by Ashley and Caleb
OK! I know that all I post are breakfast recipes, but when you're trying to minimize your wheat intake, eggs or smoothies in the morning get old really fast.
Remember how you made that awesome oatmeal and then saved the leftovers? Here's what you do:
1 ¼ cup almond flour (or 1 cup flour)
1 teaspoon baking powder
1 teaspoon baking soda
1/2-1 teaspoon cinnamon
¼ cup coconut oil (or melted butter)
1/3 cup maple syrup
3 eggs, lightly beaten (reduce to 2 eggs if using wheat flour)
1 cup leftover oatmeal
1 cup raisins (optional)
1 teaspoon vanilla extract
Preheat oven to 350 degrees. In
a large bowl, combine flour, baking powder and baking soda and cinnamon. In another
bowl, combine coconut oil, eggs, oatmeal, syrup, raisins and vanilla; add to
dry ingredients and stir just until moistened. Divide between lined muffin cups. Bake for 18-25 minutes, or until tester comes out clean.
*Notes: These are very moist muffins so I keep reducing and reducing the amount of coconut oil. A little less than a 1/4 cup will usually do. Because they are so moist, these muffins freeze really well.
Showing posts with label oatmeal. Show all posts
Showing posts with label oatmeal. Show all posts
Saturday, March 31, 2012
Overnight Oatmeal
by Ashley and Caleb
This is a method that I got from the Nourishing Traditions Cookbook. This book is really thick, with all sorts of science and history along with recipes, which makes it a very interesting read. We have found some real gems.
Here is why we started preparing oatmeal this way: Grains contain phytic acid which can combine in the intestines with calcium, iron, zinc, etc. and actually block the absorption of these essential minerals and other nutrients. Soaking the oatmeal allows enzymes to break down and neutralize the acid. Also, it tastes good.
Long explanation over. Here is the recipe.
1 C rolled or cracked oats
1 C warm water PLUS 2 tbs. plain yogurt, keifer, whey, or buttermilk
1/2 tsp. sea salt
1 C filtered water
Combine oats with warm water and yogurt mixture, cover and place in a warm place overnight or for at least 7 hours. The next morning, bring an additional 1 C water to a boil with the sea salt. Add the soaked oats, stir, remove from heat and let stand a few minutes. Serve with butter and honey.
*A few notes: This DOES taste different than the oatmeal you're used to, but give it a few times, and you won't want to go back. It cooks up very smoothly and quickly (unlike untreated oatmeal, which takes FOREVER to cook) and I prefer it now. It took me some time to get used to thinking about breakfast before I went to bed, but it's nice to have a hot breakfast ready in five minutes in the morning. We like to put raisins and Grade B maple syrup in place of the honey. DELICIOUS. Make extra and stick it in the fridge and I'll show you what to do with it in another post.
This is a method that I got from the Nourishing Traditions Cookbook. This book is really thick, with all sorts of science and history along with recipes, which makes it a very interesting read. We have found some real gems.
Here is why we started preparing oatmeal this way: Grains contain phytic acid which can combine in the intestines with calcium, iron, zinc, etc. and actually block the absorption of these essential minerals and other nutrients. Soaking the oatmeal allows enzymes to break down and neutralize the acid. Also, it tastes good.
Long explanation over. Here is the recipe.
1 C rolled or cracked oats
1 C warm water PLUS 2 tbs. plain yogurt, keifer, whey, or buttermilk
1/2 tsp. sea salt
1 C filtered water
Combine oats with warm water and yogurt mixture, cover and place in a warm place overnight or for at least 7 hours. The next morning, bring an additional 1 C water to a boil with the sea salt. Add the soaked oats, stir, remove from heat and let stand a few minutes. Serve with butter and honey.
*A few notes: This DOES taste different than the oatmeal you're used to, but give it a few times, and you won't want to go back. It cooks up very smoothly and quickly (unlike untreated oatmeal, which takes FOREVER to cook) and I prefer it now. It took me some time to get used to thinking about breakfast before I went to bed, but it's nice to have a hot breakfast ready in five minutes in the morning. We like to put raisins and Grade B maple syrup in place of the honey. DELICIOUS. Make extra and stick it in the fridge and I'll show you what to do with it in another post.
Saturday, January 7, 2012
Peanut Butter Banana Muffins
I am obviously pretty excited... I got this recipe off of Annie's Eats, and changed it..... Of course.........
It turned out pretty good, I would have cooked it longer then I did, make sure the toothpicks come out clean.
Peanut Butter Banana Oatmeal Muffins
Jeff and Leah
yield: about 18 muffins
Bake: 350 degrees
1 3/4 cups Whole Grain Flour ( I love spelt in desserts, it is so fluffy)
1 cup Old Fashioned Oats
1 tsp Baking Powder
1 tsp Baking Soda
1/2 Salt
2 tbsp Applesauce
3/4 cup Maple Syrup (or honey, or brown rice syrup)
2 Large Eggs
1 cup Mashed Banana
6 tbsp Peanut Butter ( I wished I'd added more)
1 cup Coconut Milk
Directions:
1. Preheat oven to 350 degrees
2. Prepare your muffin tin
3. In medium mixing bowl combine dry ingredients
4. In large mixing bowl whisk together wet ingredients
5. Pour dry ingredients slowly into wet ingredients and mix until smooth.
6. Divide evenly between muffin tin.
7. Bake 18-20 min, or until toothpick comes out clean.
8. Allow to cool in pan 5-10 min then transfer to wire rack to cool.
I didn't let them cool enough and I didn't cook them long enough, so do that. :) Also her recipe called for brown sugar instead of maple syrup and buttermilk instead of coconut milk. So depending on your needs feel free to try the other ingredients.
It turned out pretty good, I would have cooked it longer then I did, make sure the toothpicks come out clean.
Peanut Butter Banana Oatmeal Muffins
Jeff and Leah
yield: about 18 muffins
Bake: 350 degrees
1 3/4 cups Whole Grain Flour ( I love spelt in desserts, it is so fluffy)
1 cup Old Fashioned Oats
1 tsp Baking Powder
1 tsp Baking Soda
1/2 Salt
2 tbsp Applesauce
3/4 cup Maple Syrup (or honey, or brown rice syrup)
2 Large Eggs
1 cup Mashed Banana
6 tbsp Peanut Butter ( I wished I'd added more)
1 cup Coconut Milk
Directions:
1. Preheat oven to 350 degrees
2. Prepare your muffin tin
3. In medium mixing bowl combine dry ingredients
4. In large mixing bowl whisk together wet ingredients
5. Pour dry ingredients slowly into wet ingredients and mix until smooth.
6. Divide evenly between muffin tin.
7. Bake 18-20 min, or until toothpick comes out clean.
8. Allow to cool in pan 5-10 min then transfer to wire rack to cool.
I didn't let them cool enough and I didn't cook them long enough, so do that. :) Also her recipe called for brown sugar instead of maple syrup and buttermilk instead of coconut milk. So depending on your needs feel free to try the other ingredients.
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