Entries in Flaxseed (4)
Dear Mother Nature,
Please stop snowing. We are running out of places to put it!
If you'd let me rant for a brief second; I've had enough of these frigid temps and constant shovelling. And since moving somewhere warmer is out of the question right now, I am ready to just go live on the ski hill until the snow melts. Yes that is the one good thing about all this lovely winter... Fresh powder! Although that might prove difficult as many of the ski hills around us closed up yesterday for blizzard conditions. How often does that happen? I mean really, you know it's bad outside when.
Ahem (*clears throat*). Thanks for listening to my rant. Now let's get to the food!
I've got another granola recipe to share today. If you love cluster's in your granola then you're in for a treat!
Homemade granola is fairly big in my house. Once it's out of the oven it doesn't last very long. I recently experimented with using egg whites in my granola, adding them to the wet ingredients of the recipe. I was sceptical at first and thought it was a weird addition, but they really do help bind everything together and create some pretty big clusters. I mean just check out some the clusters I picked out in the photo below.
This granola is not too sweet and of course made from all-natural ingredients. The maple syrup really shines through. The vanilla and sea salt also helps to round out the maple pecan flavour. It's incredibly delicious and smells out of this world good.
Hello new oatmeal topper!
I might just have to make another batch this week. The first one is nearly gone. Enjoy!
Maple Pecan Cluster Granola Gluten-Free, Vegan Option, Vegetarian | Yields: 5 cups
- 2 egg whites (*vegan option: 2 tbsp chia seeds)
- 1 tbsp coconut sugar (or other unrefined sugar)
- 1/3 cup pure maple syrup
- 1/2 tsp vanilla extract
- pinch sea salt
- 2 cups gluten-free old-fashioned rolled oats
- 1/2 cup pecan pieces
- 1/4 cup raw unsalted sunflower seeds
- 2 tbsp ground flaxseed
- 2 tbsp shredded unsweetened coconut
- 1/2 cup raisins
- Preheat oven to 275˚F and line a cookie sheet with parchment paper.
- In a large mixing bowl, whisk together wet ingredients until thoroughly combined. If you are making the vegan version swap the egg whites for 2 tbsp of chia seeds. Stir in dry ingredients, except coconut and raisins, and mix well to coat everything evenly.
- Turn the mixture out onto prepared cookie sheet and spread evenly. Bake until golden brown and dry, about 40 to 45 minutes, stirring halfway through.
- Remove from oven and stir in shredded coconut and raisins. Let the granola cool completely before enjoying and storing. Store in an airtight container. It will keep fresh for up to two weeks. If you store the container in the refrigerator it will stay keep fresh longer.
*When making this recipe with chia seeds instead of egg whites, let the wet ingredients sit for 1 - 2 minutes before stirring in the dry ingredients.
To make this recipe gluten free make sure to use uncontaminated oats.
Nutritional Information (with egg whites):
Serving Size: 1/2 cup Calories: 172 | Fat: 6.5g | Saturated Fat: 1g | Carbohydrates: 26g | Sugar: 12g | Fiber: 3g | Protein: 3g | Sodium: 38mg | Cholesterol: 0g
Nutritional Information (with chia seeds):
Serving Size: 1/2 cup Calories: 174 | Fat: 7g | Saturated Fat: 1g | Carbohydrates: 26g | Sugar: 12g | Fiber: 3.6g | Protein: 3.7g | Sodium: 27mg | Cholesterol: 0g
Good morning everyone!
TGIF!!! Don't you just love that feeling when the weekend is right around the corner? I do.
I start thinking about those fabulous lazy mornings that I don't have to wake up early. I love mornings when I don't have to rush around. You also have more time to make things like this...
A warm slice of banana bread is a great way to change up your breakfast routine. The same old thing day-in and day-out gets dreary after awhile. Sort of like the weather. I saw a glimpse of sunshine today, the first in a week and that was between the persistent snow squalls. If you're Canadian then you know what I'm talking about. One minute the sun is shining brightly and the next thing you know there's a blizzard outside your window. Yeesh! It doesn't make for a fun drive, but does make for some pretty sweet snowboarding conditions, which is what I really wish I could be doing this weekend.
I have to say as much as I love winter and being Canadian, I still love warm temperatures more. It's only January and I think I'm already in need of a break from this weather. So I'm glad to say that instead of letting it drive me to drink..eek!.. it drove me to the kitchen.
This is a reasonably healthy quick bread that I slightly adapted from the Eat Clean Diet Cookbook. It's got heart healthy flaxseed (nearly a whole cup), and only half a cup of sucanat, which is an unrefined dark brown sugar that retains it's molasses content and is basically pure dried sugar cane juice. It's also sourced from Costa Rica quite possibly one of my favourite places in the world right now. Le sigh.
It's also partly sweetend with the help of apple butter and is full of fibre.
Spread some pure Canadian maple butter on a slice for your breakfast, make a fresh pot of tea or coffee, sit back and watch the snow fly because it ain't going nowhere to soon.
Banana Breakfast Bread (makes 1 loaf)
- 1 cup mashed ripe banana (about 2 medium-sized bananas)
- 1/2 cup sucanat or other unrefined sugar
- 1 tsp pure vanilla extract
- 1/4 cup apple butter
- 3 egg whites
- 1 whole egg
- 3/4 cup whole wheat flour
- 3/4 cup whole wheat pastry flour or red fife flour
- 1/2 tsp baking powder
- 1 tsp baking soda
- 3/4 cup ground flaxseed
- 1 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp sea salt
- Preheat oven to 350*F.
- Grease a loaf pan and if desired line with parchment paper so that it hangs over the two long sides.
- In a large bowl, combine banana, sucanat, vanilla, and apple butter. Add eggs one at a time and beat together until smooth.
- In a separate large bowl, whisk together flours, baking soda and powder, ground flaxseed, cinnamon, nutmeg, and sea salt.
- Pour the wet ingredients into the flour mixture and fold together with a spatula until completely incorporated.
- Pour batter into the loaf pan. Bake for 55 minutes or until a toothpick or knife inserted into middle of the bread comes out clean. Remove from oven and cool on a wire rack.
One thing is for sure: breakfast will not stand to be dull and dreary.