Whole Grain Breakfast

Breakfast


Wheat Mush (like Cream of Wheat)

3 c. cold water
1 ¼ c. Whole Wheat Flour
1 c. cold water
1 tsp Sea Salt

Bring 3 cups water to a boil. Combine cold water, whole wheat flour, and salt. Using a whisk, add to boiling water. Stir constantly as the mush thickens. Cook for 30 minutes, covered on very low heat or until thickened (can use double broiler pot). Serve with milk and honey.



Whole Wheat pancakes- Make a big batch and then freeze them, save $.

2 c. Whole wheat flour (Can use oat flour or half white)
1 ½ c. Baking Powder (non- aluminum)
1 tsp salt
2 eggs beaten
2 c milk (Or buttermilk)
2 tbsp oil- I use coconut oil

Combine dry ingredients. Mix wet ingredients together and add to the wet mixture. Add more milk if too thin.

I make several times the batch. Separate into different bowls and add:
• Pumpkin puree, cinnamon, allspice, cloves…The kids love them with a few chocolate chips. I add a few on the pancakes as they are cooking.
• Apple sauce & Cinnamon
• Blueberries and walnuts
• Buttermilk substitute= Add 1 Tbsp. Lemon juice or vinegar to 1 ½ c. milk. Let stand 1- minutes.



Pancake Syrup- Almost all store bought pancake syrup contains high fructose corn syrup as the first ingredient.)

1 c. honey
1 tsp. maple flavoring
1 c sorghum
1 tsp. vanilla
¾ c. water

Mix together and bring to a boil. Boil hard for 2 minutes.

Kara’s Whole Wheat pancakes
1 egg 1 T. Real Maple Syrup
2 T. Coconut oil 1 c Kefir
1 c soft white wheat flour 1 T. Rumford’s baking powder
¼ tsp baking soda ½ tsp. Real salt

Beat together wet ingredients. Stir in dry ingredients, just till wet. Ladle, onto a hot skillet. Makes 12


Kara’s Belgian Waffles

Tip-Rumford’s baking powder is aluminum free. Aluminum has a bad after taste and is bad for you. You will find that whole grain recipes call for more baking powder in general because they are heavier and need more “lift.”

2 eggs 2 tablespoon pure maple syrup
2 tablespoon coconut oil 1 teaspoon vanilla
2/3 cup kefir or buttermilk 1 cup milk
1 cup soft white wheat flour 1/2 cup kamut flour
¼ cup white quinoa flour 1 tablespoon Rumford’s baking powder
1/4 teaspoon baking soda 1/2 teaspoon salt

Beat together wet ingredients. Stir in dry ingredients. Pour onto a hot greased waffle iron. I suggest a Waring Pro or Villaware Makes 8 waffles.



Coconut Syrup

1/2 cup honey 1/2 cup sucanat
1/4 teaspoon salt 1/2 cup water
16 oz coconut milk 1 teaspoon vanilla

On medium heat dissolve sugars and salt in water, mix in coconut milk. Remove from heat, add vanilla.



Kara’s Anything Healthy Salad

4 cups any mixture of cooked grains (Kamut, faro, rye, spelt wheat, oat groats, barley, quinoa, millet, rice, buckwheat, or sorghum)

2 cups of any mixture of chopped fruit (Apples, pear, plum, Strawberry, blueberry, raspberry, pineapple, papaya, Kiwi, orange, banana, grape, melon, mango, cherry)

1 cup of any mixture chopped nuts (Hemo nut, walnut, cashew, pecan, pistachios, pumpkin seed, and macadamia nut)


Dressing:
½ c vinegar (red raspberry, apple cider, red wine, white wine, golden balsamic- NOT Distilled!
1/3 c raw honey ½ tsp fresh grated nutmeg
1 tsp. fresh grated ginger ½ tsp. Salt
1/3 c. fresh flax oil 1/3 c extra virgin olive oil

Blend together all ingredients in the dressing. Pour over salad, toss to coat.

*Bolded items are what she combined for us…delicious!