Continued, Instant Loss Cookbook

BREAKFAST
CAKES
and
MUFFINS

coconut flour pancakes

serves 4 to 6
My daughter Avey’s favorite breakfast has always been pancakes with whipped cream. When we were following the AIP Diet to help heal her immune system, I needed to come up with a recipe that didn’t include any flour, dairy, or conventional sugar. Avey barely noticed the difference. She loved these pancakes and now the whole family does, too. They are delicious on their own or with fruit.

4 eggs

1 cup (13.5-ounce can) full-fat coconut milk or coconut cream, chilled for 8 to 12 hours

2 teaspoons pure vanilla extract

1 tablespoon organic raw honey

½ cup coconut flour

1 teaspoon baking soda

½ teaspooon sea salt

1 recipe Strawberry Syrup (this page) or Coconut Whipped Cream (this page)

Preheat a griddle to 350°F.
Crack the eggs into a medium or large bowl and whisk until frothy.
Thoroughly chilled, the coconut cream will separate from the liquid. Remove the cream and place back in the refrigerator (to use for the Coconut Whipped Cream topping). Measure out 1 cup of the coconut liquid and add it to the eggs.
Add the vanilla, honey, flour, baking soda, and salt and whisk to combine.
Coat the griddle with a little coconut oil or cooking spray. Use a ⅛- to ¼-cup measure to spoon some of the batter onto the griddle. Cook the pancakes on one side until lightly browned and the top begins to bubble. Flip and lightly brown on the other side. Remove the pancakes and keep warm while you make the remaining pancakes.
Top the pancakes with the Strawberry Syrup or Coconut Whipped Cream and serve.

grain-free waffles

makes 10 waffles
Don’t let the name fool you! Buckwheat is a seed, not a grain. Not only does it lend an amazing nutty depth to the dish, it’s gluten free and high in protein, amino acids, and lysine, making this a spectacular breakfast food.

1¾ cups buckwheat flour

1½ teaspoons baking powder

¾ teaspoon baking soda

½ teaspoon sea salt

4 eggs

2 tablespoons coconut oil

2 tablespoons organic raw honey

1 teaspoon pure vanilla extract

2 cups almond milk or water

1 teaspoon fresh lemon juice

1 recipe Strawberry Syrup (this page)

1 recipe Coconut Whipped Cream (recipe follows)

Sliced ripe bananas and fresh strawberries, for serving

Preheat a waffle iron.
Combine the flour, baking powder, baking soda, and sea salt in a large bowl.
Whisk in the eggs, coconut oil, honey, vanilla, almond milk, and lemon juice.
Spoon about ¼ cup of batter onto the waffle iron (see manufacturer’s instructions) and close to cook the waffle until crisp and brown.
Remove the waffle and keep warm while you make the remaining waffles. Serve with the Strawberry Syrup and the bananas and strawberries.

coconut whipped cream

makes 2 cups

1 cup chilled coconut cream

½ teaspoon pure vanilla extract

Place the chilled coconut cream in a mixer bowl. Add the vanilla. Using the whisk attachment on your hand or stand mixer, beat until the mixture forms soft peaks.

banana chocolate chip blender mini muffins

makes 24 mini muffins
When we started making changes to our diet, one of the first things we did was stop eating cereal. Most cereal is very processed, full of sugar, dyes, and chemical additives that can actually be harmful to our kiddos. These little muffins made the transition so easy (and trust me, no one will be able to taste the spinach). We make them a few dozen at a time and store the remainder in the freezer. Since they’re small, they take only about 15 minutes to thaw, or you can pop them in the microwave to thaw for a few seconds if you just can’t wait!

2 eggs

⅓ cup organic raw honey

¼ cup Homemade Almond Milk (this page) or store-bought

2 tablespoons organic peanut butter, almond butter, or sunflower seed butter

¾ cup gluten-free old-fashioned rolled oats

1 ripe banana

1 teaspoon baking soda

1 teaspoon pure vanilla extract

1 cup baby spinach (optional)

¼ cup dairy-free mini chocolate chips (optional)

Preheat the oven to 350°F. Spray a 24-cup mini muffin pan with coconut oil spray.
Put all the ingredients, except the chocolate chips, in a high-powered blender and blend until smooth.
Fill the muffin cups three-fourths full. Sprinkle the tops with the chocolate chips, if using.
Bake for 9 to 12 minutes, or until a toothpick in the center comes out clean. Pop the muffins out of the tin and enjoy!

chewy cinnamon-apple breakfast bars

makes 16 breakfast bars
I have a major sweet tooth when it comes to breakfast. In particular, I’m a sucker for anything with a cinnamon-apple flavor. These delicious breakfast bars satisfy that craving, and the best part is the way they make your whole house smell like fall, all year round.

1 cup gluten-free quick-cooking oats

1 cup (packed) almond flour

¼ cup organic raw honey

1 egg

2 tablespoons coconut oil, solid or melted

½ teaspoon baking soda

1 teaspoon ground cinnamon

Pinch of sea salt

1 teaspoon pure vanilla extract

1 cup diced Red Delicious apple

Preheat the oven to 375°F. Lightly spray an 8-inch square baking pan with coconut oil spray.
Place all the ingredients, except the diced apple, in the bowl of a stand mixer and mix to combine (or use a hand mixer and bowl). Stir in the apple.
Lightly press the mixture into the prepared pan.
Bake for 10 to 12 minutes, or until the edges turn golden and the center is cooked through. Let cool for 15 minutes before cutting into 16 bars and serving.

blueberry breakfast cake

serves 6
Who doesn’t love cake for breakfast? Baking your oats is a healthy and fun way to get all the nutritional benefits of oats and avoid the monotony of eating oatmeal every day.

4 eggs

⅓ cup organic raw honey

2 tablespoons avocado oil

1 teaspoon pure vanilla extract

1 cup gluten-free old-fashioned rolled oats

½ cup (packed) almond flour

2 tablespoons coconut flour

1 teaspoon baking soda

½ cup fresh blueberries

Preheat the oven to 350°F. Liberally coat a 6-cup Bundt or tube pan with coconut oil spray.
Add all the ingredients, except the blueberries, to a high-powered blender and blend on high until smooth. Stir in the blueberries by hand.
Pour the batter into the prepared pan.
Bake for 22 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Let the cake cool for 5 minutes before turning it out onto a cake stand. Let cool and then cut into slices to serve.

tip:
This cake can also be made in a pressure cooker. Pour the batter into the prepared pan and cover with foil. Pour about 1 cup water into the pressure cooker. Put the cake pan on the trivet and gently lower it into the cooker. Place the lid on the cooker and set the vent valve to SEALING position. Using the display panel, select the MANUAL/PRESSURE COOK function, high pressure, and use the +/- buttons until the display reads 30 minutes. When the cooking time is up, do a quick release, moving the pressure knob from the SEALING to the VENTING position. Using caution, open the cooker and lift the cake pan out. Let the cake cool for 5 minutes and remove the foil before turning it out onto a cake stand.

peanut butter blender mini muffins

makes 24 mini muffins
This recipe uses a nut or seed butter as the “flour” base. I didn’t trust this idea at first, but my mom tried it and convinced me to give it a go. It’s brilliant, because the nut butter’s oil content makes the resulting muffin so much more moist. My kids went crazy for her muffins, so I adapted her recipe and came up with these scrumptious minis. I say breakfast, but they really taste more like dessert to me!

1 ripe banana

3 tablespoons organic raw honey

1 tablespoon pure vanilla extract

1 egg

1 teaspoon cacao powder

¼ teaspoon baking soda

Pinch of sea salt

½ cup organic peanut butter or nut/seed butter of choice

½ cup baby spinach

3 tablespoons dairy-free mini chocolate chips (optional)

Preheat the oven to 400°F. Spray a 24-cup mini muffin pan liberally with coconut oil spray.
Add all the ingredients, except the chocolate chips, to a high-powered blender. Blend on high until smooth.
Fill the cups half to three-fourths full and sprinkle the tops with the chocolate chips, if using.
Bake for 7 to 9 minutes, or until the muffin centers are cooked through. Pop them out of the tin and enjoy!

lemon chia seed muffins

makes 18 muffins
My grandma makes the most amazing lemon cake. Brady calls it Lemon Zinger Cake because it tastes just like those Little Debbie snacks. Using my grandma’s cake as inspiration, I came up with this recipe that is way lower in calories! While Brady might be able to tell the difference, no one else can. If you love lemons, this one is for you!

1 cup coconut flour

½ teaspoon sea salt

1 teaspoon baking soda

½ cup plus 2 tablespoons organic raw honey

½ cup canned coconut milk, room temperature

½ cup fresh lemon juice

¼ cup grated lemon zest

6 eggs, room temperature

1 tablespoon pure vanilla extract

¼ cup extra-virgin coconut oil, melted

¼ cup chia seeds

Preheat the oven to 350°F. Line a standard 12-cup muffin pan with paper or silicone liners.
Sift the coconut flour, sea salt, and baking soda into a small bowl.
In a large bowl, combine the honey, coconut milk, lemon juice, lemon zest, eggs, vanilla, and coconut oil. Add the chia seeds, and using a hand mixer, blend on low until smooth. Let the mixture sit for 10 minutes.
Pour the flour mixture into the batter and mix well.
Fill the muffin cups three-fourths full.
Bake for 25 to 30 minutes, or until the muffins are golden and a toothpick inserted in the center comes out clean. Turn out to cool on a rack.
Repeat with the remaining batter to make the rest of the muffins.

cranberry orange scones

makes about 20 to 24 scones
Scones are a favorite in our house, perfect with coffee or tea in the morning. The almond flour and avocado oil increases the nutritional value. One day, Avey suggested adding cranberries with a little orange zest, and this version was born. You can also substitute chocolate chips for the cranberries and orange zest, or fresh diced strawberries for a refreshing take.

2¼ cups (packed) almond flour

½ teaspoon sea salt

½ teaspoon baking soda

2 eggs

¼ cup agave nectar

⅓ cup avocado oil

1 tablespoon grated orange zest

½ cup dried cranberries

Preheat the oven to 350°F. Spray a cookie sheet with coconut oil spray.
Place all the ingredients in a bowl and stir with a spoon until well combined.
Use a cookie scoop to form balls with the batter and place them on the cookie sheet. You can place them close together, as they don’t spread much. The batter should yield 20 to 24 scones.
Bake for 9 to 12 minutes, or until golden brown on the bottom.

grain-free banana bread

makes 1 loaf
Ever notice how kids won’t go near a banana that’s overripe? For this recipe, the more brown spots they have, the better. Super-ripe bananas make for delicious and sweet banana bread. The fact that this recipe is also AIP-compliant means that everyone can enjoy it!

½ cup coconut sugar

1 cup (packed) almond flour

½ cup coconut flour

1 tablespoon avocado oil

2 eggs

½ tablespoon pure vanilla extract

½ teaspoon baking soda

½ teaspoon sea salt

2 large ripe bananas

⅓ cup walnuts or pecans, chopped

Preheat the oven to 350°F. Liberally spray a 9 by 5-inch loaf pan with coconut oil spray.
Place all the ingredients, except the walnuts, in a food processor, liquids first, and blend until smooth. Stir in the walnuts.
Pour the batter into the loaf pan and smooth the top.
Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Let cool for about 5 minutes and then turn out onto a rack to cool completely.

almond pulp pancakes

makes 16 to 18 small pancakes
I’m the oldest of seven kids. Letting food go to waste was not okay in our household. When I started making my own almond milk, so many of the recipes online said to throw away the leftover almond pulp. Almonds are expensive, ya’ll! This is a no-waste recipe. Here’s a way to use all the almond pulp leftover from making Homemade Almond Milk (this page), turning your “trash” into treasure!

1½ cups almond pulp, leftover from Homemade Almond Milk (this page)

4 eggs

¼ cup Homemade Almond Milk (this page) or store-bought

1 tablespoon organic raw honey

2 teaspoons pure vanilla extract

1 teaspoon baking soda

¼ teaspoon sea salt

Coconut oil (solid), for serving

1 recipe Strawberry Syrup (this page), for serving

Preheat a griddle. Spray the griddle with coconut oil spray.
Place all the ingredients, except the coconut oil and Strawberry Syrup, in a high-powered blender. Blend on high until smooth.
Use a ¼ cup measure to ladle some batter onto the griddle. Cook the pancakes until air bubbles begin to form on top and the bottom is lightly browned. (Note: Almond flour gets darker more quickly than regular flour so don’t be alarmed if your pancakes are very dark.)
Flip the pancakes and cook for another 3 to 5 minutes. Remove from the griddle and keep warm while you make the remaining pancakes.
To serve, spread the pancakes with coconut oil and drizzle with the Strawberry Syrup.