Showing posts with label Breakfast Recipes. Show all posts
Showing posts with label Breakfast Recipes. Show all posts

VEGAN PUMPKIN BREAD RECIPE

January 13, 2020
This is seriously the simplest vegan pumpkin bread you’ll ever eat! It’s perfectly spiced, moist and straightforward to form in 1 bowl. Better than Starbucks, this may become one among your favorite Fall recipes!

This is one among those recipes that took me quite few tries to urge it good. Even once I did, I tested again to form absolutely sure! Yep, this is often the simplest pumpkin bread ever. And better yet, it’s vegan! 

VEGAN PUMPKIN BREAD RECIPE
VEGAN PUMPKIN BREAD RECIPE

No one would ever guess this pumpkin bread is vegan. It’s so moist, fluffy, sweet and perfectly spiced with cinnamon, nutmeg and cloves. The bread slices beautifully once cooled, and it tastes better than the favored Starbucks pumpkin bread. I’m not kidding thereon one, I had several people tell me it had been better than Starbucks once they ate it!

Yes, this bread like most quick breads freezes alright . To freeze, cool completely first. Then, wrap it in wrapping , then wrap tightly in foil and freeze. You'll also freeze slices of it, wrapped well and placed during a large freezer bag. Confirm to label it so you don’t forgot what it is!

VEGAN PUMPKIN BREAD RECIPE

INGREDIENTS :
Wet Ingredients:

  • 1 tablespoon ground flaxseeds
  • 2.5 tablespoons water
  • 1 1/4 cups brown sugar
  • 1/2 cup canola oil
  • 1/4 cup soy milk
  • 15 ounces (1 1/2 cups) canned pumpkin puree

Dry Ingredients:

  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 3/4 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon ground cloves

Topping:

  • 1/2 cup pepitas

INSTRUCTIONS :

  1. Preheat the oven to 350 degrees F and grease a loaf pan.
  2. In a small bowl, combine the ground flaxseed and water. Set aside to thicken; this is your flax egg.
  3. In a large bowl, whisk together the pumpkin, brown sugar, canola oil, flax egg and soy milk until smooth.
  4. Add the flour, then sprinkle the baking soda, baking powder, salt, cinnamon, nutmeg and cloves on top of the flour. Stir with a large spoon or spatula, gently, until just combined. Do not over mix.
  5. Pour into the prepared pan and sprinkle the pepitas on top. Bake for about 1 hour and 15 minutes, until a toothpick inserted in the center comes out clean.
  6. Let it cool in the pan for 10-15 minutes, then transfer the loaf to a cooling rack. Slice carefully right away, or let cool completely for easier slicing and serving.

HOMEMADE EGG FOO YOUNG RECIPE

January 05, 2020
Egg Foo Young Recipe – a bit like your favorite Chinese takeout dish but easily made at home! 

One staple you’ll always find in my refrigerator is eggs— we use them on a day to day for breakfast, lunch and even dinner (see recipe below!).

HOMEMADE EGG FOO YOUNG RECIPE
HOMEMADE EGG FOO YOUNG RECIPE

Now, I can’t claim this as an authentic Egg Foo Young recipe, but it does tastes delicious! I really like that you simply can swap in additional veggies and protein counting on what you've got in your fridge or pantry.

For this particular Egg Foo Young recipe I used shrimp, but it can even as easily be made with pork, chicken, beef, tofu or maybe all veggie!

HOMEMADE EGG FOO YOUNG RECIPE

INGREDIENTS :

  • 4 eggs beaten
  • 2 tablespoons soy sauce
  • 1 teaspoon cornstarch
  • 1/2 cup onion chopped
  • 1/2 cup mushrooms chopped
  • 1 cup bean sprouts
  • 1/2 pound cooked shrimp chopped
  • green onion chopped (for garnish)
  • Beef gravy I used jarred
  • Vegetable oil

INSTRUCTIONS :

  1. In a large skillet, saute onions, mushrooms and bean sprouts in vegetable oil. Add shrimp.
  2. Stir in cornstarch and soy sauce.
  3. Add mixture to a bowl with 4 beaten eggs. Stir gently. The ratio should equal more veggies than eggs and should not be too runny. If it is, add additional sauteed vegetables or protein.
  4. In a clean skillet, add enough vegetable oil to cover the bottom of the pan. Add ¼ Egg Foo Young mixture to pan, formed into a pancake shape. Fry Egg Foo Young until the bottom is firm enough to flip.
  5. Cook the other side until egg is firm. Place on a paper towel to absorb oil until ready to serve.
  6. Top with gravy and green onions. Serve with a side of soy sauce.

GINGERBREAD WAFFLES RECIPES

January 01, 2020
Gingerbread Waffles all the delicious molasses and spice flavor of gingerbread cookies, in yummy waffle form. Having Gingerbread Waffles for Christmas breakfast is one among our favourite family holiday traditions.

I am squarely within the 'have them with syrup , OF COURSE' camp, like within the photo above. I mean, just check out that lovely treacle spilling down over the gingerbread-y goodness. Who can resist that??

GINGERBREAD WAFFLES RECIPES
GINGERBREAD WAFFLES RECIPES

The other camp swears by enjoying gingerbread waffles with lemon cheese , like within the photo below. Lemon cheese is tasty, I'll admit that. And that I do love it's bright sunshiny yellow sitting beautifully atop the waffle .

But whichever way you enjoy gingerbread waffles, they're an exquisite Christmas morning treat especially when they're made by an exquisite Mom.

GINGERBREAD WAFFLES RECIPES

INGREDIENTS :

  • 1 c. buttermilk
  • 1/2 c. molasses
  • 1 1/2 c. all-purpose flour
  • 1/2 tsp. salt
  • 1 tsp. ground ginger
  • 1/4 c. granulated sugar
  • 3 eggs, lightly beaten
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/3 c. shortening, melted

INSTRUCTIONS :

  1. In a large bowl, combine flour, baking soda, baking powder, salt, ground ginger, and sugar; set aside.
  2. Combine eggs, buttermilk, molasses, and melted shortening, stirring until well blended. Add to flour mixture. Stir until blended.
  3. Cook in a waffle iron, according to the manufacturer's directions. Serve with pure maple syrup or lemon curd.
  4. TRACEY'S NOTES
  5. Waffles can be made ahead and frozen. Thaw and reheat in the oven at 300 degrees for just a few minutes, until they are heated through and the surface is "re-crisped."
  6. I use a deep Belgian waffle maker, but any type of waffle maker will work.
  7. Here's my recipe for homemade lemon curd if you'd like to have lemon curd on your gingerbread waffles.

BANANA BREAD WAFFLES CHOCOLATE CHIPS

December 22, 2019
These quick bread Waffles are like having dessert for breakfast, but healthy! They’re sweetened with bananas, gluten free and are so meal prepable!

BANANA BREAD WAFFLES CHOCOLATE CHIPS

“These are the simplest waffles I’ve ever had”. Quick bread Waffles (with Chocolate Chips). I debated on numerous different names for for this recipe. Included were “Chocolate Chip Banana Waffles”and “I Want To Eat These All The Time Waffles”. Ultimately, I settled on quick bread Waffles (with Chocolate Chips) because they really do job my memory of enjoying one among my favourite treats for breakfast. 

These waffles are an adaptation of my Orange Cranberry Waffles and my Lemon Poppyseed Waffles, but are so different that appears like you’re just getting to need to try all three! Without a doubt – they're worth a attempt to a recipe I’ve been making and adapting all of 2019 thus far.

BANANA BREAD WAFFLES CHOCOLATE CHIPS

INGREDIENTS :
  • 2 teaspoons (10ml) apple cider vinegar or white vinegar
  • (87g) of cassava flour, (or oat flour)
  • 2 cups (500mL) any nut milk (I prefer soy milk for vegan buttermilk) 
  • 1 ¼ cups (185g) of gluten free flour mix (I use Bob's Red Mill 1:1 Gluten Free Baking Flour
  • 2 tablespoons (30mL unmelted) melted coconut oil  or vegan butter
  • 1 teaspoon (5ml) vanilla extract (I love Nielsen-Massey)
  • ½ teaspoon (2.4g) baking soda
  • 1 ½ teaspoons (7.2g) baking powder
  • ¾ teaspoon (4.2g) sea salt
  • 2 very ripe bananas, mashed with a fork (a bit over ½ cup and a bit less than ¾ cup)
  • ½ cup chocolate chips 
  • 1/2 cup chopped nuts (walnuts or pecans are best)
INSTRUCTIONS :
  1. Mix the nut milk and apple cider vinegar together in a large bowl or large measuring cup. Let sit for at least 3 minutes to create a vegan buttermilk.
  2. In a large bowl, mix the cassava flour, gluten free flour, baking soda, baking powder and sea salt. Set aside.
  3. In the apple cider vinegar and nut milk bowl, stir in the coconut oil/vegan butter, and the vanilla extract.
  4. Pour the wet ingredients into the dry and mix until combined. Add in the mashed bananas, chocolate chips and the nuts.
  5. Turn on and preheat your Waffle Maker according to which done level that you want. I set mine two dials before max because I like mine crisp and brown but also very fluffy. I also tested these on "light" and they work both ways!
  6. When preheated, use a heaping 1/4 cup/62.5ml measuring cup, scoop out some batter and pour/spread into the middle of each side of the waffle maker (so 1/4 cup per side*). You don’t need to push it to the edges. Close and remove when the timer on the Waffle Maker is finished and the waffle maker beeps.
  7. Remove each waffle and place on a baking sheet in your oven or toaster oven on "warm" or 200F/95C to keep warm and crispy until finished with the entire batter. Continue with the rest of the batter.
  8. Top with extra bananas and chocolate chips and maple syrup (optional). Enjoy!

LOW CRAB PUMPKIN PROTEIN MUFFINS

December 17, 2019
If you’re in search of an occasional carb breakfast or a sweet treat to extend your macromolecule intake, these low carb pumpkin macromolecule muffins can do the trick. 

Each pumpkin gem has eleven grams of macromolecule with simply five grams of carbs, although you’d ne'er are aware of it. They’re lightweight and flossy with simply the correct quantity of wet.

LOW CRAB PUMPKIN PROTEIN MUFFINS
LOW CRAB PUMPKIN PROTEIN MUFFINS

And to prime things off, you’ll solely would like seven ingredients and a bowl to create these low carb pumpkin muffins!

What You’ll ought to build These Low Carb Pumpkin macromolecule Muffins 
Like i discussed higher than, there ar solely half dozen ingredients on the list. I’ll quickly run through the first ingredients and bit on any potential substitution queries.

LOW CRAB PUMPKIN PROTEIN MUFFINS

INGREDIENTS :

  • 3 large Eggs
  • 3/4 C (84g) Almond Flour
  • 1/2 Tbsp Pumpkin Pie Spice
  • 1/2 tsp Baking Powder
  • 1 C (240g) Canned Pumpkin
  • 1/2 Tbsp Vanilla Extract optional
  • 2 scoops (62g) PEScience Protein Powder vanilla

INSTRUCTIONS :

  1. Preheat an oven to 350F and spray 8 slots in a muffin tin with nonstick cooking spray or place 8 silicone muffin molds on a baking sheet. 
  2. Mix the dry ingredients together in a large bowl.
  3. Gradually stir in the eggs, canned pumpkin, and vanilla extract. Stir until you have an evenly mixed batter. 
  4. Spoon the batter into the muffin tin or molds, filling each mold about 3/4 full. 
  5. Bake for 23-26 minutes or until the muffins are cooked through and the tops are golden brown. 
  6. Transfer the muffins to a wire rack to cool and enjoy!


SAUSAGE, EGG AND CHEESE BREAKFAST ROLLS

December 15, 2019
These Sausage Egg and Cheese Breakfast Rolls square measure excellent for a quick, on-the-go breakfast. Create prior time, freeze, then heat up once ready!

I created a bunch of FREEZER-FRIENDLY BREAKFAST BURRITOS for a fast breakfast however I needed one thing new add into our morning breakfast-on-the-go routine. 

SAUSAGE, EGG AND CHEESE BREAKFAST ROLLS

They can all be created and baked prior time. Flash freeze them initial on a baking receptacle. Then package properly (for Deepfreeze protection.) Once able to eat, merely heat up within the microwave. These square measure rattling for breakfast on the go.

Unroll dough onto work surface; separate into eight triangles. Cut cheese slices in ; place one half on every triangle.

SAUSAGE, EGG AND CHEESE BREAKFAST ROLLS

INGREDIENTS :

  • 5 eggs
  • salt and pepper to taste
  • 8 fully cooked breakfast sausage links
  • 4 slices American cheese
  • 1 (8 oz) tube refrigerated crescent rolls

INSTRUCTIONS :

  1. Heat oven to 350°F. In small bowl, beat eggs.
  2. Reserve 2 tablespoons beaten egg for brushing on tops of crescent rolls.
  3. Scramble remaining eggs (adding salt and pepper, to taste)
  4. Unroll dough onto work surface; separate into 8 triangles.
  5. Cut cheese slices in half; place 1 half on each triangle.
  6. Top each with spoonful of scrambled eggs and 1 sausage link.
  7. Loosely roll up triangles as directed on can
  8. Place rolls on ungreased cookie sheet.
  9. Brush reserved beaten egg on top of each crescent.
  10. Sprinkle freshly ground black pepper over each.
  11. Bake 15 to 18 minutes or until golden brown.
  12. Rolls can be frozen then reheated in the microwave for about one minute.
  13. Cook’s Notes: Fully cooked, frozen sausage links can be used. Just cook them in the microwave for about 30 seconds to thaw.

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