French Toast Casserole

We are a hot breakfast family. And we could eat breakfast any time of the day. Pancakes, oatmeal, muffins, steel cut oats are all part of our regular rotation. This will be a good addition. You can assemble it the night before and just put it in the oven in the morning.

1 loaf of hearty firm bread (I used some multigrain rolls I had in the freezer)
chopped pecans or walnuts (i used 1/4 cup, you can use more or less to your liking)
1/2 cup coconut sugar (you could use brown)
1 1/2 tsp cinnamon
8 large eggs (farm fresh!)
1 1/2 cups milk (I used some fresh cream from the dairy down the road)
2 tsp vanilla

In one bowl, chop up the bread in bite size pieces.
In another bowl, mix together the cinnamon, sugar, and nuts.
In a 3rd bowl, whisk the eggs and milk together.
(cooking is so much fun when there are little people around!)
Grease/butter a 9 x 13 pan put bread pieces in it, sprinkle sugar mixture on top then pour over egg mixture. At this point you can cover it and cook it in the morning, just leave it in the frige over night. Or you can bake it. 350 for 20 minutes covered. Remove cover and cook for additional 25 minutes. Serve with syrup.

Pumpkin Pancakes

Pumpkin is so good for you, why do we only eat it during the last 3 months of the year? I used a recipe from Martha Stewart as my base, but I switched it up a bit. Here is my version.

PUMPKIN PANCAKES
(with homemade buttermilk syrup and fresh squeezed orange juice makes for some happy kids in the morning!)

I presoaked my grains for these pancakes. Which meant the night before I combine 2 1/2 cups whole wheat flour and about 2 cups of kefir. Stir together just to combine and be sure all your flour is wet.

In the morning I added
2 Tbs. honey
4 tsp. baking powder
1 tsp cinnamon
1/2 tsp ginger
pinch of cloves
3/4 cup pumpkin
2 eggs

Stir to combine and cook on hot griddle. Top with buttermilk syrup.

German Pancakes and syrup

There are lots of German Pancake recipes out there. And people call them lots of different things. Hootenanny Pancakes, German Pancakes, Oven Pancakes...

I got this recipe quite a few years ago from a friends mom. We had taken a road trip from Arizona to Utah, and got in late at night. The next morning these puffy pancakes were served for breakfast. I had never even seen or heard of them, but loved them! I asked for the recipe and whenever I look at it, I still remember that long road trip and the kind gesture of my friends mother.

German Pancakes
(these are my pancakes with the syrup simmering in the background. There is also a pan of barley that i had just cooked up for Maggie)

Beat together:
6 Tbs butter, melted
6 eggs
1 cup milk
1 cup flour
whip them together really well, the more air you can get in them when whipping them the more fluffy they will be. Bake 425 for 25 - minutes.

while they are cooking, make the syrup:

1 cup sugar (I use honey but the authentic recipe calls for sugar)
2 Tbs. corn starch
2 Tbs. lemon juice
1/2 tsp cinnamon
1/4 tsp cloves
2 cups apple cider (we had some fresh pressed cider and it was DELICIOUS!)

Incorporate all ingredients in a pan and simmer until its clear. This syrup is good on pancakes or waffles or any hot breakfast breads.

Soaked Whole Wheat Pancakes

I try to always soak my wheat because it reduces the phytic acid. In general, whole grains have high levels of phytic acid, a substance that reduces our absorption of minerals such as calcium, iron, zinc, and magnesium.

Phytic acid is becoming a hot topic on the internet, even Lance Armstrongs website is talking about it.

In all my reading, this explanation seemed the easiest to understand (aside from all the scientific terms)

Phytic acid (known as inositol hexaphosphate (IP6), or phytate) is the principal storage form of phosphorus in many plant tissues, especially in the grass family (wheat, rice, rye, barley etc) and beans. Phosphorus in this form is generally not bioavailable to humans because humans lack the digestive enzyme, phytase, required to separate phosphorus from the phytate molecule.

Phytate structure (Source)

Phytic acid binds to important minerals such as calcium, magnesium, iron and zinc and can therefore contribute to mineral deficiencies, as the minerals are not released from the phytate and are thus unavailable to the body. For people with a particularly low intake of essential minerals, especially young children and those in developing countries, this effect can be undesirable.

A common way in developing countries to increase the bioavailability of minerals from grains and beans is using fermentation. Many bacteria possess phytase activity and by fermenting grains or beans by lactic acid bacteria the phytate is destroyed and the bioavailability of the minerals is increased.

Phytic acid recently has been studied for its potential anti-carcinogenic properties. Recent studies have indicated that phytic acid may have some preventive effect in prostate, breast, pancreatic and colon cancer. The mechanism, however, is not yet understood.

If we can reduce the phytic acid in whole grains, our bodies can better absorb the minerals and the food is easier assimilated into our bodies. Here is an easy recipe for whole wheat pancakes, using the soaking method. It yeilds a light and fluffy pancake. Skip any boxed whole grain pancake mixes and give this a try, its easy and tasty too!

Whole Wheat Pancakes

3 cups fresh ground wheat flour
2 1/2 - 3 cups kefir
1/3 honey
2 T. baking powder
1 tsp salt
1/2 cup powdered milk
1/3 cup coconut oil
2 eggs

About 24 hours before you plan to make your pancakes, combine wheat and kefir in a large bowl.

It does not need to be runny, just be sure to use enough kefir to moisten your wheat, like this:
Stir it up really good and cover it, I just set a plate on top of my bowl and it forms a sort of lid, you dont want to seal it tight, just cover it. Plastic wrap would work fine too. Let it sit on your counter for 12 - 24 hours.

When you are ready to make pancakes, add the rest of the ingredients to the bowl of soaked wheat. Whisk everything together and cook on a hot griddle.

These are yummy when they are topped with fresh fruit, yogurt, or homemade buttermilk syrup.
Extra pancakes can be stored in the freezer and cooked in the toaster on mornings you are in a hurry.

Biscuits and Gravy

First off let me say: if you have ever made Bisquick biscuits, these are a million and one times better than those. Do yourself a favor, skip using the yellow box and try these biscuits. They are crispy on the outside and soft and light inside.

Biscuits and gravy is my favorite breakfast meal. And my kids like to help make it, so its win - win.
Our boys helped me set the table for dinner (we eat breakfast for dinner quite often). When I realized I had a plate with Lightning McQueen on it at my place, I opted to just take a picture of the food while it was still on the stove. I am not sure a CARS plate lends itself to a good picture.
(biscuits and gravy with scrambled eggs)
Drop Biscuits

2 cups flour (You could use any combination of wheat and white. I use all wheat and they are still fluffy. If they turn out a little dense, they get smothered with gravy anyway, so it doesnt really matter.)
1 tsp salt
3/4 cup milk
3 tsp. baking powder
1/3 cup shortening ( I use Spectrum, its non hydrogenated)

Preheat oven 425. Combine flour, baking powder and salt. Add shortening and use fork or pastry cutter to combine until it looks like coarse meal. Add milk, stirring until blended. Scoop dough out by spoonful and drop on cooking pan. Bake 12 minutes

Gravy

Brown a little sausage and set aside. In the same cooking pan combine 1 1/3 cups magic mix and about 2 cups water or milk. Cook on medium heat, stirring constantly until thickened. Add the sausage back in and serve over hot biscuits.

Carrot Oatmeal Applesauce Muffins

After posting that last recipe, I thought I might need to make it up with something a little more healthy.

2 large carrots - shredded

2 cups quick oats

2 cups whole wheat flour

2 tsp cinnamon

1 tsp nutmeg

1 tsp. baking soda

1 tsp. baking powder

2 cups milk

1 cup unsweetened applesauce

3/4 cup brown sugar

3 large eggs

Preheat oven to 400.

Combine flour through cinnamon in bowl; set aside. Combine remaining ingredients in another bowl. Mix wet into dry just until combined.

Bake for 20-25 minutes or until done.

Recipe from Cristine Cooks

Strawberry Buttermilk Shortcake

I recently purchased a case of strawberries. We have been getting creative with them, trying to eat them all up.
The other day, Kaleb said "WE LIVE IN A STRAWBERRY FACTORY MOM!"

And he is right. We have been consuming them in extra large amounts for the last few days. But here is the best thing we have made with them:Buttermilk Shortcakes with strawberries and fresh cream. The shortcake was so yummy! We had some left over and I couldnt wait til breakfast so I could inhale one!
My kids got involved and we turned out a pretty yummy dessert

Here is the recipe (I got it here):

Buttermilk Shortcakes

2 cups all purpose flour
1/2 cup sugar
1 tbsp baking powder
1/4 tsp salt
1/3 cup butter, chilled and cut into pieces
3/4 cup buttermilk
1 tsp vanilla extract

Preheat oven to 400F.
In a large bowl, combine flour, sugar, baking powder and salt. Rub in butter with your finger tips until mixture resembles coarse crumbs (or pulse a few times in a food processor). Stir in buttermilk and vanilla extract until the dough comes together. Add an additional tablespoon of buttermilk if the dough is slightly dry.
Drop by 1/4 cups (use a measuring cup) onto a parchment-lined baking sheet.
Bake for 15 minutes, or until golden.
Cool completely on a wire rack.

Top these with strawberries that have been sliced and tossed with a little sugar. Some fresh whipped cream rounds it out perfectly.

Blueberry Streusel Muffins

Since I am pregnant and went so long without eating much and cooking even less, I am definitely making up for it now! I have a desire to cook and bake anything and everything.

1/4 cup butter, softened
1/3 cup sugar
1 egg, beaten
1 tsp. vanilla
2-1/3 cups flour (it calls for white, but some wheat will not take away from it at all)
4 tsp baking powder
1/2 tsp. salt
1 cup milk
1-1/2 cups fresh or frozen blueberries (I would highly recommend fresh if you can get your hands on them!)

Streusel:
1/2 cup sugar
1/3 cup flour
1/2 tsp. cinnamon
1/4 cup cold butter

In a large bowl, cream butter and sugar. Beat in egg and vanilla; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in blueberries.

This makes about 12 muffins so once you have all of the batter distributed in your pan, top it with the streusel.

Bake at 375 for 25-30 minutes.

Note: If using frozen blueberries, do not thaw before adding to batter.

Soaked granola

A while ago, Becca and I had a conversation about soaking grains. It was a concept I was just starting to learn about and since then, I have read 100s of articles about it.

It all boils down to this:

Whole grains have phytic acid in them (an enzyme inhibitor), which makes them hard to digest. The basic idea is if you soak your grains, it releases the phytic acid, therefore making the grains more easily absorbed by the body.

There is a certain method you have to follow when you soak grains and I have found that, while it adds to prep time, it is easily done. It just take a little thinking ahead.

My first attempt at soaking grains was in making granola.
Boy Howdy! This stuff is delicious and packed with nutrition! I have made 3 batches so far with one more soaking on the counter as I type.

I got the instructions for this granola from my blogging friend, Kara. When it comes to grains, this girl knows her stuff. Here is what she has to say about making granola at home:

Granola is great to have on hand for a filling, shelf stable snack and a quick breakfast cereal. Commercial boxed breakfast cereals are dangerously toxic. It is so sad that so many people are eating these every day, sometimes twice a day, most of the time doubling or tripling the serving size. The media and FDA have pushed these boxes as health food. Sadly, even the low sugar, color-free, natural and organic brands are making us sick. The problem is with the way that the grain is processed; high temperature, high pressure. This process of extrusion destroys nutrients and fatty acids and renders the amino acids toxic.

This food is easy to digest and the nutrients are easily absorbed because proper care is taken in the preparation. Do yourself a big favor and master the art of nourishing granola making.

I got started on my granola then snapped this shot of my ingredient line-up (which is missing quite a few things):
Everything I used was organic (minus 1 Tb cinnamon)

If you want Karas recipe, go here. This is my version and may I say it is mighty tasty! I wish everyone who reads this could stop by for a handful. It really is good stuff! (Becca I will have some for you next weekend!)



5 cups rolled grains
1/2 cup whole flax seeds
1/2 cup whole millet
1/2 cup kefir (vinegar or lemon juice)
5 cups water
1/2 cup coconut oil
1/4 cup brown sugar or coconut sugar crystals (I have tried both and prefer the coconut sugar)
1/4 cup honey
1 tablespoon cinnamon
1 cup shredded coconut, unsweetened
1 cup raisins (i added some craisins too)
1 cup pumpkin seeds
1/2 cup sunflower seeds
1/2 cup wheat germ

In a large bowl, place rolled grains, flax seed and millet. Add kefir and water, mix, cover and let soak on counter for 12 to 24 hours. The mixture will become a bowl of mush. Place mixture in a mesh strainer and rinse well. In a large bowl combine oil, sugar, honey, cinnamon and salt. Fold in rinsed mush, coconut, raisins, seeds and wheat germ. Spread out in a thin layer on 2 lined baking sheets. Bake on lowest oven setting until dry, turning as needed. If you oven has a dehydrating setting, set it at 115 degrees to preserve the enzymes and turned about every 6 -8 hours for 24 hours. The higher the heat, the more you turn and the less time it takes to dry.

Everyday Waffles

 

 I have been really wanting some yummy waffles lately but when I found this recipe I hesitated because the last thing I wanted to do was dirty a bunch of bowls first thing in the morning.  I decided to throw caution to the wind and just go for it.  And I so happy that I did!  These were so yummy!

1 3/4 cups flour

1 tbs. Baking Powder

1/2 tsp. Salt

*****

2 beaten egg yolks

1 3/4 cups milk

1/2 cup oil

*****

2 stiffly beaten egg whites

Combine flour, baking powder and salt.  In a separate bowl combine eggs yolks, milk and oil and add to dry ingredients, just until combined.  Carefully fold in egg whites, leaving a few fluffs of egg whites.  Do not over mix. 

Coffee Cake

I am not a food photographer. I wish this picture turned out better.

We have church at 1:30, so it was nice to have this hanging around yesterday.


Coffee Cake

Mix together:
2 1/4 cups flour
1/2 cup softened butter
1 1/4 cups brown sugar
2 Tsp cinnamon
remove 1/2 cup mixture and set aside (you will use this for the topping)
Then add
1/4 tsp salt
2 eggs
1/2 tsp baking soda
1 cup buttermilk
cream everything together well. Pour into a prepared 9 x 13 pan. Sprinkle on reserved topping. Bake 350 for 25 - 30 minutes or until cake tests done.

Whole grain carrot muffins

Dont let the ingredient list fool you. These muffins are soft and moist and sooooo delicious! Healthy and homemade can be good!


Whole grain carrot muffins

1 cup fresh ground wheat flour (I used a mixture of soft white, buckwheat and spelt. I think any whole grain will work fine here)
1 cup white flour
2 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 cup brown sugar
3/4 cup applesauce, unsweetened
1/4 cup coconut oil (you could use canola or vegetable oil)
3 eggs
1 tsp vanilla
1/2 cup 9 grain cereal (or oats)
1/2 cup shredded coconut
2 cups shredded carrots

Combine all dry ingredients. Add wet ingredients and mix until combined. You could also add raisins or nuts to the batter.

Bake 350 for 25 minutes. Makes about 18 muffins.

If you have extras, they can be frozen and taken in lunches or as a snack on an outing.

Buttermilk Syrup

I usually dont have buttermilk on hand. Mixing milk and lemon juice will do the trick if you dont have it either.

This stuff is delicious and a million times better than any syrup you buy at the store. It has a totally different taste and color than regular pancake syrup, but such a good replacement. Thanks for the recipe Shari.

BUTTERMILK SYRUP

1/2 cup butter
3/4 cup sugar
1 t vanilla
1 t baking soda
1/2 cup milk
2 tsp lemon juice
(if you have buttermilk, use it instead of the milk and lemon juice)

mix milk and lemon juice and let sit for 10 minutes

Combine butter, sugar, milk and lemon juice mixture in sauce pan. Bring to a boil stirring frequently. When it begins to boil, remove from heat. Add vanilla and baking soda. The mixture will foam when you add the soda, so be sure to use a big enough pan.

Mix well and cool a bit. Serve over pancakes, waffles, ice cream. Extra can be kept in the fridge for a few weeks.

Gingerbread Pancakes

1 1/2 cups whole wheat flour
1/4 cup sugar
1 t ginger
1 t baking powder
1 t baking soda
3 eggs
1/4 cup melted butter
1/4 cup molasses
1 cup milk
2 tsp lemon juice

mix milk and lemon juice and set aside. measure and mix all dry ingredients together. Stir in wet ingredients. Add milk and lemon juice mixture to batter.

Cook on griddle. Serve with spiced banana topping or buttermilk syrup...YUMMM!

Banana Chocolate Oatmeal Muffins

1 c. sugar

3/4c. oil

1 egg

1 c. mashed banana

1 tsp. salt

1 tsp. baking soda

3 tsp. cinnamon

1 1/2c. flour

1 3/4c. oats

1 c. chocolate chips

Mix dry ingredients, then add wet ingredients and finally fold in the chocolate chips. Bake at 350 degrees for 17 minutes.

You can also throw these in the freezer and when you want one just pop it in the microwave until it is warm.

Yesterday I worked on making a healthier version. Here's how I did it:

1/2 cup sugar

1/2 cup applesauce + 1/4 cup light tasting olive oil

1 egg

1 cup mashed banana

1 tsp. salt

1 tsp. baking soda

3 tsp. cinnamon

1 1/2 cups whole wheat flour

1/2-3-4 cup chocolate chips

I also added about 3/4 a cup or so of cooked millet.

They taste great but next time I think that I might add just a little more sugar.

Baked Oatmeal

I got the original recipe for this from Rachels blog

This makes a big pan, if you have a smaller family you could half it and do it in a 9 x 9 pan. We ate it hot for breakfast and then had it later in the day as a snack and I think it tasted even better cold.

My kids and I eat oatmeal a lot, this is a yummy variation. Even Andy, who detests oatmeal, scarfed some down!

I switched the recipe just a bit. The original can be found at Rachels food blog (see above link)

I wanted to snap a quick picture of this before I served it up. Apparently Holden thought I was getting a shot of him. See his little squinty face in the back? I think he liked this the most, he ate 2 more pieces than I did!!

Baked Oatmeal

1/2 cup applesauce
1/2 cup sugar
2 eggs
1 1/2 cups milk
1/2 teaspoon salt
1/2 tsp. cinnamon
1 tablespoon baking powder
3 cups 9 grain cereal (or regular oats)
1 cup raisins (or craisins)

Mix all together. Pour into a 9 x 13 inch baking dish. Sprinkle with brown sugar and cinnamon, if you'd like. (I skipped this) Refrigerate overnight.
The next morning, put it in a cold oven and set it at 350 degrees. Bake about 40 minutes.
This is a little cake like, not like regular oatmeal.

Crepes

Basic Crepes

1 c cold water
1 c cold milk
4 eggs
1/2 tsp salt
2 c flour (I used whole wheat flour)
4 Tbs butter melted

Put ingredients into a blender in order listed. Whirl one minute. Scrape down sides and blend another minute. Refrigerate batter at least 2 hours.

Makes about twenty 8 inch crepes

Blintz Filling:

4 oz cream cheese
2 Tbs sugar
2 cups cottage cheese
1 tsp vanilla

blend and refrigerate. serve with fruit.

Whole wheat pancakes

I make these a few times a month. I stick them in the freezer and pop them in the toaster when we are ready to eat them. This is another recipe from Rachel

Whole Wheat Pancakes

3 cups white wheat flour (freshly ground)
1/4 cup of sugar
2 T baking powder
1/2 cup powdered milk
2 cups water
1/3 cup oil
2 eggs

Mix all together and cook on griddle.

Quinoa Muffins

The original recipe came from good 'ole Martha Stewart. I altered it a bit, so here is my version of it:

*these are so good with butter or jam on them! They are easy to make ahead and freeze. They make a good quick hearty breakfast and have lots of protein.

1 cup quinoa, rinsed well
1/4 cup vegetable oil
2 cups whole wheat flour (white will work fine too)
1/2 cup packed brown sugar
1 1/2 teaspoons baking powder
1 teaspoon salt

2 tsp cinnamon
handful of raisins (it is all I had, you can add more or omit)
3/4 cup warm water plus 4 heaps of powdered milk whisked together

1 large egg
1 teaspoon pure vanilla extract

Directions

Preheat oven to 350 degrees. Rinse quinoa well. It has a coating on it that will taste bitter if not rinsed well. In a medium saucepan, bring quinoa and 1 cup water to a boil. Reduce to a simmer; cover, and cook until water has been absorbed and quinoa is tender, 11 to 13 minutes.

Meanwhile, combine all wet ingredients. Whisk together. Add all dry ingredients. Stir until incorporated. Add 2 cups cooked quinoa. Mix together well, but dont over mix. Divide into muffin pans
Bake until toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Store in an airtight container up to 5 days. These freeze well too.

Dont let quinoa scare you. It is easy to find. I have seen it at Winco and Broulims carries organic quinoa too.

Here are some interesting facts about quinoa. I have been reading a little about it lately, and what I have found is bottom line: this stuff is good for you. This is what wikipedia has to say about it:

Quinoa was of great nutritional importance in pre-Columbian Andean civilizations, being secondary only to the potato, and followed in third place by maize. In contemporary times this crop has come to be highly appreciated for its nutritional value, as its protein content is very high (12%–18%), making it a healthy choice for vegetarians and vegans. Unlike wheat or rice (which are low in lysine), quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete protein source.[5] It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten free and considered easy to digest. Because of all these characteristics, quinoa is being considered as a possible crop in NASA's Controlled Ecological Life Support System for long-duration manned spaceflights.[5]