Potato Pancakes, Oatmeal Pancakes (Maria Recipes)

Potato Pancakes

Ingredients

• 2 eggs
• 1 slice raw onion
• 1 tsp salt
• 2 cups diced raw potato
• 1/4 cup flour
• few sprigs of parsley

Instructions

1. With the blender at a low speed, combine the 2 eggs, 1 slice of raw onion, 1 tsp salt,  a few sprigs of parsley, and 1 cup of raw diced potato. 
2. Turn the blender to its highest speed and add 1/4 cup flour, followed by 1 cup of diced raw potato. Be careful not to overblend. 
3. Because there's no shortening, you'll want to bake these pancakes on a lightly greased griddle. 

Basic Pancakes

Yields: About 1 dozen 5-inch pancakes. 

Ingredients

• 1 1/2 cups sifted flour
• 2 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1 egg, well beaten
• 1 1/4 cups milk, approximately
• 3 tablespoons shortening, melted and slightly cooled, or salad oil

Instructions

1. Sift together flour, baking powder and salt. 
2. Mix egg, milk and shortening or oil. Three-quarters cup of milk will make thick pancakes; one and one-quarter cups of milk will make them thin enough for rolling.
3. Pour milk mixture into dry ingredients and stir only enough to moisten the dry ingredients. Do not beat or the pancakes will be tough. (For thinner pancakes, add more milk and mix lightly.)
4. Bake on a hot griddle, lightly greased if necessary. Turn pancakes only once. 

Variation: Dessert Pancakes. Sift three tablespoons sugar with dry ingredients and proceed as directed for basic pancakes.

Oatmeal Cakes

Ingredients

• 2 cups milk
• 1 1/2 cups uncooked rolled oats
• 1 cup flour
• 2 1/2 tsp baking powder
• 1 tsp salt
• 2 TBS brown sugar
• 2 eggs, beaten
• 4 TBS melted shortening

Instructions

1. Pour 2 cups milk over 1 1/2 cups uncooked rolled oats and let stand for a few minutes until the milk is absorbed. 
2. Meanwhile mix 1 cup flour, 2 1/2 tsp baking powder, 1 tsp salt, and 2 TBS brown sugar.
3. Add 2 beaten eggs to the oat mixture, stir and add the dry ingredients. Mix only until uniform and add 4 TBS melted shortening. Stir just until uniform each time before pouring on griddle. 

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Zucchini Pancakes

Zucchini Pancakes

Ingredients

• 1/3 cup almond or rice milk
• 2 cups grated zucchini
• 3 eggs (after 5th week)
• 1/4 teaspoon sea salt (optional)
• 1/8 cup sweetener (raw honey or stevia), or to taste
• 1 1/2 cups of buckwheat flour
• 2 teaspoons baking powder

Instructions

1. Mix milk, zucchini, egg, salt and sweetener in a large bowl. Add flour and baking powder, mix thoroughly, trying not to over mix. Pour 1/4 cup (60 ml) batter onto hot, prepared griddle. Flip when edges begin to dry and bubble. 

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Buckwheat Pancakes

Buckwheat Pancakes

Ingredients

• 2 eggs (after 5th week)
• 1 tablespoon organic butter, melted
• 1 cup rice milk
• 1 cup buckwheat flour
• 1 tablespoon baking powder
• 1/2 teaspoon stevia or 2 tsp of raw honey

Instructions

1. In a small bowl, whisk together the eggs, melted butter and rice milk. In another bowl, combine buckwheat flour, baking powder and stevia. Add the egg mixture and stir until slightly moistened. 
2. Place a pan or griddle over medium heat. Place 1/4 cup pancake batter into the pan. 
3. Cook until the top surface of the pancake is covered with bubbles and the edges are lightly browned, about 2 minutes. Turn and cook until the bottom is well browned and the pancake is cooked through, 1 to 2 minutes longer. Repeat with the remaining pancake batter. Transfer the pancakes to individual plates. Top each with 1/2 cup sliced fresh fruit, or a small amount of organic honey, and serve immediately. 

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Buckwheat-Flaxseed Blueberry Pancakes (Jumbos Magazine)

Buckwheat-Flaxseed Blueberry Pancakes

Source: Jumbos Magazine.
Alternative Source: Delicious Living.

Note: While the image is from Jumbos magazine, the text is from the alternative source at Delicious Living.

Serves: 6 people
Calories per serving: 296

Rich in omega-3 fatty acids, high-fiber flaxseeds offer nutrient benefits only when ground (whole flaxseeds pass right through), so opt for the most finely ground flaxseeds you can find, or grind your own in a coffee grinder. If your gluten-free flour mix already contains baking powder and baking soda, omit them from the recipe.

Ingredients
Toppings

• 2 cups (one 8-ounce pack)strawberries (thawed if frozen)
• 2 tablespoons light agave nectar (divided)
• 3/4 cup low-fat plain yogurt
• 1/4 heaping teaspoon finely grated orange zest

Pancakes

• 1/2 cup 100 percent buckwheat flour
• 1/2 cup ground flaxseeds
• 1/2 cup all-purpose flour or gluten-free flour mix with xanthan gum
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons light agave nectar
• 2 large eggs
• 2 tablespoons vegetable oil
• 1 1/2 cups low-fat buttermilk
• 1 cup (one 4.4 ounce pack)blueberries (fresh or frozen)

Instructions

1. For toppings: Quarter strawberries, then stir in 1 tablespoon agave nectar. Set aside. Stir 1 tablespoon agave nectar and orange zest into yogurt. Cover and refrigerate.
2. For pancakes: Sift dry ingredients together into a medium mixing bowl. In a separate bowl, whisk together agave, eggs, oil, and buttermilk. Whisk wet mixture into dry ingredients until just incorporated. Do not overmix.
3. Heat a skillet over medium heat. Brush lightly with vegetable oil, then drop about 1/4 cup batter onto skillet. Cover with blueberries (no need to thaw if frozen). Fill skillet with as many pancakes as will fit, leaving a small space between. Cook until set around edges, 2–3 minutes. Flip and cook for another 1–2 minutes, until cooked through. Top each pancake with a dollop of yogurt and a scoop of strawberries.

Per serving: 296 cal, 33% fat cal, 11g fat, 2g sat fat, 75mg chol, 10g protein, 40g carb, 6g fiber, 535mg sodium

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Starting a Raw Foods Diet: Breakfast Ideas (The Best of Raw Food)

Starting a Raw Foods Diet: Breakfast Ideas

Source: The Best of Raw Food.

Here are my favorite raw food breakfast recipes and breakfast ideas. Since you don't want to spend much time preparing breakfast in the morning, these raw recipes are all very quick and easy: under 5 minutes to prepare. The ingredients are easy to get.

And..., you may as well give them to your kids because they're just that yummy and a lot healthier than cereo's!

Enjoy!

My Top 10 Raw Food Breakfast Recipes (Quick and Easy)
Oatmeal
Vanilla Coconut Yogurt
Fresh Fruit Smoothie
Banana Pancakes
Fresh Carrot Juice
Green Juice
Young Coconut Water
Granola
Apple Avocado Mousse
Fresh Fruit or Fruit Salad

Oat Meal

Serves: 2

Ingredients

• 2 apples
• 1 banana
• 1 tablespoon golden flax seed
• 2 teaspoons cinnamon
• Pure water

Directions

1. Put the flax seeds in the purified water and let sit overnight.
2. Peel the apples and cut them in smaller parts (for the blender). Peel the banana en break in parts. Rinse the flax seeds.
3. Put all ingredients in a blender. This can be a hand blender or high speed blender such as Vitamix. Add 1/4 cup water, just enough to let the mixture blend well. Blend all ingredients until smooth. You may want to add a little more water if it's too thick.

Tip: You make make this recipe even better by replacing the water with almond cream or fresh juice. You may also add a tablespoon of hemp seeds. My daughter likes to add (germinated) nuts and raisins. You can prepare this recipe the night before (but put the banana in there in the morning). Especially with nuts and dried fruits in it, it will only taste better!

This is my daughter's favorite breakfast. She has been eating this for more than three years almost every morning. I like this breakfast because it has healthy ingredients that are easy to get: especially, the fiber, good fats and protein of the flax seeds.

Hemp & Berry Smoothie

Serves: 2

Ingredients

• 1 banana
• 2 tablespoons hulled hemp seed
• 1 bag of frozen berries
• 1 cup pure water

Directions

1. Put all ingredients in a high speed blender. Add enough water so that all ingredients are covered. Blend well.
2. You may want to add a little more water if it's too thick. You may blend longer if you find it too cold.
3. Tip
4. This is such a yummy and easy breakfast recipe. This is the other breakfast my daughter loves, but we drink this for lunch too.
5. The hemp seeds provide good fats and super protein. Hemp seeds are the only seeds that have no enzyme inhibitor and therefore don't have to be soaked in water before eating.
6. If the berries are sour, you may add a few drops of (liquid) stevia to sweeten.

Carrot Juice

Serves: 1

Ingredients

• 2 pounds carrots
• 1/2 lemon

Directions

1. Wash the lemon and cut most of the peel off. Juice the lemon and the carrots. Ready!

Tip: Personally, I like to scrape the carrots, because I don't like the earthy taste when I don't.

If I take this juice for breakfast, I feel so good the rest of the day. It gives me instant energy.

I also like to juice about a 1/2 bunch green leafy vegetables with the carrots for extra alkalizing minerals. Carrot greens, kale or lettuce are a good choice. Apples, celery and fennel also go well with carrot juice. If you're a beginner, start to add only one or two leafs of greens to make sure you still like it. Greens are an acquired taste and it may take some time for you to get use to.

Young Coconut Water

Serves: 1

Ingredients

• 1 young coconut

Directions

1. Open the coconut with a cleaver. Talking about easy, quick and healthy!

Tip: You may pour the water in the jar of a high speed blender and some or all of the milk. Blend and you get yourself coconut milk. You can also pour some of the milk into ice cubes - it freezes really easily - and whenever you make a smoothie you can add some coconut milk ice cube for an even more delicious smoothie. Especially quick for breakfast.

Green Drink

Serves: 1

Ingredients

• 1 scoop green powder
• 16 ounce pure water

Directions

1. Add one scoop to the water and mix. Ready!

Tip: You can put this in a water bottle and take with you. If you don't like the taste of the green powder, you may add some lemon juice or add to another juice.

Banana Pancakes

Serves: 1

Ingredients

• 1 banana
• 2 tablespoons coconut meal or dried coconut flakes
• cinnamon

Directions

1. Mash the banana with a fork in a bowl until very smooth. Add the coconut meal and some cinnamon to taste. Mix well.
2. Flatten the banana/coconut dough and make small pancakes of them
3. Leave out in direct sunlight for about 1 hour, flip over and leave for another hour. You may also use the dehydrator or oven. But then it will take longer to dry them.
4. They don't have to be dry, just on the outsides. They're so good anyway that they're usually gone before I want to serve them.

Tip: If you make them the night before, you can take them to go for breakfast in the morning.

Granola

Serves: 1

Ingredients

• Raw Granola
• Vanilla yogurt

Directions

1. In the US you can buy raw granola at most health food stores. You may eat this with vanilla yogurt (see recipe below), almond milk or apple avocado mouse. Another yummy breakfast recipe.

Vanilla Yogurt

Serves: 1

Ingredients

• 1/2 cup coconut water
• 1 cup coconut meat
• 1/2 teaspoon vanilla extract

Directions

1. Open the coconut with a cleaver. Pour the coconut water in the jar of a high speed blender and some or all of the milk. Blend well. You should get the consistency of yogurt.

Tip: You can drink it as is - a favorite of my 1 year old baby boy - or you can add a fruit of your choice. Think of peach, strawberries, mango or pear. So good! A fantastic replacer of yogurt made from dairy. It's delicious as a yogurt desert, for breakfast with granola or you can put in in your ice maker machine and you get delicious ice cream.

Apple Avocado Mousse

Serves: 2

Ingredients

• 1 avocado
• 2 apples
• 1/4 cup purified water

Directions

1. Peel the apples and take out the core. Take the avocado meat out of the avocado. Put the two ingredients in a bowl. Mix well with a hand mixer.

Tip: This is another very simple raw food recipe, that I eat almost daily.

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Buckwheat Pancakes with Chestnut Purée (Le Pain)

Buckwheat Pancakes with Chestnut Purée

Serves 4 - 6

Ingredients: 

• 1 1/2? cup (6 oz/175 g) buckwheat flour
• 3/4 cup? (4 oz/125 g) rice flour
• 1/3? cup (2 oz/50 g) chestnut flour
• 2 1/4? tsp (1/3? oz/12 g) active dry yeast (fast-action dried yeast)
• 1 1/2 cups milk (12 fl oz/350 ml) whole (full-fat) milk
• 2 eggs, lightly beaten
• 1 tsp sea salt
• 3 tbsp superfine (caster) sugar
• 4 tbsp canola (rapeseed) oil
• sunflower oil, for frying the pancakes

To serve: 

• 1 cup (8 oz/250 g) chestnut purée
• 2/3 cup (5 oz/150 g) crème fraîche

Instructions

1. Mix the flours and yeast together in a mixing bowl, then make a well in the middle. Pour in the milk, then add the eggs, salt, sugar and canola (rapeseed) oil, whisking continuously to create a thick batter. These flours - particularly the buckwheat - are more absorbent than wheat flour, so you may need to add another tablespoon of milk. Cover and set aside for 30 minutes to let the yeast start bubbling and the starch cells in the flour swell. 
2. Heat about 1 teaspoon of sunflower oil in a large nonstick skillet or frying pan over medium heat, brushing off the excess with paper towels before frying the pancakes. Drop a large spoonful or ladleful of batter (depending on the size you want your pancakes to be) into the pan to make thick pancakes. Cook 3 - 4 pancakes at a time, depending on the size of your pan. Cook the pancakes 2 - 3 minutes on each side - when you see bubbles forming on the surface, they are ready to be flipped over. 
3. Keep the pancakes warm in a low oven while you finish cooking the remainder. Serve immediately with the chestnut purée and crème fraîche spooned on top. 
4. To make a fruity version of these pancakes, stir a handful of blueberries, sliced strawberries or pitted cherries into the batter just before you start frying your pancakes. 

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Granz's Recipes

Granz’ Recipes

Deviled Eggs

Ingredients

• 6 hard cooked eggs
• 3 TBS mayo or salad dressing 
• 2 teaspoon lemon juice 
• 1 teaspoon Worcestershire Sauce 
• ¼ teaspoon dry mustard 
• 1/8 teasp. salt and pepper 
• paprika and parsley sprigs 

Instructions

1. Slice eggs in half lengthwise, and carefully remove yolks. Mash yolks, mix in next 6 ingredients. Fill egg whites with yolk; garnish with paprika and parsley.

Orange Waldorf Salad

Ingredients

• grated peel of ½ fresh orange
• 4 oranges peeled cut in bite size pieces 
• 1 cup mini marshmellows 
• ½ cup sliced celery 
• ½ cup mayo or salad dressing
• 1/2 cup chop walnut
• 1/8 teaspoon ground cinnamon 

Instructions

1. In bowl, combine all ingredients; chill. Serve on salad greens 

Broccoli-cheese Stuffed Pasta Shells

Ingredients

• 6 ounces jumbo macaroni shells
• 1 tablespoon salt
• 3 quart boiling water
• 1 (10 ounce) package frozen chopped broccoli thawed (2 cup)
• 1 cup ricotta cheese 
• ½ cup shredded swiss cheese
• 3 cups canned stewed tomatoes

Instructions

1. Gradually add shells and salt to rapidly boiling water so that water continues to boil. Cook uncovered stirring occasionally until tender. Drain in colander.
2. While shells are cooking combine broccoli, ricotta cheese, swiss cheese and onion. Stir until well blended. Pour about 1 cup tomatoes over bottom of 13x9x21/2 inch baking pan, breaking up the tomatoes with a fork. Spoon about 1 round teaspoon of cheese mixture into each shell and place open side up in even layer in pan. Pour remaining tomatoes over and around shells. Cover pan with foil. Bake at 375F 25 mins.

Parmesan Chicken Wings (YUM!)

Instructions

• ½ cup bread crumbs
• 3 TBS parm cheese
• 2 TBS parsley
• ½ tsp salt 
• dash garlic
• 2 lbs chicken wings 
• ¼ cup milk 
• 4 medium potatoes (cut like fries)
• 2 TBS butter 

Instructions

1. Combine first 5 ingredients.
2. Dip wings in milk then crumbs.
3. Place in shallow pan w/potatoes.
4. Drizzle with butter, salt and pepper.
5. Bake 375 30-35 mins. 

Courine Cake (Daddy and Auntie Dawn Favorite Birthday cake)

(Double for 2 layers.)

Ingredients

• 1 cup butter 
• 2 cup sugar 
• 5 eggs 
• vanilla 
• Beat gradually 
• 3 cup flour
• 1 teaspoon baking powder
• 1 cup milk 

Instructions

1. 325 degrees
2. Icing and garnish with cherries and walnuts 

Paige’s Frosting for Cake Above

Ingredients

• 1/2 cup butter, softened (you can use margarine but the flavor will not be the same) 
• 2 2/3 cups confectioners' sugar, sifted (Substitutions: 1 3/4 cup powdered sugar = 1 cup granulated sugar) 
• 1/3 cup half-and-half cream (can use unwhipped whipping cream in place of half and half) or 1/3 cup milk (can use unwhipped whipping cream in place of half and half) 
• 1 1/2 teaspoons vanilla 

CHOOSE ONE OF THE FOLLOWING

• 1/3 cup unsweetened cocoa powder, sifted (for light) 
• 1/2 cup unsweetened cocoa powder, sifted (for medium) 
• 3/4 cup unsweetened cocoa powder, sifted (for dark rich) 

Instructions

1. Cream the butter in a small bowl. 
2. Blend in the cocoa powder (the amount desired for a light, medium or dark flavor), vanilla, confectioners sugar, alternately with the cream. 
3. Beat with an electric mixer, until the desired texture is achieved. 
4. **NOTE** because of the additional cocoa powder more cream may have to be added in to reach desired consistency. 

Aunt Marg’s Coffee Cake

Ingredients

• 2 ½ cup all purpose flour 
• ¾ cup white sugar
• 1 cup brown sugar
• 1 teaspoon nutmeg
• ½ teaspoon nutmef
• ½ teaspoon salt
• ¾ cup vegetable oil 
• 1 cup sour milk
• 1 teaspoon baking soda 
• 1 egg

Topping

• reserved bread crumb
• ½ cup chop buts
• 2 teaspoon cinnamon 

Note: Sour milk - stir 1 tablespoon vinegar or lemon juice into 1 cup milk and let sit for 10 mins.

Instructions

1. Stir together flour sugars, nutmeg and salt. Add oil and mix well. Set aside 3.4 cup of this mixture to use for the topping.
2. Add the sour milk into which you’ve stirred the baking soda and beat well. Add the egg and beat again. Pour into 2 greased and floured 8 inch round cake pans. 
3. Add the nuts and cinnamon to the reserved crumbs and mix well. Sprinkle over the tops of the cakes. Place in the middle rack of over and bake 25 -30 mins at 350. 

Sweet Potato Muffins (The Boss)

Ingredients

• ½ cup butter or margarine softened
• 11/4 cup sugar 
• 2 eggs 
• 11/4 cup canned mashed sweet potato (drained)
• 1 cup milk (2 TBS sour cream)
• 2 teasp baking powder
• ¼ teaspoon salt 
• 1 teaspon ground cinnamon
• 1/4 teaspoon ground nutmeg
• ½ cup raisins, chopped
• ¼ cup pecans 

Instructions

1. Cream butter; gradually beat in sugar. Add eggs one at a time beating well after each. Stir in sweet potatoes and milk. Combine flour baking powder salt cinnamon and nutmeg. Add to creamed mixture stirring just until moistened. Stir in raisins and pecans. Spoon into greased muffins pans, filling two thirds full. Bake at 400 for 25 mins.

Johnny Cake 

Ingredients

• 11/2 cup flour sifted
• 11/2 teaspoon baking powder sifted ¼-1/2 cup sugar or desired sweetness sifted 
• butter-as much as you desire to make fluffy 

Instructions

1. Stir briskly with milk until it becomes a paste. 
2. Grease pan. 
3. Bake 30-35 mins.

Johnny Cake In Frying Pan 

Ingredients

• 2 C flour 
• 2 teaspoon baking powder
• 1 teaspoon salt 
• 1 Table spoon sugar 
• 1 Tablespoon shortening (Crisco)
• water

Instructions

1. Place all ingredients, except water, in mixing bowl and use spoon or hands to mix. Add just enough water to make a firm dough. Turn out on board and knead until smooth. Let stand 10 mins. Place in hot frying pan which has been greased and flatten to fit in pan. Fry at medium heat until brown and crusty, turning several times. Then lower flame and finish cooking about 15 mins. 

Granz Guava Duff

Ingredients

• ½ cup butter
• ½ C sugar
• ¾ cup milk
• 2 egg
• 2 tsp baking powder
• 2 cups flour 
• 10 -12 guavas

Instructions

1. 10 -12 guavas add sugar cook to boiling 
2. Cream butter/sugar, add eggs beating thoroughly- add flour and baking powder after sifting 2 times 
3. Grease bottom Pyrex dish alternate batter.
4. Put guava batter in pan.

Guava Duff

Ingredients

• 4 T butter or margarine 
• 1 cup sugar 
• 3 eggs beaten 
• 2 cup guava pulp
• ½ teaspoon freshly grated nutmeg
• ½ teaspoon cinnamon 
• ¼ teaspoon cinnamon 
• ¼ teaspoon ground clove (optional)
• 3 cup flour 
• 2 teaspoon baking powder 

Instructions

1. Cream butter or margarine with sugar; add eggs, guava and spices. Beat smooth. Sift flour baking powder, add to mixture. Dough will be stiff. Place mix in greased top of double boiler and cook over boiling water or use a can with a tight cover and place can in tea kettle or pan of boiling water about 2/3 from top of can. Steam 3 hrs. Slice and serve with hard sauce. 

Hard Sauce 

Ingredients

• ½ cup butter
• 1 C confectioners sugar
• 1 teaspoon vanilla or 1 tablespoon brandy or rum. 

Instructions

1. Cream butter or margarine. And gradually add sugar beating until creamy. Gradually beat in flavoring. Serve chilled. 

Pineapple Pound Cake

Ingredients

• 1 can (8oz) crushed pineapple 
• ½ pound butter 
• ½ cup shortening 
• 3 cup sugar 
• 5 eggs 
• 3 cups sifted flour
• ½ teaspoon baking powder
• ½ tsp salt
• 1 cup milk, room temp.
• 1 teaspoon lemon extract

Instructions

1. Drain pineapple. Cream together butter, shortening and sugar until light and flufft. Add egs one at a time, beating well after each addition. Sift together flour baking powder and salt; add alternately with milk. Mix until well blended. Add vanilla and lemon extract. Fold in fruit. Pour batter into greased and floured 9 or 10 inch tube pan. Place in cold oven and bake 350 1 hr 25 mins . serve plain or with icing . Serves 12. 

Garlic Chicken

Ingredients

• 8 serving pieces of chicken 
• salt and pepper 
• flour 
• 2 T butter 
• 2 T vegetable oil
• 1 head garlic
• ½ cup dry white wine
• ½ cup chicken broth
• 2 T cornstarch 
• 3 T water 
• fresh parsley 

Instructions

1. Season chicken with salt and pepper ; coat with flour. Heat butter and oil in skillet brown chicken over high heat on each side. Add whole garlic cloves, peeled but not cut. Turn chicken and pour in combined wine and broth. Simmer 15 mins; turn chicken and summer 10 mins more until tender. Transfer chicken and garlic to a warmed serving dish. Dissolve corn starch in water and stir into liquid in pan cook over high heat for 2 mins. Adjust seasoning and spoon over chicken. Sprinkle with parsley.

Lemon Chicken

Ingredients

• 3 whole chicken breast 
• ¼ C flour
• ½ teaspoon salt 
• 1/8 teaspoon pepper 
• butter
• 1 cup water 
• 1 chicken flavor bouillon cube
• 2 small lemon

Instructions

1. about 45 mins before serving 
2. on cutting board, cut each chicken in half. Working with one half at a time, place in skin sideup.
3. On wax paper mix flour salt and pepper, use to coat chicken. 
4. In skillet heat 3 T butter, cook chicken until brown, remove chicken into plate. 
5. Reduce heat to low. Into dripping skillet stir reserved flour; add water, bouillon and juice of half lemon; stiring to loosen brown bits. Return chicken to skillet. Thinly slice remaining lemons; top chicken with lemon slices. Cover ; simmer 5 mins or until chicken is tender. Arange chicken and lemon slices on warm platter. Makes 6 servings.

Zippy Chicken Strips (Yummy)

Ingredients
3 pound boneless chicken breast
½ cup lemon juice
2 tablespoon soy sauce
¾ tsp salt
1 cup flour
1 teaspoon pepper
½ tsp salt
1.2 tsp paprika
3 cup vegetable oil

Instructions

1. Cut chicken into 3x1-inch strips and place in shallow dish. Combine next 3 ingredients and pour over chicken. Cover dish and marinate 30 mins.
2. Combine flour, pepper, salt and paprika. Dredge chicken in flour mixture and fry in hot oil until golden.

Creamy Cheese Cake

Ingredients

• 3 eggs
• 1 cup sugar 
• 16 ounces cream cheese
• 1 teaspoon vanilla 

Instructions

1. Blend all ingredients until creamy. In blender or food processor. Pour into 9 inch graham cracker crust. Bake at 350 for 25-35 min.

After School Cup Cakes

Ingredients

• 1 box German chocolate cake mix
• ½ lb cream cheese
• 1 egg
• butterscotch morsels or chocolate chips or pecans or walnuts (optional)

Instructions

1. 1 box German chocolate cake prepared according to directions. 
2. Fill cup cake cups 2/3 full - set aside. 
3. Blend: ½ lb cream cheese. 1 egg - mix well. 
4. Add: butterscotch morsels to mixture or chocolate chips (you can also add pecans or walnuts to mixture).
5. Put 1 TBSP mixture in the middle of each cup cake. 
6. Bake.

Pea Body Vanilla Muffins

Ingredients

• 2 cup flour
• 1 cup sugar
• 2 tesp bpowd
• ¼ teasp salt
• 2 tbs butter melted and cooled
• 1 cup milk
• 1 egg
• 11/2 teasp vanilla

Instructions

1. Preheat oven 400. Grease muffin tins, sift flour with sugar, bpowd and salt in large bowl. Add melted butter to milk and egg. Beat to mix well. Add vanilla.
2. Make a well in center of flour mixture, pour milk mixture in all at once. Stir with a fork only until all ingredients are moistened. DO not beat or over mix. 
3. Quick spoon batter into muffin tins. Filling each slightly more than half full. Bake 15 mins or 18-20 if using full size muffin pans. 

Grouper Parmesan Fingers (Four star)

Ingredients

• 2 lb grouper fillets
• 1 cup sour cream
• ¼ cup grated parmesan cheese
• 1 tbs lemon or lime juice
• 1tbs grated onion
• ½ teaspoon salt
• Dash hot pepper 
• dash paprika 
• chopped parsley 

Instructions

1. Place grouper in single layer in well greased 12 by 8 by 2 inch backing dish. Combine remaining ingredients except paprika and parsley. Spread sour cream mixture over fish. Sprinkle with paprika and bake at 350 for 25-30 mins garnish with parsley 

Grilled Marinated Grouper

Instructions

• 1/3 cup fresh lemon juice
• 1 teasp fresh lemon rind 
• 1 teasp horse raddish 
• 1 clove garlic halved 
• ½ teaspoon dried oregano 
• ½ teaspoom dried basil
• ¼ teaspoon salt seasoning 
• 1.4 teasp peper 
• 3 T Lite olive oil
• 8 4 oz grouper filets 

Instructions

1. Blend lemon horseradish garlic spices salt and pepper . gradually add olive oil and blend again 
2. Rinse fish under cold water; blot dry and arrange in pan. Cover fish with marinate turning to coat both sides. Coat with plastic wrap and refrigerate for 8 hrs. 
3. Cover grill and grill 7-8 mins.

Veal in Lemon Butter Sauce

Ingredients

• 2 lbs veal (small pieces)
• 2 garlic gloves 
• parsley 
• 1 bay leaf 
• juice of ½ lemon 
• 2 cup chicken broth 
• 2 T butter 
• Dash salt n pepper 
• 1 oz flour 

Instructions

1. Beat veal, cut in sort of round pieces. 
2. Dip in flour brown in butter on each side until brown-sprinkle with parsley, bay leaf crushed together with garlic. Cook 2-3 mins add salt pepper then lemon juice and 1.2 C broth. Continue coating until sauce thickens.

Granz Bar B Q Sloppy Joes

Ingredients

• 11/4 lbs ground beef
• ¾ cup pork shoulder 

1. Ground together. 

• Add 2 onions 
• 2 carrots 
• 1 green pepper
• 1 button garlic 
• 16 soda crackers 
• 1 can tomatoes 
• Salt and pepper 

1. Combine and add to meat, mix well. 
2. Bake 375 for 45 mins. 
3. Stir well before serving.

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Banana Fritters

Banana Pancakes (Fritters)

Paige's Recipe Note: Really good but a bit oily.

Ingredients

• 3 ripe bananas 
• 1 egg 
• 1 teaspoon vanilla 
• ½ teaspoon cinnamon 
• ¼ teaspoon nutmeg 
• ½ cup sugar
• 2 cup flour
• 1 tablespoon baking powder 
• ½ cup skim milk 

Instructions

1. Mash bananas and mix well with egg sugar, vanilla, cinnamon and nutmeg.
2. Sift flour and baking powder into the mixture and mix well with spoon. 
3. Add the milk and mix well. 
4. Spoon batter into oil.

To make less – 2 bananas, 1 egg, ½ teaspoon vanilla, ¼ teaspoon cinnamon, 1/8 tsp nutmeg , ¼ sugar, 1 cup flour (half whole wheat) ½ tablespoon baking powder, ¼ cup skim milk

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Paige's IHOP Pumpkin Pancakes Copycat Recipe (CopyKat Recipes)

IHOP Pumpkin Pancakes

Source:  CopyKat Recipes.

Paige’s Recipe Notes: Paige's healthy version - sub oil for applesauce, sub flour for oat flour, use skim milk or water, no sugar or a little —very yummy!

Prep time: 10 minutes
Cook time: 10 minutes

Serves: 4

You can re-create this IHOP inspired fall pancake.

Ingredients

• 1 1/4 cups flour
• 1 1/2 teaspoons baking powder
• 1 1/2 tablespoons sugar
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/8 cup vegetable oil
• 1 egg (slightly beaten)
• 1 1/2 cups buttermilk ( 1/8 - 1/4 cup more if needed to keep batter thinner )
• 1/3 cup pureed pumpkin (pumpkin from a can will work)
• 1 1/2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla

Instructions

1. In a medium sized bowl add flour, baking powder, sugar, salt and baking soda, whisk together with a fork to blend all of the dry ingredients. Add vegetable oil, slightly beaten egg, 1 and 1/2 cups of buttermilk and stir until mixture is just well blended. Add pumpkin, vanilla, and pumpkin pie spice and stir until you have a uniform mixture.
2. Heat a frying pan to a medium heat or use a griddle and heat to 350 degrees. Oil the cooking area slightly with vegetable oil, and then pour batter onto surface. I find about 1/2 cup of batter creates a pancake that is easy to handle. Flip your pancake over when you see the edges of the pancake become dry and small bubbles from on the uncooked side. After pancakes are flipped cook for another minute or two.
3. Turning pancakes is made much easier if you spray your pancake turner with a non stick spray.

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3-Ingredient Paleo Banana Pancakes

3-Ingredient Paleo Banana Pancakes

Ingredients

• 2 over ripe bananas, mashed
• 2 eggs
• 1/2 cup almond butter or peanut butter
• dash of cinnamon (opt)

Instructions

1. Whisk together all ingredients.
2. Cook on a greased griddle or pan on low-medium heat. For heart shaped pancakes, simply place cookie cutter directly on pan and fill with pancake batter. Leave cutter on until it is mostly cooked. Gently remove cookie cutter and flip pancake.
3. Serve with fresh banana slices, walnuts and warm honey syrup.

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Cornmeal Molasses Pancakes (Food.com)

Cornmeal Molasses Pancakes

Source: Food.com

Paige's Recipe Notes: Yummy

Ingredients

• 1 large egg, beaten 
• 1 1/4 cups buttermilk (I used non fat milk)
• 1 tablespoon dark molasses 
• 1 teaspoon dark molasses 
• 1/4 cup butter, melted 
• 1 cup unbleached all purpose flour 
• 1/2 teaspoon salt 
• 1/2 teaspoon baking soda 
• 2 teaspoons baking powder 
• 1/2 cup yellow cornmeal

Instructions

1. In a large bowl, combine the egg, buttermilk, molasses and melted butter.
2. Add the flour, salt, baking soda and baking powder.
3. Add the cornmeal last, stirring just until combined; the batter will be slightly lumpy.
4. Drop by tablespoons full on a hot greased griddle until bubbles form around the outer edges.
5. Turn and brown on the other side.
6. Serve with butter and sorghum molasses or maple syrup.

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"Pannie" Cakes (Bahamian Cookbook)

Pannie Cakes (Bahamian Style)

Ingredients

• 2 C flour
• ¼ c corn meal
• 2tsp baking powder
• ½ cup sugar
• 1cup water
• 1tsp nutmeg
• ¼ c oil
• raisin or coconut (optional)

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Brown Rice Pancakes

Brown Rice Pancakes (from John)

IN BIG BOWL

Ingredients

• 5 cups brown rice flour (best one I found is in bulk bin at Greenwise or Whole Foods)
• 1 cup potato starch
• 5 oz tapioca flour
• 3 oz evaporated cane juice (looks just like Florida crystals organic sugar)
• 20 teaspoons of Rumford aluminum-free baking powder
• 1 teaspoon of sea salt
• 3 teaspoons of xanthan gum

Instructions

1. Sift ingredients together. (I just stir together in big bowl put in ziplock bag and shake it up.)
2. Store in air tight container.
3. To make pancakes, just add some of the mix to 2 eggs or egg substitutes and rice milk to get the consistency you like for your pancakes.
4. I put 2 eggs in a 2 cup measuring cup, beat them up and add a teaspoon of olive oil. Then I add 4-5 tablespoons of the pancake mix and some rice milk to about the 10 oz line. Stir it up and add more mix or rice milk to get the consistency you like for your pancakes. I like it thick so my pancakes are big and fluffy!

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Breakfast Recipes

Avocado Egg Boat

Ingredients

• 1/2 avocado, pitted*
• 1 large egg
• 1 slice whole-wheat toast
• 1/2 cup raspberries

Instructions

1. Cut a sliver off the side of the avocado so it can lie flat in a pan. Crack egg into the hole, cover, and cook over low heat for 2 minutes. Serve with toast and berries. 

* Avocado eaters weigh 7.5 pounds less, on average, than those who skip the superfood, per a recent study. 

Total: 330 calories

Favorite Pancakes

Apple Pancakes

Buckwheat Griddle Cakes

FAVORITE PANCAKES

Ingredients

• 1 1/4 cups sifted all-purpose flour
• 3 teaspoons baking powder
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 beaten egg
• 1 cup milk*
• 2 tablespoons salad oil

Instructions

1. Sift together dry ingredients. Combine egg, milk, and salad oil; add to dry ingredients, stirring just till moistened. Bake on hot griddle. Makes about 12 dollar-size, or eight 4-inch pancakes.

*For thinner pancakes, add 2 tablespoons milk to batter. 

Blueberry Pancakes: When undersides of pancakes are nicely browned, sprinkle about 2 tablespoons drained blueberries over each cake. Turn, brown other side. 

Buttermilk Pancakes: Substitute buttermilk or sour milk for sweet milk. Add 1/2 teaspoon soda and reduce baking powder for 2 teaspoons. Bake on hot griddle. 

Feather Pancakes: Reduce flour to 1 cup. Increase baking powder and sugar to 2 tablespoons each. Add dry ingredients to liquid; beat smooth. Bake on hot griddle.

APPLE PANCAKES

Ingredients

• 2 cups sifted all-purpose flour
• 2 tablespoons sugar
• 4 teaspoons baking powder
• 1 teaspoon salt
• 2 well-beaten egg yolks
• 2 cups milk
• 2 tablespoons butter, melted
• 1 cup finely chopped apple
• 2 stiffly beaten egg whites

Instructions

1. Sift together dry ingredients. Combine egg yolks and milk. Pour into dry ingredients; stir well. Stir in butter and apple. Fold in egg whites. Let batter stand a few minutes. 
2. Bake on hot griddle using 1/3 cup batter for each. (Use a spatula to spread batter evenly.) Dot with butter; sprinkle with confectioners' sugar; roll up. Makes 12. 

BUCKWHEAT GRIDDLE CAKES

Ingredients

• 2 2/3 cups sifted all-purpose flour
• 1 1/3 cups stirred buckwheat flour
• 1 teaspoon salt
• 1 package active dry yeast
• 2 1/2 cups warm water
• 3 tablespoons brown sugar
• 3/4 teaspoon soda
• 2 tablespoons salad oil

Instructions

1. Combine flours and salt. Soften yeast in warm water; stir in 1 tablespoon brown sugar. Stir into dry ingredients. Mix well. Cover; let stand overnight at room temperature (bowl must not be over 1/2 full). The next morning stir batter; add remaining sugar, soda, and oil;  mix well. Refrigerate 1 cup batter for starter (keeps several weeks). Bake remaining batter on hot, lightly greased griddle. Makes 16 large pancakes. 
2. To use starter, place starter in large bowl; add 2 1/4 cups warm water, 2 1/4 cups sifted all-purpose flour, and 1 1/4 cups buckwheat flour. Stir till smooth. Cover; let stand overnight as before. The next morning, stir batter. Add 2 tablespoons brown sugar, 3/4 teaspoon soda, and 2 tablespoons salad oil. Again reserve 1 cup batter for starter. Bake remaining batter as above.

True Blue Cornbread Muffins 

MAKES 12 MUFFINS | 30 MINUTES OR FEWER

Buttermilk helps bring out the blue color of the cornmeal in these hearty breakfast muffins. Stored at room temperature in an airtight container, they'll keep for up to two days. 

Ingredients

• 1 cup blue cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 large egg
• 1/4 cup vegetable oil
• 1 cup low-fat buttermilk
• 1 cup fresh or frozen corn kernels, divided

Instructions

1. Preheat oven to 425°F. Coat 12-cup muffin pan with cooking spray. 
2. Combine cornmeal, flour, sugar, baking powder, baking soda, and salt in bowl. 
3. Whisk together egg and oil in separate bowl, then whisk in buttermilk. Stir buttermilk mixture into cornmeal mixture until just combined. Fold in 3/4 cup corn kernels.
4. Scoop batter into prepared muffin cups. Sprinkle muffins with remaining 1/4 cup corn kernels. Bake 20 minutes, or until brown around edges and toothpick inserted into muffin centers comes out clean. Serve warm.

PER MUFFIN: 157 cal; 4 g prot; 6 g total fat (<1 g sat fat); 23 g carb; 16 mg chol; 224 mg sod; 2 g fiber; 6 g sugars

Buckwheat, Poppy Seed and Blueberry Muffins

                                                         

YIELD: 12 MUFFINS (1/3 CUP MUFFIN TINS)

Ingredients

• 180 grams (1 1/4 cups) buckwheat flour
• 100 grams (3/4 cup) gluten-free all-purpose flour mix or gluten-free whole grain mix
• 10 grams (2 teaspoons) baking powder
• 5 grams (1 teaspoon) baking soda
• 3.5 grams (1/2 rounded teaspoon) salt
• 2 eggs
• 125 grams (1/3 cup) honey
• 360 grams (1 1/2 cups) buttermilk
• 75 grams (1/3 cup) canola or grape seed oil
• 5 grams (1 teaspoon) vanilla extract
• 170 grams (6 ounces/1 cup) bueberries
• 10 grams (1 tablespoon) poppy seeds (more to taste)

Instructions

1. Preheat the oven to 375 degrees with the rack adjusted to the middle. Oil or butter muffin tins. Sift together the flours, baking powder, baking soda and salt into a medium bowl. Add any grainy bits remaining in the sifter to the bowl. 
2. In a separate bowl beat together the eggs, honey, buttermilk, oil and vanilla extract. Whisk in the dry ingredients and mix until well combined. Do not beat for too long; a few lumps are fine but make sure there is no flour at the bottom of the bowl. Fold in the blueberries and poppy seeds. 
3. Using a spoon or ice cream scoop, fill muffin cups to the top. Bake for 25 to 30 minutes, until lightly browned and well risen. Remove from the oven and cool in the tins, or if the muffins comes out easily, on a rack. 

Advance preparation: These keep for a couple of days out of the fridge, a few more days in the fridge, and a few months in the freezer. 

Nutritional information per muffin: 206 calories; 8 grams fat; 1 gram saturated fat; 2 grams polyunsaturated fat; 5 grams monounsaturated fat; 32 milligrams cholesterol; 30 grams carbohydrates; 2 grams dietary fiber; 356 milligrams sodium, 5 grams protein (Based on a gluten-free flour mix of 98 grams rice flour and 42 grams of a mix of cornstarch and potato starch.)

MARTHA ROSE SHULMAN

Find all Recipes for Health at nytimes.com/recipesforhealth

Chia Oatmeal

Ingredients

• 1 cup organic rolled oats
• 2 cups water
• 2 tbsp. Nutiva Organic Chia Seed
• 2 tbsp. maple syrup
• salt to taste

Optional toppings: 

• 1/2 apple, chopped
• 1/2 banana, sliced
• 1/4 cup blueberries
• 2 tbsp. sunflower seeds
• 2 tbsp. chopped almonds

Instructions

1. Boil 2 cups water and stir in rolled oats. 
2. Reduce heat and let simmer for 15 minutes. 
3. Stir in Nutiva Organic Chia Seeds. 
4. Add salt and maple syrup to taste. 

Add optional toppings to your desire (nuts and seeds add a wonderful crunch and berries or bananas are nice to vary the flavors). Enjoy! 

Yummy Banana Oat Bars

Ingredients

• 2 cups quick-cooking rolled oats (not instant)
• 1/2 cup unsweetened shredded coconut
• 1/2 cup raisins or chopped dates
• 1/4 cup chopped walnuts
• 2 large ripe bananas, mashed
• 3/4 cup finely chopped apple
• 2 tablespoons ground flax seeds

Instructions

1. Preheat oven to 350 degrees F. Mix all the ingredients in a large bowl until well combined. Press into a 9-by-9-inch baking pan and bake for 30 minutes. Cool on a wire rack. When cool, cut into squares or bars.

Grain Free Breakfast Meal

SERVES: 1-2

Ingredients

• 1 cup light coconut milk
• 2 Tbsp. RAW Organics Organic Golden Flaxseed + RAW Organic Antioxidant Fruit
• 1 1/2 Tbsp. raw honey (or use maple syrup to make it vegan)
• 1/4 tsp. vanilla
• 1 Tbsp. RAW Organics Chia seeds
• 1/4 cup chopped walnuts
• 1/2 cup fresh berries

Instructions

1. Blend together coconut milk, honey, vanilla and RAW Organics™ Organic Golden Flaxseed + RAW Organic Antioxidant Fruit. Stir in RAW Organics™ Chia Seeds and place mixture into a container and refrigerate overnight (or 8 hours). In the morning, it will have thickened. Stir in mixed berries and walnuts and enjoy! Lasts 2 days refrigerated. 

Enjoy the texture of oatmeal but looking to cut down on carbs? You'll love this low carb breakfast that is loaded with essential fatty acids, antioxidants, and wondrous flavor! 

Recipe Courtesy of Gwen Marzano

Certified RAW Vegan Chef

Regional Educator, Garden of Life®

Nantucket Morning Glory Muffins

Ingredients

• 2-1/4 CUPS ALL-PURPOSE FLOUR
• 1 TBSP-GROUND CINNAMON
• 2 TSP-BAKING SODA
• 1/2 TSP-SALT
• 1-1/4 C-SUGAR
• 1/2 C-SHREDDED COCONUT
• 1/2 C-RAISINS
• 2 C-GRATED CARROTS (3-4 LOOSELY PACKED)
• 1 APPLE-SHREDDED
• 1 C-CANNED CRUSHED PINEAPPLE (DRAINED)
• 1/2 C-CHOPPED PECANS OR WALNUTS
• 3 LARGE EGGS
• 1 C-VEGETABLE OIL
• 1 TSP-VANILLA EXTRACT
• Package of Foil Muffin Baking Cups

Instructions

1. Preheat oven to 350 F. Grease a 12 cup muffin tin or line the cups with foil baking cups (my preference). 
2. Sift together the flour, cinnamon, baking soda, and salt into a large bowl. Stir in the sugar. Add the coconut, raisins, carrots, apple, pineapple, and chopped nuts. Mix well. 
3. In a separate bowl whisk the eggs with the vegetable oil and vanilla, then pour into the bowl with the other ingredients. Stir well. 
4. Fill each muffin cup to the brim. Bake for 35 minutes or until a toothpick inserted in the center of the muffin comes out clean. Cool the muffins in the pan for 10 minutes and turn out onto a rack to finish cooling. Eat immediately-or better yet, wait 24 hours!

Makes 1 Dozen

Pecan-Molasses Pancakes

Ingredients

• 1 egg 
• 1 1/4 c. buttermilk
• 1 T. molasses
• 1/4 c. melted shortening
• 1 c. unsifted flour
• 1/2 tsp. salt
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 c. yellow cornmeal
• 1/2 c. chopped pecans

Instructions

1. To lightly beaten egg, add in order: buttermilk, molasses, and melted shortening. Stir vigorously. Then add with gentle stirring: flour, salt, baking soda, baking powder, and yellow cornmeal, and the chopped pecans. Stir until just blended. Bake on a lightly greased griddle until nicely browned. Turn only once. Yield 8 to 10 pancakes. 

Maria Cosentino

Chai Steel-Cut Oats and Chia

SERVES 4

Ingredients

• 1 cup steel-cut oats
• 1 cup hemp milk or nondairy milk of your choice
• 2 Tbs. chia seeds
• 1/4 tsp. vanilla extract
• 1/4 tsp. ground cardamom
• 1/4 tsp. ground ginger or 1 Tbs. crystallized ginger
• 1/4 tsp. ground cinnamon
• 1 pinch nutmeg
• 1 pinch ground black pepper
• 1 Tbs. maple syrup, optional
• 1 Tbs. shredded coconut, optional
• 1 Tbs. chopped pistachios, optional

Instructions

1. Combine first 10 ingredients in glass jar with lid. Stir; close lid. Refrigerate overnight. 
2. Open lid, stir, and sprinkle with coconut and pistachios, if using. 

PER 1/2-CUP SERVING: 200 cal; 8 g prot; 5 g total fat (1 g sat fat); 35 g carb; 0 mg chol; 31(?) mg sod; 7 g fiber; 4 sugars

Pear and Cranberry Stuffed French Toast

SERVES: 4

PREP TIME: 15 minutes

COOK TIME: 10 minutes

Ingredients

SPICED PEAR FILLING

• 1 large Bartlett pear, thinly sliced
• 1/3 cup dried cranberries
• 1 tablespoon maple syrup
• 1/2 teaspoon pumpkin pie spice

FRENCH TOAST

• 2 eggs
• 1/3 cup unsweetened almond milk
• 1 tablespoon maple syrup, plus more to top if desired
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon pumpkin spice
• 8 slices whole-grain bread
• 1 1/2 tablespoons mascarpone cheese
• 1 teaspoon unsalted butter
• powdered sugar (optional)

Instructions

1. To make the spiced pear ???, combine pear slices, dried cranberries, maple syrup, and pumpkin pie spice in a medium bowl. Toss ??? and let sit for 10 minutes. 
2. Meanwhile, in another medium bowl, combine eggs, almond milk, 1 tablespoon maple syrup, cinnamon, and pumpkin pie spice. Whisk until well combined. 
3. Coat 4 slices of bread with a layer of mascarpone. Dip each into the egg mixture coating both sides. Place on a work surface, mascarpone-side up, and top each with 1/4 of the pear-cranberry filling. Dip the remaining bread into the egg mixture, coating both sides, and top each prepared base to make a sandwich. 
4. Heat a skillet over medium-high and add butter. Once melted, place sandwiches in pan, cook 2 to 3 minutes or until bottom is golden, flip and cook for 2 to 3 minutes more until other side is golden and sandwich is cooked through. Remove from pan and slice each diagonally. Serve with powdered sugar and additional maple syrup if desired. 

Nutrition Score per serving 388 calories, 11g fat (4g saturated), 62g carbs, 14g protein, 5g fiber, 458mg sodium, 185mg calcium, 4mg iron

Yummy Banana Oat Bars

Ingredients

• 2 cups quick-cooking rolled oats (not instant)
• 1/2 cup unsweetened shredded coconut
• 1/2 cup raisins or chopped dates
• 1/4 cup chopped walnuts
• 2 large ripe bananas, mashed
• 3/4 cup finely chopped apple
• 2 tablespoons ground flax seeds

Instructions

1. Preheat over to 350 degrees F. Mix all the ingredients in a large bowl until well combined. Press into a 9-by-9-inch baking pan and bake for 30 minutes. Cool on a wire rack. When cool, cut into squares or bars.

Banana Flapjacks

Ingredients

• 3/4 cup whole wheat pastry flour
• 1 tsp non-aluminum baking powder (such as Rumford)
• 1/3 cup mashed, ripe banana (1 small) 
• 1/2 cup low-fat, non-dairy milk
• 1 tsp vanilla extract

Instructions

1. Place the flour and baking powder in a mixing bowl, and stir them together. 
2. Place the banana in a separate medium mixing bowl, and mash it well. Measure out 1/3 cup, set any remaining banana aside, and return the 1/3 cup to the bowl. Stir in the milk and vanilla extract. 
3. Pour the banana mixture into the dry ingredients, and stir together until well combined. 
4. Mist a large skillet with cooking spray, and place it over medium-high heat. Spoon in the batter using 2 level tablespoonfuls for each pancake. 
5. You will need to cook the pancakes in several batches depending on the size of your skillet. Cook the pancakes until the bottoms are brown, adjusting the heat as necessary. Loosen the pancakes, and turn them over using a metal spatula. Cook the second side briefly, just until golden.

Buckwheat Corncakes

Makes 16 3-inch pancakes

The mellow flavor of buckwheat combines with the cornmeal to make a light, delicious pancake. Serve these satisfying pancakes with fruit preserves, applesauce, or maple syrup. 

Ingredients

• 1/2 cup buckwheat flour
• 1/2 cup cornmeal
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 ripe banana
• 1 1/2 tablespoons maple syrup
• 1 tablespoon vinegar
• 1-1 1/4 cups soy- or rice milk
• Fresh fruit, fruit preserves, syrup for serving

Instructions

1. Stir the buckwheat flour, cornmeal, baking powder, and baking soda together in a mixing bowl. In a separate bowl mash the banana and mix it with the maple syrup, vinegar, and 1 cup of milk. Combine the liquid and dry ingredients and stir just enough to remove any lumps. The batter should be pourable; if it seems too thick, add the remaining milk. Prehea a non-stick skillet or griddle and mist it lightly with a vegetable oil spray. Pour small amounts of the batter onto the heated surface and cook until the tops bubble. Turn with a spatula and cook the second side until golden brown. (Stir the batter each time before pouring.) Serve immediately. 

Whole Grain and Pumpkin Seed Granola

Makes about 5 cups, enough for 10 servings

Ingredients

• 1/2 cup pitted dates
• 2 tablespoons flaxseed meal
• 2 cups old-fashioned rolled oats
• 1/2 cup sliced almonds
• 1/2 cup raw shelled pumpkin seeds (pepitas)
• 1/4 cup millet
• 1 tablespoon sesame seeds
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 cup raisins, dried cherries, chopped dates or other dried fruit (optional)

Instructions

1. Preheat the oven to 325°F. 
2. Combine dates with 1/2 cup warm water and let sit 10 minutes. Transfer dates and soaking liquid to a food processor and process until they form a thick paste.
3. Combine flaxseed meal with 6 tablespoons warm water. Whisk together, and let sit 5 minutes, until thickened. 
4. In a large bowl, combine oats, almonds, pumpkin seeds, millet, sesame seeds, cinnamon and ginger. Pour date paste mixture and flaxseed mixture over oat mixture. Mix well, stirring until evenly coated. Spread on a baking sheet and bake until golden brown and crunchy, about 40 minutes, stirring a couple of times during the baking process. Let cool before stirring in raisins. Store in an air-tight container for up to 5 days, or keep in the freezer for longer storage. 

NUTRITION

Per serving (about 1/2 cup): 200 calories (80 from fat), 9g total fat, 1g saturated fat, 0mg cholesterol, 0mg sodium, 24g total carbohydrate (4g dietary fiber, 6g sugar), 7g protein

Dairy free, Low sodium, Vegan

Special diet notes are included, but always check product labels for changes.

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