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I love Polenta Fingers! This recipe was generously shared by Sara Bradford of Nourish Real Food. Actually, it is straight out of her e-book as is the lovely photo that shows the possibilities of a complete lunch. You can even sign up for her Lunch Box Warrior Challenge that she developed as well. This recipe will show you how to start from dry polenta, which is my preference, but you could also buy the tubes of polenta and simple skip the entire first half of the recipe. Simply start when you cut the polenta instead.
Crispy shredded potato pancakes of goodness. They are easy to fry up and make ahead too— we’ll give directions for that process as well. Please note, this is a relatively small batch of latkes, the more you make the longer it will take, but they do store & reheat nicely, too.
With a cup of cooked pumpkin, a handful of pantry ingredients, and two bowls— a dozen lightly spiced, not too sweet muffins will soon be piping hot at your breakfast table. This recipe comes together quickly with little mess. You can use cupcake papers or not. Either way, spray or rub the papers lightly with oil and the muffins will be less likely to stick.
The essence of pumpkin pie in a crispy waffle. These are dairy free and gluten-free.
Hey pumpkin pie lovers! Yes, you. The one who feels that because a squash is a vegetable that makes Pumpkin Pie a reasonable breakfast food. First, I totally agree. Second, this parfait may be just a tad healthier and easier to put together. Any granola will do, but plan to make your own and use the Molasses-Pumpkin Granola for this instead. Feel free to substitute pumpkin pie spice for all of the spices.
