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Chocolate-Cherry Granola with Almonds

Chocolate-Cherry Granola with Almonds
Prep Time
50 minutes
Number of Servings
8 cups
Ingredients
  • [q:1/2] cup vegetable oil, plus additional for oiling pan
  • [q:1/4] cup maple syrup
  • [q:1/3] cup coconut sugar
  • [q:1/3] cup unsweetened cocoa powder
  • 1 Tbsp vanilla extract
  • [q:1/2] tsp salt
  • 5 cup old-fashioned rolled oats
  • [q:1 1/4] cup sliced or slivered almonds
  • 8 oz bittersweet or semisweet chocolate, chopped
  • 8 oz dried cherries
Directions
  1. Preheat oven to 325°.
  2. Line a rimmed baking sheet with unbleached parchment paper. Lightly brush paper with a small amount of oil. Set baking sheet aside.
  3. Whisk the [q:1/2] cup of oil, the maple syrup, coconut sugar, cocoa powder, vanilla, and salt together in a large bowl. Add oats and almonds until well combined.
  4. Transfer mixture to prepared sheet, spreading it across surface in an even layer. Press mixture down firmly with a stiff metal spatula until it’s compact.
  5. Bake for 35 to 40 minutes. Granola will be firm and fragrant.
  6. Allow granola to cool on baking sheet for 1 hour. Break granola into pieces. Stir in chocolate and cherries. Store in an airtight container at room temperature for up to 2 weeks.
Nutrition Info
466 Calories, 12 g Protein, 64 g Carbohydrates, 8 g Fiber, 21 g Total fat (4 g sat), 80 mg Sodium, [nutrition:4] Phosphorus, [nutrition:3] Vitamin B1 (thiamine), E, Magnesium, [nutrition:2] Vitamin B2 (riboflavin), Iron, Zinc, [nutrition:1] Potassium

Strawberry Applesauce Pancakes

Strawberry Applesauce Pancakes
Prep Time
15 minutes
Number of Servings
Serves 4
Ingredients
Directions
  1. Mix dry ingredients together in bowl and set aside.
  2. Combine Edensoy, vinegar, and olive oil in a separate bowl and allow to sit for 10 minutes to create a soy buttermilk.
  3. Add water and whisk wet ingredients in with dry. Fold in apple sauce.
  4. Oil pancake griddle or cast iron skillet and ladle [q:1/3] to [q:1/2] cup batter for each pancake. Cook until golden on bottom, flip over, and cook until batter is no longer wet.
  5. Serve with pure maple syrup, sliced fresh strawberries, or Eden Apple Strawberry Sauce.
Nutrition Info
215 calories, 5g fat (20% calories from fat), 6 g protein, 39 g carbohydrate, 3 g fiber, 0 mg cholesterol, 399 mg sodium

Cheesy Broccoli Quinoa Egg Muffins

Cheesy Broccoli Quinoa Egg Muffins
Number of Servings
12
Ingredients
  • Avocado oil spray
  • 2 cups water
  • 1 cup quinoa
  • 6 large egg whites
  • 3 large eggs
  • [q:1/2] cup nonfat cottage cheese
  • [q:1/4] cup shredded low-moisture Cheddar cheese
  • [q:1/2] tsp garlic powder
  • [q:1/2] tsp black pepper
  • [q:1/4] tsp salt
  • 1 cup raw broccoli florets
Directions
  1. Preheat the oven to 350°F. Liberally grease a muffin pan with the avocado oil spray.
  2. Heat the water in a medium saucepan over high heat and bring it to a boil. Add the quinoa, stir it into the water and reduce the heat to low. Cover the quinoa and cook it for 10 minutes, or until the water is absorbed. Set the quinoa aside to cool completely.
  3. In a large bowl, whisk together the egg whites, eggs, cottage cheese, Cheddar cheese, garlic powder, black pepper and salt. Add the broccoli florets and quinoa.
  4. Fill each muffin cavity three-quarters full, distributing the mixture evenly among the cavities.
  5. Bake the muffins for 22 to 25 minutes, until the eggs are fully cooked through.
  6. Remove the muffins from the oven and let them cool in the pan for 5 minutes. Remove the muffins from the pan and serve.
  7. Store the muffins in the refrigerator for up to 5 days.
Nutrition Info
101 calories, 7.2 grams protein, 12.8 grams carbohydrates, 1.9 grams fiber, 0.7 gram sugar, 2.1 grams fat (0.5 gram sat. fat)

Lemon Blueberry French Toast Stackers

Lemon Blueberry French Toast Stackers
Number of Servings
Serves 4
Ingredients

  • French Toast

  • Lemon Blueberry Compote

    • 2 cups frozen blueberries
    • 2 tsp lemon zest
    • 1 tbs lemon juice
    • 2 tbs water

  • Coconut Whipped Cream

    • 13 oz can coconut milk (chilled in the refrigerator for 24 hrs prior)
    • 2 tbs maple syrup
    • 1 tsp vanilla extract
Directions

  1. Vanilla Coconut Whipped Cream

    1. Scoop the chilled coconut cream into a large bowl and add maple syrup and vanilla extract.
    2. Use a mixer to whip the coconut cream until it is a fluffy consistency.
    3. Refrigerate for at least 1 hour until ready to serve.

  2. Lemon Blueberry Compote

    1. Add lemon juice, lemon zest, water, and frozen blueberries to a saucepan and bring to a simmer.
    2. Stir often and cook down until the mixture is reduced and jammy, about 5-10 min.
    3. Set aside in a small bowl or jar until it is time to assemble.

  3. French Toast Stackers

    1. In a medium-sized bowl, whisk together eggs/vegan egg substitute, nondairy milk, and vanilla extract.
    2. Split the Ezekiel 4:9 Sprouted Whole Grain English Muffins in half using a fork, and dip both sides into the egg mixture.
    3. In a pan over medium heat, add a tablespoon of vegan butter and cook French toast English muffin halves until browned on both sides, about 2 minutes per side.

  4. To Serve

    1. Layer one half of French toast, then add a generous spoonful of lemon blueberry compote.
    2. Top with the second half of French toast and a scoop of coconut whipped cream. Finish with another scoop of compote and a sprinkle. lemon zest.
Nutrition Info
Made with vegan eggs: 486 Calories, 14 g Protein, 0 mg Cholesterol, 58 g Carbohydrates, 16 g Total sugars (6 g Added sugars), 8 g Fiber, 24 g Total fat (19 g sat), 236 mg Sodium, [nut:5] Zinc, [nut:4] Iron, Phosphorus, [nut:3] Vitamin B3 (niacin), [nut:2] Vitamin B6, Magnesium, [nut:1] Vitamin B2 (riboflavin), Vitamin C, Vitamin K, Calcium, Potassium

Strawberry-Almond Amaranth Porridge

Strawberry-Almond Amaranth Porridge
Prep Time
30 minutes
Number of Servings
Serves 4
Ingredients
  • 2 cups almond milk
  • 1 cup amaranth
  • [q:1/2] tsp vanilla extract
  • [q:1 1/2] cups sliced strawberries
  • [q:1/2] cup sliced almonds
Directions
  1. Bring almond milk and amaranth to a boil in a medium pot. Reduce heat to medium, cover, and cook for 15 to 20 minutes, stirring occasionally, or until liquid is absorbed.
  2. Stir in vanilla extract.
  3. Top each serving with strawberries and almonds before serving.
Nutrition Info
322 Calories, 11 g Protein, 42 g Carbohydrates, 7 g Fiber, 14 g Total fat (2 g sat), 88 mg Sodium, [nutrition:5] Vitamin E, Phosphorus, [nutrition:4] Vitamin C, Magnesium, [nutrition:3] Calcium, [nutrition:2] Vitamin B2 (riboflavin), B6, Iron, [nutrition:1] Vitamin B1 (thiamine), Folate, Potassium, Zinc

Finnish Oven Pancake with Berry Sauce

Finnish Oven Pancake with Berry Sauce
Prep Time
40 minutes prep time, plus 1 hour batter sit time
Number of Servings
Serves 4
Ingredients

Pancakes

  • 1 cup all-purpose flour, sifted
  • [q:1/4] tsp ground cardamom
  • 3 Tbsp unsalted butter, melted and cooled, divided
  • 2 Tbsp honey
  • 2 large eggs, beaten
  • [q:1 1/4] cup low-fat milk
  • [q:1/2] tsp vanilla extract

Berry Sauce

  • 8 oz fresh strawberries, stemmed and sliced into quarters
  • 8 oz fresh blueberries
  • [q:1/2] cup orange juice
  • [q:1/8] cup honey
  • 1 tsp vanilla extract
Directions
  1. In a large bowl, add flour, cardamom, 2 tablespoons of the melted butter, the honey, eggs, and milk. Using a hand mixer, mix ingredients together until batter is smooth. Let batter sit for 1 hour for better rising.
  2. Put an 8-inch cast-iron pan in the oven to heat up. Preheat oven to 425°.
  3. Carefully remove hot pan from oven. With a pastry brush, add remaining tablespoon of melted butter to pan. Make sure to brush butter up sides of pan as well as bottom. Pour batter into pan. Cook for 20 to 25 minutes, or until pancake has risen, is golden brown at edges, and looks just set in middle.
  4. While pancake is cooking, make Berry Sauce. Place strawberries, blueberries, orange juice, and honey in a saucepan over medium heat. Bring mixture to a boil. Reduce heat to medium and simmer for 3 to 5 minutes, or until fruit is soft. Remove from heat and stir in vanilla extract.
  5. Serve pancake immediately from oven with sauce.
Nutrition Info
392 Calories, 10 g Protein, 61 g Carbohydrates, 3 g Fiber, 12 g Total fat (7 g sat), 73 mg Sodium, [nutrition:5] Vitamin C, D, [nutrition:2] Vitamin B2 (riboflavin), B12, Phosphorus, [nutrition:1] Vitamin A, B1 (thiamine), B6, K, Calcium, Folate, Zinc

Coconut-Almond Granola

Coconut-Almond Granola
Prep Time
[q:3 1/4] hours
Number of Servings
8
Ingredients
  • 5 cups rolled oats (not instant)
  • 1 cup dried coconut flakes
  • [q:1/2] cup coconut oil
  • [q:1/2] cup honey
  • [q:1/4] tsp salt
  • 1 cup sliced almonds
Directions
  1. Add oats and coconut flakes to the insert of a 6-quart slow cooker.
  2. Stir in oil, honey, and salt. Be sure all oats are coated with oil and honey.
  3. Cover slow cooker and cook on High for 3 hours, stirring every 30 minutes. Remove lid during last hour of cooking.
  4. Stir in almonds and transfer to an airtight container to store.
Nutrition Info
541 Calories, 11 g Protein, 58 g Carbohydrates, 9 g Fiber, 33 g Total fat (19 g sat), 79 mg Sodium, [nutrition:4] Magnesium, Phosphorus, [nutrition:3] Vitamin E, [nutrition:2]  Vitamin B1 (thiamine), B2 (riboflavin), Zinc, [nutrition:1] Iron

Avocado and Egg Sandwich

Avocado and Egg Sandwich
Number of Servings
Serves 1
Ingredients
Directions
  1. Fork split and toast the Ezekiel 4:9 Sprouted Flax English Muffins.
  2. With a knife, cut [q:1/4] of an avocado into slices. Place on one-half of an avocado.
  3. Crack and scramble two eggs, with the seasoning of your choice.
  4. Pour egg-mixture into a skillet and cook until it resembles an open-faced omelet. Fold into fourths (half it, and half it again).
  5. Place egg on top of avocado.
  6. Top with a slice of cheese.
  7. Melt in oven, if desired.
  8. Enjoy!
Nutrition Info
With 1 slice Cheddar cheese: 557 Calories, 27 g Protein, 348 mg Cholesterol, 40 g Carbohydrates, 1 g Total sugars (0 g Added sugars), 13 g Fiber, 33 g Total fat (10 g sat), 472 mg Sodium, [nut:5] Vitamin B2 (riboflavin), Phosphorus, Zinc, [nut:4] Vitamin B6, Vitamin B12, [nut:3] Vitamin B3 (niacin), Folate, Iron, [nut:2] Vitamin A, Vitamin E, Calcium, Magnesium, [nut:1] Vitamin C, Vitamin D, Vitamin K, Potassium

Vegan Tofu Scramble

Vegan Tofu Scramble
Number of Servings
Serves 4
Ingredients
  • Ezekiel 4:9 Sprouted Flax English Muffins
  • 1 tbsp olive oil
  • 1 shallot, diced
  • 2 tsp garlic, chopped
  • [q:1/2] cup red bell pepper, diced
  • 1 cup kale
  • 1 block of firm tofu*
  • [q:1/2] tsp black pepper
  • [q:1/2] tsp sea salt
  • 2 tsp nutritional yeast
  • [q:1/4] tsp turmeric
Directions
  1. Fork split and toast the Ezekiel 4:9 Sprouted Flax English Muffins
  2. Warm a large skillet over medium heat. Once hot, pour in olive oil.
  3. Pour in the shallots, garlic and red bell pepper and kale. Sautee for five minutes or until softened.
  4. Add firm block of tofu to the skillet. Scramble into small egg-sized pieces.
  5. Season the tofu mixture with black pepper, sea salt, nutritional yeast and turmeric.
  6. Ensure that the tofu, vegetable mixture and seasoning are well-incorporated.
  7. Spoon the scramble onto the Ezekiel 4:9 Sprouted Flax English Muffin.
  8. Enjoy either open-faced, or as a sandwich!

Ezekiel 4:9 Sprouted Flax English Muffins Three Ways

Ezekiel 4:9 Sprouted Flax English Muffins Three Ways
Mark Wallace
three ways to prepare english muffins

In partnership with Food For Life

https://www.foodforlife.com/recipes/ezekiel-49-sprouted-flax-english-muffins-three-ways

Our friends at Food For Life decided to share some of their favorite recipes for their Ezekiel 4:9 Sprouted Flax English Muffins.

Watch the video, then try your favorite... or all three!

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Contributor
Food For Life
Tags
breakfast
english muffins

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