Lorraine’s Quinoa Breakfast

1-1/2 cups of water
1 cup of quinoa
1 cup of carnation condensed milk (fat free) or almond milk
2 tablespoons of flax meal
1 tablespoon of vanilla
2 tablespoons of honey

Add  quinoa to boiling water. Cook for approximately 10 minutes. Add  carnation or almond milk with Flax meal. Cook for another 10 minutes.  Add vanilla and honey remove from heat.

Serve with applesauce, roasted sunflower and pumpkin seeds and either almond or carnation milk.

Granola

Dry Ingredients
3 cups Bran Flakes
3 cups Oatmeal Flakes
1/2 cup wheat bran
1/4 cup sunflower seeds
1/4 cup wheat germ
1 cup Ezekiel Cereal
1/4 cup unsweetened coconut
1 cup raw almonds
1/4 cup slivered almonds
1/2 cup oatbran
1/2 cup chopped walnuts
1 1/2 cup raisins (after bake)
Wet Ingredients
1/2 cup melted coconut oil
1/2 cup honey 
2 1/2 tsp. vanilla
1 1/2 tsp cinnamon

Combine  all dry ingredients in a large mixing bowl, tossing thoroughly. Heat  last four ingredients mixing well. Pour over dry ingredients, ensuring  all dry ingredeints are coated. Spread on two large cookie sheets and  bake at 325 F for 20 minutes. Stir once after 1st 10 minutes. Toss  raisins in after you have removed granola from oven. 

Pina’s Granola Bars

3 1/2 cups quick oats
1/2 cups ground flax seeds

1 cup trail mix

1 cup shredded coconut or

1 cup chocolate chips or

1 cup dried fruits or

any other dry ingredient that you think might be delicious 

Stir in 1/3 cup melted coconut oil or butter

Make sure all the dry ingredients are coated with oil or butter

Pour in one can of sweetened condensed milk and stir the mixture well

Line a jelly pan 13 x 9 with parchment paper or spray pam

Spread the mixture evenly and bake at 350 for 20 minutes or until

edges are browned.

Let cool slightly and cutting 1 x 3 inch bars or break into pieces if you

are the more daring type!

Overnight Steelcut Oats

2 cups steel cut oats in a slowcooker

1 cup quinoa

1/2 cup large flake oats

1 tsp. of cinnamon

1 tsp  pure vanilla extract

two apples peeled and chopped

Add all ingredients to slow cooker

add 10 cups of water and two cups almond milk

set at low and cook overnight

serve in the morning with chopped nuts, fruit, 

or your desired topping. (note you can 1/2 the recipe for 6 approx.)

I like to use pears also

left overs can be reheated with a little almond milk

Gluten-Free & Dairy-Free Morning 

Glory Muffins

Recipe By Joy McCarthy from Joyous Health

Ingredients

1 cup brown rice flour

1/2 cup oats(look for gf)

2 tsp baking powder

2 tsp cinnamon

1/2 tsp sea salt

2 organic eggs

1 cup unsweetened applesauce

1/4 cup maple syrup

tsp pure vanilla extract

1/2 cup melted coconut oil

2 cups shredded carrots

1/2 cup unsweetened coconut

1/2 cup organic raisins 

1/3 cup raw pecans chopped

Instructions

Preheat oven to 350 degrees

Grease muffin tin with coconut oil, or lined with paper muffin cups

In a large bowl combine flour, oats, baking powder, cinnamon and sea salt

in a separate bowl, combine eggs, applesauce, maple syrup, and vanilla. Stir in coconut oil to the wet mixture.

Add the dry mixture to the wet and combine, but do not over mix. Fold in the carrots, coconut, raisins and pecans.

Scoop muffin mix into muffin tins. They do not rise a lot, so you can fill the batter up to the top.

Bake 30-35 mins. 

Makes 12 muffins