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No Knead Bread, an easy and tasty Einkorn recipe!

Having just talked about Einkorn the other day, I wanted to give y’all an easy recipe to enjoy. This is a long ferment, no knead bread. It’s a lazy man’s sourdough per say. Fermented foods are absolutely fantastic, and I think should be a part of our daily diet. I try my best to eat something fermented everyday, though oftentimes I forget… The advantage in a bread product (gluten free or otherwise) is that the fermentation process feeds on a good portion of the carbs reducing the carb load. It also makes it much easier to digest on our bodies. So if you are thinking about trying Einkorn but aren’t sure, this would be a great place to start.

I include some options to these steps because I think it makes the overall process easier, but you can just follow the basic steps. The fermentation time can vary on this.  One week is ideal, 24 hours works, and 2-3 days is probably the sweet spot if you don’t want to wait forever but want better flavor,less carb load, and higher digestibility.

No Knead Bread


6 1/2 Cups Flour (6 cups if using whole wheat)

3 Cups Warm Water

2 Packets or 1 1/2Tblsp Yeast

1 1/2 tsp salt


1. In a large container, a gallon or more in size, mix all ingredients

2. Cover loosely and let rise on the counter for 1-2 hours

3. Put in fridge for 24 hours to 1 week

4. When ready to bake: Wet or oil your hands and tear off roughly a quarter of the dough and gently shape into a loaf, smoothing the top. Place in pans or place on parchment or slide onto a pizza stone. Score the top of the loaves to release steam.

5. Let rise 40 minutes, after 30 minutes preheat the oven to 450. When preheated, bake for 25-30 minutes or until golden brown and internal temp is 190-200.

6. I do recommend letting it cool at least a bit so you don’t burn yourself and so the texture will be better once cut.

Further Details

A long ferment bread like this recipe is also super nice as the holidays approach. It requires very little actual time involved.  It makes a hearty loaf, so baking the day before and doing a gentle reheat of it on turkey day will be perfect, and not take up much of your valuable oven space the day of. This is what is called a no knead bread. So no kneading! You literally just mix all the ingredients, let it rise, and then bake it!

I’ve used multiple versions, but I think this is one of the best for most people. I’m a big fan of true sourdough, but that’s not easy for most people, so I shelved it for this recipe. The original recipe is from Gwen’s Nest, and she has lots of low carb recipes for those who are interested.

Most no knead bread recipes do make use of dutch ovens typically to bake in. Since you don’t knead the dough, it does not have much structure to hold a great shape. This kind of thing is not the end of the world though. If you start making it a ton, I would recommend you invest in a dutch oven to bake in, or you can also go the pizza stone route for a crispy bottom. You will just end up with a flatter bread, but it’s still a lovely “artisan” loaf. You can also use a loaf pan. Just go for it the first time and adjust the specifics as you do it more. It will be delicious no matter the shape!

This recipe enables you to enjoy the fantastic, fresh bread experience with very little effort, and it’s better for you! It’s also such a basic recipe you can easily make it with your kids. I had our girls help me make the dough, and it really added only about one extra minute to a 5 minute recipe.

Mixing the no knead bread!

So recipe time! You do need a large vessel, something like a gallon or 5 qt jar or crock is perfect. Get yourself out 6 1/2 cups of flour (we use Jovial Foods Einkorn Flour), 6 cups if you want whole wheat, 3 cups warm water, 2 packets or 1 1/2 T yeast, I prefer regular though instant works too, and 1 1/2t of salt, preferably something likes Redmond’s Sea Salt.

Then dump it together and mix! Too hot of water, and salt will both kill yeast, so you have to be careful on mixing. It’s also a pain to get the very bottom mixed properly if you dump it in at once. So I put my water and salt in the jar, and dissolved the salt, then I added half the flour, mixing it in after each cup, then the yeast, and then the rest of the flour, mixing as well after each cup. It came together beautifully, and didn’t give me a single issue.

Cover it loosely and let rise on the counter for an hour or two – it’s a long rise bread, so over fermentation isn’t a big deal, just keep an eye on it to make sure it doesn’t escape the jar.

At this point, put it in your fridge for your choice of time, the longer the better really! Even up to a couple weeks.

As I just made my batch today, I have no baking pictures… Sorry!

This does make a good amount of bread, so decide on your baking vessel of choice before getting further. 4 medium sized loaves in pans or on the stone? Sure! One big loaf in your 10 or 12 inch dutch oven? Sure!

Just a warning this dough is sticky, once again a result of not kneading, so you will want to wet, oil or flour your hands well.

If you are going to make loaves pull off about a quarter of the dough and gently shape it into a loaf shape, working to smooth the top. Place those in your parchment paper lined pans or on parchment paper on your counter to slide it onto your stone.

Let it rise for about 40 minutes, preheat your oven to 450 about 10 minutes before your rise is over.

It is wise to slash the top of your loaves with a razor blade or very sharp knife. This allows gasses to escape during baking and not crack the top of your loaf.

Bake for 25- 30 minutes until golden brown and delicious. As well look for an internal temperature of 190 or so degrees (yes i’m a food nerd).

I know, its done, so you must rip into it right away! It really is best if you wait. First off so you don’t burn the living daylights out of your mouth. Second, the longer you let the bread cool, the more the starches can set up, and not be gooey and smear.

So let it cool, at least a little, and then cut and enjoy, preferably with grass fed butter! If you’ve never tried Kerrygold, now is the time!

Pretty straight forward right? Like I said, mix it, rise it, bake it, I guess you can add eat it to the end. Let us know if you try this great no knead bread recipe!

Make it a tasty day,



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Grain Free Cinnamon Roll

Delicious Grain Free Cinnamon Rolls!

As I mentioned in the review on the Real Bread Mix from California Country Organics, we were going to be trying their grain free cinnamon roll mix for my wife’s birthday. We did, and they are quite delicious! We even took them one step further and made them into orange rolls instead of just plain cinnamon rolls since this is a family tradition on her side for birthdays.

As with the other Real Bread mixes – is this a perfect substitute for a cinnamon roll? No, but its pretty darn good, and is one of the best grain free cinnamon roll I’ve ever had.

Much like the other mix, the taste is quite good. Due to the other flavors and sweetness from the cinnamon, orange, and sugar involved I could not taste any of the coconut flour.

The texture is a bit different than regular bread, as mentioned before, but is still quite enjoyable. I think it’s a bit more noticeable in these than in a loaf of bread, but wife says these are great.

She was quite happy with these for her birthday in spite of their small draw backs, and they satisfied our cravings for cinnamon rolls. Once again, I high recommend you check out the Real Bread mixes for yourself! We will definitely be buying more from them.

Real Bread Mix Cinnamon Rolls:


1 Real Bread Cinnamon Roll Mix

1 cup of eggs whites

1 cup of water

2 Tablespoons apple cider vinegar

½ cup butter softened (I ended up using 1/3 cupish)

1/3 cup Cinnamon

1/3 Cup sweetener of choice (we used coconut sugar)

Optional: Zest of 1 orange if you want to do Orange Rolls


  1. Follow the instructions on the mix to make the dough
  2. Preheat the oven to 400 degrees.
  3. Roll it out to a roughly 12×8 rectangle, ½ inch thick on a piece of parchment paper. You can sandwich the dough between each side of the paper to help keep your rolling pin clean.
  4. Spread with softened butter
  5. Sprinkle your cinnamon and sweetener evenly over the surface of your dough, leave about a half inch plain on one side of the 12 inch side of the dough. This allows a better seal when you roll it up and keeps filling from squishing out as much.
  6. Optional: Spread your orange zest around at this point if using
  7. Starting with the long side that has the filling all the way to the edge tightly roll the dough up. Focus on trying to keep the roll as tight as possible.
  8. Cut your roll into 12-14 sections depending on your desired size of cinnamon roll.
  9. Spray or butter your pan and place the cinnamon rolls in it, cut side down. The mix calls for a 9×13 pan, which I used but there was lots of space left. I think I would use an 8×8 next time.
  10. Bake for approx. 30 minutes or until golden brown and delicious. They will rise in about the last 10 minutes of baking.
  11. Let cool, ice with the glaze of your preference, and enjoy!

Notes and Tips:

  • This size results in a fairly “bready” cinnamon roll. If you prefer it thinner just roll it out into a larger rectangle. You might need to adjust your filling measurements at that point.
  • If you want to add additional flavor feel free to add more zest to the filling or into the dough. You can also use some orange oil (or even orange extract) if you have good quality essential oils on hand.

Orange Cream Cheese Frosting


6 oz of cream cheese

¼ cup of butter

6 Tablespoons Fresh Squeezed Orange Juice

Zest of 1 orange

6-10 Drops Orange or Tangerine Essential Oil

3 Tablespoons Coconut Sugar

2 Tablespoons Maple Syrup

  1. Cream your butter, cream cheese and coconut sugar together until smooth in either a stand mixer or with a hand mixer.
  2. With your mixer on low, slowly add in your maple syrup and then the orange juice until fully combined.
  3. Add your zest and citrus oil and combine.
  4. Taste and adjust sweetener level, and citrus components to your taste.
  5. Spread on either hot or cooled cinnamon rolls as your prefer. Or eat it with a spoon…


  • This results in a fairly thin frosting, which is Katie’s preference. Somewhere between a glaze and a frosting. If you want it thicker, then reduce your liquid.
  • You can easily omit the citrus elements and make a more traditional cream cheese frosting.
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The BEST grain free keto bread mix!

I don’t know about y’all, but I love bread! Making good bread gluten free is hard; making a really good grain free keto bread is even harder. Gluten just does certain things that makes bread do bread things. It’s extremely hard to replicate. I think I have found a great product to try that fulfills many of the desires of bread while also being gluten and grain free and keto/low carb friendly! I ran across mention of California Country Organics on Instagram and decided to check them out.

They offer 4 baking mixes along with a couple of cookbooks that are all grain and gluReal Bread Grain Free Bread Mix ten free as well as keto and low carb friendly. I ordered the rustic bread mix and the cinnamon roll mix. We have only tried the rustic bread mix so far. I got the cinnamon roll mix for my wife’s birthday and will either update this review or do another one then.

The Results

Their product pictures impressed me right off the bat. A lot can usually be judged by the pictures. Certainly, as is always true, the outward appearance does not necessarily indicate the quality of the interior. I’ve found with gluten free products, though, that how it looks is usually a decent indicator of the overall product.

The Finished Product!

Their bread turned out fantastic! My wife, whom has gotten used to GF stuff but still typically avoids it, loved it and thought it was fantastic as well. It has a nice crust to it, the texture is nice without being too spongy and it has an excellent regular bread flavor.

The Downsides

The recipe on the back is a bit confusing. It lists some of what you need at the top, but depending on the mix (cinnamon rolls for one), the rest of what you need is buried in the instructions. This is not the end of the world but it does make it a bit more confusing.

They are a little labor intensive, although it’s really not bad considering you’re making homemade bread. It is not simply, “add ingredients and stir”. You add all the wet ingredients, then add your mix, stir it together, then rest it, then you knead it for a bit, then you shape it and bake it. Compared to a typical loaf of bread this is not far off, but compared to most gluten free mixes this requires a bit more effort. It is well worth it in my opinion, but just be aware.

Is it worth it?

These bread mixes are totally worth trying!! While they do require a touch of extra work, it creates a tasty gluten and grain free and low carb bread. There is only about 2g of net carbs per slice. Each slice is nicely satisfying, too, so if you are trying to stay under 20 or 30 grams of carbs, you can have one slice and be satisfied without busting your allowance.

Head over to their website and check them out. We will let you know how the cinnamon rolls taste soon! They are available on amazon as well, but if at all possible I think it is always a good idea to support a company directly through their website. Let us know if you love these breads as much as we did!

Make it a tasty day,


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Grain Free Chocolate Chip Cookie

You know when you get a craving for a chocolate chip cookie? Not a “healthy” cookie, but that one that you grew up eating? Well it happens to us quite a bit! I grew up eating the iconic Toll House chocolate chip cookie – that recipe right off the bag of the semi-sweet chocolate chips – full of brown sugar, butter, and lots of gooey chocolateyness. Well I have good news! Did you know there is a completely equal version that is grain free?! Danielle Walker, the mastermind of Against All Grain, has this grain free chocolate chip  cookie recipe on her blog, and if you haven’t found it yet, it is high time you tried it in all its magnificence!

These grain free chocolate chip cookies are great to make with kids, as the recipe is completely simple enough that even a toddler can make it with a little parental guidance!


Almond Flour – we always use Costco. They have become the go-to for finely ground almond flour that best substitutes for white flour in recipes where you don’t want to feel like you’re eating ground up almonds. We use this in our blondies, and we recommend it for just about every almond flour application. Did you know that you can order Kirkland products on Amazon? I didn’t until recently, but what a great discovery!

Chocolate Chips – we use Guittard for the entire 1/2 cup of chocolate that this recipe calls for. You can use Enjoy Life, which is a great brand that doesn’t have any allergens/additives/etc, also, or whatever else your favorite brand may be. We like the dark decadent flavor of the higher quality dark chocolate Guittard chips, and we feel ever-so-slightly healthier because we’re using a darker chocolate (and we all know that dark chocolate is basically a vegetable, right?!).

Salt – as always, we recommend Real Salt. It has all the good trace minerals left in it, it tastes great, and it even looks beautiful on the table! Plus, if you use lots of good salt, you can order in bulk in these perfect little 10lb buckets with sealing lids that are the most useful size EVER!!!! Especially if you have little kiddos trying to help move animal feed, water, minerals, dirt, etc around the homestead! Or even if you just need resealable storage for dry goods, craft supplies, or anything else your heart desires 😉


I won’t try to pretend that I can write a better grain free cookie recipe blog than Danielle Walker, so head on over to her page right now and make yourself some delicious, amazing, take-you-back-to-your-childhood chocolate chip cookies!

Danielle Walker’s “Real Deal Chocolate Chip Cookies”

One more little tidbit – don’t miss that you can make this dough, roll it into balls, and freeze it for those cold winter nights coming up where you just need one gooey hot chocolate chip cookie to eat on the couch with your tea or coffee.

We’d love to hear about your childhood memories with chocolate chip cookies, or any other cookie for that matter! Share your story below!

The Wife 😉

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Why Cooking with Kids is Important

Families with Food Allergies

Anyone with kids, especially young children, knows that trying to do an involved activity with them can be challenging. As much as you want to engage with them, it can be challenging when they are grabbing things and touching the wrong thing at the wrong time. I can 100% relate to this, and yet it is worth it! Our kiddos grow up just like we do, in many ways they grow up faster. They will only be at a certain stage for a little while, which, yes, can be a blessing as well. My little boy won’t be at the age where he giggles hysterically because of how fast he can walk for very long. Other blessings will come to replace that, but that thing will be gone forever very soon. This is why I think cooking with our kids is so important. It enables us to spend time with them at almost any age, teach them a life skill, and have fun. Most traditional cultures spend a huge amount of quality time centered around prepping food, and maybe that’s something we need to learn from.

You might be thinking, “but I don’t have kids, this can’t be for me.” Maybe it’s not, but do you have a niece or nephew, or grandkids or friends with kids? Cooking is a great activity to do with kids in your extended family as well.

Here are 5 reasons cooking with kids is important:

  1. It caters to food allergies:

    This blog and our business Off Kilter Brownies is mostly aimed at people who need to eat gluten and/or grain free. While I do try to make sure that we talk about how to eat out and great local options in our area to go to, one of the easiest ways to make sure you have allergen free food to eat is to make it yourself. It’s not always easy to find options for certain food allergies. Taking the time to bake that gluten or dairy free cookie with your kids is an easy way to make something special for them, while not breaking the bank and also spending time with them.

  2. The Skill Level can be scaled with their Age:

    A 15 year old is clearly capable of a lot more than a 4 year old. Cooking with your kids can easily be adjusted to how old and how skilled they are. This enables you to properly challenge your kids and help them grow but also keep it fun. Is your 16 year old super interested in cooking and likes playing with technology? Great! Help them make Beef Wellington. Your 5 year old also wants to cook too? Awesome! Have them help you make the salad or brownies. Get them a ceramic knife, or a knife designed for kids, and cut up those avocados and lettuce and cucumbers. That is one reason we made our brownies so straight forward. It’s an easy recipe to make with your 4 year old, or make it super fancy with your teenager. Food is so easy to scale!

  3. It helps build life skills:

    Cooking with kids helps them build one of the most important life skills, how to feed themselves! Prepackaged or restaurant food is not always available. Perhaps a natural disaster happens and no place is open. Maybe it’s late and no place is open. Even more likely, most of our budgets aren’t set to be eating out all the time or always buying premade foods. Making your own food is drastically less expensive than buying it already prepared. It is also always a hit with other people if you can make a fantastic meal all from scratch!

  4. Bless Others with Food:

    In my opinion, one of the best ways to bless others is with tasty food. When people are sick, or just had a baby, or had a job loss, or even just randomly, they are always grateful to have a delicious meal provided for them. Use the opportunity to teach your kids the importance of loving others and being generous. It’s always a great way to help them understand food allergies and how to adapt their cooking depending on the circumstances.

  5. It’s fun!

    Cooking with kids is a great way to have fun and enjoy your kids. Don’t worry about making it fancy if you don’t want to. Have fun even just making oatmeal with the kids. It’s about spending time with your kids more than it is making the food itself. Don’t worry too much about whether it comes out just right, enjoy the process!

In the end, cooking with your kids should be fun, it should help them grow and be prepared for life and help them learn to bless others. In the end, it’s about being with them and enjoying the experience. Let them spill things, and maybe even mess things up a bit. I have to remember this, too. Enjoy the age they are at, and remember it will pass soon.

Make it a tasty day,


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Managing Stress is More Important than What You Eat

Managing stress is more important than what you eat. That is quite the statement I know. I believe that statement more every day though. As someone with food allergies you may be wondering how I believe that. Making sure you don’t eat something that you are allergic to must be way more important than managing stress, right?

Of course I am over stating my position a bit. Making sure you avoid eating food containing something you are allergic to is extremely important. We do not want to even come close to eating something we shouldn’t.  Yet, some days I’m not sure what is worse or causes more damage, stress or eating that potentially contaminated French fry.

The Industry of Stress

We have entire industries devoted to dealing with stress. What is the purpose of a Nightguard from your dentist? To mitigate the negative consequences of stress that causes you to grind your teeth at night. You can go to someone that will help you learn to manage your stress. Hotels and spas market directly to being a haven from the stress of modern life.  Delivery services market to reducing your stress. Why have the stress of grocery shopping with your kids or having to put your pants on to get dinner when it can be brought to you!

Is it all bad?

Stress can be good too. Mild stress in the right situation helps us to grow and become stronger. A difficult client at work can help us become better at sales or customer service. Exercise is literally stressing the body to make it stronger. Education is “stressing” the brain to learn more and new things.

What about being chased by a bear? That is certainly stress! Being chased by a bear is not good but that stress causes our body to release adrenaline and other hormones and helps us to get out of a bad situation. The stress itself in that situation is not good, we don’t want to be chased by a bear, but the stress helps to save us from a bad situation.

The Dark Side

Why do I say managing stress is more important than what you eat? Long term, unmanaged stress is known to be a health issue. According to the Harvard Medical School “New Research even supports the notion that high levels of stress somehow speed up the aging process”.  I know I certainly don’t want to age any faster than normal!

You may say “Sure, stress is bad, but I know if I get gluten, even by Cross Contact, I WILL get sick. I won’t necessarily get sick right away from stress.” Perhaps that is so, but that might not always be true. It used to be that unless I got completely and utterly stressed out for days I would not get sick. Unfortunately that has changed.  Now unless I manage my stress properly I get sick fairly quickly. When I say quickly I mean within an hour or so. My neck locks up and starts to hurt and my stomach hurts just as much as if I ate gluten. I always knew I should not be stressed, but I never thought I would be here.

How do we balance the two?

Where do we go from here then? I am not saying we should not be concerned about what we eat. Yes we should! Staying away from food that makes us sick is super important! How we go about it is what matters.

How stressed does it make you to go out to eat? Can you comfortably ask the questions you need to determine if it is safe to eat there? Or does it amp your stress level up to try and figure out what is and is not safe on the menu? I know I have certainly been there. Choose not to go out to eat, or only go out when you are not already stressed.

Does your job require such a huge commitment from your life that you have no time for the other things you need to do, or the time to spend with your family? Remember they will not be paying the medical expenses for your heart attack in 30 years brought on by your stress, or help you put your family back together because you were not there.

Ask the question first are these “requirements” actually there or are they self-imposed? Am I making myself do more than my boss actually requires? Do I really have to work 5 hours on Saturday when I should be at my kids soccer game? Do I truly have to be subject to every whim of this customer?

The answer to those questions could be yes or no. If the answer is no, than stop! Fantastic customer service is crazy important, it’s even more important to care for your family though! If someone cannot understand that, maybe they need to go away, or you need to go away. I’m NOT saying go out right now and quit. I am saying start asking questions, possibly erect proper boundaries, and maybe even start looking for another job.

Off Kilter Brownies is not my sole job at this point. I would like it to be that one day Lord willing but it is not yet. I have certain boundaries I have erected for my day job to help mitigate stress. My work phone effectively turns off on Friday night and I don’t turn it back on until Monday. There are ways people can get a hold of me if they TRULY need to. Sometimes I will check it mid-weekend just in case, sometimes I don’t. There is basically nothing that cannot wait until Monday morning.

It’s Not Just Allergies

Perhaps you are reading this and thinking “That is all well and good, but I don’t have food allergies, so saying managing stress is more important than what you eat does not really apply to me.” That could be true, but what else do you care about? Many people care about eating healthy food. The same concept applies, especially for the little stuff.

Food additives and chemicals are a serious concern. The amount of round up that ends up in our food supply is scary. Is it truly feasible to make sure you never get anything that has ever potentially been sprayed though? Do you refuse to eat at a friend’s house because they are not as strict as you? Maybe you don’t refuse but do you get stressed out when you go over because you know they might use velvita in a dish? Don’t get me wrong, I’m not excited about eating velvita, but is it going to kill you in one meal? Is it worth potentially ruining a relationship over? Is it worth making myself sick with worry because of what I might eat at my friend’s house? The answer to all of those is no.

You have a much higher likelihood of causing yourself long term physical harm by worrying all the time about making sure you avoid every drop of red 40, than you ever will by accidently having one drop. Yes what we eat is important. My wife and I care a ton about what we eat, but sometimes it’s just not worth it to worry. You take the steps to mitigate the risk and you move on.


I hope this has gotten you to think about the stress in your life. Is it always true that managing stress is more important than what you eat? Maybe not, but it is important as well. Monday we will talk about some ways to help deal with stress.

Take the time this weekend to relax, and take a deep breath. Whatever it is, it’s not the end of the world. Do what you can about it and then move on. Every day is the first day of the rest of your life as a friend of mine recently talked about.

Make it a tasty weekend folks,


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Grain Free Breakfast – Pineapple Upside Down Cake

A Grain Free Breakfast Recipe For Your Weekend

It’s Friday! I don’t know about you folks but for me that means I still have more work tomorrow. It’s fun work, though! I get to go to the Farmer’s Market and spread the joy of brownies! Today we have a tasty recipe that you can make for breakfast tomorrow.  Grain Free Coconut flour pineapple upside down cake! This recipe makes a wonderful, healthy, make-ahead grain free breakfast and it comes from Wellness Mama, the original article can be found here.

Pineapple upside down cake seems like a recipe from the past. People do still make pineapple upside down cake, but it feels like a recipe from another era. Arranging the pineapple on the bottom of the pan and flipping does take a bit more work but it is visually appealing and fun for kids! Get your kids involved in making this recipe, our girls had a great time even at 3 & 4 years old.

egg breakfasts, protein breakfast, paleo breakfast, grain free, gluten free, kid friendly, whole 30
did you know a 2 year old can actually crack eggs?!


If you have never used parchment paper before I HIGHLY recommend it. Parchment paper is not the perfect answer for everything, but it makes baking 85% of recipes much easier. We use it for our brownies for the same reason that it is used here for the cake – makes clean up and flipping it over a breeze!

family friendly, kid friendly,
cook with your kids!


*Special Brownie Tip*

If you want to decorate your brownies, cook them with parchment paper lining the pan. Let cool in the pan, then flip the pan over onto a cutting board and pull the parchment paper off. The surface you see (the bottom of the brownies) will be perfectly smooth and ever so slightly sticky for decorating with powdered sugar, decorator’s gel, melted chocolate, sprinkles, etc!


Now back to pineapple upside down cake and grain free breakfasts.


You could use frozen or dried cherries if you don’t have fresh on hand. Defrost the frozen cherries first, and then pat them dry with a paper towel. Defrosting them first will allow the majority of the liquid to go elsewhere and not throw off the texture off the cake. You can do this with any recipe calling for fruit if you need to use frozen fruit.

fresh cherries
pitting those cherries! use a cherry pitter, not a toddler….


For the pineapple we did not use rings. We do not have and I refuse to buy a pineapple corer, haha. No kitchen uni-taskers! We took a fresh pineapple, peeled it, cut vertically into 4 sections, cut the core out, and sliced the sections into thin slices. I would recommend a ¼ inch slice. Obviously that is up to you. Canned pineapple would be a great option as well here.

fresh fruit, whole foods, grain free, paleo
fresh fruit always wins!

Coconut Flour

Last quick tip before we move on. How to measure wheat flour is quite the argument, with everyone having learned a different way from their grandmother. Do you scoop, or pack, or fill and sweep.  For coconut flour especially, I highly recommend the fill and sweep method. Coconut flour soaks up SO MUCH water that if you add too much it will throw off your recipe. Take your measuring cup and, using another spoon or scoop fill your measure cup from the container. When the measuring cup is heaping full, use the back of the knife to scrape it off flat. You do not want to pack it in, just loosely pour it into the measuring cup. A little coconut flour and a lot of eggs can make lovely grain free breakfast options as they yield a fairly nice, spongy, tasty texture for some variety from plain eggs!

Grain Free Breakfast Substitutes

I do want to let you know, before you jump in, that if you are expecting a grain free perfect replacement of pineapple upside down cake, this is not it. This recipe is delicious and highly enjoyable. We will be making it again. This recipe is also fairly eggy, and is more of a clafouti style, custardy coconut flour texture. I think you’ll love it, but I do want to make sure people understand what it is first. It makes a better breakfast alternative than dessert alternative.

It is great that this has so many eggs, though! It’s crammed with protein and is filling. That makes it great for an all in one grain free breakfast. If you know you are short for time the next day, bake it the night before, put it in the fridge, cut slices and toast them in the morning, easy!

You can see our first grain free blog post here – and look for many more delicious gluten and grain free breakfast (and other meals) recipes to come!

grain free breakfast
little cracking, but still pretty – use halved cherries for a prettier effect
grain free breakfast, family friendly
kid friendly, family friendly
grain free breakfast alternatives


  • 2/3 cup coconut flour
  • ½ cup butter or coconut oil (softened, but not melted)
  • 8 eggs
  • ¼ cup honey or maple syrup (optional)
  • 1 dash salt
  • 1 tsp baking powder
  • ½ can cored pineapple slices in juice or ½ of a fresh pineapple
  • ¼ cup fresh cherries or maraschino cherries

Preheat oven to 325°F.

  1. Prepare a 9-inch round baking dish or spring form pan by lining the bottom with parchment paper.
  2. If using fresh pineapple, peel, core, and cut into ½ inch slices.
  3. Arrange the pineapple slices on the bottom of the baking dish you are using.
  4. Place the cherries around and in the center of the pineapple slices.
  5. In a medium sized bowl, mix together the rest of the ingredients. If needed, thin with pineapple juice or coconut milk to get a spreadable consistency.
  6. Spread the batter over the pineapple and cherries.
  7. Bake in the preheated oven for 25-40 minutes until cooked through and no longer soft in the middle.
  8. Loosen the edges of the cake and carefully flip over onto a plate or baking sheet.
  9. Serve and enjoy!