Grains for Breakfast
Recipes on this page
- Refrigerator Spelt Apple Bran Muffins
- Sprouted Spelt Buttermilk Biscuits
- Sprouted Spelt Bran Muffins
- Sprouted Spelt Waffles
Oats:
- Harvest Breakfast Bars
- Raw Oat Groat Cereal
- No Bake Oat Groat Cookies
- Agave Oat Cookies
- Sprouted Oat Groat Cereal
Spelt Recipes
Spelt is an ancient form of wheat. Spelt retains the original starch/protein content of wheat - 50/50. Most modern wheat is 80% starch and 20% protein. Many people who are intolerant to wheat can eat Spelt with no problems. The flavor is not much different than wheat and you can substitute it for any recipe that calls for wheat. Sprouted Spelt flour is the best, you can purchase it from our Store.
Refrigerator Spelt Apple Bran Muffins
Batter can be made ahead and kept covered in the fridge for 2-3 weeks, if they last that long! Bake the muffins you need each day and have fresh muffins every morning! OR Bake them all at once, store in zip-loc bags in the freezer and warm in the convection oven for fresh-baked goodness! No microwaves please.
Ingredients
1 cup boiling water
3 cups Oat Bran (you can get this at all grocery stores, try to get organic)
3-6 oz cans ORGANIC frozen Apple Juice concentrate-thawed (18 oz total)
1/2 cup Extra Virgin Unrefined Coconut Oil or Grapeseed Oil
2 eggs
2 1/2 cups Spelt Flour (1/2 whole grain and 1/2 white if you like)
2 1/2 tsp baking soda
1/2 tsp Celtic Sea Salt
6 oz of your favorite- organic blueberries, cranberries or raisins
- Pour boiling water over 1 cup of the oat bran, let stand and cool.
- In a separate container, beat eggs, oil an dapple juice together
- Add cooked bran and whisk together
- Add all the dry ingredients and stir
- Fold in the remaining oat bran
- Refrigerate for 1 hour to rise
- Preheat oven to 425 degrees F
- Without stirring batter again, fill greased muffin cups or muffin papers 3/4 full.
- Bake 10 minutes until risen (don't open the oven door)
- Reduce the heat to 400 and bake another 10-15 minutes until brown
Makes 20 regular sized muffins
Extreme Breakfast Makeover Buttermilk Biscuits
These biscuits are made with spelt flour. You can use all white Spelt or do a combination of ½ whole grain spelt and ½ white spelt. They are non-dairy.
1 c whole grain spelt flour
1 c white spelt flour
2 ½ teaspoons baking soda
1 tsp salt
¼ cup plus 2 Tbs real organic butter or earth balance buttery spread
¾ cup Almond Milk w/ 1 Tbs fresh Lemon Juice or mild vinegar
Heat oven to 450 degrees. Put oven rack in center position..
Put 1 Tbs Lemon Juice in Almond Milk, it will curdle, that is good.
Mix flour, baking powder and baking soda and salt together
Cut butter/earth balance into flour until it is the size of small peas.
Make a well in the center of the dry ingredients; pour in almond milk/lemon juice mixture
Stir gently w/ a spoon and blend until mixture is clumping together. If it is too dry add a few drops of water or almond milk.
Transfer dough to a lightly floured board. Pat out in a circle about 8 inches in diameter and ½ inch thick. Cut w/ a biscuit cutter or small glass. Bake on center oven rack for about 10-12 minutes until tops are browned.
Spelt Bran Breakfast Muffins
These are the best muffins I have eaten or made! The are moist and full of good fiber, vitamins and minerals. Add a glass of fresh squeezed juice for a yummy nutritious breakfast! 25-30 grams is the recommended amount of fiber per day. One of these muffins supplies 5 grams, which is about 20% of your daily fiber intake. Make these for the kids to eat for breakfast or after school snacks instead of granola bars, etc.
Makes 30 regular sized muffins. Batter can be stored in fridge for up to 2 weeks. Adapted by Celeste Davis from Hodgson Mill recipe www.hodgsonmill.com
Ingredients
3 cups Spelt Bran (can use organic wheat bran)
1 cup boiling water
½ cup Raw Agave Nectar
½ cup Expeller Pressed Safflower Oil (or grapeseed oil)
2 ½ cups Sprouted Spelt Flour (can use regular whole grain spelt or wheat)
¼ cup Sprouted Spelt Cereal (can use extra ¼ cup spelt or whole wheat flour)
2 tsp. Baking soda
1 tsp. Salt
2 egg, beaten
2 cups plain organic soy milk with 2 Tbs light (rice or apple cider) vinegar (it will curdle like buttermilk)
ADD IN’sfor more nutrition and taste: I add all these-they make the muffins fantastic!
- Juice 6 carrots and 2 apples, put the pulp in the muffin batter You could even use the juice instead of the soy milk but you would still need to add the vinegar as it works with the baking soda to make the muffin puffy.
- Soak 1 cup organic no-sugar-added raisins until puffy, drain and add to batter
- Sprout and grind 1 cup spelt berries and stir into muffins
Directions
- Mix 3 cup wheat bran with 1 cup boiling water; stir and let water absorb into bran.
- Add agave, oil, baking soda, salt, curdled soy milk or veggie juice and vinegar and eggs
- Add sprouted spelt flour and cereal
- Mix well
- Let sit for 10 minutes before filling muffin cups
Place in the refrigerator for future use, or bake at once. When preparing to bake, preheat oven to 400 degrees. Stir batter well and spoon into prepared muffin tins or muffin cups. Bake 15 minutes
Mixture will keep for 2 weeks in fridge in air tight container so you can have fresh muffins every day! Or bake them and freeze in airtight container for up to 2 weeks.
Nutrition Data for 30 muffins
Calories 141, Calories from fat 42, Total fat 5 g, Saturated fat 1 g, Cholesterol 16 mg, Sodium 16 mg, Total carbohydrates 25 g, Dietary fiber 5 g, Sugar 8 g, Protein 4 g
Vitamin A 49%, c 2%, Calcium 2%, Iron 8%
** BEST WAY! Make 1 cup fresh apple & carrot juice and use the pulp in the muffins. Add ¾ cup water and ¼ cup soy milk or half and half. Add ¼ cup chocolate chips. This recipe is analyzed using this combination. Nutritional value numbers below will change if you use other ingredients.
Whole Grain Spelt Waffles
(6 servings)
1 and 1/3 cup whole grain spelt flour *I use Sprouted Spelt flour, makes lighter waffles
*You can also use ½ white unbromated spelt and ½ whole wheat spelt flour
1 cup milk** w/ 1 T vinegar added, let sit 5 min to curdle (makes more tender)
¼ tsp baking soda
2 large eggs
4 Tablespoons melted coconut oil (or grapeseed)
2 Tablespoons sugar
1 ½ teaspoons baking powder
3/4 teaspoon salt
- Separate egg yolk and white
- Beat egg white until stiff but not dry-reserve for last step
- Beat egg yolks well
- To Almond Milk add 1 T fresh lemon juice and let stand for 5 min (replaces buttermilk)
- combine eggs and milk
- add baking soda
- add shortening
- Combine salt and flour. Add to first mixture. Beat until smooth.
- Sift baking powder lightly over the mixture and fold in quickly.
- Fold in stiffly beaten egg whites.
Drop onto a greased hot waffle iron according to manufacturers directions.
** You can do this with Soy, Almond or Rice Milk.
Use REAL toppings like Real Maple Syrup or real fruit toppings with Real Whipped Cream, local RAW honey or agave nectar, Real fruit spread or REAL fruit and REAL whipped cream!
Oat Recipes
Soak your Steel Cut Oats or Oat Groats for 20 minutes in fresh water, drain and rinse, the cook as directed on the package. Soaking the oats activates the living part of the grain, the enzyme!
Harvest Breakfast Bars - Celeste Davis
Makes an 8 x 8 pan
Stir Together Wet Ingredients:
3/4 to 1 cup cooked Acorn Squash
3 Tbs Raw local honey (or 2 Medjool Dates, soaked and 1 Tbs honey
2 Tbs Raw Tahini (a nut butter made from sesame seeds available at your local natural foods market)
1 Egg (free range, organic)
1 Tbs Soy Milk
Mix Dry Ingredients:
2 c Organic Oat Flour
1/2 cup Organic Oat bran
1/4 tsp Sea Salt
1/2 tsp Baking Powder
1/4 tsp Baking Soda (you must always add baking soda when you use honey in baking)
1 1/2 tsp Organic Pumpkin Pie Spice (get it fresh from the bulk section of your local market)
Mix wet and dry ingredients together
Stir In:
1 cup cooked Steel Cut Oats (cook according to the package directions)
1 cup soaked organic no-sugar-added raisens (soak 10 min. in boiling water, drain)
1/3 cup soaked Raw sunflower seeds (Soak 8 hours, drain)
2 Tbs low-sugar organic chocolate chips
Put mixture in 8x8 greased pan. Bake at 375 for 10-15 minutes, will be chewy not dry.
Cut and store in refrigerator for up to one week or freeze in zip loc bags.
Raw Oat Groat Cereal
Soak Groats for 24 hours, rinsing twice. Use like cereal,
adding almond, soy or rice milk, agave nectar, honey or
stevia. This is a nutty crunchy cereal.
If you don't want to eat the groats raw, you can cook for about 20 minutes, cover with water and cook until soft and water is gone. Serve w/ agave nectar and your favorite milk. Yummy!
No Bake Oat Groat Cookies by Celeste Davis
2 Cups Sprouted, Cooked Oat Groats
1/8 c raw almond butter
2 Tbs unrefined extra virgin coconut oil
1/8 c raw agave nectar
1/2 c organic mini chocolate chips (enjoy life brand)
1/8 c raw shredded coconut (to roll cookies in)
Mix together. You may have to make minor adjustments
for stickiness. Roll in balls. Roll balls in shredded coconut.
Keep in refrigerator if they last that long! Yummy!
Agave Oat Cookies By Celeste Davis & Angie George
Prep:
Preheat oven to 375 degrees
Soak 1 c raw Oat Groats in water for 20 minutes. Rinse well
and drain. Cook groats in 2 cups water until soft to touch,
about 15 minutes. Set aside.
Soak dried, unsulphured cranberries in boiling water for
10 minutes to soften
Cream together until fluffy
¼ c Raw Creamy Almond butter
2 Tbs Unrefined Extra Virgin Coconut Oil
2/3 c Agave Nectar
1 egg
Add & mix well
¼ banana
1 peeled & grated apple
1 tbs dried unsulphured cranberries
Add & mix well
Pinch of salt
½ tsp baking soda
1 ½ c Spelt flour
2 c cooked Oat Groats
Drop by teaspoon on greased baking sheet. Cook
SPROUTED OAT GROAT CEREAL Cooked like oatmeal Soak Groats for 20 minutes and sprout from 0 to 2 days, according to your personal preference, rinse and use new water to cook. Cook like brown rice, 3 parts water to 1 part Oats. If you need salt, use Sea Salt, 1/2 to 1 tsp. Cook for 20 minutes or until tender. Drain if there is liquid left. Add to Groats - Almond or Rice or Soy Milk, Agave Nectar or Stevia to personal preference. You let this simmer on the stove until it is the consistency of oatmeal or you can put in a crock pot. It is really a personal preference issue. You can make a large batch and store in fridge for several days. Cooked like granola Sprout your groats for up to 3 days, following good sprouting practices. Spread sprouts out on a baking stone and cook until dry for 20-30 minutes at a low oven temp (lowest on your oven). Use like granola, combine with fruit, almond, soy or rice milk and agave nectar, stevia or honey. You can also use on your salads for a crunchy taste instead of croutons.