This recipe is from The Food Lover's Make it Paleo Cookbook. These muffins are great for a snack!

1/2 Cup Coconut Flour
6 Eggs
1/2 Cup Palm Shortening
1/2 Cup Pure Maple Syrup
1/2 tbsp Vanilla Extract
1/2 tsp. Salt
1/4 tsp. Baking Soda
3/4 Cup fresh strawberries, diced

Preheat oven to bake at 350*
In a large mixing bowl, blend coconut flour, eggs, palm shortening, maple syrup, vanilla, salt, and baking soda with hand mixer.
Stir in strawberries.
Place muffin papers into the tray.
Fill each muffin cup with 1/4cup of batter
Bake for 350* for 35 minutes.
Allow shortcakes to cool and frost if desired.

On Sunday morning, my kids requested Eggs Benedict for breakfast. I have to be honest and say that on a lazy Sunday morning, I *sort of* regret not raising my kids on boxed cereal! Well, just for a moment anyway :).

Here is my super easy recipe:

4 Gluten Free English Muffins
Canadian Bacon or Turkey Bacon (Nitrate Free is best.)
1 Dozen Organic Eggs (I used Farm Fresh Free Range Eggs that my neighbor gave me, yum!)
1 Tablespoon fresh lemon juice
1/2 Stick Un-Salted Organic Butter
pinch of Cayenne Pepper
pinch of Paprika
pinch of Sea Salt, if desired
1 Tablespoon Vinegar


Cook the bacon and set aside.

Toast the GF English Muffins.  On my toaster, it takes exactly 5 minutes.

For the sauce: Crack 4 egg yolks into a stainless steal mixing bowl.  Melt the butter on low in a small saucepan.  Be very careful not to burn it. Once, melted remove from heat. At this point I start my eggs. I will come back to the sauce in a minute...

To poach the eggs: I bring 2 cups of water to a boil in a shallow pan, add the vinegar and once it's boiling gently crack the eggs into it.  It normally takes about 3 minutes.

Ok, back to the sauce - Very slowly use a whisk and begin pouring the butter into the yolks.Whisk until it is all incorporated and it's thickened.  Add the lemon, cayenne and salt. If the sauce is too thick, add 1 tablespoon of warm filtered water and whisk again.

Putting it all together-  top one half of the English Muffin with bacon and place the poached egg on top.  Pour the Hollandaise Sauce over it and sprinkle with Paprika.

Delish!

1 cup Coconut Sugar
1/2 Cup Butter
1/3 Cup Almond Milk
2 tsp Vanilla

3/4 Cup White Rice Flour
1/3 Cup Coconut Flour
2 Tbsp. Potato Starch
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 Cup Almonds, sliced

Preheat oven to 350*. Cream together butter and sugar with an electric mixer and beat two minutes.  Add Vanilla and Almond Milk and beat for an additional minute. In a separate bowl, mix together dry ingredients except Almonds.  Add dry mix to wet ingredients and briefly mix, then add Almonds.  Continue mixing until just blended. The batter should have a moist and fluffy consistency. Place by rounded tablespoon on greased cookie sheet and bake 10-12 minutes.  Makes 24 delicious cookies.