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Archive for the ‘Breakfast’ Category

I think we ate this muesli for breakfast every day my mom was visiting last summer, and for about four weeks after she left!   It’s full of goodies like toasted coconut, pumpkin seeds, dates and raisins, and delicious served with strained yogurt.

The way I make this recipe, it’s not soaked or sprouted, but you could sprout the oats and soak the seeds, then dry in a dehydrator and roll through a grain flaker if you had the inclination.  We used to do it that way when we had access to a friend’s grain flaker, and it wasn’t too time consuming – mostly just waiting.  I’d say that the lengthy process of making our food more nutritious brought a real sense of satisfaction to the eating!

Ingredients:

4 cups rolled oats, barley, or wheat, or a combination

3 cups flaked coconut

1/2 cup sunflower seeds

1 cup pumpkin seeds

1/4 cup flax seed, freshly ground

2 cups chopped dates

1 cup raisins

Directions:

Preheat the oven to 350 degrees.

In a 9 x 13 pan, combine the oats, coconut, sunflower seeds, and pumpkin seeds.  Toast in the preheated oven for about 15 minutes, stirring every 5 minutes.  Remove from heat once the coconut is lightly golden.

Add the ground flax seeds, dates and raisins.  Serve with strained yogurt.

Serves 4 -6

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In a large bowl, combine the following ingredients and soak for 12 – 24 hours:

8 cups rolled oats

1 cup coconut oil or butter

1 cup honey

3 tablespoons whey (you can sub lemon juice or cider vinegar)

Then add these ingredients:

1/3 – 1/2 cup maple syrup

2 tablespoons vanilla

2 cups dried flaked coconut

1 cup crispy almonds or pecans

Bake in 2 buttered 9 x 13 pans at 350 degrees or dehydrate until crispy.

This same grain-soaking method can be used to make a delicious fruit crisp…

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Scones are always a welcome addition at our breakfast table, and these in particular received raves from my children.  Made in the true Nourishing Traditions style of pre-soaking the grains to break down phytic acid, these spicy scones incorporate barley flour in addition to the whole wheat; however you can use all whole wheat flour instead.

Mixing the dough for a recipe like this can be a pain since you have to combine a stiff lump of soaked flour with the rest of the ingredients.  I use my Vita Mix, set on the lowest setting, for the task, and many people have good success using food processors.  A word of caution:  If you double the recipe, be careful not to overload your Vita Mix or food processor, and only process one recipe at a time.

Mix together and soak overnight, or for 8-12 hours:

1 cup freshly ground barley flour

1 cup freshly ground whole wheat pastry flour

3/4 cup kefir or yogurt

After the soaking is complete, butter a cookie sheet or baking stone and preheat the oven to 350 degrees.

Mixing the dough:

1 egg

1/4 cup rapadura

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

2 teaspoons grated orange zest (see tip)

1/2 teaspoon salt

1 teaspoon baking soda

1/4 pound (1 stick) butter, grated or cut into small pieces

Break the soaked flour into small chunks before adding to a Vita Mix or food processor.  Then add the remaining ingredients.  Process on low until just combined.  Drop by rounded tablespoonfulls onto the prepared baking sheet, about 2 inches apart.  Bake for 10-12 minutes or until the centers are firm and tops are golden.

Makes about 8 medium to large scones.

Tip:  I keep a resealable bag of organic orange rinds in my freezer for recipes like this.  It isn’t often that I have organic oranges on hand at the same time I want to make this recipe!

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