Banana-Pecan Amaranth

from Naturally Ella

Ingredients:

• ½ cup amaranth
• 1 cup water
• ⅛ teaspoon salt
• ¼ cup pecan pieces
• 1 tablespoon walnut oil
• 1-2 tablespoons maple syrup*
• ½ teaspoon cinnamon
• 2 bananas
• Milk (whole, almond, or coconut), to serve

Directions:

1. Soak Amaranth over night (if possible.)
2. Drain and rinse amaranth. Combine with one cup water and salt. Bring amaranth to a boil, and reduce to a simmer (all the way to low.) Cover and let simmer for 15 minutes. Remove from heat and let sit for 10 more minutes to thicken amaranth. Add a bit of milk/water to thin the texture out if desired.
3. Add pecans to a dry skillet and toast over medium-low heat, stir often. Toast until fragrant, 2-3 minutes. Remove from skillet and set aside.
4. Heat walnut oil, maple syrup, and cinnamon over medium-low heat. Cut bananas in ½” slices and add to skillet, cook until bananas are extremely tender and maple syrup has absorbed into the slices.
5. To serve, stir together ¾ of the bananas and amaranth. Pour into bowls and top with remaining bananas, pecans, and a drizzle of milk.

Pumpkin Pie Amaranth Porridge

Pumpkin Pie Amaranth Porridge
from My New Roots 
Serves 2

Ingredients:

½ cup amaranth, soaked if possible (minimum 8 hours)
1 cup coconut milk, or water (you may need more if using un-soaked grains)
 1/3 cup pumpkin puree (preferably fresh, or canned)
pinch of sea salt
 pinch of: cinnamon, ginger, nutmeg, clove (or substitute all with pumpkin pie spice)
1/3 vanilla bean pod maple syrup to taste
1/3 cup coconut flakes, toasted

Directions:

1. Soak amaranth for as long as possible, 8 hours minimum, 24 hours is optimal.
 2. Drain and rinse amaranth. Combine with coconut milk, pumpkin puree, sea salt, spices, and vanilla bean (seeds scraped, and empty bean pod). Bring to a boil, reduce to simmer, stirring often to prevent scorching on the bottom. Simmer on lowest heat for 15 minutes with the lid on (watch to see if liquid level becomes too low. If so, add a little extra coconut milk or water) Turn heat off, and let sit for 10 minutes with the lid on to thicken.
3. Sweeten with maple syrup to taste (1-2 tablespoons). Serve. Drizzle with coconut milk, sprinkle with coconut flakes.

Flinchie Pancakes

1 cup whole wheat flour
1 good for you egg
1 cup milk (we use vanilla soy)

Mix all of your ingredients in a blender until smooth. Pour batter (about 1/4 cup at a time) onto a hot, prepared griddle and bake until the flinches are lightly browned on both sides.

Lazy Saturday Morning Chocolate Chip Oatmeal

Lazy Saturday Morning Oatmeal

1/3 cup of oats
1/2 cup of soy milk
1 small apple cut into bite sized pieces
big dash of cinnamon
little dashes of ground ginger and nutmeg
2 tsp of dark molasses
1 large scoop of peanut butter
chocolate chips - bittersweet

Directions:

Heat milk in a saucepan on low heat. Mix in spices, oats, molasses, and apples - cook until tender. Serve with a big scoop of peanut butter and chocolate chips.

Next time, I plan to soak the oats overnight with 1/2 cup water and 1/2 tbsp. yogurt/kefir. In the morning, the oatmeal would be prepared in the same manner, only the 1/2 cup of soy milk would no longer be necessary.

Coconut Rice Breakfast

Coconut Rice

6 cups water
3 tablespoons kefir or plain yogurt
1 teaspoon salt
3 cups brown rice
1 can coconut milk
2 cups blueberries
½ cup shredded unsweetened coconut
1/4 cup pure maple syrup

Soak rice in 3 cups water plus 3 tablespoons kefir/yogurt overnight (6 to 12 hours). Strain and rinse rice. Bring 3 cups water to a boil, add salt and stir in rice. Cover and allow rice to cook until soft and tender. Stir in coconut milk, shredded coconut, and maple syrup. Allow extra fluid to evaporate by cooking on low heat for a minute or two. Top with blueberries and watch the rice turn blue.

Enjoy!

Blender Gingerbread Pancakes

Gingerbread Pancakes

1 1/2 cups water
1 tablespoon yogurt - plain works best
1 tsp. vanilla extract
1 cup raw whole grain spelt or wheat 1/2 cups oats

1. Combine the above ingredients in your blender and blend for 3 minutes if using whole grain. Cover and allow to sit (outside of the refrigerator) for 8-24 hours.

2. In the morning, add the following ingredients and blend for 1 minute.

1 egg
3 1/2 Tbsp sorghum syrup or molasses
2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves

3. Finally, very briefly blend in the leavening ingredients below.

2 tsp baking powder
1/2 tsp baking soda
1 tsp sea salt

4. Prepare the pancakes on a warmed, lightly greased griddle. Serve with pure maple syrup or agave nectar.

Carrot Cake Pancakes

1 1/4 cups spelt flour
1/4 cup chopped walnuts
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon freshly ground nutmeg
Dash of ground cloves
Dash of ground ginger
1/4 cup sucanant
3/4 - 1 cup of milk (we use soy milk)
1 tablespoon canola oil
1 1/2 teaspoons vanilla extract
2 TBSP freshly ground flax seeds
2 cups finely grated carrot (about 1 pound)
Cooking spray - I use organic olive oil spray

1. Combine flour and the next 7 ingredients (through ginger) in a large bowl, stirring with a whisk. Combine 1/4 cup sucanant and next 4 ingredients (through flax seed); add sucanant mixture to flour mixture, stirring just until moist. Fold in 2 cups carrot. I simplify this step by combining EVERYTHING in my blender or Vita Mix.

2. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon 4 (1/4 cup) batter mounds onto pan, spreading with a spatula. Cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 minute or until bottoms are lightly browned. Repeat procedure twice with remaining batter.

Breakfast Cookies

½ cup pumpkin seeds, unsalted
½ cup sunflower seeds, unsalted
½ cup sesame seeds, unsalted
3 ½ cups wheat flour (we use hard white wheat)
1 cup milk (we use soy)
2 ½ cups rolled oats
1 tsp salt
1 tsp baking powder
1 cup coconut oil
1 cup honey
1 cup craisins, soaked in ¾ cup hot tap water – save liquid
2 TBSP freshly ground flax seeds soaked in 6 TBSP milk (we use soy) for 1-2 minutes
1 tsp vanilla



1. Preheat oven to 350 degrees
2. Grind seeds until fine (optional)
3. In a mixing bowl, combine coconut oil, honey, soaking water from craisins, flax seed mixture and vanilla. Add the wet ingredients to the dry mixture. Fold in craisins. You should have a moist and slightly stiff batter. In a separate mixing bowl, combine dry ingredients (including nuts). Combine both bowls.
4. Scoop cookies with a cookie scoop and place on a parchment lined baking sheet (they don’t spread much). Flatten each with bottom of cup or fork. Bake @ 350 for 12-15 minutes.

Breakfast Crepes

1 ½ tbsp. flax seed
1 ½ cups milk (we use soy milk)
½ tsp. pure vanilla extract
3 tbsp. coconut oil
1 cup whole wheat flour (I use hard white wheat)
Dash of sea salt
1 tsp. coconut oil (for coating pan)

Whisk flax seed and soy milk in a bowl. Add vanilla, coconut oil, and whisk again to combine. In another bowl, combine flour and salt – stir. Combine wet and dry ingredients until smooth and all lumps have disappeared. (I skip all of these steps. I put everything in my Vita-mix (a blender will work) and then blend on low for a minute or two!)

Heat 1 tsp. coconut oil on skillet. Scoop ¼ cup of batter onto pan and immediately rotate pan in a circle, spreading batter across the pan. Cook for a couple of minutes until crepe is dry on top and you can easily lift it off of the pan.

Serve with fresh fruit, jam, or peanut butter.

Pumpkin Pancakes

1 to 2 1/2 cup whole wheat flour
3 tablespoons coconut oil
1/2 tsp. salt
2 and 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 cup canned pumpkin puree
1/4 tsp. pumpkin spice or cinnamon
2 TBSP. water
Milk to desired consistency (I use soy milk)
Chocolate chips (optional)
Agave nectar - to be used as a syrup


1. Mix ingredients
2. Coat a griddle pan or large non-stick skillet with coconut oil and set it over medium-high heat.
3. When pan is hot pour mixture onto the pan.
4. Cook until bubbles form on top of the pancakes and the batter is set. Cook until golden brown on both sides.

Race Car Pancakes

¾ cup coconut milk - or soy milk... coconut milk makes these pancakes fluffy!
1 cup soy milk
1 apple – cut into large chunks
1 ¼ TBSP baking powder
1 tsp. vanilla
1 ½ tsp. cinnamon
1 TBSP peanut butter
2 cups wheat flour (I use hard white winter wheat)
2 TBSP coconut oil
1 TBSP agave nectar

Add coconut milk, soy milk, and apples to vita mix. Once apples are finely chopped, add baking powder, vanilla, cinnamon, coconut oil, agave nectar, and peanut butter. Blend on variable six for 30 seconds. A regular blender will work as well, or feel free to make this dish in a mixing bowl.

Add wheat. Blend on variable six until smooth – this usually takes no longer than two minutes.

Oil a large skillet with coconut oil, and place on medium heat. Pour about 1/4 cup batter for each individual pancake onto the skillet. Cook until pancakes are lightly browned.

Serve with agave nectar.

Carrot, Pumpkin, and Apple Breakfast Muffins

Carrot Raisin Muffins

½ cup raisins
1 ½ cups wheat flour
2 tsp. baking powder
½ tsp. baking soda
½ tsp. cinnamon
¼ tsp. nutmeg
¼ cup turbinado (or unprocessed sugar)
½ tsp. salt
1 cup soy milk
¼ cup coconut oil
1 tsp. vanilla extract
2 cups grated carrots


Mix dry ingredients in a bowl. Slowly add milk, coconut oil, and vanilla extract. Mix well. Add carrots and raisins.

Preheat oven to 400 degrees. Bake for 18 - 22 minutes.


* * * * *


Pumpkin Muffins

1 ¾ cups wheat flour
1 tbsp. baking powder
1 ¼ cup turbinado (or unprocessed sugar)
¼ tsp. salt
1 tsp. cinnamon
½ tsp. nutmeg
½ tsp. ginger
¼ tsp. all spice
1/8 tsp. ground cloves
1 cup pureed pumpkin
½ cup soy milk
½ cup coconut oil
2 tbsp. molasses

Mix dry ingredients in a bowl. Slowly add milk, coconut oil, and molasses. Mix well. Add pumpkin, and carob chips (opt.).

Preheat oven to 400 degrees. Bake for 18 - 22 minutes.


* * * * *

Apple Pie Crumb Cake Muffins

For Muffins:

1 ½ cups wheat flour
¼ cup + 2 tbsp. turbinado (or unprocessed sugar)
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
½ tsp. allspice
1/8 tsp. cloves
¼ tsp. salt
¾ cup apple cider
1/3 cup coconut oil
1 tsp. vanilla extract
1 cup grated apple

For topping:

1/4 cup wheat
¼ cup sucanat
½ tsp. cinnamon
¼ tsp. all spice
Pinch of salt
3 tbsp. coconut oil

Mix dry ingredients in a bowl. Slowly add apple cider, coconut oil, and vanilla extract. Mix well. Add apples. Mix well.

Mix crumb toppings in a separate bowl. Sprinkle on muffins prior to baking.

Preheat oven to 375 degrees. Bake for 22 minutes.

Berry Apple Skillet Cobbler

4 large sweet apples – chopped
2 tbsp. coconut oil
2 cups fresh or frozen berries (strawberries, blueberries,
cranberries, mulberries, raspberries, etc.)
1 tbsp. agave nectar
1 tsp. cinnamon
1 cup oats - or granola
Almonds (opt)

Heat coconut oil. Add apples – cook until tender. Add berries, agave nectar, and cinnamon.

Cook until berries are ready to “burst”.

Add oats and almonds

Bake until ready to “crumble”.

Peanut Butter Granola Cereal

5 cups rolled oats
1 cup sliced almonds
1 cup chopped pecans
1 cup flax seed
1 cup wheat germ
1/2 cup coconut oil
1 cup honey
1 cup peanut butter
1 cup raisins
1 cup dried cranberries

Directions:
Preheat the oven to 325 degrees
In a large bowl, mix dry ingredients.
Spread dry ingredients out on two large cookie sheets.
Heat coconut oil and honey on medium heat until smooth.
Evenly pour honey mixture over the dry ingredients.

Bake for 20 minutes until oats and nuts are toasted. Let stand until cool. Store in an airtight container at room temperature.

Banana - Pecan Pancakes

1 1/2 cups whole wheat flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/8 tsp. cinnamon
1 1/4 cups mashed bananas
1 1/2 cups soy milk
1 tbsp. olive oil
3/4 cups pecans, chopped

Combine dry ingredients in a bowl. In a separate bowl, combine bananas, milk, and oil. Combine both bowls. Once the ingredients are mixed, add pecans to mixture.

Oil a large skillet and place on medium heat. Pour about 1/4 cup batter for each individual pancake onto the skillet. Cook until pancakes are lightly browned.

Serve with agave nectar.

Irresistible Sugar-free Granola

5 cups rolled oats
1 cup sliced almonds
1 cup chopped pecans
1 cup sesame seeds
1 cup wheat germ
1 cup coconut oil
3/4 cup honey
3/4 cup agave nectar
1 cup raisins
1 cup dried cranberries

Preheat the oven to 325 degrees. In a large bowl, mix dry ingredients. Spread dry ingredients out on two large cookie sheets. Heat coconut oil, honey, and agave nectar on medium heat until smooth. Evenly pour honey mixture over the dry ingredients.

Bake for 20 minutes until oats and nuts are toasted. Let stand until cool. Store in an airtight container at room temperature.

Banana Oat Pancakes

1/2 cup rolled oats
1/2 cup whole-wheat flour
1/4 cup flour
1 tablespoon baking powder
1 1/2 cups plain soy milk
2 bananas, in chunks
1 teaspoon vanilla extract

Mix all of your ingredients in a blender until smooth. Pour batter onto a hot, prepared griddle and bake until the pancakes are lightly browned on both sides.

We love to top these pancakes with butter and agave nectar.

Banana French Toast

Banana French Toast

2 bananas
2/3 cup milk… we prefer soy milk
1 teaspoon cinnamon sugar
1 large scoop of peanut butter/almond butter (optional)
4 slices wheat bread

1. Blend bananas, milk, and cinnamon sugar until smooth or desired consistency. Generously coat each side of the bread with the banana mixture.
2. Transfer to a skillet, that has been oiled or sprayed with a nonstick vegetable spray.
3. Cook each side of bread until lightly browned.
4. Serve with agave nectar or pure maple syrup