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Cinnamon

Breakfast

Panettone French Toast

December 11, 2014

Each year growing up I looked forward to my favourite Italian Christmas treat – Panettone. A festive Italian sweet bread / cake studded with dried fruit and a hint of citrus. It’s one of my favourite memories of Christmas with my dads family. It signified the beginning of the holidays. We would only get to taste the sweet fluffy bread during the holidays – which meant that when I could get my hands on it I would easily devour 4 or 5 pieces. Unlike traditional Christmas fruit cakes, panettone is light and fluffy, with a hint of citrus and a sweet taste much like brioche. I’m not fond of fruitcake, unless it’s panettone.

As soon as I see the beautiful imported boxes of Panettone I get way too excited. I’ve even brought a panettone on an airplane to gift to someone  – yeah, I’m that person who brings a cake on a plane. 

We always did the big Italian Christmas Eve at my Nonnas – and you would always see the famous boxed panettone sitting on the counter waiting to be sliced for dessert. If we were lucky we might get some before dinner – but you wouldn’t want to spoil your appetite before the feast of seven fishes.

As a special treat we would add the faintest dust of icing sugar on top (though you really don’t need it). On Christmas morning my dad would slice the panettone at our house, and present it in star cut slices.

Now, as an adult I buy myself at least two panettone’ during the holidays. I may even buy another one to freeze for the future. While I love panettone on it’s own, I’ve also grown to love it as French toast for breakfast. It’s simply delicious – and easy to prep. I find it’s better than brioche because the bread is so airy light that the pieces of French toast are fluffy like a cloud even when cooked. It’s definitely a Christmas treat and would be an absolute favourite Christmas morning breakfast. Serve with a mimosa, maple syrup and fresh fruit.

T’is the season – so go ahead, eat panettone for breakfast, lunch, dinner and dessert!

Panettone French Toast
A christmas twist on the traditional favourite - thick slices of sweet panettone dunked in a vanilla-egg mixture and cooked until crisp.
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Ingredients
  1. 2 thick slices Panettone per person
  2. 2 eggs per slice (4 eggs for two people)
  3. dash of vanilla
  4. dash of cinnamon
Instructions
  1. Heat pan on medium heat with cooking spray/coconut oil/butter.
  2. In shallow baking dish whisk together eggs, vanilla and cinnamon.
  3. Add thick slices of panettone, allowing it to soak on each side for 2-3 minutes.
  4. Carefully lift slices out of baking dish and into pre-heated pan. The panettone can be quite 'mushy' at this stage, so I suggest lifting it with a spatula/egg flipper.
  5. Cook each side of the panettone for 3-4 minutes on medium-low. You want the outside to be crisp, and the inside to be cooked but not soggy.
  6. Serve with real maple syrup and fresh fruit.
Notes
  1. Best if eaten the same day.
b a k e a h o l i c http://www.bakeaholic.ca/
Bars & Squares, Pumpkin

Pumpkin Chocolate Chunk Squares {Dairy-Free, Grain-Free, Flourless}

October 16, 2014

Pumpkin Chocolate Chip SquaresPumpkin Chocolate Chip Squares

I’d like to think I’ve been pretty good at not going overboard when it comes to halloween this year – the only decorations I’ve purchased this year are a couple bats from the dollar store. I love halloween, it’s one of my favourite holidays to prepare for. However, we only have so much storage space in our closets and garage that can hold all of our decor items. I’ve also been trying not to spend any more money on home decor items; Adam already cut me off from purchasing any more pillows this year -luckily there’s only a few months left til next year ;) With that said, I’ve been patiently waiting to take the decorations out for halloween, including going to get pumpkins. 

With Adam being away I’ve been itching to go to the pumpkin patch, and hopefully next weekend when he’s home we can venture out to our favourite little farm in Ladner on Westham Island and pick up a wagon full.

One thing I haven’t been able to keep away from, however, is pumpkin puree. It seems to have found its way into my basket and into my baked goods. I was pretty disappointed to see that on Thanksgiving long weekend Wal-Mart had no cans of pumpkin puree in the entire store. Shocking. So, luckily I ventured over to my favourite store (& my very first job) Thrifty Foods. They had an abundance of pumpkin puree selection, and it was on sale, even better! So, I stocked up my basket incase of a pumpkin shortage, and can happily bake pumpkin goodies to my hearts desire this fall. 

I couldn’t believe when I stumbled upon this recipe how easy it looked, and how delicious the outcome was. A pumpkin square that looks like a decadent wheat-laden goody, that is in fact dairy-free, flourless and even grain-free. You’d never know it because the end result is a fluffy, moist square like any other cake.

Pumpkin Chocolate Chip SquaresPumpkin Chocolate Chip Squares

Pumpkin Chocolate Chunk Squares
Yields 16
A fluffy, light pumpkin bar made with no flour or added sugar.
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Ingredients
  1. 1 cup pumpkin puree
  2. 1 cup almond butter
  3. 4 eggs
  4. 1 tbs. ground flax
  5. 2 teaspoons pumpkin pie spice
  6. 1 teaspoon vanilla extract
  7. 1/2 teaspoon baking soda
  8. chopped dark chocolate or chocolate chips
Instructions
  1. Preheat oven to 350 and line an 8x8 baking pan with parchment paper, or spray with coconut oil.
  2. Combine all of the ingredients in a medium sized bowl and blend with handheld beater or standup mixer until well blended.
  3. Add in the chocolate chips and fold using spatula.
  4. Transfer the batter to the prepared baking dish, and bake at 350 for 25 minutes, until edges are brown and toothpick inserted comes out clean.
  5. Allow to cool completely in the pan, then remove, cut and serve.
  6. Best kept on countertop, can be refrigerated.
Notes
  1. Can be refrigerated, or left on counter covered for 3-4 days. I used raw crunchy almond butter, but you can use regular almond butter. If you like the added crunch, you can add in some chopped almonds.
Adapted from food renegade
Adapted from food renegade
b a k e a h o l i c http://www.bakeaholic.ca/
 Pumpkin Chocolate Chip Squares

 

Valentine's Day, Vegan, Wheat Free

Wheat-Free & Vegan Graham Crackers

February 7, 2014

grhma

graham It’s Friday! That means two things: The Winter Olympics are starting today! (official opening ceremony) and, it’s the long weekend!!

To continue my ‘foods that go together naturally’ for Valentine’s Day theme I made some crisp, lightly spiced Vegan Wheat Free Graham Crackers to go with my Peanut Butter Marshmallows. Because, Marshmallows and Graham Crackers go together naturally – they’re just better together. 

I made this same recipe last year for Valentine’s Day (Marshmallows + Graham Crackers) only this time I used Oh She Glow’s Vegan and Wheat Free Graham Cracker recipe. The crackers are so good. So good in fact I had a few for dessert last night on their own, and a couple with breakfast today.

They’re a perfect snack food, or you can incorporate them into an after dinner dessert.  They would be great to share with a Valentine – wrap them up with a big fluffy marshmallow, a few squares of chocolate and two crackers for S’more Love. 

hgrgrhm'   

Wheat Free & Vegan Graham Crackers
Yields 24
Lightly spiced and crisp, wheat-free and vegan graham crackers perfect for snacking, or making into s'mores
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Wet Ingredients
  1. 3 tablespoons Melted Coconut Oil
  2. 3 tablespoons Molasses
  3. 4 tablespoons Almond Milk
  4. 2 tablespoons Agave Syrup
  5. 1/2 tablespoon Ground Flax
Dry Ingredients
  1. 3/4 cup Quinoa Flour
  2. 1 + 1/2 cup Gluten-Free Rolled Oats, processed into a flour
  3. 5 tablespoons Brown Rice Flour or Coconut Flour
  4. 2 tablespoons Organic Cane Sugar
  5. 1/2 teaspoon baking soda
  6. dash of cinnamon
  7. dash of ginger
  8. dash of nutmeg
Directions
  1. Preheat the oven to 350F and line a large baking sheet with parchment paper.
  2. In a small bowl, whisk together all the wet ingredients.
  3. Add the rolled oats to a food processor and process until fine flour forms.
  4. Add the rest of the Dry ingredients to the food processor and process for 30 seconds.
  5. Add the wet mixture to the food processor and pulse until dough begins to form.
  6. Form the dough into 2-3 balls and place one at a time on a lightly floured non-stick mat. Lightly flour a rolling pin (if necessary) and begin rolling out the dough until you have a rectangle that is about 1/8 inch thick. The dough will crack a bit, but continue working with it until it forms together.
  7. Use a rectangular/square cookie cutter to cut the graham crackers. A pizza slicer will also work. Carefully transfer to prepared baking pan (I just removed the scraps and used the sheet I had rolled them out onto to bake them on)
  8. Poke each cracker with the tines of a fork.
  9. Bake for 8 minutes and then remove from oven and carefully flip each cracker over. Return to the oven for 6 minutes longer, until golden. Allow to cool for a minute before transferring to cooling rack.
Adapted from Oh She Glows
Adapted from Oh She Glows
b a k e a h o l i c http://www.bakeaholic.ca/