Waffles and Pancakes

 

https://neishalovesit.blog/keto-pancakes-waffles/

Keto Pancakes

2 eggs
1/3 cup Almond Flour
1 tsp baking powder
1 tsp vanilla extract
1 tbsp confectioner swerve (optional) (HW: I omit for a no sugar)
https://amzn.to/2RzmM3P
4 oz cream cheese softened
(splash of Heavy Cream -optional)

Waffle
2 eggs
1/4 cup almond flour**
1/4 cup pork panko** (HW: crushed or grind pork rinds) 
**( you may sub for 1/3 cup of just pork panko if you wish, it works just as well)
https://amzn.to/2Gv8niQ
2 tsp baking powder
4 oz cream cheese softened
1 tsp of vanilla extract
Splash of heavy cream optional
Mix in a glass bowl and let sit for 1-2 min or until batter starts to look bubbly
poor into waffle maker and let cook till brown, stir batter before every pour.

Bacon Wrapped Okra Poppers!

 

from i heart publix

 

Print

Prep time

15 mins

Cook time

25 mins

Total time

40 mins

 

Author: Michelle

Serves: 12

Ingredients

• 1 pound fresh okra
• ½ cup cooked shrimp, chopped
• 4 oz cream cheese, softened
• ½ cup monterey jack cheese, shredded
• ½ teaspoon cajun seasoning
• 1 pound Farmland bacon

Instructions

1. Preheat oven to 425º F.
2. Mix the shrimp, cheeses and cajun seasoning in a small bowl and set aside.
3. Carefully cut each okra lengthwise down one side creating a pocket (do not cut through to the opposite side).
4. Gently spread the pocket and stuff with the shrimp/cheese mixture - mounding on top of the okra.
5. Cut the Farmland bacon package in half.
6. Wrap each stuffed okra with a half strip of Farmland bacon - covering the filling and then place on a baking sheet.
7. Bake in a 425º F oven for 20 - 25 minutes until the bacon is browned and cooked.

Notes

Don't use thick sliced bacon as you will need to stretch the bacon to cover the okra. The thick cut bacon is not as easy to stretch at the classic cut bacon!

Sweet Potato Pancakes

Ingredients

• 1 cup Let’s Do Organic Sweet Potato Flour⁠
• 1/4 cup coconut sugar⁠
• 1/2 teaspoon cinnamon⁠
• 1 teaspoon baking powder⁠
• 1/2 cup almond milk⁠
• 1/4 cup applesauce⁠
• 2 tablespoons melted Native Forest Coconut Oil⁠
• 2 teaspoons apple cider vinegar⁠
• 1 teaspoon vanilla extract⁠⠀

⁠⠀
Directions

1. Add all the ingredients to a bowl and stir to combine. Set the batter aside for 5 minutes to let the flour hydrate.
2. Heat a nonstick skillet on medium-low heat for 2 minutes to preheat the pan. Spray the pan with nonstick cooking oil.
3. Add 1/3 cup of the batter into the skillet and use the back of a spoon to smooth it out into a circle, about 4 inches in diameter.
4. Cook until the underside is browned and the edges of the pancake begin to set and darken in color. This should take about 4 minutes when the pan is at the proper temperature. If the pancake browns (or even blackens) too quickly, turn the heat down.
5. Flip the pancake and cook for another 2-4 minutes or until the second side is browned and the center of the pancake feels firm, not doughy, to the touch. ⁠
6. Repeat with the remaining batter. Serve with fruit and maple syrup, if desired!⁠

No Bake Coconut milk caramel bars

http://edwardandsonsrecipes.org/no-bake-paleo-vegan-turmeric-coconut-caramel-bars/

Ingredients
⁣
Base:⁣
1 cup almonds (roasted)⁣
3 tbsp coconut flour⁣
⅓ cup raw cacao powder⁣
¼ cup maple syrup⁣
2 ½ tbsp melted coconut oil⁣
⁣
Caramel Layer:⁣
½ cup date syrup⁣
½ cup maple syrup⁣
1 cup tahini paste (smooth)⁣
6 tbsp coconut oil⁣
½ tsp salt⁣
⁣
Coconut Turmeric Layer:⁣
1 cup coconut milk⁣
½ cup Native Forest Organic Turmeric Coconut Milk⁣
½ cup coconut oil⁣
½ cup maple syrup⁣
¼ tsp sea salt⁣
4 cups unsweetened shredded coconut⁣
⁣
Instructions

1. Line a 8 inch square brownie pan with plastic foil. In a food processor add almonds, coconut flour and cacao and process until nuts are finely chopped. Add maple syrup and coconut oil and process into a thick mixture.⁣

2. Press into the base of the brownie pan and set aside.

3. To prepare the caramel layer add tahini, maple syrup, date syrup, coconut oil and salt in a small saucepan and combine over low heat.⁣

4. Pour into the pan on top of your base and freeze for about 15 minutes.⁣

5. To prepare the coconut turmeric layer add all ingredients into a food processor and process for about 5-10 minutes until mixture is smooth and fluffy.⁣

6. With a spoon or spatula scoop mixture onto the caramel layer and freeze for another 30 minutes until coconut layer has fully set.⁣

7. Cut into squares and serve.⁣

8. Store leftovers in an airtight container in the refrigerator for up to one week.

Sweet Potato Flour Flat Bread w/ hummus or butternut squash

http://edwardandsonsrecipes.org/

Sweet Potato Flatbread Dough:

• 1 packet active dry yeast 

• 1 tablespoon coconut sugar/any granulated sugar will do!

• 1 cup water (110F like bath water, not boiling) 

• 2 tablespoons olive oil (HW: or avocado oil) 

• 2 cups Let’s Do Organic Sweet Potato Flour 

• 1 teaspoon salt 

• 2 teaspoons dried parsley 

• ½ teaspoon dried thyme 

**Can be topped with the butternut squash base or Hummus :) 

Butternut Squash Base + Toppings 

• 3 cups butternut squash, cubed (about 1 medium butternut squash) 

• 3 garlic cloves 

• 2 tablespoons olive oil, divided

• 2 tablespoons chopped fresh thyme/1 tablespoon dried works too! 

• 1 tablespoon maple syrup 

• salt & pepper to taste 

• 2 cups chopped dino kale 

• ½ large onion, sliced (optional)

• Squeeze of lemon (optional)

• ½ cup dried cranberries 

• 1 cup vegan ricotta cheese (HW: or goat cheese) 

Instructions:

1. To make the dough, combine yeast, sugar and preheated water. Mix and let sit for 10 minutes.

2. In a large bowl, whisk together all dry ingredients. With a spatula or wooden spoon stir in the olive oil and yeast mixture. Add water if needed 1 tsp at a time.

3. Work the dough into a ball, put in a clean oiled bowl and cover to let rest for 1 hour.

4. To make the butternut squash base, on a large sheet pan add squash, garlic, 1 tablespoon olive oil and thyme and toss to coat squash. Bake at 400F for 15-20 minutes until squash is tender.

5. Remove from oven and cool for 5 minutes. Then, add all content of the sheet pan into a blender with 1 tablespoon olive oil, maple syrup & salt and pepper to taste. Blend until creamy and smooth. It should be spreadable, not pourable.

6. Time to bake the dough, remove from bowl onto parchment lined sheet pan and flatten into your preferred shape. Bake at 425F for 10 minutes.

7. Make your kale & onions mix. In a pan on medium heat with a bit of oil add onions and cook until translucent and fragrant then add kale with a dash of salt, pepper and lemon & cook until wilted down.

8. Remove dough from oven and top with squash base, onions, kale, cranberries and ricotta. Bake for an additional 4 minutes.

9. Enoy!

1.