Breakfast Archives - The Nourishing Home

Pumpkin Pie Muffins {Grain-Free, Dairy-Free}

Autumn is the perfect time of year to put on our aprons, preheat our ovens, and enjoy some delicious Fall baking adventures like these scrumptious Pumpkin Pie Muffins.

These grain-free, dairy-free pumpkin spice infused muffins are so moist and delicious – definitely a wholesome way to celebrate the fabulous flavors of fall! They’re perfect for breakfast, brunch, teatime, or just because!

There’s nothing like the aroma (and tantalizing taste) of pumpkin spices to entice friends and family to gather together! So grab your apron, and let’s celebrate fall with these delicious, easy-to-make pumpkin pie muffins!

P.S. This delightful recipe is just one of more than 100 irresistible grain-free, dairy-free recipes in my first published cookbook – Everyday Grain-Free Baking!

From breads, biscuits and muffins to savory snacks and decadent treats, you’ll find step-by-step instructions, beautiful color photographs and helpful tips & tidbits to make all of your GF baking adventures a delicious success!

Click here to get a SNEAK PEEK of the book!

Pumpkin Pie Muffins {Grain-Free, Dairy-Free}

Ingredients

1 3/4 cups blanched almond flour
1 tsp coconut flour
1 1/4 tsp pumpkin pie spice
1/2 tsp baking soda
1/4 tsp fine ground sea salt
3/4 cup pumpkin puree
1/3 cup pure maple syrup (or honey)
3 Tbsp pure coconut milk
2 large eggs
2 tsp vanilla extract
1 tsp apple cider vinegar
Optional: 1/4 cup each currants and walnut pieces

Instructions

Preheat oven to 350°F. Line a 12-cup muffin pan with 8 parchment muffin liners.
In a small bowl, combine almond flour, coconut flour, baking soda, salt and pumpkin pie spice.
In a large bowl, whisk together the pumpkin and maple syrup (or honey), until well blended. Then whisk in the milk, eggs, vanilla and vinegar until smooth and well combined.
Using a spoon, stir the dry ingredients into the wet and mix until well blended. Gently fold in the currants (or raisins) and walnuts, if desired.
Evenly distribute the batter among the 8-lined muffin cups. Sprinkle tops with additional currants and walnuts, if desired.
Bake for 25-28 minutes, until a toothpick inserted in center comes out clean. Allow muffins to cool for 5 minutes, then transfer to a wire rack to finish cooling. Yum!

https://thenourishinghome.com/2017/10/pumpkin-pie-muffins-grain-free/

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Sausage Biscuit Nests {Grain-Free, Dairy-Free}

By Kelly · 34 Comments

Tasty little sausage patties nestled in delicious grain-free biscuits!

Thinking about a fun way to wake-up the sleepy heads in my home, I decided to combine a favorite classic into a ready-made breakfast sandwich that can easily be enjoyed at the table {or for busy mornings, as breakfast on-the-run}!

The beauty of these adorable little Sausage Biscuit Nests is you can make them using any homemade biscuit dough you fancy! Of course, we’re partial to my popular Almond Flour Biscuits.

Another plus is that they freeze well! So when the crazy back-to-school season arrives, you can bet I’ll be assembling these in bulk and freezing the uncooked nests for future breakfasts. {Just thaw overnight in the fridge and bake in the oven as directed in the recipe below.}

If your family enjoys sausage biscuits, they’re certain to find this ready-to-pop-in-your-mouth version even more fun (and delicious)!

How to Make Sausage Biscuit Nests …

Two ingredients is all that’s required – homemade biscuit dough and fully-cooked sausage patties. Then, follow the simple steps below to assemble and bake these adorable little Sausage Biscuit Nests for a perfectly tasty {and healthy} breakfast on the go! Yum!

Step One: Make homemade biscuit dough and cook your sausage patties!

The key to making flavorful {and healthy} Sausage Biscuit Nests is using homemade whole food ingredients! As shown in the photos, I love using my scrumptious Almond Flour Biscuit dough from my published cookbook. It’s one of the most popular recipes on the blog. However, you can use any homemade biscuit dough you’d like with great results!

And when it comes to sensational sausage patties, if you haven’t tried my easy Turkey Breakfast Sausage Patties yet, I highly recommend cooking some up. They’re so flavorful and satisfying, I promise your family will love them! {They’re my kids favorite!}

Step Two: Place and press a fully-cooked sausage patty into the center of each biscuit!

It’s important to use fully-cooked sausage patties, as the short time in the oven to cook the biscuits does not allow enough time to cook raw sausage. (Also the excess fat released from the sausage patties during the cooking process would make for a very soggy biscuit.)

Once you’ve cooked your sausage patties (or if using pre-packaged fully-cooked patties), make sure to bring them to room temperature. Also, be sure to use a paper towel to dab off any excess moistness. Then place one fully-cooked sausage patty into the center of each uncooked biscuit dough round, and gentle press them down into the dough, as shown above.

Step Three: Nestle the biscuit dough around the sausage patties

Once you’ve placed and pressed the fully-cooked sausage patties into the biscuit dough, it’s time to nestle the dough around the sausages. Simply use your hands to shape the dough around the sausages.

Step Four: Bake & enjoy!

Bake the Sausage Biscuit Nests according to the instructions in the biscuit recipe you’re using. You may find that you need to bake the biscuits a little longer than the instructions indicate, depending on the biscuit recipe you’re using. You’ll know they’re done when the biscuits are golden brown on top and a toothpick inserted to the side of the sausage patty comes out clean.

Our favorite way to enjoy these tasty little breakfast sandwiches is with a dollop of Homemade Strawberry Preserves, or quick-n-easy Strawberry Chia Seed Jam. The addition of sweet strawberry jam really complements the savory flavors of these hearty sausage biscuits!

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Cinnamon Toast Waffles {Grain-free, Dairy-free}

By Kelly · 4 Comments

In celebration of my cookbook reaching the top 10 bestsellers list for gluten-free cookbooks, I’m sharing this tasty-twist on one of the most popular recipes in Everyday Grain-Free Baking … light and fluffy grain-free Cinnamon Toast Waffles!

This decadent spin adds a whole new level of tantalizing flavor with rich cinnamon spice, which pairs beautifully with fresh ripe berries and just a drizzle of pure maple syrup! It’s the ultimate weekend breakfast that the whole family will enjoy, whether they’re GF or not!

These delightful Cinnamon Toast Waffles may look fancy, but they’re actually super easy to make since the batter comes together quickly in your blender or food processor. Then, just drizzle the cinnamon waffle batter over the top for a beautiful and tasty burst of rich cinnamon flavor!

But before we break out our waffle irons, if you haven’t picked up a copy of my gluten-free, grain-free baking cookbook yet, I want to encourage you to check it! [Get a peek at what’s in my cookbook here…]

P.S. See that beautiful savory bacon on the plate?! That, my friends, is some mighty-fine and FREE! uncured bacon from the wonderful family-owned farmers at ButcherBox! (If you’ve heard me talking about how much my family loves ButcherBox, then you know they’re my favorite source for grassfed beef, free-range organic chicken and heritage pork, shipped right to your door!)

In a nutshell, if you order your first ButcherBox through my partner link, you will get FREE bacon with your order (plus, free shipping)! Their bacon is uncured and free of sugar and nitrates. Plus it’s Whole30 friendly and non-GMO verified, not to mention delicious! [Get the details here…]

With free bacon and my beautiful cookbook in hand, just think of all the healthy & tasty treats you’ll be able to enjoy with your family! Yum!

Cinnamon Toast Waffles {Grain-free, Dairy-free}

Yield: 4-5 waffles

Ingredients

For the waffle batter

1/3 cup pure coconut milk (room temperature)
2 Tbsp coconut oil, melted (plus extra for oiling waffle iron)
1 Tbsp honey (mild clover honey is best)
1 Tbsp pure vanilla extract
1/4 tsp apple cider vinegar
1 1/4 cups blanched almond flour
2 tsp coconut flour
1/2 tsp baking soda
1/4 tsp fine ground sea salt
3 large eggs (room temperature)

For the cinnamon batter

1/4 cup reserved waffle batter (see instructions below)
1 Tbsp maple syrup
1 Tbsp ground cinnamon
Pinch of nutmeg

Instructions

Preheat waffle iron. In a small bowl, melt some additional coconut oil for greasing the waffle iron. Set aside.
For the waffle batter: Place all of the liquid ingredients for the waffle batter into a blender or food processor, except for the eggs. Then place all of the dry ingredients on top. Cover and blend on low 10-15 seconds, just until well combined. (Batter will be thick.)
Add the eggs and blend on low about 10 seconds, then increase to high and blend just until eggs are incorporated into the batter.
For the cinnamon batter: Place 1/4 of the waffle batter into a liquid measuring cup. Whisk in the maple syrup, cinnamon and nutmeg. Set aside.
Generously brush waffle iron grids with oil and pour the plain waffle batter evenly into waffle iron, being careful not to overfill. Then drizzle with the top with the cinnamon batter (as shown in the photo above).
Cook about 3-4 minutes, until waffles are lightly brown (see note below). Use a fork to help gently remove the waffles from the waffle iron.
Serve with fresh strawberries and a drizzle of pure maple syrup. For an extra special treat, top with a dollop of Whipped Coconut Cream and an extra sprinkle of cinnamon.

Notes

Since waffle irons come in all shapes and sizes, and some run hotter than others, I recommend cooking one test waffle first. By cooking just one waffle to start, you’ll be able to better determine the perfect cook time based on your particular waffle iron without potentially under- or over-cooking a whole batch.

https://thenourishinghome.com/2017/07/cinnamon-toast-waffles/

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