Blueberry-Coconut Baked Oatmeal By Lauren Zembron, on January 2nd, 2010 As you might well know, stovetop oatmeal is my absolute favorite breakfast. Warm & comforting, hearty & filling, creamy & chewy, and downright scrumptious… you just can’t beat it. I bookmarked this recipe from Tara’s gorgeous blog Seven Spoons ages ago, and am kicking myself for not making it sooner. This oatmeal is comprised of quickly-assembled layers that are baked together into a deliciously satisfying morning meal. After about 40 minutes in the oven, the baked oatmeal emerges with a crisp crust enveloping a soft filling. Blueberry-Coconut Baked Oatmeal adapted from Seven Spoons serves 4 Ingredients: Directions: Preheat oven to 375*F. Other recipes to check out:
Lemon Olive Oil Cake with Drunken Apricot — Alta Editions 6-8 servings | Prep Time: 30 minutes | Cooking Time: 20 minutes Ingredients For the Apricots ⅓ cup (50 ml) water½ cup (50 g) sugar⅓ cup (50 ml) Cognac or brandy6 dried apricots, about 3 ounces (100 g) For the Cake Butter and flour for the pan¾ cup (100 g) all-purpose flour⅓ cup (45 g) almond flour1 ½ teaspoons (5 g) baking powder2 large eggsZest of ½ lemon, finely gratedPinch of salt5 tablespoons (100 g) honey, divided¼ cup (60 ml) extra-virgin olive oil⅓ cup (75 ml) whole milkSoaked apricots, diced (from above)Light brown sugar (optional, if not using the glaze)1 cup (100 g) icing sugar (optional)Juice of ½ lemon, strained, about 1 tablespoon (15 ml) (optional) For the Strawberry Syrup and Compote 1 pound (500 g) fresh strawberries, rinsed and dried½ cup (100 g) water¼ cup (50 g) light brown sugar, divided1 ½ tablespoons (20 g) unsalted butter4 leaves basil, minced1 ½ tablespoons (20 ml) extra-virgin olive oil Method In a small saucepan, combine the water and sugar. To Assemble the Dish
Oatmeal Pumpkin Spice Bread Recipe Colored leaves are beginning to fall and the cooler air of Autumn makes us want to cozy up with a hot cup of tea and a spiced bite of something homemade. Healthify a favorite Fall recipe by using the goodness of oats, which adds a nutritious punch of fiber and an interesting, chewy texture, making this pumpkin bread slightly denser and more filling than the usual loaf. Use boxed pumpkin or a canned brand like Farmer's Market that has a BPA-free lining, or you can always bake up your own pumpkin and puree it yourself. Toast a slice of this oatmeal pumpkin spice bread and spread on some organic peanut butter for a satisfying breakfast. Continue reading to find out how to impress your friends and family with this delicious and simple Autumn recipe. Ingredients Directions Preheat the oven to 350°F. Makes two loaves, 16 servings Information Category Dessert Bread, Breads Here's the nutritional info for one slice of bread. Source: Calorie Count
Roast Banana-Pumpkin Breakfast Bread Recipe Banana bread recipes tend to come in one of a small handful of variations. Some bake it straight and smooth - no nuts, no chunks. Some bake it hearty and chunky by adding lots of walnuts or pecans or macadamias (and sometimes chocolate chips). And others bake it sweet and drunk by adding shredded coconut and sugary rum glazes. Regardless of your personal preference, anyone who bakes these types of quick breads will tell you, the key to great banana bread is to start with extra-ripe bananas. I've been looking forward to trying this recipe for quite a while for a couple of reasons. The second reason I picked this recipe was because Chef Pyles also tends to use one or two special techniques in each his recipes that send his flavors over the top into a realm of deliciousness you didn't think was possible (especially in your own kitchen). Once I had all the ingredients prepped, preparing the bread batter was a breeze. Preheat the oven to 325 degrees. Place the bananas on a cookie sheet.
Gluten-Free Banana Hazelnut Bread - Beaming with Health Well, it looks like winter is here in San Francisco. I love to bake in the winter. Mostly because the heat of the oven keeps me warm! If you are wondering what to do with your overly ripe bananas, this recipe is for you. Gluten-free Banana Hazelnut Bread Ingredients: 3 ripe bananas, peeled and mashed2 large organic, pastured eggs, beaten1/4 cup coconut oil, melted1/2-3/4 cup rapadura or other granulated sugar (whole cane sugar or coconut sugar should work too)2 teaspoons vanilla extract1 cup sorghum flour1/4 cup hazelnut or almond meal1/2 cup tapioca flour1 tablespoon flax or chia meal2 teaspoons baking powder1/2 teaspoon baking soda1/4 teaspoon sea salt1 teaspoon cinnamon1/2 teaspoon ground ginger Preheat oven to 350 degrees. Combine the bananas, eggs, coconut oil, rapadura, and vanilla in a large bowl. Pour the batter into a greased loaf pan. You can slice banana bread and freeze to enjoy at a later date. Tagged as: banana, bread, coconut oil, gluten-free flours, rapadura
Dream Date What dream indeed…wheat free, dairy free, sugar free! Does it actually taste good?! Well, you know it wouldn’t be here if it didn’t. You can have your cake and eat it too. Almonds instead of Flour The almonds in this recipe replace the flour, which is great news for people who are trying to avoid wheat and gluten. Often called “the king of nuts”, almonds are loaded with many essential nutrients. The original recipe called for 6 (!!!) Dream Date Almond Orange CakeIngredients:2 ¼ cups soft dates (soaked overnight if necessary)1 ½ cups raw almonds, plus more for garnish5 Tbsp. sunflower oilzest and juice of 1 non-waxed, organic orange2 tsp. ground cinnamon1 tsp. vanilla extractgenerous pinch of saltpinch of pepper1 cup unsweetened applesauce2 organic, free-range eggs Directions:1. This cake is super-moist and dense – almost like a pudding cake. info source: Balch, Phyllis A. Copyright 2012 My New Roots at mynewroots.blogspot.com
Heavenly Lemon Bars with Almond Shortbread Crust Recipes from The Kitchn I've been holding out on you. I know, I'm sorry. I don't even know why, because these lemon bars ... oh man, they are meant to be shared. In fact, keeping them to yourself would be very dangerous. The truth is that I've been making this lemon curd recipe on its own for years, and I've been tinkering with my favorite shortbread recipe for years. Now, finally, I've had the presence of mind to bring them together. Heavenly Lemon Shortbread Bars: Watch the Video Error loading player: No playable sources found Error: Error loading playlist: No playable sources found You're really getting a three-for-one deal with this recipe. I'll grant you that these lemon bars are a little fussier than many other lemon bar recipes. Oh, one more point in favor of lemon bars: You can make them ahead. Make these soon. Heavenly Lemon Bars with Almond Shortbread Crust Makes 9 large or 16 small squares Heat the oven to 350°F with a rack in the middle position. First, prepare the shortbread crust. Recipe Notes
Blueberry Banana Cake with Cream Cheese Icing What do you do with old bananas? Do you throw them in the freezer, to wait for a batch of banana bread? Lately, instead of banana bread, I've been making this banana cake. It's moist and luscious, and it is a very easy dessert for a crowd; it will feed at least 10! And lately, since blueberries are everywhere, I've been adding ripe, juicy blueberries, too. This recipe is adapted from my favorite banana cake recipe (you can see it here). This is not a complicated cake: it all comes together in one bowl, and it uses up leftover bananas. Blueberry Banana Cake with Cream Cheese Frosting9x13-inch cake, serves 10 to 12 3/4 cup unsalted butter, softened1 cup white sugar1 cup brown sugar3 eggs1 teaspoon vanilla extract2 tablespoons rum (optional) 1 1/2 cups mashed bananas (from about 3 bananas)3 cups flour1 1/2 teaspoons baking soda1/2 teaspoon salt1 lemon, juiced and zested1 1/2 cups milk2 cups blueberries, washed and picked over Preheat the oven to 325°F. Add the flour, baking soda and salt.
olive oil cake with rosemary, dark chocolate + roasted hazelnuts This is a rather… grown-up sort of cake. The flavours are very interesting and complex. They play off of each other surprisingly well. It’s a nice match with some really good, hot coffee on a dreary fall day (guess what the weather is like right now, just guess). I find olive oil cakes are usually filed under the love or hate column for most people. No in-between or “meh” reactions. The cake turned out so tender and buttery. I didn’t use a terribly expensive oil for this since I needed a whole cup of it. olive oil cake with rosemary, dark chocolate & hazelnutsadapted from Kim Boyce’s Good to the Grainserves: makes 1 nine inch cakenotes: All spelt flour would work just fine if you don’t have almond meal. dry mix: 1 1/2 cups whole spelt flour 1 cup almond meal 1/2 cup natural sugar 1 tbsp baking powder 1 sprig of rosemary, leaves finely chopped 3/4 tsp fine sea salt wet mix: 3/4 cup unsweetened applesauce 1 cup olive oil 3/4 cup non-dairy milk (or dairy milk, whatever you like)