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These muffins were adapted to be lower in sugar (still plenty sweat!) so they can be eaten for breakfast without a complete sugar overload. I also made them dairy-free and egg-free. 

I combined a few recipes, but the main part was from one of the recipes on Annies Eats .com.


3 cups of all purpose white flour (I usually do 'white' whole wheat)
1 Tbs of cinnamon
1 tsp salt
1 tsp baking soda
4 eggs or the equivalent in EnerG egg replacer (2 Tbs replacer, 1/2 cup water)
1/2 cup brown sugar (can increase to 3/4 cup or even 1 cup if desired)
2 cups pumpkin puree
1 1/4 cup vegetable oil (or oil of choice; coconut oil would be lovely)
1 cup of Enjoy Life brand dairy-free chocolate chips

optional*: 
1 Tbs "pumpkin pie spice blend"
and/or pinch of allspice or cloves
and/or pinch nutmeg
      
*I say optional because my little boys tend to like it with more cinnamon and less 'strong' spices, so I have adapted accordingly. 

We also like to sprinkle some cinnamon sugar on top before baking. Makes a nice topping with a little 'crunch' and a little 'sweet something something'.

Method:
1. In a large bowl, combine flour, cinnamon, salt, baking soda, brown sugar.
2. In a smaller bowl, mix egg replacer with the water until well blended.
3. In the same smaller bowl, add oil, pumpkin puree and mix well.
4. Pour the smaller bowl's 'wet' ingredients into the large bowl and stir until just mixed.
5. Scoop into lined cupcake/muffin trays.
6. Bake at 350 for 20-25 minutes (time may vary with different ovens)



 
 
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One of my favorite breakfast comfort foods is biscuits and gravy. Over the years I have developed TWO ways to make this morning staple without dairy!

My favorite is the coconut version, but that's just me. Try them both! 

One thing I tried and never could get quite the right texture or flavor is, making it with rice milk. It is simply too thin and pretty bland. Another thing to remember, as my mom always said "you can't make a edible, low salt, low fat gravy". If you are on a diet, skip this meal (or don't make it often) ;) 

I usually cook my sausage in my pan, then scoop it out and drain it on a paper towel while I make up the gravy in the same pan. I never measure the amount of salt or pepper I use. I just add it until it tastes right, so the amounts below are an estimate. Please adjust according to your personal preference. I usually cook about 1 lb of sausage at a time but only use about 1/2 for the gravy. Feel free to add more for a extra meaty gravy, or less for more of a plain white gravy.


gravy #1 (soy milk version)
3 Tbs Earth Balance butter
3 Tbs white flour
soy milk
1/4-1/2 tsp salt (unless using salty sausage, then omit)
1/4-1/2 tsp pepper

method:
1. Melt butter in pan, add flour quickly. 
2. Pour in some soy milk. Add more soy milk slowly, stirring with a whisk until it is a good gravy texture*. 
3. Add salt and pepper
4. Add ground sausage (cooked and drained) and remove from heat.

Serve on toast or biscuits.

gravy #2 (coconut milk version)
1 can of full fat coconut milk
2 Tbs white flour
1/4-1/2 tsp salt (unless using salty sausage, then omit)
1/4-1/2 tsp pepper


method:
1. Open and pour full fat coconut milk can into pan.
2. Add flour and salt and pepper.
3. Stir with a whisk until thickened into a good gravy texture. 
4. Add sausage (cooked and drained) and remove from heat.

Serve on toast or biscuits.

*Not too thick, not too thin. Amount of soy milk will vary. Maybe 1 to 1.5 cups? Remember it thickens after cooling slightly. 
 
 
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My friend with 6 beautiful children worked hard to create a pancake recipe. She shared it with me, and I adapted it to be dairy-free and egg-free as well as tweeked it to fit our families needs.

 



Full large batch (family size)

1 1/2 cup white flour
1 1/2 cup white whole wheat flour
3 Tb baking powder
1 tsp salt
6 Tb Earth Balance "butter", melted (or 1/4 +1/8 cup of oil of your choice)
3 cups dairy-free milk

1/3 batch

1/2 cup white flour
1/2 cup white whole wheat flour
1 Tb baking powder
1/2 tsp salt
2 Tb Earth Balence "butter", melted
1 cup dairy-free milk
Mix dry ingredients together. Mix wet ingredients together. combine wet and dry. Heat pan up to medium heat. Grease pan with oil (coconut oil takes the pancakes up a 'fancy' notch in flavor or you can use Earth Balance "butter" or any oil of your choice). With a large spoon, scoop out pancake batter onto the pan. Cook until middles are done fluffy and outsides are golden.


CHOCOLATE CHIP PANCAKES: add approx.1/2 cup dairy-free chocolate chips. Can top with strawberries.

APPLE CINNAMON PANCAKES: add 1-2 apples (peeled and sliced into small pieces), 1 tsp cinnamon powder (or any amount to your taste). Chopped pecans go nicely with it too!

PLAIN PANCAKES: add 3 Tbs brown sugar (or 1 Tb for 1/3 batch size) and/or top with maple syrup.