Pumpkin Spice Baked Oatmeal

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Pumpkin Spice Baked Oatmeal
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Servings
8-10 people
Cook Time
30-35 minutes
Servings
8-10 people
Cook Time
30-35 minutes
Pumpkin Spice Baked Oatmeal
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Servings
8-10 people
Cook Time
30-35 minutes
Servings
8-10 people
Cook Time
30-35 minutes
Ingredients
Servings: people
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Instructions
  1. The night before, add oats, flour, salt, ¼ cup raw apple cider vinegar and kefir (or Milk) into a bowl, mix and let it set overnight.
  2. Preheat oven to 350 degrees. Lightly grease a 9x13 baking dish.
  3. In a large bowl, beat eggs, applesauce, oil, pumpkin puree, syrup and sugar until smooth.
  4. Add in the pie spice, baking powder and mix well. Add the soaked oat mixture. The mixture might seem a little runny, that’s okay.
  5. Pour the mixture into the greased baking dish and bake for 30-35 minutes or until the center is cooked through.
  6. Let it cool slightly before serving. Serve with additional milk or kefir, yogurt, or additional syrup if desired.
  7. Yum…our family loves baked oatmeal….this just adds a nice fall flair to it!
Recipe Notes

This recipe and photo were adapted from Baked Oatmeal and www.5dollardinners.com

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Baked Oatmeal

Baked oatmeal

Baked Oatmeal
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Servings
4 People
Cook Time
45 minutes
Servings
4 People
Cook Time
45 minutes
Baked Oatmeal
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Servings
4 People
Cook Time
45 minutes
Servings
4 People
Cook Time
45 minutes
Ingredients
Servings: People
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Instructions
  1. The night before, mix the oats and the liquid together and cover. Leave it at room temperature overnight.
  2. In the morning add the eggs, coconut oil, sucanat, baking powder, salt, cinnamon and raisins.
  3. Mix the above remaining ingredients into your oat mixture and pour into a 9x13 baking dish, that's bean oiled with coconut oil. Bake at 350 degrees for approx. 45 minutes or until the top is firm and browned. Serve with cold milk.
  4. This keeps well in refrigerator for several days! If it lasts that long.
Recipe Notes

I added the cinnamon and raisins to the original recipe, as that's what I prefer. I share this because if you don't care for raisins, omit them. I've also made this with Dried Cranberries too. You could just make it with no fruit, and top with fresh sliced bananas, blueberries or strawberries. Whatever you prefer.

Original recipe shared by Laurie Smith

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Breakfast Tortilla Wrap

Tortillas

Breakfast Tortilla Wrap
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Servings
1
Servings
1
Breakfast Tortilla Wrap
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Servings
1
Servings
1
Instructions
  1. In a small cast iron skillet, cook eggs in coconut oil over medium heat. Season to taste.
  2. Put eggs, ferments, chicken and/or bacon and greens or sprouts on tortilla, wrap to envelope the goodies and enjoy!
  3. This is one of those recipes that is good to use leftovers in, whatever you have you through in.
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Peppermint Patties

Peppermint Patties

Peppermint Patties
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Peppermint Patties
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Instructions
  1. Mix together melted coconut butter, shredded coconut, 1 tablespoon of coconut oil and peppermint extract or oil.
  2. Pour coconut butter mixture into mini muffin tins by filling only half way.
  3. Place in refrigerator and allow to harden for about 15 minutes.
  4. Mix together 2 tablespoons coconut oil and cacao powder.
  5. Remove muffin tin from refrigerator and top each tin with cacao mixture.
  6. Return to refrigerator until the chocolate has set.
  7. When ready to eat, simply set the peppermint patty cups on the counter for about 5 minutes.
  8. Store uneaten patties in an airtight container in the refrigerator and will keep for weeks, if they last that long.
  9. Yum!!!
  10. (Original recipe and photo from www.wortheverychew.com)
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Old-Fashioned Strawberry Rhubarb Crisp

Strawberry Rhubard Crisp

Old-Fashioned Strawberry Rhubarb Crisp
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Cook Time
60 minutes
Cook Time
60 minutes
Old-Fashioned Strawberry Rhubarb Crisp
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Cook Time
60 minutes
Cook Time
60 minutes
Ingredients
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  1. Preheat the oven to 375°. In a bowl, toss the rhubarb with 3/4 cup of the sugar and let stand for 15 minutes, stirring occasionally. In another bowl, toss the strawberries with the remaining 1/2 cup sugar and let stand for 10 minutes, stirring occasionally. Using a slotted spoon, transfer the rhubarb to the strawberries; discard any rhubarb juice. Add the cornstarch, lemon juice and vanilla to the fruit and stir well. Transfer the mixture to a 9-by-13-inch glass baking dish.
  2. Combine all of the ingredients in a medium bowl. Using a pastry blender or your fingers, mix the ingredients together until large crumbs form.
  3. Sprinkle the topping evenly over the filling and bake for 30 minutes. Reduce the oven temperature to 325° and continue baking for about 30 minutes longer, until the fruit filling is bubbling and the topping is nicely browned. Let the crisp rest for 10 to 20 minutes before serving.
  4. The topping can be refrigerated overnight. Bring to room temperature before using. SERVE WITH Vanilla ice cream or coconut milk ice cream. Yum!!!
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Sourdough Chocolate Cake

Sourdough Chocolate Cake

Sourdough Chocolate Cake
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Cook Time
30-45 minutes
Cook Time
30-45 minutes
Sourdough Chocolate Cake
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Cook Time
30-45 minutes
Cook Time
30-45 minutes
Ingredients
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Instructions
  1. To make the cake:
  2. Combine the fed starter, milk and spelt flour in a mixing bowl. Cover and let rest at room temperature for 8 hours. If not ready to bake the cake, transfer this mixture to the refrigerator until ready to finish the cake, but allow it to come back to room temperature before proceeding.
  3. Preheat the oven to 350 degrees. Grease a 9x13 cake pan or 2 – 8” or 9” square or round cake pans with coconut oil and set aside.
  4. In a separate mixing bowl, combine the evaporated cane juice, coconut oil, vanilla, salt, baking soda, cocoa powder, and Teeccino. Beat. Add the eggs and beat well.
  5. Combine the sourdough mixture with the chocolate mixture. Mix gently until smooth. Pour into prepared pan(s).
  6. Bake for 30 to 45 minutes (mine baked for about 35 minutes), until a toothpick inserted in the center comes out clean. Remove from the oven and set on a rack to cool.
  7. Make the Frosting:
  8. Combine all the frosting ingredients in a blender or food processor and blend until smooth. Chill.
  9. Assemble the cake:
  10. If cakes are in a square or round pan, tip them onto a platter. Spread the frosting between the layers and on top.
  11. If cake is in one rectangular pan, spread the frosting on top. Serve!
  12. Recipe Courtesy of Gnowfglins
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Fruit Smoothie

Fruit Smoothie

Fruit Smoothie
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Servings
2 servings
Servings
2 servings
Fruit Smoothie
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Servings
2 servings
Servings
2 servings
Ingredients
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Instructions
  1. Pour all ingredients into a blender and process on smoothie setting or for approx. 30 seconds on medium.
  2. Pour into a jar or glass and enjoy.
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Banana Nut Butter Coconut Smoothie

Banana Nut Butter Coconut Smoothie

Banana Nut Butter Coconut Smoothie
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Servings
1 serving
Servings
1 serving
Banana Nut Butter Coconut Smoothie
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Servings
1 serving
Servings
1 serving
Ingredients
Servings: serving
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Instructions
  1. Add everything to the blender and blend until smooth.
  2. Serve immediately.
  3. Inspired by Just Enjoy Food
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