Posts Tagged ‘breakfast’

O.k. so most people don’t typically get excited about bran muffins, but I’ve always loved them. Unfortunately most of them are either too dense or too sweet for me. This recipe is one of the best one’s I’ve tried. It’s adapted from Heidi Swanson’s 101 Cookbooks blog.

2 cups white whole wheat flour

1 1/2 cups wheat bran

3/4 teaspoon sea salt

1 1/4 teaspoons baking soda

2 tablespoons brown sugar

2 cups full fat plain yogurt (I used a mixture of Brown Cow’s cream top, and low fat)

1 egg, lightly beaten

1/2 cup honey

2 tablespoons melted butter

1/2 cup of raisins

1/2 cup chopped walnuts

1 teaspoon cinnamon

oven to 425F degrees, racks in the middle.

In a medium bowl, combine the flour, wheat bran, salt, baking soda and sugar.

Beat together the yogurt, egg, honey, and butter in a second larger bowl. Add the dry ingredients and fold in until everything comes together. Fold in raisins, walnuts, and cinnamon. Don’t overmix!

Line  the muffin tins with paper muffin cups. Fill each 3/4 full. Bake 20 minutes, until muffins are golden on top and cooked through.

Read Full Post »

In an attempt to make my granola a little less calorically dense I decreased the oil and maple syrup.  I also decreased the dried fruit and nuts by just a little.  I was a little worried that the texture would be compromised with less oil, but it wasn’t. I couldn’t even tell the difference! It was slightly less sweet, but that’s it, still super yummy!  Here is the lighter version of my previous granola recipe.

3 cups oats

3/4 cup nuts

1/2 cup dried fruit

1/2 tsp cinnamon

1/4 tsp salt

2 Tbsp canola oil

4 Tbsp maple syrup

Pre heat oven to 325F.  Mix it all together and spread it out on a baking sheet. Bake for about 30 minutes, stirring every 10 minutes, until golden.

Read Full Post »

Granola typically wears a healthy halo.  What I mean by this is that granola is one of those foods that people think is really healthy, but it’s usually not. If you look at the ingredients in most granola you find in the store, what do you get? Tons of sugar, and lots of oil. Most granola is like fried oats, and is freakishly sweet. Of course there are some exceptions. Those exceptions tend to be ridiculously expensive. I like to make my own. That way I control what goes in. If you make your own you can put whatever you want in it. I like mine simple, but I usually end up putting whatever I have on hand in it. This time it’s Almond, Walnut, Raisin, Cherry Granola.

3 cut oats (I like the thick cut kind)

1 cup nuts (I used almonds and walnuts)

about 1 cup dried fruit (this time I used raisins and dried cherries)

1/2 tsp cinnamon

1/4 tsp salt

1/4 cup canola oil

5 Tbsp maple syrup

Pre heat oven to 325F.  Mix it all together and spread it out on a baking sheet. Bake for about 30 minutes, stirring every 10 minutes, until golden.

Cool completely before putting in an air tight container.

Simple, easy and Yum!

Read Full Post »


Breakfast for dinner is always welcome! This is my third attempt at making a gluten-free pancake that tastes good. The first two times I used a mix. Never again, this recipe actually tasted like pancakes! Yeah! This recipe is from the magazine Living Without.

3/4 cup brown rice flour
1/2 cup sorghum flour
1/4 cup tapioca flour
1 teaspoon xanthan gum
1 tablespoon baking powder
2 large eggs

1 teaspoon vanilla
3 tablespoons sugar
1 cup milk of choice (I used hemp milk)
1 teaspoon oil of choice

Mix together flours, xanthan gum and baking powder with a whisk in a mixing bowl.

Add eggs, vanilla and sugar. Add milk slowly, until batter is desired thickness. Do not over-mix or batter will become thick and stiff.

Heat oil in a heavy skillet or non-stick pan. When skillet is sizzling hot, pour in batter or drop by serving spoonfuls to make pancakes. Spread batter out in pan if needed. Cook until pancakes have bubbles throughout and bottoms are lightly browned. Flip with a spatula and cook briefly until done.

I served these with a simple strawberry maple sauce, simply bring frozen strawberries to a boil, add some maple syrup to taste, and let cook until slightly thickened, about 10 minutes.

Read Full Post »