Using the box mix recipe as your baseline

Change out the water/milk for half-n-half or heavy cream

I whip together liquids/eggs seperately:

• Eggs as mix requires
• Half-n-Half substitution( + 1 Tablespoon )
• 1/4 Cup Greek or Goatsmilk Yogurt
• 1/2 Can Puree'd Butternut Squash
• 2 TBL EVOlive Oil
• Melted Butter as mix requires
• 1/4 tsp Vanilla Extract

Then in the "dry" ingredients

• Entire box mix
• 2 TBL Beet Powder
• 4-5 Scoops Dry Peanut Powder

Mix all together until smooth- if too dry add extra water or Half-n-Half.

Greece pan and pour in batter mix.

Bake as to recipe.   

I use an air fryer set to bake at box required temp for about 14 minutes, and check it's progress. If not done, i return it to baking at 5 minute intervals until complete.

Let cool to room temp.

Serving suggestions: 

• a berry drizzle
• whipped cream

Per 16 oz cup
*Small handful of frozen strawberries
(or any berry you prefer)
*5 ice cubes ( i use distilled water)
*2 oz of unsweetend cranberry juice ( or dark cherry or blueberry...the options are yours)
 *The juice from half a freshly squeezed                                                lemon or lime (no pits!)
 * 3/4 liquid measuring cup of chilled water.

Place all in good blender or Bullet, and blend until slushy and no cubes are left.

When i am entertaining adults, a shot of chilled vodka into a mix of pineapple, strawberries and lime juice is very refreshing.

** I use organic frozen fruit whenever possible.

I use a packet of EmergenC in mine, when i want to increase health benefits.

For variety, I have used coconut milk frozen into cubes, replaced half the ice cubes with those, that creates more a creamy smoothie feel.

There's also options like frozen mango, pineapple or dark cherries that make variety options deliciously. 

For delicate flavor- how about pineapple basil? Or Blueberry lemon? Fresh mint too.

By now, most people have heard of golden milk. It's the English name for a warm turmeric chai-like drink that has no caffeine, but lots of comfort. It can be made traditionally with cow's milk or cream, honey, butter and spices OR it can be made dairy free with coconut cream or milk, coconut oil, honey and spices.

Either way, if you like it, you come to love it. It really is a soothing bedtime ( or after a blustery cold winters day ) drink.

This is all very subjective- play with it based on taste preferences.

Here's how i do it per 16 oz cup:

1/2 can of Coconut Cream

1/2 cup of almond milk

powdered spices: big shake of cinnamon, med shake of ginger and 2 shakes of turmeric

drop of vanilla extract

1/2 tsp honey

**If i want it for breakfast, then i also add a Tblsp of vanilla or unflavored collagen powder.

Put the cold liquids together with the honey & vanilla in a pot over low heat. ( if you are adding the collagen, do it before heating, and whisk well ) Once it begins to bubble, wisk in the spices. Leave it on the heat and it should get a little froth building. Take an immersion blender to it, and really froth it up. Serve hot

I liked it sooo much, that i worked out a cold version.

Golden Shake

Put into blender the following:

1 Cup ( of your size preference) of cold alternative milk
1 frozen banana
1 TBLSP coconut cream
1 tsp turmeric paste
1 shake of cinnamon
1 shake of nutmeg
honey to taste, if you like things extra sweet.

Blend until frothy ( about 1 minute)

Pour and serve!

Here's the recipe for 1 loaf.

1 C Almond Flour ( i have used both fine ground and rough ground- works both ways! )
1/2 C Coconut Flour
1/2 C Pumpkin Seed Flower
1/4 C Dried Peanut Butter
1/4 C Teff Flour
3 Eggs
1 Can of Pumpkin Puree ( Wegmans Organic is too sweet! best choice)
     update: Increase pumpkin by 1/2 cup & 2 more Tbsp Olive Oil.
1/4 C Almond or Coconut Milk
3 Tbsp Coconut Oil
2 Tbsp Olive Oil
2 tsp Butter or Ghee
Sweetener: Either 2-4pkts Stevia or 2 Tbsp Dark Honey or Maple Syrup
1.5 tsp Vanilla Extract
1 tsp Baking Soda
1/2 tsp Cinnamon
1/4 tsp Grated Nutmeg
1/4 tsp Ground Cloves ( i use 2 drops clove essential oil )
1 Tbsp Orange Rind ( i use 4 drops sweet orange essential oil )
1/2 tsp Allspice

Set oven @ 350˚
Abundantly grease a loaf pan with coconut oil

Mix all dry ingredients together.
Beat Eggs & add Vanilla, set aside.
In small saucepan combine oils, butter & honey ( if used) and melt down.
Mix melted ingredients with egg mixture, drop in any Essential Oils.
Mix Pumpkin Puree into wet ingredients.
Mix wet & dry ingredients together. If not moist enough to blend well, dribble in alternate milk to reach a good blend.
You want it a bit drier than a cake batter consistency.

Pour into greased loaf pan and bake for 45-60 minutes, depending on loaf pan size and depth of batter.

Cool entirely before wrapping well for refrigeration.
But eating it fresh out of oven is really nice ( although a bit crumbly!)

It can be done fully paleo, although i have a thing for Teff, so i have been using 1/4 C Teff in it- it can be swapped out with one of the other flours, no problem

I made a double batch and froze one for 5 days, came out great.
​

My guess is you could sub out the pumpkin for pureed butternut squash or water reduced pureed zucchini. 

Dry Ingredients:
2 Cups Fine Grind Almond Flour
1 Cup Tiger Nut Flour
1/2 Cup Coconut Flour
1/2 Cup Garbanzo or Garbanzo/Fava Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp salt
1/3 Cup Chopped Walnuts

Wet Ingredients:
1/4 Cup Coconut Oil
1/4 Cup Avocado Oil
1/8 Cup Butter or Butter Flavored Substitute 
3 Large Eggs [straight out of fridge]
Juice of 1 Large Lemon
Grate of Lemon Rind 1/4 tsp
1 Cup Cranberries ( half cooked )
1/4 tsp Liquid Stevia ( in glycerine, i used vanilla flavored )
1 tsp Maple Syrup ( if you like it sweeter, add more )
1 Very Brown & Mushy Banana


Preheat Oven to 350 degrees
Line loaf pan with parchment
Place all dry ingredients in mixing bowl, mix with fork for good distribution.
Seperate eggs, white from yolks into separate bowls. Put whites in fridge.
Beat the yolks to lemony color, add in browned banana, beat until smooth.
Warm oils & butter mixture in pan to liquid, add stevia & maple syrup. Mix well, pour into egg yolk mixture.
Add in juice of lemon + rind to yolk mixture, blend well.

Add yolk mixture to dry ingredients and stir well until all mixed.
If there is any dry ingredients sticking to sides or bottom of bowl, drip in some almond milk or melted butter /flavored spread.

Beat the egg whites to a big fluff and then fold into the rest of the mixture. Don't over mix, just enough to have everything blended.

Spoon into loaf pan and bake for 45 minutes. 
At 45 minutes, test it in the middle, and let it bake more at 5 minute intervals if needed.

Let it cool some before cutting to get good clean cuts.

It's mildly sweet, but putting some chocolate drizzle or whipped coconut cream or ice cream on top will take care of any sweet tooth needs.
It's also good toasted with nut butter or real butter or fruit spread.

I bet it makes good french toast!

Bon Apetite!

If you can tolerate grains, here's a nice hearty bread recipe that can easily be added to in the way of herbs & spices.
****This is a bulk recipe so you can have the flour premixed and ready to make the bread.

[[ANYWHERE you can get any of these ingredients in organic or sprouted  versions of flour, i will highly recommend.]]

Basic Bread Baking mixture:
2/3 C garbanzo flour
2/3C lentil flour
2/3 C brown rice flour
1 C sorghum flour
3 C arrowroot flour/starch
3 C tapioca flour ( can be substituted with corn starch)

Recipe to make bread 
Ingredients per single loaf:
1 Egg + 2 Egg Whites
4.5 Tbsp Melted Butter
3/4 tsp White or Apple Cider Vinegar
3 tsp Liquid Sweetener --> Choose from: Maple Syrup, Honey, Agave, Molasses, Stevia
3 Tbsp Granular Sweetener --> Choose from Coconut Sugar, Stevia, Maple Sugar, Brown Sugar
1 Cup Water
2 1/4 tsp Xantham Gum
1 tsp unflavored/plain gelatin ( think Knox )
1 tsp powdered milk or substitute ( think plain non dairy creamer )
3 Tbsp Almond Meal ( any grind will do )
2 1/2 tsp quick rise baking yeast

Begin:
Whisk together;
1 whole egg + 2 egg whites,
4 1/2 Tbsp butter
 3/4 tsp white vinegar
 3 tsp liquid sweetener.
Add in 1  cup water.
Set Aside
Combine 3 cups of above flour mixture with;
2 1/4 tsp xantham gum,
1 tsp unflavored gelatin,
3 Tbsp brown sugar,
1 tsp powdered milk substitute,
3 Tbsp almond
meal
2 1/2 tsp yeast.
Mix Well
IF you have a Bread Maker, follow instructions on wet vs dry ingredients
IF you are Baking in Oven mix all together to form ball and
follow bread rising/baking instructions for oven.

Best served hot & fresh.
​If not, cool, slice and FREEZE slices individually as you'd serve them

I have added chives, garlic, caraway seeds, cinnamon & raisins ( can get a bit sticky ).
It's pretty stable to play with.

Makes about 3 dozen
Preheat Oven to 350 degrees.

In mixing bowl combine:

1 Cup pureed Pumpkin
1 Cup Raw Cashew Butter
2 Well Ripened Bananas ( sweetner source)
2 Tsp Vanilla

Blend well with mixer until creamy.

In separate bowl combine:

1 Cup Almond Flour/Meal
1 Cup Cashew Flour/Meal
1/2 Tsp Baking Soda
1/2 Tsp Sea Salt
1 and 1/2 Tsp Cinnamon
1 Tsp Ground Nutmeg

Mix together well with fork.

Separately:
1 Cup Chopped Pecans
1 Cup Dark Chocolate Bits

Pour dry ingredients into moist ingredients mixing quickly with beater.
Mix in Pecans & Chocolate Bits by hand.

Line Cookie sheets with Parchment Paper

Drop Spoonfulls of mix onto lined cookie sheets and tamp down into flat rounds using back of spoon/butter knife. ( they don't really spread much)

Bake for 12-15 minutes at 350 degrees.
Let cool.

* If you don't want any added simple sugars, you can sub chocolate with raisins/dates, etc.

*Package in small freezer bags and store in freezer. You can eat them nearly straight out that way, or allow to come to room temp.

* Cashew butter and flour are sweeter taste and higher in healthy fats, and make the cookie moister than all almond would. 

* I think Pumpkin Seed flour might be a good sub out for one of the flours. It's super high in protein & amino acids, plus sweet. You need a high grade pumpkin seed- finely milled.