Snickerdoodle Muffins with optional GF, DF, SF

Snickerdoodle Muffins

2 sticks unsalted butter (coconut oil)
1 cup sugar (honey/agave or coconut sugar)
2 tsp vanilla
2 eggs
3/4 tsp baking soda
3/4 tsp baking powder
3/4 tsp cream of tartar
3/4 tsp freshly grated nutmeg
1 1/4 cup sour cream (kefir or coconut milk)
2 1/4 cups all purpose flour (GF flour)

1/2 cup sugar and 1 TBSP cinnamon mixed together for rolling*

1.Cream the butter and sugar until soft about 3 to 5 minutes. Add in the vanilla. Add in the eggs one at a time and mix until each is incorporated.

2.In a separate bowl, mix together the flour, baking soda, baking powder, cream of tartar and nutmeg.

3.Add the flour mixture and the sour cream alternately to the egg-butter mixture in the additions. Start with the flour and end with the flour. Scrape the bowl occasionally.

4. Using an ice cream scoop, scoop out muffin batter one at a time and drop into a shallow bowl filled with the cinnamon sugar mixture. Roll the muffin around in the mixture until it is covered completely in cinnamon sugar. Place muffin into muffin tin. Depending on the size of your tins, you should get about 12 to 14 muffins. Bake them for approx. 20-22 minutes in a 350F oven or until they are golden brown.

Potato Puff Buns/Cinnamon Rolls Maple frosting

Potato Puff Buns:

6 c. warm water
1 c. powdered milk
4 T. yeast
1 C. coconut oil
1 C. sugar
2 C. Mashed potato flakes
4 eggs
2 T. salt
Flour (10-12 cups)

Combine all ingredients but flour, stir in enough flour to make a soft dough. Dough should be pulling away from the side of the bowl.   Knead mixer for 5 minutes.  Let rise until double in size.  Roll out for cinnamon rolls or dinner rolls.  Let rise again.  Bake at 350 for 20-25 minutes.  Makes 5-6 dozen dinner rolls or 3-4 dozen cinnamon rolls.

For the cinnamon rolls, roll out the dough in a rectangle and spread with soft or melted butter, sprinkle with brown sugar and cinnamon, and roll up, and cut into rolls, and place on large cookie sheet pans. Let rise until double.   Bake at 350 for 20 minutes.

Maple Frosting:
1 2-pound bag powdered sugar (sifted)
2 T-4 T Maple flavoring (I use OliveNation Maple Extract, that I buy off of amazon.  It has caramel coloring in it to give it that nice brown color) Start with 2 T and add more until you like the flavor of the frosting.  
1/2 c. milk
1/2c-1 c. softened butter (depending on how buttery you like your frosting.  I use 1 cup)
1/4  tsp. salt
Beat softened butter for 2-3 minutes, add powdered sugar, and milk.  Once combined, add maple flavoring and salt, and combine, adding either more milk or more sugar until you get the consistency you like.

Pull-Apart Cinnamon Sugar Pumpkin Bread with Glaze

Pull-Apart Cinnamon Sugar Pumpkin Bread with Glaze
(Adapted from Willow Bird Baking)

Ingredients
Bread2 Tbsp unsalted butter
1/2 cup milk
2 1/4 teaspoons (1 envelope) active dry yeast
3/4 cup pumpkin puree
1/4 cup white sugar
1 tsp salt
2 1/2 cups bread flour

1 cup granulated sugar
2 tsp ground cinnamon
1/2 tsp fresh ground nutmeg
2 Tbsp unsalted butter

 Glaze 
2 Tbsp unsalted butter
1/8 cup brown sugar
1 1/2 Tbsp milk
3/4 cup powdered sugar
1 tsp vanilla

Directions

In a saucepan over medium-high heat, brown 2 tablespoons of butter, letting it bubble up and turn a dark golden brown but being careful not to allow it burn (turn black). Once browned, remove the pan from the heat and carefully add the milk, return to stove and heat through.**** Pour the milk and butter into the bowl of standing mixer (fitted with a dough hook) and allow to cool so it is no longer hot but also not cool (about 100-110 degrees F). Once it has reached a warm but not hot temperature add the yeast and 1/4 cup of sugar and allow to proof (this can take up to 8 minutes, the top will look foamy and the liquid cloudy). Then add the the pumpkin, salt, and 1 cup of flour. Stir until combined then add the rest of the flour 1/2 cup at a time and knead for 6 minutes, until the dough is smooth and elastic and just slightly sticky. If the dough is too moist, add extra flour 1 tablespoon at a time.

Move dough to a lightly oiled bowl and cover with a clean towel. Allow to rise in a warm place for 60-90 minutes or until doubled in size.

While dough is rising, brown another 2 tablespoons of butter. Add the sugar, cinnamon, and nutmeg and mix well.** Making sure sugar evenly absorbs the butter. Set aside. Next, grease and flour a 9×5 loaf pan and set aside.

When the dough has doubled in size, punch it down and flip out onto a clean floured surface and knead with hands for 1-2 minutes. Roll dough into a 20×12 inch rectangle.*** Evenly sprinkle the dough with the cinnamon sugar mixture and press into dough with palms of the hand. Cut the rectangle into 6 strips. Lay strips on top of each other and cut each strip into 6 even squares (cut in half then each half into thirds). Stack strips vertically into the loaf pan. Cover the pan with a clean towel and let rise for 30-45 minutes.

In the meantime preheat an oven to 350 degrees. After rising in the pan bake for 30-40 minutes (mine took 37 exactly) or until top is a very deep golden brown.

To prepare the glaze, heat the butter, milk, and brown sugar in a small saucepan. Bring to boil then immediately remove the pan from the heat and stir in the vanilla and powdered sugar.

**Of course I didn’t properly read this section of the directions… I was supposed to melt the butter and brush the dough with the butter then adding the sugar on top of the butter (instead of mixing it all together and sprinkling) but it worked my way so that’s how I am listing it. It’s really your call!

*** If dough is difficult to roll out, cover with a towel and allow to relax for a few minutes then try again.

**** My milk was room temperature. Adding it cold to the butter can result in clumping. Willow Bird Baking called for removing the butter from the pan, then heating the milk, then adding the butter back to the milk. I was lazy which is why I skipped that step. You can also heat the milk separately in the microwave if you’d like.

Kids healthy school lunch ideas, and breakfasts

School Lunches: to include one sandwich/protein & grain, vegetable, and fruit

Joseph 

PB & Honey Sandwhich

Apples & PB

Carrots

Jicama

Celery w/ PB

Oranges

Austin

Bagel & cream cheese

Ham Sandwich with lettuce and cheese

PB & Honey Sandwich

Cut up Apples w/PB

Grapes

Cucumber

Carrots

Jicama

Hardboiled Egg

Oranges

Peanuts

Cashews

Raisins

 Betsy

Bagel & cream cheese

Ham or Turkey slices

PB & Honey Sandwich

Cut up Apples w/PB

Grapes

Little tomatoes

Oranges

Carrots

Jicama

Hardboiled Egg

Pistachios

Cashews

Peanuts

Celery w/PB

Samuel

Turkey and Lettuce Sandwich

Jelly sandwich

Cucumbers

Little tomatoes

Carrots

Jicama

Apples (whole or cut up)

Grapes

Oranges

Raisins

Cantaloupe

Honeydew

Blueberries

Breakfasts:

Smoothies

Muffins

Pancakes

Omelets

Oven Cinnamon Toast & Peaches

Oatmeal

French Toast

Eggs A La Golden Rod

German Pancake

Eggs A La Golden Rod (GF option)

Ingredients:
eggs, hard boiled
4 T butter (coconut oil, melted)
4 T flour (GF flour, usually use rice flour)
1/2 tsp. salt
dash of pepper
2 cups milk (coconut/almond milk)
toast (GF bread toasted)

Boil 5 eggs, until hard boiled, cool, peel, and separate yolk from white.  Slice up whites, and place yolk in a bowl.
Sauce:
melt butter in microwave in large bowl.  Add flour, salt, and pepper, whisking till smooth.  Add milk and stir.  Microwave for 3 minutes, stir.  MIcrowave for 2 minutes, stir.  Microwave for 1 minute, stir.  Should be nice and thick if not, microwave longer.  Add chopped egg white, and stir.
Break up toast into bite-size pieces and pour sauce over pieces.  Smash egg yolks with fork, and sprinkle over top if desired.

Oven cinnamon toast/ GF option

Ingredients:
Bread (GF bread)
Butter  (coconut oil)
Honey  (agave)
Cinnamon
Preheat oven on broil setting.  Place bread on a cookie sheet pan.  Spread with butter or coconut oil, drizzle honey or agave evenly on bread, then sprinkle with cinnamon.  Put Pan in oven, and watch closely, take out when nice and toasty.  I usually serve this with canned peaches,  or a smoothie

Gluten-Free Almond Blueberry Mini Muffins with Maple Cream Cheese Drizzle

Gluten-Free Almond Blueberry Mini Muffins with Maple Cream Cheese Drizzle

 

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Author: Brianne @ Cupcakes & Kale Chips

Serves: 24 mini muffins

Ingredients

• 1 cup almond butter
• 2 small bananas
• 2 eggs
  
• 1 t vanilla
• ½ tsp baking soda
• 1 tsp apple cider vinegar
• About 1 c blueberries
• Maple Cream Cheese Drizzle (see Note below)

        at Amazon

Instructions

1. Preheat your oven to 400°F. Spray with cooking spray or grease mini muffin pan.
2. Mix almond butter and bananas in a blender until pureed and smooth.
3. Add the eggs, baking soda, and vinegar, and blend well.
4. Place about 1 T of batter in each muffin cup. Top each one with about three blueberries. Divide the remaining batter between the muffin cups, about 1 T more on each.
5. Bake for 8-10 minutes.
6. Let cool for a few minutes in the pan, then remove from the pan to cool on a rack.
7. Drizzle with the Maple Cream Cheese Drizzle. I used a sandwich baggie with the corner cut off to put the Drizzle on the muffins.

Notes

Combine 2 T softened cream cheese (regular or light) and 2 T real maple syrup and stir until smooth.

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2.2.6

Healthy Chocolate Raspberry muffins

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Healthy Chocolate Raspberry Muffins

Author: Kelly Hutchinson

Serves: 12

 

Ingredients

• 1 c frozen raspberries
• 2 tbsp agave (or honey)
• 1 ¼ c whole wheat pastry flour (oat flour works great for GF)
• ¼ c unsweetened cocoa powder
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1 very ripe banana, mashed thoroughly
• ½ c unsweetened applesauce
• ½ c sugar
• ½ unsweetened almond milk (or other milk choice)
• 1 tsp vanilla or raspberry extract
• ¼ – ½ c chocolate chips (optional, I used mini)

Instructions

1. Preheat oven to 350° F. Prepare a cupcake/muffin tin with liners and spritz lightly with nonstick spray.
2. Microwave frozen raspberries for 1 minute. Add agave and mash raspberries into a sauce.
3. Whisk flour through salt in a large bowl.
4. Combine banana through extract in a smaller bowl.
5. Add wet to dry and mix until almost combined. Add chocolate chips, if using. Swirl in raspberry sauce until evenly distributed, but not entirely incorporated.
6. Pour into muffin tin. Liners will be almost all the way full.
7. Bake 20 – 25 minutes, until a toothpick comes out clean.
8. Remove from oven and allow to cool before enjoying.

Nutrition Information

Calories: 140 Fat: 2g Carbohydrates: 29g Fiber: 3g Protein: 2g

The most amazing cinnamon rolls ever

Cream Cheese Cinnamon Rolls
For the Dough:
1 package (2¼ teaspoons) instant yeast
½ teaspoons, plus ¼ cup sugar, divided
½ cup whole milk, at room temperature
2 tablespoons light brown sugar
½ teaspoon vanilla extract
1 egg
1 egg yolk
2¾ cups all-purpose flour, plus more for kneading
¾ teaspoon salt
8 tablespoons (1 stick) unsalted butter, at room temperature
For the Filling:
½ cup sugar
¼ dark brown sugar, packed
¼ cup finely chopped pecans
¼ cup finely chopped walnuts
1 tablespoon ground cinnamon
½ teaspoon salt
1/8 teaspoon ground cloves
2 tablespoons maple syrup
Other Ingredients:
4 ounces cream cheese, at room temperature
8 tablespoons (1 stick) unsalted butter, divided in half, melted
For the Icing:
1½ cups powdered sugar
3 tablespoons whole milk
1. To Make the Dough: In the bowl of a stand mixer combine yeast, 1/2 teaspoon sugar and 1/4 cup water heated to 115°F. Stir to combine and let sit until frothy and foamy, about 10 minutes.
2. Add the remaining sugar, milk, light brown sugar, vanilla, egg, and egg yolk. Beat with a wire whisk until well combined. Fit the bowl onto the mixer, fitting with the dough hook attachment. Add the flour and salt and mix on medium speed until the dough just begins to come together. Turn the machine on medium-high and knead the dough for 4 minutes.
3. Add the butter and continue to knead for about 6 minutes. The dough will be wet and sticky. Place the dough on a well floured work surface, and knead about 1/3 cup all-purpose flour into the dough. The dough still might be a little sticky, which is ok. Set the dough to rest in a large greased bowl. Cover the bowl with plastic wrap and allow to rise in a warm place for 1 1/2 to 2 hours, or until doubled in size.
4. While the dough rises, make the filling. Combine the sugar, dark brown sugar, pecans, walnuts, cinnamon, salt and cloves in a large bowl. Stir to combine. Stir in the maple syrup. Set aside.
5. When the dough has doubled in size, dump it from the bowl onto a heavily floured work surface. Gently knead the dough until it is no longer sticky, adding more flour as needed. Work the dough for about 1 or 2 minutes. Once it’s no longer sticky, place a kitchen towel over the dough and let rest for 5 minutes before you roll it out.
6. Using a floured rolling pin, roll the dough into a 10 x 10-inch square.
7. In a small bowl, mix the cream cheese with a knife until it’s smooth and spreadable.
8. Spread the cream cheese evenly over the dough square. Fold the square into thirds like you would fold a letter to fit into an envelope. Take the open ends of the rectangle and fold into thirds again, to make a smaller dough square.
9. Invert the dough so that the seam is face down and, using the rolling pin, gently roll it into a 10 x 20-inch rectangle. You may find that some cream cheese sneaks through. Be as gentle as possible with the dough, but continue to work it until you reach the size you need.
10. Turn the dough so that the short sides are parallel to you.
11. Brush the top of the dough with half of the melted butter. We’ll use the rest of the butter after the rolls are baked.
12. Pour all of the filling onto the dough. Spread evenly, leaving a 1-inch boarder at one of the short edges of the dough so the roll can be properly sealed. Lightly press the filling into the dough.
13. Using your hands, lift up the bottom edge of the dough and roll it forward into a tight cylinder. Place dough cylinder seam side down on a cutting board. Using a sharp, thin knife, trim off the uneven edges.
14. Cut the cylinder into 8 equal slices. Nestle the slices, cut side up and evenly spaced in a butter 9 x 13-inch baking dish. Cover the pan with plastic wrap and set aside in a warm place to let rise for 2 hours. You may also refrigerate rolls overnight.
15. Heat the oven to 375 degrees F. Uncover the rolls. If you refrigerated the rolls, let them sit at room temperature for 15 minutes before baking. Bake until golden brown, about 30 minutes.
16. Transfer the pan of cinnamon rolls to a cooling rack. Brush with remaining melted butter. Let cool for 5 minutes.
17. Make the icing: Whisk together the sugar and milk in a small bowl until smooth, adding more sugar or milk to reach your desired consistency.
18. Dip the tines of a fork into the icing and drizzle over the rolls. Serve warm or at room temperature.

Cinnamon Bun Muffins

Cinnamon Bun Muffins

Cinnamon Topping:

• 2 tablespoon agave nectar
• 1 tablespoon cinnamon
• 1 tablespoon grapeseed oil

1. To make cinnamon topping, combine agave, cinnamon and oil in a small bowl
2. Set mixture aside

Muffin Mixture:

• 1 cup blanched almond flour
• 2 tablespoon coconut flour
• ½ teaspoon baking soda
• ¼ teaspoon celtic sea salt
• ¼ cup grapeseed oil
• ¼ cup agave nectar
• 3 eggs
• 1 tablespoon vanilla extract

1. Combine almond flour, coconut flour, baking soda and salt in a medium bowl
2. In a large bowl blend together oil, agave, eggs and vanilla
3. Blend dry ingredients into wet and scoop a scant ¼ cup at a time into lined muffin cups
4. Spoon topping onto muffins
5. Bake muffins for 8-12 minutes at 350°
6. Cool muffins for 2 hours then frost with Creamy Cream Cheese Frosting

Makes 9 muffins

Peanut Butter Cake

2 1/2 c. flour
1 1/2 c. brown sugar
3/4 c. peanut butter
7 T butter
Mix together until crumbly, and reserve 1 cup for the topping
Add 2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp salt
1 cup milk
2 eggs
Beat together with a mixer for 3 minutes.  Pour into 9 x 13 pan and sprinkle topping evenly over it.  Bake for 30 minutes at 375 degrees.
This is our favorite breakfast cake!!

Maple Bars and GF Maple Bars

Maple Bars

I am re-posting this recipe as I have tweaked it just a bit. I decided adding the cinnamon to the milk isn't the best thing to do, it clumps. Instead, whisk into the flour and then add to the yeast mixture. Also I'm increasing the flour to 5 cups... seems I always have to add more. And I'm adding 1/8 teaspoon salt to the frosting.... Salt enhances flavors and takes that "too sweet" out of the frosting just a bit. I made these for work yesterday and added diced cooked bacon to the top! Delicious!

I was snowed in yesterday morning and couldn't go to work!! So I thought 'why not bake?' And one of my favorite things when I worked at the Bakery was Maple Bars! MMMMMM... I ran across this recipe on http://www.recipezaar.com/. So I thought I would give it a try!! It was yummo ! I think next time I make them I will cut the dough into 3 strips and then in six pieces for a little smaller bar but they were good, and not too heavy. I also like the fact that these are baked, not fried! I suggest eating with hot chocolate or a tall glass of milk. mmmmmmmmmmmm!!

Gluten Free/dairy free version *

Maple Bars   
1 1/2 cups milk      *half coconut/half almond milk
1/3 cup shortening (I used butter flavored Crisco)  *I'm going to use coconut oil
4 Tablespoons granulated Sugar *Agave or Raw honey
2 teaspoons salt

1/4 cup lukewarm water

2 (1/4 ounce) envelopes yeast
2 large eggs, beaten
5 cups flour (might need a bit more)  *GF flour mix I buy from Costco
2 teaspoons cinnamon

Maple Icing 1/3 cup butter     *coconut oil
1 cup packed brown sugar        * sucanat

1/4 cup milk                              *coconut milk

1 1/2 cups powdered sugar       *powdered sucanat (I blend mine in my blender

2 teaspoons mapleine (found by the flavor extracts and seasonings)
1/8 teaspoon salt

For the dough:
In a medium saucepan scald milk; add shortening, 3 Tablespoons granulated sugar, and salt. Stir to combine and set aside to cool to lukewarm.

In a large mixer bowl, add the lukewarm water and the yeast (remember the water should be just lukewarm, too hot and it will kill the yeast) Add the remaining 1 Tablespoon of sugar to the yeast and water and whisk to combine. Let sit for about 5 minutes until it starts to bubble and become foamy.

After the yeast is foamy and the milk mixture is luke warm. Add the eggs to the yeast and stir to combine, then add the milk mixture to the yeast mixture. Whisk the cinnamon into the flour and gradually add to the yeast mixture. You may need to add more, you want the dough slightly sticky but not too sticky. Knead for 3 to 5 minutes. I let my kitchen aid do the kneading for about 5 minutes.
Spray another large bowl with non-stick spray, place dough in the bowl and let raise for an hour or until double in size.

Punch down and roll out into a large rectangle about 1 inch thick.

Cut into rectangles, I cut the rectangle in half, and then each half into 6 pieces to make 12 bars, then place on a greased baking sheet. Let raise for about 30 minutes.

While bars are raising, preheat the oven to 425 degrees.

Bake the bars for 7 to 8 minutes or until light golden brown, Watch carefully. Remove from oven and let cool slightly before icing.

Make the icing while the bars are raising:

In a small saucepan mix butter, brown sugar and milk. Bring to boil for medium heat and simmer 3 minutes.l Remove from heat and cool for 15 minutes. Add the mapleine and powdered sugar and blend well with a hand mixer. Add a little more powdered sugar if needed (I added about 1/4 cup more)

Spread on maple bars and enjoy!

Bacon Waffles (GF)

My kids love waffles, but I've had a difficult time finding some that don't fall apart or stick to my waffle iron, so apparently bacon drippings is the magic ingredient to making waffles that my whole family loves and can eat

1 1/2 c. GF flour
1/2 c. buckwheat flour
1 T baking powder
1 T agave
1/4 tsp. salt
1/2 tsp cinnamon
2 eggs
2 c. Almond/Coconut milk
1/2 c. warm bacon drippings(bacon to make the drippings and eat with waffles)

Preheat oven to 425 degrees, and line one package of bacon on a cookie sheet. (I like to use the applewood smoked bacon from Costco) Bake for 10 minutes, or until crispy

In a large bowl, whisk together the flours, baking powder, agave, and saltand cinnamon.

In medium bowl, using a whisk, beat eggs until foamy.  Beat in milk and bacon drippings.  Combine the two mixtures, blending until dry ingredients are moistened and batter is smooth.

Pour 1/2 cup of the batter into the center of the waffle iron and bake according to the manufacturer's directions. 

Pumpkin Chocolate Chip muffins

3 1/3 c. flour (I use half ww flour, or all GF flour)
2 c. Sugar
2 T Pumpkin Pie Spice or (3 tsp cinnamon, 1 1/2 tsp ginger, 3/4 tsp nutmeg, and 3/4 tsp allspice)
2 tsp Baking soda
1/2 tsp baking powder
1/2 tsp salt
4 eggs
1 lb can pumpkin or homemade pumpkin puree
1 c. butter, melted( I use 1/2 c. applesauce and 1/2 cup melted butter
2 c. semi-sweet chocolate chips

Thouroghly mix the first 6 ingredients in a large bowl.  Break eggs into another bowl.  Add pumpkin and butter, whisk until well blended.  Stir in chocolate chips.  Pour over the dry ingredients and fold in with a rubber spatula just until dry ingredients are moistened.  Scoop batter evenly into greased and floured muffin cups.  Bake in 350 degree oven for about 30-40 minutes for jumboor 25 minutes for regularuntil puffed and springy to the touch in the center.  Turn onto a rack to cool.  Can be wrapped when cool and kept for 1-2 days.  They are best when made the day before.  Makes 12 jumbo muffines, or 24 regular muffins.  I also like to make 12 regular and 24 mini muffins (Bake 15 minutes)

Grain-Free Waffles

Grain-Free Waffles

The Players

•    4 large eggs, separated (from pastured hens)

•    1 1/4 ripe medium banana, mashed or pureed (or one large banana)

•    2 heaping tablespoon applesauce

•    2 tablespoon raw honey (where to find real honey)

•    2 teaspoon vanilla

•    1/2 cup coconut flour (where to find coconut flour)

•    1/2 teaspoon sea salt (where to find REAL salt)

•    1/2 teaspoon baking soda

The How-To

Separate the eggs. Whip up the whites with an electric hand mixer until soft peaks form.

In a separate bowl, combine the remaining wet ingredients together: add the honey, vanilla and mashed banana to the egg yolks and mix by hand.

In yet another bowl, add baking soda and salt to the coconut flour and mix.

Add the dry mixture to the wet and stir together by hand. If the dry mixture is very thick add water (up to 1/2 cup).

Fold in the whites being careful not to over mix. The batter should be loose. Using a large serving spoon, add the batter to the preheated and oiled waffle iron. (I use this cast iron waffle iron that works on my electric stove top. No dangerous teflon or aluminum!) Remove when indicated by the waffle iron.

french toast with homemade blueberry syrup

French Toast:

your favorite whole grain or gluten free bread
Make a batch as big as you want, I don't measure anything, just pour it all together
eggs
almond/coconut milk
vanilla
pinch of salt
cinnamon
nutmeg

mix it all together and dip bread in on both sides, and cook on griddle greased with coconut oil on
both sides until done

Homemade Bluberry Syrup-super easy
about 4 cups of fresh bluberries
1/2 c. pure maple syrup
Push syrup button on blendtec and it's done.  If different blender, blend it up and then heat it in saucepan on stove.
Super Yummy!

Buckwheat pancakes GF

Gluten Free Buckwheat pancakes
1 c. Brown Rice Flour
1 c. Buckwheat Flour
1/3 c. Tapioca Flour
2 tsp. baking powder
1/2 ts.p salt
1 1/2 c. Cocnut/Almond Milk
2 Tblsp. Agave
 Tblsp. Olive Oil or Coconut Oil
2 eggs
1/2 tsp. vanilla
1/2 tsp. cinnamon
mix together and cook on griddle

Cinnamon-Oatmeal Muffins Gluten-Free, Dairy-Free, Sugar-Free

1 1/2 c. GF flour ( I use a mix of 2 parts white rice flour, 2/3 part potato starch flour, and 1/3 part tapioca flour)
1 Tbsp. baking powder
1/4 tsp. salt
3/4 c. oats
2/3 c. agave
3/4 tsp. cinnamon
3/4 c. rice milk, or coconut or almond milk
1/3 c. unsweetened applesauce
1 1/2 tsp. oil
3 egg whites

Combine dry ingredients, then add wet ingredients.  Spoon batter into 12 greased muffin pan cups, filling each 3/4 full.  Bake at 400 F, for 18-20 minutes.

German Pancake (GF option)

This is a recipe I use, since only half our family can eat this, I also use my muffin top pans to make cute little individual german pancakes
4 eggs
2/3 c. milk (coconut milk)
2/3 c. flour (GF flour all-purpose substitute)
1/8 tsp. salt
1/4 tsp. vanilla
4 Tblsp. butter (coconut oil)
Preheat oven to 400 degrees.  Cut up butter and put a piece in each muffin top spot, put in oven.  Blend all other ingredients together, I use my magic bullet.  Once butter is melted, pour batter into each spot, and put in the oven.  Cook for 8-10 minutes.

To cook in a regular pan use a sqaure pan or rectangle pan, depending upon desired thickness of pancake.  Cook for 20 minutes.

Icelandic Pancakes (crepes)

1/3 c. sugar
1/4 tsp. salt
1/4 tsp. cinnamon
1/2 tsp. soda

pictured from left to right (cream cheese filling, strawberries, raspberries, (ham slices), blueberries,  strawberry jam, yogurt, and whipping cream).  What we like on our crepes

1 tsp. baking powder
1 1/2 c. flour
2 eggs
2 c. milk
1/4 c. melted butter
1/2 c. sour cream
1/2 tsp. vanilla
2-3 drops almond extract
Put all ingredients in blender and mix until smooth.  Heat a frying pan over med-high heat with a small amount of oil.  Pour in enough batter to cover bottom of pan, and swirl around until cooking evenly.  when edges turn crispy flip with a spatula, and cook about 30 more seconds.  I like to eat these with fresh berries, yogurt, jam, and a cream cheese filling.  My favorite is strawberries, raspberries, blueberries, strawberry jam, strawberry yogurt and the cream cheese filling.  I also like them with nutella and a little powdered sugar

Cream Cheese Filling
8 oz cream cheese, softened ( I like Philadelphia brand)
1/4 cup butter softened
1 tsp. vanilla
approximately 1/2 cup heavy whipping cream or milk
approximately 2 cups powdered sugar
I never measure the milk and sugar, just keep pouring stuff in until I get a nice thick consistency