Archive for the ‘Breakfast’ Category

No butter needed for any pancakes when you use this syrup. With it’s rich caramel, flavor; your family will be asking for this every morning.


1/2 cup salted butter (1 stick)

1 cup heavy whipping cream (or any cream you have)

3/4 cup coconut sugar or 1 cup sucanat

1 Tbl. molasses

1/2 tsp. vanilla


1. Add all the ingredients to a heavy sauce pan.

2. Heat and stir until melted.

3. Don’t let it boil.

Try out our Soaked Kamut Pancakes. Click Picture Below to View.


 This recipe is for you home chefs out there that have invested in a grain mill. Freshly ground wheat is fluffy and warm. If you use regular flour, the consistency of this recipe will not be accurate. Also the use of soaking the flour would not be as helpful. Caution: These pancakes are very filling. In other words, “Don’t eat until you pop. You might feel sick.” Ha Ha! 🙂


I have noticed that other recipe bloggers put the ingredients at the end of the blog. I however like to check right away if I have all the ingredients or not. It’s just my quirky way. So you get to have a bite of some of that quirkiness in this blog.


2 and 2/3 cups freshly ground kamut flour (if you don’t have kamut, splet will work too. Spelt just has a stronger flavor)

* If you like your pancakes thick or thin, just add or take way some flour.

2 cups sour milk (if you don’t have sour milk then just add 3 tsp. of lemon juice to the milk. Or you can use 3 Tbl. plain yogurt, or kefer)

3 eggs

1/3 cup olive oil (if you don’t have olive oil you can use coconut oil, or butter)

1/4 cup honey (if you don’t have honey you can use maple syrup or coconut sugar)

3/4 tsp. sea salt

1/2 tsp. baking soda

1 tsp. baking powder

1 Tbl. pure vanilla extract

*If you live at sea level, you might need to add more raising power. This recipe was concocted at 8,000 ft. so…….. ya.


I am in love with my kitchen aid mixer. So don’t mind me when I constantly refer to it. I should give it a name. How about Tina?  Just do whatever it is you usually do. So lets start.

1. Add flour and sour milk to Tina’s mixing bowl. 🙂

2. Cover the bowl with saran wrap and let set overnight.



 3. The next morning, add the rest of the ingredients to Tina’s mixing bowl and turn Tina on. She’ll do the work.





4. Heat up your skillet. I like to use a cast iron, but that’s just crazy me. 

5. Just like any other pancake making, the first pancake is not the one to serve to the king.



 6. When it gets nice and bubbled, flip it over.



 Now make sure the kids and hubby get some too. Enjoy! Easily serves a family of four.

* Save any left over batter. Store in your frig. The longer this pancake batter sits, the better the pancakes get.

* I like to save my old plastic ketchup bottles, etc. and pour the batter in them. This makes for a less mess breakfast the next day.


 Try out our Heavenly Syrup. Click Image Below to View Recipe.


There is nothing in the world like the taste of homemade doughnuts. But too bad they aren’t healthy in anyway, shape or form. Once a year we splurge and make these for Halloween. This is our healthy version………….

You will need a deep fat fryer, in order to evenly cook these  -with no sweat. You will also need a doughnut cutter. I use a Kitchen Aid mixer whenever I make anything. You don’t have to have it, but it makes it easier. 

 This is the doughnut cutter I use. This was handed down to me from my grandma. So I’m not sure where you could get one if you don’t have one. 



* Whenever I make these it is for a crowd of people. So this recipe feeds 12 people, easily. (2 to 3 dozen doughnuts and holes) Prepare for 3 hours to make theses from start to finish. 

Doughnut Ingredients:

7   1/2 to 8 cups unsifted all-purpose organic white flour

1/2 cup organic sugar

1/2 cup organic butter, softened

2 packages active dry or rapid yeast

2 tsp. gray Celtic sea salt

2  1/2 cups very warm water (120 to 130F)


* 2 qts. and 14 fl oz. organic extra virgin coconut oil (this is for frying). And “yes”, you will use it all. This is expensive, but you can save the oil and use it again up to 15 times. I buy mine at Costco. Don’t be alarmed when you notice the oil is brown after using it once. This is just fine.



Doughnut Making Instructions:

First thing I do is sprinkle the yeast into the bottom of my Kitchen Aid mixing bowl.

Then I slowly pour the warm water over that and let it set for about 5 minutes. or until well dissolved.


 Next I add the sugar, butter, salt and about 7 cups flour to make a sticky dough.


 At this point, I carefully add more and more small amounts of flour to get the right dough texture. This dough will not be like bread. It needs to be a little stickier, just a little. Then let the Kitchen Aid do it’s work for about 5 minutes. It may be easier for you to half the batches of dough for your Kitchen Aid to be able to knead it. 


 Lightly oil a plate with olive oil. Transfer the ball of dough to the plate. Wash the Kitchen Aid mixing bowl and oil the entire bowl with olive oil. Rub the ball of dough around in the bowl and flip over.

Cover with a kitchen towel or saran wrap. Set in a warm place to rise until doubled.

 Sprinkle flour on a large area. Roll out half of the dough to about one inch thickness. Cut doughnuts and separate the holes. Cover with dish towels and let rise about 20 to 30 minutes. 

During this time I spoon out all of the coconut oil into the deep fat fryer and turn it all the way on. 375 F. Cooking time will be around 30 minutes.


Now it is time to test your first doughnut. I usually try a doughnut hole first. When it is ready I put in 2 doughnuts and 2 holes at a time.


Turn doughnuts over and cook on the other side. Sometimes the holes turn over themselves. Other times they will not turn over. I just keep spooning them around until they are cooked. (Wear an apron when you fry these or else it will ruin your clothes!)


I cover a cookie sheet with paper towels and place the cooked doughnuts on that. They will need to cool some before you can put any glaze or frosting on them or else it will just drip off the doughnuts.


Here is a trio of extras that I like to put on the doughnuts. 

1. Plain old cinnamon and sugar

2. Glaze (powdered sugar, vanilla, and a small amount of water)

3. Maple Frosting (powdered sugar, maple flavoring, and small amount of milk or cream)

4. You can use just powdered sugar too. 

 by Kasey

Sundays are a busy, busy day for me. I feel like I am going full steam from the time I step out of bed until the time I fall in! So for breakfast I need something that is easy, fast, and yummy….. since on Sundays the kids seem to want to eat VERY slow or not want to eat at all. And between running through the house getting clothes ready, food ready and everything packed; I don’t have time to sit there and make sure they eat. As for the hubby, (never have to worry about him eating) he eats everything in sight! When we had an oven I would make this every Sunday. Our kids would call it “cake” and they where so excited for it! I usually half this recipe for our family of 4 but since the kids are getting bigger appetites, I will be doing the full batch.


Sunday Baked Oatmeal

3 cups oat

3 TB keifir or yoghurt

mix with small amount of water you don’t want it to be to runny just enough to mix

let sit on counter over night


2 eggs

1/2 cup coconut oil

3/4 cup sucanat or coconut sugar

1 tsp baking powder

1 tsp baking soda

2 tsp cinnamon

dash of salt

1/2 cup raisins or chopped apple

1/2 cup chopped nuts (optional)


Bake in 9×13 pan at 350 for 30 minuets serve warm with milk

Refrigerate any leftovers

   We are very excited about “cake” and we love love it! Can you tell??


I hope your family enjoys this breakfast as much as ours!!



Being pregnant with my 3rd… I like to find ways to eat chia seeds every day! They help a lot with not being as tired and having some energy!! Besides having huge benefits for your health. Chia seeds are one of the highest in the omega 3s and omega 6s which helps reduce inflammation and reduce the risk of heart disease, cancer and arthritis! They also help with weight regulation and keeping blood sugar levels and insulin levels regulated which is huge for me since I struggle with hypoglycemia!! They are a plant based protein that help with muscle building, which my husband loves! They also are high in fiber which helps with weight loss by keeping you feeling full and helping prevent constipation. So the question is why not eat chia seed!! I love them on my oatmeal, in smoothies, on top of puddings, in salad, topping on yoghurt and anywhere I can think to put them.  In the afternoon when I need a little pick me up I will mix peanut butter, unsweetened shredded coconut, chia seeds, and small amount of honey together and eat it with a spoon. It helps so much to get me over the low energy hump and be able to get everything done before the bed time!!

This pudding seems to be something you love or you don’t care for. All of our family loves it!! With being so easy, I make this quite a bit for breakfast to go with some eggs. Or it is good for a dessert! On Sundays this is a great selection for breakfast, as most of the work is done the night before! This also has the benefit of yummy coconut milk!

Coconut Chia Seed Pudding

1 can organic coconut milk ( or make your own)

1/4 cup chia seeds

pinch of celtic sea salt

2 TB raw honey or maple syrup

1/2 tsp vanilla

Mix together coconut milk, chia seeds, and salt in glass bowl cover and refrigerate overnight or at least 2 hours. Stir in honey and vanilla serve cold and enjoy!! Refrigerate any left overs if there are any!!



I have to say, one of my favorite things to eat is a warm biscuit with butter melting on it and honey dripping off!! Oh my mouth is watering!  I love biscuits for breakfast with homemade gravy. To think about it, I like them with any meal or anything! I used to feel that biscuits where so messy to make with all the flour and the sticky. But once I started soaking them (because of the nutritional value) they are breeze to make, as well as being even yummier then before! The only thing with soaked grains is that you have to be organized!! Eeeek! Not exactly my strong point. But when I do remember, it is so much easier! Are you ready to get rid of bisquick forever?? After you try this recipe you will never go back!

2 cups kamut or spelt flour fresh ground is best

2 TB yogurt or whey 

Just enough warm water to make it stick together but not be wet

  Cover and let sit on counter for at least 8 hours or overnight (Make sure you use a glass bowl)

Add 2 TB melted butter or coconut oil 

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt 

Mix well with hands or kitchen aid mixer

Roll to thickness desired you do not want to roll out too thin 

As you can see in the photo no flour no mess!! 

Cut biscuits out with a glass or biscuit cutter. This one was my Great Grandma’s that she used for many years made from an old tin can! Every time I use it I think of her. She lived to be 101 and left such a legacy!

Arrange on baking sheet

Bake at 350 for 15 to 20 minuets or until golden


Slather on the butter and I mean slather. It’s good for you. Lot’s of vitamin A there!! And I don’t think I can think of any better way to get vitamin A!!


As you can tell by this photo we had some yummy fresh butter to go on them. Oh so yummy! 


We are having a rainy spring day, I finished getting the garden dirt all ready this morning before the rain! Nothing sounded better than some warm custard. Warm or cold this is one of my favorite dishes. I love it for dessert, breakfast, or snack.  I remember when I was younger seeing my mother taking this out of the oven on a rainy day or waking up and being so excited for breakfast! When my children get up from there naps I know they will have the same look in there eyes when they see this dish, and will be saying “ustard”  in very excited voices. I plan to have a little tea party with some of our warm custard. Making memories, cherishing smiles, and hearing the rain fall!  I hope you will enjoy this recipe as much as our family does=)

                                                                      Creamy Baked Custard

1/4 cup honey or pure maple syrup

2 cups milk

4 eggs

1/2 tsp vanilla

1/2 tsp lemon flavoring

2 tsp or less cinnamon 

Heat milk and honey or maple syrup until combined. Remove from heat and add flavorings. Whisk well.

In separate bowl, whisk eggs briskly.Aadd small amount of hot milk and whisk. Then add egg mixture gradually into the milk while whisking briskly.

Then strain through a mesh strainer. If you do not have this, it is fine. But when you do it will make it creamier!

Sprinkle cinnamon on top


 Prepare water bath in pan that baking dish will fit in by adding around 2 inches of water in pan and then putting baking dish with custard in it. Bake  at 325 for around 25 minuets until set or knife inserted comes clean. 

Enjoy warm or cold. Make sure and refrigerate any left overs, if there are any! This is excellent made the night before and served for breakfast! 



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