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Grain Free Muesli Scones

I tried another grain free breakfast recipe from Elana’s Pantry this morning (she has lots of great looking recipes!). Muesli scones. Yum!!! I LOVE anything like museli/granola. And I love scones too. Put them together…and make them grain free…awesome! These are super easy to make. And they taste great. Justin and I both really like them. They are even better when you pile butter on top 🙂  I served them with blueberry, cherry, strawberry kefir smoothies. A wonderful, nutritious combo to start the day. Again, I substituted ingredients a little (I personally don’t think agave is healthy at all, so I use honey). And I used what nuts/seeds/fruit I had on hand. I ended up with a combo of raisins, cranberries, crispy sunflower seeds, crispy pistachios, crispy peacans and crispy haszelnuts. Also, the recipe says it makes 16 scones…those would be pretty tiny scones. I made 9…and they still weren’t that big. I baked 5 this morning and froze 4 to have on hand for an easy breakfast some other time. You can prep the dough ahead and stick it in the fridge to bake later too (I prepped it early and then baked them just before breakfast so they were fresh out of hte oven). LOVE this recipe. I will for sure make these again.

Grain Free Muesli Scones

2 cups blanched almond flour
½ tsp. celtic sea salt
½ tsp. baking soda
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¼ cup dried cranberries
¼ cup dried apricots, cut into ¼-inch pieces
¼ cup sunflower seeds
¼ cup sesame seeds
¼ cup pistachios, coarsely chopped
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**whatever combo you like, preferably with crispy nuts/seeds – I used raisins, cranberries, crispy sunflower seeds, crispy pistachios, crispy peacans and crispy haszelnuts.**
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1 large egg (size does matter as dough will not hold together with a small or medium egg)
2 Tbsp. raw honey (I used a bit more than this.)

1.In a large bowl, combine almond flour, salt and soda.
2.Stir in dried fruit, seeds and nuts.
3.In a small bowl combine egg and honey.
4.Stir wet ingredients into dry.
5.Use your hands to form dough.
6.Shape dough into a 6 ½ x 6 ½ square that is about ¾” thick.
7.Cut dough into 9 squares.
8.Bake at 350° on a parchment paper lined baking sheet for 12 minutes.

Grain Free Breakfast Bars

I’m just starting to experiment with some alternative/grain free flours. So far I’ve only used almond flour. And only to make grain free fish sticks and salmon cakes. This morning I used it for some actual baking. I made a batch of grain free breakfast bars. I got the recipe from Elana’s Pantry. I modified it a bit to use healthier ingredients. These are really easy and really good!!! Justin and I both like them. And it’s nice to have something grain free that isn’t just a huge pile of chopped nuts 😛  I’m anxious to keep experimenting with almond flour. I also bought some coconut flour to try. These bars were a tiny bit crumbly. I’ll probably add a little more honey and/or oil next time to hold them together better. Very excited to have a breakfast bar that I can eat. And it even kind of tastes like I’m eating my beloved/forbidden oats 🙂

*Edited 4/9/11 – I made a 2nd batch today. I used a little more coconut oil and honey. And I added a little bit of coconut flour. They turned out great!! Less crumbly. A little more bar-like. 18 minutes in the oven seemed to work well.

Grain Free Breakfast Bars

1 ¼ cup blanched almond flour
¼ teaspoon celtic sea salt
¼ teaspoon baking soda
¼ cup melted coconut oil or butter (I used coconut oil)
¼ cup raw honey or pure maple syrup (I used honey)
1 tsp. vanilla extract
½ cup shredded coconut
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½ cup pumpkin seeds
½ cup sunflower seeds
¼ cup almond slivers
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**I used 1 1/4 cups of whatever crispy nuts/seeds I had on hand/sounded good. Today I used crispy sunflower seeds, chopped crispy almonds and chopped crispy walnuts.
¼ cup raisins

In a small bowl, combine almond flour, salt and baking soda. In a large bowl, combine the oil, honey and vanilla. Stir dry ingredients into wet. Mix in coconut, seeds, nuts and raisins. Grease an 8×8 baking dish with butter or coconut oil. Press the dough into the baking dish, wetting your hands with water to help pat the dough down evenly (I didn’t need to use water). Bake at 350° for 18-20 min. Let cool. Cut into squares.

Sourdough Breakfast Cookies

As I try to figure out what grains I can or can’t handle I’m currently only eating wheat that is sourdough, soaked or sprouted. So I decided to try modifying my breakfast cookie recipe to make it with sourdough, sprouted wheat flour and no oats. I tried it this morning…turned out great!!!! You’d never know they are sourdough. And I honestly like this version better than the original. Justin loved them too. They spread out more when they bake than the original version…almost more like a regular cookie. I’ll probably still play around with ratios a little bit when I make them in the future. But for the first attempt/experiment I’d say these turned out awesome. I only made a half recipe to try them out. I’ll post it as I made it. You can easily double the recipe. This made 11 LARGE cookies. If you don’t have sprouted wheat flour you can use regular flour. You could soak it in the buttermilk the night before if you’re using unsprouted.

Sourdough Breakfast Cookies

1 cup sprouted wheat flour (you can use regular wheat flour if you don’t have sprouted)
1 cup sourdough starter
1/2 cup (1 stick) butter, melted
1/4 cup buttermilk
1/2 cup raw honey
1 egg
1/2 tsp. salt
1 t. cinnamon
1/2 tsp. baking soda
1 t. vanilla
1 cup add-ins (raisins, chocolate chips, chopped nuts, shredded coconut)

The night before, feed your sourdough to make sure you have enough.

In the morning, combine flour, sourdough, butter and buttermilk in large bowl with wooden spoon. Mix well. Add remaining ingredients. Mix well. Drop into large mounds on baking sheet, with plenty of space inbetween cookies. Bake at 350 for 20 minutes.

This post is linked to Real Food Wednesdays at Kelly the Kitchen Kop and Fat Tuesday at Real Food Forager.

Homemade Cereal Bars

One of the few packaged items I keep on hand is cereal bars. Rebecca eats them once in a great while (like maybe once every few weeks). Although we don’t eat them often, they are handy for when we’re traveling or need a really quick/no prep breakfast. They are natural/organic. But I’d still rather have them come from my kichen 🙂  The last box we bought was cherry flavored. And I thought…I wonder if I could make my own cherry bars? So I gave it a try yesterday. They turned out great! I still need to experiemnt with size/ratios/assembly but overall a great first attempt. We all like them. I decided to use my vanilla cookie recipe as the base since they stay quite soft. And I used our homemade cherry jam for the filling. I only made a small batch since I was experimenting. And I got 5 good size bars (will make them a little smaller next time). I’ll post the recipe for a full batch. You can probably make 12 or so bars from a full batch. It’ll be a handy treat to keep stocked in the freezer/cupboard. And they really are super easy to make. Love that. You can use any flavor filling you like. I just happened to have homemade cherry jam to use up. I’ll have to experiment sometime with sprouted flour and soaking. This time I just used regular whole wheat flour. I don’t have the  method down pat for forming the bars. But it worked pretty well to just spread some dough, top it with jam and top it with more dough.

Before baking.
After baking.

Homemade Cereal Bars/Cherry Bars

1 1/2 cups whole wheat flour
3/4 cup sucanat
1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. vanilla extract
2 eggs
1/4 – 1/2 cup milk (enough to moisten dough)
homeade or organic jam/preserves for filling

Mix all ingredients except jam in a large bowl until well combined. On a parchment or silpat lined baking sheet spread bar size amounts of dough. Spread 1-2 Tbsp. jam on top. Top with a little more dough and spread. Bake at 425 for about 10 minutes. Let cool.

This post is linked to Monday Mania at The Healthy Home Economist.
 and Fat Tuesday at Real Food Forager.

Avocado Cheddar Omelet

Last night I made our usual Friday night breakfast for dinner. I made something new and simple. I’ve wanted to try it for a few weeks, but it just didn’t fit into our menu. I saw a recipe similar to this on a blog a while back, which gave me the idea, but I don’t remember where now 😛  So I didn’t actually use a recipe. And it’s not really much of a recipe. But I still thought I’d share since we thought it was good. Eggs and avocado always go well in my opinion. If you can make an omelet, you can make this. It wasn’t my best execution of an omelet ever (as the picture shows), but it still tasted great 🙂  That’s what counts.

Avocado Cheddar Omelet

3 eggs
1/4 cup milk
1/2 cup shredded cheddar
1/4 avocado, diced
salt and pepper to taste
butter for cooking

Whisk eggs, milk and seasoning. Heat small skillet over low heat. Melt butter in pan. Add egg mixture. Let cook until mostly set. Add cheese and avocado to half of the eggs. Fold omelet in half. Let cook a few more minutes, until fully set.

Grain Free Muesli

I recently made muesli for the first time. And it was really good! But my tummy doesn’t handle oats very well. So I can’t eat that. Then I came across this recipe on Gluten Free Diva for a grain free version of muesli. I tried it this morning. Awesome!! It’s basically the same ingredients I use for my grain free granola, except you don’t add fat/sugar and bake it. So it’s super easy to make. Only takes a few minutes. Plus this uses fresh fruit. You can add whatever you like to this recipe…as long as it’s not grains 🙂  And you can make a big batch to have on hand and just add fresh fruit when you eat it. It will freeze very well. This is a great option for quick breakfasts, summer breakfasts (when you don’t want anything hot) or if you’re a long time cereal lover (like me:) but don’t want to eat that junk anymore. This was the closest thing I’ve had to a bowl of cereal in a LONG time (I think I might be going on a year now!). What a treat! And I don’t have to worry about it killing my stomach. Love it. I didn’t actually measure anything. I just added what looked good. Adjust to your taste. I’ll post the original recipe (for 1 serving) with some of my adjustments in ().

Grain Free Muesli

3 strips of dried banana AND/OR 3 – 6 chopped dates (I used prunes)
one small handful dark raisins (I used golden raisins)
7 raw almonds, chopped (I used a combo of crispy almonds, crispy pecans and crispy walnuts)
7 raw pecan halves, chopped
handful raw sunflower seeds (not roasted or salted) (I used crispy pumpkin seeds)
1 – 2 tablespoons grated unsweeted coconut
one chopped apple (I gave Justin some apple chunks in his. I left them out of mine.)
about 6 – 8 blackberries or the berry of your choice (I used strawberries. Blueberries would be very good…great option in the summer.)

Mix all ingredients (except fresh fruit). Store in a closed container (freeze for long term storage or keep at room temp for shorter term). When ready to serve mix in fresh fruit. Top with milk or stir into yogurt.

Green and Yellow Deviled Eggs (Packers Eggs)

Since my husband is from WI and is a huge GB Packers fan…and they were in (and won!) the Super Bowl  yesterday I wanted to make something fun for the occasion. I decided to make yellow and green deviled eggs. I made regular deviled eggs for the yellow. And I added avocado for green. Again, I didn’t really measure anything. I’ll try to give a rough estimate. I only made 4 eggs total. You can increase the recipe for a large group. I ate leftovers for breakfast this morning. Yum! Deviled eggs are good any time of day 🙂

Green Deviled Eggs

2 hardboiled eggs
1/4 – 1/2 ripe avocado
1 Tbsp. mayo (preferable homemade)
salt to taste

Yellow Deviled Eggs

2 hardboiled eggs
2 Tbsp. mayo (preferably homemade)
1 – 2 tsp. mustard
salt to taste

Split eggs in half. Put whites in a serving dish. Put yolks in a food processor (I use a mini processor for such small quantities). Process for a few seconds. Add remaining ingredients. Blend. Adjust to taste. Fill egg whites with yolk mixture. Chill.

*Note – the green eggs will turn color after a while because of the avocado. So don’t make them too far in advance.

Pancake and Sausage Muffins

For dinner last night I tried another Heavenly Homemaker recipe (and there are more to come:). Ever since Laura posted her pancake and sausage muffin recipe I’ve wanted to try them. Pancakes and sausage are great on their own, but mixed together? Awesome! All three of us loved these. And they are very easy to make. Plus they make a lot so you can freeze some for a quick breakfast. I only made a half batch and got 11 muffins. I also doubled the amount of meat (used a 1/2 lb. for a half batch). We like ours meaty 🙂  Another great thing about them is that you can soak the grains. Always a plus for me. I didn’t have buttermilk on hand, so I used a combo of sour milk (milk + vinegar) and plain yogurt.

This recipe would also work well if you want to serve pancakes to a large group but don’t want to stand at the stove forever. They would be great without the meat. Just make the muffin part and then you have a ton of pancakes done at once 🙂

I think this will be one of our new favorites. Pancakes and sausage covered in butter and real maple syrup. Mmm 🙂  I’m still trying to figure out how to take decent pictures with our new camera. So bear with me.

Pancake and Sausage Muffins

2 cups whole wheat flour
1 tsp. baking powder
1/2 tsp. sea salt
1 1/2 cups milk or buttermilk (I used a little more than this.)
2 eggs
1/3 cup melted butter
1/2 pound cooked (and at least partially cooled) turkey sausage (or nine sausage links, cut in half) (I used pork breakfast sausage…1 lb. per full recipe)
Real grade B maple syrup

To soak grains:
If you want to soak your flour overnight to break down the phytates to aid in digestion, mix the flour and cultured buttermilk in a glass bowl, cover and let it sit on your countertop for 12 hours or so. The next morning, mix the remaining ingredients in and bake as directed below.

To make w/o soaking grains:
If you don’t soak the flour ahead of time: Mix dry ingredients together. Add milk or buttermilk, eggs and melted butter. Stir in browned turkey sausage.

Pour batter into 18 buttered muffin tins. (I don’t recommend paper muffin liners for this as it will stick.) (A full recipe for me would make 20 – 22 muffins). Bake at 350° for 15-20 minutes (mine took about 25 min.) or until the muffins are lightly browned. Serve with butter and maple syrup.

Muesli

In my search through my Barefoot Contessa cookbooks this month I came across a recipe for muesli that sounded good and easy. I’m always looking for new breakfast ideas to give us a little variety. This was super easy and really good. It’s a lot like granola, just softer. And I LOVE granola. Unfortunately oats don’t agree with my tummy too well. So I know I have to limit my intake. But this is a tasty breakfast option once in a while. I love how easy it is too. I’ve seen other versions of muesli that are soaked a lot longer…and probably better for you because of that. So I’ll have to try other recipes sometime. But this was a great first attempt at muesli. And I actually used one of my cookbooks this month 🙂  The recipe calls for strawberries and raspberries. I just used strawberries. Any berry would work really well. I also added a few extra raisins. If you are trying to find breakfast options to replace cold cereal this is a good one. And it’s pretty versatile. You could add in other things besides nuts and raisins, like coconut and seeds.

Muesli with Red Berries
serves 2 (fairly small servings)

1/3 cup quick cooking oatmeal
1 1/2 Tbsp. coarsely chopped toasted hazelnuts (I used crispy walnuts)
2 Tbsp. granola with raisins (I used homemade)
pinch of salt
1/3 cup hottest tap water
1 Tbsp. honey (raw is best)
4 large ripe strawberries, hulled and sliced
6 to 8 fresh raspberries
2 tsp. cane sugar
greek yogurt (I used full fat plain yogurt)

Mix oatmeal, nuts, granola and salt in a bowl. Pour the water and honey over the mixture, stir and set aside to soak for 12 – 15 minutes.

Meanwhile, toss the berries and sugar in a bowl and allow to macerate. (If you want to cut back on sugar you could skip this step and just use fresh fruit. It would still taste very good.)

When ready to eat, divide the muesli between 2 bowls. Top with berries and yogurt.

Poached Eggs

Along with our new potatoes last night we tried a new form of egg – poached. I had never made them before. And Justin and I had never actually even had one. I’ve always been a little scared to try making one…cooking an egg in a pan of water sounds tricky. But in one of my recent issues of Cooking Light there was a little tutorial on how to make poached eggs. It sounded really easy. So I gave it a try. It really was very easy. And quick! And they taste great. Very similar to a soft boiled egg. These days I try to eat at least one egg a day. And the runnier the yolk the better (the less it’s cooked the more nutrients it retains). So this was perfect. And even more perfect with our fresh eggs from Lubbers Farm. Do you see the color of that yolk? Amazing. Rebecca is hit and miss with eggs. Just depends what mood she’s in and how her gag reflexes are working 😛  So I just made her scrambled eggs last night. But she did try a bite of mine and said she liked it. Maybe next time I’ll make one for her too. Now that I’m eating eggs so much it’s fun to experiment with different ways to make them. This one is a winner for sure. It would be very good served right on top of hasbrowns or a piece of toast to soak up all that rich, creamy golden yolk.

Poached Eggs

Fill shallow pan with about 2 inches of water. Bring to a boil, then turn down to a simmer. Add a few tsp. of vinegar. Crack each egg into a small dish. Gently pour egg into water (it will sink to the bottom at first). Let cook for about 3 min. Remove from water with slotted spoon to drain. Place on plate, potatoes or toast. Sprinkle with sea salt. Enjoy!