Prep time: 5 minutes
Cooking time: 15 minutes
Yields: 3 people
2 cups rolled oats
1/2 cup slivered almonds
1/2 cup dried shredded coconut
1/4 cup crystallized ginger
1/4 cup coconut oil
1/4 cup maple syrup
1. Preheat oven to 350 degrees.
2. Combine all ingredients into a large bowl.
3. Spread mixture in a thin layer on a cookie sheet.
4. Bake for 5 minutes and then stir with a spatula.
5. Bake another 5 minutes and then stir again.
6. Keep baking for about 15 minutes total until golden brown all over.
7. Eat immediately or cool for about 10 minutes prior to serving.
• Double this recipe and store it in an airtight container in the pantry. Enjoy it with milk or yogurt all week.
Prep time: 10 minutes
Cooking time: 45 minutes
Yields: 6 people
1 tablespoon coconut oil
6 slices of bread
2 cups of washed spinach (packed tight)
5 eggs, beaten well
1/2 block silken tofu
1 teaspoon salt
Prepare the night before:
1. Melt the coconut oil in a 9×13” baking dish.
2. Tear bread in pieces and toss with melted oil.
3. Sprinkle spinach over bread.
4. In a large bowl beat the eggs and combine with silken tofu and salt.
5. Pour mixture over bread and spinach.
6. Cover and place in fridge overnight.
In the morning:
1. Preheat oven to 350 degrees.
2. Uncover the casserole and place in oven for 45 minutes.
3. Slice into pieces and serve.
• Pop the casserole in the oven the first thing when you wake up so you have a great breakfast ready after your shower and get dressed for the day!
• The casserole keeps in the fridge for a few days.
• Try adding your favorite dried or fresh herbs into the egg mixture.
• Try sprouted wheat bread.
• Check what veggies you have to use up, chop them up and add to the mixture instead of spinach.
Prep time:10 minutes
Cooking time:10 minutes
1 1/2 cups almond, rice or soy milk
1/4 cup canola oil
1 3/4 cups oat or whole wheat pastry flour
1/2 cup almonds, finely chopped
1 tablespoon non-aluminum baking powder
1/2 teaspoon sea salt
- Mix egg, milk and oil in a medium-size bowl.
- Mix flour, almonds, baking powder and salt into a small bowl.
- Combine dry ingredients into the wet ingredients.
- Mix until dry ingredients are moistened.
- Using a 1/4 – 1/2 cup measuring cup drop pancakes onto a lightly oiled skillet and cook until golden brown on both sides.
- Serve warm with maple syrup or honey.
- Try 1/2 cup of shredded coconut and/or1/4 cup malt-sweetened chocolate chips instead of almonds.
- Try a little lemon zest, the juice of one lemon (add a little less milk) and 1/2 cup poppy seeds for lemon poppy seed pancakes.
30 minutes or fewer
Use this recipe as a model for other granola combinations with different dried fruits, nuts, and spices. It should stay crisp for a week stored in an airtight container. If it loses its crunch, toast 3 to 5 minutes in a 350°F oven. Note: substituting agave or brown rice syrup for the honey and oil for the margarine will result in a less crisp granola with smaller clusters.
• 5 unsalted brown rice cakes
• ½ cup quinoa flakes, such as Ancient Harvest
• ½ cup coarsely chopped or slivered raw almonds, or other nuts
• ⅓ cup honey
• 4 Tbs. (½ stick) margarine or butter
• 1 Tbs. vegetable oil
• ½ tsp. ground cinnamon
• 1 cup dried cranberries, cherries, or other bite-size dried fruit
1. Preheat oven to 300°F.
2. Crumble rice cakes in bowl until only 1/4-inch-or-smaller pieces remain. Stir in quinoa flakes and almonds.
3. Melt together honey, margarine, and vegetable oil in saucepan over low heat. Stir in cinnamon. Stir honey mixture into rice cake mixture until well coated. Spread on baking sheet, and bake
10 minutes. Stir, and bake 10 minutes more, or until granola is golden-brown. Cool on baking sheet. Break granola into small clusters. Mix in dried fruit.