Paleo Breakfast Campwich

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In need of a great breakfast or lunch idea to brighten up the menu? Look no further than this deliciously, healthy Paleo Breakfast Campwich! A family tradition of ours is to have a bacon, egg and cheese sandwich while we are camping, because of this we renamed it a campwich.  Sounds better don’t you agree?  Originally we used a bagel or English muffin for the bread part.  Now that we are grain-free, that became a bit of a problem. Not anymore though! Today I will share with you a healthy English muffin recipe to use in a Paleo Breakfast Campwich or toasted with honey and butter. Either way, it will be sure to please.

Paleo Breakfast "Campwich"

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Grain-free Herbed Cheese Rolls

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There is nothing better than being able to eat a nice, cheesy, flavorful roll while being on a grain-free diet! That’s what I first thought when I had these grain-free herbed cheese rolls! These rolls have a delicious taste and a great texture. They are definitely one of my favorite go-to roll recipes for any meal!

Grain-free Herbed Cheese Rolls- These delicous grain-free, cheesey dinner rolls are flavored with basil and rosemary and also nut and gluten free!

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Artisanal Bread Rolls

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Hello everyone! This week I am going to share with you some delicious artisanal bread rolls. I made these rolls last week to go with my curry chicken, cauliflower rice and sweet potato dish. (If you missed that post click here to read it!) You will definitely be making these easy rolls over and over.  At least I know I have!

Artisanal Bread Rolls Artisanal Bread Rolls

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Chocolate Zucchini Muffins (Cupcakes)

Long time no post! And there is no better way to start the blogging season up again then with a delicious (chocolate) recipe! Here is a recipe for chocolate zucchini muffins that taste like cupcakes!



1/2 cup of peanut butter

1 ripe medium size banana

1 large egg

1/4 cup maple syrup

1/4 cup unsweetened cocoa powder

2 tablespoons ground flax meal

1 teaspoon vanilla extract

1/2 teaspoon baking soda

1 cup shredded zucchini (squeezed of excess moisture)

1/4 cup chocolate chips


Preheat oven to 375 degrees F. Coat nine baking stoneware muffin cavities with butter. Combine all of the ingredients except for the shredded zucchini and chocolate chips in a food processor. Blend on high until mixed. Stir in the zucchini and chocolate chips by hand. Scoop batter into the muffin cavities, filling them 3/4 full. Bake for 20 minutes or until the tops are set and a toothpick inserted into the center comes out clean. Allow them to cool for about 10 minutes before removing. They can be stored in an airtight container for up to a week.


Another way you can use this recipe is by making it into brownies.  This was a lesson I learned by trial and error. My second time making them I used butter instead of peanut butter. This made them way to moist (and buttery). When I went to take them out of the oven it looked like they were not done but the tops were set and a toothpick came out clean so I took them out anyway. I let them cool and then tried to remove them. I found that underneath the top was raw batter! So, I scooped all of the raw muffins out into a bowl, added a 1/4 cup of peanut butter and stirred it together. I then spread it into a 9×9 pan and baked them. To make brownies I would double the recipe and use peanut butter and no butter.


A new thing that Anna and I are starting this fall is an etsy account. We will have a store on etsy were we can sell some of the things we make. Currently in our shop is the mouse pictured above and the bag pictured below.


The name of our shop is the “PioneerChicksCrafts”. If you go onto etsy.com and then type our shop’s name into the search bar, it will bring you right to our shop.


Blueberry season is here…


And that means it is also delicious blueberry pie season!


The Svart Hona’s are growing up fast! I now know I have 2 males and 1 female.


Hitan is my only ‘pullet’. A week ago she started crowing so she had me questioning! But pullets can ‘change into’ cockerels. I think is was just because she being raised with 3 other cockerels, who were just learning how to crow. Now I have them integrating with my older flock and I have not heard her crow in a while!

Have a great week!

by Alexa




Rhubarb Muffins

Hi there! To start off the week I made some delicious rhubarb muffins. Our rhubarb plant has been growing like crazy for the past couple of weeks. Of course now, after quite a few recipes involving rhubarb, it has to grow back.  🙂


Ingredients: (for the muffin)

3/4 cup  coconut flour

3/4 cup tapioca flour

1/4 teaspoon salt

1 teaspoon baking soda

1/4 cup date sugar

2 teaspoons cinnamon

2 cups chopped rhubarb

3 large eggs at room temperature

1/3 cup butter or coconut oil

1 teaspoon vanilla extract

Ingredients: (for the streusel)

1 cup coconut flakes

pinch of salt

3 Tablespoons cinnamon

2 Tablespoons powdered maple sugar

2 Tablespoons butter or coconut oil

2 Tablespoons maple syrup


  1. Preheat oven to 350F. Line a 12- compartment muffin tin with cupcake papers and set aside. Or spread butter inside a muffin baking stone and set aside.
  2. Prepare the muffin batter in a large mixing bowl. Combine the coconut and tapioca flours, baking soda, date sugar, and cinnamon. Then add rhubarb and mix well.
  3. In a separate bowl whisk eggs, melted butter, and vanilla extract until thoroughly combined.
  4. Pour the wet and dry mixtures together and mix well.
  5. Divide the batter into the 12 muffin tins.
  6. To make the streusel; In a mixing bowl whisk together coconut flakes, salt, and cinnamon. Melt butter and combine with maple syrup, then add to the dry mixture.
  7. Mix the coconut flake mixture with the butter and maple syrup. Spoon onto each muffin top.
  8. Bake for 25-30 minutes or until a tester comes out clean.
  9. Remove muffins from pan and let cool before serving or storing.
  10. Enjoy!


Have a great week!

– Anna






Apple cinnamon muffins

I hope you have been having a good week so far. Today I am going to share with you a paleo muffin recipe, but not just any muffin recipe, its an apple cinnamon muffin recipe. (Their delicious to by the way!)

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1    large apple (preferably a Macintosh, but I used a Gala apple and it came out fine as well)

3    medium sized eggs

1/4  cup maple syrup

1 tbsp. lemon juice

1/3 cup coconut flour

1/2 tsp. baking soda

2 tsp. cinnamon

1/8 tsp. sea salt

2 tbsp. coconut oil


Preheat oven to 350 degrees. Combine coconut flour, baking soda, cinnamon and salt in a mixing bowl. Add the eggs, maple syrup, lemon juice and coconut oil. Mix batter until smooth. Depending on how big you like your apple pieces, cut accordingly. I prefer to chop mine into fairly small pieces. Add the apple pieces to the batter and incorporate well. This recipe works great on both large and small muffin pans. I used a combination of both pans and got a decent amount of muffins out of the batter. For large muffins bake for 12-15 minutes and for small muffins bake for 10-12 minutes. Enjoy!



Have a great rest of the week and thanks for reading!

– Anna





The Best Paleo Bread

Welcome back readers! This week my goal was to make a successful paleo bread. I have tried a few different recipes in the past but in most of them I have had to exchange an ingredient for one I had on hand, which can change the consistency of the bread product. Many paleo breads also call for either a nut flour or nut butter, which can pose a problem if you can not have nuts or just don’t care for the nutty taste. You can imagine I was quite excited when I came across the following recipe in my research. With just a few minor changes the bread came out fabulous. It will definitely be made again soon!  (So long as our flock of chickens can keep up with the high egg demand!)

Paleo Bread Recipe:

1 1/2 cups tapioca starch

1 cup flaxseed meal

4 whole eggs

4 egg whites

4 Tbsp. coconut oil

1 1/2 tsp. course sea salt

2 tsp.  apple cider vinegar

1 tsp. baking soda

1 tsp. baking powder

1 tsp. cream of tarter


  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a mixing bowl combine the tapioca starch, flaxseed meal, baking soda, baking powder, cream of tarter, and salt. Mix well.
  3. In a separate bowl combine the eggs, egg whites, coconut oil, apple cider vinegar. Blend with a hand mixer until thoroughly incorporated.
  4. Pour the egg mixture into the dry ingredients bowl and mix until there are no dry lumps.
  5. Pour batter into a well greased bread pan. (I used butter to grease my bread pan, and I sprinkled some tapioca flour on the sides and bottom of the pan to prevent further sticking.*)
  6. Bake for 35 minutes.

*the bread came out perfectly, with no sticking, using this method

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Have a great rest of the week and thanks for reading!

– Anna