Category Archives: Recipes – Breakfast

(Gluten and Refined Sugar Free) Cinnamon Raisin Muffins

Posted on May 4, 2013 by | Leave a comment

cinnamon raisin muffinsGood day everyone! Since I had some extra garbanzo bean flour in my cupboard, I decided to figure out how to use it. I found a delightful recipe for chocolate chip muffins that used that type of flour, and I decided to change it a bit so that I would make cinnamon raisin muffins. The result was a beautiful, golden-brown muffin that tastes great…and is free of gluten and refined sugar too!

Ingredients
1 cup garbanzo bean flour
1 tsp baking powder
½ tsp cinnamon
½ cup coconut palm sugar
⅓ cup milk (almond milk for a dairy free option)
2 eggs
2 tbsp grapeseed (or canola) oil
2 tsp vanilla extract
⅔ cup raisins
3 tbsp gluten-free granola, optional

Preparation
Preheat oven to 375 degrees and line a 12 cup muffin pan with muffin liners. Set aside.

Combine dry ingredients in a small bowl and set aside. Whisk wet ingredients together in a large bowl. Add dry ingredients to wet and mix until incorporated. Fold in raisins.

Divide muffin batter into prepared muffin cups and sprinkle the tops of the muffins with granola, if desired. Bake in preheated oven for 20-22 minutes, or until toothpick inserted comes out clean.

PS: For my friends who receive my blog posts via email, I apologize for the previous email. My keyboard commands recently changed and I posted a blog rather than making a word have a bold font. Whoops!

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Minding the Vitamix – Part 3: Strawberry Almond Muffins

Posted on April 1, 2013 by | Leave a comment

strawberry almond muffinsThe alternate title for this blog post is: Whose blender is this again?

While MIL and FIL enjoyed their vacation, I wanted to make the most of the time I had with their new Vitamix blender. Now that I had sampled turnip soup and hummus, I decided that it would be fun to try making something that required blended fruit. I found a recipe for Strawberry Yogurt Muffins that sounded quite delicious. I made a few changes, altering the flours used and switching the white sugar with maple syrup and the brown sugar with coconut sugar. Canola oil replaced the butter. If you do not want to make a strawberry puree in the blender, just chop up the strawberries very finely.

Sometime while I was developing this recipe, a change in my thinking occurred. I mentioned to SensitiveHusband that I would puree the strawberries in “my Vitamix.” Whoops – I actually referred to the Vitamix blender as mine! It’s easy to get attached to such a useful machine. Who would have thought such a thing could happen?

Ingredients:
¾ cup all-purpose flour
¾ cup whole wheat flour
½ cup oat flour
1 teaspoon baking soda
¼ teaspoon ground nutmeg
2 eggs, lightly beaten
½ cup maple syrup
½ cup fat-free plain yogurt
¼ cup canola oil
1 teaspoon vanilla extract
½ cup strawberry puree (by blending about 1¼ cups fresh strawberries)
½ cup coarsely chopped fresh strawberries
1-2 tablespoons coconut sugar
¼ cup toasted almonds, finely chopped

Preparation:
In a small bowl combine flours, baking soda and nutmeg. In another bowl, whisk the eggs, maple syrup, yogurt, oil and vanilla. Stir into the dry ingredients just until moistened. Fold in strawberry puree.

Fill muffin cups lined with paper liners two-thirds full. Top with coconut sugar, chopped strawberries and almonds.

Bake at 375° for 15-18 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan.

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Pumpkin Muffins

Posted on February 10, 2013 by | 2 Comments

snowHi everyone! I hope that you are having a good weekend. Mine has been snowy. SensitiveHusband and I got out the tape measure yesterday and noted that there was three feet of frozen precipitation on the ground…and on the sidewalks…and in the roads…and on our cars. This picture shows our two cars under mounds of snow. Yes, they really are under there!

So SensitiveHusband and I made a deal – he would shovel and I would bake. I know I got the better end of the deal, for sure! I decided to try my hand at a muffin. I don’t make them very often, and I thought that would be a nice snack whenever SensitiveHusband felt like taking a break from his snowy project. I found a nice recipe from Dr. Oz for Pumpkin Muffins that already called for a natural sweetener (I used maple syrup) and did not use any butter or dairy. The recipe was made moist by the pumpkin and applesauce. I reduced the amount of maple syrup used and substituted some of the whole wheat flour with oat flour (for lighter texture and lower gluten).

pumpkin muffinsAs soon as the muffins came out of the oven, SensitiveHusband was back in the house to warm up with a cup of tea and fresh muffin. We both agreed that they were delicious and that the other neighbors shoveling would probably enjoy them too. After my snack I suited up in a parka and boots, with a plate of warm muffins in hand so my neighbors could have a pick-me-up while moving all of that snow. These muffins use only two bowls to prepare, and are neighborhood approved.

The recipe below will yield approximately 15 muffins. If you want to use the whole can of pumpkin, double the recipe and give the extras to your neighbors.

Ingredients
1 cup whole wheat flour
1 cup oat flour
1 tsp baking soda
1 tsp salt
1/2 tsp ground cinnamon
1/4 tsp grated nutmeg
3/4 cup maple syrup
1/2 cup canola oil
2 large eggs
1/2 (15-oz) can pumpkin puree
1/2 cup unsweetened applesauce

Directions
Preheat the oven to 375ºF. Whisk together the flours, baking soda, salt, cinnamon, and nutmeg and set aside. In a large bowl, whisk the maple syrup, oil, eggs, pumpkin puree, and applesauce. Add in the dry ingredients and fold with a spatula until the dry ingredients have been absorbed. Place in muffin tins and bake 20 to 25 minutes.

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Herb and Vegetable Omelette

Posted on November 4, 2012 by | 2 Comments

Good day, everyone! I hope that this blog post finds you doing well. This past week has brought both tragedy and triumph, especially for those living on the East Coast of the U.S. Hurricane Sandy brought much destruction and devastation particularly to those in the New York City metro area. I continue to send my good thoughts and wishes to those still adversely affected by this storm. Our one downed tree, which fortunately missed our house, is a small price to pay compared to those who have lost their homes.

As for the triumphs, there have been a number of things to celebrate over the past weeks. Thanks to my colleague/friend, I was able to join her in seeing the Dalai Lama! What an amazing experience to be in the presence of a spiritual leader. And yesterday SensitiveHusband and I attended the wedding of close family friends – needless to say there was much celebrating, visiting, well wishes, and fun dancing.

Another interesting thing that happened this week was my purchase of a vintage Armani blazer at a “posh tag sale” – my first piece of clothing of this caliber will happily be incorporated into my professional wardrobe.

Speaking of interesting…this week I made the frozen chocolate bananas for a work function. There were a few left over, so my colleague/friend Kristi (of Dalai Lama ticket fame) brought them home and let her Vitamix do its magical mixing. The result was a yummy milkshake-like treat that was free of dairy, gluten and cane sugar.

I also tried my hand at a small omelette since I had some leftover vegetables and herbs that I didn’t want to waste. An omelette is a great snack or meal for any time of the day or night, and it is as versatile as you are creative. Here is my take on a personal-sized Veggie Omelette:

Ingredients:
3 eggs
1 pat of butter
8 thin zucchini slices (raw or roasted leftovers)
1/2 teaspoon chopped parsley
6 basil leaves (shred 4 leaves, leave 2 leaves intact)
1 teaspoon Pecorino Romano cheese (or other grated cheese)
1 tablespoon Asiago cheese (or other shredded cheese)

Preparation:
Heat a nonstick skillet to medium high heat. Melt a small pat of butter in the pan. Once the skillet is heated, pour in the three beaten eggs. Allow eggs to lightly set in the pan, about 30 seconds, and then add the zucchini, parsley, four shredded leaves of basil, and Pecorino Romano cheese. When eggs start to bubble and the sides are loosened from the pan (about two minutes), flip the eggs over (you may want to fold over half and then unfold). Allow to cook until golden brown, about another two minutes. Slide cooked creation onto a plate, and garnish with Asiago cheese and two basil leaves.

I am sharing this recipe with Simply Sugar and Gluten Free.

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Use Seasonal Fruits for Banana Berry Scones

Posted on July 23, 2012 by | 3 Comments

This past weekend, I found myself looking at three bananas on the counter that were very ripe. I considered making a banana bread although I wanted to make something that also used some summery fruits. I cruised the Internet and found a great recipe from Fit Foodista for Low Fat, Whole Wheat Banana Cinnamon Scones. I already had the ingredients, including some fresh blueberries, and the preparation seemed easy so I decided to give this a try. Instead of using turbinado (cane) sugar, I used coconut palm sugar, and the result was just right and free from refined sugars. If you don’t have the palm sugar, you can use 1/4 cup of maple syrup instead and sprinkle the top with maple sugar if desired.

Yum! These scones are chewy and really moist, and the pieces of banana and blueberry add some nice sweetness. You could use any berries that are in season, or try chopped apples or pears and nuts in the fall. What a nice treat to enjoy with a cup of tea any time of the day or evening.

Ingredients:
2 cups whole wheat flour
1 tablespoon plus 1 teaspoon baking powder
1/4 cup coconut palm sugar, plus more for sprinkling on top
1/8 teaspoon salt
1/2 teaspoon cinnamon
5 tablespoons cold unsalted butter
1 cup chopped, very ripe banana
1/2 cup plain fat free yogurt
1/2 cup low fat milk

Instructions:
Preheat oven to 425°.

Combine flours, baking powder, sugar, salt and cinnamon in a bowl and whisk together.

Slice butter and drop into dry ingredients. Use a knife or pastry cutter to cut the butter into tiny pieces and mix it into the flour.

Add bananas and gently stir.

Mix in milk and yogurt.

Form dough into a circle that is about an inch deep all around. Cut the circle into 8 slices.

Separate slices and place on a baking sheet covered in parchment paper or foil.

Sprinkle the tops of the scones with a bit of sugar.

Bake for 18 minutes or until light brown.

I am sharing this recipe with Simply Sugar and Gluten Free, Miz Helen’s Country Cottage and Food Trip Friday.

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Blueberry Lemon Bundt Cake

Posted on July 2, 2012 by | 4 Comments

As I write my latest post, SensitiveHusband and I are roasting kohlrabi to have alongside tonight’s entree. “Kohlrabi?” you might ask…which is just what I thought last week when I found it in our farm share box. This variety looks like a purple turnip. I’ll write more once we taste it…

Now I’ll talk about the lovely cake featured in the photo. It’s a blueberry-lemon bundt cake! I was inspired by a Martha Stewart recipe, and knew that FIL* would like the lemony, pound cake-like creation. Since we were going to MIL^ and FIL’s house for dinner, I decided to treat them with this dessert.

I substituted the sugar with agave nectar – I thought the neutral taste of the agave would work well with the light lemon and blueberry flavors. The original recipe called for two sticks of butter, so I lightened up the recipe by using one stick of butter and 1/4 cup unsweetened applesauce. And instead of 1 cup of sour cream (not my favorite), I used what was in my fridge – 1 cup of plain yogurt (much better). The dusting of confectioners’ sugar as a finishing touch can be simulated with coconut palm sugar in order to have no refined sugars in this recipe.

The cake was a hit – everyone around the table enjoyed the dessert, including FIL and my littlest nephew! They shared two pieces, although I think my nephew may have eaten all the blueberry-filled pieces that my FIL had! This is a great dessert that could also be eaten for breakfast since it’s not too sweet, and it would go nicely at a summer picnic. Enjoy!

Ingredients
2 1/2 cups all-purpose flour, plus 1 teaspoon for blueberries and zest
2 teaspoons baking powder
1/2 teaspoon salt
1 sticks unsalted butter, room temperature
1/4 cup unsweetened applesauce
1 1/3 cup agave nectar
4 large eggs
1 teaspoon vanilla extract
1 cup plain yogurt
2 cups blueberries
2 tablespoons grated lemon zest
Coconut palm sugar, for dusting (optional)

Directions
Preheat oven to 350 degrees. In a bowl, whisk 2 1/2 cups flour with baking powder and salt; set aside.

In a mixing bowl, cream butter and agave nectar on high speed until light and fluffy. Add eggs, one at a time, beating until incorporated. Beat in vanilla extract. Add flour mixture in three additions, alternating with two additions of yogurt. Mix until fully incorporated.

In a bowl, toss blueberries and zest with remaining teaspoon flour; gently fold into batter. Coat a 12-cup nonstick Bundt pan (or two loaf pans) with cooking spray or a light coat of butter. Spread batter in prepared pan(s).

Bake cake on bottom rack of oven until a toothpick inserted into center of cake comes out clean, 60 to 70 minutes. Cool in pan 20 minutes. Invert onto a rack; cool completely, top side up. Dust with coconut palm sugar before serving, if desired (sure!).

Key
*FIL = father-in-law
^MIL = mother-in-law

I am sharing this recipe with Simply Sugar and Gluten Free, Miz Helen’s Country Cottage, Something Swanky and Food Trip Friday.

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Recipe Appreciation & MaryAnn’s Gluten- and Sugar-Free Muffins

Posted on March 26, 2012 by | 7 Comments

Later this week I will celebrate one year with this blog! I have learned so much about food during the past twelve months including many new, delicious recipes from a number of family members, friends, colleagues and blog writers. So many of you have taken the time to adapt your favorite foods to be free of yeast and refined sugar, and have shared your results with me. I appreciate your help tremendously! A sample of the wonderful contributors to this blog so far include:

–MIL and FIL have shared Garlic Shrimp with Pasta, Apple Pie, Pumpkin Pie, Peach Ice Cream and Apple and Raisin Stuffing
–A tasty Spinach Gratin from Rachel
–Refreshing Salad Dressing from Natalie
–Healthy Baked Squash, Popovers and Mashed Cauliflower Potatoes from Bree
–Homemade Yogurt from Leslie and Rick that’s a great idea
–Bill’s creative Triple Nut Mix
–Wonderful Oatmeal Pancakes from Beth
–SensitiveHusband made delicious Peanut Butter Cups and Agave Chocolate Milk
–MaryAnn created some excellent Oat Bran Muffins

Thank you for all of your efforts and ideas…I appreciate you tapping into your “sensitive” side to create delicious yeast-free, refined sugar-free food!

Let’s celebrate a year of collaborating with a recipe: MaryAnn has created another great muffin and this time it is gluten- and sugar-free. You can get creative with the fruit additions to this tasty treat.

Ingredients:
–1 1/4 cup Pamela’s Muffin Mix (this is a gluten-free flour blend)
–1/4 cup water
–1/3 cup honey
–1 large egg
–1 teaspoon vanilla
–1/2 cup fruit (such as bananas or blueberries) OR 1/2 cup dried fruit (such as raisins) with 1/4 additional cup of water

Preparation:
–Preheat oven to 350 degrees.
–Grease muffin pan.
–Mix all of the ingredients together.
–Pour batter into muffin pan and bake for 18-20 minutes.
–Yields 6 muffins.

I am sharing this recipe with Simply Sugar and Gluten Free and Food Trip Friday.

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Anjou Too Will Enjoy These Pear and Oat Scones

Posted on March 11, 2012 by | 7 Comments

I have been on a bit of a scone kick lately. It all started with the raisin millet scones, which have turned out to be a lovely snack at any time during the day or evening. When I saw this recipe for apple and oat scones in the February 2012 Martha Stewart Living magazine, I became inspired and decided to add them to my repertoire.

The next morning I took out my mixing bowl and ingredients. Since I did not have any apples I used pears instead. In order to eliminate the brown sugar and turbinado sugar, I added maple syrup and maple sugar to retain the sweetness. I shortened a few of the steps (I did not rotate the baking sheet while cooking or flatten the dough into disks as suggested in the original recipe). The result is a sweet and chewy treat that is delicious with a cup of tea. I also discovered the beauty of parchment paper – it makes baking sheet cleanup a breeze. Enjoy these scones with pears or apples, or perhaps a combination of the two!

Ingredients
1 2/3 cups all-purpose flour, plus more for rolling
1 1/3 cups old-fashioned rolled oats, plus more for topping
1/4 cup maple syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks cold unsalted butter, cut into pieces
1 1/2 cups diced pears (cut into 1/4-inch cubes)
2/3 cup cold buttermilk (or 2/3 cup milk plus 1 teaspoon lemon juice)
Maple sugar, for sprinkling

Directions
Preheat oven to 400 degrees. Whisk together flour, oats, maple syrup, cinnamon, nutmeg, baking powder, baking soda, and salt. Cut in butter with two knives (or rub in with your fingers). The batter will resemble crumbs. Add pears and buttermilk (or milk plus lemon juice), stirring until dough just comes together.

Turn out dough onto a lightly floured work surface. Pat dough into a 6-by-8-inch rectangle, and cut into twelve 2-by-2-inch squares with a floured knife. Place about 2 inches apart on a parchment-lined baking sheet. Sprinkle with maple sugar and oats. Bake until golden brown, 20 to 22 minutes. Let cool on sheets for 15 minutes. Serve warm or at room temperature.

I am sharing this recipe with Simply Sugar and Gluten Free, Miz Helen’s Country Cottage, Something Swanky, Food Trip Friday, Cybele Pascal Allergen-Free Cuisine and Sweet as Sugar Cookies.

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Leslie and Rick’s Homemade Yogurt

Posted on February 4, 2012 by | 7 Comments

Leslie and Rick have been enjoying their own (no sugar) yogurt for awhile, and they were kind enough to share their recipe as today’s blog contributors.

We’ve been making our own yogurt. All you need is milk (fat free, 1-2% or whole- your preference) and a high quality plain yogurt containing acidophilus & bifidus cultures (Stonyfield or Liberte work well). Basically, you need to heat the milk to 185 degrees fahrenheit, cool it down to 110 degrees and add starter yogurt (a soup spoon works well).

Our technique makes the process very simple. We use a one quart ball mason jar filled with about three cups of milk. Place the jar in a medium sauce pan filled with water. Heat on high. It should only take about 5 minutes after the water boils for the milk temp to reach 185. Maintain the 185 for at least one minute. Using a candy thermometer as a spoon eliminates the need for an extra utensil since it’s in the jar anyway.

Remove the jar from the pan. Pour out the hot water and replace with cold water. Set the jar back in the pan until the temp drops to 110. Stir the 2 blobs of yogurt in well, put a lid on the jar, wrap it in a kitchen towel and let it sit in a warm place (like near a radiator), for 10 hours. If there’s a little water on top of your yogurt, pour it off before refrigerating. This yogurt is a bit thinner in consistency than you may be used to, but that’s because there are no artificial thickeners.

Make sure you leave enough of your home made yogurt in the jar to act as the starter for your next batch. Enjoy.

This recipe is shared with Simply Sugar and Gluten Free, Miz Helen’s Country Cottage, Food Trip Friday, Cybele Pascal Allergen-Free Cuisine and Sweet as Sugar Cookies.

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Inspired by Millet to Bake Raisin Maple Scones

Posted on September 10, 2011 by | 7 Comments

Yesterday afternoon I found myself (yet again) walking slowly up and down the aisles of my neighborhood health foods store. There are many things to look at and try! I paused to check out all of the flours – there are so many kinds! Apparently I was feeling courageous because I picked up a kind of flour I had never tried before – millet flour. In fact, I have never used anything other than flour made from wheat, although the recipe on the back of the packaging caught my eye and persuaded me to get creative. I had not eaten a scone since incorporating a yeast and sugar free diet, and upon reading the recipe I suddenly had a hankering for the English biscuit. So I bought my millet flour and brought it home.

You may ask what millet flour is…I did the same, and did some online research. According to WiseGeek, Millet flour is made from millet, which is a whole grain and gluten free. A serving of the flour, which is one third of a cup, contains about 4 grams of protein, 15% of the U.S. Recommended Daily Allowance (RDA) of iron; is high in B vitamins, magnesium and potassium; and has 12% of the U.S. RDA of dietary fiber.

Millet flour has a naturally sweet taste so you can often cut sugar in recipes when using the flour. A little millet flour in breads makes them lighter with a crunchy crust. However, many suggest that no more than a third of wheat flour in recipes should be replaced with flour from millet because it also requires a complementary binding agent.

It was now time to bake…the recipe on the Bob’s Red Mill Millet Flour package was my starting point. However, I substituted the sugar with maple syrup. I also added some oats for a little crunch and sprinkled some maple sugar on top for extra sweetness. My whole milk yogurt also worked just fine even though the recipe called for nonfat. These scones were delicious! I liked the taste of the millet flour…it has a nutty flavor. I hope you enjoy this very lovely treat.

Millet Raisin Maple Scones
1 1/4 cup all purpose flour
1 cup millet flour
4 Tbsp oats
2 tsp baking powder
1/2 tsp kosher (or sea) salt
1/2 tsp baking soda
3 Tbsp maple syrup
1/2 cup canola oil
4 egg whites
1/4 cup plain yogurt
3/4 cup raisins
maple sugar

Preheat oven to 400 degrees F. Lightly grease a baking sheet and set aside. In a large bowl stir together the flours, oats, baking powder, salt and baking soda. In another bowl mix together the maple syrup, canola oil, egg whites and yogurt. Pour oil mixture into flour mixture, and stir until well blended. Next mix in the raisins. With your hands form the dough into a ball and place on a floured surface. Knead dough lightly 3 or 4 times, then place onto baking sheet. Pat into a smooth 8-inch circle. Using a sharp knife, cut into 8 wedges; leave in place. Sprinkle with maple sugar. Bake for 30 minutes, and let cool for 5 minutes before serving. Yields 8 tasty servings.

I am also sharing this recipe with Simply Sugar and Gluten Free, Joy of Desserts</a, Beauty and Bedlam, The Lady Behind the Curtain, Miz Helen’s Country Cottage, Something Swanky, Food Trip Friday, This Chick Cooks, Sweet as Sugar Cookies, Everyday Sisters and Cybele Pascal Allergen-Free Cuisine.

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