Recipes: Breakfast

Whole Wheat Drop Biscuits
You will find the recipe here.


Whole Wheat Banana Pumpkin Muffins

·         1 3/4 cups whole wheat flour

·         1 tsp cinnamon

·         1/2 tsp nutmeg

·         1 teaspoon baking soda

·         1 1/2 teaspoon baking powder

·         1/2 teaspoon salt

·         3 bananas, mashed

·         1 cup pumpkin

·         3/4 cup sucanat

·         1 egg, lightly beaten

·         1/3 cup butter or coconut oil, melted (or any oil that you prefer)

1.       Preheat oven to 375 degrees.

2.       Lightly grease 12 muffin cups.

3.       In a large bowl, mix together flour, cinnamon, nutmeg, baking soda, baking powder and salt. In another bowl, beat together bananas, pumpkin, sugar, egg and melted butter.

4.       Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups, filling 3/4 full.

5.       Bake in preheated oven for 16-18 minutes, until a toothpick inserted into center of a muffin comes out clean.

Whole Wheat Pumpkin Pancakes

·         1 1/2 cups whole wheat pastry flour

·         1 teaspoon baking soda

·         2 teaspoons baking powder

·         1/4 teaspoon salt

·         2 teaspoons ground cinnamon

·         1/2 teaspoon ground nutmeg

·         1 1/3 cups milk (can use buttermilk)

·         1 cup mashed/canned pumpkin

·         2 eggs

·         2 teaspoons vanilla

·         2 tablespoons sucanat  (or brown sugar)

1. In a large mixing bowl, whisk together the dry ingredients. Set aside.

2. In a separate mixing bowl, whisk together the milk, pumpkin, eggs, vanilla, and sucanat.

3. Add wet mixture to dry and stir gently just until a batter forms (can be lumpy).

4. Cook pancakes on a greased and pre-heated griddle or skillet.

Banana Crumb Muffins
(from www.passionatehomemaking.com)

·         1 1/2 cups whole wheat flour

·         1 teaspoon baking soda

·         1 1/2 teaspoon baking powder

·         1/2 teaspoon salt

·         3 bananas, mashed

·         3/4 cup sucanat

·         1 egg, lightly beaten

·         1/3 cup butter or coconut oil, melted - or replace with half applesauce, as desired

Topping, optional:

·         2 Tbsp whole wheat flour

·         1/8 teaspoon ground cinnamon

·         1 tablespoon butter

·         1/4 cup sucant, optional

1.       Preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 muffin cups.

2.       In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups, filling 3/4 full (Definitely fill all 12, otherwise they will overflow).

3.       Optional: In a small bowl, mix together 1/4 cup sucanat, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins. I normally just sprinkle with cinnamon and a little sucanat.

4.       Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Whole Wheat Pancakes

·         2 c. milk

·         2-3 eggs (more eggs means fluffier pancakes)

·         2 tsp. baking powder

·         1/2 tsp. salt

·         2 1/2 c. whole wheat flour

·         1/8 c. honey or raw sugar

·         1/4 c. coconut oil (or whatever oil you want to use)

·         1 1/2 tsp. vanilla

·         1 tsp. cinnamon

1.       Mix milk, eggs, baking powder, salt, honey, oil, vanilla, and cinnamon.

2.       Add flour, beating only until large lumps disappear.

3.       Cook on griddle.

My Favorite Granola

Preheat oven to 350 degrees.

Into a large casserole dish, mix:

·         5 cups rolled oats

·         1 cup unsweetened coconut

·         1/2 cup raw sunflower seeds

·         1/2 cup raw slivered almonds

·         1/4 cup flax seeds

Roast in oven for 20 minutes (or until coconut is browned)

Melt:

·         1/2 cup butter

·         1/3 cup honey

·         1/4 cup molasses or maple

1.       Once this is melted, remove from heat and add 3 teaspoons vanilla

2.       Mix sauce into oats mixture.

3.       Turn the oven down to 300, and bake for another 20 or so minutes (until crispy/crunchy).

4.       You will need to stir it every once in a while.

5.       When you take it out of the oven, you have to let it sit for quite a while for it to cool; it will then be crunchy.

Granola Bars (from http://cookhealthyfun.blogspot.com/)

·         1/2 cup honey

·         3/4 cup peanut butter (we make ours homemade!)

·         3 cups granola

Mix together in greased dish.

Breakfast Cookies
This, to me, is like eating oatmeal in a portable form. It works well when on the run!
I got this recipe from http://heavenlyhomemakers.com. I cut it in half. It made 6 LARGE cookies.

·         1/2 cup butter, melted

·         1/3 cup honey (or 1/2 cup raw sugar or sucanat)

·         1 egg

·         1/2 tsp. salt

·         1/2 tsp. cinnamon

·         1/2 tsp. baking soda

·         1/2 tsp. vanilla

·         1/4 cup buttermilk (I used regular milk and they turned out great)

·         1 cup whole wheat flour

·         1 cup whole rolled oats

·         1/2 cup raisins or chocolate chips

1.       Mix everything but the flour and oats.

2.       Stir in flour and oats.

3.       Fold in raisins or chocolate chips.

4.       Scoop heaping tablespoons of dough onto a cookie sheet.

5.       Bake at 350 degrees for 15-20 minutes.

6.       Allow cookies to cool on cookie sheet before removing.

Breakfast Tacos

·         1-2 potatoes

·         Pan sausage

·         Eggs (6 or so)

·         Tortillas

·         Cheese

·         Salsa

1.       Bake 1-2 potatoes (the night before- put them in the refrigerator). Chop into small pieces, place in pan with 1 tbsp butter, and brown.

2.       In a separate pan, cook sausage.  Add this to potatoes.

3.       Add as many eggs as you want (6 or so), and cook thoroughly.

4.       Salt and pepper to taste.

5.       Place in tortillas, top with shredded cheese and salsa.

Peanut Butter Smoothie

·         1/2 cup milk

·         1/8-1/4 cup peanut butter

·         1/2 tbsp. cocoa powder

·         1 tbsp. honey

·         1 tbsp. ground flaxseed

·         1 frozen banana, broken into chunks

·         1/2 cup ice

Blend until smooth.

Baked and Soaked Oatmeal
(originally from www.keeperofthehome.org, but I changed a few things)
(soaking oats and whole grains helps to break down phytates, which impair digestion and can block mineral absorption)

The day before:

·         3 cups rolled oats

·         1/2 cup melted butter or coconut oil

·         1/2 cup sucanat

·         1/4 cup shredded coconut (unsweet)

·         1 cup cultured milk product (I use 1/2 cup plain yogurt mixed with 1/2 cup water, but you can use buttermilk or kefir as well)

1.       Mix well, cover with kitchen towel, and leave sitting on counter until the next morning (do this 12-24 hours in advance).

The next morning:

·         2 beaten eggs

·         2 tsp. baking powder

·         1/2 tsp. salt

·         1/2 tsp. cinnamon

1.       Mix and smooth out.

2.       Bake for 30-40 minutes, or until lightly browned and crisp on top.