Garden Fresh Johnny Cake

One box of Jiffy Cornbread muffin mix

1/3 cup of unsweetened coconut milk

one beaten egg

2 finely chopped green onions

1 large or 2 medium cooked corn cobs, cut the kernels off, and break apart

1/8 tsp freshly ground black pepper

1 tbsp light olive oil

Instructions:

Preheat oven to 400 degrees.

Line a square baking pan with parchment paper (because we don't need any extra grease.)

Beat the egg, add the corn muffin box to the bowl. Mix until the big clumps of dry mix are gone. Add the rest of the ingredients. Pur into square parchment-lined baking pan.

Bake for 20 minutes.

Serve topped with ham and avocado pieces.

Pancakes

 

1 1/4 cups all-purpose flour

2 tablespoons sugar

1 tablespoon baking powder

1/4 teaspoon of fine sea or table salt 

1  cups water

1 large egg

3 tablespoons oil

1 teaspoon vanilla extract

Homestyle German Potato Pancake

1 medium potato, cooked in the microwave on high for 3 minutes
one egg, scrambled
1/4 cup all purpose flour
2 tbsp chopped green onions
salt & pepper, to taste
1 tbsp canola oil

In a medium bowl, using a grater on the largest hole size, grate the potato into the bowl. Add flour and coat the potato, incorporate egg and green onion. You can add the salt and pepper at this time or after it's cooked. This mixture will be thick.

In a small frying pan, heat oil and then add mixture pressing down and leveling until it's an even 1/4 inch thick disc. Cook for about 5 minutes on one side until browned and then flip and turn down the heat to prevent burning. Serves one.

Belgian Style Yeast Waffles

3/4 cup warm water or A2 milk
3 teaspoons dairy free butter
1 teaspoon of your favorite maple syrup
1/4 teaspoon table salt
1/2 teaspoon vanilla extract
1 egg
1 cup white flour
1 teaspoon yeast

This mixture can be made in a blender! After blending for 1 minute, let sit for a minimum of 30 minutes so that the yeast can develop. Can be refrigerated overnight to use the next day.

Use non-stick vegetable spray on your hot waffle iron before pouring half of the batter. Cook the waffles until they stop steaming heavily, from 5-6 minutes.

Makes two Belgian Waffles.

Wheat Germ Muffins

1 egg
1 cup rice milk
1 tbsp canola oil
1/2 cup applesauce
1 cup Kretschmer Original wheat germ
1 cup white flour
1 tbsp baking powder
1/4 cup sugar
1/2 tsp kosher salt


Beat wet ingredients together and then add dry ingredients. Preheat oven to 375 degrees after combining mixture. This allows for the standing time of 10 minutes. Line muffin tin with 12 paper liners. Fill muffin liners 2/3rds full. Bake for 20 minutes. Yield: 1 dozen.

Lemony Cranberry Mini Scone Bites

1 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup Kretschmer wheat germ
1 tsp baking powder
1/4 tsp salt
1/4 cup vanilla soy milk
3 tbsp Real Lemon
1 egg
1/2 cup dried cranberries

Preheat oven to 325 degrees.

Add first seven ingredients and mix by hand until lumps are gone, about 2-3 minutes. Rinse frozen blueberries and fold into batter.  Spray mini muffin tin with Pam for Baking. Drop by the tbsp into wells.  Bake at 325 degrees for 15 minutes. Yield: one dozen

Gold Medal® Classic Biscuits

2 cups all-purpose flour
1 tbsp sugar
3 tsp baking powder
1 tsp salt
1 stick of Nucoa (cold, not melted)
1/2 cup plain yogurt*
1/3 cup water

Preheat oven to 450 degrees

Place parchment onto cookie sheet

in a medium mixing bowl, carefully measure out all of the dry ingredients. With a wire whisk, blend them together. Add stick of Nucoa into bowl and with a pastry blender, cut into the flour until pea size. Scrape the blade off as needed.

In a drinking glass, add yogurt and water and mix with whisk. Add to dry ingredients. With a large wooden spoon, blend until just incorporated. Fold onto parchment. Pat down until 3/4 inch thick. With a 2 1/2 inch round biscuit cutter, cut 6.

Bake in a 450 degree oven for 13 minutes until slightly brown. Remove from sheet immediately. Makes 6 large biscuits.

* I used yogurt in this recipe in order to obtain a higher rise. Due to the cultures that make the yogurt, much of the lactose is gone.

Click here for the original recipe.

Healthy Morning Muffins

1 1/4 cups all-purpose flour (spooned and leveled)

1/2 cup packed brown sugar (either golden or dark works fine)

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon ground nutmeg

1/2 teaspoon coarse Kosher salt

1 cup old-fashioned rolled oats

1/2 cup raisins, plumped in warm water (either golden or regular works fine)

3 tablespoons canola oil

1 large egg

1/3 cup soy milk

4 medium carrots, shredded

1 medium ripe banana, mashed

Directions:

Preheat oven to 400 degrees.

Instead of coating a 12-cup muffin pan with cooking spray, I used silicone muffin cups.

The first thing I did was cut the tops off the four carrots then shredded them in my food processor.

In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, nutmeg, and salt until there are no lumps. Stir in oats and raisins. Add egg and beat,  then add soy milk, carrots, and mashed banana and stir until blended.

Using a teaspoon, divide mixture evenly into each muffin cup.

Bake until a toothpick comes out clean, about 23-25 minutes. 

Source: Martha Stewart's Everyday Food Magazine, January 2010

Apple and Oat Scones

2 Gala apples, peeled, cored and cut into pieces
     (After peeling, I used my OXO apple slicer and then cut each slice 5 times.)
1 2/3 cups all-purpose flour
1 1/3 cups old-fashioned rolled oats (not the quick cooking kind)
1/4 cup light brown sugar
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
3/4 cup canola oil
2/3 cup Silk Very Vanilla Soy Milk
2 tbsp Real Lemon lemon juice
3 packets of Sugar in the Raw for topping

Preheat oven to 400 degrees

Line a regular cookie sheet with parchment. Do not use an air bake sheet for this recipe.

In a mixing bowl, add then combine all dry ingredients. Add oil, soy milk, lemon juice and combine. Fold in apple pieces.

Heap onto parchment in a 6 in by 8 in rectangle. Sprinkle on top with 3 packets of Sugar in the Raw.

Bake at 400 degrees for 20 minutes. Remove from oven and immediately cut into 9 pieces. 


This recipe was modified to be a no-fuss no-milk recipe from the original located here.

Peach Coffee Cake

1 1/4 cup flour
1 tsp baking powder
1/8 cup canola oil
1 egg
3/4 cup vanilla soy milk
2-15 oz cans sliced peaches, drained
1/4 cup sugar
1 tbsp cinnamon

Preheat oven to 350 degrees F.

In a medium sized mixing bowl, combine flour and baking powder. Add canola oil, egg, soy milk and mix until combined.

Grease and flour (or you can use Pam for Baking spray for a short cut) a 9 x 9 inch baking pan then pour batter into pan. Open two cans of sliced peaches and drain them in a colander. Arrange peaches slices into three rows on top of batter. Sprinkle with sugar and cinnamon.

Bake in a 350 degree F oven for 30-35 minutes. Makes 9 servings.

Fruit Cocktail Cake

1 cup all-purpose flour
1/2 cup granulated white sugar
1 egg, beaten
1 tsp baking soda
1 tsp vanilla extract
1 tbsp canola oil
1/2 tsp cinnamon
1-15 oz can S&W Brand lightly sweetened in juice fruit cocktail

Topping:
1/4 cup quick oats
1/4 cup brown sugar

Preheat oven to 350 degrees.

Grease a 9x9 square baking pan, set aside.

In a medium mixing bowl, add all ingredients minus the fruit and it's juice. Mix and then fold in the entire can of fruit plus it's juice.

Fill greased baking pan with batter and then sprinkle the top with quick oats and brown sugar. Bake in a 350 degree oven for 40 minutes or until lightly browned.

Yield 9 squares

Basic Scones

2 cups all purpose flour
1/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cold vegetable shortening, cut into small chunks
1/4 cup water + 1/4 cup plain yogurt
1 large egg
1/2 cup of your favorite fruit diced
finely grated zest from one small lemon (about 2 teaspoons)


1. Preheat oven to 425 degrees.
2. In a medium bowl, whisk or sift together flour, sugar, baking powder, soda and salt. Add shortening chunks and toss lightly with flour; place bowl in fridge.
3. In a small bowl, whisk together egg, yogurt, water, and lemon zest; place bowl in fridge.
4. Get organized: measure out and chop the fresh fruit (not blueberries though); set aside. Line a baking sheet with parchment or a silpat; set aside. Lightly dust a counter top with flour.
5. Remove bowls of flour and wet from fridge. Cut butter into flour with a pastry blender or rub together with your fingertips until it resembles coarse crumbs. Stir in fruit to combine.
6. Add wet mixture all at once to flour mixture and stir until the mixture clumps together. Spoon into prepared cupcake tin by the rounded tablespoon full, about 2/3 full.
7. Bake in a preheated 425 degree oven for 13-15 minutes until lightly browned. Remove to cooling rack.

Note: You could sub the yogurt with plain soy, no water.

Non-Dairy Waffle Batter

2 eggs
1 3/4 cups vanilla-flavored soy or almond milk
1/4 cup vegetable oil
1 tablespoon white sugar

2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt


Makes 6 waffles.

Instructions:

Retrieve one large bowl. Add wet ingredients plus sugar and beat with an electric mixer on medium for 2 minutes.  Then add the dry ingredients and beat for 2 minutes.

Potato Pancakes

1 1/2 pounds red or white rose potatoes, peeled
1 medium onion
1 large egg, lightly beaten
2 tablespoons all-purpose flour
1 teaspoon coarse salt
1/4 teaspoon ground pepper
3 tablespoons canola oil
applesauce

1. Coarsely grate potatoes and onion into a colander in the sink. Squeeze out as much liquid as possible, then transfer vegetables to a large bowl; mix in egg, flour, salt, and pepper.

2. Heat oil in a large nonstick skillet over medium heat. Working in batches, drop 1/4-cup mounds of potato mixture into the skillet; press lightly with a spatula to flatten. Cook pancakes until golden, 5 to 6 minutes per side. Transfer to a paper towel-lined plate to drain. Serve with applesauce, as desired.

From Martha Stewart's Everyday Food, December 2003

Apple Pan Coffee Cake

2 c. flour
2 tsp. baking powder
1/4 c. shortening
1 egg
1 c. vanilla soy milk
1/4 c. sugar
1 tsp. cinnamon
5 medium sized apples - peeled, cored and sliced (Fujis or Granny Smiths are good)


Heat over to 350° F. Peel, core and slice apples into eighths. Sift flour and add in baking powder. Cut in shortening until reaches crumbly stage. Blend egg with soy milk and stir into flour mixture. Spread batter into well greased 11 x 13 inch baking pan. Layer apple slices over batter. Sprinkle with sugar and cinnamon mixture. Bake in 350° F oven for about 35 minutes.

Modified from Fruit From Washington Website

Blueberry-Lemon Pancakes

1 cup white all purpose flour
1/3 cup Vanilla Soy Milk
1/6 cup Vanilla Soy Milk + 1/6 cup lemon juice
1 tbsp canola oil
1 egg
2 tsp baking powder
2 tbsp sugar
1/2 tsp salt
Pam cooking spray for frying pan.
1/2 cup blueberries

In a medium mixing bowl, combine all ingredients together well then let stand for three minutes.

Using a 9 inch non-stick coated frying pan, spray with Pam then turn heat on medium heat. Add enough batter to coat bottom of pan. Scatter 1 tsp of blueberries onto pancake. Cook until edges are dry and bubbles are bursting in the middle. Turn and cook another 2 minutes. Remove from heat and plate. Serve with Nucoa and minimal syrup.

Makes 3 6-inch pancakes.

Pancakes

1 cup white all purpose flour
2/3 cup Vanilla Soy Milk
1 tbsp canola oil
1 egg
2 tsp baking powder
2 tbsp sugar
1/2 tsp salt
Pam cooking spray for frying pan.

In a medium mixing bowl, combine all ingredients together well then let stand for three minutes.

Using a 9 inch non-stick coated frying pan, spray with Pam then turn heat on medium heat. Add enough batter to coat bottom of pan. Cook until edges are dry and bubbles are bursting in the middle. Turn and cook another 2 minutes. Remove from heat and plate. Serve with Nucoa and minimal syrup.

Makes 3 6-inch pancakes.

My Favorite Open Faced Egg Sandwich

One egg
1 tsp Nucoa
salt and pepper to taste
1 piece sourdough bread
1 clove garlic or garlic powder
1 tbsp Nucoa
2 slices ripe red tomato
(Lox, optional)

Cook egg in frying pan with 1 tsp Nucoa. Salt and pepper to taste. Set aside. Toast one piece of sourdough bread. Scrape with garlic clove and butter with Nucoa or butter and apply a light coat of garlic powder. Place (lox and) two slices of tomato on prepare toast and egg on top of tomatoes. Serve warm.

No Milk Pancakes

1 cup all purpose flour

2/3 cup lemon lime soda
1 egg
1 tbsp canola oil
2 tsp baking powder
2 tbsp sugar
1/2 tsp salt

Since this recipe has oil in it, you may use a non-stick pan without the need for any additional oil during cooking.

Scones Bites - Lemon & Blueberry

1 cup all-purpose flour
1/4 cup granulated sugar
1 tsp baking powder
1/4 tsp salt
1/4 cup vanilla soy milk
3 tbsp Real Lemon
1 egg
1/4 cup frozen blueberries

Preheat oven to 325 degrees.

Add first seven ingredients and mix by hand until lumps are gone, about 2-3 minutes. Rinse frozen blueberries and fold into batter.  Spray mini muffin tin with Pam for Baking. Drop by the tbsp into wells.  Bake at 325 degrees for 15 minutes. Yield: one dozen