Make some paleo cassava flour pancakes for the kiddos this weekend. Who doesn’t remember Sunday morning with the family with mom making pancakes in the kitchen…now you can continue the tradition with this paleo pancake recipe.
- 1 cup almond, coconut or other non dairy milk
- 3/4 cup cassava flour (available at Snackin’ Free)
- 1/3 cup coconut flour (available at Snackin’ Free)
- 3 eggs, beaten
- 2 Tbsp avocado oil (available at Snackin’ Free)
- 1 Tbsp maple or coconut sugar (available at Snackin’ Free)
- 1 Tbsp lemon juice
- 1 tsp baking powder
- 1/4 tsp baking soda
- dash salt
- fat for oiling skillet or griddle
- Preheat a stainless steel skillet on, or electric griddle to medium-low heat. Oil pan with fat of choice.
- In a separate bowl, add milk and lemon juice and let sit for 5 minutes
- Combine the flours, sugar, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, whisk the eggs, avocado oil, and milk, lemon juice mixture, then add to the flour mixture. Stir until combined.
- Pour or spread about 1/4 cup batter on to pre-heated skillet, spacing pancakes at least a couple inches apart. Cook until bubbles appear on the surface, then gently flip to cook an additional 2-3 minutes on the other side.
- If pancakes cook too quickly on the outside, but are undercooked on the inside, turn the heat down.
- Serve with butter and maple syrup for a classic pancake experience.
Try this paleo pancake recipe for a paleo twist on a traditional breakfast recipe. This is also a great option topped with fresh fruit for brunch with the girls.
- 2 cups cassava flour (available at Snackin’ Free)
- 2 tsp. *** baking powder
- Pinch of salt
- 1/2 tsp. ground cinnamon
- 1 1/2 cups full fat coconut milk (available at Snackin’ Free)
- 1 egg
- 3 tbsp. coconut oil, melted.
- 2 tsp. vanilla extract. (available at Snackin’ Free)
- 1 cup sweet potato or pumpkin puree
- Maple Syrup, Honey, *powdered Coconut Sugar or Maple sugar or Fresh berries, to serve
- Place all the wet ingredients in a large bowl and whisk together.
- Add all the dry ingredients and mix well If the batter seems too stiff, add more coconut milk/water until you have a smooth batter.
- Heat a pan over medium-low heat or use a preheated electric griddle.
- Spoon batter onto surface and cook until small bubbles appear on the surface then turn and cook until golden brown on both sides and cooked through.
- Serve the pancakes immediately. (You can store them in the refrigerator and heat in the toaster oven.They also do freeze well but remember to thaw overnight in the fridge before re heating)
* Coconut and Maple sugar can be powdered in a coffee grinder or if using large amounts in the smallest contain of a high speed blender.
** You can make your own Fresh Fruit puree by adding the fruit of your choice (2 to 4 cups) a bit of sweetener (optional to taste) with a bit of water (2 Tablespoons to 1/4 cup) and a splash of fresh lemon juice (1 to 2 teaspoons) to a sauce pan and cook until fruit is soft. Then add all ingredients to a high speed blender and blending it on a high until it becomes a smooth pourable sauce. Use immediately or can refrigerated and will last approximately 1 week
*** To make your own aluminum and corn starch free baking soda mix together – 1 part baking soda and 2 parts Cream of tartar. (example: for this recipe mix together 3/4 teaspoon baking soda to 1 1/4 teaspoon Cream of Tartar)
Pizza for Breakfast? I’m in. Try this paleo breakfast pizza for a new twist on the traditional brunch options. I mean who doesn’t love pizza any day – we all remember the pizza bagel bites commercial.
- 1 large head cauliflower (chopped)
- 8 large eggs, divided
- 1 c. shredded non dairy cheese
- 2 cloves garlic, minced
- 1 tsp. paprika (optional)
- kosher salt
- Freshly ground black pepper
- 1 tbsp. Avocado oil, coconut oil or oil of choice(available at Snackin’ Free)
- 1 large onion, chopped
- 2 red bell peppers (finely chopped)
- 1 c. ham, chopped
- 1 1/2 c. Shredded non dairy cheese
- Freshly chopped chives, for garnish
- Sliced Avocado
For the Crust
- Preheat oven to 425º
- Line a baking sheet with parchment paper and set aside.
- Place chopped cauliflower into the bowl of your food processor and pulse until you have a fine texture.
- To the Cauliflower, add 2 of the eggs, shredded non dairy cheese, garlic, and paprika and season with salt and pepper. Pulse until combined and dough like consistency forms.
- Transfer dough to prepared baking sheet and press to form a crust. Bake until golden brown and cauliflower is dry, this may take approximately 25 minutes.
For the Topping
- Heat oil in a large skillet over medium heat. Add onion and peppers and cook until onions are transparent. Add ham and heat through approximately 3 to 5 minutes.
- In a bowl, whisk together remaining eggs and season with salt and pepper to taste.
- Pour eggs into skillet with ham mixture stirring until eggs are scrambled.
- Remove cauliflower crust from oven. Spread a thin layer of salsa on top (optional). Top with scrambled eggs and non dairy cheese.
- Place pizza into Broiler until cheese is melted.
- Garnish with chives, top with avocado and serve.
Enjoy some Irish Coffee or a White Russian with your friends and family using these paleo holiday drink recipes. We can’t wait to share these with our loved ones.
Kaluha Style Liqueur
- 1/4 cup fine ground espresso
- 2 1/4 cup water (divided)
- 1 cup coconut sugar
- 1 vanilla bean
- 1 1/2 cups light rum
- Cold brew the coffee by combining the grounds and 1 1/4 cups of the water into a sealable glass jar, shaking it, then refrigerating the mixture for 12 to 18 hours. Strain through a coffee filter into another sealable glass jar.
- Combine the sugar and 1 cup of water in a pot and bring to a boil. Remove from heat and let this syrup cool to room temperature.
- Add cooled syrup, vanilla bean, and rum to the glass jar that contains the coffee. Let that mixture steep for 3 days, then remove the vanilla bean and bottle the liqueur.
Pumpkin Spice Kaluha
- 1 15 oz. can of organic pumpkin puree
- 1/2 cup extra coconut sugar
- 2 tablespoons pumpkin pie spice
- Mix all ingredients together in a small saucepan. Heat until combined and sugar is dissolved. Remove from heat.
- Place a paper towel lined fine wire strainer over a large bowl and pour the pumpkin mixture into the paper-lined strainer.
- Cover and place in the refrigerator overnight to allow the syrup to drain off.
- Add this syrup to the Kaluha style liquor recipe.
Pumpkin White Russian
- 1 oz pumpkin spice Kahlua
- 2 oz vodka
- 1 oz sweetened condensed coconut milk
- Rim rocks glass with sprinkles/sugar.
- Combine “Kahlua”, vodka, and cream into glass over ice.
- Stir lightly and serve immediately.
Try our paleo roasted vegetable broth recipe – a great alternative to chicken broth especially during the winter colds and chilly weather.
- 1 pound of organic celery
- 1 1/2 pounds organic sweet onions
- 1 pound organic carrots, cut into 1 inch pieces
- 1 pound organic tomatoes, cored (optional)
- 1 pound organic green bell pepper, cut into 1 inch pieces
- 1/2 pound organic turnips, cubed
- 2 tablespoons olive or avocado oil
- 3 cloves organic garlic
- 3 whole cloves
- 1 bay leaf
- 6 whole black peppercorns
- 1 bunch fresh organic parsley, chopped
- 1 gallon filtered water
- Preheat oven to 450 degrees F (230 degrees C).
- Remove leaves and tender inner parts of celery and set aside.
- Toss onions, carrots, tomatoes, bell peppers and turnips with olive oil.
- Place vegetables in a roasting pan and place them in the 450 degrees F (230 degrees C) oven. Stir the vegetable every 15 minutes. Cook until all of the vegetables have browned and the onions start to caramelize, this will take over one hour.
- Put the browned vegetables, celery, garlic, cloves, bay leaf, peppercorns, Italian parsley and water into a large stockpot. Bring to a full boil. Reduce heat to simmer. Cook uncovered until liquid is reduced by half.
- Pour the broth through a colander, catching the broth in a large bowl or pot. The liquid caught in the bowl or pot is your vegetable broth it can be used immediately or stored for later use. Although the vegetables are no longer necessary for your broth they are delicious to eat hot or cold, don’t waste them!
Cranberry sauce is a Thanksgiving dinner staple, but no one wants to stand over a simmering pot for hours or just wants to eat something out of a can. Our slow cooker paleo cranberry sauce recipe is made with all fresh ingredients and is easy to boot. Slow cooker recipes are great for busy moms and wives who want fresh healthy meals but don’t have the time to slave over a hot stove or oven all day.
- 2 lbs. fresh organic cranberries
- 1 large organic orange – zest and juice
- 2/3 to 3/4 cup, or to taste, organic honey (use concentrated fruit juice sweetener for vegan version)
- ½ teaspoon salt
- cinnamon and clove to taste.
- Rinse the cranberries, pat dry, and then place in slow cooker.
- Zest and juice 1 large orange. You can peel the zest or grate, whatever you’d prefer.
- Stir the honey and fresh orange juice together in a separate bowl. Then pour the mixture over the cranberries in the slow cooker.
- Cook on high for 2 ½ hours, stirring at least once an hour.
- Turn off slow cooker after 2½ hours, remove the lid and allow cranberry sauce to sit for at least 15 minutes to cool.
- Serve either hot or cold. Enjoy!
Make some fresh homemade jam to enjoy on toast, coconut yogurt or a paleo scone. We know it can be hard to find a paleo jam or jelly in the grocery store so we put together an easy jam recipe. Our paleo strawberry jam recipe only has 4 ingredients with no cane sugar or artificial sweeteners.
INGREDIENTS (YIELDS 5 CUPS OF JAM):
- 4 cups of chopped and mashed organic strawberries
- 1 cup of Organic Honey (use concentrated fruit juice sweetener for vegan version)
- 2 tsp pectin Pamona’s Pectin
- 2 tsp calcium water Pamona’s Pectin
- Wash and rinse all jars, screw bands. Keep jars in a clean sink, covered with hot water. Add lids to a saucepan of hot water, keeping warm while making the jam.
- Prepare the strawberries. Wash and clean all fruit, removing hulls and stems. You can use frozen berries too, just make sure to let the berries thaw all the way. Chop and mash strawberries, putting in stock pot when done.
- Add calcium water to strawberries, stir well.
- Measure honey into a separate bowl. Mix pectin thoroughly into honey and set aside.
- On the stove on high heat, bring strawberries to a rolling boil stirring constantly. Add honey and pectin, return mixture to a full rolling boil, stirring constantly (about 3-5 min cooking time). Remove strawberries from heat.
- Fill jars to ¼ of the top. Wipe jar rims clean, screw on 2-piece lids. Process jars in a water bath canner with boiling water for 10 minutes. Remove jars from canner and allow to cool at room temperature. Check lids to ensure seal has taken.
It’s that time of year when pumpkin is just around every corner! We have pumpkin spice lattes, pumpkin brownies, and pumpkin pie; so why not have pumpkin spice liqueur too! You can make your own with our pumpkin spice liqueur recipe today. This would be a great drink to enjoy on a cool night wrapped up in a cozy blanket next to the fire or serve it at a dinner party with all your friends and family. (KID FRIENDLY VERSION BELOW)
- 2 cups water
- 2 cup coconut sugar
- 1 (15-ounce) can pumpkin purée (not pie filling)
- 6 (3-inch) cinnamon sticks
- 6 whole cloves
- 2 vanilla beans, split lengthwise
- 2 cups aged rum, such as 10 Cane Rum or Chacaca like Leblon alternately you can use Potato or Grape Vodka (Ciroc) or VuQu made from coconut
- Place the water and sugars in a medium saucepan, whisk to combine, and bring to a boil over medium-high heat. Add the pumpkin, cinnamon sticks, cloves, and vanilla beans – whisk to combine and return to a simmer. Reduce the heat to low and simmer, stirring occasionally, until the syrup is infused with flavor, about 30 minutes. Meanwhile, line a medium fine-mesh strainer with a piece of ultrafine cheesecloth and place it over a large heatproof bowl.
- Pour the pumpkin mixture through the cheesecloth and let it drain undisturbed until most of the liquid has passed through and only a thick paste remains. Gently press on the paste with a rubber spatula to release any remaining liquid, then discard the contents of the strainer. (You should have about 2 cups of infused syrup.)
- Add the rum and stir to combine. Transfer to a 1-quart container and set aside to cool to room temperature, about 1 hour.
- Seal the container tightly and store it in a cool, dark place for at least 2 days and up to 3 months before serving.
Serve topped with sparkling water try ginger, cola, or lemon-lime Kombucha as a mixer.
You can also make a KID FRIENDLY PUMPKIN JUICE by omitting the alcohol and adding flavored sparkling water or kombucha for a refreshing pumpkin surprise !
Our paleo strawberry shortcakes are a perfect fluffy and fruity dessert to end the day. Top our paleo shortcakes with your favorite fruits (strawberries, bananas or blueberries) and then a large dollop of coconut whipped cream. Enjoy this delicious summer time dessert outside on the patio looking at the stars!
- 1 serving
- 1 Snackin’ Free Shortcake
- 2 to 3 fresh organic strawberries sliced
- You can add blueberries, bananas or any other fresh organic fruit.
- 1 tub of CocoWhip
- Slice strawberries and/or other fruits.
- Place fruit on top of short cake.
- Top all with a dollop of CocoWhip.
- Serve and enjoy
Need an easy juicy chicken recipe for dinner? Follow this delicious paleo oven roasted chicken thighs recipe for a quick dinner recipe. The skin will come out nice and crispy with a juicy center. Serve with a side of our creamy avocado & lime chilled pasta for a complete meal.
- 1 large baking pan lined with aluminum foil
- tongs to turn chicken
- 1 package of free range organic chicken thighs with skin on
- Garlic Powder
- onion Powder.
- You can use any seasonings, get creative and try poultry season, Snackin’ Free’s cilantro lime dry rub or any other seasonings you may like
- Remove Chicken from package and place on foil lined pan.
- Season with salt, pepper, garlic powder and onion powder on no skin side.
- Turn each thigh so that the skin side is up and season as before.
- Place chicken into a preheated 400 degree oven and cook for approximately 50 to 60 minutes until skin is browned and crispy.
Enjoy this paleo bake ziti with meat sauce for an Italian-esk meal that is like lasagna without the fuss; the meat sauce has delicious flavors with the mix of ground beef, onion, garlic, and tomato. This is like a lasagna casserole, but a lot easier to make since you don’t have multipe layers, so its great to make midweek or to bring to your next potluck.
Ingredients for Meat Sauce
- 1 – 1 1/2lb. grass fed ground beef (you can also use bison, pastured ground turkey or chicken or you meat can be omitted)
- Half a large onion chopped
- 2 cloves garlic, finely chopped
- 2 – 3 Tablespoons Italian seasoning
- 1 1/2 tablespoon Snackin’ Free Avocado oil (or oil of choice)
- 1 jar of Mezzeta Tomato and Basil Pasta sauce (or other sauce of choice)
- 1 – 2 package Parmela or Daiya Mozzarella shreds (you can use real cheese if you can tolerate it)
Directions for Meat Sauce
- In a sauce pot over medium heat add oil and brown the ground beef stirring to break up any large clumps.
- Add garlic and onion and cook until transparent.
- Add pasta sauce and stir.
- Simmer 10 minutes and remove from heat.
Ingredients for Pasta
- 3 to 4 packages of Snackin’ Free Paleo fresh frozen Macaroni noodles or other macaroni noodles of choice.
- enough water to fill a large pot about 2/3 of the way
- 1 Tablespoon Snackin’ Free avocado oil (or oil of choice)
- 1 teaspoon Himalayan pink salt
Directions for Pasta
- While the sauce is simmering add water, oil and salt in a large pot, place over medium high heat until water boils.
- Add frozen pasta to boiling water and cook 2 to 3 minutes or until pasta is al dente.
- Remove from heat and drain in a colander.
- Combine drained pasta and sauce in baking dish and stir to coat pasta. Add some of the cheese to dish and stir to combine. Add the remaining cheese to top then cover with aluminum foil.
- Bake in a 350 degree oven approximately 10 to 20 minutes. Let sit for 5 minutes and serve.
- Serves approximately 5 to 7.
Enjoy a fresh paleo antipasto salad for lunch. This Italian inspired favorite has a great blend of flavors between the artichoke hearts, salami, red onion and olives, and can also be a great starter or side dish to your favorite Italian meals.
- 1 Power Greens
- 1/2 cup Romain lettuce chopped
- marinated artichoke hearts, chopped
- 4 to 5 Kalamata Olives
- Hard Salami cut into strips (you can use any deli meat or shredded chicken)
- cherry tomatoes, cut in half
- red onion, chopped
- cucumber slices
- Snackin’ Free Greek, Garlic or Garlic Cilantro Dressing
- Place a bed of mixed greens and romaine on a plate.
- Top with red onion, tomatoes, cucumber, artichoke hearts, olives and salami.
- Dress with Snackin’ Free greek, garlic, or garlic cilantro paleo salad dressing.