Gluten free Oat Waffles or crepes 

2  Cups rolled oats (minute or old fashioned) Use gluten free oats for serious gluten allergies.

1 1/4 Cup of soaked overnight and drained brown rice, buckwheat, millet or quinoa.  If you forgot to soak your grains then use 3/4 Cup of brown rice flour, or other flour) You can make flour in a blender or coffee mill by whizzing up these above mentioned dry grains into a powder.

1/8 Finley powdered coconut

1/8 Cup of sunflower seeds, or any nuts or seeds; such as almonds, Brazil nuts, walnuts, pecans, or cashews, etc.

1/2 t salt

Water (enough for an easily pour-able batter) About 2-3 cups

1 1/2  t. honey

Blend smooth the soaked grain and nuts with 2-3 cups of water. Then add the oats and salt and honey and blend some more; add more water if needed to make a not too thick pour-able batter.  Waffle Irons should be hot. Spray oil may be needed on the first waffle but not usually because the nuts and 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 browned.

For crepes make the batter more runny and use the grill side of the waffle iron.

To make the waffles more fluffy add 1/3 cup of soy supreme.

Note: Soaking your grains overnight increases the availability of their vitamins and increases the flavor.

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 Banana

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.


4 1/2 cups of 1 minute oats

1/2 cup of sucanat

1 1/2 cup of chopped dates

1/3 C. Honey

3/4 teaspoon salt

2 1/2 cups of blueberries

2 1/2 cups of blended apples 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.


1/2 Cup Chia Seed

1 1/2 Cup Water

Blend these top two ingredients until smooth. Then add to the blender the following:

1 1/2 Cup Water

1 Cup Whole Pitted Dates

1/4 Cup Honey (leave this out if you are diabetic)

1/2 teaspoon Salt

1/2 Cup Walnuts

Blend all the above together.

When this is blended smooth add:

1/4 Cup Carob or more to taste


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.

Oat Bake

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

Apple Crisp

4 cups of cut up apples

Juice of 1 Lemon

1/8 cup of honey

2 T. Tapioca flour in 1/2 cup of water

1/2 Cup of Blueberries or Cranberries (optional)

Slice apples and add the other above ingredients evenly over the apples.


2 Cups of minute oats

1/2 cup of ground up nuts and seeds such as: Coconut, almonds and/or sunflower seeds. Grind in a coffee mill or a strong blender.

1/2 Cup of Water

1/4 Cup of sucanat or honey

1/3  teaspoon salt

Place apples into a baking dish that has a baking lid. Mix the honey tapioca, water and lemon together and pour over the apples.

In a bowl mix the rest of the ingredients together. Sprinkle the oat mixture over the apples and bake until the top is golden. Remove the lid in the final moments for a more browning effect if needed.

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