1. Into a jar, add almond milk, oats, chia seeds, maple syrup, allspice, cinnamon, vanilla and salt. Stir or whisk to combine the ingredients and evenly distribute chia seeds throughout the mixture. Seal the jar and refrigerate for 2 to 3 hours until thick, or overnight.
2. In a small storage jar, combine chopped apple and cinnamon. Add as much cinnamon as needed to lightly coat apples. The cinnamon will prevent the apples from browning.
3. Add walnuts and stir to combine. Tightly close the jar.
4. Refrigerate apple and walnut mixture overnight.
5. To serve, top oats with apple and walnut mixture. Enjoy chilled.

1. Grease a 12-cup muffin tin.
2. Combine dates, walnuts, oil, baking soda, and salt in a medium bowl. Pour in boiling water. Set aside for 20 minutes.
3. Meanwhile, combine amaranth, sorghum, and tapioca flours in a large bowl. Whisk in sugar and xanthan gum. Set aside.
4. Whisk eggs and vanilla in another medium bowl until combined. Stir in date mixture. Add date-egg mixture to flour mixture in large bowl. Stir until combined.
5. Pour batter evenly into muffin cups. Let sit for 30 minutes. Preheat oven to 350°.
6. Bake muffins for 18 to 20 minutes, or until firm to the touch. Remove muffins from pan and allow them to cool on a rack.

1. Place [q:1/4] cup of water into Q Cup™ and stir.
2. Crack egg on top of open Q Cup™ and microwave for one minute.
3. Cover and let sit for five minutes.
4. Add sliced avocado and your favorite salsa.
5. Replace cover and you have the perfect portable breakfast!

1. Preheat oven to 350°. Lightly oil the cups of a 12-cup muffin pan, or line cups with paper liners, and set aside.
2. Mix together sorghum flour, tapioca starch, quinoa flour, baking powder, baking soda, xanthan gum, cinnamon, and salt in a large bowl.
3. In a medium bowl, whisk together milk, eggs, honey, applesauce, and vanilla extract until well combined. Stir in carrots and raisins.
4. Add wet ingredients to dry and mix until combined.
5. Fill muffin cups with batter. Bake for 18 to 20 minutes, until a toothpick inserted in the center of a muffin comes out clean. Leave muffins in pan for 10 minutes and then carefully remove to a wire rack to finish cooling.

*If the honey is too thick and not pourable, gently heat it in a saucepan until it’s more liquid.

1. Bring water to boil in a large saucepan over high heat.
2. Remove pan from heat and stir in millet, quinoa, amaranth, and salt. Cover saucepan and let sit at room temperature overnight.
3. Stir in oat milk, cinnamon, and nutmeg and bring to simmer over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally, until grains are fully tender and mixture is thickened, 8 to 10 minutes.
4. Stir in blueberries and maple syrup. Adjust consistency with extra oat milk as needed (porridge will thicken as it sits). Serve.

1. Preheat oven to 350°.
2. Oil a 12-cup muffin tin with the oil, or insert cupcake papers. Whisk eggs, milk, salt, and pepper in a large bowl. Stir in cooked sausage, asparagus, spinach, and cheese.
3. Fill muffin cups just below their rims with egg mixture.
4. Bake for approximately 25 minutes, until set.

1.  In a small bowl combine yogurt, maple syrup, and pineapple.
2.  In four small wine glasses or parfait glasses spoon alternate layers of pineapple mixture, blueberries, granola, and coconut.
3.  Repeat.

1. In a small skillet on medium heat, add walnuts and toast until golden (about 2 minutes)
2. Melt butter in same skillet and add fresh fruit. Apples, pears, peaches, pineapple work great here! Gently cook the fruit until it is soft. Remove from pan and let cool.
3. Warm maple syrup and vanilla over low heat. Cook until the syrup thickens. (just a minute or two)
4. Serve fruit mixture on top of yogurt, sprinkle toasted walnuts and drizzle the maple syrup mixture over the top.

1. Place the tofu, EDENSOY, and shoyu soy sauce in a blender or food processor and puree until smooth and creamy.
2. Pour into a mixing bowl. Lightly oil a pancake griddle and heat up.
3. Dip half the slices of bread into the tofu mixture, coating both sides. Place slices on the hot griddle and fry until golden.
4. Flip the slices over and fry the other side until golden. Make sure that the slices are golden or golden brown before flipping or the tofu will not stick to the bread like egg.
5. Remove and place on a platter.
6. Repeat by frying the remaining slices until golden on each side.
7. Remove and serve with EDEN Apple Butter, EDEN Apple Cherry Butter, EDEN Apple Cherry Sauce, EDEN Apple Sauce, EDEN Apple Strawberry Sauce, EDEN Cherry Butter, EDEN Cherry Concentrate or your favorite syrup.

1. Place the quinoa, water, sea salt and cinnamon in a medium saucepan.
2. Cover and bring to a boil. Reduce the flame and simmer for 15 minutes.
3. Add the EDENSOY and maple syrup. Simmer uncovered for 10 minutes.
4. Add the apples and cook for 2 to 3 minutes.
5. Turn off the flame and mix in the dried fruit and vanilla.
6. Cover and let sit for 15 minutes to thicken.