Yes to Yummy

Tag Archive: breakfast

Banana Bread with Toasted Coconut + Chocolate Chips

May 13, 2015 Print this page

Bananas. Coconut. Chocolate. Are we on vacation in some warm, tropical place already? Oh well, we’re not…but this banana bread is still delicious and makes an awesome breakfast or snack.

Adapted from Flour’s Famous Banana Bread recipe 🙂

Ingredients

Prep Time 15 min
Cooking Time 1 hr
Total Time 1 hr 15 min
Yield 1 loaf

1 2/3 cup of organic whole wheat flour, spelt flour, or your favorite gluten-free mix

1 teaspoon of baking soda

1 teaspoon of cinnamon

1 teaspoon of salt

1/3 cup of unrefined cane sugar

1/3 cup of coconut sugar or brown sugar

2 eggs, at room temperature

1/2 cup of refined coconut oil, melted and cooled slightly

4 very ripe bananas, mashed

1/4 cup of almond milk (I love using toasted coconut almond milk)

2 teaspoons of vanilla extract

1-1 1/2 cups of shredded coconut, toasted

1/2-3/4 cup of mini chocolate chips

Directions

Preheat the oven to 350 degrees. Line a loaf pan with parchment paper and grease well with coconut oil. Set aside.

In a medium bowl, sift together the flour, baking soda, cinnamon, and salt. Whisk well and set aside.

In a large bowl, whisk together the eggs and sugars until light and fluffy, about 3 to 4 minutes. Carefully whisk in the oil, then add the mashed banana, almond milk, and vanilla extract. Whisk well to combine.

Add in the dry ingredients and gently fold with a spatula. Once no specks of flour remain, add the toasted coconut and mini chocolate chips and fold to incorporate.

Pour the batter into the prepared loaf pan, using a spatula to help you out. Then, place the loaf pan in the middle rack of the oven and bake until a toothpick comes out clean in the center, about 1 hour.

Let the banana bread cool in the pan for at least an hour (preferably two), then transfer the bread from the pan to a cooling rack to come to room temperature. Store in an airtight container for up to 4 days, or slice and freeze for later consumption.


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Cashew, Coconut, and Orange Granola (gluten-free + vegan)

January 25, 2015 1 Comment Print this page

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I am a thinker, and if you observe me in my day-to-day activities, this fact becomes particularly apparent. I can’t tell you how many times I’ve blocked out Pythagorean identities and musings on Herman Melville in lieu of contemplating human existence, love, or the vastness of the cosmos.

Or food. I think about food a lot.

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As both of my parents can tell you, I am incredibly picky when it comes to choosing a recipe to make. After you’ve been seriously cooking and baking for a while, you start running out of appealing flavor combinations you haven’t tried yet. My dad will suggest strawberry and oat, chocolate and almond, ginger and cranberry, and I will rattle off a list of things I’ve already made with these ingredients that would bore me to make again.

The quest continues to confound me.

So sometimes, I just randomly throw stuff together and hope that it tastes good. And you know what? It often works out. I present this granola as testament.

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My sweet potato soul mate (AKA Natalie, my dear love that has the nerve to live 1,500 miles away 🙁 ) requested a baked good or treat with orange as an ingredient, so I spent weeks (yes, weeks) mulling over what would make a happy marriage with this vibrant citrus. I decided to take a tropical route (because I’ve already made almond and orange scones and orange, ginger, and pistachio biscotti, and there was no way I was mailing Natalie poultry), including coconut and cashews as a salute to the ones I’ve seen growing in Hawaii and St. Lucia. A touch of vanilla and maple added a lovely sweetness, too.

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I make granola almost every weekend–it’s such a breeze to put together and tastes SO. GOOD. It’s so easy, in fact, that you can make it while simultaneously dancing to Ed Sheeran. (I may or may not be a little obsessed…) All you do is mix the dry ingredients…

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…heat together the wet ingredients…

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…stir everybody together…

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(BTW doesn’t this look like a face?!?!?!?!)

…then bake in the oven until golden-brown and smelling of dancing woodland pixies (er, maybe not…I don’t think they’d smell good after frolicking with chipmunks and searching for wild mushrooms…). I’m going to stop now. 😛

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Print this page

Cashew, Coconut, and Orange Granola

Ingredients

Prep Time 15 min
Cooking Time 30 min
Total Time 45 min
Yield 8-10 servings

3 cups of gluten-free rolled oats

3/4 cup of raw cashew pieces

1/2 cup of unsweetened coconut flakes

The zest of 2 medium oranges

2 tablespoons of unrefined cane sugar (or coconut sugar)

1/2 teaspoon of salt

2 tablespoons of coconut oil

3 tablespoons of  maple syrup

The juice of 1 large orange (about 3-4 tablespoons)

1/3 cup of smooth, unsalted cashew butter

1 1/2 teaspoons of vanilla extract

1 teaspoon of coconut extract

Directions

Preheat the oven to 350 degrees and lightly grease a large rimmed baking sheet with coconut oil.

In a large bowl, mix together the rolled oats, cashew pieces, coconut flakes, sugar, and salt. Set aside while you mix together the wet ingredients.

In a small saucepan, combine the coconut oil, maple syrup, orange juice, and cashew butter. Turn the heat to medium-low and whisk together until the coconut oil has completely melted.

Remove from the heat and add the vanilla and coconut extracts.

Pour the wet ingredients into the bowl with the dry ingredients and stir everything together with a spatula. Make sure you don’t break up too many clumps–granola clusters are the best part.

Spread the granola onto the prepared baking sheet and bake for 15 minutes. Stir, then bake for another 10-15 minutes, stirring every few minutes to ensure even browning.The granola is done when it is golden brown and firm to the touch.

Let the granola cool completely before serving. Do not eat it all as soon as it comes out of the oven. Best advice you’ll ever receive. 😉


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Do you daydream about food? Leave me a comment here or on Facebook and let me know!


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Cashew, Coconut, and Orange Granola

January 25, 2015 Print this page

Crunchy, sweet, and just a touch tangy, this granola will brighten your morning or afternoon with a wonderful punch of flavor and texture. Pair with yogurt, fresh fruit, and/or your favorite milk (be it nut milk or regular) for a light but satisfying breakfast or snack.

Ingredients

Prep Time 15 min
Cooking Time 30 min
Total Time 45 min
Yield 8-10 servings

3 cups of gluten-free rolled oats

3/4 cup of raw cashew pieces

1/2 cup of unsweetened coconut flakes

The zest of 2 medium oranges

2 tablespoons of unrefined cane sugar (or coconut sugar)

1/2 teaspoon of salt

2 tablespoons of coconut oil

3 tablespoons of  maple syrup

The juice of 1 large orange (about 3-4 tablespoons)

1/3 cup of smooth, unsalted cashew butter

1 1/2 teaspoons of vanilla extract

1 teaspoon of coconut extract

Directions

Preheat the oven to 350 degrees and lightly grease a large rimmed baking sheet with coconut oil.

In a large bowl, mix together the rolled oats, cashew pieces, coconut flakes, sugar, and salt. Set aside while you mix together the wet ingredients.

In a small saucepan, combine the coconut oil, maple syrup, orange juice, and cashew butter. Turn the heat to medium-low and whisk together until the coconut oil has completely melted.

Remove from the heat and add the vanilla and coconut extracts.

Pour the wet ingredients into the bowl with the dry ingredients and stir everything together with a spatula. Make sure you don’t break up too many clumps–granola clusters are the best part.

Spread the granola onto the prepared baking sheet and bake for 15 minutes. Stir, then bake for another 10-15 minutes, stirring every few minutes to ensure even browning.The granola is done when it is golden brown and firm to the touch.

Let the granola cool completely before serving. Do not eat it all as soon as it comes out of the oven. Best advice you’ll ever receive. 😉


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Spelt + Oat Pancakes (vegan + whole-grain)

January 13, 2015 Leave your thoughts Print this page

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For some reason, whenever I am feeling nervous or awkward, I start saying the word “cake” over and over again. I don’t know why, I just do. But when I say “cake,” I think I’m actually referring to pancakes most of the time, not the tower of usually-vanilla sponginess you eat on your birthday.

And these pancakes…oh man, these are bae. (Sorry, Natalie.)

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I’ve found that in the world, there are two types of people: people who like fat, fluffy pancakes, and people that like thinner, softer pancakes. My mom prefers hers in the first camp, so when I was younger, she’d always make these giant pancakes the size of my head that I’d slather with Nutella if I got a chance.

But at some point when I was seven or eight, I went to the dark side and began to ask my dad to make the sweet, delicate little pancakes found in the Joy of Cooking cookbook. Perhaps I liked them so much because I’d douse them in a ton of sugar…or maybe it was all of the butter…

I thought my allegiances in pancake-land had been cemented in the second grade…but apparently, I was wrong, because when I made these one day in November, I fed head-over-heels in love with doughy, pillowy pancakes all over again.

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Up until recently, all of my recipes on the blog have been gluten-free. While I think eating gluten-free can be wise (simply because it can mean you’re eating less refined foods and more whole grains and legumes, fruits, and vegetables), I am not completely against eating gluten, provided you don’t have an allergy or intolerance (which most people don’t).

Personally, I love spelt. It’s an ancient grain that’s been cultivated for 9,000 years, and it has both a slightly-nutty flavor and a much lower gluten content than the hard red and white  winter wheat used to make most conventional flours. When paired with oat flour for a little bit of sweetness, these pancakes make a chewy, flavorful delight, especially when smothered with peanut butter and bananas. 😀

These pancakes are also SUPER easy to make–so easy, in fact, that I often have time to whip up a batch before I head off to school in the morning. It’s pretty simple: just mix the dry ingredients in one bowl…

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…mix the wet ingredients in another bowl…

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…pour the wet ingredients into the dry, then mix to combine…

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…let rest for a bit, then PANCAKEIFY!!! (That’s a word, duh.)

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Adapted from this recipe!

Print this page

Spelt + Oat Pancakes

Ingredients

Prep Time 30 min
Cooking Time 10 min
Total Time 40 min
Yield 14-16 gigantic pancakes

2 1/4 cups of whole grain spelt flour

2 1/4 cups of oat flour

2 tablespoons of baking powder

1/2 teaspoon of salt

1 1/2 teaspoons of cinnamon

1/4 cup of flaxseed meal

3 1/2 cups of unsweetened vanilla almond milk (or water)

1/4 cup of unsweetened applesauce or mashed banana

2 tablespoons of maple syrup

1 tablespoon of vanilla extract

Directions

In a large bowl, sift together the spelt flour, oat flour, baking powder, salt, and cinnamon. Whisk together, then stir in the flaxseed meal.

In a separate bowl, whisk together the vanilla almond milk (or water), applesauce or mashed banana, maple syrup, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix with a spatula to combine. (Be careful not to over-mix!)

Cover the batter with a kitchen cloth and let rest for 15-20 minutes. This will help the gluten develop and form lovely fluffy pancakes.

Meanwhile, heat up a large non-stick skillet over medium heat. Once hot, add 2 approximately 1/4 cup scoops of batter into the pan and let cook until bubbles form on the top, about 3-4 minutes.

Carefully flip, then let continue cooking for another 2-3 minutes. Transfer to a plate and repeat with the remaining batter.

Serve warm with more maple syrup, fresh fruit, or your favorite nut butter. (Peanut butter + cocoa powder + bananas + cacao nibs = heavenly!!!) These will keep for up to a week in an airtight container; simply microwave for 30 seconds and toast for a few minutes to reheat.


Bonus–the dry ingredients are easy to mix together before time, so when you get a chance, mix them up and pour into an airtight container or jar. Then, when you want a tasty breakfast, just add the wet ingredients and VOILÀ!

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How do you prefer your pancakes? Leave me a comment here or on Facebook and let me know!


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Spelt + Oat Pancakes

January 13, 2015 Print this page

For some reason, whenever I am feeling nervous or awkward, I start saying the word “cake” over and over again. I don’t know why, I just do. But when I say “cake,” I think I’m actually referring to pancakes most of the time, not the tower of usually-vanilla sponginess you eat on your birthday.

And these pancakes…oh man, these are bae. (Sorry, Natalie.)

Adapted from this recipe

Ingredients

Prep Time 30 min
Cooking Time 10 min
Total Time 40 min
Yield 14-16 gigantic pancakes

2 1/4 cups of whole grain spelt flour

2 1/4 cups of oat flour

2 tablespoons of baking powder

1/2 teaspoon of salt

1 1/2 teaspoons of cinnamon

1/4 cup of flaxseed meal

3 1/2 cups of unsweetened vanilla almond milk (or water)

1/4 cup of unsweetened applesauce or mashed banana

2 tablespoons of maple syrup

1 tablespoon of vanilla extract

Directions

In a large bowl, sift together the spelt flour, oat flour, baking powder, salt, and cinnamon. Whisk together, then stir in the flaxseed meal.

In a separate bowl, whisk together the vanilla almond milk (or water), applesauce or mashed banana, maple syrup, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix with a spatula to combine. (Be careful not to over-mix!)

Cover the batter with a kitchen cloth and let rest for 15-20 minutes. This will help the gluten develop and form lovely fluffy pancakes.

Meanwhile, heat up a large non-stick skillet over medium heat. Once hot, add 2 approximately 1/4 cup scoops of batter into the pan and let cook until bubbles form on the top, about 3-4 minutes.

Carefully flip, then let continue cooking for another 2-3 minutes. Transfer to a plate and repeat with the remaining batter.

Serve warm with more maple syrup, fresh fruit, or your favorite nut butter. (Peanut butter + cocoa powder + bananas + cacao nibs = heavenly!!!) These will keep for up to a week in an airtight container; simply microwave for 30 seconds and toast for a few minutes to reheat.


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