Ingredients

⅔cup milk, skim ,⅓cup water

⅓cup oat bran cereal ,hot, uncooked *

¼teaspoonvanilla extract ,⅛teaspoon cinnamon

1dash nutmeg ,1dash salt

Directions

In small saucepan, combine all ingredients.Bring to a boil, reduce heat.

Cook 1 minute, stirring occasionally.Let stand until thickened.

Serve with skim milk and sugar, or a sugar substitute, if desired. SPICE OAT BRAN CEREAL

4 SERVINGS

3 eggs

125 grams butter (at room temperature or softened in the microwave)

200 grams sugar

250 grams potato starch ,50 grams almonds

2 teaspoons baking powder Potato Starch Cake with Almonds

Shop Ingredient

Directions

Preheat oven to 180 degrees Celsius.

Grease a small bundt cake pan with margarine and sprinkle with flour. Set aside.

Separate the yolks from the whites. Whisk the egg whites until they are firm and set aside.

Preparation

Melt the chocolate and the butter in the microwave on a low powerCrack the eggs, separating the egg whites from the egg yolksIn a salad bowl,
whisk the egg yolks with the sugar until you get a foamy mixAdd the Tipiak Potato Flour, the baking powder and the vanilla-flavoured sugar.
MixPour the chocolate and the melted butter, and mixAdd the milkBeat the egg whites. Delicately incorporate them to the pastePour in a
shallow dish greased with butter and cook 5 and ½ minutes in the microwave to the maximum power. Serve warm or cold

Ingredients

200 g of dark chocolate

50 g of butter3 eggs

100 g of powdered sugar

75 g of Tipiak Potato Flour

1 sachet of baking powder

1 sachet of vanilla-flavoured sugar

10 cl of semi-skimmed milk EXPRESS CHOCOLATE CAKE

Preheat the oven to 200°CMelt the butter in a pan over low heat or in the microwave on low powerIn a salad bowl, mix the vanilla-flavoured
sugar, 200 g of brown sugar, flour, Tipiak Potato Flour and the baking powder. Incorporate the melted butter and the milkBeat the eggs and add
them to the preparationPour the rest of the brown sugar with a tablespoon of water in a pie pan and brown it in the oven until you get a
caramelPut the pineapple slices in this pie pan and save in the freezer for 15 minutesLet it cool for 15 min, then put in the freezer for 15 min
Pour the cake mix into the pie pan and cook for 35 minutesOnce cooked, remove the cake from the pie pan

Ingredients

75 g of butter

1 sachet of vanilla-flavoured sugar

300 g of brown sugar ,75 g of wheat flour

75 g of Tipiak Potato Flour ,1 sachet of baking powder

2 cl of milk ,4 eggs

6 to 7 pineapple slices (fresh or canned) PINEAPPLE UPSIDE DOWN CAKE

Prepare the crepes batter: in a salad bowl, beat the eggs with the saltAdd the sugar, Tipiak Potato Flour, the flour, the vanilla-flavoured sugar
and the milk. Mix.Make ten crepes in a slightly buttered panStack them up on a plate cover with another plate and place on top of a pan filled
with hot water to keep warmPrepare the garnish: In a buttered pan, brown the apple slices and spread sugar on it. Allow to caramelizePut the
crepes in plates, add the apples. Serve hot with a scoop of vanilla ice cream on the sideTo add a spicy touch, spread some cinnamon on the
applesOur secret recipe: the crepe cake:preheat the oven to 170°C. Grease a mould with butter (same diameter as the crepes). Place one crepe
in the mould, then a thin layer of strawberry jam or of lemon cream. Cover with another crepe, and so on until you get a cake. Cook for 20
minutes

Ingredients

For the crepes: ,2 eggs

1 pinch of salt ,60 g of sugar

80 g of Tipiak Potato Flour ,80 g of flour

1 bag of vanilla-flavoured sugar

30 cl of milk ,40 g of softened butter

For the garnish ,100 g of butter

4 to 6 sliced apple ,6 tablespoons of sugar

6 to 8 scoops of vanilla ice cream CREPES FILLED WITH CARAMELISED APPLE

1 large sweet potato

1/3 cup oat flour

1 cup gluten free flour blend ,1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon apple cider vinegar

3 tablespoons pure maple syrup

1 egg white, whisked

Instructions

Wash and pat dry the sweet potato, then using a knife, carefully poke spears into the potato then microwave on high for 6-8 minutes until the
inside is softLet the sweet potato cool, then cut open and scoop out the insides, discarding the skinPour 1/3 cup rolled oats into small blender
or food processor and pulse until you get a fine oat flourCombine the oat flour, gluten free flour, baking soda, and cinnamon. Combine with the
mashed sweet potatoAdd the apple cider vinegar, pure maple syrup, and whisked egg white. Mix until well combinedLine a large baking sheet
with parchment paperPour the sweet potato mixture on the paper and spread thinly and evenly, making sure the center isn’t thicker than the
outsides. Note – the thinner you spread the mixture, the faster it will bake and the crunchier it will be, but don’t spread it too thin, as it could
burnPlace the spread sweet potato mixture into the oven and bake for 25 minutes, watching closely so it doesn’t burn. Take it out of the oven
and using a pizza cutter, cut the dough into vertical strips, then flip the strips over. Place back into the oven another 5-10 minutes, enough to
fully cook the mixture (you may need more time if your dough is particularly thick)

IngredientsIngredient Checklist

1/3 cup pearled barley,1/4 cup quinoa, Kosher salt

6 ounces Medjool dates (about 8 dates with pit

,Boiling water

1 cup quick-cooking rolled oats,Pinch of cinnamon

DirectionsInstructions Checklist Three-Grain Cereal with Dates and Cinnamon

Step 1In a medium saucepan of salted boiling water, cook the pearled barley over moderate heat for about 30 minutes, until tender. Drain the
barley in a colander and shake off all of the excess water.Step 2Meanwhile, in a small saucepan, combine the quinoa, 1/2 cup of water and a
pinch of salt and bring to a boil. Cover and simmer over low heat until the water is absorbed, about 15 minutes.Step 3In a small, heatproof
bowl, cover the dates with boiling water and let stand for 1 minute. Drain the dates in a colander and let them cool. Peel and pit the dates and
chop them into 1/2-inch pieces.Step 4In another medium saucepan, bring 2 cups of water to a boil. Add the oats and a pinch of salt and cook
over moderate heat for 4 minutes, stirring constantly. Add the cooked barley and quinoa, cinnamon and half of the chopped dates and cook,
stirring, until thickened, about 3 minutes. Spoon the cereal into bowls, sprinkle with the remaining dates and serve

Ingredients

2cups Cheerios™ cereal SAVE $

2cups Cinnamon Toast Crunch™ cereal SAVE $

2cups oats

1cup sliced almonds

1/2cup butter or margarine

1/4cup packed brown sugar

1/3cup real maple or maple-flavored syrup Cereal-Almond Brittle

Steps

1Heat oven to 300°F. Line 1 large (17x14-inch) cookie sheet or 2 (15x10x1-inch) pans with foil; spray foil with cooking spray. In large bowl, mix
both cereals, the oats and almonds; set aside.2.In 1-quart saucepan, heat butter, brown sugar and syrup over medium heat, stirring frequently,
until butter is melted and mixture boils. Pour over cereal mixture; stir until well coated. Spread mixture evenly on cookie sheet with rubber
spatula until about 1/2 inch thick.Bake 35 to 40 minutes or until almonds are golden brown. Cool completely, about 15 minutes. Break into
pieces with fingers. Store in tightly covered container.
ingredients

1 pound potatoes, sliced thin

1 tablespoon light soy sauce

1 teaspoon brown sugar

1 teaspoon flour

3 tablespoons peanut oil, divided

1 cup chicken or beef stock

1 teaspoon sugar

1/4 teaspoon salt

directions

In a bowl, combine potatoes, brown sugar, soy sauce, flour, and a third of the peanut oil. Stir to coat evenly. Refrigerate for at least 1 hour.

Heat remaining peanut oil in a wok over high heat. Add potato mixture and stir-fry lightly for 2-3 minutes.

Add remaining ingredients to wok, cover, reduce heat, and cook until the potatoes are tender and have absorbed most of the liquid.

Ingredients

2cups crunchy whole grain wheat flakes cereal ,3/4cup water

1tablespoon grated orange or lemon peel ,1/4cup orange juice

2tablespoons canola or soybean oil ,1/2teaspoon vanilla

1egg or 1/4 cup fat-free egg product

2cups all-purpose flour ,3/4cup sugar

2teaspoons baking powder ,1/2teaspoon baking soda

1/2teaspoon salt ,1cup fresh or frozen blueberries (do not thaw)

Steps Blueberry Breakfast Cereal Bread

1Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan with shortening, or spray with cooking spray. Place cereal in food-storage plastic
bag; coarsely crush with rolling pin. Set aside.

2In large bowl, mix water, orange peel, orange juice, oil, vanilla and egg until blended. In medium bowl, mix crushed cereal, flour, sugar, baking
powder, baking soda and salt; stir into ingredients in large bowl. Gently stir in blueberries. Pour into pan.

3Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf; remove from pan to cooling
rack. Cool completely before slicing, at least 1 hour.

INGREDIENTS

1/2 cup unsalted butter (113 grams) - room temperature

1/4 cup unrefined golden caster sugar (55 grams)

1/4 cup lightly packed brown sugar (50 grams)

1 medium egg - room temperature

3/4 cup spelt flour or all-purpose flour (105 grams)

1 teaspoon vanilla extract ,1 teaspoon ground cinnamon

1/2 teaspoon baking soda ,1/2 teaspoon salt

1 cup cereal flakes (60 grams) ,3/4 cup dried cranberries (120 grams)

1/2 cup rolled oats (45 grams) BREAKFAST CEREAL COOKIES

INSTRUCTIONSPreheat oven to 350°F/176°C.In a large bowl, using an electric beater on medium speed, cream together the butter, sugars and
egg until smooth.Add in the flour, vanilla extract, cinnamon, baking soda and salt. Beat on low speed until well combined.Mix in the cereal
flakes, dried cranberries and rolled oats. The dough will be stiff, so you may need to do it by hand, otherwise continue using the electric beater
on low speed until well mixed.Drop by rounded 2-tablespoons onto a baking sheet, at least 2 inches apart. Flatten each ball slightly.Bake for 12-
15 minutes, or until lightly golden.Remove from the oven and allow to cool on a cooling rack

Ingredients
1½ pounds red potatoes ,1 cup sour cream

½ cup raw cheddar cheese ,½ cup green onions

12 ounces bacon (cooked and crumbled into pieces)

2½ teaspoons dried parsley ,1½ teaspoons onion powder

1½ teaspoons dried basil ,¼ teaspoon garlic powder

¾ teaspoon sea salt (or more to taste)

¼ teaspoon black pepper

Instructions Ranch Potato Salad

The day before you want to serve this potato salad, place the potatoes in a pot and along with cold water that covers the potatoes by about
two inches. Generously salt the water and bring to a boil. Reduce heat to a medium simmer and allow potatoes to cook until they're tender.
The amount of time will vary based on the size of the potato, but it usually takes somewhere between 20-30 minutes. When tender, remove
the potatoes from the pot and place in the fridge to cool overnight.

The next day, cook the bacon and set aside. Stir the parsley, onion powder, basil, garlic powder, salt and pepper into the sour cream. Chop the
potatoes into pieces and place in a bowl. Add 1/2 cup green onions, raw cheddar, bacon and sour cream mixture and stir until well-combined.

Ingredients

½ cup tigernut flour

1 cup cashew butter

1 tbsp maple syrup

1/8 tsp sea salt

1 tsp vanilla extract (or use this recipe to make your own)

¼ cup chocolate chips

1-2 tbsp melted butter if needed

Instructions

Place tigernut flour, cashew/almond butter, maple syrup, vanilla and salt in a food processor and blend well. If your cashew butter is on the dry
side, add one tablespoon of melted butter (or a little more if needed). You want it to be pretty soft/oily so that the dough doesn’t dry out in the
fridge.Remove dough from the food processor and place in a bowl. Stir in the chocolate chips, then roll the dough into twelve balls and place in
the fridge or freezer to enjoy as desired.

Ingredients

½ cup frozen blackberries ,¼ cup frozen raspberries

¼ cup frozen strawberries ,3-4 inch slightly unripe banana

½ cup coconut milk (you can sub raw milk, almond milk)

1 ½ – 9 tsp gelatin hydrolysate

1-2 tbsp melted coconut oil (or melted pastured butter)

1-2 tsp raw honey (optional)

2-4 egg yolks (or more if desired – optional) Very Berry Superfood Smoothie

potato starch (you can sub plantain flour or green banana flour – Optional, start with ¼ tsp and work up as you are able to. Too much causes
bloating and gas.)

Instructions

Add blackberries, raspberries, strawberries, banana, milk, and gelatin to blender. If desired, add optional egg yolks and additional
supplements/add-ins.

Turn blender on, remove cap from the blender lid, and pour in additional liquid/ice as needed. When the smoothie reaches your preferred
consistency, add coconut oil/butter through the hole in a slow, steady stream and serve.

Ingredients;
Cooking spray

1 1/4 cups freeze-dried strawberries, crushed

6 tablespoons unsalted butter

1 tablespoon honey

1 10-ounce bag mini marshmallows

1 teaspoon vanilla extract

Pinch of salt

8 cups crispy whole-grain rice cerea Strawberry Cereal Treats

Directions

Lightly coat two 12-cup muffin pans and a rubber spatula with cooking spray. Sprinkle a few crushed freeze-dried strawberries into the bottom
of each muffin cup; set aside.

Melt the butter in a large saucepan over medium heat. Add the honey, marshmallows, vanilla and salt; stir with the rubber spatula until
completely melted. Add the cereal and the remaining crushed freeze-dried strawberries and stir until incorporated.

Divide the mixture between the prepared muffin pans, firmly packing it in; let set, about 20 minutes. Gently pry out of the pans. Store in an
airtight container up to 3 days.

3/4 cup flour

1/2 cup creamy wheat (enriched farina) hot cereal (1-minute, 2-1/2-minute or 10-minute cook time)

2 Tbsp. sugar

1 Tbsp. CALUMET Baking Powder

1/2 tsp. salt

1/4 tsp. ground cinnamon

1 egg, 1 cup milkHot

2 tsp. oil

Let's Make It Cereal Pancakes

1Mix flour, cereal, sugar, baking powder, salt and cinnamon; set aside.

2Beat egg, milk and oil in medium bowl with wire whisk until well blended. Add flour mixture; beat until well blended. Let stand 5 min.

3Ladle batter onto hot nonstick griddle or skillet, using 1/4 cup batter for each pancake. Cook until bubbles form on tops, then turn over to
brown other sides.Ingredients

1 cup water

¼ cup potato starch

4 eggs

1 tsp salt

Filling:

½ lb. farmer cheese

1 egg

2 Tablespoons sugar

½ teaspoon salt

Instructions Potato Starch Blintzes

Put potato starch in measuring cup. Add water to make 1 cup and stir well.Beat eggs in a bowl. Add water mixture and stir thoroughly.Lightly
grease hot frying pan or griddle. Pour in ¼ cup batter and tilt and swirl to make even.Fry until edges curl and top looks dry. Turn over ontopaper
or cloth towel.Filling Instructions:Mash cheese. Add egg, sugar and salt. Mix well.Put 2 Tablespoons of filling in each blintz and fold in sides.Roll
up and fry until brown on both sides.
Ingredients

3 tablespoons butter

1 package (10 ounces) large marshmallows

1/2 cup dried cranberries

1/2 cup chopped dried apples

6 cups Rice Krispies

Buy Ingredients

Fruity Cereal Bars

Directions;

In a large saucepan, melt butter over low heat. Add marshmallows; cook and stir until blended. Remove from heat; stir in remaining ingredients.

Press into a 13x9-in. pan coated with cooking spray; cool completely. Cut into squares..

Ingredients

1/2cup brown rice syrup

1/2cup creamy almond butter

1cup Cheerios™ cereal

1cup coarsely crushed, freeze-dried strawberries

2tablespoons Greek vanilla yogurt

1tablespoons coconut oil, melted

3/4cup powdered sugar Milk and Strawberry Cereal Bites

Step;

1 In a large saucepan, heat brown rice syrup just until boiling. Remove from heat, stir in almond butter, Cheerios™ and strawberries.

2 Press into a 12-count mini muffin tin which has been spraying with nonstick or lined with parchment liners.

3 Place in the fridge and allow to set while preparing the toppin.

4 For the topping: whisk together yogurt, coconut oil and powdered sugar. Remove cereal cups from muffin tin, coat with yogurt icing. Return
to fridge to allow icing to firm.

⅔ cup cornstarch

2 cups milk

6 whole cardamom seeds

½ cup ground almonds

rosewater to taste

¼ cup white sugar, or to taste

¼ cup blanched slivered almond

DirectionsInstructions Checklist Fereni Starch Pudding

Step 1; Dissolve cornstarch in 1 cup of cold milk.

Step 2; Bring remaining 1 cup milk to boil with cardamom and ground almonds. Reduce heat to medium, and whisk in cornstarch mixture.Step
3; Add sugar and rosewater to taste. Allow the mixture to boil for about 3 more minutes on medium heat, stirring constantly. Remove
cardamom seeds from the mixture and pour it into serving dishes. Garnish with slivered almonds and serve warm or cold. Enjoy!