2 1/2 Cups rolled oats (minute or old fashioned)
2/3 Cup of flour (brown rice flour, wheat flour etc.)
1/8 Ground nuts or seeds (Dried coconut, almonds, sunflower seeds etc)
1/4 t salt
Water (enough for an easily pour-able batter)
1 1/2 t. honey
Blend all together. Waffle Irons should be hot. Spray oil may be needed on the first waffle but not usually because oats have some fat in them that keeps them from sticking. Bake on a medium hot setting for about 8-10 minutes or until slightly brown.
No Oil Granola
14 Cups of Old Fashioned oats
1/2 T. salt
1 cup Sucanat
3/4 cup sunflower seeds
1/2 cup sesame seeds
1 cups slivered almonds or broken almonds that have gone through the slicer blade in the food processor
2 1/2 cups unsweetened shredded coconut (grind dry in the blender to make fine) makes about 2 cup ground.
1 cup honey
1 T vanilla
1 1/2 cup water
Mix dry ingredients in a bowl, mix and heat wet ingredients in a sauce pan. Combine them together thoroughly. Spread out on cookie sheets or large baking dish at about 2 -3 inches thick and bake at 350 for 30 minutes stirring every 10 minutes, then turn down to 225 and bake until golden brown, stir every 20 minutes. Let cool before placing in sealed glass container.
Egg-Free French Toast
1 cup orange juice
1 t vanilla
1/2 teas. Salt
1/4 cup cashews
1/8 cup minute oats
1/4 cup dates or 1/8 cup honey or sucanat
Water (enough water or more orange juice to make a pancake batter consistency as needed)
Blend all ingredients and place in a deep plate. Dip the bread into the batter and place in a med hot skillet or griddle. Grill until golden and then flip to grill the other side. Place in a container to keep warm. Serve with maple syrup or apple sauce.
BLUEBERRY OAT MUFFINS (no baking pwd)
4 1/2 cups of 1 minute oats
1/2 cup of sucanat
1 1/2 cup of chopped dates
1/4 C. Honey
3/4 teaspoon salt
2 1/2 cups of blueberries
2 1/2 cups of apple sauce or a 25 oz. jar of apple sauce
1/2 cup of chopped nuts
1/2 Cup of blended dried coconut powder.
Mix the above ingredients and form into balls or put into muffin pans. Bake at 350 for 35 to 40 minutes. Best eaten fresh.
CAROB FUDGE TOPPING
1 1/3 cup of hot water
1/3 cups of dates
If possible, soak date in the hot water for a few minutes
1/8 cup honey
3/4 cups of cashews or almonds
3/4 teaspoon salt
1 teaspoon of vanilla
Blend for 3-5 minutes then add 1/3 cup of carob and blend until mixed well.
2 quarts of water
1 quart of cornmeal (I grind this meal fresh using organic popcorn)
1 teaspoons of salt
Bring water to a boil, stir in the cornmeal and continue to simmer for 5 minutes. Let cool overnight in the refrigerator. In the morning the cooked meal should fall out of the pan when you turn it up side down. Slice the meal and bake or grill both sides at 350 until slightly browned.
4 cups of water
1 cup of whole millet grain
1/2 t. salt
1/3 cup chopped dates
1/4 cup of fine unsweetened coconut
Place all in a covered baking dish and bake for 1 hour on 350.
1 1/2 C. Rolled oats
2 1/2 /C. Water
1/2 C. Raisins
1/2 t. Salt
1 Large apple cut in small pieces
Bake in a covered dish at 350 for 50-60 minutes
Breakfast Nut Sprinkles
1/2 C. flax seed
2 C. shredded unsweetened coconunt
1 C. almonds
1 C. granola (optional)
Blend all together until very fine. Sprinkle over fruit salad