Maple syrup, honey, or sweetener of choice, optional
Sift your matcha and Grown American Superfood so they are lump-free.
Spoon the matcha and Grown American Superfood into a large mug. Add the hot water and whisk briskly, in an up and down motion, until frothy – about 30 seconds or so. Add the coconut milk and whisk until well combined.
Taste and add additional water, coconut milk, and/or sweetener to your liking.
2 cups Spelt (or your choice of flour) 1 cup Spelt & 1 cup baking mix/other flour also works great!
1 scoop Grown American Superfood Powder (can do 2 scoops if you want it a little sweeter)
2 teaspoons baking powder
¾ teaspoon ground cinnamon
3 ½ oz melted butter or alternative (I use coconut oil)
1 teaspoon vanilla extract or paste
1 tablespoon raw honey
½ cup milk or milk substitute
Add in an extra ½ Tablespoon of milk or milk substitute for each scoop of Grown American Superfood Powder that you include in the recipe
1 cup pitted dates or figs cut into smaller pieces (can be dried or fresh)
1 cup rolled oats
*Can add in 1/2-3/4 cup of chocolate chips and/or dried coconut if desired
Preheat oven to 200 degrees C/400 degrees F
Combine flour, baking powder, Grown American Superfood Powder and cinnamon in a bowl
Gently rub in the butter or butter substitute with your fingers
Add the dried fruit
Combine the milk (or milk substitute), honey, vanilla in a separate bowl, then pour it into the dried ingredients
Mix lightly to form a soft sticky dough
Sprinkle half of the oats onto a sheet pan (lined or unlined – the oats make it not stick)
Flatten down slightly then sprinkle the rest of the oats on top
Gently press down until the scone dough is about 1 inch (or 2 cm) thick
I find it easier to bake first, cut later, but if desired, you can cut them into rounds or holiday cookie shapes with cutters or into squares with a sharp knife before cooking
Bake for 20 minutes or until lightly golden brown
Serve warm or at room temperature
1 cup (250 ml) water (use ½ to soak chia seeds and other half when combining all ingredients in food processor)
2 fl oz / ¼ cup (60 ml) olive oil (or olive oil substitute)
1-2 Scoops Grown American Superfood Powder
*Add 1 – 1 ½ Tablespoon of water for each Grown American Superfood Powder scoop
½ teaspoon baking soda
Juice from ½ lemon
*Optional additions: ½ – ¾ cup small raisins, finely chopped pitted dates, nuts. Or, sprinkle with pumpkin or sunflower seeds before baking!
Heat oven to 350 degrees F
Oil a loaf pan
Soak quinoa in plenty of cold water in the fridge, making sure that there is excess water so quinoa does not soak it all up and dry out
Soak chia seeds in ½ cup water – this can also be done overnight. Stir it 2-3 times at beginning to mix chia seeds well with water
Preheat oven to 320 degrees F (160 degrees C)
Drain quinoa and rinse very well through a sieve. Drain water from quinoa really well.
Place quinoa in food processor
Add chia gel, ½ cup water (+ extra Tablespoons), olive oil or substitute, Grown American Superfood Powder, baking soda, sea salt and lemon juice
Mix in food processor for 3 minutes. The dough should resemble batter consistency with some whole quinoa remaining in the mix
Spoon into a loaf tin lined with baking/parchment paper on the base and all sides
Bake for 1-1 ½ hours until firm to the touch and it bounces back when pressed with your fingers.
Remove from oven.
Cool for 30 minutes in tin/loaf pan.
Remove from baking tin and continue cooling on a rack.
It should be slightly moist in the middle and crisp on the outside.
Can serve it cold or toasted in a toaster oven with butter & cinnamon, jam, ricotta cheese & jam, nut butters, banana slices, etc.
It can be stored in the fridge for a week; frozen for 3 months.
You can use this recipe for a thin pizza crust, or use the batter to make pancakes or crumpets and drizzle with maple syrup, butter & sliced banana!
3 Tablespoons coconut oil (soft or melted – you can replace with oil of your choice)
1 ½ cups flour (spelt, einkorn, wheat – your choice!)
2 scoops of Grown American Superfood Powder
1 ½ teaspoons baking soda
¼ teaspoon salt
¾ cup of pecan pieces (or nut of your choice)
1 teaspoon vanilla
Heat oven to 350 degrees F
Oil a loaf pan
In a bowl, mash bananas and mix in the coconut oil, maple syrup and vanilla
In a separate bowl, sift the dry ingredients together
Add nuts into the dry ingredients and mix
Blend the wet and dry mixtures by hand and pour into the oiled loaf pan
Bake for 42 minutes, or until browned on top/edges and/or none sticks to a toothpick inserted into the middle of the loaf
Preheat oven to 375 degrees. In a small bowl, stir together flour, baking soda, and baking powder.
In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets. Sprinkle evenly with GASF & red sprinkles.
Bake 10 to 12 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.
Rather than using maple syrup on your French toast, take it up a notch by cooking sliced apples with maple syrup, butter, and cinnamon and top your French toast with sweet, gooey apples. The Apple Maple Syrup is so delicious you might just make it to stir into your yogurt, top your ice cream, serve with pancakes or waffles, or add to your oatmeal! Be sure to use real maple syrup for best results.Apple Maple Syrup
2 tablespoons butter
2 large apples, peeled, cored, and diced
½ cup maple syrup
1 to 2 scoops Grown American™ Superfood
½ teaspoon cinnamon
¼ teaspoon nutmeg
½ cup milk or half-and-half
1 teaspoon pure vanilla extract
¾ to 1 teaspoon pure almond extract
8 slices French bread, about ½-inch thick1, if possible let the sliced bread sit out overnight
2 to 4 tablespoons butter for frying
Apple Maple Syrup
Melt butter in large nonstick skillet over low heat. Add apples, cover, and sauté for about 10 to 12 minutes, stirring occasionally until apples are tender. If all the liquid cooks out of the apples, add a few tablespoons of water. Mix in maple syrup, Grown American™ Superfood, cinnamon, and nutmeg, and salt. Leave maple apples in covered skillet, to keep warm.
In a shallow vessel such as a pie pan, whisk together eggs, milk, vanilla, almond extract, and salt. Soak bread in the egg mixture then flip and soak the other side. Only prepare enough bread to fit in the pan without crowding. Melt 1 tablespoon butter in a large skillet over medium-high heat. When the pan is hot add the French toast and turn the heat down to medium. When the bread gets golden brown and toasty, in about 2 to 3 minutes, flip to cook other side. When done, remove from pan, set aside, and keep warm. Add another tablespoon of butter to the skillet and repeat process until all French toast is done.
Serve French Toast with a large spoonful of Apple Maple Syrup. Optionally, dust French toast with powdered sugar before topping with apples.
Note: 1Other great options for bread are challah, brioche, or Texas toast.
Variation: For a real treat add a scoop of vanilla ice cream or whipped cream and a few toasted almonds.
½ cup oats, use gluten-free oats if you are sensitive to gluten
1 scoop Grown American™ Superfood
1 cup zucchini, grated, about 1 small to medium zucchini
1 cup milk or plant-based milk e.g. almond, oat, hemp, coconut, soy, etc.
1 egg white (optional)
Place oats, Grown American™ Superfood, zucchini, milk, and salt in a saucepan and cook over medium-low to low heat until all liquid is absorbed. This will take 5 to 10 minutes depending on how much water was in the zucchini. If you are using an egg white, remove pan from the heat and stir it into the mixture until it is fully incorporated. Return to the heat for 1 to 2 minutes and stir until mixture is fluffy. Top with any of your favorite toppings, e.g. assorted berries, sliced banana, dollop of yogurt, applesauce, walnuts, almonds, pecans, pumpkin seeds, chia seeds, ground flax seeds, a tablespoon of nut butter, etc.
Note: Since Grown American™ Superfood is already sweetened, you probably don’t need an additional sweetener; however, if you do, add 1 to 2 teaspoons agave, maple syrup, honey, brown sugar, or another sweetener.
For creamier sweeter Zoats, add 1 mashed ripe banana with the zucchini. It will add natural fruit sweetener.
If you are vegan and you’d like to add a protein, optionally stir in one scoop of plant based protein powder.
Spice it up with any of your favorite seasonings such as cinnamon, nutmeg, vanilla extract, almond extract, etc.
To make Apple Pie Zoats, dice an apple into ¼-inch cubes into the saucepan before making the zoats. Add about ½ teaspoon cinnamon, ¼ teaspoon nutmeg, and 2 to 4 tablespoons water. Cook for 5 to 10 minutes until apples are very tender, then continue with the Zoats recipe. Optionally, top with walnuts.
For Chocolate Zoats, stir in 1 tablespoon cocoa and optionally 1 to 2 teaspoons sweetener.
For Mexican Chocolate Zoats, stir in 1 tablespoon cocoa, ¼ to ½ teaspoon cinnamon, and 1 to 2 teaspoons sweetener.
To make Pumpkin Zoats, add about ⅓ cup pumpkin puree, ½ teaspoon cinnamon, ¼ teaspoon nutmeg, and a pinch of ginger, or you can use pumpkin pie spice. Optionally top with walnuts or pecans.