I'd be happy to post them.
Just didn't want to take up space.
6 cups organic rolled oats
1 cup Raw Agave Nectar (can sub honey or sucanat)
2 teaspoons salt
1 teaspoon baking powder
5 cups Raw milk, or plain kefir (2 to soak and 3 for the recipe)
(you have sub....filtered water with 3tbs of whey....if you do this than
I drain and mix together with the milk after the soaking)
2/3 cup coconut oil (or less)
4 eggs, slightly beaten
In a bowl combine rolled oats & milk/kefir/yogurt. Use enough liquid to get all the oats wet. This is usually 2 cups for me. Soak overnight up to 24 hours on the counter .
In a large bowl, combine the rest of the ingredients (only add 3 cups of milk/kefir) Then mix together
with oats & milk/kefir. Pour into a greased 9x13x2 baking pan (or 2 oval corningware dishes) . Bake
uncovered at 350 degrees for 35-45 minutes or until set. Serve with
additional milk, yogurt, butter, maple syrup, fresh fruit, whipped cream as needed. Have fun with it. You can make it as fancy as you want.
I added in plumped dried cranberries. You could add in all kinds of
dried or fresh fruits like raisins, blueberries, cherries, figs, dates, etc. Depending on
your taste some cinnamon, nutmeg, or ginger would be a great addition.
We had extra leftover so I frozen it in individual portions for quick
breakfasts. Heat on the stove/oven with a little milk to make the right
I also add dried or fresh fruit to this one.
I have made this one
in bulk a few times to use as meals for new babies and sick friends. It
freezes very well. And is very easy to throw together. I especially do
this when I get a good extra supply of eggs. I keep sourdough bread in
my freezer most of the time.
FRENCH TOAST CASSEROLE
16 slices day old sourdough bread, cubed
(I usually throw the end of a few loaves in the freezer and then when I
have a good portion I make this recipe)
1 (8 oz.) pkg. cream cheese, cubed (Of course raw cream cheese is best
for this recipe)
1 1/2 doz. eggs
1/2 c. maple syrup
2 c. milk
Put 1/2 of bread cubes in casserole. Put cubed cream
cheese on top of bread. Put on rest of bread cubes.
Whip eggs. Add maple syrup and milk. Mix well. Pour
over bread and cheese. Cover and refrigerate
overnight. Next morning, bake at 375 degrees for 45
minutes. Serve with syrup or fruit.
NOTE: I refrigerated for 3 hours then baked.
Turned out the same as when I overnight it.
You can freeze it uncooked. I then pop it into the oven usually in a
semi-frozen state because I forgot to take it out in time <grin> I
bake it on the highest rack in oven at 350 degrees F untill the top is
browned and a bit crunchy.
You can also cook it first, and then reheat at 350 degrees. If you
freeze it precooked in pieces then the toaster oven seems to reheat it
We serve it will more maple syrup or whole berries and fresh whipped
I love this! I have a few variations. We make a triple batch every saturday. I add bananas, blueberries & chocolate chips (not all at the same time) and
then freeze the extras.
I sub VCO for the Olive Oil! I usually use a combo of spelt & raw oat
Many times now I use sprouted spelt so don't have to soak. Then you can
also use apple juice instead of milk for those with any dairy issues
(and soak in w/only whey or lemon juice) . With the sprouted I have to
increase the whole grains to 2 cups. My families favorite combo is just
spelt & oats (equal portions of each)
I have also made them into little silver dollar pancakes and then
dehydrated them lightly to make pancake crackers. I was thinking about
adding some coconut meat (since I have so much) and then make crackers
out of them.
Blender Batter Pancakes
1 1/2 cups buttermilk (or other soaking medium - kefir, sour milk)
1 1/2 cups whole grains (I used a combination of spelt, and oats)
2 tbs olive oil
2 tbs honey
1 tsp vanilla extract
1/2 tsp baking soda
1 tsp salt
1 1/2 tsp baking powder
Combine buttermilk, oil, honey and whole grains in a blender and blend
on high for 5 minutes. Add liquid if necessary to keep a vortex
constantly going in the blender. Soak overnight or up to 24 hours. Add
remaining ingredients and blend briefly. Cook pancakes on a lightly
greased griddle on lowest heat until bubbles in the middle of the
pancake begin to break. Flip once. This can also be cooked in the
waffle maker. I served it with melted butter and maple syrup.
Sue Gregg suggests a combination of any of the following grains- brown
rice, millet, kamut, spelt, wheat, seven grain mix, buckwheat (use only
1 cup for 4 servings as it expands), hulled barley, corn, quinoa or
I don't do anything really special with my french toast. I slice the bread thick. Let it sit out and get stale then make a custard with sour milk, eggs, cinnamon & almond extract. Soak the bread in the custard and fry in VCO.