Brekki/Legit Gluten-Free Pancakes

Brekki/Legit Gluten-Free Pancakes

Here’s a mash-up that we are very excited about! These two products are a staple in our home, and the idea to mix them together came one morning when prepping breakfast. We love paleo Legit pancake mix, but I am always looking for a way to add more nutritious ingredients to them. Enter Brekki overnight oats. One container is packed with protein, fiber and fruit.

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Legit Pancake Mix – uses many allergen friendly ingredients with the base consisting of cassava flour. It’s gluten-free and kosher facilities, are nut-free (therefore school safe), and certified paleo.

Brekki Overnight Oats – Brekki is a line of convenient, nutritionally balanced dairy-free overnight oats with the added flavor and crunch of amaranth, buckwheat, flax seeds, and chia seeds all mixed together with almond milk, fruit, and a touch of coconut nectar for sweetness.

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The cub began by following the instructions on the back of the pancake mix. First she cracked the eggs with the help of Grandma DiDi.

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In go the eggs!

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The cub continued adding the rest of the ingredients to make the pancakes, including apple cider vinegar and oil.

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Time to mix it all up! “I’m going to stir Grandma,” explains The Cub.

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In goes the Legit pancake mix. The cub pours and Grandma DiDi stirs. Great team work.

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Once the batter is mixed thoroughly, Grandma Didi adds the Brekki overnight oats. The cub is very amused at the creation we are making.

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Smile! The batter is on the skillet! Grandma Didi does this part while the cub patiently waits for them to be finished.

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Our official taste tester approves! They are nutritious and delicious.

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Dress them how you wish – we topped ours with blueberries and a touch of maple syrup.

 

Brekki/Legit Gluten-Free Pancakes

Ingredients

  • Legit pancake mix (Legit)
  • 6 Eggs
  • 4 Tbsp Olive Oil
  • 4 tsp of apple cider vinegar
  • 11/2 cups dairy-free milk
  • 1 container of Brekki overnight oats

Directions

  1. Mix all wet ingredients together well with whisk
  2. Beat in eggs until well blended
  3. Add Legit pancake mix and stir until incorporated.
  4. Add entire container of Brekki overnight oats (any flavor you want). At this point if you feel the batter is too thick, you may add a tablespoons of milk at a time until it reaches the right consistency. It should be slightly thick.
  5. Heat griddle to medium and brush lightly with oil. Cook according to Legit package directions or to your liking.
  6. Serve with your choice of toppings! Endless possibilities!

 

 

Paleo Peppermint Brownies

Paleo Peppermint Brownies

I have to be honest, I would not have thought to make a paleo style brownie a few months ago, but we have been exploring alternative ways to make sweets with healthier ingredients and I must say I’m completely blown away. These are just as good as regular brownies. Ooey gooey and delicious!

I also have a new obsession with Cheryl Malik’s blog 40 aprons. I found these delicious brownies on her site and knew the cub would love them!

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We started off our cooking session with a little snack – raisins! And an excuse for me to post a cute photo of the cub!

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In goes the dry ingredients. The cub has mastered this skill!

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After all the dry ingredients have been added, the cub likes to take a moment and observe the texture, color and smell.

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The cub observed how the coconut oil went from a solid, then a liquid after heating it. Fascinating!

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We always stop to smell our ingredients. Peppermint is a new smell for the cub and she approves.

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“It wont come out Grandma,” the cub explains! Grandma DiDi helps scoop out the almond butter from the measuring cup. “It’s thick, isn’t it,  explains Grandma DiDi?

Grandma DiDi and the cub completed mixing all the dry and wet ingredients and now its time to pour it into our 8 x 8 baking dish.

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“Grandma, am I doing this right” the cub asks? Grandma DiDi encourages the cub and lets her know she’s doing a fantastic job.

Grandma DiDi helps spread the mixture evenly in the pan and then it was time to put the brownies in the oven.

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While the brownies bake, it’s time to make the frosting!  The cub may or may not have eaten a few.

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There is a first time for everything. This was the cubs first time using a can opener. With a little help, she did it!

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After they opened the can, Grandma DiDi added the coconut cream into the frosting ingredients and popped it into the microwave.

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Once heated and stirred, the cub thought it would be nice to dip her bread stick in the frosting to make sure it was just right. “Delicious,” the cub yells!

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After the brownies have cooked, remove from the oven and let cool for 10 mins.  Pour over the frosting and add crushed candy cane! Almost time to eat. Let them cool completely before cutting into squares.

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I brought these to a dinner party and everyone thought they were sooo good. As good as a regular brownie and have a rich and gooey texture.

Paleo Peppermint Brownies
(recipe adapted from www.40aprons.com)

Ingredients

Brownies

  • 2 eggs 
  • 2/3 cup blanched almond flour
  • 2 Tbsp. tapioca starch
  • 2/3 cup Cocoa Powder 
  • ½ tsp. baking powder
  • pinch salt
  • 1/3 cup coconut sugar
  • 1/3 cup Refined Coconut Oil melted
  • 1/2 cup Pure Maple Syrup
  • 3 Tbsp. almond butter
  • 1/2 tsp. peppermint extract
  • 1 tsp. vanilla extract
  • Spray Coconut Oil

Frosting

  • 3/4 cup + 2 Tbsp. dairy-free chocolate chips
  • 2 Tbsp. Refined Coconut Oil
  • 1 Tbsp. Pure Maple Syrup
  • 1/4 cup Coconut Cream
  • 1/4 tsp. peppermint extract
  • 1/2 tsp. Vanilla Extract
  • vegan peppermint candies or candy canes crushed, for topping

Directions

  1. Preheat oven to 325ºF.
  2. In the bowl of a food processor, combine almond flour, tapioca starch, cocoa powder, baking powder, pinch of salt, and coconut sugar. Pulse a couple times until well mixed. Add in 2 eggs, melted coconut oil, maple syrup, almond butter, peppermint extract, and vanilla extract. Process until smooth. Alternately, to mix by hand, combine dry ingredients in a medium bowl and whisk well, then add in egg, melted coconut oil, maple syrup, almond butter, and extracts, and stir until very smooth.
  3. Line an 8×8” baking pan with parchment paper and spray with coconut oil. Scrape brownie batter into prepared pan, push batter into edges, and smooth surface. Bake 25-30 minutes or until a toothpick inserted into the center comes out close to clean. Don’t overbake! You don’t want the toothpick to be perfectly clean, but it should not be coated in what looks like frosting.
  4. Make frosting: combine chocolate chips, coconut oil, maple syrup, and coconut cream in a medium microwavable bowl. Microwave 60 seconds then stir well. Continue microwaving in 30-second bursts, stirring very well between each burst, until chocolate is just melted. Stir in peppermint and vanilla extracts, then pour over still-warm brownies. Let cool slightly then top with crushed peppermint candies. Let cool completely before cutting. If frosting is not solidifying, chill for about an hour to harden. Cut into 16 square and keep in an airtight container about 4 days.