Want to try something fun and different? Organic German pancakes made from scratch with freshly milled pastry wheat. These German pancakes are golden, fluffy and high in protein.
Serve with a squeeze or two of fresh lemon juice along with your favorite natural sugar and a touch of 100% maple syrup. (organic powdered sugar, local raw honey or 100% pure maple syrup) Tip: if you don’t keep powdered sugar on hand, just put sucanat into your dry blender and you will have powdered sugar.
1 cup of flour (we use freshly milled pastry wheat flour)
1 cup of organic milk (try almond or coconut milk too)
1 tsp sea salt
6 eggs, pastured eggs
warm muffin tins, in oven heated to 380-400 degrees
1/2 stick organic butter
Cut butter into thin pieces and put into each muffin hole.
In a medium bowl, mix all ingredients together, then pour into prepared muffin tins. Fill each muffin tin 1/2 way
Bake at least 15 minutes – up to 19 minutes for browner cakes.
serve with powdered organic sugar, fresh squeezed lemon juice and 100% maple syrup
another variation: peanut butter and maple syrup or fruit spread
Beautiful, protein rich and gluten free German Pancakes. Make these in a jelly roll pan or a glass cake pan if you are feeding a crowd. Don’t need them to be gluten free? Then just sub in freshly milled pastry flour and you are good to go!
Simply cook and then cut into 6 servings. Top with your favorite healthy toppings and enjoy!
6 pastured eggs
1 cup flour (your choice, gluten free flour)
1 cup organic milk
Dash of sea salt
1 tsp vanilla
4 TBL (melted in pan)
Everything but butter goes in the blender then you bake 425 for 20 min
Use an alll purpose gluten free flour for the flour and leave out the salt if the flour mix has salt already.
This recipe comes from the home of a super sweet Southern friend who knows how to entertain! I have enjoyed beautiful healthy meals in her home.
Great for breakfast or dessert. Try this one and let me know what you think!
2 TBS ground flaxseed + 6 tablespoons warm water
2 cups whole rolled oats
½ cup slivered almonds
½ cup hemp seeds
⅔ cup coconut flakes
¼ cup brown sugar or coconut sugar
1 tsp aluminum free baking powder
1 tsp cinnamon
¾ tsp sea salt
¾ cup unsweetened almond milk, at room temp
¼ cup maple syrup
3 TBS melted coconut oil
1 banana, chopped
1 cup strawberries, sliced
½ cup blueberries
Preheat the oven to 350°F and spray an 8×8-inch (or similar) baking dish with cooking spray.
In a small bowl, combine the flaxseed and warm water and set aside to thicken for about 5 minutes.
Reserve 2 tablespoons of the almonds, hemp seeds and coconut flakes and set aside.
In a large bowl combine the oats, the remaining almonds, hemp seeds and coconut flakes, and the baking powder, cinnamon, brown sugar and salt.
In a medium bowl, combine the almond milk, maple syrup and coconut oil and whisk to combine. Stir in the flaxseed mixture and blend until smooth.
Pour the wet ingredients into the bowl of dry ingredients and stir to combine.
Layer the bananas and strawberries in the baking dish and spread the oat mixture on top. Sprinkle with the blueberries and the reserved almonds, hemp seeds and coconut flakes.
Bake for 40-50 minutes or until the top is crisp and the middle is set. I find it easiest to wedge a knife in and make sure the middle has thickened nicely. Remove and let cool for 15 minutes before serving.
**If you’d like to reduce the sugar in this recipe, omit the brown sugar and use ⅓ cup maple syrup.
Crowd Pleaser – Quadruple the recipe and it will fill 2 – 9X13 pans. Easily fed 9 adults/5 kids with some leftover.
1 to 2 pounds organic Medjool dates (go organic here as dates are highly sprayed)
½ cup to 1 cup of chopped cashews
1 cup of shredded organic coconut
sliced open dates and remove seats. Mash by hand or use a food processor or blender. You will need to just add a little water and mash in small amounts if you use a machine. If you mash by hand just imagine working into a dough, much like Play-Dough.
Put the mash dates into a bowl or on a cutting board and add in the cashews mix in coconut if you wish. Finally, shape, sprinkle with shredded coconut, chill and enjoy!
Dark chocolate chips are good addition or carob chips.
Love ginger? This spicy cake is one more of our family favorites. We’ve been eating this recipe for many years and it’s always a welcome addition in the fall months. Top it with some fresh whipped cream and relish every bite!
Preheat oven to 350
3/4 cup milk (you could also use water)
2 pastured eggs
1/2 cup molasses
6 Tbl. organic salt free butter, melted
1 1/2 tsp. vanilla (I use 2 tsp.)
2 cups whole wheat flour (freshly milled)
1 tsp. Baking soda
3 tsp. Cinnamon
2 tsp. Ginger
1/2 tsp. sea salt
1/2 tsp. Cardamom(I omit this because I usually don’t have it on hand)
1/2 tsp. Nutmeg
1/2 tsp. Cloves
To make the glaze:
In a small sauce pan warm:
2 Tbl. organic salt free butter
1/3 cup maple syrup
Pour the glaze in a 9×13 in. cake pan then add batter.
Cook for 30-45 minutes or until tester inserted in the center of the cake comes out clean.
Mix all ingredients in one large mixing bowl.
I usually make a 2nd batch of the maple/butter glaze to put on top when the cake is finished.
This cake is wonderful topped with homemade whipped cream!