RECIPE: No-atmeal

Crazy name, huh! Well, I have fond memories of eating oatmeal when I was a kid, but since it's a grain, it's a no-no. Since I have sensitivities to oats, it's a double no-no. So, I went in search of alternate recipes for a hot breakfast dish that would be similar to my once-beloved oatmeal. 
I was digitally 'thumbing through' the Primal Blueprint Reader-Created Cookbook when I fond something interesting ... No-atmeal, submitted by Doug Descant. 
NO-ATMEAL (No-Oat Breakfast Cereal)

INGREDIENTS

1 small handful of walnuts

1 small handful of pecans 

2 tablespoons ground flax seeds
1 tablespoon unsweetened ground coconut

1 teaspoon ground cinnamon 

1 pinch of ground nutmeg 

1 pinch ground ginger 

1 tablespoon almond butter 

1 banana, mashed 

3 eggs 

1/4 cup unsweetened vanilla almond milk (add more if you prefer it a little runny) 

2 teaspoons chopped macadamia nuts*

1 handful of fresh strawberries

(**NOTE: Macadamia nuts are not in photo below - They were an after-thought)

Quoted from the cookbook ... 

"Pronounced “note-meal” (as in, no oatmeal), Doug’s recipe is for all you ex-cereal lovers out there and for anyone who needs a warm bowl of comforting goodness on a cold winter morning. As Doug says, “it’s a hot meal full of essential proteins and fats, not to mention the necessary vitamins and minerals, in order to stay energized for the cold weeks ahead.” Just thinking about eating No-atmeal for breakfast is guaranteed to coax you out of bed in the morning."

DIRECTIONS

1. Add walnuts, pecans, flax seed and spices to a food processor and pulse it down to a course grain, making sure to stop before it’s totally ground into a powder. Set aside. 

2. Whisk together eggs and almond milk until the consistency thickens a little bit into a loose custard. Thoroughly blend together the mashed banana and almond butter and add it to the custard, mixing well.

3. Stir in the nut mixture. 

4. Microwave until the “no-atmeal” reaches your desired consistency; this should only take a few minutes. I checked and stirred it every 30 seconds and removed it after 2 minutes.

5. Sprinkle macadamia nuts and strawberries on top. Add more almond milk if you want. 

6. Lick the bowl clean!

RECIPE: Pumpkin Pie Clafoutis with Walnuts and Coconut

Okay, so I'm cheating a little. Not in what I'm using in this recipe, but because I'm repeating one ... Sort of. As I have mentioned before, I LOVE Pumpkin pie so naturally I love pumpkin pie clafoutis. This time I wanted to venture out and make a few changes. I added walnuts and ground unsweetened coconut. It was FANTASTIC!!
Pumpkin Pie Clafoutis with Walnuts and Coconut

INGREDIENTS:
1/2 cup coconut oil (or 1/2 cup butter or ghee)
1 3/4 cups pumpkin puree
1/2 cup honey
4 eggs
1/2 cup coconut milk
1/2 cup almond flour
2 teaspoons pure vanilla extract
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon sea salt
1/2 cup chopped Walnuts
2 tablespoons grated unsweetened Coconut
(You may prefer less spices, but I prefer experiencing their flavors mixed with the pumpkin!)

 DIRECTIONS:
1. Preheat oven to 350 degrees.
2. Melt butter, ghee, or coconut oil (whichever you use) in a small pot over low heat or in the microwave.
3. Blend together all ingredients with the exception of the walnuts and coconut. This time I use my blender to make sure everything is well blended. Taste for sweetness and add more honey, if you feel it needs it. Add the chopped walnuts and coconut then pulse a few times to mix.

 4. Pour into a well greased 9" deep dish pie plate and bake for roughly 45 minutes - until center is set. 

 5. Allow clafoutis to cool before placing it in the refrigerator. It's tasty warm, but it is AMAZING cold!

RECIPE: Pumpkin Pie Clafoutis

One of my favorite things in the whole world is a really good pumpkin pie. Since I have only recently learned what a clafoutis is, I decided to try to combine the two goodnesses and see how it would turn out. I am SOOO glad I tried it ... I absolutely LOVE this recipe and will be using it again and again!
Pumpkin Pie Clafoutis

INGREDIENTS:
1/2 cup coconut oil (or 1/2 cup butter or ghee)
1 3/4 cups pumpkin puree
1/2 cup honey
4 eggs
1/2 cup coconut milk
1/2 cup almond flour
2 teaspoons pure vanilla extract
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon sea salt
(You may prefer less spices, but I prefer experiencing their flavors mixed with the pumpkin!)

 DIRECTIONS:
1. Preheat oven to 350 degrees.
2. Melt butter, ghee, or coconut oil (whichever you use) in a small pot over low heat or in the microwave.
3. Blend together all ingredients. I use an immersion blender to make sure everything is well blended. Taste for sweetness and add more honey, if you feel it needs it.

 4. Pour into a well greased 8"X8" baking dish and bake for roughly 45 minutes - until center is set. 

 5. Allow clafoutis to cool before placing it in the refrigerator. It's tasty warm, but it is AMAZING cold!

 Pumpkin Pie Clafoutis is fantastic as part of breakfast or as dessert. I made this on Friday and it's almost gone! 

RECIPE: Blackberry and Banana Clafoutis

I had never even heard of a clafoutis until I discovered a recipe for one online. I wanted to make something yummy for breakfast that would last a few days and meet Paleo requirements. I didn't have the fruit the recipe called for, so I improvised.

INGREDIENTS:
4 large eggs
1/4 cup honey
1/2 cup coconut milk
1/2 cup coconut oil
1 teaspoon vanilla
1/3 cup almond flour
1/4 teaspoon nutmeg
1/4 teaspoon sea salt
8 ounces blackberries
1 fairly ripe banana

DIRECTIONS:
1. In a small saucepan, melt coconut oil.  Turn off heat and add honey. Give it a little stir but don't worry too much about getting it mixed well. Allow to cool.
2. Wash the blackberries and blot with a towel to remove excess moisture. Peel the banana and cut into slices. It would be great sliced or mashed - your choice!)
3. In a medium bowl, combine eggs, coconut milk, nutmeg, salt, and vanilla.  I mixed mine with my new immersion blender, but a hand mixer would work well.

4. Add coconut oil/honey mixture and almond flour to the egg mixture.  Whisk or blend until smooth. Again, I used my immersion blender.
5. Butter an 8X8 glass dish. Arrange the blackberries on the bottom of the pan, then sprinkle the banana slices on top.

6. Pour the liquid mixture over the top of the fruit. (Note: the fruit will float up while it is cooking.)

7. Bake at 325° for 45-55 minutes, until clafoutis is set in the center and the top is nicely browned. You know your own oven, so adjust baking time accordingly.

8. Allow to cool and then transfer to the refrigerator. Let chill for several hours and then serve. This dish is tasty warm or cold.