Category: Breakfasts

Jul 21

Keto – Nut and Seed Porrige

Ingredients:

  • 1/3 cup milk of choice
  • 2 T ground flax
  • 2 T almond meal
  • 2 T unsweetened shredded coconut
  • 1 T chia seeds
  • 6 drops vanilla stevia drops, or stevia, to taste
  • Pinch cinnamon
  • 1 T almond butter

Preparation:

  1. Add all ingredients except almond butter to a small pot and heat over medium, stirring often until mixture thickens.
  2. Add milk to reach ideal consistency. Mixture thickens the longer you leave it cooking.
  3. Drizzle with almond butter and serve.

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Posted in Breakfasts, Keto

Apr 12

Banana Nut Oats

Ingredients:

  • 1 1/2 cups milk
  • pinch of salt
  • 1 cup old-fashioned rolled oats
  • 1 very ripe banana
  • 1/2 tsp vanilla
  • 1 tbsp chopped nuts (walnuts, pecans… your choice)

Preparation: Combine the milk and salt in a medium saucepan and heat until almost boiling. Add the oats and cook, stirring, for 1-2 minutes, or until creamy. Stir in the mashed banana and vanilla. Remove from heat, cover, and let stand 5 minutes. Serve sprinkled with nuts.

From the kitchen of: Biggest Loser

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Posted in Breakfasts

Apr 20

Banana Streusel French Toast

Ingredients:

  • 1 loaf unsliced Italian bread, cubed
  • 1 1/3 cup mashed bananas
  • 12 oz can evaporated milk
  • 5 eggs
  • 1 Tbsp milk
  • 1 tsp cinnamon
  • 1/4 tsp. almond extract

Streusel Topping:

  • 2 cups brown sugar
  • 1 cup oatmeal
  • 1 cup Grape Nuts
  • 1 stick butter or margarine
  • 1/4 cup molasses

Preparation: Place bread cubes in a greased 9×13 pan. In a bowl, mix together all other ingredients. Pour evenly over bread. Mix all streusel topping ingredients and sprinkle it over the top of the bread mixture. Cover and refrigerate overnight.

Bake at 350 degrees for 40-45 minutes. Let stand 10 minutes before serving.

Serve with maple syrup and whipped cream.

From the kitchen of: Scrapper’s Hideaway

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Posted in Breads, Breakfasts