Breakfast Recipes--Index

Vegan Fruit Smoothie
Breakfast Brown Rice
Fruit Muffins
Apple Oatmeal
Peach Oatmeal
Banana Oatmeal
Sweet Potato Pancake
Granola
Banana Oatmeal Pancakes

Vegan Fruit Smoothie (Gluten Free)

½ cup almond milk
½ cup mango juice (or orange juice)
3 tbsp brown rice syrup
¼ cup pineapple coconut juice
½ cup cubed silken tofu
1 cup frozen peaches or berries

Place all ingredients in a blender and blend until almost smooth.

Breakfast Brown Rice (Gluten Free)

2 cups water
1 cup brown rice
¼ cup brown rice syrup
½ cup raisins
1 teaspoon cinnamon

Bring water to a boil in saucepan. Add brown rice and cook for about 40-45 minutes. Once rice is thoroughly cooked add brown rice syrup, raisins, and teaspoon. Mix and serve.

Fruit Muffins

1 package frozen strawberries
½ container fresh blueberries
2 tbsp olive oil
½ cup agave nectar
3 cups Bisquick

Preheat oven to 375 degrees. In a saucepan heat strawberries and blueberries in olive oil. Add honey or brown rice syrup and cook until strawberries are completely thawed and a syrup begins to form in the pan. Place Bisquick in a mixing bowl and add berry reduction. Mix lightly until all Bisquick is moistened. Oil muffin pan with olive oil spray. Evenly distribute muffin mix amongst muffin cups and cook in the oven for about 12-15 minutes or until the tops begin to lightly brown.

Apple Oatmeal (Gluten Free)

2 cups organic apple juice
1 cup gluten free organic old-fashioned oatmeal
2 apples
¼ cup brown rice syrup
1 tbsp cinnamon
1 cup of raisins

Peal, core and chop up apple. In a medium saucepan bring apple juice to a boil and add oatmeal and apples. Cook oatmeal according to package. Add cinnamon, brown rice syrup and raisins, mix in and serve hot.

Peach Oatmeal (Gluten Free)

2 cups water
1 cup gluten free organic old-fashioned oatmeal
2 peaches
¼ cup brown rice syrup
1 tbsp ginger

Remove seed from peaches and chop up. Bring water to a boil and add oatmeal and peaches. Cook oatmeal according to package. Add ginger and brown rice syrup and mix in.

Banana Oatmeal (Gluten Free)

3 cups water
1 ½ cups oatmeal
2 bananas
¼ cup brown rice syrup
1 tbsp ginger

Bring water to a bowl and add oatmeal. Cook for about 3-5 minutes. Add banana and cook an additional minute. Mix in ginger and brown rice syrup and serve.

Sweet Potato Pancake (Gluten Free)

3-4 sweet potatoes
¼ cup vegan butter
1 teaspoon nutmeg
1 tbsp cinnamon
Dash of salt

Slice sweet potatoes into thin slices. In a small bowl mix nutmeg, cinnamon and salt. Layer sweet potatoes making a flat cake. Cover sweet potato slices with ½ of the butter and sprinkle with half of the nutmeg, cinnamon and salt mixture. Place in an ovenproof skillet and cook for about 30 minutes. Preheat oven to 320 degrees. Spread remaining butter on pancake and top with remaining nutmeg, cinnamon and salt mixture. Use a large spatula to flip pancake and place in oven for another 30 minutes. Place on a platter and cut into slices and serve.

Granola (Gluten Free)

4 cups oats
1 cup chopped almonds
1 cup coconut flakes
½ cup canola oil
½ cup maple syrup

Preheat oven to 350 degrees. Toss oats almonds and coconut flakes in a bowl. In a small bowl mix maple syrup and canola oil. Pour mixture over oats and mix together. Place in the oven for 20-25 minutes.
Alternative 1: Mix with fresh or dried fruit and serve.
Alternative 2: Serve with almond milk and fresh fruit.

Banana Oatmeal Pancakes

1 cup oats
1 cup flour
1 tbsp allspice
2 bananas
¼ cup brown rice syrup
¼ cup maple syrup
¼ cup rice milk
4 tbsp canola butter

In a medium bowl mash bananas and add brown rice syrup, maple syrup, and rice milk. Mix dry ingredients in another bowl. Slowly add dry ingredients to wet ingredients and mix well. Heat canola butter in a stainless steel skillet and pour pancake mixture into the pan in 1-inch diameter pancakes. Brown on one side, flip, and brown the other side. Serve with maple syrup.