Breakfast These Days *** Pumpkin Muffins – Dairy Free, Grain Free, Paleo***

My girls wake up early.  For us, 6am is sleeping in. Not only do they wake up early, they wake up HUNGRY! Unfortunately my older daughter has my quirk of only wanting to eat if something sounds like the perfect food at a given time. I will often skip eating if we don’t have exactly what I want, and so will my daughter. Also unfortunate is she has my tendency to get hangry. If she doesn’t eat within 15 minutes of waking she turns into, well, it isn’t pretty. To make it more difficult, she goes through phases eating the same thing day after day, until one day, that will no longer be acceptable. We just when through a tough couple of weeks where nothing sounded good to her, so getting her breakfast was a challenge. Then I remembered these little gems and we have been on easy street again.

This are paleo muffins packed with yummy ingredients that scream fall. They taste quite similar to pumpkin pie; bursting with warm baking spices, and hints of pumpkin. As far as nutrition goes I’m fairly picky about what my girls eat, and I’m ok with these. They have no grains and use almond flour instead, which is nice as they won’t eat a lot of nuts on the daily. It also has pumpkin so we get the touch of vegetables that makes me smile.

Ingredients

  • 1 1/4 cups almond flour
  • 1 1/4 teaspoons baking soda
  • 2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 teaspoon salt
  • 4 large eggs, room temperature
  • 1/2 cup neutral oil (coconut oil is good, but melt it first)
  • 1/2 cup maple syrup
  • 1/2 cup canned pumpkin puree (not pumpkin pie filling)
  • 2 teaspoons vanilla extract

Instructions

  1. Preheat the oven to 350 °F. Line a mini muffin pan with 24 muffin liners.
  2. In a large bowl, mix together the dry ingredients (almond flour through salt).
  3. In a separate medium bowl, mix together the wet ingredients (eggs through vanilla).
  4. Add the dry mixture to the wet mixture and stir just until combined.
  5. Pour the batter evenly into the muffin liners, filling each liner until almost completely full. You’ll likely have enough batter for two large muffins, or a second batch of 6 little guys.
  6. Bake for 11-13 minutes or until a toothpick inserted in the middle comes out clean.
  7. Cool for 10 minutes in the pan, then turn out onto a wire rack to cool completely.
  8. These need to cool for at least an hour before serving, both because of taste and texture.
  9. Store in an airtight container for up to 5 days.

 

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Pumpkin Spice French Toast

Pumpkin Spiced French Toast
Pumpkin Spiced French Toast

It still feels like summer here on the East Coast, but fall is fast approaching. Fall is my favorite! I can’t wait for the cooler days and the leaves to change color, to be able to wear jeans without sweating to death, and sweatshirts. Who doesn’t love a cozy sweatshirt? There have been a few hints of fall this week with a couple of leaves falling and the nights becoming slightly cooler. It has gotten me in the mood. I make pumpkin muffins at the beginning of the week, and here we are making pumpkin spiced french toast. No, I do not drink Pumpkin Spiced Lattes, that’s yucky, too sweet, but I love the real stuff. Also, pumpkin is a vegetable, and, to be honest, I used butternut squash puree today so it’s another sneaky way for me to put veggies in everything. Toddler approved!

Top this fragrant french toast with maple syrup, coconut whipped cream, cinnamon roll topping, or anything else your heart desires.

 Ingredients

  • 2 happy eggs
  • 1/2 cup pumpkin puree or butternut squash puree
  • 1 tsp pure vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground cloves
  • few dashes nutmeg
  • 6 slices whole grain bread (I used a flourless sprouted bread)
  • Coconut oil for cooking

Instructions

  1. Whisk the eggs until uniformly yellow.
  2. Add pumpkin, vanilla, cinnamon, cloves, and nutmeg whisking to combine.
  3. Dip bread into batter one slice at a time, and allow to rest while your pan pre-heats. This lets the batter soak into the bread a bit which makes for a better texture.
  4. Heat a large skillet over medium heat.
  5. Once the pan is hot add oil and swirl to coat the bottom of the pan.
  6. Add bread in a single layer leaving room between the slices. I have to cook this in 2 batches.
  7. Cook on the first side until golden brown, 2-3 minutes, flip and cook until the second side is also golden brown, a few more minutes.
  8. Serve hot with topping of choice.

Vegetarian Crustless Quiche

 Ingredients

  • 2 TBL olive oil
  • 1 large yellow or white onion, sliced
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon pepper, plus more to taste
  • A few tablespoons chopped fresh herbs, or a few teaspoons dried herbs
  • 3 to 4 cups chopped vegetables (I used Kale, Mushrooms, and zucchini)
  • 6 large eggs
  • 1 1/2 cups milk (I used unsweetened plain almond milk)
  • 1 cup grated cheese (I used goat guda)

Instructions

  1. Preheat the oven to 400°F.
  2. Heat a cast iron skillet over medium heat.
  3. Add the olive oil and swirl to coat the bottom and sides of the skillet.
  4. Add the onion slices and sprinkle a bit of salt and pepper over them. Cook the onions until they are golden-brown and starting to caramelize, about 10 minutes.
  5. Add the other vegetables and cook until liquid has been released and evaporated, 5 more minutes or so.
  6. Remove the pan from the heat and spread the vegetables evenly across the bottom of the skillet.
  7. In a bowl whisk the eggs and milk together until everything is uniformly yellow.
  8. Add remaining salt, pepper, and any herbs you are using and whisk to combine.
  9. Pour the egg mixture over the vegetable.
  10. Sprinkle with grated cheese in an even layer over the top.
  11. Transfer the quiche to the oven and bake for 45 minutes to 1 hour. Once the surface is lightly brown all the way across and it is firm in the middle, it’s fully cooked.
  12. Let the quiche cool for about 20 minutes, then slice into wedges.

Almond French Toast

Almond French Toast
Almond French Toast

French toast is a lovely, quick breakfast. It is one of my go to breakfasts for my toddler. By using a sprouted grain bread and add a few things I am increasing the nutritional value and converting a quick diner breakfast into a healthy start to you day.  I have a few versions, one with pumpkin to continue on my quest for veggies in everything, and this one that just adds a bit more protein and nutrients from the almonds. This french toast is filled with almond goodness and bursting in with flavor. I love to top it with plain yogurt, bananas, and a light drizzle of maple syrup.

 Ingredients

  • 2 happy eggs
  • 1 TBL milk or nondairy milk
  • 1/3 cup almond meal
  • 1 tsp pure vanilla extract
  • 1/2 tsp pure almond extract
  • 3 slices sprouted grain bread
  • Coconut oil for cooking

Instructions

  1. Whisk the eggs in a small bowl until uniformly yellow in color.
  2. Add milk, almond meal, vanilla, and almond and whisk to combine.
  3. Heat a large skillet over medium high heat, when hot melt a little coconut oil in the bottom, just enough to coat the pan you are using.
  4. Dip the bread in the egg mixture one slice at a time making sure each slice is completely coated with egg mixture on all sides.
  5. Place egg coated bread in the hot skillet and cook until golden brown on the first side, about 2-3 minutes. Flip and continue to cook until the second side is also golden brown. 2-3 minute more.
  6. Serve hot with your choice of toppings.

Pumpkin Zucchini/Carrot Muffins-Vegan

Pumpkin Zucchini/Carrot Muffins
Pumpkin Zucchini/Carrot Muffins

And the quest for vegetables in everything continues. These are some delightful little muffins filled with vegetables, yet sweet and satisfying enough for an adult snack with tea. Whole grain, lightly sweet, nutritious, toddler and husband approved. I’m still on my pumpkin kick. Partially because my daughter loves the pumpkin pancakes so much I always have a half can of pumpkin in my refrigerator, and partly because it’s fall.

For these muffins either shredded zucchini, or carrots, or a mixture of both works beautifully. If you want them a little sweeter you could also sub in shredded apple, but, well, apple isn’t a vegetable…

 Ingredients

  • 2 cups spelt flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1/8 tsp ground nutmeg
  • 1/2 tsp salt
  • 1 1/2 cups shredded zucchini or carrots or mixture of both
  • 1 cup pumpkin puree
  • 1/3 cup non-dairy milk
  • 1/3 cup molasses
  • 3 TBL sunflower or olive oil
  • 1/2 cup seeds or chopped  nuts (flax, chia, pumpkin, walnuts or almonds)-optional

Instructions

  1. Prepare a 12 cup muffin pan with paper liners or a light coating of oil and preheat oven to 375.
  2. In a medium bowl whisk together the flours, baking soda, spices, and salt. Stir briefly.
  3. Add the zucchini/carrots and pumpkin puree, milk, molasses, oil, and seeds or nuts if using stirring to combine.
  4. Divide batter evenly into muffin cups and bake for 20-23 minutes until a toothpick inserted in the center comes out clean.
  5. Remove from pan and cool a few minutes before enjoying.

 

Pumpkin Spice Pancakes

Pumpkin Spice Pancakes
Pumpkin Spice Pancakes

I have been in a pumpkin mood because, you know, fall. Also, it is a super easy ingredient to add to most anything and goes with my theme of veggies in everything! These pancakes are particularly good. My daughter loves them, and one of her friends calls them “cookies”. I always make a big batch and use leftovers for snacks. My daughter and her friend will sit on a park bench together eating these pancakes cold and going “mmhhmm”. It’s pretty rewarding, as you know, a toddler will never hide their feelings about food.

These pancakes are spiced for fall, light,  fluffy, and totally delicious. They could easily be made vegan with and egg substitute of your choice and non-dairy milk and yogurt.

Ingredients

  • 1 small banana
  • 1 cup pumpkin
  • 2 eggs or egg substitute
  • 1 tsp pure vanilla extract
  • 1 1/4 cups spelt or whole wheat flour
  • 1/4 cup all purpose flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/8 tsp each ginger and cloves
  • dash of nutmeg
  • 1/2 cup plain yogurt -nondairy is fine
  • 1/2 cup milk – nondairy is fine

Instructions

  1. Mash banana in a medium bowl with the pumpkin puree.
  2. Add eggs and vanilla whisking to combine.
  3. Add flour, baking powder, baking soda, salt, spices, yogurt, and milk and stir together. If mixture needs more liquid add it to your desired consistency. Thicker batter makes thicker pancakes, thinner batter makes thinner pancakes.
  4. Heat a large skillet, I use my biggest cast iron pan, over medium heat.
  5. Once pan is hot add a small amount of oil to prevent pancakes from sticking.
  6. Pour batter into the pan making sure to leave enough room between the pancakes to flip them!
  7. Cook on first side until bubbles that form on pancakes burst and edges start to dry out.
  8. Flip and cook until golden brown on second side.
  9. Serve hot.

Pumpkin Zucchini Oatmeal – Toddler Breakfast

Pumpkin Zucchini Oatmeal
Pumpkin Zucchini Oatmeal

My sweet toddler continues to eat most of her vegetables in things, primarily oatmeal and scrambled tofu, her two favorites. I used to make only her superfood oatmeal because that is all she would eat, now we are branching out to keep things fresh. This oatmeal is backed with veggies, and tastes just a bit sweet from the dates, with hints of fall with the pumpkin and cinnamon.

We, of course, have to serve oatmeal in the “fish” bowl. It just doesn’t taste as good otherwise.

This recipe makes A LOT of oatmeal. She eats a ton! For most people I would say this would serve 4.

 Ingredients

  • 2 cups water
  • 1 cup grated zucchini
  • 2 medjool dates, finely minced
  • pinch of salt
  • 1 cup rolled oats
  • 1/2 cup pumpkin puree
  • 1/8 tsp ground cinnamon
  • 2 TBL hemp seeds (optional)
  • 2 TBL flax seeds (optional) cup chopped nuts or seeds (toasted if you desire)

Instructions

  1. Combine the water, zucchini, dates, and salt in a small saucepan. Cover and bring to a boil.
  2. Once the water is boiling add rolled oats, pumpkin, cinnamon, and hemp seeds if using, and cook stirring occasionally until water is absorbed, about 5-7 minutes.
  3. Once oatmeal is cooked remove from heat and stir in flax seeds if using.
  4. I serve as is to my toddler, and add a touch of maple syrup to my bowl.