Zucchini-Pineapple Bread with Almond Milk Steamer

We make this zucchini bread frequently. It makes two loaves plus, usually some muffins, so we always stick a loaf in the freezer! It heats up wonderfully in the microwave! With the Almond milk steamer…microwave a cup of milk with your favorite spices (pumpkin spice, cinnamon, nutmeg, vanilla, etc.) and sugar, if using unsweetened milk, to taste.

Bread
3 Flax Eggs
1 ¼ cup sugar OR ¾ cup Honey
3 tsp Vanilla
1 cup Applesauce
2 TBS Oil
2 cups grated zucchini
3 ½ cups Whole Wheat Flour
¼ tsp Baking Powder
1 tsp Baking Soda
1 tsp Salt
1 ¼ cup Oatmeal (Rolled)
½ (large) can Crushed Pineapple, Drained well
2 tsp Cinnamon
1 cup Chopped Walnuts, (opt. but delicious!)

Directions
Preheat oven to 350 degrees.
Beat sugar, vanilla, flax eggs, oil. Add applesauce and zucchini. Sift together all dry ingredients. Add dry mixture to wet mixture. DO NOT OVERMIX! Stir in nuts. Place in 2 greased 9x5 pans (loaf pans). Bake at 350 degrees for 45-60 minutes (just check the centers after 40 minutes. The bread should and will look brown long before the center is finished cooking.)
Allow bread to cool completely before cutting it!

Submitted by: Becky Clements

Home-Made Almond Milk Hot Chocolate with Toast

This is one of my favorite treats…it’s good to have treats for breakfast once in a while ☺.

Steaming almond milk
Quality Coco Powder (unsweetened)
Raw Cane Sugar (unrefined)
Vanilla (unless using vanilla almond milk)

Add chocolate, vanilla, and sugar (to taste) to steaming milk. Stir until well dissolved. Enjoy!

Submitted by: Becky Clements

Potato Pancakes with Real Maple syrup

I admit that I haven’t had a chance to try this recipe out yet! But I can’t wait to! It had good review and added suggestions which I included. It is from Allrecipes.com. Enjoy!

2 eggs (I think that flax eggs would work fine, maybe half and half?)
2 tablespoons all-purpose flour (many reviewers suggested to double this)
1/4 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
6 medium potatoes, peeled, shredded, and patted dry with a paper towel
1/2 cup finely chopped onion
1/4 cup vegetable oil

Directions
In a large bowl, beat together eggs, flour, baking powder, salt, and pepper. Mix in potatoes and onion.
Heat oil in a large skillet over medium heat. In batches, drop heaping tablespoonfuls of the potato mixture into the skillet. Press to flatten. Cook about 3 minutes on each side, until browned and crisp. Drain on paper towels. Submitted by: Becky Clements

Applesauce Muffins with Herbal Tea or Cider

This recipe is adapted from Shelly’s awesome applesauce muffins! Again, I am not sure how spelt flour works but hopefully it can be substituted straight across! We love the Celestial Seasoning’s tea “Bangle Spice”! With a bit of almond milk it tastes like Chai tea…but doesn’t have the black tea and is a perfect combination with these muffins!

¼ cup Oil (use a light flavored oil like canola or grape seed)
1 1/2 cup Flour (wheat or spelt flour)
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1 1/4 tsp Cinnamon
1/2 tsp Salt
2 Flax Eggs
2/3 cup Brown Sugar (or 1/3 cup Honey or Sugar + ¼ cup Molasses)
1 1/2 cups Applesauce
1 bite-size chopped Apple

Put dry ingredients in lg. bowl. In small bowl mix eggs and brown sugar. Then add the applesauce and butter. Then add this apple mixture into the flour mixture until mixed. Fold in chopped apple. Fill muffin tin and bake for 20 min. at 375 degrees.

Submitted by: Becky Clements

Smoothie with Toast

Yummy, light but filling, and simple!

Cream of Rice

We have experimented a lot to know the best way to make cream of rice and came up with this:

Use left over, already COOKED Brown Rice! (We tried just cooking ground-up rice over the stove but it took FOREVER, and never did really get completely cooked through.

MICROWAVE the rice FIRST until it is hot! (This enables it to blend up much smoother if it is hot!).

Place in BLENDER with milk (almond or soy), cinnamon, sugar, vanilla, and/or any flavoring you want.

Blend to desired consistency, and enjoy! ☺

Submitted by: Becky Clements

“Buttermilk” Pancakes & Waffles

These are my adaptations to Kelly’s awesome recipe! I am not sure if spelt flour works just like wheat flour, I have heard it is very similar, so I just replaced wheat with spelt. Flax eggs are AWESOME! We always at least double this recipe to be sure to have some leftovers.

1 cup Flour (spelt or wheat)

1 TBS Sugar

1 tsp Baking Powder

¼ tsp Baking Soda

¼ tsp salt

1 Flax ‘egg’

1 cup milk (soy or almond)

1 TBS Vinegar or Lemon Juice

2 TBS Oil

Mix dry ingredients. Add the wet ingredients…you know the rest, dad could make waffles with his eyes closed, but hope this helps!

Submitted by: Becky Clements

Brown Rice Flour Pancakes

I made these only once when you visited us in Idaho, but I do remember they turned out well! Maybe you already do this? I remember I made them like regular pancakes but just with brown rice flour instead of wheat and they were light and fluffy, as if we had used white flour!

Crock Pot Steel Cut Oats

I know mom can’t do oats (right?) but I thought this might be a great way for dad to get some breakfast down when he wakes up and has to go before everyone else. We LOVE steel-cut oats! You can get them in bulk at many stores, (WINCO for sure!). They are so much less processed and have an awesome texture. The downfall is they take so much longer to cook on the stove (similar to cracked wheat). Now we wake up and breakfast is hot and ready!!!

1 cup Steel-Cut Oats
4 cups Water
½ tsp Salt

Place oats, water, and salt into a small crockpot. Turn on low. Cook over night (we usually do from 9 pm – 6 am).

Submitted by: Becky Clements

The Flax ‘EGG’

These are AMAZING! I have used them in place of eggs in pancakes muffins, and breads that call for quite a few eggs and, without fail, have had success every time! They don’t add flavor, just the same holding together property as an egg gives…and some omega-3 FA’s, fiber, and vitamins ☺!

1 TBS Ground Flax Seed
2 TBS HOT Water

Mix together and let stand for 3-4 minutes until it thickens. This is equivalent to one egg and can be substituted directly into most recipes for baked goods! May be made in larger batches (just do a 2:1 ratio of any size), stored in a closed container in the refrigerator and used as needed.

Submitted by: Becky Clements