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Spelt waffles

12 Jun

Spelt waffles

  • 2 c. spelt flour
  • 1/4 c. apple cider vinegar
  • 1 3/4 c. buttermilk
  • 2 Tbs. coconut oil
  • 2 Tbs. butter
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 1/2 tsp. cream of tartar
  • 3/4 tsp. sea salt
  • 1/2 to 1 tsp. cinnamon
  • 1 tsp. vanilla
  • 3 eggs

Soak the spelt flour in the vinegar and buttermilk overnight. The next morning, preheat the waffle maker and melt the coconut oil and butter over low heat, set aside to cool. Combine the baking powder, baking soda, cream of tartar, sea salt, and cinnamon. In a separate bowl, stir together the eggs, vanilla, butter and oil. Dump the dry ingredients into the egg mix, quickly whisk together, then dump into the soaked spelt. Stir quickly with a wooden spoon until combined. Let sit and puff up a few minutes before you put into the waffle maker.


Mom’s banana bread

2 Mar

Mom’s banana bread

  • 1 c. rapadura
  • 1/3 c. butter, softened
  • 2 eggs
  • 1 1/2 c. ripe bananas, mashed (about 3 to 4 medium)
  • 1/3 c. water
  • 1 2/3 c. spelt flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/4 tsp. baking powder
  • 1/2 c. chopped nuts

Preheat oven to 350 degrees F. Grease loaf pan(s). Beat sugar and butter together, then stir in eggs. Add bananas and water, beat for 30 seconds. Stir in remaining ingredients except nuts until moistened. Stir in nuts. Pour into loaf pan(s). Bake about an hour, check for doneness with toothpick.

Notes for tweaking: double it and use kefir and water combo and soak.

Egg casserole

11 Oct

Egg casserole

  • 1/2 onion, minced
  • 1/2 c. to 1 c. okra and/or green pepper, diced
  • 1/2 tsp. sea salt
  • 1/2 c. broccoli, chopped into small pieces
  • 6 oz. polska kielbasa
  • 1/2 to 1 c. leftover, cooked pasta (optional)
  • 8 eggs, lightly beaten
  • 1 c. milk
  • 1/2 c. shredded cheese
  • ~1 tsp. sriracha (optional)

Butter a baking dish.  Saute the onion and okra/green peppers, sprinkle with sea salt.  When soft, add the broccoli and kielbasa and cook another 5 min.  Spread these and the pasta onto the bottom of the baking dish.  In a separate bowl, combine the eggs, milk, cheese, and hot sauce.  Pour the egg mixture over the veggie pasta mixture and bake at 325 degrees F for ~45 min.  Let rest at room temp. for another 5 to 10 min.

Buckwheat crepes

30 Jun

Buckwheat crepes (from

  • 3/4 c. buckwheat flour
  • 1 1/3 c. milk
  • 2 eggs

Combine flour, eggs, and half the milk, whisk until no more lumps. Mix in the rest of the milk.  Soak in the fridge for 20 min. or overnight.  Heat on a medium heat cast iron griddle.  Makes 8 to 10 cakes.  Serve with fried eggs, greens, and shallots.

Overnight Soaked Pressure Cooker Steel Cut Oatmeal

26 Sep

Soaked pressure cooker oatmeal

  • 1/4 c. steel-cut oats
  • 1 Tbs. ground flax or 1/2 tsp. chia seeds
  • 1 tsp. spelt flour
  • 1 Tbs. apple cider vinegar
  • 135 ml. water

Combine oats, flax/chia seeds, flour, vinegar, and water in a 2-cup pyrex bowl. Add 1.5 c. water to the pressure cooker. Add bottom steamer plate and place oat pyrex bowls on top. Can stack more steamer plates and bowls. Cover and let sit overnight. In the morning, cook oats on high pressure for 8 minutes and let naturally release.

Favorite add-ins and combos: almonds, carob chips, coconut milk, shredded coconut, kefir milk, sunflower seeds, walnuts, maple syrup, sorghum. Apple cinnamon raisin, banana sesame seed sorghum, blueberry cinnamon pear, blueberry raisin, blueberry walnut carob chips, peach raisin, peach banana walnut, pear sauce walnut, strawberry banana, strawberry carob chips, strawberry coconut, strawberry raspberry, blueberry coconut walnut maple syrup.


21 Feb


  • 1 c. kefir milk plus 1 c. water
  • 1 1/4 c. steel-cut oats
  • 1 1/4 c. spelt flour
  • 3 Tbs. coconut oil
  • 5 Tbs. butter
  • 2 Tbs. sugar
  • 1/2 tsp. sea salt
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 2 eggs, separated
  • 1/2 c. milk
  • 1 c. pumpkin puree, sweet potato puree, or banana puree (optional variation)

Soak the oats and flour in the kefir milk and water overnight (12-24 hours covered at room temp).

The next morning, use an immersion blender to puree the soaked flour.  Mix the butter, coconut oil, and soaked flour together until combined in the assistent (be careful not to overstir).  Heat a cast iron skillet on medium-low.  Add in the sugar, salt, baking soda, and baking powder, mixing until combined.  Then add in the egg yolks and optional puree until combined and finally the egg whites and remaining milk (thinning to desired consistency).

Cook on the hot skillet.

*Note: Can add frozen fruits, top with blueberry ginger-lime syrup, or use for vegetable pancakes as dinner (zucchini carrot is a fave).