The recipe is based on one by Matt Amsden in RAWVolution. The cherries can be replaced with pretty much any combo of berries. These were delicious, and very filling. We took them when we went on vacation and they made a great on the run breakfast. Ingredients: 2 cups raw almonds 1 cup raw walnuts ( I used pecans, since I am allergic to walnuts, and it was yummy.) ¾ cup flax seeds 3 cups cherries 1½ cups raisins Preparation
Here’s a cold breakfast cereal you can feel good about. It is easy to make in advance and will keep in your refrigerator for days. Buckwheat is a good source of calcium and lysine as well as vitamin E and B vitamins. The nut butter adds protein. Ingredients: 2 cups raw buckwheat groats 2 tablespoons maple syrup or honey (optional) 1/4 cup nut or seed butter Preheat oven to 300 degrees. Spread buckwheat on large baking sheet. Bake for 20
Ingredients: 3 eggs 1/2 cup rice milk (or other milk replacer or water) 1/2 cup sorghum flour 1 tablespoon granulated sugar 1 teaspoon vanilla (watch for allergens) 2 tablespoons ghee (or margarine) 3 medium apples, peeled, cored, and sliced (or pears) 1/4 cup brown sugar Powdered sugar for dusting Maple syrup Combine the eggs, rice milk, sorghum, granulated sugar, and gfcf vanilla in a blender. Blend until smooth, and set aside. Melt the ghee in a nonstick skillet that can
These are Woggle-Bug’s new favorite breakfast. If made with a full dozen eggs they’re high in protein, but they’re a lot more attractive to the kiddos than scrambled or hard boiled eggs. Ingredients: 1 cup tapioca flour (potato flour, aarowroot starch or cornstarch also will work) 2 cups sorghum flour (substituting some/all rice flour, buckwheat, or other gluten free flour is OK) 1 tsp. xanthan gum 1 tsp baking soda 1 tsp salt 2 cups rice milk (or coconut milk,