Autumn Blender Waffles

Kara Bagley
1 cup spelt
1/2 cup oats
1/4 cup amaranth
1 1/2 cup kefir
1 1/2 cup milk
2 eggs
1 cup pumpkin puree
2 tablespoons coconut oil
1/4 cup maple syrup
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ground ginger
1/2 teaspoon salt
2 teaspoons vanilla
1 teaspoon baking soda
1 tablespoon Rumford's baking powder

Sometime the day before, place grains and kefir in blender, mix on low until combined and cover. In the morning add milk, eggs, pumpkin, oil, syrup, spices, salt and vanilla. Blend for 3 minutes until very smooth. Add baking soda and powder and pulse until combined. At this point the batter will start to grow so you may need to transfer it to a large bowl. Pour/ladle onto a preheated 350 degree skillet and cook on each side for 1 minute.

Spiced Apple Syrup

Kara Bagley
1 teaspoon cinnamon
1/4 teaspoon all spice
1 cup apple cider
1/4 cup butter
3/4 cup sucanat
1/2 cup orange juice
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 tablespoon ultra gel

Place apples, cinnamon, nutmeg, allspice and cider into a pot, cover and simmer on low until apples are soft. Puree mixture and return to pot. Add butter, sugar and citrus juices. Simmer until sugar is dissolved. Remove from heat and stir in vanilla extract and ultra gel. Keeps in refrigerator for 3 weeks.

Blintzes

Nancy PitneyBatter:

4 eggs

2 cups flour

1 cup water

1 cup milk

4 tbsp. melted butter

Mix together with electric mixer

Filling:

2 eggs

16oz. ricotta cheese

16oz. cream cheese

1 tsp. vanilla (optional)

1/4 cup sugar (optional)

Mix together with electric mixer

Topping:

2 16oz boxes of frozen strawberries

Pot o Polenta

Kara Bagley 2 cups water
2 cups milk
1 teaspoon salt
2 tablespoons real maple syrup (no Aunt Jemima)
1 cup corn grits/polenta (Sprouts bulk section)
2 bananas, sliced
6 medium strawberries sliced
1/2 cup sliced raw almonds
cinnamon
raw local honey
Bring water and milk to a boil, add salt and slowly stir in corn grits. Turn heat to low and simmer 15 minutes, stirring frequently. Serve up in bowls. Top with fruit, nuts, cinnamon and honey as needed.

Breakfast Salad

Yessika Moncur

This is one of Kara Bagley's recipes, but I substituted blueberries and raspberries for the strawberries and bananas.

1 cup barley, cooked
1 cup oat groats, cooked and rinsed
1 cup strawberries, sliced
2 bananas, sliced
1 cup pecans, chopped

Dressing:
½ cup apple cider vinegar
1/3 cup raw honey
1/2 teaspoon nutmeg
1 teaspoon fresh ginger, grated
½ teaspoon salt
1/3 cup flax oil
1/3 cup extra virgin olive oil
Blend dressing thoroughly. Pour over salad, toss to coat.