Breakfast

By Organic India 26 Jan, 2022
Ingredients: ¼ cup unsweetened applesauce 1 Tbl apple cider vinegar 1 chia egg (1 Tbl chia seeds mixed in 3 Tbl water) 2 cups unsweetened almond or other non-dairy milk ½ cup mashed ripe banana (1 medium) 1 ½ cups gluten-free flour blend ½ cup oats 1 Tbl ORGANIC INDIA Cinnamon Spice Psyllium Pre & Probiotic Fiber ½ tsp ORGANIC INDIA Ceylon Cinnamon (2 capsules) 1 ½ Tbl baking powder ¼ tsp sea salt ½ cup chopped walnuts Serve with: Maple syrup, chopped walnuts, and sliced banana
By Organic India 30 Dec, 2020
¼ cup unsweetened applesauce 1 Tbl apple cider vinegar 1 chia egg (1 Tbl chia seeds mixed in 3 Tbl water) 2 cups unsweetened almond or other non-dairy milk ½ cup mashed ripe banana (1 medium) 1 ½ cups gluten-free flour blend ½ cup oats 1 Tbl ORGANIC INDIA Cinnamon Spice Psyllium Pre & Probiotic Fiber ½ tsp ORGANIC INDIA Ceylon Cinnamon (2 capsules) 1 ½ Tbl baking powder ¼ tsp sea salt ½ cup chopped walnuts Serve with: Maple syrup, chopped walnuts, and sliced banana
By GloryBee 01 Oct, 2020
We get it: Sometimes you just need a cookie! But you don’t have to feel guilty about this cookie – a healthy spin with a pumpkin spice kick. These Pumpkin Spice Breakfast cookies are a great, whole grain and gluten-free option. And just because they’re hearty enough to eat for breakfast, doesn’t mean they lack in flavor. Try adding some chocolate or coconut chips to the recipe for extra sweetness. You can find many of these ingredients in Marlene’s bulk foods section. Enjoy! Ingredients ¼ cup unrefined virgin coconut oil ¼ cup GloryBee honey 1 cup rolled old fashioned oats 1 cup quick-cooking oats 2/3 cup dried fruit (cranberries, diced dried apples, or diced apricots ¼ cup ground flaxseed 1 tsp pumpkin pie spice ½ cup pumpkin puree, applesauce or pear sauce 2 eggs, beaten Directions 1. Preheat oven to 350 degrees. 2. Melt coconut oil in the microwave in a small microwave safe bowl. Add honey and whisk until incorporated. 3. In large bowl, combine oats, dried fruit, flaxseed and spices. Mix until well blended. Add honey and coconut mixture along with pumpkin puree and eggs. Combine all ingredients. 4. Scoop out ¼ cup sized cookies and place on lined baking sheet. Gently flatten cookies as they do not flatten while baking. Bake in oven for 18-20 minutes until edges of cookies are lightly browned. 5. Let cookies cool on baking sheet, then transfer to an airtight storage container. Cookies will stay fresh for about a week. Enjoy!
By Marlene's Market & Deli 01 May, 2020
Hearty with a delightful chewy texture, this recipe will never go mushy and you cannot ask for a less refined grain. It’s endlessly customizable, vegan friendly and can be stored in a mason jar in the refrigerator all week. This is the easiest, healthy, no-cook breakfast! Makes 2 servings.
By Bob's Red Mill 31 Jan, 2020
¼ cups Bob’s Red Mill Paleo Baking Flour ¼ tsp salt ⅛ tsp baking soda 2 eggs 2 Tbl water 2 Tbl oil
By Ashley Rodriguez, chef, author and photographer, NotWithoutSalt.com 01 May, 2018
Pancakes have a way of making mornings feel special. One can’t help but smile, biting into a pile of fluffy, pillow-like cakes that are made moist with a bath of syrup. Around here we have pancakes quite often. I guess we like our mornings to feel special. Or I just love how excited my kids get when they see me grabbing the flour, sugar, baking powder and syrup from the cupboards. They know what’s coming and they’re eager to get involved in the dumping and mixing. Grabbing their aprons and pushing the “baking” chairs up to the counter, the flour starts to fly. I’m not one to be satisfied with just butter and syrup for my pancakes. Because of this we have gone through many pancake phases, depending on the season and my mood. One of our all-time favorites is chocolate chip pancakes served with a heaping pile of cold, unsweetened whipped cream. Lately, our pancakes have been slathered with blueberry butter. A lightly sweetened butter is mashed with fresh blueberries to create a new, fun and extremely delicious addition to our pancakes. I imagine this butter would be equally thrilling on scones, muffins, quick-breads, etc. I know for a fact that it makes a great quick breakfast when slathered on toast. But for now, I’m sticking with pancakes.
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