Archive for the 'breakfasts' Category

Granola

granola

I love granola; sweet and crunchy, it always satisfies a good snack attack.

I also get a kick out of using the term “granola” to ridicule my Boulder brethren. However, when I’m feeling earthy, dousing myself in patchouli (which my husband dislikes to no end) I can easily apply the term to myself –even though I’m more of a yuppie than a hippie. I guess that would make me a yippie.

Alas, I digress. Several years ago when I first encountered the live food diet, I created this recipe for a crunchy live granola. Even though he’s not a hippie, yippie or yuppie, my husband really likes it and so does my younger son. The little guy eats it with yogurt, which makes for a tasty and filling snack.

Grain-Free Granola
2 cups almonds
1 cup macadamia nuts
1 cup pumpkin seeds
1 cup raisins
1 tablespoon vanilla extract
½ teaspoon cinnamon
½ teaspoon celtic sea salt

  1. Place nuts and seeds in a large bowl, cover with water and soak overnight
  2. Place raisins in a separate bowl, cover with ( ½ to 1 cup) water and soak overnight
  3. Place the raisins, along with their soaking water in a food processor and puree until smooth
  4. In a fine mesh metal strainer, drain and rinse the nuts and seeds and discard the soaking water
  5. Add nuts and seeds to the food processor and pulse until coarsely chopped, to the consistency of granola, then add vanilla, cinnamon and salt and pulse briefly to incorporate these final ingredients
  6. Transfer mixture onto two large parchment lined baking sheets
  7. To make live granola, place in the oven on the lowest setting (usually 135 degrees) for 24 hours
  8. For instant gratification, bake 45 minutes in the oven at 250 degrees; for this more decadent treat, I sometimes drizzle agave over the granola, or add shredded coconut, currants and other dried fruit
  9. Serve

Serves 12

Enjoy this nutritious power packed, grain-free, gluten-free, healthy raw granola with fresh fruit, plain yogurt or as I do, simply by the handful.


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Posted on September 11, 2007 in breakfasts and snacks by Elana
you might also like: Charoset or Power Bars
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Pancakes

pancakes
Last month we had dinner at one of our favorite restaurants with friends Gary and Nancy. During this sumptuous meal, Gary mentioned that he was looking for a good pancake recipe. I’ve decided to pass on our secret family formula.

My children like these pancakes –a lot. High in protein, we eat them for breakfast, lunch and every now and then, dinner. Enjoy.pancake batter

Pancakes
3 cups blanched almond flour
½ cup heavy cream
8 eggs
½ cup salted butter, melted
¼ cup agave nectar
1 tablespoon vanilla extract
1 teaspoon baking soda
1 pinch celtic sea salt
butter for frying

  1. In a blender, combine almond flour, cream, eggs, butter, agave, vanilla, baking soda and salt and blend on high until smooth
  2. Melt 1 tablespoon butter in a large skillet over medium heat
  3. When butter is hot, ladle pancake batter onto skillet
  4. Pancakes will bubble, when bubbles open, flip pancakes over and cook on other side
  5. When pancakes are done, remove from heat to a plate
  6. Ladle more batter onto skillet and make additional batches, adding more butter to grease skillet as needed
  7. Serve with syrup and yogurt

Makes 24 pancakes

Posted on April 6, 2007 in breakfasts by Elana
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