Waffles

Adapted from: Mel's Kitchen Café

I subbed 2 cups of Natural Yeast start for the almond milk and flour and added 1/2 cup rolled oats, ground to flour.  They turned out so soft and fluffy!

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2 large eggs
1 3/4 cups almond milk
4 tbsp coconut oil
2 tsp vanilla extract
1 3/4 cups whole wheat pastry flour
2 tbsp sucanat
2 tsp baking powder
1 tsp baking soda
1 tsp salt

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In a medium-sized bowl, beat together the eggs, almond milk, coconut oil, and vanilla.

 

In another bowl whisk together the dry ingredients; combine the wet and dry ingredients just until smooth.
 

For an 8-inch round waffle iron, use about 1/3 cup batter (my Belgium waffle maker uses 1 cup). Cook according to waffle iron directions.

Baked Oatmeal Cups

2 cups rolled oats
1/2 cup sucanat or honey
1/2 tsp sea salt
1 tsp baking powder
2 eggs
3/4 cup milk
1/3 cup melted butter
Topping choices:  mini chocolate chips, raisins, other dried fruit, coconut flakes, apple chunks

Mix together oats, sucanat, salt and baking powder.  Stir in eggs, milk, and melted butter.

Scoop batter into 12 paper lined muffin cups.  Sprinkle toppings of choice into the center of each cup.

Bake in a 350° for about 30 minutes, or until the oats are golden brown.

Golden Bars of Happiness

3/4 cup peanut butter or sunbutter
3/4 cup honey
1 cup oats
1 cup brown rice cereal
2 cups total of any combination of:  chopped nuts, coconut flakes, sunflower seeds, dried fruit, mini chocolate chips, etc.

In a medium sized saucepan, melt together peanut butter and honey.

Remove from heat and add oats and cereal.  Mix in chosen nuts/fruits.

Line 9x13 or quarter sheet baking pan with wax or parchment paper.  Spread and press mixture into pan.

Chill for two hours, then cut into bars.

Wrap in plastic wrap for a quick grab and go snack!

Whole Wheat Blueberry Muffins

3 cups whole wheat flour
2/3 cup sucanat
1 teaspoon baking powder
1/2 teaspoon sea salt
2 eggs
1/2 cup melted butter or coconut oil
1 1/2 cups buttermilk
1 1/2 cups blueberries, fresh, frozen or freeze dried

Mix dry ingredients together well.  Add eggs, butter and buttermilk, stirring until all ingredients are mixed.  Gently stir in blueberries.

Scoop batter into 24 paper lined muffin tins.

Bake in a 400° for 20 minutes.

Whole Wheat Banana Muffins

2 eggs
1 cup milk
1/2 cup melted butter or coconut oil
2 cups mashed bananas
3 1/2 cups whole wheat flour
2/3 cup sucanat
4 tsp baking powder
1/2 tsp salt

Mix eggs, milk, butter and bananas in a medium bowl.  Add flour, sucanat, baking powder, and salt.  Stir just until moistened.

Spoon batter into 24 greased or paper lined muffin tins.

Bake at 400* for 20 minutes.

Apple Cinnamon Toast

slices of whole wheat toast
apple, sliced thin
1/4 cup sugar
1 tsp cinnamon
butter

Mix cinnamon and sugar together in a small bowl.  Place bread slices on a baking pan.  Place pan under oven broiler until lightly toasted.  Remove pan and flip slices over.  Butter each slice, top with apple slices and sprinkle cinnamon sugar mixture over apples.  Place back under broiler and toast until lightly toasted and sugar is lightly caramelized.

Homemade Turkey Sausage

This is fantastic!  It tastes just like pork or beef sausage, but without all the fat!  You can make it into patties or ground sausage.

2 lbs ground turkey
1 egg
1 tbsp garlic powder
2 tsp fennel seed
2 tsp salt
1 tsp onion powder
1 tsp dried oregano
1 tsp dried thyme
1 tsp rubbed sage
1 tsp dried basil
1/2 tsp pepper
1/2 tsp marjoram
1/4 tsp cayenne pepper (add more pepper or crushed red pepper if you like it spicy!)

Combine all ingredients in a large bowl and mix until combined.  Refrigerate at least 4 hours.  This is important!  It gives all the flavors time to meld and permeate the meat!

Brown sausage in a lightly greased pan and enjoy!

French Toast Sticks

I liked this recipe because I didn't need to use a dozen eggs.  They still came out soft in the middle and crispy on the outside.  Lovely!

Adapted from allrecipes

1/4 cup whole wheat flour (I used soft wheat pastry flour)
1 cup almond milk
1 pinch salt
3 eggs
1/2 tsp cinnamon
1 tsp vanilla
1 tbsp sucanat
12 slices whole wheat bread

Measure flour into a large mixing bowl.  Slowly whisk in the milk.  Whisk in the salt, eggs, cinnamon, vanilla extract and sucanat until smooth.

Heat a lightly oiled or non-stick griddle or frying pan over medium heat.

Soak bread slices in mixture until saturated.  Cook bread on each side until golden brown.  Serve hot.

Vegetable Frittata

I didn't measure any of the ingredients for this.  I just added what looked good.  So be creative and make this to your family's tastes!  Here's my best guess:

6 eggs

3/4 cup pureed spinach (I had it on hand but 10 oz frozen chopped spinach, thawed and throughly drained would work just as well.)  :)

2 tbsp olive oil
2 small potatoes, diced
1 tsp minced garlic
1/4 cup onion, diced
1/2 red pepper, chopped
1 cup mushrooms, sliced
1 tbsp canned green chilis (I had some open from a previous recipe.  My kids don't like it, so it was more for a bit of flavor.  So add more if you like.)
2 tsp oregano
1/4 cup olives, chopped (I think green would be fantastic!)
1 tomato, diced
grated cheddar cheese

Preheat oven to 350'F.

Beat eggs and spinach together in a bowl.  Set aside.

In a large oven-safe skillet, heat olive oil over medium high heat.  Add potatoes, onions, garlic, a pinch of salt and saute for about 5-8 minutes.  Add red pepper, mushrooms, chilis and oregano.  Continue to saute until potatoes are tender about 10 minutes more.  Season with salt and pepper.  Add olives and mix together.  Level vegetables in pan and gently pour egg mixture over top.

Cook frittata for 30 minutes or until egg is set.  Top with tomato and cheese.  Serve with a side of pasta al olio and a green salad.

Dirty Dutch Boy Pancakes

a.k.a. Big Dutch Babies
a.k.a German Pancakes
a.k.a Hootananny Pancakes

½ cup butter
1 cup almond or rice milk
1 cup whole wheat pastry flour
6 eggs
¼ tsp salt
¼ tsp sugar

Preheat oven to 400°.  Melt butter in 9”x13” pan in oven.  Mix remaining ingredients in blender.  Pour batter into pan and bake for 20 minutes then turn off oven and continue baking for another 5 minutes.

Crepes

Makes about 14 crepes

4 eggs
1 1/3 cups milk
2 tbsp oil or melted butter
1 cup flour
½ tsp salt

In bowl or blender, beat eggs slightly.  Add remaining ingredients and beat until smooth. Heat a 7- or 8-inch fry pan over medium high heat.  Be sure pan is hot before adding batter.  Grease pan lightly before cooking each crepe.

Pour a scant ¼ cup of batter at a time into fry pan, tilting pan to cover bottom.  When crepe is set, remove or if desired, turnover to brown other side.

Serve with butter, cream cheese or whipped cream and fruit, jam, prepared pudding and pie fillings or sugar.

To make ahead: Cook, cool and refrigerate or freeze.  Reheat, covered at 350° for 20-25 minutes.

For main dish crepes combine 2-3 cups cubed cooked meat, seafood or poultry with ½ can condensed soup.  Spoon mixture into each crepe, roll up and place in baking pan.  Add ¼ cup milk to remaining soup; spoon over crepes.  Sprinkle with cheese.  Bake at 375° for 20-25 minutes or until bubbly.

Baked Dutch Apple Pancake

1/3 cup syrup
½ cup sucanat
3 tbsp butter
2 apples, thinly sliced
1 egg
3/4 cup almond milk
1 tbsp butter, melted
1¼ cup whole wheat flour
4 tbsp sucanat
2 tsp baking powder
¼ tsp salt
1/3 cup unsweetened applesauce

Preheat over to 400°.  Combine maple syrup, sugar and butter in a 9” round baking pan.  Put in the oven for about 5 minutes, until butter melts.  Remove and stir to dissolve the sugar.

Arrange apple slices, overlapping, over the syrup mixture in the pan.  Set aside.  Whisk together egg, milk, applesauce, and the 1 tablespoon melted butter.

In a medium bowl combine flour, the 4 tablespoons sucanat, baking powder and salt.  Pour in the milk mixture and stir until smooth.  Pour batter over the apples.

Bake for 20- 25 minutes.  Remove from oven and turn out onto a serving plate.

Old Fashioned Pancakes

2 cups whole wheat flour
3½ tsp baking powder
½ tsp salt
1 tbsp sucanat
1 tsp cinnamon
1½ tsp nutmeg
1¼ cups almond milk
1 egg
1 tbsp vanilla
3 tbsp butter, melted
½ cup bananas, sliced & quartered
½ cup blueberries
½ cup, strawberries, sliced & quartered

In a large bowl, sift together the flour, baking powder, salt, sugar cinnamon and nutmeg.  In another bowl whisk milk, egg, vanilla and melted butter together.  Pour milk mixture into flour mixture and gently fold together; leaving some lumps.  Gently fold in fruit.

Heat griddle to 360°. Pour batter onto griddle, using approximately ¼ cup for each pancake.  Brown on both sides and serve hot.

Tee Pee Granola

Adapted from Clawson Live

1 cup honey
1 cup oil
1¼ cups brown sugar
8 cups old fashioned oats
1 cup wheat germ
1 cup wheat bran
3/4 cup flax seed

½ cup millet
1½ cups sunflower seeds
2 cups coconut
1 cup sesame seeds
2 cups slivered almond (or any kind of nut you like)
1-2 tbsp cinnamon
Dried fruit (cherries, blueberries, raisins, mangos, apricots, craisins, chopped dates, etc.)

Preheat oven to 350°. Divide oats between two large cookie sheets and toast for 20 minutes.

Meanwhile, bring honey, oil and sugar to a simmer on the stove. Make sure the sugar has dissolved.

Combine remaining ingredients, except fruit, with honey mixture and mix until everything is coated.

Spray cookie sheets with Pam and divide the granola between the pans. Bake for 30 minutes stirring every 10 minutes.

Allow to cool. Break up granola and add dried fruit of choice. Place in bags and freeze what won’t be immediately used.