Category Archives: Breakfast

Gluten Free Pancakes with Ginger Honey Butter

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Goooooood morning!

Happy almost March! Gasp!

Flowers are starting to bloom here and it’s almost (ok, not really at all) starting to feel like Spring. I am so ready for the longer days, sunshine, and warmth. I think I’m starting to feel pieces of youth leave my body. “It’s too damn cold!” “Where the heck is the sunshine?!” “Why are those boy’s pants sagging so much?!” “Comb your hair!” “Pull down your shirt – I don’t want to see that!”

Ugh. I’m going to be the crotchiest old lady ever. I’ll have a huge bald spot, firey red hair, a robot hip, and a hop in my step. It’ll be painful bliss.

How the crap did I get to that? Geeze.

Ok, so pancakes. ANYONE who knows me well knows that I’m over the moon obsessed with breakfast food, especially pancakes. I actually went into a surgical procedure once bragging to the nurse that “when this is over I get to eat pancakes, so..” Yeah. I’m addicted. The sad thing is that I don’t make them for myself that often. My life gets so busy that I really wimp out on making myself nice meals. This weekend I decided I wanted pancakes. Pancakes with a fancy butter. You guys. This recipe is painfully easy and it’s FUN to make. The butter can be used for so many things. Get craazay.

  • 1 1/2 cup all-purpose gluten free flour
  • 1 Tbsp baking powder
  • pinch of sea salt
  • 1 Tbsp coconut sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 cup almond milk
  • 1 Tbsp butter (to grease the pan)
  • For the butter:

  • 1/2 stick unsalted butter, softened
  • 1-2 Tbsp honey
  • 2 Tbsp fresh ginger, minced
  • 1-2 tsp cinnamon

1. Mix all of the dry ingredients in a bowl.
2. In a smaller bowl, whisk the egg, milk, and vanilla.
3. Add the wet ingredients to the dry ingredients and mix until a thick batter forms.
4. Heat a large pan with the butter. Once the butter starts to melt, you’re ready to start cooking.
5. Pour 1/3 cup batter into the pan. Once bubbles start to form, flip the pancake (should be 2 minutes or so per side). Once golden brown, remove and start the process over.
6. For the ginger honey butter, using a mixer or a fork, combine the butter, ginger, honey, and cinnamon.
7. You can use the butter immediately or wrap in plastic wrap and refrigerate until firm. Use on pancakes while they’re hot.

Chocolate Chip Scones

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I told you guys scones were coming your way. Are you mad or disappointed? If yes, then you can quietly click away.

NO NO NO.

But….seriously. I think scones are becoming my life. They’re so stinking good. And these bad boys are low in sugar! Low guilt! How badass! How perfect for Valentine’s!

So, marathon training is in full swing. The hunger monster is alive again. I didn’t miss him much, but at the same time I freely welcome him back into my life. I don’t like thinking bout food ALL of the time, but I like being able to eat, so I guess it’s not so bad. Especially when I can eat scones. Should we play a game to see how many times I can say the word scone? SCONE SCONE SCONE!

You know who I miss? Liz Lemon. I feel like I can relate to her. Sometimes I actually do use my socks as napkins. It’s probably already happened this week. I also don’t understand football. And I think the Super Bowl is overrated. But I secretly love it because there’s food. Don’t you hate how I’ve use ‘but’ and ‘and’ to start sentences today? I normally would, but today I’m not caring! And I’m making little sense! I guess that’s what happens after a crazy work day.

PS get excited for some future stuff in the works. I’ve been asked to photograph some yummy yums for a friend’s blog/new pop-up at the Farmer’s Market and I’m STOKED. I’ll have more on that later. You ready for a recipe, fools?! Ok, here it comes!

These scones are perfectly light in the middle with a nice crunch on the bottom. I highly recommend pairing these with cherries. I made a cherry sauce to go with these that I’m not posting because quite honestly I didn’t find it necessary, but if you want a hint, blend some cherries, stevia, and arrowroot powder to make a sauce :)

  • 1 cup all-purpose gluten free flour (same blend as used for the previous scone recipe)
  • 1/2 Tbsp baking powder
  • pinch of sea salt
  • 1 Tbsp coconut sugar
  • 2 1/2 Tbsp cold butter, cubed
  • 1/2 cup coconut cream
  • 1/4 cup dark chocolate chips or chunks

1. Preheat the oven to 400 degrees F.
2. In a large bowl, sift together all of the dry ingredients; the flour, sugar, baking powder, and salt.
3. Cut in the butter with a pastry cutter (or a fork if you don’t have one) until the bits of butter are about the size of a pea.
4. Fold in the chocolate chips.
5. Make a well in the center and pour in the coconut cream. Fold everything together.
6. Pour the dough onto a floured surface and press into a loaf shape about 1 inch thick.
7. Cut into triangles and place on a parchment paper lined baking sheet and top the scones with a tab of coconut cream. Bake for 13-15 minutes or until golden brown. Set aside to cool.

Blueberry Scones with Lemon Glaze

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It’s February! Happy February!

This is weird for me to say as I feel that January just started, but anywho happy second month of the year. This weekend was amazing. After a long run on Saturday, a group of friends headed to the mountains to go snowshoeing. That s**t is harder than it looks. We were all super exhausted by the end and ended the day scarfing down burgers at 5pm. I think most of us were practically passed out afterwards. Ah, married adult life. So uncomplicated when it comes to food and bedtime. If you would like to see pics of our trek, head to my Instagram account @grainandsimple. I’ll post one pic here, but will be posting more there.

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OK, scones. You’re probably thinking scones twice in a row? Yes. Correct. I can honestly say expect more in your future because they are so fun to make and taste delicious. The flavor combos are endless so just get ready.

These scones are best eaten right away if you’re using the glaze. The glaze is very light, but very sticky, so don’t glaze until right before you eat! They’re delicious without as well. Mix and match as you’d like! Enjoy!

  • 1 cup all-purpose gluten free flour (same blend as used for the previous scone recipe)
  • 1/2 Tbsp baking powder
  • pinch of sea salt
  • 1 Tbsp coconut sugar
  • 2 1/2 Tbsp cold butter, cubed
  • 1/2 cup coconut cream
  • 1/2 cup blueberries, frozen

    For the glaze:

  • 1/4 cup fresh squeezed lemon juice
  • 1 cup powdered sugar
  • zest of 1/2 lemon

1. Preheat the oven to 400 degrees F.
2. In a large bowl, sift together all of the dry ingredients; the flour, sugar, baking powder, and salt.
3. Cut in the butter with a pastry cutter (or a fork if you don’t have one) until the bits of butter are about the size of a pea.
4. Fold in the blueberries carefully making sure not to crush them.
5. Make a well in the center and pour in the coconut cream. Fold everything together carefully.
6. Pour the dough onto a floured surface and press into a loaf shape about 1 inch thick.
7. Cut into triangles and place on a parchment paper lined baking sheet and top the scones with a tab of coconut cream. Bake for 15-20 minutes or until golden brown. Set aside to cool.
8. To make the glaze, beat the lemon juice, zest, and sugar until mixed well. Pour on top of the cooled scones.