Breakfast Dishes

Lemon Ricotta Pancakes

Lemon Ricotta Pancakes

Servings: 6

Ingredients

  • 1 1/2 cups (214g) all-purpose flour (BD Provisions)

  • 3 1/2 Tbsp (46g) granulated sugar (BD Provisions)

  • 2 tsp baking powder (BD Provisions)

  • 1/4 tsp baking soda

  • 1 Tbsp Dried Lemon Peel (BD Provisions)

  • 1/2 tsp salt (BD Provisions)

  • 1 cup (236ml) milk

  • 3/4 cup (180g) ricotta (low-fat or whole)

  • 3 large eggs

  • 1 tsp vanilla extract

  • 1/4 cup Lemon Olive Oil (BD Provisions)

  • Butter, for griddle or skillet

Instructions

Preheat an electric griddle to 400 degrees

In a mixing bowl whisk together flour, granulated sugar, baking powder, baking soda, lemon peel and salt.

Mix wet ingredients together: milk, ricotta, eggs, vanilla extract, lemon olive oil

Add dry ingredients to wet ingredients and combine, until blended. 

Heat griddle or skillet on medium, place butter on bottom to melt.  Once melted pour 1/3 cup batter onto buttered surface and cook until bubbles begin to appear on surface and bottom is golden brown, then flip and cook opposite side until golden brown. 

Serve with BD Provisions Maple Syrup or BD Provisions Cardamon Maple Syrup and fresh berries or a sliced banana

 

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Chocolate Peanut Butter Granola Bites

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Chocolate Peanut Butter Granola Bites

 A healthier snack or breakfast treat that is wholesome and perfectly salty-sweet.

 

Ingredients

1 1/2 cups packed dried BD Bing Cherries

1/2 cup BD Honey Roasted Chocolate Peanut Butter

1/2 cup BD rolled oats (GF for gluten-free eaters)

Instructions

Add dried Bing Cherries to a food processor and pulse until only small bits remain - it will likely clump into a ball - that’s what you want. If any big pieces remain, use a knife or spatula to push them down, then turn the machine back on to pulse.

Add honey roasted chocolate peanut butter and oats and pulse a few more times until incorporated, stirring and scraping down sides as needed. If you prefer denser bars, add more oats.

Scoop out 1 Tbsp amounts and roll into a ball and place on a baking sheet or plate. Transfer to freezer to set.

If making bars, transfer to a parchment paper lined 8 x 8 pan.  Slice into 8-10 bars and store in the fridge or freezer to keep fresh.

Will keep in the fridge for several weeks and in the freezer for up to a couple of months or more.

Steel Cut Oat Groats (Organic)

Ingredients: 1 cup organic steel cut oats, 2-3 cups water (depending on the consistency you prefer), 1/4 tsp. salt.

Stove top instructions: To cook, bring water and salt to a boil. Add organic steel cut oats, reduce heat, and cook 10-15 minutes (depending on the consistency you desire). Stir occasionally. Cover, remove from heat, and let stand a few minutes. Serves two people.

Consider topping with you favorite chopped nuts, coconut flakes or fruit. You can also mix in brown sugar and/or cinnamon for a sweeter version.

Yields 1-2 servings

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Gluten Free Steel Cut Oats

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Steel cut oats take a bit longer to cook than other varieties of oatmeal, but they're well worth the wait!

To prepare, measure 3 parts water to 1 part oats, and include a pinch of salt.

On the stovetop, bring the water and salt to a boil, then add the oats and reduce the heat to medium low.

Cook, stirring occasionally, for 15-20 minutes, or longer depending on how creamy you like your oatmeal.

Top with brown sugar, maple syrup, coconut flakes, fresh or dried fruits, or other ingredients of your choice to make an irresistibly flavorful breakfast!

Whole Wheat Maple Cranberry Scones

Whole-Wheat Maple-Cranberry Scones

Maple syrup adds sweetness, cranberries bring welcome tartness, and whole-wheat flour lends a nutty flavor and a pleasing heartiness to these maple cranberry scones.

For the Scones:

Ingredients 1 1/4 cups BD whole-wheat flour

1 1/4 cups BD all-purpose flour

1 tablespoon BD baking powder

1/2 teaspoon table salt

1/2 cup (1 stick) cold unsalted butter, cut into small cubes

1/2 cup BD Cardamom maple syrup

1/3 heavy cream

1 cup BD dried cranberries

Preheat your oven to 425° and set a rack to the middle position.

In a large bowl, whisk together the flours, baking powder, and salt until combined. Using a pastry cutter or fork, work in the butter until it forms pea-sized bits; then use your fingers to rub the butter into the flour, creating a blend of powder, flakes, and some remaining small lumps of butter. Pour in the syrup and 1/3 cup of cream, and stir well with a fork. If needed, add another tablespoon or two of milk to form a dough. Use a spatula to fold in the cranberries. Turn the dough out onto a baking sheet lined with parchment paper, flatten to about 1 ½ to 2 inches thick, press a glass into them to give them a circle shape. Depending on glass size, makes about 6

Bake until puffed and golden brown on top, 20 to 25 minutes.

For the Maple Glaze:

Ingredients 3/4 cup BD powdered sugar

1 1/2 tablespoons water

1 tablespoon BD Cardamom maple syrup

Yield: 6-8 scones

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Chocolate Chip Fig Pumpkin Muffins

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Chocolate Chip Fig Pumpkin Muffins

Ingredients:

1 ¾ cups BD all-purpose flour

¾ teaspoon BD baking soda

¾ teaspoon ground BD cinnamon

¾ teaspoon ground BD ginger

½ teaspoon ground BD nutmeg

¾ cup BD monkfruit or BD white sugar

1 teaspoon BD Himalayan salt

6 Tablespoon Canola Oil

1/3 cup cold water

3 large BD eggs

½ can pumpkin puree (8 oz)

1 cup BD dried figs (stemmed)

¾ cup BD chocolate chips

½ cup BD walnuts

Preheat oven to 375F. Spray muffin tins with cooking spray.

Whisk dry ingredients in a large bowl: flour, baking soda, cinnamon, ginger, nutmeg, monkfruit/sugar, and salt

Combine wet ingredients in a medium bowl: oil, water, eggs and pumpkin puree

Fold wet ingredients into the dry ingredients until just combined. Place figs, chocolate chips and walnuts in a food processor. Pulse for about 15 to 18 pulses. Stir in figs, chocolate chips and walnuts. Fill ¾ of each muffin liner with batter.

Bake for 20 minutes or until a toothpick inserted into the middle comes out dry.

Yields 12 muffins

Fig Overnight Oats

Fig Overnight Oats

Makes 1 Serving

Ingredients:

1/3 cup BD old-fashioned oats

1 teaspoons BD chia seeds

¼ teaspoon BD ground cinnamon

1/3 cup almond milk (or other kind of milk)

½ teaspoon vanilla extract

¼ cup apple (diced)

¼ cup BD dried figs

1 Tablespoon BD walnuts (chopped)

1 teaspoon BD Honey

Add 1/3 cup oats, 1 teaspoon chia seeds, and ¼ teaspoon cinnamon to an 16 oz mason jar

Combine the milk and vanilla extract, stir into oat mixture, add 1 teaspoon honey. Stir until combined, then seal tightly and refrigerate overnight (minimum of 4 hours).

The next morning, top the overnight oats with diced apples, figs, and walnuts. Drizzle with honey and serve. You can add milk for a thinner consistency and you can warm by microwaving for 30 to 40 seconds before adding the toppings.

To make vegan: keep milk as almond milk and substitute the honey for maple syrup.

Oats will keep in the refrigerator for up to 4 days.

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Figgy Chocolate Bliss Bites

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Ingredients:

1 cup BD dried figs (stemmed)

1 cup BD pecans

¼ cup BD Cacao powder

3 Tablespoons BD Maple Syrup

½ teaspoon BD chia seeds

1 teaspoon vanilla extract

¼ teaspoon BD Himalayan salt

1/3 cup BD mini chocolate chips

1 Tablespoon BD pecans

Options: Can roll balls into BD coconut flakes, BD chopped nuts or BD mini chocolate chips.

Pour boiling water over figs to cover them, to rehydrate for 10 minutes. After 10 minutes, drain the figs and reserve ¼ cup fig water. Finely chop 1 tablespoon of the pecans.

Place 1 cup of pecans into food processor with drained figs, Cocoa powder, maple syrup, chia sees, vanilla and salt. Process for 1 minute until smooth, adding 2 tablespoons of fig water.

Stir in chopped pecans and chocolate chips until integrated. Scoop out a tablespoon portion, roll in hands to form a ball. Place on parchment paper on a sheet pan.

Options: Can roll balls into BD coconut flakes, BD chopped nuts or BD mini chocolate chips.

Store in the refrigerator for 2 weeks or in the freezer once rolle

Yields approximately 12 small balls

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Maple, Cinnamon and Date Oatmeal Scone

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Maple Cinnamon and Date Oatmeal Scone

Recipe from Vivian Lee (Instagram @VivaYoungHealth))

Ingredients:

Dry

2⁄3 cup BD provisions whole wheat flour

1⁄3 oat flour – Made from BD Provisions oats*

3⁄4 cup BD Provisions rolled oats

1⁄2 tsp baking powder

1⁄2 tsp baking soda

1 tsp BD Provisions ground cinnamon

Wet

3⁄4 cup plant milk (I used unsweetened soy milk.)

1 T ground BD Provisions flax** + 3 Tbsp water (This is equivalent to

one “egg”.)

1 T BD Provisions maple syrup

1 tsp vanilla extract

Add-ins:

1⁄2 cup BD Provisions dates, thinly chopped

(Optional) 1⁄4 cup BD Provisions non-dairy chocolate chips

Notes:

* You can easily create oat flour at home by blending rolled oats in a blender, food

processor, or coffee grinder.

** Ground flax seeds are a great substitute for conventional eggs. The ratio of ground

flax to water is 1:3. One tablespoon of ground flax to three tablespoons of water

substitutes for one egg.

Instructions:

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.

2. First, create the flax egg by combining the ground flax and water in a

small bowl. Stir and set aside to let it congeal.

3. Combine the dry ingredients in a medium or large mixing bowl and

mix evenly with a wooden spoon.

  4. In a separate mixing bowl, combine the wet ingredients and whisk

evenly.

5. Fold in the wet mixture into the dry ingredients and mix. Notice

whether the mixture is too wet or dry. If wet, add 1⁄4 cup oats at a time.

If too dry, add 1 tablespoon of water or non-dairy milk at a time.

6. Using slightly wet hands, roll mixture into six balls setting them on the

baking sheet.

7. Bake for 10-12 minutes. Check that the surface is evenly browned.

8. Allow to cool for a few minutes.

9. Serve with an optional glaze of maple syrup.

Notes:

* You can also bake these in an oven toaster.

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Gluten Free Chocolate Chunk Muffins

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Gluten-Free, Vegan, Dairy Free, Corn Free, Nut Free, Non-GMO, Kosher

Makes 12 muffins

3 cups muffin mix

2 large eggs

¾ cup water, at room temperature

6 Tablespoon (3oz) butter, softened

1 Tablespoon vegetable oil

¼ tsp cinnamon, optional

Preheat oven to 350 degrees  Lightly grease the bottom of each cup in a standard muffin pan, or line with paper cups

In a bowl, beat the eggs, vegetable oil and water together until thoroughly blended.

In a separate bowl, using an electric mixer with a wire whip, blend the mix and butter together.  Add half the egg mixture an blend at medium speed.  Add the remaining egg mixture and the cinnamon if using, and blend until smooth. 

Divide the batter evenly among the muffin cups, using a spring release ice cream scoop if available.  Bake for 20 to 25 minutes, until firm. Leave in the pan for 5 minutes, then transfer to a wire rack to cool completely.

To make this as a cake, simply use an 8" round pan instead of a muffin tin and consider and adding Homemade Whipped Cream sweetened with honey as the icing.

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Gluten Free Breakfast Strata Made with Dehydrated Potatoes (Bin 1844) from Chef Lauren Braun Costello

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@itslaurenofcourse on instagram

Ingredients:

1 cup milk to 1 cup beaten eggs (that’s 4 large ones!)

1 cup grated cheese

1 cup BD Provisions dehydrated potatoes.

Recipe:

Combine, season with salt and pepper, add in anything else you like from sausage to chopped veggies and herbs. place it in a baking dish, cover, and refrigerate overnight. When you wake up, heat the oven to 375F, bake uncovered for 35-40 minutes, or until puffed, golden, and no runny liquid. Remove from the oven, allow it to cool for 5 minutes at least to settle, then slice and serve!

Yields approximately 6 servings

Natural Swiss-Style Muesli

1/2 cup Muesli

1/4 cup boiling water

To serve Hot: Mix muesli into boiling water; cover and let stand 10 minutes.

For topping on sweet bread or cake: Mix 1/2 cup muesli to 1/4 cup boiling water and let stand 30 minutes.

1)Traditionally served cold w/ freshly chopped or ground apples.

2)Excellent w/milk, cream or fresh yogurt.

3)Can be sweetened w/honey, molasses or the sugar of your choice.

Serves 1

Very Berry Antioxidant Muesli- Bin 1110

1/2 cup Muesli (Bin 1110)

1/4 cup boiling water

To serve hot: Mix muesli into boiling water; cover and let stand 10 minutes.

For topping on sweet bread or cake: Mix 1/2 cup muesli to 1/4 cup boiling water; cover and let stand 30 minutes.

1.)Traditionally served cold with freshly chopped or ground apples.

2.) Excellent with milk, cream or fresh yogurt.

3.) Can be sweetened with honey, molasses, or the sugar of your choice, but is quite good with no sweetener added.

Serves 1

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Blueberry Muffin Mix- Bin 1004

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Ingredients

4 cups of Blueberry Muffin Mix (Bin 1004)

1 cup cool water

optional- blueberries (fresh or canned/drained)

Instructions:

Blend the mix and water for 30 seconds on low speed* with paddle. Continue mixing on low for 1 minute. You can also mix by hand.

Fold in blueberries.

Portion batter into well-greased or paper lined muffin cups. Fill cups approximately 2/3 full.

Bake at 400 degrees F in full conventional oven or 350 degrees F in a convection ovens, 15-20 minutes.

Yields approximately 12 muffins

Blueberry Muffin In a Mug

Ingredients:

½ cup Blueberry Muffin mix

3 Tablespoons water

Instructions:

Mix together muffin mix and water in a mug. Optional- add additional fresh blueberries.

Microwave for 3 minutes.  Let cool and enjoy.