Sausage & Cheese Breakfast Muffins

From Kristi's Kitchen

Ingredients:

¼ c. sifted coconut flour
¾ tsp. sea salt
½ tsp. aluminum-free baking powder
¼ tsp. garlic powder
2 tbsp. coconut sugar
3 organic eggs, beaten
1/3 c. + 1 tbsp. organic chicken stock
2 tbsp. organic unsalted butter,melted, avocado or grape seed oil
1/2 c. Turkey Sausage (recipe below)or 2 links of organic chicken sausage (I used a mild italian variety)
1/2 c. Organic raw cheddar cheese, grated
2 chopped green onion

Directions:

-Preheat oven to 350 degrees and line 24 mini muffin baking cups with paper liners
-Mix wet and dry ingredients in separate bowls –except sausage and cheese
-Combine wet ingredients into dry ingredients until smooth
-Fold in sausage and cheese
-Using a tbsp. measure, fill each lined cup
-Bake in preheated oven for 16-18 minutes; until golden and springy to the touch

Perfect paired with a bit of raspberry all fruit spread!


Turkey Sausage:
From Kristi's Kitchen

Ingredients:

1 lb. ground organic turkey
1 tbsp. grapeseed oil
1 1/2 tsp. sea salt
2 tsp. sage
1 tsp. anise seed
1 tsp. thyme
1/2 tsp. black pepper
1/4 tsp. garlic powder
1/8 tsp. ground cloves
1/8 tsp. nutmeg
1/8 tsp. allspice

Directions:

-Combine all ingredients -blend well- Fry up in patty form OR use in this recipe

Cinnamon Blueberry Oat Pancakes

From Kristi's Kitchen

Ingredients:

2 c. oat flour
2 tbsp. aluminum free baking powder
1 1/4 tsp. sea salt
2 tbsp. coconut palm crystals
1/2 tsp. cinnamon
1 tsp. pure vanilla extract
1 1/4 c. organic/raw milk
1/4 c. grape seed oil
2 organic eggs
1 c. organic blueberries, fresh or frozen 

Directions:

-Combine all ingredients
-Cook on 375 degree griddle
-Top with organic butter and organic honey or organic maple syrup

Cinnamon Honey Oatmeal For Two

From Kristi's Kitchen

Ingredients:

2c. filtered water
1c. organic rolled oats
1/4 tsp. sea salt
1 tbsp. organic butter
1/4 tsp. ground cinnamon
1/2 tsp. pure vanilla extract
2 tbsp. coconut palm crystals
1 1/2 tsp. raw organic honey
2 tbsp. organic raisins (optional)

Directions:

-Cook oats in boiling water with sea salt
-Stir in remaining ingredients
-Enjoy

Carrot Encrusted Quiche Florentine

From Kristi's Kitchen

Ingredients:

1 Carrot Crust (see http://thesaffrongirl.com/carrot-crust/ recipe)

NOTE:

I added 1/4 tsp. more sea salt, 1/4 tsp. garlic powder, a pinch of black pepper and no cardamon. Be sure to pat it evenly on the bottom and up the sides of the parchment-lined springform pan…I used a 9" pan. 

6 organic eggs, whisked

1 c. organic cheddar cheese, shredded

1 tsp. sea salt

1/4 tsp. pepper

1/4 tsp. garlic powder

1/8 tsp. nutmeg

1 c. organic half-n-half

2 slices organic turkey bacon

3/4 c. chopped mushrooms

handful of organic spinach,torn

Directions:

-Preheat oven to 350 degrees

-Prepare and bake carrot crust for 20 minutes

-While crust is pre-baking, beat eggs and half-n-half in large bowl until completely combined

-Add in meat, veggies, cheese and spices

-Pour mixture over the top of pre-baked crust

-Continue baking for 40-45 minutes, until quiche is completely set –springy to the touch

Serve warm/room temperature with a green salad or Creamy Mushroom Soup on the side

Chocolate Pancakes... Fabulous and Oh-So Versatile!

From Kristi's Kitchen

Ingredients:

2 c. oat flour

1/4 tsp. baking soda

1 1/2 tsp. sea salt

5 tbsp. cocoa powder

2 organic eggs

2 tbsp. strong coffee

1 1/4 + 2 tbsp. unsweetened almond milk

1 1/2 tsp. pure vanilla extract

1/2 c. coconut nectar + 2 tbsp. coconut palm crystals

Directions:

-Combine all ingredients until well incorporated and cook on griddle

-Top with your favorite toppings and serve

Topping Suggestions:

Cherries and homemade whipped cream for a Black Forest flare

Peanut butter, banana slices and honey - we can call this the "Elvis"

Homemade cream cheese icing and strawberries

Orange Marmalade All-fruit spread (pictured above)

For more chocolatey decadence, a smear of Justin's brand "Chocolate Hazelnut Butter" will do!

Enjoy!

Kristi's Breakfast Casserole

From Kristi's Kitchen

Ingredients:

4 c. cubed homemade spelt bread (see Spelt Bun Recipe post)

4 tbsp. organic unsalted butter, cubed

9 organic eggs

2 c. whole fat organic or raw milk

3 green onions, diced

1/2 c. grated organic cheese

4-5 slices nitrate-free turkey bacon, diced

1 3/4 tsp. sea salt

1/2 tsp. garlic powder

1/4 tsp. black pepper

Directions:

-Preheat oven to 350 degrees

-Place cubed bread in the bottom of a 9x13x2 casserole dish

-Dot with chances of butter; spreading them evenly throughout the dish

-Layer on the bacon and green onion

-Beat the eggs and combine with milk and spices

-Pour evenly over the top of bread in the casserole dish

-Bake in Preheat oven for 40 minutes

-Cool slightly and serve with orange slices or your favorite fruit

Serves 9-12 depending on portion size

This is a perfect for brunch or supper too!

Cinnamon Streusel Muffins

From Kristi's Kitchen

Ingredients:

1/4 c. coconut flour

1/2 tsp. sea salt

1/2 tsp. baking powder

3/4 tsp. cinnamon

1/3 c.+ 1 tbsp. coconut palm crystals (or xylitol for a healthy no calorie sweetener)

3 organic eggs

2 1/2 tbsp. unsweetened vanilla almond milk

2 1/2 tbsp. grape seed oil

3 drops liquid toffee stevia

1 1/4 tsp. pure vanilla extract

Directions:

-Preheat oven to 350 degrees

-Combine wet and dry ingredients separately

-Prepare the crumble (see below)

-Line 9 regular muffin tins and fill 1/2 full

-Bake in preheated oven for 14-15 minutes

-Cool slightly before serving

Crumble Topping:

From Kristi's Kitchen

Ingredients:

1/2 c. almond flour

1/4 c. chopped pecans

2 tbsp. coconut palm crystals (xylitol)

1/2 tsp. cinnamon

1/8 tsp. sea salt

2 tbsp. organic unsalted butter

Directions:

-Combine all ingredients and mix until a pea sized crumble forms

-Top muffins

These are, seriously, one of the best muffins I have ever created! You won't miss the fact that there's no gluten or white sugar one bit! Oh so yummy and satisfying! Who needs bread when you can have cake for breakfast -GUILT FREE!

Happy Eating!

Decadently Rich Chocolate Muffins... With Frosting!

From Kristi's Kitchen

Ingredients:

1/4 c. sifted coconut flour

1/2 tsp. aluminum-free baking powder

1/2 tsp. sea salt

1/2 c. coconut palm crystals  OR xylitol

2 1/2 tbsp. cocoa powder

1/16 tsp. cayenne

1/8 tsp. cinnamon

6 tbsp. grated zucchini

3 organic eggs

2 1/2 tbsp.  grape seed oil

1 1/2 tsp. pure vanilla extract

1 tbsp. unsweetened vanilla almond milk

1 tbsp. strong organic coffee

Directions:

-Preheat oven to 350 degrees

-Combine wet and dry ingredients separately

-Whisk wet into dry

-Scoop 1 tbsp. at at time into lined mini muffin cups

-Bake in preheated oven for 10-12 minutes -until springy to the touch

-Cool slightly and top or fill with frosting for the perfect dessert bite or eat plain for a decadent breakfast treat!

Makes 16-18 mini muffins

Fluffy Chocolate Frosting

From Kristi's Kitchen

Ingredients:

3 tbsp. unsweetened cocoa powder

2 tbsp. organic unsalted butter, melted

3/4 c. +2 tbsp. coconut palm crystals

1/4 c. date sugar

1/4 c. raw whole fat milk OR almond milk

1/2 tsp. vanilla extract

Directions:

-Combine all ingredients in a large mixing bowl

-Using a hand mixer, beat the ingredients until well combined, thick and fluffy

-Pipe onto or into muffin

Morning Glory Muffins w/ Coconut Flour

From Kristi's Kitchen

Ingredients: 

1/3 c. coconut oil 

1 ripe banana, smashed

6 organic eggs, beaten

2 tsp. pure vanilla extract

1/3 c + 1 tbsp. unsweetened vanilla almond milk

1/3 c. + 1 tbsp. coconut palm crystals

1/2 c. grated organic apple

1/4 c. grated organic carrot

1/4 c. organic raisins

1 tsp. sea salt

1/2 c. sifted coconut flour

1/2 tsp. aluminum free baking powder 

1 tsp. cinnamon

1 tsp. all spice

1/2 tsp. nutmeg

1/2 tsp. cloves

1/4 c. chopped pecans

Directions:

-Preheat oven to 350 degree oven

-Combine dry ingredients and wet ingredients separately

-Pour wet into dry and mix until well blended

-Place muffin cup papers in muffin tin of your choice (mini, regular or jumbo)

-Fill lined muffin tins halfway

-Bake minis for 10-12 minutes or regular muffins for 14-16 minutes -until golden brown (oven temperatures vary so start with the lowest time and keep an eye on them)

-Cool completely before serving

Makes approximately 14-16 muffins OR 48 mini muffins

Moist & Tender Banana Nut Bread

From Kristi's Kitchen

(adapted from my Mama's recipe originally from The Hungry Potter)

Ingredients:

2 sticks organic unsalted butter

2 c. coconut palm crystals

6 frozen ripe bananas, slightly thawed

4 organic eggs

2 1/4 c. soft whole wheat pastry flour

2 tsp. sea salt

1 tsp. baking soda

1 1/4 tsp. ground cinnamon

1 tsp. ground allspice

1/2 tsp. ground cloves

1/2 tsp. ground nutmeg

1 c. chopped pecans OR walnuts (optional)

Grape Seed Oil or more organic butter for coating the loaf pans

Directions:

-Preheat oven to 350 degrees

-Combine dry ingredients in a separate bowl

-Cream butter and coconut palm crystals together in mixer

-Add bananas and continue mixing

-Crack in one egg at a time and continue mixing

-Slowly incorporate dry into the wet while mixing

-Fold in nuts

-Pour batter, evenly, into 2- 4x8 oiled loaf pans

-Bake in preheated oven for 45 minutes, cover with parchment and bake 15 more minutes - testing with toothpick for doneness

-Cool in the pan for 20 minutes

-Turn out onto cooling rack and cool completely before storing

A perfect make one/freeze one recipe!

* Add 1 1/2 c. fresh or frozen blueberries for fun

Coconut Flour Revisited - Orange Marmalade Muffins

So, I know I've talked about coconut flour before...but, if you are looking to eliminate grains - while wanting to hold on to quick breakfast options like muffins -this is the flour for you! Coconut Flour is easy to work with and pure fiber to boot, which makes it very filling...one regular muffin goes a long way! Check out my previous Coconut Flour posts for more details and recipes - just type coconut flour in the search tab and you will have it...

Today's offering, Orange Marmalade Muffins, was born this morning out of an overwhelming need to skip the standard whole grains we have been eating a lot of here lately. They turned out delicious -a fabulous compliment to our Onion, Mushroom and Spinach Omelets! Enjoy! I have been full of energy all morning - no sluggish slow down at all! These were definitely GREAT eats!

Orange Marmalade Muffins

From Kristi's Kitchen

Ingredients:

1/4 c. coconut flour

1/2 tsp. sea salt

1/4 tsp. aluminum-free baking powder

4 tbsp. coconut palm crystals

1 1/2 tbsp. chia seeds

2 tbsp. organic all fruit orange marmalade 

2 1/2 tbsp. fresh orange juice

1 1/2 tsp. almond extract

3 organic eggs

2 1/2 tbsp. organic unsalted butter, melted OR grapeseed oil

Directions:

-Preheat oven to 350 degrees

-Line 6 muffin cups with paper liners and set aside

-Combine wet and dry ingredients in separate bowls

-Incorporate wet into dry ingredients

-Fill lined muffin cups 3/4 full with batter

-Bake in preheated oven for 16-18 minutes -until firm but springy to the touch

Makes 6

Apple Date Pecan Cinnamon Bread

From Kristi's Kitchen

As Featured on the Beyond Organic Facebook page

www.facebook.com/livebeyondorganic

Ingredients:

3 c. soft whole wheat flour (also called whole wheat pastry or white wheat) OR spelt flour

2 tsp. aluminum-free baking powder

1 1/2 tsp. sea salt

1 3/4 tsp. ground cinnamon

3 tbsp. coconut palm crystals

1/2 c. diced organic apple

1/2 c. chopped dates

1/3 c. chopped pecans

2 organic eggs, beaten

1 1/2 c. Beyond Organic plain flavored AMASAI (kefir)

1/4 c. grape seed oil OR unsalted organic butter, melted

1 tsp. pure vanilla extract

1/4 c. coconut nectar

Directions:

-Preheat oven 375 degrees

-Stir all ingredients together

-Pour into oiled 4x8 loaf pan

-Bake in preheated oven for 55-60 minutes; covering with parchment for the last 25 minutes so as not to burn the top of the bread

-Cool in pan for 10 minutes before turning out onto a cooling rack to cool completely

-Store in an air tight container

Quick Cinnamon Raisin Bread

From Kristi's Kitchen

Ingredients:

3 c. soft whole wheat flour (also called whole wheat pastry or white wheat) OR spelt flour

4 tsp. aluminum-free baking powder

1 3/4 tsp. sea salt

1 3/4 tsp. ground cinnamon

1 organic egg, beaten

1 1/2 c. filtered water OR kefir

1/4 c. grapeseed oil

1 tsp. pure vanilla extract

2 tbsp. coconut nectar

1/3 c. organic raisins (optional)

Directions:

-Preheat oven 400 degrees

-Stir all ingredients together

-Pour into oiled 4x8 loaf pan

-Bake in preheated oven for 35 minutes

-Cool in pan for 10 minutes before turning out onto a cooling rack to cool completely

-Store in an air tight container

Banana Bread Scones

From Kristi's Kitchen

As Featured on the Beyond Organic Facebook page

www.facebook.com/livebeyondorganic

Ingredients:

1 c. mashed really ripe banana, frozen and thawed but still a bit icey
¾ c. plain flavored Beyond Organic Amasai (kefir)
1 tsp. pure vanilla extract
2 ½ c. whole wheat pastry flour
4 tbsp. coconut palm crystals
1 tsp. aluminum-free baking powder
1 tsp. baking soda
1tsp. sea salt
1 ½ tsp. ground cinnamon
¼ tsp. ground nutmeg
¼ tsp. ground cloves
4 tbsp. organic unsalted butter

Directions:

-Preheat oven to 400 degrees
-Combine flour, salt, baking powder, baking soda, palm crystals and spices
-Using a pastry cutter, cut in the butter until its pea sized
-Stir together the banana, Amasai and vanilla and pour into flour mixture
-Combine until sticky dough forms
-Turn out on well-floured surface –incorporate a bit more flour until slightly firm
-Pat out dough to 1 inch thickness
-Using a 2 inch cutter, cut out scone rounds
-Place each round on a parchment lined baking sheet
-Bake in preheated oven for 16-18 minutes, until golden

Cherry Filled Donut Muffins

From Kristi's Kitchen

Ingredients:

3/4 c. date sugar, plus a bit more for dusting

2 1/4 c. fresh milled whole wheat pastry flour

1 tsp. aluminum-free baking powder

1 tsp. sea salt

6 tbsp. organic greek yogurt

2 organic eggs

1 tsp. pure vanilla extract

1 stick organic unsalted butter, melted and a bit more for greasing the 12 muffin tins

1 c. organic half-n-half or plain flavored Beyond Organic Amasai

12 tsp. cherry filling (see recipe below)

Directions:

-Preheat oven to 350 degrees

-Combine wet and dry ingredients separately

-Mix wet into dry

-Place 2 tbsp. of batter into greased muffin tins

-Top with 1 tsp. of cherry filling

-Add another tablespoon of batter to each tin -spreading it to cover jelly filling

-Bake in preheated oven for 15-20 minutes; until golden

-Cool in muffin tin for 5 minutes

-Loosen sides with a knife

-Remove and coat each donut muffin in extra date sugar

-Serve warm

Makes 6 servings

Cherry Filling:

Ingredients:

1 c. frozen dark cherries

2 1/2 tbsp. coconut nectar

1/4 c. filtered water

1 tsp. pure almond extract

1/8 tsp. sea salt

1/4 tsp. xanthan gum

Directions:

-Combine all ingredients in a sauce pot

-Over MED heat bring mixture to a boil

-Simmer until fruit breaks down and mixture thickens slightly- about 10 minutes ( I used a potato masher it give it a head start)

-Whisk in xanthan gum and continue simmering for 2-3 more minutes

* This filling doubles as an amazing jelly!

These turned out so moist and delicious -they are a bit denser than typical doughnuts but, oh so tasty...I used a square mini cake pan but, any regular size muffin tin will work.

Happy Eating!

Southern Sausage Gravy

From Kristi's Kitchen

Ingredients:

1/2 lb ground turkey

1 tablespoon grapeseed oil

1 3/4 +1/8 teaspoon sea salt

1 teaspoons sage

1/2 teaspoon anise seeds

1/2 teaspoon thyme

1/4+ 1/8 teaspoon black pepper

1/2 teaspoon garlic powder

1/16 teaspoon ground cloves

1/16 teaspoon nutmeg

1/16 teaspoon allspice 

1/16 tsp. cayenne

28 oz. coconut milk

3/4 tsp. xanthan gum

Directions:

-Brown turkey in oil and seasonings

-Pour in coconut milk and bring to a boil

-Whisk in xanthan gum

-Return to a boil and simmer until thickened -about 5-10 minutes

A classic remade and completely gluten & dairy free...you will not believe how delicious! Perfect on homemade Spelt Biscuits (see spelt post) or a serving of quinoa.

Apple & Date Fougasse (a French pastry bread)

From Kristi’s Kitchen

(Adapted and inspired by “Simply Baking” recipe on Cooking Channel)

Ingredients:

1 Filling recipe (see below)

3 ½ c. whole wheat pastry flour

2 ¼ tsp. sea salt

1 tsp. cinnamon

2 tsp. honey

2 tsp. yeast

1 ¼ c. warm filtered water

1 organic egg and 1 tbsp. filtered water

Directions:

-Put together filling

-Combine water and yeast in mixing bowl and let bloom for 5 minutes

-Add remaining ingredients into mixer and mix (using bread hook attachment) on low speed until combined

-Turn the mixer to high and knead the dough for 5 minutes

-On a well-floured surface, pat or roll dough out

-Place most of the filling -reserving a bit for garnishing- in the center of the dough and fold dough edges over like an envelop

-Turn fold side down onto floured surface

-Roll dough a second time into an oval –leafy shape

-Using a sharp knife, cut a whole down the center of the dough leaving an inch on either end

-Pull dough apart slightly

-Cut three more slits on either side of the middle and pull dough apart –making 6 separate smaller slits at this point your bread creation should look similar to a leaf)

-Brush with an egg wash and garnish with remaining apple slices and dates

-Cover and let rise in a warm place until it doubles in size

-Preheat oven to 400 degrees and bake for 20 minutes –until golden

Apple & Date Filling:

Ingredients:

½ of large crisp organic apple, thin sliced

6 dates, diced

1/8 tsp. sea salt

1/8 tsp. cinnamon

1/8 tsp. pure vanilla extract

1 tbsp. organic butter

Directions:

-Combine all ingredients in a sauce pot

-Sautee until just tender

-Remove from heat and set aside

*To dress this up and make a pastry dessert out of it…glaze it with a cream cheese icing –YUMMO!

** A tip the cooking show gave was to place a baking sheet of ice in the rack below the baking pastry so as to keep the dough from setting too quickly-gaining maximum rise. GREAT IDEA!

Makes 6 portions

My 4 year old daughter was inspired that we should do this together...we had a fabulous time and it turned out delicious...so much so that we made a second!

Cherry Chocolate Yogurt

From Kristi's Kitchen

Ingredients:

1/2 c. whole fat plain flavored organic Greek yogurt
8-10 frozen or fresh cherries, diced
12 drops chocolate flavored liquid Stevia
1/8 tsp. pure vanilla extract

Directions:

-Mix together and serve chilled

I made this for breakfast this morning...simple and delicious -a perfect alternative to the sugar loaded yogurt cups you buy in the supermarket!

Almond "Poppy" Seed Muffins - Updated!

From Kristi’s Kitchen

Ingredients:

2 ½ c. blanched almond flour

½ tsp. sea salt

½ tsp. baking soda

2 organic eggs

½ c. grape seed oil 

2 tsp. almond extract

1/3 c. coconut nectar

½ c. unsweetened vanilla almond milk

3 tbsp. chia seeds

Directions:

-Preheat oven to 350 degrees

-Combine wet and dry ingredients separately

-Incorporate wet into dry and fold in seeds

-Line 20 mini muffin tins with paper liners and fill equally (I use a tbsp. measure to do this)

-Bake in preheated oven for 10 minutes; until golden and springy to the touch

-Cool for 10 minutes in the pan

Makes 20 mini muffins

OR

-Line 11 regular muffin tins and fill using 18/8 stainless scoop (this will almost completely fill the tin -no worries)
- Bake in preheated 350 degree oven for 16 minutes until muffins are a nice rich brown color on top
-Cool and serve warm

They turn out moist and delicious with a slight caramelization on the top -PERFECT!

Makes 11

You could even ice them with an Almond Cream Cheese Glaze and they would make a perfect coffee cake...

Whole Wheat French Bread

From Kristi’s Kitchen

(adapted from howdoesshe.com)

Ingredients:

3 cups hard whole wheat flour

2 tbsp. instant dry yeast

2 cups hot water (120-130 degrees)

2 tbsp. grapeseed oil

1 tbsp. honey

1 tbsp. sea salt

3- 3 1/2 soft whole wheat flour

1 organic egg white

1 tbsp. water

Directions:

-Stir water, yeast and honey together in stand mixing bowl

-Let it bloom for 5 minutes

-Combine yeast mixture 2 cups hard wheat and oil in stand mixer –let sponge for 20 minutes

-Incorporate salt and remaining flour slowly –beat for 10 minutes

- Remove dough ball from mixer with oiled hands and cut into 2 equal pieces

-Roll each piece-on oiled surface- into a rectangle and jellyroll starting on the long side farthest from you

-Seal the under seem by pinching it closed

-Pinch the ends, tuck and round

-Place rolled loaves 4 inches apart on lightly oiled baking sheet

-Cut slits in each loaf

-Brush with egg wash made from water and egg white

-Cover with clean towel and let rise until double in size (about 2 hours)

-Preheat oven to 350 degrees

-Bake in preheated oven for 30-35 minutes –until golden and hollow sounding when thumped