Feed a Crowd Pancake Mix

Update:  July 2010
Just bringing this forward again.  Summer is passing us by and we haven't gone camping yet!  But we are planning a few trips soon!   These will definitely be on the menu.  Thought you might like them too!  We have been doing lots of Dutch oven cooking though and are getting close to perfecting some really Tasty recipes!  No need to eat Hot Dogs while camping RIGHT!!

I came up with this recipe a while ago. We make it lots it's super Simple and very Tasty! This past Summer while camping I also found that I could mix the dry ingredients all together into a gallon size Ziplock and then put a label on the outside that said how much of the liquid ingredients to add. It made it so fast and easy especially for camping! And this particular recipe makes a good big batch!

Enjoy!

Feed a Crowd Pancake Mix

6-8 cups whole wheat flour

1 teaspoon sea salt

3 teaspoons baking powder (the non-aluminum kind of course;)

2 teaspoons baking soda

1/2 cup Sucanat

Mix the above ingredients together then add:

2 cups rice milk

2 teaspoons vanilla

4 Tablespoons coconut or olive oil

water to desired consistency

Add wet ingredients and stir add just enough water for the consistency you like some people like thinner crape like pancakes some like them thicker and fluffier. I just add some water stir and add a little more if it's still too thick. Also you can always add more flour if you accidentally make them too thin. See so Simple!!!

French Toast Stix

Alright, Alright...I wasn't going to post this
one yet, because the picture is hideous.
Yet, Tammie said she needed it pronto...
so here it is.
But please try not to judge
this recipe by it's looks?!

These are incredibly tasty little morsels.

French Toast Stix

1/2 cup almond or rice milk
1/2 teaspoon vanilla extract
2 tablespoons olive oil
1/4 teaspoon salt
1 tablespoon whole wheat flour
2 tablespoons cornstarch or arrowroot powder
3 teaspoons sucanat
1 teaspoon cinnamon
4 slices of bread
pure maple syrup or dip of your choice

Directions:

Cut slices of bread into 4 equal sticks.

Mix first 8 ingredients in bowl.

Dip sticks individually into mixture.

Over medium/low heat, on a well greased pan,
lay sticks flat down. After 2 to 4 minutes turn sticks,
they should be a light brown.
Sticks should turn easily when done.
Cook for another 1 to 2 minutes before removing.

Cover with toppings.

Wah-La...

Enjoy 'em!

Whole Wheat Apple Cinnamon Muffins

I have been wanting to add some Healthy, Tasty, muffins to my recipe favorites. These would make great grab and go breakfasts or snacks! My kids loved them! I can't decide which was better the smell of them cooking or the taste of them! They are super moist and oh so comforting!

Whole Wheat Apple Cinnamon Muffins

2 cups whole wheat flour

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon sea salt

1 tablespoon cinnamon

1/2 cup coconut oil melted (or 1/4 cup applesauce and 1/4 cup coconut oil)

3/4-1 cup Sucanat (depending on how sweet you like it)

Substitute for 1 egg flax or egg replacer both work good

1 cup rice or almond milk mixed with 1 Tablespoon Apple Cider Vinegar

2 large apples, peeled (optional), cored, and coarsely chopped

Preheat the oven to 450°F. Mix together the flour, baking powder, baking soda, salt, and cinnamon, and set aside. In a separate bowl, cream the oil and Sucanat. Beat until fluffy. Add the egg substitute and mix well. Mix in the rice milk mixture gently. Stir in the dry ingredients and fold in the apple chunks. Divide the batter evenly among the prepared muffin cups. Sprinkle the unbaked muffins with some Sucanat and cinnamon or homemade granola. Bake for 10 minutes, turn the heat down to 400°F, and bake for an additional 5 to 10 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins for 5 minutes in the pan, then turn them out onto a wire rack to cool completely.

Blender Pancakes and Coconut Syrup

I think these are quickly becoming our new favorite pancakes. Believe it or not after much searching and trying I finally took my Mom's tried and true old recipe and "healthified" it to our tastes and we have a Simple, Healthy, Tasty pancake recipe that the whole family loves! One of the things I like best about it is that I don't have to grind my wheat into flour first. I just put the whole grain right in the blender.

Blender Pancakes

1 cup rice milk
3/4 cup whole kernel wheat (I used hard white wheat)
Egg Replacer for 3 egg whites
1 Tablespoon Sucanat
1/4 teaspoon sea salt
2 Tablespoons coconut or olive oil
1 teaspoon baking soda
2 teaspoons baking powder

Pour milk and wheat into blender. Liquify (on high with a regular blender on speed 3 or 4 with a high speed) for 4 minutes. Continue to run at a lower speed and while still running add the rest of ingredients. Add baking powder last and stop blender as soon as it is thoroughly mixed. Pour right onto hot griddle from blender cook and turn over to cook on other side just like any pancake.

NOTE: I usually double this but depending upon the size of your blender you may want to try it first cause it does foam up some once the baking powder is added. If it only takes up half your blender or less you know you can double it without any problems! Also I wonder if Spelt would work in this recipe for those who have wheat allergies. When I try it I will let you know how it turns out! If someone has already tried it please give us the low down! ;)

When I was looking for a good blender pancake recipe I came across some coconut syrup on a blog. It sounded very yummy but of course I had to healthify it! We really like how it turned out though, very rich and Taaaasty! ;)

MmmMmmmm give it a try!

Coconut Syrup

7-8 Tablespoons coconut oil
1 drop natural butter flavor (optional)
3/4 cup rice milk mixed with 3/4 T. vinegar
1 cup Sucanat
½ teaspoon baking soda
1 teaspoon coconut extract

Place oil, rice milk and Sucanat in a saucepan. Turn stove on to medium and stir until oil melts and Sucanat dissolves. Bring to a boil and boil one minute. Remove from heat and add soda and flavoring. It will bubble up; just continue to stir and give it a few minutes for the "fizz" to reduce before serving.

Oatmeal Cookie Granola

GOAL: To get away from the cold cereal habit! Although we always buy the "healthy" cereal with only acceptable ingredients, it is still very processed and all of it, healthy or not, is expensive. We do lots of smoothies, green drinks and things like that to for breakfasts too; But for some reason really like having the cereal around and when it's around it so easy we can't help but eat it more often then we should;)

PLAN: Make more of my own healthy "cereals" - Save Money - Use up the over abundance of Rolled Oats in my food storage - have happy kids cause they like it better than cereal!! Also don't forget to keep trying to make those tasty green smoothies cause the kids like them too and it doesn't get more Healthy than that!

I made some granola last week that the kids enjoyed (probably cause they had not had any for a while) But my husband didn't touch it and bought some cereal the first time we hit Costco! It was a very healthy recipe but I guess not tasty enough I will have to give it a tweaking;) But in the meantime I tried making this one this morning. It is very tasty! And enough different from my other granola recipe (you can find it in "Breakfasts" that it will be good for some variety.) I hope to come up with a handful of our families favorite "cereals!"

Simple, Healthy, Tasty!

Oatmeal Cookie Granola

8 cups oats

1/2 cup ground golden flax seed

1 cup Sucanat

1/2 teaspoon nutmeg

1/2 teaspoon salt

1 teaspoon cinnamon

8 Tablespoons Coconut oil

2/3 cup of honey

1 teaspoon vanilla

1/8 teaspoon natural butter flavor (optional)

Raisins (optional)

Preheat oven to 300 degrees. Combine your oats, Sucanat, flax, salt, nutmeg, and cinnamon in a large bowl.

Melt oil, honey, and vanilla in a small saucepan. Mix well once all melted pour over the dry mixture. Mix up thoroughly to coat well.

Place on 2 greased cookie sheets and bake for 20 minutes or so stirring once. When finished let it cool then add raisins if desired and put into container of choice.

Can be used as cereal, trail mix type snack, or toppings for smoothies, ice cream, and such.

Savory Sausages

1 cup black-eyed peas, somewhat drained;)

1/4 cup whole wheat flour

One half of a 4 oz. can of mushroom, well drained, finely diced or 1/8 cup very finely chopped fresh mushrooms

2 teaspoon onion powder

1 teaspoon tomato paste

1 teaspoon crushed fennel

1 or 2 dashes crushed red pepper flakes

1 teaspoon basil

1 or 2 sprigs parsley, finely chopped or 1 teaspoon dried

1/8 teaspoon pepper

1 teaspoon crushed rosemary

1 teaspoon sage

1/2 teaspoon sea salt

Mash black-eyed peas and flour together in bowl. Add mushrooms together with peas and flour. I like to sprinkle a little of the seasonings into the "meat" mixture. Roll into sausage shapes. Put spices on clean surface, like a plate and roll the sausages over the spice mixture, coating well. In frying pan on medium to low heat, in a little oil fry the sausages, carefully turning as they brown. (And they do turn a nice golden brown)Serve hot and enjoy!

Breakfast Burritos

Whole wheat tortillas
Cheezy Sauce (recipe found in This and That)
1/4 cup coconut or olive oil
4 or 5 potatoes scrubbed and grated
1 onion coarsely chopped
1 bell pepper any color will work chopped
Some fresh mushrooms sliced or a can drained
1 cup frozen corn (optional)
seasonings of choice I like salt, pepper, garlic, basil, Mrs. Dash Table Blend, and Mexican Seasoning
Marinated sun-dried tomatoes (optional)
Salsa and/or fresh tomatoes chopped
sliced olives (optional)
Tabasco sauce or Organic Ketchup (optional)

This is one of our favorites and it kind of varies every time we make it depending on the ingredients I have on hand. But generally I take a large frying pan and heat up the oil, I grate the potatoes using a salad shooter into the pan (or we like them diced too) then I add some spices, mostly salt and I fry up like hash browns. In a smaller frying pan I saute the onions, peppers, mushrooms and corn with some oil and spices until done if I have marinated sun-dried tomatoes I sometimes add them also. Also sometimes I add a little Shoyu or Balsamic Vinegar instead of salt to my sauteed vegetables I just like the flavor. You could also combine this stuff in with the hash browns when they were about done but some of my kids won’t eat them like that so I do them separate.
I then warm the tortillas on the stove or in my dehydrator. We take a tortilla spread a little cheezy sauce on put on some hash browns and the sauteed vegetables, add a little salsa and/or tomato some sliced olives and maybe some Tabasco or ketchup. Roll up like a burrito and enjoy!

Smoothies, Smoothies, and More Smoothies

Strawberry Banana Smoothie

Frozen Bananas
Frozen Strawberries
2 Tablespoons Pure Maple Syrup
1/4 cup sesame seeds
1 teaspoon vanilla
Enough rice milk so it will blend to desired consistency if you like it thick and milkshake like use less.
Blend all ingredients together until smooth. Sometime we add raw cashews and/or carob chips and gently mix them in. I usually use 4 or 5 frozen bananas and 5-8 strawberries.

Peanut Butter "Chocolate" Smoothie

Frozen Bananas
2 - 3 Tablespoons Honey (depending on how rich you want it)
1/4 cup sesame seeds
2-3 Tablespoon Peanut Butter
Enough rice milk so it will blend well
1/4 cup Carob chips
Handful of peanuts (optional)
Mmmmm! Tastes like a peanut butter cup, but is so healthy you can have it for breakfast!
Just blend together and enjoy.

Fresh Fruit Smoothie

10 Strawberries
1 Banana
1 Apple Cored and chopped (if want, peel)
Juice of 2 Oranges
Notice none of the fruit is frozen. Put all ingredients in the blender and blend till smooth. If you want a more slushy consistency, blend in some ice.
Apricot Smoothie
Frozen Bananas
5 - 10 Fresh Apricots pitted
2 Tablespoons Maple Syrup
1 teaspoon vanilla
1 teaspoon cinnamon
½ teaspoon nutmeg
Enough rice milk to blend well
small handful of raw cashews
Blend all ingredients except cashews in blender until smooth. Add cashews and gently blend.

Other Smoothie Ideas

The possibilities are endless! There are still a lot of fruits we haven’t tried.
Creamy Ones: Fruit with Frozen Bananas
Mango
Peach
Raspberry
Blueberry
Pina Colada Pineapple and coconut
Tangy more fruity ones fresh or frozen with or without ice do it your way
Apple, Kiwi, Strawberry
Orange, Peach, Mango
Water melon, Frozen Raspberries, Lemon
Oranges, lemon, ice

Tam's Tasty French Toast

1 cup raw cashews
4 Tablespoons ground golden flax seed
1 cup water
1-2 Tablespoons Sucanat
2 teaspoons vanilla
3/4 cup rice milk
Dash of Cinnamon and Nutmeg (optional)
Whole wheat bread

Place cashew in a bowl, cover with water and let sit for about 30 minutes. While cashews are soaking combine the ground flax with the cup of water let set and gel to egg like consistency. Drain the cashews and then combine cashews, flax mixture and the rest of ingredients except bread of course, in blender. Blend until smooth. Use just like french toast batter. Dip bread in mixture. Scrape excess batter off with a butter knife. Fry in frying pan or on griddle just like french toast.

Johnny Cakes

One of our favorite homemade pancakes!
3 cups whole wheat flour
3/4 teaspoons salt
2 teaspoons baking soda
3 cups water (or rice milk) (I use half water half rice milk)
1 mashed whole banana

Mix all the ingredients in a large bowl. We sometimes add vanilla, cinnamon, and/or nutmeg. Bake in oiled frying pan or griddle. We will also make waffles out of the batter, just be sure to oil your waffle iron so they won’t stick.

Great Granola

1 cup pure maple syrup
3 Tablespoons peanut butter
1 teaspoon vanilla
6 cups uncooked rolled oats
½ cup coarsely chopped almonds
½ cup coarsely chopped cashews
½ cup coarsely chopped pecans
1/4 cup pumpkin seeds
1/3 cup sesame seeds 1 teaspoon sea salt
1 cup sunflower seeds
2 cups unsweetened shredded coconut
Raisins
Chopped dates (optional)

In small bowl combine the first three ingredients. In a large bowl combine the rest of the ingredients except the raisins. Add the syrup mixture. Mix well, put in two 9 x 13 pans. Bake at the lowest setting on oven for 25 - 30 minutes. Stir every 10 minutes. Turn off oven and let cool in the oven. Stir in as many raisins as you would like to have you could add chopped dates too if you want. Put into plastic cereal container. Use like cereal with rice or almond milk.