Raspberry Lime Clafoutis

1/4 cup + 1 Tbs. maple or coconut sugar

1 cup fresh raspberries (can sub blueberries)

4 large eggs

1/4 cup almond flour

2 Tbs. tapioca flour

pinch of salt

3/4 cup almond or coconut milk 

1 tsp. pure vanilla

seeds scraped from half a vanilla bean

2 tsp. lime zest (use lemon if using blueberries)

Preheat oven to 375*.Grease a 10" round cake pan with coconut oil or ghee. Sprinkle 1 Tbs. of the sugar on the bottom of the pan.

Beat the eggs and remaining sugar 3-5 min. 

Whisk together the dry ingredients, then add all remaining ingredients and mix well. 

Pour the batter over the berries and bake until just set. 20-25 min. Cool in the pan at least 15 minutes.

Banana Fritters

3 ripe bananas, mashed
2 tsp. vanilla
1/2 cup almond flour
1/4 cup tapioca flour
1/4 tsp. baking soda
pinch of salt

ghee, for frying
honey, for serving

Mix all ingredients well and let the batter sit for 5 minutes.

Fry one heaping tablespoon of batter per fritter. Don't overcrowd the pan.

Sweet or Savory Crepes

6 large eggs
1 cup canned coconut milk
1/4 cup coconut flour
3 Tbs. coconut oil or grass-fed butter
1/2 tsp. salt
1 Tbs. raw honey

For savory crepes, replace the honey with herbs:

2 Tbs. fresh cilantro
2 Tbs. fresh parsley

1/4 cup ghee or coconut oil

Place the first 5 ingredients (plus honey, if making sweet crepes) in a blender and blend until smooth. If making savory crepes, add the herbs and pulse 5 times, until the herbs are finely chopped. Refrigerate for at least 1 hour or up to 8 hours.

Heat a 6" skillet over medium heat. Place a small amount of ghee in the skillet and swirl to coat. Pour 2 Tbs. of the batter into the middle of the pan and swirl to spread evenly. Cook until the bottom is just turning golden brown, about 30 seconds. Flip and cook for 10 seconds on the other side.

These crepes freeze very well.



Taken from The Grain-Free Family Table by Carrie Vitt.

Grain-Free Fluffy Pancakes

1 1/2 cups almond flour
2 Tbs. coconut flour
3/4 tsp. gelatin
1/2 tsp. baking soda
3/4 tsp. baking powder
1/4 tsp. salt
3 large eggs
1/2 cup canned coconut milk
1 Tbs. lemon juice
2 Tbs. coconut or maple sugar
1 tsp. vanilla
coconut oil for frying

Whisk dry ingredients in a medium mixing bowl. Whisk the wet ingredients in a large measuring cup. Pour the wet ingredients into the dry ingredients and whisk to combine. Let the batter sit for 5 min.
Heat a large skillet over medium-low heat for 3 min. Add a Tbs. of coconut oil and swirl to coat.  Turn heat up to medium. Use a 1/4 cup scoop to pour the batter into the skillet.

Adapted from The Grain-Free Family Table by Carrie Vitt.