Blueberry Scones

Try making these healthy and delicious blueberry scones for your next breakfast option! Both almond and coconut flour are healthy alternatives to traditional wheat flour and contain a rich amount of fiber. Coconut helps to lower blood pressure and has anti-viral properties. In addition, coconut products help boost weight loss and lower cholesterol. Blueberries contain the highest amount of antioxidants compared to all other fruits and help combat aging and cancer. Enjoy!

Ingredients:

• 1 ¾ cups blanched almond flour

• 3 tbsp coconut flour

• 1 egg

• ¼ cup maple syrup or honey

• ¼ cup coconut milk

• 3 tbsp coconut oil

• ½ tsp baking soda

• 1 tsp lemon zest

• ¼ tsp sea salt

• ½ cup blueberries

Instructions:

1) Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.

2) In a large bowl, combine the almond flour, coconut flour, egg, sweetener of choice, 3 tbsp of coconut milk, coconut oil, baking soda, lemon zest, and sea salt. Mix all ingredients together well. Use a stand mixer if needed. Fold in the blueberries as you are mixing.

3) Use a biscuit cutter to form scones with the dough. Line the scones on the baking sheet.

4) Brush the remaining tbsp of coconut milk over the biscuits. Bake in the oven for about 20 minutes or until scones are golden brown.

5) Store scones in an airtight container for up to two days and enjoy!

Paleo Porridge with Caramelized Bananas

Try making this Paleo Porridge with Caramelized Bananas for your next fall breakfast option! Raw pecans and cashews are excellent sources of Vitamin E and magnesium. Dates are a healthy substitute for traditional white sugar and are loaded with antioxidants. Chia seeds are packed with omega-3 fatty acids, protein, and fiber. Bananas are full of potassium and help to improve digestion. Enjoy!

Ingredients:

Porridge:

• 1 cup raw, unsalted pecans

• 1 cup raw, unsalted cashews

• 5 dates, pitted

• 1 tbsp chia seeds

• 1 tsp vanilla extract

• ¼ tsp sea salt

• 2 cups coconut milk

Caramelized Bananas:

• 2 bananas

• 1 tbsp coconut oil

• 1 ½ tbsp maple syrup

• ¼ tsp cinnamon

• ½ cup raw, unsalted pecans, chopped

• 1 cup coconut milk

Instructions:

1) Place the pecans and cashews in a medium sized bowl of water and let soak overnight. Drain the nuts the following morning and rinse under cold water.

2) Transfer the nuts, dates, chia seeds, vanilla extract, and sea salt to a food processor. Pulse until a finely ground mixture is formed.

3) Transfer the mixture to a pot. Add in the coconut milk and cook over medium-high heat. Stir until hot and smooth and set aside.

4) Peel the bananas and slice them in half and lengthwise.

5) Heat the coconut oil, maple syrup, and cinnamon in a skillet over medium-high heat. Stir until well combined. Transfer the bananas to the skillet and cook for two minutes, flipping the banana slices halfway through.

6) Evenly distribute the porridge between four bowls. Add on top the caramelized bananas, chopped pecans, and ¼ cup coconut milk to each bowl. Sprinkle on top extra cinnamon if preferred and enjoy!

Paleo Biscuits

These paleo biscuits can serve as a delicious addition to any meal! Almond flour serves as an excellent substitute for traditional wheat flour and is packed with plenty of antioxidants. Coconut oil promotes weight loss and bowel regularity. Honey is rich in antioxidants and helps to improve heart health. Serve these biscuits right out of the oven and enjoy!

Ingredients:

Serves 8

• 2 cups almond flour

• Dash of sea salt

• 1 tsp baking powder

• 4 eggs

• 5 tbsp coconut oil, melted

• 2 tbsp honey

Instructions:

1) Preheat oven to 325 degrees F. Line a baking sheet with parchment paper and set aside.

2) In a large bowl, combine the almond flour, sea salt, and baking powder.

3) Then, form a crater in the middle of the bowl. Crack the eggs into the crater and beat them with a fork. Fold the flour into the egg mixture.

4) In a small bowl, whisk together the coconut oil and honey.

5) Add the coconut oil and honey mixture to the large bowl. Combine all ingredients together.

6) Form eight balls of dough and line on top of the baking sheet. Bake in the oven for about 20 minutes or until biscuits are golden brown. Enjoy!

Blueberry Muffins

Try making these gluten and dairy-free blueberry muffins for your next breakfast or snack option! Gluten-free flour serves as an excellent alternative to traditional flours for those with a gluten allergy or sensitivity. Coconut sugar is a natural, unrefined sweetener that offers a beneficial amount of potassium and iron. Blueberries are known to have one of the largest antioxidant levels and help balance blood pressure levels. Enjoy these muffins on-the-go for breakfast or as a snack!

Ingredients:

• 1 ½ cups gluten-free all-purpose flour

• 1 cup coconut sugar

• 1 tsp baking soda

• ½ tsp baking powder

• ¼ tsp sea salt

• ½ tsp dried lemon peel

• 2 eggs

• ⅓ cup coconut oil, melted

• 1 tsp vanilla extract

• 1 cup coconut milk

• 1 cup frozen blueberries

Instructions:

1) Preheat oven to 350 degrees F. Line a 12-cup muffin pan with baking cups.

2) In a large bowl, combine the flour, sugar, baking soda, baking powder, sea salt, and dried lemon peel. Mix ingredients together well.

3) In a small sized bowl, whisk together the eggs, coconut oil, vanilla extract, and coconut milk. Add to the flour mixture and mix well. Toss in the blueberries and fold into the batter.

4) Scoop an even amount of batter into each cup of the muffin pan. Bake for about 30 minutes. Allow muffins to cool before eating and enjoy!