Breakfast Oatmeal Cookies

I marked this as kid-friendly because, well... what kid wouldn't want to be able to eat COOKIES for breakfast?! ;-)

1 C. Olive Oil (I'd like to try this with coconut oil)
1 C. Brown Sugar (I use 3/4 C. Agave Nectar, you can also use 1 C. honey)
2 eggs (I'm going to try this using 3 eggs next time, as they didn't stick together very well this time.)

Cream until fluffy.

1/2 C. Buttermilk
1 3/4 C. whole wheat flour (I use 1 1/4 C. all-purpose flour, 1/4 C. Ground Flaxseed, 1/4 C. 7-Grain Cereal)(You can also use wheat germ or whatever you'd like. Next time I may use oat some oat flour and bran flour as well - I just forgot I had some in the freezer.)
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg

Mix together and then add:

3 C. oats
1 C. dried cranberries (or any fresh or dried fruit)
1/4 C. sliced almonds (or walnuts or any other nut)
1/4 C. sunflower seeds
a couple handfuls of angel flake coconut (if I had regular on hand, I would have used that instead)
about 1/4 C. butterscotch chips

(If this gets too dry, you can add another egg. You can make this as healthy - or not - as you want. Just experiment!)

Drop from Tbsp 2" apart on a lightly greased cookie sheet. Bake at 400°F for 7-8 minutes.

Enjoy!

Recipe from someone at the Sonlight Forums. If you are this person, or know whose recipe this is, please tell me so I can give proper credit!

Coconut Almond Muffins

Ingredients:

1 C. All-Purpose Flour

1/2 C. Sugar

1-1/4 tsp baking powder

1/4 tsp salt

1 egg

1/2 C. Sour Cream

1/4 C. Butter, melted

1/4 tsp Almond extract

1/2 C. flaked coconut

1/4 C. miniature semisweet chocolate chips

1/4 C. sliced almonds

Additional sugar

Directions:

In a bowl, combine the flour, sugar, baking powder and salt. in another bowl, whisk the egg, sour cream, butter and almond extract. stir into the dry ingredients just until moistened. Fold in the coconut and miniature chocolate chips.

Fill greased muffin cups 2/3 full. Sprinkle with almonds and additional sugar. Bake at 375°F for 18-20 minutes, or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Yield: 6 muffins

Recipe by Taste of Home's 2007 Simple & Delicious Annual Recipes p. 46

Banana-Strawberry Tortillas

Ingredients:

Ready-to-cook flour tortillas

3 Strawberries

1/3 Banana

Plain Cream Cheese

Directions:

Cook tortillas according to package directions - not too much or they'll be crispy and not easy to roll up.

Spread cream cheese on slightly cooled tortilla.

Quarter strawberries and place on tortilla.

Cut the banana lengthwise and slice onto tortilla.

Roll up like a burrito and enjoy!

Recipe by Jen

Honey Bunches of Oats w/Fruit & Agave Nectar

Ok, so this is a simple one, but threw it in here just because.. well.. because I wanted to! :-)


Ingredients:
2 Large Strawberries, divided
1 Handful Blueberries, divided
1 Handful Raspberries, divided
1 Banana, divided
Honey Bunches of Oats with Almonds cereal (as much as desired)
Agave Nectar
Skim Milk


Directions:
Cut the Strawberries into small bite-sized pieces. Put half in the bottom of a bowl, with half the blueberries and raspberries. Cut the banana in half length-wise and cut up one half into bite-sized pieces; add to the bowl. Add as much of the cereal as you want. Then top of with the rest of the fruit, cutting as described above. Add agave nectar to taste and the amount of milk that you'd like. Enjoy!


See? I told you it was a simple-one! LOL

Recipe by Jen!

Spelt Pancakes

Ingredients:
3/4 C. All-Purpose Flour
3/4 C. Spelt Flour
1/2 C. blanched, slivered almonds, finely ground
2 tsp baking powder
1 tsp salt
1 C. unsweetened applesauce
1/2 C. vanilla yogurt
2 tsp vanilla
1/4 C. skim milk
2 eggs
1/4 C. agave nectar (or honey)
2/3 C. add-in of your choice (chocolate chips, blueberries, strawberries, etc)
Butter or oil for skillet

Directions:
Mix together flours, baking powder, salt and almonds in a large bowl.
In medium bowl, whisk together applesauce, yogurt, vanilla, milk, eggs and agave nectar. Add the wet ingredients to the dry ingredients just until blended. You may add more milk, if needed. Fold in the add-ins.

Butter a large skillet over medium heat. Drop by 1/4 C. onto the skillet. Flip when bubbles begin to set around the edges of the pancakes. Cook for another 2 or 3 minutes or until pancakes are golden.

Agave Nectar Scones

My kids love scones for breakfast, but Mom doesn't love what the sugar does to them. So, I have adapted one of our favorite scone recipes so that we use agave nectar rather than sugar. Enjoy!


Ingredients:
2 cups all-purpose flour
3 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
4 Tbsp cold butter
4 Tbsp Agave Nectar
2 eggs
6 Tbsp heavy whipping cream or 1/2 and 1/2
1 cup dried, diced apples

Directions: 

In a bowl, combine the flour, baking powder and salt. Cut in butter until the mixture resembles coarse crumbs. In a small bowl, combine agave nectar, egg and cream; stir into dry ingredients just until moistened. Fold in diced apples.

Turn onto a floured surface; knead gently 6-8 times. Pat into a circle. Cut dough into 6 wedges. Separate wedges and place 1 in. on an ungreased baking sheet. Bake at 350° for 18-20 minutes or until golden brown. Remove from pan to a wire rack. Serve warm.


Alternatives: In place of the apples and cinnamon, you can use chocolate chips; slivered almonds, 1/2 tsp almond extract, 1/2 c coconut, and 1/2 c. mini chocolate chips; or any other added ingredient that you'd like.

Recipe by Jen!