Grain-Free Bagels (Dairy Free & Paleo)

Grain-Free Bagels (Dairy Free & Paleo) gluten free

I love a freshly toasted bagel with cream cheese. In college, I loved Einstein Bagels so much I would study over there enjoying my bagel and a hot drink on snowy days for hours.

But over the years, I learned a gluten-bagel and cream cheese just don’t love me back. And these days a traditional bagel is not even an option for my Celiac husband. Thank goodness for healthier, allergy-free alternatives!

The beginning of school is not months or weeks away, but days away now.  As my daughter approaches her first full day of school in 1st Grade, I want to make sure I am prepared ahead of time with lots of fulfilling and nourishing breakfast and lunch recipes.

These bagels are a new favorite at our house, toasted and topped with either grass-fed ghee, butter, eggs or jam. I plan to make a large batch a few times a month to have on hand for a great lunch sandwich base.


Grain-Free Bagels (Dairy Free & Paleo) gluten free


Feel free to top with chia, poppy and/or sunflower seeds for a tasty topping. I am going to try adding all three seeds with a little garlic and onion powder soon to see if I can re-create my beloved “Everything Bagel.”

What is your favorite comfort food?

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Grain-Free Bagels (Dairy Free & Paleo)
Recipe type: Breakfast, Lunch, Snack
Cuisine: Dairy Free, Grain Free, Paleo
Prep time: 
Cook time: 
Total time: 
Serves: 7-8
  • 2 cups blanched almond flour
  • 2 Tbsp. coconut flour
  • 4 eggs
  • ⅓ cup apple cider vinegar
  • ¼ cup raw honey
  • 2 Tbsp. flax seed meal
  • 1 Tbsp. arrowroot
  • 1 tsp. baking soda
  • ¼ tsp sea salt
  1. Preheat oven to 350 degrees. Lightly grease a donut pan with butter or coconut oil.
  2. Place almond flour, coconut flour, flax meal, arrowroot, baking soda and salt into a food processor. Process for 1 minute. Next add in the eggs, raw honey and apple cider vinegar. Process for 2 minutes until mixture is completely blended.
  3. Using a ¼ cup measuring spoon, carefully place the batter into the donut slots. Bake for 25 minutes (check at 20 minutes if you live at a low elevation). Remove the bagels and let them cool for 20 minutes.
  4. Enjoy fresh or toasted. Store in the refrigerator.
  5. Makes 7-8 bagels.

Banana Hazelnut Pancakes (Grain & Dairy Free)

banana, hazelnut, pancakes, grain free, gluten free, paleo, dairy free, breakfast

It’s finally Spring here in the mountains! It was a glorious, sunny 70 degree day today. All of us soaked in the much welcomed sunshine after a long winter. This weekend was just what the four of us needed. We went to a BBQ, planted seeds and flowers in the garden, hiked in the mountains, flew my daughters new kite…does tomorrow really have to be Monday?!

This is a new pancake recipe our family enjoyed this weekend. Hazelnut meal is a fun flour to play around with and has a unique and delicious flavor. I highly recommend some fresh jam or organic maple syrup on top of these pancakes…hits the spot!

Here’s to a fabulous coming week and a not so crazy Monday!

This was shared on Traditional TuesdaysFull  Plate ThursdaySunday SchoolWhole Food Fridays, Fresh Bites FridayLunchbox LoveSimple Meals FridayPennywise PlatterTasty TraditionsFrugal Days, Sustainable WaysReal Food WednesdayHealthy 2 Day WednesdayWaste Not Want WednesdayGluten-Free Wednesdays, Allergy Free WednesdaysEco Kids TuesdayTasteful TuesdayHearth and Soul HopSlightly Indulgent TuesdayFat TuesdayMelt in Your Mouth MondayBetter Mom MondaysNatural Living MondayMy Meatless Mondays and Creative Corner.

Banana Hazelnut Pancakes (Grain & Dairy Free)
Recipe type: Breakfast
Cuisine: Grain Free, Dairy Free & Paleo
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
  • 1 cup hazelnut meal
  • ¼ cup coconut flour
  • 3 eggs
  • 2 medium size bananas, mashed
  • ⅓ cup almond milk (or milk of choice)
  • 1 Tbsp. coconut sugar
  • 1 tsp. flaxseed meal
  • 2 tsp. pure vanilla extract
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  1. Add all ingredients to a medium size bowl and mix with a hand or electric mixer for 3 minutes until blended well. Lightly grease a skillet or pan with coconut oil and set to medium heat. Drop ¼ cup scoops onto greased pan or skillet. Use a spoon to spread out the batter to be more thin and wide. Cook for 3 minutes or until edges are brown and flip and cook on other side for 3 more minutes.
  2. Makes approximately 9-10 pancakes.


Coconut Cherry Muffins (Grain, Dairy and Refined Sugar Free)


I never would have guessed it, but the combination of cherries and coconut taste wonderful together. These muffins are incredibly moist and have a superb taste. You can enjoy these as a snack or a nutritious breakfast as they are a good source of antioxidants, healthy fats, fiber and protein. [Read more…]

Extraordinary Egg Scramble

I am going to take my chances and guess that you’ve never had an egg scramble quite like this one before. Why? I add a secret ingredient to it.

I like to toss in vegetables here and there in recipes so that my children and husband get an extra dose of nutrients in their diet. In this case, the vegetables are visible, but not the seeds. I make this egg dish often and if I hadn’t told my husband I add in a superfood every time I make it, he never would have known 🙂

So what did I do?!  I sprinkled in hemp seeds. Yep, you heard me: Hemp seeds. These seeds are extremely, rich in omega 3 fatty acids, fiber and are an excellent source of protein.

But don’t worry-you can’t even taste the seeds in this dish. The seeds add in a boost of nutrition without any weird taste. My four year old even gobbles up this egg scramble in seconds.

This recipe would work great at breakfast time, but we often eat it for dinner.

8 eggs
1/2 cup feta cheese
2 tomatoes
1/2 cup chopped spinach
2 Tbsp. shelled hemp seeds
1 Tbsp. Unsweetened Almond Milk (or milk of choice)
1 tsp. Herbamare
1 Tbsp. ghee

Melt the ghee in a skillet over low heat. Whisk eggs and milk together in a medium size bowl. Add in cheese, tomatoes, spinach, hemp seeds, and Herbamare into the bowl and whisk for several minutes. Pour the mixture into a skillet.

Cook the eggs over medium heat until they are thickened and soft. If you prefer drier eggs, cook the eggs a few additional minutes.

Serves 4.

Note: If you would like to make this dairy-free, you can use Daiya Cheese.

Raspberry Pancakes (Gluten & Dairy Free)

It’s no secret that my family loves pancakes. Most Saturday mornings you will find me making homemade pancakes with my daughter.

I haven’t cooked with teff flour before. I don’t know what took me so long to use this incredible grain!! I was truly impressed with the hearty flour. Indeed teff flour was a perfect addition to the pancakes.

Raspberries are rich in antioxidants, manganese, Vitamin C, fiber and folate.  Teff is the smallest grain in the world and native to Northeast Africa.  Teff is a good source of calcium, iron and protein. These pancakes are brimming with fiber and also happen to be delicious.

Happy Pancake Making!

Add to Vitamix or Blender:
1 cup fresh raspberries
4 eggs
2 Tbsp. whole ground flax seed
1/4 cup almond milk
1/2 cup coconut sugar
1 Tbsp. vanilla extract
1/2 tsp. liquid vanilla stevia
2 Tbsp. ghee

Blend ingredients until smooth.

Add in:
1/3 cup teff flour
1 cup blanched almond flour
1/2 tsp. baking soda
1/2 tsp. baking powder

Puree ingredients for several minutes.  Grease griddle with 1 Tbsp. ghee and then heat to 350 degrees. Pour 1/4 cup batter onto griddle per pancake. Cook 2 minutes and then flip pancake and cook for another 2 minutes.

Serve hot. I recommend sprinkling additional fresh raspberries on top and spreading some maple syrup and/or raspberry jam on top.