Week 1 Breakfast: Some sweets and some spice

For the first post, I am sharing some of my normal meals and a few successes from this past week.

Breakfast: Most mornings I have granola with unsweetened almond or coconut milk, a baking good or something with eggs.

Simple Granola Recipe (makes about 20 cups; I have also cut the recipe in fourths): 

4 TB Vanilla

16 Cups Oats

1 Cup Canola Oil (Use only canola)

2 Cups Honey or syrup

1 or 2 Cups Sunflower seeds, pepitas, or other small seeds

1 or 2 Cups Coconut

Mix until it does not clump

Bake at 350 for 10 minutes and stir well. Repeat two more times.  Stir and let cool add raisins and/or craisins.

Once the granola has cooled, I put them in a Ball 16 oz Freezer Jar.  For breakfast, I just a unsweetened coconut or almond milk and enjoy.

Pumpkin Granola (Makes 4-5 cups): This week I also played with a recipe to use some leftover pumpkin puree I had in the refridgerator.

3/4 cup pumpkin puree
1 teaspoon cinnamon
1/4 teaspoon pumpkin spice
1/2 teaspoon salt
1/3 cup beet sugar1 Tbsp molasses
1/4 cup real maple syrup1 teaspoon gluten free vanilla4 cups gluten free oats
1 cup unsweetened coconut1 cup pumpkin seeds

Preheat the oven to 350 degrees. Mix the pumpkin, cinnamon, pumpkin spice, salt, beet sugar, molasses, maple syrup and vanilla.  Add in the oats, coconut and seeds and mix until everything is coated and combined.

Cover a baking sheet with parchment paper, spead the mix onto the baking sheet and bake for 20 minutes.  Stir and bake for another 20 minutes.  Once cool, store in your desired container.  I store it as shown above in the plastic freezer jars or in an airtight bag.

Almond Flour Scones: This is one of my favorite recipes adapted from The Gluten-Free Almond Flour Cookbook by Elana Amsterdam.  There are probably my husband's favorite recipe.

2 1/2 cups of almond flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1/3 cup grapeseed oil (I have also used Palm Oil Vegetable Shortening - Spectrum All Vegetable)
1/4 cup maple syrup
2 large eggs
1 cup of toppings (chocolate chips is you are able, 1/2 cup of cocoa, cranberries, frozen raspberries, etc.)*

Preheat the oven to 350 degrees. Line baking sheets with parchment paper.

In a large bowl, mix almond flour, salt and baking soda.  Add in oil, syrup, and eggs. Fold in toppings and mix.  

Drop the batter in about 1/4 cup drops.  Bake for 12-17 minutes or until golden brown. Let cool.

 

*Homemade gluten, dairy, sugar, and soy free chocolate chip recipe can be found on Coconut Mama's blog.

Egg Muffins (makes 12):  I have seen a lot of egg muffins on Pinterest but all seem to have ingredients that I cannot have so I decided to experiment.  Here are the results that even my husband has been enjoying all week!

12 eggs
Chopped meat and vegetables (I prefer about 1 cup diced honey-sweetened ham, green onions, green peppers and tomatoes)

Preheat oven to 375 degrees.  Spray muffin tin with nonstick cooking spray (I use coconut oil cooking spray).  I have tried muffin liners as shown in the picture but they stick to the paper, so I would recommend using a spray.  Mix your toppings and place them in the bottom of the muffin tin until about half full.  Add beaten eggs over the top and mix slightly.  

Bake 20-30 minutes.  Eggs can be refridgerated for about 1 week or frozen.  Microwave for about 30 seconds from thawed state.

All of these are great breakfast options to grab and go or enjoy at home!  Sometimes I enjoy them for lunch also!

All the best, 

L.

.