Category Archives: Breakfast

Buckwheat and Millet gluten free Crepes

Buckwheat & Millet Gluten Free Crepes

Buckwheat & Millet Gluten Free Crepes

Crepes are the perfect breakfast, brunch or anytime of time day treat to make on a leisurely weekend morning.  They are not difficult at all, once you get the hang of it, but it does take some time to get through cooking up all the batter unless you want to line your cook top with multiple pans and start a juggling act.

A stack of buckwheat and millet crepes

A stack of buckwheat and millet crepes

My whole family loves crepes and the kids know it’s a special day when I take the time to whip up a batch.  When I’m thinking ahead, I like to mix up my batter the night before and let it rest overnight, covered in the fridge.  Most crepe batters will benefit from a bit of rest and this one is no different, but hey if you don’t have the time or forethought just let your batter rest for as long as you can and go ahead and cook some up, it’s just cooking it’ll be fine :-). 

I make these crepes gluten free using buckwheat and millet flours.  I find the combination of the two flours works beautifully together.  Buckwheat has a more assertive flavor and the millet helps to mellow that out a bit.  I also love how the buckwheat gives these crepes a beautiful speckled appearance.  If you can’t find millet flour, you could sub in rice flour (I always use brown rice flour and even some brown rice baby food cereal will do in a pinch). 

Crepes filled with fresh berries and cream

Crepes filled with fresh berries and cream

The wonderful thing about crepes is that they can be filled quite happily with either sweet or savory ingredients and they’re light enough that you could start out eating a savory crepe and finish off your meal with a sweet filled crepe, meal and dessert all in one. 

Savory ricotta and herb filling, fresh berries and raspberry whipped cream

Savory ricotta and herb filling, fresh berries and raspberry whipped cream

For your crepe fillings, you can go as simple as a squeeze of lemon and a little powdered sugar, a smear of jam or Nutella or on the savory side a grating of your favorite cheese (Gruyere is delicious) or even a bit of scrambled eggs.  Or… if you’re feeling a little fancy, whip up some heavy cream with a pinch of sugar and some fresh raspberries or jam for a tasty raspberry whipped cream, so yummy.  On the savory side, I like to mix up a bit of ricotta cheese with a little nutmeg, lemon zest, a grating of Romano cheese and a bit of chopped parsley or fresh thyme, so, so yummy. 

Buckwheat and millet crepes with a savory ricotta and herb filling

Buckwheat and millet crepes with a savory ricotta and herb filling

Crepes with fresh raspberries

Crepes with fresh raspberries

 

Buckwheat and Millet Gluten Free Crepes
Author: Sweet Green Kitchen’s Jen Jones
gluten free, dairy free optional
Makes about 15 crepes
Ingredients:
½ cup buckwheat flour
½ cup millet flour
1 ½ cups soy milk/almond milk or cow milk
3 extra large eggs
2 Tablespoons cane sugar (or less for savory crepes)
Pinch of sea salt
Splash of vanilla extract
2 Tablespoons melted butter plus a little more for brushing the pan
 
Directions:
In a medium mixing bowl add all ingredients except butter. Whisk well to combine.  Cover and allow to rest for 1 hour or overnight (*note I like to make my batter the night before and rest it covered in the fridge).
Once the batter has rested.  Melt the butter, allow to cool a bit and then whisk into batter.  Melt about 1 or 2 teaspoons more butter for brushing the pan.
Heat up a crepe pan or small non stick skillet over a medium-low flame.  Brush the heated pan with melted butter.  Ladle in a small amount of batter, just enough to thinly coat the pan. *Note I pour the batter into the center and then swirl the pan off the heat, to spread and even out the batter.  Allow to cook until the edges start to dry up and curl slightly about a minute or two.  Carefully flip the crepe and cook for about another 30 seconds and then remove to a plate. My first crepe of the day usually breaks, so don’t get discouraged if yours does too, besides torn crepes just make a great sample for the chef 🙂
Lightly brush the pan with more butter every crepe or two to prevent sticking and continue making crepes until the batter is gone. *Note, I successfully stack my crepes on top of one another without the need for any paper in between, they do not stick together.  Crepes can be made ahead and re-warmed as needed and will keep in the fridge in an airtight container or zip top bag for several days. Enjoy! 
Buckwheat and millet crepes

Pumpkin Pecan Granola

Pumpkin Pecan Granola

I love granola and although I often buy my favorite organic pumpkin seed granola, I also love to make my own.  It makes a fantastic homemade gourmet hostess gift, giving your friends or family a delicious, easy and healthy breakfast for the day after the glutinous decadence of a holiday dinner.  

pumpkin pecan granola!

pumpkin pecan granola!

Granola oftentimes gets a bad rap as being unhealthy, as a lot of commercial brands add in way too much sugar, additional oils and overly processed ingredients, but when you make your own you have complete control and therefore can create a delicious and healthy version all your own!  

pumpkin pecan granola with banana and peanut butter, yum!

pumpkin pecan granola with banana and peanut butter, yum!

 I have been making my own granola for years now using a much loved recipe I stumbled upon, but more recently I’ve been changing it up and creating some of my own flavor combinations and since it’s pumpkin season, I thought why not add a little to the mix.  I combine pumpkin puree and maple syrup –  yum – add to that raw pumpkin seeds (just to keep the theme going, plus they’re yummy and so healthy!) and some ground flax and
hemp seeds pumpkin pecan granola dry mixfor good measure and finally pecans, shredded coconut and of course cinnamon, which all go so perfectly with the flavors of pumpkin.

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Blueberry Tea Cake (gluten free)

Blueberry Lemon Tea Cake  - gluten free
Blueberry Lemon Tea Cake – gluten free with oats and a bit of crunchy cornmeal

What are you going to do with all those gorgeous blueberries you found at the farmer’s market today… why not bake up a loaf of this Blueberry Tea Cake?  It’s as gorgeous as it is delicious and just the perfect treat for an afternoon tea or served up with a side of yogurt or fresh whipped cream and even more berries for a lightly sweet breakfast or brunch treat.  Blueberry Lemon Tea Cake with whipped cream and berries

I have been experimenting a lot with gluten free baking lately and not because I’m allergic to wheat, but more because I think I have a sensitivity to it, and also because I think it’s simply better for my own body at least, to just eat less processed grains.  My problem with a lot of gluten free baking recipes and packaged gluten free flour mixes is the addition of starches like potato or tapioca.  I simply don’t like the slightly paste like texture that these starches seem to add to muffins, scones, etc, plus they are pretty low on fiber content and other nutrients.  So, to that I’ve been using a lot of oatmeal and oats ground into a flour right in my bullet blender, just before using. 

oat flour, corn flour and corn meal, plus whole oats
oat flour, corn flour and corn meal, plus whole oats

I do love oats, add oats to a recipe and I’m a happy girl.  Not only do I love the taste, texture and nutritional value oats bring, I find they work well in my system and that is always a good thing!  

lemon zest, natural cane sugar and coconut oil
lemon zest, natural cane sugar and coconut oil

I actually adapted this recipe for blueberry tea cake from my own (not gluten free), lemon chia tea cake.  In this case, I made it gluten free and dressed it up with some beautiful juicy blueberries, when you flip the cake out of the loaf pan the bottom looks as if it’s been tie dyed by the sweet berries, so gorgeous!

Blueberry Lemon (Tie Dyed) Tea Cake - gluten free
Blueberry (Tie Dyed) Tea Cake – gluten free

With the addition of buttermilk, this cake bakes up perfectly moist and tender.  I also soak some rolled oats into the buttermilk (a trick I use in my oatmeal pancakes too), which adds to the lovely texture of the cake.  If you want to make this dairy free, use your plant milk of choice, such as soy or almond and add the lemon juice right in with the oats, works perfectly.  Continue reading

Heart Healthy Chocolate Chunk Banana Bread (vegan optional)

Banana Bread flecked with chocolate chunks and walnuts
Banana Bread flecked with chocolate chunks and walnuts
I often find myself with extra bananas past their eating prime, over ripe and brown, which is why I have so many different recipes for baking with super ripe bananas, like these muffins and these cookies or I’ll add them into the daily smoothie that 5 year old Evan often asks for/demands.  But, one of my favorite ways to use extra ripe bananas is, in what else, but banana bread. A slice of banana bread There are a million banana bread recipes out there, but of all I’ve tried, this one is my family’s favorite.  Aside from being super moist, flecked with chocolate chunks and often walnuts, it is lower in fat than many recipes and filled with so many heart healthy ingredients.  I love using bittersweet dark chocolate and even if I use chips I like to chop up the chocolate so you get different size bits with a few chunks.  Honestly, I think even without the chocolate this banana bread would be delicious, but why not indulge a little with chunks of dark chocolate, after all chocolate is a super food too.

Chopped Dark Chocolate

Adapted from Heidi Swanson’s Lemony Olive Oil Banana Bread. Heidi’s recipe calls for a lemony glaze poured over the top of the finished banana bread and while I love the addition of lemon in so many recipes I am not a huge fan of sweet glazes, and I think in this case the banana bread with the addition of great chunks of chocolate and chopped walnuts really stands on its own with no need for an added glaze.  Dry mix for Heart Healthy Banana Bread
Avocado and Olive Oil

The base recipe is fantastic with olive oil and aside from eliminating the glaze I’ve amped up the heart health with the addition of oat bran, avocado and flax.  And if you add in the optional walnuts, you get even more heart healthy benefits since walnuts are a great source of Omega 3’s, aside from adding in a little yummy crunch.  I like the mix of avocado and olive oil, just be sure to really mash the avocado well, but if a few tiny flecks of green remain it’s no big deal. I also like using a combo of one egg plus one “flax egg”.  Egg substitutes are easy to make using 1 Tablespoon of ground flax with about 2 ½ Tablespoons of water per egg.  Mix up the flax and water at the start of putting together the recipe, to allow time for the water to be fully absorbed and gel up a bit.   Again if you prefer, you can always use 2 eggs or go full out doubling the flax and skip the egg altogether. Either way, the banana bread turns out moist and delicious.  Super healthy, Super yummy, what more could you ask for! 
Slices of Heart Healthy Banana Bread with chocolate chunks and walnuts, yum!
Slices of Heart Healthy Banana Bread with chocolate chunks and walnuts, yum!

 

Heart Healthy Chocolate Chunk Banana Bread 

Author: Sweet Green Kitchen’s Jen Jones
Adapted from: Heidi Swanson’s Lemony Olive Oil Banana Bread
Ingredients:
1 cup unbleached all purpose flour
1 cup whole wheat flour – I use whole wheat pastry flour
¼ cup oat bran
¾ cup brown sugar
¾ teaspoon baking soda
½ teaspoon kosher salt
1 cup coarsely chopped bittersweet chocolate – from about 2, 3-4 ounce bars or use chips
½ avocado – well mashed
3 Tablespoons olive oil
1 X-large egg (or make it vegan, by doubling the flax and water)
1 Tablespoon ground flax with 2 ½ Tablespoons water (double, if leaving out the egg)
3 very ripe mashed bananas
1 teaspoon vanilla extract
Optional (but really good!) ½ cup chopped walnuts
Directions:
Preheat oven to 350 F. Grease a standard loaf pan, I use olive oil spray or coconut oil.
In a medium bowl, whisk together flax meal and water, set aside.
In a large bowl, whisk together the flours, oat bran, sugar, baking soda, salt.  Mix in the chocolate chunks.
Once the flax has absorbed the water, add in mashed avocado, olive oil, egg.  Add in mashed banana, and vanilla.  Mix well.
Add the banana mixture into the flour mix, stir until just combined.  If using, mix in walnuts. Pour the batter into the prepared loaf pan.  Place in the center of your oven and bake for about 50 minutes.  Let cool at least 10 minutes before removing from loaf pan.  Slice up, serve and Enjoy!   
Heart Healthy Chocolate Chunk Banana Bread

Blueberry Almond Oatmeal Scones with Blueberry Mascarpone

Blueberry Almond Scones topped with Blueberry Mascarpone

Blueberry Almond Scones topped with Blueberry Mascarpone

It occurs to me that maybe I should have named this blog Lemon & Oats or Oatmeal & Zest, considering how many of my recipes here include both oats and lemon. So, here’s one more for you… Blueberry Almond Oatmeal Scones, and yes they even have lemon zest!  I really do love scones, probably even more than muffins or cookies, they make a tasty little breakfast treat or afternoon snack.  They are delicious on their own or even better topped with a little cream cheese and jam, like the mascarpone cream cheese jam I used here.  blueberry almond oatmeal sconesFor a more substantial breakfast, serve with a side of yogurt and berries OR as a “breakfast dessert” with your eggs.  Some people in my home have even been known to top theirs with a smear of peanut or almond butter, also quite tasty.  If you’re a traditionalist or hail from the British Isles, you may question my use of the term scone here, but to me these are my perfect Americanized interpretation with a nice crumby texture, not too moist and not too dry.  I use a lot less butter than many versions, but the yogurt adds extra moisture and a little tang, plus some protein to boot.  I love scones with all kinds of mix ins and though the rest of my family will almost always opt for chocolate, I prefer a mix of fruit and nuts, which often leads to multiple versions being made all on the same morning! Blueberries and almonds are one of my favorite combinations, they just work well together and lemon zest adds a little bit of extra flair to the flavor.  I use a combo of vanilla and almond extracts here, but you could easily go with all of one or the other if you prefer.  A quick and easy recipe perfect for any lazy weekend morning.  blueberry almond oatmeal scones

Blueberry Almond Oatmeal Scones

Author: Sweet Green Kitchen’s Jen Jones

Makes 16 scones

Ingredients:

1 cup whole wheat pastry flour

½ cup all purpose unbleached flour

1 cup old fashioned oats

1 Tablespoon baking powder

¼ teaspoon salt

1 teaspoon cinnamon

¼ cup natural cane sugar

2 Tablespoons brown sugar

Zest of ½ lemon

 

3 Tablespoons cold unsalted butter – cut into small cubes

 

1 extra large egg

½ cup plain yogurt (Greek or regular is fine, vanilla would be ok too, just a little sweeter)

¼ cup milk of your choice (I use plain soy milk, but cow, almond, etc should work just fine)

1 teaspoon pure vanilla extract

½ teaspoon almond extract

 

¼ cup slivered almonds

1 cup blueberries – fresh or frozen

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