Category: Breakfast

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Dairy Free, Grain Free Crustless Crab Quiche

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Dairy Free, Grain Free Crustless Crab Quiche

Prep Time5 mins
Cook Time50 mins
Total Time55 mins
Course: Breakfast
Cuisine: American
Servings: 6 people
Author: simplytiffstx

Ingredients

  • 2 cans White Lump Crab Meat drained
  • 1 cup Shredded Cheddar Style Nut Cheese
  • 1 cup Onion chopped
  • 1 tsp Dill
  • 2 tsp Old Bay Seasoning 1/2tsp celery salt, 1tsp paprika, 3/4tsp black pepper, 1/2 tsp ground mustard, 1/8tsp ground allspice, pinch cinnamon, nutmeg and ginger
  • 5 Eggs
  • 3/4 cup Almond Milk
  • 1 tsp Salt
  • 1/2 tsp Ground Mustard
  • 1/4 tsp Pepper
  • 7 Sweet Cherub Tomatoes chopped
  • Paprika

Instructions

  • Preheat oven to 400ºF.
  • Spray 9″ pie dish with coconut oil or other non stick cooking spray.
  • Combine drained crab meat, chopped onion, and cheese.
  • Evenly spread crab mixture over the pie dish.
  • Combine dill and old bay seasoning and sprinkle evenly over crab mixture.
  • Combine egg, milk, dry mustard, salt, and pepper and pour over crab in pie dish.
  • Place chopped tomatoes on top and sprinkle with paprika.
  • Bake 45-50 minutes or until set (center no longer jiggles or juicy)
  • Enjoy!
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Dairy Free, Grain Free, Yeast Free Paleo Orange Cranberry Rolls

Ingredients

Dough

  • 3 cups almond flour
  • 1/4 cup coconut flour
  • 1 1/2 tsp xanthum gum
  • 1 tsp orange zest
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 teaspoon finely ground sea salt
  • 1 scoop collagen peptides
  • 1/2 cup full fat coconut milk
  • 1/4 cup orange juice
  • 2 eggs
  • 1/4 cup honey
  • 1/4 cup liquid coconut oil
  • 2 Tbsp vanilla

Filling

  • 1 8oz bag cranberries
  • 1/3 cup orange juice
  • 1/4 cup maple sugar
  • 1/4 cup honey
  • 1 tsp vanilla

Icing

  • 1 cup coconut oil (solid)
  • 1 tsp fresh orange juice
  • 1/2 cup honey
  • 2 tsp orange zest
  • 2 tsp vanilla

Instructions

  1. Combine cranberries, orange juice, maple sugar, honey, and vanilla in medium saucepan and simmer over medium/high heat until thickened like jam.  Set aside to “cool”.
  2. Combine almond flour, xanthum gum, orange zest, baking soda, along with salt in medium bowl.
  3. In small bowl whisk together coconut milk, orange juice and collagen peptides.
  4. Add eggs, honey, coconut oil and vanilla to milk mixture and whisk until thoroughly combined.
  5. Combine wet ingredients with dry until smooth, doughy mixture forms.
  6. Place in refrigerator for about 20-30 min to chill dough.
  7. Once dough is chilled and most of the “stickiness” is gone, place between two sheets of parchment paper and roll into a rectangle about 1/8″-1/4″ thick.
  8. Remove top piece of parchment paper and discard.
  9. Spread Orange Cranberry Jam over dough being sure to leave about 1′ around the edges “clean”.
  10. Roll into a dough log starting on one of the short sides and using parchment paper to keep tight and from sticking.
  11. Place dough log in freezer for about 45min-1hr or overnight if desired.
  12. Preheat oven to 350℉.
  13. Remove from freezer and cut into 1″ discs and place on parchment paper lined baking sheet.
  14. Place in oven and bake for 30-35 min or until golden brown.
  15. In a medium bowl blend together icing: coconut oil, orange juice, honey, and vanilla until fluffy and smooth and set aside.
  16. Remove rolls from oven, ice and serve.
  17. Enjoy!

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Dairy Free, Grain Free- Pumpkin Spice Donuts with “Cream Cheese” Frosting

INGREDIENTS

Donuts

***opt to leave out the maple/date sugar as the donuts are plenty sweet with the glaze and caramel drizzle, or opt to use it should you decide to forgo the caramel drizzle.

Cream Cheese Glaze
  • 1 8oz tub kite hill plain cream cheese (almond milk) or any dairy free cream cheese
  • 2 tsp vanilla
  • 1/4 cup maple syrup
Coconut Milk Caramel Sauce
  • 1 can condensed coconut milk (simmer can covered in water about 3-3 1/2 hours, turning halfway through or use instant pot filled with water 1″ over top of can for 17 minutes and leave to cool overnight making caramel sauce…store in refrigerator in a glass jar)

INSTRUCTIONS

  1. Preheat oven to 350°F.
  2. In a medium bowl combine almond flour, coconut flour, pumpkin pie spice baking soda and salt.
  3. In a small bowl whisk together maple syrup, coconut oil, eggs, pumpkin purée, vanilla and apple cider vinegar.
  4. Add egg mixture to flour mixture and mix until smooth.
  5. Pipe or spoon donut batter into donut mold.
  6. Place filled donut mold in preheated oven and bake 20 minutes or until toothpick comes out clean.
  7. Allow to sit for 5 minutes and then empty donut mold onto cooling rack.
  8. While donuts cool beat together cream cheese, vanilla and maple syrup until smooth.
  9. Once donuts are cooled, dip or spoon cream cheese glaze on donuts.
  10. Top with just cream cheese or add some coconut milk caramel sauce or even an espresso caramel sauce.
  11. Enjoy!

Store extra donuts in airtight container in the refrigerator for 3-4 days.

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Dairy Free, Grain Free-Chocolate Glazed, Chocolate Donuts

INGREDIENTS

Donuts
Chocolate Glaze
  • 1/2 cup semisweet enjoylife chocolate chips
  • 1/2 cup dark enjoylife chocolate morsels

INSTRUCTIONS

  1. Preheat oven to 350F.
  2. In a medium bowl combine almond flour, coconut flour, cacao powder, baking soda and salt.
  3. In a small bowl whisk together maple syrup, coconut oil, eggs, vanilla and apple cider vinegar.
  4. Add egg mixture to flour mixture and mix until smooth.
  5. Pipe or spoon donut batter into donut mold.
  6. Place filled donut mold in preheated oven and bake 15-20 minutes or until toothpick comes out clean.
  7. Allow to sit for 5 minutes and then empty donut mold onto cooling rack.
  8. While donuts cool melt chocolate chips in a glass bowl in the microwave in 30 second intervals stirring each time until they are smooth and creamy
  9. Once donuts are cooled, dip or spoon chocolate glaze on donut.
  10. Enjoy!

Original recipe from Sabrina’s Sinless Secrets.

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Dairy-Free, Grain-Free Paleo Cinnamon Rolls

Ingredients

Dough

Filling

Icing

  • 1 cup coconut oil (solid)
  • 1/2 cup honey
  • 2 tsp vanilla

Instructions

  1. Combine almond flour, xanthum gum baking soda, along with salt in medium bowl.
  2. In small bowl whisk together coconut milk and collagen peptides.
  3. Add eggs, honey, coconut oil and vanilla to milk mixture and whisk until thoroughly combined.
  4. Combine wet ingredients with dry until smooth, doughy mixture forms.
  5. Place in refrigerator for about 20-30 min to chill dough.
  6. While dough is chilling, mix together maple sugar, date sugar and cinnamon in a small bowl and set aside.
  7. Once dough is chilled and most of the “stickiness” is gone, place between two sheets of parchment paper and roll into a rectangle about 1/8″-1/4″ thick.
  8. Remove top piece of parchment paper and discard.
  9. Sprinkle sugar filling over entire dough surface and lightly drizzle maple syrup over sugar along with extra cinnamon if desired.
  10. Roll into a dough log starting on one of the short sides and using parchment paper to keep tight and from sticking.
  11. Place dough log in freezer for about 45min-1hr or overnight if desired.
  12. Preheat oven to 350℉.
  13. Remove from freezer and cut into 1″ discs and place on parchment paper lined baking sheet.
  14. Place in oven and bake for 20-25 min or until golden brown.
  15. In a medium bowl blend together icing: coconut oil, honey, and vanilla until fluffy and smooth and set aside.
  16. Remove rolls from oven and ice.
  17. Enjoy!