Grain-Free Fat Almond Pancake

Natalie — Wed, 19 Jun 2013 02:15:41 +0000

A few weeks ago, I pinned this Fat Almond Pancake from Green Kitchen Stories and I knew I had to make one. (Definitely check out their blog, it’s gorgeous!) The original recipe wasn’t exactly grain-free, but I knew I could do some tweaking and make easily make it GAPS-friendly. I just loved the look and ease of it. And mainly, I just loved that it was called a fat pancake.

And so I hit the kitchen and came up with this beautiful thing. I mean, don’t you just want dig your spoon in there? You do. Trust me. We ate it hot and fresh from the oven for breakfast.. and then we ate it cold in the back of the car as we watched a freak rain storm.. then the kids finished it off during their bath time. So, yeah. We liked it.

Surprisingly, we all preferred to eat this cold. You can taste more of the almond flavor and the sweetness. I couldn’t tell you if it keeps well.. I imagine you’d want to eat it all in a day or two- let me know if it lasts that long in your house, I’d love to know how it keeps.

If you’re wondering, the fruit on top is a mix of strawberries, white peaches, blueberries and cherries. Any fresh summer fruit will do, but I love the look of the red, white and blue. Especially with the 4th coming up! This would be a perfect dish to whip up if you’re having company for the holiday.

Fat pancakes! It’s a thing.

3.5 from 2 reviews

Fat Almond Pancake (Grain-Free, GAPS, Paleo)

Author: Oven Love

Serves: 6

Ingredients

5 eggs
2 cups milk (cow’s, coconut, almond.. etc)
½ cup pureed squash, apple or pear (or more milk, if you like)
2 tbsp honey or maple syrup
1 tsp sea salt
1 cup plus 2 tablespoons almond flour
2 tbsp organic butter or coconut oil
chopped fresh fruit, mint, yogurt, honey and coconut chips for serving

Instructions

Preheat the oven to 450 degrees. Place a 8×11 casserole dish in the oven to warm up.
While your dish is warming, whisk eggs, milk, squash and honey in a large bowl. (To make sure your honey is well incorporated, keep your ingredients at room temperature or whisk vigorously as you add the honey.) Make sure you have no lumps in your almond flour and add it to the liquid ingredients along with the salt.
Take the pan out of the oven and add the butter or coconut oil and swirl it around as it melts. Add the batter to the pan.
Bake in the oven for 20-25 minutes or until the pancake is set and golden brown. Top with chopped fruit, honey, mint and coconut chips; then serve in bowls with yogurt.

Sunflower Sesame Granola Bars

Natalie — Fri, 17 Aug 2012 18:35:00 +0000

That old Quaker and his granola bars got nothin’ on these.

For. Reals!

Sunflower and sesame might sound like a crazy combination of flavors, but I swear.. these bars are addicting! I came across a very forgiving formula for chewy granola bars and proceeded to raid my fridge and cabinets for ingredients straight away. (I had no plan, as usual.)

I’m glad to say these are a huge improvement on my last granola bar effort. They only have natural sweeteners (honey and barley malt syrup) and they actually stay together, instead of crumbling the minute you remove them from the fridge.

I wasn’t sure the miniature food critic in the house would like the flavor combo, but he gobbled them up every day of the week. I cut them up into tiny squares for him so he could grab and go and he was all over that- kid doesn’t slow down for anything (but the iPad.. umm, quit it with all the new kid-luring technology, Apple!).

These would be a solid post-workout snack, too- when cut up, they actually remind me of those little marathon squares they sell in the bulk food section at Whole Foods.

These bars have a kind of roasty/toasty taste to them and aren’t sickly sweet. If you’re into that, just use chocolate instead of dried fruit- that’ll give you a proper sugar rush. I prefer the little pops of sweetness from the dates and figs. (Who knew about dried figs and didn’t tell me?? They are so good! My childhood self would be stunned at the thought- remind me to tell you my Fig Newton story another time.)

Blogging has turned me into a crazy, dried fig-loving, granola bar mastermind.

Who knows what will come out of the oven next.

Homemade Fig Newtons, I’m coming for you!

Sunflower Sesame Granola Bars

Prep time

20 mins

Cook time

60 mins

Total time

1 hour 20 mins

based on a basic granola bar formula from Good Life Eats (by way of Brown Eyed Baker)

Author: Oven Love

Ingredients

⅓ cup honey
¼ cup barley malt syrup (gives it a ‘toastier’ flavor, but more honey is a fine substitute)
¾ cup sunflower seed butter
¼ cup tahini (sesame seed paste)
1 teaspoon cinnamon
1 teaspoon sea salt
⅔ cup almonds, chopped
3 tablespoons sunflower seeds
2 tablespoons sesame seeds
2½ cups old-fashioned or thick-cut rolled oats
⅓ cup dried pitted dates, diced
⅓ cup dried figs, diced with stems removed
⅓ cup raisins

Instructions

Preheat the oven to 325 degrees. Prepare an 8×8 pan with parchment paper.
In a large bowl, whisk together honey, barley malt syrup, sunflower seed butter, tahini paste, cinnamon and sea salt until combined. Fold in chopped nuts and oats, followed by the dried fruit until all is well combined.
Spread the mixture into the pan with a spatula or your fingers. Make sure it press it firmly into the pan so the bars don’t crumble after they are baked.
Bake at 325 for 25 minutes or until the edges begin to brown. Remove from the oven and let cool at room temperature for about 30 minutes. When the pan is cool to the touch, move to the freezer or refrigerator for 1 hour, or until firm. Cut into bars with a very sharp knife (I cut 16 bars). Store in an airtight container in the refrigerator.

almonds – Oven Love

Grain-Free Fat Almond Pancake

Sunflower Sesame Granola Bars