Strawberry & Coconut Oats

April 12, 2013 13 Comments

I thought about doing a 5th cookbook review this week….but then realized: It’s spring and I am strawberry obsessed…

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Strawberries are one of my favorite berries…yum! Walker (The Toddler) and I have planted so many new strawberry plants this year, somewhere around 60 of them! In the coming years the squirrels and us will be eating well ;-) They joined the already existing ones in the gardens:

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A bowl of oats & berries is a wonderful breakfast. Quick, tasty and filling:

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Strawberry & Coconut Oats

Ingredients:

Directions:

Add the milk, oats, brown sugar, almond butter, cinnamon and half the berries to a heavy medium saucepan. Bring to a boil over high, lower to medium-low, cook for 5 minutes, stirring often.

Serve topped with remaining berries.

Serves 2.

PS:

If your strawberries are of the “Plastic California” variety (big, large and not so sweet), you may want to sprinkle the berries with a bit of sugar and let sit for 10 to 15 minutes for best taste.

~Sarah

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Carrot Apple & Coconut Mini-Muffins (Vegan De-lites)

March 26, 2013 7 Comments

Somewhere between a breakfast muffin and a rustic dessert, these are vegan friendly and kid friendly. I was thinking of what Walker might love, and what I had on hand…and this is what I came up with -

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I made the muffins with organic raw agave syrup from Wholesome Sweeteners -

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We drew our winner of the Wholesome Sweeteners Giveaway yesterday – a big congrats to A Sleepyheaded Mom! (Here is to even more giveaways in the future!)

 

And used the unsweetened vanilla coconut milk from So Delicious -

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Carrot Apple & Coconut Mini-Muffins

Ingredients:

  • 1½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp fine sea salt
  • ½ tsp ground cinnamon
  • ½ cup dried unsweetened coconut
  • 2 Tbsp ground flaxseed meal + 6 Tbsp water
  • ½ cup raw or regular agave syrup (or honey)
  • 1/3 cup unsweetened vanilla coconut milk
  • ¼ cup neutral vegetable oil
  • 1 tsp pure vanilla extract
  • 1 cup peeled and finely grated carrots
  • ½ cup peeled, cored and grated apple

Directions:

Preheat oven to 350°, spritz or oil a 24 count non-stick mini muffin tin (Wilton Recipe Right 24 Cup Mini Muffin Pan) with a neutral vegetable oil.

Whisk the dry ingredients together in a small bowl.

Soak the flaxseed in the water for 5 to 10 minutes, whisk in the remaining ingredients. Add the dry to the wet, stir until mixed.

Divide equally between the tins (they will be full). Bake for about 15 minutes, or until golden and a toothpick comes out clean.

Let cool for a few minutes, turn out on a cooling rack.

Makes 24 muffins.

Note:

Some mini muffin pans are smaller and make 30 to 36 muffins. These will bake faster, so check earlier.

~Sarah

FTC Disclaimer: We received product samples used in this recipe.

Filed Under: baking, breakfast, cooking, Dessert, Plant Based Diet Tagged With: , , , , , , , , , , , , ,

Cherry-Ginger Drop Scones

March 21, 2013 5 Comments

5 pounds of frozen cherries (Costco) and a huge bottle of cherry juice (Trader Joe’s) later, my last creation of those two were enjoyed. I kind of went cherry crazy to say the least over the past month….

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Not quite a scone, and neither a biscuit. Somewhere between the two.

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Cherry-Ginger Drop Scones

Ingredients:

  • 2¾ cups all-purpose flour
  • ¼ cup granulated sugar
  • 1 Tbsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ¾ cup shortening
  • 1 cup cherries, thawed if frozen and drained, chopped finely
  • ¼ cup candied ginger, finely chopped
  • ¾ cup unsweetened cherry juice
  • 2 tsp apple cider vinegar
  • Cherry juice and sugar for topping

Directions:

Preheat oven to 375°, line a large baking sheet with parchment paper.

Whisk the dry ingredients together. Add the shortening, work in with fingers until finely crumbed.

Stir in cherries, ginger, juice and vinegar, till just combined.

Drop balls of the dough on the baking sheet, press down gently. Brush a little extra cherry juice on the tops, sprinkle a pinch of sugar over the tops.

Bake for 25 to 30 minutes, until golden on top and a toothpick comes out clean.

Let cool slightly before enjoying. Once cooled, freeze leftovers if desired.

Makes 12 scones.

~Sarah

Filed Under: baking, breakfast, cooking, Dessert, Plant Based Diet Tagged With: , , , , , , , , , ,

Vegan Belgian Waffles & Strawberry Sauce

February 19, 2013 14 Comments

Kirk and I were out running errands and saw a cheapie Oster CKSTWF2000 Belgian Waffle Maker, Stainless Steel on sale for around $16. He figured I could play with it and see if it was fun. Especially since Walker reaaaalllly loves waffles. And $16 doesn’t buy a lot of high-end organic waffles I can tell you….sigh. So how did its maiden voyage go? Actually, pretty good. Who knows what else we will create on weekends!

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Vegan Belgian Waffles

Ingredients:

  • 1 Tbsp ground flaxseed meal + 3 Tbsp water
  • ¾ cup unsweetened almond milk
  • ¼ cup neutral vegetable oil
  • 1 cup all-purpose flour
  • 2 Tbsp stone ground cornmeal
  • 2 tsp baking powder
  • 2 tsp coconut sugar
  • ¼ tsp fine sea salt

Directions:

Heat waffle maker as directed.

Soak flax in water for 10 minutes, whisk until thick. Add all ingredients to a high-speed blender. Process on medium (about 5 on a Vitamix), tamping as needed until dry ingredients are just moistened.

Pour about ¾ cup batter on the waffle maker, bake until no steam is escaping and golden (time will depend on your maker). I used the darkest setting on ours. Pop our and continue till done.

Serve with maple syrup, nut butter and strawberry sauce…..

Makes about 6 waffles.

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Strawberry Sauce

Ingredients:

  • 16 ounces frozen unsweetened strawberries
  • ¼ cup coconut sugar
  • 1 Tbsp cornstarch, or desired thickener, preferably organic
  • 1 Tbsp fresh lemon juice

Directions:

Add the berries and sugar to a medium, heavy saucepan over medium heat till defrosted.

Whisk cornstarch and lemon juice together, add to the berries. Cook until thickened, mashing the berries if desired.

Serve warm, or let cool and refrigerate (this makes an amazing sauce to eat plain or dip pretzels in!)

~Sarah

Filed Under: breakfast, cooking, Plant Based Diet, Vitamix Recipes Tagged With: , , , , , , , , , ,

Cherry and Lemon Smoothie

February 3, 2013 10 Comments

Brandi, of The Healthy Flavor, inspired me again. With an ample bag of frozen dark cherries from Costco in the freezer and a lot of leftover lemon juice from my Lemon Coconut Breakfast Bars, I decided a frosty one would go well with breakfast earlier this week…..

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Cherry and Lemon Smoothie

Ingredients:

  • 1½ cups frozen pitted dark cherries
  • 3 Tbsp fresh lemon juice (about 1 large)
  • 2 Tbsp natural nut or seed butter
  • 3 Medjool dates, pitted
  • 1 Tbsp ground flaxseed
  • ½ to 1 cup water
  • 1 cup ice cubes

Directions:

Add ingredients to a high-speed blender. Process on high, tamping, until smooth and creamy, adding more water as needed. Serve immediately with a wide straw.

Serves 1 very large or 2 normal servings.

~Sarah

Filed Under: breakfast, Drinks, Plant Based Diet, Vitamix Recipes Tagged With: , , , , , , , , ,

Vegan Baking: Mini Pumpkin Granola Muffins

January 25, 2013 5 Comments

Walker, being the toddler he is, can be a “fun” one to feed. For breakfast that is. Getting him to sit down and eat is a real pain. Even more so on gym mornings, when I need to be out early. I think I found a winner in this recipe, which I veganized.

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These were a hit with short man. And the size was the winner. They fit in his little hands, no big muffin mess. Did I mention portable? He munches on 4 or 5, making a good starter for him.

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One thing I have noticed though, is that mini muffin pans are not created equal. My first one didn’t fit liners, it was too small. I hated it, so I didn’t make mini muffins. After having success with a standard muffin tin from Wilton, I picked up a Wilton Recipe Right 24 Cup Mini Muffin Pan. It is a great pan! Heavy, bakes evenly and most of all, fits mini liners.

Mini Pumpkin Granola Muffins

Ingredients:

  • 1 cup white whole wheat flour
  • 1 tsp pumpkin pie spice
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp fine sea salt
  • 1 cup dark brown sugar, packed
  • ¼ cup neutral vegetable oil
  • 1 15-ounce Can Organic Pumpkin
  • 2 Tbsp ground flaxseed meal + 6 Tbsp cool water
  • 1 cup granola

Directions:

Preheat oven to 350, line two (if you have two) mini muffin pans with liners or spritz with oil.

Add water to flaxseed, set aside for 10 minutes,whisk until smooth.

Whisk flour, spice, baking powder, baking soda and salt together in a small bowl.

Beat sugar and oil together in a large mixing bowl, add in flaxseed mixture and pumpkin, beat smooth.Add in flour, stir till mixed.

Divide evenly between muffin tins, about 1 Tablespoon batter per cup.

Sprinkle a little granola on top of each, about ½ teaspoon.

Bake for 15 to 20 minutes, until a wooden toothpick comes out clean (mine took 18 minutes).

Let cool for a few minutes, transfer to a cooling rack.

Makes 48 mini muffins. For best taste, eat within 2 to 3 days, or freeze for later eating.

~Sarah

Filed Under: baking, breakfast, cooking, Dessert, Plant Based Diet Tagged With: , , , , , , , , , , , ,

Baked Pumpkin Quinoa & 500 Best Quinoa Recipes Giveaway

January 15, 2013 11 Comments

I was looking through the upcoming new releases of Robert Rose books and noted that a favorite authoress has a new book coming out this late winter. Camilla Saulsbury has 150 Best Ebelskiver Recipes coming next month. And of which I can’t wait for my review copy to show up. Not that I had ever heard of Ebelskivers…er…maybe I better go pan shopping soon? Food blogging has never failed to introduce me to new recipes constantly…..(PS: Check out her Facebook page as well).

Anyhow, it got me thinking and I went looking for my copy of 500 Best Quinoa Recipes: 100% Gluten-Free Super-Easy Superfood, which I have loved and used. It was time to visit it again, I reviewed it back in August with some tasty recipes. I decided to try a breakfast recipe – why not have a change in our daily oats? And have protein packed quinoa instead? Perfect for a gym morning!

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It was a nice take on breakfast! And hey, while most of American acts like pumpkin doesn’t exist after Christmas, I happen to enjoy it year-round.

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Baked Pumpkin Quinoa

Ingredients:

  • 1 Tbsp virgin coconut oil
  • 1 cup quinoa, rinsed
  • ¼ cup dark brown sugar, packed
  • 1 tsp ground cinnamon
  • ¾ tsp ground ginger
  • ½ tsp fine sea salt
  • ¼ tsp ground cloves
  • 2 cups unsweetened coconut milk
  • ¾ cup pumpkin purée (Organic Pumpkin)
  • ½ cup water
  • 1 tsp pure vanilla extract

Directions:

Preheat oven to 375°, lightly oil an 8×8″ glass baking dish.

Heat a medium saucepan over medium heat, add in coconut oil, let melt, then add quinoa. Stir for 3 minutes, until fragrant and golden.

Meanwhile, whisk the sugar through vanilla together, add to the quinoa and stir. Pour into prepared baking dish and cover tightly with foil.

Bake for 35 minutes and check. The results will be like oatmeal, if still very watery, cover back up and continue baking, check in 10 minutes.

Remove from oven, remove foil, stir and let stand for 5 minutes. Either serve warm, or chill in bowls for later breakfasts, reheating in the microwave.

Top in a similar fashion to oatmeal. I topped mine with raisins, coconut and a drizzle of maple syrup.

Serves 4.

Book Giveaway! Since I have enjoyed her book so much, I’d like to pass it on for another blogger to enjoy! This is a BIG book, well over 500 pages of gluten-free cooking, ranging from breakfast to desserts, you won’t fail to find recipes to enjoy.

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Click the Rafflecopter link below to enter. Due to the size/weight of the book, US residents only.

a Rafflecopter giveaway

Disclaimer: Gazing In is hosting this giveaway and will ship the winner a copy of the cookbook.

~Sarah

Filed Under: baking, breakfast, Cookbooks, cooking, Plant Based Diet Tagged With: , , , , , , , , , , , ,

Tropical Oats

January 9, 2013 4 Comments

Kirk and I have oatmeal most mornings, although in typical Sarah-fashion our oats are rarely boring. I grew up eating lumpy oats cooked in water with a  pinch of salt. A few years back when I figured out the secret to good tasting oatmeal, my breakfasts changed. These are an example of how oats can shine and not taste like “old-people health food”. The secondary secret is using high quality oats! Be it old-fashioned or 1 minute oats, buy a good brand. We only use Bob’s Red Mill. When compared to Quaker Oats or store brands, the color and taste is so much better. The oats are fresher as well, in my experience. We buy ours in 25 pound bags (I can source them locally at Cash and Carry stores in the West), and seal them up. If  We go through a lot of oats though. (Have I mentioned my current writing project? It is all on oats…more to come soon!)

QuickCooking

Quick-cooking oats are just as good for you as old-fashioned. They are simply rolled thinner and sometimes chopped up, so they quick faster. They have the same nutritional makeup – same calories, fat, protein and fiber! So use what you like personally. And if you have just old-fashioned on hand, use 2 cups milk and cook for 5 minutes over medium-low, after bringing to a boil.

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Tropical Oats

Ingredients:

 

Directions:

Add the milk, sugar, cardamom and salt to a medium saucepan. Bring to boil, add in oats and cook for 1 minute, stirring constantly (lowering heat as needed). Take off heat, stir in almond butter.

Divide between two bowls, top with coconut,  and fruit. If desired, sprinkle a little more coconut over the fruit.

Serves 2.

~Sarah

Filed Under: breakfast, cooking, Plant Based Diet Tagged With: , , , , , , , , ,
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