Breakfast · Brunch

Blueberry-Almond Oatmeal Muffins

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I like some variation in the morning.  Normally it is oatmeal with honey, almond milk and black pepper–yes, black pepper–try it, it tastes great! But I digress.  This is about fresh blueberries in your oatmeal muffin.  Good Morning never tasted so good.  I have tried several oatmeal muffin recipes and I have settled on this one–moist, yet a little crumbly for the almond meal.  I hope you like it, as much I did.

Yields about 12 muffins

Ingredients:

1.5 cups of almond meal

0.5 cups of quick cooking oatmeal

0.25 cups of AP flour

1 tbsp of baking soda

1tbsp of baking powder

2 eggs

0.5 cups of oil

0.5 cups of almond milk

0.5 water

0.25 cups of honey

zest of 1 lemon or 1tsp of lemon extract (optional)

1 pint of blueberries

sliced almonds for topping the muffins

Method:

Preheat oven to 350F

Mix all the dry ingredients in one bowl

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Mix all the wet ingredients in another bowls or large measuring cup

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Slowly incorporate wet into dry.  The batter will be runny

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Fold in the blueberries

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Portion into a lined muffin pan.  There might be some extra batter, I put it in a ramekin and bake it off.  (serve this one with vanilla ice cream for a late night treat).

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Garnish the tops with sliced almonds.

Bake for 30-35 mins, till a toothpick comes out clean.

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Breakfast · Brunch · French · gluten-free

Gluten-free Dark Chocolate Crepes

  
Just in time for all the spring/summer celebrations ! I am thinking Mother’s day, Bridal/Baby shower brunches, graduation breakfast and so on.  AND–its gluten-free !

Ingredients:

1 oz dark chocolate ( I used 6 squares of cadbury dark chocolate)

1/4 cup almond milk

1/4 cup egg white

1/4 cup gluten-free flour

1 Tbsp of sugar

Method:

Heat milk and chocolate in the microwave for 1 min, mix and let the mixture cool.

  
Add the flour, egg-white and sugar to the cooled milk and chocolate mixture.

   
 Whisk thoroughly and make sure there are no lumps.

Heat butter or oil in skillet and add enough batter to form a thin coat on the bottom of the pan.

Use a spatula to loosen the edges and gently slide of the skillet once the batter is cooked through.

   
    Repeat with the remaining batter.

Serve with fresh berries and cream or greek yogurt.

   
       

 

Breakfast · Brunch

Gluten-free Blueberry Corn Muffins

  • 1 1/4 cup stone ground cornmeal
  • 1/2 cup gluten-free all-purpose flour
  • 1/4 cup oat bran
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 large eggs
  • 3/4 cup (one 6-ounce cup) vanilla yogurt Greek yogurt
  • 1/2 cup almond milk
  • 1/4 cup honey
  • 1/4 cup vegetable oil
  • zest of 1 lemon
  • Blueberries (fresh or frozen ones that have been thawed)
  • sugar for sprinkling.
  1. Preheat the oven to 400 degrees.
  2. Grease a 12-cup muffin tin. (You can use liners, but I find the muffins can stick to the papers.)
  3. In a large bowl, whisk together the cornmeal,GF  flour, oatbran, baking soda, baking powder, and salt.
  4. In a medium bowl or a large measuring cup, beat the eggs, yogurt, milk, honey, and  oil and whisk to combine well.
  5. Add the wet ingredients to the dry ingredients and fold together until just incorporated. Add the zest and mix again.
  6. I like to use my ice cream scoop to fill the 12 muffin cups easily and without mess.
  7. Add  4-6 berries into each cup.
  8. Sprinkle sugar over each cup.
  9. Then bake 12-15 minutes or until the muffins are just cooked through. As all ovens vary, check a few minutes early; they will cook quickly at the high oven temperature and over-baking will create a dry baked good.   
Breakfast · Cookies

Almond Butter Oatmeal cookies

A 5 ingredient wonder ! This is cookie is rich and moist and guilt-free ! So here goes !

Mix the following in a bowl:

1 cup quick-cooking oats

1/4 honey

1/4 crunchy almond butter (use smooth if you like)

2 eggs

2 tsp of ground cinnamon

Drop batter to form cookies, I made 5 large cookies for breakfast, you could get a dozen small cookies.

Bake at 350F for 20-25 minutes.

Enjoy with coffee or a cold glass of  milk !

Breakfast · Brunch

Raspberry Coconut Cereal Bake

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Yet another gluten-free, dairy-free breakfast dish that is delicious hot or cold–perfect or those busy summer mornings when you need a good start to your day.

Ingredients:

3 cups rice cereal

1 cup unsweetened coconut flakes

1/4 cup honey

2 eggs

2 egg whites

3/4 cup almond milk

1tsp vanilla extract.

1/4 cup frozen raspberries, crumbled

non-stick cooking spray.

Method:

Preheat oven to 350F.

Spray a baking dish with non-stick cooking spray.

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Spread cereal on the bottom layer and drizzle with  half the honey.

Sprinkle the coconut over the cereal and the remaining honey.

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Mix eggs, egg white and almond milk with a 1tsp of vanilla and pour over cereal mixture.

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Crumble frozen (not thawed) berries over the top.

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Bake for 20-25mins till the eggs set.

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Serve warm or cold.

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Breakfast · Brunch · Eggs

Blackberry Almond Breakfast Custard

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Another delicious breakfast recipe ! Perfect warm or cold and a healthy yet decadent looking change from that boring bowl of oatmeal

Ingredients:

1/2 cup liquid eggs

1/2 cup almond milk

1 pint blackberries

2/3 cup of slivered almonds

1/4 cup honey

1Tbsp of coconut sugar

Method:

Blend honey, milk and eggs in a blender

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Spray a 9″pie plate with non-stick cooking spray and pour in the custard

arrange the blackberries all around the plate, so that each slice gets 2-3 berries

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top with almonds and coconut sugar

bake for 40-45mins in 350F oven till the top is golden and the custard has set.

enjoy warm or cold.

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Breakfast · Brunch

Cranberry Almond breakfast bars

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There is something about baked goods that just sounds delicious and sinful. I have always been a fan of scones, muffins and bakery treats for breakfast. However, my tummy is not that happy with them. Trying to be careful of what I eat for breakfast, I have been experimenting with different types of “bakes”. This is a gluten-soy-lactose free breakfast bar that turned out really great !
Ingredients:
¾ cup of oatbran
½ cup creamy almond butter
½ cup liquid egg whites
1 cup of almond milk
1 tsp of baking soda
1tsp of baking powder
2/3 cup shredded coconut (sweetened)
1 cup dried cranberries

Method:
Preheat oven to 375F
In a 2 cup measuring cup, measure out almond butter, eggs and milk-add to a mixing bowl and whisk thoroughly.

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Next add the oat bran, baking soda, baking powder and mix well.

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Stir in the cranberries and coconut at the very end.
Pour batter into a greased 9”x9” baking pan.
Bake for 20 minutes.

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Serve warm with a drizzle of honey, agave or maple syrup—it would also taste good with yogurt and fresh berries !

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