Honey Corn Bread with Berry Coulis & Whipped Coconut Cream

It's been such a cold winter for us this year. So last week I made my ground chicken chili with gluten free honey corn bread. We had a decent amount of corn bread left over so I decided to work it into breakfast the next morning. And so was born this Honey Corn Bread with Berry Coulis & Whipped Coconut Cream.

Gluten Free Honey Corn Bread

Ingredients

1 cup organic gluten free cornmeal

1/2 cup brown rice flour

1/2 cup organic corn starch (arrowroot flour/starch works nicely too)

1 Tablespoon baking powder

1/2 teaspoon salt

1/4 cup local honey

1 cup whole milk

1/3 cup pasture butter (I love the Kerrigold brand)

2 large free range non GMO eggs

Instructions

1. Preheat oven to 400F

2. Grease an 8-inch square glass baking dish

3. Place the baking dish in the oven as the oven preheats. Allow the dish to stay in the oven while you mix you batter. Take out of the oven right when you are ready to pour in the batter. The hot dish will allow for a wonderful crispy outer crust.

4. In a mixing bowl mix together all dry ingredients.

5. Add in milk, butter and eggs. Stir until batter is smooth. 

6. Using an oven mitt take the hot dish out of the oven and pour in the batter.

7. Return the pan to the oven and bake for 20-25 minutes, or until the cornbread is golden brown and the edges are a deep golden brown. 

8. Let cool for a few minutes then cut and serve.

We love to eat this cornbread warm with extra butter and honey drizzled on top.

Whipped Coconut Cream

Ingredients

1 can full fat coconut milk. Chilled in fridge.

1 Tablespoon Maple Syrup

1/2 teaspoon vanilla extract

Instructions

1. Chill a small mixing bowl in the fridge or freezer for 5 minutes.

2. Poor the chilled coconut milk/cream in the bowl

3. Whip by hand or with a handheld electric mixer for 30 seconds.

4. Add in maple syrup and vanilla.

5. Whip for 1 minute or until stiff.

Serve!

Berry Coulis 

Ingredients

1-2 cups of fresh berries

splash of fresh orange juice

squirt of honey

2 drops young living essential oil

Instructions

Heat berries in a small sauce pan over medium low heat. 

Add in honey and orange juice.

Allow berries to heat until they have a nice sheen to them but make sure they're still intact.

Turn off the heat and add in two drop of young living essential oil.

Serve!

Enjoy!
Love,
Christina

Lemon Blueberry Pancakes with Lemon Honey Yogurt Sauce {Paleo + Grain Free}

These pancakes are light and bright on the palette and offer up a sunny start to the day. The base of this recipe was from Elana's Pantry Silver Dollar Pancakes. The recipe is paleo, super easy and delicious! We make them often. I've started to play with the recipe and came up with the rendition that you'll see below: Lemon Blueberry Pancakes. The Lemon Honey Sauce is the perfect topping to these delicately sweet pancakes. 

Lemon Blueberry Pancakes {Grain Free + Paleo}

makes 16 pancakes

Ingredients

3 Pasture Eggs

1 tablespoon fresh lemon juice

zest of 1 lemon

5 drops Young Living Lemon Essential Oil

1 tablespoon vanilla extract

2 tablespoons local honey

1/2 cup blueberries

1 1/2 cups blanched almond flour

1/4 teaspoon sea salt

1/4 teaspoon baking soda

coconut oil or pasture butter for cooking

Instructions

In a large bowl mix together eggs, lemon juice, vanilla, lemon zest, lemon essential oil and honey. Add in almond flour, salt and baking soda and mix together until well combined. Heat coconut oil or butter into a griddle or skillet over medium heat. One at a time scoop 1 very heaping tablespoon or half of a 1/4 cup of batter onto the skillet. At this time I like to hand place the blueberries on top of the cooking pancakes so that I can control the amount of blueberries in each pancake. Pancakes will begin to form little bubbles all over when ready to flip. Flip over and cook other side for an additional minute or so. Remove from heat and repeat the process with the remaining batter. We like to top with the Lemon Honey Yogurt, maple syrup and extra blueberries.

Lemon Honey Yogurt

Ingredients

1 cup whole milk unsweetened organic yogurt

1/4 teaspoon vanilla extract

1 tablespoon local honey {you could also use agave or maple syrup}

4 drops Young Living Lemon Essential Oil

Note: Not all essential oils are edible. Young Living brand is pure therapeutic grade and is safe and healthy to ingest. 

Tip: Often times I double this recipe and keep in the refrigerator for the next day or freeze for the following week. They are great defrosted in the toaster! 

Enjoy!

Paleo Vanilla Cupcakes with Maple Cream Cheese Frosting

I've been making this cupcake recipe for years. I originally made it for my sons first birthday because I didn't want my one year old to be loaded up with unsavory ingredients and hipped up on sugar after his first cake experience. I felt really good serving these to him knowing that he would love the taste but that he was also getting wholesome ingredients in his body. I made these cupcakes again last week for a friends sons first birthday party. This cake recipe creates a rich and dense cake with a lightly sweet vanilla flavor. I liken it to more of a pound cake type consistency. The cake recipe was adapted from the Homemade Mommy Blog. The icing recipe is my paleo spin on a traditional cream cheese recipe.

 

Paleo Vanilla Cupcakes

Makes 20 Cupcakes

Ingredients
1 cup coconut flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
12 pasture eggs
1 cup honey (or other natural sweetener)
2 tablespoons vanilla extract
1 cup unsalted butter or coconut oil (I actually do 1/2 cup butter and 1/2 cup coconut oil)

Directions
Preheat oven to 350 degrees F
Blend all wet ingredients together with a whisk or electric mixer.
Blend all dry ingredients together in a small bowl.
Add the dry ingredients to the wet ingredients and mix together with a whisk or electric mixer.
Blend together until there are more lumps.
Fill muffin liners about 2/3 the way full with the batter.
Bake for 25 minutes or until golden brown and a toothpick comes out clean.
Let cool then frost.

Maple Cream Cheese Frosting

Ingredients
8 oz organic cream cheese
8 oz pasture butter (I use Kerrygold)
4 tablespoons organic maple syrup
2 tablespoons local honey

Directions
Let the cream cheese and butter sit on the counter to soften and come to room temperature. Once softened, place all the ingredients into a medium sized bowl. Mix with an electric hand mixer until the icing is smooth.

For these particular cupcakes I placed the icing in a plastic sandwich bag and then cut a small piece off one bottom corner. Then I iced the cupcakes starting with a circle on the outer edge and working my way in. I like the way that looked rustically pretty!