BREAKFAST

CASHEW PANCAKES

• 4 large organic eggs

• 1 cup blueberries (fresh or frozen)

• 3/4 cup raw cashews

• 1 tablespoon melted coconut oil

• 1 tablespoon chia seeds

• 1⁄4 teaspoon cinnamon

• 1⁄8 teaspoon sea salt

• 1⁄8 teaspoon vanilla extract (optional)

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Blend cashews in a high speed blender.

Combine all ingredients in a bowl other than the blueberries, and whisk to a smooth batter.

Heat large fry pan over medium heat. When hot, add oil and tablespoon size batter, along with blueberries sprinkled on top for approximately 3 minutes per side— until cooked all the way through.

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Serve with sliced strawberries and bananas, or your favorite toppings. 

Cook extra and freeze for several weeks. 

NUT-SEED BREAD (GF)

Ingredients:

• 1 1/2 cup sunflower seeds

• 1 cup rolled oats

• 1/2 cup hazelnuts or sliced almonds

• 1/2 cup flax seeds

• 3 tbsp. chia seeds

• 4 tbsp. psyllium husks (3 tbsp. if using psyllium husk powder)

• 1 tsp. fine grain sea salt

• 3 tbsp. melted coconut oil/ghee/grapeseed oil

• 3 tbsp. maple syrup

• 1 1/2 cup water

In a loaf pan with parchment paper, combine all dry ingredients, stirring well.

Whisk oil, water, and syrup together in a measuring cup. Add this to the dry ingredients and mix well until everything is completely soaked and dough becomes very thick (if dough is too thick to stir, add one or two tsp. of water until the dough is manageable.)

Smooth out the top. Let sit out for at least two hours, or overnight.

To ensure dough is ready, it should retain its shape even when you pull the sides of the loaf away from it. 

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Preheat oven to 350 degrees.  

Place loaf pan in the oven on the middle rack, and bake for 30 minutes. Remove bread from loaf pan, place upside down and put back in the oven for another 20-30 minutes.

Bread is done when it sounds hollow when tapped. Let cool completely before slicing (difficult, but important).

Store bread in a tightly sealed container for up to five days. Freezes well too!

Slice, using a serrated knife, before freezing for quick and easy toast.

FLAX GRANOLA

• 1 cup whole flax seed

• 1⁄2 cup water

• 1⁄4 teaspoon cinnamon

• 1⁄8 teaspoon nutmeg

• 1⁄8 teaspoon clove

• 1⁄8 cup raisins

• 1⁄4 cup almonds

• 1⁄4 cup walnuts

• 1⁄8 cup dried cranberries

• 1⁄8 teaspoon vanilla extract (optional)

• 1/2 teaspoon monk fruit powder

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Combine the flaxseed with water seasoned with cinnamon, monk fruit and other spices as desired. 

Refrigerate over night. Spread in a thin layer on a baking sheet and bake at 275° for 50 minutes to an hour. Turning several times to dry out. 

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Optional: during the last 10 minutes you may add raisins, nuts, and other dried fruits of your choosing.

NUT-SEED BREAD WITH EGGS (GF)

Ingredients:

• 1 cup raw almonds

• 1 cup raw walnuts

• 1 cup raw hazelnuts

• 1 cup chia seeds

• 1 cup whole flax seeds

• 1 cup raw sunflower seeds

• 1 cup raw pumpkin seeds

• 5 extra large eggs

• 3 tablespoons melted coconut oil

• 1 teaspoon sea salt

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Preheat oven to 425 degrees.

In a large mixing bowl, add all nuts and seeds.

Add the eggs, oil, and salt, and mix until well combined.

Pour mixture into two small parchment lined loaf pans, and bake for 25 minutes.

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Bread is done when it sounds hollow when tapped. Let cool completely before slicing (difficult, but important).

Store bread in a tightly sealed container for up to five days. Freezes well too!

Slice, using a serrated knife, before freezing for quick and easy toast.

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Enjoy!

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CHIA PUDDING

• 3 tbsp chia seeds

• 1 cup unsweetened coconut milk (or non-dairy milk of your choice)

• 1 tsp vanilla

• Pinch of sea salt to taste

• 1/2 tsp.cinnamon

Optional Toppings:

1 tbsp. sliced almonds

1 tbsp. unsweetened shredded coconut

berries (day six or later)

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Mix the chia seeds, milk, vanilla,  and salt together in a jar.

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Cover and let sit overnight in the fridge.

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Alternatively, blend a banana, two tbsp. cacao powder, and two dates (when fruit and dried fruit is introduced during TSE31) with the ingredients.