Tag Archive | breakfast

Pumpkin French Toast

Pumpkin stem

Image via Wikipedia

If you love pumpkin like I do you will love this breakfast recipe. If you don’t love pumpkin this is great cause it’s not a strong flavor and you can cover it up with syrup or other toppings.  Pumpkin is a superfood. Meaning you should try hard to get it in your diet.  I struggle with getting veggies into my kids at breakfast time and they aren’t loving green smoothies right now so I found hiding it in the french toast worked great!

Pumpkin French Toast

About 7 eggs
1 c pumpkin puree
1/3 c + heavy cream
1 tsp cinnamon
1/2 tsp nutmeg
1 loaf whole wheat bread

Mix the first 5 ingredients together in a shallow dish (like a pie dish). Dip bread in the mix and cook on griddle till done. Serve with fresh whipped cream and syrup or applesauce.

Gingerbread Pancakes with Fresh Applesauce

I am not a pancake lover. Never have been. They don’t keep me filled and the syrup always made my throat sore as a kid.  I love this recipe though!  I made these last year for a Thanksgiving breakfast with 40 of my family members. They all just loved it. So this year I decided to try to soak it.  It worked great, except it was a little hard to stir in all the spices this morning.

Gingerbread Pancakes with Fresh Applesauce

Mix the night before:
2 c whole wheat flour
2/3 yellow cornmeal (ground from popcorn)
1 1/2 c warm water
1 1/2 c homemade yogurt or sour cream
1/2 c melted butter or coconut oil
3 T molasses (I used sucanat today since I was out of molasses and it worked  just not as strong as a flavor)

Cover the bowl with a towel and let sit on counter for 12 -24 hours to reduce phytic acid. (Since I’m not a morning person I pre-measured everything else in a bowl except for the eggs and had it ready to dump in bowl in the morning.)

The next morning:
2 tsp baking powder
1 tsp baking soda
2 tsp ginger
1 tsp each: nutmeg, cinnamon, & ground cloves
1/2 tsp sea salt
4 large eggs
1 tsp real vanilla
Wisk eggs and dump on top of soaked dough. Sprinkle the spices and powders over and stir well till all mixed it.  Since soaking reduces the gluten in the whole wheat flour if you over stir it will not make these tough like usual. So feel free to stir well.

Cook as normal on a hot griddle. Then serve with warm homemade apple sauce on top and fresh cream.  My kids still had a little maple syrup but you won’t need much with all the yummy apple sauce!!

This makes a lot but I love having extras to throw in the freezer and my kids pull them out and toast them for breakfast.


Mini Apple Pies

miniapplepies9smPhoto by Laura @ Heavenlyhomemakers.com

So I found this recipe at Heavenly Homemakers to use up all my apples! It didn’t use enough cause I still have 2 boxes in my garage! I think that next week I will cut and freeze them for later mini apple pies. Anyway. These were a lot of work but I think will be so wonderful to have in my freezer for later. I have to say I didn’t do her crust recipe. I had just rendered a bunch of leaf lard and wanted to use instead of butter. So here is the best pie crust recipe ever. It makes more crust than you need but if you double the apple filling it will be just right.

The “Only Pie Crust” by Amy Carter

5 c. whole wheat flour
2 c lard
2 tsp salt
2 eggyolks
1 T vinegar
rest of 1 c water

Cut lard into flour. I used my mixer. Put egg yolks and vinegar in a 1 cup measuring cup and whisk. Then fill the rest of the cup with water. Stir quickly into the flour. Try not to over mix as the whole wheat flour can get tough.  This makes 2 double crust pies and 1 single crust pie. If you are  making large pies Bake the crust @ 425 degrees till light brown about 10 minutes.

For mini apple pies, separate dough into 21-24 pieces.
Roll each piece into a little circle with a rolling pen.
Squish (or place nicely) your dough circles into MUFFIN PANS.  Using a muffin pan for these Mini Apple Pies eliminates the need to go buy 24 little mini pie pans.


The following directions are for Mini Apple Pies:


3 1/2 cups whole wheat flour
1 t. sea salt
1 cup melted butter
1 cup plain yogurt

Stir ingredients together until thoroughly mixed.  Use the dough right away to create pockets or pies…or let the dough sit overnight on the countertop to break down the phytates and make the grains more digestible.  This dough is MUCH easier to work with if you work it like play dough in your hands a while before you try to roll it out.


3 pounds of apples – about 11-12 smallish apples (any kind you like)
1/4 – 3/4 cup sucanat (your preference)
1 Tablespoon ground cinnamon

Peel apples and cut them into bite sized chunks. Add sucanat and cinnamon.  Stir well and cook over medium heat until apples are tender and a syrup has formed (about 10 minutes).  I didn’t do this. I forgot to cook the apples. I never do with large pies. But  my hubby ate one last night and said the apples were a little dry so this step might really help with that.  Fill each (unbaked) crust with apple pie filling.


1/2 cup whole wheat flour
1/2 cup rolled oats
2-4 Tablespoons sucanat
3 Tablespoons melted butter

In a bowl, stir together topping ingredients until the dry ingredients are moistened.
I find that melting the butter and stirring it into the flour, oats and sucanat makes a great crumb topping…much less effort than “cutting in the butter”. Sprinkle topping all over the top of your little pies. Freeze your pies in your buttered muffin pans for a couple of hours. Remove your muffin pans from the freezer and allow them to sit on the counter for 10-15 minutes.  Use a fork to gently pry the pies out of the pan.  Place them carefully into freezer bags and put them bag into the freezer.

To bake your Mini Apple Pies:

Take desired number of pies out of the freezer and place them on a baking pan.  Bake in a 375° oven for 35-45 minutes.  You can let them thaw first if you want…but I find that the frozen pies bake just fine!


And now I’d like to point out that (depending on how much you use) there is about 1/2 cup of sucanatdivided by 24 little pies…making this a very healthy, very low in sugar breakfast.

Gingerbread Cake

I have a pregnant friend lacking in iron and I told her about this awesome cake that is full of molasses which has iron. So I promised I would post this for her today. Sorry everything is in italics and double spaced can’t seem to control wordpress today.
Upate: I soaked my flour in the warm water & butter, covered with a towel and left on the counter overnight to help decrease the phytic acid. Then added the rest of the ingredients. The cake was more moist and I liked it even better.
Gingerbread Cake

3 c whole wheat flour

1 tsp salt

1 tsp baking powder

1 tsp soda

1 ½ tsp ginger & cinnamon each

Mix dry together.


¼ c coconut oil or melted butter

¾ c applesauce

1 c molasses

1 c water

2 eggs

Pour into a greased 13×9 pan. Bake 400 for 20-30 min. Serve warm with applesauce and whipped cream on top! Great for breakfast!


Millet is a gluten-free grain.  I usually use it whole, dry in my bread. I like the crunch and texture. It is also used as couscous(when cooked) in India. I love couscous but won’t buy the yucky stuff in a box from the store (which is not a grain but pasta in the U.S.)  So I found a recipe to give me a guideline on how to use it.
I didn’t think it was fantastic. Probably a 6 according to my family. Next time I will add more veggies. The leftover millet that I didn’t add to the veggie mix I used to make Millet cakes for breakfast this morning. (See Below)
1/2 c. diced yellow summer squash
1/2 c. diced zucchini
1/2 c. diced red onion
1 c. cooked chick-peas (canned)
3 c. cooked millet
2 tbsp. olive oil
1/4 c. parsley
1 clove garlic, minced
1/2 tsp. cumin
1/2 tsp. curry powder
1/2 tsp. dried red pepper flakes
1/2 tsp. salt
Ground pepper to taste


Saute squash, zucchini, onion and garlic in hot oil for 5 minutes. Stir in remaining ingredients, except parsley. Cook until hot (about 8 minutes). Garnish with parsley before serving.(To make millet, stir 1 1/2 cups of millet in a heavy skillet over medium heat until seeds turn golden (5 minutes or so). It will pop a little as it browns. DO NOT ADD ANY FAT TO PAN! Remove from heat and combine 3 cups of boiling water and 3 chicken bouillon cubes. Place on low heat, cover and let cook about 20 minutes. Let stand a few minutes before you fluff with fork.)

I can’t remember where I found this recipe. I googled millet and ran to make it. If I find the link I’ll put it here.
Millet Cakes
I grew up eating Rice Cakes for breakfast. No not the crunchy dry, no taste, puffed stuff from the diet world.  They are flat like a pancake but with only 3 ingredients and no flour.  I love them. I changed the recipe to have millet instead of rice. My kids and I loved them.
2-3 c cooked millet
1/2 c whole milk
3-4 pasture fed eggs
Mix the milk and eggs together and add to the millet and stir well.  Place on hot griddle and cook like a pancake. Serve with real maple syrup.