I am slowly getting the hang of this new way of eating. One of my friends said to me the other day that watching me do this has made her more aware of just how much wheat she eats. All I can say is, me too. Bread, muffins, biscuits, cookies, fruit crisp, cake, oh how I miss my baking!
I have also discovered that there is definitely a learning curve to baking without wheat. Especially when you also aren’t eating eggs. But…ta-da! Some moist, delicious, yummy, muffins! The inspiration came from here. I used ground flax instead of eggs and after reading a lot about guar gum and xanthan gum I have decided they aren’t something I want to add into my diet. But chia seeds to the rescue! I read here that you can substitute chia (or ground flax) for gums – hooray! And so, muffins are back into my life! I made this batch with raisins and almonds, but think I might experiment with some fresh fruit for the next batch.
- 1/4 cup oil
- 1/4 cup applesauce
- 1/4 cup honey or maple syrup
- 1/4 water
- 1/2 Tablespoon of ground flax seed mixed with 1 1/2 tablespoons of water
- 1/2 tsp chia seed mixed with 1 1/2 tsp hot water
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 3/4 cup brown rice flour
- 1/2 tsp cinamon
- 1/2 tsp ginger
- 1/4 cup nuts or seeds
- 1/4 cup dried fruit
This month I have decided to work my way through some of the recipes I have pinned on Pinterest. I am a great collector of recipes, and wanted to actually try some of these out before my boards got too big.
Breakfast is my favourite meal of the day, so seemed like a good place to start! For each recipe I include a link to the original source (in case you aren’t on Pinterest) and the pin.
I absolutely love this recipe. It was incredibly simple to put together, and it was so wonderful to wake up in the morning and have a hearty breakfast all ready to go. I was a little worried that the oatmeal would be a strange texture but I needn’t have worried – smooth and creamy would be the best way to describe it! I had mine with banana and a spoonful of mixed fruit jam – so good! I did find it made enough for two, but it was just as good for breakfast the second day. The second batch I mixed with coconut milk and pineapple, also very yummy. Found here and pinned here.
Banana Oatmeal Smoothie
I love smoothies but I would never have thought to put oatmeal in one. I halved the recipe so it would just serve one, and true to its promise I really did keep me filling full. Rather than cook up oatmeal, I just soaked the oats in the yogurt overnight, like I did for the overnight oats. I also added a little almond milk when I blended it to thin things out. I will definitely be making this again! Found here and pinned here.
Quinoa For Breakfast
Recipes I won’t make again
Pineapple Ginger Smoothie
Not all recipes are worth keeping, and this was one of them. It certainly didn’t live up to its beautiful picture on Pinterest, and although I loved the ginger flavour, the pineapple flavour really didn’t come through, leaving it a little bland. I love the idea of ginger in a smoothie and will definitely try that on my own. Pinned here.
More Yummy Breakfast Ideas from this Pin Board
A few of the recipes on this board I had already tried.
Enjoy! If you know of any other “pinteresting” breakfast recipes, feel free to link to them in the comments!Read More
It is hard to believe the end of the month has come so quickly! I have had a lot of fun cooking my way through Ripe from Around Here, and this will be the last recipe I post (although I have tried many, many more!) before the final review this week-end!
I am a huge pancake fan. So when I discovered a pancake recipe in the cookbook, it was a definite “must try.”
I loved the lemony flavour of these pancakes, and although I at first was a little sceptical of poppyseed pancakes, I loved the final result and will definitely be making these again.
Lemon Poppyseed Pancakes (from Ripe from Around Here)
- 2 cups spelt flour
- 1/4 cup poppyseeds
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1 cup milk
- 3 tbsp honey
- 1 tbsp oil
- 1 tsp vanilla
- grated zest of one lemon
- 1/4 cup lemon juice (about one lemon)
This type of zester does tend to give you longer lengths of zest, but it is easy to chop them finer with a knife if you need to. Although I still use this tool now and again, I most often reach for this:
I love this tool for grating ginger just as much as I love it for zesting citrus. It is sharp, so you do have to be careful, but it consistently creates beautiful, fine, zest.
Now that your lemon is naked, it’s time to juice it. There are two tools I usually choose for this job:
The wooden tool is a reamer. You simply put it into half of the fruit and twist. You actually do the very same thing with the fork. It’s a little harder to extract all the juice, but definitely do-able!
Ok…now that you have your zest and juice ready, you are ready to mix together your pancakes.
Place all of the dry ingredients (the first five) in a large bowl and mix well. Add the wet ingredients (except for the juice and zest) and gently mix together until the flour is mixed in. Then stir in the lemon zest and juice.
Cook on a greased pan until golden brown on both sides. (You know it’s time to flip when the sides seam set and there are bubbles starting to form.) If your pancakes are darker than you would like them – don’t panic! Just turn the heat down and try again.
These pancakes are tasty served with fruit on top, a dollop of yoghurt, and a drizzle of maple syrup. They are also yummy heated up the next day (or even grabbed as a snack right out of the refrigerator), just as they are.
The other day I was perusing one of my Christmas books, looking for yet more items to add to my ever-growing to-make list, and I discovered a recipe I just had to try.
I do not know why it is that I love breakfast foods so much, but I do. I could eat pancakes, waffles, muffins, eggs and oatmeal for breakfast, lunch and dinner and be a happy girl. So I couldn’t resist trying another waffle recipe. And I’m glad I did. Compared to some other waffle recipes I have made, these were light, not heavy, more like a pancake in texture than a waffle, staying soft and moist even when fully cooked. With some fresh fruit, a dallop of yogurt and a drizzle of syrup they were perfection! Here is the recipe:
Yummy Yogurt Waffles (formerly Sour Cream Fruity Waffles)
- 1 1/4 cups whole white flour
- 3 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. salt
- 2 large eggs
- 1/2 cup plain yogurt (I used a thick Balkan style)
- 1/2 cup milk
- 2 tbsp. melted butter
- 1 tsp vanilla extract (I think I put in a little more than that and I loved the vanilla smell as they cooked!)
Combine the flour, baking powder, soda and salt. In a separate bowl, beat eggs and mix with yogurt, milk, butter and vanilla. Stir into the dry ingredients. Bake in a waffle iron until done. I got six waffles out of this batter in my waffle-maker.
Enjoy! They are also good reheated in the toaster!
I have been working at cooking smarter lately. I still love cooking from healthy, local, ingredients. I still avoid canned, prepared and packaged foods. But I am trying to become a better meal planner. To organize meals around common ingredients to make weekly preparation simpler and to do most of the prep. work on the week-end so that there is less to do (and less dishes to wash) on busy weekday evenings.
So far, it is working well. I have discovered some great new recipes. We are eating dinner at an earlier hour most nights. And there is always leftovers to take to work for lunches.
My freezer is also full of hearty breakfast options. I am the kind of person that is hungry the minute I wake up and I need to eat a good breakfast or my stomach starts to growl long before lunchtime (which my students think is funny but I don’t find so amusing!)
I have tried out a few waffle recipes but this is my favourite so far. It is adapted from the recipe entitled ”Mom’s Breakfast Waffles” from the book Don’t Panic, Dinner is in the Freezer.
Good Morning Waffles
- 3 cups flour (I used 1 cup whole wheat, 1 cup spelt and 1 cup whole white wheat flour)
- 5 teaspoons baking powder
- 1 teaspoon salt
- 1 Tablespoon maple syrup
- 4 large eggs
- 2 1/4 cups milk
- 1 1/2 teaspoons vanilla
- 2/3 cup melted butter
Combine all of the dry ingredients in a large bowl. In a separate bowl beat the eggs well, until light and bubbly (I love combining cooking with a workout and use a wire whisk for this job, but if you want to save your arm feel free to use an electric mixer). Stir milk and vanilla into the eggs.
Add the egg mixture to the flour mixture and beat again until well-blended. Stir in the melted butter.
Add about 1/2 cup waffle mixture to your waffle iron (or whatever works for your iron) and cook until nicely browned.
I learned from this book that if you want to freeze your waffles, you should slightly undercook them to avoid drying them out when you reheat.
These waffles were great hot from the iron, and also nice reheated in the toaster oven from frozen. I served mine with yogurt and peaches, but they would be wonderful with syrup as well.Read More