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Pumpkin Nut Butter Bread

Yesterday I made a pumpkin version of nut butter bread to go with our chicken apple chili. I just kind of guessed on quantities, lowering the pb to add the pumpkin. So I wasn’t sure how it would turn out. But it worked great! Rebecca loves it. We’ll see if our guests like it tonight 🙂

Pumpkin Nut Butter Bread

3/4 cup peanut butter (or any nut butter)
3/4 cups pumpkin
3 eggs
pinch salt
1/2 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. pumpkin pie spice
1/3 – 1/2 cup honey

Blend all ingredients in a bowl (I do it by hand). Pour into a greased loaf pan (1 large or 2 smaller). Bake at 350 for 45-70 minutes (depends on the size of pan you’re using…just keep an eye on it that it doesn’t get too dark on top).

Zucchini Cakes (grain free, dairy free, GAPS-legal)

Everyone is posting zucchini recipes these days. And everyone is looking for ways to use zucchini right now…myself included. I recently saw a post on A Mom On A Mission for Zucchini Cakes. Looked easy and GAPS legal. I tried them last night. YUM!! I love them. Justin liked them too. As I expected Rebecca managed the one bite she was forced to try…too stringy for her 😛  No they don’t really taste stringy. She just has issues with it. These are super easy to make and so healthy. They are packed full of zucchini and eggs. Plus I fried them in lard…good way to get more healthy animal fat in my diet. I hope to make these again soon. They are a great snack to have on hand for me. And they would even work as a bread substitute. They would be great topped with pesto or spaghetti sauce. Very versatile. I used almond flour since I’m sensitive to coconut flour. So I increased the flour amount (coconut flour is much more absorbent than almond). Still worked great. I only did about 1/3 of a recipe and got 5 cakes out of it. 3 cups of drained zucchini takes a lot of zucchini 😛  I got about 1 cup from a few small zucchinis. I’ll post the recipe the way I made it. We used this as a side dish with ham and egg muffins. You could easily eat it as a main dish. It’s got protein, fat and veggies. I had the leftovers cold for breakfast today. So good!

Zucchini Cakes
~ 4-5 cakes

1 cup zucchini, shredded with water squeezed out
1 egg
1/4 – 1/3 cup almond flour (or 1/8 cup coconut flour)
Seasoning to taste (I used sea salt and garlic powder.)
Oil for frying (I used lard.)

Shred/grate zucchini (I used a microplane and grated it into a strainer). Squeeze with hands to get out as much liquid as possible until you have 1 cup of packed zucchini. Mix zucchini with remaining ingredients (adjust flour amount get the mixture thick enough). Heat oil in pan (I used a cast iron skillet). Scoop a glob of mixture out of bowl and flatten in pan. Repeat until mixture is gone. Fry until golden on each side. My mixture was quite moist, but they still fried up very nicely. The egg sets when they are fried.

Grain Free Zucchini Muffins (dairy free, GAPS legal)

Last week I made cold beet soup. In the post on Health, Home and Happiness where I got the recipe was a link for zucchini muffins that sounded good. So I tried them yesterday. These are about the easiest muffins to make. I made them in a couple minutes while I was unloading groceries 😛  And they are really good! As is, they are kind of a savory muffin, so I added a little honey for sweetness. They have a very mild flavor. I also added blueberries to half of them. It’s good. But I think I like them better without the berries. I bet cinnamon and raisins would be really good. They are definitely an eggy type muffin. This recipe is a very good base. I want to play around and see what other combinations I can come up with. I made the batter in the food processor and used 1/2 crispy almonds and 1/2 almond flour. I also only made a half recipe. I got 12 medium size muffins out of it. I didn’t have time to grease a muffin pan. I just used paper liners and omitted the tallow. Worked fine. I served these with fresh pea soup for dinner, had some with butter for a snack and had some with cashew butter for breakfast. They are good any time of day!

*Edited 8/5/11 – I made a batch of sausage zucchini muffins last night for dinner (added 1 lb. of cooked sausage to the batter…although any ground meat w/ some seasoning would work fine). So good!! Especially served drizzled with honey (or maple syrup if you’re not doing GAPS). After starting GAPS/going grain free I was missing the pancake sausage muffins I had been making. But these totally make up for it 🙂  And I’m getting extra veggies and eggs in my diet to top it off. Love it. I will make these again for sure. They make a great breakfast. I just eat them cold with a little honey over top.

Grain Free Zucchini Muffins
~24 muffins

2 cups almond flour (I used half crispy almonds and half almond flour)
6 eggs
2-3 medium zucchini (about 2 cups shredded)
½ tsp. sea salt
4 Tbsp. tallow to grease muffin pan
(4 Tbsp. honey – optional – my add in)
(1 lb. cooked sausage – to make sausage zucchini muffins)

Puree all ingredients (except sausage if using) in a blender or food processor or shred zucchini with a grater and mix all ingredients with a fork. (Mix in cooked sausage) Pour batter into well greased muffin (or use paper liners) tins or a small loaf pan. Bake at 350 for 20-30 minutes, or until a knife inserted comes out clean.

Egg Wraps (grain free, dairy free, nut free, GAPS-legal)

Last night for dinner we had wraps. A fun, easy Friday night meal. But instead of the traditional tortilla/bread I made wraps out of eggs. I’m sure it’s not a novel idea, but I had never done it before. I got the idea from a cooking magazine at my OB’s office (I guess those long waits are good for something :P).

The wraps are so easy…just beat some eggs and cook in a pan. And they taste great!! What a fun, nourishing GAPS friendly way to enjoy a sandwich/wrap.

The whole family loved them. Even Rebecca…and she will rarely eat eggs. She thought it was so fun to make little sandwiches with hers. You can use any kind of filling for them. We had them with pesto, chicken and bacon…YUM!!!!

I cooked the eggs in palm shortening (so they wouldn’t stick). You could use any kind of fat – butter, coconut oil, etc. They were a little “greasy” to hold. I could have put them on a paper towel to dry before serving I’m sure. But we don’t mind messy fingers when you’re getting healthy fat 🙂  This would also make a great, quick breakfast (if you don’t mind cold eggs…I sure don’t :). Cook the wraps the day before. Then fill them with whatever you want in the morning (cheese, veggies, etc.). I’ll keep these in mind the next time I have leftover meat/veggies…stick them in an egg wrap. I used about 1 egg per wrap.

This post is linked to Fat Tuesday at Real Food Forager.

Egg Wraps (makes ~ 4)

4 eggs
salt

Whisk eggs and salt.

Heat a small pan on low/med-low heat. Add butter, shortening, coconut oil or lard. 

Ladle about 1/4 of eggs into the pan, covering the bottom.

Let the eggs cook a few minutes, until set. Flip and cook another 30 seconds or so.

Serve warm or cold with desired fillings.

GAPS Pancakes

When doing the true GAPS diet from start to end, the first baked good allowed/suggested is nut pancakes (in stage 3). Why I haven’t made them yet? Who knows 😛  Maybe because the GAPS book doesn’t actually give a recipe…just the ingredients (no amounts). But I did a little searching and found a few versions. I made a small batch yesterday to try. So easy!! And very good. I used some leftover roasted summer squash in mine. It wasn’t totally pureed and still had some seeds…and they still turned out great. Rebecca and I both liked them (Justin hasn’t tried them yet). They only take a few minutes to make. Great snack to have on hand when I need something more solid/filling. And they work well in place of bread/buns. I used one last night for an open face sandwich (with cashew avocado chicken salad). So good. I’m anxious to try them as hamburger buns. And just as regular pancakes too. I like how simple they are…and you don’t have to add sweetener. I’ll be making these often now. I’ll have to make a bigger batch and freeze them to have on hand.

GAPS Pancakes (nut butter pancakes)
makes 8 – 10 small pancakes

2 – 3 Tbsp. squash or zucchini, deseeded, pureed
2 – 3 Tbsp. nut butter
2 eggs

Mix all ingredients together. Fry in butter or ghee on hot skillet.

Homemade Golden Grahams

We used to eat cereal every day for breakfast. It’s been over a year since we stopped doing that, but every once in a while Justin still would like a bowl. But I can’t justify buying cereal knowing how bad it is for you and what a rip off it is. So I did a little brainstorming. And yesterday I made a new batch of graham crackers. But I used part of the dough to try making homemade golden grahams. I used the same recipe. I just rolled it out much thinner. Then I added a little sprinkle of cinnamon and sugar on top and cut it into small squares.

Did it work? I think so. Not sure if they are more like golden grahams or cinnamon toast crunch, though. Either way they taste good. Justin tried them this morning with milk. He likes the flavor. The down side is that I was baking them with the regular grahams. So I couldn’t leave them in the oven to crisp up (grahams were still baking) else they would have burned. So they didn’t get as crunchy as I would have liked. Aside from that they do look and taste like cereal 🙂  I’ll have to make another batch that I can leave in the oven long enough to crisp. A great, healthy way to get your cereal fix. Even if we don’t use the rest of this batch as cereal it makes a great snack for little ones. Great finger food.

12/5/12 – I updated the recipe this week after making a new batch. It got two thumbs up from the whole family (even our little guy that doesn’t normally like sweet stuff)! Do you miss having a bowl of cereal once in a while? Try some homemade golden grahams. Crunchy, sweet, delicious!! Eat them plain, mixed in yogurt or with milk. So good.

Homemade Golden Grahams

2 cups whole wheat flour (or a combination of organic whole wheat and all purpose)
1/2 cup rapadura (dehydrated cane sugar) or brown cane sugar
1/2 tsp. salt
1/4 tsp. cinnamon (optional)
1/2 tsp. vanilla
6 Tbsp. honey (sometimes I substitute molasses for some of the honey to give extra graham flavor)
1/2 cup butter, coconut oil or a combo of both, melted (butter works best for golden grahams to give the crunch; coconut oil works best for cinnamon toast crunch to get the lighter/crispier texture)

cinnamon and sugar for sprinkling on top (optional…if you want it more like cinnamon toast crunch)

Heat oven to 350. Melt butter/coconut oil in sauce pan. Set aside. In a mixing bowl, stir together the flour, sugar, salt and cinnamon. Add the liquids: honey, vanilla and butter. Stir well until a nice ball of dough is formed – not crumbly (if too dry add more honey or butter/oil).

Split dough into 3 equal parts. Cut 4 pieces of parchment paper the size of a cookie sheet. Lay one piece on table. Put 1/3 of dough on the paper. Lay a 2nd piece of parchment on top of dough. Squish the dough down a little with your hand. Use a rolling pin to roll the dough between the parchment paper. Roll the dough until it is very thin (1/16th” or so). Remove the top piece of parchment paper.

Sprinkle cinnamon and sugar on top. Put parchment paper back down. Roll over lightly to press cinnamon in – if making cinnamon toast crunch.

Cut into small squares (with pizza cutter). Place on a baking sheet (on the parchment paper…just move the whole thing onto the baking sheet). Repeat for rest of dough.

Bake for 8 minutes*. Turn the oven off, but leave the cereal in to get crisp. Remove after 5-10 min. Let cool completely. Store in airtight container or in the freezer.

*The cereal should be baked on the top oven rack. It works best to do one pan at a time to avoid burning.

Grain Free Strawberry Rhubarb Crisp (gluten free, egg free, GAPS-legal)

The farmer’s market started this week. And what are some of the first things there every year? Strawberries and rhubarb!!! A great combo for desserts. Yesterday Rebecca and I experimented with a grain free crisp. I didn’t have a recipe, and I didn’t measure anything. So I’ll do my best to write down a recipe. I used honey to sweeten it. And a combo of almond flour, coconut flour, chopped nuts, honey, coconut oil and butter for the topping. Turned out quite well. A little liquidy since I didn’t/couldn’t add any kind of starch/thickener. But still very good. And the liquid at the bottom worked well for syrup on top of the ice cream…on top of the crisp 🙂  Justin and Rebecca had some with vanilla ice cream. I was “good” and ate it plain. Still a nice treat. And very healthy! One more dose of coconut oil in my day 🙂  And healthy fruit. I would even consider serving this for breakfast. Really it’s quite healthy. Add some yogurt on top. A great treat for breakfast. This is a fun dessert to make with kids. Aside from the chopping Rebecca could help me with everything. And, yes, the last picture is the crisp in a princess bowl (hard to tell)…it was Rebecca’s snack…all I had time to get a picture of.

This post is linked to Grain Free Tuesdays at Hella Delicious.

Grain Free Strawberry Rhubarb Crisp

3 cups diced rhubarb
2 cups chopped strawberries
1/3 – 1/2 cup honey (to taste)

Topping:
1/2 cup almond flour
1/4 cup coconut flour
1/2 cup melted coconut oil, butter or a combo of the two (I used both…it’s dairy free if you just use coconut oil)
1/2 cup chopped nuts (I used crispy walnuts and pecans)
1/4 cup honey

Grease 8×8 baking dish. Combine rhubarb, strawberries and honey. Pour into dish. Combine topping ingredients. Drop or press on top of fruit. Bake at 350 for 30 – 40 min. (until fruit is cooked and topping is slightly brown). Let cool. Serve plain or with ice cream, whipped cream or yogurt.

Carob Muffins (grain free, gluten free, dairy free)

Another long morning here with both kids up and raring to go earlier than usual. A long morning with no plans means…time to bake! I had actually semi planned on baking anyway, so I did have something in mind. I made another grain free muffin. I wanted to experiment with making one that was “chocolate.” I used carob instead to make them healthier. I can’t say these are GAPS legal because carob is on the no-no list 🙁  But I had one anyway 😛  They turned out well. I used my strawberry muffin recipe as a base and modified some things. I did add a few peanut butter chips to give a little extra flavor (not healthy, I know…but it’s only a few in each muffin). These are almost more like a cupcake…you could definitely use them that way. I’ll have to try making some frosting for these sometime. These are good…Rebecca and I both had one. I think next time I’ll add a little more honey and a little more chocolate extract to bump up the flavor a bit. And I might add another egg to add a little more moisture. But overall very good. And great texture. My other experiment was using mostly ground crispy nuts instead of regular almond flour. I just ground a mix of almonds, pecans and walnuts in the food processor until it was almost like nut butter (a little more coarse). Then used that in combo with a little almond flour. Still worked great. I’ll do that more often now so that my baked goods are easier on the tummy. And I don’t have to buy almond flour. A fun experiment. And tastey too. Not great pics…I was holding Abram and couldn’t adjust any camera settings, zoom, etc. And the muffin I took a picture of hardly had any chips (the small one I gave Rebecca to try).

This post is linked to Grain Free Tuesdays at Hella Delicious,

Carob Muffins

1 1/2 cups of nut meal, nut flour or ground nuts (I use ground crispy nuts)
3 large eggs, separated
1/3 – 1/2 cup of honey
1/4 tsp. of sea salt
2 tsp. of vanilla extract
3 tsp. chocolate extract
1/4 cup carob powder
1 cup add ins (optional…chocolate chips, peanut butter chips, carob chips, dried cranberries, dried cherries, etc.)

Preheat oven to 300 degrees. Prepare muffin tins with liners or grease with oil or butter.

In a small bowl beat egg whites until stiff peaks form. Set aside. In separate bowl mix all other ingredients (except add ins) until smooth. Fold in egg whites. Fold in add ins. Fill muffin cups.

Bake for 30 – 35 minutes. Makes 9 – 10 muffins.

Homemade Sausage

We love sausage. A few years ago I would have never said that. I never ate sausage…I was scared of eating fat 😛  Now I know better. And will admit I actually do like it…always have. Just wouldn’t let myself eat it before (although I can still honestly say I don’t like brats…other sausage/hot dogs I do). I wasted too many years without good food. I usually get our sausage (pork) from a local farmer. But yesterday I decided to experiment and make my own. I had some ground chicken in the freezer. I had been planning to make chicken burgers. But then I thought it might be fun to make chicken sausage instead. It’s so easy. And so good!!! The best part…I know exactly what is going into the sausage and I can control the spice (we don’t like things spicy…especially Rebecca). I know there is no sugar. And I know I am using good quality unrefined sea salt. You can add whatever seasoning you like. I kept it very simple. I added one egg to the mix. Not sure that it’s necessary, but it doesn’t hurt either. The mixture was very moist, but cooked up well. I cooked the sausage patties in my cast iron skillet in a combo of palm shortening and lard. Lots of healthy animal fat. You can make a bunch of these at once and freeze them for easy breakfasts later. I used 1 lb. and got 10 good size patties out of it. You can use any ground meat you like…pork, chicken, turkey, etc. I will be doing this more often for sure. And I’ll have to experiment with shaping them into links. Any shape would work…maybe something fun to experiment with for kids 🙂  I didn’t actually measure anything. But I’ll try to give rough amounts. Basically just add what you like/season to taste. Final bonus…GAPS legal 🙂  Bring on the sausage!!

Homemade Sausage

1 lb. ground meat
1-2 tsp. unrefined sea salt
1/2 tsp. ground black pepper
1 tsp. garlic powder
1/2 tsp. minced onion
1 egg (optional)

Mix all ingredients together. Chill for a bit. Shape into patties. Cook in greased skillet (use butter, coconut oil, palm shortening or lard) about 5-7 min. per side, until cooked through.

Egg Muffins (grain free, GAPS-legal)

Not much action in the kitchen these days. But I do still have to make dinner every night. Last night I just threw something together that turned out well. I had read about other people doing muffins with eggs. But I don’t think I ever actually read any of the recipes. So I didn’t have any quantities, etc. And I was really rushed making dinner. So I just threw a few ingredients together and baked it. Turned out great!!! Little muffins that are mostly just egg. You can add anything to them. I just added cooked breakfast sausage (thankfully I had prepped that earlier in the day) and a little shredded cheese. They could be dairy free without the cheese. You could add any kind of veggie too. This isn’t much of a recipe, but I’m posting it to remind myself when I need something quick for breakfast, lunch or dinner. And leftovers are great too! Eat them cold or warmed. A great thing for a busy mom of a newborn to have on hand 🙂  All 3 of us really liked these. And that’s saying a lot. Rebecca can be pretty picky when it comes to eggs. And she loved them.

This post is linked to Grain Free Tuesdays at Hella Delicious.

Egg Muffins
(makes 9 muffins)

6 pastured eggs
1/2 lb. cooked breakfast sausage
1/4 cup shredded cheese (optional)
chopped veggies (optional)

Beat eggs. Add remaining ingredients. Pour into greased muffin pan (I greased it with palm shortening…came out very easily). Bake at 400 degrees for about 20 minutes.