Category Archives: Breakfasts

Butternut Squash and Banana Bread

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I originally planned to make some pumpkin bread because I thought I had some pumpkin that needed to be used.  When I found that I didn’t have any, I decided on using butternut squash and a banana.  It was very yummy!  Here is the recipe (highly adapted from a pumpkin bread recipe on food.com).

Ingredients:

  • 3/4 cup sucanat
  • 3/4 cup pureed butternut squash
  • 1 banana, mashed
  • 1/3 cup melted coconut oil
  • 1 teaspoon vanilla
  • 2 eggs
  • 2 cups soft while wheat flour (also known as pastry flour)
  • 2 teaspoons of baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin spice

Directions:

  1. Place ingredients in your bread machine according to the manufacturer’s recommended order (typically wet ingredients, then dry ingredients).
  2. Use Expressbake (for 80 minutes) setting.
  3. Eat!

Pumpkin Chocolate Chip Breakfast Cookies

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Ingredients:

  • 1/2 cup (melted) coconut oil (I buy Carrington Farms brand at Costco for $15.99 for 54oz!! Or you could use melted butter or another oil.)
  • 1/2 cup sucanat (could also use 1/3 cup honey or brown sugar)
  • 1 egg
  • 1/2 tsp sea salt
  • 1/2 tsp pumpkin spice
  • 1/2 tsp baking soda
  • 1/2 tsp vanilla (I use Mexican vanilla)
  • 1/2 cup pumpkin (I use fresh steamed/pureed, but canned would work just as well)
  • 1/4 cup milk (I use original almond milk)
  • 1 cup whole wheat flour (I use whole white wheat)
  • 1 cup whole rolled oats
  • 1/2 cup raisins or chocolate chips (use dark chocolate from Costco because it is dairy free)

Process:

  1. In a large bowl, mix everything except the flour and oats.
  2. Stir in flour and oats.
  3. Fold in raisins or chocolate chips.
  4. Scoop heaping teaspoons on a foiled cookie sheet
  5. Bake at 350 degrees for 10 minutes.
  6. Allow cookies to cool on cookie sheet before removing!

Breakfasts

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I am not a morning person, so making things from scratch in the morning rarely happens.  I try to do all of my breakfast baking at once so that I do not have to worry about it in the mornings.  I also just try to keep breakfast simple.

One of our favorite breakfasts is scrambled eggs, toast, and fruit.  We eat this several days a week, and everyone is happy with it.

Some other things that we eat are:

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Whole Wheat Carrot Apple Muffins

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I made these amazing muffins for women’s Bible study this morning, but Robert and I have decided that they may have to become a regular here.  What a great way to get whole grains AND fruit all in one!  I found this recipe in the book Country Baking by Ken Haedrich, but as usual, I modified it heavily.

Ingredients:

  • 1 cup loosely packed grated carrot
  • 1 cup loosely packed grated apple
  • 2/3 cup sucanat (you can use brown sugar)
  • finely grated zest of 1 lemon
  • 1 large egg
  • 1/3 cup oil (I usually coconut oil, but when I made them this morning I used canola… when I make them in the future, I will use coconut)
  • 3/4 cup milk
  • 2 1/4 cups whole wheat flour (I use freshly ground soft white wheat for muffins)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon

Instructions:

  1. Preheat oven to 375 degrees and butter/spray 18 cups.
  2. Mix the grated carrot, apple, sucanat, and lemon zest in a mixing bowl.
  3. In another bowl, mix the oil and egg.
  4. In another, larger bowl, mix the flour, baking powder, baking soda, salt, and cinnamon.
  5. Mix the wet ingredients together.
  6. Pour wet ingredients into the dry ingredients and mix well.
  7. Fill the muffin cups to about 3/4 full.
  8. Bake for 18 minutes.
  9. Enjoy warm!

Peanut Butter Baked Oatmeal

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Ingredients:

  • 3 cups rolled oats
  • 2/3 cup sucanat (or 1/2 cup brown sugar)
  • 2 teaspoons baking powder
  • 3/4 tsp salt
  • 1 cup milk
  • 2 tbsp butter, melted
  • 2 eggs
  • 2 tsp vanilla
  • 1/2 peanut butter

Process:

  1. Mix together dry ingredients.
  2. Add wet ingredients and stir well.
  3. Spread into greased 9 x 13 casserole dish.
  4. Make at 350 for 20-25 minutes.

Easy Homemade Granola

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Preheat oven to 350 degrees.

Into a large casserole dish, mix:

  • 5 cups rolled oats
  • 1 cup unsweetened shredded coconut
  • 1/2 cup raw sunflower seeds
  • 1/2 cup raw slivered almonds
  • 1/4 cup flax seeds

Roast in oven for about 20 minutes, or until coconut is browned.

Melt:

  • 1/2 cup butter (or coconut oil)
  • 1/3 cup raw honey
  • 1/4 cup molasses or maple (I do a mixture of both)
  1. Once melted, remove from heat and add 3 tsp of vanilla
  2. Mix sauce into oats mixture.
  3. Turn oven down to 300 and bake for another 20 minutes, making sure to stir every 5 minutes or so.
  4. When you take it out of the oven, you will have to let it sit until it is cooled before it will be crunchy :) .  Be careful to not over-cook it!

Whole Wheat Pancakes

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Ingredients:

  • 2 cups milk
  • 3 eggs (2 if you want less fluff)
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 1/2 cups whole white wheat flour
  • 1/8 cup raw honey
  • 1/4 cup melted coconut oil (or any oil)
  • 1 1/2 tsp vanilla
  • 1 tsp cinnamon

Process:

  1. Mix milk, eggs, baking powder, salt, honey, oil, vanilla, and cinnamon.
  2. Add flour, beating only until large lumps disappear.
  3. Cook on griddle.

“Instant” Oatmeal

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Ingredients:

  • 2 1/2 cups rolled oats
  • 2 1/2 cups rolled oats, run through the food processor
  • 1/2 cup powdered milk
  • 1 1/2 tsp cinnamon
  • 1/2 tsp salt

Process:

  1. Place 1/2 cup mix into 1 cup of boiling water.
  2. Place something on top of the bowl for a few minutes.
  3. Stir and add sweetener of choice (pure maple, raw honey, etc) and a splash of milk.