Breakfast, Muffins

Whole Wheat Blueberry Muffins (oil/butter free)

April 16, 2014

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Each week Adam’s home is always a whirlwind. He works out of town two weeks and flies back for a week off at home. A routine we’re slowly getting into. This past week was awesome and busy – we went to a concert, booked a venue for our wedding (hooray!), saw a comedy show and went to the hockey game. The weather was amazing as well – almost 20 degrees in April?? I’ll take it. We were outside enjoying the sun walking around, lounging on patios and driving around with the top of our Jeep off. Definitely looking forward to summer. 

Since he’ll be home for a week each time and school’s out for summer so I won’t be working, we have lots planned – camping, road trips, going to Osoyoos, the island, down to the states and weddings. If there are any great ‘last minute’ deals for travelling we might look into going somewhere for a few days or a week too. Have you planned anything for Summer yet??

Although it’s not summer yet, it is almost Easter – it seems to have snuck up this year – and fast! The long weekend is almost here and I made some blueberry muffins you can take along to an Easter celebration, breakfast or brunch. They have no added oil or butter and use whole wheat flour along with pastry flour. 

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Our easter traditions used to include going to church, doing the big easter egg hunt after mass, and lamb dinner at my Nonna’s afterwards. When we were really young we would get huge easter eggs the size of us wrapped in colourful cellophane from the Italian bakeries. This year we’re doing a few lunches/dinners with our family on Friday and Sunday. What are your Easter traditions? 

Whole Wheat Blueberry Muffins
Yields 12
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Ingredients
  1. 1 cup pastry flour
  2. 1 cup whole wheat flour
  3. 2 tsp baking powder
  4. 1/2 tsp baking soda
  5. 1/4 cup sugar
  6. 2 eggs
  7. 3/4 cup almond milk
  8. 1/4 cup applesauce
  9. 1/4 cup honey or agave syrup
  10. 1 cup blueberries (fresh or frozen)
  11. rolled oats (optional)
  12. coconut sugar (for sprinkling)
Instructions
  1. Preheat oven to 350
  2. In large bowl whisk together the flour, baking powder, baking soda and sugar.
  3. In separate bowl beat the eggs and whisk in the milk, applesauce and agave/honey.
  4. Pour the wet ingredients over the dry and stir with spatula until flour completely incorporated - being careful not to over mix. Gently fold in the blueberries.
  5. Scoop batter into greased muffin tin, if you like top with rolled oats and a sprinkle of coconut sugar
  6. Bake for 20-25 minutes until golden brown. Check at 22 minutes with toothpick. Let muffins cool before removing from pan.
b a k e a h o l i c https://www.bakeaholic.ca/
Breakfast, Dairy-Free, Vegan, Weekly Meals, Wheat Free

Overnight Oats: Breakfast Ready in Less Than a Minute

April 4, 2014

Overnight Oats: Breakfast Ready in Less Than a Minute // bakeaholic.caAs it gets warmer I’m less inclined to want a bowl of warm oats for breakfast – except for those dreary rainy spring mornings which we seemed to have a lot of last week. 

During the week it’s hard to wake up early enough to make a healthy breakfast, or even to make a quick green smoothie before leaving for work (maybe I need to set the alarm a little earlier.. or stop hitting the ‘snooze’ button). 

Over spring break It was nice to be able to wake up every morning with enough time to make a healthy, hearty and filling breakfast like Wheat-Free Dairy-Free Sugar-Free Waffles, Spring Eggs and Hash , Wheat-Free Crepes, or Lemon Blueberry Scones. Breakfast and Dinner are the two main meals I usually make, whereas lunch is leftovers or a salad or even a smoothie if I can. Nothing special. 

What is your favourite meal of the day to make? Breakfast? Lunch? Dinner? Snacks?? (I like snacks)

I shared a recipe for Overnight Oats in a Jar on Vancity Buzz a little while ago and thought I’d make another. This time I used Almond milk, rolled oats and chia seeds topped with warmed raspberries and a spoonful of almond butter. It’s the perfect combination of warm/cold for those spring mornings. The chia seeds and rolled oats keep you full all morning long. Did you know that the Chia Seeds absorb the liquid from the almond milk, and even expand in your stomach to keep you full longer? Talk about a superfood. They’re packed with protein too. 

Overnight Oats: Breakfast Ready in Less Than a Minute // bakeaholic.ca

Ever since I found (and bought) Weck Jars from Crate&Barrel I had been wanting to make something in them – and they work perfectly for Overnight Oats. I love the size of the jars, and the lids are awesome. 

Here’s how to make Overnight Oats and have breakfast ready in Less than a Minute!! Talk about time saver – and it’s delicious and healthy

Overnight Oats
Make breakfast the night before for a healthy and quick breakfast in the morning with overnight oats with lots of different topping options.
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Ingredients
  1. 1/2 cup rolled oats (not quick, if you use quick I would reduce liquid amount)
  2. 1 Tbs. Chia Seeds
  3. Enough almond milk/milk alternative to cover the oats
  4. Berries or fruit of choice (banana, apple, pear, blackberries, blueberries, strawberry)
  5. Tablespoon Nut Butter (almond, peanut butter, sunbutter)
  6. Other options: Granola, Seeds, Dried Fruit
Instructions
  1. In a jar (best to use) or tupperware add the 1/2 cup of rolled oats and sprinkle with chia seeds. Pour enough Almond milk over top to cover the oats. Place in fridge overnight to set - the chia seeds will absorb the liquid and create a gel-like substance, almost like a yogurt.
  2. In the morning remove from fridge and top with berries (I microwaved frozen raspberries) and a spoonful of nut butter. Sprinkle with additional toppings if you desire. Enjoy!
b a k e a h o l i c https://www.bakeaholic.ca/

 

 

Berries, Breakfast, Dairy-Free, Wheat Free

Lemon Lavender Blueberry Scones {Grain Free, Wheat-Free, Dairy-Free}

March 31, 2014

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This week I’ll be sharing some Breakfast recipes that I’ve made over the last week. With Spring peaking through the clouds (and rain) it’s nice to be able to sit down on the weekend to a good, healthy breakfast after a week of quick (or non-existent) breakfasts during the work week. 

Last weekend I shared my Wheat-Free, Dairy-Free Sugar-Free Waffle recipe and today I’m making history both on the blog and in real life (kinda).

I have never made Scones. Ever.

I may have eaten one or two in my life. I’m not a scone person – I’m not sure why. They just didn’t appeal to me. Maybe because they’re a weird baked good – not a biscuit, not a cookie, not a muffin.. a weird combination of the three perhaps. I also felt like they were heavy and would sit in my stomach all morning long feeling sluggish. However, I discovered this recipe using coconut flour and almond meal and thought it was about time I tried them out.

Let me begin by saying they smell delicious. They looked delicious – and they taste pretty darn good. I was intrigued by the title and then the addition of loose leaf tea. A little while ago I received a package from Tea Sparrow after being asked to review their product. It’s a monthly tea program where you are sent teas to try, and then you can buy the ones you like from different companies. I don’t drink any caffeine, no pop or coffee but I will have a cup of tea every now and then.  The teas were delicious, and a great idea for those tea lovers in your life. I was even more excited when I realized I could use the tea in baking as well. It makes for a fragrant and delicious flavouring in baked goods – and in these scones. 

teas

One of my favourites from my package was the Organic Lavender Earl Grey from Rishi Tea. There was also Strawberry Champagne, Organic White Rose and Organic Chai Rooibos. All equally delicious and soothing to sip. The packaging is also lovely – it came in a  box lined with paper tissue and each tea comes in a re-sealable package with information and instructions on steeping the tea.  

sconesas

 If you’re a scone lover – or have never made them before like me I would definitely suggest giving it a try. These would be great for a brunch or upcoming Easter or Mother’s day. 

I adapted the recipe slightly as I found the original recipe was a bit too moist resulting in a crumbly and soft scone. You want them to be sturdy and crumble, with a browned top and sides.

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Scones go well with Tea – naturally. 

Lemon Lavender Blueberry Scones {Grain Free, Wheat Free, Dairy Free}
Serves 8
A scone for breakfast or a treat with tea.
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Ingredients
  1. 1 1/2 cups almond meal
  2. 1 cup coconut flour
  3. 2 teaspoons baking powder
  4. 1 teaspoon cinnamon
  5. 1/2 teaspoon nutmeg
  6. 1 Tbs. loose Lavender Tea - pulsed in food processor, or chopped up into small pieces
  7. 1 heaping tablespoon coconut oil, in its solid state
  8. 1/2 cup coconut palm sugar
  9. Zest from 1 lemon
  10. 3/4 cup unsweetened almond milk
  11. 3/4 cup fresh/frozen blueberries
  12. 2 teaspoon turbinado sugar, to top the scones
Instructions
  1. Preheat your oven to 400°F.
  2. Line a baking sheet with parchment paper or a silpat and set aside.
  3. Combine the almond meal, coconut flour, baking powder, cinnamon, loose tea and nutmeg in a mixing bowl. Whisk together to combine fully.
  4. Add the cold coconut oil to the dry ingredients using a pastry cutter and work into dry ingredients.
  5. In a smaller, separate bowl, combine the coconut sugar and the lemon zest. Use the pastry cutter to blend the lemon zest into the sugar until the sugar is fragrant and slightly moist. Whisk this sugar into the bowl with the almond meal mixture until fully combined.
  6. Add the milk, and using a spatula, mix thoroughly until the entire mixture is evenly moistened. Your mixture might still be a bit crumbly, and this is okay. It will come together as you handle it a little more.
  7. Gently fold in the blueberries.
  8. Transfer the dough to the parchment-lined baking sheet and shape it into a ball. If your mixture was still crumbly, it should come together a bit more now as you gently press the pieces together.
  9. Once you've shaped a ball, press the dough down into a disk approximately 10 inches in diameter and 1 1/2 inch thick. Using a knife, cut the disk into eight even wedges, like a pie. Sprinkle the tops of the scones with turbinado sugar.
  10. Bake the scones until they have browned and become crispy and golden brown on the outside, but are still slightly crumbly on the inside, 20-25 minutes.
  11. Remove the pan from the oven and allow the scones to cool on the baking sheet for several minutes. Using a spatula or a knife, pull the segments apart from one another. Serve and enjoy!
Adapted from The Kitchn
Adapted from The Kitchn
b a k e a h o l i c https://www.bakeaholic.ca/