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Breakfast Grain Bowl with Mixed Nuts

Description

This breakfast has lots of variations.  The grains you use are totally up to your taste preference, and the more you use, the greater the nutrient content, flavor and texture.  You can cook a week’s worth ahead of time, and store sealed in the refrigerator, so all you have to do is add the accompaniments.  If you want gluten free, go for quinoa, millet, whole oats or even grits for a Southern twist!  Other great grains are farro, barley, and rye.  All have different cooking times, so be sure to read the package before cooking. 

Ingredients

Sweet Version

  • 1 cup cooked grains of choice
  • ¼ cup apple or orange juice
  • ½ cup plain yogurt
  • 1 cup fruit of choice – berries, peaches, apple, pear
  • ½ cup chopped mixed nuts (almonds, Brazils, cashews, hazelnuts, macadamias, pecans, pistachios, pine nuts, walnuts)

Instructions

  1. Toss the grains with the juice in a bowl.  Spoon over yogurt and berries and scatter with nuts.

Savory Version

  • 1 cup cooked grains of choice
  • Topping suggestions: Sautéed spinach, mushrooms, roast tomatoes, avocado, bacon, poached egg, fresh herbs
  • Toasted nuts

Avocado Toast with Spicy Nuts

Description

Tree nuts add a crunchy twist to this Avocado Toast.

Ingredients

Spicy Nuts

  • ¼ cup mixed nuts, roughly chopped (almonds, Brazils, cashews, hazelnuts, pecans, pine nuts, pistachios, macadamias, walnuts)
  • 1 teaspoon olive oil
  • 2 teaspoons spicy seasoning of preference. such as Cajun, Sriracha or tabasco

Avocado Toast

  • 2 thick slices grain or Sourdough bread 
  • 2 tablespoons Ricotta cheese
  • 1 avocado
  • Juice of ½ lemon
  • Kosher salt and freshly ground pepper
  • ½ cup arugula
  • 2 poached eggs, optional

Instructions

  1. Preheat oven to 350°F.  Toss nuts with butter then chili seasoning to taste.  Lay on a baking tray and roast for 6-8 minutes or until aromatic and starting to brown.  Allow to cool.
  2. Toast bread and spread with ricotta cheese.  Lay slices of avocado over cheese, then sprinkle with lemon and season.  Place on a small mound of arugula then scatter spicy nuts over top. 
  3. If desired add a poached egg.

 

 

Mixed Nut & Blueberry Breakfast Bread

Description

What a delicious way to start your morning, with a mix of blueberries and your favorite nuts. 


Ingredients

  • 4 cups self-rising flour (for plain flour, add 2 teaspoons baking powder per cup flour)
  • 1/4 teaspoon salt
  • 2 tablespoon granulated sugar
  • 2 ounces butter, chilled
  • ½ cup coarsely chopped hazelnuts, pecans and pistachios (or nuts of choice, see footnote)
  • ½ cup blueberries (or seasonal fruit)
  • 1 3/4 cup milk or buttermilk*
  • 2 teaspoon milk, extra

Instructions

  1. Preheat oven to 425°F. Line two baking sheets with parchment or brush with melted butter.
  2. Sift flour and salt into a large bowl. Stir in sugar.
  3. Dice butter into small pieces and add to flour. Rub butter lightly with fingertips through the flour until mixture resembles fine breadcrumbs. (You can also use a food processor, pulsing until texture is reached).
  4. Add nuts and blueberries and fold through, careful not to break up blueberries.
  5. Make a well in the center and pour in milk. Stir quickly and lightly with a knife until mixture forms a dough, then turn onto a floured board.  Knead gently to a smooth dough.
  6. Press dough out to 1 inch thickness then cut into desired size (triangles, circles) and transfer to prepared trays. Brush with extra milk and transfer to center of oven. 
  7. Bake for 12-15 minutes or until golden brown on top.  Allow to cool slightly on wire racks. 
  8. Serve warm, spread with jam and a spoon of yogurt (or if feeling luxurious, double cream).

*Buttermilk adds an airy lightness and slight tang to the finished bread.

Variations

  • Pumpkin puree with the classic spices added to the milk (use less milk), and pecans is a true American breakfast.
  • Peaches and sliced almonds
  • Add unsweetened cocoa to flour and roast hazelnuts
  • Pears and walnuts
  • Dried currants and cranberries with pistachios
  • Mango and macadamias
  • Go savory with fresh basil and pine nuts

 

Nut Butter

Description

You won’t go back to store bought nut butter after making your own. It’s easy to do, tastes so much fresher, you can use any nut or even a blend, and, most importantly, you know exactly what’s going in it.  All you need is a food processor or high-speed blender. Each nut behaves differently because of texture and oil content, and different processors will take different times, so it’s really a matter of experimentation. 

Ingredients

  • 1 cup of tree nuts (choose your favorite)

Instructions

  1. Roast 1 cup of nuts (you can use raw nuts, but the flavors and ability to make butter are greatly enhanced after roasting) in a 350°F oven for 8-12 minutes. The denser nuts, almonds, hazelnuts, Brazil nuts and macadamias, take a bit longer than walnuts, pecans and pistachios.  Check after 8 minutes – they should be just browning and aromatic.  Allow to cool to room temperature.  Hazelnuts can be bitter if you keep on the skin, so place the nuts in a dish towel and rub off most of the skin before processing.
  2. Processing the nuts – add nuts to food processor and pulse on and off – first to crumbs, then continue to process until a paste starts to form. Scrape down sides, then continue to process until desired consistency–this may take 10-12 minutes, sometimes up to 20 minutes in less powerful processors.  If it’s not looking like a paste is forming, add a few drops of a nut or olive oil to help the process. 
  3. Flavor (or not) – you may just like to eat your nut butter pure and natural, or make your own designer butter adding ingredients such as honey, maple syrup, soy, chili, nutmeg, chocolate (think Nutella), truffle oil, or stir in jam or jelly to make a swirl.

Tips

Storage – It’s best to store the nut butter in a sealed jar in the refrigerator where it will keep for up to a month.

Variations

  • Almond butter – Spread on warm bruschetta and top with sautéed mushrooms and sage.  Finish with a squeeze of lemon and pepper – wonderful with chanterelles if they’re in season.
  • Walnut butter – Spread on crackers then top with brie cheese and a fruit paste such as quince or fig.
  • Hazelnut butter – Add to a toasted tomato and cheese sandwich with some fresh basil leaves or arugula, and a drizzle of good olive oil to complete the experience.
  • Pecan butter – Delicious when spread on grain toast with honey and a sliced banana.
  • Pistachio butter – Spread on pizza crust before topping with vegetables or mortadella and mozzarella.
  • Cashew butter – Perfect for Asian inspired dishes, whisk with soy sauce and lime juice and toss though noodles just before serving.
  • Brazil nut butter – Avocado Toast spread with brazil nut butter adds a unique depth, and is especially great with a garnish of cherry tomatoes, mint and ricotta.
  • Macadamia Butter – Just like real butter, this makes the base to a wonderful healthy shortbread. Or, spread on hot scones with jam for a decadent treat.

Overnight Walnut French Toast With Cranberry Walnut Ginger Compote

Description

As seen on the Hallmark Home & Family Channel. Featuring nutrient-rich cranberries, walnuts and orange juice, this tart-sweet combination is perfect for your holiday breakfast or brunch. Make ahead the night before and pop in the oven in the morning!

* Nutrition information is for French Toast only

Ingredients

Overnight Walnut French Toast

  • 8 slices Texas Toast or 1-inch thick slices French bread
  • 2 1/2 cups milk or walnut milk
  • 1/2 cup sugar
  • 1/4 cup butter, melted (plus extra for baking dish)
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • 6 eggs

Cranberry Walnut Ginger Compote

  • 1/2 cup toasted California Walnuts, coarsely chopped
  • 2 cups cranberries
  • 1/2 cup orange juice (juice from 2 oranges)
  • 1/2 cup maple syrup
  • 1/4 teaspoon ground ginger
  • Zest from 1 orange

Instructions

Overnight Walnut French Toast

  1. Preheat oven to 350°F.
  2. Place bread on a baking sheet and bake for 5 minutes or until it’s lightly toasted on the outside, but still very soft on the inside. Butter a 13 X 9– inch baking dish.
  3. Whisk together milk, sugar, butter, extract, cinnamon and eggs in a large bowl. Dip each bread slice into mixture and let soak for about 15 seconds on each side. Place in prepared baking dish, overlapping slices slightly if necessary.
  4. Cover and refrigerate for a few hours or overnight.
  5. Preheat oven to 350°F. Bake for 50 to 60 minutes or until it’s golden brown and somewhat firm to the touch. Serve immediately.

Cranberry Walnut Ginger Compote

  1. To toast walnuts: Preheat oven or toaster oven to 350°F. Place walnuts on a baking sheet and toast for 8 minutes. Remove from heat and chop coarsely.
  2. On medium heat, bring to a boil and stir frequently for 12-15 minutes until the cranberries pop and the liquid starts to reduce.
  3. Serve warm or transfer to container and refrigerate once cooled.

Cold Brew Hazelnut Smoothie Bowl

Description

Do you love that cup of coffee first thing in the morning? We do too, so we found a way to add hazelnuts to our favorite beverage. This cold brew smoothie bowl brings so many kinds of happiness together–hazelnuts, cold brew coffee, chocolate, honey and bananas. Great for breakfast, great for any time of day.

Ingredients

  • 1⁄2 cup ​Oregon hazelnuts
  • 1 banana, frozen and cut into chunks
  • 1⁄4 cup unsweetened cold brew coffee or strong brewed coffee
  • 2 teaspoons honey or maple syrup
  • 1 cup ice cubes, crushed
  • 1 teaspoon instant espresso powder
  • 1 banana, thinly sliced
  • 1 tablespoon cocoa nibs
  • 1 tablespoon hemp seeds

Instructions

  1. Preheat oven to 350°F.
  2. On a medium baking sheet scatter hazelnuts. Place in the oven and bake until fragrant and the skins are blistered, 12-15 minutes. Let cool completely, then roughly chop.
  3. In a blender combine half the hazelnuts, banana, cold brew or coffee, honey or maple syrup, ice cubes, and espresso powder. Blend until smooth and pour into a bowl.
  4. Top with banana, cocoa nibs, hemp seeds, and remaining hazelnuts.

Pistachio-Crusted Pain Perdu Blackberry Chantilly

Ingredients

  • 1 loaf white bread, unsliced, cut into (6 x) 2-inch x 2-inch x 4-inch “soldiers” or rectangles. (Leave the rectangles uncovered at room temperature for 1-2 hours to dry.)
  • 3 tablespoons butter
  • 1 cup salted pistachios, finely crushed
  • 2 teaspoons sugar
  • 1 pint blackberries
  • 3⁄4 cup heavy cream

Pistachio Pain Perdu Soak

  • 3⁄4 cup milk
  • 2 eggs
  • 1 tablespoon sugar
  • 1 tablespoon store-bought pistachio paste
  • 2 teaspoons vanilla extract
  • 2 tablespoons butter
  • Pinch of salt

Instructions

Prep Ahead (The Night Before)

  1. Cut the bread into rectangles and leave them uncovered at room temperature for 1-2 hours or overnight to dry out.
  2. Prepare the soak by combining the vanilla extract, pistachio paste, eggs, sugar and milk in a medium bowl. Using a hand blender, purée until smooth.
  3. Arrange the bread in one layer in a deep flat baking dish. Pour the prepared soak over the bread, turning until it is coated. Cover the pan and refrigerate overnight.

Prep Ahead (1 Hour Before Event)

  1. Pulse the pistachios in a small food processor until they are very fine. Alternatively, you can crush the pistachios finely using a pot. For best results, sift out the larger pieces using a colander or coarse mesh strainer until you are left with mostly dust. Reserve in a small tray.
  2. Combine 1⁄2 cup of blackberries with 1 tablespoon of water and blend in a small food processor or hand blender until it is liquid. Pass the juice through a fine-mesh sieve and reserve. Cut the remaining Blackberries into slices, reserve for garnish.

Instructions

  1. Warm the butter in a large non-stick sauté pan over medium- high heat until the butter is foamy.
  2. Carefully lift each piece of bread out of the soak and gently roll each one into the ground pistachios until all sides are coated.
  3. Transfer the bread into the pan with the foamy butter and cook each side until the pistachios are golden brown, around 6-8 minutes. Transfer the bread to a small baking tray and place in a 350°F oven for 5 minutes, or until the bread soufflés (puffs up) slightly.
  4. Whip the cream using a bowl and a whisk, or an electric mixer, until soft peaks form. Then season with the reserved blackberry juice, sugar and vanilla to taste.

Assembly

  1. Spoon some Chantilly onto the bottom of each plate and top with one piece of French toast.
  2. Garnish with some sliced blackberries and pistachios around.

Almond Mode Oats

Description

Guaranteed to be your new favorite comfort food! Power up and conquer the day ahead with a steaming bowl of oats to keep you full and fueled for hours.

Ingredients

  • 3/4 cup rolled oats
  • 2 cups unsweetened almond milk
  • 2 teaspoons chia seeds
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1 tablespoon almond butter
  • Liquid stevia or preferred sugar substitute, to taste
  • 10 unroasted whole almonds
  • Optional: fresh fruit slices or berries

Instructions

  1. Using a food processor or blender, grind rolled oats into an almost flour-like consistency.
  2. Pour ground oats, almond milk, chia seeds, cinnamon, vanilla extract and salt into a medium size pot and stir.
  3. Place on stove and set heat to medium. Bring to a boil.
  4. Once the mixture is boiling, lower temperature to a simmer.
  5. Stir slowly and cook until the oats reach a medium-thick consistency (Tip: Add more water if the consistency of the mixture is too thick).
  6. Remove pot from heat and let cool.
  7. Stir in the almond butter and sugar substitute.
  8. Divide into two bowls and top with whole almonds for a crunchy finish! You can also add fresh fruit, if desired.

Peach Pecan Crumble Muffins

DESCRIPTION

Blogger Dani Breiner of Dani’s Healthy Eats creates a sensational vegan and gluten-free treat that will excite your summertime taste buds – Peach Pecan Crumble Muffins!

INGREDIENTS

Muffin Ingredients

  • 3/4 cup pecan meal
  • 1 1/2 cups oat flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup applesauce, room temperature
  • 1/2 cup fresh peach, diced into cubes
  • 1/4 cup coconut oil, melted
  • 1/4 cup coconut sugar
  • 1 flax egg (1 tablespoon flaxseed meal and 3 tablespoons water, blended and let sit for 5 minutes)
  • 1 1/4 teaspoon vanilla
  • 1 teaspoon cinnamon
  • Pinch of salt

Crumble Ingredients

  • 1 cup raw pecan pieces
  • 3 tablespoons vegan butter or melted coconut oil
  • 2 tablespoons coconut sugar
  • 2 teaspoons cinnamon
  • White chocolate for drizzling, optional

Instructions

  1. Preheat oven to 350F and line a cupcake tin with liners.
  2. Mix all of the wet ingredients together until well combined. Then stir in the dry just until combined, don’t over-mix. Fold in the peaches.
  3. Divide the batter amongst the cupcake tins.
  4. Combine all of the crumble ingredients in a bowl. Divide the crumble amongst the muffins, sprinkling it over the tops, slightly pressing it on to ensure it sticks.
  5. Bake for 18-22 minutes or until set and a toothpick inserted comes out clean. Let cool. Drizzle with melted white chocolate.
  6. Store in an air right container in the fridge!

Banana Pecan Chia Parfait

Description

Blogger Dani Breiner of Dani’s Healthy Eats shares a delicious vegan and gluten-free treat that is perfect for breakfast or anytime snacking – Banana Pecan Chia Parfaits!

Ingredients

  • 1/3 cup pecan pieces
  • 1/4 cup chia seeds
  • 1 1/2 cups plant milk
  • 1 teaspoon cinnamon
  • 1 1/4 teaspoon vanilla
  • 1 banana
  • 1-2 tablespoons pecan butter, optional
  • 1-2 tablespoons maple syrup, optional

Instructions

  1. Blend the milk, half the banana, half of the pecan pieces, vanilla, maple (if using), & cinnamon in a blender until smooth. Then pulse in the chia seeds.
  2. Divide amongst two jars & place in the fridge for 45min-an hour to thicken.
  3. Then layer with remaining 1/2 sliced banana & pecans.
  4. Top with a little vanilla coconut yogurt if you want a little extra somethin’ somethin’! Enjoy!