Showing posts with label Breakfast. Show all posts
Showing posts with label Breakfast. Show all posts

11/13/13

Spicy Apple Muffins

I was mixing up a batch of apple muffins, when I suddenly wanted something spicy. Muffins can be spicy, right? Why not!? These spicy apple muffins will warm you up on a cold autumn day. These are made using more of the one-handed apples that my brother picked for me. I've been enjoying eating them raw and baking with them too! I don't know what variety they are, but they are delicious! 
3/4 C oat flour (Gluten free if needed)
1/2 C brown rice flour
1/2 C yogurt
1 large egg
1/4 C sugar
1 tsp ginger powder
1 tsp cinnamon
1/2 tsp cayenne
3/4 tsp baking powder
1/4 tsp soda
3/4 C diced fresh apples

Mix all ingredients well. Spoon into muffin tins, I set aside a few of the apple pieces, tossed with some cinnamon and placed them on top of the muffins, but that is not necessary, it just looks cool. Bake at 350 for about 25 minutes.

The muffins are spicy, so if you aren't a fan of "hot" stuff, then you might want to skip this recipe. I write about my brother a lot, I know, but I'm going to do it again... When he was little, he was so sensitive to spicy foods, that he refused to drink soda or eat peppermint because it was "hot". He's grown out of that and although he doesn't like a lot of heat in his food, he does enjoy a little spicy flavor. I think these muffins are mild enough that he could handle them, but they do have a bit of a punch to them. If I have him taste-test these, I'll give him a big glass of milk to go with them just in case...

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10/28/13

Maple Pecan Pancakes

Pancakes are comfort food for me, and ever since going gluten free, I've had a difficult time finding a pancake to be excited about. Pecans are something to be excited about though and it was the pecans that inspired me to come up with this recipe. I've been stewing over it in my mind for a while now and finally decided it was time to try it out.
Maple Pecan Pancakes:
1/2 C chopped pecans
1/2 C oat flour
1/2 C brown rice flour
1 tsp baking powder
1/2 tsp soda
1.2 tsp salt
3/4 C plain Greek yogurt
1 large egg
2 TB maple syrup
1 TB water
1/2 tsp maple flavor

Pulse the chopped pecans in a food processor until they take on a very course meal-like consistency, but before they become a paste. In a large bowl, mix the pecan meal with the oat and rice flours, baking powder, soda, and salt.

In a smaller bowl whip together the yogurt, egg, and syrup. add to the dry ingredients and blend well. Finally, stir the water and maple flavor into the batter. Cook using a frying pan, or griddle the way you normally cook pancakes. I found that cooking on a lower temperature than I was used to, really helped. Does anyone else have problems making pancakes? The first few pancakes I make always turn out badly and it's been this way my whole life! It doesn't matter what kind of pancakes either. If anyone knows a good tip, I'd love to hear it!

Serve these pancakes hot with more maple syrup on top. I also ate some with Wild Orange Honey Butter. It was amazingly scrumptious!
These pancakes are really good! They hold together well and have a nice fluffy texture. The flavor of the pecans is pronounced, and the maple compliments it perfectly! I ate a few warm, right out of the griddle and they were great that way too. I think these might hold up well to freezing and I plan to make some more to try that way. I like having quick snack that I can pop into the toaster and I think the texture of these pancakes will work for that. They aren't too crumbly like some gluten free pancakes are. Hooray for great pancakes!

This post was featured here:
Suburbsmamathehappierhomemaker.com
Gluten Freely Frugal

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8/12/13

Oregon Coast Wild Berry Sauce

Recently, I spent some time at the Oregon coast. I grew up in Northwestern Oregon and lived very near the coast for several years, so it's nice to go back sometimes. While I was there, I couldn't resist spending some time in the woods picking a variety of edible wild berries. I've really missed the berries since moving away. Most of them were devoured as soon as they were picked, but I kept a few to bring back home with me.
Beautiful red huckleberry bushes loaded with tasty berries!
I brought back some salal berries and two different varieties of huckleberry: Red huckleberries (Vaccinium parvifolium) and Evergreen huckleberries (Vaccinium ovatum). Salal berries (Gaultheria shallon) are native to western North America and plentiful in the coastal forests of Oregon. They are a lesser known, but delicious edible berry. I also brought back some blackberries, but I'll talk about them later... Today I'm sharing what I made with my huckleberries and salal berries.


Oregon Coast Berry Sauce:
1 cup wild berries (I used a mix of salal and huckleberry)
1 1/2 tsp cornstarch
1/2 TB honey
1 tsp water
1/2 tsp lemon juice


In a small sauce pan, add berries, sprinkle with cornstarch and stir until they are evenly coated. drizzle with honey, add water and lemon juice. Stir well. Heat berries over medium heat stirring constantly. Smash some of the berries as they cook. Simmer 2-4 minutes or until sauce begins to thicken and berries are smashed to your desired consistency (you can smash them all, or just a few. It's up to you!). Serve warm or cold on pancakes, ice cream, Greek yogurt etc. Store in the fridge for up to a week or freeze to use later. This is really simple, but really tasty! You can use whatever berries you want, so it's super versatile. I hope you enjoy it!

You guys, the Oregon coast is gorgeous! If you've never spent time there, you should! And if you want suggestions of neat places to explore, I know some; I'm happy to share! I hope everyone is having a fantastic summer!
 Linked up at these great blogs:
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7/24/13

Pioneer Pudding

I grew up enjoying a tasty treat made from an old recipe with a very unfortunate name. It was a traditional English dish called "Lumpy Dick". ...SIGH... Yes, I know some of you are snickering... "Dick" is simply a boiled pudding in this case. But you can see why I sometimes avoided telling my classmates what I'd had for breakfast... I've decided to rename it in honor of my pioneer ancestors who made it: Pioneer Pudding!
While this isn't a fancy dish in any way, it's comfort food for me. The original recipe is not gluten free. So here is my modified gluten free version of Lumpy... I mean Pioneer Pudding! I think my ancestors would be proud of how I've adapted it to meet my needs, while still keeping it simple.

Pioneer Pudding:
2 cups of milk (Make this milk free and vegan by using  your favorite non-dairy milk!)
1/2 tsp vanilla
1 heaping  TB buckwheat flour
3 heaping TB brown rice flour
1-2 tsp sugar depending on how sweet you like things.
1/2 tsp cinnamon
pinch of salt

Mix flours, sugar, cinnamon and salt together well and set aside.
Bring milk and vanilla to a strong boil in a sauce pan. Don't allow to scald. Gently add spoonfuls of the flour mixture to the boiling milk. Stir constantly. Lumps will begin to form and this is good. Break apart any lumps that are too big. You want them to be about pea or blueberry sized. If they are too big you'll end up with dry flour on the inside and that doesn't taste as good. When all of the flour mixture has been added, turn stove to low and continue cooking, stirring often for about 10-15 minutes until the pudding thickens. You want those lumps to thoroughly cook, so give it some time. Let cool for a few minutes and serve warm.

My ancestors probably didn't add the vanilla, sugar and cinnamon, This was a simple food that they made when times were hard and they didn't have much. I feel incredibly blessed to have so much available to me in my lifetime and I'm grateful for the heritage of simplicity, self reliance, and thrift that my fore bearers left me.

Enjoy a couple of treasures from my family: 
A photo of my great grandmother, Jane. I love hearing stories about her. She was known as a great horsewoman and I've always loved horses, so I feel a special kinship towards her.
A sampling of some of my grandmother, Hannah's hand made lace. My grandma enjoyed making things to give to her family. I have several beautiful handmade treasures from her. 
 

Linked up to these Lovely blogs:
Wow me Wednesday at Ginger Snap Crafts
Rock 'N' Share at the Shady Porch
What We Accomplished Wednesday at Green Willow Pond
Look What I Made at Creations by Kara
 Allergy Free Wednesday at Tessa the Domestic Diva
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7/11/13

Sweet Cherry Almond Muffins


I recently spent a beautiful afternoon in an orchard filled with sweet cherries! It was like heaven! I brought home several bags full of fresh cherries including some luscious Bing cherries. Bings are the most produced variety of sweet cherry in the united states and for good reason. They are beautiful, full of flavor, and have a nice firm flesh. The variety was developed in 1875 in my home state of Oregon, so these cherries are like a little taste of home for me!

Food can often trigger memories. Good ones and unfortunately bad ones too! Fresh juicy cherries bring to mind good memories and that's one reason why I love them so much! They make me think of happy, carefree summers that I spent running around barefoot with my little brother. We had a lot of fruit trees growing up, including cherries, so my mom would serve a big bowl of cherries at practically every meal during the peak of cherry season. When I was younger I enjoyed having cherry pit spitting contests off the back porch! Well, Perhaps I still do this on occasion, but not in polite company.
These almond cherry muffins are a perfect way to use a few extra cherries, forget that...These are a good reason to go out and GET a few extra cherries.. right now! The flavors of the almond and cherries compliment each other perfectly. They are great hot out of the oven or the next day, if you can wait that long. You won't regret trying these even if you don't need to eat gluten free. That's how delicious they are!

Cherry Almond Muffins:
1 cup gluten free oat flour
1/4 cup almond flour
1/4 cup sugar
3/4 tsp baking powder
1/4 tsp baking soda
1 egg
1/2 cup plain greek yogurt
1/4 tsp almond extract
1/2 cup fresh pitted and chopped sweet cherries

Mix dry ingredients well in a medium sized bowl. In a smaller bowl, beat together egg, yogurt, and almond extract until well blended and then mix into the dry ingredients. Stir well. Once all the ingredients are mixed together sufficiently, gently fold in the chopped cherries. Pour batter into small baking tins or muffin pans, and bake at 350 degrees for 20-25 minutes.
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5/2/13

Strawberry Crisp in a Mug

I absolutely love strawberries! I'm really lucky because I am the only one under my roof that likes them. Crazy, right? I'm not going to complain, though, because that means I get to eat them all myself! This recipe I came up with is perfect for my situation because it makes a serving for one person.
It takes only a few minutes to prepare, so anytime I have a craving for something warm and delicious using one of my favorite fruits, I know what to make! With a spoonful of ice cream or whipped cream, this makes a tasty dessert. However, I couldn't resist making this for my breakfast this morning. Why not? Oatmeal and strawberries are healthy ingredients!
Strawberry Crisp in a Mug
Stir together, pour into a microwave safe mug or ramekin, and set aside:
1 cup chopped strawberries (fresh or frozen)
1 Tb sugar
1 tsp lemon juice
1/4 tsp ginger powder
dash of cinnamon

Mix together and pour into mug on top of strawberry mixture:
1/3 cup gluten free oats
2 Tb almond flour
1 Tb sugar
1/4 tsp cinnamon
1 Tb oil or melted butter
Microwave for approximately 2 minutes or until strawberry mixture gets nice and bubbly. Let cool for several minutes to help the juices set up (and avoid burning your mouth!). You may want to set your mug on a plate or saucer while microwaving to catch any juices that may bubble over. Using a mug with taller sides also helps. If you are apposed to using a microwave, I'm sure this can be used with a toaster oven as well. Feel free to modify to your personal preferences.

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3/25/13

Strawberry Shortcake Muffins

Spring is officially here, but at my house there's still snow on the ground. I wanted a warm cozy treat that would somehow seem more spring like, so I decided to try out a recipe I found for strawberry shortcake muffins. They turned out really well and made a perfect addition to a warm cup of herbal tea.
Strawberry Shortcake Muffins (original recipe here):

2 1/2 cups of old fashioned oats (I used gluten free of course!)
1 cup plain Greek yogurt
2 eggs
1/2 cup sugar (or sweetener of choice)
1/2 tsp baking soda
1 1/2 tsp baking powder
1 1/2 cups strawberries diced and patted dry (I used frozen and they turned out great)
Optional: 1/2 cup diced strawberries to place on top of muffins
Optional: 1 tsp lemon juice

Place all ingredients into a food processor (except strawberries!) and blend until smooth. Pour mixture into a mixing bowl and gently blend in strawberries. Divide mixture into muffin tins, top with optional diced berries if desired (It looks really cute this way!).

Bake at 400 degrees for approximately 20-25 minutes.
Learn how to make these pretty tissue paper spring blossoms HERE.

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1/14/13

Buckwheat Muffins


Buckwheat flour is quite dark, so these bake up with a lovely color that makes them look like they should be chocolate flavored. They are a dense, but moist muffin that is delicious fresh out of the oven and still delicious the next day. Even my non-gluten free hubby loved them! Have fun mixing things in if you want. Some of our favorite additions were: Cranberries, dried bananas, chocolate chips, pecans and spices. 
The original recipe can be found here, but of course, I couldn't resist playing around a little with the recipe so here is my version:

1 cup of plain yogurt
3 cups of gluten free buckwheat flour
2 cups of sugar
1 egg
1/4 cup of extra virgin olive oil
1/4 cup water or milk
3 teaspoons of baking powder
Additions as desired: nuts, berries, etc.

Directions:
Combine the flour, the sugar and the baking powder and mix well. fold in the yogurt, egg, oil and water/milk. Mix in any additions you desire. Spoon mixture into greased muffin tins or loaf pans. bake at 350 for about 25 minutes or until toothpick inserted into center comes out clean.

Let them cool a bit and then devour!
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11/26/12

Pumpkin Spice Oatmeal Muffins

These pumpkin spice oatmeal muffins are perfect for an autumn breakfast, but why limit yourself? They are so easy to make and so delicious you might find yourself tempted to enjoy them any time of year and any time of day! If you love muffins and pumpkin as much as I do, then you'll eat them whenever you want!
I enjoyed these hot out of the oven (with a little warm butter) for lunch one day. It was the perfect treat to munch while wrapped in a cozy blanket watching the birds outside at my bird feeder. I love watching the birds! That's one of the things I love about this time of year!
Perhaps watching the birds was what inspired me to put sunflower seeds on top of my muffins... Whatever the reason, I found they went perfectly with the pumpkin flavor. Next time I might even mix a few into the batter!

Pumpkin Spice Oatmeal Muffins:
2 1/2 cups gluten free rolled oats
1/2 cup plain Greek yogurt
1/2 cup pumpkin (or winter squash) puree
2 eggs
1/2 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
Optional: sunflower seeds and extra oats for top garnish

Preheat oven to 350 degrees. Meanwhile, place all ingredients into a food processor (except optional garnish) and blend until smooth. Divide batter into muffin tins. Sprinkle with extra oats and sunflower seeds if desired. Bake for approximately 20 minutes or until a toothpick inserted into the middle comes out clean.
  
 
These are delicious warm, right out of the oven! Try them with a little jam, honey, or some warm butter. Click HERE for a recipe to make delicious wild orange honey butter. Yum! These muffins also make excellent left overs for a quick snack or to pack in a lunch. Enjoy!

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