Breakfasts
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.
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.
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.
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