Category: Breakfast

• 1-2 slices of bread
• the toaster at camp
• butter and jam, for serving

Instructions

• Ask a grownup to plug in the toaster.
• Put the dial between 5 and 6. Put the bread in the toaster and push the button.
• If it ends up being too burnt, use a knife and scrape the char off.
• Put butter and jam on the toast, but not too much jam.
• Note: For toaster pastries, the dial should be at 3.

Based on King Arthur’s recipe

Ingredients

• 1/2 cup raisins or dried cranberries
• 2 cups flour – white, whole wheat, combo, or GF all-purpose
• 1/2 cup brown sugar
• 2 tsp. baking soda
• 2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/4 tsp. allspice
• 1/2 tsp. salt
• 2 cups grated carrots
• 1 large apple, grated – peel or not, up to you
• 1/2 cup shredded coconut
• 1/2 cup flax or hemp hearts (or wheat germ if not making GF)
• 3 large eggs
• 2 tsp. vanilla
• 2/3 cup grapeseed, sunflower, or coconut oil – or a blend
• 1/4 cup orange juice OR 3 TBS applesauce + 1 TBS lemon juice
• 2 TBS white/cane sugar + 1/2 tsp. cinnamon (for topping)

Instructions

• Preheat oven to 375. Put paper liner cups in a 12-cup muffin pan.
• Pour 1 cup boiling water over raisins in a heatproof cup or bowl. Set aside to soak.
• Grate carrots, set aside.
• Whisk together dry ingredients (flour, sugar, baking soda, spices, and salt) in a large bowl.
• Add carrots, coconut, and flax/hemp/wheat germ to dry ingredients.
• Grate apple and add immediately to the dry ingredients. (Grating it right before it goes in helps prevent browning and mushiness.)
• Drain raisins and add those too.
• Combine flour and mix-ins well.
• Whisk together wet ingredients (eggs, vanilla, oil, and OJ) in a small bowl or measuring cup.
• Pour wet ingredients into dry and mix gently, just to blend. Don’t over mix.
• Divide batter equally among the prepared muffin cups.
• Sprinkle a little cinnamon-sugar topping over each muffin.
• Bake about 25 minutes, or until a tester comes out clean. (Note: GF muffins will take a few extra minutes.)
• Cool the whole pan on a wire rack for 5 minutes, then carefully remove each muffin and let them rest on the rack for at least another 5 minutes before eating.
• These freeze well: Wrap individually or use well-sealed airtight freezer bags. Reheat in microwave for about 30 seconds.

Ingredients

• 1 3/4 cups non-dairy milk
• 2 tsp. apple cider vinegar
• 250 g. (2 cups) flour (white, whole wheat, or a combo)
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1 TBS evaporated cane juice/vegan sugar
• couple pinches kosher salt
• 1 TBS vegetable oil

Instructions

• Whisk non-dairy milk and apple cider vinegar together in a glass measuring cup. Set aside.
• Whisk all dry ingredients together in a large bowl.
• Add vegetable oil to milk mixture, then pour wet ingredients into dry. Mix gently until just combined—don’t over mix.
• Heat a little oil in a nonstick pan/griddle.
• Cook batter in 1/4 cup scoops.
• Watch out, these brown quicker than non-vegan pancakes, and will not show bubbles on top when the bottom is done.
• Serve with syrup, fruit, or both.
• NOW EAT.