Granola Cereal THM-E

Need a crunchy topping for your yogurt parfait? This recipe combines puffed brown rice, oats, and Uncle Sam’s Cereal for a tasty  Maple-flavored granola.  This granola makes a filling E breakfast with a scoop of THM Collagen, almond milk, and a diced apple.

Granola Cereal THM-E

Combine oats, puffed rice, quinoa, Uncle Sam’s cereal, and wheat flour together.

Melt butter, add vanilla, honey, maple flavoring, sweet mix, water and Stevia. Heat until everything is dissolved. Beat egg whites until frothy. Stir int hot liquid. Pour over grain mixture and toss well. Bake at 350 degrees for 1 hour, stirring every 15 minutes. Cool. Store in air-tight container. 14 servings.

 

This post does contain affiliate links with the products I love to use. If you purchase items through these links, I receive a small commission but your price doesn’t change. 

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Trim Healthy Mama  THM Collagen THM Maple Natural Burst   THM Stevia 

Granola Cereal THM-E

Servings 14
Author Glenda Groff

Ingredients

  • 6 cups Old Fashioned Oats
  • 4 cups Brown Puffed Rice
  • 2 cups Puffed Quinoa
  • 2 cups Uncle Sam's Cereal
  • ½ cup sprouted wheat flour
  • 4 tablespoons butter melted
  • 2 teaspoons vanilla
  • 2 tablespoons honey
  • 1/8-1/4 teaspoon THM maple flavoring
  • 1 cup THM Gentle Sweet or Brown Sugar Sweetener Substitute
  • 4 egg whites
  • ½ cup water
  • 4 tiny spoons THM Stevia

Instructions

  1. Combine oats, puffed rice, quinoa, Uncle Sam's cereal, and wheat flour together. Melt butter, add vanilla, honey, maple flavoring, sweet mix, water and Stevia. Heat until everything is dissolved. Beat egg whites until frothy. Stir int hot lliquid. Pour over grain mixture and toss well. Bake at 350 degrees for 1 hour, stirring every 15 minutes. Cool. Store in air-tight container. 14 servings.

You will find many more breakfast recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook.   Buy It Now.

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Coffee Okra Shake THM FP

Okra, a super-food and coffee — what do they have in common? Combined together they make a very tasty, filling shake. Added coffee extract helps to mask the okra taste and don’t forget the maple flavoring. It blends together for a wonderful taste. 

 This post does contain affiliate links with the products I love to use. I receive a small commission but your price does not change.

Coffee Okra Shake

Blend okra and coffee together until smooth. Add remaining ingredients and blend for 2 minutes.  Shake should get fluffy and double in size.  Serves 1 hungry person!! or I share it with my daughters.

If you purchase items through these links, I receive a small commission but your price doesn’t change. Below are a few of my favorites listed under the affiliate store I purchase them.

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Trim Healthy Mama Store;  Gentle Sweet,  Whey Protein Powder

Coffee Okra Shake

Servings 1
Author Glenda Groff

Ingredients

  • 1 1/4 cups cold coffee
  • 1 cup frozen okra
  • 1/2 cup low-fat or fat free cottage cheese
  • 2 tablespoons THM Whey Protein Powder
  • 1 tablespoons THM Gentle Sweet
  • 3/4 teaspoon coffee extract
  • 8 ice cubes
  • 1 teaspoon vanilla
  • 6-8 drops Toffee Flavored Stevia
  • 1/4 teaspoon Maple Extract

Instructions

  1. Blend okra and coffee together until smooth. Add remaining ingredients and blend for 2 minutes.  Shake should get fluffy and double in size.  Serves 1 hungry person!! or I share it with my daughters. 

  2. I have a Ninja Blender and I find it works the best to blend the okra and 2/3 of the coffee together in the single serve cup to get it very smooth. I then add it to the blender jar with the remaining ingredients.

You will find many more drinks, shakes, and smoothies recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook.   Buy It Now.

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Rye and Spelt Sourdough English Muffins

Have you ever wondered if you can eat English Muffins again? Here is a soft delicious sourdough recipe using a mixture of rye/spelt flours. They are incredibly tasty and make a wonderful addition to your breakfast. I also used my rye sourdough starter that I started about 3 weeks ago. Since there is baking soda in the recipe, your starter does not need to be super active as when you make bread loaves. In fact, you can even use discard to make these.

Rye and Spelt English Muffins 25

Pictured above: One muffin, split and toasted. Spread 1 Laughing Cow Cheddar cheese wedge on muffin, dividing between the two halves.  Fry 1 small egg* and 2 whites. Divide between halves. Add onion and Candied Jalapenos. Serves 1.  *the egg and cheese will give you 6.5 grams fat. I will use an egg yolk with my carb breakfast as I have a hard time eating just egg whites but you can use all egg whites.

Rye and Spelt Sourdough English Muffins (carbs)

  • 1 cup rye sourdough starter
  • 2 cups water
  • 1 1/2 cups  rye flour
  • 2 1/2 to 3 cups spelt flour
  • 1 1/2 teaspoons sea salt
  • 1 teaspoons baking soda
  • In a plastic or glass bowl, stir together starter, water, and rye flour. Mix well. Add 2 1/2 cups spelt flour. Mix well. Add remaining flour as needed to make a semi-stiff dough. It will be tacky/sticky but should holds its shape fairly well. Cover and allow to ferment 7 hours. Add sea salt and baking soda. Mix well. Heat a griddle to 350 degrees F. Spray with a non-stick spray. Drop batter onto griddle using 1/3 cup dough. Flatten with a wet hand into a round circle. Cover with a lid and fry for 2 minutes or until browned. Flip and fry for 2-3 minutes longer. Cool. Split with a fork. Makes 24 muffins.
  • You may only need 2 1/2 cups spelt flour if your starter is thick. A thinner starter will take more flour.
  • I also feed my starter with 1/2 rye and 1/2 spelt flour.
  • You can use refrigerated or discard starter.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them. I love the spatulas to mix my sourdough starter and no-knead bread dough..

Rye and Spelt Sourdough English Muffins THM-E

Course Breakfast
Cuisine American
Servings 24
Author Glenda Groff

Ingredients

  • 1 cup rye sourdough starter
  • 2 cups water
  • 1 1/2 cups dark rye flour
  • 2 1/2 to 3 cups spelt flour
  • 1 1/2 teaspoons sea salt
  • 1 teaspoons baking soda

Instructions

  1. In a plastic or glass bowl, stir together starter, water, and rye flour. Mix well. Add 2 1/2 cups spelt flour. Mix well. Add remaining flour as needed to make a semi-stiff dough. It will be tacky/sticky but should holds its shape fairly well. Cover and allow to ferment 7 hours. Add sea salt and baking soda. Mix well. Heat a griddle to 350 degrees F. Spray with a non-stick spray. Drop batter onto griddle using 1/3 cup dough. Flatten with a wet hand into a round circle. Cover with a lid and fry for 2 minutes or until browned. Flip and fry for 2-3 minutes longer. Cool. Split with a fork. Makes 24 muffins.

Recipe Notes

You may only need 2 1/2 cups spelt flour if your starter is thick. A thinner starter will take more flour. I also feed my starter with 1/2 rye and 1/2 spelt flour.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. I do send small jars of mature sourdough starter at your request and I ask that you cover the cost of shipping/packing. PM me if you would like to receive a small jar of mature starter. You may also request a small jar of free sourdough starter with the purchase of a cookbook.   Buy It Now.