Bran Cake Breakfast with Yogurt and Berries

 Ingredients:

1 cup bran flake cereal

3 TBS milk

1/2 cup flour

1/2 cup whole wheat flour

1/2 cup sugar

1 TBS grated orange peel

2 tsp baking powder

1 tsp cinnamon

3 TBS butter

2 large eggs beaten to blend

3 cups mixed berries

2 cups plain yogurt

Directions:

In a small bowl stir bran flakes with milk and set aside to soften. In another bowl mix both flours, 3 TBS sugar, orange peel, baking powder, and cinnamon. With fingers mix in butter until texture is like coarse meal. Add bran mixture and eggs, stir just until moistened evenly. On a greased baking sheet pat the dough into an even 6" diameter round. With a floured knife, lightly score the round, make cuts no more than 1/4 inch deep. Bake in 400º oven until shortcake is lightly browned, 15-20 minutes (or until toothpick comes out clean). Transfer onto a rack to cool until warm With a long serrated knife, split the shortcake in half horizontally. In a bowl, mix together the berries, yogurt and sugar to taste. Spoon mixture into shortcake and on top to taste.

Notes: I used Spelt flour last time instead of whole wheat, and it was delicious. Sometimes I use maple syrup to sweeten the yogurt instead of sugar. I usually cook it on parchment paper.

Source: Mom

Quiche

Ingredients:
1 uncooked pie dough
1 TBS unsalted butter
2 cups diced yellow onion
6 large eggs
3/4 cup heavy cream
salami
ham
1 cup shredded Parmigiano-Reggiano
Salt
Pepper

Directions: Preheat oven to 375º. Lightly flour a rolling pin and roll out dough to a 12-inch round. Place in a 9-inch pie plate, or tarte tin. Place parchment paper with weights or dry beans (or just fork it). Bake until edge is dry and light golden, about 20 minutes.



Meanwhile, in a large skillet, melt butter over medium-high. Add diced onions, season with salt and pepper, and cook until light golden, 8-10 minutes. In a medium bowl, whisk together eggs and cream. Add onion, bacon, and cheese and season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Whisk to combine, pour into crust, and bake until center of quiche is just set, 40-45 minutes. Serve warm or at room temperature. To reheat, place in a 325º oven, cover with foil, and cook for 15 minutes or until warmed.

Breakfast Porridge

This is my favorite way to eat oatmeal. If you think steel cut oats has a good texture it doesn't; be prepared to fall in love. I can't eat oatmeal any other way now. It tastes too bland without the proper preparation.

Serves 4.

1 cup oats, rolled or cracked
1 cup warm water filtered plus 2 tablespoons whey, yoghurt, kefir, or buttermilk
1/2 teaspoon celtic sea salt
1 cup filtered water
1 tablespoon flax seeds (optional)

Mix oats with warm water mixture, cover and leave in a warm place for at least 7 hours and as long as 24 hours. (I prepare it before I go to bed)

Bring additional 1 cup water to a boil with sea salt. Add soaked oats, reduce heat, cover and simmer. About 5 minutes or less. Remove from heat. Stir in flax seeds.

Serve with plenty of butter or cream. Sweeten with maple syrup or honey.

VARIATIONS: My sister Heather adds apples and spices to the boiling water. Yum!


SOURCE: Nourishing Tradions by Sally Fallon

Breakfast Cookies - Ellie Krieger

Kristen had these when she came to visit. SO DELICIOUS!! I had no self control. Not surprising. I ate a ton. The best part is, it's healthy! I changed the recipe a bit though.

3/4 & 1/2 cup whole-wheat pastry flour (you do the math)
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon Celtic Sea Salt
2 tablespoons unsalted butter
1/4 cup coconut oil, or sunflower oil
1/4 cup rapadura
1 egg
1/4 cup shredded carrots, pumkin, or sweet potato, cooked or uncooked
1 teaspoon vanilla extract
1/2 cup rolled oats
1/2 cup bran cereal flakes or fiber one
1/3 cup raisins, or dried cranberries, or dried blueberries, or all 3
1/3 cup soaked/dried walnuts, chopped (recipe in Nourishing Traditions)

Directions:

Place rack in center of oven and preheat oven to 350 degrees F.

Whisk together flour, baking soda, cinnamon, nutmeg and Celtic Sea Salt in a medium-sized bowl. Combine butter, oil and Rapadura in the bowl of a stand mixer and mix on high speed, scraping down sides if necessary, until Rapadura have dissolved and mixture is light in color, about 1 minute. Add egg, shredded carrots and vanilla and beat an additional 30 seconds. Add flour mixture and beat an additional 30 seconds. Add oats, flakes, raisins and walnuts and mix over low speed just until incorporated.

Dough will be slightly sticky and less cohesive than traditional cookie dough. Line a large cookie sheet with parchment paper. Using between 3 to 4 tablespoons of batter, form a ball and place on cookie sheet.

Repeat with remaining batter, leaving about 3 inches between cookies. Wet hands and use palm of hand to flatten cookies until about 1/4-inch thick.

Bake for 12 minutes, until cookies are fragrant but still soft. Let cookies cool slightly, then transfer to a wire rack to cool completely.

Source: Kristen

Pancakes or Waffles

This recipe works great for either. I keep the consistency the exact same.

1 1/2 c. flour
3 1/2 tsp. baking powder
1 tsp. celtic sea salt
1 TBS sugar
1 1/4 c. milk
1 egg
3 TBS butter

Mix dry ingredients together and liquids together. Combine and cook on medium heat.