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Tag Archive: breakfast

Pumpkin Treats…for Breakfast (Gluten-Free, Dairy-Free, Paleo)

April 22, 2013 Leave your thoughts Print this page

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OK, I’m not going to lie: dessert is probably my favorite part of the day. I love closing my eyes and feeling the creaminess of a mousse against my tongue or smelling a batch of freshly baked cookies. 

Unfortunately, decadent desserts probably shouldn’t be enjoyed daily. But what happens if you’ve got that hankering for something sweet?

My solution: pumpkin. It not only is a nutritional powerhouse with nearly 400% of your RDA for Vitamin A, but also needs very little added sweetness to satisfy your craving. Both of these recipes can easily be enjoyed for breakfast, snack, or even dessert without any guilt. How sweet is that?

First up are my pumpkin pancakes with blueberry sauce. You can ZipList the recipe here.

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In the bowl of a food processor, puree 1 ripe banana until the consistency of a light batter, about 2 minutes. Then, add 1 cup of canned, pureed pumpkin and process to incorporate, 1 minute longer.

Next, add 6 eggs and process for another 2 minutes. It seems like a lot of eggs, but it’s worth it. This recipe yields a dozen pancakes, so by eating 4, you’re getting the nutrition of 2 eggs inside a little treat. Score!

Pour in 3 tablespoons of coconut flour, 1 tablespoon of vanilla extract, 1 tablespoon of vanilla, 1/2 teaspoon of baking soda, and 1/2 teaspoon of apple cider vinegar. The combination of the baking soda and vinegar helps “fluff-ify” the pancakes, which would otherwise wind up pretty flat.

If the batter isn’t sweet enough for you, feel free to add an additional tablespoon of maple syrup or raw honey.

Process for another minute. Your batter is ready to be pancaked!

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Heat 2 tablespoons of ghee or refined coconut oil a large nonstick skillet over medium heat. With two large spoons, pour a little less than 1/4 cup of batter into the skillet to form a pancake. (If you want bitty pancakes, use less; if you want jumbo pancakes, use more.) Let cook until brown on the other side and beginning to bubble, about 4 to 5 minutes.

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Flip your pancakes over and continue cooking until no longer gooey in the center, about 4 to 5 minutes longer. If desired, cover the pan with a lid to “steam” the pancakes, creating a firmer texture.

Today, I made a basic blueberry sauce to go on top. Simply combine 1 cup of blueberries and 1 cup of water in a small saucepan over medium heat, bring to a boil, and allow to reduce, about 15 to 20 minutes in total. Sprinkle with a pinch of coconut sugar for added sweetness.

These also taste awesome smothered in nut butter or with some sliced fresh fruit.

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Store leftover pancakes in an airtight container in the fridge. Pop them in the toaster on a busy morning for a quick, ready-made breakfast!

Next up is my Hawaiian Pumpkin Trifle. You can ZipList the recipe here.

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In a small saucepan, toast about 1/4 cup of flaked (or shredded) coconut with 2 teaspoons of cinnamon over medium heat until golden and fragrant, about 3 to 4 minutes. Remove to a separate bowl, then add a handful (approximately 1/4 cup) of raw, finely chopped macadamia nuts to the pan. (By the way, here’s a great article on the nutritional power of macadamia nuts.) Toast until beginning to brown, about 3 minutes.

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Meanwhile, heat 1/2-3/4 cup of canned, pureed pumpkin in a saucepan with 2 tablespoons of full-fat coconut milk, 1/2 tablespoon of coconut butter, and 1/4 cup of water over low heat. If you’d like, you can also stir in a teaspoon of vanilla, almond, or coconut extract or two teaspoons of maple syrup, honey, or coconut sugar. The pumpkin mixture is done when it’s warm but not scalding, about 5 to 7 minutes.

Here comes the fun part: assembling the trifle! Scoop out a little less than 1/4 cup of the pumpkin mixture and place it on the bottom of a small bowl or cup. Add about 2 tablespoons each of the coconut and macadamia nuts, then top with the remaining pumpkin. Sprinkle the top with the rest of the coconut and macadamia nuts and douse with a scoop of creamed coconut.

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All that’s left to do is dig in. Yum!

If you could have anything for breakfast, what would you have? Leave me a comment on Facebook and let me know!


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Sweetly Spiced Apple Muffins (Gluten-Free, Dairy-Free, Refined Sugar-Free)

April 12, 2013 Leave your thoughts Print this page

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Apples are probably my favorite fruit. There’s truly nothing like biting into the juicy, crisp flesh and feeling the little dribbles of fruit juice run down your chin. 

They say an apple a day keeps the doctor away, so why not start your day with some extra immunity? Low in carbohydrates and high in healthy fats, these muffins will keep you full and alert until lunch time. Pair with some scrambled eggs and some avocado for a tasty, nutrient-packed breakfast!

A special thanks to Elana’s Pantry for the inspiration.

First, preheat the oven to 350 degrees and line a muffin pan with 12 parchment muffin liners. (I love If You Care baking cups!) 

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In a large bowl, stir together 2 cups of blanched almond flour, 1/2 teaspoon of baking soda, 1/4 cup of arrowroot powder, and 2 teaspoons of cinnamon. Mix together with your hands to break up the clumps in the almond flour and set aside.

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In a separate bowl, whisk together 1/3 cup melted refined coconut oil, 2 tablespoons of raw honey, 1 egg, and 1 tablespoon of vanilla extract. If you don’t use refined coconut oil, your muffins are at risk to be completely overpowered by the tropical flavor.

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When incorporated, add to the almond flour mixture and mix together with a spatula. Peel and chop 1 large or 2 small apples into petite cubes and fold into the batter.

With two spoons, evenly distribute the batter among the 12 muffin tins and top each one with a sprinkling of cinnamon. 

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Bake until a toothpick comes out clean in the center and the tops are golden brown, about 40 minutes. Allow to cool in the muffin tins for at least an hour, then serve.

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What breakfast treat should I attempt next? Leave me a comment on Facebook and let me know!


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