Eating Disorder Dietitian Nutritionist Counselling Waterloo Kitchener Cambridge

 

 

 

Breakfast Recipe Ideas

 

 

Leftover Porridge Pancakes

 

This recipe makes about 20 3 1/2inch pancakes. Suzanne's Version from Joy of Cooking.

 

Allergen Free of: Peanuts, Sesame, Mustard, Shellfish, Fish, Soy, Nuts, can be made with gluten free flour & oats.

 

Whisk together:

1/2 cup all-purpose or gluten free flour

1 teaspoon baking powder

1/2 teaspoon salt

 

Beat in a separate bowl:

2 eggs

Stir in:

1 1/2 cups cooked oatmeal

1/2 cup milk or buttermilk

2 tablespoons melted butter or bacon drippings

 

Quickly stir this mixture into the dry ingredients. The batter may appear lumpy.

 

To cook, make sure your pan is ready, start on medium heat - I like to melt 1/2-1 tablespoon of butter and then  add a few drops of cold water - if the water bounces and sputters, the pan is ready to use. Spoon batter in(I sometimes use a soup laddle), based on the size of pancake you'd like. When they start to bubble (2-3mins), it's time to flip.

 

These pancakes are perfect for breakfast, lunch or dinner & a great way to use up leftover porridge. You can also store leftover pancakes in the fridge or freeze them. Enjoy!

 

 

 

 

Everyday Granola

 

This recipe makes a large quantity and stores well in a jar or tight container.

 

* This yummy granola landed on our doorstep in a beautiful mason jar with the recipe card after our second child was born.  Special thanks to Little City Farm for sharing.

 

Allergen Free of: Dairy, Peanuts, Sesame, Mustard, Shellfish, Egg, Fish, Soy, Nuts - optional or can be substituted with other seeds.

* Use gluten free oats if desired.

 

Ingredients:

12 cups of quick or old fashion oats 

Total 3 cups of nuts/seeds of your choice: slivered almonds, flaxseeds, coconut, hemp seeds, sunflower seeds 

1/2 cup melted coconut oil

1/4 cup sunflower or safflower oil

1 cup maple syrup

3/4 cup salt

1 tsp cinnamon

1 tsp ground nutmeg

1 1/2 cups of raisins (or if you fancy replace 1/2 cup raisins with mini chocolate chips)

 

Directions:

1. Preheat oven to 350ºF.

2. Combine all ingredients (except raisins) in large mixing bowl. 

3. Spread mixture evenly on 2 or 3 lightly greased baking sheets. 

4. Bake 15 minutes, stir & then back for another 5-10minutes until lightly brown. 

5. Add raisins when granola is completely cool.

6. Store in tight containers.

 

* Enjoy!!

 

 

 

 

 

 

 

 

 

 

 

 

 

Breakfast Recipe Ideas

 

 

Everyday Granola

 

This recipe makes a large quantity and stores well in a jar or tight container.

 

* This yummy granola landed on our doorstep in a beautiful mason jar with the recipe card after our second child was born.  Special thanks to Little City Farm for sharing.

 

Allergen Free of: Dairy, Peanuts, Sesame, Mustard, Shellfish, Egg, Fish, Soy, Nuts - optional or can be substituted with other seeds.

* Use gluten free oats if desired.

 

Ingredients:

12 cups of quick or old fashion oats 

Total 3 cups of nuts/seeds of your choice: slivered almonds, flaxseeds, coconut, hemp seeds, sunflower seeds 

1/2 cup melted coconut oil

1/4 cup sunflower or safflower oil

1 cup maple syrup

3/4 cup salt

1 tsp cinnamon

1 tsp ground nutmeg

1 1/2 cups of raisins (or if you fancy replace 1/2 cup raisins with mini chocolate chips)

 

Directions:

1. Preheat oven to 350ºF.

2. Combine all ingredients (except raisins) in large mixing bowl. 

3. Spread mixture evenly on 2 or 3 lightly greased baking sheets. 

4. Bake 15 minutes, stir & then back for another 5-10minutes until lightly brown. 

5. Add raisins when granola is completely cool.

6. Store in tight containers.

 

* Enjoy!!