Honey Oat Cakes

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Oat cakes do not usually contains eggs,  however, I am always looking for recipes that are healthy breakfast options and these fit the bill. A few coffee shops and bakeries here in Nova Scotia make oat cakes and I have changed the recipe to contain honey which cuts down on the amount of refined sugars in the recipe by half, so you can feel good about giving these to your family for breakfast. These are especially handy for your kids to grab on the way out the door in the morning on the way to school. And back to school is almost here!

 

Honey Oat Cakes

Combine dry ingredients in a large mixing bowl:

  • 2 cups large flake oats
  • 1 and 1/2 cups flour
  • 3/4 cup whole wheat flour
  • 1/3 cup brown sugar
  • 1/2 tsp salt
  • 3/4 tsp baking soda

Cut in:

  • 3/4 cup softened butter

Then add:

  • 1/3 cup honey
  • 1/4 cup water

Mix by hand until a dough is formed. It will be sticky.

Roll out on a lightly floured surface about 1/4 inch thick and cut into 3 by 2 inch rectangles. If it is too sticky, add a bit more flour.

Bake 350 degrees F for approximately 12-14 minutes. Cool. Makes approximately 16.

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Strawberry Pancakes

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I decided to have pancakes for supper tonight and thought a nice change would be to make strawberry pancakes. These will be great to make for Valentine’s Day. The batter is a nice pink colour and they cooked up really nicely. Fresh strawberries are at a premium this time of year so I used frozen strawberries and my food processor to make the puree.

 

Strawberry Pancakes

In a large bowl, combine:

  • 1 and 1/2 cups flour
  • 1 tbsp sugar
  • 1 tbsp baking powder
  • 2 tbsp ground flax seed meal
  • 1/2 tsp salt

In a separate bowl combine the wet ingredients and add to the dry ingredients:

  • 1/2 cup strawberry puree
  • 1/4 cup plain unsweetened yogurt (or egg replacer equal to 1 egg)
  • 2 tbsp melted butter
  • 1 tsp vanilla
  • 1 and 1/4 cups milk with 1/2 tsp vinegar (may need a bit more if the batter is too thick)

Mix with a whisk. Fry in a skillet with a little bit of vegetable or canola oil on medium heat for a few minutes on each side. Serve with maple syrup, fruit, whipped cream or whatever else you like on your pancakes! Makes 8 medium size pancakes.

Pink batter!!:

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Honey Granola

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Granola is a great non-egg option for breakfast. It is yummy with fruit and yogurt or you can simply eat it as a cereal. This is made with honey and does not have any refined sugar. Homemade granola is so much better than out of a box and it is easy to make!

Honey Granola

Combine dry ingredients in a large bowl:

  • 4 cups large flake oats
  • 1/2 cup ground flax seed meal
  • 1/2 cup whole wheat flour
  • 1/2 cup unsweetened coconut
  • 1 cup chopped pecans (or if nut allergic substitute with 1/2 cup coconut and 1/2 cup oats)
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg

In a separate bowl mix wet ingredients:

  • 1/2 cup honey
  • 1/2 cup vegetable or canola oil
  • 1 tsp vanilla

Pour the wet ingredients into the dry and mix well. Line 2 baking sheets with parchment paper and spread the granola out between the two pans. Bake at 275 degrees F for approximately 35 minutes. Stir two or three times while baking. Let cool on the pans.

 

Apple Cinnamon Scones

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These are a great breakfast item and especially tasty in the fall when the first apples come out.

Apple Cinnamon Scones

Sift together dry ingredients:

  • 2 and 1/4 cups flour
  • 1/4 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 tsp salt

Cut in:

  • 1/4 cup cold butter

Then add in:

  • 1 large apple peeled and grated
  • 1/2 cup milk
  • 1/4 cup plain unsweetened yogurt (equivalent to 1 egg)

Mix until dough just comes together. You may need a bit more milk if its too dry. Form into a flat circle and cut into 6 scones. Brush the tops with cream and sprinkle with cinnamon sugar.

Bake 400 degrees F for approximately 15 minutes on a parchment lined baking sheet. Makes 6 large scones.

Banana Oatmeal Muffins

 

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I have made this recipe using plain yogurt as the egg replacement. I like to make these up and freeze them for lunches or on the go mid-morning snacks. You can also use Bob’s Redmill Egg replacer or another brand of egg replacer instead of the yogurt as I did in my Banana Chocolate Chip Muffins. https://myegglessworld.wordpress.com/2013/09/26/banana-chocolate-chip-muffins/) If you use a store bought egg replacer, it helps to add a teaspoon of vinegar to the milk in the recipe. If you use yogurt as the egg replacer, you do not have to.

Banana Oatmeal Muffins

Mix together dry ingredients:

  • 1 and 1/2 cup flour
  • 1 cup oats
  • 2 tbsp ground flax seed
  • 1/2 cup sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt

Combine wet ingredients:

  • 1/2 cup plain unsweetened yogurt (equivalent to 2 eggs)
  • 1/4 cup canola oil
  • 1/3 cup milk mixed with 1 tsp vinegar 
  • 1 tsp vanilla
  • 3 medium mashed bananas

 

Add the wet ingredients to the dry ingredients and mix until just combined. Spoon into paper lined muffin cups. Makes 12-14 large muffins. Bake 400 degrees F for approximately 18-20 minutes.

Blueberry Scones

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I love Starbucks blueberry scones! Not a whole lot beats a cup of coffee and a blueberry scone from Starbucks! This is my version of their scone that is of course eggless. I added the yogurt to help with the missing eggs as sometimes I find the egg replacer needs a little help. These are a great weekend breakfast item with some fresh fruit on the side.

Blueberry Scones

Sift Dry ingredients:

  • 3 cups flour
  • 1/2 cup sugar
  • 1 tbsp baking powder
  • 2 tbsp egg replacer (not mixed with water)
  • 1/2 tsp salt

Cut in:

  • 1/2 cup cold butter

Add wet ingredients:

  • 1 cup milk or half and half cream
  • 1/2 cup plain yogurt
  • zest of one lemon
  • 1 tbsp lemon juice

Mix together unless it is mostly combined, then

Add:

  • 3/4 cup blueberries (if frozen, dust with flour)

Gently stir in the blueberries, roll out on a floured surface into a rectangle. Cut into 10 triangles. Brush with cream and sprinkle with sugar.

Bake on parchment paper so they don’t stick. Bake 400 degrees F for 15-18 minutes.