Raw ‘Oats’

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This is currently my favorite breakfast recipe.  And I’m really into breakfast.

I’ve seen some different versions of it online, but this is the one I like best.  It’s quick and easy, my two favorite recipe adjectives.  It tastes really fresh, and has everything my breakfast needs – protein, healthy fats, fiber, you get the idea.  I’ve tried it with different kinds of apples.  I prefer Granny Smith, but I like things a little on the sour side. In fact, I like my food to be just shy of pucker inducing.  Also, I have a Grandma Smith…which now that I think about it is entirely unrelated.  

Anyway.  I soak the date in hot water for about 10 minutes before adding it to the blender.  I don’t have a super fancy blender, so this method helps a lot with the date dispersion.  You could use any kind of nuts you have lying around.  I’ve done a walnut/almond combination that was just divine!  This recipe makes 2 servings, one of which I occasionally find myself eating later the same day.  It’s just too good, y’all.  

1 Apple, chopped

1/4 c Pecans 

1/4 c Coconut Flakes (unsweetened)

1 Date, softened

Pinch of Cinnamon

Pinch of Salt

2 Tbsp Hemp Seeds

1 Tbsp Chia Seeds

Juice of 1/2 Lime

Once the date has softened, throw all your delicious ingredients into the blender.  I would advise adding the lime juice after you’ve tasted the finished product.  You may or may not need it, depending on the apple and your taste preference.  Blend until all ingredients are chopped into small pieces.  Be careful not to blend too much or you’ll have an unappetizing paste on your hands.  You want it to be about the consistency of oatmeal.  

What’s your favorite breakfast recipe right now?

Fluffy Almond Butter Pancakes

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I feel like I’ve been searching  for this recipe my whole life.

Maybe that’s an overstatement.  Maybe the ‘hunger of ten grizzly bears’ stage that is the third trimester is clouding my brain.  But I want a cake for breakfast! Not some, but the whole thing!  I will settle for pancakes, but it’s going to take a lot of them.

Lately I’ve tried a lot of variations of the 1 egg/1 banana pancake recipe.  The taste is pretty good, but they always end up on the heavy side and take waaaaay too long to cook.  Who has that kind of patience?  I need my breakfast now!

So I turned to Apple Cider Vinegar, that magic elixir.  The vinegar and baking soda combination make these as fluffy as regular pancakes.  They taste downright normal.  Go on, try to fool your family!

This recipe makes about 6 good sized pancakes and is open to new relationships.  I think it could get along well with nuts, fruit or chocolate chips.  (I added coconut flakes to mine.)

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1 c Almond Butter

2 Bananas

2 Eggs

1/2 tsp Baking Powder

1/2 tsp Baking Soda

1 1/2 tsp Vanilla

1 tsp Apple Cider Vinegar

2 Tbsp Flax Seed

Dash of Cinnamon

Blend all ingredients in a food processor/blender.  Pour into a greased skillet, flip when bubbles start to form.  Enjoy with reckless abandon.