Cookbook Crave: Pretty Paleo Breakfast Bites You’ll Love

Whether or not you're into the whole Paleo food trend, these swoon-worthy breakfast ideas will knock your typical AM meal right out of the park. Spend a lazy day in and start your morning off with something sweet by whipping up any of these three breakfast bites.

Cinnamon Rolls

Cinnamon Rolls

What You'll Need:

  • 2 cups (200 g) blanched almond flour
  • 1 cup (128 g) tapioca flour, plus more for dusting
  • 1 teaspoon ground cinnamon
  • ½ teaspoon finely ground sea salt
  • ¼ teaspoon baking soda
  • 2 large eggs
  • ⅛ cup coconut oil
  • 2 tablespoons honey

For the filling:

  • 3 tablespoons coconut sugar or maple sugar
  • 1 tablespoon ground cinnamon
  • 2 tablespoons raisins (optional)
  • 2 tablespoons chopped pecans (optional)

For the coconut butter icing:

  • 3 tablespoons coconut butter
  • 2 tablespoons almond or coconut milk
  • 1 tablespoon raw honey


Make the cinnamon rolls: Preheat the oven to 350°F. Line a sheet pan with a silicone mat or parchment paper.

Weigh the flours and sift together with the cinnamon, salt and baking soda into a medium-size bowl.

Place the eggs, oil and honey in another medium-size bowl and mix well.

Add the wet ingredients to the dry ingredients and mix well. Wrap the dough in plastic wrap and chill for 15 minutes.

Place the dough in between two pieces of parchment paper and use a rolling pin to roll the dough evenly into an 8 x 12-inch rectangle that is ⅛ to ¼ inch thick. Use a little extra tapioca flour to keep the dough from sticking too much. (For best results when rolling up the dough, take your time to create straight edges for your rectangle.)

Make the filling: Combine the filling ingredients in a small bowl. Sprinkle the filling mixture over the flattened dough, then carefully roll it up. Use the bottom parchment paper to assist in rolling the dough.

Use a serrated knife to cut the roll into eight pieces. Carefully place each roll, one cut side up, on the prepared pan.

Bake for about 20 minutes, until golden brown. Remove from the oven and leave on the lined pan.

Make the icing: In a small bowl, stir the icing ingredients until combined. Drizzle over the cinnamon rolls. Serve warm.

Almond Raspberry Muffins

Almond Raspberry Muffins

What You'll Need:

  • 2 cups (200 g) blanched almond flour
  • ½ cup (64 g) tapioca flour
  • ½ teaspoon baking soda
  • ¼ teaspoon finely ground sea salt
  • 3 large eggs
  • ⅛ cup pure maple syrup
  • ⅛ cup liquefied virgin coconut oil, or ghee or unsalted pastured butter, melted,
  • plus more for muffin tin (optional)
  • 1 teaspoon almond extract
  • 1 cup fresh raspberries

For the crumble topping:

  • ¼ cup coconut sugar
  • 1 tablespoon almond flour
  • 1 tablespoon tapioca flour
  • 1 tablespoon liquefied coconut oil
  • Pinch of salt


Make the muffins: Preheat the oven to 350°F. Grease a 12-cup muffin tin or line with paper liners. (Or use a silicone muffin pan or silicone liners, for better results.)

Weigh the flours and sift together with the baking soda and salt into a medium-size bowl.

Whisk together the eggs, maple syrup, oil and almond extract in another bowl.

Pour the dry ingredients into the wet ingredients and stir until well combined.

Gently stir the raspberries into the batter and spoon the mixture into the prepared muffin cups.

Make the crumble topping: Stir the crumble ingredients in a small bowl and sprinkle evenly over the batter.

Bake for 20 to 25 minutes, until slightly golden on top. Serve warm.

Note: For delicious blueberry muffins, use vanilla extract instead of almond, and swap the raspberries for fresh blueberries.

Coconut Pancakes

Fluffy Coconut Flour Pancakes

What You'll Need:

  • 4 large eggs, at room temperature
  • 1 cup coconut milk
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon honey or coconut nectar
  • ½ cup plus 1 tablespoon (63 g) coconut flour
  • 1 teaspoon baking soda
  • ½ teaspoon finely ground sea salt
  • ¼ teaspoon ground cinnamon
  • Coconut nectar, honey, pure maple syrup, fruit compote or Meyer Lemon Curd for serving


Preheat a large skillet or griddle over medium-low heat.

Beat the eggs in the bowl of a stand mixer, using the whisk attachment on low speed, until frothy. Mix in the coconut milk, vanilla and honey.

In a small bowl, whisk together the coconut flour, baking soda, salt and cinnamon.

Add half of the dry ingredients to the wet ingredients and beat on medium speed for about 30 seconds. Scrape down the sides of the bowl, then add the remaining dry mixture and beat at medium to medium-high speed for another minute or two, or until the coconut flour is completely mixed into the batter and has fully absorbed the liquid.

Grease the heated pan with coconut oil, using a heat-proof silicone brush to spread the oil evenly between each batch). Spoon the batter onto the pan to create pancakes that are 2 to 3 inches in diameter, using the back of the spoon to spread them out. (Keep them small for easier flipping.)

Cook for 2 to 3 minutes, or until the pancakes are bubbling and well set, then flip and cook for an additional 1 to 2 minutes. Adjust the heat as necessary.

Serve hot with your choice of accompaniment.

You can freeze the prepared pancakes and reheat them later.

Sweet Paleo Cover

Recipes courtesy of Sweet Paleo by Lea Valle. Published by The Countryman Press. Buy it on Amazon.