Hearty Hot Flax Cereal

A wonderful nutty, grain- free cereal.

Hearty Hot Flax Cereal - 1 serving

Ingredients 

1/2 cup plus 1 T. Unflavored almond milk divided

1/4 t salt

1/2 cup ground golden flax seed

1/2 cup walnuts roughly chopped

2 T. Dried cranberries

1/2 t stevia or (use liquid stevia add drops until desired sweetness)

1/2 medium banana sliced

In a medium saucepan, heat 1/2 cup almond milk and salt on medium heat just until it reaches simmer.

Add flaxseed, walnuts, cranberries and stevia and cook stirring constantly for 3 minutes.

To serve, ladle into a deep bowl and top with banana and 1 T. Almond milk

In the summer I like substituting fresh blueberries or raspberries in place of the cranberries and or banana.

Sweet Omelette with cinnamon and toasted pecans

I had no idea eggs could taste so good! I found this recipe on chowstakers.com   It is the perfect for a grain-free breakfast. Even thought the recipe called for blueberries, I'm sure you could use strawberries or any other fruit that is in season.







Ingredients:

For the omelette:

2 eggs
1 tsp vanilla
dash of cinnamon
butter for pan

For the pecans:
1/2 cup pecans
2 T. butter
1 tsp cinnamon

Serve with maple syrup
blueberries or other fresh berries

Directions:

Start with the pecans: In a small frying pan, melt butter. Add pecans and cinnamon a nd saute until the pecans look slightly softened. Remove from head and set aside.

In a bowl beat the eggs, vanilla and cinnamon. Melt the butter in the pan and pour the mixture in. When is starts to bubble on the sides, carefully flip it. Once cooked, remove from pan and fold over on your plate.

Spoon the cinnamon toasted pecans and add some berries on top. Drizzle with maple syrup and serve.

Grain-free pumpkin pancakes

For the next year, Tim and I have basically gone a grain-free lifestyle eating a majority of our foods without any grains. I've tried a couple of different grain free pumpkin pancakes and this is our favorite. One batch makes 6 small pancakes. I usually double the recipe for Tim and I. Since these pancakes are made with almond flour, they're more filling than pancakes made with wheat flour

Ingredients: * pinch of baking soda * pinch of salt * 1/2 tbsp pumpkin pie spice * 1/2 cup almond flour * 1/2 tsp vanilla extract * 1/4 cup canned pumpkin * 1 tbsp honey * 2 eggs Combine the dry ingredients together in one bowl, then in another bowl combine the wet ingredients. Mix the wet with the dry ingredients.Let mixture sit for 2 or 3 minutes. Cook in a pan on medium-high like a normal pancake. Makes 6 medium sized pancakes. The pancakes will look a lot darker (and orange-er) than normal, but are still delicious!!

Grain-free waffles

This grain-free recipe was found on the fast Paleo site at fastpaleo.com

Last Christmas we bought a nice Belgium waffle maker. We experimented with a number of recipes to make the perfect waffle. In September of 2011 I decided to go grain-free based on a number of articles I read that caused me to believe the grains that we are now eating are no longer healthy. I found this Paleo recipe for a grain-free waffle. The texture is a little spongy because of the coconut flour used,  but it fills a need for waffles on a Sunday morning. We topped our waffles with fresh cut up strawberries and a little powdered sugar.

Ingredients:

2 whole eggs
1 Tbsp coconut milk
1 tsp melted coconut oil
1 and 1/2 Tbsp sifted coconut flour
1 Tbsp xylitol or pinch of stevia
1/4 tsp baking soda
1/16 sea salt
dash grain-free baking powder

Grease your waffles iron. Let it warm up for about 3 minutes.

Whisk together the eggs, coconut milk and melted oil or butter in a small bowl.

Sift all the dry ingredients in the liquid ingredients and whisk slowly and lightly until smooth.

After the waffle iron is warm, pour your batter into the center of the waffle iron and spread the batter out slightly. No need to spread all the way. Press the other half of the waffle iron down gently and let cook for 4-5 minutes

Carefully move a small spatula underneath the waffle to loosen. Serve with your favorite topping.

Grain-free pancakes

In my quest to live a grain-free, gluten-free lifestyle, I'm always on the look for new ways of preparing meals without all the grains. Yesterday I found this recipe on the internet and was anxious to make it for breakfast for Tim and I. They tasted great. 

Ingredients:

1 tbsp flaxseed

1 tbsp coconut flour

4 tbsp almond milk

1 tsp baking powder

1 egg

1 tsp cinnamon

1/2 tbsp stevia/sweetner

Mix together the ingredients and cook in a skillet. 

This recipe makes one serving, around 3-4 pancakes. 

Sour Cream Coffee Cake

My mom gave me this recipe when I was first married, 30 years ago. It's been a while since I have made it. It's surprising how many favorite "lost" recipes I've found since doing this blog. This is a great breakfast treat with a large cup of coffee or tea.


Ingredients:

topping
3/4 cup walnuts chopped
3/4 cup sugar
1 1/2 t. cinnamon

cake
3/4 cup margarine or butter
1 1/4 cup sugar
3 cups flour
1 1/2 cups sour cream
3 eggs
1 1/2 t. baking powder
1 1/2 t. baking soda
1 1/2 t. vanilla

Combine topping ingredients and put to side. Beat margarine with 1 1/4 cups sugar until light and fluffy. Add flour and remaining ingredients. Beat until well blended.

Grease a 10 inch tube pan. Spread 1/2 batter in pan and sprinkle with half of the nut mixture evenly over batter. Spread remaining batter over nut mixture and end with remaining nut mixture. Bake in 350 degree oven for around 60-65 minutes. Cool completely in pan.

Karen's breakfast waffles

Following is a recipe for what is surely to be the best waffles you've ever tasted. The recipe was given to Karen's parents a number of years ago by friends of theirs from California. These are the fluffiest, yummiest waffles I've ever tasted. And the recipe is extraordinarily simple - Kristin






Ingredients:
2 cups Bisquick
3 tbsp. oil
1 egg
10 oz. club soda (1 1/3 cup)

Directions:
Mix all ingredients together and use at once, as the batter is of an effervescent nature.

Monkey bread

This is one of Kelly's favorite breakfast meals while growing up

2 cans Grand biscuits
1 cup sugar
1/4 cup cinnamon

Cut each biscuit in 1/4's, shake in bag with sugar/cinnamon mixture (save mixture for future use). Arrange in bundt pan that has been sprayed with cooking oil.

1 stick butter
1/2 cup chopped nuts
1 cup brown sugar

Melt butter and mix in brown sugar, bring to boil and lower heat, cook approx. 2 minutes. Mix in nuts. Pour over biscuits lifting edges allowing mixture to reach bottom of pan. Bake 350 degrees 30 minutes. Serves 8.

Apple Pancakes

Apple Pancakes


¼ C butter (1/2 stick divided)
4 Eggs
¾ C flour
¾ C milk
½ tsp salt
2 medium apples, peeled and thinly sliced
3 T sugar
½ tsp cinnamon


Preheat oven to 400. Divide butter evenly between two 9 inch pie plates and put them in the oven to melt the butter. Rotate the pie plates until the butter coats the bottom and the sides. In order to make dividing the ingredients between the two plates easier, use a 4 cup measuring cup as the mixing bowl. Beat eggs, flour, milk, and slat on medium speed for 1 minute. Arrange ½ of the apple slices in each pan. Pour ½ the egg mixture over the apple slices in each pan. Mix the cinnamon and sugar together and sprinkle the mixture over the batter in each pan. Bake until puffed and golden brown, 20-25 minutes. Serve right away while still puffy with warm syrup.