Breakfast Archives - Page 3 of 4 - Whole Living Large

Tag: Breakfast

Easy (Coconut flour) Oatmeal Breakfast Cookies

1/2 cup organic butter, room temperature
1 cup brown sugar
1⁄4 cup honey
2 Tbsp chia seed
4 eggs
1/2 cup cashews or nut of your choice.
1⁄2 cup coconut flour
1⁄2 teaspoon salt
1/2  teaspoon baking soda
4 cups rolled oats
Optional additions: chopped dates, figs, raisins, currants, chocolate chips, chopped nuts.

DIRECTIONS

  1. Preheat oven to 350 degrees F. 
  2. Using a processor mix together the butter, brown sugar, honey and egg
  3. Add dry ingredients including cashews.  Transfer to bowl and stir in the oats.  Mix the dry ingredients and wet until mixed. Add any additional ingredients you’ve chosen.
  4. Use 1/4 cup cookie scoop and place onto cookie sheet. Bake 15 to 20 minutes. Cool on a wire rack.
  5. If saving for later place in freezer bag. Cookies stay good in freezer for 1-2 months. 
  6. We like to serve with smoothies or yogurt in the morning. 
  7. These also pack great for lunches. 
Hope you enjoy. 
Be blessed. 

Simple Protein Pancakes (Gluten Free, Dairy Free)

Simple Protein Pancakes (Gluten Free, Dairy Free)

 

Ingredients:
1 cup almonds
2 cups oatmeal
1/4 cup chia seed
2 banana
1 cup apple pumpkin butter
2 eggs
1 cup almond milk
1/2 cup water (if needed to thin batter)
2 tsp vanilla
2 tsp cinnamon
Directions:
Process almonds and oatmeal in processor until becomes the consistency of flour.
Add additional ingredients and process till smooth. Add additional water if batter if thick.

 

Bake like a traditional pancake and serve with maple syrup.

Baked Pumpkin-Spiced Oatmeal (Vegan & Gluten Free

Baked Pumpkin-Spiced Oatmeal (Vegan & Gluten Free) 

Serves: about 8-12
Ingredients:
  • 2 cups rolled oats
  • 1 ½ cup organic pumpkin puree**
  • 1
    /3 cup maple syrup
  • 2 Tbsp organic coconut oil
  • 2 Tbsp unsweetened organic almond milk
  • 2 tsp pumpkin spice
  • ½ tsp sea salt
  • Optional 1 cup craisins
Directions:
  1. Preheat oven to 350 F.
  2. Mix oats and spices together in a medium sized mixing bowl.
  3. Mix pumpkin, maple syrup, coconut oil and almond milk together in another bowl.
  4. Add the wet ingredients to the dry and mix until combined.
  5. Spoon the batter into a greased pan. 
  6. Bake at 350F for 15 to 20 minutes. If you want it a bit crispier on top increase temp to 375 for 5 additional minutes. 
  7. Let the oatmeal cool on a wire rack or plate.
  8. Enjoy!
** If you’re using up leftover pumpkin puree, using less than 1 ½ cup is OK, too, but I don’t recommend going below ¾ cup.

Simple and Easy Whole Wheat Crepes

Simple and Easy  Whole Wheat Crepes

 

 

Ingredients

3 cup whole wheat organic bread flour

6 eggs

1 1/2 cup milk

1 1/2 cup fresh orange juice

1/2 teaspoon salt

       1 Tbsp chia seed

4 tablespoons coconut oil melted

       1/4 cup applesauce

       1 Tbsp vanilla

Makes 24 crepes

Directions

Preheat oven to 170 degrees

In a large mixing bowl, whisk together the flour and the eggs. Gradually add the milk and orange juice, stirring to combine. Add the salt, coconut oil, applesauce and chia seeds; beat until smooth.

Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe.

 

Now the fun part begins 🙂

Tilt the pan with circular motion so that the batter coats the surface evenly.

Cook the crepe for about 2 minutes until the bottom is light brown. Loosen with a spatula, turn and cook the other side.

Place in preheated oven.

Place a wet paper towel over the crepes to keep moist until ready to eat.  Serve hot with Orange Nutella sauce and homemade whipped cream.

Please remaining crepes a gallon zip lock freezer bag separated by parchment paper.

Keep in refrigerator or freezer.

Enjoy.

 

5.0 from 3 reviews
Simple and Easy Whole Wheat Crepes
Author: 
Recipe type: Breakfast
Serves: 24
 
Ingredients
  • 3 cup whole wheat organic bread flour
  • 6 eggs
  • 1½ cup milk
  • 1½ cup fresh orange juice
  • ½ teaspoon salt
  • 1 Tbsp chia seed
  • 4 tablespoons coconut melted
  • ¼ cup applesauce
  • 1 Tbsp vanilla
Instructions
  1. Preheat oven to 170 degrees
  2. In a large mixing bowl, whisk together the flour and the eggs.
  3. Gradually add the milk and orange juice, stirring to combine.
  4. Add the salt, coconut oil, applesauce and chia seeds; beat until smooth.
  5. Heat a lightly oiled griddle or frying pan over medium-high heat.
  6. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each crepe.
  7. Tilt the pan with circular motion so that the batter coats the surface evenly.
  8. Cook the crepe for about 2 minutes until the bottom is light brown. Loosen with a spatula, turn and cook the other side.
  9. Place in preheated oven.
  10. Place a wet paper towel over the crepes to keep moist until ready to eat. Serve hot with Orange Nutella sauce and homemade whipped cream.
  11. Place remaining crepes a gallon zip lock freezer bag separated by parchment paper.
  12. Keep in refrigerator or freezer.
  13. Enjoy.