Waffle French Toast…prepare French Toast batter and bread like you’re making regular French Toast. Then dip the bread in the batter and put it in your preheated waffle iron . When the light goes off, your waffle french toast is done.
Fruity Breakfast Bars
Breakfast tends to be the hardest meal to consistently eat. This is especially true when you have to be at work at 7 am everyday. This bar isn’t the healthiest (high in sugars) but it’s got a lot of fiber and it’s homemade so there isn’t as much processing involved. It’s tried and true, unlike a sweet donut-like breakfast, it leaves you full and satisfied until your next meal. I based this recipe off of one I found on Smitten Kitchen.
- 1 1/2 c flour
- 1 c packed brown sugar
- 3/4 c oats (quick or rolled work)
- 3/4 c toasted slivered almonds, some more for garnish
- 3/4 t salt
- 3/4 t baking powder
- 1/2 t baking soda
- 1/2 t cinnamon
- 1/4 t nutmeg
- 3/4 c margarine (cold!)
- 1 t o1 1/2 c fruit jam (I use homemade Amish jam because I don’t think there’s anything better but Wegmans triple fruit jam is pretty amazing too)
Preheat the oven to 350F. Grease a 9x13 pan and line the bottom with parchment paper. This helps when taking out the bars.
Put the flour, brown sugar, oats, almonds, salt, baking powder, baking soda, cinnamon, and nutmeg in a food processor. Pulse until all of the ingredients are well combined and the oats and almonds are broken down. Add the butter in smaller 1-inch pieces. Pulse until loose crumb forms.
Measure about 1 1/2 cups to 2 cups of the crumb mixture and set it aside for on top of the fruit filling. Using the remaining crumb, pour it into the prepared pan and press down to compact it together. Make sure that it is even distributed across the pan. Bake for 12 minutes.
Allow the crust to cool almost to room temperature. To speed up the process, let it cool at room temperature for 10 minutes and then transfer to the fridge for 20 more minutes.
Once the crust is cooled spread the fruit jam to all of the edges. Crumble the remaining crumb mixture on top and sprinkle some of the reserved whole almond slivers over the bars. Bake for another 30 minutes. The crumb on the top should be golden brown and the jam should be bubbling.
Prep Time: 45 minutes Yield: 12 bars
Mixed berry pancakes…just add a bag of frozen berries to a plain pancake recipe, simply delicious. The pancakes may take a little longer to cook if the berries are still frozen, but it won’t hurt anything.
Pumpkin Cream Cheese Oatmeal
This is a perfect breakfast for a cool fall morning. It’s healthy - low fat, high fiber, vitamin A, etc. It’s filling. It’s warm. It’s also creamy which makes it comforting. Oh yeah, it’s super quick too!
- 1/2 c quick oats
- 1/4 c pumpkin puree
- 2 T vegan cream cheese
- 2 T brown sugar
- 1/2 t cinnamon
- dash of salt
- hot water/milk
Add all the ingredients except the water to a cereal bowl. Pour hot water or milk on top and stir. Stop pouring every now and then to see how much more liquid you’ll need. You want a consistency that is slightly runnier than how you prefer to eat it. Let the oatmeal sit for 3-5 minutes before eating it.
Pancakes, plain and simple
It has been a crazy evening and now that things are settled down all I want is pancakes. It’s pretty obvious when looking over past posts that pancakes are one of my favorite foods. This is mainly due to their versatility and they are so quick and easy. This recipe is for some straight up fluffy cakes, nothing fancy.
2 cups flour
1/2 c sugar
1 t cinnamon
1 t baking powder
1/2 t baking soda
1/2 t salt
1 1/2 t egg replacer plus 2 T water
1/4 c canola oil
1 t vanilla extract
1 1/2 c nondairy milk
Combine dry ingredients in a large bowl and set aside. Whisk the wet ingredients in a separate bowl until frothy and well combined. Create a well in the dry ingredients and add the wet mixture. Mix until just combined. Over mixing will make tough pancakes instead of fluffy ones. Set batter at room temperature for 5 minutes without disturbing. During this time preheat your pan or griddle and grease. After 5 minutes pour the batter. Flip once bubbles appear all over the pancake and a spatula slides easily underneath it.
There’s just something about a Sunday morning that makes me want something special to eat. A cup of black coffee, fresh squeezed orange juice, and a fresh homemade toasted coconut blueberry muffin. Although I’m an advocate for breakfast any day of the week, I think Sundays are the most important. It’s that in between time - not really the end of the week any more but you’re not ready to say the next week has begun. Breakfast serves as nourishment to get up and get going the rest of the week, but for me, Sundays’ breakfast relaxes. I let myself sleep a little later, and I cook at a tortoise’s pace. I’m sure I will eat the leftover muffins for breakfast the rest of week, and I will make some sort of fresh squeezed juice, but the muffins will continually get older; they will always be from Sunday.
Blueberry Coconut Pancakes
- 1 1/2 cups flour
- 1/2 t baking powder
- 1/2 t baking soda
- pinch salt
- 1/4 c sugar
- 1 1/2 t Ener-G egg replacer plus 2 T warm water (1 egg worth)
- 1/4 c canola oil
- 1 1/2 c coconut milk (canned, mixed really well)
- 1/2 c coconut flakes, more for garnish
- 1/2 c frozen blueberries
Mix the flour, baking powder, baking soda and salt. Create a well and add sugar, egg replacer, oil, and coconut milk. Mix until just combined. Gently stir in coconut and blueberries. The batter will be a little thicker than regular pancake batter.
Pour 1/4 cup of batter into hot, greased pan and spread around so the pancake is even. Once bubbles appear all over the pancake, about 3-5 minutes, flip it. Cook another 2-3 minutes. Repeat.
Should yield about 6 pancakes, 3 servings.
Blueberry Breakfast Smoothie
I just got back from Paris and feel like I have overloaded on baguettes. So I broke out my juicer and blender and decided smoothies and juices are what I need.
- 1 banana
- 1/2 c frozen blueberries
- 1 c de-stemmed kale
- juice of 2 oranges (about 6-8 ounces)
- 1/2 c yogurt
- 1 1/2 t agave (optional)
Put all ingredients in a blender and blend until smooth. I usually let it go longer when I use kale because it tends to stay in larger pieces.
I use an electric fruit and vegetable juicer, but hand juicing an orange or using a citrus juicer will work just fine too.
Vegan glazed yeast donuts. Recipe to be found in Kelly Peloza’s next cookbook. I am no longer intimidated by donut making.
Carrot Cake Pancakes
I have a juicer and I juice a lot of carrots. I always feel a little guilty that I’m not using the pulp every time. To be honest, I’m scared of using the pulp. Not because it’s basically a ground up and blood-sucked carrot, but because every time I use carrots in a baking recipe it molds before I can have a second serving. That is why I decided to use it in pancakes. They seem to get eaten quicker than a cupcake, bread or muffin.
- 1 cup all-purpose or whole wheat flour
- 1/2 t baking powder
- 1/2 t baking soda
- 1/2 t cinnamon
- 1/2 t ground ginger
- 1/4 t salt
- 1/4 t nutmeg
- 1 T flax seed plus 3 T warm water (or egg replacer for 1 egg)
- 1 cup non-dairy milk (I used coconut milk)
- 1/3 c sugar
- 1 T canola oil
- 1 T molasses
- 1/2 t vanilla extract
- 1/2 c shredded carrots or 3/4 c pulp of carrots that have been juiced
- 1/4 c raisins
- 1/4 c chopped walnuts
Prepare your griddle by greasing it and setting it at 350F.
In a large bowl combine the flour, baking powder, baking soda, and spices. Create a well in the dry ingredients and add the sugar, “egg” mixture, milk, oil, molasses, and vanilla. Gently stir the wet ingredients into the dry ingredients. Add more milk if the mixture seems too thick. Fold in the raisins and the shredded carrot.
Pour 1/4 c to 1/3 c portions of batter onto the griddle and flip after 3-5 minutes. When the pancake has bubbles coming up through it and looks like it is pulling away from the griddle on the edges, you know it’s ready to be flipped. Cook for another 2 minutes and serve.
Serve with butter, maple syrup, agave nectar or a cream cheese topping.
YIELDS: 2 servings (6 small pancakes) PREP TIME: 10 minutes COOK TIME: 5-7 minutes
