Rice Pudding

2 well beaten eggs
1/2 c. brown sugar
1/4 tsp salt
2 c. milk (heated to warm but not boiling)
1 1/4 c. cooked rice (can use a little more rice if desired)
1 tsp vanilla
dash cinnamon
dash nutmet

Combine eggs, sugar, and salt.  Gradually add warm milk.  (Pour a milk in a little at a time while stirring the eggs mixture rapidly.)  Add vanilla, cinnamon, and nutmeg.  Pour into buttered 1 quart baking dish.  Set this dish into a larger baking dish that has hot water in it 1 inch deep.  Bake in 325 degree oven for about 1 1/2 hours.

Quick Cinnamon Rolls

1/3 c. sugar
3 Tb yeast
1/2 oil
1 1/4 c war water
1 tsp salt
5 1/4 c. flour (more or less)
1/4 c. softened or melted butter
1 1/2 Tb cinnamon
1/2 c. brown sugar

In large bowl mix 1/3 c. sugar, yeast, oil and warm water.  Cover and let stand in warm place for 15 minutes to let yeast grow.
Blend eggs into yeast mixture.  Add salt to the flour then gradually add to yeast mixture to make a soft dough
Knead dough 5 minutes on lightly floured surface.  Roll dough into rectangle shape.
Brush dough with butter.  Sprinkle with brown sugar and cinnamon. 
Roll up dough tightly and pinch edges together.  Slice into 1 inch slices. and place in greased cake pan or rectangle pan.  Let set for 10 minutes to rise.
Bake at 375 degrees for 10 to 15 minutes or until golden brown.

Sugar glaze if desired
2 c. powdered sugar
1 tsp butter
1/4 c. hot water.

Coconut Flour Breakfast Bars

2 eggs
1 banana
1/4 c. honey
1/2 tsp vanilla
1/2 c. coconut flour
1 c. unsweetened shredded coconut
4 Tb coconut milk
1/2 c. pecans

Whisk eggs.  Mash banana and add to egg. Add honey and vanilla. Stir.   Add coconut flour and combine.  Add coconut and coconut milk and combine until no lumps.  Place in greased 8 x 8 inch pan.  Sprinkle with chopped pecans.  Bake in 350 oven for 20 minutes.  Cool and cut into bars.

Coconut Flour Pumpkin Bars

15 oz. pumpkin puree (about 1 1/2 cups)
3/4 c. coconut flour
3/4 c. maple syrup (or honey)  I use less
1 1/2 tsp cinnamon
1/4 tsp cloves
3/4 tsp ginger
3/4 tsp baking soda
2 large eggs


Oven 350.  Grease 9 x 9 inch pan.  Combine all ingredients and stir until no lumps.  Bake 40 minutes.  Cool and cut into squares.  Refrigerate up to one week

Coconut Flour Pumpkin Muffins

1/2 c. coconut flour
4 eggs (room temperature)
1/4 c. softened butter, or coconut oil
6 Tb pumpkin puree (or squash or carrot puree)
2 Tb honey or maple syrup
1 tsp cinnamon
1/4 tsp ground ginger
1 tsp vanilla
1 tsp apple cider vinegar
1/4 tsp. baking soda

Preheat oven to 350 degrees and line 10 muffin cups.  Stir together coconut flour and eggs until smooth.  Stir in Butter, then pumpkin and honey.  Mix in spices and vinegar and baking soda.  Bake 25 minutes.

Slow Cooker Steel-Cut Oatmeal

• 2 apples, peeled, cored, cut into 1/2-inch pieces (2-1/2 to 3 cups chopped)
• 1-1/2 cups fat-free milk (or substitute non-diary alternative like almond milk)
• 1-1/2 cups water
• 1 cup uncooked steel-cut oats
• 2 tablespoons brown sugar (or substitute maple syrup or other desired sweetener)
• 1-1/2 tablespoons butter, cut into 5-6 pieces (optional)
• 1/2 teaspoon cinnamon
• 1 tablespoon ground flax seed
• 1/4 teaspoon salt
• Optional garnishes: chopped nuts, raisins, maple syrup, additional milk or butter

Directions

Coat inside of 3-1/2 quart (or larger) slow cooker with cooking spray. Add all ingredients (except optional toppings) to slow cooker. Stir, cover, and cook on low for approx. 7 hours (slow cooker times can vary). Spoon oatmeal into bowls; add optional toppings, if desired. Store leftovers in refrigerator. Freezes well.

To reheat single servings: Put 1-cup cooked oatmeal in microwave proof bowl. Add 1/3 cup fat-free milk. Microwave on high for 1 minute; stir. Continue cooking for another minute, or until hot.

Recipe can be doubled in 6-quart or larger slow cooker. Increase cooking time 1 hour

Rice Pudding

Rice Pudding

2 well beaten eggs

1/2 c. brown sugar

1/4 tsp salt

2 cups milk - scalded

1 1/4 c. rice  (cooked and cooled)  I don't use an exact amount -- just left over rice I have which 

             usually is 2 to 3 cups of cooked rice

1 cup raisens

1 tsp vanilla

dash cinnamon

dash nutmeg

Combine eggs, sugar, and salt.  Gradually add scalded milk.  Add rice, raisins, vanilla, cinnamon, nutmeg.  Pour into greased casserole dish.  (I cover it with a lid or foil to help it cook faster.)  Set the casserole in a shallow pan and pour hot water into the pan about 1 inch deep.  Bake in 325 degree oven for 1 1/2 hours.

Granola

Granola:

6 1/2 c. rolled oats (not quick cooking)

2 1/2 c. coconut

1 c. raisens

1 c. dried cranberries

1 1/2 c. almonds (whole, chopped, or sliced)

1 1/4 c. pecans (whole or chopped)

1/2 c. honey

1/2. c. melted coconut oil

1/2 c. sunflower seeds

1/2 c. flax seeds

1/2 tsp salt

1/2 tsp cinnamon

 

Preheat oven to 350 degrees.  Combine all ingredients. Mix to distribute oil and honey.  Line a large baking sheet with parchment paper.  Spread granola on parchment paper.  Bake 15 to 20 minutes rotating pan half way through.  Mixture will be moist but will clump and crisp as it cools.  Store in covered container for 1 to 2 weeks.

Note:  You can add or leave out whatever ingredients you want or have on hand.  I have made it with just oats, almond, honey, and coconut oil.  The most important thing is to at least have oats, coconut oil, and honey.  The rest is optional

Quick Sour Dough Pancakes

Quick Sour Dough Pancakes

2 cups sourdough starter (fed in last 12 hours)   ( I usually feed it the night before)

4 TB oil (coconut or melted butter)

1/2 tsp. salt

1 egg

2 TB sweetener (honey, sucanat, etc.)

1 tsp vanilla (optional)

1 tsp. baking soda

1 TB water

Whisk together eggs, oil, salt, sweetener.  Pour in 2 cups starter.  Stir well.  Set aside.  In a small cup combine 1 TB water and 1 tsp baking soda.  Add to other mixture and stir.  Cook pancakes on hot skillet.

Quick Sour Dough Crepes

Quick Sour Dough Crepes

1 cup sourdough starter (make sure it has been fed in the last 12 hours)

3 eggs

3 TB butter (melted)

1/4 tsp. salt

2 to 3 tsp. sugar (for dessert crepe)

milk to thin (about 1/4 cup or less)

Whisk eggs then add melted butter, salt, and sugar.  Mix together then add to starter.  Mix.  Slowly add milk while whisking until you get a thin batter.  Take a butter stick and quickly run it around the base of your hot skillet.  Pour 1/4 c. (more or less) into the center of the skillet.  Quickly pick up the skillet and roll the batter outward (aiming for a circle shape).  Put the skillet back on the burner and cook until the edges are a bit dry and small bubbles dot the surface of the crepe.  Flip and cook other side.  Place crepe on plate.  Stacking crepes keeps them soft and warm.

Sour Dough Waffles

Sour Dough Waffles

Best if fed within 12 to 15 hours.

2 c. sourdough starter 

4 TB coconut oil or butter melted

1/2 tsp sea salt

2 eggs (beaten)

2 TB sweetener (sugar, honey)

1 tsp. baking soda

1 TB water (use more if batter is too thick)

Heat waffle iron.  Combine starter, oil, eggs,  sweetener, salt.  Mix.  Put baking soda in water then add to batter and quickly mix.  Cook in waffle iron.

Sour Dough Pancakes

SOUR DOUGH PANCAKES

Makes 30+ pancakes

• 1 cup fed sourdough starter
• 3 cups whole wheat pastry flour
• 3-1/2 to 4 cups raw milk
• 2 pastured eggs
• 2 teaspoons baking soda
• 1/2 teaspoon sea salt
• 2 TB melted butter or coconut oil (This was not in the original recipe, but  I add it.)

The evening before, or 12 hours before, combine fed starter, flour and milk in a medium or large mixing bowl. Mix until smooth. Cover with a towel and leave out at room temperature for twelve hours, or overnight.

After resting time, pre-heat a seasoned cast iron skillet over medium heat.

Whisk eggs, baking soda and salt together in a small bowl. Add to the flour/starter mixture. Mix until smooth – but don’t beat.

Put butter or coconut oil in the skillet as needed to prevent sticking.

Pour batter by 1/4 to 1/3 cup scoops into the skillet. Turn when tops are covered with bubbles and edges look cooked. Cook the second side until it is browned also. Adjust heat of burner as necessary. Add more oil as necessary.

Garnish with butter or coconut oil and grade B maple syrup. Yumm!

Sour Dough Cinnamon Rolls

Sour Dough Cinnamon Rolls

Best if starter is fed within the previous 12 hours.  Makes 12 medium sized cinnamon rolls.

Dough

½ c. sourdough starter

1 c. milk  (heated so the coconut oil doesn't turn solid from the cold milk)

¼ c. rapadura (or other sweetener – honey, sucanat, etc.)

¼ c. melted butter or coconut oil

1 tsp. vanilla

2 to 3 c. whole wheat flour

Add later:

1 tsp. sea salt

1 tsp. baking soda

1 tsp. baking powder

Glaze

¼  to ½ c. butter or coconut oil

¼ to ½ c. rapadura or maple syrup

Filling

¼ c. butter

1 to 2 TB cinnamon

¼ to ½ c. rapdura or maple syrup

Mix dough and cover in a bowl.  Let sit for about 8 hours (or longer). 

Glaze:  Put  ¼ to ½ c. butter in baking pan.  (I use two round cake pans.) Place in oven and pre-heat to 375 degrees.  When oil is melted, remove pans.  Add equal amount of sweetener.  Set aside.

Take dough and sprinkle on salt, baking soda and powder.  Knead 3 or 4 minutes to incorporate new ingredients.  Roll dough into a rectangle ¼ inch thick.  Spread dough with filling of butter, cinnamon, and sweetener.  Roll up tightly and slice into rolls.  Place in pans on top of glaze.  Bake 20 to 25 minutes.  Turn upside down onto plate and eat warm.

Sour Dough Muffins

Sour Dough Muffins

Works best if starter is fed within the previous 12 hours.  Makes 12 to 18 muffins or one 8” or 9” round or square baking dish.

½ c. sourdough starter

1 cup milk

1 cup plus more whole wheat flour

½ c. old fashioned oats

1 tsp vanilla

1 tsp. cinnamon

½ tsp. sea salt

2 eggs

1/3 c. unsalted butter

1/3 to ½ c. sucanat

1 tsp. baking soda

½ tsp. baking powder

Combine starter and milk.  Add oats. Stir.  Add flour.  Cover and set aside 8 hours or more.  Preheat oven to 375 degrees.  Grease pans.  Whisk together eggs, butter, sucanat, vanilla, cinnamon, and salt.  Pour on top of soured batter.  Mix.  Add nuts, fruit, grated carrot, etc. if desired.   Add baking powder and baking soda.  Quickly and carefully incorporate. Put batter in pans.  Bake muffins 15 to 25 minutes.

Apple Cinnamon Muffins

Apple Cinnamon Muffins

Melissa Burnett

1 ½ cups Four

¾ cup sugar

12 tsp salt

2 tsp baking powder

1 tsp cinnamon

1/3 cup vegetable oil (coconut oil)

1 egg

1/3 cup milk

1-2 apples, peeled, cored and chopped

Stir together flour, sugar, salt, baking powder and cinnamon.  Mix in oil, egg, and milk.  Fold in apples.  Spoon batter into prepared muffin cups, filling to top of the cup.  Bake for 20-25 minutes at 400 degrees.   (10-12 minutes for mini muffins).

Note: I throw it all in my mixer and I only fill them ¾ of the way full.

Banana Crumb Muffins

Banana Crumb Muffins

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 bananas, mashed
• 3/4 cup white sugar
• 1 egg, lightly beaten
• 1/3 cup butter, melted
• 1/3 cup packed brown sugar
• 2 tablespoons all-purpose flour
• 1/8 teaspoon ground cinnamon
• 1 tablespoon butter

Directions

1.     Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.

2.    In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

3.    In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

4.       Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Baked Oatmeal

Baked Oatmeal

from Annie's Eats

 

Ingredients:
1 cup old fashioned rolled oats
¼ cup chopped walnuts or pecans, lightly toasted, divided
½ tsp. baking powder
¾ tsp. ground cinnamon
Pinch of salt
¼ cup maple syrup
1 cup milk
1 large egg, lightly beaten
2 tbsp. unsalted butter, melted and cooled slightly
1 tsp. vanilla extract
2-3 ripe bananas, peeled and sliced ½-inch thick
1 cup blueberries (fresh or frozen), divided

 

 

Directions:
Preheat the oven to 375˚ F. Lightly grease a 2-quart baking dish. In a medium bowl, combine the rolled oats, half of the nuts, baking powder, cinnamon and salt. Stir with a fork to combine. In a liquid measuring cup, combine the maple syrup, milk, egg, butter, and vanilla. Spread the sliced bananas in a single layer over the bottom of the baking dish. Top with half of the berries. Sprinkle the dry oat mixture over the fruit in an even layer. Pour the liquid ingredients evenly over the oats. Sprinkle the remaining nuts and berries over the top. Bake for 35-40 minutes, until the top is browned and the oats have set. Let cool 10 minutes before serving.

Flourless Banana Pancakes

2 bananas
2 eggs
1/4 cup almond butter
1 tsp coconut oil
1/4 tsp vanilla
1/4 tsp cinamon
dash of nutmeg

French Toast

French Toast

I got this from America's Test Kitchen

Use a loaf of bread and cut into 1' slices

(they recommended Challah bread)

place bread slices on cookie sheet and dry in oven for 15 minutes

1/4 tsp salt

1/2 tsp cinnamon

2 tbsp. butter

2 tbsp. brown sugar

3 egg yoks

1 1/2 cup milk

soak each piece of bread for 20 minutes per side in batter.

cook in medium heat, buttered pan for 3-4 minutes on each side.

place in 200 degree oven to keep warm