The Krazy Kyles

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 cup Sweet Potatoes (Raw, Peeled & Grated)
1 Lemon worth of Lemon Zest
1 Large Egg
1 c Soymilk
2 T Canola Oil
1 c White Flour
2 t Baking Powder
1/2 t Salt
2 T Sugar

Mix dry and wet ingredients separately, combine gently keep stirring to a minimum. Let rest for 5-10 minutes before frying on a cooler frying pan than normal.

Dry Mixture Ingredients:
1 Large Tube of Old Fashioned Oats (6 cups)
1 cup Coconut
2 cups Chopped Walnuts
1 cup Almonds
1 cup Sunflower Seeds
1/2 cup Hazelnuts
1/2 cup Filberts

Wet Mixture Ingredients:
1 cup Brown Sugar
1 cup Canola Oil
2 T Vanilla Extract
1/2 cup Water
1 T Salt
2 cups Applesauce

Mix wet and dry ingredients seperately. Then blend together in a large bowl. Spread on baking sheets and bake at 300 degrees until just starting to brown, stir every 5 minutes. Reduce head to 250 degrees to complete browning stir every 10 minutes. Alternately bake at 170 degrees for 8-10 hours.

447 Calories/0.5 Cup w/sunflower seeds
221 Calories/0.5 cup w/o sunflower seeds

Grandma's Classic Bran Muffins
Dry Ingredients:
1 1/2 c. Wheat Bran
2 T. Ground Flaxseed
1 c. White Flour
1 t. Baking Soda
1 t. Baking Powder
1/2 t. Salt

Wet Ingredients:
1/4 c. Almonds
1 t. Honey
1 1/3 c. Water
1 T. Lemon Juice
1/4 c. Oil
1/2 c. Brown Sugar
1/2 t. Vanilla

1/2 c. Raisins, Chopped Dates or Mashed Banana

Blend wet ingredients and almonds throughly in a blender. Mix with pre-mixed dry ingredients until well combined. Add chopped fruit and mix a little more. Spoon into greased tins. Bake 15-20 minutes @375 F. Makes 12 muffins.

154 calories/muffin (omitting last ingredient)
158 calories/muffin (mashed banana)
174 calories/muffin (dates or raisins)

From Country Magazine Feb/Mar 1998
2 packages Active Dry Yeast
2 cups Warm Water
1/4 cup Oil/Shortening
1/2 cup Sugar
1 Egg
2 t. Salt
6 - 6 1/2 cups All-Purpose Flour
6 T. Butter or Margarine
3/4 cup packed Brown Sugar
1 T Cinnamon
3/4 cups Walnuts
1.5 cups Maple Syrup

In a mixing bowl, dissolve yeast in water. Add shortening, sugar, egg, salt and enough flour to form a soft dough. Cover and refrigerate for 24 hours. Punch dough down. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes, adding more flour if needed. Divide into thirds. Roll each portion into a 16"x10" rectange. On each rectangle, spread 2 T butter and sprinkle with 1/4 cup brown sugar, 1 t Cinnimon and 1/4 cup walnuts. Pour syrup into the bottom of 3 greased 9" round baking pans. Sprinkle with brown sugar. Tightly roll up each rectangle, starting with the short side. Slice each roll into 10 pieces; place over syrup. Cover and let rise until doubled, about 30 minutes. Bake at 350 for 25-30 minutes or until golden brown. Cool in pans for 5 minutes, invert onto a wire rack. Yield 2.5 dozen.