Browsing Category

Breakfast

Breakfast, Clean Eats, Granola, Healthy, Pumpkin, Vegan, Wheat Free

Pumpkin Spice Granola

September 23, 2014

pumpkinspice

pumpkin spice granola alicia bakeaholic

As soon as fall has officially arrived I’m way too excited to begin baking all things pumpkin. There is no better smell than pumpkin spice – ginger, nutmeg, cinnamon – all baked into a warm comforting pumpkin baked good. Pumpkin can be made both sweet and savoury and is so versatile when working with it. 

Fall is one of my most favourite seasons – the colours, cool days, candles, and holidays (Thanksgiving, Halloween) make it even better. 

I had to seriously stop myself from buying any sort of halloween or Fall paraphernalia from the Home Sense store in August. Now that it’s officially Fall, I feel I can let myself Fall fully with no inhibitions. Sorry, Adam. But really, they start bringing out those halloween and thanksgiving decorations in the summer, and by the time the holidays actually roll around all the decor has been packed up and its suddenly Christmas in October. 

Thankfully pumpkin is the ingredient of both halloween, thanksgiving and christmas so we can happily eat it for months. I don’t think I ever get sick of eating pumpkin, I even love adding it to my chili. 

I had actually seen this pumpkin granola recipe in April, when another local Vancouver blogger, Jennifer from Foodess, had posted it – pumpkin goods know no boundaries. I was all for pumpkin in April.

pkmp

I knew I needed to make it come Fall, and It turned out better than my tastebuds imagined. I changed a few things, subbing in brown rice syrup for maple (feel free to use either), adding in pumpkin seeds and cooking it for a little longer, leaving it in the oven, to really crisp up the clusters. I found it was just as crunchy as store-bought, only obviously much better. The spice is perfect, and not overly sweet.

spiced

I loved her idea of storing it in the freezer, it makes for a nice cold bowl of granola and milk, plus it prolongs its shelf life (that is, if you don’t eat it all in a week) – And as she says, most pumpkin granola is actually just ‘pumpkin spice’ with no trace of real pumpkin puree, whereas this recipe uses a whole cup. Feel free to make a half batch.

Happy Fall :)

Pumpkin Spice Granola
Serves 24
Crunchy, spiced pumpkin granola clusters with dried cranberry for added sweetness.
Write a review
Print
Prep Time
10 min
Cook Time
1 hr
Prep Time
10 min
Cook Time
1 hr
Ingredients
  1. 1 cup pumpkin puree (not pie filling)
  2. 1½ tbsp ground cinnamon
  3. 2 tsp ground ginger
  4. ⅓ cup canola oil / coconut oil
  5. ½ cup coconut sugar / brown sugar
  6. ⅓ cup brown rice syrup
  7. 1 tsp vanilla extract
  8. 5 cups old fashioned large flake oats
  9. 1cups natural almonds - pulsed slightly
  10. 1 cup pumpkin seeds
  11. ¼ cup ground flaxseeds or whole
  12. 1-2 cups dried, sweetened cranberries
Instructions
  1. Preheat oven to 325 degrees.
  2. In a mixing bowl, whisk together the pumpkin, cinnamon, ginger, oil, sugar, brown rice syrup and vanilla extract. Stir in the oats, almonds, pumpkin seeds and flaxseeds.
  3. Divide mixture between two large baking sheets lined with parchment and bake 45-60 minutes, stirring occasionally and checking frequently, until the almonds are golden and toasty and the granola is dry.
  4. Turn off oven and leave baking sheets inside, propping door open slightly. Allow the oven to cool down with granola inside to create dry, crunchy granola.
  5. Remove from oven, sprinkle cranberries overtop and mix in.
  6. Store in airtight containers for up to a week - or freeze in large freezer bag.
Notes
  1. Crunchy granola keeps well in the freezer, remove and eat with cool milk or yogurt.
Adapted from Foodess
Adapted from Foodess
b a k e a h o l i c http://www.bakeaholic.ca/

 

Breakfast, Muffins, Wheat Free

Banana Oat Muffins {Wheat-Free}

July 24, 2014

banana oat muffins

 

This week I shared a recipe for my favourite Banana Oat Muffins over at Vancity Buzz. I like to refer to them as “Overnight Oats” in Muffin Form. The key to making them moist is soaking the rolled oats in yogurt and almond milk before adding them to the rest of the ingredients. And – they’re wheat-free, because you make them with homemade oat-flour. So easy!

You can find the recipe here.

Berries, Breakfast

2-Ingredient Raspberry Chia Jam

June 10, 2014

chia jamScreen Shot 2014-06-10 at 11.08.52 AM One of the things I missed most about having a wheat-allergy was toast. Every morning when I was younger revolved around bread – I remember my Dad making cinnamon sugar toast (hello butter, brown sugar and cinnamon) Clearly I don’t eat that delicious (yet unhealthy) breakfast item anymore. Breakfast is always served with a slice of toast or, several slices. When I learned about my wheat-allergy a couple years ago I really just gave up on bread for the most part. It was only recently that I actually began making/buying wheat-free bread options. Though I don’t have toast on a regular everyday basis, once in a while I feel like good ol’ PB+J on toast. 

I bought a loaf of wheat-free bread from Choices market that has been in the freezer (most gluten/wheat free breads are frozen to keep longer) for a couple months. I’ve slowly been eating away at it. Usually gluten/wheat-free breads are slightly smaller in size than regular loaves, but they’re also more dense so it makes up for its size. I bought O’Doughs Flax Loaf, a gluten/wheat-free company and I really love the texture of the bread. 

I love any sort of nut butter on toast – peanut butter and almond butter are my go-to, though Ive also tried sunflower seed butter too (sun butter). Of course you have to add a jam on top.

When Adam and I first moved in he made me toast one morning and put the jam on FIRST then put the Peanut Butter on TOP. It was a big gooey mess. I was perplexed at how someone didn’t know the correct order of events when making toast – the Peanut Butter goes on first and then the jam! He was a very finicky eater growing up (pasta with no sauce type of kid… lets say a LOT has changed since we began dating) So, I had to show him the ways of how to properly put together a peanut butter and jam slice of toast, including not to skimp on either the PB or J. 

I have to laugh every time I see this image on Instagram:

peanutbutter

The best thing about this 2-Ingredient Raspberry Chia See Jam is you will never have to run out of jam – I promise. I always keep at least 3 bags of frozen raspberries in the freezer (along with frozen blueberries or mixed berries). It’s the same reason I love drinking Almond Milk instead of regular milk – you will always have another one handy because they don’t need to be refrigerated (until opened). 

chia jame

The jam is quick, healthy and refined sugar free. Raspberries are also an amazing little powerhouse filled with antioxidants and vitamins, along with being low calorie and low sugar. Swapping out store-bought jam for this homemade option means a healthier breakfast. Spread it on toast, or waffles, pancakes, crepes etc.  

Seriously, you need to make this ‘recipe’ – I hesitate to call it a recipe seeing as how it is so easy, and only 2-ingredients.

Raspberry Chia Seed Jam
A quick and healthy jam to spread on all your breakfast items.
Write a review
Print
Ingredients
  1. 1 cup frozen raspberries
  2. 1 Tbs. chia seeds
Instructions
  1. Add frozen raspberries to microwave proof bowl, heat for 1-2 minutes until warmed and berries easily pop when stirred.
  2. Stir in the chia seeds and let sit for 5 minutes. Spoon onto toast!
  3. Another way to cook (for larger amount as well): over medium pot, heat until berries are warmed and cook down. Stir in chai seeds and cook another couple of minutes. Remove from heat, bring to room temperature, then store in fridge to thicken.
Notes
  1. Keep in fridge for 2-3 days.
b a k e a h o l i c http://www.bakeaholic.ca/