I've finally settled into a routine with breakfasts that we seem to like. So I thought I would share it along with our recipes because I have had to do some tweaking of favorite recipes for dairy and soaking reasons. First, let me explain that I consider myself one of those huge fans of cold cereal. I was raised on it and I loooove it! Golden Grahms, Lucky Charms, Crispix, Rice Crispies, Frosted Flakes.... mmm mm mmmmm! Love 'em! Well, a couple years ago I started having friends share info with me about the unhealthiness of cold cereal. Notice, I didn't say they were judging me, they just educated me. And I said thank you, cataloged the new information and kept on keeping on shoveling the cold cereal down the gullet! Ha! You can get some pretty magnificent deals couponing while shopping for cereal. I was good at it! : ) But I knew my friends were right so I started cutting back on it slowly. Until we got to the point of only eating cereal once a week (or mama sneaking some after bedtime for a snack!). Then Deakin was born and I realized he was allergic to milk. I did give some alternative milks a shot in my cereal but none were good enough. And since I'm a meanie and couldn't handle watching everyone else enjoy one of my favorite things, I stopped buying cereal all together. That was almost a year ago. Since then I have tweaked and shifted and tried all sorts of recipes and ways of making breakfast. And the following is what we have fallen into and are enjoying quite well! The soaking steps I have developed on my own according to the reading I have done on soaking. I'm not 100% sure I'm doing it correctly, but it turns out well. So if anyone with more knowledge in that area knows of something I'm doing wrong, please tell me. Sunday and Wednesday: Typically we do muffins. I serve the muffins with smoothies or fruit on the side. I have adapted a muffin recipe from Lindsay at Passionate Homemaking to suit our dairy free lifestyle and a few other preferences. Here's what we came up with. Banana (or blueberry) Muffins - 1 1/2 cups of whole wheat flour - 1 tsp baking soda - 1 1/2 tsp baking powder - 1/2 tsp salt - 3 ripe bananas mashed (or for blueberry muffins, 1 cup blueberries & 3/4 cup applesauce - 3/4 cup of honey - 1 egg, lightly beaten - 1/3 cup of coconut oil, melted Soaking step: The day before mix together the flour, coconut oil, honey, and 1 Tbs of water and 1 Tbs of lemon juice. Cover and let sit for 12-24 hours before finishing recipe. Preheat oven at 375 degree F. Put 12 muffin tins in a muffin pan. (12 is enough for just me and the kids with a little leftover for snack, but if we have visiters or Daddy is home then I double the batch) In a large bowl add baking soda, baking powder, salt, bananas (or blueberries and applesauce) and egg, mix together well. Fill muffin tins nearly full. Bake for 18-20 minutes. Let cool for a few minutes and then cool on racks. Monday and Thurday: We usually do eggs on these days. I actually do eggs a lot more often but on these days I feed them to the kids too. Whenever the kids have muffins or pancakes I typically make myself a couple eggs instead. And I serve the eggs with a side of fruit. Here, since I don't have to share a recipe for eggs, I will share my favorite smoothie recipe. Our blendtec came with a recipe book and Robert discovered this recipe. While he was home he would make it at least once a day and sometimes twice! I didn't drink it much then but since he has left I've started having it often too. It's soooo filling and loaded with healthy fats! Again it's tweaked for our dairy free lifestyle. Chocolate Peanut Butter Smoothie 1/2 cup coconut milk 1 1/2 Tbs peanut butter 1 Tbs honey 1/2 Tbs cocoa powder 1 banana 1 cup of ice cubes (our ice maker makes big fat rectangles so I just count out 8-9 rectangles and that is perfect) Put all ingredients in the blender and blend! On the blendtec it's one round on the "sauces" mode. Tuesday and Friday
Here we do oatmeal! Here is my soaking, DF recipe. Oatmeal: 2 cups oats 2 cups water 2 Tbs lemon juice Put in container, mix, cover for 12-24 hours. Pour into a pot add about 1 cup of water and a dash of salt. Heat over medium heat for about 10 minutes stirring often. I set out chopped apples and dried cranberries on the table as an optional topping. And give the kids a choice between a sprinkle of brown sugar or dolop of honey. Saturday Pancakes or Waffles! If we have time. Some Saturdays we hussle out the door to go to the Farmer's Market in Manhattan and can't make the time to do this treat. Most often I do pancakes because they are easier. The waffle recipe I use takes a long time to cook and so I have two waffle irons going at the same time. Still it takes a good 45 minutes to complete a whole double batch. It is a recipe I found in Go Dairy Free book. I have tweaked it to soak the oats. The following pancake recipe is just barely enough for just my kids. If I want some or we have guests I double it. Again, this is a recipe that I have tweaked a LOT since I found it years ago on line. It's barely recognizable anymore. Soaked DF Pancakes: 1 cup whole wheat flour 1 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 2 Tbs honey 1 large egg, lightly beaten 1 cup coconut milk mixed with 2 Tbs lemon juice 3 Tbs coconut oil, melted The day before mix the flour, honey, milk, lemon juice, and oil together. Cover and let sit for 12-24 hours. Mix in baking powder, baking soda, salt, and egg with soaked mixture until well blended. Cook in a skillet greased with coconut oil on medium heat, cool on racks. We use maple syrup or honey to spread on top. Oatmeal Blender Waffles: 4 cups rolled oats 4 cups water, plus extra as needed 2 small, ripe bananas 2 Tbs coconut oil 2 tsp vanilla extract 1/2 tsp salt The day before mix the rolled oats and water and 2 Tbs of lemon juice in a container. Cover and let sit for 12-24 hours. Pour soaked oats into blender. Add bananas, oil, vanilla, salt, and a little water as needed. Blend until blended well. Pour into waffle iron. I have to leave this batter in my big belgian waffle maker twice as long as usual. This recipe is enough for just my kids, but I increase it by 50% if we have guests.
1 Comment
Andrea
8/25/2012 10:33:43 am
Great job Lindsey so proud of you! You are an incredible mother and cook!
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