Archive for the ‘breakfast’ Category

Pumpkin Baked Oatmeal

November 11, 2010

This is a great fall breakfast, and it’s easy to make ahead and freeze and then reheat. Supposedly adding a little flour when soaking the oats helps reduce the phytates further, so I add a little spelt flour. If you are gluten-free, you can leave it out; it doesn’t affect the recipe.

If you like the oatmeal sweeter, use the larger amount of maple syrup. I like to use less and let people add a little as desired to their oatmeal.

2 cups oats (if gluten-free, get GF certified oats)
2 Tbsp spelt flour (optional, leave out for gluten-free)
2 cups kefir
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp ginger
2 tsp baking powder
pinch salt
1/4 tsp dried cranberries or raisins
1 apple, diced
1 cup cooked mashed pumpkin
1/4-1/2 cup maple syrup
1 egg
3 Tbsp coconut oil

The night before, soak the oats and flour (if using) in the kefir. In the morning, heat the oven to 350 and put the coconut oil in a 9×13 glass baking dish. Add spices, baking powder, salt, apple, and cranberries or raisins to oat mixture. Stir well. Mix in the pumpkin, maple syrup, and eggs. Take the dish out of the oven; the coconut oil should be melted. Swirl it around the pan to grease it, then mix into oat mixture and then spread oat mixture into the pan.

Bake for 20-25 minutes (test with knife or toothpick to make sure it comes back clean).

Quinoa Porridge

January 25, 2010

This is a great way to use up leftover quinoa. If you have some leftover but don’t need breakfasts, you can freeze it and take it out the night before; if it’s not fully thawed, making the porridge will thaw it. It’s also a good way to use up apples that are starting to get soft.

Quinoa is rich in protein and contains no gluten, and it makes a good substitute for oatmeal if you cannot have it. It’s a good first grain for babies, so you could give this to an older baby or toddler.

2 cups cooked quinoa
1 cup non-dairy milk of your choice
1 chopped apple
1/4 cup raisins
1-2 tsp cinnamon

Heat everything in a pot over medium-low heat until warm, apples are softened, and most of the milk is absorbed.

Soaked Carob Buckwheat Pancakes

December 4, 2009

I can’t even imagine buying pancake mix. These are great because you can do most of the work the night before, mix in a few last minute things, and start making pancakes.

Carob Kefir Smoothie

November 16, 2009

Now that my kefir is established, I wanted to try it in a smoothie. The natural sweetness of carob and banana provide enough sweetness for this, so you don’t need to add any sweeteners.

1 cup kefir
1 ripe banana (if frozen then your smoothie will come out more frosty, but you can use a fresh one if you need to)
1 Tbsp carob powder
5-6 ice cubes

Blend ingredients together. Enjoy!

Breakfasts for Blood Type O Diet

November 5, 2009

My naturopath has me trying the Blood Type Diet. My standard breakfast food in the path has been oats, which is an avoid on this diet. I am having to get creative with ideas for acceptable breakfasts. The O blood type has a lot of similarities to the Paleo diet and the GAPS diet, although you don’t have to be completely grain-free, just wheat & oat free.

Here are some things that I came up with. I’d love any more ideas.

Spelt musli (I bought some in Iceland, but you could make your own with spelt flakes)

Spelt “cornflakes”

Nut butter muffins (grain free)

Nut butter & banana pancakes (grain free) (I can’t have peanuts on the O diet so I would sub some other nut butter).

Wheat free muffins

Mini Broccoli/Chard/Kale Frittatas

Grain Free Granola (three recipes: Grain Free Foodie’s Yummy Granola, Organic & Thrifty’s Grain Free Granola using soaked crispy nuts, and Elana’s Pantry Granola) – leaving out coconut and sunflower seeds

Quinoa Porridge

Rice Porridge

Crunchy Buckwheat Cereal

Carob Buckwheat Pancakes

Grain-free Primal Apple Cardamom Popovers

Broccoli/Kale/Chard Mini Fritattas

October 25, 2009

This is a variant on another recipe that I found. This is a great way to use up leftover cooked vegetables. You can use any cooked veggies, or steam or saute them to use if you don’t have leftovers. By using leafy greens or broccoli, this is a great breakfast for blood type O.

8 eggs
1 cup cooked vegetables (broccoli, chard, kale, spinach, etc)
freshly ground pepper to taste
1-2 tsp Herbes de Provence

Beat eggs. Add veggies and spices. Pour into greased muffin tins (fill to top); it should take 8-9 tins. (Warning, they are really hard to clean. I am going to try using greased ramekins next time).

Bake at 350 for 15-20 minutes, or until puffed and browned.

You can save the leftovers to eat cold, or reheat in the toaster oven. They can also be frozen.

Vegan Soaked Baked Oatmeal

October 23, 2009

I made this before we went on vacation and before I started the Blood Type Diet, which says no oats for me. ­čśŽ But it was really good and a good make-ahead breakfast.

2 cups oats
2 cups water
2 Tbsp flaxseed
2 Tbsp lemon juice
1/4 cup maple syrup
1/4 cup coconut oil
1 cup non-dairy milk
2 tsp cinnamon
2 tsp vanilla
1 cup raisins
2 cups chopped apples

Soak oats, flaxseed, water, and lemon juice on the counter over night. Mix a little more lemon juice into the chopped apples, and mix remaining ingredients, leaving in the fridge. In the morning, mix everything together and spread out into a 9×13 glass baking dish.

Bake at 350 for 20 minutes.

Ginger Snap Granola

July 8, 2009

Homemade granola is usually my standard breakfast. I try to vary it, but it’s just so easy, and mornings are usually too hectic to cook.

The co-op near where I used to live used to have a great granola called “Ginger snap granola”. Here’s my attempt at recreating it.

5 cups oats (if gluten-free, use gluten-free oats)
1/2 cup ground flaxseed
1 cup cashews (raw)
1/2 cup shredded coconut (preferably unsweetened)
1/2 cup maple syrup
1/4 cup coconut oil
2 Tbsp blackstrap molasses
1 tsp vanilla
2 tsp ginger
1 tsp cinnamon
2 tsp lemon or orange peel

Mix all ingredients in a bowl and stir until well combined. Spread on an ungreased baking sheet and bake at 250 F for 1 hour and 15 minutes, stirring every 15 minutes.

If you like raisins, add raisins when serving (I started this when I wasn’t allowed dried fruit; this way, people who can have or like raisins can add them when they pour their cereal).

Nutty Baked French Toast

May 31, 2009

Although my family prefers “regular” French toast, this is a good way to have a nice homemade breakfast when you don’t have time to prepare it in the morning, or if you want breakfast to bake while you are busy doing other things (feeding a baby, cleaning the house, taking a shower, etc.)

3 eggs
2 cups milk (goat, hemp, or rice)
1 tsp cinnamon
1/4 tsp nutmeg
8-12 slices bread (depending on size, any kind of bread works)
2-3 Tbsp. almond butter

1/2 cup chopped walnuts
1/2 tsp cinnamon
2 Tbsp. maple syrup
1/4 tsp nutmeg

Grease a 9×12 baking dish. Mix first 4 ingredients together. Put half the bread into the pan, spread with the almond butter, and top with the rest of the bread. Pour the batter over the bread. Mix topping ingredients together and spread over top layer of bread.

You can wrap tightly and refrigerate overnight or freeze, if desired.
When ready to bake, bake uncovered at 400 F for 30 minutes (if frozen, you will need to bake longer).

Feeds 4 hungry adults/teens, or 8 children (or some combination of the two), or 8 adults as part of a buffet. If you want to stetch it out even further, you can throw some bacon on a baking sheet and bake that along with it, see tips on baking bacon here.

Spelt Sourdough Cinnamon Rolls

January 7, 2009

I was really wanting cinnamon rolls the other day, so started looking for a sourdough recipe. I found Breadchick’s Whole Wheat Sourdough Sweet Rolls. I needed to make several adjustments to work with spelt and maple syrup.


I used 1 cup of very stiff sourdough starter, 2 cups of whole spelt flour, and 1 1/8 cup of warm water to make the sponge. I then left it in a cold kitchen for about 8 hours.

Then I added 3/4 cup maple syrup, 1/2 cup canola oil, and 2 1/2 tsp salt. When they were mixed in, I added 1 1/2 cups white spelt flur and then worked in more whole spelt until it was “sticky but stiff” (from the original recipe)… I think I only ended up with 1 1/2 cups more of whole spelt. I’ll have to keep better track next time. I then let it rise in a greased bowl in a cold kitchen overnight (so probably around 8-12 hours like she suggests). In the morning, the dough was really airy and had filled up the bowl to the plastic wrap (perfect!).

I rolled out half (using plenty of whole spelt flour on my rolling pin and mat), used the filling from my other cinnamon rolls recipe (although I used pecans instead of walnuts), and cut them into rolls using a bench knife. I used two greased glass Pyrex rectangular pans (the second one was only half full) to put them in.

I only let them rise about 3 hours or so because they were getting nice and puffy and I figured if I let them wait her recommended 8-12 hours they would be overproofed and flabby. It might have been fine to leave them in the fridge overnight instead, if you wanted to make them for breakfast in the morning.

I baked them at 350 for 45 minutes, and in retrospect I think I should have left them in a few minutes less, maybe 40 minutes, because the bottoms overbrowned just a tad.

I used the maple cream cheese frosting recipe from my other cinnamon rolls recipe too. They came out perfectly (other than the slight browning on the bottom). They are nice and soft and airy, which you don’t necessarily expect from a spelt sourdough product.

If you make extra and want to freeze them after baking, you can take them out of the freezer and bake at 350 for about 15 minutes to thaw (or wait patiently for them to thaw on the counter).