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Morning Super Food Bowl

This is my version of a breakfast bowl I had at a restaurant recently. My version is gluten free and uses an significant less amount of sweetener. This is starting to become one of my favorite brunch items.

Start by layering first the Chia Seed Pudding. Add the sliced banana, strawberries and blueberries. Top fruit with the Almond-Maple Granola.

Serve. Eat. Enjoy.

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Almond-Maple Granola

This granola is great as a topping on my Chia Seed Pudding and some fruit. It simple to make and takes only 20 minutes in the oven. I have been snacking on the granola all by itself all week.

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Dry Ingredients:

  • 6 c GF rolled oats
  • 1 1/2 c almonds, sliced
  • 1 c sunflower seed kernels
  • 1 tbsp Baking Spice Blend

Preheat oven to 300 degrees. Line two baking sheets with parchment paper. Mix together the dry ingredients in a large bowl.

Wet Ingredients:

  • 1 c maple syrup
  • 1 c almond butter
  • 2 tbsp pure vanilla extract

In a large bowl mix together all the wet ingredients. Pour the wet ingredients into the dry ingredients. Completely stir all the ingredients together, so that they are well combined and coated.

Spread out the granola mixture into thin even layers between the two sheet pans. Bake for 20-25 minutes. Let the granola completely cool.

When the granola is completely cooled break it into quarter size pieces. Store in a sealable container.

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Chia Seed Pudding

This is a variation of my original Chia Seed Pudding. It tastes a little different than the original due to the change in the plant milk I used. In this version I used coconut milk. I think my husband liked this version even better than the original. It is great as a base for a breakfast bowl or in a dessert.

  • 1 can coconut milk
  • 1/2 c black chia seeds
  • 1/4 c maple syrup
  • 1 tsp pure vanilla extract
  • 1/2 tsp Himalayan salt

Whisk together all the ingredients in a large bowl. Transfer chia mixture to a container with a lid. Refrigerate for at least 2 hours, preferably overnight.

Serve with fresh fruit and homemade granola.

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Breakfast Scramble Bowl

This breakfast has been my companion for most of last week. Because I had Made a sheet pan of baked potatoes at the beginning of the week, my time to create this wonderful breakfast was cut down dramatically. And, this is why I love to batch cook.

Add the potato and the mixed vegetables to a large skillet. Sprinkle some All-Purpose Seasoning on top of the vegetables and chopped potato. Cook the potato and vegetables over medium to medium-high heat until the potatoes are golden and the vegetables have been cooked through.

While the potato and the vegetables are cooking mix up the chickpea flour, Almond Milk and a sprinkling of All-Purpose Seasoning in a large measuring cup.

Remove the vegetable mixture from the skillet and transfer to a bowl. Set aside.

Pour the chickpea mixture in to the skillet. Do not try to stir the chickpea mixture right away. Let it cook on its own, until you are able to flip it over. Then you can break it up into “scrambled” bites.

Adde the scrambled chickpea mixture to the vegetable mixture and top with Cashew Sour Cream.

Serve. Eat. Enjoy,.

Note: This recipe is for one person, but it can be increased to feed as many people as needed.

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Apple Spice Blender Muffins

These muffins are whole grain, gluten-free and completely delicious. the batter is madi in a blender, so there is very little clean up. They are great for breakfast, snack or a little treat. There is no guilt involved.

  • 2 c oat flour
  • 1 1/4 c almond yogurt (I used the Kite Hill Vanilla)
  • 1/2 c Date Paste
  • 1/2 c applesauce, unsweetened
  • 1 1/2 tso baking powder
  • 1 tsp vanilla extract
  • 1 tsp Baking Spice Blend
  • 1/2 tsp baking soda
  • 1/4 tsp Himalayan salt

Preheat oven to 400 degrees.

Add all of the ingredients into a high-speed blender. Blend until smooth and creamy. Scrape sides as needed.

Stir-ins:

  • 2/3 c (1 medium apple – I like honey crisp, Fuji and Gala)finely chopped

Stir the apple into the batter. Pour the batter into muffin wells. Bake for about 18 minutes.

Cool the muffins in the muffin tin for about 5 minutes, Then transfer the muffins to a cooling rack to completely cool.

Serve. Eat. Enjoy.

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Whole Grain GF Banana Chocolate Chip Blender Bread

Ooops, I did it again. I let a whole bunch of bananas get too ripe. Now I am making some Whole Grain GF Banana Chocolate Chip Bread – Yum! Sometimes I think I subconsciously do that to get some good banana bread.

  • 4 very ripe bananas
  • 1/2 c Almond Milk
  • 1 tbsp apple cider vinegar
  • 1 tbsp pure vanilla extract
  • 1 c GF oat flour
  • 1 c sorghum flour
  • 1/4 c maple sugar or maple syrup
  • 1 tbsp baking powder
  • 1 tsp Baking Spice Blend

Preheat oven to 350 degrees.

Combine all the ingredients into a high-speed blender. Blend for about 50 seconds. (That is how long my smoothie button goes for on my vitamix.)

Scrape the sides and blend one more time.

Stir-ins:

  • 1/2 c dark chocolate chips

Stir in the chocolate chips into the bread batter.

Pour into prepared bread pan.

Bake for 60 minutes. Remove from oven and let cool for 5 minutes in the bread pan. Transfer bread to a cooling rack. Let the bread completely cool.

Serve. Eat. Enjoy.

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Blender Banana Muffins with Chocolate Hazelnut Filling

When I had made my Blender Banana Pecan Muffins I had put a dollop of my Chocolate Hazelnut Spread – Vegan/Oil Free/Sugar Free on top. It was amazing. Which got me thinking of how I could incorporate it inside the muffin. This is what I came up with.

Wet Ingredients:

  • 3 ripe medium bananas (about 1 cup)
  • 1 c almond yogurt (I like Kite Hill)
  • 1/2 c Date Paste
  • 1/4 c Almond Milk, vanilla, unsweetened
  • 1 tsp pure vanilla extract

Preheat oven to 400 degrees. Prepare muffin wells.

Blend wet ingredients for about 50 seconds. (That is how long my smoothie button takes)

Dry Ingredients:

  • 2 c rolled oats
  • 1 tbsp flax seeds
  • 1 tsp Baking Spice Blend
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp Himalayan salt

Add dry ingredients to the wet ingredients in the blender. Blend the ingredients together for another 50 seconds.

Pour half the batter into prepared muffin wells. Put about 1-2 tsp of my Chocolate Hazelnut Spread – Vegan/Oil Free/Sugar in the middle of the batter.(I had made this batch with about 1 tsp, and I will probably do more the next time.)Do this with each muffin well.

Pour the remaining batter into the muffin wells, covering the Chocolate Hazelnut Spread.

Bake for about 20 minutes. Let muffins cool about 10  to 15 minutes in muffin pan. Transfer muffins to cooling rack to finish cooling.

Share. Eat. Enjoy.

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Banana Pecan Blender Muffins

I have been wanting to try making some blender muffins. I love recipes that only require one vessel to mix and blend. Basically the less I have to clean up the better. What I really need is a sou chef , but that is not going to happen. So blender muffins it is.

Wet Ingredients:

  • 3 ripe medium bananas (about 1 cup)
  • 1 c almond yogurt (I like Kite Hill)
  • 1/2 c Date Paste
  • 1/4 c Almond Milk, vanilla, unsweetened
  • 1 tsp pure vanilla extract

Preheat oven to 400 degrees. Prepare muffin wells.

Blend wet ingredients for about 50 seconds. (That is how long my smoothie button takes)

Dry Ingredients:

  • 2 c rolled oats
  • 1 tbsp flax seeds
  • 1 tsp Baking Spice Blend
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp Himalayan salt

Add dry ingredients to the wet ingredients in the blender. Blend the ingredients together for another 50 seconds.

Add in:

  • 1/2 c pecans, halves

Add the pecans to the batter. Pulse blender 2-3 times.

Pour batter into prepared muffin wells. Bake for 18 minutes. Let muffins cools about 10  to 15 minutes in muffin pan. Transfer muffins to cooling rack to finish cooling.

Share. Eat. Enjoy.

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PB & Berries Baked Oatmeal

Baked oatmeal is my favorite way to make oatmeal now. There is no standing at the stove stirring and stirring. It is more like mix all the ingredients into a big bowl; pour into a baking dish and let it bake. That means you can be doing something else while the oatmeal is baking.

This recipe is peanut butter flavor forward, which make it not so sweet. It reminds me of a PB&J sandwich.

  • 1 1/2 c GF rolled oats
  • 1/2 c pecans, chopped
  • 1/2 c peanut butter
  • 1/2 c Date Paste
  • 1/4 c peanut butter flour
  • 1 1/2 tsp Baking Spice Blend
  • 1/2 tsp Himalayan salt
  • 1 tbsp pure vanilla extract
  • 1 1/2 c plant milk, vanilla, unsweetened

Note: Make sure you purchase a peanut flour that is just peanuts and no added sugar or other ingredients.

Preheat oven to 350 degrees.

Combine all the ingrédients into a large bowl. Stir until well incorporated.

Stir-in:

  • 1 c berries (I used a combination of blackberries and raspberries)

Fold the berries into the oat mixture.

Pour into an 8×8 baking dish.

Bake for 40 minutes. This baked oatmeal is more like a snack cake, so break out the forks.

Serve. Eat. Enjoy.

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JB’s Belgian Waffles

I have been wanting to make JB some Waffles for sometime. I was fortunate enough to get a couple made before my waffle iron died. So then I switch gears and made some pancakes out of the rest of the batter.

I learned a couple of things out of this experience. The batter works for either waffles or pancakes.They both taste delicious, and I need a new waffle iron.

Dry Ingredients:

Whisk together all the dry ingredients in a large bowl.

Wet Ingredients:

Stir together all the wet ingredients.

Combine wet ingredients into the dry ingredients and stir until well combined. There will be some clumps.

Notes: Let your batter set for 30+ minutes. this step is important when you use gluten-free flour.

Another important factor to remember is that these waffles take longer than what your waffle iron will dictate. They take about 5-6 minutes. Keep this in mind, and look for a golden brown color. Trust me on this, and learn from my mistake.

Make sure you spray your waffle iron. You do not want your waffles to stick to the iron.

Spoon batter into the waffle iron. Watch for that golden color.

Top with your favorite condiments.

Serve. Eat. Enjoy.

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