Oatmeal Buttermilk Pancakes

Servings: 4
Preparation Time: 45 minutes total

Ingredients:

For Pancakes:

• 1 1/2 cups quick cooking oats
• 1 cup pastry flour or einkorn all-purpose flour
• 1 teaspoon Himalayan Pink Salt
• 1 1/2 teaspoons whole cane sugar
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 2 pastured eggs, lightly beaten
• 1/4 cup melted Gold Label Coconut Oil
• 2 cups buttermilk (I use buttermilk left from making raw butter.)
• 1 teaspoon vanilla extract

For Serving:

• pure maple syrup
  
• grass-fed butter

Directions:

Measure the oats into a mixing bowl, then sift the remaining dry ingredients into the bowl over the oats. Stir lightly to mix. Add the beaten eggs, melted coconut oil, vanilla extract, and buttermilk, then stir to mix. Allow batter to rest for 30 minutes. Stir gently.

Cook pancakes on a heated griddle greased with coconut oil or (for an additional layer of flavor) with pastured bacon fat. Cook until the bubbles that rise to the surface begin to break and edges begin to dry (about 3 minutes). Flip and cook another minute or so on the second side.

Serve with pastured butter and pure maple syrup.

This recipe can be mixed up the night before, refrigerated, then cooked in the morning. If there are leftovers, they freeze well between layers of wax paper. Reheat in toaster oven.

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No-Bake Almond Macaroons and Lime Coconut Macaroons

Servings: 18–20
Preparation Time: 20 minutes

Ingredients:

• 1 1/2 cups unsweetened shredded coconut
  
• 1 cup soft, but not melted, coconut oil (unrefined)
• 1 tablespoon honey

For Almond Macaroons (Double the ingredients if not making lime version.):

• 1/2 teaspoon vanilla extract
• 10–15 raw almonds
• 1/3 cup bittersweet chocolate
• 1/2 teaspoon unsalted butter

For Lime Macaroons (Double the ingredients if not making almond version.):

• zest and juice from 1 lime

Directions:

Line a baking sheet with parchment paper.

In a medium bowl, stir together the coconut, coconut oil, and honey with a fork until fully blended.

If making both flavors, place half of the mixture in a small bowl. Add vanilla extract to one of the bowls and stir. Add lime zest and juice to the other bowl and stir to combine.

Place tablespoon-sized scoops of coconut mixture on the parchment-lined pan and place in the freezer for 5 minutes to harden.

Insert an almond (pointed side first) into the middle of the almond macaroons.

Melt chocolate over very low heat with the butter and drizzle over the almond macaroons.

Keep refrigerated to prevent melting.

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Cheesy Einkorn Biscuits

Servings: approximately 1 dozen biscuits
Preparation Time: 10 minutes

Ingredients:

• 1 1/2 cups all-purpose einkorn flour
• 1 cup whole wheat einkorn flour
• 1 tablespoon baking powder
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/3 cup cold palm shortening, butter or coconut oil
  
• 1 cup whole milk or coconut milk*
• 2 cups shredded cheese of choice (Cheddar is recommended.)

Directions:

Preheat oven to 450 degrees F.

Whisk flours, baking powder, sugar, and salt together in a bowl. Cut in shortening or butter until pieces are no smaller than pea sized. Lightly mix cheese in.

Make a well and pour milk in. Stir a few times with a rubber spatula just until the flour is mostly moistened. It is very crucial not to overmix. Turn dough out onto a well floured surface and knead 8–12 times. Pat dough out to approximately 1-inch thickness (or desired thickness) and cut with a biscuit cutter.

Bake on an ungreased cookie sheet for 12–15 minutes or until bottoms and edges are golden brown.

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Recipe courtesy of Sarah Shilhavy.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

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