Scott - Absolutely Delicious Vegetarian Breakfast Recipes - 30 Days Worth of Vegetarian Breakfasts Almost Everyone Loves
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Absolutely Delicious Vegetarian Breakfast Recipes -30 Days Worth of Vegetari an Breakfasts Almost Everyone Loves- By Susan Scott New Releases also from Susan Scott: Fresh and Fast Soups Made Easy - 25 Soul-Satisfying Vegetarian Soups Almost Everybody Loves
TABLE OF CONTENTS Home-Baked Granola Cereal Hot Oatmeal with a Twist Baked Apple Oatmeal French Toast With Toasted Almonds Baked Pecan-Topped French Toast Traditional Fluffy French Toast Cheese-Filled French Toast Corn Flake French Toast Zucchini Bread Fluffy Pancakes Buttermilk Blueberry Pancakes Healthy Oatmeal Pancakes Potato Pancakes Baked Apple and Cinnamon Pancakes Veggie Omelette Baby Spinach Omelette Smooth and Cheesy Omelette Corn Quesadilla/ Omelette Baked Potato Omelette Crunchy Muesli Bars Strawberry Oatmeal Breakfast Smoothie Green Veggie and Fruit Smoothie Bright Green Smoothie Strawberry and Lemon Yogurt Smoothie Four-Berry Smoothie Yo gurt Parfait Fresh Fruit Salad Blueberry Oatmeal Muffins Buttermilk Oatmeal Muffins Savoury Zucchini Muffins Overnight Asparagus Mushroom Bake Hearty English Muffins Copyright Notice Copyright Success Track All rights reserved worldwide. All rights reserved. This product may not be reproduced in whole or in part without written permission from the author, except by a reviewer or editor who may quote brief passages in a review. Duplication or transmission by any means in whole or in part is not permitted without the written consent of the author and publisher.
This recipe y ield s approximately servings .
Bake minutes in the preheated oven, and then stir. Bake for another 15 minutes, or until mixture is lightly brown ed . Add raisins, apricots, seeds, almonds and coconut and mix well. C ontinue baking about 15 minutes more . Remove from oven and a llow granola to cool.
It tastes delicious and will fill you up and keep you going for hours. Its ideal before a long road trip when you dont want to stop for snacks along the way. Get a little of each ingredient on your spoon and youll see that the combination of flavours and textures is nothing short of heavenly bliss. Ingredients (Makes 2 large servings) 1/2 cups rolled oats 21/2 cups water 1/3 cup whole almonds 1 cup natural yogurt 2 fresh peaches, cut into bite-size pieces 3/4 cup fresh blueberries 1 cup fresh vanilla soy milk Directions Preheat oven to 300 degrees F. In a medium saucepan, bring water to a boil. Stir in oatmeal, reduce to low, cover and simmer for 10 minutes Spread almonds on a cookie sheet or p izza tray and place in oven for 6 minutes, tossing once or twice while toasting.
Remove and cool for a few minutes. Spoon oatmeal into bowl and pour in soy milk. Add peaches and berries. T op off each bowl with yogurt. Serve and enjoy!
In a large saucepan, melt butter and then add the brown sugar, cinnamon and salt and mix well. Stir in milk and heat throughout. Gently stir in rolled oats, wheat germ, chopped apples, nuts and raisins. Spread contents of saucepan into casserole. Cover and bake in oven for 40 -45 minutes.
It requires a little planning ahead as it is best when prepared early and refrigerated before firing up the skillet. Serve topped with sliced peaches or mixed berries and real maple syrup.
Take out a large, shallow pan. Dip each slice of bread in to the mixture until saturated and p lace it in the pan. Place pan in refrigerator for 1 hour. Melt butter, combine with canola oil and spread in a large skillet over medium heat. Take each piece of battered bread and press one side in to the almonds to coat and then place it almond-side down on the skillet. Cook bread slices on both sides until golden brown.
Lightly d ust with confectioner's sugar before serving .
Flip bread once and return to refrigerator. Leave overnight. In the morning, preheat oven to 350 degrees F. Melt butter and combine it with the canola oil. Spread butter/oil mixture over large baking tray. Place battered bread slices in a single layer on buttered baking tray .
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