Breakfast

Beautiful, Tender, Fluffy Paleo Panckes

Green banana alone is too dry; cassava flour alone is too goopy. Together, they make a delicious, awesome pancake that is easy to mix up, holds together great, and yields a truly fluffy, delicious breakfast/lunch/dinner. If the mixture thickens up too much while you're cooking the first couple of batches, just stir in a bit more water.

Makes enough pancakes for six hungry eaters.

2 c. green banana flour
2 c. cassava flour
1/2 tsp. salt
1 Tbsp. baking soda (pour through a sieve into the bowl to remove lumps)
zest of one lemon
1 dozen eggs
1 can coconut milk (full-fat)

Super Delicious, Light and Airy Gluten-Free Sourdough Drop Biscuits

I honestly didn't think these could be possible - light and airy, not gummy, no gums, with just a delicate, crunchy bottom crust. Plus, they're fermented! This is pretty much everything I was hoping for in a biscuit.

Start these the night before if you want to eat them for breakfast.

Makes 12 2.5-inch biscuits

170 g. (1 c.) white rice flour
28 g. (1/4 c.) tapioca starch
33g. (1/4 c.) potato starch
3/4 tsp. salt

1 c. boosted brown rice sourdough starter http://www.lifeisapalindrome.com/recipes/gluten-free-sourdough-starter
1 egg
1-2 T. water

Perfect Pear Pancakes (Gluten-Free)

Make enough for 4-5 hungry people

This is the easiest way to use up leftover gluten-free sourdough starter! Just feed the starter (and measure, to make sure you'll have the right amount in the morning) so that it's very thick (and for even better texture, make the last feeding tapioca flour, white rice flour, sweet rice flour, and/or other gluten-free flours - the starter doesn't like this for regular use, but if it's the final feeding-before-it-gets-eaten, it works just fine).

Really Delicious, No-Pound, "Traditional" Raisin-Cinnamon Mochi

I have actually never eaten "traditional" mochi - but traditionally, when I was growing up, we bought flat cakes of Grainnaissance raisin-cinnamon mochi and baked it till it puffed up in the toaster. Such a delicious tradition!

Now we're eating rice again, but only if it's white or fermented (if it's brown). The folks at Grainnaissance confirmed that they don't ferment their rice, so I was determined to make my own mochi.

Vanilla Coconut Chia Pudding

I can't decide what I think about chia. On the one hand: seems pretty indigestible. On the other hand: is a traditional food. On the other hand: did people just eat it as is?? Did they grind it, or ferment it?? I don't know. But this tastes pretty delicious. :)

3.5 c. coconut milk
2 T. vanilla
1 vanilla bean's insides, scraped
1.5 tsp. cinnamon
2 T. honey
pinch salt
1/2 c. chia seeds

Blend all ingredients except for chia. Add chia, whisking constantly until everything is combined, being careful not to allow the chia to clump (it may never unclump!).

Really Delicious Liver Pate (Really! And I didn't think it was possible)

Okay, so Maya and Kristen got me to try eating liver. Again. And finally, I can honestly say: I Like Liver. I LOVE liver! At least when it's prepared like this (based on [this recipe](http://perfecthealthdiet.com/2012/02/chopped-liver-pate/)).

1 lb. lamb liver, in 1/4" slices, soaked in milk for an hour and then rinsed with cool water and drained
1/2 cup refined coconut oil
2 large onions, peeled and diced
1/2 cup good butter
1/2 cup chopped cilantro
2 hardboiled eggs, peeled
salt and pepper to taste

Peach-Blueberry Clafouti

For my son's sixth birthday, he had lots of requirements for a cake. I did a google search for "peach blueberry cake" (plus additional search terms "GAPS sugar-free grain-free easy"), adapted two recipes, and discovered clafouti: a delicious cross between a custard and a cake, sweetened with fruit, and best enjoyed cold. SO buttery and good! It's really a lot better served cold, preferably chilled overnight.

Makes one 9x13" pan

8 medium peaches, or 16 small ones, pits removed
1 cup blueberries (or blackberries)

1 cup butter, melted
1/2 cup coconut butter, melted

Banana Nut Muffins

I recently adapted this recipe from one I found online. I know that baking soda is not GAPS legal, but I wish it was--the recipe is slightly lighter with it. (Maybe the same effect could be achieved by whipping the egg whites?) Either way, though, the flavor is pretty amazingly decadent after spending two years eating no fruit!!

One recipe makes twelve muffins, or one round springform 10" pan cake.

3 bananas, medium-large
1/3 c. pitted dates
5 eggs
1/2 cup butter (or coconut oil)
1/2 cup coconut flour
1 tsp. baking soda
1/4 tsp. salt

Really Tasty Spring Vegetable Soup

In Cook's Illustrated November/December 2011 issue, they printed a recipe for "Farmhouse Vegetable Soup." I'm sure their version, thickened with barley and potatoes, would be spectacular. This version, GAPS-legal, is still spectacular, though it requires the lemon-thyme butter to add unctious texture just before serving (you can substitute plain butter; just don't leave the fat out entirely!).

Serves 6-8

3 tbsp. unsalted butter
1 1/2 pounds leeks, washed thoroughly, white and light green parts sliced 1/2 inch thick
2 carrots, cut into 1/2-inch pieces

Broccoli-Cheddar Soup

I'm currently trying to re-discover my love of cooking...and Cook's Illustrated helped by providing a recipe for "Broccoli-Cheese Soup" in their March/April 2011 issue, from which this version is adapted.

4+ tbsp. unsalted butter
2 pounds broccoli, florets roughly chopped into 1-inch pieces, stems peeled and cut into 1/4-inch thick slices
1 medium onion, coarsely chopped (about 1 cup)
2 medium garlic cloves, minced or pressed (about 2 tsp.)
1 1/2 tsp. dry mustard
pinch cayenne pepper
1 tsp. salt
5-6 cups homemade chicken broth
1/4 tsp. baking soda (optional; see below)

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