Category Archives: Breakfast

Wild Lavender Honey Granola w/ Quinoa Flakes & Oats

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To describe the last month as “busy” would be an understatement. Kris and I have been insanely wrapped up in work, our upcoming move to our new home, and trying to find any time in between to tackle the everyday tasks. We have a lot happening in the near future and the excitement is beyond words. Forgive me for being absent for the last few weeks, please know that I am constantly trying to get back here; to this space where I can sit down and be nothing else but…me. I am almost saddened when too much time has passed in between blog posts, there’s this disconnect with my inner creativity and I feel a bit uninspired and unfruitful. I have to shake myself out of the slump and remember that this here is my happiness. My outlet to not only share my recipes, but my feelings and, of course, the affection I have the for the craft. So, just to be clear, the next couple months will be difficult for me to make the time to share more recipes here but I will try my damnedest!! That I can promise. 

Kris and I belong to a few local wine clubs here in town, and one of which not only includes wines in the quarterly gift basket but they also give delicious cheeses and other fun little accoutrements. At the last wine pick up party we received a little bottle of wild lavender honey. I immediately thought “granola” and I knew that it would have to be made sooner than later. I have been wanting to make another version of granola for quite some time and this was the perfect opportunity. I had some quinoa flakes in my pantry and figured it would be an excellent addition to the rolled oats. Quinoa flakes are essentially just quinoa that have been rolled and flattened into a flake. They are, of course, gluten free and supply an excellent source of protein. I found the quinoa flakes at a local health food store (Whole Foods, Mother’s, or Hanson’s). If you can’t find the quinoa flakes, adding more oats would be just fine. This recipe makes about 5 cups of granola, so feel free to share…your friends will love you forever! 

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Wild Lavender Honey Granola w/ Quinoa Flakes & Oats


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Prep Time
5 min

Cook Time
25 min

Total Time
30 min

Prep Time
5 min

Cook Time
25 min

Total Time
30 min

Ingredients
  1. 2.5 cups gluten-free rolled oats
  2. 1 cup quinoa flakes (see note)*
  3. 1 cup sliced almonds
  4. 1/4 cup flax seeds
  5. 1 tsp sea salt
  6. 1/4 tsp ginger
  7. 1/4 tsp cinnamon
  8. 1/2 cup coconut oil, in liquid form at room temperature
  9. 1/4 cup + 1 TBSP wild lavender honey (or any honey you like, or maple syrup)
  10. 1 tsp vanilla
  11. 1/2 cup dried fruit (use anything you like, I used dried wild blueberries and dried cranberries)
Instructions
  1. Preheat the oven to 350. Prepare a baking sheet with parchment or Silpat. In a large bowl, combine the oats, flakes, almonds, flax seeds, salt, ginger, and cinnamon and mix to combine. Add in the coconut oil, honey, and vanilla and mix well. Lay the granola out on to the prepared baking sheet and spread it out into an even layer. You will bake the granola for a total of 25 minutes, but halfway through the bake time, take the granola out of the oven, stir around, and then spread back out in an even layer before baking it for the rest of the time. Remove from the oven, and let cool. The granola will get crispier as it cools. Add the dried fruit and break it all up with a spatula. Serve with your favorite yogurt and fresh fruit. Store in an airtight container for a few weeks at room temperature.
Notes
  1. If you can’t find quinoa flakes at your local health food store, simply substitute for more oats.
HONEYED HOME http://www.honeyedhome.com/

Sweet Cherry Hand Pies

DSC_0448I can’t believe it has been almost two weeks since the last post! What a crazy whirlwind it has been around here! I just celebrated my twenty-ninth trip around the sun and let me tell you it was one of the best birthdays yet! My husband planned out an entire weekend for us in San Fransisco and I was so elated to get on that plane because I had never been to this magical city before. I know it is so crazy to think that it took me this long to get there but I finally made it! What an incredible place. We spent three days there, sightseeing, eating, and of course, drinking. We really maxed out our efforts and filled every minute with a memory that I will never forget.  It was so beautiful and I already can not wait to go back. The Irish coffees at the Buena Vista are calling my name! When we got back from our trip, I only had a few days to catch up with work and then I was diving head first into another celebration; my best friend’s baby shower. It was such a gorgeous party and everything went off with out a hitch. She and her soon-to-be little princess were ridiculously spoiled and it was so beautiful to see all the love around her. I can not wait to meet that little baby girl and my heart is so full for the both of them.

So, after all the craziness I am finally back. I was having a bit of an internal battle deciding on what my next post would be and I decided to retouch on a recipe that had failed me a few months ago. It is really awful when you work so hard on a recipe only to find out that it either tastes horrible or that it doesn’t quite photograph how you had hoped. The latter isn’t one that everyone has to worry about but it definitely hinders me often. I not only want the dish to taste great but it has to be appealing to the eyes (and the lens) so that you all want to make it too! It is quite difficult at times, people. I made some blueberry hand pies back in February and the dough ended up being too crackly and all the filling leaked out of them and, frankly, it looked like an utter mess. I made some important tweaks to the prior recipe and I was so pleasantly surprised when they turned out perfectly this time! Since it is now cherry season, I knew that sweet cherries would be a wonderful substitute for the blueberries. These little pies, that fit so nicely in the palm of your hand, are the cutest and most delicious treats I have made in a while. They aren’t overly sweet but will definitely hit the spot. That 3:30pm lull (you know that one that begs you for a nap or a giant cupcake?) has just met it’s enlightenment. These petite pies are vegan and dairy-free, so go ahead and have another! Enjoy! DSC_0149

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Sweet Cherry Hand Pies

Serves 8


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Prep Time
30 min

Cook Time
25 min

Total Time
55 min

Prep Time
30 min

Cook Time
25 min

Total Time
55 min

For the Filling
  1. 2 cups sweet cherries, stemmed and pitted
  2. light squeeze of fresh lemon juice (1-2 tsps)
  3. 2 TBSP organic cane sugar
  4. 1 tsp vanilla
  5. 1/8 tsp salt
  6. 1 TBSP cornstarch (mixed with 1 TBSP cold water)
For the Dough
  1. 1 cup whole wheat flour
  2. 1.5 cups AP flour, plus more for rolling
  3. 1 TBSP organic cane sugar
  4. 1 tsp salt
  5. 3/4 cup coconut oil, in solid form
  6. 1/3 cup + 3 TBSP ice cold water
  7. 1/4 cup semi-sweet chocolate chunks (or chocolate chips) (vegan chocolate if needed)
  8. turbinado sugar for sprinkling
Instructions
  1. Preheat oven to 400 degrees and line a large rimmed baking sheet with parchment paper.
  2. Make the filling…
  3. In a small dish, combine the cornstarch and water and stir to dissolve, set aside. In a saucepan, add the cherries, lemon juice, sugar, vanilla and salt and cook over medium heat for about five minutes and the cherries will start to release some of their juices. Add the cornstarch and water mixture to the cherries and bring it all to a boil, while stirring often (using the back of the wooden spoon, smash a few of the cherries down). The cherry juices will start to thicken. After a minute, turn off the heat and set the cherry filling aside.
  4. Make the dough…
  5. In the bowl of the food processor, add the flours, the TBSP sugar, and salt and pulse to combine. Add the solid coconut oil and pulse until the mixture forms small pea sized bits. Add in the ice cold water, continuing to pulse until dough forms into a ball. Be careful not to over-mix! Add additional water (1 TBSP at a time) if needed. Form the dough into a ball and roll it out on a lightly floured surface, until it is about 1/8″ thick. Using a 4″ round cookie cutter, cut out 16 circles.
  6. Roll out each circle just a bit flatter before dividing the cherry filling among eight of the circles. Add a few chocolate chunks to the cherry filling and then top each one with an additional round of dough. Using a fork, secure the sides of each pie. Using a sharp pairing knife, cut a tiny slit into the top of each pie so that the steam can be released. Place the eight hand pies on the prepared baking sheet and sprinkle each pie with a bit of turbinado sugar. Bake for 20-25 minutes or until edges are slightly brown. Remove and set on a wire rack to cool. Serve warm and enjoy!
Notes
  1. Serving these with a tiny scoop of ice cream is highly recommended and exceptionally favored!
Adapted from A House In The Hills
HONEYED HOME http://www.honeyedhome.com/

Toasted Oat Bran Pancakes w/ Red Berries

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I am sure you are aware of my love for Trader Joe’s and all that the little market encompasses. I honestly could go there everyday (I pretty much do) and never tire of it. There is just something special about it; every time you step foot into one it becomes this whole new experience rather than a mere grocery trip. I am obsessed with everything they sell there, as each item is more of a novelty instead of an elementary food item. They always make sure you are bringing something unique to the dinner table and I can’t help but adore that. One of my treasured spots in the store is the “New Item Shelf” where all their new provisions are showcased. I swear, it’s always like a scene from a movie, where bright lights shine down from the heavens and angels sing celestial music and it seems like you hit the edible jackpot. Oh, wait, is it just me? You don’t hear the angels? Like I said, I am ridiculously infatuated with this place. So, the other day, while in front of my favorite shelf, I noticed they had a new Toasted Oat Bran. I picked it up and put it in the cart, not knowing what I was going to do with it, but that it had an incredible destiny for my kitchen. After mulling over a few ideas, I decided on pancakes. Let me tell you, these pancakes are seriously the best pancakes I have ever made. The oat bran lends this subtle toasty nuttiness, which in my opinion, tastes so much better than pancakes made with white flour. They heat up fabulously too and never lose their fluffiness. I made a strawberry and raspberry compote to pile over the pancake stack, because who doesn’t love a warm and sweet stewed fruit topping? The best part is, the little beauties are vegan (dairy-free and egg-free) so you can enjoy them without any guilt! Enjoy my little breakfast eaters! 

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Toasted Oat Bran Pancakes w/ Red Berries

Serves 4


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Prep Time
5 min

Cook Time
30 min

Total Time
35 min

Prep Time
5 min

Cook Time
30 min

Total Time
35 min

For the Pancakes

(dry)
  1. 1 cup Toasted Oat Bran
  2. 1/2 cup AP flour
  3. 2 tsp organic cane sugar
  4. 2 tsp baking powder, aluminum-free
  5. pinch of salt
  6. 1/2 tsp ground cinnamon
(wet)
  1. 1 cup organic almond milk (plain or unsweetened vanilla)
  2. 1 TBSP coconut oil (melted in liquid form)
  3. 1 flax egg (1 TBSP flax meal mixed with 1/4 cup warm water) (or 1 egg white slightly beaten)
  4. 1/2 cup toasted walnuts, for garnish
For the Red Berry Compote
  1. 12 oz organic raspberries
  2. 1 cup organic strawberries, ends trimmed and cut in half
  3. juice from 1/2 lemon
  4. 1 tsp honey
Instructions
  1. Preheat the oven to 350 and lay 1/2 cup walnuts on a small rimmed baking sheet. Bake for 8 minutes or until toasted. Once cooled, roughly chop the walnuts. Set them aside.
  2. Make the berry compote; add the raspberries and sliced strawberries to a small saucepan with the lemon juice and honey. Heat over medium heat for about 2-3 minutes or until the raspberries have cooked down. Set aside.
  3. Make the flax egg and place in the fridge for about ten minutes so it can set. In a large bowl, add all of the dry ingredients for the pancakes and mix well with a fork. In a small bowl, add all of the wet ingredients, minus the flax egg, and whisk to combine. Add the flax egg to the dry ingredients followed by the wet ingredients and mix until just combined with a spatula. Heat a skillet over medium heat and grease well. Using a 1/4 cup measure, scoop out the batter onto the pan and heat for 2-3 per side. Place the finished pancakes on a cooling rack and avoid stacking them too early (or they can become soggy). When ready to serve, stack the pancakes, and top with the berry compote and some chopped toasted walnuts. Enjoy!
HONEYED HOME http://www.honeyedhome.com/

Coconut-Banana-Oat Breakfast Muffins

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I am always looking for a quick and healthy breakfast to eat on the run. I am one of those people who will use every last minute of sleep before I absolutely have to get up in the mornings. I hit that snooze button like its my freaking job. Once I’m awake, I max out my morning with getting ready for work and leave myself the tiniest bit of time for breakfast. Why do I make life so difficult for myself, you ask? Well you are asking the wrong person. I am constantly struggling with an internal battle “Sleep or Eat?” “Eat or Sleep?”. It’s a true and consistent strife my friends, and I am working on it, ok? So, in an effort to make my life a little easier, I made these oatmeal muffins. They are super easy and teeming with healthy ingredients that I know will keep me full for hours before lunch. Vegan, gluten-free, dairy-free, and chalk-full of fiber! Yes! Now I can rest-assured that breakfast is done and ready for me for the next few days. Maybe I can set my alarm five minutes later now? I kid… Sort of. 

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Coconut-Banana-Oat Breakfast Muffins

Yields 12


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Prep Time
10 min

Cook Time
25 min

Total Time
35 min

Prep Time
10 min

Cook Time
25 min

Total Time
35 min

Ingredients
  1. 3 cups gluten-free rolled oats, plus a few teaspoons for topping
  2. 1/2 cup unsweetened shredded coconut
  3. 1/2 tsp cinnamon
  4. 1/2 tsp ground ginger
  5. 1/2 tsp sea salt
  6. 1/2 tsp baking powder
  7. 1/2 cup sliced almonds, plus a few teaspoons extra for topping
  8. 4 super ripe bananas smashed, plus 12 thin slices for topping
  9. 1/2 cup strawberries, chopped, plus 12 thin slices for topping
  10. 1 cup unsweetened vanilla almond milk
  11. 1/4 cup maple syrup
  12. 1 tsp pure vanilla extract
  13. 1/2 coconut oil, melted at room temperature
  14. 1/2 cup almond butter
Instructions
  1. Preheat the oven 375 and grease a muffin tin with baking spray. Make sure to spray the each tin all the way up the sides, since the batter will fill them entirely.
  2. Add the oats to the bowl of your food processor and pulse a few times until you get oat flour. It shouldn’t be super fine, just a bit broken down. Add the oats to large mixing bowl and then add the shredded coconut, spices, salt, baking powder, and sliced almonds and mix well to combine.
  3. In another medium bowl, mash the ripe bananas with a fork. Add the milk, maple syrup, vanilla and coconut oil. Add the almond butter to the same measuring cup as the coconut oil and then pour into wet mixture (adding the oil first keeps the almond butter from sticking to the measuring cup!). Mix all ingredients well with a whisk. Add the chopped strawberries to the wet ingredients just before adding all the wet to the dry ingredients. Mix until completely combined. Spoon the batter into the greased muffin tins and fill to the brim. Top with a sprinkle of whole rolled oats, sliced almonds, and then a thin slice of banana and strawberry to each muffin. Bake for 25 minutes or until golden brown on top and firm. Let the muffins cool and then run a knife around the edges to remove gently. Serve warm or cold and always add a drizzle of honey! Store in an airtight container or individually wrapped (for on-the-go breakfasts) in the fridge. Enjoy!
Adapted from Coffee & Quinoa, Baked Oatmeal Cups
HONEYED HOME http://www.honeyedhome.com/

Raspberry Oat Crumb Bars

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In my last post, I made sure you were aware of my new passion for chia seed jam. I have been spreading it on anything and everything I can get my hands on; I eat it with toast for breakfast, or in a PB&J for lunch, and I may or may not have also poured it over some coconut ice cream last night. It is so versatile and can be thoroughly enjoyed at any time of day. I have been wanting to make some vegan crumb bars for quite some time but was playing around with filling ideas until it hit me that the chia seed jam would be just the perfect addition. These bars aren’t overly sweet and are extra-crumbly, which in my opinion, is just what they should be. I hope you enjoy! 

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Raspberry Oat Crumb Bars

Yields 9
Delicious vegan oat crumb bars filled with raspberry chia seed jam!


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Ingredients
  1. 1 cup whole wheat flour
  2. 1 cup rolled oats
  3. 1/2 cup almond meal
  4. 1/4 tsp sea salt
  5. 1/4 tsp baking powder
  6. 1/2 tsp cinnamon
  7. 1/2 cup packed brown sugar
  8. 1/2 cup coconut oil, in liquid form
  9. 1 tsp vanilla
  10. 1 TBSP maple syrup
  11. 1 cup raspberry chia seed jam (or any fruit jam of your choice)
  12. turbinado sugar for sprinkling
Instructions
  1. Preheat the oven to 350. Grease a 8×8 square baking dish and set aside.
  2. In a medium bowl, combine flour, oats, almond meal, salt, baking powder, cinnamon, and sugar. Using a fork, mix well to combine, breaking up any clumps.
  3. Add the coconut oil, vanilla, and maple syrup and mix well with a spatula. The batter will be crumbly. Press a little more than half of the mixture into the bottom of the greased baking dish. Pour the jam over the bottom layer and spread evenly to all the edges. Sprinkle the remaining batter all over the top of the jam, leaving no spaces. Sprinkle a bit of some turbinado sugar all over the top layer. Press very gently.
  4. Bake for 30 minutes or until golden brown. Cool completely and then place in the fridge for about 30 minutes before slicing into squares (I found that the bars have a better chance of staying together when they have been chilled a bit in the fridge before slicing, otherwise you may end up with a crumby mess). Enjoy!
HONEYED HOME http://www.honeyedhome.com/