Breakfasts

  • Mexican Breakfast

    • (Compliments of Jesse Clark)


      Ingredients:

      Eggs, cooked to your liking
      Refried Beans
      Brown Rice
      Salsa

      The perfect way to use the leftovers from a Mexican dinner!

  • Steel Cut Oats in your Crockpot

    • (Compliments of Jesse Clark)

      Ingredients:

      1 c Steel cut Oats
      4 c Water
      1 c Dried fruit
      1 c Chopped nuts

      Place all ingredients into your crockpot before bed on the low setting. 8-9 hours later you have breakfast waiting for you. We love it topped with a little rice milk and a generous drizzle of flax oil. Crockpots vary greatly – you may find you need more or less water.

  • Mochi Stuffed with Nut Butter

    • (Compliments of Jesse Clark)

      Cut mochi into 1 inch squares and bake for 10 min. The Mochi squares will “puff” up. While still warm, poke a hole in the mochi and stuff with nut butter

  • Gluten Free Blue Blueberry Pancakes

    • (Compliments of Jesse Clark)

      Ingredients:

      1 c buckwheat flour
      2 c water
      1/2 c amaranth flour
      1 egg
      1/2 c blue cornmeal
      2 Tbsp safflower oil
      1/2 tsp salt
      3 Tbsp maple syrup
      1 Tbsp baking powder

      makes 12 three inch pancakes

  • Gluten Free Pumpkin Spice Brown Rice Pancakes

    • (Compliments of Jesse Clark)

      Ingredients:

      1/2 c cooked brown rice
      2 Tbsp maple syrup
      3/4 c amaranth flour
      2 eggs
      1 1/3 c water or milk
      1 tsp safflower oil
      1/2 cup cooked pumpkin or sweet potato
      1 tsp combined spices – cinnamon, nutmeg, clove, ginger

      Mix all ingredients and cook on hot skillet. These are a very moist pancake and cook (and flip) more easily as a silver dollar pancake.

  • Splet Pancakes, Thin

    • Ingredients:

      1 cup spelt flour
      1 tsp baking powder w/o aluminum
      1 TBSP maple syrup
      1 egg, beaten
      1 cup rice or soy milk or water ( preferred soy milk )
      3 TBSP sunflower or Canola oil

      1) Whisk ingredients together.
      2) Let batter stand for a while before frying (can leave overnight in refrig).
      3) Lightly grease frying pan, medium heat
      4) Fry one side until bubbles appear, then turn

  • Spelt Muffins

    • Ingredients:

      2 1/4 cup spelt flour
      1/4 cup maple syrup
      1 TBSP baking powder w/o aluminum
      1/2 tsp (a bit less) salt
      1 1/4 cups rice milk
      3 eggs, beaten
      1 TBSP cold pressed sunflower oil

      1) Preheat oven to 425. Grease and flour 12 muffin cups
      2) Combine dry ingredients
      3) Add milk, eggs, oil & mix until moistened
      4) Fill muffin cups 2/3 full with batter & bake for 17 minutes or until brown

      Variation: Add 1/2 cup chopped almonds, walnuts, dates, or raisins.