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Breakfast

Yield: 12 muffins

⅓ cup melted coconut oil or extra-virgin olive oil
½ cup maple syrup or honey
2 eggs, at room temperature
1.5 cup pumpkin purée
¼ cup milk of choice
1 teaspoon baking soda
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon cinnamon, plus more for sprinkling on top
½ teaspoon ground ginger
¼ teaspoon nutmeg
¼ teaspoon allspice or cloves
1¾ cups whole wheat flour
⅓ cup old-fashioned oats, plus more for sprinkling on top

  1. Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius). If necessary, grease cups of your muffin tin with butter or non-stick cooking spray.
  2. In a large bowl, beat the oil and maple syrup or honey together with a whisk. Add eggs, and beat well. Mix in the pumpkin purée and milk, followed by the baking soda, vanilla extract, salt, cinnamon, ginger, nutmeg and allspice or cloves.
  3. Add the flour and oats to the bowl and mix with a large spoon, just until combined.
  4. Divide the batter evenly between the twelve muffin cups. For these muffins, it’s ok to fill the cups a little higher than you normally would. Sprinkle the tops of the muffins with a small amount of oats, followed by a sprinkle of cinnamon.
  5. Bake muffins for 23 to 26 minutes, or until a toothpick inserted into a muffin comes out clean.
  6. Place the muffin tin on a cooling rack. These muffins are delicate until they cool down, so it’s best to wait until they have cooled down to remove them from the tin.

Adapted from Cookie and Kate

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Harvest Breakfast Cookies

Yield: 56-60

 
1 mashed banana
1 1/2 cup pumpkin puree
4 medjool dates, chopped
2/3 cup spelt flour
3/4 cup wheat germ
2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
2 teaspoons baking soda
2 teaspoons apple cider vinegar
1/4 cup honey
1 cup oatmeal
1 cup shredded unsweetened coconut
1 cup raisins

Instructions

  1. Preheat your oven to 350F and line a baking sheet with a Silpat or parchment paper. Combine the mashed banana, pumpkin puree, dates, spelt flour, wheat germ, cinnamon, ginger, nutmeg, baking soda, vinegar and honey in a mixing bowl.
  2. Gently fold in the oatmeal, shredded coconut, and raisins, then scoop the batter using a heaping tablespoon onto the lined baking sheet. These cookies will not spread on their own, so use your hands to shape them as you’d like.
  3. Bake for 12-14 minutes at 350F, until the edges are golden and centers aren’t too soft to the touch.
  4. These cookies are pretty soft, so it’s best to let them cool on the pan for 15 minutes before using a spatula to transfer them to a wire rack to cool completely. Serve immediately, or store in the fridge for up to a week.

Adapted from Detoxinista

Pumpkin Honey Wheat Muffin

Yield: 24

1 cup raisins
3 cups whole wheat flour or spelt grain flour
1 cup packed brown sugar
2 teaspoons cinnamon
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
4 large eggs
1 1/2 cups canned pumpkin puree
2 very ripe bananas
1/2 cup honey or 1/4 cup honey and 1/4 cup organic brown rice syrup
1/2 organic molasses
1 cup chopped walnuts

Preheat the oven to 350 degrees F (175 degrees C). Grease a 24 cup muffin pan, or line with paper liners. Place the raisins in a cup, and add enough hot water to cover. Let stand for a few minutes to plump.

In a large bowl or Kitchen Aid mixer, stir together the whole wheat flour, brown sugar, cinnamon, baking powder, baking soda, and salt. Place in eggs, pumpkin, bananas, honey, and molasses. Mix just until the dry ingredients are absorbed. Drain excess water from raisins, and stir in along with the walnuts. Spoon into muffin cups so they are about 1/8″ from the top.

Bake for 18 minutes in the preheated oven, or until the tops spring back when lightly touched. Cool in the pan before removing from cups.

The combo of the banana, pumpkin, molasses and honey will make this a very rich, moist, hearty and healthy muffin. The pumpkin, molasses, and raisins add a combo of vitamins like Vitamin A, B3, B4. B6 and iron, plus the walnuts add Omega-3s and protein.

Roasted Vegetable Tart _JKD7578_bPastry
2 cups all-purpose flour plus more
3/4 teaspoon kosher salt
1/2 teaspoon sugar
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2″ cubes

Filling
2 red or green bell peppers
2-3 jalepeno peppers
11 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
1 small eggplant, cut into 1/2″ cubes
1 small zucchini, cut into 1/2″ cubes
1 small red-skinned sweet potato, peeled, cut into 1/2″ cubes
2 medium vine-ripened tomatoes, each cut into 8 wedges
1 tablespoon balsamic vinegar
2 small onions, thinly sliced
3-5 cloves garlic, chopped
5-6 kale leaves, deboned and chopped
2 teaspoons fresh thyme leaves, divided
6 large eggs
3/4 cup coconut milk

A 10″-diameter glass or ceramic pie dish

Pastry
Omit if following Whole30 guidelines

  1. Preheat oven to 350°. Pulse 2 cups flour, salt, and sugar in a food processor. Add butter; pulse until coarse meal with pea-size lumps forms. Drizzle 3 Tbsp. ice water over mixture. Pulse until moist clumps form, adding more ice water by 1/2-tablespoonfuls if dry. Gather dough into a ball; flatten into a disk. Wrap in plastic; chill until firm, at least 1 hour and up to 2 days.
  2. Roll out dough on a lightly floured surface to a 13″ round. Transfer to pie dish; press onto bottom and up sides of dish. Trim dough, leaving 1/2″ overhang. Fold overhang under; crimp edges. Freeze for 10 minutes.
  3. Line dough with foil or parchment paper; fill with dried beans or pie weights. Bake for 25 minutes. Remove foil and beans. Return to oven and bake until crust is light golden brown, 25–30 minutes longer. Let crust cool completely.DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.

Filling
Many steps can be completed in tandem. Review all steps before proceeding.

  1. Arrange racks in upper and lower thirds of oven; preheat to 450°. Using a small paring knife, cut around stems of peppers. Remove stems with seeds and discard. Transfer whole peppers to a small baking dish; drizzle with 2 Tbsp. oil. Roast on upper rack, turning peppers occasionally, until tender, about 40 minutes. Transfer peppers to a small bowl; cover with plastic wrap. Let stand for 15 minutes. Peel peppers, then tear into strips. Set aside.
  2. Meanwhile, toss eggplant and zucchini with 4 Tbsp. oil in a small bowl to coat. Season with salt and pepper. Spread out in a single layer on a rimmed baking sheet and roast on lower rack for 10 minutes. Add sweet potato and mix gently. Continue roasting until eggplant, zucchini, and sweet potato are tender, 20–25 minutes longer. Set vegetables aside.
  3. Line another rimmed baking sheet with parchment paper. Toss tomatoes with vinegar, 1 Tbsp. oil, and a pinch of salt and pepper in a medium bowl. Arrange tomatoes, skin side down, on prepared sheet. Roast on lower rack until tomatoes are beginning to brown and are tender but not mushy, about 20 minutes. Set aside.
  4. Meanwhile, heat remaining 4 Tbsp. oil in a large skillet over medium-high heat. Add onions and garlic; stirring frequently, until parts of vegetables are slightly softened and others still crisp, 5–6 minutes. Add chopped kale leaves until sauteed and deep green in color. Season with salt and pepper.  DO AHEAD: Vegetables can be prepared 1 day ahead. Cover separately and chill.
  5. Preheat oven to 350°. Scatter onion/garlic/kale mixture over bottom of tart crust. Top with eggplant/zucchini/sweet potato mixture and roasted peppers. Scatter 1 tsp. thyme over. Top with tomatoes.
  6. Whisk eggs and coconut milk in a small bowl; season lightly with salt and pepper. Slowly pour egg mixture over vegetables. Scatter remaining 1 tsp. thyme on top.
  7. Bake tart until filling is set and pastry is golden brown, 50–60 minutes. Check crust halfway through and cover with aluminum foil if it’s darkening too quickly. Let stand for at least 10 minutes. Serve warm or at room temperature.

Based on Bon Appetit’s Roasted Vegetable Tart

This tart is traditionally made with Blarney cheese, a mild, buttery Irish product. But the tart is just as delicious when Fontina or Swiss cheese is used. This will easily serve six, with enough extra for second helpings or for leftovers the next day.

8 to 10 servings

CRUST

1 1/2 cups unbleached all purpose flour
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
1/4 cup sour cream
1 egg yolk

FILLING

1/4 cup (1/2 stick) unsalted butter
1 3/4 pounds onions, thinly sliced
1 cup half and half
3 egg yolks
1 egg
Ground nutmeg
1 cup grated Blarney cheese, Fontina cheese or Swiss cheese (about 4 ounces)

FOR CRUST:

Blend flour and salt in processor. Add butter and blend in using on/off turns until mixture resembles coarse meal. Mix sour cream and egg yolk together. Add to flour mixture and blend in using on/off turns just until dough begins to form clumps. Gather dough into ball; flatten into disk and refrigerate 30 minutes.

Preheat oven to 425°F. Roll out dough on lightly floured surface to 13-inch round. Transfer dough to 11-inch-diameter tart pan with removable bottom. Trip edges. Line crust with foil. Fill with dried beans or pie weights. Bake 15 minutes. Remove foil and beans. Continue to bake until pale golden, piercing crust in pan bottom with fork if dough bubbles, about 15 minutes. Transfer to rack and cool.

FOR FILLING:

Melt butter in heavy large skillet over medium-low heat. Add onions and sauté until very soft and golden, stirring often, about 45 minutes. Season to taste with salt and pepper; cool. DO AHEAD Crust and onions can be prepared 1 day ahead. Cover crust and let stand at room temperature. Cover onions and refrigerate.

Preheat oven to 325°F. Whisk half and half, yolks and egg in medium bowl. Season to taste with nutmeg, salt and pepper. Spread onions in crust. Sprinkle with cheese. Ladle half and half mixture over. Bake tart until filling puffs and is golden, about 50 minutes. Cool slightly. Serve warm or at room temperature.

via Bon Appetit