Archive | Breakfast

Rosemary Orange Zucchini Bread

Yield: 4 mini loaves or 2 standard loaves The orange zest, fresh orange juice and chopped fresh rosemary make this unlike any other zucchini bread you’ve tasted! 3 large eggs 1/2 cup of plain yogurt 1/2 cup of olive oil 1 3/4 cup of sugar 2 cups of shredded zucchini 2 teaspoons finely minced fresh rosemary Zest of one orange […]

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Chocolate Persimmon Muffins

Yield: 8-10 muffins Straight from Good to the Grain, these muffins are glorious. Ripe persimmon pulp is a natural puree, so just scoop the ripe pulp from the fruit and move on with the recipe! I baked my muffins for 37 minutes. Wait for them to spring back when you touch them lightly on top […]

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Oatcakes

Yield: 12 cakes I substituted almonds for the walnuts because that’s what I had on hand. I also used wheat germ instead of flax seeds, for the same reason. These tasty little cakes from Super Natural Every Day are filling and delicious! Ingredients: 3 cups rolled oats 2 cups whole wheat pastry flour ½ teaspoon […]

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Pumpkin Parfarro

Yield: 2 servings This tasty breakfast comes together quickly when the farro is already cooked and cold. Prepare farro just like you would pasta. Bring water to a rapid boil in a saucepan. Add farro and some salt. Farro takes about 35-40 minutes to cook. The finished product will be chewy but not hard. Drain, cool, and then store cooked farro in the […]

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Bulgur Raisin Muffins

Yield: about 9 muffins These muffins are hearty and dense. Packed with whole grains, they are a terrific way to start your day or satisfy your snack-tooth. Use the leftover bulgur to make Bulgur Pilaf with Roasted Squash and Mint. Ingredients: 2 cups water 1 tablespoon coconut oil 2 1/2 teaspoons ground cinnamon, divided 1 […]

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Whole Grain Banana Mini-Muffins

Yield: 24-27 mini-muffins or 12-15 muffins Each morning at Three Stone Hearth, right around 11:00 am, everyone in the kitchen breaks for tea. It’s a time when recipes are discussed, questions are asked, stories are shared, and laughs are had by all. Chef/owners, apprentices, interns, volunteers, and staff gather around a simple and wholesome spread of […]

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Cranberry Nut Bread

Yield: 1 loaf We have Ocean Spray to thank for this recipe. Yep. It comes from the back of the Ocean Spray Cranberry bag. The women in my family have made it for years. Enjoy! Ingredients: 2 cups whole wheat pastry flour 1 cup sugar 1 ½ teaspoons baking powder 1 teaspoon salt ½ teaspoon baking […]

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Apple Pear Slaw

Yield: 4 small servings This salad does not keep well, so make and serve it immediately. Prepare the dressing, mint and blueberries first. Then grate the apples and pears, toss them with remaining ingredients, and enjoy. The easiest way to make ginger juice is to grate fresh ginger, skin and all, on a box grater. Squeeze the pulp to […]

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Creamy Wheat Berry Hot Cereal

Yield: 4 servings (about 3/4 cup each) This hot breakfast cereal combines whole grains, fruit and nuts for a satisfying start to the day. Cooking wheat berries takes a little time, so make them ahead and freeze them. Just thaw the wheat berries in the refrigerator overnight. Ingredients: 1 1/4 cups old-fashioned rolled oats 1/2 cup raisins 2 cups nonfat milk […]

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Apple Oven Cake

Yield: 6 servings This tasty little “oven cake” is a lot like an apple dutch pancake – more “egg-y” than “cake-y.” It comes together quickly and makes for a delightful breakfast (or dessert!) served with a dollop of fat free Greek yogurt. Ingredients: 3 tablespoons butter 1/4 cup maple syrup 1/8 tsp cinnamon 1 sweet apple, such as Fuji, peeled, cored and […]

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