Category: Breakfast

Cinnamon Roll Squash Muffins



Ingredients

  1. Topping:
    • 2T melted butter or coconut oil
    • 2T raw honey
    • 1T cinnamon
  2. Muffin:
    • 1/2 butternut squash puree (fresh or canned)
    • 1/2c coconut flour
    • 3 eggs
    • 1/2t baking soda
    • 1/4t sea salt
    • 1/2c melted butter or coconut oil
    • 1T vanilla extract
    • 1/4c raw honey
    • 1/4-1/3c raw pecans for topping, optional

Directions

  1. Topping

    2. Combine all ingredients in a small bowl. Set aside.

  2. Muffins
    3. Combine all ingredients together, except pecans, in the food processor until a smooth, fluffy batter forms. Alternatively, you can mix all the dry ingredients together, whisk the wet ingredients together in a separate bowl, and then whisk the wet ingredients into the dry. Grease muffin cups or line with parchment paper liners. Fill each with approximately 1/4c of batter. Spoon cinnamon mixture over each muffin and top with pecans, if using. Bake at 350 for 20-25 minutes, or until a toothpick inserted in the center of the muffins comes out clean.

Cranberry Sauce Quickbread



Ingredients

  • 1 1/2c flour
  • 1/2t salt
  • 1t baking soda
  • 2t baking powder
  • 1/3c sugar
  • 1/3c brown sugar
  • 1/2c buttermilk
  • 1/2 cranberry sauce (plus extra for serving)
  • 2 eggs
  • 1/3c melted butter

Directions

Preheat oven to 350. Grease a 9×3 loaf pan with butter and set aside. In a large mixing bowl, combine the flour, salt, baking soda and baking powder. In another bowl, whisk the sugar, brown sugar, buttermilk, cranberry sauce, eggs and butter until even. Fold the wet mixture into the dry and stir until just uniform, careful not to over mix (over mixing yields a tougher texture in the finished product). Pour into the greased loaf pan and bake for about 40 minutes, until golden brown. Serve with extra cranberry sauce and cream cheese, if desired.

Iced Cinnamon Rolls



Ingredients

  1. Dough:

    2. * 2 eggs * 3/4c warm water * 1 package active dry yeast * 3 1/2c sifted flour * 1t salt * 2T sugar * 1/2 unsalted butter

  2. Filling:

    3. * 1/4c butter, melted * 1/3c dark brown sugar * 1T ground cinnamon * 1/4c raisins * 1/4c chopped pecans * sugar, for sprinkling

  3. Icing:

    4. * 3/4c confectioner’s sugar * 2-3t milk


Directions

  1. Dough:
    2. Beat eggs in a medium sized bowl. Add 3/4c warm water and yeast, stirring to dissolve yeast. Refrigerate mixture for 10 minutes. In large bowl, mix flour, salt, and sugar. With pastry bender or fork, blend in butter, until it resembles coarse crumbs. Make a well in the center and pour in yeast mixture. Gradually blend the mixtures together; it will be loose and sticky. Gather dough onto floured surface and knead until smooth, about 2 minutes. Form dough into a ball and place in lightly greased bowl. Chill for at least 2 hours, or overnight. When ready to bake, roll dough into an oblong shape on a well-floured surface, about 1/4 inch thick.
  2. Filling:
    3. In a bowl, mix brown sugar, cinnamon, raisins, and pecans. Brush the dough with melted butter and sprinkle with sugar mixture, leaving a 1-inch border. Roll dough to form a jelly roll. With a serrated knife cut the roll into 1-inch slices. Place on greased baking sheet about 2 inches apart and allow to rise in a warm place about 30 minutes. Generously sprinkle with granulated sugar. Bake in a pre-heated 350 oven for 22-24 minutes. Allow rolls to cool slightly on wire racks placed over wax paper.
  3. Icing:
    4. Mix confectioners sugar and milk together until smooth. Drizzle icing over rolls and serve. Makes 1 dozen rolls.

Lemon Chia Seed Muffins



Ingredients

  • 2c flour
  • 1T baking powder
  • 1/4c sugar
  • 1/4c maple syrup
  • 1 1/2T chia seed
  • 1/2t salt
  • 3/4c milk
  • juice and zest of 2 lemons
  • 1/2c oil or applesauce

Directions

Preheat oven to 350. In a large bowl combine the flour, baking powder, salt, and sugar. In a smaller bowl combine the maple syrup, milk, lemon juice, zest, and the oil or applesauce. Stir the wet ingredients into the dry. Fold in the chia seeds. Fill muffin tins with the batter. Bake for 18 minutes.

Carrot Apple Muffins



Ingredients

  • 1.5 flax eggs (1.5 T flaxseed meal + 4 T water)
  • 1/4 c olive oil
  • 1/3 c mashed very ripe banana
  • 1/4 c agave nectar or maple syrup (or honey)
  • 1/2 c unsweetened applesauce or 1 finely grated apple
  • 1/2 c brown sugar
  • 1/2 t sea salt
  • 1.5 t baking soda
  • 1/2 t ground cinnamon
  • 1/2 c plain almond milk
  • 1 heaping cup (packed) grated carrot
  • 2/3 c rolled oats
  • 1/2 c almond meal
  • 1 c + 2 T gluten free flour
  • 1/4 c raw walnuts (chopped) for topping

Directions

Preheat oven to 375. Prepare flax eggs in large mixing bowl. Prepare muffin tin with liners. Add banana, agave, olive oil to flax and whisk. Add applesauce, brown sugar, baking soda, salt, cinnamon, and whisk. Add almond milk and stir. Add carrot and stir. Add oats, almond meal, gluten free flour blend and stir. Divide evenly among 12 muffin tins. Top with crushed walnuts. Bake for 32-36 minutes, or until deeply brown and a toothpick comes out clean. GF blend takes longer than normal flour to bake. Remove from oven and sit in pan for 15 minutes. Remove and eat!

Breakfast Tacos



Ingredients

  • 3 corn tortillas
  • 1 sweet potato, cooked
  • 1/2c cooked black beans
  • 1/2c cooked greens (e.g. steamed kale or collards)
  • 2 green onions, sliced
  • hot sauce
  • salsa (optional)
  • nutritional yeast (optional)
  • guacamole (optional)

Directions


Warm corn tortillas. Mash sweet potato with a fork (you can mix in
spices like ground cumin, chili powder, garlic powder, onion powder, and
cayenne if you like, or even a basic fajita or taco seasoning with a
splash of milk) and spread into the center of the tortilla. Top with
beans, greens, and green onions, plus hot sauce, salsa, nutritional
yeast, and guacamole as desired.