Snapshots of life and crafts on our little homestead

Posts tagged ‘breakfast’

Holiday Pumpkin Spice Waffles

image

My honey asked if we could have either pumpkin or spicy waffle for Christmas Eve breakfast. There was container of fresh baked pumpkin in the refrigerator that was prepared for stuffed shells, and lots of spices in the cabinet, so I decided to make a spicy pumpkin waffle for breakfast. The receptive turned out so well that I thought you might like to try making some.

Ingredients

1/4 cup light brown sugar
• 3 Tbsp. Arrowroot (can use cornstarch)
• 1 1/4 cup all-purpose flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 3/4 tsp. cinnamon
• 2 tsp. ginger
• 1/4 tsp. cloves
• 1/2 tsp. freshly grated nutmeg
• 2 large eggs
• 1 cup plant based milk
• 1 cup prepared pumpkin purée
• 4 Tbsp. Extra virgin olive oil

Directions

  1. Lightly oil the waffle iron, and set it to the desired temperature.
  2. Combine brown sugar and arrowroot in a large bowl. Whisk together to break apart the cornstarch. Add the remaining dry ingredients, and whisk to blend.
  3. Separate eggs: yolks go in a medium sized bowl and whites get set aside in a smaller bowl.
  4. Add pumpkin and milk to the egg yolks. Whisk to blend and set aside.
  5. Whip egg whites with a hand mixer until stiff peaks form. Set aside.
  6. Pour olive oil into the yolk/milk/pumpkin mixture. As you pour, whisk to combine.
  7. Add the pumpkin mixture to the dry ingredients, and mix them together until just combined. A little lumpiness is fine.
  8. Fold whipped egg whites onto the batter until no white bits are obvious.
  9. Pour about 1/4 of mixture onto a 4 unit waffle iron and cook until crispy on outside. Continue this process until all batter cooked.
  10. Serve with a nice amber maple syrup.
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Apple Cinnamon Waffles

Sundays are the only days that we have a hot breakfast in our house. It was so chilly this morning that I decided to make some apple waffles before we went outside to enclose the chicken run in plastic for the winter.

The waffles take a bit of time to make but are well worth the effort. Hope you enjoy them as much as we did.

apple waffles

Ingredients

  • 2 eggs, separated
  • 1 3/4 cups spelt flour
  • 1 Tbs baking power
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp allspice
  • 1/4 tsp nutmeg
  • 1 3/4 cups plant based milk
  • 1 apple, cored,peeled and shredded
  • 2 Tbs olive oil

Directions

  1. In a small bowl beat egg whites until stiff peaks form.
  2. In large bowl mix flour, baking powder, salt, cinnamon, allspice, and nutmeg.
  3. Stir the milk, apple, olive oil, and egg yolks into the flour mixture.
  4. Fold egg whites into batter.
  5. Pour about 1 cup of batter into a hot waffle iron, cooking until golden brown and crispy. Repeat with the remaining batter.
  6. Serve with maple syrup.

Pumpkin Pancakes

Fall vegetables are starting to mature. In our garden most of them are winter squash of one type or another.  So far we have harvested 3 crates of butternut squash that have been moved to the basement to age, a create of delicata squash that I am look for some new ways to prepare and a fair amount of pie pumpkins. Last week I made pumpkin zucchini spice bread, pumpkin spice cinnamon buns and pumpkin mac and cheese. This morning I made some delicious pumpkin oatmeal pancakes. I hope that you enjoy them as much as we did.

pumpkin oatmeal pancakesIngredients

  • 1 cup wholewheat flour
  • 1/2 cup rolled oats
  • 1 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/8 tsp ground ginger
  • pinch of salt
  • 1/4 cup maple or agave syrup
  • 2/3 cups pumpkin puree
  • 2 eggs
  • 2 tbs melted coconut oil
  • 3/4 cup plant based milk

Directions

  1. In a large bowl, mix together the flour, oatmeal, baking powder and spices.
  2. In a small bowl whisk together maple syrup, pumpkin puree, egg yokes, coconut oil and plant based milk.
  3. Stir the pumpkin mixture into the flour mixture.
  4. Beat the egg whites until fluffy and then fold into the batter.
    pumpkin oatmeal pancakes 2
  5. Spay a pan with oil and heat the pan. When the pan is hot, pour about 1/4 cup of batter into the pan and spread it slightly.
    pumpkin oatmeal pancakes 3
  6. When the pancakes are st on the top, flip and cook until golden brown.
  7. Serve with maple or agave syrup.

apple crisps

Apples are also in so I spent a bit of time preparing and packaging apple crisps of the winter months. Next I will be moving on to dehydrating some of the tomatoes from this years garden.

Yummy Granola Recipes

After a morning of yard work I decided to come in and make a couple of different types of granolas for our breakfasts for the next few weeks. I really wanted something a little different than the crockpot version that I have been mixing up the past few months… so I started searching some of the blogs that I follow to see what they had to offer. Fortunately, I found a gluten-free gingerbread and vegan Nutella recipe on My Whole Food Life blog that could be adapted for our needs. The modified recipes are listed below. I hope you enjoy the two flavor treats as much as we do…

Vegan Nutella and Gingerbread granola

The two varieties of granola are in the square containers along with some of the ingredients. They are very tasty served with plain yogurt.

Vegan Nutella Granola

Ingredients

  • 2 cups raw hazelnuts
  • 3 cups gluten-free rolled oats
  • 1/2 cup raw shelled hemp seeds
  • 1/2 cup chia seeds
  • 3 tbsp carob powder
  • 1 tsp vanilla
  • 1/4 cup applesauce
  • 2 tbsp plant-based milk
  • 1/2 cup maple syrup
  • 1/2 tsp salt

Directions

  1. Preheat oven to 350.
  2. Take 1 cup of the hazelnuts and grind them in the food processor.
  3. In a large bowl, combine the ground hazelnuts, the other cup o f hazelnuts, oats, hemp seeds, chia seeds, salt and carob a powder.
  4. In a small bowl whisk together the maple syrup, applesauce, milk and vanilla.
  5. Add the wet to dry and mix well.
  6. Spread mixture onto a lined baking sheet and bake for about 17 minutes.
  7. Remove from the oven and turn the granola over and then place the tray back in the oven for another 15-17 minutes.
  8. Place the tray on a rack until completely cooled and then store in an airtight container.

Gingerbread Granola

Ingredients

  • 3 cups gluten free rolled oats
  • 1/2 cup raw shelled hemp seeds
  • 1/2 cup sesame seeds
  • 1/3 cup slivered almond
  • 1/3 cup maple syrup
  • 1/4 cup molasses
  • 3 tbsp applesauce
  • 1 tsp pure vanilla extract
  • 1 tbsp ground ginger
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp fresh ground nutmeg

Directions

  1. Preheat oven to 350.
  2. In a large bowl, combine all the dry ingredients.
  3. In a medium bowl, combine wet ingredients.
  4. Add wet to dry and stir making sure all the dry ingredients are evenly coated.
  5. Place onto lined baking sheet and cook in the oven for about 30 minutes, stirring the granola about half way through the cooking time.
  6. Place the tray on a rack until completely cooled and then store in an airtight container.

Fruity Granola

Finding granola without additives, preservatives, high in refined sugar and/or bad fats is becoming harder and harder to come by, so I have started making my own.
granola

Ingredients

  • 3 cups gluten-free rolled oats (naturally gluten free, but depending on where the oats are processed gluten flours may inadvertently get mixed in – so investigate the producers)
  • 2 tablespoons maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon sea salt
  • 1/3 cup raw honey (please try to use honey that is local to your area — the pollens help with allergies and other environmental sensitives)
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup dried cranberries
  • 1/2 cup raw pumpkin seeds

Directions

  1. Heat the oven to 300°F and arrange a rack in the middle.
  2. Place the oats, maple syrup, cinnamon, and salt in a large bowl and stir to combine; set aside.
  3. Place the honey, oil, and vanilla in a small bowl and stir to combine. Pour over the oat mixture and mix until the oats are thoroughly coated.
  4. Spread the mixture in a thin, even layer on a rimmed baking sheet. Bake for 15 minutes, then stir and continue baking until the granola is very light golden brown, about 5 to 15 minutes more.
  5. Place the baking sheet on a wire rack and cool the granola to room temperature, stirring occasionally, about 20 minutes. (Note: It will harden as it cools.)
  6. Add the cranberries and pumpkin seeds to the baking sheet and toss to combine. Store the granola in an airtight container for up to 2 weeks.

No-Cook Refrigerator Oatmeal

My partner is always on the lookout for new recipes to add to our collection. This week an easy to create and very tasty and healthy breakfast item was discovered. Monica the blogger on “The Yummy Life” posted 16 no-cook refrigerator oatmeal combinations over two blog posts that can be found at Part 1 and part 2.

nocook_oatmeal

Note: I substitute almond milk for the cow milk called for in the recipe.

Gluten-free Raspberry Scones

feb snow

This morning we woke up to a nice carpet of fresh snow, so I thought I would make some scones for breakfast as a treat… nice way to ease into a day of house renovation projects.

raspberry sconesIngredients

  • 1 3/4 cups Gluten-Free Multi-Purpose Flour
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon guar gum
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/2 cup (1 stick) cold butter
  • 3/4 cup diced dried raspberries
  • 2 large eggs
  • 1/3 cup cold almond milk
  • 1 teaspoon vanilla extract

IMG_1086

Directions

  1. Preheat the oven to 400°F. Grease a divided scone pan, or grease (or line with parchment) a baking sheet.
  2. Whisk together the flour or flour blend, sugar, baking powder, xanthan gum, salt, and nutmeg.
  3. Work in the cold butter till the mixture is crumbly.
    IMG_1084
  4. Stir in the dried fruit.
  5. Whisk together the eggs, milk, and vanilla till frothy.
  6. Add to the dry ingredients, stirring till well blended. The dough should be cohesive and very sticky.
  7. Drop dough into the scone pan. Let the scones rest for 15 minutes.
    IMG_1085
  8. Bake for 15 to 20 minutes, till golden brown. Remove from the oven and let rest for 5 minutes or so before serving.

 

Skillet Cornbread

cornbread

Ingredients

Dry

  • 1 1/4 cups cornmeal
  • 1/4 cup white rice flour
  • 1 tbsp sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp guar gum
  • 3/4 cups butter milk powder

Wet

  • 1 1/2 cups water
  • 2 large eggs
  • 1/4 cup full-fat plain Greek yogurt

Learn more about butter and egg substitutions on the Popsugar blog.

Directions

  1. Preheat oven to 450 degrees. Spray an oven-safe 9-inch skillet with cooking spray. Place skillet in oven while the oven heats.
  2. In large bowl, whisk together dry ingredients.
  3. In a smaller bowl, whisk together wet ingredients. Pour over dry ingredients. Stir until well combined.
  4. Remove the skillet from the oven and pour the batter into the skillet.
  5. Return the skillet to the oven ans bake for 15 minutes, or until a tester inserted in the center of the cornbread cones out clean.
  6. Remove the skillet from the oven and place on a wire rack to cool for 5 minutes. Turn cornbread out onto a serving platter.
  7. Cut into wedges and serve warm or at room temperature.

Adapted from Easy Gluten-Free Baking

Fruit Scones

Ingredients

  •  2 1/4 cups gluten-free flour blend
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon guar gum
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg, optional
  • 1/2 cup (1 stick) cold butter
  • 3/4 cup diced dried apricots, cranberries, raisins, or cherries
  • 2 large eggs
  • 1/3 cup almond milk
  • 1 teaspoon vanilla extract

Directions

  1. Preheat the oven to 400°F. Grease a divided scone pan.
  2. Whisk together the flour blend, sugar, baking powder, guar gum, salt, and nutmeg.
  3. Work in the cold butter till the mixture is crumbly.
  4.  Stir in the dried fruit.
  5. Whisk together the eggs, milk, and vanilla till frothy.
  6. Add to the dry ingredients, stirring till well blended. The dough should be cohesive and very sticky.
  7. Drop dough by the 1/3-cupful into the scone pan. Let the scones rest for 15 minutes.
  8. Sprinkle the scones with sparkling sugar or cinnamon sugar, if desired. Bake for 15 to 20 minutes, till golden brown. Remove from the oven and let rest for 5 minutes or so before serving.

Menu for Week of Januay 27th

The items that we will cook ahead for this week are:

morning glory muffins

For dinner tonight we made caramelized fennel and goat cheese flatbread made with spelt flour… maybe I should rephrase that, I intended the flatbread to be for dinner… it was eaten as soon as it cooled enough to not burn the roof of our mouths. The recipe is a bit of work but well worth the effort.

Morning Glory Muffins

These muffins are a favorite in my household, so popular that they are requested every four to six weeks. The contain all sorts of good tastes and when paired with some local yogurt make for a quick and healthy weekday breakfast. The muffins will keep for a week if stored in the refrigerator.

morning glory muffins

Dry Ingredients

  • 1 3/4 cups white rice flour
  • 1/2 cup cornstarch
  • 1 1/4 cups granulated sugar
  • 3 tsp ground cinnamon
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp guar gum ( find that I get a higher rise out guar gum than with xanthan gum)

Wet Ingredients

  • 3 large eggs
  • 3/4 cup unsweetened applesauce (I make my own)
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract
  • 2 cups grated carrots
  • 1 med tart apple, peeled and grated
  • 1 (8ounce) can crushed pineapple, drained
  • 1/2 cup sweetened, flaked coconut
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts or pecans

Directions

IMG_1032

  1. Preheat oven to 350 degrees  and prepare two 12-cup muffin pans.
  2. In a medium bowl, mix together eggs, applesauce, oil, and vanilla. Add the dry ingredients ans continue to blend for 1 minute. Stir in carrots, apple, pineapple, coconut, raisins, and nuts.
  3. Spoon batter into muffin cups so they are two-thirds full.
  4. Bake for 35 minutes or until tester inserted in the middle of the muffins comes out clean.
  5. Coll muffins in the pans for 5 minutes. Remove muffins from pans and cool completely on a wire rack. Store in an airtight container.

Adapted from: Easy Gluten-Free Baking by Elizabeth Barbone

Gluten Free Waffles with Raspberries –

waffles

This recipe produces light and fluffy waffles.

  • 1- 1/2 cups gluten free all purpose baking flour
  • 1 tsp Guar Gum
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tbl honey
  • 1 tbl Oil
  • 3/4 cup almond milk
  • 4 Eggs, separated
  • 1 tsp Vanilla
  • 1 cup fresh or fresh frozen raspberries

Directions

Mix the flour, baking powder, soda, salt, and sugar together.

In a separate bowl, whip the egg whites and vanilla until it form stiff peaks or resemble whipping cream.

Add the milk, egg yolks, and oil to the dry ingredients and blend together. With a rubber spatula, slowly fold in egg whites with the rest of the ingredients and then fold in the raspberries. The entire mix should be light and fluffy. Spray waffle iron and begin making waffles.

Visiting Friends with basket of Savory Quinoa Cups

We are heading to the southern part of the state this afternoon to visit with friends. With the bounty that our garden is starting to produce I wanted to take them something made from garden veggies, so I pulled out a recipe that has become a family favorite. Thought that I would share it with you in this post.

Savory Quinoa Cups — Adapted from Iowa Girl Eats

Ingredients (makes 12 standard size or 28 mini cups)

  • 2 cups cooked quinoa (about 3/4 cup uncooked)
  • 1/4 pound portobello mushrooms (I like the minis for this dish) finely chopped
  • 1/4 pound fresh spinach rough chopped
  • 2 cloves garlic finely chopped
  • 1/2 small onion finely chopped
  • 1 tablespoon olive oil
  • 2 eggs
  • 2 egg whites
  • 1 cup shredded zucchini
  • 1 cup shredded strong hard cheese
  • 1/4 cup chopped parsley
  • 2 Tablespoons grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  • Preheat oven to 350 degrees.
  • Saute mushrooms, spinach, onion and garlic in olive oil
  • Add all ingredients to a large bowl and mix to combine. Liberally spray  muffin tins with non-stick spray and spoon mixture to the top of each cup. Bake for 15-20 minutes, or until the edges of the cups are golden brown. Let cool for at least 5 minutes in the tin before eating. Do not underbake or they won’t come out of the pan.
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