breakfast recipes

Banana Chocolate Chip Scones

Preheat oven to 375F. In mixing bowl, sift together flours, baking powder and salt. In another bowl, mix together mashed banana, yogurt, egg and water. Make a well at center of dry mixture. Add banana mixture and chocolate chips. Stir until blended and the dough is firm but not dry. Add more water, flour or some oats as needed. On floured surface, shape the dough into a round, flattish mound. Cut into 8 triangular portions. Dust each scone with flour on all sides. Bake on greased baking sheet for about half an hour or until scones are lightly browned.
makes 8 scones.


banana chocolate chip scones

*NOTE: Brand names are available at Sunflower Natural Foods.
  • 1 ½ cups BOB'S RED MILL whole wheat flour
  • ½ cup BOB'S RED MILL unbleached white flour
  • 2 teaspoons RUMFORD aluminum-free baking powder
  • ⅛ teaspoon salt
  • rolled oats, as needed
  • 1 banana, mashed
  • ½ cup BUTTERWORKS FARM plain yogurt
  • 1 egg, beaten
  • ⅓ cup good water
  • TIERRA FARM organic chocolate chips
Bran Muffins

Pre-heat oven to 350F. In mixing bowl, combine flour, bran,baking powder, baking soda, salt and cinnamon. In another bowl, mix together eggs and grape juice concentrate. Add egg mixture to flour mixture and gently stir until smooth. IF mixture is dry, add water, plain yogurt, applesauce, mashed bananas, boiled cider, or other ingredients as desired. Fold in blueberries and chocolate. Grease muffin tin. Add muffin batter. Bake muffins for about half an hour or until done.
makes 8 muffins.


bran muffins with blueberries and chocolate

*NOTE: Brand names are available at Sunflower Natural Foods.
  • 1½ cups BOB'S RED MILL whole wheat flour
  • 1 cup BOB'S RED MILL wheat bran
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ teaspoon cinnamon
  • 2 eggs
  • ½ cup CASCADIAN FARM organic frozen grape juice, thawed and at room temperature
  • WYMAN'S OF MAINE wild blueberries, thawed and at room temperature, to taste
  • dark chocolate chunks, to taste
Peanut Coconut Pancakes


In mixing bowl, beat together Kefir and egg. Add flour, baking soda, and salt, blending well. Stir in coconut and peanuts. Add water or milk if needed to make batter a good consistency. Melt Earth's Balance spread in heated skillet. Ladle pancake batter onto hot skillet. Flip pancakes when bubbles form. Serve with Maple Syrup, blueberries, bananas, and other fruit as desired.
serves 4 to 5.


peanut coconut pancakes

*NOTE: Brand names are available at Sunflower Natural Foods.
  • 1 cup plain Kefir
  • 1 large egg, beaten
  • 1 cup BOB'S RED MILL whole wheat flour
  • 1 teaspoon baking soda
  • pinch of salt
  • ¼ cup NATURAL FOREST shredded coconut
  • ¼ to ½ cup unsalted peanuts, chopped
  • EARTH'S BALANCE spread, for frying pancakes
Cornbread Muffins

Preheat oven to 350F. In bowl, sift together flour, cornmeal, baking powder, baking soda and salt. In another bowl, combine yogurt, egg, optional sweetener, and cooled butter. Gently stir wet ingredients into dry ingredients. Add fruit juice or good water if batter is too stiff. Grease muffin tin. Add half batter and then some jam into the middle of the muffins, and/or you can place some jam onto the muffin tops. Bake for about 20 minutes or until the muffins are cooked throughout. For a savory version, omit sweetener and jam.
Makes 7 to 8 muffins.


cornbread muffins baked with jam

*NOTE: Brand names are available at Sunflower Natural Foods.
  • 1 cup BOB'S RED MILL organic unbleached white flour
  • 1 cup BOB'S RED MILL organic cornmeal
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup BUTTERWORKS organic plain yogurt
  • 1 egg
  • 1 to 3 tablespoons liquid sweetener (optional)
  • 3 tablespoons CABOT or VERMONT BUTTER & CHEESE butter, melted and cooled
  • BIONATURAE, CASCADIAN, or ST. DALFOUR jam, to taste
  • fruit juice or good water, if needed if batter is too stiff
oat berry muffins

Pre-heat oven to 400F. In bowl, sift together flour, oats, cinnamon, baking powder and baking soda. In another bowl, combine eggs, applesauce, melted and cooled butter, milk, and berries. Gently add wet mixture to dry mixture. Stir just until all is blended. Grease muffin tin. Fill with batter. Bake for about 25 minutes.
makes 8 large muffins.


oat berry muffins

*NOTE: Brand names are available at Sunflower Natural Foods.
  • 1 cup BOB'S RED MILL organic unbleached white flour
  • 1 cup BOB'S RED MILL organic rolled oats
  • ½ teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 medium eggs, beaten
  • ½ cup VILLAGE CANNERY OF VERMONT unsweetened applesauce
  • ½ stick sweet butter, melted and cooled
  • ¾ cup milk
  • ¾ cup WYMAN'S OF MAINE frozen wild blueberries
  • ¼ cup STAHLBUSH ISLAND FARMS frozen strawberries, cut into halves
Buckwheat Blueberry Pancakes

In bowl, sift together buckwheat flour, all purpose flour, baking powder, baking soda and salt. In another bowl, combine eggs, milk and/or water, and oil. Make a well in the dry mixture, and add wet mixture. Gently stir, adding more milk and/or water until pancake batter consistency. Add blueberries as desired. Fry in oiled skillet until browned on each side. Serve with Vermont maple syrup, plain yogurt, and butter.
Makes about 8 pancakes.


buckwheat blueberry pancakes

*NOTE: Brand names are available at Sunflower Natural Foods.
  • ¾ cup BOB'S RED MILL
    organic buckwheat flour
  • ¾ cup all purpose flour
  • 1 ½ teapoon baking powder
  • ½ teaspoon baking soda
  • scant amount of salt
  • 2 eggs, lightly beaten
  • about 1 cup milk or milk mixed with water
  • 2 tablespoons sunflower or peanut oil
  • WYMAN'S OF MAINE
    fresh frozen wild blueberries
  • EASTY LONG Vermont Maple Syrup
Breakfast Baking Powder Biscuits

In mixing bowl, sift together flours, baking powder and salt. With fork, add vegetable oil until evenly blended. Add buttermilk or yogurt. Combine until dough is no longer sticky. Roll onto lightly floured surface. Cut into biscuit shapes using top of a jar or biscuit cutter. Bake at 375F for about 20 minutes or until golden brown. Serve with choice of eggs, cheese, sausage, vegetarian sausage, and jam.
Makes 6-8 biscuits.


breakfast baking powder biscuits

*NOTE: Brand names are available at Sunflower Natural Foods.
  • 1¾ cup BOB'S RED MILL organic white flour
  • ¼ cup BOB'S RED MILL organic whole wheat flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ⅓ cup vegetable oil
  • ⅔ cup buttermilk or plain yogurt
Applesauce Raisin Ginger Muffins

In large bowl, combine flour, baking soda, baking powder, nutmeg, and cinnamon. Sift a few times to blend well. In another bowl, mix egg, oil, applesauce, raisins, and ginger pieces. Add wet mixture to dry mixture. Stir gently until just combined. Butter a 12-muffin pan. Sprinkle with sesame seeds, so the bottoms and sides of the muffins will be coated lightly with sesame seeds. Spoon batter into muffin pan. Bake at 375F for about 25 minutes, until muffins are lightly browned.
Makes 12 muffins.


applesauce raisin ginger muffins

*NOTE: Brand names are available at Sunflower Natural Foods.
  • 2 cups BOB'S RED MILL whole wheat flour
  • ¾ teaspoon baking soda
  • 2 teaspoons baking powder
  • ½ teaspoon nutmeg
  • ½ teaspoon cinnamon
  • 1 large egg
  • 2 tablespoons oil
  • 1½ cups VILLAGE CANNERY OF VERMONT unsweetened applesauce
  • ½ cup to 1 cup raisins
  • sweetened dried ginger pieces, chopped
  • sesame seeds
Fruit and Oat Granola

Combine dry ingredients and fruits in mixing bowl. Stir together apple juice, Maple syrup, water as needed, and oil. Mix dry and liquid ingredients. Mixture should be blended but not too wet. If too wet, add more dry ingredients. Lightly oil a baking sheet, and bake granola at 350F stirring occasionally, until lightly browned and not too dry.
Serves 6 to 8.


fruit and oat granola

*NOTE: Brand names are available at Sunflower Natural Foods.
  • 3 cups rolled oats
  • ¼ cup toasted wheat germ
  • 1 teaspoon cinnamon
  • ½ cup peanuts
  • 1 tablespoon sesame seeds
  • 1 small red apple, chopped
  • dried coconut
  • dried cranberries
  • raisins, prunes, other fruits of choice
  • 1 cup unsweetened apple juice
  • approximately ¾ cup good water as needed
  • 1 tablespoon Maple syrup (optional)
  • 1 tablespoon oil
Wholewheat Banana Pancakes

In bowl, combine wholewheat flour, baking powder, salt and cinnamon. Sift until well blended. In another bowl, mix egg, milk and water. Add liquid mixture to dry ingredients. Stir in oats. Make pancakes in hot buttered skillet. As first side cooks, cover pancake with thin slices of banana. Flip pancakes and cook until done. Serve with applesauce and yogurt.
Serves 2-3.


wholewheat banana pancakes

*NOTE: Brand names are available at Sunflower Natural Foods.
  • 1 cup BOB'S RED MILL wholewheat flour
  • 1 teaspoon BOB'S RED MILL non-aluminum baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon cinnamon
  • 1 egg, beaten
  • ¾ to 1 cup milk (part water if desired)
  • ¼ cup rolled oats
  • 1 banana, sliced
  • butter for greasing skillet
  • applesauce
  • plain yogurt
Cranberry Chocolate Scones

In mixing bowl, sift together dry ingredients until blended. Add cranberries and chocolate. In another bowl, mix together egg, milk, and water. Add gently to dry mixture, and add more water or flour until the dough is blended. On a floured surface, kneed the dough til all ingredients are blended. Cut dough in half, and make into two rounds. Cut each round into 6 to 8 triangles. Dust the scones with flour. Preheat oven to 375F. Bake for about 30 minutes, or until lightly browned.
Serves 6-8.


cranberry chocolate scones

*NOTE: Brand names are available at Sunflower Natural Foods.
  • 1 ½ cups BOB'S RED MILL organic white flour
  • ½ cup organic whole wheat flour
  • 1 ¼ teaspoons baking powder
  • ¼ teaspoon salt
  • ⅓ cup dried cranberries
  • ⅓ cup TIERRA FARM organic dark chocolate chips
  • 1 egg, beaten
  • ⅓ cup milk
  • ⅓ cup good water
Brown Rice and Oat Cereal

Heat 2 cups of water in a saucepan until almost boiling. Add brown rice flakes and oats, stirring occasionally until done. Top with chopped dried fruits and nuts, coconut chips, sesame seeds, banana, apples, and sweetener.
Serves 2.


brown rice oat hot cereal

*NOTE: Brand names are available at Sunflower Natural Foods.
  • ½ cup EDEN organic brown rice flakes
  • ½ cup organic rolled oats
  • 2 cups water (part milk if desired)
  • chopped dried fruits and nuts, coconut chips, sesame seeds
  • sliced banana and apples
  • honey, maple syrup, or brown sugar