Pumpkin Pancakes - Gluten Free

Ingredients:

• 3 cups gluten free flour (I use the Namaste Gluten-Free Flour Blend)
• 4 tsp baking powder
• 2 tsp baking soda
• 2 tsp ground allspice
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1 tsp salt
• 3 cups water
• 14-16 oz pumpkin
• 2 eggs
• 4 T olive or melted coconut oil
• 4 T apple cider vinegar

Directions:

• Preheat one or two griddles or cast iron skillets for cooking. Use butter or oil on cooking surface if needed. 
• Whisk dry ingredients together
• Add wet ingredients and stir till completely mixed
• Cook pancakes and enjoy!

Breakfast Cookies

ingredients:

• 2 ripe bananas
• 1 1/2 cups rolled oats
• 1/3 cup raisins or craisins
• 1/4 chopped nuts (optional)
• 1 cup unsweetened applesauce
• 1 t vanilla
• 1 t cinnamon

directions:

1. Preheat oven to 350 degrees
2. Mash bananas in a bowl. ( I like to use my pastry cutter for this.) Mix in oats and raisins/ craisins, and nuts. Then add applesauce, vanilla and cinnamon and let sit for about 10 minutes.
3. Drop the dough onto parchment lined cookie sheets. (About 1 large Tablespoon per cookie)
4. Bake 30-35 minutes or until golden brown.
5. Let cool 5-10 minutes. Enjoy!

Almond Flour Spiced Apple Muffins

ingredients:
1 1/2 cups almond flour or almond meal
1/4 cup gluten free flour
3/4 t baking soda
1 t cinnamon
1/2 t nutmeg
1/4 t ginger
1/2 t celtic sea salt
1/2 cup unsweetened applesauce
1/3 cup honey or maple syrup
2 eggs
1 t vanilla
optional: chopped dried apple pieces or raisins

directions:
Preheat oven to 350 degrees.

Grease muffins tins or line with baking cups.

Combine dry ingredients and stir well. Add wet ingredients and stir till everything is wet.

Stir in chocolate chips or raisins if desired.

Bake 15-20 minutes for mini muffins, about 20-25 for regular sized muffins, till golden brown.

Almond Flour Pumpkin Muffins

ingredients:
1 1/2 cups almond flour or almond meal
1/4 cup gluten free flour
3/4 t baking soda
1 t cinnamon
1/2 t nutmeg
1/4 t ginger
1/2 t salt
1/2 of a 16 oz can or about 1 cup pumpkin puree (canned or freshly made)
1/3 cup honey or maple syrup
2 eggs
optional: chocolate chips or raisins

directions:
Preheat oven to 350 degrees.

Grease muffins tins or line with baking cups.

Combine dry ingredients and stir well. Add wet ingredients and stir till everything is wet.

Stir in chocolate chips or raisins if desired.

Bake 15-20 minutes for mini muffins, about 20-25 for regular sized muffins till golden brown on the top.

Honey Pecan Granola

ingredients:
9 cup rolled oats
2 cups pecans
2 cups coconut flakes
1/2 cup sunflower seeds
1/4 cup sesame seeds
2 T cinnamon
2 t nutmeg
1/2 t sea salt
(If you have almond pulp from a recent batch of almond milk, throw that in too!)
2 cups honey
3/4 cup melted coconut oil
1 T vanilla
directions:
Mix together dry ingredients. Add wet ingredients and mix well. Bake on baking sheets in oven at 300 degrees for 30 minutes, stirring and rotating pans every 10 minutes. Turn oven down to 200 degrees and toast for an additional 30-45 minutes for a crunchy granola finish.

Oatmeal Waffles

Combine in a blender, blend together on high for 1 minute.
1 3/4 cups water
1 1/2 cups rolled oats (old fashioned, not quick oats)
1 T whole flax seed
1 - 2 T sucanut or evaporated cane juice crystals (more or less depending on your taste)
2 T coconut oil (no need to melt/ solid is fine)
1/4 t baking powder
1 or 2 t cinnamon
pinch of salt

Allow batter to sit for 10-15 minutes

Heat waffle iron. (I have found that a medium or lower heat works better for this recipe, but feel free experiment with your waffle iron. Also, if you open the iron and the waffles are sticking or coming apart, they need to cook longer.)

Cook waffles and enjoy with your favorite toppings!

I always double this recipe and freeze the extras. If you put parchment paper between the waffles they won't freeze together. Then just reheat frozen waffles in toaster or in the oven at 400 degrees for 2-4 minutes on those busy mornings that there is no time to make anything! 

Morray's Quinoa Muffins

 - "They taste almost like chocolate," says everyone who has tried Morray's Quinoa Muffins.

Mix the following ingredients well in a bowl:

1 cup red or white quinoa (toast in a skillet and grind in a blender)
1 1/2 cup pecan, almond or cashew meal

3/4 cup coconut crystals or evaporated cane juice crystals
1 1/2 tsp. baking soda
1 tsp. celtic sea salt
1 tsp. xanthum gum

Mix the following wet ingredients in a blender:

1 cup water

1/4 cup MCT oil or coconut oil

2 regular sized bananas or 3 small bananas

1 tsp. vanilla

Add wet ingredients to dry. Pour into (do not grease muffin tin) muffin tins and top with coconut crystals and/or cinnamon if desired. 

Bake at 350 degrees until toothpick comes out clean. (30-45 minutes.)

Chocolate Chip Coconut Flour Scones

ingredients:
1 cup coconut flour
1/4 t sea salt
1/4 t baking soda
1/4 cup coconut oil
1/4 cup honey (use raw, local honey when possible)
4 eggs
1/2 cup chocolate chips

1. Preheat oven to 350 degrees. Mix together dry ingredients.
2.  With a fork or pastry cutter mix in coconut oil, honey, then use a whisk or slotted spoon to stir in the eggs.
3.  Prepare a pan with parchment paper or lightly grease with coconut oil.
4.  Scoop batter onto baking sheet, form into walnut sized balls.
5.  Bake at 350 degrees for 12-15 minutes.

Curried Sweet Potato Waffles with Kale and Eggs

Inspired by recipe from Clean Eating Magazine
Serves 4
Equipment: waffle iron

Ingredients:
coconut or olive oil
3/4 red onion (or yellow) thinly sliced
1/4 red onion (or yellow), chopped
2 cloves garlic, minced
1/2 tsp red pepper flakes
1 cup coconut milk
1 cup vegetable or chicken broth
1 lb chopped kale, tough stems removed
1 large sweet potato, peeled and grated
6 eggs
1 T curry powder
1 tsp fresh ginger, grated
1 tsp salt

Directions:
Warm 1 T oil in dutch oven on medium-low. Add 3/4 of the sliced onion and cook for 4 minutes, till softened. Add garlic and pepper flakes and cook, stirring for 30 seconds. Add milk and broth and increase heat to high. As mixture comes to a boil, add kale, stir to combine. Cover and reduce heat to low. Simmer for 15-20 minutes till kale is soft.

Meanwhile, preheat waffle iron. In a large bowl, combine potato, chopped onion, 2 eggs, curry, ginger, salt and a dash of pepper. Mix together. Divide mixture over waffle iron and cook till done, about 10-12 minutes. (This may be more or less depending on your waffle iron.)

Prepare eggs (scrambles, poached, over easy or sunny side up)

To serve. Divide waffles among plates, layer with kale and top with eggs.

Oatmeal Breakfast or Snack Cake (or cupcakes)

Here is a great recipe from Sarah (my sister-in-law). It's super good and super easy.

Ingredients: 5 cups rolled oats 2 1/2 cups over-ripe mashed bananas, measured after mashing 1 tsp salt 5 TBSP honey or maple syrup 2 1/3 cups water 1/4 cup plus 1 TBSP coconut oil 2 1/2 tsp pure vanilla extract Plus lots of cinnamon and nutmeg You could also add nuts or dried fruit or chocolate chips Directions: Preheat oven to 380 F. In a large mixing bowl, combine all dry ingredients (oatmeal, salt, spices) and stir very well. In a separate bowl, combine and stir all wet ingredients (including banana). Mix wet into dry, then pour into a cake pan (or bake as cupcakes. Start with 15 minutes if making cupcakes). Bake for 20-27 minutes. You can also broil for a minute to make the top more crispy.

Chili Lime Breakfast Hash

Ingredients
2 medium sweet potatoes, cleaned and cubed
2 medium/small red potatoes, cleaned and cubed
2 medium/small yellow potatoes, cleaned and cubed
1/2 cup extra virgin olive oil
Salt and freshly ground black pepper
1 to 2 tablespoons minced fresh hot chili, like jalapeño (more or less depending on spice preference)
1 clove garlic, peeled
Juice of 2 limes
*Choose one or a combination of the following protein options*1 1/2  cups cooked black beans, drained 
*8-12 scrambled eggs
*1/2 pound chorizo (or use ground beef with chorizo seasoning)
1/2  large red onion, chopped
1 red, green or yellow bell pepper, seeded and finely diced (or a combination of peppers)
1 cup chopped fresh cilantro. (plus some for garnish)
2 green onions, thinly sliced
1 avocado, peeled, pitted and chopped
1-2 handfuls of spinach, roughly chopped
Directions
1. Heat oven to 400 degrees. Put potatoes onto two baking sheets, drizzle with 1 to 2 tablespoons oil, toss to coat and spread out. Sprinkle with salt and pepper. Roast, turning occasionally, until potatoes begin to brown on corners and are just tender inside, 35- 40 minutes. Remove from oven; keep on pan until ready to mix with dressing. 
2. Put chilies in a blender or mini food processor along with garlic, lime juice, 1 cup cilantro, remaining olive oil and a sprinkle of salt and pepper. Process until blended.
3. Put warm potatoes in a large bowl with protein choice (beans, scrambled eggs or chorizo), red onion, bell peppers, green onions, avocado, spinach and a handful of chopped cilantro; toss with dressing. Taste and adjust seasoning if necessary. Serve warm or at room temperature, or refrigerate for up to a day and serve as a cold salad (the cold salad option is good when you use the black beans!)
Optional: This is also great if you make it like a breakfast skillet. Complete the recipe and then fry and egg and serve on the top. I love it with the yolk just a little bit runny, but that is not for everyone.

Baked Oatmeal

ingredients:
2 eggs equivalent of Energy Egg Replacer
2 cups applesauce, unsweetened
5 cups, Old Fashioned rolled oats
1 banana, mashed
2 3/4 cups dairy-free milk (rice, almond, coconut, ect) 
1/4 cup flaxseed meal
1 cup of agave, maple syrup or honey
1 tablespoon ground cinnamon
3 teaspoon baking powder
1 teaspoon vanilla extract
1 teaspoon salt
Optional toppings: raisins, walnuts, chocolate chips


directions:

1. Preheat oven to 350 degrees.
2. Mix egg replacer, vanilla, applesauce, banana and sweetener together in a bowl.
3. Add in oats, salt, baking powder, flax and cinnamon and mix well with wet ingredients.
4. Finally pour in milk and combine.
5. Spray a 12 and 6 capacity muffin tin with cooking spray or use cupcake liners.
   Pour mixture evenly into muffin tin cups.
6. If using toppings add them onto the tops of muffins now. If using fresh or frozen fruit, drop it right into the batter.
7. Bake 30 minutes until a toothpick in center comes out clean. Cool and enjoy or freeze them in gallon freezer bags.

Basic Muesli - Dairy-Free

We generally eat oatmeal for breakfast, but some hot mornings call for another option. Muesli has been our favorite "other option" this summer. I have made it several different ways, but here is the general recipe.

ingredients
1 cup old fashioned or freshly rolled oats
1/2 tsp cinnamon
3/4 cup liquid - coconut milk, almond milk, fruit juice, fruit puree...or any combination. 
*Simply increase the amounts to make more. I often make a large bowl when we have friends and family visiting.


directions
1.  Mix ingredients together in a bowl and chill in the refrigerator overnight.
2.  Serving Suggestions: Stir in ground flaxseed; top with fresh fruit, coconut or nuts; a drizzle of honey or maple syrup

I have made this many ways and enjoyed them all. Be creative and enjoy!
Variations: Puree one banana in 3/4 cup orange juice and serve with Enjoy Life chocolate chips, Puree fresh rubarb and strawberries with 1/2 cup coconut milk topped with coconut, or puree 2 bananas with 1/2 cup almond milk and top with pecans or walnuts.

Zola's Granola

*Recipe from Zola


Ingredients
9 C rolled oats
1 C. unsweetened coconut
½ C. sunflower seeds or pumpkin (unsalted)
1 C. chopped nuts
2 ripe bananas
½ C. pitted dates (generous)
2 tsp. vanilla
½ C. water
1 tsp. salt

Directions
Combine oats, coconut, sunflower seeds, and nuts. Blend or Food Process the remaining ingredients together. Mix all ingredients well. Spread on cookie sheets 1/” thick. Bake at 250-300 degrees F. for 90 minutes stirring every 30 minutes until lightly browned. (Or place pans of granola in oven on lowest setting and leave overnight. I set at 190 degrees F. In the morning the granola is perfect with no stirring needed.) Store granola in airtight container.

Yields 10 servings.

Enjoy!

Orange Zest Granola

Whisk together:
1 cup water
1/2 cup melted coconut oil or grapeseed oil
3/4 cup maple syrup or honey
zest of 3 oranges
1/2 tsp salt

Mix together in a large bowl:
9 cups rolled oats
1/3 cup ground flaxseed
1 cup unsweetened, flaked or shredded coconut
1/2 cup sunflower seeds
1 1/2 cup walnuts, almonds or pecans

Bake at 225 degrees for 2 1/2 hours. Let cool. Store in air tight container.

(optional) After granola has cooled, Stir in:
1 cup craisins, raisins, other dried fruit or chocolate chips

Oatmeal, Flaxseed, Banana Waffles

Ingredients:

1 1/2 cup whole wheat flour
1 cup rolled oats
2 T. ground flaxseed
1 T. baking powder
1 tsp. cinnamon
1/4 tsp. salt
2 ripe bananas (mashed)
2 eggs, beaten
1 1/2 water
6 T. canola oil
2 T. brown sugar

Directions:
Preheat waffle iron. Whisk together dry ingredients, then add wet ingredients and stir just til mixed together. You may need to add a little more water or milk to make the batter the right consistency. Cook the batter to desired darkness in the waffle iron. 
Enjoy....They are dense, but delish!

Whole Wheat Waffles and Fruit Topping

Soy Free, Dairy Free

Whole Wheat waffles...great for breakfast, lunch or dinner.

The only part about waffles that I don't love is the mess that I always seem to make when I prepare them.

We received a waffle iron for a wedding present (over 5 1/2 years ago) and we have frequently enjoyed waffles since. They were a very cheap meal many evenings during our first few years of marriage.

This last time I made waffles, Ezra tried a little corner of one for his first waffle taste. He loved it!

One of my favorite waffle toppings is fruit.
This fruit mixture contains: blueberries, cranberries, pears, apples and rhubarb.

Whole Wheat Waffles Recipe

Ingredients:

2 eggs

1 3/4 cups of water or milk (I always use water and I love the results.)

1/2 cup oil (canola or vegetable)

2 cups of whole wheat flour

4 tsp baking powder

1 T cane juice crystals, sucanut or sugar

1 tsp cinnamon

1/4 tsp salt

Directions for waffles:
(If you want to make fruit topping, start the fruit first and allow it to simmer while you prepare the waffles.)

1.  Preheat waffle iron. Spray with cooking oil if needed.  

2.  Beat the eggs till they are foamy, then add the water and oil and beat more. The foamier the liquid, the lighter and fluffier the waffles.

3.  Mix together the dry ingredients with a whisk (flour, baking powder, sugar, cinnamon and salt.)

4.  Add the dry ingredients to the wet and stir till everything is wet and only slightly lumpy.

5.  Cook waffles in waffle iron and enjoy!

Directions for fruit topping: 

1.  Clean fruit and cut into small pieces. Combine your favorite fruits like: apple/pear/ blueberry, cranberry/apple/cherry, pear/rhubarb/blueberry...ect

2.  Put the fruit pieces into a small sauce pan, add anywhere from 1 T to 1/4 cup of sugar or honey depending on the natural sweetness of the fruit and your own taste preference.

3.  Heat the fruit and sugar to a very light boil, then turn the heat down and simmer till fruit is soft and syrupy. About 15 minutes. Then serve over your waffles.

Garden Fresh Egg Bake...and variations

Fresh ingredients make an incredible breakfast dish.

This is my favorite egg bake recipe and I simply alter the ingredients to make variations. Whether I want Garden Veggie, Mediterranean Herb, Feta and Olive, Ham and Swiss or Sausage, Bacon Cheese...I use the same basic recipe.

I usually pick the type of egg dish to make by the fresh ingredients I have at home.Jjust chop up your favorite veggies..whatever you have on hand...whatever tastes great with eggs. 

Great veggies for an egg dish include: bell peppers, broccoli, spinach, mushrooms, onions..ect. Sometimes I also add left over veggies from a salad made the previous day.

You may choose to use whole milk, skim milk, soy milk, rice milk or coconut milk depending on your dietary needs.

You may also vary the amount of eggs depending on the desired consistency. I typically use 9 or 10 eggs.Whip the eggs and milk together till foamy, this makes the egg bake much fluffier, then add the veggies.

Use a 9 x 13 baking dish or casserole pan. 

Garden Fresh Egg Bake 

Ingredients:

10 eggs

3 cups of milk

4 slices of whole wheat bread or day old French bread, cut into 1 inch cubes

1/2 cup cheese, shredded - a cheese blend such as: mozzarella, Parmesan, and provolone or colby-jack is delicious

About 2 cups of chopped veggies (bell peppers, spinach, broccoli, onion, mushrooms...ect)

1 clove garlic, crushed

1/2 tsp dried basil 

1/2 tsp dried oregano 

1/4 tsp salt

1/4 tsp ground pepper

Directions:

1.  Preheat oven to 350 degrees. Spray 9 x 13 baking dish with cooking spray.

2.  In a large bowl beat together eggs and milk till light and foamy.

3.  Add bread cubes, veggies, garlic, and seasonings. Stir together. Pour into baking dish.

4.  Bake for 60 minutes, then allow dish to cool for 10-15 minutes before cutting. (This dish can be prepared ahead of time and sit covered in the fridge for 10-12 hours before baking, then the flavors mesh and the bread really soaks up the egg goodness. )

----------------------Variation---------------------------------

Mediterranean Herb

Ingredients:

10 eggs

3 cups of milk

4 slices of  crusty white or whole wheat bread, cut into 1 inch cubes

1/2 cup cheese, shredded - a cheese blend such as: mozzarella, Parmesan, and provolone

1/2 cup crumbled feta cheese

About 1 cup of chopped veggies (bell peppers, mushrooms)

1/4 cup Greek Olives (sliced)

1 clove garlic, crushed

1/4 cup fresh basil. chopped

1 sprig of fresh rosemary

1/2 tsp dried oregano 

1/4 tsp salt

1/4 tsp ground pepper

Follow same basic instructions as above. It is just that easy!

Banana, Blueberry Streusel Muffins

I adapted a favorite Banana Pecan Muffin recipe from The Bread Bible to make

Banana, Blueberry Streusel Muffins.

When I make a streusel topping I use my pastry blender to combine the butter, flour and sugar. It works very well to get the crumbly texture needed, but a fork will work just fine if you do not have a pastry blender.

 

The struesel topping should look something like the picture above when you finish blending it. I used whole wheat flour and organic cane juice crystals instead of white flour and white sugar. Less processed ingredients create a more wholesome product. 

In baking I prefer to use expeller pressed canola oil. If you are trying to avoid extra chemicals in your diet make sure your oils are expeller pressed rather than chemically extracted.

During the winter months I buy cage free, vegetarian fed eggs from Piggly Wiggly or the winter farmers market if I can, but in the summer I get fresh, local, grass fed eggs from our CSA. 

(Rare Earth Farms, Belgium, WI).

makes 12 muffins

Ingredients: 

Topping:

1/4 cup sugar *cane juice crystals

1/4 cup whole wheat flour *gluten-free flour 

4 Tb cold unsalted butter *dairy free: use 4 T coconut oil

Muffins:

1 cup sugar *cane juice crysrals or sucanut

1/2 cup oil *melted coconut oil or grapeseed oil

2 large eggs *egg free: 2 T Energy Egg Replacer and 4 T warmer water mixed together

3 medium ripe bananas, mashed

2 cups whole wheat flour *gluten-free flour 

1 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1/2 tsp cinnamon

1/2 cup frozen or fresh blueberries

Directions:

1.  Preheat oven to 375 degrees. Grease or line muffin tin. Put about 2 cups of water in another baking dish (to place in the oven while muffins are cooking.)

2.  Streusel Topping: In a large bowl whisk together flour and sugar. Using a fork or pastry blender cut in the cold butter till coarse crumbs are formed. 

3.  In a large bowl combine sugar, oil, and eggs with a whisk till the batter is colored and slightly foamy. Add mashed bananas and beat well. The batter will be chunky.

4.  Add flour, baking powder, baking soda, salt, and cinnamon. Mix just till all ingredients are wet. Then  fold in blueberries. 

5.  Spoon batter into muffin tins. Place on spoonful of topping on each muffin. Place the pan in the oven along with the 2 cups of water in a baking dish. Bake for 20-25 minutes . (15 minutes in mini muffin tins.) Cool in the muffin tins for 5 minutes before transferring to a cooling rack. 

Whole Wheat Fig-Walnut Scones

Soy Free, Egg Free

Whole Wheat Fig-Walnut scones are one of my all-time favorites. For that matter, I truly enjoy most recipes including figs...maybe figs are one of my favorite foods. Though I have never had "Figgy Pudding."

I love that this recipe is a great "basic" whole wheat scone recipe. If you don't care for figs or are allergic to walnuts, you can make your scones "Cranberry Almond," "Raisin Walnut," or "Cherry Hazelnut," or whatever you want depending on the extra ingredients you add.

Ingredients 
3 cups whole wheat flour (freshly ground if possible)
1/3 cup sugar (use cane juice crystals or sucanut if you want a less-processed sweetener)
1 Tb baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup (1 1/2 sticks of butter)
3/4 cup chopped dried figs (cranberries, craisins, dried cherries, dates...ect.)
1/2 cup chopped walnuts (almonds, hazelnuts...or leave out the nuts if you prefer)
1 cup cold water (possibly a little bit more.)

optional Granted zest of one orange, cinnamon sugar for topping

Directions
1.  Preheat oven to 400 degrees. Grease or parchment-line a baking sheet. In a medium bowl using a whisk, combine the flour, sugar, baking powder, baking soda, salt and zest. Using a fork, pastry blender or electric mixer cut in the butter. The mixture will resemble coarse crumbs. Stir in fruit and nuts. Add water to dry mixture, stirring just until shaggy sticky dough is formed. If the dough is crumbly, add a Tb of water at a time till dough is moist and sticky.

2.  Spoon dough onto baking sheet in  clumps. (I prefer spooning out my dough into clumps instead of rolling it out and making wedges. It simply saves time. But if you have more time and prefer to roll out your dough and cut it into wedges, please do so.)

3. If desired sprinkle the stops with cinnamon sugar. Bake 15-20 minutes, or until crusty and golden brown. Serve immediately for a delicious breakfast or coffee time treat.