From Allrecipes.com
INGREDIENTS:
1/2 cup AP flour
1/2 cup whole wheat pastry flour (or AP flour)
1/2 cup ground almonds (or AP flour)
1 cup rolled oats
1/2 cup sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1+ tbs brewer's yeast (optional; add more as desired)
1 egg
1 cup milk
1/2 cup applesauce
1/2 tsp vanilla extract
2-4 ripe bananas, mashed
DIRECTIONS:
1. Spray a 12 cup muffin tin & preheat oven to 375.
2. Combine dry ingredients in a large bowl.
3. Beat egg lightly in small bowl, then stir in milk, applesauce, and vanilla. Add the mashed banana and combine thoroughly.
4. Add wet mixture to dry & mix until just combined. Fill muffin tin.
5. Bake for 20-24 minutes. Cool on baking rack.
RESULTS: In the world I'm currently living in, there are three obsessions: getting the baby to sleep, losing the baby weight, and worrying about having enough milk. This recipe seems to speak to two of those. Foods that you can eat with one hand and require zero prep are really handy, too. I don't know if it works, but the internets say that oats and brewer's yeast are useful for keeping up supply. Also, notice that the only fat is from the egg.
These turned out surprisingly well. Moist, not too dense (as most fat-free muffins are), and the banana and (homemade!!) applesauce worked really well together. Next time, I'll reduce the sugar to 1/3 cup because they were rather sweet and add in some flax, which is also good (supposedly) for supply.
Showing posts with label breakfast. Show all posts
Showing posts with label breakfast. Show all posts
Thursday, February 23, 2012
Sunday, October 2, 2011
Baked Oatmeal
Kathleen found this recipe on the Fooducate Blog.
Dry ingredients:
Enjoy hot, cold, or room temperature. If well covered, this will keep in the fridge for one week.
RESULTS: This was a really nice Sunday breakfast, and the leftovers will make a great second breakfast for the rest of the week (infinitely better than the dried-out muffins that show up at work). I used a couple of the amazing apples Tiff gave me from her dad's orchard. I cooked it exactly to the instructions, and I think I could have left it in there a little longer after taking the foil off to get a nice golden crust (my oven seems to run a little cool, though). I drizzled just a little syrup over the top of my piece, because that's how I roll, but it really didn't need the extra sweetness. When Kathleen made it, she thought it was a a bit dry, but she used dried blueberries and coconut as the fruit, which I think would suck up a fair amount of moisture. So maybe if you want to use dried fruit, either let them soak for a while to plump up or add more liquid.
Dry ingredients:
- 2 cups old fashion oats
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 tsp allspice
- 1/2 tsp cinnamon
- 2 1/2 cups sliced fruit
- 1 cup milk
- 1 cup plain yogurt
- 2 eggs
- 1/4 cup maple syrup, honey, brown sugar, or sugar
Enjoy hot, cold, or room temperature. If well covered, this will keep in the fridge for one week.
RESULTS: This was a really nice Sunday breakfast, and the leftovers will make a great second breakfast for the rest of the week (infinitely better than the dried-out muffins that show up at work). I used a couple of the amazing apples Tiff gave me from her dad's orchard. I cooked it exactly to the instructions, and I think I could have left it in there a little longer after taking the foil off to get a nice golden crust (my oven seems to run a little cool, though). I drizzled just a little syrup over the top of my piece, because that's how I roll, but it really didn't need the extra sweetness. When Kathleen made it, she thought it was a a bit dry, but she used dried blueberries and coconut as the fruit, which I think would suck up a fair amount of moisture. So maybe if you want to use dried fruit, either let them soak for a while to plump up or add more liquid.
Wednesday, March 9, 2011
Overnight Museli
Ingredients
Time: 10 minutes, plus time to chill
Serving Size
4 servings
Results
Tastes about like what you would expect: oatmeal that's been soaking in yogurt overnight--which is to say, it tasted pretty good. It's great for a quick breakfast on the go, which I'm trying to get more used to doing instead of waiting until getting to work to microwave some oatmeal (that's just too long to wait for breakfast, I think). I might try making up a few dry portions of this at the beginning of the work week in tupperware or corningware (with lids) and then just adding the yogurt the night before I want to have one for breakfast, that seems like it would work great. My one sad face about this is that with my usual hot oatmeal, I don't tend to use all that much dried fruit (more expensive, more sugar, than fresh fruit). I rely more on apples or applesauce, bananas, and fresh or frozen berries. The apples would brown if they were left cut up overnight, I would think, and I'm not sure if the frozen berries would defrost without making the whole thing a watery mess. More research is needed.
- 2 cups rolled oats
- 2/3 cup mixed nuts and seeds (like sunflower seeds, chopped walnuts, pecans, almonds, cashews, sesame seeds, etc.)
- 1/3 cup shredded unsweetened coconut, optional
1/3 cup raisins or chopped dried fruit - 1/4 teaspoon ground cinnamon, or to taste
- Dash salt
- 3 cups yogurt, plus more for garnish
Time: 10 minutes, plus time to chill
Serving Size
4 servings
Results
Tastes about like what you would expect: oatmeal that's been soaking in yogurt overnight--which is to say, it tasted pretty good. It's great for a quick breakfast on the go, which I'm trying to get more used to doing instead of waiting until getting to work to microwave some oatmeal (that's just too long to wait for breakfast, I think). I might try making up a few dry portions of this at the beginning of the work week in tupperware or corningware (with lids) and then just adding the yogurt the night before I want to have one for breakfast, that seems like it would work great. My one sad face about this is that with my usual hot oatmeal, I don't tend to use all that much dried fruit (more expensive, more sugar, than fresh fruit). I rely more on apples or applesauce, bananas, and fresh or frozen berries. The apples would brown if they were left cut up overnight, I would think, and I'm not sure if the frozen berries would defrost without making the whole thing a watery mess. More research is needed.
Thursday, September 9, 2010
Peanut Butter-Banana Oatmeal
From the Washington Post:
Summary:
The banana and peanut butter flavors in this creamy oatmeal are quite subtle. It tastes even better the next day, so you might want to make a double batch and keep it in the refrigerator; reheat with a little extra milk.
2 to 3 servings
Ingredients:
Combine the oatmeal, water and salt in a medium saucepan. Bring to a boil, stirring, over medium-high heat, then reduce the heat to medium and cook, stirring occasionally, for 5 minutes, until thickened and creamy. Add the peanut butter, banana, milk and butter; mix gently to combine. Cook for 1 minute. Divide among individual bowls and serve hot.
Results:
There's already a chill in the air here in the Great Northwoods. The mornings have been brisk, to say the least, and as I don't have to be anywhere today until 9:30, I thought I'd make myself a nice hot breakfast. Peanut butter and banana are in my top most favorite flavor combinations of all time, but I was a little disappointed. They're definitely "subtle," as the recipe claims, in this dish. I kicked it up by adding a little bit of homemade jam that my friend Sally gave me. And it is certainly creamy. I'm not sure how necessary the butter is, I bet you can leave that out.
Addendum:
Having gotten to the end of the bowl, I'm not sure I'd make this again. It was just TOO creamy, if that's possible, and not quite to my taste. But you might like it. :)
Summary:
The banana and peanut butter flavors in this creamy oatmeal are quite subtle. It tastes even better the next day, so you might want to make a double batch and keep it in the refrigerator; reheat with a little extra milk.
2 to 3 servings
Ingredients:
- 1 cup old-fashioned oatmeal (do not use quick-cooking or instant)
- 2 1/3 cups water
- Pinch salt
- 2 tablespoons creamy peanut butter
- 1 banana, cut into 1/4-inch slices
- 1/3 cup low-fat milk
- 1/2 teaspoon unsalted butter
Combine the oatmeal, water and salt in a medium saucepan. Bring to a boil, stirring, over medium-high heat, then reduce the heat to medium and cook, stirring occasionally, for 5 minutes, until thickened and creamy. Add the peanut butter, banana, milk and butter; mix gently to combine. Cook for 1 minute. Divide among individual bowls and serve hot.
Results:
There's already a chill in the air here in the Great Northwoods. The mornings have been brisk, to say the least, and as I don't have to be anywhere today until 9:30, I thought I'd make myself a nice hot breakfast. Peanut butter and banana are in my top most favorite flavor combinations of all time, but I was a little disappointed. They're definitely "subtle," as the recipe claims, in this dish. I kicked it up by adding a little bit of homemade jam that my friend Sally gave me. And it is certainly creamy. I'm not sure how necessary the butter is, I bet you can leave that out.
Addendum:
Having gotten to the end of the bowl, I'm not sure I'd make this again. It was just TOO creamy, if that's possible, and not quite to my taste. But you might like it. :)
Sunday, August 22, 2010
Sweet Corn Pancakes
I got to go to the farmer's market for the first time in weeks yesterday. I went a little overboard and bought enough to feed a family of four vegetarians. Contributing to this was my mistakenly buying a dozen ears of corn instead of my usual 6 (I must have been checked out yesterday because when he gave me the corn and I noticed how much heavier the bag was than usual, I thought it was due to all the rain we've been getting. It didn't occur to me until I was home that it was heavier than usual because I had bought twice as much corn). However, this is a happy thing, to have too much corn, especially when it is literally the tastiest corn I have ever had in my life. Very, very sweet. But what to do with it all?
Enter the recipe below. It was good, it pretty much tastes like pancakes with corn in it, but that's a fun twist, no? From Smitten Kitchen.
Makes about 9 to 10 4-inch pancakes
2 tablespoons butter (1 ounce or 28 grams), plus additional for brushing pan
3/4 cup kernels cut from one large ear sweet fresh corn
1/8 teaspoon (1 gram) salt plus additional for seasoning corn
1 large egg
1 1/4 cups (296 ml) buttermilk
1/4 teaspoon vanilla extract
1 tablespoon (13 grams) sugar
3/4 cup (3 3/8 ounces) all-purpose flour
1/4 cup (3/4 ounce or 22 grams) cornmeal, any kind
1 teaspoon (5 grams) baking powder
1/2 teaspoon baking soda
Melt butter in a large cast iron skillet or griddle pan over medium heat. Add corn and saute for 4 to 5 minutes, until it begins to brown ever-so-slightly. Sprinkle with salt and set aside to cool. Wipe out skillet.
Lightly beat egg in the bottom of a large bowl, then whisk in buttermilk, corn, vanilla and sugar. In a smaller bowl, whisk flour, cornmeal, baking powder, baking soda and 1/8 teaspoon salt. Stir dry ingredients into wet, mixing until just combined but still lumpy in appearance.
Reheat your skillet or saute pan to medium. Brush the pan with butter and ladle 1/4 cup batter at a time, 2 inches apart. When the pancakes have bubbles on top and are slightly dry around the edges, flip them over and cook them until golden brown underneath. If they seem to be cooking too quickly (dark on the outside, raw centers) turn your heat down to low for the next batch and inch it up as needed. Repeat with remaining batter, and serve immediately with a pat of salted butter and a healthy dose of maple syrup.
Enter the recipe below. It was good, it pretty much tastes like pancakes with corn in it, but that's a fun twist, no? From Smitten Kitchen.
Makes about 9 to 10 4-inch pancakes
2 tablespoons butter (1 ounce or 28 grams), plus additional for brushing pan
3/4 cup kernels cut from one large ear sweet fresh corn
1/8 teaspoon (1 gram) salt plus additional for seasoning corn
1 large egg
1 1/4 cups (296 ml) buttermilk
1/4 teaspoon vanilla extract
1 tablespoon (13 grams) sugar
3/4 cup (3 3/8 ounces) all-purpose flour
1/4 cup (3/4 ounce or 22 grams) cornmeal, any kind
1 teaspoon (5 grams) baking powder
1/2 teaspoon baking soda
Melt butter in a large cast iron skillet or griddle pan over medium heat. Add corn and saute for 4 to 5 minutes, until it begins to brown ever-so-slightly. Sprinkle with salt and set aside to cool. Wipe out skillet.
Lightly beat egg in the bottom of a large bowl, then whisk in buttermilk, corn, vanilla and sugar. In a smaller bowl, whisk flour, cornmeal, baking powder, baking soda and 1/8 teaspoon salt. Stir dry ingredients into wet, mixing until just combined but still lumpy in appearance.
Reheat your skillet or saute pan to medium. Brush the pan with butter and ladle 1/4 cup batter at a time, 2 inches apart. When the pancakes have bubbles on top and are slightly dry around the edges, flip them over and cook them until golden brown underneath. If they seem to be cooking too quickly (dark on the outside, raw centers) turn your heat down to low for the next batch and inch it up as needed. Repeat with remaining batter, and serve immediately with a pat of salted butter and a healthy dose of maple syrup.
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