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Tag Archive: breakfast

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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Almond Butter + Cranberry Granola (gluten-free + vegan)

November 28, 2014 Leave your thoughts Print this page

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Hi everyone! My apologies for again being on hiatus for the past few weeks…I’m trying to think of what I was busy with, but I don’t have a good excuse, so I’ll just say I was preoccupied with back bends and making Proust questionnaires (which I renamed “Dates and Figs”) for my friends.

In any case, I hope you all had a wonderful, (somewhat) relaxing Thanksgiving filled with food, family, and friends. Unfortunately, I didn’t get to go to Paris like I did last year (next year, though, is a different story), but I had an absolutely lovely meal at home with my parents. I cooked everything myself, and thankfully, everything turned out deliciously.

For the turkey, we got a heritage breed bird from our friends at Saugatuck Craft Butchery, which I spatchcocked (or butterflied) by hand and dry-brined with salt, pepper, fresh sage, thyme, and allspice for 24 hours, then roasted with onions, carrots, celery, garlic, and white wine in a super hot oven for an hour and fifteen minutes. It was beautiful–crispy, golden-brown skin all over–and both the white meat and dark meat were moist and flavorful. I’m thinking it’s the best turkey we’ve ever had, if I do say so myself.

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For side dishes, I made a cornbread stuffing with chestnuts, onions, apples, and celery (of course I made the cornbread myself), an orange cherry-cranberry sauce with shallots, roasted brussel sprouts and purple potatoes, and a tasty gravy with homemade turkey stock and the pan drippings.

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And what would Thanksgiving be without a pumpkin-flavored dessert? I made a pumpkin cheesecake with a graham cracker crust…and yes, I made those graham crackers from scratch. Worth it? YES YES YES. Yum.

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I am so thankful for all of the incredible food we shared. I would have preferred to have spent Thanksgiving with no one other than my mom and dad.

You might think I’m completely sick of cooking at this point (I’ve probably spent upwards of 12 hours in the kitchen over the course of the past two days), but no. I’ll be back in there today whipping up another batch of this almond butter and cranberry granola, which we can never seem to keep for very long around my house.

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Sweet, crunchy, and nutty, this granola is perfect for throwing in yogurt or topping a smoothie bowl. I love when it forms clusters and you just bite down into a mouthful of cinnamon and almond.

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Me personally, I love oats. There’s something about their flavor and texture that is just so appealing…I don’t know what it is. They seem to go so well with everything, especially with the tartness of the dried cranberries and slight hint of vanilla I put in this recipe.

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If you’ve been buying granola from the store, STOP. NOW. Making granola at home is a breeze, and besides, you can control everything that goes in it, greatly reducing the sugar content and removing all of the crappy additives you often find (glycerin, anyone?). Simply preheat the oven to 350 degrees, mix together the dry ingredients in a bowl…

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…heat the wet ingredients together to melt them…

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…pour the wet ingredients over the dry ingredients, mix to combine, and spread on a parchment-lined baking sheet…

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…and bake until golden-brown and crispy! Just top with cranberries when it comes out of the oven and dig in.

This recipe is also very easy to adapt, too. If you can’t do oats, substitute them with raw buckwheat groats and/or more almond slivers or other nuts. If you can’t do almonds (or nuts), substitute them with sunflower seed butter and either pepitas or sunflower seeds. If you want to reduce the sugar content even more, feel free to scale back a little on the coconut sugar and maple syrup–just don’t eliminate them altogether, because that would be absolutely disgusting.

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Almond Butter + Cranberry Granola

Ingredients

Prep Time 10 min
Cooking Time 35 min
Total Time 45 min
Yield A lot of granola

5 cups of gluten-free rolled oats

1-2 cups of blanched almond slivers (optional)

1/4 cup of coconut sugar (or unrefined cane sugar)

1 tablespoon of cinnamon

1/2 teaspoon of salt

1/4 cup of coconut oil

1/3 cup of maple syrup

1/2 cup of smooth, unsalted almond butter

1 1/2 teaspoons of vanilla extract

1 teaspoon of almond extract

1/2-3/4 cup of unsweetened dried cranberries

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, almond slivers (if you’re using them), coconut sugar, cinnamon, and salt. Set aside while you mix together the wet ingredients.

In a small saucepan, combine the coconut oil, maple syrup, and smooth almond 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 almond 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.

Immediately upon removing the granola from the oven, sprinkle it with the dried cranberries and let it cool completely before serving. Yes, that means don’t eat it all as soon as it comes out of the oven. Because I may or may not have done that.


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Pictured above: one of my favorite smoothie bowls, an acai-banana-cacao bowl with the granola, goji berries, hemp seeds, and cacao nibs. 😀

What is your favorite flavor of granola? Leave me a comment here or on Facebook and let me know!


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Almond Butter + Cranberry Granola

November 16, 2014 Print this page

Crunchy, sweet, and just a bit chewy, this granola will add a pop of “YUM” to anything you put it in, be it yogurt or a smoothie. Heck, this is tasty all by itself! For a paleo version, substitute a variety of chopped nuts (I recommend almonds and/or walnuts) for the oats; for an oat-free version, substitute raw buckwheat groats for the oats; and for a nut-free version, substitute more oats or buckwheat for the slivered almonds and add some sunflower seeds, if you’d like, and use sunflower seed butter instead of the almond butter.

Ingredients

Prep Time 10 min
Cooking Time 35 min
Total Time 45 min
Yield A lot of granola

5 cups of gluten-free rolled oats

1-2 cups of blanched almond slivers (optional)

1/4 cup of coconut sugar (or unrefined cane sugar)

1 tablespoon of cinnamon

1/2 teaspoon of salt

1/4 cup of coconut oil

1/3 cup of maple syrup

1/2 cup of smooth, unsalted almond butter

1 1/2 teaspoons of vanilla extract

1 teaspoon of almond extract

1/2-3/4 cup of unsweetened dried cranberries

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, almond slivers (if you’re using them), coconut sugar, cinnamon, and salt. Set aside while you mix together the wet ingredients.

In a small saucepan, combine the coconut oil, maple syrup, and smooth almond 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 almond 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.

Immediately upon removing the granola from the oven, sprinkle it with the dried cranberries and let it cool completely before serving. Yes, that means don’t eat it all as soon as it comes out of the oven. Because I may or may not have done that.


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