cherry almond streusel muffins
MAKES ABOUT 10 PANCAKES
A standard cup o’ joe packs a tasty punch to a weekend breakfast favorite.
½ cup tapioca flour
½ cup coconut flour
1 teaspoon baking soda
1 teaspoon baking powder
¼ cup hazelnuts, skinned and finely chopped
¼ teaspoon coffee extract
1 cup brewed coffee, cooled
4 eggs
Butter for pan
Maple syrup
1 Whisk together tapioca flour, coconut flour, baking soda, and baking powder in a bowl. Add the chopped hazelnuts and whisk to combine.
2 In a large bowl, whisk together coffee extract, coffee, and eggs.
3 Whisk the dry ingredients into the wet ingredients.
4 Melt a few tablespoons of butter over medium heat in a griddle pan or skillet. Working in batches, pour or ladle the pancake batter onto the griddle. Let the pancake cook about 2 minutes until little bubbles form on top; that’s when you know it’s time to flip it. Cook the other side for another 2 minutes or until browned.
5 Serve with maple syrup.
SERVES 4
Grain-free waffles topped with fresh strawberries and cream.
FOR THE STRAWBERRY WAFFLES
½ cup tapioca flour
½ cup coconut flour
¾ teaspoon baking powder
½ cup butter, melted
¼ cup 100 percent fruit strawberry jam
½ cup strawberry sweetened applesauce
1 teaspoon vanilla extract
4 eggs
½ teaspoon salt
FOR THE SHORTCAKE ASSEMBLY
1 pint strawberries
3 tablespoons 100 percent fruit strawberry jam
½ cup heavy cream
1 teaspoon vanilla extract
1 Preheat waffle iron.
2 In a bowl, stir together tapioca flour, coconut flour, and baking powder.
3 In a large bowl, whisk butter, ¼ cup strawberry jam, applesauce, vanilla extract, eggs, and salt.
4 Whisk the dry ingredients into the wet ingredients.
5 Scoop about a third of the batter into the waffle iron. Cook until the waffle has browned, about 4 minutes. Continue cooking the waffles in batches until you’ve run out of batter.
6 Meanwhile, slice the strawberries and place them in a bowl. Mix with 2 tablespoons strawberry jam.
7 In another large bowl, whisk together heavy cream, the remaining tablespoon of strawberry jam, and vanilla extract until the mixture holds its shape. Do not over whisk.
8 To serve, break each waffle into quadrants. Each serving is composed of three waffle quadrants. Place one quadrant on a plate, top with strawberries and whipped cream. Repeat with the remaining two waffle quadrants. Repeat with the remaining three servings.
MAKES 12
A perfect brunch muffin that hits all the right spots and textures—sweet, nutty, crunchy, and fruity. Don’t bother with fresh; use frozen, already pitted cherries.
½ cup coconut flour
½ cup tapioca flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
½ cup coconut oil, melted
⅓ cup coconut sugar
4 eggs
½ cup unsweetened applesauce
1 teaspoon almond extract
1 cup frozen cherries, chopped Honey Nut Crunch (page 52), unbaked
1 Preheat oven to 350°F. Line a standard muffin tin with paper liners.
2 In a large bowl, whisk together coconut flour, tapioca flour, baking soda, cinnamon, and cardamom.
3 In another large bowl, whisk together coconut oil and coconut sugar. Whisk in eggs, one at a time, making sure each egg is thoroughly mixed in before adding the next. Whisk in applesauce and almond extract. Fold in cherries.
4 Whisk the dry ingredients into the wet ingredients.
5 Divide batter among the lined muffin cups.
6 Place about 2 tablespoons of Honey Nut Crunch on top of each muffin, and bake until the muffins are golden brown, about 20 minutes.
MAKES ABOUT 2 CUPS
Make it and bake it, and you’ve got a grab ’n’ go morning granola or midday snack. Use this recipe as a topping for the Cherry Almond Streusel Muffins or cut up some fresh, ripe fruit, then pack on the Honey Nut Crunch and bake for an easy fruit crisp.
1 cup nuts (almonds, pistachios, pecans, and macadamias all work)
2 tablespoons tapioca flour
½ teaspoon salt
1 teaspoon ground cinnamon
¼ cup honey
¼ cup cold butter, cut into teaspoon-size cubes
1 In the bowl of a food processor, add nuts, tapioca flour, salt, cinnamon, and honey.
2 Add in butter one or two chunks at a time, pulsing the food processor until you’ve developed a rough, chunky texture.
3 For granola, evenly spread the mixture on a silicone pat or a baking sheet lined with parchment paper. Bake at 350°F for 12 minutes.
MAKES 12
This gingerbread is not shy. The spicy, sweet flavors walk right up to your taste buds and give ’em a firm but friendly handshake.
½ cup coconut flour
½ cup tapioca flour
1 teaspoon baking soda
2 teaspoons powdered ginger
1 teaspoon ground cloves
½ teaspoon ground allspice
½ cup butter, melted
¼ cup coconut sugar
¼ cup molasses
4 eggs
½ cup unsweetened applesauce
1 Preheat oven to 350°F. Line a standard muffin tin with paper liners.
2 In a large bowl, whisk together coconut flour, tapioca flour, baking soda, ginger, cloves, and allspice.
3 In another large bowl, whisk together butter, coconut sugar, and molasses. Whisk in eggs, one at a time, making sure each egg is thoroughly mixed in before adding the next. Whisk in applesauce.
4 Whisk the dry ingredients into the wet ingredients, then fill the lined muffin cups about three-quarters of the way up with batter.
5 Bake until the muffins are golden brown, about 20 minutes.
MAKES 8
To us, biscuits are the American croissant. Though buttery and flaky in different ways, the texture and flavor are just the same. Megan’s mom scratch-made biscuits almost every Saturday morning when Megan was a kid, probably the only way her mom could get her out of bed before noon.
1 cup tapioca flour
⅓ cup coconut flour
2 teaspoons baking powder
½ teaspoon salt
½ cup butter, chilled
1 egg
⅓ cup cold water
Honey Butter (below)
1 Preheat oven to 400°F. Line a baking sheet with a silicone pat or parchment paper.
2 In a large bowl, whisk together tapioca flour, coconut flour, baking powder, and salt.
3 Cut the butter into teaspoon-size chunks. Add the butter to the flour mixture and use your fingers to rub together until mixture looks crumbly and sandy.
4 Add the egg and water. Use your hands to gently mix until ingredients are incorporated.
5 Using your hands, form the dough into round discs and place onto the baking sheet, making sure the biscuits do not touch.
6 Bake until the biscuit bottoms have slightly browned, about 20 to 25 minutes. Serve with Honey Butter.
MAKES ½ CUP
½ cup butter, softened
2 tablespoons honey
½ teaspoon salt
1 Whisk together ingredients until evenly combined.
2 Serve immediately or store in the fridge for up to 2 weeks.
MAKES 12
A classic combination of bananas, walnuts, and chocolate chips. Make sure you use bananas that are brown and spotty. If they’re too ripe for eatin’, then they’re perfect for beatin’—errr, baking with.
½ cup coconut flour
½ cup tapioca flour
1 teaspoon baking soda
½ cup butter, melted
½ cup coconut sugar
1 cup bananas, mashed
1 teaspoon vanilla extract
4 eggs
½ cup chocolate chips
½ cup walnuts, chopped
1 Preheat oven to 350°F. Line a standard muffin tin with paper liners.
2 In a large bowl, whisk together coconut flour, tapioca flour, and baking soda.
3 In another large bowl, whisk together butter, sugar, bananas, vanilla extract, and eggs.
4 Whisk the dry ingredients into the wet ingredients.
5 Gently fold in the chocolate chips and walnuts. Divide batter among the lined muffin cups.
6 Bake until the muffins have puffed and the edges have slightly browned, about 20 minutes.
MAKES 4 CUPS
1½ pounds frozen strawberries,
2 tablespoons 100 percent fruit strawberry jam,
4 egg yolks,
1 cup coconut oil
1 Over medium heat, place strawberries and jam in a large sauce pot and heat until they’re bubbly and broken down. Place strawberry mixture in a blender and purée until smooth.
2 In the bowl of an electric mixer, whisk egg yolks until pale and fluffy. Slowly pour in the hot strawberry purée and whip on high, until cool. Once the mixture is cool, whisk in coconut oil, 1 tablespoon at a time. Refrigerate at least 4 hours, until the “yogurt” has firmed up.
SERVES 6
A feast for a king...and a cowboy. Chow down on this for breakfast, and it’ll keep you going strong all day long.
Butter for the pan
2 green plantains, peeled and grated on a box grater
1 large yellow onion, diced
1 pound fresh Chorizo Sausage (page 266 or store-bought)
6 eggs
2 ripe Haas avocados, diced
Salsa (page 267 or store-bought)
Hot sauce
Salt to taste
1 Preheat oven to 350°F.
2 In an oven-safe or cast-iron skillet, crumble and brown the chorizo. Remove from the pan and reserve.
3 Heat a few tablespoons of butter in a skillet over medium heat. Add in the plantains and onion. Season with salt. Stirring occasionally, cook until browned, about 12 minutes. Add the chorizo back into the pan and stir to combine.
4 Use a spoon to create 6 wells. Crack an egg into each well. Place the skillet in the oven and cook until the eggs are set, about 8 minutes.
5 Carefully remove from the oven, and top with diced avocado, salsa, and a few dashes of hot sauce.
MAKES 6
A solid recipe as-is. You could also use this recipe as a base for endless variations. Try sautéing mushrooms and onions or bell peppers and ham, then adding them into whisked eggs.
1 pound Breakfast Sausage (page 264 or store-bought)
6 eggs
1 green onion, sliced
Salt to taste
1 Preheat oven to 350°F.
2 Divide the sausage into 6 portions, and place each into its own individual ramekin. Use your hands to push the sausage around the bottom and up the sides of the ramekin, creating a “crust” for the egg to bake in.
3 Crack an egg into each sausage crust. For a scrambled variation, whisk the eggs before pouring in.
4 Top with a sprinkle of salt and a few slices of green onion.
5 Bake until the eggs are set, about 30 minutes.
MAKES 6
Standard fare at most breakfast spots, use this recipe to create the same flavors, but in a convenient, ready-to-go package.
6 slices deli ham
6 eggs
2 tablespoons bell pepper, finely chopped
2 tablespoons yellow onion, finely diced
Salt to taste
1 Preheat oven to 350°F.
2 Line a standard muffin tin with ham slices.
3 In a bowl, whisk together eggs, bell pepper, onion, and salt.
4 Pour egg mixture into ham-lined muffin cups.
5 Bake until eggs are set, about 15 to 18 minutes.
MAKES 6
A refined, more grown-up version of the first meal I ever made for Brandon.
Butter for the ramekins
1 cup Pizza Sauce (page 263 or store-bought)
6 eggs
2 tablespoons fresh basil, minced
2 tablespoons extra virgin olive oil
1 teaspoon lemon juice
Salt to taste
1 Preheat oven to 400°F. Generously grease 6 ramekin dishes with butter (to help keep the egg white from sticking to the sides. That’s no fun to clean.)
2 Evenly spoon pizza sauce into ramekins. Crack 1 egg into each ramekin.
3 Make the pesto by whisking together the basil, olive oil, lemon juice, and salt. Spoon on top of the eggs.
4 Place ramekins on a baking sheet and bake until the eggs are set, about 18 to 20 minutes.
SERVES 4
For reasons unbeknownst to us, people actually get tired of eating bacon and eggs for breakfast. So let’s shake up the typical morning routine with smoked salmon. You can use either cold-smoked or hot-smoked salmon in this recipe. How do you know the difference? Cold-smoked salmon still looks raw and hot-smoked looks cooked. They’re roughly the same price, so try them both out and see which you prefer.
Butter for the pan
1 large yellow onion, diced
1 pound potatoes (reds or Yukon golds will work), peeled and diced
8 ounces hot- or cold-smoked salmon
1 cup asparagus, roughly chopped
Tangy Dill Vinaigrette (below)
1 In a large sauté pan (that you have a lid for), melt a few tablespoons of butter over medium heat. Add onion and potatoes. Place the lid over the pan. Peek in and stir occasionally, allowing the onions and potatoes to cook through until tender enough that a fork pierces the potato.
2 Add smoked salmon, asparagus, and a tad more butter and simmer uncovered. Stir occasionally and let the mixture develop a crispy crust—about 10 more minutes should do it.
3 Toss the hash with Tangy Dill Vinaigrette.
MAKES ABOUT ½ CUP
1 tablespoon fresh dill, minced
1 tablespoon Dijon mustard
3 tablespoons extra virgin olive oil
2 tablespoons lemon juice
2 teaspoons prepared horseradish
Salt and pepper to taste
1 Place all ingredients in a small bowl and whisk to combine.
2 Store in the fridge for up to 1 week.
SERVES 2 TO 4
On its own, bacon is pretty spectacular, but by adding sweet, spicy, and salty flavorings to it, you can make it unimaginably amazing. The only problem is choosing which flavors you want to try. Spread or sprinkle on one of each flavor to create a flavored-bacon sampler.
1 pound sliced bacon
Barbecue sauce
Sriracha or chili garlic sauce
Mango chutney
100 percent fruit strawberry jam
Applesauce and cinnamon
Maple syrup and black pepper
Dijon mustard
Curry powder
Old Bay seasoning
Country Breakfast Sausage seasoning (page 264)
1 Preheat oven to 350°F.
2 Lay bacon on a baking sheet.
3 Choose your flavor(s). Use a spoon to spread sauces (not too thick), and use your fingers to sprinkle spice blends on top of each slice.
4 Bake until the bacon is evenly browned and crisp, about 25 minutes.
