Tag Archives: breakfast

Corn Cakes

25 Feb

corn cakes

Ingredients: ground rolled oats, ground yellow cornmeal, baking powder, salt, banana, coconut oil, organic milled flaxseed, water, almond milk, agave nectar, and vanilla extract.

In a large bowl, whisk together 1 1/4 cups fine ground rolled oats, 2 cups fine ground yellow corn meal, 3 TSP baking powder, and 1/2 TSP salt. Set aside. In a small bowl, combine 1 TBSP organic milled flaxseed with 3 TBSP water. This is used as an egg substitute. Blend together with 1/2 a ripe banana, 1/3 cup coconut oil, 2 cups almond milk, 3 TBSP agave nectar, and 1 TSP vanilla. Combine the wet mixture with the dries and let it sit for at least 5 minutes before giving a final stir.  Grill by 1/3 cupfuls and enjoy!

Experiment:  Perhaps you could use something other than ground oats, like brown rice or coconut flour.  Substitute almond milk for another dairy or non dairy option.  Add a few tablespoons of fresh corn to the mix for texture.  Try making a savory version by omitting the agave and adding scallions, chives, cayenne pepper, garlic, and onion powder, or other herbs and spices of your choice!

Blackberry Yogurt Muffins

27 Sep

Ingredients:  Spelt flour, unbleached flour, flax seeds, oats, baking powder, baking soda, salt, nutmeg, organic cane sugar, honey, butter, plain yogurt, vanilla, fresh blackberries, and applesauce.

In a large bowl, whisk together 1½ cups spelt flour, 1½ cups all-purpose unbleached flour, two tablespoons of flax seeds, three tablespoons of old fashioned rolled oats, two teaspoons of baking powder, one teaspoon of baking soda, half a teaspoon of salt, and half a teaspoon of nutmeg.

In another bowl, whisk together half a cup of organic cane sugar, half a cup of honey, half a cup of melted butter, one egg, 1¼ cup of plain yogurt, one teaspoon of vanilla, a quarter cup of unsweetened applesauce, and one to two cups of fresh blackberries. I stir the blackberries in at the very end so that there are whole berries still intact.

Preheat oven to 375 degrees. Spray muffin tin cups with non stick cooking spray. Fill each cup two-thirds full. Bake for 25 minutes. Allow them to cool for at least five minutes before removing from the tin.

Experiment: Try using a flavored yogurt and omitting the honey. Add nuts or a mix of other berries. Try adding minced lemon or orange rind for zest. Use cinnamon instead of nutmeg.  Sprinkle tops with raw sugar before baking for a special, sweet touch.

Buttermilk Blackstrap Molasses Pancakes

16 Aug

Ingredients: Spelt flour, baking soda, baking powder, salt, honey, blackstrap molasses, buttermilk, butter, eggs, and vanilla extract.

You’ll need two medium sized mixing bowls to start.

In the first bowl, mix three cups spelt flour with three teaspoons of baking soda, two teaspoons of baking powder, and 1/4 teaspoon of salt.

In the second bowl, whisk together three cups of buttermilk, two eggs, 1/4 cup of melted butter, one teaspoon of vanilla extract, one tablespoon of honey, and two tablespoon of blackstrap molasses.

Combine the two bowls into one and whisk well. Let it set for about five minutes before you begin grilling them. These proportions make about eighteen big pancakes.

Experiment: These are very flavorful so, instead of sugary syrup, try serving them topped with fresh fruit, almond butter, plain yogurt, applesauce or a touch of honey. Try adding some spices to the dry ingredients if you like. Maybe cinnamon, nutmeg, allspice, or ground ginger. Stir in mashed banana or other fruit. Or try mixing the flour and butter milk in a bowl the night before and leave it on the counter to soak and then add the remaining ingredients in the morning before grilling them. This makes the pancakes super yummy and easy to digest.

Shopping Tips: I buy spelt flour in my grocery store’s bulk section and blackstrap molasses in the nutrition section.