Coconut Paleo Protein Pancakes

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I was still sleeping at 8am when my husband walked into the room and said, "I'm going to the store for milk. Do you want anything?"

And I did. I sure as hell did. I must have been nose deep in some culinary dreams, because I sprang out of bed with visions of paleo pancakes swimming through my head. I had almost everything, you see, but a few things would make it perfect.

You know, the good things. Like dark chocolate and maple syrup.

And so off I went, makeup-less and crazy haired, glasses smooshed to my face, because I was AWAKE now that pancakes were in the mix.

They did not disappoint.

Coconut Paleo Protein Pancakes
Ingredients:
1/4 cup Coconut Flour
1/4 cup + 1 tbsp Coconut Milk
2 eggs
2 egg whites
1 tbsp flax seed
1/2 scoop protein powder (appx 1.5 tbsp)

Directions:

1. Combine all ingredients in a blender and mix until well combined.
2. Grease a cooking pan with coconut oil.
3. Pour in a bit at a time and cook uncovered over medium-high heat. *If you are adding blueberries or fruit, add it now, after you've poured the batter* 
4. Once you see bubbles appear, carefully flip with a small spatula. The top will be a bit liquidy still as you flip, so do it decisively! It's alright if a bit of it spills- just use the spatula to move your pancake around and pick it up!
5. If you are adding chocolate or something else that is melty, add it on top now!
6. After another two minutes, check the bottom of the pancake. When it reaches your desired darkness, serve.
7. TOP THAT SCHTUFF WITH MAPLE SYRUP, OBVIOUSLY.

Gluten Free Upside Down Apple Pie

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It's fall and I just can't stop. Can't stop, won't stop. Buying scarves. Drinking lattes. Wearing Frye boots with two layers of socks. [And simultaneously rocking a tank top in the 70+ degree weather (I'm looking at you, Chicago).]

What is it about Fall that makes me so excited? Maybe I fell in love in Fall. All I know is that it's here, and I want to bake things, carve things, go places, and eat things. In no particular order.

I had a major sweet tooth on Saturday, and indulged myself with chocolate, ice cream, and homemade apple pie. Sweet tooth or not, I was determined to be sensible about what exactly I was consuming. So, when I realized we had a helluvalot of apples, I decided to make said apple pie as natural and healthy as I could without sacrificing flavor. 

Gluten Free Upside Down Apple Pie

Ingredients:

• 4 Apples (I used Fuji), Washed
• 2 tablespoons Lemon Juice
• 1/2 tablespoon Cinnamon 
• 2 tsp Liquid Stevia or 6-8 packets Sugar Substitute (Stevia products are better for you than Splenda! Just sayin...)
• 1/4 cup Coconut Flour or Almond Flour (or Regular Flour if not Gluten-Free)*
  *Note: You can omit the flour entirely if you want and just use granola and/or oats. You will have to add 2 more tbsp of oats and adjust as needed to make sure that the crust is crumbly before baking*
• 2 tbsp Granola (or 3 tbsp Oats) - I used Twofold Quinoa Granola
• 2 tbsp Maple/Agave

Directions:

1. Preheat the oven to 400.
2. Slice washed apples into thin pieces. Toss in a bowl with lemon juice, cinnamon, and stevia/sugar substitute until the apple pieces are fairly evenly coated. Place in a greased/sprayed cake pan or pie tin, laying the pieces flat in a few layers (it doesn't have to be perfect).
3. Put in the oven, covered in aluminum foil, for 30 minutes.
4. To make the crust mixture, combine coconut flour, granola, and maple/agave in a bowl and mix with a fork. Add flour and agave as needed until you get a crumbly texture.
5. Take apples out of the oven and remove aluminum foil cover. Sprinkle apples with the crust mixture, coating evenly.
6. Turn the oven temperature down to 325 and put the pie in, uncovered, for 30 minutes, or until crust has browned.
7. Serve with a scoop or vanilla bean ice cream!

**Note: Twofold provided me with a few sample products to try. I was super excited to use this quinoa granola, and it was utterly crunchy and delicious, but the law says I gotta tell you that it was fuh-ree for me!**