Sausage Balls

1 pound bulk breakfast pork sausage
8 ounces finely shredded Cheddar cheese
1/2 cup finely minced green onion
1/4 cup finely minced red bell pepper
3 cups unbleached all-purpose flour
4 teaspoons baking powder
1 1/2 teaspoons salt
3 teaspoons melted butter

Preparation: Combine all ingredients and mix well. Shape into small balls and place on a baking sheet (with sides). Bake at 350° for 12 to 15 minutes, until browned on bottoms.

Berry Breakfast Pizza

Dough for 1 pizza (or ready-made pizza crust)
2 cups plain whole natural yogurt
Zest and juice from one lemon
2 ts honey
2 TBs butter, melted
fresh or frozen berries such as raspberries, blueberries, strawberries, blackberries
cinnamon and
2TBs Rapadura

On the evening before, drain the yogurt (place a white plate towel over a strainer and drain the whey into a bowl).
The next morning brush pizza dough with melted butter and bake at 375 degrees for about 8 - 10 minutes. Let cool a bit and sprinkle with cinnamon and Rapadura. Mix yogurt with lemon zest, 2 TBs of lemon juice and honey. (Add more honey if you like it sweeter). Spread yogurt on the pizza. Top with berries. Sprinkle a little more Rapadura on top. Enjoy.

German Pancakes - Mit Dinkel

2 cups of spelt flour
4 eggs (omega 3 rich, free range)
Salt
1 1/2 cup milk
1/2 cup of (sparkling - optional) water
butter for frying

Mix flour well with salt. Add eggs and slowly pour in milk and water. Stir well.
Let the dough rest for at least 30 min. I soak the spelt flour in a mix of 1 cup yogurt and 1 cup water overnight.
Heat a cast-iron skillet on medium heat. Fry pancakes in butter on both sides until golden brown.
These pancakes are very filling and great with soups. They are also a great lunch/dinner all by themselves especially when you add fruit (apples or blueberries) or bacon and pears before you turn them.

Very Berry French Toast

2 free-range, omega 3 rich eggs
1 1/4 cups of (raw) milk
1/2 ts of vanilla
1 shake of cinnamon
Slices of sourdough bread
Berries of the month
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Stir first four ingredients in a bowl. Dunk the sourdough bread slices into the batter one at a time. Fry in a buttered cast iron skillet on both sides until golden brown. Serve with berries and maple syrup.

Daily bread - sourdough that is

2 cups spelt flour or white whole wheat
1 cup rye flour (make it whole wheat if you are out of rye)
3 cups unbleached bread or all-purpose flour
3 TBLs salt
4 TBLs olive oil
2 1/2 cups sourdough starter
about 2 cups of filtered water

Mix flours, salt, olive oil, sourdough starter and water in a big bowl. Work with a wooden spoon until it's getting too difficult and knead the dough with your hands for at least 10 minutes. This gives you a good arm workout. You might add a little flour if the dough is just too sticky (but don't let it get too dry - then you need to add more water).

Let the dough rise in an oiled covered bowl for 4-12 hours. It takes longer for the dough to rise when it's cold. On warm days I set the bowl outside. When everything's going well the dough rises nicely. Divide it then into several loaves or keep it as one big one and place it on a baking stone sprinkled with cornmeal.

Bake at 400 degrees for 10 minutes and then reduce to 370 degrees and bake for 35 minutes. Knock on the finished loaf - if it sounds hollow, it's done.

Pecan Banana Oatmeal - has bite

2 cups old-fashioned organic rolled oats
1/2 cup steel cut organic oats
2 1/2 cups of filtered water
2 TBS whey
2 TBS raisins
1/4 ts cinnamon
Maple syrup or honey to taste
1-2 TBS butter
Pecan pieces
Bananas

On the night before breakfast mix the rolled and steel cut oats in 2 1/2 cups of filtered water mixed with whey in a pot and soak at room temperature. In the morning pour some boiling water on the oats and cook it on medium 5 - 10 minutes. Add raisins, cinnamon, maple syrup and butter. Serve with pecan pieces, sliced bananas, raw milk/cream.