I have had some request for healthy versions of traditional breakfast meals.  They are not raw but a much more natural alternative than most breakfast dishes high in saturated fat, sugar, processed starch, etc.  These are family favorites: Pancakes, Crepes, Homemade Granola, Delicious Raw Granola and Herbed Quiche!  Here are my recipes and picture of each…

We started eating healthy as a family when I was in my teens and my brother and sister were in grade school so we had to find a way to make traditional breakfast foods that were yummy for the whole family, hope you enjoy!

TRADITIONAL PANCAKES

Ingredients:

• 3/4 cup spelt flour
• ¼ cup tapioca flour
• 1½ tsp EnRG egg replacer powder or 1 egg
• 1½ tsp baking powder
• 1 cup coconut, almond or hemp milk
• 1/4 cup applesauce or coconut oil
• banana, or coconut oil
• A Pinch of Celtic Sea Salt

Directions:

1. Mix all of the ingredients together in a bowl.
2. Lightly grease a frying pan with coconut, grape seed or macadamia nut oil before cooking each pancake (these oils are best for heating)
3. Pour 1/4 cup of batter for each pancake and cook them over medium heat for about 1½ minutes on each side.
4. Makes about 8 pancakes.

*Options: 

Banana Pancakes: Replace the applesauce with 1 mashed banana and/or place 2-3 thinly sliced rounds of banana on top of the batter once it has been poured into the pan.

Berry Pancakes: Add ½ cup fresh or frozen blueberries or pureed.

CREPES

Ingredients:

• 2 cups whole grain flour (spelt or oat works best)
• ½ tsp baking powder
• 2 cups coconut, almond or hemp milk
• 1 Tbsp honey or maple syrup
• 1 tsp vanilla
• Egg replacer for 2 eggs or 2 whole eggs
• A dash of Celtic Sea Salt

Directions:

1. Mix all of the ingredients together in a bowl. (Batter should be thin.)
2. Lightly grease a frying pan with coconut, grapeseed or macadamia nut oil before cooking each crepe.
3. Pour 1/4 cup batter into the pan and immediately rotate it until the batter covers the bottom of the pan.
4. Cook on each side until golden brown.
5. Spread desired fillings over the crepe, roll up, and sprinkle with powdered maple or date sugar.

Filling Options: 

• Melted coconut oil and sweetener
• fresh berries
• Yacon syrup
• fresh lemon juice served over maple syrup, powdered maple sugar, raw sugar
• raw or date sugar
• fruit sweetened jams & almond butter…

*Makes about 10-12 crepes.

HERBED QUICHE LORRAINE

Ingredients:

Crust:

• 3/4 cup spelt flour or almond meal (ground up almonds)
• ¼ cup tapioca flour
• ¼ cup coconut oil
• 1 Tbsp olive oil
• 3 Tbsp cold water
• ½ tsp Celtic Sea Salt

Filling:

• ½ of a medium onion, finely chopped
• ½ of a red bell pepper, finely chopped
• 2 cups spinach or arugula
• 1/3 cup fresh basil, finely chopped
• 3 garlic cloves, pressed
• ½ cup mushrooms, finely diced
• ¼ cup sun dried tomatoes, chopped
• ½ tsp dried rosemary
• 4 eggs, free-range and organic
• 1 cup organic egg whites
• ½ cup of coconut milk (the thicker coconut cream is best)
• ½ tsp Celtic Sea Salt
• 1 Tbsp onion powder
• 1/3 cup grated goat or sheep cheese
• 1/8 tsp cayenne red pepper or 2-3 dashed black pepper

Directions:

Crust:

1. Place the ingredients in a food processor and process until the dough forms a ball.
2. With your fingers, press the dough into a 9 or 10 inch pie pan.

Filling:

1. Preheat the oven to 425 degrees.
2. In a bowl, mix the chopped onion, red pepper, basil, garlic, mushrooms sun dried tomatoes and ¼ tsp of the sea salt.
3. Sprinkle the grated cheese over the bottom of the pie shell.
4. Evenly spread the vegetable mixture over the cheese in the pie shell.
5. In a bowl whip together the eggs, egg whites, milk and remaining seasonings.
6. Pour the egg mixture over the vegetables in the pie shell.
7. Bake the quiche for 15 minutes at 425 degrees and then for another 30 minutes at 300 degrees.
8. Let the pie cool for 10 minutes before cutting.

*Serves 4-6.

*Variations:

Try grilling the mixed vegetables in 1Tbsp coconut oil until tender (add ¼ tsp Celtic sea salt).

You don’t have to use the exact veggies and spices listed – be creative!

OLD FASHIONED GRANOLA

Ingredients:

• 4 cups rolled oats
• 1 cup raw cashews, almonds, and/or walnuts
• 2 cups shredded coconut (non-sweetened)
• 1 cup dates, pitted and chopped
• 1 cup raisins, soaked for 10 minutes in warm water and drained
• 2 tsp vanilla
• 1/4 cup yacon syrup, honey or maple syrup
• 2 Tbsp coconut or grapeseed oil

Directions:

1. Preheat the oven to 350 degrees.
2. Mix all of the ingredients in a large bowl.
3. Spread the granola mixture evenly on 2 cookie sheets.
4. Bake for 15 to 20 minutes, stir, and bake for another 10 to 15 minutes.  Continue to mix and bake until the granola is lightly toasted.
5. Eat with coconut, almond or hemp milk or dry as a snack on the go

*Makes about 9 cups.

*Options:

• Use other dried or fresh fruits, such as blueberries, cranberries, apples, and strawberries.
• Add other flavorings such as almond, cinnamon, or maple.
• This granola can be eaten un-baked or dehydrated on waxed paper covered dehydrator trays for 6 to 8 hours.

DELICIOUS RAW GRANOLA

Ingredients:

• 4 cups buckwheat, soaked overnight in water and rinsed well
• 1 cup raw walnuts, soaked overnight and diced
• 1 cup shredded coconut (non-sweetened)
• 2 tsp vanilla
• 1½ cups raisins, soaked for 5-10 minutes in warm water and drained
• 1 tsp cinnamon
• ½ cup yacon syrup, raw maple syrup, raw honey, or Xylitol
• ½ cup of berries (chop if they are large berries like strawberries)
• 1/8 tsp Celtic Sea Salt, or more to taste

Directions:

1. Mix all of the ingredients in a large bowl.
2. Spread the granola mixture evenly on waxed paper covered dehydrator trays.
3. Dehydrate for about 12 hours at 115 degrees.  The buckwheat should be light and crunchy.
4. Eat with coconut, almond or hemp milk or as a snack on the go.  

*Makes about 7 cups.

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3. Raw Chocolate Chia Granola
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5. Gluten-Free Banana Chocolate Cake & Strawberry Pie