Soaked Pancakes

(4.5) 1.5 cups water

(5)    1.5 T. whey (or vinegar, yogurt, etc)

(1.5)  ½ cup oatmeal

(1)    1/3 cup cornmeal or rice flour

(1.5)  ½ cup other whole grain flour (I often blend black-eye peas and millet)

(3/4)  ¼ cup ground flax seeds

Mix and soak 24 hours at room temperature.

When ready to cook, mix the following dry ingredients and add with wet:

(1.5 T)  1.5 tsp baking powder

(1 T)     1 tsp baking soda

(1 T)     1 tsp sugar

(1/4 t)   Sprinkle of salt

(3)        1 egg

(3/4)      ¼ cup oil

Cook like normal pancakes. We like to top ours with yogurt, apple sauce, and bananas or other chopped fruit.

I usually triple this recipe (numbers in parenthesis) and it lasts our family for 2-3 breakfasts. I like the pancakes fresh, so I just refrigerate any leftover batter we don't use and cook it fresh for the next meal.


Soaking is supposed to make the grains easier for our bodies to digest. You can make this gluten-free, depending on the grains you use.

Banana Muffins

This is Mom's recipe with some tweaks. Apparently Andria isn't the only one who got Mom's inability to make a recipe without adapting it. 😂 I usually double the recipe and put some in the freezer.

Banana Muffins

Mix together and set aside:

     2 ½ c. whole grain flour mix *See note below

     ½ c. quick oats
     1 ¼ c. sugar

     1 Tbsp. ground flaxseed

     ¾ tsp. baking soda

    1 ½ tsp. baking powder

    1 tsp. salt

Mix wet ingredients:

     2 c. bananas mashed (6-8 bananas) – the riper the better.

     3 eggs

    ¹/₃ c. coconut oil, melted  (you can use any oil you prefer)

    ¼ c. unsweetened applesauce

Combine the dry and wet ingredients. Optional add-ins:

    ½ c. roasted chopped nuts (I use walnuts)

    ¾ c. dark chocolate chips (Enjoy Life Brand for dairy free)

Spray or line muffin tins and fill 3/4 full (I use a large cookie scoop). Bake @ 375 degrees for 15-20 minutes or for mini muffins 8-9 minutes. Baking time may vary based on your oven and muffin tins.

Once cool store in an air tight container or freeze.

*For the Gluten Free Whole Grain Mix I usually buy a 4 pack of Bob's Red Mill of each flour (amaranth, buckwheat, millet, oat, and teff). I dump a bag of each in a huge bowl and mix it together. You can also add oat flour.  I store the mix in a large freezer bag. This mix works great for muffins, but I haven't tried it for anything else.

Pumpkin Banana Bread/Muffins

This is my version of Natalie's Pumpkin Banana Bread/Muffins. I reduced the sugar and usually make them dairy & gluten free. These are my kids favorite muffins and I make them year round.

Mix together and set aside:    

      3 mashed ripe bananas

      1/3 c. orange juice​

      6 eggs, beaten

      3/4 c. unsweet​ened applesauce
      3/4 c. vegetable oil (It can be melted coconut oil, vegetable, or whatever you prefer)

      1/3 c. almond or skim milk

      1 large can (29 oz.) pumpkin​

      3 c. sugar (You can substitute sugar in the raw or replace half with stevia in the raw.)

Mix:   

     5 c. whole grain flour *I use a homemade gluten free whole grain flour mix. Equal parts amaranth, buckwheat, millet, oats, and teff.​

     1 c. quick oats

     1 Tbsp. baking soda
     2 tsp. baking powder (optional, but I like to include)
     1 - 2 Tbsp​. ground flaxseed

     1 Tbsp.  cinnamon​

     1 Tbsp. salt​

     1 tsp. nutmeg​

Mix wet and dry ingredients together.  

Blend in: 
       1 - 2 tsp. vanilla

       1 ½ c. dark chocolate chips (1 bag of Enjoy Life Chocolate Morsels or Mini Chocolate Chips for Dairy free)

Pour in oiled and floured bread pans--makes 5 regular size.  Bake for 1 hour @ 350. For muffins, bake 14 - 18 minutes @ 375 -- makes 4 - 5 dozen muffins. For Mini Muffins bake 8-9 minutes. Baking times may vary based on your oven and your muffin tins.

Once cooled store in an airtight container or these also freeze beautifully. 

*For the Gluten Free Whole Grain Mix I usually buy a 4 pack of Bob's Red Mill of each flour (amaranth, buckwheat, millet, oats, and teff). I dump a bag of each in a huge bowl and mix it together. You can also add oat flour. I store the mix in a large freezer bag. This mix works great for muffins, but I haven't tried it for anything else.

**You can omit the chocolate chips and use a streusel topping instead and they are great that way too. They are still really good even if you leave out both the chocolate chips and topping.

Streusel Topping: Mix 1/4 cup brown sugar (packed), 1/4 cup flour, 1/4 cup oatmeal, ½ tsp. cinnamon & 3 Tbsp. soft butter or coconut oil

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Bran Muffins

5 tsp. baking soda
2 c. boiling water
(mix together and set aside)
1/2 c. shortening (I use coconut oil)
2 c. sugar (I use sugar or honey.  I have also cut the sugar in half.  Not quite as good)
4 eggs
(mix together)
Add:
5 c. flour (I have used a variety of white, wheat, & oat flour)
1 Tbsp. salt
4 c. All Bran or Bran Buds
2 c. Bran Flakes
Add:
1 qt. Buttermilk
soda & water

Spoon in greased muffin tins
Bake @ 400 degrees for 15 minutes

Store extra batter in tupperware bowl in fridge
Don't stir after in fridge, just spoon out
Can be kept 6 weeks

Banana Pancakes (aka 2-ingredient pancakes)

Recipe adapted from: http://ourbestbites.com/2014/02/2-ingredient-pancakes/

A fun gluten-free breakfast to make for the kids! Ben, Elizabeth, and Emma all approved of this recipe. 

Ingredients:

1 large banana (it should yield about 1/3-1/2 cup, mashed)

2 eggs

1/8 tsp baking powder (optional but recommended)

1/8 tsp ground cinnamon (optional but recommended)

1 tsp ground flaxseed (optional)

2 Tbsp PB2 (optional)

2 - 4 Tbsp quick oats

Instructions:

1.  Heat a skillet on the stovetop or countertop griddle to medium heat. 

2. While pan is heating, mash banana well and then mix in eggs, baking powder, cinnamon, flaxseed,  PB2, and oats or put all the ingredients in a blender and pulse a few times until smooth and mixed well. You can blend the oats with it or stir them in after.

3. When pan is hot (water droplets should sizzle), spray pan lightly with non-stick spray.  Pour 2 tablespoons of batter at a time and cook until bottom appears set (30-60 seconds) flip with spatula and cook additional minute or less. 

4. Serve warm with almond butter, real maple syrup or applesauce, and fresh fruit on the side.  I recommend having a green smoothie to accompany this breakfast!

*Yield: 8-10 4″ pancakes.

Sheri's Pumpkin Muffins

* I have always loved Mom's pumpkin bread!  This is my healthier version of her recipe.  It makes a mildly sweet, very moist bread.  I've been making it into muffins, not bread, but I'm sure it would work as bread too.

1 1/2 cups pumpkin (canned pureed pumpkin)
1 cup banana (I often freeze my very ripe bananas, then thaw partially in warm water and blend, 1 banana = about 1/4 cup banana; **You can also use half applesauce if desired.)
1 cup oatmeal
4 eggs
1/2 cup oil
1/2 cup honey
2 TB dark brown sugar (can omit this if you don't want any refined sugar)
Mix, then add: (mixing now allows the oatmeal to start softening)

1 tsp baking powder
2 tsp soda
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp allspice
1/2 tsp ginger
1/2 tsp nutmeg
Mix, then add flours and additions:

1 cup red whole wheat flour
1 cup white whole wheat flour
1 1/2 cups total raisins and/or chocolate chips (you will definitely want to use these to add sweetness since I've greatly reduced the sugar)
1/2 cup nuts (optional)

Mix until blended.  Bake in greased muffin tins @ 400 degrees for 15-20 minutes. If making bread, grease and flour bread pans and bake @ 350 degrees for 50 minutes.  Yield: 2 dozen muffins or 2 loaves of bread.  *For muffins, I scoop into muffin tins with 1/4 cup measuring cup.

*Note: You can add all ingredients, then mix all at once, and it will turn out fine.  I just like to give the oatmeal a few minutes to soften.  If you choose to add all the ingredients and then mix, let the batter sit for 10-15 minutes before baking.

Coconut-Almond Breakfast Quinoa

Source: http://ourbestbites.com/2013/06/coconut-almond-breakfast-quinoa/

I made this yummy breakfast when I was at Val and Erin's a couple of months ago. I tripled the recipe, but a double batch would probably be perfect for the families with 4-5 kids. The adults all really enjoyed it. The kids were a little skeptical. You could try doing 1/2 quinoa and 1/2 steel-cut oats if your kids would like it better that way, but you will need to increase the liquid and cook it longer. I really loved the fresh berries and toasted coconut!

Recipe and picture source:
http://ourbestbites.com/2013/06/coconut-almond-breakfast-quinoa/

1/2 cup quinoa, rinsed well and drained
1 cup light coconut milk (from a carton, such as Silk brand)
2 teaspoons brown sugar (substitute honey or maple syrup)
1/4 teaspoon almond extract
For serving:
fresh berries
toasted coconut
additional coconut milk
honey, maple syrup, or agave syrup
additional brown sugar if desired

Place rinsed and drained quinoa, coconut milk, brown sugar, and almond extract in a medium-sized pot.  Stir ingredients and bring to a boil.  Reduce heat to a low simmer and cover pot, preferably with a clear lid (so you can see through it and keep an eye on the quinoa).  Stir a few times during cooking.  If mixture seems to be boiling out, crack the lid to release steam, otherwise, keep covered.  Cook for 10-15 minutes, until liquid is absorbed.  In the last few minutes of cooking, feel free to add a little more liquid (water is fine, or additional coconut milk) until desired consistency is reached.  I prefer my breakfast quinoa on the soft side with enough liquid to make it more of a porridge.

Divide quinoa into bowls and top with fresh berries, toasted coconut and a splash of additional coconut milk.  If desired, add a drizzle of honey or agave or a sprinkle of brown sugar for sweetness.  Yields, about 4, 1/2 cup servings. 

Smoothies

I typed up some of our favorite smoothies for mom and thought I'd share them here too just in case others would like them.

Green Smoothie

1 1/2 cups almond milk

1/2 cup of coconut water (I never add this.)

2 leaves lacinato (dark greens) kale, spinach, or Swiss Chard, coarsely chopped

1/4 avocado

1/2 cup  mango chunks

Blend until Smooth.

Mango and Coconut Milk Shake

1 cup mango chunks

1/2 cup pinapple chunks

1 1/2 cups coconut milk

1-2 teaspoons brown rice syrup or stevia, to taste

Blend until smooth.

Blueberry, Carob, and Almond Milk Shake

1 cup blueberries

2 teaspoons raw carob powder, cacao powder, or cocoa*

1 1/2 cups almond milk

1 to 2 teaspoons brown rice syrup or stevia, to taste

1/2 cup ice (I've never use this.)

Blend until smooth.

*Cacao powder is the same thing as cocoa powder, but the raw form is usually called cacao.  It is preferable because it's packed with nutrients, including magnesium, and is high in antioxidants.

 

Energy Shake with Almond Butter and Cardamom

1/4 cup almond butter

1 tsp. ground cardamom (good without this too if you don't have it.)

1 1/2 cups purified water

1 cup frozen peaches

1-2 teaspoons brown rice syrup or stevia, to taste

Blend until smooth

Morning Glory Muffins

**A mildly sweet, carrot cake-like muffin.  NO REFINED SUGAR (unless it's in your applesauce)!

Source: Mel's Kitchen Cafe (she calls them "Healthy Applesauce Carrot Muffins")

Yield: 12 muffins

Ingredients

• 1 1/2 cups whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 2 tablespoons butter, melted
• 1/2 cup honey
• 1 egg, lightly beaten
• 1 teaspoon pure vanilla extract
• 1 cup unsweetened applesauce  (I use homemade bottled applesauce)
• 3/4 cup finely shredded carrots (about 2-3 medium carrots)
• 1/2 cup raisins and/or chopped nuts (optional, but very good..I like raisins in my carrot cake :) )

Directions

1. Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners (or I prefer to just lightly spray a nonstick muffin tin).
2. In a large bowl whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
3. Make a small well in the center of the dry ingredients and add the butter, honey, applesauce, egg, and vanilla.
4. Stir ingredients together until just combined and there are still some spots of flour remaining.
5. Fold in the shredded carrots just until combined (don't overmix or the muffins will be dense).
6. Distribute the batter evenly among the muffin liners. Bake for 18-20 minutes until a toothpick inserted in the center of a muffin comes out clean.
7. Remove to a wire rack to cool completely. These muffins freeze wonderfully and keep well if covered at room temperature for 2-3 days.

Healthy Oat Muffins (2 varieties)

Mel's Kitchen Cafe's Healthy Applesauce Muffins

Yield: 12 muffins

Ingredients

• 1 cup rolled/old-fashioned oatmeal
• 1 cup unsweetened applesauce  (*I use homemade bottled applesauce)
• 1/2 cup milk
• 1 large egg
• 1 teaspoon vanilla
• 4 tablespoons butter or coconut oil, melted  (*I prefer butter in this recipe)
• 1/3 cup sugar   (*I like to use brown sugar instead, generally only loosely packed)
• 3/4 cup whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup dried cranberries or raisins, optional
• walnuts or pecans, chopped (optional)

Directions

1. Preheat the oven to 375 degrees F. Line a 12-cup muffin tin with liners or grease the muffin cups. Set aside..
2. In a medium bowl, stir together the oatmeal, applesauce, milk, egg, vanilla, butter and sugar. Set aside.
3. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt (and cranberries or raisins if using). Make a well in the center and pour in the applesauce mixture. Stir until just combined (don't overmix or the muffins will be dense and dry). The muffin batter texture might be a bit different (wetter?) than other muffin batters but no fear, carry on!
4. Distribute the batter evenly among the 12 muffin cups. Bake for 15-20 minutes until a toothpick inserted in the center comes out clean. Don't overbake or the muffins will be dry.
5. Remove the muffins to a rack to cool completely. Once cool, I place 6-9 muffins in a large freezer ziploc bag, suck all the air out (oh yes I do) and seal the bag, then freeze, pulling them out one by one to stick in lunches or warm slightly for a snack.   (Good recipe to double because these muffins freeze well.)

Natty's Hearty Oatmeal Muffins

Yield: 12 muffins

Ingredients

• 1 cup buttermilk*
• 1 cup oatmeal
• 1/2 cup brown sugar (dark brown good)
• 1 tsp vanilla
• 1 egg
• 2 TB oil (canola, olive, or coconut; *I have usually used olive oil in this recipe)
• 1/2 cup flour  (whole wheat works well)
• 1/2 cup wheat germ  (*I have replaced a couple TB with ground flaxseed before; I have also substituted oat bran, which seems to work just as well.)
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 cup chocolate chips, raisins, blueberries, bananas, and/or nuts (any additions you want; all optional)  (*My favorite additions are raisins or chocolate chips with walnuts or pecans.)

Directions

1. Mix buttermilk and oatmeal. Let sit for 10-15 minutes to soften oats.
2. Add brown sugar, vanilla, egg, and oil to oatmeal mixture.  Mix well.
3. Add mixed dry ingredients (flour, wheat germ, baking powder, salt, and cinnamon).  Stir until mixed.
4. Let batter sit 10 minutes.  Grease muffin tin. Bake at 400 degrees for 15-20 minutes.  Makes about 12 muffins.

*Can make own buttermilk by pouring 1 TB white vinegar (or lemon juice) in 1 cup measuring cup, filling the rest of the way with milk, pouring into dish, and letting it stand 5 minutes.  Plain yogurt is also supposed to be a good substitute, but I've never tried it in this recipe.

**These recipes are very similar in composition and flavor.  We really like both of them.  :)

Blender Waffles/Pancakes

Source: http://www.passionatehomemaking.com/2007/12/tuesday-recipes-wafflespancakes.html

My family really liked these waffles! I made my own buttermilk (about 3 T. vinegar with milk added to make 1 3/4 cup milk per batch). I also subbed 1/3 cup water + 2 T. ground flax for the egg. I made 2 batches to feed our family and soaked it overnight.  I used 1/2 cup rolled oats, 1/2 cup millet and 1/2 cup brown rice (my favorite) for one batch; I used 3/4 cup each brown rice and millet for the other batch (still delicious).

Blender Waffles/Pancakes

Amount:  4 (4-5 waffles) or 20-24 pancakes

1. Place in blender; blend at highest speed for 3 minutes.
1 1/2 – 1 3/4 cups buttermilk or kefir (or non-dairy alternative)2 Tbls olive oil 
1 tsp vanilla extract 
1 1/2 cups brown rice or uncooked rolled oats (or other grain variations, see below) 2/3 cup grain = 1 cup flour or 1 1/2 cups grain =2 cups flour

The batter should always swirl about a vortex in the blender. If it doesn’t, slowly add more liquid until the hole reappears. This is the secret to light and tender waffles. Batter for pancakes may be thicker, but keep batter relatively thin and keep it churning.

2. Cover blender; let stand at room temperature overnight or 12-24 hours.

3. Preheat waffle iron at highest temperature, or griddle on medium high.

4. Just before baking, add and reblend on highest speed for 1 minute:
1 egg, optional additional liquid (if batter needs thinning for vortex or churning)

5. Blend in thoroughly, but briefly (assisted with rubber spatula, if needed):
2 tsp baking powder 
1/2 tsp. baking soda
1 tsp salt, to taste
6. Pour batter onto hot waffle iron, sprayed with olive oil. Bake about 3 1/2 to 4 minutes in waffle iron until crispy.

GRAIN VARIATIONS

brown rice or millet – equal parts of each grain
kamut, spelt, wheat - kamut is a favorite! Combining with kamut and oats is our favorite!
buckwheat – reduce to 1 cup (4 servings). It expands.
barley -hulled, not pearled. Reduce to 1 cup (for 4 servings). It expands
Quinoa - Thoroughly rinse quinoa in strainer the night before 1-2 minutes; let stand in bowl of water overnight; drain and rinse about 1 more minute. This removes bitter flavor. Batter will be very thin. Fill waffle iron almost completely to the edges.
Oats - uncooked rolled oats or oat groats
I use oats in combination with other grains. I use 1/2 cup (in recipe for 4) oats, and 1 cup kamut, or half and half in serving 2.
Other additions - throw in some flax seeds!