Breakfast Ideas

We are experimenting with wheat-free (yes, even spelt-free!) meals in our home. Even if my theory that wheat is affecting our son's attention span and ultimate comfort in his own little body is not true, I think it will be a good experience to seek out other whole grains. Here are the breakfast recipes I've collected for our trial- and some are also gluten free and/or lactose free.

Johnny Cakes
2 cups whole cornmeal
1 tsp salt
4 tbsp butter
1 cup milk
1-3 tbsp boiling water
Cream cornmeal and salt with butter. Add milk, then 1-3 tbsp boiling water to make a moist batter. Drop by large spoonfuls onto a hot greased griddle and flatten with the back of the spoon. Fry until firm and brown- tinged on the bottom, then turn and fry the other side. Serve hot- good with butter and maple syrup or jam.
Source- The New Book of Whole Grains


Millet Squares
3 cups millet
6 cups water
1/4 to 3/4 cup maple syrup
2 tbsp butter
Sea salt to taste
Apple/pear butter sauce or jam (optional)
Over medium heat, toast millet in the bottom of a large pot until you start to smell the millet. Add water, syrup, butter, and salt to the pot and bring to a boil. Reduce heat, cover, and cook at a slow boil for about 20 minutes. Do not stir. When all the water is absorbed, pour millet into a glass 9 x 13” baking dish and allow to cool and harden. Cut into small squares and top with optional sauce/jam.
Source- The Waldorf Kindergarten Snack Book


Russian Kasha
1 cup buckwheat groats (sprouted and dehydrated/baked at 150 til dry if possible, but not necessary)
1 egg, beaten
2 cups chicken stock
2 tbsp butter
½ tsp salt
Toast buckwheat groats in a heavy skillet for approx. 5 minutes. Let cool. Mix toasted buckwheat into bowl with beaten egg. Reheat pan and pour mixture in. Over medium-high heat, flatten, stir and chop the kasha with wooden fork until the egg has cooked and the kernels are hot and mostly separated, 2-4 minutes. Meanwhile, bring chicken stock to boil with butter and seasonings. Add kasha-egg mixture, bring to boil, cover, and turn heat to low. Cook about 30 minutes. Remove cover and fluff up with additional butter if desired.
Source: Nourishing Traditions


Scottish Oat Cakes
1 ¼ cups oat flour
¼ tsp baking soda
¼ tsp salt
1 egg, beaten
1 tbsp vegetable oil
¼ cup water
Mix dry ingredients, then add liquids. Add water or flour as necessary to obtain a dough that can be rolled out on a floured board. Roll to ¼ inch thickness, cut into rounds with a floured glass rim, and fry on a well greased griddle, fairly hot, for 5 minutes. Turn and fry on other side til brown.
Source: The New Book of Whole Grains


Apple Oat Crumble
4 tart apples, peeled and sliced
2 tbsp lemon juice
¼ tsp cinnamon
¼ cup butter
1/3 cup brown sugar (rapadura or sucanat)
1 tbsp water
1/3 cup oat flour
¼ tsp salt
2/3 cup rolled oats
Preheat oven to 325F. Butter a shallow 1 quart baking dish. Place apples in dish; sprinkle with lemon juice and cinnamon. Melt butter; stir together butter, sugar, flour, water, salt, and oats. Sprinkle over apples. Bake for 45 minutes. Serves 4.
Source: The New Book of Whole Grains


Peach Rye Crisp
4 cups sliced peaches
2 tbsp maple syrup
2 tbsp lemon juice
1 cup rye flour
¾ cup sugar (rapadura or sucanat)
1 ½ tsp cinnamon
¼ cup butter
Preheat oven to 350F. Place peaches in a buttered 1 ½ quart baking dish and sprinkle with honey and lemon juice. Stir together flour, sugar, and cinnamon. Cut in butter with a fork until soft crumbs form. Spread this mixture over peaches. Bake, uncovered, for 30-50 minutes.
Source: The New Book of Whole Grains


Coconut-Orange Cacao Bars
1 ½ cups raw pecans
1 cup dried figs
Zest and juice of one orange
½ tsp ground cinnamon
Pinch sea salt
1 cup flaked or shredded coconut
4-5 pitted Medjool dates
Reserved orange juice from figs
½ cup walnuts
2 Tbsp raw cacao nibs
Soak coconut in water for one hour. Remove stems from dried figs and soak in fresh-squeezed orange juice for at least one hour. In a food processor, finely chop the pecans with the orange zest. Add the soaked figs (set aside juice), cinnamon, sea salt, and process til blended. Press into a small square (8 x 8) pan and refrigerate while making filling. Drain the coconut and put all filling ingredients in food processor. Pulse until coarsely chopped and well-mixed, pat into prepared crust. Chill for several hours and cut into squares.
Source: http://gluten-dairy-sugarfree.com/


Artichoke & Tomato Frittata
1 package (9 oz) frozen artichoke hearts
¾ tsp salt1 tbsp olive or coconut oil
1 small onion, diced
8 large eggs
½ tsp basil (dried)
2 plum tomatoes, diced
In a 2 quart saucepan, heat frozen artichoke hearts, ¼ tsp salt, and ¼ cup water to boiling over high heat. Reduce heat to low; cover and simmer 6-8 minutes or til artichokes are tender. Drain. Meanwhile, in non-stick skillet with oven-safe handle, heat olive oil over medium heat until hot; cook onion til tender. Preheat oven to 350F. In bowl, mix eggs, basil, remaining salt, and ¼ cup water. Pour egg mixture over onions in skillet; sprinkle with artichokes and tomatoes. Cook over medium heat until edges begin to set, 3-4 minutes. Place frittata in oven; bake until set (less than 15 minutes).
Source: Unknown


Banana Bread
1 cup brown rice flour
½ tsp baking powder
1 tsp baking soda
½ tsp salt 2 tbsp oil
¼ cup chopped walnuts
2 medium bananas, mashed (1 cup)
½ cup rice milk
2 tbsp tahini
Preheat oven to 425. Combine butter and oil in a shallow 1 quart casserole or 9” square baking pan. Place in oven to melt. Combine remaining ingredients, pour into hot baking dish, and return to oven for 30 minutes, until just set. Cut into 3” squares to serve.
Source: The Good Breakfast Book


Veggie Quiche with Hash Brown Crust
Crust:
3 cups peeled and grated potatoes
2 tbsp coconut oil or olive oil
½ tsp salt and dash of pepper
1 tbsp tapioca or corn starch
Custard:
4 large eggs
½ cup milk (cow,coconut or rice)
¼ tsp salt, dash pepper & nutmeg
Preheat oven to 425 and oil or grease a 9” pie pan. Mix crust ingredients and pour into pie pan, patting so the sides and bottom are covered evenly (coming up to top of sides). Bake for 30 minutes or until lightly browned. Remove from oven and reduce heat to 350.
Fillings: Spinach, cheese & mushroom; apple, ham, & cheese; or create your own variety (bacon, red pepper, tomato, broccoli, grated carrot, etc!)
Source: curiousfrau.com


Honey Rye Loaf
1 cup honey
¾ cup water
2 cups rye flour
½ tsp baking soda
2 tsp baking powder
1 tbsp cinnamon
½ tsp nutmeg
¼ cup chopped or slivered almonds
¼ cup chopped dates
grated rind of one orange
Preheat oven to 350. Combine honey and water and bring to boil. Remove from heat and add flour, baking soda, baking powder, cinnamon, and nutmeg and beat til smooth, at least 5 minutes w/ electric mixer. Batter should be thick and gluey. Fold in the remaining ingredients and spread batter into an oiled 8” loaf pan. Bake 1 hour. Place a pan of water on oven floor to create steam. Age one day before slicing.
Source: The Good Breakfast Book


Basic and/or Quick Breakfasts:

Home Fries and Eggs (boil potatoes the night before)
Fruit salad with yogurt
Oatmeal or cornmeal porridge and scrambled eggs
Brown Rice Crispies cereal w/ fruit and rice milk
Grits & Bacon
Corn tortillas with scrambled eggs, sautéed veggies & (opt) cheese
Platter with fruits (fresh & dried), cheeses, nuts, nut butters, hard-boiled eggs, etc

We haven't tried everything yet, so let me what you think if you use a recipe!