This is what I do for breakfast when I don't want food or I want as can't have a milkshake. Its cold and sweet and portable.
10 oz milk and 1/2 cup frozen fruit of choice
1 tb vanilla
Insert blender. Blend til smooth.
Pour
Stir in 1-2 tb sugar or maple syrup and/or chia if desired. Chia makes it a better breakfast.
Showing posts with label breakfast. Show all posts
Showing posts with label breakfast. Show all posts
Sunday, November 15, 2015
Wednesday, February 19, 2014
gf green tea cake and green tea or strawberry buttercream frosting
Green tea cake
altered from
http://www.thevintagemixer.com/2013/07/matcha-green-tea-pound-cake-recipe/
mix together
Frosting (if desired) green tea or strawberry buttercream
1 stick ozs room temperature butter (fully soft) or same amount quality margarine
1 1/4 cup powdered sugar
1 stick ozs room temperature butter (fully soft) or same amount quality margarine
1 1/4 cup powdered sugar
1ttb milk
1 tbsp matcha or ground green tea (or 3 tb strawberry preserves or 2 tb pureed strawberries or raspberries in which case omit milk)
cream together sugar and butter until fluffy and uniform.
mix in fruit or matcha
blend until uniform.
pour into piping bags/ a bowl/zippie bags and chill 1/ hr
frost your cooled cake.
adorn with some mint or thin fresh fruit slices
If you need to avoid gluten be especially careful on checking baking powder, sorghum flour and powdered sugar as many brands are co-processed with wheat flours
If you need to avoid gluten be especially careful on checking baking powder, sorghum flour and powdered sugar as many brands are co-processed with wheat flours
Tuesday, May 22, 2012
Irish Soda Cake
In my continuing love affair with oats....
2 cups oat flour
2 tablespoons sugar, honey or 1/2 tsp stevia
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup currants or currants and walnuts (leave out if using for regular bread or breadcrumbs)
1-1/2 cup buttermilk
(or same amount milk of choice, allowed to sit with 1 tb lemon or cider vinegar for 5 minutes to curdle)
1 egg or 2 tb flax gel
1 stick butter cold (or 3 oz coconut oil cold,or 1 stick margarine cold)
2 cups oat flour
2 tablespoons sugar, honey or 1/2 tsp stevia
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup currants or currants and walnuts (leave out if using for regular bread or breadcrumbs)
1-1/2 cup buttermilk
(or same amount milk of choice, allowed to sit with 1 tb lemon or cider vinegar for 5 minutes to curdle)
1 egg or 2 tb flax gel
1 stick butter cold (or 3 oz coconut oil cold,or 1 stick margarine cold)
Mix flour, sugar, baking powder, salt,
and soda. A pastry knife makes this easier or you can use a fork or your fingers. Stir
in currants, then stir in the buttermilk, stirring just until mixture
is blended. Turn out onto a lightly oat floured surface and knead
until uniform (as oatflour is low gluten or gf if you get gf oatflour
you generally don't have to worry as much about over kneading) . Form
dough into a round and put on parchment in a clean iron skillet or
on a cookie sheet. I tend to get better results with the skillet..
Cut a cross on the top of the loaf. Bake at 375° for 30 minutes.
Allow to cool for 15 minutes to reduce crumbling when you cut wedges.
Serve warm with butter. Good with everything.
broiled grapefruit
cut a grapefruit in half.
while making something else stick it in a pan under the broiler for about 10 minutes. Allow to cool enough not to be burned while eating. drizzle with honey. mmmm!
while making something else stick it in a pan under the broiler for about 10 minutes. Allow to cool enough not to be burned while eating. drizzle with honey. mmmm!
sesame spinach ( and other greens) gf if needed
You just roasted some tofu and made some rice
You need edible greens...
Take 1 lb leaves wash em'. Remove woody parts.
Please don't be skittish about ingesting a variety of edible greens. Use what's in season, you can grow it and will be ok cooked. Eating what's available encourages biodviersity, your health and can save you money. (For ex right now in may spinach is tres expensive but the kale is coming up, and so is arugula and dandelion greens. Last month cress was cheap...and if the strawberry spinach would grow it should have shown up then..alas.
Pour 1 tb off the top of your tahini or direct from a bottle of sesame oil
add 1 tb lemon juice and 3 cloves garlic, if desired grate in 1/2 inch fresh ginger.
Heat and allow greens to wilt . Add 3 tb soy sauce (gf if needed) and a small handful of sesame or sesame and flax seeds. Serve hot or chilled. Some greens freeze well, some do not.
Cook until most of the liquid is dissolved and evaporated and your greens are bright green.
options:
add 1 tsp honey or maple syrup if sweetness is desired with the soysauce
add 1/4 tsp thai or korean chili powder with the soysauce.
This is good packed with a protein and rice balls for lunch, as part of bibimbap, sushi filling, as a sandwich topping or omlette filling and along side bbq tempeh or pulled jackfruit bbq.
You need edible greens...
Take 1 lb leaves wash em'. Remove woody parts.
Please don't be skittish about ingesting a variety of edible greens. Use what's in season, you can grow it and will be ok cooked. Eating what's available encourages biodviersity, your health and can save you money. (For ex right now in may spinach is tres expensive but the kale is coming up, and so is arugula and dandelion greens. Last month cress was cheap...and if the strawberry spinach would grow it should have shown up then..alas.
Pour 1 tb off the top of your tahini or direct from a bottle of sesame oil
add 1 tb lemon juice and 3 cloves garlic, if desired grate in 1/2 inch fresh ginger.
Heat and allow greens to wilt . Add 3 tb soy sauce (gf if needed) and a small handful of sesame or sesame and flax seeds. Serve hot or chilled. Some greens freeze well, some do not.
Cook until most of the liquid is dissolved and evaporated and your greens are bright green.
options:
add 1 tsp honey or maple syrup if sweetness is desired with the soysauce
add 1/4 tsp thai or korean chili powder with the soysauce.
This is good packed with a protein and rice balls for lunch, as part of bibimbap, sushi filling, as a sandwich topping or omlette filling and along side bbq tempeh or pulled jackfruit bbq.
Thursday, November 10, 2011
easy dosas (vegan, gluten/wheat free)
2 tb minced onion
sm handful cilantro (if on hand) chopped fine
1/2 tsp garam masala
1 tb cumin whole or half whole and 1/2 ground
salt to taste
1 cup chickpea flour(might be labeled as chenna, or garbanzo flour)
1/4 tsp paprika (if on hand)
up to 2 1/2 cups water
oil or butter
Mix all dry ingredients in a bowl, cilantro and onion
Slowly mix in water a bit at a time using a fork or whisk until the texture of crepe batter.
Pre heat skillet and lightly oil. Use 1/2 cup measure to ladle batter onto pan. Lift pan and rotate to spread batter (same as you would with a crepe). Allow to set until bubbles appear and firm up. Flip at this point. Roll and stack on plate to retain heat when done. Repeat until batter is done.
Serve with veg, bhaji, greens, fruit, pickles, scrambled eggs,or whatever or serve with soup or yogurt. Traditionally this is a breakfast or snack dish. These refrigerate up to a week.
sm handful cilantro (if on hand) chopped fine
1/2 tsp garam masala
1 tb cumin whole or half whole and 1/2 ground
salt to taste
1 cup chickpea flour(might be labeled as chenna, or garbanzo flour)
1/4 tsp paprika (if on hand)
up to 2 1/2 cups water
oil or butter
Mix all dry ingredients in a bowl, cilantro and onion
Slowly mix in water a bit at a time using a fork or whisk until the texture of crepe batter.
Pre heat skillet and lightly oil. Use 1/2 cup measure to ladle batter onto pan. Lift pan and rotate to spread batter (same as you would with a crepe). Allow to set until bubbles appear and firm up. Flip at this point. Roll and stack on plate to retain heat when done. Repeat until batter is done.
Serve with veg, bhaji, greens, fruit, pickles, scrambled eggs,or whatever or serve with soup or yogurt. Traditionally this is a breakfast or snack dish. These refrigerate up to a week.
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