Breakfast at Maple Harris Guest House

After you have seen some sights, visited with friends and family, and had a restful nights sleep, welcome to the best part of the day at a Bed and Breakfast, which is of course, the breakfast. Your senses are fresh, your stomach is empty, and the smell of coffee will help to navigate your way to the dining room on the main floor. You will find your gourmet vegan breakfast served on my ever growing eclectic collections of china. Relax and enjoy – You won’t even realize you ate a vegan meal, but your arteries will love you for it.

Some of the delicacies you may find awaiting you include fresh squeezed orange juice, home made rhubarb or concord grape juice, vegan yogurts,smoothies, surprise tarte tatin, dutch apple pancake, tofu, Maple Harris Pancakes with balsamic strawberry syrup, chia pudding bowl, Maple Harris oatmeal bake, potatoes and yams, a variety of homemade muffins, peach tarts, scones,homemade granola. I bake and cook from scratch using as much seasonal whole food as possible. I can cater to special dietary considerations including gluten free, no salt, and diabetic. Please let me know if you have any allergies I should be aware of. You will discover breakfast can be nutritious and delicious.

Look for more photos below the recipes.


Maple Harris Guest House Pancakes

1 cup flour – 1/2 white, 1/2 wheat if you want
1T baking powder
1/4t salt
1 cup non dairy milk
2T canola oil, or nondairy butter, melted
3T liquid sweetener, ie: maple syrup, apple juice, orange juice

  1. Combine all ingredients, and make pancakes. Quite often, I triple this recipe, and freeze them ahead for my own quick nutritious breakfasts.
  2. Possible additions I might add, on any given day: Pepitas, hemp seed, ground flax meal, whole flax seeds, blueberries, cooked quinoa, toasted oat bran, cranberry orange relish – be creative, and enjoy.

Dutch Apple Pancake

1/3c maple syrup
1/4c brown sugar
3T vegan margarine
2 apples, thinly sliced (I leave the skin on)
4T ground flax meal
3/4c non dairy milk (I use almond milk)
1/3c applesauce
1T vegan margarine, melted
1 1/4c any flour (I use whole wheat pastry flour)
4T sugar
2t baking powder
1/4t salt

  1. Preheat oven to 400 degrees. Combine maple syrup, brown sugar and margarine in a 9in round pan.
  2. Put in the oven for about 5 minutes, until the butter melts. Remove to stir and distribute sugar evenly. Arrange apple slices, overlapping, over the syrup mixture in the pan. Set aside.
  3. Whisk together ground flax meal, milk, applesauce and melted margarine. In a medium bowl, combine flour, sugar, baking powder and salt.
  4. Combine flour mixture with milk mixture and stir til smooth. Pour batter over apples. Bake 20 to 25 minutes at 350. Remove from oven. Let sit perhaps 5 minutes or so. Flip over onto your serving plate.

Chia Pudding Bowl

4T chia seeds
1 banana
a bit of cinnamon
a splash of vanilla
1 1/4c of milk (I use almond)
Typically I double this recipe.

  1. Mash the chia seeds with the banana, then the spices, and slowly mix in milk.
  2. When it is all mixed, cover and place in the fridge.
  3. Serve plain, or top with granola or berries.

Potatoes and Yams

Evenly dice the potatoes and yams. Saute with a bit of sunflower oil. When they are almost tender, add salt and pepper, and some rosemary. Yum! A delicious side dish, or a perfect crust for my egg bake. Spice it up once in awhile by adding some lovely red smoked paprika.

Maple Harris Guest House Baked Vegan Doughnuts

as printed in the 2013 Taste Of the Tri-County Recipe Contest in the Shopping News

Dry Ingredients:
1 cup all-purpose flour
1/2 cup sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. (scant) nutmeg
1 dash cinnamon

Wet Ingredients:
1/2 cup soy milk
1/2 tsp. apple cider vinegar
1/2 tsp. vanilla extract
Egg replacer for 1 egg (or 2 Tbsp. cinnamon apple sauce)
¼ cup vegan margarine

    1. Preheat the oven to 350ºF.
    2. In a large bowl, combine the dry ingredients with a whisk to mix thoroughly. Combine the wet ingredients in a small sauce pan over medium-low heat and mix until the margarine is just melted. This mixture should be just slightly warm to the touch.
    3. Add the wet mixture to the dry and mix until just combined. It should form a very soft dough.
    4. Using a tablespoon, scoop dough into an ungreased nonstick doughnut pan. Smooth out the top of each dough with your fingers―this will make for more even, prettier doughnuts but isn’t crucial.
    5. Bake for 12 minutes. They should not be browned on top, but a toothpick will come out clean. Invert the hot pan over a cutting board or cooling rack to release the doughnuts. Allow to cool completely before decorating.
    6. Top with a glaze, melted chocolate, and/or sprinkles if desired.
    7. Make 20 mini-doughnuts or 10 regular-sized doughnuts

Pumpkin Pie Overnight Oats

Many wonderful variations to this recipe!

1c raw oats – can be GF
2/3c pumpkin puree (or butternut squash, yams)
3T chia seeds
2T maple syrup
1t cinnamon
1/2t nutmeg
1/2t ginger
1/4t cloves

      1. Mix together all ingredients in an airtight container.
      2. Refrigerate overnight.
      3. Serve plain, cold, heated, topped with blueberries, craisins, nuts…endless variations.

Maple Harris Guest House Granola

2c of oats
1/3c sunflower seeds
1/4c whole raw almonds, skin on
1/4c unsweetened shredded coconut
1/4c ground flax meal
1/2t cinnamon
1/2c agave
2T coconut oil
1/4t vanilla
1/4c dried cranberries

      1. Oven at 350 degrees. Prepare a baking pan with parchment paper, or cooking spray.
      2. In a bowl, stir the oats, sunflower seeds, almonds, coconut, flax seed meal, and cinnamon. Transfer to a dry cookie sheet and toast in the oven for 15 minutes. Transfer to a big bowl.
      3. While the dry ingredients toast, in a medium pot, add the agave, coconut oil and vanilla. Bring to a simmering boil over medium heat until the honey turns a copper color, 12ish minutes.
      4. Pour the honey into the dry ingredients, and mix until well coated.
      5. Pour onto the prepared baking pan.
      6. Bake for 10 or so minutes.
      7. As it cools, it will harden, break up and store into glass jars.

I double this, and change it up quite often, adding different nuts, dried fruits or seeds.