All recipes are created in our home kitchens, are family tested and approved.

Almond Gluten Free-Pancakes

1/4 cup almond meal
2 egg whites
1/4 mashed banana
1 tablespoon low fat milk

Combine all ingredients in a bowl. Spray a non-stick pan with organic cooking spray. Pour batter into pan and let it set. Once the edges bubble, flip over and continue to cook another1-2 minutes. Enjoy!

Avocado Boats

This recipe could be such a beautiful breakfast and it will be perfect for lunch as well . I could eat avocados every day and with an egg baked in to them.

Total Time: 5 min
Yield: 1 serving (8-10 oz)

1/2 avocado
1 egg
Fleur de Sel

Split the avocado in half and scoop out a little of the center. Crack an egg in the center and bake for 20 minutes. Sprinkle with fleur de sel and ENJOY! (I like it with a frisee salad dressed with a lot of lemon and a drizzle of Sriracha.)

Charoset Muffins

Time: 1 hour

Serves: 18 muffins



  • 2 medium granny smith apples, diced
  • 1/2 cup red wine
  • 1 cup chopped walnuts
  • 1/2 cup chopped dried dates
  • 1 teaspoon cinnamon
  • 1/3 cup honey
  • 1/2 lemon, squeezed
  • 1/2 teaspoon lemon zest


  • 1 ½ cups almond flour
  • ½ cup matzo meal flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • ¼ cup honey
  • 3 eggs
  • ½ cup grapeseed oil
  • 1/3 cup orange juice
  • 1 teaspoon vanilla extract
  • 1 cup charoset


  1. Prepare the charoset by mixing all of the charoset ingredients together. This can be made a day in advance and chilled in the refrigerator.
  2. Preheat the oven to 350˚F and prepare 20 muffin cups with liners.
  3. In a bowl, whisk together all of the dry ingredients, from the almond flour to the salt. In a separate bowl, mix the wet ingredients from the honey to the vanilla. Combine the dry into the wet ingredients and fold in 1 cup charoset.
  4. Fill the muffin cups ½ way and bake for 18 minutes. Muffins are ready when a toothpick inserted into the center comes out clean.

Chocolate Almond Butter Banana Muffins


2-3 large ripe bananas

3 organic eggs

3 tablespoons coconut oil, melted

1 teaspoon vanilla extract

⅓ cup natural creamy almond butter

⅓ cup coconut flour

⅓ cup cocoa powder

¾ teaspoon baking soda

¾ teaspoon baking powder

¼ teaspoon salt

1 cup dark chocolate chunks



  1. Preheat the oven to 350ºF. Line 12 muffin tins with paper liners or grease with coconut oil.
  2. In a large bowl, combine the mashed bananas, eggs, coconut oil, vanilla extract and almond butter until fully combined.
  3. Add the coconut flour, cocoa powder, baking soda, baking powder, and salt to the wet ingredients and mix well. Gently add the chocolate chunks.
  4. Divide the batter between the prepared muffin tins.
  5. Bake in the preheated oven for about 16 minutes. A toothpick inserted into the center of a muffin should come out clean.
  6. Remove from oven and allow to cool on a wire rack for about 15 minutes.

Serves 12

Egg Muffin Cups

5 eggs
Skim mozzarella cheese

Beat 5 egg whites plus 2-3 yolks, with a splash of milk. Spray muffin tin. Chop broccoli, and add to the bottom of the tin. Add 1 tbsp part skim mozzarella cheese, and then pour egg mixture on top. Bake in a 350-degree oven for 20 minutes.

Also try different combinations of vegetables and cheese.

Gluten-Free, Grain-Free Pumpkin Muffins

2 cups blanched almond flour
1 tsp baking soda
1/2 tsp sea salt
1/2 tsp ground cinnamon
1/2 tsp nutmeg
1 cup fresh pumpkin puree or organic canned pumpkin puree
3 eggs
1/4 cup organic extra virgin olive oil
1/4 cup maple syrup
1 tsp pure vanilla extract
Optional: Add organic raw coconut, chocolate chips or chopped pecans as toppings


  1. Preheat oven to 350. Prepare muffin tins with muffin liners.
  2. Mix dry ingredients together
  3. Mix wet ingredients together
  4. Add dry ingredients to the wet ingredients
  5. Pour batter into muffin tin, about 3/4 cup full for each.
  6. Bake for approximately 22-25 minutes or until a tester inserted in the middle comes out clean
  7. Enjoy!

Gluten Free Strawberry Banana Protein Muffins

2-1/2 cups almond meal
¾ tsp baking soda
½ tsp fine sea salt
2 tbsp hemp seeds
3 large eggs
1.5 large mashed ripe bananas
2 maple syrup
1 Tbsp olive oil
1 teaspoon white vinegar
1 teaspoon vanilla extract
1 tsp cinnamon
3/4 cup chopped organic strawberries


  1. Preheat oven to 350F. Spray muffin tin with organic cooking spray (I used coconut oil spray).
  2. In a large bowl whisk the almond flour, baking soda and salt and cinnamon.
  3. In a small bowl, whisk the eggs, banana, maple syrup oil, vinegar and vanilla extract. Add the wet ingredients to the dry ingredients, stirring until blended. Fold in strawberries.
  4. Divide batter evenly among prepared cups.
  5. Bake in preheated oven for 15 minutes until set at the centers and golden brown at the edges. Move the tin to a cooling rack and let muffins cool in the tin. Eat up!

Serves: 10

Matcha chia mamma


  • ½ cup oats of your choice
  • ½ cup milk of your choice
  • ¼ cup plain Greek yogurt
  • 1 teaspoon matcha powder
  • 2 teaspoons chia seeds


  1. Mix or shake above ingredients in mason jar until combined.
  2. Then stir in: 1 tablespoon chopped pecans and 2 diced dried apricots

Matcha Latte

1 tsp matcha powder
3 tbsp hot water (almost boiling)
½ tsp vanilla extract
½ tsp cinnamon
1 cup almond milk
ice cubes

Dissolve matcha powder in hot water and whisk until fully combined (no clumps). Let cool slightly. In a martini shaker or covered bottle pour matcha liquid over ice, add vanilla, cinnamon and almond milk. Shake until combined and frothy. Enjoy.

Peanut butter cup


  • ½ cup oats of your choice
  • ½ cup milk of your choice
  • ½ teaspoon vanilla extract
  • 1 teaspoon 70% cacao powder


  1. Mix or shake above ingredients in mason jar until combined.
  2. Then stir in: 2 teaspoons peanut butter
  3. Be creative! A sprinkle of coconut, dark chocolate chips or cinnamon are amazing additions.
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