CEREALS/BREAKFAST
Cinnamon Spice Granola
Prep time: 45 min 12 servings
This recipe was adapted from www.thenourishinggourmet.com.
1/2 cup raw cashews, soaked and dehydrated*
1 1/2 cups raw pumpkin seeds, soaked and dehydrated
1 cup raw almonds, soaked and dehydrated
1/2 cup raw sunflower seeds, soaked and dehydrated
1/2 cup raw brazil nuts, soaked and dehydrated
1/2 cup macadamia nuts, soaked and dehydrated
1 cup raisins
1/2 teaspoon sea salt
1 teaspoon cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 cup honey
1/4 cup coconut oil
Steps:
1. Preheat oven to 320 degrees and butter or oil a 9 x 13 casserole dish. Combine all ingredients except for the honey and coconut oil.
2. Melt the coconut oil and honey in a small saucepan over low heat. Add to the nut and seed mixture and stir well until everything is combined.
3. Press mixture evenly into the prepared casserole dish and bake for 15-20 minutes, or until it is lightly browned on top. Let cool, then crumble mixture and put into an airtight cereal container. Serve with raw milk, raw milk yogurt or eat as is. Can add ground flax seed, fruit, brewer’s yeast, soaked chia seeds, etc.
Peach Pie Breakfast Bake
Author:Kelly from Primally Inspired
Serves: 4-6 Prep time: 10 mins Cook time: 25 mins Total time: 35 mins
Ingredients
· 8 eggs, whites and yolk separated
· 4 peaches, peeled and sliced
· 2 tablespoons coconut oil
· eliminated the sweetener but a little might be ok-the peaches should be sweet enough
· 1 tablespoon pure vanilla extract
· 1 tablespoon cinnamon
· Topping:
· 1 cup properly prepared nuts
· ¼ cup sprouted or soaked and dehydrated sunflower seeds
· ¼ cup shredded unsweetened coconut
· 2 tablespoons coconut flour
· 2 tablespoons pure maple syrup, honey or healthy sweetener of choice
· 5 tablespoons butter, melted
· ½ teaspoon cinnamon
· pinch sea salt
Instructions
1. Preheat oven to 350 degrees F.
2. Place your coconut oil and peaches in a 9×13 baking dish.
3. Whip just the egg whites until peaks form with a stand mixer (or hand mixer).
4. While the whites are whipping, mix together the yolks, maple syrup, cinnamon and vanilla.
5. Once peaks form for the egg whites, fold in the yolk mixture.
6. Mix just until incorporated. It’s important not to overmix at this point (5 seconds with a stand mixer is plenty!)
7. Place the egg mixture all over the peaches.
8. Bake for 15 minutes.
9. While it’s baking, make your topping by mixing all the topping ingredients together.
10. After 15 minutes is up, gently place the topping all over the eggs.
11. Bake for an additional 10-15 minutes or until thoroughly cooked through.
Grain-free Morning Porridge
Serves: 1 bowl
Ingredients
1/2 tablespoon chia seeds
1/2 tablespoon coconut flour
2 tablespoons unsweetened, shredded coconut
3/4 cup boiling water
1/4 cup coconut milk from the can - native forest is BPA can
1 1/2 teaspoon any sweet spice blend such as pumpkin pie spice (I make my own blend of cinnamon, ground cardamom, ground cloves, ground ginger, nutmeg and vanilla seeds).
1 tablespoon raisins
Pat of butter (replace with coconut butter or omit to make dairy-free)
2 tablespoons ground flaxseeds
Instructions
1. Boil the water.
2. Combine the ground chia seeds, coconut flour, shredded coconut, cinnamon and raisins in an individual bowl.
3. Add the water and coconut milk and stir to combine. Add the butter and let it melt. Let porridge sit for 1 minute. Add more water or milk according to your desired consistency.
4. Add ground flax seed, toppings of choice such as nuts and seeds, berries, fruit, small amount of maple syrup or honey. Eat warm.
Autumn Apple Cinnamon Chia Bran Pancakes
Serves: 4 – 6 pancakes
Ingredients:
Combine all the ingredients in mixing bowl. Use only ½ cup coconut water to start.
Mix ingredients together to create a consistency similar to a traditional pancake batter, only slightly thicker. Add more coconut water if needed to create desired consistency. Use a medium/high heat on the stove. Grease pan with healthy cooking oil. Use a ladle to pour pancake batter into pan.
Flatten with a spatula to about ¼-1/2 inch thickness. Let sit a few minutes until the bottom is firm enough to flip the pancake. Let sit slightly longer if you desire a crispier consistency. Flip the pancake and let sit another minute or so (about ½ the time as the first side). Remove from heat and serve.
Serve with coconut yogurt, or your favorite pancake toppings.
Note: It’s ok if the pancake’s center is slightly moist when you take it off the heat. It will continue to dry even after it is done cooking.
Tip: After you make each pancake you may need to add more coconut water. This is because the chia bran absorbs the moisture of the batter.
Sauce for a mushroom omelette
3 tablespoons butter
4 ounces fresh mushrooms -- sliced
2 tablespoons flour
1 cup light cream
1 whole egg yolk -- lightly beaten
2 tablespoons sherry
1 teaspoon lemon juice
salt
pepper
paprika
1 whole truffle -- minced (optional)
Melt butter in a small saucepan. Saute mushrooms for 2 to 3 minutes. Sprinkle
flour over mushrooms and butter and stir one minute. Add the light cream and
cook over medium heat, stirring constantly until sauce boils. Stir one
tablespoon sauce into beaten egg yolk. Add egg yolk mixture to sauce and
continue cooking, stirring, until sauce is desired thickness. DO NOT BOIL.
Season with sherry, lemon juice, salt, pepper, and paprika to taste. Stir in
minced truffle if desired and remove from heat.
From the always brilliant Wellness Mama and 180-wellness : )
A coconut based granola recipe that is easy to make and is a grain free sub for regular breakfast cereals.
Ingredients
3. Add vanilla
4. In a large bowl, mix the coconut chips and nuts and any optional ingredients if using.
5. Pour honey/maple syrup/coconut oil mixture over the dry ingredients and mix well. The consistency will vary some depending on the honey, coconut chips, and coconut oil you use. If there is not enough of the honey mixture to lightly coat all of the ingredients, add slightly more melted coconut oil and honey in equal parts.
6. Spread on a parchment paper lined baking dish.
7. Bake for 15-20 until starting to brown.
8. Remove and let cool, then crumble in to granola pieces.
9. Store in an air tight jar and use within two weeks.
Cinnamon Spice Granola
Prep time: 45 min 12 servings
This recipe was adapted from www.thenourishinggourmet.com.
1/2 cup raw cashews, soaked and dehydrated*
1 1/2 cups raw pumpkin seeds, soaked and dehydrated
1 cup raw almonds, soaked and dehydrated
1/2 cup raw sunflower seeds, soaked and dehydrated
1/2 cup raw brazil nuts, soaked and dehydrated
1/2 cup macadamia nuts, soaked and dehydrated
1 cup raisins
1/2 teaspoon sea salt
1 teaspoon cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 cup honey
1/4 cup coconut oil
Steps:
1. Preheat oven to 320 degrees and butter or oil a 9 x 13 casserole dish. Combine all ingredients except for the honey and coconut oil.
2. Melt the coconut oil and honey in a small saucepan over low heat. Add to the nut and seed mixture and stir well until everything is combined.
3. Press mixture evenly into the prepared casserole dish and bake for 15-20 minutes, or until it is lightly browned on top. Let cool, then crumble mixture and put into an airtight cereal container. Serve with raw milk, raw milk yogurt or eat as is. Can add ground flax seed, fruit, brewer’s yeast, soaked chia seeds, etc.
Peach Pie Breakfast Bake
Author:Kelly from Primally Inspired
Serves: 4-6 Prep time: 10 mins Cook time: 25 mins Total time: 35 mins
Ingredients
· 8 eggs, whites and yolk separated
· 4 peaches, peeled and sliced
· 2 tablespoons coconut oil
· eliminated the sweetener but a little might be ok-the peaches should be sweet enough
· 1 tablespoon pure vanilla extract
· 1 tablespoon cinnamon
· Topping:
· 1 cup properly prepared nuts
· ¼ cup sprouted or soaked and dehydrated sunflower seeds
· ¼ cup shredded unsweetened coconut
· 2 tablespoons coconut flour
· 2 tablespoons pure maple syrup, honey or healthy sweetener of choice
· 5 tablespoons butter, melted
· ½ teaspoon cinnamon
· pinch sea salt
Instructions
1. Preheat oven to 350 degrees F.
2. Place your coconut oil and peaches in a 9×13 baking dish.
3. Whip just the egg whites until peaks form with a stand mixer (or hand mixer).
4. While the whites are whipping, mix together the yolks, maple syrup, cinnamon and vanilla.
5. Once peaks form for the egg whites, fold in the yolk mixture.
6. Mix just until incorporated. It’s important not to overmix at this point (5 seconds with a stand mixer is plenty!)
7. Place the egg mixture all over the peaches.
8. Bake for 15 minutes.
9. While it’s baking, make your topping by mixing all the topping ingredients together.
10. After 15 minutes is up, gently place the topping all over the eggs.
11. Bake for an additional 10-15 minutes or until thoroughly cooked through.
Grain-free Morning Porridge
Serves: 1 bowl
Ingredients
1/2 tablespoon chia seeds
1/2 tablespoon coconut flour
2 tablespoons unsweetened, shredded coconut
3/4 cup boiling water
1/4 cup coconut milk from the can - native forest is BPA can
1 1/2 teaspoon any sweet spice blend such as pumpkin pie spice (I make my own blend of cinnamon, ground cardamom, ground cloves, ground ginger, nutmeg and vanilla seeds).
1 tablespoon raisins
Pat of butter (replace with coconut butter or omit to make dairy-free)
2 tablespoons ground flaxseeds
Instructions
1. Boil the water.
2. Combine the ground chia seeds, coconut flour, shredded coconut, cinnamon and raisins in an individual bowl.
3. Add the water and coconut milk and stir to combine. Add the butter and let it melt. Let porridge sit for 1 minute. Add more water or milk according to your desired consistency.
4. Add ground flax seed, toppings of choice such as nuts and seeds, berries, fruit, small amount of maple syrup or honey. Eat warm.
Autumn Apple Cinnamon Chia Bran Pancakes
Serves: 4 – 6 pancakes
Ingredients:
- 1 cup chia bran, soaked overnight
- 4 eggs
- ½-1 cup coconut water
- 2-4 Tbsp. coconut palm sugar (depending on taste preference, start with 2 Tbsp. in your first batch) - this can be eliminated completely as the fruit and/or coconut milk whipped cream on top will be pretty sweet. The coconut water is also high in sugars.
- ¾ tsp sea salt, Himalayan salt or your favorite healthy salt
- 2 tsp cinnamon
- ½ apple very finely chopped
- cold pressed coconut oil, ghee or your favorite healthy cooking oil
Combine all the ingredients in mixing bowl. Use only ½ cup coconut water to start.
Mix ingredients together to create a consistency similar to a traditional pancake batter, only slightly thicker. Add more coconut water if needed to create desired consistency. Use a medium/high heat on the stove. Grease pan with healthy cooking oil. Use a ladle to pour pancake batter into pan.
Flatten with a spatula to about ¼-1/2 inch thickness. Let sit a few minutes until the bottom is firm enough to flip the pancake. Let sit slightly longer if you desire a crispier consistency. Flip the pancake and let sit another minute or so (about ½ the time as the first side). Remove from heat and serve.
Serve with coconut yogurt, or your favorite pancake toppings.
Note: It’s ok if the pancake’s center is slightly moist when you take it off the heat. It will continue to dry even after it is done cooking.
Tip: After you make each pancake you may need to add more coconut water. This is because the chia bran absorbs the moisture of the batter.
Sauce for a mushroom omelette
3 tablespoons butter
4 ounces fresh mushrooms -- sliced
2 tablespoons flour
1 cup light cream
1 whole egg yolk -- lightly beaten
2 tablespoons sherry
1 teaspoon lemon juice
salt
pepper
paprika
1 whole truffle -- minced (optional)
Melt butter in a small saucepan. Saute mushrooms for 2 to 3 minutes. Sprinkle
flour over mushrooms and butter and stir one minute. Add the light cream and
cook over medium heat, stirring constantly until sauce boils. Stir one
tablespoon sauce into beaten egg yolk. Add egg yolk mixture to sauce and
continue cooking, stirring, until sauce is desired thickness. DO NOT BOIL.
Season with sherry, lemon juice, salt, pepper, and paprika to taste. Stir in
minced truffle if desired and remove from heat.
From the always brilliant Wellness Mama and 180-wellness : )
A coconut based granola recipe that is easy to make and is a grain free sub for regular breakfast cereals.
Ingredients
- 2 cups coconut chips - unsweetened, organic
1 cup of nuts of choice (I like a mix of cashews, sunflower seeds, pumpkin seeds and pecans) - 1/4 cup maple syrup
- 1/4 cup honey - raw is best (sometimes called extra virgin)
- 1/4 cup coconut oil - one of my favorites and easy to find
- 1/4 tsp. Sea Salt
- optional: vanilla (1 tsp) , cinnamon (dash) , chia seeds, raisins or other dried fruit of choice (up to 1/2 cup)
Instructions- 1. Preheat the oven to 350 degrees.
3. Add vanilla
4. In a large bowl, mix the coconut chips and nuts and any optional ingredients if using.
5. Pour honey/maple syrup/coconut oil mixture over the dry ingredients and mix well. The consistency will vary some depending on the honey, coconut chips, and coconut oil you use. If there is not enough of the honey mixture to lightly coat all of the ingredients, add slightly more melted coconut oil and honey in equal parts.
6. Spread on a parchment paper lined baking dish.
7. Bake for 15-20 until starting to brown.
8. Remove and let cool, then crumble in to granola pieces.
9. Store in an air tight jar and use within two weeks.
