Peach with Cashew Cream and Granola

Posted on

Peaches, peaches, peaches…..YUM!!! I have enjoyed this breakfast every morning this week. I add a splash of lemon juice because cashews are so high in iron. The citrus has acid and vitamin C which helps increase absorption of the iron. This cream is so easy, versatile and nutrient dense. Enjoy.

Cashew Cream:

1 cup raw, whole cashew

1/3 c water

1/4 vanilla bean, scrapped

1/8 tsp almond extract

1 Tbl maple syrup

1/2 tsp salt

Splash of lemon juice

Peaches

Candida’s Granola or Raw Granola 

Directions:

1) Cove the cashews with water. Let soak fro 3-24 hours.

2) Strain water. Add the 1/3 c water and remaining ingredients into a blender or even better a vita-mix until silky smooth. NOTE: The vita-mix will make a better product. If using a Cuisinart or blender, scrap the edges down and strain if you want it to be perfectly smooth.

3) Wash and slice the peach. Add a spoonful of the cashew cream. Top with the granola of your choosing.

 

 


Breakfast Blondies

Posted on

You can’t have a blondie for breakfast….yeah you can! This is a really moist and delicious breakfast treat or snack that if full of protein,  fiber and omegas. Sweetened with maple syrup and some applesauce (which also acts as the egg), this is a brownie to start the day off with. I offered some additional tips to decrease the processed ingredients GF/Vegan baking encourages using. Play around with it. They are great at room temp or rap them and throw them in the freezer. Enjoy!

Sad news- Dropped my camera this morning and now it won’t work. Sorry, no photo today. :(

Breakfast Blondies-

Ingredients:

1 cup brown rice flour (Next time I am going to replace 1/4 c of this with almond flour to see how it works. This will decrease the processed carbs and increase fiber.)

1/4 cup almond meal (Trader Joe’s)

1 cup GF Oats

2 teaspoons baking powder

1/4 tsp xanthum (Optional. This is one of the GF ingredients that is hard for the body to digest. I used a tiny bit to help bind the product. It prevents crumbling. I will omit next time I make them to see.)

1/4 teaspoon cinnamon

3/4 teaspoon sea salt

1/4 teaspoon ground ginger

2 Tbl chia seeds ground

1/2 c applesauce

1 1/2 tsp Ener-G egg replacer + 2 Tbl warm water whisked (Next time, I will try using a flax egg).

1/2 cup real maple syrup

1/4 cup organic coconut oil, melted

1 teaspoon bourbon vanilla extract

1/4 teaspoon almond extract

1/3 cup walnuts (or whatever nut or seeds you like)

1/3 cup dark chocolate chips, optional (or sub dried fruit, nuts, coconut, seeds)

Directions:

1) Mix the dry. Mix the wet. Mix them all together. Pour into a 9×9 greased pan.

2) Bake at 350 degrees for 20-25 minutes. It would get really golden. The edges will pull away from the sides and when you touch the brownies, they will spring back.


Morning Glory Zucchini Muffins

Posted on

If a Morning Glory Muffin and Zucchini Bread got to romancing, ya know…. a little wine, some candlelight, and then made a baby,this would be the delicious baby offspring child! ;)

This is a healthful recipe.  The product is  moist and warming (I hate to use these words because they sound sort of gross). There are also lots of optional additions you can add to increase the nutritional content.

Morning Glory Zucchini Muffins:

1/2 cup oil of choice

1/2 c sweetener (agave, maple syrup, honey, brown sugar…)

1/2 c applesauce

3/4 c crushed pineapple

1 tbsp apple cider vinegar or lemon juice

3/4 c each grated carrots and zucchini

2/3 c crushed pineapple

2 tsp vanilla

1 1/2  c brown rice flour

1 c quinoa flour

1/2 c almond meal from Trader Joe’s

1 tsp salt

1 1/2 tsp B soda

1 1/4 tsp xanthum gum

1 tsp cinnamon

1/8 tsp each nutmeg and ginger

OPTIONAL ADDITIONS:  1 apple cored, peeled and chopped, ground flax, 1/4 c nuts, shredded coconut or seeds (or a combo). You can always add some protein powder to the batter.

OPTIONAL IDEAS: You could bake this off  as a bundt. You could whip up some vegan frosting and turn these into cupcakes. It could be doubled and baked off in 2 8 inch cake pans and, voila, you have a healthier layered cake option!!!

1) Whisk the sugar and oil for a few minutes until frothy and combined. Stir in the egg replacer.

2) Add the vinegar, applesauce, carrots, zucchini, vanilla and pineapple. Stir until combined.

3) Add the dry ingredients. Add any of the optional ingredients at this time.

4) Pour into greased muffin pan and bake at 350 degrees for approx. 35 minutes. Edges will pull away from the side, top will get golden and the toothpick will come out clean. Makes 12-16 muffins depending on how many of the additions you add.


Breakfast Baked Apples

Posted on

A lovely breakfast option incorporating whole grains, nuts, seeds, omegas, protein… tasty, inexpensive, in season and healthful. Make in advance and freeze if that helps with time and organization. The get more delicious as they sit. I have 2 baking options depending on how you enjoy your apples.

Serve with Amande yogurt. I like to spruce the yogurt up with hemp protein power and spices. If you want the extra protein, this is a good option. It’s great plain also.

Breakfast Baked Apples:

6 fuji, gala, whatever you like, cored and halved

1/2 c nuts and seeds

1/2 Gluten Free Oats (Bob’s)

1/4 tsp salt

1 tsp cinnamon

1 Tbl honey

2 Tbl Earth Balance soy free margarine or coconut oil (you can replace half with a nut butter)

Preheat oven to 350. If you like the apples really cooked through with the caramalised syrup. place some oil or margarine on the halved apples with some cinnamon and bake for 10-15 minutes. Mix all of the other ingredients. Put on the baked apples and bake in oven until golden (about 10 minutes). If you like them crisp, put the mixture over the fresh cut apples and bake for 20-25 minutes until tender and golden. This will yield a more crip finished product!