If you’re trying to work more grains and seeds into your diet, a pancake is a good vehicle for them. This delicous and hearty pancake recipe comes from Martha Rose Shulman in New York Times Cooking.
Leeks are a great substitute for onions. I really like the mild flavour they add to dishes. Here they’re combined with brown mushrooms and Swiss cheese for a decadent-tasting morning meal that’s packed with vitamins E and K and potassium.
It's hard to believe these tasty muffins have only 150 calories each! Pure pumpkin purée has about one-third of the calories of pumpkin pie filling, without added sugar and fat.
In a small saucepan, heat milk over medium-high heat or until just boiling. Meanwhile, transfer sorghum to serving bowl. Pour warm milk over sorghum. Top with desired toppers. Serves 1
Beat egg and whites together in a medium bowl. Add vanilla, pumpkin, and pumpkin pie spice and whisk to combine. Add mashed banana and whisk again. Add oats and sorghum flour and stir well. Spray a skillet or griddle with nonstick spray- I used coconut oil…
In a small 1.5 quart slow cooker evenly lightly grease the slow cooker insert with coconut oil. Add whole grain sorghum, almond milk, vanilla extract, cinnamon, ginger, sorghum syrup and strawberries to the slow cooker. Combine all ingredients…
Use Greek yogurt for extra protein. Or, substitute some of the yogurt with kefir to boost your prebiotic intake. This recipe also doublea as a healthy dessert.
These hearty whole grain pancakes have a nutty flavour thanks to the addtition of ground flax seeds. Top them with fresh berries, yogurt and a drizzle of maple syrup.
When added to baked goods, like these muffins, millet provides a crunchy texture and nutty taste.
This hearty whole grain muesli is delicious when combined with Greek yogur or kefir and fresh berries.