Waffles

1/4 cup ground flaxseeds

1/2 cup water

In your main mixing bowl combine ground flaxseeds & water and let sit to become thick...this is your "eggs"

Next in a small mixing bowl, combine 3 1/2 cups unsweetened almond milk & 2 TBS apple cider vinegar and let sit.  This is your buttermilk.

3 1/2 cups ground spelt or kamut

2 TBS aluminum free baking powder

1/2 tsp himalayan or celtic salt

3 TBS coconut sugar

1/3 cup melted coconut oil

2 tsp pure vanilla extract

optional 1 tsp. ceylon cinnamon 

After flax "eggs" have thickened & buttermilk has sat for about 5 minutes, combine all ingredients together & mix well with whisk.  I use 3/4 cup of batter in my Belgian waffle maker but yours could be a different amount needed.  Makes approximately 8-9 large or 22 small.  For pancakes, just add more liquid.

Waffle topping ideas...

organic peanut butter or almond butter

pure maple syrup

strawberries, blueberries, bananas, blackberries, raspberries

your favorite jam

whip cream

Granola 

4 cups organic rolled oats

1 1/2 cups nuts & seeds of your choice (pecans, walnuts, almonds, sunflower seeds, pumpkin seeds, etc.)

1 tsp. himalayan salt or celtic salt

1/2 tsp. ceylon cinnamon

1/2 cup melted coconut oil

1/2 cup maple syrup or honey

1 tsp. vanilla extract

optional ad ins...

2/3 dried fruit (if using add in after cooking)

1/2 cup shredded or flaked organic coconut (add in halfway through if cooking in oven)

Mix all ingredients & spread on pan or dehydrator sheets evenly...you can either bake at 350 degrees for 21-24 minutes, or at 115 degrees in a dehydrator for 18-24 hours.

Tofu Scramble

1 TBS avocado oil

8 ounces organic extra firm tofu (I get mine from Costco)

Heat the oil in your pan on medium heat, drain your tofu & crumble into your pan...stir around to rotate and cook until lightly browned.

In a bowl, you're going to combine & mix with a whisk & then add to your tofu...

2 TBS nutritional yeast

1/2 tsp smoked paprika

1 tsp dijon mustard 

1/2 tsp garlic powder

1/4-1/2 tsp black salt

1/4 tsp onion powder

1/3 cup unsweetened plant based milk (I use almond milk)

Cook for about 5 minutes or until it's however wet or dry that you like, stir regularly.  

Optional ad ins...

cooked onions & bell peppers with salt & pepper or your favorite seasonings

fresh tomatoes or fried tomatoes

sliced avocado

green onions

salsa

tortillas of your choice to make breakfast burritos (we love sprouted corn tortillas cooked on low heat with coconut oil)

High Protein Pancakes or Waffles (Serves 1 adult)

2 scoops protein powder

2 eggs (you can also use egg whites if necessary)

1/4 cup almond milk or your favorite milk (more if necessary)

1/2 TBS coconut oil

1/2 tsp baking powder

1/2 tsp ceylon cinnamon (optional)

1-2 TBS ground flaxseed (optional)

Whisk until smooth...cook on medium high heat...spray with cooking oil (I use avocado oil spray) flip when bubbles are all over the top. Serve with real maple syrup, cream cheese, cottage cheese blended with honey and/or maple syrup, whip cream, fruit, &/or fruit sauce.

Fruit Sauce

2 cups fresh or frozen fruit, cut into quarters if its a bigger fruit like strawberries 

2 TBS fresh lemon juice

1 TBS pure maple syrup

1 TBS raw honey

1/8 tsp vanilla extract 

pinch of himalayan or celtic salt

2 tsp tapioca starch or organic cornstarch

1 TBS water

Mix altogether & cook on medium/high heat to a boil & then reduce heat to simmer for 10 minutes. Serve right away or allow to cool & put in a glass storage container & store in fridge (I use a quart jar & double this).