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  • Paleo Pancakes Deux

    CFE’s own Paleo Chef Robyn is sharing “the current pancake recipe that I am in love with” and her note plus picture shows that “it does make fairly good sized pancakes without falling apart, and they brown up great. The last time I made them it was over a campfire grill, and it worked great!”

    Geesh, this picture makes me hungry – let’s fire up the griddle!


    Paleo Pancakes

    1/2 cup almond flour
    1/4 cup flaxseed meal
    1/4 cup unsweetened coconut flakes
    1/2 cup water
    3 eggs

    1/4 tsp vanilla
    1/4 tsp cinnamon
    1 cup diced apple or blueberries (or craisins, or raisins, diced peaches, etc.)

    Mix together and allow to stand for 20 minutes so the flaxseed will absorb some of the water. When thickened, cook as you would usual pancakes!

     

     

    The following recipe is from the Oh Healthy Day web site and has been my “go to” for pancakes based on it’s relatively few ingredients when I need a quick fix.  They are the perfect side to a scrambled egg & some Trader Joe applewood smoked bacon!

    Paleo Pancakes For One

    1/4 cup almond flour
    1 egg
    1/4 cup coconut milk
    1/8 tsp cinnamon
    1 tsp baking powder

    And you mix, sizzle and serve.

    The only draw back I’ve found with this batter is that the pancakes need

    to be made in a smaller size (what some call the “silver dollar size”) as the bigger ones tend to tear when you flip them.  I skip the cinnamon as I do use maple syrup on them (but cinnamon is good the few times I’ve used apple sauce as a topper!).

      

    If you have a favorite paleo pancake or recipe you’d like to share, let us know … AND if you try either of these recipes, let us know what you think and how they came out!

    – Colleen & Robyn
  • You Scream, I Scream – it’s Paleo Ice Cream?

    Reading the Lang Family Athlete of the Month Interview gave me a strange craving for ice cream (well, that and pancakes – go figure!).  Given that the weather says summer even if it is September –  it seemed like a great idea to ask Robyn for her family tested, approved and pleasing “Ice Creams”.  Thanks Robyn for sharing!

    Paleo Avocado Ice Cream

    1 can full fat coconut milk
    1/4 cup raw honey
    1 ripe avocado
    1/4 cup lime juice

    1. Puree all ingredients in a blender until very, very smooth.
    2. Pour into your ice cream maker and freeze according to manufacturers instructions.
    3. During last 5 minutes you can add 1/4-1/2 C frozen raspberries, blackberries, and/or lime zest if desired.
    4. Remove from ice cream maker and place in a freezer-safe container. Freeze for another 2 hours.
    5. Remove from freezer 10 minutes before planned consumption time and enjoy!

    Makes about 1 quart

    and Robyn says it “does turn out to be a lovely color green!”  Plus a side note that Robyn isn’t really an avocado lover and she still likes this – so don’t let an avocado stop you from giving it a try.

    If you don’t have an ice cream maker and are a Costco member, they have a great little Cuisinart ice cream maker for under $30.00 that is easy to use & clean up. It makes a quart at a time and you don’t need rock salt or ice as you freeze the container instead.

    Paleo Vanilla Ice Cream

    1 can full-fat coconut milk
    4 egg yolks
    1/4 cup raw honey
    seeds from 2 vanilla beans or 4 tbsp vanilla extract

    1. Pour coconut milk and vanilla into a pan and heat until it’s hot but not boiling (if you stick your finger in it, it should definitely be hot, but not enough to hurt).
    2. Whisk the 4 egg yolks in a separate bowl, and while whisking, slowly add one ladleful of hot milk into the yolks to b ring  the egg yolks up to temperature without scrambling them.
    3. Add 1-2 more ladlefuls of coconut milk to the egg mixture and mix until well combined.
    4. Return egg mixture to the pan of hot milk.
    5. Whisk the whole mixture for 1-2 minutes, or until a custard is formed (if you dip a teaspoon into the mixture, it should coat the back of the spoon and not run off).
    6. Remove from heat and cool on the counter or refrigerator until completely cool.
    7. Pour mixture into ice cream maker and follow manufacturer’s directions.
    8. Remove from ice cream maker and place in a freezer-safe container. Freeze for another 2 hours.
    9. Remove from freezer 10 minutes before planned consumption time and enjoy!

    **To make mint chocolate chip ice cream: use mint extract instead of vanilla (start with 1 tsp and move up from there depending on how minty you like it) and add 1/4 dark chocolate chips or chunks within the last 5-7 minutes of mixing.

    *** you can also add berries, coconut flakes, nuts, fruit zests… the sky is the limit!

    Makes about 1 quart

     

    If you don’t have an ice cream maker, how about a Paleo Popsicle?

    Chocolate Almond Butter Popsicles

    2 large bananas
    ¼ cup creamy roasted almond butter
    ¼ cup full fat coconut milk (you can also substitute water if you prefer)
    2 tablespoons cocoa powder
    1 tablespoon vanilla extract
    1. Mix all ingredients in a blender or food processor (or a mixer if you like small bits of banana)
    2. Pour the resulting liquid into Popsicle molds (or any freezer safe container), it will have the consistence of chocolate pudding
    3. Freeze until firm

    This makes 4 to 6 of the smaller Popsicle size molds and they have the texture / consistency of a fudgesicle

     – Colleen
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