Category: breakfast

Pumpkin Bars

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Ingredients:

1 c whole wheat flour
1/2 c almond meal
1/2 c brown sugar
1 tsp cinnamon
1/4th tsp cloves
1/4th tsp ginger powder
1 tsp baking powder
½ tsp baking soda
1 1/2 c pumpkin puree
6 tbsp coconut oil (softened)
1 tsp vanilla

Directions:

Combine flour, almond meal, sugar, baking powder, baking soda, and spices together in a large bowl. In another bowl, mix the pumpkin puree, vanilla, and coconut oil (softened). Mix the two bowls together. Add a splash of milk or almond milk if batter is too thick. Pour into baking pan and bake at 400 degrees for 20-25 min. Cut into 8 pieces.

Cream cheese icing (from carrot cake recipe on the blog): Combine 1 box (16 ounces) powdered sugar, 1 package (8 ounces) cream cheese, softened, 1/2 cup margarine, softened and 1 teaspoon vanilla in medium bowl. Beat until smooth.

Once the pumpkin bars have cooled, top with the cream cheese icing.

Healthy Pumpkin Scones with Cream Cheese Icing

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Well I’ve posted a pumpkin pie, muffin, and bread recipe. Scones were next on my list. I topped them with a family favorite: cream cheese icing. Perfect for breakfast, afternoon tea, or a healthy dessert.

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Ingredients:

2 c whole wheat flour

1 tbsp baking powder

1/4 c brown sugar

1 tsp cinnamon

1 tsp nutmeg

1/2 tsp ginger

1/4th tsp cloves

1/4 c maple syrup

1 tsp vanilla

1/2 tsp orange extract

1 c pumpkin purée

1/3 c cold butter

1/4th cup plain yogurt

Top with cream cheese icing (recipe below)

In a medium bowl combine flour, baking powder,  and spices. In a separate bowl, mix the maple syrup, vanilla, orange extract, and pumpkin purée. Mix both bowls together. Add cold butter and yogurt. You may need to use your hands to knead the dough and thoroughly incorporate the butter into the mixture. Place dough in a well greased round baking pan. Bake at 400 degrees for 20-25 min. Cut into 8 pieces.

Cream cheese icing:

Combine 1 box (16 ounces) powdered sugar, 1 package (8 ounces) cream cheese, softened, 1/2 cup margarine, softened and 1 teaspoon vanilla in medium bowl. Beat until smooth.

Spiced Persimmon Bread

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This is a variation of James Beard’s Amazing Persimmon bread recipe. It was my first time baking with persimmons and I was pleasantly surprised with the outcome. The persimmons paired with the spices and nuts make it an ideal bread for fall and winter. Use very ripe and soft Hachiya persimmons. Once the persimmons are mushy, you can simply peel off the skin and mash them with a fork. No food processor or blender necessary.

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Ingredients:

3 cups whole wheat flour

1 cup brown sugar

½ cup honey

1/4 cup apple sauce

3/4  cup coconut oil

3 eggs

1/4 cup cognac

1 tsp salt

11/2 tsp baking soda

1 tsp nutmeg

1 tsp cinnamon

1/4 tsp cloves

1/2 tsp ginger

2 cups persimmon purée

1 ½ to 2 cups walnuts or pecans

1 ½ to 2 cups raisins or diced fruits (apricots, dates, or cranberries)

Directions:

  1. In a large bowl, whisk together the flour, baking soda, and spices. Set aside.
  2. In another bowl, whisk together the brown sugar, honey, apple sauce, coconut oil, and eggs.
  3. Peel and purée the persimmons (note: I like to leave some whole persimmon pieces in mine). Mix in the cognac. Then add to the second mixture with the wet ingredients.
  4. Combine the two mixtures then fold in nuts and dried fruit.
  5. Transfer the batter into a well-greased bread dish.
  6. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted into the center comes out clean.
  7. Allow the bread to cool before serving.

Chocolate Coconut Cookies

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Recipes makes approximately 20 cookies

Ingredients:

½ cup earth balance

¼ cup coconut oil

2 eggs

1 cup brown sugar

1 teaspoon vanilla extract

2 cups whole wheat flour

1 teaspoon baking soda

pinch of salt

½ cup cocoa powder

2 cups shredded coconut

1 cup chocolate chips

Directions:

  1. Mix melted earth balance, coconut oil, eggs, sugar, and vanilla together. In another bowl mix the flour, baking soda, salt, cocoa powder, shredded coconut, and chocolate chips together. Combine the two bowls. Mix well.
  2. Using a spoon or your hands, roll the batter into ~20 balls. Press with a fork and sprinkle with coconut.
  3. Bake at 350 degrees for 10-15 min. Transfer cookies to a wire rack and cool completely.

Guilt-Free Banana Bread (v +gf)

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Ingredients

3 tablespoons stevia (alternatively use 1/2 cup maple syrup or agave)

2 ½ cups gluten-free flour

2 teaspoon baking powder

½ teaspoon baking soda

1 teaspoon cinnamon

5 ripe medium bananas

1 egg

1/3 cup almond milk

½ cup fresh-squeezed orange juice

optional

1/2 cup raisins

1/2 cup walnuts (chopped)

* To make this recipe vegan, substitute 3 tablespoons of water + 1 tablespoon flaxseed for the egg.

Directions

In a medium bowl, mix the dry ingredients together. In another bowl, mash the bananas, and then add the egg, almond milk, and OJ. Mix well.

Combine the two mixtures together then fold in walnuts and raisins. Pour the batter into a well-greased baking pan. Bake for 35-40 minutes at 350 degrees F until a toothpick comes out clean.

Take out and place on a wire rack to cool. Wait until the bread has cooled completely before cutting.

Gluten-Free Almond Breakfast Cake

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Serve for breakfast or as a healthy dessert. To make it more decadent add maple syrup or honey on top. Enjoy!

Ingredients:

3 eggs

1 lemon (juice + zest)

1 banana (mashed)

1/4th c honey

1/2 c sliced almonds

125 g almond flour

1 t nutmeg

1 t cinnamon

1 t vanilla

butter or coconut oil for greasing

Directions:

  1. Mix the eggs, lemon juice and zest, banana, honey, and vanilla together. In a separate bowl combine the almond flour, 1/4th c sliced almonds, nutmeg, and cinnamon.
  2. Combine the two mixtures and transfer the batter to a greased baking pan. Sprinkle the rest of the sliced almonds on top.
  3. Bake at 375 degrees for 20-25 minutes.

Berry Banana Bread

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Ingredients:

1 ½ c whole-wheat flour

½ c oats

½ tsp salt

1 tsp baking soda

½ c butter (I used earth balance)

½ c brown sugar

½ c honey

2 eggs

2 tsp vanilla

2 bananas (mashed)

1 c fresh berries

Directions:

  1. Mix the flour, oats, salt, and baking soda together.
  2. In another bowl combine the butter, brown sugar, honey, eggs, and vanilla.
  3. Combine the two bowls together thoroughly then mix in mashed bananas and berries.
  4. Pour mixture into a well- greased baking pan. Bake at 375 degrees until a toothpick inserted into the center comes out clean, about 20-25 minutes.

Pumpkin Oat Muffins

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‘Tis the season for PUMPKIN! Here is an easy and delicious recipe for pumpkin oat muffins. Happy fall everyone!

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Ingredients:

1 cup coconut oil

1/2 cup honey (maple syrup or agave work too)

2 eggs

1 cup pumpkin purée

1/4th soy milk (or milk of choice)

1 teaspoon vanilla

1 teaspoon almond extract

1 teaspoon baking soda

1 teaspoon cinnamon

½ teaspoon ginger

1 teaspoon nutmeg

1 ½ cup whole-wheat flour

½ cup oats (plus more for garnishing)

Recipe makes 12 muffins

Directions:

  1. Preheat oven to 350 degrees.
  2. Melt the coconut oil then immediately mix it with the maple syrup, eggs, pumpkin purée, soy milk, vanilla, and almond extract. The coconut oil will begin to harden again so it needs to be stirred in with the other ingredients right away.
  3. Mix the dry ingredients together (baking soda, cinnamon, ginger, nutmeg, flour and oats) then combine it with the coconut oil mixture.
  4. Divide the batter between the twelve muffin tins. Sprinkle a few oats on top of each muffin. Bake at 350 degrees until a toothpick inserted into the center of a muffin comes out clean, around 20 minutes.
  5. Let cool and serve with pumpkin butter from TJ’s.

Savory Veggie Oatmeal

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I discovered this amazing concoction by combining all the ingredients left in my fridge at the end of the week. I added sweet potato, spinach, corn, and cauliflower rice but this recipe can be made with any veggies. It is simple and satisfying.

Ingredients:

1/2 cup oats

1 cup chicken broth

Juice of 1 lemon

1 teaspoon olive oil or butter

1 egg

1/4th cup sweet potato (baked)

1/4th cup spinach

1/4th cup corn (steamed)

1/4th cup cauliflower rice (frozen)

Parmesan cheese (optional)

 

Directions:

  1. Bring the broth to a boil then reduce to a simmer and stir in oats.
  2. Cook for about 10 minutes until the oats begin to absorb the broth. Stir in more chicken broth as needed.
  3. Once the oats start to thicken add the rest of the ingredients. I baked the sweet potato the night before and I steamed corn on the cob. I used frozen cauliflower rice from Trader Joe’s. On a side note, cauliflower rice is a great alternative to rice or pasta. TJ’s sells it frozen or raw. If you cook it with brown rice, broth, and parmesan cheese it resembles risotto. Recipe to come!
  4. Place an egg on top and serve!

Chocolate Avocado Peanut Butter Pudding

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Ingredients:

1 ripe avocado
1 banana
1/4th cup cocoa powder
1/4th cup peanut butter
1/4th cup almond milk
1 teaspoon vanilla
1/4th cup honey or maple syrup
Directions:
  1. Blend all the ingredients together. I used a regular blender but a Vitamix or food processor works best.
  2. Add more sweetener and/or avocado until you reach the desired sweetness and consistency.
  3. Refrigerate for at least 12 hours. Serve and enjoy!