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4 Recipes for the 4th of July

July 3, 2016 | by Sally Bell/Healthy Bitez Kosher

Delicious and creative red, white and blue dishes.

As we celebrate July 4th, let’s get creative with some red, white and blue recipes. Here are four great recipes, two for breakfast, one savory and one for dessert! For more recipe ideas for the 4th and beyond, come visit us at

2 For Breakfast

Red, White and Blue Oat Chocolate Chip Pancakes

Red, White and Blue Oat Chocolate Chip PancakesI make these pancakes all the time for my kids. They are always a special treat! Very easy, delicious and healthy.


Place oats, flour, baking powder, salt, sugar, and cinnamon in a large mixing bowl. Whisk with a fork. In a smaller bowl, combine eggs (if using flax or chia eggs, make sure you prepare them first, as they need about 10 minutes to gel), milk, vanilla and oil. Stir together until eggs are well-beaten. Add to the dry ingredients and mix thoroughly. It’s ok if the batter is a bit lumpy.

Grease a large frying pan or griddle with 1 Tbsp. canola oil or cooking spray. Turn onto medium-high heat. Place 2 Tbsp. of the batter on the pan to form one pancake. Continue this process until you have 6 pancakes cooking in the pan. When the batter starts to bubble (about 30 -60 seconds), flip over and cook other side about 15-30 seconds. When done, remove pancakes with a spatula and stack on a plate. After the first batch is done, turn heat down to medium. Repeat process until the batter is used up. Serve with berry topping (see recipe below).

*Note: The frying pan or griddle can get very hot quickly. It’s really easy to burn the pancakes (trust me, I’ve learned the hard way many times!). If you see the pancakes are starting to burn, turn the heat down and cook less time. With pancakes, lower and less cooking time is more!

For the Berry Topping:

Combine 1 cup each frozen blueberries, cherries and strawberries. Place in a microwave-safe dish. Microwave on high for 1-2 minutes. The berries should be somewhat warm and definitely juicy. If the berries are still frozen, microwave another 30 seconds. Add 1 tsp. Truvia baking mix.

Overnight Red, White and Blue French Toast

Overnight Red, White and Blue French ToastI tested this recipe out on my family on Shavuos. It was a nice change to have breakfast for the seuda!


  • 6 eggs
  • 1 tsp. vanilla
  • ¼ tsp. salt
  • 1 ½ cups milk—may substitute non-dairy milk, such as soy or almond milk
  • 1 loaf whole wheat challah cut into cubes
  • 1 cup each frozen blueberries and strawberries

Combine eggs, vanilla, salt and milk in a bowl. Mix well. Add the challah and then berries on top of that. Refrigerate overnight or for at least 8 hours. When ready, bake in oven at 400 degrees for about 30 minutes or until top of challah becomes a nice, toasty brown color. Top with maple syrup or lemon butter syrup (recipe below).

Lemon Butter Syrup

Ok, admittedly this is not the world’s healthiest syrup. However, if you want to take a once-in-a-while splurge, this is it!


  • ½ cup unsalted butter
  • ½ cup Truvia baking mix
  • ½ lemon

Melt butter in a pan at medium-low heat. Add Truvia to butter and cook until it dissolves. Take off the fire and add lemon. Mix together and serve warm over French toast.

The Savory Dish

Red, White and Blue Nachos

Red, White and Blue NachosThese nachos are incredibly easy to make. I had to keep making plate after plate for my kids…and they are still asking for them even now!


Spread tortilla chips on a plate. Pour a generous amount of salsa over the chips. Sprinkle cheese on the top. Microwave for 2 minutes or until cheese is melted. Serve right away.

And now, Dessert…..

Red, White and Blue Crumble

Red, White and Blue CrumbleThis dessert is a real winner. It’s a little more work, but really worth the effort.


  • ½ cup almonds
  • 6 Tbsp. coconut palm sugar
  • 1 1/3 cups plus 2 Tbsp. whole wheat flour
  • ½ tsp. salt
  • 6 Tbsp. coconut oil
  • 1 large egg yolk
  • 1 tsp. vanilla extract
  • 2 cups frozen blueberries
  • 2 cups frozen strawberries

Preheat oven to 350 degrees and grease an 8” x 8” square baking pan.

Place almonds in food processor and grind until they are crumbs, about 1-2 minutes. Be careful not to over-grind, as the almonds eventually start turning into almond butter. Transfer almonds to a large mixing bowl. Add 3 Tbsp. of the coconut palm sugar, salt and flour and combine well. Add egg yolk, coconut oil and vanilla. Stir until thoroughly mixed into a dough.

Pat ½ of the dough mixture into the bottom of the baking pan. Set aside. In a separate bowl, place berries. Mix with the remaining sugar. Add berries to the baking pan. Cover the berries with the rest of the dough mixture.

Put in oven and bake for 1 hour. The berries should be bubbling and the top will be a golden brown.

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