Breakfast Recipes

Kefir “Yogurt”

This is a kid-friendly and delicious way to add kefir to your daily diet.

  • 1 cup kefir
  • 1 frozen banana, cut into 1/4″ slices (this will help it puree better)
  • 5 frozen strawberries, sliced
  • 2 tsp honey
  • splash of vanilla to taste (optional)

Puree all ingredients in a food processor. Enjoy! 🙂

Serves 2-3

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Lemon Muffins

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2 cups whole wheat flour
2 tsp baking powder
1/2 tsp salt
zest of 1 lemon* (about 1 Tbs)
juice of 1 lemon (about 1/4 cup)
1/2 cup buttermilk
1/2 cup honey granules (or sugar)
1/3 cup coconut oil, melted
1/2 tsp lemon extract (or 2 more tsp of lemon zest)
2 eggs

Whisk together the flour, baking powder, and salt. In a separate bowl, combine the lemon zest, lemon juice, buttermilk, honey granules, coconut oil, lemon extract, and eggs; beat well. Blend in the flour mixture until combined. Place muffin liners in 10 muffin cups, and pour the batter evenly into the cups. Bake at 400 degrees for 20 minutes, or until muffins are golden and a toothpick inserted in the center comes out clean. Cool a few minute before removing from tin. Serve warm (these taste incredible warm), or cool on wire racks.

*You can get the zest from the lemon by scraping it against a cheese grater. But make sure that you do this before juicing the lemon!

This is Joy’s recipe

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My Green Smoothie

Green Smoothie

Ingredients:

  • Handful fresh kale or spinach leaves (about ½ cup packed)
  • 1 ripe banana
  • 1 Tbs coconut oil
  • 1 scoop dietary fiber or protein powder (optional)
  • ¼ cup vanilla yogurt (optional but delicious)
  • ½ cup + 2 Tbs vanilla almond milk (It’s a odd amount because that’s what fits in my small Nutri-Bullet cup, but you can use as much has you’d like)
  • 2 ice cubes (to chill the smoothie a bit)

Place the ingredients in a blender (I use a Nutri-Bullet) and blend until smooth. Enjoy!

From Blog of Joy

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Nut-And-Honey Cinnamon Granola

8 cups rolled oats
1 cups almonds, chopped
1 cups pecans, chopped
1/2 tsp salt
1 Tbs cinnamon
1/2 cup coconut oil
1 cup honey

Mix the oats, cinnamon, salt, and nuts in a large bowl. In a small saucepan over medium low heat, warm the coconut oil and honey, and pour over the dry ingredients and mix well. Spread the granola evenly on two baking sheets lined with parchment paper. Bake at 340 degrees for about 16-18 minutes, stirring halfway through the baking time. The granola should be a deep golden brown. Be careful not to overbake, as it will crisp up as it cools. Store in an airtight container for up to a few weeks.

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Oatmeal Blueberry Muffins

  • 2 cups quick oats
  • 2 cups buttermilk
  • 1/2 cup butter (1 stick), softened
  • 1/2 cup coconut oil
  • 1 cup sucanat (or packed brown sugar)
  • 2 eggs
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups blueberries (frozen or fresh)

Combine oats and buttermilk in a small bowl.  Allow to stand for a few minutes while you mix the rest of your muffins.  In a medium-sized bowl, combine flour, baking powder, baking soda, and salt; stir to mix.  In a large bowl, cream butter and sucanat.  Add eggs; mix well.  Add milk and oats mixture and mix well.  Add the dry ingredients, stirring just until moistened.  Fold in raisins.  Fill greased or paper-lined muffin cups and bake at 400 degrees for 20-25 minutes or until muffins test done.

The original recipe was raisin muffins:  Substitute 1 C raisins for frozen blueberries

Other alterations:
Banana Muffins:  Substitute 1 1/2 bananas for blueberries.
Apple Muffins:  Substitute chopped apples for blueberries and substitute applesauce for coconut oil.

adapted from tammysrecipes.com

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Oatmeal Raisin Breakfast Cookies

2 medium ripe bananas
2 eggs  (or two flax eggs if vegan)
1/2 cup natural, salted peanut butter (smooth or crunchy)
2 Tbsp coconut oil, melted
3 Tbs honey (or maple syrup if vegan)
1 tsp vanilla extract
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/2 cups rolled oats
1/2 cup whole-wheat flour (or oat flour)
1/2 cup almonds meal (ground from raw almonds)
3 Tbs chopped walnuts
1/2 cup raisins

Mash bananas in a mixing bowl. Beat in the eggs, peanut butter, coconut oil, honey, vanilla, cinnamon, nutmeg, baking powder, baking soda, and salt.  Add the oats, flour, and almond meal and mix. Stir in the walnuts and raisins. Refrigerate for 5 minutes to harden. Drop cookies by spoonfuls on a baking stone or parchment lined pan.  The cookies won’t spread much when they bake, so you can place them 1″ apart. Bake at 350 for 15-17 minutes or until lightly brown on top. Let rest on the baking stone for a few minutes before transferring to a cooling rack. After completely cooled, store in an airtight container for up to a few days. Refrigerate or freeze for an even longer storage time.

Adapted from www.minimalistbaker.com

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Oatmeal Raisin Muffins

Oatmeal Raisin Muffins

Moist, dairy-free, oatmeal raisin muffins topped with cinnamon sugar and finely chopped walnuts.

Ingredients:

  • 1 cup quick cooking oats (or a heaping cup of rolled oats chopped a bit in a food processor)
  • 3/4 cup whole wheat flour (could try almond flour)
  • 1/4 cup ground flaxseed
  • 1 Tbs baking powder
  • 1/2 tsp salt
  • 1/2 cup coconut oil
  • 1/2 cup almond milk
  • 1/4 cup sucanat (or brown sugar)
  • 1/4 cup honey
  • 1/2 cup applesauce
  • 1/2 cup raisins
  • 1/4 cup finely chopped walnuts
  • 2 Tbs sucanat (or brown sugar)
  • 1 tsp cinnamon

Directions:

  1. Stir together the oats, flour, flaxseed, baking powder, and salt.
  2. In a saucepan melt the coconut oil, add the almond milk, 1/4 cup sucanat, and honey; stir until combined. (The mixture should be warm to the touch but not hot.)
  3. In a separate bowl combine the coconut oil mixture and applesauce.
  4. Mix in the flour mixture; stir in the raisins.
  5. Line a 12 cup muffin tin with paper liners. Pour the batter evenly into the cups.
  6. Combine the chopped walnuts, 2 Tbs sucanat, and cinnamon in a small bowl.
  7. Sprinkle over the tops of muffins. Press the topping gently into the muffins.
  8. Bake at 375 for 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.

From Blog of Joy

 

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Oats and Honey Granola

This is a family staple!

8 cups rolled oats
2/3 cup butter
1/2 c. sucanat
1/4 c. honey

Place the oats in a large bowl. Melt the butter in a pan. Add the sucanat and honey and stir over medium heat until combined. Pour over oats and mix.  Spread out on dehydrator sheets. Dehydrate at 145 degrees for at least 6 hours (it can be dehydrated longer for crisper granola). Transfer to an airtight  container and stir in nuts or dried fruit if desired.

Oven-baked version: Line two 15″ by 11″ jelly roll pans with parchment paper. Spread the granola evenly on the two tray. Bake at 300 degrees for 20-25 minutes, stirring every 10 minutes to prevent burning.

-Alterations-

Chocolate Granola: Add 1/4 cup of cocoa powder to the oats.
Cinnamon Pecan Granola: Add 1 cup of chopped pecans and 2 Tbs of cinnamon to the oats.

Adapted from allrecipes.com

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Oh Mega Carrot Cake Breakfast Cookies

yield: 13 cookies

Ingredients:

1/2 cup chopped walnuts, toasted
3/4 cup ground flax seed
1 cup whole wheat flour (could try almond flour)
1/2 cup rolled oats
3/4 tsp baking powder
1/4 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
1/3 cup raisins
3 Tbsp coconut oil
1/4 cup applesauce
1/2 cup honey (or maple syrup to make these cookies vegan)
1 cup lightly packed thinly shredded carrots
2 tsp vanilla

  1. Preheat oven to 325F and toast the walnuts for 3-5 minutes, or until lightly roasted and fragrant; let cool.
  2. In a bowl, mix the coconut oil, applesauce, honey, carrots, and vanilla.
  3. In a separate bowl, stir together the flax, flour, oats, baking powder, salt, cinnamon, nutmeg, raisins, and cooled walnuts.
  4. Add the dry ingredients to the wet ingredients and mix well. The dough will be very sticky, so not to worry.
  5. With a spoon, scoop about 13 cookies onto a baking stone (or parchment lined baking sheet). They don’t spread much so you can put them an inch apart.
  6. Increase the oven temperature to 350F and bake 16-18 minutes. Allow to cool for a couple of minutes before transferring to a wire rack. Serve warm or cooled.

adapted from www.ohsheglows.com

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Orange-Spiced Muffins

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Moist, orange flavored muffins–dairy-free and delicious!

Muffins:

  • 1 3/4 cup whole wheat flour
  • 1 heaping Tbs ground flax seed
  • 1 Tbs baking powder
  • 1/2 tsp salt
  • 1/2 cup coconut oil
  • 1/2 cup vanilla almond milk
  • 1/4 cup sucanat (or brown sugar)
  • 1/4 cup honey
  • 1/2 cup applesauce
  • 1 Tbs orange zest
  • 1/4 tsp vanilla extract (increase to 1/2 tsp if using regular milk)

Whisk together the flour, flax seed, baking powder, and salt. In a saucepan, heat the coconut oil until melted. Stir in the almond milk, sucanat, and honey. Stir until combined. The mixture should be warm to touch (not hot). In a large bowl, combine the heated coconut mixture with the applesauce, orange zest, and vanilla. Mix until combined. Mix in the dry ingredients. Line a 12 cup muffin tin with muffin liners. Divide the batter evenly in the muffin cups. Now make the topping:

Topping:

  • 1/3 cup chopped pecans
  • 2 Tbs flaked coconut
  • 2 Tbs sucanat (or brown sugar)
  • 1 Tbs melted coconut oil
  • 1 Tbs orange zest

Combine the topping ingredients and sprinkle on top of the muffins. Lightly press the topping into the batter. Bake at 375 degrees for 18 minutes, or until golden. Serve warm or cooled.

Makes 1 dozen muffins

From Blog of Joy

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