Made with a blend of oat flour and gluten free flour, these tangy and fluffy muffins are bursting with blueberries and guaranteed to make your morning that much better.

This recipe will make 9 bakery style muffins or 12 snack muffins. If you do bakery style you’ll get that nice crack at the top which is oh so satisfying.

Here’s how you can DO IT🏼

1 cup Gluten Free Flour blend 

1 cup oat flour (made by blending rolled oats)

1/2 cup raw cane sugar 

1/2 teaspoon salt

2.5 teaspoons baking powder

3/4 cup cashew milk or almond milk

juice and zest from one meyer lemon

1 egg

1/3 cup oil (I used a light olive oil)

6-8 oz. package of fresh blueberries 

Preheat oven to 400 degrees. Place your nut milk in a bowl with the Meyer lemon juice and let sit for 10 minutes while you prepare the other ingredient. This will help to “curdle” the milk to act more like buttermilk in the recipe. Mix all the dry ingredients together in a separate bowl.

Add the remaining wet ingredient plus lemon zest to the bowl of nut milk and whisk. Add to dry ingredients and stir, careful not to over mix or the muffins won’t rise. Fold in the blueberries. Add to a greased muffin tin and bake for 20 minutes. Cool for 10 minutes and enjoy! 

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Making overnight oats with yogurt is my favorite way to make this creamy breakfast bowl. I hope you enjoy this delicious recipe of mine that I have been making for years!

Want more breakfast recipes? CLICK HERE for my free breakfast recipe ebook!

Did you know that Bircher Muesli is actually the proper name for soaked and fermented oats? I learned this from a British friend of mine. Also, the proper way to make this gut-boosting bowl is with whole milk dairy yogurt. I like to make mine with Straus Whole Milk Yogurt or Redwood Hill Farm Goat Milk Yogurt. Soaked and fermented oats with yogurt give you a probiotic boost in the morning on an empty stomach, to give you energy and get things moving for the day. These are wonderful for your digestion as well. If you want to make the most delicious bowl of oats there is, here's how you can DO IT.

Ingredients:
(serves 2)

1 cup rolled oats

1 cup and 2 tbsp. filtered water (you can also eyeball and add water until it is about 1/2 inch above the oats)

2 big spoonfuls of whole milk yogurt

1 tbsp. sunflower seeds

1 tbsp. pumpkin seeds

2 tbsp. shredded coconut

1 tbsp. raisins (optional)

Method:

Mix everything together in a bowl. Cover with a plate and leave out on your counter overnight. I keep my next to my stove for a little warmth, bacteria loves warmer climates. You want the good bacteria from the yogurt to do it's work! You don’t get this magical effect when you make overnight oats with nut milk. The fermentation happens because of the cultures in the yogurt. If you refrigerate you also aren't providing an environment for fermentation. Also if you heat your oats after soaking in yogurt, you will kill any bacteria that has grown. These are meant to be eaten at room temperature!

Overnight Oats, aka Bircher Muesli, is a great breakfast to enjoy any day of the week. Top with honey and fruit of your choice. When I first began my health journey, this was my go to breakfast. I also love it because it keeps me regular :)

ENJOY!

I have to admit that I am not a whiz in the kitchen. I don't follow recipes well and I have been known to set off fire alarms. Making easy bowls are my jam. Sandwiches, eggs, meatballs, any sort of throw together meals... I got it.  But complex baking feats? NOPE. Which is why to my surprise, these gluten-free lemon ricotta pancakes turned out PERFECT. Seriously, the best pancakes I have ever made.

That's not to say that this recipe was without injury (I "zested" my thumb while zesting lemons), burnt pancakes (I burned the first batch of pancakes like a true pro. NOT.) and exhaustion from whipping egg whites into peaks by hand (not recommended, but possible!).

Despite some hilarious mishaps, this recipe was easier than I thought it would be, and I didn't burn the kitchen down! The pancakes are perfect and fluffy thanks to the ricotta cheese and egg whites that I managed to eventually whip into peaks. Emphasis on EVENTUALLY. Time for me to get an electric mixer. Oy. 

If you are looking for pancakes that impress and don't require a lot of effort (ahem, with an electric mixer), then these are for you.  They are light, airy and the lemon makes these so freaking good! Make these immediately. 

This is what the batter should look like while slowly stirring in the egg whites

HERE'S WHAT YOU NEED:
4 eggs, separated (I used pasture raised)
1/4 cup coconut sugar
zest and juice of 1 lemon
2 teaspoons vanilla extract
3/4 cup whole milk ricotta cheese (I used Bellwether Farms brand)
6 tablespoons whole milk (I used A2 organic brand)
large pinch salt
1/2 cup sifted gluten-free flour (I used King Arthur brand)
butter, as needed (about 4 tablespoons)

HERE'S WHAT YOU DO:

1. Preheat oven to 200°F (for keeping pancakes warm while you cook in batches)

2. In a large bowl, vigorously whisk together egg yolks, coconut sugar, and lemon zest until thickened, about 2 minutes.

3. Add vanilla, ricotta cheese, lemon juice and whole milk; mix to combine.

4. Add sifted flour and mix again to combine. I used a fine mesh strainer to sift. 

5. Meanwhile, in a separate bowl, beat egg whites with a pinch of salt until they hold stiff peaks. I recommend an electric mixer for this process. Lesson learned. 

6. Fold 1/3 of the egg whites into the batter to lighten the mixture, then fold in remaining egg whites being careful not to deflate them. 

7. To cook the pancakes, heat a non-stick pan, pancake griddle or cast iron pan over medium heat. Add 1-2 tablespoons of butter to the pan and when melted, spoon the batter into the pan making  3-inch pancakes. Allow to cook for three minutes (or until the bottom is nicely golden), then carefully flip the pancakes and cook another three minutes on the second side (or until nicely browned on both sides and cooked through in the center).

8. Remove pancakes from the pan to a plate to warm in the oven while you continue to make the pancakes.

9. Serve the pancakes with warm blueberries and maple syrup

This batch makes a lot of pancakes - I got 16 pancakes but depending on size you could have a few more or a few less.  Also depending on how many hungry people you have, you can definitely throw leftovers in the fridge for up 2 days in an airtight container to snack on later. 

Happy pancaking!!

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Do you ever have a craving so bad that you will go to great lengths to get it? My pancake craving was strong today and I was fresh out of my usual ingredients.  So I decided to get creative with what I had on hand, determined to make pancakes happen!

I am sure glad I did some experimenting to make these fluffy gems. I used oat flour as the base.  Made simply by blending whole rolled oats in my blender into a fine powder.  This is the best trick in the book when you are out of flour.  I always have oats on hand as one of my pantry staples. 

I had saved leftover pumpkin puree from when I made pumpkin bread earlier in the week that was sitting in my fridge and I also had one last banana sitting on the counter collecting brown spots. Combined with cashew milk I always keep in stock for smoothies, I now had my base for some pancakes, woo hoo!

The best part? You can combine all the ingredients in a blender and save yourself the mess from mixing bowls with the added bonus of a pour spout for mess-less pouring.

INGREDIENTS:
1 ripe banana, mashed

1/3 cup pumpkin purée

(banana + pumpkin should equal 1 cup)

1 tablespoon maple syrup

1/2 cup unsweetened almond or cashew milk

1 cup rolled oats (blended into flour)

1 teaspoon cinnamon

1/2 teaspoon pumpkin pie spice

1 teaspoon baking soda

METHOD:
Combine all ingredients in a high speed blender. Pour pancake sized dollops into a greased pan (I used coconut oil) and cook for 2 minutes, flipping and cooking for another 2 minutes. Serve with maple syrup, yogurt, granola or any toppings of choice.  

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Waffles are pretty much my favorite anytime food.  i could eat them For breakfast, lunch or dinner and also drizzled with yogurt, nut butter or maple syrup as a snack. For this recipe I used both almond and coconut flour, combined with coconut milk and shredded coconut to make these a delicious anytime treat packed with protein and healthy fats. 

I am always dreaming up new recipes and combinations for waffles.  I have to be honest that not everything I experiment with in my kitchen turns out perfect the first time.  There have been a lot of flops.  Thankfully I live with the best taste tester in the world who eats or drinks almost everything I gave him. ALMOST.

This recipe came out perfect with the first batch. The perfect coco-nutty flavor and texture. They are gluten-free, paleo and can be vegan by subbing for flax eggs (haven't tested). I topped them with a simple drizzle of coconut yogurt, but imagine that these would also be good with some pineapple slices for a tropical treat to help ease you into winter. 

COCONUT PALEO WAFFLES
(makes 3 waffles)

Ingredients: 
1.5 cups blanched almond flour, almond meal or combination of both
1 tablespoon coconut flour
1/2 teaspoon baking soda
2 tablespoons unsweetened shredded coconut
2 eggs, whisked
1/2 cup coconut milk, or cashew milk
1 teaspoon vanilla extract

Method:
Plug in your waffle iron.  Mix the wet and dry ingredients in separate bowls and then combine. Scoop batter onto waffle iron and cook for 4-6 minutes each.  ENJOY!!  

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