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Breakfast

Soaked Pumpkin Pancakes with Apple Cider Syrup

November 19, 2014 by Katie Mae 5 Comments

Recipe: Whole Wheat Pumpkin Pancakes with Apple Cider Syrup- a perfect fall and winter breakfast! The homemade syrup make the spiced pumpkin pancakes even more amazing! www.thenourishinggourmet.com

By Katie Mae Stanley, Contributing Writer

Warm autumn spices and moist pumpkin puree enrich pancake batter to make the perfect fall breakfast – pumpkin pancakes (For regular soaked whole wheat pancakes see this recipe: Fluffy Whole Wheat Pancakes). To seal the deal they are drizzled with a delicious apple cider syrup. It’s all of the best things the season has to offer on one plate.

I was first introduced to the idea of this seasonal breakfast when a good friend made them for 50 plus people in Mexico about 10 years ago. They were a hit! I didn’t remember exactly how she made them so this fall I decided to give them a try starting with the star ingredients – pumpkin puree, pumpkin pie spice and apple cider. How can you go wrong with those amazing foods? And I was pleased to find that they turned out similar to the first ones I tried so many years ago.

There is something beautiful about cooking with the seasons. The bounty that is provided at each unique time of year always delights me. It is another way to celebrate the world around us and be grateful to the one who created it all.

Next time you have a chance, put your comfy clothes on or embrace the PJs. Then start a fire if you have one and whip up a batch of these tasty pumpkin pancakes. It is highly suggested that you enjoy them with hot coffee; you might even want to add a bit of the apple cider syrup to your cup!

These pancakes can be made using homemade puree or canned. If you don’t have pumpkin, feel free to try sweet potato, butternut or kabocha puree. Whatever works for you is always best!

Other Healthy Pancake Recipes:

  • Soaked Chocolate Chip Whole Wheat Pancakes 
  • Whole Grain Blender Pancakes (Soaked, with gluten-free, egg-free, dairy-free options)
  • Sourdough Pancakes
  • Soaked Wild Rice Pancakes 
  • Blueberry Lemon Pancakes (made with sprouted flour) 

Soaked Pumpkin Pancakes with Apple Cider Syrup
 
Author:
Katie Mae Stanley @ The Nourishing Gourmet
Recipe type: Breakfast
Print
 
Ingredients
  • 2½ cups whole wheat flour
  • 2 cups whole milk, coconut milk, kefir, or buttermilk - if using a non-fermented liquid such as coconut milk, add in 2 tablespoons of raw apple cider vinegar, water kefir, or other live culture liquid (I used raw whole milk)
  • 3 tablespoons butter, melted
  • 1 cup pumpkin puree
  • 2 eggs
  • 2 tablespoons coconut sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoons baking powder
  • ½ teaspoons baking soda
  • ½ teaspoons salt
  • Apple Cider Syrup (optional)
  • Butter (optional)
Instructions
  1. In a large glass bowl, mix your flour, melted butter and milk. Cover with a towel and leave on the counter for 12- 24 hours. (I usually do this the night before.)
  2. In the morning in a medium-sized bowl whip the pumpkin puree, eggs, coconut sugar, pumpkin pie spice, baking powder, baking soda and salt together.
  3. Pour the mixture into the flour that was soaked over night. Stir until the batter is smooth.
  4. Heat a skillet (I prefer cast iron) over medium heat. You will know it is ready if you sprinkle a couple droplets of water on the pan and they sizzle.
  5. Pour batter onto the skillet to create the size pancakes you desire. I prefer about 4 inches in circumference, ¼ of an inch thick.
  6. Cook until bubbles start to appear. Flip over and cook for another 30 seconds to 1 minute.
  7. Serve fresh off the skillet or place in a baking dish in a warm oven.
  8. Top with butter and apple cider syrup.
3.2.2807

 

Soaked Pumpkin Pancakes with Apple Cider Syrup - www.thenourishinggourmet.com

 

Filed Under: Baked Goods, Breakfast and Brunch

Spiced Currant Orange Baked Oatmeal Mini Muffins (Dairy-Free & Gluten-Free w/ Egg-Free Option)

November 7, 2014 by Alison Diven 1 Comment

Spiced Currant-Orange Baked Oatmeal Mini Muffins (GF & DF) -- egg-free option too
by Alison Diven, Contributing Writer

This baked oatmeal in mini muffin form is quintessential Autumn–and so fun for little snacks or little hands! With their hearty texture, warm spices, subtle orange notes, and mild sweetness, they cozy up perfectly to a cup of tea and your favorite sweater . . . or cuddly story-time with your little ones. They’re also chock full of healthy ingredients, so I feel good about doling them out any time of day or taking them along on outings for easy nourishment.

Spiced Currant-Orange Baked Oatmeal Mini Muffins (GF & DF) -- egg free option too

This is great news because as my baby’s due date draws near (just 2 weeks now), it seems like there’s always another errand to run or midwife appointment to attend. Mama’s tired! I’ve baked several variations of these muffins and squirreled them away in our freezer for postpartum life, but truly, I’m already breaking into my stash. I can’t keep up with our daily food needs at the moment, so I’m extra grateful for foods like this that I can make in big batches when I have a burst of energy.

For the record, these freeze and reheat beautifully. I like them plain, slathered with butter, or broken up into a bowl with raw milk. My dairy-free son enjoys his solo or with a smear of almond butter and raw honey.

3 Variations to Try

  • Pumpkin Spice — One of my favorites! Just use pumpkin puree instead of mashed banana, omit currants and orange zest, and increase sweetener to taste.
  • Banana-Coconut-Chocolate Chip — My toddler’s favorite. Omit nutmeg, clove, orange zest, and currants. Add shredded unsweetened coconut and mini chocolate chips (Enjoy Life has a soy-free, allergy-friendly product).
  • Cranberry Orange — Use chopped dried cranberries instead of currants and omit nutmeg and clove. Increase orange zest by up to double, depending on your taste.

Let your taste buds guide you! So long as you don’t overdo the wet ingredients, which will make your muffins forever gummy no matter how much you bake them (voice of experience here!), it’s hard to go wrong.

Spiced Currant-Orange Baked Oatmeal Mini Muffins (GF & DF) -- egg free option too

Related recipes you may enjoy from The Nourishing Gourmet:

Buckwheat Crepes (as Gluten-Free Sandwich Wraps)
Mini Zucchini Millet Muffins
Pumpkin Maple Baked Oatmeal
Apple Oatmeal Mini Loaves (Soaked Whole Grain and Naturally Sweetened)

Spiced Currant Orange Mini Baked Oatmeals
 
Author:
Alison Diven
Recipe type: Breakfast
Cuisine: American
Serves: 24 mini muffins
Print
 
Perfectly spiced and gently sweet, these flourless oatmeal mini muffins nourish any time of day and are especially nice for little hands. You can, of course, make them as regular-size muffins by increasing the cooking time to 30 minutes. I chose currants because their size suits mini muffins, but feel free to use raisins instead, either whole or chopped up. Now that my son can eat eggs, I use them for the protein and vitamins, but the recipe works great without them, between the holding power of oats and banana. Just add enough additional liquid to make a batter.
Ingredients
  • 2 cups rolled oats (use certified gluten-free oats if needed)
  • 1 cup full-fat coconut milk
  • 1 tablespoon lemon juice
  • 1 cup mashed overripe banana (about 2 large bananas)
  • 2 eggs OR additional ¼ to ½ cup coconut milk for egg-free version
  • ½ teaspoon vanilla
  • ½ teaspoon cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground clove
  • ¼ teaspoon salt
  • 2-3 tablespoons coconut sugar or other natural granulated sweetener (liquid sweeteners add too much moisture)
  • zest of one orange
  • 6 tablespoons chopped pecans (optional)
  • 6 tablespoons currants (or raisins)
Instructions
  1. The night before baking, mix together the oats, coconut milk, and lemon juice in bowl and leave out, loosely covered, overnight.
  2. When ready to bake, preheat oven to 375 and grease a mini muffin pan.
  3. Break up the thick, gummy soaked oats with a fork, then add remaining ingredients and stir thoroughly to combine.
  4. Scoop heaping tablespoons into the greased mini muffin pan and bake for 20 minutes.
  5. Let cool for a few minutes in the pan, then invert onto a cooling rack.
3.2.2807

Filed Under: Baked Goods, Breakfast and Brunch, Dairy Free, Gluten Free, Snacks, Vegan, Vegetarian

Easy Egg Muffins with Pesto & Ham (GF with DF options)

September 24, 2014 by Alison Diven 11 Comments

Easy Egg Muffins with Pesto & Ham -- Perfect for breakfast all week or a packed lunch

By Alison Diven, Contributing Writer

Y’all, a week of breakfasts or light lunches doesn’t get any easier or more delicious than this. These little darlings? Five minutes prep, then bake. Done. No sautéing, no mixing, no mussed up bowls. And the flavor combinations are endless! This batch got all fancy with layers of leftover pesto, goat cheese, and ham, but I can also vouch for the simple pleasure of ham and cheddar. And what about in-season Hatch chiles and cheese? Oh baby.  I’m still all over the freezer burrito idea, but if you don’t watch your supply, you run out before you have time to make more. (Ask me how I know.) Egg muffins to the rescue!

One thing I love about this method is that, unlike scrambled eggs (which I also love), it showcases the glorious orange-gold yolks of pastured eggs. If you’ve never tasted a backyard-raised egg, you really owe it to yourself to locate some. Their flavor is so much richer that I now find grocery store eggs bland, even the fancy ones. We buy grocery store eggs too, of course, but every chance I get, I nab the “good stuff.” Farmers’ markets are a great place to look for them, and sometimes locally-owned health food stores will carry eggs from the community. You can also ask around. You want eggs from chickens that spend most of their lives outdoors being chicken-y–eating bugs, worms, and grass. Once you see and taste the difference, you’ll know the “pastured egg thing” isn’t just hype.

Pastured eggs, or eggs of any kind, are especially important for pregnant women like me. Egg white omelets may still populate the “healthy” menu at restaurants, but it’s eggs with their yolks that offer so much for general health and for building babies—including hard-to-get nutrients like vitamins A, D, and K, choline, zinc, and iodine. (Read more nutrition details from Kimberly here.)  These days, as I plod through the third trimester, I get as many egg yolks as I can for the brain-food choline, but scrambling eggs every morning gets really old. Adding in these egg cups and raw “milkshakes” with egg yolks has kept me going.

Recipe Notes:

Swap out ingredients freely! Don’t do pork? Skip the ham or substitute a slice or two of chicken sausage. Use any cheese your heart desires, or nix it altogether if you’re dairy-free. Some easy, no-pre-cooking-required flavor combinations to try:

  • Jarred roasted red peppers, ricotta cheese, and a basil leaf
  • Roasted New Mexico (Hatch) chile peppers with goat cheese or cheddar
  • Tomato, mozzarella, and a basil leaf
  • Thinly-sliced zucchini, monterrey Jack cheese, and cilantro pesto
  • Ham and cheddar

Do use paper muffin liners. While not strictly necessary, they help hold everything together since you’re layering, not mixing ingredients.

Eat ’em hot or cold. They’re delicious fresh, of course, but I eat them cold throughout the week.

Other Bulk Breakfast Recipes You Might Like:

Individual Ricotta and Spinach Ricotta Omelets in a Muffin Tin
15 Freezer Burrito Hacks for Nourishing Cooks
Spiced Oatmeal-Apple Muffins (Dairy, Gluten, Egg-Free)
Whole Wheat Chocolate Chip Pancakes (Soaked)

Easy Egg Muffins with Pesto & Ham (GF with DF options)
 
Author:
Alison Diven
Recipe type: Breakfast
Cuisine: Italian
Serves: 6
Print
 
Egg muffins are endlessly versatile and a great way to cook breakfast or light lunches for a week. Pesto, ham, and cheese give these an Italian vibe, but you could go all-American with ham and cheddar or Southwest with green chiles and goat cheese. Let your imagination guide you! They are also delicious without the cheese, so don't let being dairy-free stop you from enjoying them.
Ingredients
  • 6 ounces sliced ham (I often buy Applegate or Organic Pastures)
  • 4 ounces soft goat cheese or your favorite cheese, optional
  • ½ cup prepared or leftover pesto (use dairy-free pesto if needed)
  • 12 eggs, preferably pasture-raised and GMO-free
  • 12 paper muffin tin liners
Instructions
  1. Preheat oven to 350. Meanwhile, line regular-size muffin tin with paper liners.
  2. Chop ham and cheese into largish pieces.
  3. Distribute chopped ham among muffin cups. Then add a small spoonful of pesto to each cup. Sprinkle in the cheese. Crack a whole egg into each cup.
  4. Bake for about 20 minutes, until the yolks are set but not chalky. Let stand for 5 minutes. Eat warm or refrigerate for later meals.
3.2.2708

 

Filed Under: Breakfast and Brunch, Dairy Free, Gluten Free

15 Freezer Burrito Hacks for Nourishing Cooks + Goat Cheese-Green Chile Breakfast Burrito Recipe

June 11, 2014 by Alison Diven 24 Comments

15 Freezer Burrito Hacks for Nourishing Cooks: Wrap & Roll Tutorial (No Plastic!) + Hacks for Allergies, Budget, Speed, and MoreBy Alison Diven, Contributing Writer

Burritos just the way you like them whenever you like them, in minutes. No additives,no plastic, , no iffy oils—just nourishing goodness for no-brainer breakfasts or dinners. Can you tell I love homemade freezer burritos?!

Since I started experimenting with them, my husband has devoured a hot and hearty breakfast every morning with zero fuss, leaving him extra space for his 5 a.m. coffee ritual before work.  He just pops one into the toaster oven to heat while he dresses.

And I, queasy pregnant mama, have an easy lunch or snack for those days when nothing sound good, and I’ve already spent all my energy scrounging for food my toddler deigns to eat.

You know what I mean. Whether you’re tending to babies, stocking the freezer for postpartum life, carting teens around, or just plain busy, we all need convenience food sometimes. These knock the nutritional socks off Evol and Amy’s burritos, can meet your special dietary needs, and are far cheaper to boot.

Wanna know how I’m making it work? Here are 15 freezer burrito hacks to get you started—including ideas for allergy and budget needs—plus my favorite breakfast burrito recipe to inspire you: eggs, goat cheese, and green chiles. You’ve gotta try this killer combo!

Essential Success Hacks

1. Cool all fillings to room temperature or colder before filling burritos. Steam=soggy tortillas. (Thanks to TheKtchn for this tip!)

2. Warm tortillas to room temperature or until they’re pliable for less cracking and breaking, then roll like this:

Classic Burrito Rolling

3. Go easy on wet ingredients like salsa and sauces. Drain extra fluids off sautéed vegetables.

4. Wrap your burritos first in parchment paper, then in foil, then in gallon size freezer bags. They’ll last for months this way and are oven-safe, but you’ll never have questionable materials touching your food. Like so:

Wrapping Burritos for Freezer without Plastic Wrap.jpg

Time-Saving Hacks

5. Mix all filling ingredients together in a single bowl. Any sacrifice in presentation is worth the faster assembly. Plus, you won’t prematurely run out of an ingredient. (Hats off to Tammy’s Recipes for this awesome tip.)

6. Use store-bought tortillas, but check ingredient lists. In my current season of fatigue, this is my biggest shortcut. I’m fortunate to have locally-made organic wheat tortillas at my fingertips, and I’ve chosen Rudi’s Gluten Free Tortillas for my gluten, dairy, egg, and soy-free son.(Kimi notes: We are also a gluten-free family. Rudi’s probably has one of the nicest textures, but it does contain corn products in it for those sensitive. You could also use (affiliate links) these brown rice tortillas , or these these multi-grain gluten-free tortillas).

7. Bake your scrambled eggs in the oven if you’re making a giant batch of breakfast burritos. They can cook and then cool while you attend to other tasks. See this method.

8. Slow-cook chicken, beef roast, or pork roast the day before for hands-off shredded meat. I do it like this.

9. Make just one flavor variety per burrito prep day and keep it simple, only 2-4 components. You’ll dirty fewer dishes and streamline the whole process.

Allergy Hacks

10. Gluten-free or grain free? Don’t despair! GF people can choose non-GMO corn tortillas (blue corn or organic are sure bets), store-bought GF tortillas, or even better, homemade options like these nutrient-dense soaked buckwheat wraps or these egg-arrowroot paleo wraps. The last recipe is grain-free too, high protein, quick, and wraps beautifully with zero cracking.

11. Egg-free? Wheat tortillas, like Katie’s soaked ones, corn tortillas, or Rudi’s Gluten Free are good choices.

12. Dairy-free is a piece of cake. Almost any tortilla will meet this criterion, and then it’s up to you to leave dairy out of your fillings.

*NOTE: Many of these alternative tortillas are more prone to cracking (except the egg-arrowroot paleo wrap), so fold like this instead:

Folding Fragile Freezer Burritos.jpg

Frugal Hacks

13. Use thrifty ingredients like yard eggs, rice, home-cooked beans, or diced potatoes to stretch indulgent items like grass-fed beef, pastured pork sausage or bacon, and cheese.

14. Go pungent with your cheese—think sharp cheddar or goat cheese—so you can use less. Also, check out Costco.. We often get fabulous imported, grass-fed cheeses for much less there.

15. Make your own tortillas. Here’s a soaked whole wheat recipe, Natalia offers a gluten-free buckwheat wrap here, and I can heartily recommend this grain-free paleo wrap.

And now, on to my very favorite breakfast burrito, inspired by Albuquerque’s fabulous Grove Cafe & Market.

Goat Cheese-Green Chile Breakfast Burritos.jpg

Goat Cheese-Green Chile Breakfast Burritos
 
Author:
Alison Diven
Recipe type: Breakfast
Cuisine: New Mexican
Serves: 6
Print
 
These creamy dreamy Southwest burritos will spice up your mornings! Prepare them for a quick fresh treat or freeze a double batch for later (see blog post for details). Select tortillas according to your allergy or dietary needs (again, many ideas in the blog post). You can find New Mexico, or "Hatch," green chiles frozen in many grocery stores or fresh in late summer. Or, substitute sauteed poblano peppers. It'll still be spectacular! A little sausage wouldn't go amiss either.
Ingredients
  • 12 pasture-raised eggs
  • ¼ cup grass-fed butter (we love Kerrygold)
  • ¼ teaspoon salt
  • ¼ teaspoon freshly-ground black pepper
  • 8 ounces soft goat cheese (chevre), separated into chunks
  • ¾ cup chopped roasted New Mexico green chiles, without seeds
  • 6-10 tortillas, depending on size
Instructions
  1. Heat butter in a large skillet on medium-low heat. Gently scramble eggs until soft set, sprinkling with salt and pepper.
  2. Gently warm tortillas.
  3. For a pretty presentation, layer scrambled eggs, goat cheese, and green chiles in tortillas and wrap.
  4. For speed, gently mix goat cheese and chiles in scrambled eggs and divide among tortillas.
  5. Enjoy!
3.2.2700

 

Filed Under: $10 Main, Breakfast and Brunch, Dairy Free, Gluten Free, Main Dishes, Nourishing Frugal Tips, Vegetarian

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