Category Archives: Breakfast

As You Like it Granola

I have been making Granola for years. The tried and true recipe I have been using is heavy on the fat and sugar which is probably what makes it taste so darn good! No word of a lie, I could sit down with a Modular Mate Round #2 full of Brown Sugar and eat the entire contents, no worries! I’d pay for it afterwards but man,  it sure tastes good going down! ( I may be drooling on my keyboard as I type this and also thinking of making Caramel Corn…)
We moved off the grid a year ago where I have continued to make my fave granola recipe but yesterday, for some reason, I decided to try something different. Oh, right. We are in the shoulder season out here in the bush, with limited sunshine these days so no rays to power our batts…that’s what prompted me to open an actual cookbook to source a Granola Recipe. When the Batts are running low we conserve energy in every way possible which means no turning on my computer. I usually just open up my old fave Fruit and Nut Granola .
I can cook to my hearts content because that is propane fuelled…well, let’s not go crazy there…still have to have the propane in the 100lb tanks to operate the stove and heat the water.
Yes, I could have looked in my treasure trove of hand written recipes but I have this Skinnytaste Cookbook that I paid good money for so I thought I might as well flip through the pages.
On Page 26 you will find the recipe for her Good For You Granola. I’m calling it As You Like it Granola because you can really make all kinds of substitutions…which I did…and it will still turn out wonderfully!  The thing that drew me to making this recipe is the drastic cut in fat and sugar! I didn’t think it could possibly taste as good as my old recipe but I was wrong. It is AMAZING!
I searched for her recipe online but couldn’t find it so I will write it up here for you but I strongly suggest you head over to SkinnyTaste to check out all of her fantastic recipes!  To be sure, I double the recipe and I am very glad that I did!

As You Like It Granola from Skinnytaste (Good-for-You Granola p. 26)

Because I doubled the recipe and found it to be the perfect amount for the two of us (regular Granola consumers) I am going to list the doubled amounts. And I am going to list my subs…coconut flakes, hemp hearts, pecans and as for the fruit? Your call!

1/2 cup Quinoa
3 cups Old Fashion Rolled Oats
1/2 cup Coconut Flakes
1/2 cup Hemp Hearts
1/2 cup Slivered Almonds
1/2 cup chopped Pecans
1/2 cup dried Blueberries
1/2 cup dried Cherries
1/2 cup dried Peaches, cut/torn into bite sized pieces
1/2 cup dried Strawberries

1/2 cup Honey
2 Tablespoons Coconut Oil, melted
2 teaspoons Vanilla
2 teaspoons Cinnamon
1/2 teaspoon Nutmeg

Preheat oven to 325F.
Line a baking sheet with parchment paper – preferable to silpat because you can chuck it away.
Rinse quinoa thoroughly under cold water in a fine mesh sieve; drain well and pat dry with paper towels.
Spread quinoa, oats, and coconut out on the baking sheet.
Toast in the oven, stirring once, until golden, about 10 minutes.

Meanwhile gather together the fruit and nut combo that you prefer, toss together with the cinnamon, nutmeg and salt; set aside.
In another small bowl combine the honey, melted coconut oil, and vanilla; set aside.

Remove quinoa/oat mixture from the oven.
Pour the fruit/nut and spice mixture over top and gently mix in.
Drizzle wet ingredients over all and gently toss with a large metal spatula, spreading the mixture evenly over  the entire baking sheet.
Return to oven and bake until golden brown, about 10 – 12 minutes, stirring once at the halfway mark.
Remove from oven , give it a gentle stir, and cool completely on the baking sheet before transferring to a container with an airtight lid.

Makes about 8 cups of Granola
Store in airtight container for up to a month….if it lasts that long!

Gingerbread Pancakes

During the busy work week I try to squeeze in a breakfast that I can eat out of hand so when the weekend rolls around, if I have the energy, I like to make up a stack of pancakes or waffles.  I usually double pancake/waffle recipes so I can stash some in the freezer allowing me to have Toaster Waffles or Pancakes any day of the week!

We are finally getting some Fall-like weather here so I was craving something pumpkin-y but, bah, all my pumpkin is frozen….Gingerbread invokes all those lovely Fall feelings, too! And it makes the house smell absolutely wonderful!

gingerbread pancake
A beautiful Fall Pancake!

3 cups  (750 ml) Flour
2  teaspoons (10 ml)  Baking Powder
1/2teaspoons (2.5 ml)  Baking Soda
1/2 teaspoon  (2.5 ml)  Salt
2  Tablespoons (30 ml)  Brown Sugar
2 teaspoon (10 ml)  Ground Cinnamon
1  teaspoon (5 ml)  Ground Ginger

2 large Eggs, lightly beaten
2 teaspoons (10 ml)  Vanilla
1/2 cup (125 ml) Molasses
1/3 cup  (75 ml) Butter, melted, cooled slightly (2.5 oz Butter* )
2 1/2 cups  (725 ml) Milk – I use Almond Milk – ** or to desired consistency

Preheat Griddle to 350F (175C)

In large mixing bowl whisk together flour, baking powder, baking soda, salt, brown sugar, cinnamon and ginger.
In small mixing bowl combine beaten eggs, vanilla, molasses, melted butter and milk.
Pour liquid ingredients, all an once, into dry ingredients and stir just until all the flour mixture is moistened; a few small lumps are okay.
Lightly spray griddle with vegetable oil.
Drop 6 ladlefuls of batter, evenly spaced, onto griddle.
Cook until bubbles form and the edges are dry.
Flip and continue cooking until golden brown.
Remove cooked pancakes to serving platter.  ( if I am not serving them straight away I place them on a wire rack in a  low oven  175F {80C] until ready to serve. )
Repeat with remaining batter.
Serve with a dollop of Plain Greek Yogurt,  lightly sweetened with a splash of vanilla,  a pinch of cinnamon and a bit of powdered sugar.

Yield: 15 – 18 medium sized Pancakes

* I hate packing butter into measuring spoons or measuring cups; I prefer to weigh it on my kitchen scale!

** Sometimes I add a little more Almond Milk, sometimes a little less; you want a thickish batter…too runny and you will get flat pancakes…too thick and they won’t be cooked through when they are a lovely golden brown.

Broccoli and Cheddar Whole Wheat Pancakes

I wanted to make Luke Breakfast for Dinner but didn’t have any bread in the house. Luke doesn’t like to mix his savoury with his sweet so I couldn’t make, you know, regular pancakes. But, hey, I saw a post the other day for Ham and Cheese Pancakes…I don’t remember where I saw it but I have a pretty good grasp on how to make a basic pancake and let’s see, what’s in the fridge? Broccoli, cheddar, tomato….yup, I have it. Broccoli and Cheddar Whole Wheat Pancakes with Tomato Sriracha Yogurt.

Broccoli and Cheddar Whole Wheat Pancakes
Broccoli and Cheddar Whole Wheat Pancakes

1 cup Flour
1 cup Whole Wheat Flour
1 Tablespoon Baking Powder
1 teaspoon Baking Soda
1 teaspoon Salt
1/4 cup Vegetable Oil or Butter, melted
2 Eggs, lightly beaten
1 1/2 – 2 cups Almond Milk or Milk
3 stems Broccoli, finely chopped
1/4 cup Cheddar Cheese, grated
2 Green Onions, chopped

1 cup Greek Style Yogurt
1 Roma Tomato, chopped
1 1/2 teaspoons Sriracha Sauce
1/4 teaspoon Salt
Pepper, to taste

Heat electric griddle to 350F.
In mixing bowl combine flour, whole wheat flour, baking powder, baking soda and salt.
In a small bowl combine vegetable oil, eggs, 1 1/2 cups milk; add all at once to dry ingredients and stir gently, just until combined, adding more milk if needed to get right consistency. ( I never measure milk…just pour!)
Fold in chopped broccoli, shredded cheddar and green onions.
Drop about 1/3 cup of batter onto lightly greased griddle, smoothing batter out a bit with the back of your spoon. I can usually cook 6 pancakes at a time on my griddle.
Cook until bubbles form and start to pop, about 3 – 4 minutes, before turning over.
Continue cooking for another 3 – 4 minutes.
Transfer to serving platter and repeat with remaining batter.
While pancakes are cooking, combine yogurt, chopped tomato, sriracha sauce and salt in a small bowl.
To serve, stack two or three pancakes on plate, top with Tomato Sriracha Sauce, a bit of shredded cheddar and chopped green onion.

Makes 8 pancakes.

Broccoli and Cheddar Whole Wheat Pancakes with Bacon and Eggs
Broccoli and Cheddar Whole Wheat Pancakes with Bacon and Eggs

Breakfast Bulgur

So I ran out of Chia Seeds the other day. I rummaged in the cupboards looking for a protein packed substitute that I could add to my Breakfast Smoothie. I grabbed a package of unopened Bulgur….big mistake!
Ah, but now the package is open! Why did I buy this stuff? Surely I was not thinking of making Tabbouleh in the Winter? Who knows? Some recipe that contained the stuff must have caught my eye; too bad I can’t remember what the recipe was?? Now I will just have to find other ways to cook up this package of Bulgur.
I usually make Eggs and Bacon for my husband but he has expressed a desire to cut down on the animal protein he consumes. Woot! Mayhaps I will get him to come back to a Vegetarian way of life…?? One can hope. Anyway, it is cold and gloomy out these days so a cooked breakfast is the way to go, right?
I used all of my rolled oats in my Christmas baking so that was out. Oh yea, that package of Bulgur…surely that is cooked up like Rolled Oats? Sure is!

Breakfast Bulgur with Blueberries
Breakfast Bulgur with Blueberries

3 cups water
1 cup Bulgur
1/2 cup Dried Cranberries
1/2 teaspoon Salt
1/4 cup Honey
Blueberries, fresh or frozen
Strawberries,  fresh or frozen

In medium saucepan combine water, bulgur, cranberries, salt and honey.
Bring to a boil; reduce heat to medium and simmer, stirring occasionally, until bulgur is tender and mixture is consistency of oatmeal, about 15 minutes.
Remove from heat and stir in a handful of fresh or frozen blueberries and/or strawberries.
Serve with milk and top with extra fruit.

Serves 6

Omit Dried Cranberries, Blueberries and/or Strawberries
Reduce Honey to 2 Tablespoons
Maple and Brown Sugar Bulgur
Stir in
1/3 cup Raisins
1/4 cup Walnuts, Chopped
1 Tablespoon Maple Syrup
Brown Sugar, to serve
Maple and Brown Sugar Bulgur

*I like to make up a batch of cooked breakfast porridge and keep it in the fridge for a quick breakfast that can be warmed up in the microwave.

Carrot Cake Pancakes

I had some carrots that were no longer eye appealing and needed to be used up. I absolutely love to bake but, oh my, there is only so much baking one can consume! Summer has been a busy time for everyone so we haven’t had our regular Sunday Dinners where I can rely on the help of extended family members to empty the Cookie Jar or Cake Platter. Still, here I have all these grated carrots begging to be made into something, not just relegated to the deep, dark realms of the freezer which is now chock-a-block full of summer berries.

Well, you may or may not know that I discovered Cinnamon Roll Pancakes which are definitely less sinful than Cinnamon Rolls sooooo… I got to thinking you have to be able to make Carrot Cake Pancakes! Woot! All that yummy goodness with a fraction of the calories! I like to make extra Pancakes when I have the griddle heated and freeze the leftovers so we have Toaster Pancakes on busy work day mornings.

Carrot Cake Pancakes with Cream Cheese Drizzle
Carrot Cake Pancakes with Cream Cheese Drizzle

1 cup Whole Wheat Flour
1 cup Flour
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1 teaspoon Salt
1 teaspoon ground Cinnamon
1/2 teaspoon ground Nutmeg
1/4 teaspoon ground Ginger
OR 2 teaspoons Epicure Apple Pie Spice
1/4 cup Brown Sugar
1/2 cup chopped Walnuts
1/2 cup Raisins
2 Eggs, lightly beaten
1/4 cup Butter, melted
1 teaspoon Vanilla
2 cups Buttermilk (If you don’t have Buttermilk – 2Tbsp Lemon Juice with enough regular milk to  measure 2 cups, let stand for 10 minutes)
4 cups grated Carrots
Cream Cheese Drizzle
4 ounces Cream Cheese, softened
1/2 cup Icing Sugar
Milk – to desired consistency

If you don’t have buttermilk, set the milk to souring before you begin.
Melt the butter and let it cool while you proceed with getting your dry ingredients combined.

In small mixing bowl beat cream cheese until smooth.
Add icing sugar and vanilla, beating until no lumps remain.
Add a little milk (1 – 2 Tablespoons) if you want a thinner drizzle.
Set aside.

Preheat Griddle to 350F.
In mixing bowl combine flours, baking powder, baking soda, salt, spices and brown sugar.
Stir in chopped nuts and raisins.
In a small bowl, combine buttermilk, vanilla, eggs, melted butter and grated carrots.
Pour liquid ingredients, all at once, into dry ingredients.
Stir just until all the flour is incorporated, do not overmix.
Lightly spray griddle with non stick spray.
Ladle about 1/4 – 1/3 cup for each pancake, spreading the batter slightly ; cook for 3 – 4 minutes, until bubbles start to pop and edges are dry.
Flip over and continue cooking for another 3 – 4 minutes.
Transfer to serving platter.
Repeat with remaining batter.
Serve warm with Cream Cheese Drizzle.
Freeze any leftovers and simply pop into the toaster to reheat when needed.

Makes 18 Pancakes

FYI – This is a ummm, goopy batter; don’t try to hurry these up by cranking up the heat coz you will end up with burnt outsides and raw insides…YUCK! Keep it at 350F and practice patience…or you know, clean all the surfaces in the kitchen if you are like me and can’t be trusted to be patient!