Homemade Granola

Ingredients

4 cups whole oats
1 cup chopped Monaco Almonds
1 cup chopped Monaco Walnuts
1 cup shelled Monaco Pistachios
½ cup sunflower seeds
½ cup Monaco raisins
½ cup Monaco Dried Apricots
½ cup maple syrup
1/3 cup Monaco Canola Oil
½ cup Dark Brown Sugar

SERVES 6 to 8 | TIME 30 MIN

Directions

Preheat your oven to 350º
Combine oats, nuts and sunflower seeds in a bowl.
Add oil, maple syrup and brown sugar and mix well until all ingredients are coated.
Spread on 2 ungreased baking dishes and place in oven for 10 minutes.
Remove, stir / place in the oven another 10 minutes until golden.
Remove and let cool completely before storing in sealed jar.
Serve in yogurt parfaits, as a snack or on ice cream.

Subir

Yummy Corn Fritters

Ingredients

2 cups canned Monaco Whole Kernel Corn, drained. Reserve juice.
2 eggs
½ teaspoon salt
1 cup flour
1 teaspoon baking powder
1 ½ teaspoons sugar
Butter for frying.

SERVES 6 to 8 | TIME 30 MIN

2 cups canned Monaco Whole Kernel Corn, drained. Reserve juice.
2 eggs
½ teaspoon salt
1 cup flour
1 teaspoon baking powder
1 ½ teaspoons sugar
Butter for frying.

Directions

Drain corn and keep ¼ cup for later.
In a bowl, combine corn juice & eggs and whisk until smooth.
Add salt, flour, baking powder & sugar and mix well.
Now add the corn and mix.
Heat the griddle and add the butter until it melts, without turning brown.
Add the batter in dollops of ¼ cup and brown them on both sides until crispy.
Serve warm with maple syrup.

Subir

Vegetable Omelette

Ingredients

4 eggs
¼ cup canned Monaco Sliced Mushrooms, drained
¼ cup canned Monaco Green Peas, drained
¼ cup diced smoked ham
¼ cup grated Monaco Gouda Cheese
Salt & Pepper to taste

SERVES 1 to 2 | TIME 30 MIN

4 eggs
¼ cup canned Monaco Sliced Mushrooms, drained
¼ cup canned Monaco Green Peas, drained
¼ cup diced smoked ham
¼ cup grated Monaco Gouda Cheese
Salt & Pepper to taste

Directions

Preheat oven to 350ºF
Heat pan and place butter to melt.
Add mushrooms, peas, smoked ham and mix.
Add salt & pepper to taste.
In a separate bowl beat eggs.
Add mushroom, pea and ham to eggs.
Fill 6 cupcake holders in a cupcake pan slightly over half way.
Sprinkle with cheese con top.
Bake about 15 minutes until borders come loose and golden on top.
Serve with toast or bagels.

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Quinoa & Banana Blueberry Porridge

Ingredients

½ cup Monaco Tricolor Quinoa
¼ teaspoon cinnamon
1 ½ cups almond milk
½ cup water
2 tablespoon honey
1 teaspoon vanilla
1 pinch salt
½ up fresh blueberries
1 sliced banana
¼ cup Monaco Walnuts

SERVES 4 | TIME 30 MIN

½ cup Monaco Tricolor Quinoa
¼ teaspoon cinnamon
1 ½ cups almond milk
½ cup water
2 tablespoon honey
1 teaspoon vanilla
1 pinch salt
½ up fresh blueberries
1 sliced banana
¼ cup Monaco Walnuts

Directions

Rinse the quinoa
In a saucepan over medium heat, measure in the quinoa.
Season with cinnamon, stirring frequently, until slightly toasted.
Add the almond milk, water, honey and vanilla and continue stirring until it reaches a thick texture and the quinoa is tender, about 20 to 30 minutes.
If necessary, add more water if the porridge has dried.
Serve warm.
Add the bananas, blueberries and walnuts on top for a perfect breakfast.

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