!!!!!!!!!!!!

Index of Recipes {Banana Breads}! 6!

{Chocolate Chip Banana Bread} 7

{Chocolate Walnut Banana Bread} 8

{Cinnamon Applesauce Banana Bread} 9

{Cinnamon Crabapple Banana Bread} 10

{Cinnamon Yogurt Banana Bread} 12

{Coconut Banana Bread} 14

{Peanut Butter Banana Bread} 16

{Raisin Walnut Banana Bread} 17

{Coffee Cakes}! 18!

{Banana Breakfast Cake} 19

{Cinnamon Pumpkin Bundt Cake} 21

{Cinnamon Coconut Breakfast Cake} 22

{Easy Applesauce Breakfast Cake} 23

{Honey Applesauce Cake} 24

{Lightly Lemon Coffee Cake} 26

{Doughnuts}! 27!

{Banana Bread Doughnuts} 28

{Dark Chocolate Banana Doughnuts} 29

{Mini Cinnamon Pumpkin Doughnuts} 31

{Muffins}! 32!

{ABC Breakfast Muffins} 33

{Apple Buckwheat Muffins} 35

{Banana Applesauce Muffins} 36

{Buttermilk Banana Muffins} 38

{Ginger Banana Muffins} 39

{Pancakes}! 40!

{Applesauce Buckwheat Pancakes} 41

{Applesauce Chai Pancakes} 42

{Banana Buckwheat Pancakes} 44

{Buttermilk Banana Pancakes} 45

{Carob Mickey Mouse Pancakes} 47

{Chocolate Chip Banana Pancakes} 48

{Easy Yogurt & Applesauce Pancakes} 49

{Flax & Honey Pancakes} 50

{Fluffy Fruity Coconut Pancakes} 52

{Peanut Butter Pancakes} 53

{Pumpkin Pie Pancakes} 55

{Silver Dollar Buttermilk Pancakes} 57

{Scones}! 58!

{Apple Walnut "Scones"} 59

{Buttermilk Applesauce Scones} 61

{Orange, Craisin & Walnut "Scones"} 63

{Misc. Baked Breakfast Things}! 64!

{Cinnamon Buttermilk Quick Bread} 65

!Please do not post these photos or write these recipes anywhere without giving credit to the author of this book. !Copywrite RT 2013. !

{Coconut Carob Overnight Breakfast Cookies} 66

{Overnight Almond Oatmeal Waffles} 69

{Very Berry Cobbler} 70

{Banana Breads} !!

! Chocolate Chip Banana Bread !!

{Chocolate Chip Banana Bread} !Makes 1 small loaf. !2 ripe bananas, mashed 3 T. honey 1/2 c. applesauce 2/3 c. brown rice flour 1/3 c. potato starch 1 t. baking powder 1/2 t. xanthan gum 1/4 t. baking soda 1 t. vanilla 2 t. cinnamon 1/3 c. dairy-free chocolate chips !Preheat oven to 350 and line a small loaf pan with parchment paper. In a medium bowl, mash the bananas, then add the honey, applesauce and vanilla. Beat until they are well combined. Add the dry ingredients on top and beat until combined. Stir in chocolate chips. Pour batter into the prepared pan. Bake for 45 minutes, until a toothpick comes out clean.  Let the loaf cool in the pan for about 5 minutes, then transfer onto a cooling rack and completely cool. !!

{Chocolate Walnut Banana Bread} !Serve this yummy loaf with homemade coconut butter for a tasty treat! !Makes 1 loaf. !2 bananas 1/3 c. honey 1 c. applesauce 1 t. vanilla 3/4 c. sorghum flour 2/3 c. brown rice flour 2/3 c. arrowroot powder 1/4 c. cocoa powder 1 1/2 t. baking soda 1/2 t. xanthan gum 1/2 t. cinnamon 1/2 t. kosher salt 1/3 c. chopped walnuts 1/4 c. dairy-free chocolate chips (optional) !Preheat oven to 350 and grease a loaf pan. In large bowl, mash bananas. Add honey, applesauce, and vanilla and mix well. In separate bowl, whisk together dry ingredients. Quickly stir into wet ones, then fold in walnuts and chips (if using). Pour and smooth into prepared loaf pan and bake for about 35 minutes, or until toothpick comes out clean. Let rest in pan for about 10 minutes before removing to cool completely. !!

{Cinnamon Applesauce Banana Bread} !Makes 1 loaf. !4 bananas (about 2 c. mashed) 1 c. applesauce 2 t. vanilla 1 c. sorghum flour 1/2 c. brown rice flour 1/2 c. arrowroot powder 1 T. baking powder 1 t. baking soda 1/2 t. xanthan gum 2 t. cinnamon 1/4 t. ginger 1/8 t. nutmeg 1/8 t. cloves !Preheat oven to 350 and grease a 9x5 inch loaf pan. In a large bowl, mash bananas. Add in applesauce and vanilla. In a separate bowl, whisk together dry ingredients, then pour over banana mixture. Stir quickly until no dry streaks remain. Pour and smooth into prepared pan and bake for about 40-50 minutes, or until toothpick comes out clean. Cool in the pan for about 10 minutes before removing to cool the rest of the way. Try not to eat it all at once. . . or don't try. Whatever. : ) !!

{Cinnamon Crabapple Banana Bread} !My kids love crabapples. All summer long they were stealing them off our neighbor's tree. They tried to share their booty with our little neighbor girl, but she insisted her mom said they were poisonous. : ) Well, more for us! !This banana bread is not very sweet, just to warn you. It has a nice little tang. : ) !Makes 1 loaf. !3 bananas 1 c. crabapple sauce (just boil and mash away, like regular applesauce) 1/4 c. honey 1 c. sorghum flour 1/2 c. arrowroot powder 1/3 c. brown rice flour 2 1/2 t. baking powder 1 t. xanthan gum 2 t. cinnamon 1/4 t. allspice !Preheat oven to 350 and grease a loaf pan. In large bowl, mash bananas. Add in crabapple sauce and honey. Mix to combine. In separate bowl, whisk together dry ingredients. Add to banana/crabapple mixture and stir until no dry streaks remain. Pour into prepared pan and bake for 45 minutes, or until toothpick comes out clean. Let rest in pan for about 10 minutes before removing to cool completely. !!

! Cinnamon Yogurt Banana Bread !!

{Cinnamon Yogurt Banana Bread} !Makes 1 loaf. !4 very ripe bananas 1/3 c. honey 1 c. plain coconut yogurt 1 t. vanilla 2/3 c. sorghum flour 2/3 c. brown rice flour 1/3 c. potato starch 1/3 c. arrowroot powder 3/4 t. xanthan gum 2 t. baking powder 1 t. baking soda 1 t. cinnamon 1/8 t. nutmeg 1/8 t. cloves !Preheat oven to 350 and grease a loaf pan. In large bowl, mash bananas (I like to use my pastry cutter). Stir in honey, yogurt, and vanilla. In separate bowl, whisk together dry ingredients, then pour them over wet ones. Mix just until no dry streaks remain. Pour into prepared pan and bake for 45-50 minutes, or until toothpick comes out clean. !!

! Coconut Banana Bread !!

{Coconut Banana Bread} !The first time I made this, I ate the whole loaf by myself. Minus the one bite that went to a 4-year old who just happened to be in the kitchen when I started scarfing it down. She tried to spread the good news of banana bread to her siblings, but I caught her before word got out. I get 'selfish mom of the year' award for that one. But it was sooo good. . . . !Makes 1 loaf. !3 bananas 1/3 c. honey 3 T. coconut oil 1/2 c. sorghum flour 1/2 c. rice flour 1/2 c. unsweetened shredded coconut 2 T. arrowroot powder 1 1/2 t. baking soda 1/2 t. xanthan gum (or 1 t. guar gum) 1/2 t. cinnamon 1/4 t. nutmeg 1/8 t. cloves !Preheat oven to 350 and grease a loaf pan. In large bowl, mash bananas. Stir in honey and coconut oil. In separate bowl, whisk together remaining ingredients and pour over banana mixture. Mix quickly until no dry ingredients remain. Pour and smooth into prepared loaf pan and bake 30-35 minutes, or until toothpick comes out clean. Let cool in pan for about 10 minutes before removing to cool completely. !!

! Peanut Butter Banana Bread !!

{Peanut Butter Banana Bread} !Makes 1 loaf. !2 bananas 1/2 c. peanut butter 1 c. applesauce 1/2 c. water 1 t. vanilla 1 1/2 t. cinnamon 1 c. brown rice flour 1 c. sorghum flour 2/3 c. arrowroot powder 1 1/2 t. baking soda 1 t. guar gum 1/2 c. dairy-free chocolate chips !Preheat oven to 350 a grease a loaf pan. In large bowl, mash bananas. Add peanut butter, applesauce, water, and vanilla. Mix until smooth-ish. Add remaining ingredients on top and mix until no dry ingredients remain. Pour and smooth into prepared dish and bake for 45-50 minutes, or until toothpick comes out clean. Cool for about 10 minutes in pan before removing to cool completely. !!

{Raisin Walnut Banana Bread} !I debated calling this "Everything But the Kitchen Sink" Banana Bread, because it seems like you’re just adding everything in the kitchen to the bowl. But in the end I decided that wouldn't be too appetizing. . . . : ) !Makes 1 loaf. !3 bananas, mashed (about 1 1/2 c.) 1/2 c. honey 1 c. applesauce 2 T. apple cider vinegar 1 1/2 t. cinnamon 1/4 t. nutmeg 1/8 t. cloves 1 c. rice flour 1/2 c. sorghum flour 1/2 c. millet flour 3/4 c. potato starch 1/2 c. cold milled flax 1 1/2 t. baking soda 1/2 t. xathan gum 1/3 c. raisins 1/3 c. chopped walnuts 1/3 c. dairy-free chocolate chips !Preheat oven to 350 and line the bottom of a loaf pan with parchment paper (or grease it). In large bowl, mash bananas. Add honey, applesauce, cider vinegar and spices. Mix until well combined. In separate bowl, whisk together dry ingredients. Add to banana mixture and mix until no dry streaks remain. Stir in raisins, walnuts and chocolate chips. Pour into prepared pan and smooth to edges. Bake for about 35 minutes, or until toothpick comes out clean. Let cool for about 10 minutes before removing from pan. !!

{Coffee Cakes} !!

! Honey Applesauce Cake !!

{Banana Breakfast Cake} !Serves 4. !1 T. flax meal 3 T. hot water 1/2 c. honey 1/2 c. plain coconut yogurt 2 bananas 1 t. vanilla 1/2 c. sorghum flour 1/2 c. potato starch 2 T. rice flour 1/2 t. baking soda 1 t. guar gum !3 T. chopped walnuts 1 t. cinnamon sugar (optional) !Preheat oven to 350 and line an 8x8 inch baking dish with parchment paper. In large bowl, combine flax meal and hot water. Let stand until gelled. Add honey, yogurt, and vanilla and cream together. Chop bananas into slivers and vigorously stir into honey-yogurt mixture. In separate bowl, whisk together dry ingredients. Add to banana mixture and mix well. Pour into prepared baking dish and sprinkle with walnuts and cinnamon sugar. Bake for 25 minutes, or until toothpick comes out clean. The chunks of bananas may cause it to appear still gooey in the middle, but don't worry - it's cooked! !!

! Cinnamon Pumpkin Bundt Cake !!

{Cinnamon Pumpkin Bundt Cake} !I love pumpkin. I could eat it every day, in almost anything. My family, however, is not quite so enthusiastic about it. . . . unless it's baked in something yummy.  !Makes 1 cake. !2 T. flax or chia meal 1/2 c. hot water 1/3 c. applesauce 1/2 c. honey 2 c. pumpkin puree 1 T. vanilla 1 1/2 c. brown rice flour 1/2 c. tapioca starch 1 1/2 t. baking soda 1/2 t. xanthan gum 1 T. cinnamon 3/4 t. ginger 1/4 t. allspice 1/4 t. nutmeg 1/2 t. kosher salt !Preheat oven to 350 and grease a bunt pan. Combine flax meal, hot water, and applesauce in medium bowl. Let stand for a few minutes until gelled, then stir in pumpkin, honey, and vanilla. In large bowl, whisk together remaining ingredients. Pour pumpkin mixture over dry mixture and stir well to combine. Pour and smooth into prepared pan and bake for 50-55 minutes, or until lightly browned and cake springs back when touched. Drizzle with honey, then sprinkle with cinnamon and evaporated cane juice for topping, if desired. !!

{Cinnamon Coconut Breakfast Cake} !The first time I made this cake I was sure it was going to be a complete failure, since 15 minutes after popping it in the oven I realized I'd left out 1 whole cup of the liquid. Sigh. That's what I get for baking too early in the morning. Fortunately, it turned out just fine! My kids loved it! (And that's really all that matters. . . .) !Serves 4. !2 T. flax meal 6 T. hot water 1 1/4 c. sorghum flour 3/4 c. brown rice flour 1/2 c. coconut 2 t. cinnamon 1 t. xanthan gum 1 1/2 t. baking powder 1/2 t. salt 1/3 c. honey 2 T. coconut oil 2 T. applesauce 1/2 c. hot water !cinnamon sugar (optional) !Preheat oven to 350 and grease a 9x13 inch baking dish. Combine flax meal and 6 tablespoons of hot water. Set aside until gelled. Stir in honey, coconut oil, applesauce, and remaining water. In separate bowl, whisk together dry ingredients, then dump over wet ones and stir until combined. Press into prepared dish, sprinkle with cinnamon sugar, and bake for about 20 minutes, or until golden-browned and toothpick comes out clean. !!

{Easy Applesauce Breakfast Cake} !This is one of my go-to breakfasts. It’s easy, quick, and the kids gobble it up. !Serves 4. !1 c. applesauce 1/4 c. cold milled flax 1/4 c. chia meal 1/4 c. honey 1 t. vanilla 3/4 c. rice flour 1/4 c. potato starch 2 1/2 t. baking powder 1 t. baking soda 1 t. guar gum 2 t. cinnamon !Preheat oven to 350 and grease a 9x9 inch baking dish. Combine applesauce, flax, chia, honey and vanilla. Mix well until creamy and set aside. In separate bowl, whisk remaining ingredients together. Stir in applesauce mixture until no dry ingredients remain. Immediately pour into prepared dish and smooth out lightly with a spatula. Bake for 20-22 minutes. Enjoy! !!

{Honey Applesauce Cake} !Makes 1 cake. !1 banana 2 c. applesauce 1/2 c. honey 1/3 c. coconut oil 1 t. vanilla 1 c. rice flour 1 c. sorghum flour 1 1/2 t. baking soda 1 t. cinnamon pinch allspice and nutmeg 1/2 t. kosher salt !1/4 c. honey 1 t. arrowroot powder 1/4 c. coarsely chopped walnuts !Preheat oven to 350 and grease a bunt pan. In large bowl, whisk together dry ingredients and make a well in the middle. Puree banana, applesauce, honey, coconut oil, and vanilla in blender, then pour into well. Mix until no dry streaks remain and pour into prepared pan. Bake for 50-55 minutes, or until golden-browned and cake springs back slightly when pressed. Cool in pan for 10 minutes before inverting to a plate. In a small saucepan, warm honey until liquid. Stir in arrowroot and walnuts. When cool, drizzle with glaze. !!

! Lightly Lemon Coffee Cake !!

{Lightly Lemon Coffee Cake} !The perfect coffee cake for tea. Haha. !Serves 4. !1 c. rice flour 1/2 c. potato starch 1/2 c. coconut flour 1 t. guar gum 1 t. baking powder 1 t. baking soda 1 large banana 1/2 c. sugar 1 c. coconut yogurt 2 T. water zest* of 1 lemon (about 1 teaspoon) 1 t. vanilla !1/3 c. sugar 1 T. rice flour 1 t. cinnamon 1 T. coconut oil, in solid state !Whisk together dry topping ingredients. Using your fingers, smush and mix in coconut oil until crumbly. Set aside. Preheat oven to 350 and grease a 9x13 inch baking dish. Whisk together dry ingredients until well mixed. In separate bowl, mash the banana until creamy then add remaining ingredients. Mix thoroughly and pour into dry ingredients. Mix until well combined. Pour and spread the batter into prepared dish and sprinkle with the topping. Bake for 20-25 minutes, or until a toothpick comes out clean. !*To zest a lemon, wash the lemon well, and scrape the rind along the fine/small holes on a cheese grater. The scraped rind is the zest. !!

{Doughnuts} !!

! Dark Chocolate Banana Doughnuts !!

{Banana Bread Doughnuts} !I used a doughnut maker for these, but if you don’t have one, never fear. Just bake them in a mini doughnut pan. !Makes about a dozen small doughnuts. !1 large banana 1/4 c. honey 3 T. coconut oil 1/4 c. sorghum flour 1/4 c. brown rice flour 1/4 c. coconut flour 1/2 c. arrowroot powder 1 1/2 t. cinnamon 1/2 t. allspice 1/2 t. nutmeg 1 t. guar gum 1 1/2 t. baking powder 1/4 t. baking soda 1/4 t. kosher salt 1/2 c. hot water !Preheat donut iron (or oven to 350). In large bowl mash banana. Add in honey and coconut oil. Stir to combine well. In separate bowl, whisk together dry ingredients. Pour banana mixture over dry stuff and mix until smooth. Mix in hot water and stir until smooth. Pour about 3 tablespoonfuls of batter into hot iron. Close and bake for 8-10 minutes. (Or bake in mini doughnut pans for 15-20 minutes.) !Feel free to frost these little guys if you want. I didn't because I was feeding them to my kids for breakfast. I'm sure that cinnamon sugar or cream cheese or peanut butter would be lovely on them. : ) !!

{Dark Chocolate Banana Doughnuts} !These doughnuts are pretty dark, so if you're not a fan of dark chocolate (like my oldest), you could up the sweetener.  !Makes about a dozen small doughnuts. !2 bananas 2 T. honey 2 T. coconut milk 2 t. vanilla 1/4 c. coconut flour 2 T. arrowroot powder 2 T. cocoa powder 1/2 c. sorghum flour 1/2 t. baking soda 1/4 t. kosher salt !Preheat doughnut maker*. In a large bowl, mix everything with a handheld mixer. Spoon about 2 heaping tablespoonfuls of batter into greased doughnut maker. Bake for 7 minutes. Remove and cool slightly before icing. !To make the icing, slowly melt about 1/4 cup of chocolate chips (dairy free if you need to). Stir in 2 tablespoons of coconut milk or water until smooth. Dip doughnuts in mixture, then dip in shredded unsweetened coconut. Enjoy! !*(If you don't have a doughnut maker, you could just bake these in a mini doughnut pan at 350 for about 15 minutes.) !!

! Mini Cinnamon Pumpkin Doughnuts !!

{Mini Cinnamon Pumpkin Doughnuts} !Beware, oh you mothers and wives who bake these doughnuts, they will evaporate in front of children and husbands. . . . Good thing they're super easy. : ) !Makes about 40 mini-doughnuts. !1/4 c. honey 1/2 c. pumpkin puree 3 T. applesauce 1/2 c. rice flour 1/2 c. potato starch 2 T. potato starch 1 1/2 t. cinnamon 1/2 t. allspice 1 1/2 t. baking powder 1/8 t. baking soda 1 t. guar gum 1/2 c. hot water !Preheat oven to 325 and grease a mini-doughnut pan. Slightly warm honey until liquid. Stir in pumpkin puree and applesauce. In separate bowl, combine dry ingredients. Stir into pumpkin mixture. While mixing, slowly pour in hot water and stir until well combined. Scoop batter into a plastic bag and cut off about 1/2 inch from one corner. Squeeze batter into prepared pan and bake for 15-20 minutes. Doughnuts will pull away from the sides of the pan and brown slightly when done. Let cool for a few minutes before removing from the pan. Dip in melted chocolate or sprinkle with cinnamon sugar. !!

{Muffins} !!

! ABC Breakfast Muffins !!

{ABC Breakfast Muffins} !ABCs = Apples, Bananas & Coconut : ) !Makes about a dozen. !2 T. flax meal 1/4 c. + 2 T. hot water 1 small apple 1 small banana 1/4 c. applesauce 1/4 c. honey 1 t. apple cider vinegar 1 t. vanilla 1 1/2 c. fruit juice (I used an orange-peach-mango blend) 1 1/2 c. rice flour 1/2 c. tapioca flour 1/2 c. unsweetened coconut 1/2 t. guar gum 1 t. baking powder 1/2 t. baking soda !Preheat oven to 350 and grease muffin tin. In small bowl, combine flax meal and hot water. Let stand until gelled. Meanwhile, dice apple and banana and set aside (there should be about 1 1/2 cups of diced fruit). In large bowl, combine flax mixture, applesauce, honey, vinegar, vanilla and fruit juice. Combine remaining ingredients and slowly stir into wet ones until no dry ingredients remain. Fold in fruit and pour 1/3 cupfuls into prepared tin. Bake for 25-30 minutes, or until top is firm. !!

! Apple Buckwheat Muffins !!

{Apple Buckwheat Muffins} !Makes about 2 dozen. !1/2 c. coconut oil 3/4 c. honey 1 1/2 c. applesauce 1 c. warm water or apple juice 1 t. vanilla 1 t. cinnamon 2 c. buckwheat flour 1 c. sorghum flour 1 t. guar gum 1 1/2 t. baking soda 1/2 t. kosher salt 1 c. diced apple (I used 1 small pink lady) !Preheat oven to 350 and line a muffin tin with paper liners. In large bowl, combine coconut oil, honey, applesauce, water, and vanilla. In separate bowl, whisk together dry ingredients. Pour over wet ingredients and mix quickly until no dry streaks remain. Fold in apples and scoop 1/4 cupfuls of batter into prepared muffin tin. Bake for about 20 minutes, or until center springs back when touched. Repeat with remaining batter. !Option: batter can be poured into a 9x13 inch baking dish and baked as a coffee cake. !!

{Banana Applesauce Muffins} !Makes a dozen. !2 T. flax meal 1/4 c. + 2 T. hot water 1 large banana, mashed 1 c. applesauce 1/3 c. honey 2 t. vanilla 1 t. apple cider vinegar 1 c. rice flour 1/2 c. tapioca flour 1 t. baking soda 2 t. baking powder 1 t. guar gum 1 T. cinnamon 1/4 t. nutmeg !Grease a muffin tin and preheat oven to 350. Combine flax meal and hot water in small bowl and set aside until gelled (about 5 minutes). In large bowl, combine remaining dry ingredients. In separate bowl, combine remaining ingredients. Add flax mixture and add pour into dry ingredients. Mix until no dry ingredients remain. Pour 1/3 cupfuls into prepared tins and bake for 20 minutes, or until tops are firm. !!

! Buttermilk Banana Muffins !!

{Buttermilk Banana Muffins} !Makes about a dozen. !2 T. flax/chia meal 1/4 c. + 2 T. hot water 1/2 c. coconut milk 2 t. apple cider vinegar 1 c. rice flour 1/2 c. arrowroot powder 1/2 c. potato starch 1 t. baking soda 2 1/2 t. baking powder 1 t. guar gum 2 t. cinnamon 1/4 t. nutmeg 1/4 t. cloves 2 large bananas 1/2 c. applesauce !Preheat oven to 400 and grease a muffin pan. Combine flax meal and let stand until gelled. Combine milk and apple cider vinegar and let stand until curdled. In large bowl whisk together dry ingredients. In separate bowl, mash bananas. Add applesauce, flax mixture and "buttermilk". Stir to combine and pour into dry ingredients. Mix well and drop 1/3 cupfuls into prepared pan. Bake for 20 minutes, or until top is golden and firm. !!

{Ginger Banana Muffins} !Slightly sweet and with a tinge of ginger, these were a huge hit for breakfast. The only complaint was that there weren't more of them. : ) !Makes about a dozen. !3 medium over-ripe bananas 1/2 c. applesauce 1/4 c. coconut milk (or milk of choice) 2 T. honey 1 T. vanilla 1 1/2 c. sorghum flour 1/2 c. arrowroot powder 1/4 c. flax meal 2 t. baking soda 1/2 t. xanthan gum 2 t. cinnamon 1/2 t. ginger 1/2 t. kosher salt !optional: chocolate chips or walnuts !Preheat oven to 350 and grease a muffin tin. In a large bowl, mash bananas. Stir in applesauce, coconut milk, honey, and vanilla. In separate bowl, whisk together remaining ingredients. Slowly stir dry ingredients into banana mixture. Scoop 1/3 cupfuls of batter into prepared tins and bake for about 20 minutes, or until toothpick comes out clean. Cool in the pan for a few minutes before removing and consuming.  !!

{Pancakes} !!

! Buttermilk Banana Pancakes !!

{Applesauce Buckwheat Pancakes} !My hubby had to ask if these really were gluten free. Yes, they are. Totally and completely. As a matter of fact, they're grain free too, since buckwheat is actually a seed, not a grain. !Serves 4. !2 1/2 c. buckwheat flour 1 T. + 1 t. baking powder 2 t. cinnamon 3/4 t. xanthan gum 2 T. flax meal 5 T. hot water 1/2 c. applesauce 3 c. coconut milk (or whatever kind you use) !Preheat a lightly greased skillet or frying pan. In large bowl, combine flax meal and hot water. Let stand until gelled, about 5 minutes. Stir in applesauce until smooth, then add coconut milk. Add dry ingredients on top and mix until thoroughly combined. Pour 1/4 cupfuls of batter onto hot skillet and bake until poofy and slightly glossy on the sides. Flip, and repeat with remaining batter. Serve with favorite toppings. My family like cinnamon sugar, or peanut butter and jelly. Or all three. : ) !Notes: !*The batter will thicken up as it sets, due to the baking powder activating. If it gets too thick, slowly stir in a tablespoon of water or coconut milk at a time until desired consistency is reached. !*It's easy to undercook these pancakes, since the batter is so dark to begin with. !!

{Applesauce Chai Pancakes} !Serves 4. !2 c. coconut milk 2 T. flax meal 2 T. apple cider vinegar 1/2 c. applesauce 2 c. sorghum flour 1/2 c. tapioca flour 1 T. baking powder 1/2 t. baking soda 1/2 t. xanthan gum 1 t. cinnamon 1/2 t. ginger pinch each nutmeg, allspice, cloves, and cardamom !Preheat lightly greased skillet over medium heat. In large bowl, mix together coconut milk, flax meal, vinegar, and applesauce. Let stand for a few minutes, then add remaining ingredients on top and mix until no dry streaks remain. Pour 1/4 cupfuls onto prepared skillet and cook until lightly browned on the edges. Flip and repeat. Consume with favorite toppings. : ) !!

! Banana Buckwheat Pancakes !!

{Banana Buckwheat Pancakes} !I am not the hugest buckwheat fan, but these were pretty good. Healthy and with a little sweetness from the banana. !Serves 4. !1 large spotted banana 1 c. coconut milk (or whatever kind you want) 2/3 c. buckwheat flour 1/3 c. arrowroot powder 2 T. sorghum flour 1 t. baking soda 1 t. baking powder !Preheat lightly greased skillet over medium-low heat. In large bowl, mash banana until smooth. Stir in rice milk, 1/4 cup at a time, until smooth. Sprinkle flours and powders and soda on top and mix until no dry streaks remain. Pour 1/4 cupfuls of batter on skillet and cook until browned underneath (about 1-2 minutes). Flip and repeat. !!

{Buttermilk Banana Pancakes} !Serves 4. !1 2/3 c. coconut milk 2 T. vinegar 1 overripe banana 1 1/2 c. rice flour 1/2 c. tapioca flour 1/2 c. potato starch 1/4 t. xanthan gum or 1/2 t. guar gum 1 1/2 t. baking soda 1/2 t. baking powder !In small bowl or measuring cup, combine milk and vinegar; let stand until curdled (about 5 minutes). In large bowl, beat banana until pureed. Add buttermilk mixture and beat again until frothy. In separate bowl, whisk together dry ingredients. Pour over banana/milk mixture and stir with a fork until blended. Let batter stand while preheating a skillet over medium heat. Pour 1/4 cupfuls of batter onto hot, lightly greased skillet and cook until slightly browned on edges. Flip and repeat. Enjoy! !Note: store leftovers in a ziplock bag and stick in the toaster to reheat... yum! !!

! Carob Mickey Mouse Pancakes !!

{Carob Mickey Mouse Pancakes} !Serves 4. !1 c. rice flour 1/2 c. tapioca flour 1/2 c. potato starch 3 T. carob powder 1/2 t. cinnamon 2 T. organic cane sugar 1/4 t. xanthan gum 2 t. baking powder 1/2 t. baking soda 2 T. flax meal 1 1/2 c. coconut milk 4 t. apple cider vinegar 1 T. vanilla !In small bowl, combine milk and apple cider vinegar. Let set about 5 minutes. Meanwhile, in large bowl, whisk together dry ingredients. Add vanilla to milk mixture and pour over dry ingredients. Mix well and let stand while preheating non-stick skillet over medium heat. Mix batter again and spoon onto hot skillet, using a tablespoon. Pour one spoonful of batter in the middle of pan and use another spoonful, divided, to make ears. Cook for about a minute on each side. !!

{Chocolate Chip Banana Pancakes} !Serves 4. !1 c. rice flour 1/2 c. millet flour 1/4 c. tapioca flour 1/4 c. potato starch 3 T. ground flax meal 1 t. guar gum 3 t. baking powder 1/2 t. baking soda 1/2 t. salt 1/4 c. cocoa 1/4 c. evaporated cane juice 1 large banana 3 T. coconut oil, melted 2 1/2 c. coconut milk 1/2 c. dairy-free chocolate chips !In large bowl, whisk dry ingredients together until well combined. In small bowl mash banana. Add oil and mix until creamy. Add vanilla and milk. Mix well. Pour into dry ingredients, add chocolate chips, and mix fairly well. Batter will be very thick. Drop by 1/4 cupfuls into hot, well-greased skillet. Fry until slightly bubbly and no longer glossy on the edges. Flip and cook for about a minute. Serve plain, or with dairy-free whipped cream. !!

{Easy Yogurt & Applesauce Pancakes} !My hubby said these were the best gluten-free pancakes I've ever made. He's so nice. : ) !Serves 4. !2/3 c. sorghum flour 2/3 c. rice flour 2/3 c. potato starch 3 T. flax meal 1 t. salt 2 t. baking powder 1 t. baking soda 1 c. coconut yogurt 1 c. water 1/4 c. applesauce !Preheat skillet over med-low heat. Whisk together dry ingredients and set aside. Combine remaining ingredients and add in dry ones. Mix until thoroughly combined. Spoon by 1/4 cupfuls onto hot skillet and bake until bubbly. Flip and bake until browned. !!

{Flax & Honey Pancakes} !These pancakes have a very light taste and a great texture! !Serves 4. !2 T. cold milled flax 6 T. hot water 1 T. honey 1 c. coconut milk 1 1/4 c. water 1 c. rice flour 1/2 c. potato starch 1/2 c. potato starch 1 1/2 t. baking soda 2 t. baking powder 1 1/2 t. guar gum !Preheat a lightly greased skillet over medium low heat. In large bowl, combine flax and hot water. Set aside until gelled. In a separate bowl, whisk together dry ingredients. Stir honey into flax mixture until well blended. Add water and milk and mix well. Dump dry ingredients into wet ones and stir until no dry lumps remain. Pour 1/4 cupfuls into preheated skillet and cook until edges begin to brown. Flip and cook until done. !!

! Fluffy Fruity Coconut Pancakes !!

{Fluffy Fruity Coconut Pancakes} !Serves 4. !1 1/2 c. rice flour 1/2 c. tapioca flour 1/2 c. potato starch 1 T. baking powder 1/2 t. baking soda 1 1/2 t. guar gum 2 T. flax meal 1/2 c. applesauce 1 1/2 c. coconut milk 1 c. fruit juice (I used an orange-peach-mango blend) !Preheat lightly greased skillet over medium heat. Place flours, starch, baking powder and soda and guar gum in bowl and whisk until well combined. In separate bowl, combine flax meal and applesauce. Add coconut milk and fruit juice. Pour wet ingredients into dry ingredients and mix until well combined. Scoop 1/4 cupfuls of batter into hot skillet and cook until golden-brown on bottom. Flip and cook until golden-brown on other side. !!

{Peanut Butter Pancakes} !Serve these pancakes with jelly on top and you’ll have yourself a PB&J for breakfast! !Serves 4. !3 T. flax or chia meal 1 c. hot water 1/4 c. creamy peanut butter 1 c. applesauce 1/2 c. sorghum flour 1/2 c. rice flour 1/2 c. arrowroot powder 1 t. baking soda 1 t. baking powder 1/2 t. salt !Heat lightly greased skillet over medium. In large bowl, pour hot water over flax meal, stirring while pouring. Keep stirring until it begins to gel. Stir in peanut butter and applesauce until smooth. Pour dry ingredients on top and stir in until no dry streaks remain. Cook 1/4 cupfuls of batter until lightly browned on the edges. Flip and repeat. Serve with syrup or favorite jam on top. !!

! Pumpkin Pie Pancakes !!

{Pumpkin Pie Pancakes} !Serve with warm maple syrup, honey, and/or whipped cream (dairy free, of course). Or just slather some raspberry jam on, like my kids do. It's like Thanksgiving for breakfast. . . . !Serves 4. !3 T. flax meal 1 c. coconut milk 3 T. applesauce 1/4 c. honey 3/4 c. water 1 c. pumpkin 1 c. sorghum flour 1/2 c. arrowroot powder 1 T. baking powder 1 t. baking soda 1/2 t. kosher salt 2 t. cinnamon 1/2 t. ginger 1/8 t. cloves 1/4 t. nutmeg !Preheat lightly greased skillet over medium-low heat. In large bowl, mix flax and 1/4 cup coconut milk. Let stand a few minutes until gelled, then add remaining coconut milk, applesauce, honey, water, and pumpkin. In separate bowl, whisk together dry ingredients. Pour dry ingredients over wet ones and mix until no dry streaks remain. Pour 1/4 cupfuls of batter onto hot skillet and cook until browned on edges. Flip and repeat. : ) !!

! Silver Dollar Buttermilk Pancakes

!!

{Silver Dollar Buttermilk Pancakes} !Serves 3. !1 1/2 c. coconut or rice milk 1 T. apple cider vinegar 1 T. flax meal 3 T. hot water 2 T. oil 1/2 t. vanilla 1 c. rice flour 1 t. guar gum 1 t. cinnamon 1/4 t. nutmeg 2 t. baking powder !In medium-size bowl combine milk and vinegar. Set aside until milk begins to curdle. In separate small bowl combine flax meal and hot water. Let set until gelled. Both of these take about 5 minutes. Meanwhile combine dry ingredients and set aside. When milk and flax are done, combine them and add oil and vanilla. Mix well and pour into dry ingredients. Stir until combined and let set for a minute or two until thickened. Pour about 2 tablespoonfuls on a preheated skillet and cook until browned on both sides. Serve with warm syrup or jam. !!

{Scones} !!

! Apple Walnut “Scones” !!

{Apple Walnut "Scones"} !My first attempt at an allergy-friendly scone turned out yummy, but with a texture more like banana bread. So if you make these, don't expect the biscuity texture of a glutenous scone. Don’t worry though, these are delicious and still go great with tea! !Makes about a dozen, depending on how big you cut them. !3/4 c. coconut flour 1 c. rice flour 1/4 c. potato starch 1 t. baking soda 1 banana 1/2 c. water 1/3 c. honey 1 apple, diced (about 1 c.) 1/2 c. walnuts, coarsely chopped !Preheat oven to 350 and line a cookie sheet with parchment paper. In large bowl, whisk together dry ingredients. Add apple and walnuts and set aside. In separate bowl, mash or beat banana until smooth and creamy. Add in water and honey and beat until well combined. Pour over dry ingredients and mix well. Form into a ball, place on prepared pan and press into a 1/2 inch disk. Bake for 15 minutes, or until lightly browned on the edges. !!

! Buttermilk Applesauce Scones, !!

{Buttermilk Applesauce Scones} !Makes about a dozen. !3/4 c. coconut milk 1 T. apple cider vinegar 1/3 c. applesauce 1 c. rice flour 1 c. sorghum flour 1/4 c. coconut flour 3/4 c. potato starch 1/4 c. evaporate cane juice 1 1/2 T. baking powder 1/2 t. xanthan gum 1/2 c. solid state coconut oil !about 3 T. coconut milk for brushing about 2 T. cinnamon-sugar !Preheat oven to 400 and line a cookie sheet with parchment paper. In liquid measuring cup, combine milk, cider vinegar and applesauce. Set aside until curdled (about 5 minutes). In large bowl, whisk together dry ingredients, except cinnamon-sugar. With a pastry cutter or two knives, cut in coconut oil until pea-sized crumbles appear. When milk is curdled, pour over dry ingredients and stir with a fork until a ball forms. Lightly kneed with fingers until all dry ingredients are mixed into the ball. Tear off golf-ball sized portions, roll into a light ball and flatten a little with your hands. Place on prepared cookie sheet. Brush with milk and sprinkle with cinnamon-sugar. Bake for 10 minutes, or until golden-browned. !!

! Orange, Craisin & Walnut "Scones" !!

{Orange, Craisin & Walnut "Scones"} !These "stones," as my 2-year old calls them, are really more like a banana bread sheet cake than a scone. But they are yummy and easy enough to have ready for breakfast. That makes them a win for mom! !Makes about a dozen. !1 banana 1/2 c. water 1/4 c. honey 1/2 t. orange zest 1/4 c. arrowroot powder 3/4 c. coconut flour 1 c. sorghum flour 1 t. baking soda 1/2 c. coarsely chopped walnuts 1/4 c. chopped craisins !Preheat oven to 350. In large bowl, beat banana, water, honey, zest, and arrowroot powder until creamy. In separate bowl, whisk together flours and soda. Stir into banana mixture and fold in walnuts and craisins. Let stand for a minute or two until batter thickens up a tad. Stir again to form a loose ball and dump onto prepared pan. Pat out into 1/2 inch high disk. Bake for about 15 minutes, or until lightly browned. Cut into squares and serve. !!

{Misc. Baked Breakfast Things} !!

! Coconut Carob Overnight Breakfast Cookies !

{Cinnamon Buttermilk Quick Bread} !1/4 c. coconut oil, melted 1 c. coconut milk 1 T. apple cider vinegar 1 t. vanilla 1 c. rice flour 3/4 c. potato starch 1 T. baking powder 1/2 t. guar gum 1/4 c. sugar 2 t. cinnamon !2 t. coconut oil, melted 2 t. cinnamon 3 T. sugar !Preheat oven to 375 and line a loaf pan with parchment paper (or grease). In small bowl, or liquid measuring cup, combine milk and vinegar and let stand until curdled. Melt coconut oil and add to curdled milk, along with vanilla. In separate bowl, whisk together dry ingredients. Pour in liquids and mix well until no dry streaks remain. Pour into prepared pan. In small bowl, combine topping ingredients and sprinkle over batter. Bake for about 30 minutes, or until toothpick comes out clean. Let cool in the pan for about 10 minutes before removing to cool completely. !!

{Coconut Carob Overnight Breakfast Cookies} !Serve with a glass of coconut milk or cup of hot tea. !Makes about 3 1/2 dozen. !1/2 c. coconut milk 2 t. apple cider vinegar 1 c. applesauce 1 1/2 c. rice flour 1/2 c. tapioca flour 1 c. coconut 1 spotted banana, mashed 1 T. flax seeds 1 T. carob powder 1 t. guar gum 1 t. baking soda !Combine milk and apple cider vinegar. Let stand for a few minutes, then add apple sauce and rice flour. Cover and let set overnight. !In the morning, preheat oven to 350. Mash banana and add to rice mixture, along with remaining ingredients. Lightly grease a cookie sheet and drop heaping tablespoonfuls of dough onto it. Bake for 10-12 minutes, or until lightly browned. Cool for a few minutes on the pan before removing. !!

! Chewy Fruity Breakfast Bites !!

{Chewy Fruity Breakfast Bites} !My kids frequently ask if we can have cookies with kasha (oatmeal) in them for breakfast. So I whipped up these little guys. !3 mashed bananas 1/4 c. peach preserves 2 c. gluten-free oats 1/2 c. raisins 1 t. vanilla 1 t. cinnamon !Preheat oven to 350 degrees and line a cookie sheet with parchment paper. Combine all ingredients in large bowl and mix well. Let stand for a few minutes for the oats to soak in. Place heaping tablespoonfuls on prepared cookie sheet and bake for 12 minutes. !!

{Overnight Almond Oatmeal Waffles} !My mommy dearest taught me this yummy recipe. My hubby said they tasted like Lucky Charms. . . . I think that was supposed to be a compliment. : ) !Serves 4. !4 c. gluten-free oats 1/2 c. cornmeal (or millet flour) 1/2 c. whole almonds 1/2 t. sea salt 1 t. vanilla 2 t. almond extract 5 c. water !Combine all ingredients in a large bowl. Cover with plastic wrap or a lid and refrigerate overnight. In the morning, pour mixture into a food processor or vita mix and blend until smooth. Pour whatever amount of batter you use for waffles into preheated waffle iron (Note: this batter doesn't spread, so use enough to almost cover the iron, the edges should fill out when you close it.) Bake until done. Serve warm or refrigerate/freeze leftovers and pop in a toaster to serve again. !!

{Very Berry Cobbler} !Serves 4. !2 1/2 c. gluten-free flour 1/4 c. plain coconut yogurt 2 c. water 1 t. vanilla 1/3 c. + 1 T. palm sugar 2 T. baking powder 1/2 c. frozen raspberries 1/2 c. frozen blueberries 1/2 c. frozen mulberries 2 t. cinnamon !Whisk yogurt into water until well mixed, add flour and let set for about 1/2 hour. Preheat oven to 350 and grease a 9x13 baking dish. Add vanilla, 1/3 cup of sugar and baking powder to rice mixture. Stir to combine. Pour into prepared dish. Sprinkle berries over top of batter. Combine cinnamon and remaining tablespoon of palm sugar and sprinkle over berries and batter. Bake for 45 minutes, or until browned on top. !