Archive for the ‘breakfast’ Category


December 4, 2008

I don’t mention breakfast in our meal plans because usually my breakfast consists of homemade granola with goat’s milk, and the guys eat Cheerios and milk.

Sometimes we mix it up a little.

This baked oatmeal recipe is awesome, and her idea to freeze it in serving-size containers is perfect. I used honey, runny goat’s milk yogurt (or yogurt and milk), and flax seed with water instead of the eggs (1 Tbsp flax seed, ground, and 3 Tbsp water per egg). If you grind the flax seed more loosely, it makes a nice texture. This is great to take a container out of the freezer the night before and a handful of assorted frozen fruit, and then the fruit is melted and makes an excellent topping.

Baked French toast is my latest kick. I can use up the odds and ends of slightly stale spelt bread (it’s not beautiful like that, but it is still tasty). The French bread from Spelt Healthy makes the BEST French toast (we had a few pieces left from Thanksgiving, so I mixed them in with the other bread). I’ve tried 2 recipes so far, both excellent, and theoretically you can make it ahead and freeze it, although I haven’t tried.

The first is pretty basic, topped with nuts. I substituted goat’s milk for soy milk, arrowroot powder for cornstarch, and used 1/4 cup maple syrup in the topping instead of the sugar and maple syrup combined. (I also poured the leftover batter over the bread in the casserole dish to make it moister after soaking the bread, which seemed to work perfectly). It was very popular with the family. It should have pretty decent protein, between the nuts and the milk, although I didn’t calculate it.

The second has a cream cheese filling, so is even higher in protein. I used the rest of my goat’s milk cream cheese and goat’s milk instead of soy milk (although the soy is fine too, I just try not to use too much soy in our diets), and substituted maple syrup instead of the sugar. This one was tasty and well-received as well. The first recipe is sweet enough to not add any more maple syrup (although the guys did anyway), but the second recipe is very lightly sweet, so people used to sweet French toast will either need to add maple syrup over the top or some kind of fruit (as the recipe suggests). It might be nice with applesauce or apple butter.

Then there are always the cinnamon rolls that I posted the recipe for the other day.

Spelt Cinnamon Rolls with Maple Cream Cheese Frosting

November 30, 2008

These were popular with everyone in my house, despite the spelt and goat’s milk.  I only made a half batch, but next time I will make a whole batch and freeze the other half.

1 cup goat’s milk

1/2 cup honey

1 1/4 tsp salt

1/4 cup + 2 Tbsp vegetable oil

1/4 cup warm water

2 pkgs yeast

4 cups white spelt flour

2 cups whole spelt flour

4-6 Tbsp margarine

4-6 Tbsp maple syrup

1/2 cup chopped walnuts

Heat milk until not quite boiling, add honey, salt, and oil.  Let cool.

Put warm water in large bowl and sprinkle yeast over top.  Mix and let proof for about 10 minutes.  Add milk mixture to yeast, and add half the flour.  Mix in flour a little at a time.  The dough should be slightly sticky.  Lightly knead.  Clean and oil the bowl.  Put dough in bowl, turning to get oil on both sides, and let rise, covered with plastic wrap until doubled in volume (30-40 minutes).  Touch test (see if you push the dough lightly if an impression remains).   Loosen dough, gently depressing to let out air, divide into two pieces, and let rest for 10 minutes.

Roll out half the dough into a rectangle around 9×12.  Spread 2-3 Tbsp margarine on top, then 2-3 Tbsp maple syrup.  Sprinkle generously with cinnamon and 1/4 cup chopped walnuts.  Roll up from the long side and slice into 12 pieces.  Place pieces on pan (either cookie sheet or cake pan) and repeat with remaining dough.   Cover with lightly oiled plastic wrap and let rise (about 15-30 minutes).  Preheat oven to 375.

Bake rolls for 18-20 minutes (until lightly brown on tops).

Frost with Maple Cream Cheese Frosting

4 oz. goat’s milk cream cheese

1/4 cup maple syrup

Blend together until smooth.   (Depending on how much frosting you like, you may want to make a double batch.)

Pancakes/Blueberry Sauce

November 14, 2008

Again, it’s really hard to find these ordinary recipes that one is used to making without eggs, or dairy, or wheat. I decided to make pancakes last Saturday, so I used the recipe for Spelt Pancakes from Bob’s Red Mill, which met all those criteria. (There are a few recipes in Spelt Healthy! but they both involve eggs and sugar, so I’d have to make some adjustments with them to be able to use them.) They were a little boring, but the family thought they were fine once you put maple syrup on them.

To make them a little more fun, I served them with:

Blueberry Sauce
1 cup fresh or frozen blueberries
1/8 cup water
1 Tbsp honey

Simmer over medium heat on stove for about 10 minutes until blueberries start to soften and dissolve. Mash up a little bit with a fork or spoon (if you want a less chunky sauce, you can blend them at this point, but we like it chunky).