This is one of my favorite oat recipes. It is simple yet, so delicious and filling. I like that the bananas are sweet and I do not have to and any sweetener to the oats. The blueberries add a burst of flavor and antioxidants. It takes about 30 minutes to cook the oats. I recommend making a big batch so you have enough for the work week. Then you just have to warm them up.
1/4 c steel cut oats
1 1/2 c water or plant milk if you prefer
1/2 c blueberries
Make oats according to package directions. Top oats with a couple of dashes of ground cinnamon. Sprinkle some flaxseeds on top of the cinnamon topped oats. Add the bananas and blueberries.
I like to stir in the fruit so I get a little bit of fruit with each bite of oats.
I have been working on some sourdough recipes. These Orange Sourdough Scones are one of those recipes. They are light and fragrant, and it is hard just to eat just one. A great addition to a weekend brunch.
1 c sorghum flour
1/2 c brown rice flour
1/4 c tapioca flour
1/4 tsp xanthan gum
1 orange, zest
2 tbsp vegan sugar
1 tbsp baking powder
1/4 tsp baking soda
1/2 tsp Himalayan salt
6 tbsp solid coconut oil
Combine the dry ingredients into a large bowl and whisk together. Cut in the coconut oil with a pastry cutter or two forks, until the flour mixture becomes crumbly, the size of small peas. Set aside.
1/2 c cranberries, dried
Stir the cranberries into the dry ingredients. Set aside.
1/2 c almond milk, vanilla, unsweetened
1/2 c gluten-free sourdough starter
1 tbsp ground flaxseed
Combine the dry ingredients and the wet ingredients together in a large bowl. Mix together until thoroughly combined and formed into a ball.
Place dough ball onto some plastic wrap. Press the ball into a 1-inch thick disk. Cover with plastic wrap and refrigerate 4-12 hours or overnight.
Preheat oven to 425 degrees. Line a baking sheet with parchment paper. Set aside baking sheet.
Unwrap the dough disk. Cut the disk into 8 pieces (like a pie). Place scone triangles onto prepared baking sheet about 1-2 inches apart.
Bake scones for about 12 minutes, until golden.
Remove from oven and cool on the pan for at least 5 minutes. Transfer scones onto cooling rack.
Note: I brushed mine with a mixture of orange juice and some confectioners sugar.
Note: I had purchased a gluten-free sourdough culture starter from culturesfromhealth.com
I had a package of strawberries that were a little past their prime to eat fresh, so I decided to using them in baking. This loaf reminds me of strawberry lemonade, a little tart and a little sweet – Perfect.
1/2 c plain almond yogurt
1 lemon, juiced, zest
1/2 c almond milk, unsweetened, vanilla
2 tbsp applesauce, unsweetened
1 tsp pure vanilla extract
Preheat the oven to 350 degrees. Line a 8×4 loaf pan with parchment paper. Set aside.
In a large bowl combine together all of the wet ingredients. Set aside.
In a large bowl whisk together all of the dry ingredients.
1 c strawberries, sliced
Add the sliced strawberries to the dry ingredients. Stir the strawberries so that they are thoroughly coated with the dry ingredients. (This will help to keep the strawberries from sinking to the bottom of the loaf pan.
Transfer the dry ingredient mixture to the wet ingredients and fold them together.
Spoon the batter into the loaf pan. Spread the batter out evenly in the loaf pan.
Bake for 60 – 65 minutes.
Remove loaf from oven and place on a cooling rack. Cool for 15 minutes. After 15 minutes remove loaf from pan and let it completely cool on the rack.
These muffins have a secret ingredient that gives these muffins an incredible rise and doming. They are so pretty. The secret ingredient is aquafaba. Aquafaba is the liquid from canned garbanzo/chick peas. It is like liquid gold, so do not throw it out. It will keep in your refrigerator for a week, or you can freeze it. Freeze it in tablespoon measurements. In any case they will whip up beautifully, just let the liquid come to room temp before you whip up the aquafaba.
By whipping the aquafaba you are incorporating a binder and a leavener all in one ingredient. This miracle ingredient will make all the difference in your vegan baking.
This is my version of a breakfast bowl I had at a restaurant recently. My version is gluten free and uses an significant less amount of sweetener. This is starting to become one of my favorite brunch items.
This is a variation of my original Chia Seed Pudding. It tastes a little different than the original due to the change in the plant milk I used. In this version I used coconut milk. I think my husband liked this version even better than the original. It is great as a base for a breakfast bowl or in a dessert.
1 can coconut milk
1/2 c black chia seeds
1/4 c maple syrup
1 tsp pure vanilla extract
1/2 tsp Himalayan salt
Whisk together all the ingredients in a large bowl. Transfer chia mixture to a container with a lid. Refrigerate for at least 2 hours, preferably overnight.
This breakfast has been my companion for most of last week. Because I had Made a sheet pan of baked potatoes at the beginning of the week, my time to create this wonderful breakfast was cut down dramatically. And, this is why I love to batch cook.
Add the potato and the mixed vegetables to a large skillet. Sprinkle some All-Purpose Seasoning on top of the vegetables and chopped potato. Cook the potato and vegetables over medium to medium-high heat until the potatoes are golden and the vegetables have been cooked through.
Remove the vegetable mixture from the skillet and transfer to a bowl. Set aside.
Pour the chickpea mixture in to the skillet. Do not try to stir the chickpea mixture right away. Let it cook on its own, until you are able to flip it over. Then you can break it up into “scrambled” bites.
Adde the scrambled chickpea mixture to the vegetable mixture and top with Cashew Sour Cream.
Serve. Eat. Enjoy,.
Note: This recipe is for one person, but it can be increased to feed as many people as needed.
These muffins are whole grain, gluten-free and completely delicious. the batter is madi in a blender, so there is very little clean up. They are great for breakfast, snack or a little treat. There is no guilt involved.
2 c oat flour
1 1/4 c almond yogurt (I used the Kite Hill Vanilla)
Ooops, I did it again. I let a whole bunch of bananas get too ripe. Now I am making some Whole Grain GF Banana Chocolate Chip Bread – Yum! Sometimes I think I subconsciously do that to get some good banana bread.