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Showing posts with label Breakfast. Show all posts

Wednesday, July 13, 2016

Coconut, Bee Pollen, Oat and Chia Muesli Bars

Chewy, filling, and packed with natural energy, these oaty nutty muesli bars are made with immune-boosting bee pollen, coconut, almonds, chia, and honey. They are a good source of carbohydrates, protein, healthful fat and fiber. Take them camping, pack in lunch box or as breakfast on the go!

Coconut, Bee Pollen, Oat and Chia Muesli Bars

inspired by Donna Hay

80 ml Coconut oil
250 g Honey
180 g Rolled oats
50 g Shredded coconut
2 tbsp Bee pollen
160 g Almonds, roughly chopped
40 g Chia seeds
70 g Pitted dried dates, finely chopped

Preheat oven to 180C/350F. Place the coconut oil, honey and sugar in a small saucepan over low heat and cook, stirring, for 3–4 minutes or until melted and combined.
Pour into a large bowl and add the oats, coconut, bee pollen, almonds, chia seeds, dates and cinnamon and mix well to combine.
Spoon into a lightly greased 20cm x 30cm baking pan lined with non-stick baking paper. Flatten the mixture using the back of a spoon. Bake for 25 minutes or until dark golden. Set aside to cool completely. Lift the slice from the pan and cut into bars to serve.

Cherry Coconut Milk Smoothie

Breakfast is an important meal of the day as it provides the necessary nutrients and fuel to get us going in the morning. I have never been a big breakfast person though, so instead I often have a power-packed smoothie with fruit, almond milk, sometimes a bit of protein powder and various other delights.

This smoothie might just be one of the tastiest yet. Cherries are coming into season here and that means they are bursting with flavor and affordable too. Of course, pitting cherries is not my favorite activity, but it's well worth the effort when you have a bowl of glistening red cherries to use however you please. They star here in a creamy beverage with coconut milk, some almond milk, frozen banana and a dash of vanilla. Apart from a blender, that is all you need.

Cherry Coconut Milk Smoothie

Recipe by Lisa Turner
Published on July 13, 2016

Cold, creamy, delicious and refreshing cherry and banana smoothie made with coconut milk

Print this recipe

Ingredients:

2/3 cup coconut milk
1/3 cup almond or hemp milk, or more as needed
1 frozen banana, sliced (2/3 cup frozen slices)
2 cups fresh cherries, pitted
1 teaspoon vanilla

Instructions:

Combine all of the ingredients in a blender and process until smooth. Add a bit more almond or hemp milk if the mixture is too thick.
Tip: To freeze bananas for smoothies, peel the banana and cut into slices. Place the slices on a baking sheet lined with parchment paper and freeze. Once frozen, transfer to a freezer-friendly container or freezer bag. The bananas will freeze well for up to 4 to 6 months.

Makes 2 servings

More smoothie recipes to enjoy from Lisa's Kitchen:
Beet and Strawberry Vanilla Smoothie
Avocado Blackberry Smoothie
Raspberry-Banana Oat and Chia Seed Smoothie
Pomegranate & Blueberry Oat Smoothie

Audio Accompaniment: Sam Maher - New York Handpan 01

On the top of the reading stack: The Camp of the Saints

Tuesday, June 28, 2016

Chocolate Energy Bars – Looking Good…Maybe Too Good

If you compare these chocolate energy bars to similar fruit/nut bars sold at the store, I think they taste better, are nutritionally superior, and probably cheaper to make at home. The only problem is they look so good.

These look like fudge brownies, and so it does take a millisecond for the brain to process that they’re not going to taste like fudge brownies. Having said that, they really are delicious, and satisfying in a non-decadent, but still chocolaty way.

Try your hardest to find Medjool dates, but if you can’t, any dried date should work, as long as it’s soft and sticky enough. If the ones you’re using seem too hard and dry, simply soak them in water until they soften up a bit.

Beyond the advantages I’ve described already, you also have the freedom to use any combination of nuts, seeds, and dried fruits you’d like. There’s about a million ways you can go, and I expect to hear about any particularly brilliant combinations. I hope you give these a try soon. Enjoy!

Makes about 12 Chocolate Energy Bars:

2 cups chopped, pitted Medjool dates

2 cups raw cashews

1 cup raw or roasted unsalted almonds

3/4 cup high-quality unsweetened cocoa powder (I used Guittard Cocoa Rouge)

2 tablespoons coconut oil

1/2 cup unsweetened shredded coconut

2 teaspoons vanilla extract

1 to 2 tablespoon cold espresso coffee or water,

1/2 teaspoon kosher salt (or 1/4 teaspoon fine salt)

very small pinch cayenne

Sunday, April 17, 2016

Cinnabon Cinnamon Rolls with Whipped Cream Cheese Frosting

I thought I had the whole cinnamon roll thing figured out. I had a recipe that was no-fail and tasted great. And THAT is the reason why you should always be trying new recipes. You never know what you're going to miss!! For some reason I wondered if there was a better recipe out there for cinnamon rolls. I found this one and I will NEVER go back. They're absolutely perfect!

I mean look at them! Have you ever seen a yummier cinnamon roll, besides Cinnabon?! They're so soft, buttery and the perfect ratio of bun to cinnamon gooeyness.

Don't pass up this opportunity to make and eat amazing cinnamon rolls at home!

For the dough:
3/4 cup warm water
2 1/4 teaspoons active dry yeast
1/2 cup granulated sugar
1/2 teaspoon salt
1/4 cup buttermilk, room temperature
1 egg
1/3 cup oil
4 and 1/2 - 5 cups all-purpose flour

For the filling:
1 and 1/4 cups light brown sugar
2 and 1/2 tablespoons ground cinnamon
2 tablespoons cornstarch
1/2 cup (8 tablespoons) unsalted butter, room temperature

For the whipped cream cheese frosting:
1 8oz cream cheese, room temperature
1/4 cup (4 tablespoons) unsalted butter, room temperature
1 t vanilla
1 and 1/4 cups powdered sugar, sifted

1/2 cup heavy whipping cream

1T powdered sugar

Directions:

In the bowl of a stand mixer fitted with a dough hook, add water, yeast, and 1 tablespoon of the granulated sugar ( I measure the 1/2 cup sugar then take 1T from that.) Stir together, then let the yeast rise for about 5-10 minutes. In a small bowl, whisk together buttermilk, egg, and oil until well-combined. After 10 minutes, the yeast should look frothy and bubbly. At this point, pour in the buttermilk mixture, remaining sugar, and salt, and stir together for 10-15 seconds.

Pour in 2 cups of the measured flour, and stir on low speed until incorporated. Continue to pour in flour, 1/4 cup at a time, until the dough pulls away from the bowl and bowl starts to look clean. Increase speed to medium and knead for 5 minutes. The dough should be slightly sticky, but not sticky enough to stick to your fingers when touched.

Transfer dough to a greased bowl, cover with plastic wrap, then set aside in a warm place to rise for 1-2 hours, or until dough has doubled in size. I usually heat my oven up to 100 degrees then turn it off.

Meanwhile, prepare the filling. In a small bowl, mix together brown sugar, cinnamon, and cornstarch until combined.

Butter an 11x15 inch glass baking dish (or 1 9x13 and an 8x8 square pan or pie dish).

Once dough has risen, liberally flour a large, clean work surface. Punch down the dough to remove air bubbles, then transfer it to the work surface. Roll the dough out into a large rectangle, roughly 20x30 inches wide. Spread softened butter over the surface of the dough, leaving a 1-inch strip on the edge of the dough farthest from you untouched. Spread the room temperature butter evenly over the dough. Evenly sprinkle cinnamon sugar mixture over the butter, then use a rolling pin to gently roll over the mixture and slightly press it into the butter. This can get the rolling pin really messy, but necessary for the filling not to fall out after you've rolled it up.

Starting with the edge of the dough closest to you, gently roll up the dough into a tight log, sealing it with the strip of dough you left untouched. Cut off any uneven ends. Score dough every two inches, then use those marks to evenly slice your dough into rolls.

Place rolls into parchment paper lined baking dish. Cover with plastic wrap, then set aside in a warm place to rise 1-2 hours, or until rolls have doubled in size and are almost touching each other. Bake in preheated 350 degree oven for 15-17 minutes, or until tops start to brown. Do not overbake!

While rolls are baking, prepare your frosting. In a bowl, using an electric hand mixer, beat together butter and cream cheese until smooth and creamy. Add vanilla and beat until combined. Pour in powdered sugar and mix on low speed just until incorporated. Then, increase speed to high and beat for an additional 5 minutes, or until frosting turns white. In a separate bowl, whip the cream and 1T powdered sugar until stiff peaks form. Fold it into the cream cheese mixture.

Once you remove the rolls from the oven, spread half of the frosting on top of them. This layer will melt into the rolls. Once they've cooled down, spread on the remaining frosting. Serve warm or reheat before serving.ENJOY!!

*Adapted from Culinary Couture

Wednesday, March 30, 2016

Dairy Free Einkorn Pancakes

Replace the regular milk with soya or almond milk in these stevia sweetened wholegrain pancakes suitable for people allergic to dairy and needing to limit sugar intake.

170 g Einkorn, ground into flour
2 tsp Baking powder
Pinch of salt
1/3 tsp Vanilla powder
5 g NuNaturals white stevia powder
1 Egg
1 Ripe banana, mashed
220 ml Soya milk
40 g Coconut oil, melted
1 tbsp Coconut oil, for brushing
Maple syrup to serve, optional

Place the ground einkorn, baking powder, salt, vanilla powder and stevia in a large bowl and whisk to combine.
Make a well in the centre, add the egg, mashed banana, soya milk and melted coconut oil and whisk to combine.
Preheat a large non-stick frying pan over medium heat. Brush the pan with coconut oil. Add ¼ cup of the batter and cook for 2–3 minutes each side or until puffed and golden. Remove from the pan and keep warm. Repeat with the remaining batter. Serve with maple syrup if desired.

Monday, March 21, 2016

Oatmeal Banana Coconut Breakfast Cookies

A healthy and delicious breakfast on the run or lunchbox snack. These cookies are gluten-free, energy packed and lightly sweetened with an overripe banana and stevia.

200 g Coconut oil
10 g NuNaturals white stevia powder
10 drop Vanilla flavoured liquid stevia
Pinch of salt
1 Large egg
1 Large over ripe banana, mashed
400 g Rolled oats
1 tsp Baking powder
50 g Chocolate chips

Preheat the oven to 170C/340F, fan forced. Line two baking sheets with parchment paper.
Beat coconut oil with stevia powder, liquid stevia and salt until softened and fluffy. Beat in egg and mashed banana.
Stir in rolled oats, baking powder and chocolate chips until well combined. Scoop up heaping teaspoons of dough, and form into balls with your hands and place the dough balls onto the prepared baking sheets, about 1-inch apart.
Bake in the preheated oven until lightly browned, 10 to 15 minutes. Remove from oven and allow to cool for about 5 minutes on the baking sheets before removing to finish cooling on wire racks.

Sunday, October 11, 2015

Baked Pumpkin Cream Cheese French Toast

Fall? Hello, Fall? Where are you?! Why are you torturing me with 90 degrees still? It's not very nice when I want to bake all of these yummy fall dishes. So I bake them anyway:)

This casserole will change breakfast for you. Making breakfast before bed and then just popping it in the oven in the morning...YES PLEASE! I'm always worried that these overnight casseroles will be to wet and gooey for me. Not the case AT ALL. This bakes up so firm and delicious.

And aren't pumpkin and cream cheese married? They are in my book. They belong together. And they're so happy together. If you're looking for the perfect Fall breakfast look no further!

3/4 cup milk

1/2 cup pumpkin puree

3 eggs

2 teaspoons pumpkin pie spice

1 teaspoon vanilla

1/4 cup brown sugar, packed

1 (12-count) package Kings Hawaiian Sweet Dinner Rolls, cubed

For the crumb topping

1/4 cup flour

1/4 cup brown sugar, packed

1/2 teaspoon cinnamon

1/4 cup butter, cut into cubes

1/4 cup chopped pecans (Optional. I didn't have them this time so I left them out)

2 tablespoons powdered sugar

For the cream cheese filling

8 ounces cream cheese, at room temperature

1/3 cup powdered sugar

1/4 teaspoon ground cinnamon

In bowl of an electric mixer fitted with paddle attachment, beat cream cheese, sugar and cinnamon on medium speed until light and fluffy, approximately 2-3 minutes; set aside.

In a large glass measuring cup or another bowl, whisk together milk, pumpkin puree, eggs, pumpkin pie spice, brown sugar and vanilla. Lightly coat a 9x13 baking dish with nonstick spray. Place a layer of bread cubes evenly into the baking dish. Pour half of the pumpkin puree mixture evenly over the top. Spread cream cheese filling in an even layer. Top with remaining bread cubes and pumpkin puree mixture to completely cover the filling. Cover and place in the refrigerator for at least 2 hours or overnight.

To make the crumb topping, combine flour, sugar and cinnamon in a small bowl. Add cold butter and toss to coat, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs. You can also do this in a food processor or with a fork or pastry cutter. Place the crumb topping in the fridge until ready to bake NOT on top of the casserole, but in a separate bowl. Sprinkle the crumb topping evenly over casserole right before putting into the oven.

Preheat oven to 350 degrees. Place into oven and bake for 35-45 minutes, or until golden brown and cooked all the way through. Serve immediately, sprinkled with pecans and powdered sugar, if desired.

Enjoy!!

*From damndelicious.net

Wednesday, August 12, 2015

Blueberry Muffins

I’ve been on the hunt for the best blueberry muffin recipe. This one is SO GOOD! And I love how it makes 24 muffins instead of 12 because come on, 12 really isn’t enough, right? Perfect for delicious summer breakfasts.

Preheat oven to 350 degrees. Place paper liners in muffin pans.

Streusel Topping
1/2 cup all-purpose flour
1/2 cup sugar

4 tablespoons butter, slightly softened and cut into 1/2 inch pieces
In a medium bowl, stir flour and sugar. Add butter pieces and combine mixture with a fork until topping resembles coarse crumbs. Set aside.

Muffin Batter
2-1/2 cups all purpose flour
2 teaspoon baking powder
1/2 teaspoon baking soda
1-1/2 sticks butter
1-1/2 cups sugar
3 large eggs
1-1/2 teaspoon vanilla
8 ounces sour cream
1/4 cup milk
2-1/2 cups fresh blueberries

In a medium bowl, sift flour, baking powder and baking soda.
With an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy (about 5 minutes).

At low speed, beat in one egg at a time, then add vanilla, sour cream, and milk until combined.
Add 1/3 of dry ingredients at a time and beat until just combined.
With a spatula, evenly fold blueberries into batter.
Spoon batter into muffin pans and fill each cup to the top.
Sprinkle streusel topping over batter.
Bake for about 24 minutes until a toothpick comes out clean and they are lightly brown.

Makes 24 muffins.

*From Little Magnolia Kitchen

Monday, October 13, 2014

Zucchini Carrot Muffins

I make these about once a week. My kids love them so much and they’re packed full of nutritious things so I don’t mind. They even ask for these for dessert after dinner. I love win-win’s when it comes to kids and food. I like to bake them in a mini muffin tin, but they definitely can be made into regular sized muffins. They’re just so cute mini:)

3/4 cup whole wheat flour

3/4 cup old fashioned oats (I’ve used quick oats before and it works)

1/2 cup flax seed meal

1/4 plus 2T brown sugar

1 t cinnamon

1/2 t ground ginger

1/2 t nutmeg

1/2 t cloves

1/2 t salt

1 t baking soda

1 t baking powder

1/2 c mini chocolate chips (optional)

1 c zucchini, grated with skin on

1/2 c carrots, grated

2 eggs

6 oz plain Greek yogurt (sour cream can be substituted)

2 T oil

1/2 cup applesauce

1 t vanilla

Preheat oven to 350 degrees and spray muffin tin with nonstick spray or line with paper cups. I usually use paper cups when making regular sized muffins and don’t with the mini’s.

In a large bowl, use a whisk to combine all of the dry ingredients with excluding the chocolate chips.

In a medium bowl, whisk together all of the wet ingredients including zucchini and carrots. Pour wet ingredients into dry ingredients and combine well. Fold in chocolate chips.

Using a tablespoon for the min muffin tins or a 1/4 cup for the regular sized muffins, fill each muffin cup. I usually fill 2 mini muffin tins or 1 regular muffin tin. Bake for 6-7 minutes for the mini muffins or 16-18 minutes for regular muffins or until toothpick comes out clean or cupcake springs back when touched.

Wait 2-3 minutes before removing if not using paper cups. Let cool or eat straight out of the oven;)

*From The Lemon Bowl