Breakfast

Easy Apple Crisp

Fruit Filling

6 cups chopped apples, divided

3 dried figs or dates soaked* in ¼ cup water

1 tsp cinnamon

1/4 tsp cardamom

1/8 tsp nutmeg

1 tsp vanilla

Chop apples with chop wizard (if available or use other chopper or by hand). Place 4 cups in a large mixing bowl. Place remaining 2 cups apples, soaked figs or dates, water, spices and vanilla in food processor or blender jar. Blend until smooth. Pour over bowl of chopped apples.  Mix well and transfer to an 8 X 8 cake pan.

Crust

2 cups rolled oats

2 cups chopped apples

4 dried figs or dates soaked in ¼ cup water

1 tsp cinnamon

1 tsp vanilla

 

Place oats in a mixing bowl.

Blend apples with figs or dates, water, cinnamon and vanilla until smooth. Pour over oats and mix well till all oats are moist. Carefully place crust over apple filling and spread to cover. Bake at 350 degrees for 25 – 30 minutes.

No Sugar Peach Cobbler

When peaches are in season and there is an abundance, I love to make this No Sugar Peach Cobbler made with only a few whole-food ingredients and is simple to make. There’s no sugar, no oil or flour. Only whole food goodness!  Check out my YouTube video here.

 

 

 

 

 

 

Fruit Filling

6 peaches, divided

1 cup blueberries, fresh or frozen

3 dried figs or dates soaked* in ¼ cup water

1 tsp cinnamon

1/8 tsp nutmeg

Cut 3 peaches into bite-size pieces and place in a bowl. (I buy local non-sprayed peaches and use the peel.) Add blueberries. Place 2 peaches (remove pit) and spices into blender jar. Drain water off soaked figs or dates. (I save this for smoothie or oatmeal.)  Blend until smooth. Pour over bowl of cut peaches and blueberries. Mix well and transfer to an 8 X 8 cake pan.

Crust

2 cups rolled oats

2 peaches

4 dried figs or dates soaked in ¼ cup water

1 tsp cinnamon

Place oats in a mixing bowl.

Blend peaches with figs or dates (include soak water) and cinnamon until smooth. Pour over oats and mix well till all oats are moist. Carefully place crust over peach filling and spread to cover. Bake at 350 degrees for 20 – 23 minutes. I like to slightly brown the crust. 

This is best eaten the day it is made. The crust will soften as it sits.

 

Apple Oatmeal Crumble

Oat groats are the whole oat kernel when it comes off the plant. Eating grains in their whole intact form is the most nutritious way to eat them.  And oats, in particular, are one of the best foods for restoring a healthy gut. (This is a great interview with Dr. Richard Matthews about this.)  And Dr. Tom O’Bryan, who specializes in gut health, says that the pectin in cooked apple skins is more biovailable then raw and is really good to heal the gut. (Video interview with Dr. Tom O’Bryan)  He recommends eating a tablespoon of cooked apple 3 times a day. I figure I’ll get it done in one shot with breakfast. It’s a great way to sweeten up the oats.  Feel free to add a tablespoon or two of chopped nuts or sprinkle on some flax meal.

Watch my video on how to make this here.

 

 

1/3 cup oat groats that have been soaked over night (Sprout them another day and they are even better!)

1 cup water

1 large apple chopped

1/2 cup cranberries (optional)

1 1/2 t cinnamon

1/4 t cardmom

2 T rolled oats (optional for creaminess) 

1 t honey (optional)

 

Soak oat groats over night for quicker cooking.  In the morning, rinse the groats and place them in a sauce pan, add a cup of water, cover, turn on burner to high and bring to a boil.  When it comes to a boil, lower heat to simmer, add cranberries and apple. Cover and cook 15 minutes. Stir in  spices and rolled oats if using and let it set for 15 or 20 minutes.  Add a little honey for sweetness.

Figgy Oat Bars

After being on an elimination diet for a year I learned to be totally satisfied with fruit for dessert. However, when my fig tree produced an over abundance I wanted to try making some kind of dessert. I took a Banana Oat Bar recipe that I have and used figs instead of bananas, left out the nuts and dates and it worked great! 

 

 

 

 

 

 

25 figs, trimmed (leave on skin)

1/4 cup of red flame grapes (For extra moisture and sweet. I had an abundance of them as well.)

2 cups rolled oats

1 t baking soda

1 t cinnamon

1 T apple cider vinegar

 

Blend figs, grapes, and vinegar in a high-powered blender until smooth. The seeds in the figs make this very thick. Place oats, baking soda and cinnamon in a large bowl and mix well. Pour pureed fruit over oats and mix so that all the oats are moistened. Transfer batter to an 8 X 8 cake pan and bake at 350 for 15 – 17 minutes. Cool before cutting. 

 

Cranberry Relish Salad

From Whole Food American Favorites

This recipe was inspired by my love for cranberry sauce without all the sugar! If you prefer less sweet, use a more tart apple and/or less dates.  Cut down on the walnuts if you need to cut back on the fat.

1 medium Fuji apple

1 cup raw cranberries

8 small pitted dates

1/4 cup walnuts

Chop all ingredients in a food processor to a relish consistency.

Banana Oatmeal Chocolate Chip Cookie

Banana Oatmeal Chocolate Chip CookiesThis banana oatmeal chocolate chip cookie recipe is adapted from the Engine 2 Diet. The original recipe called for peanut butter, but because of my peanut allergy, I use pecans instead. And I prefer to use a whole-food sweetener such as dates rather than maple syrup. These cookies are plump, chewy, and very delicious! 

 

 

 

3 ripe bananas, peeled
1 tablespoon vanilla
1 cup raw pecans
10 small pitted dates
1 tablespoon apple cider vinegar
2 cups rolled oats
1/2 cup whole wheat flour (or oats for a gluten-free version)
1 teaspoon baking powder
1/4 cup mini chocolate chips
1/4 cup raisins

Preheat oven to 350 F.

Blend bananas, pecans, dates, vanilla, and vinegar in a strong blender until smooth.

To make these gluten free, blend 1/2 cup oats with bananas and dates.

Combine oats, whole wheat flour (if using), and baking powder in a mixing bowl.

Mix blender mixture into oats. Add chocolate chips and/or raisins. You can choose to use only one or the other. Mix well.

Using a cooking scoop or spoon, scoop out desired amount and place on a cookie sheet lined with parchment paper or lightly oiled.

Bake 15–18 minutes.

“I made the Banana Oatmeal cookies and was surprised how good they are.  I used all oatmeal and made them in the food processor.  Great way to use ripe bananas.  Thanks for the recipe!”  Barbara, St. George

Lemon Cashew Cookie

These lemon cookies are simple to make and simply delicious!

3/4 cup rolled oatsLemon Cookies
1/2 cup millet, ground to flour (in coffee grinder)
1 cup raw cashews
20–25 small pitted dates (about 1 cup)
1/2 teaspoon baking soda
1 tablespoon lemon zest & 3 tablespoons juice
1 teaspoon vanilla

Preheat the oven at 350 F. Grind oats, millet flour, cashews, and dates in a food processor to coarse crumble. Sprinkle in baking soda and add lemon zest, juice, and vanilla. Process until sticky. Use a cookie scoop or round tablespoon to scoop out dough. Form in a ball with hands, and mash to a cookie shape. Place on a cookie sheet and bake for 12 minutes.

Options

Use 1 1/2 cups rolled oats in place of using both oats and millet.

Use 1/3 cup shredded coconut in place of 1/3 cup cashews. Add a tablespoon or two of water at the end if dough is too dry and won’t hold together.

Banana Bread Cookies

ThesBanana Bread Muffin Bitese delicious Banana Bread Cookies are so healthy they are great for breakfast on the go.  It’s a great way to use up your ripe bananas.

Recipe from Whole Food American Favorites

 

 

 

 

 

25 small pitted dates

1 cup rolled oats*

1 cup raw pecans or walnuts

1 very ripe banana

1 t vanilla

1/4 t nutmeg

1 t cinnamon

1 T apple cider vinegar

1 t baking soda

 

Soak dates in 1/2 cup water for at least 4 hours. Add oats, nuts, banana, vanilla, spices, and dates, including soak water, to food processor. Grind to a chunky dough. In a small bowl, mix together vinegar and baking soda. Add to dough and process a few more seconds to mix. Scoop out dough, place on a cookie sheet lined with parchment paper, and bake at 350 for 15 minutes.

*If the dough is too moist, add more oats to reach desired consistency. 

Vegan Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip MuffinsThese vegan pumpkin muffins with chocolate chips are decadent enough for a Halloween treat and healthy enough for breakfast. And they just happen to be gluten-free as well.

Servings: 10 muffins

1 cup pitted dates soaked in 1/2 cup water for at least 4 hours
1 1/2 cups canned pumpkin
1/2 cup raw pecans
1 cup oats
1/2 cup millet flour (1/3 cup whole millet ground)
2 tablespoons dark brown sugar (optional for extra sweet)
2 teaspoons cinnamon
2 teaspoons ginger
2 teaspoons baking powder
1 teaspoons baking soda
1 tablespoons apple cider vinegar
1 teaspoon vanilla
1/3 cup mini chocolate chips

Grind dates, water from soaking, pumpkin, and pecans in a food processor. Add oats, millet flour, sugar, spices, baking powder, baking soda, vinegar, and vanilla. Process to a dough-like consistency. Mix in chocolate chips. Fill muffin tins and bake for 15 to 17 minutes.

Blueberry Muffins

Blueberry Muffins

Adapted from a recipe by Cathy Fisher that was posted on the Forks Over Knives web site.Blueberry Muffins

1 cup pitted dates soaked in 1 1/4 cups water

1 1/2 cups rolled oats, divided

3/4 cup millet

2 t cardamom powder

2 t baking powder

1/3 cup walnuts or pecans

1 T apple cider vinegar

1 t vanilla

zest from one lemon

1 cup frozen blueberries

1/4 cup chopped walnuts or pecans (optional)

 

Grind millet and ½ cup oats in blender or coffee grinder to coarse flour.  Transfer to mixing bowl and add cardamom and baking powder. Mix well. Blend dates and soak water, 1/3 cup nuts, vinegar and vanilla until smooth. Add to dry ingredients. Add remaining cup of oats and lemon zest. Mix well. Fold in blueberries and chopped nuts if using. Fill muffin cups and bake at 350 for 25 minutes.

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