Cardamom Spiced Nutty Granola

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A grain-free lifestyle (or experiment) can be challenging - you won't miss cereal at all with this breath of spice in the morning, natural sweetness and nuts, seeds, and coconut to keep you fulluntil lunch.

• SERVINGS: 12-14
• PREP TIME: 15 MINUTES
• COOK TIME: 20 MINUTES TO 24 HOURS
• TOTAL TIME: 35 MINUTES

INGREDIENTS:

¼ cup	Real Maple Syrup
¼ cup	Honey or Any Other Liquid Sweetener, including up to half molasses
¼ cup	Butter or Unrefined Coconut Oil, or mixture of both
1½ tsp	Vanilla
2 cup	Almonds
2 cup	Other Nuts, walnuts, peanuts, cashews, pecans or combination
1 cup	Pumpkin or Sunflower Seeds
2 cup	Shredded Coconut or Coconut "chips"
⅓ cup	Sesame Seeds, optional
1 tsp	Cinnamon
½ tsp	Cardamom
1 cup	Dried Fruit, optional

DIRECTIONS:

In a small pot, melt the fat and sweeteners together over low to medium heat until

the mixture is completely liquified, stirring as needed. Remove from heat and stir in vanilla.

Meanwhile, food process the nuts briefly or chop with a knife so that they're the size you want, which can be quite small but not finely ground.

In a large bowl, mix the chopped nuts with the seeds, coconut, optional sesame seeds, cinnamon and cardamom. Pour the liquid mixture over the top and stir well.

To bake in an oven: Spread the granola in a thin layer on a large cookie sheet. Removal for storage is easiest if you use a silicone mat liner or parchment paper.

Bake in a preheated 350F oven for 15-20 minutes. Check and stir after the first 8 minutes and every 3-5 minutes after that. The granola is done when things are starting to feel dried out and are barely browning. Watch the edges for overbrowning; you may need to remove some from the outside if it browns too fast. Some find that after the first 10 minutes, turning the oven down to 250 and increasing the bake time ensures that nothing burns.

In a dehydrator: Spread evenly on dehydrator sheets, using fine mesh, flat plastic or parchment paper to prevent the shredded coconut, sesame seeds, etc. from falling through. Dehydrate at 145F until fairly crispy, usually about 12-24 hours.

Stir in optional dried fruit after toasting.

Cool partway and package in airtight containers while still slightly warm. The granola will crisp up and stick together more and more while it cools. If you let it cool completely, you just might have the biggest granola bar you've ever seen.

Serve dry or with milk or yogurt.

HELPFUL TIPS:

* Store at room temperature unless you chose walnuts, because their more delicate fats require refrigeration or freezing unless your granola is consumed within a week. * I prefer the dehydrator method because there's no chance of burning the nuts. * I use soaked and dehydrated nuts and seeds for this recipe to improve digestion ("crispy nuts"). I think they taste better too! Going gluten-free or grain-free can be a huge challenge, especially when feeling rushed at breakfast-time. With breaths of cardamom and cinnamon, natural sweeteners, healthy fats and the satisfying crunch of crispy nuts tempered by coconut chips, you'll never pine for boxed cereal again.

Overnight Ham and Cheese Enchiladas

I think these would work to prep in the morning for supper. 

These were a hit yet again.  I still subbed unsweetened almond milk for the half-and-half.  It tastes better that way, in my opinion.  I forgot that I wanted to use green peppers this time, and I ended up doing the onions again.  I'm just not a fan of the ham/onion flavor combo, though.  That's absolutely nothing against this recipe, because I absolutely adore it.  I just need to remember to leave out the onions.  I'm thinking ham and mushrooms would be a tasty idea as well.  I'm going to change it up some next week.  Still a keeper for us, and they reheat beautifully in the microwave.  I did leave out the salt this time, and it was perfect.  I don't see any need at all for the salt, since you have the salt from the ham.  Anyway, I'm already looking forward to trying them again next week. :-)

OVERNIGHT HAM AND CHEESE BREAKFAST ENCHILADAS
(TheGirlWhoAteEverything)

2 cups cubed and cooked ham
1/2 cup chopped green onions
2 1/2 cups shredded cheddar cheese, divided
10 flour tortillas (6-8 inches)
1 1/4 cup half-and-half
4 whole eggs
1/2 teaspoon salt
1 tablespoon flour
salsa, sour cream, and additional green onions for serving

In a medium bowl stir together ham, green onions and 2 cups of cheese (save the remaining 1/2 cup for later). Spray a 9x13 inch baking dish with cooking spray. Use a 1/3-cup measuring cup to scoop out cheese mixture onto a tortilla. Roll up tortilla and place seam side down in the baking dish. Roll up all tortillas and place them into the baking dish with the sides touching.
Whisk together half-and-half, eggs, salt, and flour. Pour over tortillas. Cover and refrigerate overnight.
In the morning, preheat oven to 350*. Bake for 30-40 minutes. Remove and sprinkle remaining 1/2 cup of cheese over enchiladas. Bake for 10 more minutes or until tops are golden brown and the egg mixture is set.
Serve with salsa, sour cream, and additional green onions.
*Amy's notes: I leave out the salt and sub almond milk for the half-and-half.

--

Maple Pecan Grain-Free Granola

From this link

Maple Pecan Grain-Free Granola:

1 cup pecans or walnuts
3/4 cup slivered almonds
1/4 cup shredded coconut
1/4 cup pumpkin seeds
3 tbsp ground chia seeds*
1 tsp cinnamon (non-irradiated)
1/4 tsp sea salt
2 tbsp maple syrup
1 tbsp coconut oil (where to buy coconut oil)
1/4 cup raisins

*to grind chia seeds put them in a coffee grinder like this one

1. Combine all ingredients except for the raisins in a bowl and mix well to incorporate the maple syrup and chia seeds with the other ingredients. Make sure you melt the coconut oil before you mix it with the other ingredients.

2. Spread the mixture on a baking sheet lined with parchment paper. Bake at 300° to 325° (depending on your oven heat, mine tends to get very hot, so I did 300°) and bake, mixing halfway through, for about 10-15 minutes or until the granola is crispy and golden brown, be careful not to burn.

3. Remove granola from the oven and let cool, then add in the raisins. The raisins tend to get too hard if you bake them in the oven, so I prefer to put them in afterwards.

4. Save in a jar for breakfast or a snack. I like to have mine like cereal with some coconut milk

Dynamite Egg Poppers

From the Truly Healthy Family Cookbook

1 c. finely chopped beet greens (or spinach or kale...any greens)
1 T. water
salt and pepper

6 large eggs
1/2 c. milk
1/4 t. thyme leaves
1/4 c. finely chopped onion
4 oz goat cheese
1 T. parsley leaves, finely chopped

Preheat oven to 350. Heat a small saute pan over medium heat and then add the beet greens and water. Cook with a sprinkle of salt until the water has cooked away and the greens are softened, 3 to 5 minutes. Set aside.

Place the eggs, milk and thyme leaves in a bowl and which until the mixture is well blended; season with salt and pepper. Divide the beet greens and chopped onion among each of the 24 wells of a mini muffin tin. Top with the egg mixture. Dot the top of each mini quiche with goat cheese. Bake for 15 mintues, or until puffed and set. The quiches will fall after a few minutes--this is normal. Sprinkle with parsley and serve.

Instant Oatmeal ala-home

Instant Oatmeal ala-Home
Amy (amylz)

3 cups Quick-Cooking Oats
Salt
Small sized Zip Baggies 

Put 1/2 cup oats in a blender and blend on high until powdery. Set aside in a small bowl, and repeat procedure with an additional 1/2 cup oats. If you're using a food processor, you can do the 1 cup of oats in one batch. Put the following ingredients into each zip baggie: 1/4 cup un-powdered oats, 2 Tbsp. powdered oats, and 1/8 tsp. salt. Store in an airtight container.

To serve: Empty packet into a bowl. Add 3/4 cup boiling water. Stir and let stand for 2 minutes. For thicker oatmeal, use less water - for thinner oatmeal, use more water.

Variations:
Apple-Cinnamon Oatmeal- To each packet add 1 Tbsp. sugar, 1/4 tsp. cinnamon, and 2 Tbsp. chopped dried apples.

Sweetened Oatmeal- To each packet add 1 Tbsp. sugar or 1 packet 'Equal' artificial sweetener.

Brown Sugar/Cinnamon Oatmeal - To each packet add 1 Tbsp. brown sugar & 1/4 tsp. cinnamon

Oatmeal w/Raisins & Brown Sugar - To each packet add 1 Tbsp. packed brown sugar and 1 Tbsp. raisins.

Health Nut Oatmeal - To each packet add 2 Tbsp. any kind of wheat germ

Fruit & Cream Oatmeal - To each packet add 1 Tbsp. non-dairy coffee creamer and 2 Tbsp. dried fruit

Fun Fruit Oatmeal - To each packet, add 6 or 7 pieces of 'fruit snack' type dehydrated fruit.

Confetti Oatmeal - To each packet, add 1 tsp. decorative cake/cookie sprinkles.

S'More Oatmeal - add 6 miniature marshmallows and 1 Tbsp. Milk Chocolate Chips to each packet.

Cookies n Cream Oatmeal - add 1 crushed Oreo cookie and 1 Tbsp. non-dairy coffee creamer to each packet.

Exploding Oatmeal - add 1 tsp. sugar, and 1/2 tsp. 'Pop Rocks' candy to each packet. This one is fun for celebration days, such as birthdays.

Bart-man Oatmeal - add 2 Tbsp. 'Butterfinger B.B's' candies to each packet.

--

Peanut Butter Granola Bars

I made some for the first time last week, the recipe came from a post here on bbc, can't remember exactly which one though. Anyways, my kids are picky and they loved these. I have made 2 batches, and am making more today. It is 1/2 cup honey, 1/2 a cup brown sugar, heat in a sauce pan until sugar dissolves. Remove from heat and quickly add 1/2 cup peanut butter, blend well. In a mixing bowl, add two cups quick oats, and 2 cups rice krispies. Pour honey mixture in and mix well. Add any add ins, I do chocolate chips and coconut, you can do whatever you like. Press firmly into a 9 x 13 pan (I lined mine with foil and oiled it) and refridgerate until firm. I waited about 2 hours. Cut into 24 bars. My kids couldn't get emough. I had to hide them.

Honey Nut Crunch Parfait

- Cooking with My Kid - http://www.cookingwithmykid.com -

Honey Nut Crunch Parfait

Honey Nut Crunch Parfait
Prep Time: 5 mins
Ingredients:
1 ripe pear, sliced
1/2 cup nonfat plain yogurt
1 tablespoon slivered almonds
Handful Honey Nut Cheerios
Honey for drizzling
Scoop yogurt into a bowl. Arrange pear slices and sprinkle almonds and Cheerios atop the yogurt. Drizzle with honey and enjoy!
Makes 1 serving.

7-up biscuits

7-UP BISCUITS
(luckymommyto2boys ~ Amy ~ inspired by Facebook recipe)

1/4 cup butter
4 cups Bisquick
1 cup 7-Up
1 cup sour cream

Preheat oven to 425. Put butter in 9x13 casserole dish and place in oven until melted.  Mix together Bisquick, 7-Up, and sour cream.  Get hands a little wet, and roll dough into balls (I like them the size of a medium plum).  Drop 12 biscuits into dish, and bake in oven for 10 minutes, or until tops are slightly browned.

Pumpkin Spice Oat Bran

Adapted from Peas and Thank You.

Ingredients (1 serving)

• 1/4 c pumpkin
• 1/4 c water
• 1/2 c milk plus 1 - 2 tbsp
• 2 tsp pumpkin pie spice (I like my pumpkin dishes spicy!)
• pinch of salt
• 1 - 2 tbsp sweetener of your choice
• 1/3 c oat bran

Instructions

• 1. Combine all the ingredients through to your choice of sweetener in a medium pot. Cover and bring to a low boil over medium heat.
• 2. Stir in oat bran and cook for 2 minutes.
• 3. Optional - Pour contents of pot into a small blender and add the extra tablespoons of milk. Blend until mixture is desired consistency.
• 4. Top with your choice of nut butter!

Breakfast Cupcakes

BREAKFAST CUPCAKES

This is a really easy dish to prepare, and it looks so darn cute! It is also a great dish to serve on a buffet table because each serving is completely self-contained and can just be picked up and popped on a plate.
1 20 ounce package pre-shredded hash brown-style potatoes
2 large eggs, lightly beaten
4 tablespoons flour
1 small sweet onion, coarsely grated
2 thick slices deli ham, chopped into small bits (about 1 cup)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Salt and freshly ground black pepper to taste
1 dozen eggs, scrambled*
chives for garnish
Preheat the oven to 400 degrees F., and lightly spray a 12-cup muffin tin with non-stick cooking spray. Mix the first eight ingredients together in a large bowl. Spoon potato mixture into each prepared muffin cup until about 1/3 full. Gently press the potato mixture down in the middle and up the sides of each cup. Bake until golden brown, about 25-30 minutes. If the nests have puffed up too much in the center, scoop out a little with a teaspoon. Spoon a few tablespoons of scramble eggs into each nest and top with chives.

Brownie Batter Pancakes

averyhappymama · Pass a Note! 
Posted 3 hours ago

Occasionally I'll get chocolate cravings. I'll want to make some homemade brownies or a nice moist chocolate cake. Usually I avoid that and just take a bite of dark chocolate instead. But when I saw this recipe on Pinterest I knew I had to try them. So yesterday the family enjoyed Brownie Batter Pancakes for breakfast. What a treat! Since the recipe has no egg I was able to let my 4 year old lick the spoon guilt-free. I also made sure to cook some protein on the side. The pancakes had a nice texture. We ate ours without syrup, and just sprinkled on a bit of powdered sugar for color. Oh, I also had to increase the recipe because it makes so little. I'm writing it as found online though.

Brownie Batter Pancakes

averyhappymama via Chocolate Covered Katie blog

(Makes 6-8 silver-dollar pancakes)

• 1/4 cup spelt flour (or all-purpose or Bob’s gluten-free)
• 1/4 tsp baking powder
• 1 tbsp Hershey’s Special Dark cocoa or dutch cocoa (You can sub regular cocoa, but I haven’t tried it in this recipe and therefore can’t personally vouch for the taste)
• 1 and 1/2 packets nunaturals stevia or 1 tbsp plus 1 tsp sugar (you can use less if you’re planning to top with syrup and don’t want the actual pancakes to taste sweet.)
• 1/16 tsp salt
• 1 and 1/2 tbsp applesauce or oil (Personally, I use 1 tbsp oil and 1/2 tbsp applesauce. I don’t like the taste of fat-free pancakes.)
• 1 tsp pure vanilla extract
• 5 and 1/2 tbsp milk of choice

Mix dry ingredients very well, then add wet. Make pancakes!

There are only 130 calories in this entire recipe. If you want a more substantial breakfast, feel free to make a bigger serving and/or go crazy with the toppings!!

Health Nut Blueberry Muffins

Health Nut Blueberry Muffins by Zopooh

3/4 cup all-purpose flour (I used 1.5 cups of whole wheat flour all together) 3/4 cup whole wheat flour 3/4 cup white sugar ( I used 1/4 brown sugar and 1/2 splenda) 1/4 cup oat bran 1/4 cup quick cooking oats 1/4 cup wheat germ 1 teaspoon baking powder 1 teaspoon baking soda

1/4 teaspoon salt 1 cup blueberries 1/2 cup chopped walnuts 1 banana, mashed 1 cup buttermilk ( I used 1 Tbsp of lemon Juice and a 1C of 1% milk) 1 egg (I used 2 egg whites) 1 tablespoon vegetable oil ( I used 1 Tbsp of applesauce) 1 teaspoon vanilla extract

DIRECTIONS:

1.	Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups.
2.	In a large bowl, stir together the all-purpose flour, whole wheat flour, sugar, oat bran, quick-cooking oats, wheat germ, baking powder, baking soda and salt. Gently stir in the blueberries and walnuts. In a separate bowl, mix together the mashed banana, buttermilk, egg, oil and vanilla. Pour the wet ingredients into the dry, and mix just until blended. Spoon into muffin cups, filling all the way to the top.
3.	Bake for 15 to 18 minutes in the preheated oven, or until the tops of the muffins spring back when lightly touched

Zucchini Pancakes

• 1 C. all purpose flour
• 1/2 C.  whole wheat flour
• 1/4 tsp. salt
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. cinnamon
• 1 C. shredded zucchini (about one medium zucchini)
• 2 eggs
• 2 tsp. vanilla
• 1 Tb. light agave nectar
• 1 1/4 C. whole milk
• 1/4 C. vegetable oil
• 1 C. mini chocolate chips

In a large bowl, combine the dry ingredients.  Add the shredded zucchini and toss with your hands to coat each piece with flour.  This will help the zucchini from clumping.  It should look like this-

and then this-

 In a small bowl, combine all the remaining ingredients except for the chocolate chips.  Whisk

 until it's thoroughly combined.

Add the wet ingredients to the dry ingredients and stir until everything is incorporated. 

Add the chocolate chips and stir.

Cook the pancakes in a skillet on medium high heat for 6-7 minutes per side.  You can tell when it's  time to flip them over when little bubbles form on the surface.

This recipe makes 12 medium size pancakes,but can easily be doubled.  I like to make a big batch on a Sunday and then freeze them in a Ziploc bag for easy breakfast all week long- you just need to pop them in the microwave. 
See?  All full of fiber and none the wiser-

English Muffin Bread

Carole's English Muffin Bread

(ultrasara) via pinterest via www.onegoodthingbyjillee.com

5 1/2 cups warm water
3 packages RAPID RISE yeast
(Update: You can use regular yeast, but you will need to let is rise TWICE. Once in the bowl, til it reaches the top…and then again in the pans, til it reaches the top. With the RAPID RISE you only need to let it rise once in the pans.)
2 Tablespoons salt
3 Tablespoons sugar
11 cups flour (I used bread flour….but my Mom always used All Purpose)

Mix altogether, then spoon into (4) well greased loaf pans. Let rise in pans until dough reaches the top of the pans, and bake in 350 degree oven for 45 minutes or until golden brown. (My oven runs a little hot so I ended up cooking mine for a total of 35 minutes. Just keep an eye on it. You’re looking for golden brown.) 10 minutes before done, brush with melted butter. Makes 4 loaves. Bread will be moist at first. Allow to COOL COMPLETELY before cutting. Makes terrific toast.

Basic Muffins

Basic muffins (Ellie)

3 cups whole wheat flour. If you can buy the wheat whole and grind yourself, even better!

1 cup honey. This is the amount that gave my preferred amount of sweetness. Feel free to experiment will smaller amounts though.

2 whole eggs

1/2 cup applesauce, in place of oil/fat. Keeps the muffins super moist!

1/4 tsp of sea salt

1/2 tsp baking soda

1 tsp baking powder

- I made some yesterday & got rave reviews from a large group of donut-loving adults haha. I added 1 cup mashed banana,vanilla and walnut to one batch. 2 cups shredded fresh carrots, 1/2 cup raisins, cinnamon, and a pinch of ground ginger to the other batch.

Low Fat Banana Bread

Low Fat Banana Bread (jtwinzz)

1/2 Cup Applesauce
2/3 C. sugar
2 eggs
3 large bananas, mashed
1 C. Whole wheat flour (may use white)
1 C. White flour
1 t. soda
1/2 t. salt
1 t. cinnamon
1/2 t. nutmeg
1/4 C. chopped nuts (optional)
1/2 C. mini chocolate chips (optional)

Combine ingredients in order given. Bake at 350 for 45 min to 1 hour or until toothpick comes out clean.

Banana Wheat Germ Oatmeal

Banana Wheat Germ Oatmeal
Amy (amylz)
(This recipe yields 3 servings)

3 and 3/4 cups water
1 cup old-fashioned rolled oats
2/3 cup toasted wheat germ
1/4 teaspoon salt
3 Tablespoons brown sugar
1 Tablespoon butter
2 medium-sized bananas - sliced into coins

In a medium saucepan over high heat, combine the water, oats, wheat germ and salt. Bring this mixture to a boil - stirring occasionally. As soon as it reaches a boil, reduce the heat to low. Simmer for 5 or 6 minutes until thickened - stirring occasionally. Transfer oatmeal to serving bowls. Sprinkle each serving with brown sugar. Swirl 1 teaspoon of butter into each bowl. Top with banana slices. Enjoy!

Banana Oatmeal Cups with Chocolate Chips

Banana Oatmeal Cups with Chocolate Chips (Sassix)

3 mashed bananas (the more ripe the better!)

1 cup vanilla Almond milk (you could use skim but you may want to add a little sweetener)

2 eggs

1 tbsp Baking powder

3 cups (240g) Old Fashion or Rolled Oats

1 tsp vanilla extract

3 tbsp (42g) mini chocolate chips

Preheat oven to 375 degrees

Mix all ingredients except the chocolate chips together, and let sit while you prepare the muffin pans.

Spray a muffin pan and/or liners with with non-stick spray.

Stir the chocolate chips into the oatmeal batter.

Divide batter into 15 muffin cups. They should be just about filled.

Bake 20-30 minutes, you’ll see the edges just starting to brown and they will be firm to the touch.

The muffins may stick when hot but are removed easily when cooled for a bit

Pumpkin Cranberry Breakfast Cookies

PUMPKIN CRANBERRY BREAKFAST COOKIE
(luckymommyto2boys ~ Amy ~ Recipezaar)

1 cup brown sugar
1 ¼ cups rolled oats
2 cups whole wheat flour
1 ½ teaspoons baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon pumpkin pie spice (heaping)
6 tablespoons applesauce
6 tablespoons pumpkin puree (if using homemade, make sure it is thick like canned)
2 egg whites
¾ teaspoon vanilla extract

½ cup dried cranberries

Preheat the oven to 350 degrees F. Place all ingredients in bowl, stir together until combined.
Roll the cookies into golf ball sized balls with cooking oil sprayed hands.
Place on cookie sheet (s) about 2 inches apart, giving them room to spread slightly.
Spray tops with cooking oil, flip over with a cooking oil sprayed spatula, these are precautions so your cookies won't stick to the pan.
Bake about 8 minutes for moist cookies and 10-12 for dry cookies.
Store in Tupperware between layers of waxed paper.
Great with a pumpkin pie latte!

* Amy's notes: I used Splenda brown sugar. I also only had self-rising white flour, so I used that and omitted the baking soda, baking powder, and salt. And on the second batch, I didn't bother spraying the tops of the cookies with the cooking oil. I just sprayed it on the cookie sheet and my hands.

Amish Breakfast Pizza

Amish Breakfast Pizza
Amy - amylz

1 pound sausage
1 cup shredded potatoes-fresh or frozen
1 cup shredded cheddar cheese
5 eggs
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 tube refrigerated biscuits-unbaked

Preheat oven to 375 degrees F. Grease a 10 x 15 jelly roll pan. Cook meat until browned; drain. Take your favorite biscuit recipe, or use refrigerated store-bought biscuits, and put in bottom of jelly-roll pan. Spoon meat over biscuits, then spread potatoes and cheese over meat. Mix together eggs, milk, salt and pepper. Pour over all. Bake at 375 for 25-30 minutes.