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MELINDA JANOFSKY

985 Thornbury Road

West Chester, PA 19382

 

 


 

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Morning Favorites

This a recipe that you could make for anyone and they won't believe that it is grain-free!  It is crunchy on top and the cake is  light if you use raw local honey or dense and more moist with date syrup or honey. I will tell you that I don't think you can get date honey in your local markets. I was introduced to the date honey when I was in Israel this summer and brought some home to bake with. It is a staple in Israel, in America there is a brand of Date Syrup called Date Lady. I know it sounds strange. It is Organic, gluten free, vegan and Kosher. Her website is ILOVEDATELADY.com , check it out! 

I was inspired by one of the greats in the Paleo world of cooking, Elana's Pantry. I have used many of her recipes over the years and even made a few Whole30 compliant.   

When I made this recipe, I roasted the sugar pumpkin by cutting it in half and laying it face down in a large glass pan. I filled the pan with 1/4 inch of water and baked at 350 degrees for 60 minuets. One soft, scoop meat out and use some for this recipe and save the rest for something else!!!

Also the first time I made this, I didn't read that it was for a mini loaf pan. I tried it in cupcake holders and it made 5! 

When I stopped eating grains, I thought some of my favorite foods were gone forever. Well I was wrong; all who try it loves this bread recipe.

I always add my own touches to any recipe and this one is no different.

The honey I use is local and raw- ask around for what is home grown in your area.

Instead of coconut milk, I use Silk Unsweetened Vanilla Almond Milk

I like to add Vanilla Extract

I will also use Almond Meal instead of Almond Flour; there is more texture in Meal.

Lastly there can never be too much Cinnamon in a recipe so I add a lot, closer to 1 1/2 tsp

 

I love this recipe. It is easy and simple to make with a few ingredients. I haven't eaten Yogurt in over 3 1/2 years so I will need a few tries to come up with some great ideas.  I found that when I left it in the fridge for a couple of days it thickened and tasted great. I hope you enjoy!

Spanish Frittata with Chorizo

I love eggs! I love fried, scrambled and I love frittata. This recipe comes directly from one of my favorite cookbooks hands down, Against All Grains by Danielle Walker. This is so easy to make and everyone can enjoy for breakfast, lunch and dinner. Whole 30 Approved

 

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