Posts tagged ‘breakfast’

Carrot and apple breakfast cookies

IMG_3373Here is my attempt at a healthy(ish) breakfast cookie. As much as I love a sit down breakfast, it’s just not possible some days. I usually gravitate toward muffins for a grab-and-go breakfast, but lately they have felt too heavy, too crumbly, and sadly, sometimes even two minutes of warming in the toaster oven is not realistic/desirable mixed in with all the morning things that need doing. There is also something about coffee and cookies that I can’t get enough of – a small indulgence to start the day.

These batter for these cookies will look a little gooey – the carrots and apple provide a lot of moisture. The result, though, is a lovely texture: a cross between a gingerbread cake and an oatmeal raisin cookie, which is exactly what I was hoping for when I started experimenting.

Try them on the run with a piece of fruit, or pack them for a mid-day treat. Or make them on a Saturday, like I did, and enjoy eating cookies for breakfast.

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Carrot and apple breakfast cookies
Makes 24 cookies

1/2 cup butter or coconut oil, softened
1/4 cup brown sugar
1/4 cup blackstrap molasses
1 large egg
1/2 teaspoon vanilla
1 cup spelt or whole wheat flour
1/2 teaspoon baking soda
1 teaspoon ginger
1/8 teaspoon salt
1 1/2 cups rolled oats
1/4 cup ground flax
1/4 cup hemp hearts
1/4 cup pumpkin seeds
1 apple, finely chopped (I left the peel on for texture and colour)
1 carrot, grated

Preheat the oven to 350F. In a large bowl, cream together the butter/coconut oil, brown sugar, molasses, egg and vanilla until smooth. In a separate bowl, whisk flour, baking soda, cinnamon and salt together and stir into the butter/sugar mixture. Stir in the remaining ingredients.

The cookies should be two inches apart on a baking sheet lined with a silicone mat or parchment paper. Bake them for 12 to 14 minutes, taking them out when the edges are “done looking” edges but still a little undercooked-looking on top. It’s a little tricky to tell because of the dark molasses colour – if they smell great and look almost done take them out (always better to undercook rather than overcook). Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.

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February 6, 2016 at 11:40 am Leave a comment

Pumpkin scones

pumpkin scones 5

This is an adaptation on a the cranberry and lavender scone recipe I posted a few weeks ago. I’ve made these scones with regular flour rather than gluten-free since pumpkin is not a popular flavour with anyone except me in our house. Substitute all-purpose gluten-free flour for a GF version.

pumpkin scone 2

The cream cheese frosting was an after-thought, but I had some in the freezer leftover from another recipe. A rich, sweet indulgence, but we all deserve a treat once in a while on weekend mornings.

Pumpkin scones
Makes 8 scones

1 cup unbleached all-purpose flour
2/3 cup whole wheat flour
1/4 cup flax seed meal
1/4 cup flax seeds
3 tablespoons sugar
2 teaspoons ginger
1 teaspoon nutmeg
1 teaspoon cinnamon
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup plain yogurt
1 cup canned pumpkin (or freshly cooked pumpkin if you have it)
1 egg
1 tablespoon of vegetable oil
1 tablespoon demerara sugar (coarse sugar) for sprinkling on top
1 tablespoon of flax seeds for sprinkling over finished scones
Zest of 1 orange for sprinkling over finished scones

Cream cheese frosting
1 cup cream cheese
1 cup icing sugar
1 teaspoon milk

Combine flours, flax, sugar, baking powder, salt and spices in a medium-sized bowl. In another bowl, whisk together pumpkin, yogurt and egg and then pour into flour mixture. Gently fold until the ingredients are just combined. Tip the dough into a greased glass pie plate, score the dough with a knife into eight pieces and sprinkle with coarse sugar. Bake in a 375F oven for 20-30 minutes or until scones are baked through (be careful not to overbake).

Mix together frosting ingredients in a mixmaster or with a spoon until smooth and drizzle over top of the scones once they’re cut and removed from the pan. Sprinkle with flax seeds and orange zest and serve with orange slices.

The frosting freezes and refreezes well, so pour the remainder into a jar put it away for the next time you need it.

pumpkin scones 4

April 7, 2013 at 11:18 am 1 comment

Cranberry scones with lavender sugar

cranberry flax scones2

I love lazy weekend mornings. Walk the dog, bring the newspaper in from the step, start baking, and then fritter away the rest of the morning reading, sipping coffee, and nibbling.

I’m a big believer in the proverb “necessity is the mother of invention,” especially when it comes to cooking. This recipe came about in the standard way, which is peering into the fridge / pantry / freezer for any usable ingredients. This weekend I found frozen cranberries, flax, and yogurt, and some dried lavender I brought home from France and have been meaning to use more often in baking. It turned out to be an amazing combination, and the scent of lavender added an extra element of relaxation to my blissed-out weekend routine.

lavender

Cranberry scones with lavender sugar
Makes 8 scones

Scones:
1 cup unbleached flour
1/2 cup whole wheat flour
2 teaspoons baking soda
1/4 cup sugar
1/4 cup flaxseeds
1/4 cup flaxseed meal (ground flax)
1/2 teaspoon nutmeg
2 tablespoons vegetable oil
1/2 cup fresh or frozen cranberries
3/4 cup plain yogurt

Lavender sugar topping (optional, but if you have lavender it’s delicious):
1 teaspoon sugar
1 teaspoon dried lavender
1 teaspoon demerara sugar (large crystal sugar – adds a nice crunch)
1 tablespoon vegetable oil

For the scones, combine flours, baking soda, sugar, flax, and nutmeg. Drizzle oil over top of flour mixture and stir to combine. Add cranberries and yogurt and stir until just mixed together (the scones will be tough if you overmix the dough, so be very gentle – it’s better to undermix and have a bit of loose flour at the end). Shape the dough into a loose ball and place in a greased glass pie plate. Press the dough down gently so it fills the pie plate evenly. Use a knife to score the dough into 8 slices before you put it in the oven: this helps the scones cook evenly and makes them easier to serve when they’re done.

Lavender sugar: If you have a mortar and pestle, use it to crush the lavender and regular sugar together (otherwise just combine them) and sprinkle over the scones. Drizzle with oil and sprinkle the demerara sugar on top.

Bake scones in a 375F oven for 30 minutes or until they start to turn golden brown on top (be careful not to overbake). Serve with fruit, yogurt, and coffee for a beautiful breakfast.

Variation: I often use a similar version of this recipe to make cheese scones. Swap out the cranberries for cheddar cheese, decrease the sugar to 1 tablespoon, omit the nutmeg, and add 1 teaspoon of a savory herb like thyme or sage.

scones and yogurt

cranberry flax scones3

March 11, 2013 at 12:12 am 1 comment

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.

February 14, 2011 at 12:18 am 3 comments

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.

January 22, 2011 at 5:19 pm Leave a comment

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…)

July 17, 2010 at 1:47 pm 1 comment

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.

May 22, 2010 at 1:55 pm Leave a comment

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