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.

Breakfast, Oatmeal, & my great mom was right

I grew up eating hot breakfasts every single morning except Saturday when we had the priviledge of eating cold cereal (which we called mush).  Even then it usually had very little sugar in it.  My mom would take us shopping and we could pick out whatever kind we wanted as long as it had 3 or less grams of sugar. Do you know how hard it is to find cereal with 3 or less grams?  Almost impossible!!!  I know she must have given in occaisionally because our cereal cupboard was always stocked but also full of bugs because it didn’t get eaten fast enough.

Fast forward… now we have been a cereal free house for almost 7 months. Which is so opposite last summer when I was caught up in coupon mania and our garage had 40 plus boxes of cereal I’d bought under a $1!  My kids were in heaven eating it while I slept in. But then I’d wake up to 1/2 full bowls of wasted milk and cereal spilled! It made me so mad and 1 hour later everyone is cranky cause they are hungry.

Cereal is not nourishing nor is it good.  There are no cereals from the store , even organic that are good for you.  No such thing as whole grain cause it’s all mushed up and extruded from machines before it’s plopped into a box.  So we avoid it.  But today my sweet, cereal-addicted husband who has so willingly given up the boxes, asked for cereal since I am not waking up to make him breakfast in the summer.  So I am looking  for recipes and things I can make that he can grab and go as fast as a bowl of cereal in the morning.

Below is what I found from Nourished Kitchen. I want to try the soaked oatmeal this week and definately the oatcakes! They can store in the fridge and that would be fast thrown in the toaster oven.  I will leave comments if I change something.  I also want to try Baked Oatmeal.  One thing I love for breakfast is sauteed  veggies.

Sauteed Veggies

Asparagus cut into 1 inch pieces

mushrooms sliced

kale or spinach chopped bite size

Onions sliced thin

Saute in coconut oil or butter then serve with balsamic vinagrette( I buy it bottled at my local produce market and it is divine but I am going to try making it this week from scratch. If it works I’ll post it on my blog.)



soaked oatmealSoaked Oatmeal Porridge

Oat Porridge (or gluten-free amaranth porridge–just cook longer!)


  • 1 cup rolled oats, organic
  • 1 cup warm water
  • 2 tablespoons whey, plain organic yogurt, cultured organic buttermilk, kefir, lemon juice or apple cider vinegar


  1. Mix all together and let sit on the counter 12-24 hours (or more!) (I suggest 24 hours or more for infants and children. Remember, this is a pre-digestion process. The longer the oats stand on the counter before cooking, the less strain on your child’s digestive system.)
  2. When you are ready to cook the oats, bring an additional cup of water to the boil. Toss the entire oat mixture into the boiling water, and turn the temperature to low. Stir. Add a handful or more of raisins or crispy nuts at this time, as well as a pinch or two of high quality sea salt (one with lots of trace minerals, 50+). Cook 3-5 minutes, or until oats reach desired consistency.
  3. Again, serve with healthy fats (above). You may also wish to add a bit of organic molasses for minerals or freshly ground flax seed for Omega-3s. (Don’t overdo on the flax seed.)
  4. Note: make a double batch (just multiply the quantities by two) and cook the whole thing. Store leftovers in the refrigerator. They can store up to a week or 10 days in an airtight container. (They will just become easier to digest over time.) You may easily reconstitute the oats by putting them in a pot and adding boiling water and stirring, heating through. You may also use them to make “oatcakes”, a favorite in my house. The recipe follows.



  • 1-1 1/2 cups leftover cooked oatmeal
  • 1-2 pastured eggs, beaten


  1. Beat egg and mix with leftover oatmeal in a medium bowl, until you have a nice batter. Bring cast iron skillet or griddle to medium heat and coat with pastured butter or coconut oil, bacon fat or lard. Spoon into pan by tablespoons. Fry like pancakes. Wait until you see bubbles on the top to flip. Cook about 2-3 minutes each side.
  2. These make great snacks! Store them in the refrigerator or dry them on a sheet pan in your oven for crispy oatcakes! Serve with yogurt cheese, butter, fermented apple butter, nut butter or coconut butter. Delish! Enjoy!

Baked Oatmeal with Dried Fruit & Nuts

Ingredients for Baked Oatmeal

  • 1 pound steel cut oats
  • 1  cup walnuts, or other nuts (see sources)
  • 2 tablespoons yogurt, kefir, whey or buttermilk (see sources), for soaking
  • dash unrefined sea salt
  • 6 pastured eggs
  • 2 cups whole, fresh milk (see sources)
  • up to ¼ cup maples syrup (optional)
  • ½ cup raisins or dried cranberries
  • ½ cup dried unsulfured apricots, diced
  • 2 tablespoons cinnamon
  • ¼ cup coconut oil, plus extra for greasing baking dish

Method for Preparing Baked Oatmeal

  1. Pour the steel cut oats and nuts into a ceramic container or mixing bowl.
  2. Add enough filtered water to completely submerge your oats and nuts. Add a dash of salt and a two tablespoons of  fresh yogurt, whey, kefir or buttermilk.
  3. Allow the oats and nuts to soak, covered, overnight in a warm place in your kitchen – about eight to twelve hours.
  4. After the mixture of oats and nuts has soaked overnight, dump them into a colander to drain and place the mixture back into the ceramic container or mixing bowl.
  5. Preheat the oven to 375 degrees Fahrenheit and grease a 13 x 9-inch rectangular baking pan with coconut oil or another wholesome fat of your choosing.
  6. Meanwhile beat together eggs, milk, maple syrup (if you’re using it), until well-combined and frothy.
  7. Pour the mixture of eggs, milk and maple syrup over the soaked oats and nuts, stirring well to combine into a porridge-like mixture.
  8. Gently fold dried fruit, cinnamon and coconut oil into the porridge-like mixture.
  9. Pour the mixture into a greased baking pan and smooth it out with a rubber spatula to ensure even baking and a good appearance.
  10. Bake in an oven preheated to 375 degrees Fahrenheit for forty to forty-five minutes or until the oatmeal achieves a pleasing golden-brown color on top, a knife inserted into its center comes out clean and free from liquid and the fragrance of baked oats, dried fruit and cinnamon perfumes your kitchen.
  11. If you can bear the wait, allow the baked oatmeal to cool for five to ten minutes before cutting into squares and serving.

YIELD: 12 to 16 servings

TIME: 10 minutes (preparation), 8 to 12 hours (soaking), 40 to 45 minutes (baking)