Homemade Biscuits

These are the biscuits I make to go with the Chicken and Biscuit recipe. They are delicious and would a great add on to a breakfast or brunch, too.

*Orignal recipe on momontimeout.com

Ingredients:

3 c flour

3 Tbs sugar

1/2 tsp salt

4 tsp baking powder

1/2 tsp cream of tartar

3/4 c. COLD butter

1 egg

1 c. milk (the recommend whole milk, but use whatever kind of milk your family likes)

Directions:

1. Preheat oven to 450F

2. The secret to excellent biscuits is COLD butter. Really cold. Many times the biscuits dough gets worked so much that the butter softens before the biscuits even go in the oven. Try cutting the butter into small pieces and then stick it back in the fridge, pulling it out right before you are ready to incorporate it into the dough.

3. Combine dry ingredients in a large bowl.

4. Use a pastry cutter or two knives or your fingers to cut the cold butter into the flour. Don't go crazy here. You want to see small, pea-sized pieces of butter throughout the dough.

5. Add the milk, egg and mix just until ingredients are combined. The dough will be sticky but don't keep working it. You should be able too see the butter pieces in the dough.

6. Turn the dough out onto a generously floured surface. Sprinkle some flour on to the top fo the dough sit won't stick to your fingers and knead 10-15 times. If the dough is super sticky, just sprinkle on some additional flour.

7. Pat the dough out to 3/4 in-1 in thickness and cut into circles with a circular glass or cookie cutter. You should get 9-12 biscuits.

8. Place the biscuits on a lightly greased baking sheet or parchment linked baking sheet and bake 10-15 min, until golden brown on top. 

9. For extra yumminess, you can brush the tops of the cooked biscuits with melted butter.

Apple Crumble Cake

Recipe by Pamela Salzman
https://pamelasalzman.com/apple-crumble-cake-recipe/

INGREDIENTS

Crumble Topping:
½ cup maple sugar or light brown sugar
¾ cup oat flour, whole wheat pastry, spelt, einkorn, or a combo of GF oat flour and Jovial GF Flour
⅓ cup old-fashioned rolled oats (I use One Degree Organics)
1 ¼ teaspoons aluminum-free baking powder
½ teaspoon ground cinnamon
pinch of ground nutmeg
¼ teaspoon sea salt
6 Tablespoons cold unsalted butter or vegan butter, cut into pieces

Cake:
3 sweet apples, peeled, cored and thinly sliced and tossed with a little orange juice or apple brandy (Calvados) to prevent browning
2 ½ cups whole wheat pastry flour or Einkorn flour (or Jovial GF Pastry Flour + 1 ½ teaspoons of xanthan gum)
1 teaspoon aluminum-free baking powder
1 teaspoon cinnamon
½ teaspoon baking soda
½ teaspoon sea salt
⅛ teaspoon ground nutmeg
¾ cup maple sugar or unbleached cane sugar
½ cup unrefined cold-pressed extra-virgin olive oil + extra for greasing the pan
2 large eggs, at room temperature
½ teaspoon pure vanilla extract
1 Tablespoon fresh lemon juice or apple cider vinegar
¾ cup whole milk or oat milk (I used low-fat Oatly)
Powdered sugar for serving, if desired


INSTRUCTIONS
1. Preheat oven to 375 degrees. Grease a small amount of oil on the bottom of a 9-inch round springform cake pan and line it with parchment paper.
2. Make crumble: In a large mixing bowl, with your hands combine all topping ingredients until no longer dry. Set aside in the refrigerator or freezer.
3. Make the cake batter: In a medium bowl, whisk together the flour, baking powder, cinnamon, baking soda, salt and nutmeg.
4. In a large bowl, beat together the sugar, oil, eggs, vanilla, lemon juice, and milk until very well combined. Add the wet mixture to the dry mixture and stir until just combined. Pour into the prepared pan and spread evenly with a spatula.
5. Arrange the apple slices evenly over the batter. Sprinkle the crumble topping over the apples. Bake in the center of oven, until a cake tester inserted in the center comes out clean, 40-50 minutes*. Let cool in the pan for 10 minutes. Run a knife around the edges to loosen the cake and remove the springform ring. Cool completely before serving. Dust with powdered sugar if desired before serving.

Paleo Banana Bread Mug Cake

Originally from Roasted Root. This is a yummy, dairy-free, gluten-free quick breakfast. I leave out the syrup and it is sweet enough. I have also forgotten the egg, and it is still good... just less like a "cake" and more like "cookie dough".

Ingredients:
1 banana
1 egg
2T milk of your choice
1t. syrup (optional)
2T coconut flour OR 4T almond flour
1/4 t. baking powder
pinch of salt
Handful chopped walnuts (optional)
1/4t. cinnamon (optional)


Add one banana to a large mug and mash it. Add an egg and 2T milk of your choice (coconut milk or almond milk will make this dairy free). Optional, add 1t syrup.

Add either 2T of coconut flour OR 4T almond flour.

Add 1/4 t. baking powder, a pinch of salt. Optional, add a handful chopped walnuts and 1/4 tsp cinnamon.

Microwave on high 3 min (if using coconut flour) or 3 1/2 min (if using almond flour).

**Let it cool! It will be hot**

Oatmeal Bran Pancakes

This is our go-to pancake recipe. Can make without blueberries or sub a different fruit.

1/2 c. Plus 2 Tbs. Oats
1 c. Whole Wheat Flour
2 T. Flaxseed Ground (or wheat germ)
1/3 c. Oat Bran
1/2 t. Salt
1/2 t. Baking Soda
1 t. Baking Powder
2 t. Cinnamon
1/3 c. Brown Sugar
1 Egg
2 T. Apple Sauce
1 1/2 c. Milk
1 t. Vanilla
1 1/2 c. Blueberries (frozen or fresh)

Mix dry ingredients together. In a separate bowl, mix wet ingredients together. Add wet ingredients to dry ingredients and mix to combine.

Scoop onto a buttered griddle. Cook until done, flipping half way.

Sweet Potato Sunrise Hash

Delicious breakfast option! Courtesy of The Healing Kitchen.

Serves 4
Prep time: 10 minutes
Cook time: 18 minutes
Total time: 28 minutes

Ingredients:
8 slices of bacon, chopped
1 c. chopped yellow onion
1 1/2 pounds sweet potatoes, peeled and chopped into 1/2-in pieces
3 cloves garlic, minced
1 bunch green onions, sliced
1/2 tsp fine sea salt

Directions:
1. In a large, deep skillet over medium heat, cook the bacon with the onion until the fat has rendered and the bacon has begun to crisp up, 3-5 minutes.

2. Add the sweet potatoes and garlic to the pan and increase the heat to medium-high. Cook without disturbing for 4-5 minutes, until the bottoms of the sweet potatoes are lightly browned. Toss and continue to cook in the same manner, tossing only every few minutes until the potatoes are crispy and cooked through.

3. Remove from the heat and stir in the green onions and the salt.

Breakfast Sandwiches

These are very easy and can be prepped ahead of time. Great for a special breakfast or to feed a lot of people for a brunch. We made them for our Easter sunrise service, and they were a huge hit.

1 pkg Hawaiian rolls (or other similar rolls)
2 c. shredded cheese.
7-8 eggs, scrambled
6-8 slices of bacon, cooked and diced (could also sub cooked, ground sausage)
2 T. melted butter

Preheat oven to 350.

Cut the rolls through the middle and arrange the bottom halves in a 9x11 pan. Layer cheese, scrambled eggs and diced cooked bacon. Add the top halves of the rolls. (At this point, you can cover and refrigerate overnight if needed).

Before cooking, spread melted butter on the tops of the rolls. Cover with foil. Bake at 350 for 10 min. covered. Then remove cover and bake an additional 2 minutes.

Paleo Chorizo Sausage Sweet Potato Frittata with Caramelized Onions

Delicious for any meal!  I doubled it to make it for dinner for our family and served it with steamed broccoli and fruit.

• Ingredients
• 1 small sweet potato, or half of a large one
• 1 large yellow onion
• ½ lb chorizo pork sausage (I got mine at whole foods)
• ¼ cup ghee (or cooking fat of choice) for the onions
• 2 tbsp ghee (or cooking fat of choice) for the sweet potatoes
• ¼ tsp salt
• 6 eggs
• ½ tsp paprika
• 1 tsp garlic powder
• ⅛-1/4 tsp sea salt

Instructions

1. First caramelize the onions. Melt ¼ cup of ghee in a medium saute pan over med-low heat. Cut the onion into quarters and then slice very thin and evenly. Add the onions to the pan and toss with the ghee to coat. You will stir every once in a while to make sure they cook evenly. They will cook for about 30 minutes.
2. While the onions are cooking, preheat the oven to 400 degrees and grease a 9 inch pie plate or baking dish. Peel your sweet potato and chop off the ends. Slice it into very thin rounds, or if it's a thick one, cut in half and then slice thin.
3. Preheat a large heavy skillet over medium heat and add the 2 tbsp ghee, then the sweet potatoes. Toss them around so they cook evenly. You want them to cook until golden brown and soft.
4. Meanwhile don't forget to stir the onions! After the onions have been cooking 10 minutes, stir in the ¼ tsp salt and continue to cook over med-low heat.
5. Once the sweet potatoes are lightly browned and soft you can add them to the baking dish and spread them along the bottom. Keep the heat going in the pan and add the chorizo, breaking up lumps so it browns evenly. Cook the chorizo and continue to stir while breaking up lumps until it is fully browned. Then add it to the dish on top of the sweet potatoes.
6. By now the onions should be pretty caramelized - a light to medium golden brown color. Add them to the dish over the chorizo.
7. In a large bowl, whisk the 6 eggs and stir in the paprika, garlic powder, and remaining salt. Pour the egg mixture over the onions, chorizo and sweet potatoes and spread around so it covers everything.
8. Bake in the preheated oven for 20-25 minutes or until the eggs are set and the frittata is bubbly and toasty. Remove from oven and let it sit for about 10 minutes before cutting and serving. Works great for any meal and for leftovers too.

Found on Paleo Running Momma

Baked Oatmeal Casserole

This is our go-to for a special breakfast. You can make it ahead of time and bake it the morning of. It is delicious, seems fancy but is pretty easy to assemble!

2 c. rolled (not instant) oats

½ C. walnuts, toasted and chopped

1/3 c. sugar or maple syrup

1 tsp baking powder

1 ½ tsp ground cinnamon

½ tsp fine grain sea salt

2 c. milk

1 large egg or 2 medium/small eggs

1 ½ tbs unsalted butter, melted plus some to grease the pan

2 tsp vanilla extract

2 ripe bananas, sliced into pieces

1 ½ c. fresh or frozen berries

 

1.       Preheat oven to 375 with rack in top third of oven. Butter an 8x8 inch baking pan.

2.       In a bowl, mix together oats, half the walnuts, sugar if you are using it (not syrup), baking powder, cinnamon and salt. In another bowl, whisk together maple syrup, if using, milk, egg, butter and vanilla.

3.       Arrange bananas in a single layer in bottom of prepared baking dish. Sprinkle 2/3 of the berries over top. Cover the fruit with oat mixture. Slowly drizzle milk mixture over oats. Gently give baking dish a few thwacks on countertop to make sure milk moves through oats. Scatter remaining berries and walnuts on top.

4.       Bake 40-60 minutes, until top is golden and oats have set.

Soft and Chewy Granola Bars

Here you go, KM :) This recipe was originally found on inspiredtaste.net
**I usually double the recipe and make it in a 9x13 pan.

2 1/2 c. old fashioned rolled oats
1/2 c. whole almonds, coarsely chopped (can use whatever nuts you have available)
1/3 c. honey
1/4 c. unsalted butter, cut into pieces
1/4 c. brown sugar, packed
1/2 tsp vanilla extract
1/4 tsp kosher salt
1/2 c. dried cranberries
1/4 c. plus 2 T. mini chocolate chips (I don't usually use these, though they melt a little and help help hold the bars together)

Heat oven to 350. Add oats and nuts to a baking sheet and bake 5 minutes, stir and bake another 3-5 minutes to toast. Transfer to a large bowl.

Combine butter, honey, brown sugar, vanilla, and salt in a small saucepan over medium heat. Cook, stirring occasionally until butter melts and sugar completely dissolves.

Pour butter mixture into oats and nuts. Mix well. Let cool about 5 minutes and then add cranberries and chocolate chips. Stir to combine.

Line a 8 or 9 inch square baking pan with aluminum foil or parchment paper. Lightly spray. Add the granola mix to the pan.

This is the key to making the bars stick together: Press hard! I usually use another piece of parchment paper and push hard. Hold it for 30 seconds or more and then move your hands and push again. If you don't press hard enough, it will turn out as more of a  granola instead of granola bars. Still delicious, just not as easy to transport.

Cover and refrigerate at least 2 hours. Flip the bars upside-down on a cutting board and remove the parchment paper/foil carefully to avoid any being left behind.

Cut into bars. Store in an airtight container up to one week. For softer bars, keep at room temp. For harder bars, store in fridge.

You can also individually wrap each in plastic to have an easy portable snack for picnics or school lunches.

Brittany's Scones

These are super easy and delicious! You can change up the add-ins. I've made raisin, craisins, and blueberries, but chocolate chips would be good, too.

2c. sifted flour
1T baking powder
2T sugar
1/2 t. salt
1/4 c. shortening (I substituted coconut oil and it worked just fine)
2 eggs
1/2 c. plain yogurt (I used vanilla almond yogurt, and it worked well)
1T sugar for the top

Sift together flour, baking powder, sugar and salt.
Cut in shortening.
Make a hollow in the center.
Save 1 T egg white for the topping. Beat remaining eggs and combine with yogurt. Add all at once to the hollow. Stir to mix. The dough will be stiff.
Turn onto lightly floured board and knead 5-6 times until dough sticks together.
Divide in half. Roll each half into a 6" circle, approximately 1" thick. Cut each circle into 4 wedges.

Arrange wedges 1"apart on ungreased sheet. Brush with egg white and sprinkle with sugar.

Bake 400 degrees for 15 min. until golden.
Can serve as is or with butter and raspberry preserves.

Baked Oatmeal

We make this the night before and then bake it in the morning. This is the dish I brought to Christmas brunch. Enjoy! *Original recipe by Heidi Swanson*

2 c. rolled (not instant) oats
1/2 c. walnuts, chopped
1/3 cup sugar or maple syrup (plus more for serving)
1 tsp. Baking Powder
1 1/2 tsp. Ground cinnamon
1/2 tsp fine-grain sea salt
2 c. milk (room temperature works best)
1 large egg (we usually use 2)
1 1/2 Tbs butter melted, plus some to grease the pan
2 tsp vanilla extract
2 ripe bananas, sliced
1 1/2 c. fresh or frozen blueberries
(*We have also added copped apples to this as well as raisins*)

1. Preheat oven to 375F with rack in top third of oven. Butter 8x8 in pan.

2. In a bowl, mix together oats, walnuts, sugar (NOT maple syrup if using), baking powder, cinnamon, and salt. In another bowl, whisk maple syrup (if using), milk, egg, butter and vanilla.

3. Arrange bananas in a single layer in the bottom of prepared baking dish. Sprinkle 2/3 of berries over top. Cover fruit with oat mixture. Slowly drizzle milk mixture over oats. Gently give baking dish a few thwacks on the countertop to make sure the milk moves through oats. Scatter remaining berries on top.

Bake 35- 45 min, until golden brown and oats have set. (Ours always takes at least 45 min. - 60 min.) Serve with extra syrup.