The Krazy Kyles

3.5 cups Water, divided (ask Moses for help with this)
1 t. Salt
1.25 cups Corn Meal
Combine 2.5 cups water and salt. Boil. Mix corn meal with remaining cup of water in small bowl. Add corn meal mixture slowly to boiling water stirring constantly. Reduce heat to low; cook, stirring constantly, for 5 minutes or until mixture is thickened.

Quinoa flakes give these breakfast treats a texture that is a cross between a blondie bar and a breakfast bar. We add mini dark chocolate chips to ours because we like the flavor combo of quinoa and chocolate. And if you like nuts, you could also add chopped pecans or walnuts.

Preheat the oven to 350 degrees F. Line a 11x13-inch baking pan with lightly greased parchment.

In a mixing bowl, whisk together the dry ingredients:

1 cup sorghum flour
1/2 cup Organic Quinoa Flour
1/2 cup potato starch
1 cup Ancient Harvest Quinoa Flakes
1 teaspoon xanthan gum
3/4 teaspoon sea salt
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1 2/3 cups organic light brown sugar

In a large measuring cup blend:

2/3 cup light olive oil
3 tablespoons real maple syrup
1/2 teaspoon Authentic Foods Vanilla Powder

Combine the wet and dry ingredients with a sturdy wooden spoon until you get a sticky batter.

Make your egg replacement:

1 tablespoon Ener-G Egg Replacer
4 tablespoons warm water

Whip the egg replacer ingredients till foamy and frothy. [If you are adding eggs instead, beat two large free-range organic eggs; and omit the egg replacement formula.]

Add the egg replacer to the batter and combine well. The dough should be thick and rather sticky.

Add:
2 to 4 tablespoons of warm water, as needed to achieve a dough that sticks together when you pinch it- much like cookie dough.

Now add in:
1/2 cup golden raisins or chopped dried fruit
2/3 cup dairy-free chocolate chips or chopped nuts

Stir to combine. Spread the batter into the prepared baking pan, and using wet hands, smooth the surface evenly. Place the pan into the center of a pre-heated oven and bake until golden and set - about 22 to 30 minutes until the top is golden brown and the center if firm. Insert s thin knife to check if you are unsure to make certain the center has baked thoroughly.

Cool on a wire rack. Using a thin sharp knife, cut into squares; wrap them in foil; bag in a freezer storage bag. Freeze. Delicious slightly chilled.

Makes 15 to 18 brownies.

Read more: http://glutenfreegoddess.blogspot.com/2009/09/quinoa-breakfast-brownies....

1 1/2 c ww flour
1 1/2 c quick oats
1 c sugar
2 tsp baking powder
2 tsp baking soda
3/4 tsp salt
4 mashed bananas
1 c oil
1 c walnuts, chopped
2 eggs (or 2 T ground flax + 1/3 c water)

Mix dry ingredients separately. Mash bananas and add wet ingredients. Whisk flax with water to a froth and add. Mix and bake in ungreased muffin tins at 375 degrees for 20 minutes. Makes 2 dozen muffins.

4 1/2 cups old-fashioned oats (1350 cals)
4 1/2 cups quick oats (1350 cals)
1 cup w.w. flour (407 cals)
1/2 cup sunflower seeds (420 cals)
1/2 cup wheat germ (216 cals)
1 1/4 cup coconut (583 cals)
1 tsp. salt

Mix up dry ingredients, then add wet to dry and mix thoroughly.

1 cup water
1/2 cup oil (964 cals)
1 cup brown sugar (836 cals)
1 T. vanilla (37 cals)

Bake at 190 degrees for 6-8 hours.

Makes 36 servings of 1/2 cup each. Each serving consists of 171 cals. The whole batch consists of 6163 cals.

4 cups Water
1 cup Raw Almonds
1/8 t salt
1/2 t Vanilla
2T Honey

Blend in a manly blender. Strain through cheesecloth to get out almond pulp (I'm sure it would be useful somewhere). Unstrained it is an excellent replacement for milk in many recipes.