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93
pancakes, pizza yields 2 pizzas mozzarella cheese (p. 196) or shredded 2 cups Raw Marinara Sauce (p. 113) 2 cups Nondairy Farmer Cheese 2 cups broccoli florets ½ green bell pepper, diced ½ red bell pepper, diced ½ pound mushrooms, sliced 2 cloves garlic, crushed 1 zucchini, unpeeled and sliced 1 onion, diced 3 tablespoons olive oil VEGETABLE TOPPING and then sprinkle with the shredded cheese. marinara sauce over the prepared dough, then top with the vegetables, adding the broccoli

& more

87 Nutritious and Delicious Pancakes
87 Kale Vegetable Omelet
88 Egg-Free Pancakes
89 Coconut Milk Pancakes
yields 16 crepes 89 Breakfast Peanut Butter Pancakes
90 Quinoa Porridge
90 Breakfast Porridge
WHOLE GRAIN CREPES 91 Apple Cider Biscuits
92 Open-Face Grilled Cheese with Avocado and Alfalfa
2 cups milk or milk substitute (soy,
rice, hemp, coconut, or almond) 93 Vegetable Pizza with Marinara Sauce
3 eggs or 3 tablespoons arrowroot 94 Cheesy Brown Rice Pizza
starch dissolved in 1/3 cup water 95 Gluten-Free Pizza with Broccoli and Pepper
2 teaspoons baking powder 96 Whole Grain Crepes
½ teaspoon salt 97 Sweet Cheese Crepes
¼ cup honey 98 Cheeseless Cheese Blintzes with Strawberry Sauce
2 tablespoons oil 99 Gluten-Free Waffles with Berry Sauce
2 cups whole wheat or
whole spelt flour
16 tablespoons whole fruit jam
or your favorite filling

1. In a large bowl, combine the milk
or milk substitute, eggs or arrow-
root starch mixture, baking pow-
der, salt, honey, and oil by hand or
with a blender.
2. Add the flour and blend until
lumps disappear.
3. Pour 1/3 cup of the batter into a
lightly greased skillet and fry over
medium heat until lightly golden.
Turn once. Repeat with the re-
maining batter.
4. Spread 1 tablespoon of fruit jam
or your favorite filling on each
crepe and roll.

Whole Grain Crepes
96 HEALTHY EVER AFTER