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Allie's paleo morning glory muffins

Yield: 12

1/4 cup coconut flour
2 scoops collagen peptides
1 tsp. baking powder
1/2 tsp. baking soda
1 1/2 tsp. cinnamon
1 tsp. turmeric
1/4 tsp. fine sea salt
1 grind black pepper (or a pinch if pre-ground)
2 large ripe bananas, mashed
3 large eggs
3 Tbsp. coconut oil, melted
1/4 cup unsweetened almond milk (or other milk of choice)
1 tsp. vanilla extract
1/3 cup coconut butter (or other nut butter of choice)
1/2 cup shredded carrots
1/2 cup raisins (I used golden)
1/2 cup chopped toasted pecans or walnuts

1. Preheat oven to 350ºF; line a 12-cup muffin tin with paper or foil liners.

2. In a medium bowl, combine flour, collagen, baking powder, baking soda, cinnamon, turmeric, salt and pepper; mix well. In a food processor or high-speed blender, combine bananas, eggs, coconut oil, almond milk, vanilla and coconut butter; blend until smooth. Pour banana mixture into coconut flour mixture and fold in, folding in carrots, raisins and pecans at the end. Be sure all of flour mixture is well incorporated.

3. Divide batter among muffin cups and bake until centers spring back when touched and a toothpick inserted in a muffin comes out clean, about 25 to 30 minutes. Let cool in pan on a wire rack for 5 minutes, then remove muffins from pan and place on rack to cool completely. Store leftovers covered in the refrigerator.
 

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Icelandic Graflax

Eating fish regularly is likely a major factor in the longevity of Icelanders. This traditional salt-cured fish is usually served over buttered dark rye bread with a homemade honey-mustard sauce.

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Fattoush Salad with Sumac Pita Crisps

This herbed salad with crunchy pita is eaten widely around Israel. Traditionally made with stale pita, in this version the bread is lightly toasted and tossed with olive oil and a touch of sumac before it's tossed in the salad.

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Classic caponata

This piquant relish, made with eggplant, onions, celery, capers and a generous amount of olive oil and vinegar, embodies its home island of Sicily. Eat it warm or cold, spread it on crostini, spoon it on top of grilled chicken or fish, or fold it into an omelette.

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Fluffy Gluten-Free Pancakes

Yield: 8 pancakes

1/2 cup blanched almond flour
1/2 cup arrowroot
1 tsp. baking powder
1/4 tsp. fine sea salt
2 eggs
1/4 cup unsweetened applesauce
1/2 tsp. vanilla extract, optional
Olive oil cooking spray or ghee, for griddle
Maple syrup, for serving

1. In a bowl, whisk together almond flour, arrowroot, baking powder and salt. In a separate bowl, whisk eggs with apple sauce and vanilla. Stir egg mixture into almond flour mixture until just combined.

2.  Warm a griddle over medium-low heat. When warm, mist with cooking spray or brush with ghee. Drop pancakes by scant 1/4-cupfuls, spreading evenly. Cook until undersides are golden, 2 to 3 minutes, then flip and cook until cooked through and golden on both sides, 1 to 2 minutes longer. Serve warm with maple syrup.
 

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Multigrain Pancakes

Adapted from a recipe I developed for All You magazine

Yield: 8 pancakes

3/4 cup oat bran
1/2 cup whole-wheat flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
1 large egg
1 Tbsp. olive oil or avocado oil
Olive oil cooking spray or ghee, for griddle
Maple syrup. for serving

1. In a large bowl, combine oat bran, flour, baking powder, baking soda and salt. In a medium bowl, whisk buttermilk, egg and oil to combine. Pour buttermilk mixture into oat bran mixture and stir until not quite combined (you should still see lumps of flour). 

2. Preheat a griddle or large skillet over medium-low heat. Mist with cooking spray (or brush with ghee) and drop batter by 1/4 cupfuls. Cook until underside is golden (gently lift with a spatula to check), 2 to 3 minutes. Flip pancakes and cook until browned on other side, about 1 minute longer. Pass warm maple syrup at the table with pancakes, if desired.

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Apple-Cinnamon-Almond Power Muffins

Yield: 12

1 cup blanched almond flour
1 cup cassava flour (I used Otto's)
2 Tbsp. coconut flour
1/4 cup arrowroot
2 scoops collagen peptides (I used youtheory
1 Tbsp. cinnamon
2 tsp. ground ginger
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. fine sea salt
3 large eggs
2 Tbsp. coconut oil
2/3 cup unsweetened applesauce
1/2 cup unsweetened almond milk
1/4 - 1/2 cup maple syrup
1 tsp. vanilla extract
1/2 cup sliced almonds
Optional topping: 1 Tbsp. coconut sugar mixed with 2 tsp. cinnamon

1. Preheat oven to 350ºF. Line a 12-cup muffin tin with paper liners or grease generously.
2. In a bowl, combine almond flour, cassava, coconut flour, arrowroot, collagen, cinnamon, ginger, baking powder, baking soda and salt. In a blender, blend eggs, oil, applesauce, almond milk, maple syrup and vanilla until smooth. Pour into flour mixture and stir until nearly combined. Add almonds and mix until fully combined.
3. Divide batter among baking cups. If using topping, sprinkle it on (you may not use it all). Bake until muffins are cooked through and a toothpick inserted in center of a muffin comes out clean, about 20 to 25 minutes. Let cool in pan for 5 minutes, then remove from pan to rack to cool completely. Store leftovers covered in the fridge.

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Lemon-Macadamia Fat Bombs

Yield: 10

3 oz. cacao butter, chopped
2 Tbsp. coconut oil
2 Tbsp. powdered Lakanto 
Zest of 1 lemon
1 tsp. cordyceps powder (I used FreshCap), optional
Pinch of fine sea salt
1 tsp. vanilla extract
1/4 cup roasted unsalted macadamia nuts, finely chopped

In a bowl set over a pan of simmering water, melt cacao butter with coconut oil. Remove bowl from heat (wipe moisture off bottom of bowl). Whisk in Lakanto, lemon zest, cordyceps (if using), salt and vanilla until well combined and smooth. Fold in nuts. Divide mixture among 10 silicone molds. Refrigerate until firm. Turn fat bombs out of molds, place in an airtight container and refrigerate or freeze.

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Paleo Vanilla-Maple Banana Bread

Yield: 1 9-inch loaf

3 ripe medium-sized bananas
3 large eggs
1/2 cup almond butter
3 Tbsp. grass-fed ghee (I used Fourth & Heart Madagascar Vanilla Bean Ghee, which is every bit as awesome as it sounds)
3 Tbsp. maple syrup (I used Bushwick Kitchen Trees Knees Spicy Maple, which is also every bit as awesome as it sounds)
2 tsp. vanilla extract
1/4 cup coconut flour
1/4 cup tiger nut flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. fine sea salt

1. Preheat oven to 350ºF; generously grease a 9-by-5-inch loaf pan.
2. In a high-speed blender or food processor, combine all ingredients and blend until smooth. Transfer to loaf pan and spread evenly. 
3. Bake until a toothpick inserted in center comes out clean, 50 to 60 minutes (cover with foil if top starts to brown too quickly). Let cool in pan on a wire rack for 10 minutes, then turn out bread and let cool on rack.

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Paleo Lemon-Chia Muffins

Yield: 10

1 1/2 cups paleo baking flour (I used Bob's Red Mill)
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 1/2 Tbsp. chia seeds
2 large eggs
1/2 cup kefir (could sub coconut milk)
Zest and juice of 1 large lemon
1/4 cup maple syrup
3 Tbsp. powdered Lakanto (or 1/4-1/3 cup coconut sugar)
1 tsp. vanilla extract

1. Preheat oven to 350ºF. Line 10 cups of a muffin tin with paper liners, or mist generously with coconut oil cooking spray.

2. In a large bowl, stir together flour, baking powder, baking soda, salt and chia seeds. In a separate bowl, whisk together eggs, kefir, lemon zest and juice, maple syrup, Lakanto and vanilla. Pour egg mixture into flour mixture and fold together until well mixed.

3. Divide batter among 10 muffin cups. Bake for 20 to 30 minutes, until a toothpick inserted into a muffin comes out clean. Let cool in pan on a wire rack for 5 minutes, then turn muffins out onto rack to cool completely. Store leftover muffins covered in the fridge.

NOTE: These are not very sweet. If you like a really sweet muffin, up the maple or Lakanto, or make a quick glaze with coconut butter, maple syrup and lemon zest. Also, feel free to sub lemon extract for the vanilla if you have it.

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