Honey Oat Cakes

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Oat cakes do not usually contains eggs,  however, I am always looking for recipes that are healthy breakfast options and these fit the bill. A few coffee shops and bakeries here in Nova Scotia make oat cakes and I have changed the recipe to contain honey which cuts down on the amount of refined sugars in the recipe by half, so you can feel good about giving these to your family for breakfast. These are especially handy for your kids to grab on the way out the door in the morning on the way to school. And back to school is almost here!

 

Honey Oat Cakes

Combine dry ingredients in a large mixing bowl:

  • 2 cups large flake oats
  • 1 and 1/2 cups flour
  • 3/4 cup whole wheat flour
  • 1/3 cup brown sugar
  • 1/2 tsp salt
  • 3/4 tsp baking soda

Cut in:

  • 3/4 cup softened butter

Then add:

  • 1/3 cup honey
  • 1/4 cup water

Mix by hand until a dough is formed. It will be sticky.

Roll out on a lightly floured surface about 1/4 inch thick and cut into 3 by 2 inch rectangles. If it is too sticky, add a bit more flour.

Bake 350 degrees F for approximately 12-14 minutes. Cool. Makes approximately 16.

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Strawberry Pancakes

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I decided to have pancakes for supper tonight and thought a nice change would be to make strawberry pancakes. These will be great to make for Valentine’s Day. The batter is a nice pink colour and they cooked up really nicely. Fresh strawberries are at a premium this time of year so I used frozen strawberries and my food processor to make the puree.

 

Strawberry Pancakes

In a large bowl, combine:

  • 1 and 1/2 cups flour
  • 1 tbsp sugar
  • 1 tbsp baking powder
  • 2 tbsp ground flax seed meal
  • 1/2 tsp salt

In a separate bowl combine the wet ingredients and add to the dry ingredients:

  • 1/2 cup strawberry puree
  • 1/4 cup plain unsweetened yogurt (or egg replacer equal to 1 egg)
  • 2 tbsp melted butter
  • 1 tsp vanilla
  • 1 and 1/4 cups milk with 1/2 tsp vinegar (may need a bit more if the batter is too thick)

Mix with a whisk. Fry in a skillet with a little bit of vegetable or canola oil on medium heat for a few minutes on each side. Serve with maple syrup, fruit, whipped cream or whatever else you like on your pancakes! Makes 8 medium size pancakes.

Pink batter!!:

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Honey Granola

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Granola is a great non-egg option for breakfast. It is yummy with fruit and yogurt or you can simply eat it as a cereal. This is made with honey and does not have any refined sugar. Homemade granola is so much better than out of a box and it is easy to make!

Honey Granola

Combine dry ingredients in a large bowl:

  • 4 cups large flake oats
  • 1/2 cup ground flax seed meal
  • 1/2 cup whole wheat flour
  • 1/2 cup unsweetened coconut
  • 1 cup chopped pecans (or if nut allergic substitute with 1/2 cup coconut and 1/2 cup oats)
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg

In a separate bowl mix wet ingredients:

  • 1/2 cup honey
  • 1/2 cup vegetable or canola oil
  • 1 tsp vanilla

Pour the wet ingredients into the dry and mix well. Line 2 baking sheets with parchment paper and spread the granola out between the two pans. Bake at 275 degrees F for approximately 35 minutes. Stir two or three times while baking. Let cool on the pans.

 

Apple Cinnamon Scones

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These are a great breakfast item and especially tasty in the fall when the first apples come out.

Apple Cinnamon Scones

Sift together dry ingredients:

  • 2 and 1/4 cups flour
  • 1/4 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 tsp salt

Cut in:

  • 1/4 cup cold butter

Then add in:

  • 1 large apple peeled and grated
  • 1/2 cup milk
  • 1/4 cup plain unsweetened yogurt (equivalent to 1 egg)

Mix until dough just comes together. You may need a bit more milk if its too dry. Form into a flat circle and cut into 6 scones. Brush the tops with cream and sprinkle with cinnamon sugar.

Bake 400 degrees F for approximately 15 minutes on a parchment lined baking sheet. Makes 6 large scones.

Crepes

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My son has been asking me to make crepes for the past few weeks. Tonight was the night for a good-bye to summer, hello back-to-school celebration which seemed like a good time to make crepes! (Actually, the celebration was just eating crepes!)

Crepes

Sift together dry ingredients:

  • 1 cup flour
  • 2 tbsp sugar
  • pinch of salt

Add in wet ingredients and whisk together until smooth:

  • 1 and 1/2 cup milk
  • 1/2 cup plain unsweetened yogurt (equivalent to 2 eggs or egg replacer equivalent to 2 eggs)
  • 1/2 tsp vanilla
  • 1 tbsp melted butter

In a large skillet melt a little extra butter for each crepe. Pour around 3 tbsp of batter in the skillet and swirl to spread out the batter quickly. (This may take a couple of tries to get used to the technique and get it thinner. When it starts to brown, gently flip it over and cook for a few more seconds. (When you take them out of the skillet it is just as easy to try and slide them off using a spatula as a guide). Fill and top them with ice cream, berries, sauces, etc. Or simply enjoy them with maple syrup for breakfast!

Makes about 6-7 crepes.

Pumpkin Whole Wheat Muffins

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These whole wheat muffins are a great breakfast item or snack choice. They are made with whole wheat flour, honey and nutrient-packed pumpkin. They only contain 1/2 cup brown sugar. They are really moist.

Pumpkin Whole Wheat Muffins

Sift together dry ingredients in a large bowl:

  • 2 cups whole wheat flour
  • 1/2 cup brown sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice

In a separate bowl, combine wet ingredients and then add into dry ingredients:

  • 1/2 cup unsweetened plain yogurt or prepared egg replacer equivalent to 2 eggs
  • 1/2 cup milk
  • 1/2 cup honey
  • 1/4 cup canola or vegetable
  • 1 cup pumpkin puree

Mix until just combined and spoon into paper lined muffin tins. Makes 14 large muffins.

Bake 400 degrees F for 18-20 minutes.

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