Breakfast Biscotti Recipe

Ingredients:

1/2 c raisins
1 tsp of vanilla essence
1&1/2 c of cornmeal
2 whole eggs; beaten lightly
1&1/2 c of flour (all purpose)
1/2 tsp of salt
2 tsps of Calumet powder
1&1/2 Tbsp of lime zest
3/4 c of sugar (light-brown)
3/4 c hazelnuts (whole & shelled)

Instructions:

Preheat oven 325 degrees F. Grease a baking tray or use parchment roll for lining the tray. Sift together your flour, sugar, zest, salt, baking powder and cornmeal. Using a separate bowl, beat together eggs, water and vanilla. Combine this mixture to the cornmeal mixture until batter becomes sticky.

Fold the raisins and hazelnuts in, then divide dough in three portions of the same size. Shape all the doughs into long thick logs each, about 13×2 inches. Place logs atop a baking tray then bake for forty five minutes ’till nicely browned. Cut logs into slices diagonally, about twelve inchess thick.

Replace the loaf slices back into baking oven and continue to bake for fifteen minutes, serve warm with coffee or tea.

>> Breakfast Biscotti Recipe

Cactus Pear Breakfast Shake Recipe

Ingredients:

2 pcs of cactus pears; peel & chunked
1 pc of banana (large); peeled & chunked
4 cubes of ice
1.5 Tbsp of honey
1 c of milk

Instructions:

Puree pears. Using blender, combine pureed pears with the rest of the ingredients. Process ’til there are no more ice chunks. Serve immediately into 2 serving portions.

>> Cactus Pear Breakfast Shake Recipe

Apple and Potato Cake Recipe

Ingredients:

1 & 1/2 lbs of floury potatoes
2 ounces of butter
2 peeled apples, cored and chopped
3 Tbsps of butter; softened
3 tsps of salt
4 Tbsps of flour (self-rising)
2 Tbsps of sugar (granulated)

Instructions:

Boil potatoes in salted water. Once done, drain water then cover potatoes w/ a clean cloth. Sieve into heated bowl, then beat butter in, adding enough flour, making your dough soft but stiff and manageable. Add in salt as desired.

Half your dough then roll into two equal rounds, about half-inch thick then put 1 round into heated bakestone then spread w/ chopped apples. Top w/ other dough round and press edges tightly together to seal. Bake dough on bakestone heated over mid-fire ’til browned underneath. Use a broad spatula to turn and cook opposite side

Transfer cake into heated serving platter. Peel one cake side up, spread chopped apples combined w/ melted butter, then dust w/ sugar. Turn and repeat procedure for the opposite side, then dust w/ sugar then serve w/ a thick cooled cream.

>> Apple and Potato Cake Recipe

Breakfast Tortillas Recipe

Ingredients:

2 c of spinach (packed firmly); chopped coarsely
2 c of rice (brown); cooked
1 c of corn kernels (frozen)
6 pcs of tortilla (corn or whole-wheat)
1/2 c of salsa

Instructions:

Put spinach into saucepan using small amounts of water then cook while stirring about two minutes. Drain excess off spinach and take off from saucepan. Then cook salsa, rice and corn in same saucepan , stirring constantly until well-heated before adding back spinach leaves. Spoon mixture into each tortilla’s center then roll.

>> Breakfast Tortillas Recipe

Breakfast Barley Recipe

Ingredients:

A pinch of cloves
1/2 pint of juice of an orange
1 oz of nuts (mixed nuts); chopped
1/2 oz of butter
4 ozs barley (pearl)
2 ozs apricots (dried)
1/2 pint of water

Instructions:

In a saucepan, combine the juice of orange and water. Add in apricots and then add in cloves. Bring mixture to boil. Add your barley. Simmer mixture covered for an hour ’till barley becomes tender. You can add in more juice should this be needed.

After one hour, liquid mixture must be pretty much incorporated and your barley tender. Stir the butter in including nuts. Serve breakfast while hot. Serve with a glass of soy milk.

>> Breakfast Barley Recipe

Blueberry Breakfast Shake Recipe

Ingredients:

Juice of 2 oranges (about 1/2 a cup)
1 pc of banana (ripe, medium sized)
1 c of blueberries (fresh)
2 c of yogurt (plain)

Instructions:

Mix together juice, banana, blueberries and yogurt inside a food processor and blitz into a smoothie. Decant into a tall breakfast glass and enjoy. Makes one serving.

>> Blueberry Breakfast Shake Recipe

Autumn Breakfast Squash Soup Recipe

Ingredients:

2 c of butternut squash; peeled and diced
1 c of carrots; diced
1 Tbsp of oil (canola)
3/4 c of water
1/2 c of onions; diced
1 Tbsp of miso (white)
1 Tbsp of concentrated orange-flavored juice (optional)

Instructions:

Steam carrots and peeled and diced squash, for ten minutes. Saute diced onions w/ canola oil ’til translucent in color. Dissolve white miso well in 3/4 c of water. Have all of the ingredients combined in an electric blender, then puree.

>> Autumn Breakfast Squash Soup Recipe

Breakfast Treat Recipe

Ingredients:

12 pcs of dried figs
1 tsp of cinnamon
3 pcs of pears (fresh); cored and halved
1/2 c of sugar (brown)
2 c of water (hot)

Instructions:

Arrange pears as well as figs in casserole and sprinkle sugar and cinnamon, adding water afterward. Tightly cover casserole then bake, 375 degrees Fahrenheit about 25 mins, ’til fruits become tender. Then serve while warm accompanied with milk. This recipe creates 4 to 6 serving portions.

>> Breakfast Treat Recipe