A delicious and easy recipe that can be served as a breakfast dish or even dessert.
1 cup flour (rice, amaranth, millet)
½ tsp. sea salt
¼ cup oil
¼ cup maple syrup
1/3 cup chopped cashews
2 Tbs. water
2 Tbs. maple syrup or brown rice syrup
2 tsp. vanilla
5 cups bite size sliced pears
-Preheat oven to 350 degrees F.
-Mix flour and salt together in a bowl. Add oil and sweetener; mix well. Stir in nuts and set aside.
-In a small bowl combine water, syrup and vanilla; set aside.
-Slice fruit and place in a lightly oiled pie pan or an 8 by 8 inch baking dish.
-Pour the liquid mixture over the fruit and toss gently.
-Spoon the flour nut mixture evenly over the top of the fruit.
-Cover and bake 45 minutes. Uncover and bake 15 minutes more to crisp the topping.
Immune Support Breakfast
(makes a big batch)
4 cups rolled grain*
2 cups oat bran
½ cup dried fruit*
1 cup raw nuts*
1 cup sunflower seeds*
1 cup milk thistle seeds
1 cup lecithin
Grind nuts and seeds. Mix all ingredients. Soak serving in rice milk, soy milk, nut milk, cow’s milk or water for at least 30 minutes before serving. Store unused portion in the refrigerator.
For additional protein, add yogurt or tofu.
*Vary the types of seeds, nuts, dried fruit and rolled grains you use till you create a mix you absolutely love!
7 c. quick oats
7 c. soy or nut milk (see recipe below)
1/3 c. good quality oil
2 tsp. salt
Combine in a large bowl, Mix and let stand 8 hours or until thick. Bake 6-9 minutes in hot waffle iron.
Nut Crust Berry Pie for Breakfast!
Gratitude to the Folks at The Green Door Restaurant for the base recipe and to Dorise for introducing me.
Preheat oven to 350
1 cup large flake rolled oats
½ cup almonds
1 cup barley/millet flour – you can use less flour and add more ground almonds too – experiment! (-:
¼ tsp cinnamon
a pinch of salt
1/3 cup coconut oil
1/6 - 1/3 cup maple syrup
Oil and flour one 10 inch pie plate. Grind oats, almonds, salt and cinnamon and put in a bowl. Add the oil and maple syrup and mix it into a soft dough. Press into pie plate. Bake at 350F for 25 minutes until golden brown. Allow to cool while preparing filling.
4 cups berries, fresh or frozen
¼ cup agar flakes (high in calcium – in seaweed section at stores)
2 cups juice (I usually add a little water to the frozen blueberries/strawberries and then use that liquid)
1/3 cup arrowroot
¼ cup maple syrup – I’ve used half this and it’s still super yum.
Mix the arrowroot and maple syrup in a small bowl and set aside. Heat the liquid and add agar and stir. When the agar dissolves fully, add arrowroot and maple syrup mix. Stir until slightly thick and then add the blueberries and mix well. Pour into baked crust and refrigerate until set: about 2 hours.