Easy Homemade Granola
Almond Pancakes
Japanese Style Breakfast
Morning Kasha
Easy Homemade Granola
PREP TIME 5 minutes
COOKING TIME 15 minutes
YIELDS 3 people
INGREDIENTS
2 cups rolled oats
½ cup slivered almonds
½ cup dried shredded coconut
¼ cup crystallized ginger
¼ cup coconut oil
¼ cup maple syrup
DIRECTIONS
1. Preheat oven to 350 degrees.
2. Combine all ingredients into a large bowl.
3. Spread mixture in a thin layer on a cookie sheet.
4. Bake for 5 minutes and then stir with a spatula.
5. Bake another 5 minutes and then stir again.
6. Keep baking for about 15 minutes total until golden brown all over.
7. Eat immediately or cool for about 10 minutes prior to serving.
NOTES
〉 Double this recipe and store it in an airtight container in the pantry.
〉 Enjoy it with your favourite nut/rice/hemp milk all week.
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Almond Pancakes
PREP TIME 10 minutes
COOKING TIME 10 minutes
YIELDS 4 people
INGREDIENTS
1 flax/chia egg*
1 ½ cups unsweetened almond milk or other nut/rice/hemp milk
¼ cup olive oil or melted coconut oil
1 ¾ cups oat flour
½ cup almonds, finely chopped
1 tbsp non-aluminum baking powder
½ tsp sea salt
DIRECTIONS
1. Mix flax egg*, milk and oil in a medium-size bowl.
2. Mix flour, almonds, baking powder and salt into a small bowl.
3. Combine dry ingredients into the wet ingredients.
4. Mix until dry ingredients are moistened.
5. Using a ¼ – ½ cup measuring cup drop pancakes onto a lightly oiled skillet using coconut or avocado oil and cook until golden brown on both sides.
6. Serve warm with real maple syrup.
NOTES
〉 *Flax/chia egg – mix 1 tbsp ground flax or chia seeds with 3 tbsp of warm water and let rest for 10 minutes.
〉 Try ½ cup of shredded coconut instead of almonds.
〉 Try a little lemon zest, the juice of one lemon (add a little less milk) and ½ cup poppy seeds for lemon poppy seed pancakes.
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Japanese Style Breakfast
PREP TIME 5 minutes
COOKING TIME 10 minutes
YIELDS 1 people
INGREDIENTS
4 bok choy leaves
1 teaspoon toasted sesame oil
1 tablespoon brown rice vinegar
1 tablespoon tamari (use organic to avoid GMO soy)
½ cup cooked brown rice
Sesame seeds (optional)
DIRECTIONS
1. Wash bok choy and chop into bite-size pieces.
2. Heat sesame oil in a sauté pan.
3. Add bok choy and stir fry for one minute.
4. Add vinegar, tamari and brown rice.
5. Stir gently and continue cooking for about 3 minutes, until everything is warm.
6. Transfer to a bowl to eat.
7. Garnish with sesame seeds if desired.
NOTES
〉 For extra protein sauté cubed tofu or tempeh (use organic to avoid GMO soy) in 1 tbsp of coconut oil and a little bit of tamari prior to adding the rest of the ingredients.
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Morning Kasha
PREP TIME 5 minutes
COOKING TIME 2 minutes
YIELDS 1 person
INGREDIENTS
1 cup cooked kasha
1 apple, diced
2 tablespoons almond or cashew butter
2 tablespoons water (use more if needed)
1 teaspoon cinnamon
Maple syrup
DIRECTIONS
1. Place kasha in a steamer over boiling water. Steam until warm.
2. Combine warm kasha and apple in a breakfast bowl.
3. In a separate bowl mix nut butter with 2 tablespoons of water.
4. Blend with fork until creamy like a sauce. If needed add a bit more water. Mixture should not be too runny.
5. Pour peanut sauce over kasha and apples and mix well.
6. Sprinkle with cinnamon and drizzle with maple syrup.
NOTES
〉 Make kasha for dinner instead and use the leftovers for breakfast.
〉 Kasha keeps well with a splash of olive oil in the fridge for 3-4 days.
See more at rebelwellnessinc.com