Sep

Apple Olacakes

Sitting in our freezer are several little baggies containing 3 mini muffins each, the perfect grab and go breakfast (after 30 seconds in the zapper). I’m continuing the homemade grab-and-go breakfast kick with a new addition…OLACAKES (oh-la-cakes).

Olacakes–easy to grab, healthy

and tasty pancakes topped and

cooked with granOLA on one side

I admit it, they’re good! My first try at these are as follows:

Apple Cinnamon Olacakes

Makes 14 olacakes, or 6-7 servings

PANCAKE:
1 medium apple, grated (I kept the peel)

1 1/3 cup wheat flour

1/2 cup all-purpose flour

1/2 t. each: baking powder and baking soda

2 teaspoons ground cinnamon

2 egg whites

2/3 cup unsweetened vanilla almond milk (2% cow’s milk works, too, or 1/2 cup lowfat buttermilk)

TOPPING:

1/2 cup uncooked, dry oats

1/2 cup shredded sweetened coconut

DIRECTIONS:

ONE: Spread coconut and oats onto a foil-lined baking sheet. Bake at 350 for 8-10 minutes, or until coconut is toasted. Set aside.

TWO: Mix flour, baking powder, baking soda and cinnamon together in a large bowl.

THREE: In a small bowl, whisk egg whites for one minutes. Add grated apple to the egg whites and gently stir. Pour into dry mix bowl, along with almond milk. Stir until just moistened.

FOUR: In a non-stick pan, drop pancakes, 2-3 TB at a time. When pancakes are 75% cooked (before flipping), sprinkle 1 TB of the toasted coconut/oats mix on top of each pancake. Press down a bit with a spatula. Then flip and cook for 1-2 minutes, or when coconut/oat mix has stuck to the top of the pancake. You have now made an OLACAKE!

Serve warm, cold, topped with syrup, caramel, agave syrup, peanut butter, or eat plain (which is still so tasty!). A great breakfast grab-and-go, snack or guilt-free dessert.

Happy eating!

~Laurel~

15 years ago Short URL

almond milk/apples/breakfast/granola/pancake

Jun

Rosemarried Hashbrowns

This is a basic way to make breakfast hashbrowns, and you can add many other spices to change the flavors. We’ll start with fresh rosemary.

4 red/new potatoes
2 TB fresh rosemary
2 TB flour
2 TB olive oil
Sea salt and black pepper

Rinse and scrub potatoes. If you like, peel the potatoes (I prefer skin on). Using a box grater, grate all four potatoes on a cutting board.

Once potatoes are all peeled (it’ll be messy), take a clean kitchen towel and pat the pile of potatoes. You are removing as much of the excess moisture as possible to crisp the potatoes. In a large bowl, add the potatoes, rosemary, flour, salt, and pepper. Stir until flour is soaked in.

In a large skillet, heat the olive oil on medium high. Once it bubbles, add the potato mixture. There are two ways to cook it:
1) Crispy: like a giant pancake that you flip after several minutes and
2) Fluffy: a mix of potatoes that you are constantly stirring and turning.

Do how you like but-either way-it’ll take 10 minutes to cook. Serve as a side or as the main entree by adding cheese, bacon, or sausage, and fill in tortillas (breakfast tacos). Ole!

Lazy eggs over easy

Some other herbs/spices to add to hashbrowns:
Fresh basil
Fresh dill
Crushed red pepper
Smoked paprika
Fresh garlic
Cayenne pepper
Be creative!

~Laurel~

15 years ago Short URL

breakfast/eggs/potato

May

Chocolate Peanut Butter Muffins

Adapting Bonnie’s recipe, but not much, we had some mini muffins for mom and dad’s visit. I tend to like variety, so I used one batch of standard muffin dough, split it into two smaller bowls, and made Cinnamon mini muffins and Peanut butter chocolate chip mini muffins. One batch makes 24 mini muffins, just the amount my one pan holds. Enjoy as a snack, dessert or with brunch (we had eggs florentine with them).

cinni mini muffins

1-2 t. ground cinnamon (I tend to add a lot, for flavor)
1/2 t. ground nutmeg
1/2 t. allspice (optional)

topping:
1/4 cup brown sugar
1 t. cinnamon
1 T. margarine/butter, softened

chocolate chip peanut butter muffins

1/2 cup mini chocolate chips
1/4 cup peanut butter, softened

basic muffin dough (makes 24 mini muffins)
1 1/2 cups all-purpose flour (or 1 cup white flour, 1/2 cup wheat pastry flour)
1/2 cup sugar or 2/3 cup Sucanat
2 t. baking powder
1/2 t. salt
1 TB ground flax seed + 2 TB water (or 1 egg)
1/2 cup vanilla soymilk (or cow’s milk)
1/4 c. margarine/butter, melted (you could sub applesauce, but it’s not the same)

directions:
1) Preheat oven to 375. Mix flour, sugar, baking powder and salt in a bowl. In a second bowl, mix wet ingredients–egg, soymilk and margarine. Once mixed thoroughly, combine the wet into the dry mix bowl and stir well. Separate (sticky) dough into half, putting the second half back into the wet ingredient bowl. This is how you’ll create 2 flavors of muffins.

2) In the first bowl, combine the chocolate chips and softened peanut butter. You want semi-melted, but not runny, peanut butter. Spray or line 12 of the mini baking cups and spoon a little less than a tablespoon into each of them.

3) In the second bowl (cinni mini muffins), add the cinnamon, nutmeg and allspice. (Add extra spice to taste.) Stir well and spoon into the other 12 mini baking cups.

4) Bake for 8-10 minutes. While baking, mix together topping for cinnamon muffins. (Choco-pb muffins don’t need a topping, trust me.) Let muffin pan cool on counter for a few minutes, then sprinkly brown sugar mixture onto top of each cinni mini muffin. Eat and enjoy!

This recipe is easily doubled or tripled, as ambitious as your little bake sale heart desires.


lion at naptime…on his back

It was great to have mom and dad in town this weekend. We went to a dinner at my school, ate lots of tasty food, and spent a lot of time together. Great stuff! We visited the local zoo for the first time… *warning: matt loves instagram (google it if you like). So, as my favorite Baba Wawa says, Take a little time to enjoy the view. Enjoy some time outside (before it gets too hot) and have an incredible week!