Posts tagged ‘breakfast’
Raspberry chocolate scones
In honour of Valentine’s Day, here is the recipe for my husband’s favourite breakfast scones – raspberry with bittersweet chocolate. Gluten-free, of course, and best paired with a steamy hot chocolate. What a good wife I am for making these for breakfast today.
1-1/2 cups flour*
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 cup flaxseed meal or ground flaxseed
1/2 cup chocolate chips (I used bittersweet)
1 cup fresh or frozen raspberries
1 cup plain yogurt
1 teaspoon vanilla
Mix together flour (and xanthan gum for gluten-free), sugar, baking powder, cinnamon and flaxseed. Stir in raspberries and chocolate chips, and then add yogurt and vanilla. Stir together only until the dry ingredients are well-mixed with the yogurt. Spoon onto a greased baking sheet and bake at 375F for 20 minutes or until scones are lightly browned.
*I use Bob’s Red Mill gluten-free flour mix. For gluten-free, also add 1 teaspoon of xanthan gum.
Modern day porridge
When we moved to Vancouver, I dragged along a variety of products from Highwood Crossing in Alberta. They make awesome organic flours, canola oil and breakfast foods that I doubt are available here. I’ve written before about how much I love their granola and I’m also a big fan of their steel cut oats.
I always admired my grandfather’s unbreakable routine of beginning each day with a steaming bowl of porridge topped with brown sugar and milk. Is there anything more comforting than that? This is my modern-day version – steel cut oats topped with fresh fruit, soy milk, maple syrup, sunflower seeds and ground flax.
Steel cut oats
1 cup of steel cut oats
3 cups water
pinch of salt
Add oats to boiling salted water. Cook for 15-20 minutes over medium heat, stirring often. Add toppings of your choice and enjoy for breakfast, lunch or whenever the mood strikes.
Fruit and berry season is here!
Just thought I’d share a few pictures of how we’re enjoying the summer fruit season. I love this time of year when local berries and fresh fruit are so plentiful. (more…)
Zucchini and tomato strata
Egg stratas are a favourite food of mine. They’re healthy and nourishing and one of those foods that can be made with an endless variations of ingredients and flavours. This weekend it’s ripe tomatoes and small organic zucchini along with fresh herbs from my patio garden. The dill tastes beautiful in this dish with the tomatoes and zucchini. If you make stratas, I’d love to hear about new ideas for flavour combinations.
The recipe below serves two to four people and can easily double or triple if you’ve got a larger group.
Zucchini and tomato strata
4 slices of bread
3 eggs
1 cup of milk
1/4 cup onion, finely minced
1 teaspoon dijon mustard
1 tablespoon fresh dill, chopped (or 1 teaspooon dried dill)
1/8 teaspoon paprika
Fresh ground pepper
1 tomato, diced
1 small zucchini, chopped
1/2 cup grated mozzarella cheese
1/4 cup fresh chives, finely minced
Break bread up into small pieces and spread in a greased 9″ round baking pan. Whisk together eggs and milk and add onion, mustard and spices. Pour over bread. Scatter tomatoes and zucchini over top of bread and egg mixture and press down lightly. Top with cheese and bake at 375F for 25 to 30 minutes until egg is set. Sprinkle fresh chives over top.
Serve with muffins and fresh fruit for breakfast or with salad for lunch or dinner.
Rhubarb ginger muffins
What a joy it is to have time to cook again! I’ve been inspired seeing spring season rhubarb in other people’s gardens lately. I don’t think it’s ever something I’ll grow in a container, but managed to find some fresh, organic, BC-grown stalks at the Whole Foods Market we’ve adopted as a our new grocery store. I chopped it up, added some sugar and then set about adapting my coffee cake recipe to create these muffins. They were delicious with a cup of coffee on the patio this morning. (more…)
