Breakfast Brunch



Crustless California Quiche

• 3 peices Crab Classic Leg Style, sliced 
• 1/4 cup Shredded Sharp Cheddar Chees
• 1 T. green onions, chopped
• 2 eggs
• 1 T. cream or coconut milk
• 1/8 t. dry mustard
• 1/8 t. dill weed
• 1 t. olive or coconut oil
Lightly beat the eggs, milk and spices together. Set aside. Slightly fry crab and onions in olive oil. Add egg mixture and cook mixture until firm. Stir in cheese. Mmmmm

Pumpkin Blueberry Pancakes

• 1 cup gluten free Pancake flour
• 2 eggs
• ½ cup coconut milk
• ½ cup canned pumpkin
• ½ cup fresh or frozen blueberries
• 1 drop cinnamon essential oil
• 1 teaspoon vanilla extract
• 1 tablespoon coconut oil or ghee

1. Combine wet ingredients in a bowl (except blueberries)
2. Whisk in dry ingredients carefully to avoid clumping.
3. Stir in blueberries.
4. Heat coconut oil (or ghee) in pan over medium heat.
5. Pour approximately 1/3 cups of batter per pancake.
6. Cook until bubbles form on top of batter and begin to pop, flip and repeat cooking.
7. Serve warm with blueberries and maple syrup.
   
   

Veggie Fritters

• 5 large eggs
• 1 cup frozen spinach, thawed and squeezed dry (1/3 to 1/2 cup)
• 1 cup of ham, shrimp, mushrooms, water chestnuts or a mixture of your favorites
• chopped green onion, to taste
• kosher salt, to taste
• ¼ cup coconut flour
• ½ teaspoon baking soda
• 1/2 teaspoon of apple cider vinegar
• Freshly ground black pepper

Whisk all ingredients together. Fry small amounts in olive or coconut oil.

Co Co Coconut Pancakes

Ingredients
4 eggs, room temperature
1 cup canned natural coconut milk
1 tablespoon vanilla
2 tablespoons honey (or 1-2 pkg Truvia if you prefer)
1/2 cup coconut flour
1/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon sea salt
coconut oil for frying                                                           SCD Recipe

Directions
1. Beat eggs until frothy. Mix in milk, vanilla and honey (or Truvia).
2. Sift flour, cocoa powder, baking soda and sea salt into a medium bowl.
3. Stir wet mixture into dry until well combined.
4. Heat griddle over medium low heat and grease with coconut oil.
5. Ladle a few tablespoons of batter into pan. Spread out slightly with back of spoon.
     Do not make them too big or there is no flipping. Learned this the hard way.
6. Cook 2-3 minutes on each side. I use 2 pans and 2 burners. It makes the flipping of these extremely fragile crepes a little easier. And quicker, since I am making two crepes at a time.

Nahni's Deviled Eggs

• 6 large eggs
• 1 tablespoon mayonnaise
• 1 tablespoon stone ground mustard
• 1 tablespoon melted butter
• Paprika

1. For perfectly hard boiled eggs, place in pan and cover with cold water. Bring to a boil. Remove from heat, cover and let stand for 12 minutes.
2. When eggs are peeled and cooled slice them in half and pop the yolks into a small mixing bowl.
3. Add remaining ingredients to the egg yolks and mix well.
4. Spoon yolk mixture into egg halves.
5. Dust with Paprika.
    (Last trip to Trader Joe's I found Smoked Paprika. YUM)

Crepes

6 large eggs                                               1. Whisk all ingredients.

1 cup almond milk                                         Let stand 15 min and re-whisk.

3 tablespoons coconut flour, sifted           2. Spray or coat crepe pan with

2 tablespoons ghee, warmed                         coconut oil.

sprinkle of sea salt                                    3. Lightly cover pan with batter.

4. Cook about a minute and flip for another 30 seconds or so. I use 2 pans and 2 burners. It makes the flipping of these extremely fragile crepes a little easier. And quicker, since I am making two crepes at a time.
                                                                                                                  SCD Recipe
* I like Trader Joe's Coconut Oil Spray for coating pans with oil.




Completely Coconut Pancakes

Ingredients
4 eggs
1 cup canned natural coconut milk
1 tablespoon vanilla
1 tablespoon honey
1/2 cup coconut flour
1 teaspoon baking soda
1/2 teaspoon sea salt
coconut oil for frying                                                           SCD Recipe

Directions
1. Beat eggs until frothy. Mix in milk, vanilla and honey.
2. In a medium bowl whisk together flour, baking soda and sea salt.
3. Stir wet mixture into dry until well combined.
4. Heat griddle over medium low heat and grease with coconut oil.
5. Ladle a few tablespoons of batter into pan. Spread out slightly with back of spoon.
     Do not make them too big or there is no flipping. Learned this the hard way.
6. Cook 2-3 minutes on each side. I use 2 pans and 2 burners. It makes the flipping of these extremely fragile crepes a little easier. And quicker, since I am making two crepes at a time.