Soaked Flour Muffins

Adapted frorm: http://eatnourishing.com/recipe/soaked-flour-muffins/
Experiment with additional eggs, egg powder.

4 cups of whole grain flour, preferably freshly ground (I used whole wheat) + additional raw nuts/nut flour

1 1/2 cup sour dairy, such as buttermilk, yogurt, kefir, or clabber (could also use water + 4 TBS lemon juice, whey, or apple cider vinegar)

1 cup melted butter/ghee or coconut oil (lard or tallow might be ok too)

2 cup pureed pumpkin, squash, carrot or sweet potato (could also use mashed banana or apple/pearsauce) lessen with honey

1 1/3 cup sucanat/rapadura or granulated palm/maple sugar  {replace with 2/3 c. honey

4 eggs, pastured or free-range organic

1/2 tsp baking powder

3 tsp baking soda

1 1/2 tsp sea salt

1/2 tsp cloves

1 tsp cinnamon

1/2 tsp nutmeg

Optional add-ins: 1 cup dark chocolate chips, raisons, dried cranberries, chopped dates, coconut flakes, or crispy nuts

In a glass bowl, combine the flour, sour dairy, and melted fat together. Cover with a clean dish towel or plate and allow this mixture to soak at least 8 hours, or even better, 24.  ...You need warmth.

Once the batter has had a good soak, add in the rest of the ingredients. Fold in your add-ins at the end, if using.

Pour into greased muffin tins (preferably not aluminum or non-stick — stoneware is good). Bake in a 325 degree oven for about 30-35 minutes. A toothpick inserted into the center should come out clean 

32 muffins.

America's Test Kitchen Ultimate Banana Bread

Bring to boil: 2 stick melted and cooled slightly6 large very ripe bananas (about 2¼ pounds), peeled (see note)
¾ c. honey
4 large eggs
2 tsp vanilla extract
1 tsp table salt
1 cup walnuts, toasted and coarsely chopped (optional)
2 3/4 cups flour (used GF substitute)
1/4 c br. rice flour
1/4 arrowroot "
1/4 coconut  "
2 tsp baking soda

1. Set oven to 350 degrees. Spray a loaf pan and a 8x13 in. pan.
2. Mix ingredients in order given.

6. Bake until toothpick inserted in center of loaf comes out clean, 45 to 75 minutes. Cool bread in pan on wire rack 15 minutes, then remove loaf from pan.

Adapted: http://www.madeinmykitchen.com/2013/07/americas-test-kitchen-ultimate-banana.html

MAKE AHEAD FRENCH TOAST CASSEROLE

adapted: http://www.foodtasticmom.com/make-ahead-french-toast-casserole/


for the base
1 loaf (16 oz.) Supermarket French or Italian Bread, torn into 1" pieces (used whole grain)
1 T. butter, softened (+8, see topping)
8 large eggs (next time, use more eggs)
5 c. milk ((3 1/2 if bread not dried) or [2 1/2 c. whole milk
1 1/2 c. heavy cream (substituted milk; one reviewer liked half & half)]
1 T. sugar
2 t. vanilla extract
½ t. cinnamon
½ t. nutmeg

for the topping
8 T. unsalted butter, softened
1 1/3 c. light brown sugar (substituted 2/3 c. honey)
2 T. pancake syrup (skipped)
2 c. pecans, chopped coarse (substituted with almonds)

Adjust 2 oven racks to upper middle and lower middle positions and heat oven to 325 degrees. 

Spread bread out over 2 baking sheets and bake until dry and light golden brown, about 25 minutes, switching and rotating baking sheets halfway through baking time. 

Coat a 13 x 9 inch baking dish with the tablespoon of butter and pack dried bread into dish. Whisk eggs in large bowl and then whisk in milk, cream and sugar, vanilla, cinnamon and nutmeg. Pour egg mixture evenly over bread and press on bread lightly to submerge.

For the topping: Stir butter, brown sugar, and pancake syrup together until smooth, then stir in pecans.

To store: Transfer topping to airtight container and wrap dish tightly with plastic wrap. Refrigerate topping and casserole separately for at least 8 hours or up to 24 hours.

To serve: Adjust oven rack to middle position; 350 degrees. Unwrap casserole and sprinkle topping evenly over top, breaking apart any large pieces with your fingers. Place casserole on rimmed baking sheet and bake until puffed and golden, about 1 hour.

Double portions:
2 lb. Supermarket French or Italian Bread, torn into 1" pieces
2 T. butter, softened (+ more, see topping)
16 large eggs (used two dozen)

10 c. milk (7 c. if bread not dried)
1 T. honey
4 t. vanilla extract
1 t. cinnamon
1 t. nutmeg

for the topping
16 T. butter, softened
1 1/3 c.  honey
4 T. syrup (skipped)
3 c. nuts

French Toast Biscuit Bake

• 16 biscuits 
• 10 eggs
• 3 Tbsp honey (roughly)
• 2 Tbsp cinnamon (roughly)
• 1 cup milk or cream
• 16 small pats of butter
• maple syrup for topping, optional
• powdered sugar for dusting, optional

Preparation:

• Grease two casserole pans (wax paper?). 
• While the biscuits are baking, beat the eggs, 1 Tbsp brown sugar, a few sprinkles of cinnamon, and milk or cream.
• Place biscuits on pan, and pour egg mixture. Be sure that the egg is coating all sides.
• Drizzle the tops of the biscuits evenly with honey and cinnamon.
• Place one pat of butter on top of each biscuit.
• Bake at 350F for 20 minutes, or until the egg is cooked through.
• Let this rest for about 10 minutes

 Adapted from https://longlivethenoms.com/2015/01/01/french-toast-biscuit-bake/ 

Baked Oatmeal - Martha Stewart

• next time triple, 9x13 pan and loaf pan; lasted __ meals
• adapted from: http://www.marthastewart.com/1050163/baked-oatmeal
• 
  
• DAY  BEFORE PREP: 
• Grease dish? Thaw fruit.
• Soak all afternoon in large pan:
• 6 cups fresh raw milk and water 
• 6 cups old-fashioned rolled oats
• and nuts, if not already soaked and dried.
• 
  
• In mixer: 
• 9 T unsalted butter, softened
• 1/2 cup honey
• 2 T. vanilla
• 3 large egg (try more?)
• 1 1/2  teaspoon salt
• 
  
• Mix, set aside. 
• 1 T baking powder
• 5 teaspoons cinnamon
• 
  
• Set aside: 
• 6 ripe bananas, thawed, to mix in
• On top:
• 1 1/2 cup walnuts or almonds, toasted and chopped
• 4 1/2  cups huckleberries, blueberries, or mixed berries

• Butter dishes.
• MORNING OF:  375 F.   35  minutes.

Paleo Banana Bread

Just a note: I am not a fan of quinoa cereal. Don't know if it was soaking it in dried goats milk kefir whey, or just soaking it at all, or the fact that it's been in the pantry for 3 years. (!?) Not butter, not salt, not meat could get it better. Bleh.

Time to use those frozen bananas since smoothies aren't a common item I get to these days. But breakfast dishes are, for sure.
I rewrote for doubled amounts, made some other alterations, from this site : http://zenbellycatering.com/2013/01/13/banana-bread-sweetener-free/

Paleo Banana Bread

preheat oven to 350° and heavily grease an 8x8 pan and muffin tins. Let bananas bake in pan with  butter for 30.

2 1/2  cups almond flour
1 cup arrowroot starch
1/4 c. tablespoons coconut flour
2 teaspoon baking soda
1/2 teaspoon salt
3 cups mashed ripe bananas * (about 3 bananas)
1/2 cup butter
6 eggs
2 tablespoon vanilla

•  mix the dry ingredients (almond flour through salt) in mixer.
• Process bananas, (make sure pan is greased still) rest of butter, eggs and vanilla, add in dry.
• Pour into prepared pan and bake for 55-60 minutes, or until cooked through.
• Allow to cool in the pan for at least 30 minutes, and then on a wire rack until completely cool, before you cut it. 

Soaked Oatmeal

Old Fashioned Soaked Oatmeal or Grain Porridge

 From Nourishing Traditions and The Nourishing Cook

Yield

• About 2 cups of oatmeal is 4 servings, or 2-3 servings if cooking for big eaters.
• [I like to use less than half the water and salt.]

• 1 cup oats, rolled or cracked (NOT the quick cooking kind, but ‘old fashioned’)
• 1 cup warm water
• 2 T whey, plain whole milk yogurt, kefir or buttermilk  (or lemon juice to make this casein free or kosher)
• 1 cup water
• ½ tsp sea salt

Mix the oats with warm water and whey or yogurt, cover and leave in a warm place (NOT the fridge) for at least 7 hours and as long as 24 hours [overnight is fine]. In the morning, bring an additional cup of water to a boil with the sea salt. Add the soaked oats, reduce the heat, cover and simmer several minutes. Remove from heat, stir in optional flax seeds and let stand for a few minutes. Serve with the ghee, butter or cream and rapadura or grade B maple syrup, or raw honey.

Easy Make Ahead Chard Egg Casserole

Company Eggs 

bonapetit.com provided this simple make ahead dish when I had a need for some way to use my huge chard bunch!

• 2 tablespoons olive oil
• 1 small onion, thinly sliced [1 t. powder)]
• 4 garlic cloves, finely chopped  [2 tsp. minced ]
• Kosher salt, freshly ground pepper
• 2 bunches Swiss chard, thick center ribs and stems removed, leaves coarsely chopped (about 12 cups) [forgot to measure my bunches]
• 1/2 cup heavy cream [(had half and half)]
• 12 large eggs
• 2 ounces sharp white cheddar, grated (about 1/2 cup) 

• • DO AHEAD: The chard and cream mixture can be made 1 day ahead. Cover and chill. Reheat before transferring to baking dish.

  Preheat oven to 400°. Heat oil in a large skillet over medium heat. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion is softened, 8-10 minutes.
• Add chard to skillet by the handful, tossing to wilt between additions. Cook, tossing often, until tender, 8-10 minutes. Add cream and simmer until thickened and almost evaporated, 8-10 minutes; season with salt and pepper.
• Spread chard mixture evenly in a 13x9x2-inch baking dish. Using the back of a spoon, make 12 small, evenly spaced divots in the chard mixture. Crack 1 egg into each divot. Season eggs with salt and pepper. Sprinkle cheese over.
• Bake, rotating dish once, until egg whites are almost set and yolks are still runny, 15-18 minutes. Let stand 5 minutes before serving.

Pumpkin Apple Streusel Muffins

Pumpkin Apple Streusel Muffins

I'm subbing this apple streusel/ crisp topping, copied below.


Dry ingredients:

• 1 cup almond flour*
• 1/3 cup coconut flour
• 1/4 cup ground flaxseed*
• 1 tsp baking soda
• 1 tbsp cinnamon
• 1/4 tsp ginger
• 1/4 tsp nutmeg
• 1/4 tsp. salt

Wet ingredients:

• 3 eggs
• 1 cup pumpkin puree
• 3/4 cup honey*
• 1/4 cup coconut oil, melted*
• 1 cup chopped apples (about 2 small)

Optional streusel topping (make this before batter!):

• 3/4 cup ground sunflower seeds*
• 3 tbsp coconut flour
• 1 tsp cinnamon
• 1/8 tsp salt
• 1/4 cup honey*
• 3 tbsp coconut oil, melted*

Instructions for muffin mix jar:
Combine all of the dry ingredients into container. (If you want to include the streusel, mix up the dry ingredients of that in a separate bowl, put in baggie, and place in the jar/container before closing).

Directions for mix:

1. Preheat oven to 350 degrees and line 18 muffin tins with paper liners (to prevent sticking you can further spray the liners with oil).
2. In a large bowl beat the eggs and then add the pumpkin puree and honey, mixing well.
3. Now add the dry ingredients to the wet ingredients and stir until thoroughly combined.
4. Mix in the chopped apple chunks.
5. Divide the batter equally among the 18 muffin tins.
6. If making the optional streusel combine the dry ingredients with the wet ingredients (it should resemble a sticky dough). Break the dough up into little pieces and sprinkle over the muffin batter.
   
   
7. Bake the muffins for approximately 30-40 minutes (oven times may vary). The muffins will be done when the tops spring back when slightly touched and the streusel topping is a dark golden brown.
8. Let cool for about 10 minutes before eating.  

Alternative Apple Crisp Topping and baking instructions: I made triple to add to other yummy things... pancakes, toast, oatmeal.

  3 large finely diced, fresh, organic apples (Quadruple: 12)
 ¼ tsp ground cinnamon (1)
1/2 cup of of pecans (or other nut), finely chopped (2)
1 tbsp honey
 1/8 tsp pure vanilla extract (4)
1 tbsp butter (4)

Cook the apples coated with the cinnamon in butter on low heat until soft. Remove from heat and add honey, vanilla, and pecans; mix.
Now you’re ready to put the muffin together. Add one spoonful of the muffin batter to the muffins cups. Take your finger and spread it out in the bottom of the muffin cup (she said to tap the pan, but my batter was to sticky). Next, add a spoonful of the apple crisp mixture. Top with another spoonful of batter, flatten the batter with your finger over top of the muffin. Top with remaining apple crisp mixture.
Bake 25-30 minutes, until muffins are slightly brown around edges, knife comes out clean.

*Ingredient substitutions: You can use any kind of nut or seed flour in place of the almond flour to make this suitable for allergies. [Used]Ground chia meal would also work subbed in for the flaxseed in equal amounts. Instead of the honey maple syrup can be substituted...

For Crying Out Loud Sweet Breakfast Sausage

For Crying Out Loud Sweet Breakfast Sausage

I found this recipe on FoodNetwork.com, and had to rename it when I tasted it. Fabulously delicious and unbelievably easy sausage recipes have always made a historic mark on my life. When I discovered that all you needed was fennel seed to make meat taste like my favorite pizza topping, Italian Sausage, I was wide-eyed and in disbelief. This recipe... For crying out loud, all my life how has something so good and so easy escaped my notice?
Sweet Breakfast Sausage

2 pounds ground turkey
2 tablespoons maple syrup /honey (is great!)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon sage (didn't use powdered)



Mix ingredients together in a bowl. Shape mixture into flat patties, each 3/4-inch thick. Cook on medium heat, 6 minutes on each side, or until cooked through.

Read more at: http://www.foodnetwork.com/recipes/maple-turkey-sausage-recipe.html?oc=linkback

Quick Italian Turkey Sausage

http://www.dietsinreview.com/recipes/italian-turkey-burgers/

This works for pizza, but it can dry out.  I use it for breakfast sausage and burgers.  Sometimes to season greens.


2 t. fennel
1/2 t. salt
1/4 t. pepper
1 lb. turkey

Mix, and cook. Haha....

A GAPS Staple food: Squash Pancakes Video Tutorial

I'm going to watch this:Squash Pancakes Video Tutorial, because the trouble I've had with similar recipes is how delicate they are.

• 1 – 1/2 cups baked winter squash
• 1/2 cup peanut butter
• 1/2 cup coconut milk
• 5 eggs, separated
• 1 teaspoon cinnamon

Mix the squash, peanut butter and coconut milk together.  Separate the eggs.  Put the egg yolks in the first bowl of ingredients and the whites into a bowl of their own.

Mix the squash, peanut butter, coconut milk and eggs with a stick blender or whisk (I used a stick blender because my peanut butter was chunky).  Use a mixer to beat the egg whites until they are stiff and hold a peak.

Begin heating a heavy skillet on medium heat.  Place butter, lard or your favorite GAPS friendly fat into the skillet and let it get bubbly.

Fold the egg whites into the batter carefully.

When the skillet is hot, drop about two tablespoons of batter into the skillet.

You can read the original post here: http://gapsdietjourney.com/2011/03/recipe-squash-pancakes/

Brownie Baked Oatmeal

Brownie Baked Oatmeal (and other freezable make-ahead breakfast)

Yields: 8 servings

• 3 cups oatmeal (quick or rolled oats work)
• 2 teaspoons baking powder
• 3/4 teaspoons salt
• 1/4 cup cocoa powder
• 1/2 teaspoon cinnamon
• 1/3 – 1/2 cup brown sugar
• 2 tablespoons butter, melted (melted coconut oil works, too)
• 1/2 cup pumpkin puree
• 1 cup milk
• 2 eggs
• 2 teaspoons vanilla
• 1/4 – 1/2 cup dark chocolate chips

Preheat oven to 350 degrees.

Whisk together the dry ingredients (the first six ingredients, through brown sugar) in a large bowl.

In another bowl, whisk together the wet ingredients (butter, milk, pumpkin, eggs, and vanilla).

Pour the wet ingredients into the dry ones. Mix well.

Stir in the chocolate chips.

Pour batter into a greased 9x13 pan. Bake for about 20 minutes (or until an inserted toothpick comes out clean). Serve with warm milk on top.

Freezer Tip: I usually make two 8×8 pans and freeze one before baking for later. When ready to eat, I thaw it in the fridge overnight and bake as directed.