German (Oven) Pancake with Blueberries

Servings: 6
Preparation Time: 35 minutes

Ingredients:

German Pancake:

• 6 tablespoons grass-fed butter
• 6 tablespoons Virgin Coconut Oil
• 8 eggs
• 2 cups whole grass-fed milk
• 1 tablespoon vanilla
• 1/2 teaspoon salt
• 1 tablespoon whole cane sugar
• 2 cups whole wheat flour
• 1 cup fresh or frozen blueberries

Toppings:

• 1/2 tablespoon ground cinnamon
• 1/2 tablespoon whole cane sugar

Directions:

Preheat oven to 375 degrees F.

Place 6 tablespoons butter and 6 tablespoons coconut oil in a 9 x 13-inch pan and put it in the oven while it is preheating.

Mix eggs, milk, vanilla, salt, 1 tablespoon sugar, and flour together in a large bowl. Pour into the pan on top of the melted oils. Sprinkle blueberries on top of the pancake and bake for 30 minutes.

Remove from oven and sprinkle with sugar and cinnamon, optional. Serve and enjoy!

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Moroccan Breakfast Hash

Servings: 4
Preparation Time: 25 minutes

Ingredients:

• 1 large white potato, peeled and diced
• 1 large sweet potato, peeled and diced
• 2 tablespoons coconut oil
• 1 teaspoon garlic, minced
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon curry powder
• 1/2 teaspoon turmeric
• 1/8 teaspoon cloves or cinnamon
• 1/4 teaspoon ground mustard

Directions:

In a large skillet, sauté potatoes in oil. Sprinkle garlic and seasonings over potatoes and stir until combined. Sauté for about 15 minutes over low-medium heat or until potatoes are cooked through. The smaller the potato pieces, the faster the dish will cook.

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Nutty Sweet Potato/Pumpkin Muffins

Servings: 12 muffins
Preparation Time: 10 minutes

Ingredients:

• 2 cups ground almonds
• 1 cup chopped walnuts
• 1/4 cup flax meal
• 2 tsp. ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 teaspoon ground nutmeg
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda (omit if using coconut milk)
• dash of sea salt
• 1/2 cup whole sugar or honey
• 1 cup unsweetened pumpkin or mashed sweet potatoes
• 1/2 cup coconut milk* or buttermilk
• 2 eggs, (large)
• 1/4 cups of melted coconut oil

Directions:

Preheat oven to 325 degrees F. Grease a 12-cup muffin tin.

Stir all dry ingredients together. If using honey as a sweetener, mix it with the wet ingredients.

In a separate large bowl, stir together the wet ingredients, then mix them into the dry ingredients thoroughly. Spoon the batter into the muffin cups. Bake for approximately 45 minutes or until a toothpick inserted comes out dry.

Cool muffins in pan for 10–15 minutes before removing. Place on a rack to finish cooling.

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

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