Posted in Allergy Free, Breakfast, Gluten Free, Must Make

Honey Almond Chia Biscuits (DF/EF)

First of all, don’t be scared. I promise these are delicious. All three of my kids wiped their plates clean. This recipe removes grains, eggs, and dairy. Therefore, it is allergy friendly, full of protein, and sweetened with honey.  

Honey Almond Chia Biscuits (DF/EF)

By: Bekie A

2 1/2 cups of  blanched almond flour plus 2-3 Tbsp

1 teaspoon sea salt

1/2 teaspoon baking soda 

1/3 cup grapeseed oil or lemon olive oil 

1/3 cup honey (if replacing with stevia, reduce almond flour by 1/2 cup) 

1/2 cup of hot water mixed with 1 Tbsp chia seeds & 1 Tbsp flax seeds

1 teaspoon freshly squeezed lemon juice 

Preheat oven to 350 degrees 

Combine dry ingredients. Make the chia and flax mixture by combining and processing for 30 seconds. I used my magic bullet.  

You don’t have to pulverize, but the texture will be better.

Whisk together wet ingredients. and then stir into dry.

Once dough comes to together, add the extra Tablespoons of almond flour if the dough is too sticky. Using an icescream scoop, place onto a cooking stone 2 inches apart.

Use a fork to lightly press down. 

 Bake on 350 for 15 to 20 minutes until golden. They will be slightly doughy in the center.


Top with dairy free butter or topping of choice.   



Posted in Breakfast

Apple Pie Pancakes with Apple Maple Rum Syrup

A taste of pie for breakfast is a good day indeed. Top it off with Maple Rum Syrup and any morning  will feel like a holiday.  

Apple Pie Pancakes with Apple Maple Rum Syrup

By: Bekie A

3 cups of self rising flour

1 tsp Cinnamon 

1 tsp vanilla

1/4 tsp Ginger


1/2 cup egg whites or 2 eggs

1 1/4 cup of milk

1/2 tsp baking powder

Juice of 1/2 a lemon about 2 tbsp

1/3 cup of melted butter or ghee

2 cups of apple pie filling chopped

(Reserving remaining in the can to add to syrup recipe)

1/2 cup of honey


Mix together milk and lemon juice and allow to sit for 1 minute. Add honey, butter, eggs, and butter. Whisk well. Whisk the flour, spices and baking powder ingredients separately in a large bowl. Make a well in the center. Stir in wet ingredients. Then add in Apple Pie Filling. Heat a large skillet on low and brush with butter or oil. Scoop 1/4 cup of batter into the skillet. Once it begins to bubble, flip and allow it to cook 30-45 seconds more. 


 Apple Maple Rum Syrup

Reserved apple pie filling (about 1/2 cup)

1 cup of pure maple syrup

1 tsp vanilla

1 tsp Cinnamon

2 tsp lemon juice

1/4 cup of caramel sauce

1 tbsp rum

Mix together all of the ingredients in large jar and microwave (forb1-2 minutes) or cook on low until infused. 


Serve pancakes with syrup and a sprinkle of powder sugar.


 Makes 16 pancakes


Posted in Breakfast, Yeast and Quick Breads

Parmesan Bacon Scones

Warm, savory, buttery, cheesy scones with bits of bacon to please those that insist they must have meat with every meal. Plate with fresh fruit to balance the palate. 

Parmesan Bacon Scones

By: Bekie A

3 1/2 cups of self-rising flour

1/4 cup sugar

1/2 tbsp salt

1 stick melted butter

4 Tbsp of avocado mayo or avocado oil

1 cup of whipping cream plus 2 Tbsp for brushing

1/2 cup of half n half 

1 egg

1 cup of freshly grated Parmesan 

1 cup of crumbled cooked bacon


Whisk together flour, sugar, and salt. Stir in Parmesan. Make a well in the center.


Separately whisk the cream, half n half, egg, butter, and mayo together. Pour into the center of the flour mixture. Pour the crumbled bacon on top. 


Stir gently until the mixture comes together and forms a thick dough. You may need to add 2-4 Tbsp of water.


Pat into a 2-3 inch disc on a floured surface. Sprinkle with more flour.

Using a biscuit cutter ( I used my grandma’s ❤️) or a large glass, cut biscuits gently. Spread 1-2 inches apart on a large cooking stone or iron skillet. 


Brush tops of the scones with the remaining 2 Tbsp of cream. Bake on 425 for 12-15 minutes until golden.




Posted in Breakfast, Dessert, Yeast and Quick Breads

Texas Chocolate Pound Cake

Get your holiday on Texas style with buttery, chocolate pound cake. With a hint of cinnamon and coffee, this bread is hearty with layers of indulgent deliciousness. 

Texas Chocolate Pound Cake

By: Bekie A

1 cup of softened salted butter

 1 tsp sea salt

5 large eggs

1/2 cup coconut oil

2 cups of sugar

1 cup of brown sugar (don’t have it? Use regular sugar and add 1 Tbsp of molasses) 

2-3 Tbsp of dark coffee 

1 cup whole milk 

2 tsp vanilla 

1 tsp of cinnamon

1/2 tsp baking powder

3 cups of flour

1/2 cup plus 2 Tbsp of cocoa powder 

Optional add ins: 1 cup of chocolate chips and 1 cup of finely chopped Texas pecans 


Mix together butter, coconut oil, and sugar. Once creamed, add in vanilla and coffee. Whisk eggs separately and then add into the butter mixture and stir until well combined. In a separate bowl, whisk together flour, cocoa powder, sea salt, baking powder, and cinnamon. Alternate adding the flour mixture and the milk into the butter mixture with mixer on low until combined.  

Pour into a buttered bundt cake pan or 3 9×5 pans. Sprinkle sugar over buttered pans before adding the batter. Sprinkle the tops with more sugar. Bake on 350 for 25-40 minutes until baked through, puffed, and the center comes out clean with tested with a toothpick. 



Posted in Breakfast

Baked Migas

Show your Texan hospitality without hours of prep. Migas are a staple in Austin, and this dish pleases the southwest crowd. So get out the hot sauce and preheat the oven baby! 
Baked Migas

By: Bekie A

 12 eggs

1 cup of whipping cream

2 tsp cumin

2 tsp garlic salt

2-3 tsp ranch seasoning

1 tsp baking powder

2 tsp smoke paprika

Salt & pepper 

3 corn tortillas (I used the corn/flour mix) torn

1 cup of crushed tortilla chips

1/2 cup of pico 

3/4 cup of bacon or sausage

2 cups of Colby jack or pepper jack cheese

Guacamole or queso to top


Place torn tortillas into a 13×9 buttered pan. 


Whisk together eggs and cream. Add in spices, pico, and bacon. Stir in 1 cup of the cheese. 

Pour into the pan. Add in crushed tortilla chips. Top with the remaining cheese.


Bake on 350 for 20-30 minutes until puffed and cooked through.


Serve topped with guacamole, queso, or hot sauce.



Posted in Breakfast, Yeast and Quick Breads

Cottage Buttermilk Biscuits

This is a variation to my normal buttermilk biscuit recipe. They have more body and texture providing a tasty base for sausage biscuits.

No filter needed for these pics:

Cottage Buttermilk Biscuits

By: Bekie A

1 stick melted butter

1 cup of buttermilk or milk plus 2 tsp of vinegar

1 cup cottage cheese

3 tbsp sugar

1 tsp salt

1 tsp yeast

3-4 cups of self rising flour 


Whisk together 3 1/2 cups of flour, sugar, salt, and yeast. In a separate bowl, mix together buttermilk, cottage cheese, and melted butter. Make a well in the flour mixture. Pour in wet mixture. Stir until the dough comes together. Add extra cup if needed. Pat onto a floured surface into a 2-3 inch disc. Dip biscuit cutter into flour between cutting. 


Brush the tops of the biscuits with milk or cream.


Bake on 425 for 14-15 minutes until golden on top.



Posted in Breakfast, Gluten Free

 Chocolate Chip Bars G/F

These are naturally sweetened with dates and tested by kids. So go ahead and have a treat, or a healthy snack. Fix your chocolate craving without all the calories.   

 Chocolate Chip Bars G/F

By: Bekie A

1 cup date paste (or 1 cup of puréed dates) (date paste-made from adding boiling water to dates. Drain, add vanilla, sea salt and purée) 

1 3/4 cup oats puréed 

1/2 cup GF flour mix (or regular all purpose for non GF)

1 tsp Vanilla

1/2 tsp baking soda

3 tbsp coconut oil

1 tbsp ghee (optional) for DF, add extra coconut oil instead

3 Tbsp almond butter

1/2 cup of dark chocolate chips

Dash of Sea salt 


Date paste:


Mix together almond butter, coconut oil, vanilla, ghee, and date paste.  Add in remaining ingredients.   

Press into a 8×8 pan.



Posted in Allergy Free, Breakfast, Gluten Free

Banana Honey Oat Bars GF/DF/EF

Gluten free, Dairy Free, and egg free, these are friendly for those with food allergies. However, they taste like a honey, glazed, banana bread smashed into a bar and topped with chocolate chips.  They are tasty as a dessert and packed with enough protein for a breakfast to go. 

Banana Honey Oat Bars GF/DF/EF

By: Bekie A

1/2 cup almond or PB butter

1/2 cup coconut oil

1/2 cup of honey

2 tsp vanilla

1 tsp cinnamon

2 bananas mashed

1 Tbsp cornstarch

1 tsp baking soda

2 1/2 cup quick oats

1 cup almond meal flour or ground nuts

1/4 cup chia seeds

1 cup dark chocolate chips


Mix together the mashed bananas, coconut oil, honey, and vanilla. Add in almond butter/peanut butter and mix until creamy. Whisk together dry ingredients and add into the wet ingredients. Spread into a 9X13 oiled pan. 


Sprinkle chocolate chips on top.


Bake on 350 for 12-15 minutes until slightly golden. Allow to cool. Cut into squares. Refrigerate to maintain freshness and texture.



Posted in Breakfast

Sky-High Breakfast Bake

Leftover rolls by themselves are crusty and no longer appealing. However, they can be made into something glorious: A Sky-High Breakfast Bake layered with cheese, spices, and bacon.  

Sky-High Breakfast Bake

By: Bekie A

5 rolls torn into small pieces

6 eggs

2 tbsp of melted butter

1/2 cup whipping cream

1/2 milk or buttermilk

1 tsp garlic salt & fajita seasoning

Cracked pepper

1/2 tsp baking soda

1/2 cup of Faga yogurt

1 cup of egg whites (or add 2 more eggs)

1 cup of crumbled bacon

3/4 cup of Colby jack cheese mixed 

1/2 cup Colby jack cheese reserved for the topping


Tear the rolls into small a pieces and place in the bottom of a 2-quart buttered baking dish.


In a large bowl, whisk together everything except the cheese and bacon.  Pour the egg mixture over the rolls and toss to coat thoroughly. Pour the 3/4 cup of cheese over the top and toss again. Add in bacon and toss again. 


Top with the remaining 1/2 cup of cheese.


Bake on 350 for 20-30 minutes until the center is cooked through and the center puffs.


Slice and serve alone, or top with your favorite sauce.   

In my case, I had leftover Hatch Coulis to pour over the top.


Posted in Breakfast

Buttermilk Blueberry Pancakes with Blueberry-Maple Syrup

My oldest son loves homemade blueberry pancakes, especially with Blueberry Maple Syrup. However, I reserve this treat for special occasions. Away from the demands of home, the lake house was the perfect place to whip up this breakfast favorite.

 Buttermilk Blueberry Pancakes with Blueberry-Maple Syrup
By: Bekie A

Buttermilk Blueberry pancakes

1/4 cup whipping cream

3/4 cup of buttermilk (3/4 cup of milk with 1 Tbsp of Vinegar or Lemon Juice)

4 eggs separated

1 stick of melted butter

1/4 cup of pure maple syrup

2 cups of self rising flour

2 tsp vanilla

Dash of Salt

Lemon zest

1-2 cups of fresh blueberries


Separate yolks and egg whites. Whip egg whites until stiff peaks form. 


In another bowl, whisk together cream, buttermilk, vanilla, maple syrup, butter, and egg yolks. Add in flour and stir until smooth. Add in lemon zest and salt. Fold in egg whites gently.   

Gently add in blueberries. Scoop 1/3 cup of mixture onto a buttered skillet or iron skillet on low heat. Once bubbles form, flip and cook for 45 seconds-1 minute more.


 Buttery, Blueberry, Maple Syrup

1 tbsp butter

1 cup of blueberries

1 cup of maple syrup

2 tsp vanilla 


Fill a large mason jar with 1 cup of pure maple syrup. Add in 1 tbsp of butter, and 1 cup of fresh blueberries.  
 Microwave for 2-3 minutes stirring between each minute until mixture because thick and blueberries plump and some May pop. Add in vanilla and allow to cool before handling.


Then drizzle over pancakes & serve!