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pancakes, pizza Gluten-Free Waffles with Berry Sauce Cheeseless Cheese Blintzes with Strawberry Sauce Sweet Cheese Crepes Whole Grain Crepes Gluten-Free Pizza with Broccoli and Pepper Cheesy Brown Rice Pizza Vegetable Pizza with Marinara Sauce Open-Face Grilled Cheese with Avocado and Alfalfa Apple Cider Biscuits Breakfast Porridge Quinoa Porridge Breakfast Peanut Butter Pancakes Coconut Milk Pancakes Egg-Free Pancakes Kale Vegetable Omelet

& more

yields 2 pizzas
VEGETABLE PIZZA WITH MARINARA SAUCE
With this recipe you can have your pizza and eat it—and in a healthful way, too! For variation,
use whichever vegetables you wish; cauliflower and broccoli are good choices. Any leftover
dough can be made into garlic knots—just roll it out, smear with oil, and sprinkle with minced
garlic, minced onion, dried parsley, and salt.
yields 12–15 pancakes
CRUST VEGETABLE TOPPING 2 cups Nondairy Farmer Cheese
1 tablespoon dry yeast or 3 tablespoons olive oil (p. 196) or shredded
EGG-FREE PANCAKES 1 ounce fresh yeast 1 onion, diced mozzarella cheese

For those who are allergic to eggs, or 2 tablespoons honey 1 zucchini, unpeeled and sliced 2 cups Raw Marinara Sauce (p. 113)
otherwise need to avoid them, here’s 1 cup warm water 2 cloves garlic, crushed
a pancake recipe for you. This recipe 3½ cups whole ½ pound mushrooms, sliced
calls for lecithin, which adds great wheat flour ½ red bell pepper, diced
texture to foods and aids in the proper ½ teaspoon sea salt ½ green bell pepper, diced
assimilation of cholesterol and fats.
2 tablespoons oil 2 cups broccoli florets
¾ cup whole spelt flour 1 egg
¾ cup white spelt flour
1 tablespoon baking powder 1. To prepare the crust, in a large bowl, dissolve the yeast with the honey in the warm water. Let stand
¼ teaspoon sea salt for 10 minutes or until the yeast activates and bubbles begin to form.
3 tablespoons lecithin granules 2. In a large bowl, combine the flour and salt. Stir in the oil, egg, and yeast mixture to form a dough.
½ cup applesauce 3. Flip the dough onto a floured surface and knead until the dough is smooth and elastic, about 5
½ cup apple cider minutes. Let rise for 30 minutes.
2 tablespoons honey 4. Divide the dough into two parts. Roll out each part into a rectangle ½ inch thick and press into two
¼ cup vegetable oil
cookie sheets lined with baking paper. Preheat the oven to 350˚ F.
1. In a large bowl, combine the 5. To prepare the topping, in a large nonstick skillet, heat the oil. Sauté the onion, zucchini, garlic,
flours, baking powder, salt, and mushrooms, and red and green peppers until soft.
lecithin. 6. If you are using the Nondairy Farmer Cheese, spread the cheese onto the dough. Pour the marinara
2. In a medium bowl, combine the sauce on top and then top with the vegetables, adding the broccoli last. For dairy pizza, spread the
applesauce, cider, honey, and oil marinara sauce over the prepared dough, then top with the vegetables, adding the broccoli last,
and add to the dry ingredients. and then sprinkle with the shredded cheese.
Mix well. 7. Bake for 30 minutes until the crust is done and the cheese is sizzling.
3. In a nonstick skillet, drop the bat-
ter by the tablespoon into hot
butter or oil, and fry, flipping
once, until golden.

Coconut Milk Pancakes
88 HEALTHY EVER AFTER butter. flour, and almond butter can be used in place of the peanut you can substitute rye or spelt flour for the whole wheat RECIPE NOTE For those sensitive to wheat or peanuts, remaining batter. the pan and fry until golden, flipping once. Repeat with the and mix just until combined. milk or milk substitute, honey, and peanut butter. flour. all-purpose flour, it also works well with oat flour or almond RECIPE NOTE Although this r

89

melted, about 5 minutes.

ster cheese.
bread with half a slice of Muen-
sprouts and top each slice of

on top of the tomatoes.
other layer of the mayonnaise dip
of tomato on the bread. Smear an-

bread.
mayonnaise dip onto each slice of
on a cookie sheet and spread the
and pickle. Arrange bread slices
onnaise, tomato sauce, oregano,

yields 8 pancakes

or Homemade Mayonnaise (p. 176)
Cashew Mayonnaise (p. 177),

yields 2–4 servings

yields 8 pancakes