Pancakes

I made these in my stoneware 9x13 baking pan. Preheat pan in the oven while the oven is heating up to 375 degrees. Takes about 8 minutes to bake the pancake (no need to flip it over). Touch the top of the center of the pancake lightly to make sure it is done. Slice and serve. Also works great using the usual method in a skillet on the stove top. You could also substitute buttermilk for the milk and vinegar. Can add in 1/2 cup banana, cooked sweet potatoes, blueberries, etc.

3/4 cup buttermilk
1/4 cup skim milk
1 cup 50/50 flour (half white, half whole grain of your choice)
2 tablespoons sweetener of choice (I alternate--agave, honey, molasses, brown rice syrup, maple syrup)
1 tsp baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt (optional)
1 large or extra large egg
2 tablespoons oil

Put milk, the egg and oil in medium mixing bowl and beat well. Whisk the dry ingredients together in a mixing bowl. Add the liquid mixture to the dry ingredients and mix. Poor into a lightly greased, preheated baking sheet and place into the oven. You could make the batter the night before and have it ready to go in the morning.

My Favorite Egg Dish

I am a huge fan of scr-omelets. They are basically eggs scrambled with all the fillings of an omelet mixed in and cooked together. This is the general list of ingredients, although it varies from time to time depending on what I have on hand.

Scr-omelet

Serves 2

1 T organic extra virgin coconut oil, olive oil or butter

1/2 cup of fried sausage crumbles 

3-4 green onions, chopped with tops

1/4 red pepper, chopped fine

4 baby bella mushrooms, chopped

1/2 -3/4 cup chopped yellow summer squash OR grated zucchini

1 slice tomato

4 whole pasture raised eggs

1/4 cup shredded cheese (my favorite is havarti...)

Heat oil in a medium skillet until hot. Add all the veggies except the tomato. (I have even added green peas!) When the onion and pepper are soft, whisk the eggs and cheese into the veggie mix and cook until the eggs are cooked through, stirring fairly often.

Peachy Pancakes

I wanted waffles, but the recipe I needed was online and I wasn't. So, I made pancakes instead from the recipe below. However, I was not yet fully awake thus somewhat bumbling in the kitchen. This is probably how many delightful dishes are created...

Pancakes

(from Cooking with Coconut Flour by Bruce Fife, ND)

2 eggs

2 T coconut oil

2 T coconut milk (I used fermented)

1 tsp. sugar 

1/8 tsp. Kosher salt

2 T sifted coconut flour

1/8 tsp. baking powder

1/2 cup chopped pecans (optional)

Blend together eggs, oil, coconut milk, sugar and salt. Combine coconut flour and baking poweder and thoroughly mix into batter. Heat 1 T coconut oil in a skillet. Spoon batter onto hot skillet making pancakes about 2.5 - 3 inches in diameter. Batter will be thick but will flatten out when cooking. Makes 6-8 small pancakes.

Seeing the small amount of batter in the bowl had me a little worried, but I figured if the pancakes didn't satisfy our hunger, we could have some eggs later. Or something. I followed the directions and had some of the pancakes cooking when I realized I had maple syrup in the refrigerator, which meant that when I put it on the pancakes they would turn instantly cold. Yuk. So, I poured some syrup into a small pan, set it on the back burner and turned it on. Then promptly forgot about it. :(

I thought about the pecans and decided they would be good, so I chopped those up. Meanwhile I am still cooking the pancakes and managing to keep them from burning (although I am not sure HOW!). I ended up chopping a few extra pecans (I failed to read the suggested amount, and just guessed as to how many to put in) and decided to toast them in the now empty pancake skillet in just a few more drops of coconut oil. I started those and then I happen to glance at the maple syrup and realize it is almost to boil over. So I whipped that off the burner and raced over to the counter to chop up a peach. By the time I had the peach chopped up, the pecans were starting to burn, so I tossed the peach in to heat it up and take some of the heat off the pecans.

I arranged the pancakes on the plates, spooned on the peach mixture and drizzled hot syrup over the top. They were very tasty--different than the normal pancake of course, but certainly much more nutritious. We both enjoyed them and other than the disaster I left behind in the kitchen, I dub it a success!

Peachy Keen Pancakes

Chicken Sausage

This is SOOOO Good!! I couldn't find the savory, but I made it as directed and cooked it all at once and froze it in serving portion size bags. It doesn't taste like pork sausage, but it is very close, and so much better for you!

1 1/2 lbs. ground chicken, half white, half dark (Whole Foods will grind for you)
2 Tbsp. hot water
1 Tbsp. powdered, not rubbed, sage
1 1/4 tsp. Kosher salt
3/4 tsp. marjoram
1/4 tsp. savory
1/8 tsp. garam masala
1/8 tsp. cayenne pepper

Before adding ground chicken, put all the other ingredients into a large bowl. Mix and add the chicken. Use your hands or a large spoon to knead the mixture long enough to distribute the spices evenly.

Form into small patties or crumble and fry until brown, using some olive oil in a pan over medium heat.

Amaranth w/ Apples

Amaranth with Apples and Walnuts

1 cup amaranth

3 cups milk (any variety--I prefer skim cow's milk, but have made it with soy, hemp, coconut and almond milk before with good results)

1/4 tsp. Kosher salt
1/2 tsp. black strap molasses

1 tsp. ground cinnamon (or more-- I like a lot!)

1 or 2 apples cored and chopped (with skin on)

Mix all ingredients together and bring to a boil. Reduce heat and cook on low for 30 to 35 minutes, until amaranth is soft and milk is all absorbed. Sweeten to taste with maple syrup or agave nectar. Sprinkle ground flax seed over it if you like, and serve with a little milk or yogurt.

Granola

The people who have been given bags of this keep coming back for more, so I guess it must be pretty tasty!

In large bowl:
12 cups rolled oats
2 cups chopped dates
1 cup dried cranberries
1 cup raisins

1 cup dried papaya
1 cup sesame seeds
2 cups walnuts, coarsely chopped
1 cup coconut flakes
1 cup raw pumpkin seeds

In medium bowl:
1 cup coconut oil
1/2 cup honey
1/2 cup agave nectar
1/2 cup molasses
1 cup filtered water
1 cup applesauce
1-1/2 teaspoon sea salt
3 heaping tablespoons cinnamon
1 tablespoon vanilla

Whisk everything in the second bowl together well

Pour liquid into oat bowl, mix thoroughly, (I used my hands and had it mixed in no time). Divide evenly onto four stoneware bar pans (jelly-roll) and bake 45 minutes at 300 degrees in a convection oven, stirring every 15 minutes. For more crunch, bake a little longer. Cool thoroughly before storing in glass containers. Makes 27 cups of granola.

(eta: I have found that if I add some of the wet ingredients to the fruit and add it to the oat mixture during the last twenty minutes of baking, the fruit doesn't get so leathery.)

Ornery's Banana Bread

This is not a gluten free recipe. It is an adaptation of a recipe my mom used to make.

1/2 cup coconut oil
1-1/4 cups sugar
2 eggs
3 very ripe bananas, mashed
2 cups whole wheat pastry flour (or 1/2 and 1/2 blend w/ all-purpose unbleached)
1/2 tsp. Kosher salt
1/2 tsp. baking powder
3/4 tsp. baking soda
1/2 cup sour milk (add 1 T. vinegar to milk to sour)
1 tsp. vanilla


Cream sugar and oil, add eggs and banana. Combine dry igredients and add to mixture alternately with milk and vanilla.  Bake at 350 degrees in greased and floured loaf pan (we love the Pampered Chef stoneware) for 45 - 60 minutes until done. Makes one large loaf or 12 muffins.

(adapted for RBTI by removing the nuts.  If you like nuts, and have no problems with them, add them at the end--about 1 cup)

Apricot Fruit Bread

Apricot Fruit Bread

1-1/4 cup plain nonfat yogurt
1 Omega 3 egg
1 cup apricot conserves (fruit juice sweetened)
2 cups brown rice flour
1 tsp. ground cinnamon
1 tsp ground allspice
1 tsp. ground nutmeg
1-1/4 tsp baking soda
1 cup chopped, dried, unsulfured apricots
1 cup currants

Grease a standard-size loaf pan and preheat oven to 350 degrees F. In a medium-size bowl, combine yogurt,egg and jam. Add 1 cup of flour and half of the spices plus baking soda. Stir until batter is evenly moist. Add remaining flour and spices. If consistency feels too thick, you can add a few drops of cold water or vanilla soy milk to mixture. Fold in fruit. Pour batter into greased loaf pan and bake for 40-45 minutes, until done. Remove bread from pan and cool on a wire rack.

Maple Walnut Granola

Maple-Walnut Granola

4 cups rolled oats
1 cup rice bran
1 cup sesame seeds
1/2 cup dried cranberries
1/2 cup dried currants
1 cup chopped walnuts
1 tsp. vanilla extract
1/4 cup organic grapeseed or walnut oil
3/4 cup maple syrup

Preheat oven to 250 degrees F. In a large mixing bowl, combine the oats, rice bran, seeds, dried fruit, nuts and vanilla. Add the oil and maple syrup and mix well until mixture is evenly moistened. Mixture should be crumbly and sticky. Spread mixture on a lightly oiled cookie tray and bake for 90 minutes, stirring every 15 minutes for even toasting. Mixture should be golden brown and dry. Cool thoroughly and store in an airtight glass container.

Whole Lotta Nuts Granola

Whole Lotta Nuts Granola

3 cups old fashioned rolled oats
1/2 cup slivered almonds (I use whole almonds chopped because they are cheaper and fresher)
1 cup unsweetened large flaked or ribbon coconut
1/2 cup raw sunflower seeds
1/2 cup chopped pecans or walnuts
1/4 cup almond oil (or other oil of your choice)
1/4 cup agave syrup
1/2 tsp. vanilla
1 cup dried fruit such as cranberries, raisins, blueberries or a combination

Preheat oven to 300 F.
In a large bowl stir together the oats, nuts, seeds, and coconut. In a small bowl combine the oil, agave, and vanilla. Pour over dry ingredients and mix well.

Spread the granola evenly onto a large baking sheet, like a jelly roll pan with an edge, sprayed with non stick spray if you wish. Bake, stirring every 5 minutes to keep from sticking or burning, until golden brown and crisp, about 15-20 minutes. Because ovens vary, the first time you make this stay close by. I set a timer for five minutes each time because it can over bake quickly. Do not over bake, the granola will crisp more when cooled. Cool on the pan stirring occasionally. Stir in dried fruit and then transfer to an airtight glass container. Keep at room temp for up to a week. (I actually keep my longer and it is not a problem.)

It is good just to smack on, to top yogurt, but also with fresh fruit and some kind of milk over the top.

Hash Brown Casserole

Hash Brown Casserole

2 lbs. frozen hash brown potatoes
1 tsp. salt; pepper to taste
½ cup butter
1 onion, chopped
2 cups shredded cheddar cheese
1 can cream or celery soup
½ cup corn flakes or canned fried onions

Sautee onion in butter. Mix together all other ingredients with onion. Top with corn flakes or fried onions. Bake at 350 degrees for 45 minutes to 1 hour.

Breakfast Casserole

Breakfast Casserole

1 lb. pork sausage, browned and drained.
6 eggs
2 cups milk
¼ tsp. dry mustard (not prepared)
Salt and Pepper to taste
6 slices of broken bread
1½ cups shredded longhorn or other yellow cheese
1 can or mushroom slices

Butter a 9X13” pan or casserole dish; set aside. Brown and drain sausage; set aside. Mix eggs and milk until well blended; then add seasonings. Stir in bread, cheese, mushrooms and sausage. Mix well and pour into casserole dish. Cover with saran wrap and refrigerate over night. In the morning, bake at 350 degrees for 40-45 minutes. Let stand about 10 minutes before serving. Serves 8