Recipe Monday: Mother’s Day Breakfast in Bed

Hearty Breakfast Crepes

From The Blue Heron Ranch Cookbook by Nadia Natali
Serves 4–6

Butter the pan well. Preheat pan on medium heat so that a drop of water balls up. Mix the flour and salt in a medium bowl. Gradually add the milk, vanilla, and melted butter, then add eggs one at a time to avoid lumping. Pour ⅓ cup batter onto the heated skillet. Tip skillet around so that the batter spreads evenly over the entire pan. Cook until small brown spots appear, about 2 minutes. Flip over and cook for a few more seconds until done. Roll crepes up with your favorite filling, cover with a dishtowel, and place them in a warm oven to keep warm.

Sweet Raw Oatmeal

From Rawlicious by Peter and Beryn Daniel

Ingredients

• uncooked rolled oats
• apple juice
• ground cinnamon
• raisins
• honey

Take 1 portion of rolled oats and place in a bowl. Don’t use quick-cook oats, as these have been precooked. Juice your apples, pour the juice over the oats, and leave to soak overnight in the refrigerator. In the morning you will have delicious, sweet oatmeal. Top with raisins, cinnamon, and honey, or your favorite fresh fruit.

Waffles

From The Blue Heron Ranch Cookbook by Nadia Natali
Serves 4

Ingredients

Mix the eggs, milk, butter, maple syrup, vanilla, nutmeg, and salt in a medium bowl. Then, add the flour and baking powder. Butter waffle iron well before each pour, and cook until golden brown. Keep them warm in the oven until ready to eat. Serve with maple syrup or fresh fruit.

"I Am Thrilled" Vegan Cinnamon Rolls

From I Am Grateful by Terces Engelhart and Orchid
Makes 4 rolls

Ingredients

Rinse and drain your almonds. Chop coarsely, and mix well with all ingredients except the coconut milk. Now add ½ cup of the coconut milk, and mix well. Your dough should resemble the consistency of bread dough. Add additional coconut milk if necessary. You’ll want it dry enough to roll (not soupy or runny at all) but wet enough to stick together. Have ready one, possibly two, dehydrator trays topped with the grid sheet.

Now that your dough is ready, roll it out on a Teflex sheet to about ½-inch thickness. Spread the filling evenly on the dough. Reserve some filling for topping. Now roll up like a jelly roll, with moist hands to prevent sticking. Seal the edges of your roll with a little bit of water. Slice the roll into ¾- to 1-inch pieces and place them on a Teflex-lined grid sheet. Now top each roll with a spoonful of topping and dehydrate for 1 hour at 145°. Turn down the temperature to 115° and continue until semi-soft. These are best served right from the dehydrator, topped with “I Am the Best” Caramel Sauce.

“I Am the Best” Vegan Caramel Sauce

From I Am Grateful by Terces Engelhart and Orchid
Makes 1⅓ cups

Ingredients

• 1 cup macadamia nuts (plus a few chopped to add at the end)
• ½ tsp salt
• ¼ cup almond milk
• ½ cup raw agave nectar
• ¼ tsp vanilla
• ½–1 tsp yacon syrup

Place all ingredients apart from the yacon syrup in blender. Pulse or start on low and gradually increase the speed until you have achieved a smooth texture (you may need to add a little more almond milk). Now blend in ½ tsp yacon syrup, slowly. Taste and add a little more yacon syrup if you like.

Note: If you add too much yacon syrup, the color will change from golden to green!