Step 1: Halve and Bake the Sweet Potatoes

• Cut the sweet potatoes in half, lengthwise. Place the potatoes on a rimmed sheet pan that’s lined with parchment paper (for easy cleanup). 
• Drizzle the potatoes with 1 tablespoon of oil, then rub the oil on the flesh of each potato. 
• Flip the potatoes over, flesh-side down on the baking sheet. Some oil will spill over on the sheet pan–that’s normal and okay. 
• Bake the sweet potatoes, uncovered, for 30-35 minutes (this will depend on the size of the potatoes), until the skins begin to look shriveled and soft. Remove the potatoes from the oven.
• Set the potatoes aside, on the sheet pan, to cool for 10-15 minutes until they’re easy to handle. 
• Reduce the oven to 375F. 

Step 2: Combine the Casserole Ingredients

• Scoop the cooked sweet potato flesh into a large bowl. Discard the skins. Mash the sweet potatoes using a fork or potato masher. They should be very easy to mash. 
• Add the remaining casserole ingredients to the mashed sweet potatoes (not the topping ingredients) and stir to combine: melted butter, maple syrup, milk of choice (dairy-free or dairy milk), salt, egg, ground cinnamon, ground nutmeg, and vanilla extract.
• Spoon the casserole filling into a casserole dish or baking dish.

Step 3: Combine the Topping Ingredients

• Wipe out the large bowl used to mix the sweet potato casserole ingredients. Use this same bowl to combine the topping ingredients. (No one needs extra dirty dishes on Thanksgiving Day.)
• Using a fork or whisk, whisk the topping ingredients: pecans, almond flour, starch, maple syrup, melted butter, and a pinch of the seasonings (salt and nutmeg). 

If you want a thicker topping, make 1.5-2 times the topping recipe provided. This will provide a thick layer for the casserole. 

Step 4: Spoon the Topping Over the Sweet Potato Filling

Spoon the pecan topping over the sweet potato filling. If you find this is hard to do with a spoon, use your fingers.

Step 5: Bake the Casserole for 30 Minutes

Bake the casserole, uncovered, for 25-30 minutes, in the center of the oven, until the top is golden brown. You don’t want the almond flour topping to burn, so if you find it’s getting too brown, change the position of your casserole in the oven or reduce the oven temperature to 350F.

Serve warm. This casserole is even delicious at room temperature.

Store any leftovers in an air-tight container. Reheat in the oven or microwave. Enjoy the leftovers within 4-5 days.

More Thanksgiving Recipes

Here are a few of my favorite recipes to make during the holiday season. They pair perfectly with this classic recipe. Along with these recipes, download my free holiday cookbook with over 33 timeless recipes.

• Green Bean Casserole: Made without cream of mushroom soup and can easily be made with gluten-free breadcrumbs.
• Roasted Carrots and Green Beans: Such an easy side dish.
• Almond Flour Pumpkin Bread: A delicious bread to serve at the Thanksgiving table.
• Maple-Sweetened Pumpkin Pie: Made with real-food ingredients. Use a gluten-free crust for a gluten-free variation.
• Fresh Apple-Cranberry Sauce: This fresh version of cranberry sauce is easy to make and has incredible flavor!
• Seasoned Collard Greens: A southern tradition that’s rich in flavor!
• Stove-Top Macaroni and Cheese: Better than Kraft and super simple to make from scratch.
• Instant Pot Macaroni and Cheese: Let the Instant Pot do all the work this holiday season.

Print

Delicious Gluten-Free Sweet Potato Casserole

A delicious, naturally-sweetened sweet potato casserole made with a gluten-free topping. The most-requested Thanksgiving side dish at our family gathering.

Course Side Dish

Cuisine American

Keyword best sweet potato casserole, gluten free sweet potato casserole, healthy sweet potato casserole, sweet potato casserole, sweet potato casserole with pecan topping

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 8 servings

Calories 462kcal

Author Kristin Marr

Equipment

• 1 large sheet pan for baking the potatoes
• 1 sheet of parchment paper for lining the sheet pan (makes for easy cleanup)
• 1 large mixing bowl
• 1 casserole dish or baking dish, I use a 10.5X7.5 rectangular baking dish

Ingredients

Casserole:

• 3 lbs sweet potatoes about 5 medium-large sweet potatoes
• 1 TB oil such as: extra virgin olive oil or avocado oil
• 3 TB unsalted butter melted
• 1/4 cup maple syrup
• 1/4 cup milk such as: whole milk, almond milk, or coconut milk
• 1 egg
• 1/2 tsp salt or to taste
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 1/2 tsp pure vanilla extract

Topping:

• 1 cup chopped pecans (110g) unsalted
• 1 cup blanched almond flour (104g)
• 1 TB arrowroot starch (optional)*
• 3 TB maple syrup
• 3 TB unsalted butter melted
• pinch ground nutmeg
• pinch salt

Instructions

Roast the Sweet Potatoes:

• Preheat the oven to 400F. 
• Cut the sweet potatoes in half, lengthwise. Place the potatoes on a rimmed sheet pan that's been lined with parchment paper (for easy cleanup, the parchment paper is optional). 
• Drizzle the potatoes with 1 tablespoon of oil, then rub the oil on the flesh of each potato. 
• Flip the potatoes over, flesh-side down on the baking sheet.
• Bake the sweet potatoes, uncovered, for 30-35 minutes (this will depend on the size of the potatoes), until the skins begin to look shriveled and soft. Remove the potatoes from the oven. 
• Set the potatoes aside, on the sheet pan, to cool for 10-15 minutes until they're easy to handle. 
  

Make the Casserole:

• Reduce the oven to 375F. 
• Scoop the sweet potato flesh from the skins into a large bowl. Discard the skins. Mash the sweet potatoes using a fork or potato masher. They should be very easy to mash. 
  
• Add the remaining casserole ingredients (not the topping ingredients) and stir to combine: butter, maple syrup, milk, egg, salt, cinnamon, nutmeg, vanilla.
• Spoon the casserole filling into a casserole dish or baking dish.
  
• Wipe out the large mixing bowl and add the topping ingredients: pecans, almond flour, starch (optional*), maple syrup, melted butter, and a pinch of the seasonings (salt and nutmeg). Whisk to combine.
  
• Spoon the topping over the sweet potato filling. If you find this is hard to do with a spoon, try using your fingers.
  
• Bake the casserole, uncovered, for 25-30 minutes, in the center of the oven, until the top is golden brown. You don't want the almond flour topping to burn, so if you find it's getting too brown, change the position of your casserole in the oven or reduce the oven temperature to 350F. 
  
• Serve warm. 

Notes

Starch: Without the arrowroot starch or cornstarch, the topping is moist in spots, even after baking, due to the almond flour. I personally don’t mind this. I actually like the texture. If you’d like a crispier topping, add the starch as this will absorb the moisture.

Thicker Topping Option: If you want more topping (a thicker layer) make 1.5-2 times the topping recipe provided. This will provide a very thick layer for the casserole. 

Nutrition

Calories: 462kcal | Carbohydrates: 52g | Protein: 7g | Fat: 26g | Saturated Fat: 7g | Cholesterol: 44mg | Sodium: 252mg | Potassium: 686mg | Fiber: 8g | Sugar: 19g | Vitamin A: 24445IU | Vitamin C: 4.2mg | Calcium: 125mg | Iron: 2mg

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Healthy Gluten-Free Sweet Potato Casserole

The post Healthy Gluten-Free Sweet Potato Casserole appeared first on Live Simply.

What is Arrowroot Starch? Arrowroot is a white, flavorless powder. It’s similar to cornstarch (without the corn) in that it thickens food. Almond flour alone can result in a soggy, dense bread. Arrowroot starch (which is paleo-friendly, gluten-free, and vegan) improves the texture of almond flour treats. Arrowroot lasts a long time. Use it to make stir-fry sauce, almond flour chocolate chip cookies, this particular recipe, almond flour waffles, and homemade foundation powder or dry shampoo.

Step 1: Cream Butter, Honey, and Egg Yolk

In a medium-size bowl, using an electric mixer, cream together the semi-melted butter (if you’re using a microwave to melt the butter, my butter is perfect after 20-30 seconds) and honey, until well combined and creamy. Add the egg yolk, and beat for a few seconds, until the butter mixture is well combined. Finally, beat in the vanilla extract.

Step 2: Add Dry Ingredients

Add the dry ingredients to the wet ingredients and mix until combined: almond flour, starch, baking soda, and salt. Then stir in 1 cup of chocolate chips.

Step 3: Spoon onto the Prepared Baking Sheet

Use an ice cream scooper or cookie scoop to scoop the batter on a parchment-lined baking sheet. Using a cookie scooper, makes larger, bakery-size cookies (about 3-4 tablespoons of dough). Using a cookie scoop, makes smaller cookies (which requires less baking time).

Step 4: Bake Cookies

Bake the cookies for 12 minutes for large cookies (smaller cookies may require less time), until golden brown (a very light brown/golden yellow hue) and the edges appear a bit crisp. The cookies will feel and look very soft. This is typical of all baked goods when you use almond flour.

Let the cookies cool on the baking sheet (don’t transfer to a cooling rack). As the cookies cool, they will firm up, so wait until the cookies are cool (about 5-10 minutes) before enjoying one. The cookies will always be soft, but once they cool, you’ll be able to easily pick one up without it crumbling.

Tip: I love a chocolate chip cookie with a sweet and salty flavor profile. To create this unique flavor, sprinkle flaky sea salt or Maldon salt over the top of the cookies after baking.

Pro Tips for Baking Success

What type of almond flour?

For best results, use blanched almond flour. This flour has a light texture since the almond skins are removed before grinding almonds. This flour will produce a texture and flavor more like classic chocolate chip cookies made with all purpose flour.

I’ve also used almond meal, which has a coarser texture, since the skins are left on the ground almonds. This flour will result in more of a rustic feel to the cookies, but still results in delicious cookies.

My favorite almond flour brands are Bob’s Red Mill, Anthony’s, and the almond flour sold at Costco.

Dairy-Free Version

The preferred options for making the best cookies without dairy are: vegan butter, palm shortening, or softened virgin coconut oil.

Egg-Free Version

I haven’t personally made this recipe without eggs, but some readers have experienced great results using a flax egg. A binder is needed to keep the cookies from falling apart, which is why the egg yolk is added, and a flax egg would work in a similar way.

Don’t Use Other Flours (Wheat, Einkorn, Etc.)

I’m oftentimes asked if my almond flour recipes can be made with oat flour, wheat flour, einkorn flour, or all-purpose flour. The answer: No. Almond flour requires specific wet to dry ingredient ratios. You can’t substitute another flour in place of almond flour. Instead, use my einkorn chocolate chip cookie recipe if you’d like a wheat-based, traditional cookie.

Double Batch Tip: If you need to make a large batch of cookies, this recipe can be doubled.

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The Best Almond Flour Chocolate Chip Cookies

The best chocolate chip cookies that also happen to be healthy, made without refined sugar, gluten free, grain free, and super easy to make.

Course Dessert

Cuisine American

Keyword Almond Flour Chocolate Chip Cookies, chocolate chip cookies low sugar, gluten free chocolate chip cookies, healthy chocolate chip cookies

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 10 large cookies

Calories 423kcal

Author Kristin Marr

Cost $6

Equipment

• 1 hand mixer or stand mixer, fitted with the paddle attachment
• 1 large mixing bowl
• 1 baking sheet
• 1 parchment paper

Ingredients

• 8 tablespoons unsalted butter 1/2 cup, 110g, semi-melted
• 1/3 cup honey
• 1 egg yolk
• 1 teaspoon pure vanilla extract
• 2 1/2 cups blanched almond flour 250g
• 2 tablespoons arrowroot flour starch or organic cornstarch 15g
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt fine
• 1 cup semi-sweet chocolate chips or 1/2 cup mini chocolate chips

Instructions

• Preheat the oven to 350F. Line a baking sheet with parchment paper (for easy clean up).
• In a medium-size bowl, using an electric mixer, cream together the semi-melted butter (if you're using a microwave to melt the butter, my butter is perfect after 30 seconds) and honey, until well combined and creamy.
• Add the egg yolk and beat for a few seconds, until combined. Finally, beat in the vanilla extract.
  
• Add all the dry ingredients to the wet ingredients: almond flour, starch, baking soda, and salt. Mix to combine.
• Stir in 1 cup of chocolate chips.
• Scoop the batter from the bowl onto a parchment-lined baking sheet to form cookies (about 10 large cookies using an ice cream scoop or large cookie cookie scoop).
  
• Bake the cookies for 12 minutes, until golden on top with crisp, brown edges.
• Let the cookies cool on the baking sheet for 5-10 minutes. Because the cookies are made with almond flour, they will feel and look very soft at first. As the cookies cool, they will firm up, so wait until the cookies are cool before enjoying one. The cookies will always be soft, but once they cool, you'll be able to easily pick one up without it crumbling.
  
• Serving Ideas: Add a scoop of vanilla ice cream between two cookies to make a gluten-free ice cream sandwich. It helps to refrigerate the cookies first so they're nice and firm. Or make a coffee-shop drink, like a homemade pumpkin spice latte or chai latte to enjoy with a cookie.

Video

Notes

Semi-soft butter means that half of the butter is melted and half is soft, but still in a solid state. I know this sounds crazy, but it’s worked really well in this recipe. I’ve used both salted and unsalted butter in this recipe without issue. 

Weigh the flour. There is one thing that you need for fail-proof baking: a scale. Well, actually, two things: a scale and quality ingredients. My cup of flour is not the same as your cup of flour. Not weighing flour may result in disappointment when making cookies, cakes, or quick breads. Plus, weighing ingredients is much easier; just keep adding ingredients to the bowl until the scale tells you to stop. I’ve been using this digital scale for a few years now.

Nutrition

Calories: 423kcal | Carbohydrates: 29g | Protein: 8g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 45mg | Sodium: 118mg | Potassium: 145mg | Fiber: 5g | Sugar: 19g | Vitamin A: 318IU | Vitamin C: 0.1mg | Calcium: 80mg | Iron: 3mg

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1. Almond Flour Banana Bread
2. Almond Flour Banana Muffins
3. Almond Flour Pumpkin Bread
4. Almond-Oat Pancakes
5. Almond Flour Waffles
6. Honey-Sweetened Almond Flour Chocolate Chip Cookies

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The post Best Almond Flour Chocolate Chip Cookies (No Sugar) appeared first on Live Simply.

What is Arrowroot Starch? Arrowroot is a white, flavorless powder. It’s similar to cornstarch (without the corn) in that it thickens food. Almond flour alone can result in a soggy, dense bread. Arrowroot starch (which is paleo-friendly, gluten-free, and vegan) improves the texture of almond flour treats. Arrowroot lasts a long time. Use it to make stir-fry sauce, almond flour chocolate chip cookies, this particular recipe, almond flour waffles, and homemade foundation powder or dry shampoo.

Step 1: Combine dry ingredients.

In a large bowl, whisk together all the dry ingredients, except the pumpkin seeds: almond flour, arrowroot flour starch, arrowroot, pumpkin pie spice, cinnamon, baking soda, and salt.

Step 2: Add wet ingredients.

Make a well in the center of the dry ingredients and add all the wet ingredients: eggs, maple syrup, yogurt, pumpkin puree, vanilla extract. Stir to combine the ingredients to form a thick batter.

Step 3: Pour the batter into the prepared loaf pan.

Step 4: Bake for 50-60 minutes.

Bake for 50-60 minutes. You can test the bread by inserting a toothpick or chopstick in the center. If the toothpick is clean, the bread is done baking.

Optional: Halfway through baking, sprinkle pumpkin seeds over the top of the bread. The pumpkin seeds toast while the bread finishes baking, giving the crust a delicious texture.

Step 5: Cool before slicing.

Allow the bread to cool for at least 15 minutes before slicing. The longer the bread rests (cools), the easier it will be to cut into slices and the firmer the bread will be.

How to Store: Once fully cool, store the bread in an airtight container or bag, in the fridge for up to 1 week. Or freeze the loaf, whole or cut in half, for up to 3 months.

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Best Healthy Almond Flour Pumpkin Bread

The best pumpkin bread recipe made with almond flour and naturally sweetened with honey or maple syrup. Perfect for breakfast, snack, or a dessert.

Course Breakfast, Dessert, Snack

Cuisine American

Keyword almond flour pumpkin bread, healthy pumpkin bread

Prep Time 25 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 25 minutes minutes

Servings 12 slices

Calories 216kcal

Author Kristin Marr

Cost $6

Equipment

• 1 bread loaf pan standard-size
• 1 large bowl for mixing the batter

Ingredients

• 2 1/2 cups blanched almond flour (260g)
• 1/4 cup arrowroot flour starch (34g)
• 1 TB pumpkin pie spice
• 1 tsp ground cinnamon
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3 eggs
• 1/2 cup pure maple syrup or honey (134g) 
• 1/4 cup plain whole milk yogurt or dairy-free yogurt (58g) 
• 1 cup pumpkin puree (222 grams)
• 1 tsp pure vanilla extract
• 2 TB pumpkin seeds optional for sprinkling on top

Instructions

• Preheat the oven to 350F. Line a bread pan with parchment paper.
• In a large bowl, whisk together all the dry ingredients, except the pumpkin seeds: almond flour, arrowroot flour starch, arrowroot, pumpkin pie spice, cinnamon, baking soda, and salt.
  
• Make a well in the center of the dry ingredients and add all the wet ingredients: eggs, maple syrup, yogurt, pumpkin puree, vanilla extract. Stir to combine the ingredients to form a thick batter. (Add any chocolate chips, dried cranberries, or nuts at this time-see recommendations in the article above under "Variations".)
  
• Pour the batter into the bread pan.
  
• Bake for 50-60 minutes. You can test the bread by inserting a toothpick or chopstick in the center. If the toothpick is clean, the bread is done baking. Optional: Halfway through the baking, sprinkle pumpkin seeds over the top of the bread.
• Allow the bread to cool for at least 15 minutes before slicing. The longer the bread rests (cools), the easier it will be to cut into slices and the firmer it will be. I recommend serving this bread with a homemade pumpkin spice latte: perfection!!

Notes

Which Almond Flour Should You Use?

Blanched almond flour: Made by grinding up almonds with the almond skin removed. This is done by dropping the almonds in boiling water, then cooling the almonds and peeling away the skin. Once the skin is gone, the almonds are “blanched.” Blanched almond flour is a yellow/cream color, and is typically light and fluffy. It’s ideal for making pastries, cakes, and breads.

Almond meal: Made by grinding up almonds with the skin. This flour is typically brown, has a coarse texture, and results in heavier, dense baked goods.

I’ve used both almond flour and almond meal to make this bread recipe with success. I prefer fine almond flour for a lighter texture, but almond meal may also be used in this recipe. 

Nutrition

Calories: 216kcal | Carbohydrates: 19g | Protein: 7g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 163mg | Potassium: 114mg | Fiber: 3g | Sugar: 10g | Vitamin A: 3244IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 2mg

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Ingredients Needed

To make the best almond flour banana muffins, you’ll need a few simple ingredients:

• 3 ripe bananas (the perfect use for overripe bananas; but not too brown and mushy)
• 3 eggs
• 1/4 cup maple syrup or honey
• 1/4 cup plain whole milk yogurt or a dairy-free yogurt
• 1 teaspoon pure vanilla extract
• 2 cups blanched almond flour
• 2 Tablespoons arrowroot flour starch 
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 teaspoon baking soda
• 1/2 teaspoon salt

What is Arrowroot Starch? Arrowroot is a white, flavorless powder. It’s similar to cornstarch (without the corn) in that it thickens food. Almond flour alone can result in soggy, dense muffins. Arrowroot starch (which is paleo-friendly, gluten free, and vegan) improves the texture of almond flour treats. Arrowroot lasts a long time. Use it to make stir-fry sauce, almond flour chocolate chip cookies, this particular recipe, almond flour waffles, and homemade foundation powder or dry shampoo.

Step 1: Mash Bananas

Mash the bananas in a large bowl using a potato masher or fork. You’ll need about 3 medium bananas, totaling about 1 1/4 cups or 320 grams.

Step 2: Add Wet Ingredients

Crack 3 eggs into the bowl and whisk. Add the maple syrup (or honey), yogurt, and vanilla extract. Whisk to combine all the wet ingredients.

Step 3: Add Dry Ingredients

Add the almond flour, arrowroot starch, cinnamon, nutmeg, baking soda, and salt to the bowl. Use a large wooden spoon or rubber spatula to stir the ingredients, combining the dry ingredients with the wet ingredients.

Step 4: Spoon Muffin Batter Into Muffin Cups

Line a muffin tray with muffin liners. Or, generously grease a muffin tray, if you’d like to avoid muffin liners. Use a cookie scooper or ice cream scooper to scoop the muffin batter from the bowl into the 12 muffin cups.

Step 5: Bake for 18-22 Minutes

Bake the muffins for 18-22 minutes. The time depends on your oven, as every oven can vary depending on the position of the muffin tray, how the heat circulates, etc. Take a look at the muffins around the 18 minute mark. If the tops feel firm with a golden color, the muffins are done. If they still feel soft and jiggly, continue to bake the muffins.

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Almond Flour Banana Muffins (Gluten Free)

Made with simple ingredients, these almond flour banana muffins are naturally gluten free, high in protein and healthy fat, easy to make, and perfect for a meal prep breakfast.

Course Breakfast, Dessert, Snack

Cuisine American

Keyword Almond Flour Banana Muffins, Almond Flour Banana Muffins Chocolate Chips, Gluten Free Banana Muffins

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 12 muffins

Calories 175kcal

Author Kristin Marr

Cost $8

Equipment

• 1 large mixing bowl
• 1 muffin tin
• 12 muffin liners

Ingredients

• 3 medium bananas slightly overripe with brown spots, totally 1 1/4 cups once mashed (320g)
• 3 eggs
• 1/4 cup pure maple syrup or honey
• 1/4 cup plain whole milk yogurt or dairy-free yogurt
• 1 teaspoon pure vanilla extract
• 2 cups blanched almond flour (220g)
• 2 Tablespoons arrowroot flour starch (14g)
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Optional Add-In

• 1/2 cup chocolate chips
• 1/2 cup chopped walnuts

Instructions

• Preheat oven to 350F. Line a muffin tray with muffin liners. Or, generously grease a muffin tray, if you'd like to avoid muffin liners.
• Mash the bananas in a large bowl using a potato masher or fork.
  3 medium bananas
  
• Crack the eggs into the bowl and whisk. Add the maple syrup (or honey), yogurt, and vanilla extract. Whisk to combine the wet ingredients.
  3 eggs, 1/4 cup pure maple syrup, 1/4 cup plain whole milk yogurt, 1 teaspoon pure vanilla extract
• Add the almond flour, arrowroot starch, cinnamon, nutmeg, baking soda, and salt to the bowl. Use a large wooden spoon or rubber spatula to stir the ingredients, combining the dry ingredients with the wet ingredients.
  2 cups blanched almond flour, 2 Tablespoons arrowroot flour starch, 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, 1 teaspoon baking soda, 1/2 teaspoon salt
  
• If you're making banana chocolate chip or walnut muffins, add the add-in of choice to the batter and stir to combine.
  1/2 cup chocolate chips, 1/2 cup chopped walnuts
• Use a cookie scooper or ice cream scooper to scoop the muffin batter from the bowl into 12 muffin cups.
  
• Bake the muffins for 18-22 minutes. The time depends on your oven, as every oven can vary depending on the position of the muffin tray, how the heat circulates, etc. Take a look at the muffins around the 18 minute mark. If the tops feel firm with a golden color, the muffins are done. If they still feel soft and jiggly, continue to bake the muffins until done.
• Let the muffins cool in the pan for about 10 minutes, then remove to a cooling rack to fully cool.
• Store extra muffins in an airtight container for up to 7 days in the fridge. Or freeze, in a freezer-safe bag, for up to 3 months.

Notes

Can you use all purpose flour instead of almond flour? No. Whole wheat flour, all purpose flour, or einkorn flour will NOT work in this recipe. Almond flour doesn’t contain gluten and requires a unique dry to wet ingredient ratio. To make muffins with traditional flour, try these recipes: einkorn banana muffins. Or go flourless with this muffin recipe.

Nutrition

Calories: 175kcal | Carbohydrates: 17g | Protein: 6g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Trans Fat: 0.004g | Cholesterol: 42mg | Sodium: 207mg | Potassium: 146mg | Fiber: 3g | Sugar: 9g | Vitamin A: 84IU | Vitamin C: 3mg | Calcium: 64mg | Iron: 1mg

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2. Almond Flour Banana Muffins
3. Almond Flour Pumpkin Bread
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5. Almond Flour Waffles
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The post Almond Flour Banana Muffins (Gluten Free) appeared first on Live Simply.

What is Arrowroot Starch? Arrowroot is a white, flavorless powder. It’s similar to cornstarch (without the corn) in that it thickens food. Almond flour alone can result in a soggy, dense bread. Arrowroot starch (which is paleo-friendly, gluten-free, and vegan) improves the texture of almond flour treats. Arrowroot lasts a long time. Use it to make stir-fry sauce, almond flour chocolate chip cookies, this particular recipe, almond flour waffles, and homemade foundation powder or dry shampoo.

Step 1: Mix Dry Ingredients

In a large bowl, whisk together the dry ingredients: almond flour, arrowroot starch, cinnamon, nutmeg, baking soda, and salt.

Step 2: Combine Wet Ingredients

In a medium bowl, mash the bananas. Add eggs, maple syrup or honey, yogurt, and vanilla extract. Whisk until thoroughly combined.

Step 3: Combine Wet and Dry Ingredients

Add the wet ingredients to the dry ingredients. Stir until combined. If you’re adding chocolate chips, walnuts, or dried fruit (see suggestions in next section), stir the ingredient into the batter now.

Step 4: Bake

Pour batter into the prepared loaf pan. Bake, in the center of the oven, for 60 minutes or until the center is firm. Insert a knife in the center of the bread to check for doneness. The knife should come out clean when the bread is done.

Let the bread cool for at least 20-30 minutes on the top of the stove or a wire rack. Remove the bread from the pan by lifting the parchment paper out of the pan. Almond flour sets as it cools, so it’s important to avoid cutting the bread during this time.

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Almond Flour Banana Bread

An almond flour banana bread recipe that's super moist with a naturally sweet and nutty banana flavor. Make this recipe as a quick bread or muffins. Keeps for up to 1 week for a make-ahead breakfast or snack.

Course Breakfast

Cuisine American

Keyword almond flour banana bread, gluten free banana bread

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 12 slices

Calories 225kcal

Author Kristin Marr

Cost $7

Equipment

• bread pan 9×5-inch loaf pan
• parchment paper
• large bowl
• medium bowl

Ingredients

• 2 1/2 cups blanched almond flour (260g)
• 1/4 cup arrowroot flour starch (34g)
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tsp baking soda
• 1/2 tsp salt
• 3 ripe bananas totally 1 1/4 cups once mashed (340g)
• 3 eggs
• 1/2 cup maple syrup (134g) or honey
• 1/4 cup plain whole milk yogurt (58g) or a dairy-free yogurt
• 1 tsp pure vanilla extract

Instructions

• Preheat the oven to 350ºF.
• Line a bread pan with parchment paper, or grease with butter or coconut oil.
  
• In a large bowl, whisk together the dry ingredients: almond flour, arrowroot starch, cinnamon, nutmeg, baking soda, and salt.
  
• In a medium bowl, mash the bananas. Then whisk in the eggs, maple syrup, yogurt, and vanilla extract. Whisk until thoroughly combined.
  
• Add the wet ingredients to the dry ingredients, and stir until combined.
  
• Pour the batter into a bread pan. Bake the bread, in the center of the oven, for 60 minutes, or until the center is firm. You can insert a knife in the center of the bread to check for doneness. The knife should come out clean when the bread is done.
  
• Allow the bread to cool for at least 20-30 minutes. Remove the bread from the pan by lifting the parchment paper out of the pan.
  
• Slice and enjoy. Store any leftover bread in a bag or large airtight container. Store the bread in the fridge for up to 1 week.

Video

Notes

The original recipe, published in 2013, did not include arrowroot starch. I’ve found this recipe works best with a small amount of arrowroot flour. You’re welcome to leave it out or use coconut flour instead. It does make a tremendous difference in the final texture of the bread. Keep in mind, you won’t see the addition of arrowroot in the video, as the video was made a few years ago.

Keto and Low Carb: This bread is lower in carbs than traditional banana bread recipes. It contains 24 grams of carbohydrates (21 net carbs, carbs minus fiber). Some readers make this recipe as a low-carb or keto banana bread and use 1/2 teaspoon stevia instead of honey or maple syrup for sweetener.

Muffins: Bake for 22-25 minutes, or until firm on top.

If you love this recipe, you’ll also love this pumpkin bread, waffles, almond-oat pancakes, and gluten-free chocolate chip cookies.

Nutrition

Calories: 225kcal | Carbohydrates: 24g | Protein: 7g | Fat: 13g | Saturated Fat: 1g | Cholesterol: 42mg | Sodium: 221mg | Potassium: 159mg | Fiber: 4g | Sugar: 13g | Vitamin A: 85IU | Vitamin C: 2.6mg | Calcium: 82mg | Iron: 1.2mg

Reader Favorite Almond Flour Recipes

1. Almond Flour Banana Bread
2. Almond Flour Banana Muffins
3. Almond Flour Pumpkin Bread
4. Almond-Oat Pancakes
5. Almond Flour Waffles
6. Honey-Sweetened Almond Flour Chocolate Chip Cookies

Try these simple, reader-favorite recipes that are naturally gluten-free.

More Almond Flour Recipes

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Healthy Gluten-Free Sweet Potato Casserole

Best Almond Flour Chocolate Chip Cookies (No Sugar)

The Best Almond Flour Pumpkin Bread

Almond Flour Banana Muffins (Gluten Free)

Easy Almond Flour Banana Bread (Gluten Free Recipe)

Blueberry Almond-Oat Muffins (Gluten-Free, Naturally-Sweetened)

The post Easy Almond Flour Banana Bread (Gluten Free Recipe) appeared first on Live Simply.

The blueberries had definitely seen better days. And blueberry muffins felt like the perfect addition to the lentil soup simmering away on the stove-top. I could have made spelt blueberry muffins, but for some reason I wanted to take a different route. Instead of using wheat-based flour, I decided to use almond flour and oat flour with the carrot cake muffin recipe as my guide.

As I poured the ingredients and mixed the batter, I also shared a few Instagram Stories of the process. (By the way, we have a lot of fun over on Instagram, so come over and join the party.) The muffins were a success, and the response for a written recipe from Instagram friends was overwhelming.

Over the next few days, reader friends tagged me as they made the blueberry muffins based on my rough notes. 

I almost dismissed this muffin recipe as a one-time share on Instagram (although I’ve made the muffins several times since that night). Then I came to my senses and decided that this spur-of-the-moment recipe deserves a permanent home on Live Simply.

These muffins are naturally gluten-free and naturally sweetened with a minimal amount of maple syrup. They remind me of pancakes, although they are more dense than a fluffy pancake, making them a great breakfast treat. The muffins keep well in the fridge for up to a few days, or may be stored in the freezer for a few months.

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Almond-Oat Blueberry Muffins (Gluten-Free, Naturally-Sweetened)

Naturally-sweetened, gluten-free muffins that taste like homemade blueberry pancakes. Prep these real-food muffins for an easy, grab-n-go breakfast or snack option. 

Course Breakfast, Snack

Cuisine American

Keyword Almond-Oat Blueberry Muffins

Prep Time 15 minutes minutes

Cook Time 22 minutes minutes

Total Time 37 minutes minutes

Servings 12 muffins

Calories 212kcal

Author Kristin Marr

Ingredients

• 6 TB butter melted
• 1/2 cup unsweetened applesauce 130g
• 1/4 cup pure maple syrup 100g
• 2 eggs
• 1 1/2 tsp pure vanilla extract
• 1 1/2 cups blanched almond flour 156g
• 1 cup oat flour 110g*
• 1 tsp baking powder
• 1/4 tsp ground ginger fresh grated ginger would also be lovely--you'll need a bit more
• 1/4 tsp salt
• 1 cup fresh blueberries frozen blueberries also work**

Special Equipment:

• large bowl
• muffin pan
• muffin liners optional

Instructions

• Preheat the oven to 350F. Line a 12-cavity muffin pan with muffin liners, or grease the pan.
• In a large mixing bowl, whisk together the wet ingredients: melted butter, applesauce, maple syrup, eggs, and vanilla extract.
• Add the dry ingredients to the bowl: almond flour, oat flour, baking powder, ginger, and salt. Stir to combine the ingredients. Add the fresh blueberries, and stir until incorporated throughout the batter.
• Divide the muffin mixture evenly among the muffin cups. I use an ice cream scooper.
• Bake for 20-22 minutes, until the centers are firm to touch.
• Let the muffins cool before enjoying. The muffins will keep in the fridge for about a week, or may be stored in the freezer for up to 3 months.

Nutrition

Calories: 212kcal | Carbohydrates: 17g | Protein: 5g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 42mg | Sodium: 112mg | Potassium: 121mg | Fiber: 2g | Sugar: 6g | Vitamin A: 225IU | Vitamin C: 1.3mg | Calcium: 66mg | Iron: 1.2mg

The post Blueberry Almond-Oat Muffins (Gluten-Free, Naturally-Sweetened) appeared first on Live Simply.

Naturally, most of us think of muffins as a breakfast food, but they are much more than that. I love to add muffins to the kid’s lunchboxes, especially when paired with a thermos soup or finger foods (cheese, fruit, veggies, and a dip). And the portable nature of muffins make them a nourishing snack option even on the busiest of afternoons.

Lately, I’ve been making a new muffin recipe during my prep time, one that’s inspired by homemade carrot cake. The muffins have quickly become a favorite with my family, including my “picky” eater.

I love mixing flours to create different textures and flavors in baked goods, and this recipe is definitely evidence of that. The almond flour adds natural sweetness and keeps the muffins incredibly moist, even after freezing and reheating. And oat flour is added to balance the texture and taste of the muffins.

Yes, the muffins are (naturally) gluten-free, but even if you’re not gluten-free (*raises hand*) I highly recommend making these muffins. I think you’re going to love them. Because who doesn’t love the idea of enjoying (a nourishing) dessert for breakfast?

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Almond-Oat Carrot Cake Muffins (One-Bowl, Gluten-Free)

Naturally-sweetened almond flour and oat muffins that taste like carrot cake. 

Course Breakfast, Side Dish, Snack

Cuisine American

Keyword Almond-Oat Carrot Cake Muffins

Prep Time 10 minutes minutes

Cook Time 22 minutes minutes

Total Time 32 minutes minutes

Servings 10 Muffins

Calories 267kcal

Author Kristin Marr

Ingredients

• 4 TB butter melted
• 1/2 cup unsweetened applesauce 130g
• 1/3 cup pure maple syrup 100g
• 2 eggs
• 1 1/2 tsp pure vanilla extract
• 1 cup shredded carrots 190g
• 1 1/2 cups blanched almond flour 156g
• 1 cup oat flour 110g*
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/4 tsp ginger
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1/2 cup toasted coconut flakes 51g**

Special Equipment:

• muffin pan
• muffin liners paper or silicone
• large bowl

Instructions

• Preheat the oven to 350F. Line a 12-cavity muffin pan with muffin liners. 
• In a large mixing bowl, whisk together the wet ingredients: melted butter, applesauce, maple syrup, eggs, and vanilla extract. Stir in the shredded carrots. 
• Add the dry ingredients to the bowl: oat flour, almond flour, baking powder, cinnamon, ginger, nutmeg, and salt. Stir to combine the ingredients. Add the coconut flakes, and stir until incorporated throughout the batter. 
• Divide the muffin mixture evenly among the muffin cups. I use an ice cream scooper. 
• Bake for 22 minutes, until the centers are firm to the touch.
• Let the muffins cool before enjoying. The muffins will keep in the fridge for about a week, or may be stored in the freezer for up to 3 months. 

Nutrition

Calories: 267kcal | Carbohydrates: 22g | Protein: 6g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 44mg | Sodium: 125mg | Potassium: 204mg | Fiber: 3g | Sugar: 9g | Vitamin A: 2330IU | Vitamin C: 0.9mg | Calcium: 89mg | Iron: 1.5mg

The post Almond-Oat Carrot Cake Muffins (One-Bowl, Gluten-Free) appeared first on Live Simply.

Today, if you open my freezer (and my mom’s freezer), you’ll still find waffles hiding beneath the frozen fruit and (homemade) popsicles. The waffles no longer come from a box. They’re now made in my kitchen, on a lazy weekend, when there’s time to scoop flour, whisk ingredients, make messes, and spend a few extra minutes cleaning up the morning dishes.

Making homemade waffles means I have complete control over the ingredients. That, my friend, is the beauty of stocking a home with good ingredients and learning to cook for yourself (and a family)–we can turn something that is “bad” (yeah, I’m thinking about you fun-to-pronounce, overly-processed freezer waffles) into something that’s incredibly nourishing, wholesome, and delicious!

Shall we make some waffles today? Nourishing, good-for-you, wholesome, absolutely scrumptious waffles?

Let’s do this…

I’ve shared a couple of waffle recipes on the blog before. First, there was this gluten-free version, and then this einkorn version. Both are really good–you should make them.

I shared one of my waffle-making sessions on Instagram Story a few weeks ago (making the einkorn recipe). After viewing the Story, a few reader friends messaged me asking for an almond flour/gluten-free/sans rolled oats (even though oats are naturally gluten-free) recipe. Challenge accepted!

I love using almond flour to make pancakes, so I figured an almond flour waffle recipe would be just as good. Boy was I right!

Today’s almond flour-based recipe has quickly become a favorite in our house. In fact, I’ve made this recipe nine times over the past three weeks. I would like to blame recipe testing/perfecting, but that would be a big lie. This recipe was a winner on the first try (a rare event), so every other “test” has been made out of love–love for these waffles, that is.

These waffles are really easy to make (just one bowl and about ten or fifteen minutes of hands-on time), fairly inexpensive (when you calculate the price of gluten-free freezer waffles versus this homemade version), and time-friendly (you can make a double batch on the weekend and freeze the extras for later in the week). The waffles are also flavorful (thanks to the almonds and cinnamon), naturally sweet, and slightly crispy but also fluffy. Even if you can consume gluten (raises hand), I definitely recommend trying this recipe.

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Gluten-Free Almond Flour Waffles

Delicious, simple, and naturally gluten-free. These waffles are made with almond flour, arrowroot, and basic fridge staples to create crispy and fluffy waffles. 

Course Breakfast

Cuisine American

Keyword Almond Flour Waffles

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 5 large waffles, depends on waffle maker

Calories 527kcal

Author Kristin Marr

Ingredients

• 1 2/3 cup blanched almond flour (170g)
• 1/2 cup arrowroot flour starch (60g)
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1 cup whole milk (238g)
• 1/4 cup pure maple syrup (78g) or honey
• 3 TB butter melted; alternative: coconut oil, melted
• 2 eggs
• 1 tsp pure vanilla extract

Instructions

• Preheat a waffle iron (I use this Belgian waffle maker from Waring Pro). 
• In a large bowl, whisk together the dry ingredients: almond flour, arrowroot flour, baking powder, cinnamon, and salt. 
• Add the liquid ingredients to the dry ingredients: milk, maple syrup, melted butter, eggs, and vanilla extract. Whisk to combine all the ingredients (and beat the eggs). Let the batter rest for about 5-10 minutes, then give the batter a stir and proceed on… 
• Spray the waffle maker with oil (or grease it with your preferred method–oil, butter, or ghee) to prevent the waffles from sticking to the waffle maker. I use Chosen Foods Avocado Oil Spray (found in many grocery stores). 
• The amount of batter you’ll need to make one waffle will depend on your waffle maker. For my waffle maker, I use 1/3-1/2 cup of batter per waffle. Pour the batter into the waffle maker, close the lid, and cook the waffle for a few minutes (on each side if your waffle maker flips). I use the 4-5 temperature setting on my waffle maker. All of this will depend on your waffle maker, so pay close attention to your first waffle–how quickly it cooks, how much batter is required, etc. Always stir the batter before scooping the amount needed for the next waffle–this will prevent any of the ingredients from settling at the bottom. 
• Serve the waffles warm or at room temperature. Or, allow the waffles to cool and then freeze them in a storage bag or container for up to 3-4 months, or place them in the fridge, in a storage bag or container, for up to a week. I like to warm the waffles, if they’re cold from storage, in the toaster. 

Nutrition

Calories: 527kcal | Carbohydrates: 42g | Protein: 14g | Fat: 35g | Saturated Fat: 8g | Cholesterol: 110mg | Sodium: 283mg | Potassium: 408mg | Fiber: 5g | Sugar: 17g | Vitamin A: 485IU | Calcium: 325mg | Iron: 2.5mg

Reader Favorite Almond Flour Recipes

1. Almond Flour Banana Bread
2. Almond Flour Banana Muffins
3. Almond Flour Pumpkin Bread
4. Almond-Oat Pancakes
5. Almond Flour Waffles
6. Honey-Sweetened Almond Flour Chocolate Chip Cookies

Try these simple, reader-favorite recipes that are naturally gluten-free.

The post (Gluten-Free) Almond Flour Waffles appeared first on Live Simply.

Many months later, I’m excited to finally revisit homemade chicken nuggets. Well, kind of. Instead of recreating a chicken nugget recipe, I decided to change up the shape, and perfect a baked chicken tender/strip recipe.

PS: I wasn’t quite sure if I should call this creation “chicken tenders” or “chicken strips” since, technically, a chicken tender is made from a very specific part of the chicken (attached to the breast). You’re welcome to call this incredibly delicious and crispy chicken either a tender or strip–it’s up to you. For the rest of our chat, I’m going with “tender.”  Also, if you’re more of a nugget kind of person, you can definitely cut the chicken into smaller pieces. 

The fact that I love this recipe is just a given, since I’m sharing it here on Live Simply, right?! So let’s talk about the details. Here are the four reasons why I love this recipe, besides the healthier/homemade factor…

1. Baked chicken tenders are incredibly easy to make.

I strive for easy and wholesome recipes, and this recipe is just one more meal to add to our ever-growing list of easy real food recipes.

The hardest part of the entire chicken-tender-making process is cutting the chicken into strips or “tenders.” Once the chicken is cut (which may be done a day in advance), the strips are then dipped in eggs, followed by an almond flour mixture. The tenders are then placed on a baking sheet, and baked. That’s it! Easy peasy.

2. Baked chicken tenders may be prepped in advance for an easy lunch or dinner option.

I love to prep a batch of chicken tenders on a Sunday evening, doubling the recipe so we can enjoy them multiple times in the week. I keep the leftover tenders in the fridge as a grab-n-go meal option. The kids love snacking on the tenders after school, and I love cutting up the tenders and mixing them with fresh greens and veggies for a quick lunch. The baked tenders will keep in the fridge for 3-4 days. They also freeze very well.

3. Baked chicken tenders are versatile. 

Sure, chicken tenders are wonderful to enjoy as-is, or dipped in a honey mustard sauce or ketchup, but chicken tenders are also full of possibilities! I’ve added chicken tenders to a salad, and wrapped them with veggies and greens to make a wrap or pita. Okay, three possibilities, but those are possibilities ;).

4. Baked chicken tenders remind me of Shake’n’Bake. 

I lived out my childhood days in the late ’80s and early ’90s, which basically means that I experienced the era known for big hair, overalls and bodysuits (and every other fashion mistake ever made), and lots of processed food. On a weekly basis, my mom would break out a box of Shake’n’Bake and chicken breasts. I looked forward that meal every single week.

At the time, we didn’t know about the horrible ingredients. Let’s take a look at the back of a box: Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate [Vitamin B1], Riboflavin [Vitamin B2], Folic Acid), Enriched Bleached Wheat Flour (Bleached Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate [Vitamin B1], Riboflavin [Vitamin B2], Folic Acid), Maltodextrin, Salt, Partially Hydrogenated Soybean and Cottonseed Oils, Canola Oil, Paprika, Contains Less than 2% of Celery Seed, Spice, High Fructose Corn Syrup, Dried Garlic, Yeast, Dried Onions, Natural Flavor.

Today’s recipe reminds of my childhood Shake’n’Bake days. I can now relive that sweet food memory, but with much better/safer ingredients.

Whether you dip the tenders in a homemade honey mustard, enjoy them naked (not while naked, I meant without any sauce ;)), or tossed with greens and veggies, I think you’ll love this super easy recipe as much as I do.

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Easy Oven-Baked Chicken Tenders/Strips

Whether you dip the tenders in a homemade honey mustard, enjoy them naked (not while naked, I meant without any sauce ;)), or tossed with greens and veggies, I think you’ll love this super easy recipe as much as I do.

Course Main Course

Cuisine American

Keyword Oven-Baked Chicken Tenders

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 20 tenders/strips, depending on size

Calories 58kcal

Author Kristin Marr

Ingredients

• 1 lb chicken breasts cut into strips/tenders*
• 1/2 cup blanched almond flour I think almond meal may also work.
• 1/2 cup dry breadcrumbs
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 eggs
• avocado oil spray or extra virgin olive oil spray**

Instructions

• Preheat the oven to 400F.
• In a medium-size bowl, whisk together the almond flour, breadcrumbs, salt and pepper. In a separate bowl, whisk the two eggs.
• Dip the chicken strips/tenders, a few at a time, into the egg, and then transfer the strips/tenders into the almond flour mixture, flipping the chicken a few times so the mixture evenly coats the strips/tenders. Gently shake the chicken before placing the strips/tenders on the baking sheet.
• Place the coated strips/tenders on a baking sheet or baking stone. Lightly spray the chicken tenders with the oil.
• Bake the strips/tenders for 13 minutes. Then remove the tenders from the oven and carefully flip the tenders over with tongs. Lightly spray the flipped tenders with the oil. Return the strips/tenders to the oven and bake for 10 minutes, until the chicken is cooked through. The amount of time required to cook the tenders once they’re flipped will vary depending on the thickness and size of the strips/tenders. I recommend cutting the thickest strip/tender to make sure it’s cooked through, or use a meat thermometer (165F).
• Enjoy the tenders fresh from the oven, or store them in the fridge for 3-4 days, or freeze for up to 3 months.

Video

Nutrition

Calories: 58kcal | Carbohydrates: 2g | Protein: 6g | Fat: 2g | Cholesterol: 30mg | Sodium: 139mg | Potassium: 95mg | Vitamin A: 30IU | Vitamin C: 0.2mg | Calcium: 14mg | Iron: 0.4mg

Ingredient Notes

*One pound of chicken breasts is about 2-3 breasts, depending on the size and thickness. I cut the breasts in half, lengthwise, and then cut the halved breasts into strips/tenders.

**I use Chosen Foods Avocado Spray (available in many conventional stores, Amazon, and health food stores). Some sprays (like PAM, which I don’t recommend using) are made with propellant. Chosen Foods brand doesn’t contain this “ingredient,” along with some olive oil options. Always read the ingredients on the back of the can. If you can’t find a good spray, pour a bit of oil (about 1 tablespoon) in a bowl and brush the tops of the strips/tenders with the oil.

I use whole wheat bread crumbs from Whole Foods (365 brand). If you’re gluten-free, look for gluten-free bread crumbs, or try subbing the bread crumbs with more almond flour.

This recipe is very basic, calling for just salt and pepper. If you’d like to add more spice to the recipe, I recommend adding: 1/4 tsp paprika, 1/4 tsp onion powder, and 1/4 tsp garlic powder. Or, use a salt-free all-purpose seasoning (I like Simply Organic brand). I think two tablespoons of chopped fresh herbs would also work great in this recipe (combine with the almond flour mixture).

The post Easy Oven-Baked Chicken Tenders (Strips) appeared first on Live Simply.

If there’s a pancake that qualifies as an early morning superhero pancake, a pancake that does it all, this is the pancake. Actually, these are the pancakes, but let’s just stick with the idea of a singular pancake for conversation sake.

This pancake is wholesome, healthy, naturally-sweetened, easy to make, and nourishing. You name it, this pancake’s got it from a nutritional standpoint.

This pancake will win over even the biggest white-flour-lovin pancake purest. Almond flour and oats are the perfect combo to win over anyone that’s not quite into the dense texture that sometimes comes from whole grains, like whole wheat.

This pancake also takes less than five minutes to make. Well, to measure and blend that is. Five minutes to measure and blend the ingredients into a pancake batter, which happens to be done in the blender.  Yes, cooking the pancakes will add an additional ten minutes to the process, but fifteen minutes for a hot early morning breakfast? Yes, please!  A time frame like that totally qualifies a pancake for superhero status.

Now, I did claim that this pancake “does it all,” so let me add a little disclaimer here. There are a few things this superhero pancake just can’t do…

1. This pancake can’t get you or your kids out of bed in the morning.
2. This pancake can’t get your kids dressed in the morning.
3. This pancake can’t help you get to school (or work) on time.

We all knew that, right?! I add this little disclaimer because I also have some really good news.

This pancake will actually help you have more time in the morning, which means there’s no excuse for not getting up, getting the kids dressed, and getting to school or work on a busy weekday morning. As I said, this pancake truly does it all, including, making a busy morning easier to tackle.

Would you like me to introduce you to this busy morning superhero pancake?

Friend, meet the pancake, or more like pancakes, that save our busy mornings over and over again. These pancakes (let’s switch over to plural now) are made with simple ingredients that can regularly be found in my real food fridge or pantry: old-fashioned rolled oats (yep, the same ingredient used to make a bowl of oatmeal), almond flour, spice, milk, maple syrup, butter, and eggs. That’s it! The wholesome ingredients are all poured into the jar of a blender, and 60 seconds later…a pancake batter is ready for a hot griddle.

Yes, these pancakes are incredibly simple to make, which is kind of our jam around here (woah, someone had a bit too much coffee this morning…superhero pancakes and now jam?), but that’s not the real reason these pancakes save so many of our too-busy-for-a-hot-breakfast mornings.

These pancakes are an ideal meal to prep in advance. On the weekend, when pancakes are a necessity along with pastured bacon, I double the pancake recipe, let the extra pancakes cool, and then store them in the freezer for busy mornings.

On that morning when I can barely pull myself away from the comfy sheets (we’ve all been there, right?!), the kids need extra help finding shirts and socks, and I’m just not sure we’ll make it to school on time, these pancakes guarantee that everyone gets a hot and wholesome breakfast. That definitely earns a superhero status in our home!

The beauty of pancakes is that nearly every pancake recipe out there, at least every pancake recipe on Live Simply, may be prepped ahead and stored in the freezer for busy mornings. So add this pancake recipe to your weekend pancake rotation, and help it help you save your busy mornings!

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Busy Morning Almond-Oat Pancakes

These pancakes are made with simple ingredients that can regularly be found in my real food fridge or pantry: old-fashioned rolled oats, almond flour, spice, milk, maple syrup, butter, and eggs. That’s it! The wholesome ingredients are all poured into the jar of a blender, and 60 seconds later…a pancake batter is ready for a hot griddle.

Course Breakfast

Cuisine American

Keyword Almond-Oat Pancakes

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 12 -15 pancakes

Calories 172kcal

Author Kristin Marr

Ingredients

• 1 cup old-fashioned rolled oats 116 g
• 1 1/2 cups blanched almond flour Almond flour may also be found in many conventional stores like Target and Walmart, and health food stores., 177 g
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 1 cup whole milk 240 ml
• 1/4 cup pure maple syrup or honey, 60 ml
• 3 TB butter melted, or coconut oil melted
• 2 eggs
• 1 tsp pure vanilla extract homemade

Instructions

• Add the old-fashioned rolled oats to the jar of a blender. Blend the flour for 20-30 seconds, until it’s ground into a flour-like consistency. Add the remaining dry ingredients to the blender jar: almond flour, baking soda, baking powder, cinnamon, and salt. Then add the wet ingredients: milk, maple syrup, butter, eggs, and vanilla extract. Blend the ingredients for 20-30 seconds, until well combined. If you’re using a high-speed blender you may only need to blend the ingredients for 10-15 seconds. I love the thick consistency of this batter. If you’d like thinner batter and pancakes, add 2 tablespoon-1/4 cup more milk to the batter.
• Heat a griddle or skillet. Grease the griddle or skillet with butter, ghee, or coconut oil. Pour the pancake batter on the griddle or skillet. Once the batter begins to bubble, flip the pancakes. Cook the pancakes for 2-3 minutes on each side, until cooked through. These pancakes are very light and moist thanks to the almond flour.
• Enjoy the hot pancakes and/or let the pancakes cool before placing them in a storage container or bag and freezing for later. To enjoy the freezer pancakes, simply reheat the pancakes in the toaster or the microwave for a few seconds.

Video

Notes

If you don’t have almond flour on hand, you can use 100% rolled oats in this recipe. I recommend following this blender recipe for the exact ratios (just skip the blueberries), since you’ll need to adjust the liquid and dry ingredient ratios.

For dairy-free pancakes use almond, cashew, or (canned) coconut milk. Also, you can sub out the butter with melted ghee or coconut oil.

I’ve used both salted and unsalted butter in this recipe.

Use the frozen pancakes within 1-2 months for the best taste.

Nutrition

Calories: 172kcal | Carbohydrates: 13g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 36mg | Sodium: 195mg | Potassium: 97mg | Fiber: 2g | Sugar: 5g | Vitamin A: 160IU | Calcium: 78mg | Iron: 1mg

Reader Favorite Almond Flour Recipes

1. Almond Flour Banana Bread
2. Almond Flour Banana Muffins
3. Almond Flour Pumpkin Bread
4. Almond-Oat Pancakes
5. Almond Flour Waffles
6. Honey-Sweetened Almond Flour Chocolate Chip Cookies

Try these simple, reader-favorite recipes that are naturally gluten-free.

The post Busy Morning Almond-Oat Pancakes (Made in the Blender) appeared first on Live Simply.

Contributor post written by Renee from Raising Generation Nourished. Today’s post is part two of the Real Food Flour 101 mini series (learn about healthier gluten flour in this post). Our family consumes gluten, and since I don’t work a lot with gluten-free flours, I asked Renee to share her baking knowledge with us.  This post is jam-packed with awesome flour and baking info. After reading this post, I’ve been inspired to try out a couple of the flours Renee mentions, like buckwheat, to help add more variety to our family’s diet. Thank you, Renee!

I am going to totally go out on a limb here and just start out by saying, I love gluten. I seriously and truly do!

I have zero problems with gluten. Used in the proper way, gluten flours serve their purpose, and can even have health benefits for some people. I bake with properly prepared einkorn flour in my house on occasion, and we love it.

So with that out of the way, I want to share with you my favorite gluten-free flours to use in my kitchen.

Wait, why would I make baking any harder than it has to be by throwing gluten-free flour into the mix?

I totally understand that question. Gluten-free baking took me years to figure out and feel comfortable with, but I will tell you why it’s so worth it.

Why I Bake with Gluten-Free Flour

1. Variety

I think it’s pretty safe to say that most people today could use a little work on gut health. In our processed food world, our guts have taken a pretty big hit that is passing down to the next generation. Even if you do not show signs of digestion distress (though most do and don’t realize it), giving your gut the same foods day in and day out is rough on digestion. And even if a household is eating clean, I have noticed in my own kids (who eat super clean) that if we get in a rut of eating the same thing day after day, digestion slows and even moods change. Rotating the flour you use to make those weekly breakfast biscuits or soup biscuits gives the gut a break from digesting the same flour over and over.

2. Nutrition

Again, I think gluten-based flours serve a purpose and have health and nutrition benefits even. Changing things up and using some gluten-based flours will broaden things out a bit more.

For example:  You can make a breakfast cookie with all einkorn flour for a healthy alternative to white flour, or you can make a breakfast cookie with two or three different gluten-free flours (or even the einkorn flour, plus a gluten-free flour or two) and really boost the variety of nutrition. Adding coconut flour or almond flour to a breakfast cookie offers a great protein and fat component to a baked good, making it more substantial than just a starch or carbohydrate based flour.

3. Medical Concerns

There are the obvious medical reasons for using gluten-free flours, such as: celiac disease, or maybe it shows up on an IGG or IGE food sensitivity test. Then there are the not so obvious reasons, which is actually where I fall into.

Personally, I have researched too much of a connection between gluten and Hashimoto’s Thyroiditis that I have to be gluten-free on a frequent basis. In fact, while I do use einkorn for my family on occasion, I still stay completely gluten-free for the sake of my thyroid health. There is a direct correlation between when I eat gluten and when my thyroid numbers tank. I don’t test positive for celiac disease, and I don’t even test as sensitive to gluten anymore, but the numbers on my labs are enough for me to stick to enjoying a gluten-free lifestyle. Improved thyroid numbers are enough reason for me to learn how to use gluten-free flours.

Below, you’ll find a list of my favorite gluten-free flours to work with in my kitchen. This list is not inclusive by any means. There are so many options out there. For instance, I tend to stay away from bean-based flours because we just don’t digest them well, since they are not sprouted first. Many people love using bean flours because they give a really nice soft gluten texture to baked goods. I hope this list serves as a starting point for you, and gives you some confidence as you move into using gluten-free flours in your kitchen.

Real Food (Gluten-Free) Flour 101: My Top Picks for Gluten-Free Baking

Gluten-Free Starches

Tapioca Flour

Tapioca flour, sometimes called tapioca starch, is a grain-free starch taken from the cassava plant.

To Use

Tapioca flour gives baked goods a really nice soft gluten texture when used in the right proportion. This starch can also be used to thicken sauces and gravy. Keep in mind that a sauce or gravy will be “gooey” in texture when compared to a thick flour-based gravy. I like to use it for stir-fry sauce thickening, and it makes a great pudding. I also use it for coating meat for searing, or making chicken nuggets.

Tapioca flour is my number one go-to in baking to make things feel like they have gluten. I use it in these soft lemon breakfast cookies and savory breakfast biscuits, as well as pita bread and cakes. (You can see how I use it in cakes in this chocolate birthday cake, strawberry butterfly birthday cake, and carrot cake.) If you browse any baked recipe on my blog you will most likely find tapioca flour in the ingredient list.

Potato Starch

Potato starch, not potato flour, is the grain-free starch extracted from a potato.

How To

If you have to be corn-free (a very common allergy these days), this is your substitute for cornstarch. I use potato starch to thicken sauces for stir-fry just like corn starch. About a year ago, I read about how to use potato starch to give moisture to cakes and ended up trying it to make a vanilla bean cake for my daughter’s birthday. I was blown away at how soft and moist it turned out. Probably my favorite way to use potato starch is to make crackers with it. In the right proportions, potato starch gives a crisp end finish to baking, and it makes for really great crackers.

Arrowroot Flour

Arrowroot flour, sometimes called arrowroot starch, is a grain-free starch extracted from the roots of the arrowroot plant.

How To

Arrowroot behaves similar to tapioca starch in making baked goods soft and “gluten-y.” It’s also a nice thickener for sauces, gravy, and pudding. It tends to be pricier (at least where I live) which is why I lean toward tapioca starch more, but I wanted to include it in case it is more available where you live. Arrowroot starch may also be used as a DIY ingredient to make homemade foundation powder and/or deodorant.

Cornstarch

Cornstarch is the starch extracted from the corn grain. Since corn is a GMO heavy crop, I tend to look for GMO-free cornstarch, such as the Let’s Do Organic brand. Unlike the other starches on this list, cornstarch is not grain-free, just gluten-free.

How To

Cornstarch is most popularly known for its ease of use in thickening sauces, stews, gravy, and pudding. It is a very affordable starch to keep on hand for those uses. I have not baked with corn starch before, but you can use it as a meat coating for searing beef into a stew, or a coating for chicken nuggets.

Gluten-Free Flours

White Rice Flour

White rice flour is the flour ground from the white rice grain.

How To

White rice flour is another one of my staples that I use to blend gluten-free flours in order to create a texture similar to a gluten flour baked good. It’s a sweet, light, and easy to digest carbohydrate to add to your gluten-free baking.

As with all the other gluten-free flours, use white rice flour in addition to a starch like tapioca – blending the two together will give your baked goods, like molasses breakfast cookies and pancakes, a soft, gluten feel. White rice flour is also the flour I like to use to make gluten-free gravy. The end product feels just like a gravy made with a gluten-based flour.

Brown Rice Flour

Brown rice flour is the flour made from grinding whole grain brown rice.

How To

Brown rice flour behaves similar to sorghum flour as it’s a whole grain. Blended with a white flour, like white rice flour, and a starch, brown rice flour helps give baked goods a soft, whole grain baked feel. I rotate brown rice flour and sorghum frequently in my home just to change things up.

Sorghum Flour

Sorghum flour is the flour ground from the sorghum plant’s whole grain kernels.

How To

Sorghum flour is a whole grain flour that gives baked goods a whole wheat feel. It softens the dough, and, in my experience, is a great compliment to white rice flour. Using all white rice flour will make a baked good dry and crumbly, and using all whole grain flour, like sorghum, will make a baked good very heavy and dense. Combining the white rice flour and sorghum together, and then adding the “gluten feel” from one of the starches, is a great blend for baking.

Sorghum flour is also a good source of protein and minerals, making it a nice flour to rotate around for a nutritional component.

Corn Flour & Cornmeal

Corn flour and cornmeal are ground from the dried corn grain. Corn flour is ground all the way down into a very fine flour, whereas cornmeal is left more coarse, even leaving a bit of a crunch to baked goods. Since corn is a GMO heavy crop, I tend to look for non-GMO corn flour products, like Bob’s Red Mill.

How To

My favorite way to use cornmeal is in cornbread. I like the texture of cornmeal for my cornbread so I tend to use that, and I feel like it gives a better flavor, too. That is personal preference though, and corn flour would work the same. Since corn flour has a distinct corn taste it does work best in baked goods, such as cornbread or even corn tortillas.

Gluten-Free and Grain-Free Flours

Buckwheat Flour

Despite its unique name, buckwheat is actually a seed. Buckwheat flour is ground from that seed, so it’s actually a grain-free, seed-based flour.

How To

Buckwheat has a uniquely earthy and nutty flavor, and gives baked goods a great whole wheat taste. It’s best blended with another gluten-free flour as it can taste overwhelming on its own. Buckwheat makes really great pancakes, crepes, and tortillas, and provides a change in nutrients as it’s loaded with minerals.

Blanched Almond Flour

Blanched almond flour is ground from almonds that have been blanched (to take the skins off) and dried.

How To

Almond flour behaves like many of the flours above, combining well with other gluten-free flours to create a great “gluten-y” feel to baked goods, as well as giving it a slightly sweet and nutty flavor. Almond flour adds a nice hit of protein to my ultimate breakfast cookies, energy bars, baked oatmeal, and Kristin’s banana bread.

Coconut Flour

Coconut flour is ground from the fibers left behind from the coconut meat after it has been extracted of its oils for making coconut oil.

How To

Coconut flour took me the longest to figure out, but it was worth being able to add such a nutritious punch to my gluten-free baked goods; especially those that my kids are eating for breakfast, like granola cereal and lemon breakfast cookies.

Coconut flour is very absorbent. You’ll notice after letting your batter sit for even less than a minute that the batter will tighten because it absorbs a lot of the liquid. Most recipes including coconut flour will have extra moisture either from eggs or fat. But if you can get the right ratios with the other flours above, you can really create a baked good that feels just like a gluten baked good. When I’m converting a recipe to a coconut flour recipe, I tend to half the amount of the flour being replaced to account for the absorbent coconut flour. For instance, if the recipe calls for 1/2 cup rice flour, I will use 1/4 cup coconut flour.

Coconut flour can be used in things like crackers and granola to give a light, crisp finish as well. And since coconut flour is grain-free, it’s safe even for the little ones that aren’t consuming grains as babies yet. I even figured out how to make a 1st birthday cupcake using coconut flour, which is perfectly safe for babies.

Gluten-free flours are sold in the bulk sections of health food stores, on conventional store shelves (even Walmart now sells coconut and almond flour), and online.

The post Real Food Gluten-Free Flour 101: My Guide To Gluten-Free Baking appeared first on Live Simply.

I’m blessed to have the world’s best mom. Okay, I know, I’m a bit biased. She’s pretty awesome, number one in my book.

When I think about Mom my heart is filled with joy. I fondly remember baking and cooking in my mom’s kitchen- flour all over the floor and pans scattered. I think about the long nights Mom spent in my room, laying next to me, because I was just too afraid to face the scary, dark room alone. Then there are the little things, which now as a mom I realize demanded much of Mom’s time, but she never spoke a word or complained. The laundry piles, dishes, homemade dinners, brown-bag lunches… all thankless jobs performed with a tender heart of motherly love.

Photo Credit: Christina Maldonado Photography

Now, as an adult and mother I reflect back on my childhood, grateful for the years I spent under Mom’s love and protection. That love and protection continues today, but takes a different shape. Today, Mom is my number one fan- rooting for me when times are hard or I just need a friend, always present to share in life’s joys and triumphs.

I can’t think of a better way to celebrate Mom than with a homemade treat made with a dose of love and pinch of appreciation. So, today, I’m baking a rich chocolate cake made with grain-free flours, and topped with a heavenly dairy-free fudge icing. It’s delicious, friends. Head over to The Nourishing Home for this simple, made-with-love grain-free chocolate cake recipe.

Find my full recipe here at The Nourishing Home

Tell me all about your mom in the comment section below. What made-with-love treat will you be making this weekend?

Happy Mom’s Day!

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