Breakfast Archives - Authentic Simplicity

Strawberry Quinoa Muffins {Secret Recipe Club}

April 8, 2013 By Anne Simpson

This month’s Secret Recipe Club entry comes from the beautiful blog Delishhh, written by Ewa (pronounced “Eva”), who has a decidedly international flair which is probably the result of being born Swedish and raised in Asia (now residing in the United States in case you’re curious). She also, like me, loves to eat healthy, whole foods, and is an advocate of GMO labeling and enjoying organic foods. I definitely recommend you browse through her blog and check out her gorgeous photos and delicious recipes.

I’ve had her Pumpkin Energy Bar pinned for ages, and still fully intend to make it, but I never seem to have all the ingredients at the same time. I’m working on it, though: I’ve got everything except the pumpkin and I plan to get that this week so I can give her recipe a whirl, and after that, I’ll try some variations using the same framework she used.

I also want to try her White Bean Puree to use as a dip or spread – me and The Boys enjoy our beans, so this will be a nice addition to the bean recipe repertoire!

But what I made this time around was her Blueberry Pecan Quinoa Muffins. I love that Ewa increased the health factor of a not-super-healthy breakfast favorite by filling it with high-protein quinoa and fruits and nuts. Score! I didn’t, however, have any blueberries, and we don’t eat tree nuts around here, so my version turned into Strawberry Quinoa Muffins. We heartily enjoyed it for breakfast, and I have a few more in the freezer to pull out later this week. Can’t beat fast and healthy on a crazy school morning!

Strawberry Quinoa Muffins

Ingredients

1 cup white whole-wheat flour
1/2 cup quinoa flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 large eggs
1/4 cup maple syrup
3/4 cup buttermilk
1/4 cup oil (I used coconut)
1 tsp vanilla
1 cup cooked quinoa
1 cup chopped strawberries

Instructions

Sift dry ingredients together.
Beat together the eggs, syrup, buttermilk, oil and vanilla.
Stir the egg mixture into the flour just until flour is moistened.
Gently fold in the cooked quinoa and strawberries.
Bake at 375F for 20-25 minutes.

A note about the quinoa flour: It’s super easy to grind whole quinoa into flour using a grain mill like the one I have below (Wonder Mill) – just remember to pour in the grains a little bit at a time (maybe a tablespoon or two). You can hear when the grains have gone through the mill and then you can add more. Once you have the feel of it, you can keep a constant stream of grains heading down the hopper into the mill to make your flour. You can also buy a small grain attachment that will feed the quinoa for you.

Alternatively, as Ewa suggests, you can grind the quinoa in small amounts in a spice mill or perhaps a coffee grinder.

Intrigued by the Secret Recipe Club? Find out more and join here.

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9 Comments Filed Under: Breakfast, On The Table Tagged With: muffins, quinoa

Mango Coconut Muffins {Secret Recipe Club}

March 4, 2013 By Anne Simpson

This month’s Secret Recipe Club finds me in the middle of a move. As in, the kind where you pack up every blessed thing you own into a box and drag it across the country only to unpack it all moments later. Only in my case, we’re not quite moving across the country – just about an hour south of where we are now. So no big deal, right?!

Ha! I wish it was no big deal! I kept telling myself all month long, “You’d better make your SRC recipe and write up the blog post before you’re so crazy busy you don’t have time to do it!”. Wise words, yes? Sadly, I did not listen to my own wise words, and so ended up searching for a recipe on Edesia’s Notebook with only a few moments to spare… and not a lot in my pantry.

I found it humorous that the recipe I chose to make from Edesia’s Notebook was one that Lisa, the blogger, had found when she was searching for a fruity muffin recipe… but only had mangos to work with. Oddly enough, I, too, had a mango in my fridge despite the fact that my kitchen cupboards were getting rather bare due to our impending move. So Mango Muffins it was!

(If I’d had the ingredients on hand, I would have gone for one of her delicious sounding egg dishes – Butternut Garlic Quiche, Eggs Benedict Casserole, or Summer Vegetable Frittata. Or maybe her Breakfast Meatballs, which sound fan-tab-u-lous!)

I did not change the recipe significantly, but since I had some coconut ingredients on hand, and since coconut and mango were born for each other, I added a little coconut to the mix. Plus, I didn’t have any ginger, so I experimented with cinnamon and cardamom. Tropical deliciousness!

Recipe: Mango Coconut Muffins

Ingredients

1 3/4 cup white whole wheat flour
1/4 tsp. salt
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. cardamom
1/2 cup coconut oil
1/2 cup raw sugar
1 egg
2 cups mango puree*
1/2 cup dried flaked coconut
1 tsp. vanilla

Instructions

Whisk the dry ingredients together in a bowl.
In a separate bowl, stir together the remaining ingredients.
Combine the dry and wet ingredients and stir just until moist; do not overstir.
Spoon the batter into a greased muffin tin and bake at 375F for 15-28 minutes.

*To Make Mango Puree: Wash and peel a mango. Slice the flesh off as close to the pit as you can. Blend or process until smooth. One large mango will probably be sufficient; I had a medium-sized mango and it wasn’t *quite* enough.

Find out how you can join the Secret Recipe Club here.

12 Comments Filed Under: Breakfast, On The Table Tagged With: muffins

Maple Cream Scones {Secret Recipe Club}

February 4, 2013 By Anne Simpson

Can you believe I have never made scones before? (Oh, wait. I take that back. I did make them once, about 5 or 6 years ago. As I recall, they were really quite good, but for some reason I have never made them since.)

Until just recently. I was inspired to give them a try again after browsing through PheMOMenon, my assignment for the Secret Recipe Club this month (If you’re a food blogger, find out how to join here – it’s so much fun to cook and bake from other blogs!). Holly, PheMOMenon herself, writes about her family and her kitchen adventures as she “conquers the world one recipe at a time”.

I had some trouble figuring out which of her recipes I wanted to conquer myself, so I pinned a few recipes to try later. Her Super Almond Granola is at the top of that to-try list, and I promise will be made in the very near future. Since I’ve been on a bit of a mug cake kick lately, I also want to try her Chocolate Mousse Mug Cake, which sounds divine and has only four ingredients! And these Cinnamon Roll Waffles look like they’d be great for a decadent weekend or day-off breakfast, don’t you think?

But what I actually made was her Maple Pecan Scones - I love the maple flavor, and I was interested in trying my hand at scones for the first time in years.

Unfortunately, my scones did not turn out very scone-like, but that was 100% completely my fault. Although I did fiddle with the ingredients, my biggest mistake was cramming the triangles into too small of a pan so that they smooshed together, making them look more like a coffee cake or something than actual scones. Next time, I’ll know, and will use a bigger pan! But otherwise, they turned out quite delicious in my opinion, and I’m going to be adding scones to my regular breakfast repertoire.

I used freshly ground white wheat flour, made in my WonderMill grain mill from soft white wheat berries, and you would never know these scones were made with whole grains. Delicious with a tender crumb… yum!

Recipe: Maple Cream Scones

Ingredients

2 cups freshly ground soft white wheat flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp sea salt
1 tsp cinnamon
3/4 cup cold butter
1 egg
1/4 cup heavy cream
1/4 cup maple syrup
1 tsp lemon juice
1 tsp vanilla
Cream (optional)
Raw sugar (optional)

Instructions

Whisk the dry ingredients together in a large bowl.
Chop the butter into small pieces, and cut it into the flour mixture using a pastry blender or a couple forks.
Combine the liquid ingredients into a smaller bowl or measuring cup and whisk together until the egg is blended. Pour into the dry ingredients and stir just until combined.
Dump the dough onto a lightly floured counter-top, and pat it into a circle about 8 inches across. Use a pizza cutter to cut it into 8 triangles.
Place the scones on a baking sheet, leaving plenty of room between each one to give room for rising and spreading (a couple inches).
Brush the scones with the cream, if desired, and sprinkle the raw sugar (if desired).
Bake at 350F for about 25 minutes, or until scones are golden on top.

6 Comments Filed Under: Bread, Breakfast, On The Table Tagged With: scones, secret recipe club

Banana Oatmeal Donuts

August 27, 2012 By Anne Simpson

I just love it when I find a recipe that is so delicious I can’t resist it, and yet is healthy enough that I don’t feel the least bit guilty indulging. This is just such a recipe! These tasty and healthy donuts are made from whole grains, fruit, and healthy fats, with no refined sugars. They’re also egg-free, wheat-free and dairy-free if you’re on a limited diet. And they don’t taste like any of that! They just taste like yummy. Want the recipe? Get it at the Grain Mill Wagon: Banana Oatmeal Donuts.

I’ve got one more delicious grain mill recipe coming up for you next week – you’re going to love it! Another healthified indulgence, my favorite.

This post was made possible by the Grain Mill Challenge.

Sharing at Titus 2sday, Domestically Divine Tuesday,Teach Me Tuesday, Traditional Tuesday, Healthy 2Day Wednesday, Allergy-Free Wednesday, Whole Foods Wednesday, Works for Me Wednesday, Women Living Well Wednesday, Frugal Days Sustainable Ways, The Mommy Club, Tastetastic Thursday, Simple Lives Thursday, Your Green Resource, Freaky Friday, Fight Back Friday, Friday’s Favorites, Better Mom Mondays, Homestead Barn Hop, Motivating Monday

3 Comments Filed Under: Breakfast, Dessert, Home, On The Table Tagged With: donuts, oat flour

Grandma’s Biscuits – With Spelt!

July 31, 2012 By Anne Simpson

I’ve talked about Grandma’s biscuits here on the blog before, but today I want to share with you my latest favorite version. This time, I experimented with freshly ground spelt flour instead of the usual whole wheat flour. Dee.Lish.Us. Ya gotta try it.

Now, I know that spelt is a little harder to find than plain old whole wheat or wheat berries, and it’s a little more expensive. But if you have sensitivities or allergies to wheat, spelt can be a great substitute. It’s similar to wheat (kind of like wheat’s cousin), so it behaves a lot like wheat when baking, and it tastes very much like wheat. It’s got just a bit of a more nutty flavor, but unlike other wheat-free flours (like buckwheat, for example), it’s a pleasant improvement in the taste, not a detraction.

For a long time, I avoided baking with spelt because I didn’t want to spend the extra money merely as a replacement for wheat which my DH, myself, and Baby Boy can all eat just fine. And I was nervous about using it to replace wheat for My Certain Little Someone, whose allergies are quite intense and cause him to react to foods with similar proteins (like goat milk and cow’s milk, for example, or wheat and rye). Now that he’s almost 4 years old and has outgrown some of his allergens, I felt a little more confident introducing spelt.

And thankfully, I met with success! I’m so thrilled that I have a workable, reliable wheat substitute that I can use when baking for the whole family. No more different sets of pancakes or muffins or cookies. One batch will be safe for everybody. (And the angels rejoice!)

To get the new-and-improved version of Grandma’s biscuits, go to the Grain Mill Challenge Blog.

This post was made possible by WonderMill and the Grain Mill Challenge.

Sharing at Homestead Barn Hop, Titus 2sday, Traditional Tuesday, Healthy 2Day Wednesday, Works for Me Wednesday, Allergy-Free Wednesday, Women Living Well Wednesday, Frugal Days Sustainable Ways, Real Food Wednesday,Whole Foods Wednesday, Simple Lives Thursday, Your Green Resource, Ultimate Recipe Swap, Tastetastic Thursday, Eat Make Grow, Friday Favorites, Freaky Friday, Fight Back Friday, The Better Mom Mondays

5 Comments Filed Under: Breakfast Tagged With: grain mill challenge, spelt

The Three B’s: Blueberry Breakfast Bars {Secret Recipe Club}

July 9, 2012 By Anne Simpson

Did you know that veggies dance? They do! At least, they do at Dancing Veggies, a blog that focuses on vegetarian food on a budget (I like that word budget. A lot.) Dancing Veggies was my assigned blog for July’s Secret Recipe Club.

I’m not a vegetarian (Ha! Not even close!), but I still found a lot to love at Dancing Veggies: Salted Caramel Apple Bliss (Hello, you had me at “caramel”.), for example, or Very Berry Terrine (I’m not exactly sure what a terrine is, but it certainly looks lovely.), or Herbal Tuna Salad with Hummus.

After browsing through the blog multiple times, trying to make up my mind, I finally settled on the Blackberry Breakfast Bars. Only I had no blackberries, but I did have a rather large box of blueberries. Also, I wanted to make one batch that everybody in the family could eat, so I used oat flour and shortening instead of wheat flour and butter. Still amazing! You can use either one with good results.

Blueberry Breakfast Bars

Ingredients

Crust:

1 1/2 cups oat flour or white whole wheat flour
1/2 cup sucanat or other unrefined sugar
1 tsp salt
3/4 cup palm shortening or butter
2 TBSP cold water

Filling:

1/2 cup applesauce (I ran an apple through my Vitamix)
1/2 cup oat flour or white whole wheat flour
2 TBSP honey
2 cups blueberries

Instructions

Crust:

Whisk together the dry ingredients in a medium-sized bowl. Cut in the shortening or butter with a pastry blender. Stir in the water, a little at a time, until you have the right consistency. (Mine was a little too wet, but it still turned out great.)
Press about 2/3 of the crust into the bottom of a 9×13 pan. Reserve the remaining dough. Bake the crust at 350F for about 10 minutes.

Filling:

Stir together the applesauce, flour, and honey until well blended. Gently stir in the blueberries.
Spoon the blueberry mixture onto the cooled crust. Top with the remaining reserved dough.
Bake at 350F for about an hour or until fruit is bubbly and top is golden brown.

It’s not exactly QUICK for breakfast, but we enjoyed ours on the weekend.

It is very EASY, though.

The original recipe called for 3 cups of berries, but I’m just too CHEAP for that. I reduced it to 2 cups, and it turned out perfectly. I think I probably wouldn’t have liked 3 cups; that would have been too many cooked blueberries for my taste. As it was, I liked how the blueberries blended nicely with the crust.

It’s an indulgent breakfast… but a HEALTHY one. All those blueberries… all those antioxidants!

Join the Secret Recipe Club here.

Sharing at Women Living Well Wednesday, Works for Me Wednesday, Allergy-Free Wednesday, Whole Foods Wednesday, Frugal Days Sustainable Ways, Tastetastic Thursday, Simple Lives Thursday

22 Comments Filed Under: Breakfast Tagged With: blueberries, secret recipe club, wheat-free

THE Best Pancakes. Period.

July 5, 2012 By Anne Simpson

Don’t they look scrumptious?

In order to understand how wonderful this recipe is, you need to understand something about me: I don’t ever make the same thing the same way twice. It used to frustrate my DH, but now he’s used to it. No, normally, I only make a recipe once, and it has to be really really good in order for me to make it twice. To become part of my “repertoire”? That is saying something.

I only have a few recipes in my repertoire, to be honest. Most of them are on this blog:

Mac n Cheese

Oat Muffins

Happy Vegan Chocolate Chip Cookies

1-2-3 Granola!

And now, I have another recipe to add to my handful of trusted favorites: Absolutely the Best Pancakes Ever.

The secret ingredient? Freshly ground whole wheat flour. It makes all the difference in the world. You can use store-bought white whole wheat flour, and it will be great (that’s what I did for a few years), but freshly ground whole wheat results in the most beautiful texture and flavor you can imagine.

What pancakes were meant to be.

Head on over to the Grain Mill Wagon to read all about these magnificent pancakes.

Sharing at Simple Lives Thursday, Tastetastic Thursday, Homestead Barn Hop, Women Living Well Wednesday, Works for Me Wednesday, Whole Foods Wednesday, Frugal Days Sustainable Ways, Healthy 2Day Wednesday

This post was made possible by WonderMill and the Grain Mill Challenge.

3 Comments Filed Under: Breakfast, Home Tagged With: grain mill challenge, pancakes, whole wheat

My Favorite Recipes: Wheat-Free Vegan {Delicious} Oat Muffins

April 23, 2012 By Anne Simpson

Recently, I was thrilled to find a great new (to me) blog called The Austerity Kitchen. Then I was bummed to find out that it was no longer publishing new material. I hate it when that happens! Thankfully, the authors posted a fabulous vintage oat muffin recipe before they moved on to greener pastures, and that same oat muffin recipe has since become my go-to muffin recipe.

There were two things I loved about The Austerity Kitchen: one, that it had vintage recipes; two, that those recipes came from times and places when certain foods were scarce and home chefs learned how to make do. My kind of recipes! I love that previous generations – who knew little about food sensitivities and allergies – can teach our generation about gluten(or wheat)-free and vegan cooking. Even if they were neither gluten-free nor vegan. Yup. Totally cool.

I did have to slightly adapt the recipe to make it completely vegan, replacing the egg with flax gel. In fact, this recipe is actually quite sturdy, and I’ve replaced both the egg and the fats with fruit or vegetable purees (banana, pumpkin, sweet potato, etc.) and it still turns out fabulous. Unlike most wheat-free vegan baked goods, they aren’t very crumbly. More crumbly, I suppose, then wheat-based muffins bound with egg, but not as crumbly as your typical wheat-free vegan product. I’ve also used all different kinds of sweeteners (molasses, honey, unrefined sugar) with equal success.

Here’s the basic recipe, with some suggested adaptations that have worked for me.

Wheat-Free Vegan Oat Muffins

Ingredients

2.5 cups oat flour
1 TBSP baking powder
1/2 tsp salt
1 cup rice milk (or any milk)
1 egg (or egg replacer, or 1/4 cup pureed fruit such as banana, pumpkin or sweet potato)
2 TBSP molasses (or honey, or unrefined sugar)
1 TBSP melted palm shortening (or coconut oil, or olive oil, or melted butter)

Instructions

Whisk together the dry ingredients. Stir in the liquid ingredients. Evenly divide the dough into 9 portions in a greased muffin tin. Bake for 25 minutes at 350F.
*Egg Replacer: 1 TBSP flax or chia meal combined with 3 TBSP hot water

Don’t you love those super QUICK instructions? They take almost half an hour to bake, but the mixing up time is minimal.

These are some of the EASY-est wheat-free vegan muffins I’ve had the privilege of trying. Hence they have become my favorite!

Oat flour is an excellent and CHEAP replacement for what flour if you have allergies or sensitivities. It can be gluten-free if you have gluten-free oats. But don’t waste money on store-bought oat flour: just grind old-fashioned oats 1/2 cup at a time in your coffee grinder, or dump the whole lot in your food processor.

These are very HEALTHY with lots of good fiber, minimal (and healthy) sweeteners, and extra vitamins from the fruits and vegetables (if you use them).

Do you have a go-to muffin recipe?

21 Comments Filed Under: Breakfast Tagged With: muffins, my favorite recipes, oat flour

SRC Cream of Buckwheat Cereal

April 9, 2012 By Anne Simpson

I’d never had Cream of Wheat cereal before, let alone Cream of Buckwheat! But when browsing through this month’s Secret Recipe Club assigned blog, Sustainable Cooking for One, I stumbled across Stephanie’s recipe for cream of buckwheat and determined to give it a try.

Why buckwheat? For one thing, it’s not related at all to wheat, so it’s safe for my wheat-allergic little guys. For another, it’s not a grain but it cooks and bakes up just like one, which is a really great quality if you’re trying to reduce your grain consumption. I am also intrigued by the fact that (according to Wikipedia), it was widely cultivated in American during the 18th and 19th centuries but was replaced by wheat, which responded better to chemical fertilizers. I always prefer to eat what previous generations ate because I consider them, in general, to be much healthier than our current generation!

I highly recommend that you check out buckwheat for yourself – it comes in a few different forms: flour, kasha (hot cereal/cream of buckwheat) and groats. The groats are the whole “grain” (fruit seed, actually), and are often available in bulk bins at health food stores. I personally prefer to buy the groats because I can grind them up to make either flour or hot cereal. I use my Vitamix to grind them up; if you don’t have one, you’ll probably want to grind them in small portions in a coffee grinder.

A word of warning, though: buckwheat can have a strong flavor if you’re not used to it, especially the flour. I really despised the flavor when I made buckwheat pancakes for my little guys (although they loved it!) from store-bought buckwheat flour, but when I grind it myself, it tastes SO much better. My suggestion is to mix it first with other flours or grains that you do enjoy before trying it straight.

You can also do the same with this cereal: try mixing it with steel cut oats if you’ve never had buckwheat before.

I modified Stephanie’s original recipe only slightly, using strawberries (what I had) instead of the berries she recommends, and significantly increasing the amounts in the recipe to make one large batch.

Berry Cream of Buckwheat Cereal

Ingredients

1 cup buckwheat groats
3 cups water and/or milk/milk substitute
1 cup frozen strawberries
1 TBSP ground flaxseed
1-2 TBSP raw honey
dab of butter or ghee

Instructions

The night before, grind the buckwheat groats in high-powered blender or coffee grinder until chopped fine. Mix the buckwheat with the water, and cover lightly. Let it soak overnight.
In the morning, bring the buckwheat and water to a boil; simmer until thickened and smooth. Stir in the strawberries and flaxseed and cook until strawberries are softened and warmed through.
Remove from heat and stir in honey. Scoop into bowls, and top with butter or ghee and additional honey, if desired. Garnish with strawberries, if desired.

This is not as QUICK as instant oatmeal; but about the same time as steel cut oats.

It’s very EASY; you can skip the extra soaking step if you want, but it increases the cooking time.

Buckwheat groats are not as CHEAP as more common grains, but they’re definitely affordable.

And they’re very HEALTHY; buckwheat has great antioxidants and high levels of magnesium. It’s also an excellent source of fiber and protein, making it an excellent candidate for a healthy breakfast!

Be sure to browse around Sustainable Cooking for One for more great healthy recipe ideas, and tell Stephanie I sent you! And check out the Secret Recipe Club website to find out more about this regular monthly event and how to join in on the fun!

22 Comments Filed Under: Breakfast Tagged With: buckwheat, secret recipe club

Savory Oven Pancake to Keep You Happy

March 28, 2012 By Anne Simpson

Don’t miss a single exciting post in my Women’s Wellness Series – subscribe today! We’re talking about all aspects of women’s health. Follow my Women’s Wellness board on Pinterest for even more great articles and product recommendations.

So ladies, I’ve already reminded you of your need to eat your breakfast, and that a healthy, well-balanced diet can help reduce your PMS symptoms. Both things significantly affect your mood, and you know what they say about when Mama ain’t happy. Yeah. Ain’t nobody happy.

So let’s remember to eat breakfast and to eat well. I’ve got a great recipe for you that will help you out with both things. It’s a twist on a traditional breakfast recipe that makes it suitable for any meal, and it’s jam-packed with proteins, healthy fats, and whole grains. I will admit it’s low on the greens and veggies side of things, so strongly consider serving it with a leafy green salad or some sauteed greens (if you happen to enjoy eating those disgusting slimy things).

I’m sure you’ve heard of “oven pancakes“, also called Dutch pancakes. They’re usually just a little bit sweet, and served with syrup, jam, powdered sugar, or fried apples. There’s nothing wrong with a touch of sweetness on occasion; I just wanted to get creative and see if I could turn this traditional breakfast food into something different that would make it even more appropriate for dinner as well as breakfast.

Recipe: Savory Oven Pancake

Ingredients

1/3 cup butter
4 eggs
1 cup milk
1 scant cup (4 oz) white whole wheat flour
1/2 tsp salt
1 TBSP green onion
1-2 slices bacon, crumbled
shaved parmesan cheese

Instructions

Put the butter in a 12″ cast iron (or other oven safe) skillet. Set the oven to 425F degrees and place the pan in the oven.
While the butter is melting, mix together the remaining ingredients in a large bow. When the butter is melted, remove the pan from the oven, and pour in the batter.
Bake the oven pancake for 15-20 minutes or until the pancake is high and puffy and a golden brown color.
Top with shaved parmesan before serving.

You can do a lot more with this recipe, of course: add some cheese, spinach or other greens, or other herbs and spices.

It’s a great QUICK dinner (or weekend breakfast or brunch), ready in half an hour or less.

It’s so EASY, too.

It’s a great CHEAP meal, too, cheaper than a meat-based meal at any rate.

As long as it’s accompanied by some fruits and veggies (greens like I recommended, especially), it makes a great HEALTHY meal.

What’s your favorite breakfast-for-dinner?

Sharing at Tastetastic Thursday, Katherine Martinelli, and…

13 Comments Filed Under: Breakfast Tagged With: eggs, women's wellness

Strawberry Quinoa Muffins {Secret Recipe Club}

Strawberry Quinoa Muffins

Ingredients

Instructions

Mango Coconut Muffins {Secret Recipe Club}

Recipe: Mango Coconut Muffins

Ingredients

Instructions

Maple Cream Scones {Secret Recipe Club}

Recipe: Maple Cream Scones

Ingredients

Instructions

Banana Oatmeal Donuts

This post was made possible by the Grain Mill Challenge.

Grandma’s Biscuits – With Spelt!

This post was made possible by WonderMill and the Grain Mill Challenge.

The Three B’s: Blueberry Breakfast Bars {Secret Recipe Club}

Blueberry Breakfast Bars

Ingredients

Instructions

THE Best Pancakes. Period.

My Favorite Recipes: Wheat-Free Vegan {Delicious} Oat Muffins

Wheat-Free Vegan Oat Muffins

Ingredients

Instructions

SRC Cream of Buckwheat Cereal

Berry Cream of Buckwheat Cereal

Ingredients

Instructions

Savory Oven Pancake to Keep You Happy

Recipe: Savory Oven Pancake

Ingredients

Instructions

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