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
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
0.5 cups of oil
0.5 cups of almond milk
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
Preheat oven to 350F
Mix all the dry ingredients in one bowl
Mix all the wet ingredients in another bowls or large measuring cup
Slowly incorporate wet into dry. The batter will be runny
Fold in the blueberries
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).
Garnish the tops with sliced almonds.
Bake for 30-35 mins, till a toothpick comes out clean.
A whole side of salmon was on sale and with school back in full swing, I needed a healthy portable lunch. I love seafood in cake form. I have posted tuna and salmon cakes before. Here is another rendition of it!
To start, you will need a whole bunch of tarragon, chives and parsley chopped up. When I say a bunch, I mean the entire bunch that comes in the package at the store ! Add the zest of two lemons to it. This a fresh herb mixture and I only used half of it in the cakes and saved the rest for meatballs and salad dressings.
Next, roast the side of salmon, low and slow. 300F for about 40mins. I simply seasoned the fish with salt and pepper. I used two sides of salmons, because I wanted to make extra cakes for freezing.
Flake the fish and add to a bowl.
Add half the herb mixture or less depending on how much you like fresh herbs. Then add two eggs, 1/4 cup of panko bread crumbs and 3Tbsp of plain greek yogurt.
Mix thoroughly and form into cakes.
At this point, you could freeze them on a cookie sheet till firm and store in a ziptop bag for upto a month. Simply thaw in the fridge prior to frying.
However, before you freeze them, I encourage frying up one piece and tasting this delicious creation. Happy school lunching !
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 !
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
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.
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.
3 cups rice cereal
1 cup unsweetened coconut flakes
1/4 cup honey
2 egg whites
3/4 cup almond milk
1tsp vanilla extract.
1/4 cup frozen raspberries, crumbled
non-stick cooking spray.
Preheat oven to 350F.
Spray a baking dish with non-stick cooking spray.
Spread cereal on the bottom layer and drizzle with half the honey.
Sprinkle the coconut over the cereal and the remaining honey.
Mix eggs, egg white and almond milk with a 1tsp of vanilla and pour over cereal mixture.
Crumble frozen (not thawed) berries over the top.
Bake for 20-25mins till the eggs set.
Serve warm or cold.
Another delicious breakfast recipe ! Perfect warm or cold and a healthy yet decadent looking change from that boring bowl of oatmeal
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
Blend honey, milk and eggs in a blender
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
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.
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 !
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
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.
Next add the oat bran, baking soda, baking powder and mix well.
Stir in the cranberries and coconut at the very end.
Pour batter into a greased 9”x9” baking pan.
Bake for 20 minutes.
Serve warm with a drizzle of honey, agave or maple syrup—it would also taste good with yogurt and fresh berries !