This was breakfast this morning. It’s by far my kids’ favourite breakfast. It’s easy to make and I can eat it without guilt because it’s not only gluten-free, it’s grain-free, dairy-free (if you use coconut oil rather than ghee) and free of refined sugar. Personally, I eat them with almond butter rather than maple syrup, though my kids (of course) go for the maple syrup. Either way, they’re delicious. Continue reading
I’m almost afraid to admit this because it seems like such a trendy thing, but for many reasons I’ve been moving towards a more paleo/primal diet. Cutting down on grains has been a gradual process but for the last two and a half weeks I’ve been strictly following a grain-free, dairy-free, legume-free diet. I’m not sure if I always will be this strict – I’m doing this as an elimination diet and plan to later experiment with adding in various foods to determine what really does bother my gut – but for now I can report that I’ve been feeling better than I have in years.
I have, however, been craving a treat. For my elimination diet I’ve decided to give up all added sugar, even things like honey and maple syrup (which paleo people eat), so I thought I’d try to use naturally sweet ingredients to make muffins. That’s how I came up with these sweet potato muffins, which are studded with raisins and subtly spiced for a taste and smell somewhere between pumpkin pie and oatmeal raisin cookies.
A friend of mine recently shared a recipe for flourless banana pancakes and I was so excited, I immediately tried it out. The recipe called only for one mashed banana and two eggs, mixed together and fried like a pancake. It did work, rather to my amazement, and my kids loved them, but the resulting “pancakes” were very light, difficult to flip, and not really pancakey enough for me.
I wanted to improve on the recipe without adding, well, flour. Even gluten-free flour makes a mess and I wanted to pancakes that were easy and quick enough to make on a weekday morning, with minimal clean-up. I also wanted to make something satisfying but healthy that my kids would still like. That’s how I came to add oatmeal and flaxseed. Continue reading