Posted on Leave a comment

Dairy Free, Grain Free Crustless Crab Quiche

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!
Posted on Leave a comment

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!

Posted on Leave a comment

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!

Posted on 4 Comments

Dairy Free, Grain Free Paleo Blueberry Muffins

Ingredients

Instructions

  1. Preheat oven to 350°F
  2. Combine almond flour, baking soda along with salt in medium bowl.
  3. In small bowl whisk together coconut milk 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 mixture forms.
  6. Fold in blueberries with spatula or spoon.
  7. Spoon batter into greased muffin tin or silicone/paper muffin cups filling about 3/4 full.
  8. Lightly dust top of each muffin with maple sugar.
  9. Place in oven for 50-60 min or until center is set and lightly browned.
  10. Enjoy!

XOXO,

Tiffany

Posted on 1 Comment

Paleo Banana Fosters Bread Pudding

This is a great breakfast/dessert recipe you can have the kids help with!  Miss K and I enjoyed making and eating it together this morning to start our Mothers Day Weekend.  You can serve it with a brunch gathering or make it for the special Mom in your life to show her how much she means to you and your family.  Happy Mother’s Day to all the Moms 💕🌷.

Paleo Banana Fosters Bread Pudding

Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Breakfast
Cuisine: American
Author: simplytiffstx

Ingredients

  • 2 medium ripe bananas-mashed
  • 3 tbsp honey
  • 2 tsp vanilla extract
  • 3 1/2 tbsp palm shortening-melted
  • 1/4 cup unsweetened applesauce-room temperature
  • 4 large eggs-room temperature
  • 1/2 cup almond flour
  • 1/2 cup coconut flour
  • 1 tsp baking soda
  • 1 can sweetened condensed coconut milk for caramel sauce

Instructions

Banana Bread

  • Preheat oven to 350°F.
  • Grease a small loaf pan (8.5″ x 4.5″ x2.5″).
  • In a medium mixing bowl, mix eggs, applesauce, honey, vanilla, melted palm shortening, and mashed bananas.
  • In another bowl mix together almond flour, coconut flour and baking soda.
  • Pour egg mixture into flour mixture and combine until somewhat smooth.
  • Spread banana bread mixture into prepared loaf pan and bake for 50-60 minutes or until loaf is cooked through and a toothpick inserted removes clean.
  • Slice banana bread into 1″ cubes and place on plate.
  • Slice banana and place on top of half the cubes from one slice of banana bread
  • Then add rest of cubes and more bananas.
  • Drizzle with caramel sauce
  • Enjoy!

Stove Top Caramel Sauce

  • Place can in sauce pan and cover with water (1″ above top of can)
  • Bring water to a boil and turn down to a simmer.
  • Simmer for 1.5hrs and turn can over…make sure there is always water 1″ above can during simmering process.
  • Simmer for another 1.5 hrs.
  • Remove can and cool before opening.
  • Place unused caramel sauce in glass jar in the refrigerator for up to 1 month.

Instant Pot Caramel Sauce

  • Place can of coconut condensed milk on trivet in instant Pot
  • Cover with water (1″ over the top of can)
  • Close and seal instant pot lid and set to manual high pressure for 15 minutes.
  • Let pressure naturally release and remove can from pot.
  • Let cool. (Best to leave it out overnight to cool)
  • Place unused caramel sauce in glass jar for up to 1 month in refrigerator.