Gluten free is the craze right now and with buckwheat, that makes for an easy breakfast. Most buckwheat pancakes call for 1/2 of the flour to be whole wheat. These are ALL buckwheat and turn out nicely.
1 cup buckwheat flour, freshly milled
1 tsp. baking powder (aluminum free)
2 Tbsp. natural sugar (organic or Sucanat)
½ tsp. sea salt
1 egg, beaten
1 cup milk
2 Tbsp. melted butter
Preheat griddle or large skillet to 375. Grease lightly with coconut oil or butter. Griddle is ready when small drops of water sizzle and disappear almost immediately.
Mix dry ingredients together; add egg, milk and butter, beating well after each addition.
Pour ¼ cup of batter for each pancake onto hot griddle. Cook 1 to 1 ½ minutes, turning when edges look cooked and bubbles begin to break on the surface. Continue to cook 1 to 1 ½ minutes or until golden brown.
Possible toppings: natural nut butter, fruit spread (raspberry, strawberry, blueberry), 100% maple syrup and coconut oil or butter.
Pumpkins muffins or soft cookies or deliciously fast and easy pumpkin cake.
If you like the soft fluffy top of muffins. . this cookie recipe is for you! They bake beautifully into fluffy muffin tops. Start your fall with the aroma that only pumpkin and spices can create.
4 cups whole wheat (freshly milled)
2 teaspoons aluminum free baking powder
1 teaspoon baking soda
1 teaspoon sea salt
3 tablespoons pumpkin pie spice
2 cups organic butter
1 cups organic sugar (sucanat)
2 cans (15 oz.) organic Pumpkin
4 large eggs
3 teaspoons vanilla extract
add raisins and walnuts if you want. .I left them out recently and they were great!
2 cups organic raisins
2 cups walnuts, chopped
1 stick butter, softened
1 8oz pkg cream cheese softened
1 teaspoon of vanilla
1 ½ – 2 cups organic powdered sugar (we regularly grind sucanat in a blender to powder it if we don’t have powdered sugar on hand)
1/4 cup Milk or water
Beat butter, vanilla extract in medium mixer bowl until creamy. Gradually beat in powdered sugar and milk/water until smooth. Add more milk/water if needed
PREHEAT oven to 350°F.
COMBINE flour, baking powder, baking soda, salt, pumpkin pie spice in medium bowl. Beat softened butter and granulated sugar in large mixer bowl for 30 seconds. Add pumpkin, eggs and vanilla extract; beat until blended. Gradually add flour mixture into pumpkin mixture at low speed until combined. Stir in raisins and nuts. Drop by rounded tablespoons onto ungreased baking sheets. I lightly press into rounds.
BAKE for 12 to 15 minutes or until edges are golden brown. Cool on baking sheets for 2 minutes; remove to wire rack to cool completely. Spread each cookie with frosting. Yields approximately 30 cookies. If you want to speed this process up – pour the mixture into cake pans, approximately 1 to 1 ½ inches thick. Bake for 20 minutes and you can just cut the pieces you want instead of spending time making cookies.
Whole wheat waffles are fun and nourishing! Our children get to choose their birthday breakfast. We offer them omelets, pancakes, crepes or waffles. Waffles and pancakes run neck and neck at our house! These are heart shaped and always made with love ( :
Mix together in Bosch (kitchen mixer), with whisks or mix by hand:
1 ½ cups freshly ground flour (use a Nutrimill – super easy machine and makes fresh flour quick!)
½ tsp. sea salt
1 ½ cups milk
1 Tbsp. baking powder aluminum free
1 stick melted organic salt free butter
Heat waffle iron until hot. Makes 8 delicious waffles. Always served with organic 100% pure maple syrup. On birthdays, we usually whip fresh cream with a touch of vanilla and maple syrup. Nut butter or fruit spread is delicious on these waffles, too!
This little gem comes from long time co-op member, Becky D.“This is it!!! I found it. After a long line of failed attempts to make delicious whole-grain (whole wheat in this case) pancakes, I found pancakes that Scott (and the rest of us) like so much! This recipe also works well with milk and flax egg substitutes. We have enjoyed it both ways. The best thing about it is that it makes a big batch, so I always separate layers of leftover cooled pancakes with wax paper, put the layers in big Ziploc bags and freeze them. On sleepy mornings or hurried lunch-times, my 8-year old can pop a few ‘freezer cakes’ into the toaster and make his own short stack in 5 minutes.”
4 cups freshly ground whole wheat flour
1 1/2 tsp baking soda
1 tsp baking powder
1 tsp sea salt
4 c whole, raw, unpasteurized milk
1/4 c unsalted butter, melted
1/4 c honey
2 tbs apple cider vinegar
Mix the dry ingredients in a large bowl. Add the wet ingredients and stir rapidly with a wire whisk to incorporate. Avoid beating or over mixing. Pour batter onto greased 375-degree griddle. Flip when several bubbles appear and the other side is golden brown.
Serve with fresh butter and pure maple syrup or fruit spread. Whole wheat pancakes are delicious!
Reach for these when you need that little pick me up in the afternoon. Your whole family will LOVE them, I am sure! I like to make a double batch because they disappear so fast.
1 cup rolled oats
1 cup of your favorite crunchy cereal (like brown rice cereal—rice crispy type)
¼ cup sesame seeds, whole
1 ½ cups dried apricots (I used chopped Medjool dates)
1 cup organic raisins
¼ cup chopped almonds (soak them ahead of time if you want them to be softer)
¼ cup flaxseed (golden flaxseed is my favorite)
½ cup protein powder (or flour, your choice)
1 TBL. Butter or coconut oil
¾ cup brown rice syrup
½ cup raw almond butter or natural peanut butter
1 tsp cinnamon
Pour into large mixing bowl and the remaining ingredients, except oil syrup, cinnamon. Mix completely and break up any chunks of dried fruit.
In sauce pan, over medium heat, melt oil, brown rice syrup, almond butter and cinnamon until creamy. Pour over dry ingredients and quickly mix together. You may need to use your hands. Put into a 9 * 13 inch pan. Pat mix to fill pan. . .press down like you would rice crispy, marshmallow treats. Refrigerate 4 hours or until you can’t stand it any more and have to eat some! ( : Cut into bars and wrap in wax paper, or plastic wrap. Store in fridge. YUM! YUM!
Sweet potato hash browns are secretly amazing. We always eat every bit and there are never leftovers. Really! If you are looking for something fun and different and at the same time a nutritional home run you have found it! This is one of those recipes money can’t buy, it’s something you make yourself and can only be found at home sweet home.
5 medium size sweet potatoes
1/2 t of garlic powder
1/2 t of sea salt
1/4 cup of olive or coconut oil
1/2 pound block of raw mild cheddar cheese (we enjoy Organic Valley)
Preheat oven at 350
First I cut potatoes in a food processor, hashbrown size.
Then cook in a double broiler pan for 10 minutes on Medium low.
Place partially cook potatoes in a large bowl, carefull they are hot.
Pour 1/4 cup of olive or coconut oil over the potatoes
Add garlic powder and sea salt
Mix together making sure all the potatoes are coated with oil.
Place mixture on a large cookie sheet.
Place in the oven and bake for 10 minutes at 350
Then pull out of oven and sprinkle cheese over the top of potatoes and place back in oven and change oven to broil for 4-5 minutes or until cheese is melted and starting to turn brown.
Take out of the oven and let cool for 5 minutes.
Serve and enjoy.
Adding a small amount of cayenne pepper will add a new flavor.
We discovered this fast oatmeal based breakfast from our neighbors who feed their 8 children this particular breakfast almost every day! It’s THE fastest breakfast you will ever make and it’s fun and refreshing. You can prepare everything the night before. In the morning just add milk.
2/3 cups raw oatmeal per person – put directly into the serving bowl
Sprinkle of cinnamon
Sprinkle of sea salt (we omit this from time to time)
Generous squirt of raw local honey
2 tsp of golden or brown flaxseed (we prefer golden because it rarely tastes old) You could grind the flaxseed or leave it whole.
Cover with your favorite milk.
Eat this breakfast as is or add any of the following:
Gluten free is such a hot topic. While we are not gluten free in our home, we like to give gluten free meals a try from time to time. These pancakes taste great and are adapted from the Trim Healthy Mama recipe book.
1 cup oats blended into a fine powder
1 cup of low-fat cottage cheese
1 cup of eggs whites (could be the carton kind)
4 tsp aluminum free baking powder
2-3 tsp stevia or truvia
dash of vanilla
after grinding the oats in the blender – add all other ingredients. ..
I suggest you add the baking powder last, when you know you are finished with mixing, this way your baking powder will not over mix and your pancakes will be extra fluffy!
Heat a non stick griddle and cook until you see bubbles, flip and cook some more and you have Trim Healthy Pancakes. We cook on stainless steel sometimes and when it’s nice and hot, the pancakes won’t stick.