Recipes to Nurture Chapter 2

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Kristina Shepherd
5 years ago
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1 Recipes to Nurture Chapter 2 by Autumn Rose Copyright 2016 Grains make a cheap and hardy breakfast dish! While hot cereals may not be everyone's favorite, muffins, a stack of hot pancakes or a rustic breakfast cake just may, particularly when accompanied by hot tea and honey! I highly recommend purchasing a grinder and whole grains for fresh flour. Not only is it far more nutritious than shelved flour, but it tastes better and in the long run, is cheaper.

2 Protein Biscuits This recipes is excellent for a biscuits and gravy meat dish! Paired with Scotch Eggs, this breakfast may become a new family favorite! 4 C freshly ground whole wheat flour 1 tsp salt 2 tsp baking soda ¼ C schmaltz (fridge temp) 1 C chicken broth ½ C water Directions: 1. Combine flour, salt and soda in a bowl. 2. Add fridge temp (soft) schmaltz and rub flour between fingers to mix in. 3. Once accomplished, add broth in ½ C amounts, quickly mixing in each time. 4. Plop roughly shaped biscuits onto stoneware baking dish. 5. Bake at 375 for minutes.

3 Old Fashioned Apple Breakfast Cake 1 ½ C home-ground flour 1 tsp baking soda ¼ tsp salt ½ tsp cinnamon ¼ C nutmeg ¼ C coconut oil ¼ C honey 2 eggs ¼ C applesauce ½ C apple cider or water (or milk) 2 ½-3 C thinly sliced apples Directions: combine dry ingredients in a small bowl. In a larger mixing bowl, whip together honey, coconut oil and eggs. Add applesauce and liquid of choice. Mix and set aside. Finely slice 2-3 cored apples, until you have approx 3 C. Set apples aside and take up the bowl with wet ingredients. Slowly add the dry mix in and stir well. Grease a 9 inch pie plate and spoon half the batter into the bottom. Spread. Evenly place apples on top. Cover with remaining batter. Bake at 375 for min. Serve hot with a side of hot apple or pear sauce!

4 Basic Berry Oatmeal Muffins Bake at 375F for min 2 C rolled oats 2 C water (or milk) ½ C applesauce (or any fruit sauce-pear, apricot, plum) 2 eggs ¼ C avocado oil ¼ C honey 6-8 drops stevia extract (optional) 2 C whole wheat or spelt flour 2 tsp baking soda 3 tsp cinnamon ¼ tsp nutmeg 1 1/2-2 C blueberries or saskatoons Directions: 1. Place oats in bowl and add all wet ingredients except berries. 2. Combine dry ingredients and mix well. 3. Stir into oats and liquid until just mixed. 4. Gently stir in blueberries or saskatoons. 5. Grease baking pan with coconut oil or lard. 6. Fill cups to the rim (in order to get a fluffed muffin with whole grains, you must fill the cups quite full). 7. Bake until tops are firm. 8. Serve hot with a spread of choice!

5 Apple Oatmeal Muffins (oil free) Bake at 375F for min 2 C rolled oats 2 C water (or milk) ½ C applesauce 2 eggs 1/3 C honey ¼ C apple cider syrup (or 3 Tbs maple syrup) 1 tsp vanilla (optional) 6-8 drops stevia extract (optional) 2 C whole wheat or spelt flour 2 tsp baking soda 1 Tbs cinnamon 2 C diced apples Directions: 1. Place oats in bowl. Cover with water and add other liquid ingredients. 2. Combine 2 C whole grain flour with 2 tsp baking soda and spices. Mix into batter. 3. Dice several apples until you have 2 C worth. 4. Grease muffin tins and fill to the rim. 5. Bake until tops are firm. 6. Serve hot with honey, butter, jams or jellies.

6 Multi-Grain Muffins (gluten free) Bake at 350 for minutes These are coarse, unsweetened muffin. My favorite thing about these is that a highquality grain grinder isn't needed! A coffee grinder processes these seeds and oats to complete perfection. This particular recipe isn't sweet so it can be served at lunches as well, in the place of bread. 1 C rolled oats 1 ½ C water or milk 1-2 eggs ¼ C coconut oil ¼ C honey ½ C ground flax (approx 4 Tbs of seed) ½ C ground millet (approx ½ C of millet seed) ½ C oat flour, (if using a coffee grinder to break down rolled oats, ¾ C) 1 tsp baking soda Directions: 1. Put oats and water in bowl, letting them soak as you add eggs and whip in. 2. In small pot warm honey and coconut oil until just melted. Add to oats 3. Using a coffee grinder or blender, grind flax and then millet. I find a coffee blender does the trick to perfection, leaving a fine-ground grit. Dump in separate bowl. 4. Add ½ C oat flour (rolled oats can go through coffee grinder for rougher texture). 5. Mix baking soda into the three flours. 6. Grease muffin tins well and fill to the top. 7. Place in oven, baking thoroughly. Let cool before removing. 8. Makes 1 dozen of medium-large muffins.

7 Oatmeal Flax Seed Pancakes (Gluten Free) 2 ½ C oat flour ¼ C roughly ground flax seed 2 tsp baking powder 1/2 tsp salt ¼ C olive or melted coconut oil 2 eggs 2 C water or milk Directions: 1. Combine oat flour, flax seed, salt and baking powder in a bowl. 2. Combine eggs, oil and water/milk. 3. Mix the two together. Oats will continually absorb the liquid. If needed add more throughout the cooking process. 4. Pour batter onto a hot cast iron griddle, keeping the cakes under 8 inches in diameter. 5. Wait until bubbles have covered surface and flip. 6. Due to their density, these may take longer to cook than your traditional white pancake! 7. Serve hot with your favorite spreads and syrups.

8 Hot & Cold Breakfast Cereals (GF) Buckwheat A triangular brown and green seed with a distinct flavor and semi-starchy texture I didn't grow up with buckwheat, but this porridge is my all time favorite! Buckwheat is one of the more expensive seeds and carries a strong flavor that some find disagreeable. Buckwheat Porridge ½ C ground buckwheat 1 C or so of hot water Directions: roughly grind buckwheat seeds in a coffee blender. Pour dry goods into eating dish and add boiling water. Beat with fork until you have a thin porridge. Buckwheat Toppings milk or cream coconut or flax seed oil honey or maple syrup Fresh/frozen berries cinnamon, vanilla, nutmeg

9 Millet A small, yellow seed that expands when cooked and is somewhat starchy in texture. It can be coarsely ground, cooked whole, sprouted and used in a variety of ways including muffins, breakfast cereals or cookies. Basic Hot Millet Additives for Millet 1 C millet almond or coconut milk 3 C water coconut or flax seed oil dash of salt honey or maple syrup Directions: pour water into pot and add millet. Bring to boil and cook for 30 minutes. Check consistency. It can be eaten while semi-firm or cooked into a dish that resembles cornmeal mush. frozen or fresh fruit/berries spices: cinnamon, cloves, nutmeg fruit syrups or applesauce

10 Oats or Rye Freshly rolled oat berries hold the most flavor and nutrition! If you have a grain share or supplier of oat berries, I'd recommend purchasing an oat flaker! Just like packaged brown flour, most of the good has been removed from your grocery-store rolled oats. Rolling 'em yourself gives you the benefit of the natural oils and vitamins! If using home-rolled oats, increase the water by ½ C. Note: rye may not be 100% gluten free. Basic Porridge Porridge Toppings 1 C flaked oats or rye coconut or almond milk 2 C water honey, maple & fruit syrup pinch of salt fresh, frozen or dried fruits Directions: heat water to boil and add grain. Cover and let cook 10 minutes. Be sure to stir as it thickens in the last couple minutes. coconut or flax seed oil freshly ground flax or hemp seeds spices: cinnamon, nutmeg, cloves

11 Oatmeal Museli (a raw breakfast recipe) 2 C oats 1 C homemade yogurt (or milk of choice) 2 Tbs flax seed oil or freshly ground flax seeds 2 Tbs maple syrup, stevia or honey 1 tsp vanilla 1 tsp cinnamon 1 chopped apple 1/4 C raisins 1/2 C berries + any kind of fruit optional: ¼ C chopped almonds (or walnuts) Directions: Mix it all together in no particular order. Add any fruit, spices, nuts or seeds you enjoy! Mix it up before bedtime and let liquids soak into the oats overnight. Refrigerate or leave on counter top. Eat cold the following morning. Truly a delicious breakfast of raw foods!

12 Granola With Grains Bake at 350F ¼ C coconut oil 1/4 C honey 1 tsp organic vanilla extract ¼ C unsweetened peanut or almond butter (optional) 4-5 C oats (dependent on how clumpy you like it) 1 C unsweetened coconut flakes 3/4-1 C buckwheat grain ¾ -1 C millet nuts or seeds of choice Handful of raisins handful of dried fruit of choice 1 C nuts of choice Directions: In small pot warm up first 4 ingredients. Don't cook; apply enough heat to just melt, starting with honey and nut butter as its the stiffest. Coconut oil is an easy touch. Once melted, pull off burner and in bowl add grains, nuts and coconut. No fruit just yet. Pour liquid into bowl and mix well. Pull out a 9x11 pan and dump granola into it, spreading evenly. Bake. First and second timers should be set for 10 minutes each. Be certain to stir granola after each timer and pull grains away from edges of pan. Set third and fourth timers for 5 minutes each, stirring between. When granola has a hint of brown, its done! Also note: if you aren't using a 9x11 pan but a flater, wider baking sheet, bake for less time, probably at 5 minute intervals. Your granola will toast MUCH faster. Add fruit just after granola comes out of the oven. We do it this way so that we don't burn fruit and it stays nice and tender. Mix 2x while granola is still hot.

gluten-free easy breakfast recipes by taylor kiser

11 gluten-free easy breakfast recipes by taylor kiser serves 1 blueberry cheesecake oatmeal {Gluten free} PreP time: 5 mins Cook time: 10 mins 1/2 cup Rolled, Old Fashioned Oatmeal (GF if needed) 1/4 tsp