The Nourishing Home

Pancake & Sausage Pops {GF, DF}

As a busy mom, I’m pressed for time just like you. That’s why I’m especially excited when we can shave some time off our busy weekday mornings with quick, make-ahead breakfasts like these easy-n-tasty Pancake & Sausage Pops!

These adorable little kid-favorite breakfast bites have a delicious maple-sausage center encased in a fluffy little grain-free pancake muffin. (Sticks are optional! Although they do up the cute factor!)

They’re a sweet-n-savory spin on my popular Grab-n-Go Pancake Muffins. So, they’re not only delicious, they’re also nutritious with wholesome real food ingredients like blanched almond flour, which is a good source of protein and fiber.

Of course, my favorite part is how easy these little pancake & sausage pops are to make – just follow the simple steps in the photo tutorial below!

Plus they keep beautifully in the fridge, so they’re easy to quickly reheat for a tasty breakfast on the run! These go from fridge to table (or out the door) in 8 minutes or less!

P.S. If you don’t have a mini-muffin pan, or just want a bigger bite, simply fold the sausage pieces into the pancake batter and bake in a regular-size muffin tin (see recipe note for details). Yum!

How to Make Pancake & Sausage Pops

Step One: Following the recipe below, make my easy-n-fluffy grain-free pancake batter (or you can use 1 1/2 cups of any thick pancake batter you prefer). Add one tablespoon of pancake batter to each parchment mini-muffin cup. If you’ve never tried parchment mini-muffin cups, I highly recommend them. Naturally non-stick, they’re the perfect way to enjoy every morsel of your delicious creation!

Step Two: Add a half-inch piece of fully cooked breakfast sausage to the center of each muffin cup. We really like using chicken maple sausage, because its lightly sweet maple-y flavor is the perfect match for pancakes!

Step Three: Top the sausages with another tablespoon or two of pancake batter and pop into a preheated oven to bake. (See recipe below for details.)

Step Four: Transfer muffins to a wire rack to cool. Aren’t they adorable?!?

Step Five: Remove parchment muffin liners from the pancake bites and add a lollypop stick, if desired. Or use wooden skewers cut into 4-inch sticks. Just be sure to snip off the pointy ends if serving to kids. I’ve got boys, need I say more?

Step Six: Enjoy! I like to serve these tasty little pancake & sausage pops with fresh berries, soft-boiled eggs and a side of pure maple syrup. When we’re on the go, these easily become travel-food by adding them to a bowl with some fresh berries, or enjoy them with a smoothie!

Pancake-n-Sausage Pops {GF, DF}

Yield: 24 mini-muffins (or 8 regular muffins)

Ingredients

6 fully cooked maple breakfast sausage links
1/3 cup pure coconut milk, room temperature
2 Tbsp butter, melted (if DF use ghee or coconut oil)
1 Tbsp pure maple syrup
1 tsp pure vanilla extract
1/4 tsp apple cider vinegar
1 3/4 cups blanched almond flour
1/2 tsp baking soda
1/4 tsp fine ground sea salt
3 large eggs

Instructions

Preheat oven to 350°F. Line a 24-cup mini-muffin tin with mini-muffin parchment baking cups. Set aside. (If making regular-size muffins, see recipe note below.)
Cut the breakfast sausage links into 1/2-inch pieces. Set aside.
Place all of the liquid ingredients except the eggs into a blender or food processor. Then place all of the dry ingredients on top. Cover and blend on low 10 seconds just until well combined. (Batter will be thick.)
Scrap down sides of blender, add the eggs and blend 15-20 seconds, until eggs are incorporated into the batter.
Transfer the batter to a bowl. Follow the photo tutorial above to add the batter and sausage pieces to the lined muffin tin.
Bake for 12–14 minutes, until a toothpick inserted into center comes out clean. Transfer muffins to a wire rack to cool. Remove paper liners and add a stick to each mini muffin to create a “pancake pop,” if desired. Or simply pop them right into your mouth and enjoy!

Notes

These little breakfast bites store well in the fridge for 3–4 days. To reheat, simply place in a 225°F oven for 5-8 minutes, until warm.

Recipe Variation: For regular-size muffins, place 8 parchment paper liners in a 12-cup muffin tin. Fold the sausage pieces into the pancake batter and evenly distribute among the lined muffin cups. Bake in a preheated 350°F oven for about 18 minutes until toothpick inserted into center comes out clean. Remove from oven and transfer muffins to wire rack to cool. Enjoy!

https://thenourishinghome.com/2017/04/pancake-n-sausage-pops/

You Might Also Like:

Grain-Free Classic Brown Bread & Rolls (GF, DF)

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

Cinnamon Streusel Muffins (GF)

Chocolate Éclair Cupcakes {GF, DF Option}

By Kelly · 6 Comments

Decadent chocolate ganache tops a moist vanilla cupcake with a sweet-n-creamy surprise center for the ultimate grain-free treat … Chocolate Éclair Cupcakes!

As a gluten-free girl living in a house full of grain-lovin’ guys, I’m passionate about creating delicious gluten-free, grain-free recipes that everyone will enjoy whether they’re living a GF lifestyle or not.

And these scrumptious cupcakes are definitely a dream come true! They’re so incredibly delicious with their delectable combination of rich, decadent flavors reminiscent of a classic favorite – chocolate éclairs!

One creamy, luscious bite of these decadent chocolate-glazed cupcakes is all it takes to fall in love!

These beauties are a tasty little spin on the Boston Cream Pie recipe from my published cookbook, Everyday Grain-Free Baking. And although these exquisite little treats may appear to be a bit time-consuming to make, let me assure you, they’re actually fairly quick and simple to put together.

Trust me, this scrumptious labor of love is worth every second! {Plus, I have a little reward just for you when you’ve finished making them! Keep reading …}

Filling & Frosting Chocolate Éclair Cupcakes

These beautiful Chocolate Éclair Cupcakes are as easy to put together as they are delicious! This simple photo tutorial will show you just how easy it is to fill and frost these decadent little treats.

Step One: Remove cupcake liners from completely cooled cupcakes. Using an apple corer, cut out the center of the cupcake as shown above. You will use these little cake plugs to create tiny corks to hold the pastry cream inside the cupcakes.

Once you’ve cored the cupcakes, cut the top of each cake plug to create a half-inch cork for the top of the cupcakes. Insert the top-corks into the top of each cupcake. Then, turn the cupcakes upside down as shown above.

Next, cut the bottom of each cake plug to create a half-inch cork for the bottom of the cupcakes. Set those aside. The bottom corks will be used in step three below.

Take the remaining centers of the cake plugs and place them into a small bowl. (I know it’s hard, but try to resist the urge to eat all of them right now.)

P.S. If you don’t have an apple corer, it will take a little more time, but you can use a pairing knife to remove a small portion of cake from the center of each cupcake.

Step Two: Place the completely chilled pastry cream into a pastry bag, or use a plastic baggie with the tip cut off. Pipe the pastry cream into the center of each cupcake making sure to leave a little room to insert the bottom cake plug.

Once all of the cupcakes are filled, drizzle the remaining pastry cream over those leftover cake plug centers you’ve hopefully saved in a bowl. (Can you see where I’m going with this … you’re going to have a tasty little reward to enjoy, once you’re done filling and frosting these beauties!)

Step Three: Place the bottom cake plugs into the bottom of each cupcake as shown above. Then, carefully turn each cupcake over, back to its upright position. Now we’re ready for frosting …

Step Four: Using the Chocolate Ganache Icing, frost the top of each cupcake using an offset spatula.

Add a spoonful or two of the leftover ganache to that little bowl of leftover cake plugs and pastry cream you’ve been saving. It’s time to reward yourself for all the love you’ve poured into creating these scrumptious cupcakes. Yum!

P.S. One of my favorite ways to use leftover ganache is to make chocolate-covered strawberries. Just dip fresh ripe strawberries into the ganache and place on a parchment-lined platter. Place in fridge to cool. Ganache will become firm when refrigerated.

Ready to enjoy! These decadent cupcakes are the perfect treat for any holiday or celebration (or just because)! So be prepared for lots of “ooo’s” and “ahhh’s!” These scrumptious little chocolate-glazed, cream-filled cupcakes are always a huge hit!

Chocolate Eclair Cupcakes {Grain-Free, Dairy-Free Option}

Yield: 8 cupcakes

Ingredients

For the pastry cream:

1 cup pure coconut milk
3/4 tsp unflavored gelatin, preferably grass-fed
2 large egg yolks
2 Tbsp honey (mild clover honey is best)
1/2 tsp pure vanilla extract

For the cupcakes:

1 3/4 cups blanched almond flour
2 Tbsp coconut flour
1/2 tsp baking soda
1/4 tsp salt
1/4 cup honey (mild clover honey is best)
1 Tbsp butter, melted (if DF, use ghee or palm shortening)
1/3 cup pure coconut milk
1 Tbsp pure vanilla extract
1 tsp apple cider vinegar
2 large eggs, plus 1 egg white

For the frosting:

Make 1 batch of Chocolate Ganache Icing

Instructions

For the Pastry Cream: (Can be made up to 3 days in advance.) In a small saucepan, add the coconut milk. Sprinkle the gelatin on the top of the milk. Allow the gelatin to bloom (soften) about 5 minutes.
Meanwhile, in a small bowl, whisk together the egg yolks, honey, and vanilla. Set aside.
Once gelatin has softened, place saucepan over medium heat. Whisk constantly until the milk and gelatin are well combined and milk is warm.
Very slowly add 1/2 cup of the warm milk to the yolks, whisking constantly to combine. Slowly pour the yolk mixture into the saucepan and whisk thoroughly.
While whisking, bring the mixture to a gentle simmer. Once simmering, continue to whisk for 2–3 minutes until slightly thickened. Then pour the custard through a fine mesh strainer into a shallow dish to cool.
Once cool, cover and refrigerate for at least 10 hours, or up to 3 days. Once pastry cream is cold and set, transfer it to a pastry bag or plastic baggie to use for piping into the cupcakes.
For the Cupcakes: (Best when baked fresh the day you'll be enjoying them.) Preheat oven to 325°F. Place 8 parchment paper liners into a 12-cup muffin tin; set aside.
In a food processor, combine the almond flour, coconut flour, baking soda, and salt.
Add all of the remaining ingredients except the eggs and egg white to the top of the dry ingredients in the order given.
Cover and pulse a few times to combine. Then process on low until the batter is smooth and creamy (about 10 seconds).
Use a thin spatula to scrape down sides, and add the eggs and egg white. Cover and pulse a few times to combine. Then process on low about 20 seconds to thoroughly blend the eggs into the batter. (Use spatula as needed to scrape down the sides.)
Carefully spoon the cupcake batter into the lined muffin cups. Lightly tap the muffin tin on a kitchen towel on the counter to even out the tops.
Bake 18–20 minutes until golden brown along edges and a toothpick inserted into center comes out clean. Allow cupcakes to cool in muffin tin about 5 minutes, then transfer to a wire rack to finish cooling.
For the frosting: (Can be made in advance, see recipe for details.) While the cupcakes are baking, make the Chocolate Ganache Icing and leave at room temperature to cool completely.
To fill and frost the cupcakes: Follow the photo tutorial in post above for simple step-by-step instructions on how to fill and frost these incredibly delicious treats! Enjoy!

Notes

See photo tutorial above for simple step-by-step instructions on how easy it is to fill and frost these delectable Chocolate Éclair Cupcakes. Enjoy!

https://thenourishinghome.com/2017/04/chocolate-eclair-cupcakes-gf-df/

You Might Also Like:

Easy Chocolate Ganache Icing (DF Option)

Pumpkin Praline Coffee Cake

Strawberry Shortcake Biscuits

Lemon Poppy Seed Muffins {GF, DF}

By Kelly · 12 Comments

Bright fragrant lemons with their tangy citrusy flavor are like an edible ray of sunshine. They’re a delight to the senses and add an unmistakable fresh zip of flavor to almost any dish.

Classic lemon treats are one of life’s simple pleasures and are one of my favorite ways to enjoy fresh lemons. Lately, I’d been missing those big beautiful Lemon Poppy Seed Muffins that always make an appearance at brunches and afternoon teas. So I put on my apron and went to work!

Ta-da! I’m excited to unveil The Ultimate Lemon Poppy Seed Muffin – that also just so happens to be gluten-free, grain-free and dairy-free. {I just love transforming familiar favorites into healthier fare that everyone can enjoy!}

Flecked with crunchy poppy seeds and bursting with sweet lemony goodness, these delightful muffins are lemon-poppy perfection! The muffin’s texture is so moist and tender, yet rich and satisfying, almost like pound cake.

The secret to achieving the perfect balance of bright lemon flavor with the subtle sweetness of pure honey is the addition of pure almond extract. I’m surprised that so few lemon poppy seed muffin recipes take advantage of this powerful all-natural flavoring agent.

Almond extract beautifully complements fresh lemon flavor, while subtly turning up the dial on the natural sweetness of almond flour. It’s a delicious combination that will make your taste buds dance with delight!

So pour a cup of tea and enjoy this scrumptious treat baked with lemons and love! These delightful lemon poppy seed muffins are certain to brighten your day with every delicious bite!

Lemon Poppy Seed Muffins {GF, DF}

Ingredients

2 cups blanched almond flour
1 1/2 tsp poppy seeds
1/2 tsp baking soda
1/4 tsp fine ground sea salt
1 Tbsp (heaping) lemon zest
3 Tbsp fresh-squeezed lemon juice
3 Tbsp pure coconut milk
1/4 cup honey (mild clover honey is best)
1/2 tsp pure almond extract
1 Tbsp coconut flour
2 large eggs

Instructions

Preheat oven to 315°F. (Not a typo, 315 allows muffins to cook through without burning the bottoms.) For Regular Muffins: Place 8 parchment paper liners in a 12-cup muffin tin. (For Jumbo Muffins: Place 4 jumbo parchment paper liners in a 6-cup jumbo muffin tin.) Set aside.
In a small bowl, mix together the blanched almond flour, poppy seeds, baking soda and salt.
Using a microplane grater, zest 2 medium lemons and then juice them. Measure 1 heaping tablespoon of lemon zest and 3 tablespoons of lemon juice. Add to a large mixing bowl.
Next, add the coconut milk, honey, almond extract and coconut flour. Whisk thoroughly, until well blended. Then, whisk in the eggs until well combined.
Add the dry mixture to the wet and gently whisk, just until combined. Using a spoon, evenly distribute the muffin batter into each of the lined muffin cups.
For regular size muffins, bake 22-25 minutes, until edges are golden brown and a toothpick placed in the center comes out clean. (For jumbo muffins, bake 28-30 minutes.) Allow muffins to cool in the pan for 2-3 minutes, then transfer to a serving platter. Enjoy with your favorite cup of tea!

https://thenourishinghome.com/2017/04/lemon-poppy-seed-muffins/