Panda’s Paleo Bread
I love eating paleo…but I also love eating my bread! Eating caveman doesn’t necessarily mean eating you can’t have that satisfying grainy fluffy dough. I don’t remember the last time I had a slice of white processed Wonder Bread but I do remember that it doesn’t even taste good to me anymore. I love the taste and the texture of this paleo bread. You can toast a slice of it in the morning with some almond butter or even make a toasted paleo sandwich with it!
- 1 ¾ cups blanched almond flour
- ¼ cup coconut flour
- 1/3 cup flaxseed meal
- 1 tsp flaxseed seeds
- ½ tsp salt
- 1 tsp baking soda
- ½ cup arrowroot powder
- 6 tbsp coconut oil
- 4 eggs
- 1 tsp apple cider vinegar
- 1 tbsp honey
- Preheat oven to 350 degrees.
- Place almond flour, coconut flour, flaxseed meal, flaxseeds, salt, baking soda and arrowroot powder in a food processor and pulse the ingredients together.
- Add in coconut oil, eggs, apple cider vinegar and honey and continue to pulse.
- Pour mixture into a greased non-stick loaf pan (or line pan with parchment paper).
- Bake at 350 degrees for 40 minutes.
- Cool and enjoy!
Nutty Paleo Granola
Crispy, crunchy, golden, nutty, sweet and salty granola…who doesn’t like that? Someone who doesn’t like the saturated fat and sugar that comes your traditional granola, that’s who! Make this granola with all of the texture and flavor of store-bought granola with none of the bad stuff. Not to mention the fact that it’s jam packed with fiber and protein. Try adding 3 teaspooons of almond butter to the granola mixture before baking for extreme nuttiness!
- 1 cup walnuts, raw
- ½ cup cashews, raw
- ½ cup almonds, raw
- ½ cup pepitas
- ½ cup sunflower seeds
- ½ cup shredded coconut, unsweetened
- ½ cup blueberries or cranberries, dried
- 1 egg white
- ¼ to 1/3 cup honey
- 2 tbsp coconut oil, melted
- 1 tbsp water
- ½ tsp vanilla extract
- ¼ tsp cinnamon
- ¼ tsp salt
- Preheat oven to 300 degrees.
- Chop walnuts, cashews, almonds, pepitas and sunflower seeds in a food processor.
- Beat egg white with water in a large bowl then whisk in coconut oil, honey, vanilla exact, cinnamon and salt.
- Pour chopped nuts into the egg white mixture and stir in shredded coconut and dried blueberries or cranberries until mixture is evenly distributed and coated.
- Spread mixture onto a foil-lined baking sheet and bake for 30 minutes, stirring every 10 minutes, until crispy and golden.
- Remove from oven, flatten granola and let sit for 15 minutes to harden.
- Use a spatula and/or hands to break into chunks and devour!
Paleo Crepes
I love crepes in any and every form. They’re delicious and oh-so-versatile! You can eat them for breakfast slathered in thick and gooey maple syrup, use them as a wrap for meat and veggies in a savory sweet potato and chicken crepe, fill them with berries and coconut whipped cream…the possibilities are endless. Click here for my coconut whipped cream recipe to fill, to top, to eat…a crepe must!
- 6 eggs
- 1 cup almond milk
- 4 tbsp coconut oil, melted
- 3 tbsp coconut flour
- 1 tsp arrowroot powder
- ¼ tsp salt
- Whisk eggs, almond milk, 2 tablespoons coconut oil, coconut flour, arrowroot powder and salt together in a mixing bowl and place in refrigerator for 5 to 10 minutes.
- Heat 1 tablespoon of coconut oil in a non-stick skillet over medium – high heat.
- Whisk batter for an additional minute then pour ¼ cup of the batter into the pan, turning the pan in a circle so that the batter spreads thinly around and covering the pan.
- Cook for 1 minute and flip crepe when the edges start to lift.
- Cook the other side of the crepe for 30 seconds then layer on a plate until no batter remains!
Paleo Coffee Cake
Enjoy this grain-free, carb-free, guilt-free, paleo coffee cake for breakfast or as anytime snack. It’s so decadently delicious that it could well be dessert!
- 8 eggs
- ½ cup honey
- ½ cup plain coconut milk yogurt
- ¼ cup maple syrup
- 5 tbsp coconut oil, melted
- 1 tbsp vanilla extract
- 1 cup coconut flour
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ cup pecans, finely chopped
- 4 tbsp honey
- 4 tbsp coconut oil
- 2 tbsp almond flour
- 2 tsp cinnamon
- Preheat the oven to 325 degrees.
- Mix the eggs, honey, coconut milk yogurt, maple syrup, coconut oil and vanilla extract together in a small bowl.
- In a larger bowl, combine the coconut flour, baking soda, cinnamon, baking powder and salt.
- Stir the wet ingredients into the dry ingredients and mix well.
- Pour batter into a greased 8 x 8 baking dish.
- To make the crumble, mix the pecans, honey, coconut oil, almond flour and cinnamon together in a small bowl.
- Drop spoonfuls of the crumble over the batter.
- Bake for 40 to 45 minutes until golden brown and let cool.
Paleo Huevos Rancheros Style Eggs
You can now have your favorite Mexican breakfast dish…guilt-free! The shredded cheese is optional but clearly adds a whole new dimension to this already delectable dish. Try serving these eggs on top of one of my paleo tortillas!
- 2 cups egg whites
- 1 cup ground turkey or cubed chicken
- 1 tomato, chopped
- 2 garlic cloves, minced
- ½ tsp chili powder
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp paprika
- ¼ tsp garlic powder
- ¼ tsp turmeric
- ¼ tsp oregano
- one 7 oz. can of ranchera sauce
- one 7 oz. can salsa verde
- cilantro to garnish
- shredded Mexican cheese (optional)
- Sauté garlic in olive oil with ground turkey or cubed chicken with chili powder until cooked and set aside.
- Mix egg whites in a bowl with salt, black pepper, paprika, garlic powder, turmeric and oregano.
- Scramble egg whites in olive oil with garlic on low-medium heat until firm.
- Layer slightly cooled egg whites, optional shredded cheese, tomatoes and cilantro on a plate.
- Top with ranchera sauce, salsa verde and cilantro!
Paleo Breakfast Cups
Breakfast in a bite-sized tasty cup! Add your own favorite breakfast ingredients to these versatile morning delights. Try serving with a few dollops of my paleo ketchup and a sausage patty on top!
- ½ cup finely chopped breakfast meat (sausage, turkey, ham, bacon)
- ¼ small onion, minced
- ¼ cup red bell pepper
- ¼ cup cilantro, chopped
- 5 eggs, whisked
- 2 garlic cloves, minced
- 1½ cups almond flour
- 1 tbsp garlic powder
- 1 tsp paprika
- salt and black pepper to taste
- Preheat oven to 375 degrees.
- Mix together the almond flour, garlic powder and paprika.
- Whisk eggs and stir in the chopped breakfast meat, onion, red bell pepper, cilantro, and garlic cloves.
- Stir in the almond flour mixture and season with salt and pepper.
- Scoop into greased muffin cups and bake for 25 to 30 minutes.
- Cool and serve.
Paleo Chicken Apple Sausage Patties
These naturally paleo sausage delights are sweet, salty and satisfying! Enjoy them for breakfast or all day as an anytime snack. I love cutting these up and putting them in my breakfast scrambles!
- 1 lb ground chicken
- 1 apple
- 3 tbsp cilantro, chopped
- 2 tbsp oregano
- 1 tbsp thyme leaves
- 2 tsp garlic powder
- 1 tsp paprika
- 1 tsp cumin
- salt and pepper to taste
- coconut oil
- Preheat the oven to 425 degrees.
- Peel and dice the apple into tiny chunks.
- Place 2 tablespoons of coconut oil into a skillet and cook apples with cilantro, oregano and thyme on medium-high heat until the apples soften (approximately 5 minutes).
- Mix the ground chicken with the garlic powder, paprika, cumin, salt and black pepper in a separate bowl.
- Add the apple mixture to the chicken.
- Form 1/2 inch thick patties from the mixture and place on a baking tray lined with foil.
- Bake for 20 minutes.
- Broil for 1 minute or brown in a pan with coconut oil.
Perfect Paleo Pancakes
This is a piggyback post off of my Perfect Paleo Waffles with Coconut Whipped Cream recipe. Breakfast is fun and delicious again! You’ll love the taste of these pancakes. Try throwing 1 cup of almond butter or 1 cup of blueberries into the batter and top with the fruit of your choice.
- 5 eggs
- 1/4 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup tapioca flour
- 1 cup almond milk
- 1 tsp apple cider vinegar
- 2 tbsp coconut oil
- 2 tbsp honey
- 3/4 tsp vanilla extract
- 3/4 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- In a large bowl, combine the almond flour, coconut flour, tapioca flour, baking soda, cinnamon and salt.
- In a smaller bowl, whisk together the eggs, almond milk, apple cider vinegar, coconut oil, honey, and vanilla extract.
- Pour the wet mixture into the dry mixture and mix thoroughly.
- Add about a tablespoon of coconut oil to a pre-heated skillet over medium heat.
- Lade in the batter to make 2-3 inch pancakes.
- Cook for 2-3 minutes or until they begin to bubble then flip them over and cook for another 2 minutes.
Perfect Paleo Waffles with Coconut Whipped Cream
You’ve stumbled upon life’s most perfect paleo waffle recipe! The use of the coconut flour and tapioca flour give these waffles a chewier texture that I absolutely adore. Try adding 1 cup of vanilla protein powder to jam pack these with protein or 1 cup of blueberries into the batter for blueberry waffles. Top these with my decadent fresh coconut whipped cream and they taste more like dessert than breakfast. If you like these, you’ll love my recipe for the Perfect Paleo Pancakes!
- 3 eggs
- 1 cup almond milk
- 2 tbsp coconut oil, melted
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- 1 tsp honey
- 1/2 cup coconut flour
- 1/2 cup tapioca flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 1 13.5 oz can full fat coconut milk, refrigerated overnight
- 1 tsp honey
- 1/2 tsp vanilla extract
- Preheat waffle iron.
- Whisk together eggs, almond milk, coconut oil, vanilla extract, apple cider vinegar and honey.
- Add coconut flour and tapioca flour and whisk until combined.
- Mix in baking soda, baking powder, cinnamon and salt.
- Pour batter into the waffle iron so the bottom is just covered and cook until the light goes off (approximately 5 minutes or less).
- Remove the waffle and repeat with the remaining batter.
- Serve with coconut whipped cream and/or fruit!
- Chill bowl and whisk in the freezer (30 minutes) and chill coconut milk in the refrigerator (overnight).
- Open can of coconut milk and scoop off the cream that has risen to the top and place in chilled bowl.
- Beat the cream on high until peaks form.
- Drizzle honey and vanilla extract into the cream and continue beating.
- Refrigerate or whip right before serving!
Paleo Blueberry Muffins
Now you can make muffins that are far tastier than you can buy at most bakeries. Try adding 1 cup of almond butter or 1/2 cup of walnuts to the batter to add even more texture!
- 2 1/2 cups almond flour
- 1 tbsp coconut flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 2 tbsp cinnamon
- 1 tbsp vanilla extract
- 1/4 cup coconut oil
- 1/4 cup maple syrup
- 1/4 cup coconut milk
- 2 eggs
- 1 cup fresh blueberries
- Preheat the oven to 350 degrees and line a muffin tin with baking cups.
- Combine almond flour, coconut flour, salt, baking soda and baking powder in a mixing bowl.
- Mix in coconut oil, eggs, maple syrup, coconut milk and vanilla extract.
- Fold in cinnamon and blueberries.
- Distribute into muffin tin so cups are 2/3 filled and sprinkle with additional cinnamon.
- Bake at 350 degrees for 22-25 minutes or until a toothpick comes out clean.
- Allow to cool and serve!
About Me
Hi, I'm the paleo panda! Join me on my journey for better and greater in eating, traveling and living. This is a collection of my life’s “musts”.
