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On the Go Breakfast Buns

On the Go Breakfast Buns
On the Go Breakfast Buns

Ingredients

  • 1 cup almond flour
  • 1/4 cup wheat germ
  • 3/4 cup quick cooking oatmeal
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup brown sugar
  • 1/2 cup dried cranberries
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts
  • 1 cup Our Family Garden, Touch of Honey Applesauce
  • 1/2 cup whole milk
  • 1 large egg (beaten)

Directions

Line muffin tin with liners of your choice and spray liners lightly with non-stick spray.

In a large bowl combine dry ingredient.

Add wet ingredients and lightly mix until just combined. Do not over mix, a little lumpy is OK.

Divide batter between 12 muffin cups and bake for 19 minutes or until toothpick inserted in center comes out clean.

Sprinkle with 1 Tablespoon powdered sugar as an optional topping.

KC Quaretti, New Port Richey, FL

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Gluten Free Cinnamon Swirl Applesauce Pancakes

Gluten Free Cinnamon Swirl Applesauce Pancakes
Gluten Free Cinnamon Swirl Applesauce Pancakes

Ingredients

  • 1/2 cup Our Family Garden, Cinnamon Applesauce
  • 1/2 cup unsweetened vanilla almond milk (unsweetened)
  • 1 egg
  • 2 tablespoons canola oil (or melted butter)
  • 1 cup gluten free pancake mix (e.g. King Arthur Flour brand)
  • 1 teaspoon cinnamon
  • 1 teaspoon water

Directions

In a mixing bowl, whisk applesauce, milk, egg and butter or oil until combined. Add pancake mix; blend well.

Let batter stand for 10 minutes to let dry ingredients fully hydrate. Transfer ¼ cup of batter to a small bowl. Add cinnamon and water; blend well.

Transfer cinnamon batter to a squeeze bottle. Heat skillet over medium heat. Lightly grease with butter or no-stick cooking spray.

With squeeze bottle draw swirls/spirals of batter, a few inches apart on skillet. Immediately spoon a heaping tablespoon over the top forming about 3-inch in diameter pancakes. (You can make these larger or smaller to your taste).

When pancake edges look dry and bubbles appear on surface, flip pancakes to cook other side. Cook pancakes until golden brown. Repeat with remaining batter. Serve with your favorite topping.

Lisa Keys, Kennett Square, PA

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Autumn Crisp Cornbread

Autumn Crisp Cornbread
Autumn Crisp Cornbread
Autumn Crisp Cornbread

Ingredients

  • 2 tablespoons canola oil
  • 3/4 cup cornmeal
  • 3/4 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 3/4 cup buttermilk
  • 1/2 cup Our Family Garden, Touch of Honey Applesauce
  • 1 egg
  • 1/2 cup diced apple (do not peel if apple is organically grown)

Directions

Spread 1 tablespoon of canola oil over bottom and sides of a 10-inch cast iron skillet; place skillet in oven.

In medium bowl, whisk flour, cornmeal, baking powder and salt until blended; set aside.

In another bowl, whisk buttermilk, applesauce, egg and remaining 1 tablespoon of oil; blend well.

Pour wet ingredients into dry, stirring just until dry ingredients are moistened. Stir in apples.

Carefully pour batter into preheated pan smoothing the top. Bake at 400° F for 20 to 25 minutes or until edges pull away from sides of pan.

Notes

Serve warm with additional applesauce and butter, if desired.

Lisa Keys, Kennett Square, PA
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Applesauce-Pecan Dessert Burritos

Applesauce-Pecan Dessert Burritos
Applesauce-Pecan Dessert Burritos

Ingredients

  • 1 cup Our Family Garden, Cinnamon Applesauce
  • 1/3 cup dark brown sugar
  • 2/3 cup chopped pecans
  • 1/4 teaspoon cinnamon
  • 5 (6 inch) flour tortillas
  • butter flavored cooking spray
  • 2/3 cup powdered sugar
  • 1 to 2 tablespoon apple cider or apple juice

Directions

In a medium bowl, mix together the applesauce, dark brown sugar, chopped pecans and cinnamon.

Lay the tortillas on work surface. Place equal amounts of the nut and fruit filling down the center of the tortilla and fold ends over the filling and roll as you would a burrito.

Spray the prepared burritos with butter flavored cooking spray on all sides. Carefully place the filled burritos on a panini grill or grill pan and cook 2-3 minutes on each side over a medium-high heat until golden.

To serve, cut each in half diagonally and place on small plate. Mix powdered sugar with apple cider or juice and mix until smooth. Drizzle over dessert burritos.

Lori McLain, Denton, TX
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Applesauce Corn Cakes

Applesauce Corn Cakes
Applesauce Corn Cakes

Ingredients

  • 1 egg (slightly beaten)
  • 2 tablespoons vegetable oil
  • 1/2 cup buttermilk
  • 1/2 cup Our Family Garden, Cinnamon Applesauce
  • 1 cup cornmeal
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon granulated sugar

Directions

Preheat large skillet and spray with cooking spray.

In a large bowl, combine egg, vegetable oil, buttermilk and applesauce.

In a separate bowl, sift together cornmeal, baking soda, salt and sugar. Combine wet and dry ingredients.

Transfer 1/3-cup scoops of batter to griddle. Cook first side until golden, about 2 minutes, then flip and repeat on other side, about 1 minute.

Serve with extra cinnamon applesauce and butter.

Serving Additions

Lori McLain, Denton, TX
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Apple, Oats, & Quinoa Breakfast Bowl

Oats & Quinoa

Ingredients
  • 1-1/2 cups uncooked steel cut oats
  • 1/3 cup uncooked quinoa (rinsed)
  • 3-1/2 cups water
  • 2 cups unsweetened vanilla almond milk
  • 1-1/2 cups Our Family Garden Touch of Honey Applesauce
  • 1 tablespoon avocado oil (or other mild flavored oil)
  • 3/4 tablespoon cinnamon (ground)
  • 1/4 teaspoon nutmeg (ground)
  • 1/2 teaspoon sea salt
  • 1 large apple (diced, about 1-1/2 cups)
Directions

Liberally spray the inside of the crock with cooking spray. You may also use a crock pot liner instead.

In a large bowl stir together all of the ingredients for the Oats and Quinoa Mixture. Pour the mixture into the crock pot. Cover. Cook on low for 7 hours.

After cooking, I like to turn off the crock pot and allow the oats and quinoa to sit, covered in the crock pot, for 30 minutes. This allows some of the remaining liquid time to be absorbed.

This is also a good time to prepare the apple topping (below).

Evenly distribute the oat & quinoa mixture among 4 bowls. Top each serving with a 1/4 cup of applesauce.

Evenly distribute the sauteed apples and top each serving with 1/4 cup of granola. Serve.

SAUTEED APPLE TOPPING

Ingredients
  • 1 large apple (diced, about 1-1/2 cups)
  • 1 tablespoon salted butter
  • 1 teaspoon light brown sugar
  • 1 teaspoon pure maple syrup
Directions

Melt the butter in a small skillet.

Place the diced apple chunks into the pan and cook over medium heat for 4-5 minutes.

Adjust the heat as needed and stir often. Stir in the brown sugar and maple syrup and cook for an additional 1-2 minutes. Set aside.

Topping

Kim Van Dunk, Caldwell, NJ

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Delectable Applesauce Pumpkin Cornbread

This cornbread is moist and fluffy. A hint of vanilla and cinnamon make it the perfect breakfast accompaniment, or goes impeccably with a sausage or turkey dinner entrée.

Ingredients

  • 2 tablespoons canola oil (used to brush skillet)
  • 1 package (7 ounce) cornbread and muffin mix
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract
  • 1/2 cup canned pumpkin (not pumpkin pie filling)
  • 1/2 cup Our Family Garden Unsweetened Applesauce
  • 2 eggs (beaten)
  • 3 tablespoons butter (melted)
  • 8 thin apple slices

Directions

PREHEAT OVEN TO 400° F

Brush oil in a cast iron eight-section cornbread skillet (or substitute with a 10” cast iron skillet). Place skillet in oven while you prepare the cornbread.

In a medium bowl, place cornbread mix, sugar, salt, cinnamon, and vanilla and mix to combine. Add pumpkin, applesauce, eggs and melted butter. Mix just until combined (do not over-mix).

Remove skillet from oven and fill each section almost to the top of the hot oiled cast iron skillet with the cornbread batter.

Bake at 400°F for 15-20 minutes or until toothpick inserted in the middle of the cornbread wedge comes out clean. Cool slightly.

Insert a slice of apple into each wedge of cornbread.

Marie Valdes, Brandon, FL
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Apple Pie Drop Biscuits with Apple Pie Spread

Serve warm apple pie spread with warm biscuits for an AMAZING breakfast meal!

Ingredients

BISCUITS
PIE SPREAD

Directions

PREHEAT OVEN TO 425° F

Line 2 baking sheets with parchment paper or grease well; set aside.

In a small bowl, add 2/3 cup applesauce and buttermilk. Mix well; set aside.

In a medium bowl, add the flour, sugar, baking powder, 1 1/2 teaspoon apple pie spice and salt. Using a whisk, stir well. Add in the applesauce mixture and mix just until combined.

Using a 1/4 cup muffin scoop, drop 12 biscuits onto 1 prepared baking sheet and the remaining biscuit onto the other pan. Leaving 2 inches in between.

Bake one tray at a time at 425°F for 15-17 minutes or until toothpick inserted in middle comes out clean. Take out of oven and immediately transfer to a wire rack to cool.

While biscuits are baking, in a small non-stick saucepan, add the remaining applesauce and remaining apple pie spice. Cook over medium high heat, stirring often until most of the liquid has evaporated. (9-10 minutes)

Dianna Wara,Washington, IL
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Walnut and Apple Overnight Oats

This oatmeal is made before you go to bed so you can wake up to a hearty and delicious breakfast that’s going to start you on your way to an energized day.

Ingredients

  • 1/2 cup gluten free rolled oats
  • 1/2 cup plain yogurt
  • 1/2 cup Our Family Garden Cinnamon Applesauce
  • 2 tablespoons coarsely chopped walnuts
  • 1/4 cup raisins
  • 1/4 cup apple (chopped)
  • Pure maple syrup

Directions

Stack ingredients in order into a pint jar, do not include maple syrup.

Stir ingredients enough to saturate oatmeal in the bottom, screw on lid, and refrigerate overnight or at least 4 hours.

Wake up in the morning, remove the lid, pop the jar in microwave for 60 seconds.

Remove and drizzle with pure maple syrup.

Brenda Washnock, Negaunee, MI