Breakfast Custard

This dish has become one of our favorite breakfasts. It is a wonderful change from our regular eggs and sausage. I actually do not measure much when I cook and this is a great recipe for just mixing together. A little more or less of any of these ingredients does not make much of a difference. We find it delicious every time we make it.


Breakfast Custard
6 eggs
1/2 cup bone marrow
1 1/2 -2 cups pumpkin puree
1 cup yogurt, sour cream, milk of any kind, or a combination of these
2 tbs- 1/4 cup honey
1/4 tsp salt
1 tsp vanilla
1/4 tsp -1 tsp of any of the following spices
cinnamon, nutmeg, ginger, cardamon, or cloves

Place all ingredients in a large bowl (I love my 8 cup glass mixing bowl for this). I use my hand blender to mix it all together but a stand mixer or blender would work too. Pour mixture into 8 ramekins or small oven proof bowls. Then decided how much time you have and how you want to cook them.

Method 1. Stack the ramekins in a crockpot with enough water in the bottom to cover about halfway up the bottom dishes. Turn the crockpot on low for 8+ hours of cooking or High for 4-6 hours.

Method 2. Preheat oven to 350 F Make a water bath for the custard by place the ramekins in large baking dishes and fill with water about half way up the sides of the ramekins. Place in oven and bake for 30-40 min or until set.

Options

• If you do not have marrow on hand you can still make a delicious custard by just leaving it out. 
• Experiment with other purees such as butternut squash,  banana squash, apple or other fruits.
• If you would rather have a plain custard then you can replace the 2 cups of puree with yogurt or any type of milk instead. Adding another 2 tsp vanilla or 1 vanilla bean makes a plain custard extra special.

Muffins

This is a basic muffin recipe that does not involve soaking or sourdough.

Muffins

1 cup all purpose flour

¾ cup whole wheat flour

¼ -⅓ cup sugar

2 tsp baking powder

¼ tsp salt

1 beaten egg

¾ cup milk

¼ cup unsweetened applesauce

Add Ins

¾ cup blueberries

¾ cup mashed bananas (reduce milk to ½ cup)

½ cup chopped walnuts or almonds

½ tsp cinnamon and 1 cup raisins

¼ cup chocolate chips

 Preheat oven to 400°.  Mix together the flour, sugar, baking powder, and salt in a large bowl. Mix together egg, milk, and applause in a separate bowl. Add the egg mixture to flour mixture stir until blended but still a bit lumpy. Mix in any desired add ins. Fill muffin cups or a greased muffin tin with batter to about 3/4 full. Bake for 20 min or until slightly golden and a toothpick inserted in the middle comes out clean.

Makes 12 muffins

Soaked Granola

Granola is so very versatile and can be very healthy. Unfortunately most store bought granola is full of sugar. Finding a reasonably priced organic granola that does not list sugar as one of the top ingredients is next to impossible. Plus we have been trying to eat more traditional soaked and sprouted grains and a soaked granola is not available. My solution of course was to make my own. We love it around here especially with homemade yogurt. The best part of this recipe is that you can mix it up however you like change the grains, nuts, seeds, fruits, even the amount of sweetener to your taste. We use an organic 5 grain rolled cereal I buy in the bulk bins instead of oats in all of my recipes but regular old fashion rolled oats will work great.

Soaked Granola

4 cups oats

¼ cup chopped seeds

½ cup chopped nuts

¾ cup buttermilk or kefir

1 ½ cups water

⅓ cup coconut oil

¼ cup butter

¼ cup maple syrup, honey, or combination

½ tsp salt

2 tsp cinnamon

2 tsp vanilla extract

½ cup shredded coconut

1 ½ cups dried fruit

Mix together the oats, nuts, seeds, buttermilk, and water. Cover and let soak in a warm place for 12-24 hours. 

Heat the oil, butter, sweeteners, salt, cinnamon, and vanilla until melted and well mixed. Mix the oat mixture and the butter mixtures together. Then spread out the mixture in a large baking sheet. The oats need to heat slowly and be turned often over a long period of time. Bake the granola at 250º turning the mixture at least once every hour for 2-4 hrs. Remove the granola from oven when the it reaches your desired crispiness. Cool completely then mix in the dried fruit and store in an airtight container.

Soaked Pancakes

My kids love pancakes! They can be topped with any number of things but maple syrup is their favorite.

We have started soaking our pancakes along with all our other breakfast grains, it is incredibly easy to soak your grains. Two of the biggest pluses to soaking grains is that you can use all whole wheat flour and you get part of the mixing work done the night before making morning prep easier.

Soaked Pancakes

2 cups wheat flour

2 cups buttermilk

2 tsp baking soda

½ tsp salt

2 egg beaten

4 tbs applesauce

1 cup milk

Mix together the flour and buttermilk. Cover and let soak for 12 to 24 hours in a warm place, inside the oven is my favorite place. If it is cold in the house I turn just the oven light on which keeps the oven just the right temperature.  

Combine the egg, applesauce, salt, and baking soda in a separate bowl. Add the egg mixture to the soaked mixture stir together until well mixed. If needed add milk 1-2 tbs at a time until you reach the desired consistency. Mix in any add ins* you would like.

Place a small amount on butter or coconut oil on a warm skillet. Pour 1 tbs to ¼ cup batter, depending on how big you want your pancakes, on to the hot, lightly greased skillet. Cook 2-3 min on each side. Adding more butter/oil as needed between batches. 

Serve immediately or keep warm in oven set at 200º. Serve with


Any leftovers can be stacked in a freezer container separated by wax paper and frozen for later.

Warm up frozen pancakes in a toaster oven or oven set at 350º for 5 min.
 

*Add In Ideas

1 cup fresh or frozen berries

½ cup chocolate chips

½ cup finely chopped nuts

Some of our favorite pancake toppings include

Syrup

Applesauce

Homemade fruit syrups

Butter

Whip cream

Honey

Cream Cheese

Yogurt

We love yogurt around here and for years we have been buying the large tubs of plain whole milk organic yogurt. I like plain  because there is nothing unneeded like colors, dyes, sugar, or flavorings in it, plus it is a lot less expensive. We love to make our own flavors with things like honey, vanilla, maple syrup, fruit preserves or homemade syrups. The kids love it with just a bit of honey but if you name the flavor we will come up with a way to make it. 

Recently though I started reading about making my own yogurt. This week I finally tried it and I was shocked at how easy it was and how much money I will save. I can make organic yogurt for 1/4 the cost of buying it!

Here is one of the best sites I found for detailed information on yogurt making.

Note: After 4 years of yogurt making I have added some extra notes and changes to this post from 2011. 

Yogurt

1/2 gallon whole milk*

2 tbs yogurt*

Crockpot Method:

Place the milk in a crock pot on low for 2 hours. You want the milk to reach 180-190º if you have a thermometer check the temperature. Unplug the crock pot and let cool slowly till 110º about 3 hrs. Again checking the temp is a good idea too hot and the cultures will die, too cold and they will not grow. 

Remove 1/2 cup of the milk and mix well with the yogurt. Then stir the milk yogurt mixture into the crockpot of milk, whisking helps to mix it in thoroughly. Wrap the crock pot insert in a thick towel and place in the oven with just the light on. The slight warmth from the light is suppose to help to keep the yogurt warm. Let the pot sit in the oven for about 8 hours (overnight is best).

Stove/Dehydrator Method:
Heat the yogurt on the stove using a thermometer to measure heat. Remove the milk from the stove when it reaches 180º. Let the milk cool until it reaches 110º. Be sure to use a thermometer to check the temp if it is too hot the cultures will die. Whisk the yogurt into the milk. Be sure to mix it well. 

Poor the milk into glass containers, quart size canning jars work well for this. Place lids on the jars and put them in a dehydrator set at 100-110º. Let it sit in the dehydrator for 12-24 hrs. 


When Finished the yogurt should be warm and thick. Eat it warm or pour into containers and refrigerate. It will keep for about 1-2 weeks in the fridge. I found it to be exactly the same as the store bought yogurt but some have said it seems slightly thinner. Be sure to save 2 tbs for your next batch. 
Over the years I have used many different yogurt starters and a few different types of milk. Both can make a difference in your final product. Using a really good pasture raised milk produces a better yogurt. You may need to experiment to find what you like best. 

I also froze some to see how it would defrost I will update with results when I defrost it. 
Update- It did not defrost well. The yogurt seemed to separate and was no longer creamy. I strained it through a cheese cloth though and made yogurt cheese which was very tangy and yummy!


* Be sure to use only milk that is not ultra-pasteurized and yogurt that contains live and active cultures.  If you are using Raw milk (the best) there is no need to preheat it. I find you get a thicker yogurt though if you heat raw milk to 110º before adding the yogurt culture. 


For a thicker yogurt
You can place the yogurt in a colander lined with cheese cloth to drain out some of the liquid for a thicker yogurt. Or drain out almost all of the liquid for a creamy yogurt cheese. 
Alternativly you can add extra cream to your milk when you are heating it for a thicker yogurt without straining.

Soaked Baked Oatmeal

This weekend I made a yummy oatmeal breakfast. My father said it tasted like an oatmeal cookie, like I said Yummy! The original recipe came from here. I liked the idea of the baked oatmeal but since reading the book Real Foods by Nina Planck I wanted something without refined sugar and vegetable oil so I tweaked it a bit. Here is my version of soaked baked oatmeal.

Soaked Baked Oatmeal

2 cups oatmeal

1 tbs whole wheat flour
1 cup yogurt
½ cup water

2 eggs
6 tbs maple syrup
1/3 cup melted butter or applesauce
1 ½ tsp vanilla
1 ½ tsp cinnamon
1 ½ tsp baking powder
1/3 cup milk

add in options

raisins

small pieces of apple

berries

chocolate chips

coconut flakes

Mix the oatmeal, flour, yogurt, and milk in an 8x8 pan. Cover and sit on the counter, allow the oats to soak for 12-24 hours.

Preheat oven o 350º. Mix the eggs and all the rest of the ingredients together in a separate bowl. Add the egg mixture to the soaked oats and mix well. Mix in any optional add ins. Bake for 40 minutes. Serve warm. 

Soaked Waffles

We are embracing the soaking method around here. First after a ton of reading I have found that grains that have been soaked are much easier for our bodies to digest plus we absorb more of the vitamin and minerals our bodies need when we are eating soaked grains. Second it is so nice to already have half the recipe done when I go to make something (especially in the morning). So in continuing to improve our morning breakfast I made soaked waffles. Yum! 

Soaked Waffles

2 cups wheat flour

2 cups buttermilk

2 eggs

2 tsp baking powder

1 tsp baking soda

½ tsp salt

⅓ cup melted butter

Soak flour in buttermilk for 12 to 24 hours.

Heat waffle maker. Add the rest of the ingredients to the flour mixture and stir till combined. Follow your waffle manufactures directions for cooking the waffles. Soaked waffles may tend to be slightly softer then non soaked. Placing them in a warm oven about 200º while making the rest of the waffles will make them a bit more crunchy.

Any leftovers can be stacked in a freezer container separated by wax paper and frozen for later.
Warm up frozen waffles in a toaster oven or oven set at 350º for 5 min.

*For fluffier waffles separate whites and yolks of the eggs. With an electric mixer in a clean bowl beat the whites till stiff and set aside. Add the yolks with the rest of the ingredients, mix well then fold in the egg whites. 

Some of our favorite waffle toppings include

Fresh or frozen fruit

Chocolate chips

Finely chopped nuts

Syrup
Homemade fruit syrups

Butter

Whip cream

Honey

Cream Cheese

Soaked Porridge

I have been on a mission to revamp our morning eating. Most days we eat a bowl of cereal, milk, and a cup of juice. It is easy and predictable plus it is immediate, my kids have never been ones to wait for food in the morning. Although we always have organic cereal it is not the most nutritious meal and is often times filled with sugar. So now I am starting the process of creating more go to easy breakfasts for our family.
This porridge recipe comes from the book Nourishing Traditions by Sally Fallon although I adapted it slightly. She has many variations in her book but this is or favorite!


Soaked Porridge
1 cup oats, rolled or cracked (we use a 5 grain cereal)
1 cup warm milk
2 tbsp plain whole milk yogurt
1 cup water
Butter
Milk
honey, maple syrup, or turbino sugar

In a bowl with lid mix the warm water and yogurt then add the oats. Cover and let sit overnight or up to 24 hours.
In a saucepan bring 1 cup of water to a boil with an optional dash of salt. Add the soaked oats, cover and reduce heat to medium low. Let simmer for 3-5 min.
When at desired consistency spoon out into bowls and top with butter, milk, and natural sweetener of your choice.

We have been adding berries, bananas, and or stone fruits to our porridge which makes it even better. Some almond slices or ground flax seeds are delicious as well.

*Afraid of using too much butter and or milk stop listening to the media and start researching for yourself. The right kinds of dairy organic, pasture raised, and full fat is actually incredibly good for you. Start your research with the book Real Food by Nina Planck and find out for yourself.

Pancakes

We love pancakes around here. They are an easy morning breakfast and a simple snack but my number one reason for loving pancakes is that it is one of the few meals that my husband can make without any help from me. He is our go to pancake man and it sure is nice to have someone else make a meal every once in a while! While delicious with maple syrup I love to make homemade fruit syrups for our pancakes.

Pancakes
1 cup whole wheat flour
1/2 cup all purpose flour
1/2 cup oats finely ground
1 tbs brown sugar
4 tsp baking powder
1/2 tsp salt
2 eggs slightly beaten
2 cups milk
4 tbs applesauce or oil

add in options
1 cup fresh or frozen berries
1/2 cup chocolate chips
1tbs cocoa powder
buttermilk instead of milk

Mix together the flours, oats, sugar, baking powder, salt, and cocoa powder if using. The dry mixture can be stored in an airtight container until ready to use.
In a separate bowl combine the eggs, milk, and applesauce. Add the egg mixture to the dry mixture and stir to combine. You want the dry mixture to be moist but still slightly lumpy.
Heat a large skillet over med low heat. Lightly grease the skillet with a spray of olive oil. Pour 1 tbs to 1/4 cup batter on to the hot skillet. Optional-sprinkle the berries or chips over the top of the pancake. Cook till the sides look slightly golden and the top is bubbly about 2 min. Flip the pancake and cook for an additional 1-2 min on the other side.

To keep the pancakes warm while I cook the rest I place them in a glass dish in the oven with the temperature set as low as it can be set.

Veggie Bread

I made this last week for our trip to Alabama. We used walnuts and cocoa powder this time and called it chocolate bread! It freezes wonderful and thaws quickly.

Veggie Bread
3 eggs
1 cup sugar
1 cup applesauce, oil, or softened butter- any combination will work as well
3 cups shredded veggies such ass zucchini, squash, or carrots
1 tsp vanilla extract
1 1/2 cups all purpose flour
1 1/2 cups whole wheat flour
1 tsp salt
2 tsp baking soda
2 tsp cinnamon
1/4 tsp nutmeg

Optional Additions
1/2 to 1 cup chopped nuts such as walnuts or pecans
1/2 to 1 cup dried fruit such as cranberries, current, or raisins
2 tbs cocoa powder
1/2 cup chocolate chips

Beat together the eggs, sugar, applesauce or oil until well blended add the veggies, and vanilla and mix thoroughly. In a seperate bowl mix together the flours, salt, baking soda, spices, and cocoa powder if using. Slowly add the flour mixture to the veggie mixture one cup at a time until blended. Stir in any nuts, fruits, or chips. Pour into 2 loaf pans or 4 mini loaf pans. Bake at 350º for 50-60 min.

Serving Ideas
For Breakfast or snack make the bread with nuts and chocolate chips. Cut the bread in slices and using peanut butter and sliced bananas make sandwiches.

For dessert make the bread using the cocoa powder and nuts. Cut the bread into slices top each slice with a small amount of homemade whip cream.

Top with cream cheese frosting for a yummy treat!

Egg and Cheese Pitas

I have been working on breakfast around here. We eat mostly cereal and the occasional pancakes but I want more variety. While on vacation I used what we had to make some delicious breakfasts for our family. The first combined a favorite for my kids and left overs from dinner.

Egg and Cheese Pitas
3-4 pita pockets
8 eggs
1 cup cheese
Roasted bell peppers or other cooked veggies

Toast or bake pitas just enough to warm them up. Cut a slit in the top and split the middle of the pockets set aside to fill later. Heat a large skillet over med high heat meanwhile crack eggs and whisk together until blended. Spray oil in pan to coat and add the eggs. Cook and mix till done we like our eggs well done here no slimy mushiness. Remove the eggs from heat add the veggies and cheese and mix well. Fill the pitas with the egg mixture. Add a bit of ketchup if desired.