Swift Runner Ministries

Breakfasts

Breakfast Links (Not-Sausage Roll)

1 cup hot water ¾ cup quick oats

1 Tbsp onion powder 1 tsp salt

2 Tbsp nutritional yeast ½ Tbsp Pero, coffee substitute

1 ½ Tbsp Mock Aminos OR 1 Tbsp yeast paste

3 Tbsp potato flour 2 tsp beef-like seasoning

2 Tbsp olive oil ½ cup gluten flour, heaping**

First, add the hot water to the quick oats. After this is mixed add the remaining ingredients leaving the gluten and potato flour until last. Roll into breakfast link shapes and bake on a cookie sheet at 350 for 35 min. For more moist links you may choose to steam them a little before serving.

For a larger not-sausage roll add 1 tsp poppy seeds, ¼ tsp cayenne and ½ tsp garlic powder. Bake longer. The next day you may slice and fry each piece.

**You may replace about ½ of the gluten flour with 2-3 Tbsp of chia seeds, if desired

No Brag-Mock Aminos (This is a concentrated seasoning, not a food by itself)

½ medium onion, chopped and caramelized in an oiled skillet, ¾ cup water, 1 tsp carob powder,

¼ cup salt, ½ tsp celery seed, 2 Tbsp sucanat (or coconut sugar), 2 ¼ Tbsp lemon juice,

1 ¼ Tbsp Roma or Pero, 1 Tbsp onion powder, 2 Tbsp sunflower seeds

Almost an Omelet (Soy-free)

½ cup onion, chopped (optional)

¼ cup bell pepper, diced

1 tsp garlic powder

¾ cup precooked millet

½ cup water

1 tsp nutritional yeast

1 tsp Mock Aminos, optional

1 Tbsp cornstarch

1 Tbsp cornmeal 1 tsp salt

¼ cup sunflower seeds Tumeric for color, optional

Blend all except the pepper and onion. (Add more water if necessary to make this blendable. Stir in pepper and onion. Bake on a cookie sheet in 4 round circles at 400ºF (200ºC) until firm and somewhat crusted on both sides. (15-30 minutes) You may need to flip these over halfway through or move them from the top to the bottom of the oven.

Breakfast Pizza

Use pita pockets for a crust or make a biscuit crust.

Top with scrambled tofu, better franks, and vegan cheese (sesame cheese).

Scrambled Tofu

1 pkg. 16 oz. pkg. water-packed tofu

1 tsp chicken-like seasoning

1 tsp Lawry’s- like seasoning

¼ tsp turmeric

Mash tofu and scramble in skillet over medium heat until flavors are absorbed and tofu turns a light yellow color.

Southern Johnny Cakes-(Gluten Free)

2 cups cornmeal (make sure it’s very finely ground)

1 tsp salt

3 Tbsp olive oil

2 Tbsp sucanat

½ cup soy or nut milk

Mix all these ingredients together. Add 2 cups boiling water.

Add to make a fairly soft batter, but one that will hold its shape. If too thick, add a little extra water. Drop by large spoonful’s onto ungreased griddle and flatten to ½ inch thickness or less. Turn over when it is lightly browned around the edges then cook the other side. Serve with applesauce or maple syrup.

Tip: Make sure the cornmeal is VERY fine- like flour and the water is BOILING or this recipe will not work. If it fails you may add flour to desired consistency.

Soy-Free Mock Tofu

1 and 1/2 cups cooked Brown Rice (You can use leftover)

3/4-1 cup of water (enough to allow blending)

1/2 cup almonds

1 Tbsp Lawry's- like seasoning*

1 Tbsp Chicken seasoning*

Dash Turmeric to color (not too much)

2 Tbsp Olive oil

2 Tbsp Nutritional yeast

Blend until fairly smooth.

Pour into a bowl. Add millet or unbleached flour (1/2c.) to thicken. Fry in a skillet like a small pancake. You may have to spread and flatten to desired thickness.

This is good on English muffins with veggie cheese as pictured.

*Seasoning recipes may be found on this page

Homemade Grape-nuts (Little Nuggets Cereal)

2 cups spelt flour

2 cups whole wheat flour

½ cup millet flour

1/3 cup sucanat

1 tsp salt

2 cups soy or nutmilk

1 tsp lemon juice

½ cup olive oil

Mix the dry ingredients together and then add the wet ingredients. Spread on a greased 9x13. Bake at 350ºF for 30 minutes or until toothpick comes out clean. Cool completely. Crumble with fingers to desired consistency. Put on two large baking sheets. Bake at 275ºF stirring every 15 minutes for 60 to 90 minutes or until grape-nuts are dry.

Cool, store in a jar.

Will keep for several weeks. Yields about 2 quarts. Serve as dry cereal with milk.

Oaty Bites

(Make Ahead)

2 cups oat flour

2 Tbsp organic sugar

1 tsp salt

1 cup water

Mix together and press onto a cookie sheet through the cake decorater bag with a large tip.

Add more water as necessary for easy squeezing. Bake at 350©F until crunchy.

Dehydrate more if necessary.

Yields about 3 cups of cereal.

Serve as dry cereal with milk.

Carob Marble Cereal

NOTE: Almond flour, the “magic” ingredient, gives these carob marbles a nice, crisp, crumbling crunch despite the absence of any leavening.

1 cup oat flour (I just blend oatmeal)

1 ½ cups whole wheat or spelt flour

1 cup almond flour

1/3 cup roasted carob powder

1 ½ tsp Pero (cereal coffee-replacement powder)

½ tsp salt

Mix all these ingredients together. Then in a small saucepan melt together:

2 Tbsp coconut oil

¼ cup coconut sugar (this creates a “richer” brown color)

Cool slightly, and then add: 2 Tbsp honey

Add this mixture along with 1 cup of water to the flour mixture. Knead together, adding a little flour if necessary, until you have a somewhat dry cookie dough consistency. (It shouldn’t stick to your hands). You may form the balls any way you wish, but here is the fastest method I have found. Split mixture into two logs approximately this diameter l-------------------------------I. With a large knife slice each log into sections this wide I-------I. Roll each of these sections into a fat pencil-sized log and then slice into little “pillows.” Each of these “pillows” may then be rolled between your palms into a carob marble. (This is reminiscent of playing with play dough, and good place to get little ones and the whole family involved.)

Bake at 350°F (175°C) for 10-15+ minutes or until lightly browned and quite dry. (The exact time will depend on the size of the balls.) Stir half way through. I usually further dehydrate these in the cooling oven to make sure they are very dry. After they are cooled they may be stored in an airtight container.

These are shelf stable for at least two weeks (that is the longest they’ve lasted without being eaten at our house.)

Makes about 2 cookie sheets full.

Quick and Easy Granola

12 cups oats ½ cup oil

1 /2 cup water ½ cup honey

½ cup molasses 1 cup sliced almonds, or more

Mix together. Place on 2 prepared cookie sheets. Toast at 250◦F until lightly browned and crunchy. (Add dried fruit.)

Crepes

¾ cup whole wheat flour

¾ cup rolled oats

½ tsp salt

2 1/6 cup soymilk

1 Tbsp sucanat or date sugar

1 Tbsp olive oil

Blend until smooth. Cook on griddle on medium heat until done. Spread batter thinly in pan. Cook only on one side. Great rolled with fresh strawberries. Yield: 13 crepes.

French Toast

1 pkg. silken tofu extra firm

2-3 Tbsp sweetener

3 Tbsp olive oil Soy, Oat or Flaxseed Bread

Soymilk

Place tofu sweetener and oil in the blender. Fill with soymilk to 3 cups. Dip bread in mixture, fry on PREHEATED nonstick pan or iron skillet. Flip over and fry on the other side. Yield: Approximately 20 pieces.

Unsausage

1 2/3 cup water

1 ½ tsp Italian seasoning

1/3 cup Mock Aminos*

2 cups quick oats

2 Tbsp olive oil

½ tsp garlic powder

2 tsp onion powder

2 tsp honey

Combine water and seasonings in a pan. Bring to a boil. Add oats and cook 1-5 minutes. With a scoop place on a prepared cookie sheet and flatten. Bake at 350◦F for 8-15 minutes on each side. This may also be fried in a skillet if preferred. Serve warm.

*OR 4 Tbsp yeast paste +1/3 c water

Gluten-free Breakfast Strips

Combine in Saucepan.

½ tsp salt ½ tsp paprika

Dash turmeric 1 cup water

½ cup quinoa ½ tsp Pero

Cook together until quinoa has absorbed all liquid approximately 15 minutes.

Place in food processor with:

2-3 Tbsp coconut oil ½ 6oz.can tomato paste

1 ½ tsp onion powder 1 tsp beef-style seasoning

Process until well mashed.

Remove from food processor and add.

¼ cup garbanzo flour ¼ potato flour

Roll out thin using garbanzo flour to prevent sticking. Cut into strips. Fry in skillet using coconut oil or bake, if preferred, until lightly browned.

Tip: These may also be torn and dehydrated to make your own Baco-bits

All recipes and pictures © Bible Picture Pathways (Parent organization of Swift Runner Ministries)--Not to be used for commercial gain