RECIPE: Paleo Banana Nut Bread Scones

I admit it ... I'm a scone lover. Crunchy, delicious scones. Vanilla bean scones. Pineapple coconut scones. Cranberry walnut scones. Orange scones. I crave them. This morning we went for a six mile walk. We ate brunch while we were out. I had a salad of mixed greens, chicken, bleu cheese crumbles, cranberries, walnuts and broccoli. I finished lunch off with a pluot and a big bottle of water, then we made our way home ... The long way.
We got back home and sitting there on the counter in the kitchen was a couple of sad looking bananas. Way past their prime for peeling and eating, but well within the range of using them in banana bread. I decided to combine the two ideas ... Scones and Banana Bread while keeping it Paleo.

INGREDIENTS:

2 cups Almond Flour
1/2 teaspoon Salt
1/2 teaspoon Baking Soda
1 teaspoon G round Cinnamon 
1 teaspoon Vanilla Extract 
2 tablespoons Honey
1 Very Ripe Banana, mashed 
1,2 cup Chopped Pecans
Topping:
3 tablespoons Honey
1 teaspoon Ground Cinnamon

DIRECTIONS:

1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or use a Silpat.
2. In a large mixing bowl, combine almond flour, salt, baking soda, and cinnamon. 
3. Add vanilla and honey and mix well.
4. Fold in the bananas and pecans and mix again until everything comes together in one big massive ball of dough.
5. Place the dough on the baking sheet and flatten. I used my hands.
6. Bake for 16 - 18 minutes (depending on your oven).

7. While the scones are baking, make the glaze.
8. Once they are golden brown remove them from the oven to cool. Using a serrated knife, cut into 8 equal pieces.
9. Combine the honey and cinnamon in a small bowl, whisking until smooth.
10. Drizzle the scones with the glaze.
Makes 8 scones.

RECIPE: Cinnamon Bun Muffins

I am ALWAYS on the search for new recipes for uses for cinnamon. Seems like I crave it more than any other seasoning or spice. I found this recipe on Elana's Pantry and just couldn't wait to try it! Who doesn't love cinnamon rolls!?

Cinnamon Topping:

• 2 tablespoon agave nectar
• 1 tablespoon cinnamon
• 1 tablespoon grape seed oil (I used Wildtree)
• DIRECTIONS:
• Combine agave, cinnamon and grape seed oil in a measuring cup or small bowl.
• Set aside. 
• Muffin Mixture:
• 1 cup blanched almond flour
• 2 tablespoon coconut flour
• ½ teaspoon baking soda
• ¼ teaspoon celtic sea salt
• ¼ cup grape seed oil
• ¼ cup agave nectar
• 3 eggs
• 1 tablespoon vanilla extract

• DIRECTIONS:
• 1. Preheat oven to 350 degrees.
• 2. Combine almond flour, coconut flour, baking soda and salt in a medium sized bowl.
• 3. In a large bowl combine oil, agave, eggs and vanilla. (I used my immersion blender)
• 4. Blend dry ingredients into wet and spoon about 1/4 cup into greased or lined muffin cups. (I use my MISTO sprayer to lightly spray grape seed oil into silicone cups.)
• 5. Spoon cinnamon topping onto the muffins.

6. Bake for 12 - 14 minutes on center rack of oven.

• 7. Cool completely before frosting them with Creamy Cream Cheese Frosting

Makes 9 - 10  muffins

Creamy Cream Cheese Frosting
4 ounces Cream Cheese, softened to room temperature
3 tablespoons organic Agave
3 tablespoons Half and Half (The recipe calls for heavy cream, but we didn't have any. Half and Half works just fine!)
A dash of Cinnamon for good measure!

1. To make frosting combine cream cheese and agave in a medium bowl until well blended
2. Whip in cream until frosting is nice and thick
3. Spread over Cinnamon Bun Muffins 
4. Serve

RECIPE: Cinnamon Pecan Coffee Cake

By far the best coffee cake I have ever tasted! I doubled the recipe I originally found on Paleo on Main's Blog because the only pan I could find was a 9 X 13! I then realized my 9 X 9 is in the freezer ... Silly me!
CINNAMON PECAN COFFEE CAKE

INGREDIENTS:
Cake:
1 cup Coconut Milk 
4 Eggs
1/2 cup Raw Local Honey
2 teaspoon Vanilla
4 cup Almond Flour
1 cup Arrowroot Powder
1 teaspoon Baking Soda
1 teaspoon Salt
Swirl:
4 tablespoon Cinnamon
1/2 cup Coconut Oil (or butter)
6 tablespoon Honey
Topping:
1/2 cup Chopped Pecans

DIRECTIONS:
Preheat oven to 325. In separate bowls, combine dry cake ingredients and wet cake ingredients. 
Pour wet into dry and stir to combine.  Pour into coconut greased 9X13 dish.

Combine swirl ingredients and dollop onto cake.

Using a knife, swirl in topping. Top with chopped pecans.

Place in preheated oven and bake 40-45 minutes until a toothpick comes out clean.  

Enjoy!!
**Note** If making 1/2 this recipe, place in a 7X9 pan and bake for 25 - 30minutes.

RECIPE: Silver Dollar Pancakes

Sometimes nothing but pancakes will do. This morning I wasn't in the mood to get into a big production over breakfast, so I decided to whip up a batch of Paleo pancake mix. This way we had some today and have enough batter to make some tomorrow, too. Here's the original recipe: Elana's Pantry

Silver Dollar Pancakes

• INGREDIENTS:
• 3 large eggs
• 1 tablespoon water
• 1 tablespoon vanilla extract
• 2 tablespoons agave nectar or honey
• 1 ½ cups blanched almond flour
• ¼ teaspoon sea salt
• ¼ teaspoon baking soda
• coconut oil, for cooking 
• 
  
• DIRECTIONS:
• 1. In a large bowl whisk together eggs, water, vanilla and agave.
• 2. Add almond flour, salt and baking soda and mix until thoroughly combined.
• 3. Heat coconut oil on skillet over medium low to medium heat. (Tomorrow I will reduce the temperature a little as mine got a little brown ... rather quickly!)
• 4. Scoop 1 heaping tablespoon of batter at a time onto the skillet.

5. Pancakes will form little bubbles. When bubbles open, flip pancake over and cook other side.

6. Remove from heat, transferring them to a plate.

5. Repeat process with remaining batter. Add more oil to skillet, as needed.

I served these with slices of peach and banana, then drizzled a small amount of pure maple syrup on top. 

Yields approximately 18 pancakes.