1 cup almond flour
¼ cup ground flax seed
¼ hemp seed
½ cup almond milk
2 Tbs gelatin (I used Vital Proteins’ Beef Gelatin)
4 large eggs
1 ½ teaspoons baking powder
½ cream of tartar
Combine all ingredients in a blender until smooth
Cover and let the batter sit overnight in the fridge- this makes the pancakes thick fluffy
Cook on low heat in a fry pan greased with coconut oil- should take 2-3 minutes per side
Top with coconut yogurt, mulberry jam or anything else you would like! I added bee pollen, fresh berries and almond butter to mine!
1 cup young coconut meat
¼ cup coconut water
½ tsp. apple cider vinegar
Mix ingredients in a high speed blender or food processor until smooth
Let sit in the fridge for a few hours in an air tight container
1 cup mulberries
½ cup chia seeds
1 cup water (add more for thinner jam)
Mix all ingredients in a food processor until desired consistency
FAITHFULL THE BRAND “RIVERA MIDI DRESS” from ANTHROPOLOGIE | FILM PHOTOS BY ANA WOODS PHOTOGRAPHY
I always say that my favorite day of the year is the first day in the Spring when the temperature reaches 50 degrees after a cold Iowa winter. That day just happened to be yesterday and it was definitely the ideal Monday. Any other time, 50 degrees would feel chilly but after an ice storm, 50 degrees feels like you’re on a tropical vacation about to walk away with a nice tan. Another positive sentiment from yesterday was the quote on my kombucha bottle, “positive thoughts will bring positive results.” There’s nothing quite like some warmth and uplifting words to put a pep in your step and get you in the right headspace for the week. So here’s to putting on your best Spring clothing, basking in the sunshine and having a big ol’ smile on your face (holding your favorite chicken of course!).
4 eggs
1/2 cup mashed sweet potato
5 Tbsp coconut oil
1 tsp raw honey
1 Tbsp apple cider vinegar
2 cups almond flour
3 Tbsp coconut flour
1 tsp baking soda
dash of sea salt
Boil and mash sweet potato (draining excess liquid in cheesecloth)
Preheat oven to 350
Line a loaf pan with parchment paper
Whisk eggs and mashed sweet potato in large mixing bowl
Add in coconut oil, honey and vinegar (whisk together- don’t overwork)
In a separate bowl combine flours, baking soda and salt
Gently add dry ingredients to the wet ingredients and mix until just combined and moistened.
Transfer to prepared loaf pan and bake for 50-60 minutes (toothpick inserted in center should come out clean)
Let loaf rest and cool for at least 1 hour before removing from the pan