minutes

Source: Culinary Farmacy

Ingredients

1/2 cup coconut flour
1 teaspoon baking soda
1 teaspoon ground cinnamon (I prefer Ceylon cinnamon)
1/4 teaspoon sea salt
1 cup almond milk, coconut milk or hemp milk
4 large pasture-raised eggs
1 pinch dried stevia
1 teaspoon ground flax
1-2 chai tea bags
1/2 large apple (grated)

Directions

Steep the tea bags in the one cup of milk over low-medium temperature until simmering. (5-10 minutes).

Add all dry ingredients together and mix well.

Combine eggs, stevia, milk/tea mixture and mix well.

Combine wet and dry mixture and using a stainless steel pan, add coconut oil to coat the bottom and apply medium heat. Add in the pancake batter one dollop at a time.

Drizzle with a homemade coconut butter/stevia/cinnamon glaze or a honey/coconut butter.

Ingredients

1 cup almond milk, coconut milk or hemp milk
1 tablespoon coconut oil or ghee
1 pinch dried stevia
1/2 tablespoon vanilla extract
1 tablespoon maca (optional)
4 tablespoons chia seeds (or more, if you want a thicker porridge)
3/4 cups blueberries or other berries
ground cinnamon (to taste (I prefer Ceylon cinnamon))
2 tablespoons local bee pollen

Directions

Place the first 5 ingredients in a blender and blend for 30 seconds. Pour the milk mixture into your breakfast or “on the go” bowl. Add in the chia seeds and stir. Let it sit for at least 30 minutes so that it really thickens up and becomes gelatinous.

Stir and add in berries and spice of choice, such as cinnamon and nutmeg. Optional: for an extra protein/omega 3 boosts, toss some bee pollen and hemp seeds on top!

Ingredients

2 tablespoons balsamic vinegar
2 tablespoons raw, local honey
zest of one lime
1 tablespoon freshly squeezed lime juice
1/3 cup extra-virgin olive oil
sea salt (to taste)
freshly ground black pepper (to taste)

Directions

Whisk the vinegar, honey, zest and lime juice together in a mixing bowl. Slowly whisk in the olive oil and season to taste with salt and pepper.

Keeps well in a jar in the fridge for up to a week.

Ingredients

1 cup uncooked quinoa
1-3/4 cup cold, filtered water
1/2 cup extra-virgin olive oil
4 cloves garlic (minced)
8 large leaves of kale (shredded, stems discarded, finely shredded)
4 large scallions, white and green parts (thinly sliced)
1 teaspoon sea salt

Directions

Rinse quinoa and drain. Add to water in a medium-sized pot. Bring to a boil, cover and cook for 12-15 minutes. Remove from heat and let sit for 5 minutes before fluffing with a fork.

Heat the oil in a large pan over medium heat. Add garlic and saute’ for 1 minute. Add kale and scallions; saute’ for another 3 minutes or until kale is wilted. Add in quinoa and season with sea salt.

Ingredients

1/4 teaspoon Herbamare
1/2 cup extra-virgin olive oil
2 teaspoons sea salt
2 cups black beans (soaked overnight, rinsed and drained)
6 cups filtered water or homemade stock
2 tablespoons shallots (minced)
2 large red bell peppers (diced)
2 cloves garlic (minced)
1 teaspoon lime zest
3 large limes (freshly juiced)
1 bunch fresh cilantro (chopped)
2 large ripe avocados (peeled and chopped)

Directions

Place beans and water or broth into a medium-sized stock pot. Bring to a boil, then cover and put on a low simmer. Cook for 45 to 60 minutes, or until beans are tender. Drain and cool.

Place beans and all other ingredients in a large mixing bowl. Combine well and serve.

Ingredients

2 cups nuts of choice (soaked overnight, dehydrated and chopped)
1/4 teaspoon sea salt
2 tablespoons coconut oil (melted)
1 large pasture-raised egg

Directions

Preheat oven to 350F.

Place flour and salt in a food processor and pulse briefly. Add coconut oil and egg and pulse until mixture forms a ball.

Press dough into a 9-inch pie plate. Bake for 8-12 minutes.

Ingredients

2 cups almond flour
2 teaspoons extra-virgin olive oil or coconut oil
3 large pasture-raised eggs

Directions

Mix ingredients into a ball. Flatten into a circle on a greased cookie sheet. Bake at 350F for 10-15 minutes, or until golden brown.

Ingredients

1/2 cup coconut flour
1/4 cup ground chia seeds
1/4 cup coconut oil
3/4 cups boiled, filtered water
1/8 teaspoon sea salt
1/8 teaspoon granulated garlic
1/2 teaspoon fresh rosemary (minced)

Directions

Preheat oven to 375F.

Using a whisk or fork, mix the dry ingredients in a bowl until well incorporated. Add the coconut oil into the bowl. Add the hot water a little at a time, stirring as you add it in. (This will melt the coconut oil.)

Mix well with a spoon, stirring and mashing out any lumps that might still exist. Once you have a uniform dough in a ball, place it on your silpat or unbleached parchment-paper lined tray and roll out. Keep rolling your dough until it is as thin as you can get it without seeing through or tearing it. Feel free to move pieces of dough around and press it in- the dough is forgiving and easy to “cut and paste.” Slice into squares with a pizza cutter.

Bake for approximately 20 minutes, depending on your oven.

Ingredients

1-1/4 cup coconut flour
3/4 cups ghee or coconut oil
3/8 cups raw, local honey
1/8 teaspoon sea salt

Directions

Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Mix all ingredients; dough will be soft and slightly sticky. Divide into 16 small balls and flatten slightly on the baking sheet.

Bake until the edges are light golden, about 10 minutes. These over bake quickly, so keep an eye on them. Enjoy warm from the oven!

Ingredients

2 cups lentils (soaked overnight, rinsed and drained)
2 cups pumpkin, butternut squash, acorn squash or kabocha squash
2 tablespoons ghee, pastured butter or coconut oil (if you want a dairy-free version, use ghee)
3 tablespoons ground flax
2 cloves garlic (minced)
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 teaspoon ground turmeric

Directions

Cook the squash by steaming them. Remove the skin and mash. In a food processor combine ingredients and mix.

Form into patties and cook in a skillet with butter or oil on medium heat. After several minutes, when the bottom is browned flip and cook the other side for several minutes. Serve with avocado or your other favorite toppings!

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