Alternative Cinnamon Toast Crunch

Alternative Cinnamon Toast Crunch

 Ingredients

  • 2 cups All Purpose Flour OR Whole Wheat Flour OR All Purpose Gluten Free Flour
  • 1 1/2 teaspoons Baking Soda
  • 1 teaspoon Cinnamon
  • 1/3 cup Coconut Oil
  • 1/4 cup Raw Sugar
  • 1 teaspoon Vanilla Extract
  • 2 Tablespoons Honey
  • 1/2 cup Water
  • + Extra Cinnamon, Sugar, and Coconut Oil for the topping. (Optional)

Instructions: 

1. In a large bowl, combine the sugar, cinnamon, vanilla, honey, and melted coconut oil. For this recipe, I used a refined coconut oil instead of extra virgin so it would not have the coconut flavor. You can use whatever you have on hand.

2. Add in the baking soda, 1 1/2 cups of the flour, and the water. Stir until combined, mixture will be messy.

3. Add in the remaining 1/2 cup of flour. You want the mixture to be somewhat crumbly but not completely dry so if you need to add a bit less or a bit more flour, use this time to get the batter to the right consistency along with whatever flour you are using. I’ve found that a total of 2 cups of my gluten free flour blend works perfectly with this recipe but depending on the blend you use, or if you decide to use all purpose or wheat flour, the amounts may be slightly different.

4. Place a piece of parchment paper onto two baking sheets or cookie sheets. Divide the batter in half between the two pans. Spread it out a little with your fingers and then top with another piece of parchment paper and use a rolling pin to flatten the dough. Roll out to 1/8 inch thick. The thinner you get, the crunchier the cereal!

5. Melt another tablespoon or two of coconut oil and brush over the tops of the flattened dough. In a small bowl, combine 1/8 cup of cane sugar and 1/2 teaspoon cinnamon to sprinkle over the coconut oil. This step is optional…if you want to add as little sugar as possible, you can go ahead and skip this step! A layer of melted coconut oil will still add some nice flavor and crunch so I would still add that even if you don’t do the cinnamon/sugar mix.

6. Use a pizza cutter or small paring knife to score the cereal int a o small pieces. Bake the sheets at 375 degrees for about 15 minutes or until the cereal has turned a nice shade of brown. After you remove it from the oven, let it rest for a minute or two on the counter and then use your knife to score the pieces again, but only widthwise (or they will break). Let the pieces cool completely before scooping off the trays.

7. This recipe will fill about 2 quart size jars or a half gallon jar. Store in the jar with a plastic lid on the countertop if you plan on eating soon or stick it in the fridge or the freezer for longer term storage.


(From: Little House Living)

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A wonderful alternative to the classic that can be made gluten free.  This is great for breakfast or an afternoon snack. 

Spinach and Feta Frittata

Spinach and Feta Frittata

Ingredients

  • 2 Tbsp olive oil, divided
  • 12 oz spinach, washed and left wet
  • 1/2 medium yellow onion, diced
  • 1/2 cup Parmesan cheese, grated
  • 1 dozen eggs
  • 1/4 cup milk
  • 1/2 tsp salt
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • 1/8 tsp red pepper flakes
  • 3 oz feta cheese, crumbled
  • 12 cherry tomatoes, halved

Instructions

  1. If going directly into the oven, preheat oven to 350 degrees.
  2. Heat 1 Tbsp oil in a heavy, oven-safe skillet. (If you don’t have an ovenproof skillet, use a 9" x 13" casserole dish.) Add washed and slightly wet spinach to the pan then cover and steam for 2–3 minutes. Lift cover and stir spinach with a wooden spoon. Cover and steam for an additional 2 minutes until all the spinach has wilted. Don’t overcook.
  3. Remove spinach from skillet then drain in a colander, making certain to squeeze out the water with a large spoon. Set aside.
  4. Add remaining oil to skillet and heat until it shimmers. Add onion to skillet then cook until translucent about 3 minutes. Remove from heat.
  5. Separate spinach with two forks. Sprinkle separated spinach over the onion. The spinach will try to clump up, so keep separating it until it’s mixed together.
  6. Sprinkle top of the spinach evenly with Parmesan cheese.
  7. Whisk eggs in a large bowl until smooth. Add remaining ingredients (except feta) then whisk until blended. Pour mixture into skillet. Sprinkle the top with the crumbled feta.
  8. Place skillet in oven and bake for 30–35 minutes or until the middle is set and bounces back to touch or a knife inserted into the middle comes out clean.


(From: Everyday Dishes)

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When you need something for brunch this is a great option that is so savory!

Sausage Fajita Breakfast Casserole

Sausage Fajita Breakfast Casserole

Ingredients


3 c. Southern-style frozen hashbrowns (these are small cubed potatoes and the amount is approximate)

2 tsp. olive oil

1 red bell pepper cut into short strips

1 green bell pepper cut into short strips

1 jalapeño seeds and ribs removed, finely diced (optional)

1 red onion cut into short strips

12 oz. Farmland breakfast sausage links sliced into 1" pieces

1 tsp. kosher salt divided

6 eggs

1/3 c. milk

1/2 tsp. garlic powder

a few grinds of black pepper

1 1/2 c. Mexican blend shredded cheese

chopped cilantro for garnish optional


Instructions

  1. Preheat oven to 450 degrees F. Spray a 9 x 13" baking dish liberally with cooking spray.
  2. Pour a shallow layer of hashbrown potatoes over the bottom of the pan, about an inch deep. Bake in preheated oven for 20 minutes.
  3. Meanwhile, heat olive oil in a large skillet over medium-high heat. Saute bell pepper, jalapeño, and 1/2 tsp. salt for 5 minutes. Add onion and sausage. Continue to cook, stirring often, until sausage is cooked through.
  4. When potatoes have cooked for 20 minutes, carefully remove pan from the oven. Spread sausage mixture over the potatoes.
  5. Whisk together eggs, milk, 1/2 tsp. salt, garlic powder, and pepper. Pour eggs evenly over the casserole. Spread cheese over the top.
  6. Reduce oven temperature to 350 degrees F. Return casserole to the oven, and bake 20-25 minutes longer, or until eggs are set in the center. Garnish with cilantro if desired.


(From: The Weary Chef)

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If you are feeding a crowd and need something on the spicy side this is a wonderful option.

Overnight Cinnamon Rolls with Cream Cheese Frosting

Overnight Cinnamon Rolls with Cream Cheese Frosting

Ingredients


  • 2 1/4 teaspoons dry active yeast (1 packet)
  • 2 tablespoons warm water
  • 1 cup milk
  • 1/4 cup sugar
  • 1 egg beaten
  • 3 1/2 cups all-purpose flour, divided
  • 1/4 teaspoon salt
  • 6 tablespoons melted butter
  • FOR THE FILLING
  • 1/2 cup (1 stick) butter softened
  • 1/3 cup sugar
  • 2-3 tablespoons ground cinnamon
  • FOR THE FROSTING
  • 4 tablespoons butter, softened
  • 8 ounces cream cheese softened
  • 2 cups powdered sugar
  • 1/4 cup heavy cream


Instructions

  1. Pour the yeast into a large bowl. Pour warm water over the yeast and stir to dissolve.
  2. Pour the warm milk over the yeast. You want all your liquid ingredients to feel warm, but not hot.
  3. Stir in the sugar and beaten egg.
  4. Add 2 cups of the flour and salt, and then mix well by hand.
  5. Pour melted (but not too hot) butter in, and mix.
  6. Add the remaining 1 1/2 cups of flour, and mix by hand until the dough is sticky, but pulls away from the sides of the bowl into one large ball.
  7. Cover the bowl and allow the dough to rise in a warm place for 1 1/2 hours.
  8. Turn the dough out of the bowl onto a well floured surface. I usually use another 1/4 cup of flour on my work surface, adding some to the top and bottom of the dough as I roll it out to prevent it from sticking to the counter.
  9. Roll the dough out to about 1/4 inch thick, into the shape of a rectangle measuring 12 by 18 inches.
  10. Smear your softened butter all over the dough. Then sprinkle sugar and cinnamon over the butter, taking care to go to the edges.
  11. Starting with a long edge of the rectangle, roll the dough up.
  12. Using a sharp serrated knife or dental floss, cut the rolled up dough in half. Cut each half in half again. Then cut each quarter into equal thirds so you have 12 pieces.
  13. Place each piece into a greased 9 by 13 inch baking dish with the spiral side up.
  14. Cover the baking dish and refrigerate overnight.
  15. In the morning, remove the baking dish from the fridge and let it sit in a warm spot in your kitchen for one hour. I usually turn my oven on for 30 seconds, then I turn it off and let the rolls rise covered in the just warm oven. Or you may have a “bread proof” setting on your oven.
  16. Preheat your oven to 350 degrees. Place the baking dish on the center rack of your oven, and bake for 24-27 minutes. The tops will be golden brown.


FOR THE FROSTING

  1. Place softened butter and cream cheese into the bowl of an electric mixer. Whisk together until smooth and then add powdered sugar and whisk again on low speed. When all of the powdered sugar is mixed in, add heavy cream and whisk on medium high speed for about a minute.


(From: Lovely Little Kitchen)

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This is a crowd pleaser for sure. These are perfect for your next Sunday morning treat.

Biscuit & Gravy Casserole

Biscuit & Gravy Casserole

Ingredients


1 can large, flaky biscuits (such as Grands)

½ pound ground breakfast sausage

3 Tablespoons flour

½ teaspoon salt

½ teaspoon black pepper

2 and ½ cups milk


Instructions

  1. Preheat oven to 400 degrees (F).
  2. Prepare a small casserole dish (approximately 7x10) with cooking spray. Set aside.
  3. Open biscuits, and cut biscuits into quarters.
  4. Layer half of the quarters in prepared pan.
  5. Bake for 10 minutes.
  6. Meanwhile, prepare gravy.
  7. In a heavy skillet, brown the ground breakfast sausage over medium high heat until fully cooked.
  8. Sprinkle the cooked sausage with 3 Tablespoons of flour.
  9. Use a wooden spoon to stir flour into sausage until completely absorbed.
  10. Lower heat to medium, and cook flour/sausage mixture for 3-5 minutes, stirring frequently.
  11. Add milk, and stir to combine.
  12. Add salt and black pepper.
  13. Stir frequently until mixture comes to a slight boil.
  14. Taste, and adjust seasonings as desired. (I usually add more black pepper)
  15. If the gravy is too thick, add a bit more milk. You want the gravy to be thickened but not too thick, not "globby," it should still be slightly runny.
  16. Pour gravy over the cooked biscuits.
  17. Layer the remaining uncooked, quartered biscuits over the gravy.
  18. Place casserole dish on a baking sheet, and bake for 20-25 minutes or until golden brown. If they start to over-brown, you can cover with foil for the last 10 minutes or so.
  19. Serve immediately.
  20. Enjoy!


(From: lemon sugar)

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This is hands down a go to recipe at my house. You can make this anywhere and it is so filling. 

Buttermilk Blueberry Breakfast Cake

Buttermilk Blueberry Breakfast Cake

Ingredients


1/2 cup unsalted butter, room temperature

2tsp. lemon zest

1 cup sugar + 1tbl for sprinkling

1 egg, room temperature

1tsp. vanilla

2 cups flour ( set aside 1/4 cup to toss with blueberries)

2tsp. baking powder

1tsp, salt

2 cups fresh blueberries

1/2 cup buttermilk


Instructions

1. Preheat the oven to 350ºF. Using a stand mixer or hand-held mixer, cream the butter with the lemon zest and the 1 cup minus 1 tablespoon of sugar until light and fluffy.

2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.

3. Add half of the flour mixture to the batter, and stir with spatula to incorporate. Add all of the buttermilk. Stir. Add remaining flour, and stir until flour is absorbed. Fold in the blueberries. (Leave excess flour from the blueberry bowl behind.) 

4. Grease an 8- or 9-inch square baking pan (or something similar—I prefer an 8-inch pan because I like the thicker pieces) with butter or coat with non-stick spray. If you have parchment paper on hand, line the pan with parchment on top of the butter. Spread the batter into the pan. Sprinkle the batter with the remaining tablespoon of sugar. Bake for 35 to 45 minutes — a 9-inch pan will be done in closer to 35 minutes; an 8-inch pan usually needs 40 to 45 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary, especially if you’re using a smaller pan such as an 8×8-inch.) Let cool at least 15 minutes before serving


(From: Alexandra's Kitchen)

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For a sweet Sunday morning treat that is perfect on the side of eggs and bacon!

image238

No Bake Breakfast Cookies

INGREDIENTS

  • 3/4 cup peanut butter
  • 1 Tablespoon honey or maple syrup
  • 1 teaspoon vanilla
  • 1-3 Tablespoons chia seeds
  • 3/4  cup old fashioned oats


OPTIONAL MIX IN'S: 1/4 CUP MINI CHOCOLATE CHIPS, CHOPPED ALMONDS, RAISINS, PUMPKIN SEEDS, PROTEIN POWDER, FLAXSEEDS


INSTRUCTIONS

  • Place the peanut butter, honey and vanilla in a microwavable bowl and microwave the ingredients for  20 seconds.
  • Stir the mixture until well combined then add in the remaining ingredients (and any extra mix-in's).
  • Stir well and ensure everything is well incorporated.
  • Roll the mixture into 8 balls and place the balls on a baking tray lined with parchment paper. Press the balls flat slightly and place them in the fridge for at least an hour to set.
  • Store breakfast cookies in an airtight container in the fridge for up to two weeks.

(From: I Heart Nap Time)

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Need more recipes like this?   Head over to the recipe page for more.

image239

Overnight Apple Pie In A Jar

INGREDIENTS

1/2 cup rolled oats
1 tablespoon chia seeds
1/2 cup vanilla soy milk
1 teaspoon maple syrup
1/4 teaspoon cinnamon
1/4 apple, chopped
1 tablespoon chopped walnuts

DIRECTIONS

  1. In the order listed, add all the ingredients except for the nuts to a small mason jar.
  2. Place in the fridge overnight.
  3. In the morning, top with walnuts, stir well, and enjoy!

(From: Jenny Sugar)

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If you want more ideas on what you can make in mason jars reach out to us!