Homemade Kombucha Apple Butter

You’ll never want to buy store-bought apple butter again once you try this recipe.

When I started brewing kombucha, the first flavor I tried was apple cinnamon chai. The apples are my favorite fruit to infuse in kombucha because it takes the flavor well. It tastes like you’re eating apple cider apples once it’s all done. It’s a new hobby I took up while mostly staying at home during the Covid-19 pandemic. It doesn’t take much time at all and it does the work on its own. Find my recipe for Apple Cinnamon Chai Kombucha.

Honeycrisp apples are my favorite apples to infuse because their already sweet flavor makes the apple butter much sweeter. I personally leave the peels on for more fiber because I enjoy all parts of the apple.

It tastes great on pretty much anything, including:

• Bread

• Pancakes

• Cookies

• Muffins

I used the apple butter in a filling to create apple cinnamon chai muffins and holy wow! I don’t eat muffins often, but these are worth the calories. The best part is making a glaze out of powdered sugar and the kombucha. It’s really simple and takes these muffins to the next level. The first time I tried making these muffins with almond flour and no eggs came out flat and I ended up cooking the muffins on a high temperature to make a cookie instead.

I spread them on my almond flour pancakes as an alternative to having syrup. I promise you won’t miss the syrup when you spread apple butter on your pancakes.

If you want to can this recipe to store for the fall, put it in a closed mason jar and store in boiling water for 10 minutes until you hear a popping sound. Store in a cool, dry place like your basement when you’re ready to eat. Personally, I didn’t do this step because I wanted to eat it right away.

Or, if you’re hungry any time of the day, the apple butter creates a quick snack on a piece of bread. Simply, throw it in the toaster or air fryer and enjoy this spreadable treat. Try this apple butter on anything. It’s pretty versatile. I’d love to learn about what you spread your apple butter on for some more recipe ideas I can create for the RAD community. Find my recipe below and start your creating your master pieces.

Inspired by: https://bakingamoment.com/homemade-apple-butter/

Ingredients:

• about 4 pounds apples (roughly 9 medium-sized apples), peeled and cored

• 1 cup homemade Apple Cinnamon Chai Kombucha, divided (or just use apple cider NOT vinegar)

• A handful loosely packed light brown sugar

• 1 Tbsp. honey

• 2 teaspoons ground cinnamon

• 1/4 teaspoon ground cloves

• 1/4 teaspoon kosher salt

• 4 pods fresh cardamom

• ¼ teaspoon ground allspice

• 1-inch knob of fresh ginger from your Kombucha (or use a fresh one)

• Juice and zest of half a lemon (about 1 tablespoon)

Directions:

1. Place the all of your ingredients (except the lemon and a the kombucha) salt in a large pot, and cook over medium-low heat, uncovered, (stirring occasionally) until the apples have become very soft. The apples will be a bit watery at first because they have been infusing in the kombucha. I only added a little bit of kombucha at a time or else it will be too liquidy.

2. Use a hand blender to puree the mixture (or ladle it into a regular blender in batches) until smooth.

3. Place the puree back into the pot and continue to cook, uncovered, (stirring occasionally) until thick, velvety, and deep mahogany brown (about 1 hour).

4. Stir in the lemon juice and zest, transfer the mixture to jars, and keep refrigerated. It will last about a month (if it makes it that long)

PBC Oatmeal Energy Bites

Need a quick snack that won’t leave you craving more? Think of a granola bar where the first ingredient isn’t sugar. That’s more like a dessert than a snack. It’s almost unheard of now to find a granola bar that fills you up and that has clean ingredients.

For example, take a Clif bar. which is marketed as “wholesome ingredients that are better for the planet.” on Walmart’s website. If you take a look at the nutritional information tab, the first ingredient is “Organic Brown Rice Syrup”. A few ingredients down the line is “Organic Cane Syrup”. For your macronutrients, there are 6 grams of fat, 43 grams of carbohydrates, and 10 grams of protein. Even worse, there are 21 grams of sugar, which is equivalent to 5.25 teaspoons of sugar (4 grams = 1 teaspoon). That’s 2x more sugar than protein. According to the FDA, the daily recommended dose of sugar is 50 mg, which equates to 12.5 teaspoons of sugar for a 2000 calorie diet. Here’s an article that describes more on the legislation regarding added sugars.

Take another granola bar that is marketed at children. Quaker Oats states on their Chewy Chocolate Chip Granola Bars “Every chewylicious bite is made with real, mouth-watering chocolate chips the kids will love. Plus each bar contains 9 grams of whole grains and no artificial preservatives, artificial flavors, or added colors, making it a great choice for snacking anytime!”. The macronutrients are 3.5 grams of fat, 17 grams of carbohydrates with 7 grams of added sugars. While the numbers don’t seem too alarming, sugar is listed in the ingredients multiple times with a scant amount of vitamins. Would you want your children to eat this when you can easily make your own at home for cheap?

One or two of these is all you need. There are only 11 ingredients in my homemade Oatmeal PBC energy bites, which makes these nutritionally superior to anything you can find on the market. The nut butter adds the extra protein will slow down the digestion. With hemp seeds, chia seeds, and flax seeds, these granola bars pack a punch with enough fiber to leave you full for hours.

Even the pickiest of eaters will clear their plates. Be prepared for messy hands. If you have kids, let them do the rolling because they will enjoy it. Anywhere I brought my energy bites have been a raging success, which is why I am sharing the recipe for anyone to prepare these on their own.

Ingredients:

• 1 cup old fashioned oats

• 1 cup cocoa powder

• ¾ cup nut butter of choice (I used peanut butter)

• ¼ cup maple syrup

• 3 Tbsp. honey

• 1 Tbsp. brown sugar (or add more honey)

• 1 tsp vanilla extract

• ¼ cup unsweetened almond milk or any other lactose-free milk, divided

• 1 Tbsp. hemp seeds

• 1 tsp chia seeds

• 1 tsp flax seeds

Directions:

1)      Combine all ingredients into a large bowl (except the almond milk)

2)      Mix in almond milk 1 tablespoon at a time until everything is incorporated and no dry ingredients remain.

3)      Let the mixture sit for at least an hour covered in the fridge.

4)      Tightly roll into balls with a 1-inch diameter using your hands. I was able to get about 3 dozen per batch.

Sources:

1) Walmart

2) Quaker Oats

3) FDA

Gluten-Free Chocolate Chip Cookies

I freaking love making these cookies! I made them for the first time for a Serendipity Expo in December of 2017. They were a huge hit! They are so easy to prepare and are much healthier than traditional cookies. Every ingredient is picked out and mixed in with love in order to make the perfect cookies. I started sharing them along with my gingersnap cookies at various music festivals because I desire to spread the message of being able to have healthy food wherever you go. With that being said, I have decided to release the recipe to the masses, so you can have these delicious treats for yourself when I'm not around.

Credits to: https://www.mommypotamus.com/gaps-chocolate-cookie-bites/

Ingredients: 

• 1 ¾ Cup almond flour

• ¼ Cup maple syrup or honey

• ¾ Cup homemade chocolate chips (I used my homemade paleo chocolate as the morsels)

• ¼ Cup butter or coconut oil (softened)

• ¼ Teaspoon unrefined sea salt (where to buy sea salt)

• ¼ Teaspoon baking soda

• 1 Teaspoon vanilla

Directions:

1) Preheat oven to 350 degrees.
2) Line cookie sheet with unbleached parchment paper.
3) Mix all ingredients together in one bowl (except chocolate chips).
4) Add in chocolate chips.
5) Scoop out 1 tablespoon cookie dough with a spoon (I use a measuring spoon) and place on the prepared cookie sheet. Keep 3 inches of space between each cookie. Press down slightly to flatten the cookie.
6) Bake for 6-10 minutes. The cookie should just be a little golden brown on the bottom. Do not overcook!
7) Cool for 10 minutes on the cookie sheet (or else they will be too soft to pick up). These cookies should stay soft when cool.
8) Enjoy!

PS: If you are someone eating the same take-out meals every single week, feeling like shit after eating them, this is for you!

Your body simply can’t handle food the way it used to, and your body is starting to respond with symptoms.

You don’t know what to do because you feel like you’ve tried every diet plan in the book.

Nothing seems to be working, but you don’t want to give up hope.

I know how it feels to go for decades trying to find the perfect diet to work for me.

Once I dropped the idea that I had to go on a diet or restrict calories to lose weight and feel good, the weight flew off naturally.

I have been able to lose over 30 lbs and keep it off for over 6 years!

By cooking my favorite take-out recipes from scratch, I found a fun way to still eat my favorite foods without feeling like I need to go out to the restaurant to eat them.

Cooking has been a way for me to find peace in my life because I know what I’m putting in my body.

That’s why I created 55 all-new recipes to give you fun and creative ideas for what you can manifest in the kitchen.

As a bonus, I've modified all of them to be gluten-free and dairy-free.

Each recipe can be modified to fit your dietary needs.

This book contains recipes for appetizers, breakfast, lunch, dinner, dessert, and crockpot.

As another bonus, I have included tips for some food swap ideas.

Ditch the takeout and bring the food back to your kitchen with my easy, healthy, affordable meals.

Dairy-Free Mocha Ice Cream

Did I mention I'm OBSESSED with ice cream?

I ate it as much as I possibly could get my hands on it as a child, which was at least once a week.

As I grew up, I craved ice cream more and more. 

Over time, especially in high school and college, my body couldn't handle dairy anymore.

I ignored this for many years until at the age of 25.

I burned out multiple times from stress and what I thought was a clean diet.

I felt too exhausted and unmotivated to do the activities that bring me joy. 

Once I removed dairy from my diet (about 90%), I have felt much better!

My mood improved, my sleep quality improved, and best of all, I have had more motivation than ever to follow my dreams.

I have not had a burnout in 2.5 months! 

I've been cooking almost every day, even if it's for 5 minutes and have even decided to share 5 of my favorite take-out recipes over the next 5 days. Join the fun here! 

Now, I get to enjoy all my favorite recipes without feeling sick afterward.

I bring to the world my FAVORITE flavor of ice cream, COFFEE!!! And chocolate (duh). Two of my favorite things combined into one = all the yaaaaasss!!!

Here's the recipe!

Credits to: https://minimalistbaker.com/coffee-coconut-ice-cream/

Ingredients:

• 2 13.5-ounce cans of quality full-fat coconut milk or almond milk (roughly 3 1/2 cups) ** I used one can of coconut milk and ~1.5 cups of almond milk

• 1/2 - 3/4 cup raw sugar, depending on preferred sweetness (I used 1/4 cup maple syrup and 1/4 cup honey )

• 3/4 cup strong brewed coffee

• 1 1/2 tsp pure vanilla extract

• 1/2 - 1 cup chocolate chips (find my chocolate recipe here)

** Note: Make sure you have an ice cream churning bowl for this recipe

Directions:

1) The day before, add your ice cream churning bowl to the freezer to properly chill.
2) Combine coconut milk, coffee, and raw sugar in a small saucepan over medium heat and whisk until well combined - about 5 minutes.
3) Remove from heat and whisk in vanilla. Transfer to a bowl to let cool completely in the fridge - at least 6 hours, overnight being preferable.
4) Transfer to ice cream maker and prepare according to manufacturer instructions (30-35 minutes). Add chocolate and let churn for 5 more minutes.
5) Once done either eat immediately or transfer to a freezer-safe container and let harden for several hours. Should keep for 1 week in the freezer. Let stand for 15 minutes at room temperature before serving.

Want to find more of your favorite recipes to prepare from the comfort of your own home? Check out 20 of my favorite recipes that I have modified to be gluten-free AND dairy-free!

Dairy-Free Double Chocolate Ice Cream

I scream! You scream! We all scream for ice cream!

But wait...

What if you, your friend, your child, etc. is lactose intolerant or has a sensitivity to dairy?

It totally makes sense with all of the hormones added to our milk nowadays. *cough* Monsanto *cough*

It's no wonder why so many people can't tolerate dairy anymore.

One of those people being myself.

I recently did a pantry makeover in my parents' kitchen and found tons of dairy laden ice cream. it inspired me to make a healthy swap to this house staple. Check it out!

I grew up on the stuff and after a quarter century of eating it, my body can no longer handle it.

Instead of feeling sorry for myself or deprived, I felt inspired to make a delicious recipe that can help people be able to enjoy ice cream without the yucky feeling afterward.

As a bonus, there is very little sugar and this can easily be omitted. 

It uses coconut milk, but can also be swapped for almond milk or any other type of nut milk.

What are you waiting for? You NEED to try this ice cream. Find the recipe below!

Credits to: https://minimalistbaker.com/vegan-chocolate-ice-cream/

Ingredients:

• 3/4 Cup almond milk

• 1 Can full-fat coconut milk or coconut cream (the thicker the cream, the better)

• 2 Tbsp maple syrup or honey

• 2/3 cup Unsweetened cocoa powder

• 1/4 tsp sea salt

• 6 Ounces dark chocolate, finely chopped (~1 cup chopped) ** Can use store bought or use my homemade chocolate recipe

• 1/2 tsp pure vanilla extract

• Toppings: chopped nuts or fruit work great! 

** Note: Make sure you have an ice cream churning bowl for this recipe

Directions:

1) The day before, add your ice cream churning bowl to the freezer to properly chill.
2) The same day, prepare your base. Add the almond milk, maple syrup, coconut milk, cocoa powder, and salt to a large saucepan and whisk to combine. Bring to a low boil over medium-high heat, whisking frequently. Once it reaches a low boil, continue cooking and whisking for 1 minute.
3) Remove from the heat and add the chocolate and vanilla. Whisk until melted.
To remove any graininess, add to a blender and blend for 30 seconds on high. 4) Then transfer to a mixing bowl and chill thoroughly overnight.
4) The next day, add your chilled base to the ice cream maker and churn according to the manufacturer's instructions - about 30 minutes or until it looks like soft serve (see photo).
5) Enjoy as soft serve, or transfer to a parchment-lined dish or loaf pan, cover securely, and freeze for 4-6 hours, or until firm.
Let thaw 10-15 minutes before serving to soften. Use a hop scoop to ease scooping. Enjoy within 7-10 days. Top with desired toppings!

Pumpkin Spice Mini Donuts

I'm feeling more focused.

I'm feeling more creative.

I'm setting boundaries for those who are no longer serving me.

Best of all, I'm EARNING for my services for the first time.

It brings me joy that people are asking to pay for my recipes and yummy treats!

I get to serve you all from a higher place as I continue to raise my vibration to come from a place of joy and high service.

Lately, I've been feeling more spontaneous as well. Removing rigidity from my life has been the best thing I've done for myself.

How many of you feel like you need to go from task to task while blocking yourself from having interactions with people because of it?

Last year around this time, I felt like I was so in my head, not present, and I would be thinking about my to-do list while I was talking with people.

This is no way to be if you are looking to feel more connected to a higher purpose.

It's amazing when you take the time to take care of yourself, how many awesome shifts get to be made.

I've been feeling more spontaneous and full of gratitude.

Ideas are flowing with ease.

I'm feeling more connected with myself and others.

I'm so thankful for everything that has been happening in my life.

I am feeling so supported and aligned with what I'm here to do.

As a result, I've been doing more of what brings me joy.

Yesterday, after having a business call with a friend, I saw a recipe for pumpkin spice mini donuts that another friend posted on Facebook.

I thought to myself, "Wow, these look fantastic, clean, and a great little nugget to give to the trick or treaters!"

I honestly wasn't even planning on giving any candy out for the trick or treaters and I was going to keep my door closed with the lights off.

I know that those kiddos will be getting tons of processed treats, so I wanted to give the kids something homemade.

I felt so inspired by my message, that after my Facebook Live, I went ahead to make the recipe.

I've never actually made donuts before, but I felt confident enough with myself to give it a shot while trusting that the kiddos will absolutely love my little gift!

The best part is they are gluten-free, dairy-free, and egg free! (Next time, I can swap the sugar for maple syrup and make them sugar-free as well)

All the kids loved them! Some of them even asked for extras for their other family members to try! 😋

One of the kids yelled: "Pumpkin Spice!!!!!" Seeing that little boy's face light up with excitement was definitely the highlight of my night!

It brings me so much joy to be able to share my homemade goodies with the world because I know that people will be so much happier overall with their lives by getting to eat less processed versions of their favorite foods.

Did I mention that side effects of this are increased focus, mood, creativity, motivation, and weight loss?!

Low and behold, I bring to the world my mini pumpkin spice donuts!

Credits to: https://issuu.com/purelyelizabeth/docs/purely_fall_magazine_b23785e68d76a3/29

Looking for more delicious recipes like this one that are gluten AND dairy-free? Check out 20 intuitively modified recipes that I changed the ingredients, removed the crap, and retained its restaurant-like quality! 

For The Wet Ingredients:

• 1 tablespoon ground flax meal

• 3 tablespoons water

• 1 cup unsweetened pumpkin purée

• 1/3 cup melted coconut oil

• 1/2 cup coconut palm sugar, brown sugar or turbinado sugar (could sub maple syrup here to make this sugar free)

• 1 teaspoon vanilla extract

For The Dry Ingredients:

• 1 cup almond flour

• 1/2 cup quinoa flour (or could use coconut flour)

• 1/2 teaspoon cinnamon

• 1/2 teaspoon nutmeg

• 1/2 teaspoon allspice

• 1/8 teaspoon ground cloves

• 2 teaspoons baking powder

• 1/2 teaspoon fine sea salt

For The Coating:

• 2 tablespoons coconut palm sugar

• 1.5 tablespoons cinnamon

• 2 tablespoons melted coconut oil

Directions:

1) Preheat the oven to 350 degrees F.
2) Spray 3 regular sized muffin tins with cooking spray. Set aside.
3) Combine coconut oil and sugar (or maple syrup).
4) Add your flax egg (1 tbsp. flax meal with 3 tbsp. water) and vanilla extract.
5) Mix all of the dry ingredients in a separate bowl.
6) Add all of your dry ingredients to your wet ingredients and mix well until everything is combined.
7) Add the pumpkin puree and stir until dry ingredients are mixed through.
8) Roll into tablespoon size balls and place into the muffin tins.
9) Cook for 15-18 minutes until a toothpick comes out clean (I cooked mine for 18 minutes)
10) Take the mini donuts out of the oven and let cool for a few minutes. In the meantime, combine all coconut sugar and cinnamon for the coating. Keep the coconut oil separate.
11) In one hand, dip the donuts into the coconut oil and then roll in the cinnamon sugar mixture. 12) Serve immediately! Store in an airtight container for a few days or longer in the fridge (if they make it that long).

Protein Power Energy Bites

Do you wake up in the morning with little time to spare? 

You're super hungry, but don't want to go out to eat.

What can possibly be done in under 10 minutes with enough time to eat and make it out the door?

We've all had those mornings before.

While it might not be your typical routine, we end up running half our day with nothing in our systems but caffeine while feeling hangry.

After having enough of those days, I discovered this idea that's much better than having a granola bar from the store.

You get to have a breakfast without all of the additives that gives you the energy you need to power through your morning.

Feel energized with my delicious protein power energy bites!

Ingredients:

• 1 Cup almond flour

• 1 Packet chocolate flavored protein powder of choice (I used Orenda Shape)

• 2 Tbsp. cacao powder (plus more for rolling)

• 2 Tbsp. maple syrup

• 1/4 cup nut butter of choice (I used almond butter)

• 1/2 Tsp sea salt

• 4 tbsp coffee (or sub almond milk) 

Directions:

1) Add wet ingredients to a mixing bowl (nut butter, cacao powder, coffee) and mix together

2) Add remaining ingredients to the mixing bowl and mix until everything is mixed through. If it's still a bit dry, add some almond milk and mix until all ingredients are well incorporated together.

3) Roll into tablespoon sized bites, roll in cacao powder, and set aside in a container. **Note: You can make these as big or as small as you want.

4) Chill until ready to enjoy! Will last a week or two in a container (if they last that long)

PS: Check out my cooking demo on my Youtube channel where I make these live in front of an audience!

Homemade Paleo Chocolate

Are you having a sweet tooth craving?

I know I get them all the time.

I get them pretty much on a daily basis.

What is my food of choice?

CHOCOLATE! I admit it. I am quite a chocoholic.

I would go as far as eating chocolate chips out of the bag.

As delicious as that sounds, the sugar adds up quickly and I get a stomach ache right after.

Does this happen to you?

I feel you!

I’ve come to accept that processed chocolate no longer serves me and I eat it as minimally as possible.

Which is why I found this awesome recipe for minimally processed chocolate that I get to share with you!

It’s not as sugary sweet, but just enough sweetness to leave you satisfied with eating less.

Enjoy my recipe for homemade chocolate!

Credits to: http://www.kristabutler.com/blog/2014/02/easy-paleo-chocolate

Ingredients:

• 1/2 cup (ideally grass-fed) unsalted butter, room temperature

• 1/2 cup almond, peanut or sunflower butter

• 1 cup cacao powder

• 1/2 cup maple syrup (or honey)

• 1 tsp pure vanilla extract

• 1/4 tsp sea salt

• 1/2 tsp cinnamon

Directions: 

1) Mix all the ingredients in a large bowl once the butter is at room temperature.

2) Spread the mixture onto parchment paper. Then, place another piece of parchment paper on top of it to flatten it.

3) Place in the freezer for an hour.

4) Remove from freezer, cut into bite size piece and enjoy!

As a bonus, I made a cooking demo to show you how to quickly make this recipe. Check it out!

Gingersnap Cookies

It is almost Thanksgiving! Every year for the past few years, I have been making these delicious cookies for all of my holiday parties and for all of my friends. I am so grateful for all of the wonderful feedback I have received on these! I grew up eating gingersnap cookies out of the box. However, there are tons of processed ingredients and dyes. As I started my journey, these were some of the first baked goodies I’ve made. They are super easy to make and they taste amazing. Did I mention they are gluten-free?! Since these are basically my favorite cookies ever, I feel called to share the recipe with the world. Thanks to Food Faith Fitness, I bring to you my recipe for my famous gingersnap cookies!

Credits to: https://www.foodfaithfitness.com/ginger-snap-recipe/

Ingredients:

• 1/4 Cup Coconut Oil melted

• 1 Cup Turbinado or Coconut sugar lightly packed + more for rolling

• 1 Egg

• 1 1/2 Cups + 1 Tbsp Almond Flour

• 1/4 Cup + 1 tsp Coconut Flour

• 1 3/4 tsp Baking soda

• 1/2 tsp Salt

• 2 tsp Ginger powder

• 2 tsp Cinnamon (plus a little more because I love extra cinnamon, but this is completely optional)

• 2 Tbsp + 2 tsp Molasses

Directions:

1.        Preheat your oven to 350 degrees and spray a cookie sheet with cooking spray.

2.        In a large bowl, beat together the melted coconut oil, coconut or turbinado sugar, and egg until well mixed. Set aside.

3.        In a medium bowl, stir together the almond flour, coconut flour, baking soda, salt, ginger and cinnamon. Stir until everything is very well mixed and there are no little clumps of flour.

4.        Stir the flour mixture, along with the molasses into the oil mixtures and stir until a slightly sticky dough forms. Place the dough into the refrigerator for 10 minutes, just to allow to coconut flour to absorb some of the moisture.

5.        Once the dough has chilled, Roll 1 Tbsp sized balls and roll the balls around in coconut or turbinado sugar. Place onto the prepared baking sheet and slightly flatten down.

6.        Bake until the edges begin to go darker brown and top is nice and crackly, about 19-20 mins. (SEE NOTE **) The cookies will feel VERY soft, but they will crisp up A LOT once cooled.

7.        Let cool completely on the pan and then ENJOY!

**Note: I like to place them on an air pan and I cook them for 24-26 minutes. I’ll typically cook the cookies for 20 minutes first and then see how much extra time they need. They are nice and airy inside and crunchy on the outside. They still taste amazing! You can make 18-20 decently sized cookies with the batter.

Almond Flour Pancakes

It was a wonderful weekend of seeing my friend in the city with lots of warm weather.  We went to the farmer’s market and I was craving some of the delicious fruit from the stands after eating a savory crepe. I’ve wanted to make pancakes for a while since my boyfriend and I have been going out to eat at the local pancake house for the past few Sundays in a row. Since I bought apples and peaches, I thought why not make the pancakes and caramelize those on top? My taste buds were longing for some of that delicious, fall feeling of warm, cinnamon, sugary glazed goodness. While I am at it, I figure this would be great to have for my trip to Bass Center. Who wouldn’t want to bring healthy food on a vacation? It was a no brainer. I had to make these. And oh boy, they were exactly everything I was hoping for. Did I tell you that they are gluten and dairy free? Now you can have your breakfast treat without the guilt! With that being said, I’m absolutely delighted to share with you my recipe for almond flour pancakes with caramelized apples and peaches!

Ingredients:

For the Pancakes:

Credits to: http://thenourishinghome.com/2012/05/fluffy-little-almond-flour-pancakes/

• 1 1/2 cups blanched almond flour

• 1/2 tsp baking soda

• 1/4 tsp sea salt

• 3 large pastured eggs, room temperature

• 1/4 cup almond milk

• 1 Tbsp. unsalted butter, melted

• 1 Tbsp. honey (or maple syrup)

• 1 tsp pure vanilla extract

• 1/4 tsp apple cider vinegar

• 1-2 tsp cinnamon (I love cinnamon, so I tend to add a lot)

For the Caramelized Apples and Peaches

• 2 apples and 2 peaches, cored and cubed (can use berries as well)

• 1 Tbsp. maple syrup (or honey)

• 1 Tbsp. unsalted butter, melted

• 2 Tbsp. brown or turbinado sugar

• 1-2 tsp cinnamon (I love cinnamon, so I tend to add a lot)

Directions:

1. Preheat griddle over medium heat.

2. Place all of the liquid ingredients into your blender, then place all of the dry ingredients on top. Cover and blend on low to start, then increase to high and blend at least 1 full minute.

3. Please note: The batter will be very thick like a thick cake batter. If it is too thick for your liking, a simple option to correct the consistency is to simply add an additional tablespoon of almond milk to the batter one tablespoon at a time, blending thoroughly before adding another tablespoon, until the desired consistency of batter is reached. Adding extra milk may make the pancakes a bit thinner (depending upon how much extra milk is added), but it should not dramatically impact the flavor.

4. Chop all of your fruit

5. Grease a preheated griddle for the pancakes and a preheated pan for the fruit each with 1 Tbsp. butter.

6. Ladle a ¼ cup of batter onto the griddle to form a pancake

7. Cook for a few minutes, until pancakes begin to dry out at edges and the bottoms are a golden brown. It’s important to keep a careful eye on them as almond flour pancakes burn easily. (I like to take a little peek under one of the pancakes to check, before flipping.)

8. Carefully flip and cook another few minutes until done, but not over-browned.

9. Serve hot off the griddle with cultured butter, pure maple syrup and a medley of fresh berries.