Archive for the ‘Breakfast’ Category

PostHeaderIcon A Healthy Bake: Bran & Raisin Whole Wheat Muffins

I have not been baking as much as usual lately, since my 11 month old son has been demanding more and more undivided attention. I did bake coconut-pineapple cupcakes and coconut bread last week, but no bread, believe it or not!

Today I decided to take a closer look at a new book I have purchased for healthier recipes. So far the book seems good but before I write a review, I want to try a few more recipes.

Today’s pick was the bran muffin. I can’t remember the last time I had a bran muffin, and I figured it’s the kind of hearty food I can give my son, so off to the kitchen I went! It was a success! Healthy and delicious, it’s just the right combination! Here’s the recipe:

Bran & Raisin Whole Wheat Muffins

Ingredients:

  • 1 cup graham flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups wheat bran
  • 3 tablespoons sunflower oil
  • 2 tablespoons brown sugar
  • 2 tablespoons molasses
  • 1 egg
  • 1 ½ cups buttermilk
  • ½ cup raisins

Make the batter:

Preheat the oven to 190 ° C (375°F).

Sift the flour, baking soda and salt into a bowl. Stir in the bran and raisins.
In a separate bowl mix the oil, sugar and molasses. Add the egg and buttermilk and mix well.

Pour the liquid mixture into the dry mixture and stir until just combined.

Spoon batter into prepared muffin cups/tins and bake for 15-18 minutes.

What a deliciously healthy muffin! At 130 calories per muffin, it’s easy to enjoy, guilt free!
This muffin is very high in dietary fiber (19% DV of dietary fiber per muffin), very high in manganese, high in magnesium and high in selenium.

PostHeaderIcon Celebrating Waffle Day; Thin and Crispy Waffles

And yet another perk of living in Sweden: waffle day!

Waffle Day in Swedish is Våffeldagen. This celebration started due to a confusion between the Swedish “vårfrudagen” meaning “Our Lady’s Day” which falls on the same date, the 25th of March, 9 months before Christmas. The day historically marks the beginning of spring and is celebrated by, of course, eating waffles!

basic waffles As a newly Swedish resident I feel it is my duty to oblige and follow the tradition, especially since I have recently purchased a new Belgian waffle iron (in addition to the thin waffle maker I already had!).

Whilst searching for a good recipe online, I came across many that called for heavy whipping cream, an ingredient I did not have at home nor have used for waffles before. Then, I came across a recipe from my all-time favorite chef, Mr. Alton Brown, from Good Eats!

Yes, the recipe was delicious! I like bananas, walnuts and maple syrup on my waffles, but Swedes usually eat waffles with strawberry jam and whipped cream. That and we didn’t have any maple syrup at home, sadly. So we had ours Swedish style then, with strawberry jam and vanilla flavored whipped cream  though we also ate a waffle with condensed milk, yummy!

I have yet to make anything from Alton Brown’s recipes that hasn’t turned out good. If you have not heard of Alton Brown and like cooking good food, I suggest you look him up!

Here’s the recipe I followed, found on foodnetwork.com

Ingredients
4 3/4 ounces all-purpose flour, approximately 1 cup
4 3/4 ounces whole-wheat flour, approximately 1 cup
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3 tablespoons sugar
3 whole eggs, beaten
2 ounces unsalted butter, melted
16 ounces buttermilk, room temperature
Vegetable spray, for waffle iron

Directions

Preheat waffle iron according to manufacturer’s directions.

In a medium bowl whisk together the flours, soda, baking powder, salt, and sugar. In another bowl beat together eggs and melted butter, and then add the buttermilk. Add the wet ingredients to the dry and stir until combined. Allow to rest for 5 minutes.

Ladle the recommended amount of waffle batter onto the iron according to the manufacturer’s recommendations. Close iron top and cook until the waffle is golden on both sides and is easily removed from iron.

Serve immediately or keep warm in a 100 degree C / 200 degree F oven until ready to serve.

PostHeaderIcon Gluten-Free Quinoa Breakfast Bread

I finally remembered to take a picture of this delicious, gluten-free quinoa and rice flour breakfast bread!

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I used tri-colored quinoa (white, red and black), which I leave soaking overnight and give a good rinse in the morning before mixing it. Today I used my brand new ceramic skillet to cook it in, and it was super fast; ready in 10 minutes.

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Here’s the recipe again:

Quinoa and Flaxseed Gluten-Free Bread Recipe

Serves 1
Dietary Gluten Free, Vegan, Vegetarian
Meal type Bread, Breakfast
From book Regina Racco

Ingredients

  • 4 tablespoons quinoa
  • 1 tablespoon flaxseed meal
  • 4 tablespoons rice flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • water

Directions

1. Place the quinoa in a small bowl and cover it with water. Soak overnight.
2. Add flaxseed meal, rice flour, salt and baking powder to the quinoa.
3. Add enough water to make a thick paste.
4. Heat skillet on stove top and grease if necessary.
5. Spread dough in the skillet and cover. Let cook until the bottom side begins to brown.
6. Flip the bread and let other side brown, uncovered.
7. Ready to eat!

PostHeaderIcon Simple Quinoa and Flaxseed Breakfast

This morning I decided to try another recipe from the gluten-free book: a breakfast bread, made with quinoa, flaxseed and rice flour. I still have  a hard time calling it bread when it has no flour, which means the consistency is not like bread at all, but that goes for all gluten-free breads!

The recipe seemed simple enough and I thought if it came out bad, I could just as well eat musli, like I do every morning. To my pleasant surprise, this gluten-free bread turned out delicious! Crispy on the outside, soft on the inside, with a slight nutty taste and very filling.

The original recipe instruct to cook it on a non-stick skillet, but I used a cast-iron skillet. It takes longer to heat up, but it heats more evenly and crisps nicer in my opinion.

Quinoa and Flaxseed Gluten-Free Bread Recipe

Serves 1
Dietary Gluten Free, Vegan, Vegetarian
Meal type Bread, Breakfast
From book Regina Racco

Ingredients

  • 4 tablespoons quinoa
  • 1 tablespoon flaxseed meal
  • 4 tablespoons rice flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • water

Directions

1. Place the quinoa in a small bowl and cover it with water. Soak overnight.
2. Add flaxseed meal, rice flour, salt and baking powder to the quinoa.
3. Add enough water to make a thick paste.
4. Heat skillet on stove top and grease if necessary.
5. Spread dough in the skillet and cover. Let cook until the bottom side begins to brown.
6. Flip the bread and let other side brown, uncovered.
7. Ready to eat!

The end result was a delicious cross between a pancake and bread. I cut the bread in 4 pieces and tried it with different toppings: sliced cheese, cream cheese, jam (citrus flavor) and raw honey. My favorites were cheese and honey.

I didn’t take a picture (it was too early to be thinking so clear!) but I will take one next time, and there will be many more next times because not only was it delicious, but kept me energized and full for the rest of the morning!!