Organic German Pancakes from Freshly Milled Flour

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


  1. Cut butter into thin pieces and put into each muffin hole.
  2. In a medium bowl, mix all ingredients together, then pour into prepared muffin tins. Fill each muffin tin 1/2 way
  3. Bake at least 15 minutes – up to 19 minutes for browner cakes.
  4. serve with powdered organic sugar, fresh squeezed lemon juice and 100% maple syrup
  5. another variation: peanut butter and maple syrup or fruit spread

German Pancakes – Pan Style and Gluten Free

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)


  1. Everything but butter goes in the blender then you bake 425 for 20 min
  2. Use an alll purpose gluten free flour for the flour and leave out the salt if the flour mix has salt already.

Blueberry Coconut Baked Oatmeal

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


  1. Preheat the oven to 350°F and spray an 8×8-inch (or similar) baking dish with cooking spray.
  2. In a small bowl, combine the flaxseed and warm water and set aside to thicken for about 5 minutes.
  3. Reserve 2 tablespoons of the almonds, hemp seeds and coconut flakes and set aside.
  4. In a large bowl combine the oats, the remaining almonds, hemp seeds and coconut flakes, and the baking powder, cinnamon, brown sugar and salt.
  5. 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.
  6. Pour the wet ingredients into the bowl of dry ingredients and stir to combine.
  7. 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.
  8. 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.
  9. **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.

Date Cake


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


  1. 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. 
  2. 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! 
  3. Dark chocolate chips are good addition or carob chips.

Slow Cooker Apple Butter

Slow cooker apple butter will make your entire home smell like autumn. It also makes a great gift for the holidays, or a hostess gifts at Thanksgiving. YUMMO!

Prep time.                Cook time

30 minutes                12 hours.      

6 ½ pounds apples – peeled, cored and sliced

1 cup granulated sugar

1 cup light brown sugar, lightly packed

1 teaspoon ground cinnamon 

½ teaspoon freshly grated nutmeg 

¼ teaspoon salt

1 tablespoon pure vanilla extract 


  1. Place the apples in a slow cooker. In a medium bowl, combine sugars, cinnamon, nutmeg cloves,salt.
  2. Cook in slow cooker for about 10 hours, stirring occasionally, until the mixture is thickened and dark brown.
  3. Uncover, then stir in the vanilla and continue cooking uncovered on low for about 2 hours.
  4. Use an immersion blender to purée the apple butter until smooth

Honey Nut Granola



1 cup butter/oil

1 cup honey/maple syrup/molasses

2 teaspoons vanilla

11 cups oats 

1 cup nuts (optional can also use seeds)

1 cup coconut (optional)

1 cup dried fruit (optional) 

2 teaspoon cinnamon


  1. Heat oil or butter, sweetener, and vanilla in Dutch oven or on top of stove until warm and thinned, stirring to mix well.

 2. Stir in oats. Add optional nuts, coconut, and cinnamon gradually, stirring to mix well.

 3. Bake at 250° for about two hours, stirring every 20 minutes. Watch carefully until done to your family’s taste (remembering that granola becomes crispier as it cools)

  1. Cool granola after pulling out of the oven.

Add dried fruit if desired and enjoy!

Sautéed Organic Collard Greens and Eggs

Need some low carb goodness?   Dark leafy greens and pastured eggs with organic raw cheese, garlic and onions.  YUM!  Organic collard greens and eggs are my new friend!

If you are making this one for yourself . . .go ahead and make a full batch and enjoy the savory leftovers throughout the week.

Sautéed Organic Collard Greens and Eggs


  • 2 cloves garlic pressed or minced
  • 1/4 medium onion finely diced
  • 3 bunches of collards stemmed and chopped
  • 1 teaspoon sea salt or to taste
  • 3 tablespoon of organic butter or ghee (might give coconut oil a try, too!)
  • 6 eggs
  • Freshly ground black pepper
  • Cayenne sprinkled or to taste
  • Cheese of your choice. We like raw cheddar in chunks.


  1. Heat a large (12” or more), skillet over medium high heat.
  2. Sauté onion and garlic then add half the collard greens
  3. Add sea salt, pepper and cayenne
  4. Sauté until the greens wilt.
  5. Add the remaining collards and sauté until the collards are done but still a pretty green.
  6. Turn the heat back up and create 6 pockets in the greens for the eggs.
  7. Add ½ tablespoon of butter to each of the 6 pockets.
  8. Let melt.
  9. Crack an egg into each pocket.
  10. Cover and simmer until the white is cooked but the yolk is still runny.
  11. Sprinkle each egg with the chunked cheese and serve.

Ginger Spice Cake

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!

Ginger Spice Cake


  • 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.


  1. Mix all ingredients in one large mixing bowl.
  2. I usually make a 2nd batch of the maple/butter glaze to put on top when the cake is finished.
  3. This cake is wonderful topped with homemade whipped cream!