Beat the eggs in a bowl and add the milk. Chop up the fresh spinach and add this and the rest of the ingredients to the bowl. Mix well to incorporate the hummus. Grease a 9-inch pie plate and pour egg mixture in. Bake for 30 minutes at 350 degrees or till egg is “set” in the middle and is baked.
In a medium size bowl, beat the egg, then stir in the milk and oil. Add dry ingredients and stir just til moistened. Stir in blueberries; batter should be slightly lumpy. Fill greased muffin cups, sprinkle the tops with a little sugar (or your sweetener of choice) before baking and bake at 350 degrees for 20-25 min. Serve with honey butter.
Yield: one dozen
Note: These are also good without the blueberries. Add 1 teaspoon of pumpkin pie spice to batter, then bake as directed. Or add dried cranberries instead of blueberries!
1 & 1/2 teaspoon olive oil (or the kind you prefer)
1/4 cup whole wheat flour
1/4 cup quick oats (oatmeal)
1 & 1/2 teaspoon sugar (may omit or use sweetner of your choice)
1/4 teaspoon baking soda
1/4 teaspoon salt
Mix ingredients together with a wisk, then add –
1/4 cup of snipped up dried apricots. (can add more if you want more fruit! )
Mix together well. Fry in your skillet like any other pancakes. Serve warm with your favorite syrup. 😀
NOTE: You may use this basic pancake recipe and add any dried or fresh fruit you like. Fresh blueberries or snipped up strawberries in the batter or on top would also be good! 😀 Add in a little cinnamon if you want some spice.
Yield: 4-5 pancakes, depending on how big or small you want them! 😀
2 cups rolled oats
1/2 cup slivered almonds
1/2 cup dried shredded coconut
1/4 cup crystallized ginger
1/4 cup coconut oil
1/4 cup maple syrup
1. Preheat oven to 350 degrees.
2. Combine all ingredients into a large bowl.
3. Spread mixture in a thin layer on a cookie sheet.
4. Bake for 5 minutes and then stir with a spatula.
5. Bake another 5 minutes and then stir again.
6. Keep baking for about 15 minutes total until golden brown all over.
7. Eat immediately or cool for about 10 minutes prior to serving.
• Double this recipe and store it in an airtight container in the pantry. Enjoy it with milk or yogurt all week.
30 minutes or fewer
Use this recipe as a model for other granola combinations with different dried fruits, nuts, and spices. It should stay crisp for a week stored in an airtight container. If it loses its crunch, toast 3 to 5 minutes in a 350°F oven. Note: substituting agave or brown rice syrup for the honey and oil for the butter will result in a less crisp granola with smaller clusters.
• 5 unsalted brown rice cakes
• ½ cup quinoa flakes, such as Ancient Harvest
• ½ cup coarsely chopped or slivered raw almonds, or other nuts
• ⅓ cup honey
• 4 Tbs. (½ stick) butter
• 1 Tbs. vegetable oil
• ½ tsp. ground cinnamon
• 1 cup dried cranberries, cherries, or other bite-size dried fruit
1. Preheat oven to 300°F.
2. Crumble rice cakes in bowl until only 1/4-inch-or-smaller pieces remain. Stir in quinoa flakes and almonds.
3. Melt together honey, butter, and vegetable oil in saucepan over low heat. Stir in cinnamon. Stir honey mixture into rice cake mixture until well coated. Spread on baking sheet, and bake 10 minutes. Stir, and bake 10 minutes more, or until granola is golden-brown. Cool on baking sheet. Break granola into small clusters. Mix in dried fruit.