Breakfast Foods Continued....

Since I wrote the last blog on Waffles, I thought I would share a couple more breakfast recipes we make frequently in our house!

Sweet Potato French Toast

4 Organic Eggs

3 Splashes of Vanilla Almond Milk (sorry I never measure, also you can use regular milk)

2 Tsp Cinnamon

1 Tsp. Nutmeg

2 TBSP Wheat Germ

1/2 Cup Sweet Potato Puree

Bread (I save all the end pieces of our loaves of bread- just place them in the freezer until your ready to make a batch- Great way to use up those end crusts no one wants to eat!)

Whisk all the ingredients together until combined. Preheat skillet. Dip bread into mixture and cook until done! I make large batches of these and pop them in the freezer. So simple to just pop one into the toaster frozen, and they come out just like they were just made!

Acorn Squash Waffles

2 Cups Whole Wheat Flour

2 tbsp Sugar

1 tbsp Baking Powder

1/4 tsp Salt

1 Organic Egg

2 Organic Egg Whites

4 tbsp Canola Oil

1/4 cup Acorn Squash

1 1/2-2 Cups Milk - we use vanilla almond milk

1 tsp Vanilla - if you didn't use vanilla milk

Steps:

Place the flour, sugar and baking powder in a medium bowl and whisk with a wire whisk to combine well. Add the eggs, butter, oil, acorn squash puree and 1-1/2 cups of the milk; beat with the whisk just until smooth. Add more milk as needed to thin the batter to a pouring consistency, make sure to keep it thick. Pour into preheated waffle iron and cook until crisp. I also make a double/triple batch of these and put them in the freezer. Put frozen into the toaster and they come out just like they were freshly made!