Good Morning Recipes - Breakfast

[sister herb]

Peanut Butter, Banana, and Oat Milkshake

makes about 2 1/2 cups. one large or two small portions

2 cups cold almond milk (soy or regular milk would also be delicious)
1 banana, cut into chunks (frozen is ideal) (definitely peel the banana… like, for sure.)
1/4 cup peanut butter
1 heaping teaspoon honey
1 tablespoon flax seeds, ground into meal
2 teaspoon old fashioned oats, ground fine

In a spice grinder, pulverize flax seeds and oats into a fine powder. If you haven´t spice grinder, use blender.

In a blender combine almond milk, banana, peanut butter, honey, and ground flax and oats. Blend until no banana chunks remain, and the mixture is thoroughly incorporated. Pour into a glass and enjoy immediately.

Source: http://joythebaker.com/2011/12/peanut-butter-banana-and-oat-milkshake/

 

[sister herb]

Baked peach oatmeal

Ingredients:
2 cups rolled oats
1/4 cup light brown sugar
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 cup chopped almonds
2 cups milk
1 large egg
3 tablespoons coconut oil, melted and cooled slightly (or melted and cooled butter)
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 1/2 cups chopped peaches
Peach slices for the top, optional

Directions:
1. Preheat the oven to 350 degrees F / 175 C. Grease an 8x8 square baking dish and set aside.

2. In a medium bowl, mix together the oats, brown sugar, baking powder, salt, cinnamon, and almonds.

3. In another medium bowl, whisk together the milk, egg, coconut oil (or butter), vanilla, and almond extract.

4. Arrange the chopped peaches on the bottom of the prepared baking dish. Pour the oat mixture evenly over the peaches. Pour the milk mixture over the oats. Gently shake the baking dish to make sure the milk covers the oats evenly. If desired, add a few sliced peaches to the top of the oatmeal. It makes the oatmeal look pretty.

5. Bake for 40 minutes, until the top is golden and oatmeal is set. Let cool for 5 minutes and serve warm.

Note-this baked oatmeal is great reheated in the microwave.
This recipe can easily be doubled for a 9x13 pan. Use gluten-free oats to make this recipe gluten-free.
Instead of the peaches, you can try also same recipe with the apples, then leave the almond extract away.

Source: http://www.twopeasandtheirpod.com/baked-peach-almond-oatmeal/

 

[sister herb]

Orange almond scones

Ingredients:
1 1/2 cups all-purpose flour
2 1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons granulated sugar
2 teaspoons orange zest
6 tablespoons cold unsalted butter
1 large egg
1/3 cup buttermilk
2 tablespoons fresh orange juice
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup chopped almonds
1 tablespoon buttermilk
Turbinado sugar, for sprinkling over scones

For the glaze:
1 cup powdered sugar
1/2 teaspoon orange zest
2 tablespoons fresh orange juice
Chopped almonds, for sprinkling over glaze, if desired

Directions:
1. Preheat to 425 degrees F / 220 C. Line a baking sheet with parchment paper and set aside.

2. In a large bowl, whisk together flour, baking powder, baking soda, and salt. In a small bowl, rub the sugar and orange zest together until fragrant. Add sugar mixture to the flour mixture and whisk again. Cut in butter until mixture resembles coarse meal, using your fingers, two forks, or a pastry blender.

3. In a small bowl, whisk together egg, buttermilk, orange juice, vanilla extract, and almond extract. Add wet ingredients to flour mixture all at once, stirring enough to make a soft dough. Fold in the almonds.

4. Turn dough out onto a floured surface and knead until dough comes together. Pat dough out into a 1-inch circle. Cut into 4 large or 6 small triangles. Place on prepared baking sheet and brush scone tops with remaining buttermilk and sprinkle with turbinado sugar. Bake for 12-15 minutes or until scones are golden brown.

5. Let the scones cool completely on a wire rack. While the scones are cooling, make the orange glaze. In a medium bowl, whisk together powdered sugar, orange zest, and orange juice. Drizzle glaze over scones and sprinkle with additional chopped almonds, if desired. Let scones set until glaze hardens.

Source: http://www.twopeasandtheirpod.com/orange-almond-scones/

 

[sister herb]

Egg-and-Tomato Breakfast Sandwich

1 piece (6 inches long) baguette
2 slices cheddar cheese
2 large eggs
1 teaspoon butter
Coarse salt and freshly ground pepper
2 large tomato slices
1/4 cup fresh basil leaves

Directions

Preheat oven to 350 degrees F / 175 C. Cut bread horizontally. Lightly toast in oven, cut sides up. Top with cheese (1 slice on each side), and continue to cook in oven until cheese melts, 1 to 2 minutes. Meanwhile, fry eggs in butter; season with salt and pepper.

Place eggs on bottom half of bread. Top with tomatoes and basil. Sandwich with top bread half, and press down slightly.

Source: http://www.marthastewart.com/899329/egg-and-tomato-breakfast-sandwich-go?czone=food/brunch-center/brunch-egg&gallery=1014310&slide=899329&center=276953

 

[sister herb]

Dill Feta Egg-Scramble

Begin each day with an energy-sustaining mix of carbs and protein. Here, a whole-wheat pita is filled with eggs (mostly whites) and a little feta.

Servings: 2

large eggs plus 4 large egg whites
Coarse salt and ground pepper
1 ounce feta cheese, crumbled (1/4 cup)
2 teaspoons olive oil
2 tablespoons fresh dill, coarsely chopped, plus more for garnish
1 whole-wheat pita (6-inch), halved

Directions

In a medium bowl, whisk together eggs and egg whites; season with salt and pepper. Whisk in cheese.

In a small nonstick skillet, heat oil over medium-low. Cook eggs, scraping bottom frequently with a flexible heatproof spatula, until just set, 1 to 2 minutes; stir in dill.

Spoon eggs into pita halves, and garnish with more dill.


Source: http://www.marthastewart.com/318955/dill-feta-scramble?czone=food/brunch-center/brunch-egg&gallery=275298&slide=318955&center=276953

 

[sister herb]

Rolled Omelet with Spinach and Cheddar

Olive oil, for pan
1 cup milk
1/3 cup all-purpose flour (spooned and leveled)
8 large eggs
1 tablespoon Dijon mustard
Coarse salt and ground pepper
2 packages frozen chopped spinach, thawed and squeezed dry (300 g)
1 1/2 cups shredded cheddar (6 ounces)

Directions

Preheat oven to 350 degrees F / 175 C. Brush a 10-by-15-inch rimmed baking sheet or jelly-roll pan with oil. Line bottom of pan with parchment, leaving a 1-inch overhang on the two shorter sides. Brush parchment with oil.

In a bowl, whisk together milk and flour. Add eggs, mustard, 1 teaspoon salt, and teaspoon pepper; whisk to combine. Pour into pan. Sprinkle spinach over top in an even layer.

Bake until edges of omelet are set, 10 to 12 minutes. Sprinkle with cheddar; bake until cheese has melted, 2 to 4 minutes. Beginning at one shorter end, lift parchment, and roll up omelet tightly, peeling back parchment as you go. Slice and serve.

Note: Instead spinach you can use also tun, fried chicken or meat or muchrooms.

Source: http://www.marthastewart.com/335400/family-style-rolled-omelet-with-spinach?czone=food/brunch-center/brunch-egg&gallery=274992&slide=335400&center=276953

 

[sister herb]

Hot Rice Cereal with Nuts and Raisins

Use leftover rice to make a wholesome breakfast that's great for someone who avoids gluten, or anyone at all.

servings: 4

Ingredients

• 3 cups cooked long-grain brown rice
• 2 cups whole milk
• 3 tablespoons maple syrup (honey is ok too, use then 2 tablespoon only)
• 1/4 cup chopped toasted almonds
• 1/4 cup golden raisins
• Pinch of ground nutmeg or cinnamon

Directions

In a medium pot, combine rice, milk, and maple syrup over medium-high. Bring to a boil and cook, stirring occasionally, until thickened slightly, 3 minutes. Divide among four bowls and top with almonds and raisins. Serve with nutmeg or cinnamon.

Source: http://www.marthastewart.com/897892/hot-rice-cereal-nuts-and-raisins?czone=food/brunch-center/brunch-egg&gallery=1047776&slide=897892&center=276953

 

[sister herb]

Warm Barley Cereal with Dried Cherries

Look for omega-3-rich flax meal alongside the flaxseeds. Once opened, store flax in the refrigerator. Since milk contains saturated fat, we chose to cook the high-fiber barley with almond milk instead. Per serving; 320 calories; 8 g protein; 5 g fat; 63 g carb; 10 g fiber.

Servings: 5

Ingredients

• 1 quart unsweetened almond milk
• 1 1/4 cups quick-cooking barley
• 2 tablespoons ground flax meal
• 1/4 teaspoon salt
• 1/2 cup dried cherries or cranberries
• 1/4 teaspoon ground cinnmon
• 2 to 3 tablespoons turbinado or brown sugar, plus more for serving (optional)
• 1 cup fresh rashberries (or some other fresh or frozen berries)

Directions

In a large saucepan, stir together 3 1/2 cups almond milk, barley, flax meal, and salt over medium heat. Bring to a simmer and cook 10 minutes, stirring frequently. Stir in dried cherries and cinnamon and continue cooking, stirring frequently, until cereal is tender and creamy, about 5 minutes more.

Remove from heat and add sugar to taste. Divide among bowls and drizzle remaining 1/2 cup almond milk over top. Serve topped with berries and, if desired, additional sugar.

Source: http://www.marthastewart.com/355571/warm-barley-cereal-dried-cherries?czone=food/brunch-center/brunch-baked-sweets&gallery=1047776&slide=355571&center=276953

 

[sister herb]

Bread Bowl Breakfast

Ingredients:
· 8 crusty bread rolls
· 2 Tb butter, melted
· Salt and pepper
· Assorted fillings*
· 8 eggs

Directions:
Preheat your oven to 350 degrees F / 175 C. Slice off the top of each roll and scoop out the soft bread inside, leaving the sides of the roll intact. Brush the inside of each roll with the melted butter and season with salt and pepper.

Fill with your favorite toppings* (or whatever leftovers you find from your fridge). Crack an egg or egg white on top, season with salt and pepper, and place on a cookie sheet. Bake for 10-12 minutes and then cover the pan loosely with foil. Bake an additional 20-25 minutes, or until the egg is just set.

*Grape tomatoes, cilantro, parsley, thyme, shredded cheese, herbed goat cheese, caramelized onions, pre-cooked breakfast potatoes, spinach artichoke dip, grilled chicken, onions, mushrooms, spinach, feta cheese...

Source: http://www.perfectingthepairing.com/2012/03/customizable-bread-bowl-breakfast.html

 

[sister herb]

Cinnamon Spice Breakfast Oat Cakes

(Gluten Free, Vegan)

• 1 generous cup (250 mL) 100% whole grain pure uncontaminated oats***
• 1/2 tsp (2.5 mL) cinnamon
• 1/8 tsp (1.25 mL) nutmeg
• 1/8 tsp (1.25 mL) allspice (or pinch of clove)
• 1 + 1/2 Tbsp coconut oil (22 mL), melted (or melted butter if preferred for a non-vegan version)
• 1 tsp (5 mL) pure maple syrup (or honey)
• slightly less than 1/2 cup (100 mL) hot water

Makes approximately 8 oat cakes but you can easily double or triple the batch!


Notes:

1. ***Pure oatmeal does not contain gluten however many commercially sold oats do due to cross-contamination issues. If you are gluten sensitive or have celiac disease, be sure to seek out certified 'gluten-free' oatmeal.
2. I am a very clumsy baker and dough maker. Kneading and rolling dough are more often exercises in frustration from my pov but this recipe is SO simple, you cannot go wrong!! That's one of the things I love most about it (that and the fact that these delightful oat cakes smell like warm apple pie when baking... heavenly). A perfect project with youngsters too!
3. The oat cakes themselves are fairly subdued in taste - the flavor really comes from the additions - herbs/spices and toppings. Providing the dry/wet ratio is generally respected you can work with a sweet or savory version of your choice drawing from your favorite herbs and spices. The sky is the limit in terms of variations on this recipe. My son and I have plans to make a rosemary, sea salt version together tomorrow afternoon.
4. You can enjoy these cakes on their own or with any number of toppings: nut or seed butter, yogurt, ricotta or cottage cheese, sharp cheddar with a spicy red pepper jelly, goat cheese, as you wish.

Directions:

Heat oven to 375 F / 190 C.

1. Place oats in a roomy bowl and add cinnamon, nutmeg and allspice, stirring to combine.
2. Add melted coconut oil or butter to oats followed by maple syrup, stirring to combine.
3. Add hot water to oat mixture, allow it to sit for about 5 minutes and then blend with your hands and form into a ball-like shape. If the mixture is too wet, add more oats incrementally and do the same with water if the mixture is too dry.
4. Lay a piece of parchment on a spacious counter surface or table and dust with gluten-free flour (I used quinoa). Place oat bundle in the center. Dust the oat bundle with a little bit more gluten-free flour. Place a second piece of parchment paper over the ball and gently press down on the ball with your palms.
5. Using a rolling pin (or, any other weighted bottle) roll the dough out until quite thin, about 1/10 of an inch (3mm).
6. Using a round cookie cutter (I used an inverted wine glass) cut the dough into discs, making as many oat cakes as you can.
7. Meanwhile, line a baking sheet with parchment paper and transfer the oat cakes on the ungreased sheet.
8. Place the sheet in the oven and bake the oat cakes on one side for approximately 7 minutes or until the oat cakes feel somewhat resistant (firm to the touch). Flip the oat cakes over and bake for another 7 minutes or until firm. The color of the oat cakes should not change very much.
9. Remove the oat cakes from the oven and allow them to cool for a moment before enjoying on their own or with any number of toppings (see suggestions above in Notes section). Meanwhile, enjoy the smell of apple pie wafting through your kitchen as they bake.

Source: http://www.inspirededibles.ca/2013/10/cinnamon-spice-breakfast-oat-cakes.html

 

[sister herb]

Whole Grain Cherry-Apricot Breakfast Cake

• 15 or so dried apricots
• 12 or so fresh cherries, pitted and chopped
• 1 cup whole grain spelt flour
• 1/2 cup whole grain oatmeal
• 1/4 cup whole grain medium grind cornmeal
• 1/3 cup brown sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 cup buttermilk
• 4 Tbsp olive oil
• 1 Tbsp ground fresh ginger
• 2 tsp vanilla extract
• 1 Tbsp orange zest
• 2 eggs, gently whisked
• 1/2 tsp confectioners sugar to finish

Notes:
Soaking the apricots in boiling water does an excellent job of softening and engorging the fruit. If the whole fruit is too much apricot love for your taste, you can simply slice the apricots in half width-wise and use half the fruit in the recipe rather than whole.

Serves 8-10

Directions:
Preheat oven to 350 F / 175 C.
Lay a piece of parchment paper, cut to size, inside an 8-inch round baking pan. Spray or brush paper and sides of pan with olive oil.
Place apricots in a pie dish (or bowl). Bring 1 + 1/2 cups of water to a boil and pour over apricots. Allow boiling water to soften apricots as you assemble remaining ingredients.



Drain apricots after about 15 minutes and arrange them at the bottom of the lined and oiled baking pan.



Add pitted and chopped cherries to pan.



Meanwhile, in a large bowl, combine spelt, oatmeal, cornmeal, sugar, baking powder and baking soda.
In a separate bowl, stir together buttermilk, olive oil, fresh ginger, vanilla, orange zest and eggs.
Add wet ingredients to dry mixing just until combined.
Pour batter over apricots and cherries and smooth top with the back of a spoon or flat knife.




Bake for approximately 30 minutes or until caked tester comes out clean.
Allow cake to sit on a wire rack for at least 10 minutes before running a flat knife along outer edge of pan.
Place an inverted plate over the top of the cake pan and gently flip the cake onto the plate (it should drop on its own within a minute - gently tap or shake the pan to encourage it if necessary).
Slowly remove the piece of parchment paper from the top of the cake and allow it to cool completely before serving.
Once cooled, add a light dusting of confectioners sugar over the top of cake and slice.

Source: http://www.inspirededibles.ca/2012/08/whole-grain-cherry-apricot-breakfast.html

 

[sister herb]

Oatmeal Squares

500 ml water
1 bag dry yeast
400 ml oatmeals
1 teaspoon salt
1 tablespoon sugar
50 ml olive oil
600 ml all-purposes flours

Warm the water to 42 ° C / 107,6 F, and stir in the rolled oats, mixed with dry yeast.
Add salt, sugar, cooking oil and flour. Mix the dough well by hand.
Spread on a baking reserved for large casserole and leave to rise for 10 min. Lubricate with water and sprinkle with oatmeal.
Cut by the knife or the dough wheel, so that the dough remains in good condition squares. Bake at 225 degrees C / 440 F in the oven at 20-25 min (depending on the oven).

Before baking:

After baking: