Category: breakfast

All Day Cake- Recipe


All Day Cake, because, let’s be honest, we’ll be eating it all day anyway.

  • 1 cup oats
  • 1 cup flour (I only had white, so I also added a few spoons of wheat bran and wheat germ)
  • 1/2 cup fruit muesli
  • 3 tsp baking powder
  • about 1/4 c shredded, unsweetened coconut
  • a couple spoons of corn flour (optional)
  • 3/4 c honey
  • a gigantic, heaping tablespoon of molasses
  • 2 eggs (I strongly encourage you to use organic, free range, local, etc. etc. etc…)
  • 2 containers of plain, unsweetened yogurt (1 cup total)
  • 1/2 c oil (I always use olive oil, in spite of–or rather, embracing–the flavor)
  • nutmeg, to taste
  • cinnamon, to taste
  1. Whisk the dry ingredients
  2. Mix in the wet ingredients
  3. Oil or butter and flour a big bundt cake pan (after flouring, I also tossed in some more coconut, for funsies and for a bit of insurance)
  4. Pour the batter into the pan. Bake at 160-175 C (320-350 F) for about 50 minutes. Test with a toothpick.
  5. Let cool on a wire rack for about 10 minutes before turning out onto a serving plate. Flip over onto another plate so it is right side up– the top glazed surface is quite tasty!
  6. Feel less guilty about eating cake all day. At least we kicked the refined sugars out of the equation and added some fiber and vitamins and minerals 😉

Let me know how this works for you! We had it for breakfast, and it is already a hit in the house. I think I will cut the honey back to 1/2 cup, but I wanted to be conservative for this first try. The sugars from the fruit muesli do add more than enough sweetness to compensate for the reduction, I think!

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Notes on “Sneaky Cookies” recipe…go muffin tops!


I’ve been playing around a little with the Sneaky Cookies for the past couple days, and I thought I’d share a few notes…just in case you haven’t tried them yet.

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If you are waiting for something a bit more decadent (but still pretty darned full of goodness), then hang on for my Gradíssimas …I like to think of Gradíssimas as the perfect chocolate chunk cookie with a choose-your-own-adventure variation, depending on your emotional state at the time of making them 😉

Until then-
Gradíssima

Another rough sketch in progress: savory high-fiber, high-protein bars


Another kitchen experiment gone well…

The rough lines of it are these:

Quinoa, bulgur, sesame seeds, amaranth, flax seeds, chia seeds, a sprinkling of sunflower seeds, all soaked in water overnight…
Put the pot of this goodness on the stove the next day and heated until remaining water was absorbed…
About a cup of this goes to the blender with some homemade olive oil (portuguese family)…
About a cup (puréed) of butternut squash and a garlic bulb (puréed along with the squash)
Cumin, chili powder, garlic powder, salt, curry powder…
Around two teaspoons baking powder added way too late, but in good faith…

Smoosh into baking pan….Bake for a while at 160C…
E voilá…

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It is not unlike spicy, delicious, moist cornbread….my Man likes it, I like it (VERY snack able when I feel like some thing savory), and I can happily eat it cold from the refrigerator or microwave it…

So now my foodbrain is going wild…this weekend, when my Man is home, I’ll be playing with quinoa and frozen strawberries to make bars…I’ll also make more of those amazing chocolate bars that inspired this savory adventure…they are so good, and I love them more and more as the days go on…they feel like healthy brownies…and they really fill me up! I’m satisfied, my chocolate cravings are met, and my blood sugar doesn’t fluctuate like mad. I really feel great, which is impressive since I pretty much subsist on these two types or bars and coffee and water during the day.

I have grand plans to incorporate frozen spinach, peas, broccoli…at least into savory bars! Though I’ve heard that black bean brownies are really very good. Beans are an easier flavor to work with than spinach or broccoli, however, when it comes to sweets!

Have you had any recent food adventures you’d be willing to share? Particularly anything involving whole foods and healthy goodness in bar form?

Scones– quick ‘n’ dirty ‘n’ highly functional…


I’m a huge fan of my Honey Oatmeal Scones. I don’t mind saying, they are delicious.

However, I wanted to find a quick, dirty, lighter, versatile, butter-free, and highly adaptable scone recipe. Something that could go savory, sweet, and/or generally be sexxed up (or left plain) without much ado.

FOUND IT!

Check out this recipe for No-Butter Scones.

I used a bit more yogurt than called for (a whole single-serve container of fat free, unsweetened yogurt), plus the milk. And I threw in a handful of wheat germ (because that’s what I do).

They were easy drop scones. They are light, fluffy, and basic. Butter and jam are great with them (of course!), but I think they would be an extra-fabulous base for grated cheese and garlic variations…. or rosemary… or even thyme… Some folks (see the comments on the recipe page) threw in fruit yogurt and enjoyed that subtle variation. I’d wager that a bit of vanilla and/or cinnamon would also work some happy wonders here.

Anyway, this recipe worked quite well for me, and I recommend it for a quick fix. (There’s no comparison with the Honey Oatmeal Scones, honestly, if you want a sweet or more “special” sort of scone experience 🙂 But I’m keeping this recipe up my sleeve, for sure!)

First things first: Honey Oatmeal Scones!


I have a few other tidbits that I’ve been wanting to write about for the past couple of days, but let’s focus on the important stuff first.

Food.

Namely, honey oatmeal scones- perfect for this delicious autumn weather 🙂 Obviously, with the shift into fall, baking becomes mandatory for Gradissima ;p However, we just had a 4-day Halloween weekend, which means I’ve been on a stringent fat-bastard diet of sugar with a generous sprinkling of fats (and artificial colors, of course!).

I’m gradually weaning myself (gently…ever so gently) off the all-sugar diet, and today I managed a breakfast that seemed the perfect compromise: whole grain, seeded toast with chunky peanut butter…and a mug of hot chocolate. It was perfection.

Of course, I shoved four (packaged, store-bought) shortbread cookies down my throat with my mid-morning mug ‘o’ tea. Meh. It’s a give and take.

Anyway, baking for today needed to include oatmeal and some wholesome goodness… and to smell good…and to taste good (not too “health food”-y) so that my Man and his buddies at work will enjoy them when I send half the batch with my aforementioned Man tomorrow. (Fat-bastard detox baking rule #1 mandates that at least half the baked product leave the house as soon as possible to prevent self-loathing as a result of face-stuffing. But you all know this.)

Ok. Yadda, yadda, yadda, I googled and shopped around my favorite sites and compared ingredients and settled on THIS recipe for Gradissima-style bastardization.

Oh, Eggs on Sunday, thank you for this wholesome-y goodness 😉

Check this out:

Whole Grain Maple Oatmeal Scones

MARCH 8, 2008
by eggsonsunday
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We love our scones on weekend mornings! Occasionally I like to mix it up a bit from the traditional white flour cream scones, though. You may know by now that I sometimes fiddle with substituting white whole wheat flour into baked goods; I try to do the substitutions only when the flavors seem like they can take it — i.e. I wouldn’t use whole grain flour in a delicate, light lemon cake. Maple and oatmeal, though? They’re made for whole grain flour!

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….

They look good, right? That’s an understatement. 🙂 Eggs on Sunday has lovely, 101 Cookbooks -style photography, so I’m not even bothering to get my camera to show you my scones. (They look pretty much the same as these, though my photography skills wouldn’t do them justice.)

So, I started with the Whole Grain Maple Oatmeal Scones recipe, and then I tweaked it.  I’ll leave you to go to the original page for the recipe.

The substitutions and additions I made are these:

  • I replaced the maple syrup in the recipe with the same amount of honey.
  • I added about 1/3 c of ground hazelnuts and 1/3 c of wheat bran (farelo de trigo) to the dry ingredients (before adding the butter)
  • my yogurt and milk mixture was one 125g container of fat-free yogurt and a splash of milk (as opposed to 1/3c yogurt, 1/3c milk)
That’s it! Mine are golden, smell like honey-heaven, buttery-toasty on the outside, and impressively moist and light on the inside. You know you have a good base recipe when your tweaking works! And this one is also very easy to tweak if you’d like to make it vegan 🙂 (Soy-based cream would substitute well for the yogurt-milk mixture, or you could use soymilk and soy yogurt… and margarine works instead of butter… etc.)

Happy autumn, folks 🙂

Early Afternoon Delight- Smoothie Lovin’


Our immersion blender died some months ago, and it was mourned. However, when we moved into our new/old apartment (we’d been subletting), we rediscovered another immersion blender we own.

I mention this because it coincides with a plethora of fresh fruit from the farmers’ market (now conveniently located across the street) and my increased calcium consumption in the form of yoghurt.

That’s right. Smoothies.

And the smoothie I just made (and am still drinking) is noteworthy in its delicious simplicity.

-1 peach

-1 banana

-a few cacao beans (I still have those? Apparently so!)

-a handful of almonds (thanks Mom and Dad!)

-1 small container of fat-free yoghurt

🙂

Protein, calcium, fresh fruits…happy snack. Yum.