Breakfast | My Foodie Call | Page 5

Category: Breakfast
- Vegan Pumpkin Applesauce Muffins
  
  Posted at 8:00 pm by myfoodiecall
  
  Sep 25th
  More muffins in the house. Yay, me!
  
  Love pumpkin. Year round.
  
  Love this recipe. This recipe uses whole wheat pastry flour which is a key item to have on hand when baking. I love to use pastry flour in muffins and pancakes because it just makes it that much more cake-like.
  
  Also, this recipe is vegan. Pure plant-based baby!
  
  Whole Wheat Pumpkin- Applesauce Muffins
  - 2 cups whole wheat pastry flour
  - 1 teaspoon baking powder
  - 1/4 teaspoon salt
  - 2 teaspoons pumpkin pie spice
  - 1/4 cup almond meal (Trader Joe’s has a great one so that you can cut your time down a bit, but it is easy to make your own. Just process almonds in your food processor until they are a fine powder!)
  - 2/3 cup brown sugar, firmly packed
  - 1/4 cup grapeseed oil (or canola, or whatev…..)
  - 3/4 cup unsweetened organic applesauce
  - 1/2 cup canned pumpkin (not pumpkin pie filling…)
  - 1/3 cup almond milk
  - 1 teaspoon pure vanilla extract
  - 2 flax eggs (see below***, or use regular eggs if you do not care about it being vegan)
  Directions:
  1. Preheat oven to 400 degrees. Use 12 paper muffin liners or spray your pan with non-stick spray.
  2. Whisk together the flour, baking powder, salt, pumpkin pie spice, and almond meal.
  3. In another bowl, combine the brown sugar, oil, applesauce, pumpkin milk, vanilla and flax “eggs”. Mix well.
  4. Fold the pumpkin mixture into the dry ingredients. Stir until combined.
  5. Divide evenly into muffin pan. Bake 16-20 minutes or until the tops are lightly browned. Cool the muffin pan on a wire rack for 5 minutes before serving.
  ***I made up a couple of flax eggs instead of regular. Do you know about flax eggs? Super easy. For each “egg”, use 1 tablespoon of flax-seed meal (not seeds…the ground up stuff) and add 3 tablespoons of water. Whisk it up or use a fork to giggle it around in the bow.l Pop it in the fridge to chill. Leave it in there for at least 15 minutes to upwards of an hour, stirring every so often. It should create a gooey binder. Use it in your baked goods to help “glue” your ingredients together.
  Posted in Breakfast, Snacks | Tagged pumpkin, vegan, whole wheat
- Easy, Egg-less Bell Pepper Quiche
  
  Posted at 8:00 pm by myfoodiecall
  
  Sep 23rd
  Sounds like an oxymoron right? How can you make a quiche without egg?
  
  Here’s how.
  
  Gather your veggies and cooking stuff.
  
  Cook and soften your peppers. My helper’s little paw stirring it up. 6 year old’s help is not required, but it really brings out the flava!
  
  Gather more stuff.
  
  Pulse your tofu and baking powder a few times in the food processor.
  
  Add your yogurt, mustard, nutritional yeast, flour, and onion powder. Stir it up.
  
  Add cooked peppers. Stir.
  
  Press into sprayed pan. Add optional cheese.
  
  End result. Egg-free.
  
  Egg-free, Crustless Quiche
  
  Serves 3-4
  
  Ingredients
  - 5-6 oz of extra firm tofu, crumbled
  - 1 tsp. baking powder
  - ½ cup plain greek yogurt
  - 1 tbsp Dijon mustard
  - 3 tbsp nutritional yeast
  - 2 tbsp flour of choice (I used whole wheat)
  - 1 teaspoon onion powder
  - 1 tbsp olive oil
  - 1 cup chopped organic bell peppers (Alternately, you could use any chopped vegetable, but the saute time might vary.)
  - salt and pepper, to taste
  - 1/4 cup Daiya shredded cheese (optional)
  Directions
  1. Preheat the oven to 375 F.
  2. Spray quiche pan or springform pan (that is all I had!)
  3. Lightly sauté the vegetables in oil, about 4-5 minutes. Season with salt and pepper.
  4. Mix together remaining ingredients (crumbled tofu, greek yogurt, mustard, nutritional yeast and flour)
  5. Stir in the sautéed peppers.
  6. Spoon the mixture into the pan, spreading to the edges.
  7. If using cheese, sprinkle on top.
  8. Bake for approximately 24-30 minutes. This will depend on what size pan you use. Basically cook it until the edges are browning and the top has gotten good and crusty. Cool for at least 10 minutes before cutting and serving.
  Posted in Breakfast, Meatless mealtime | Tagged nutritional yeast
- Wheat and Oats Wonder Waffles
  
  Posted at 8:00 pm by myfoodiecall
  
  Sep 15th
  Okay, my title is cheesy. Calling them wonder waffles might be a stretch. I call them that because I am amazed how simply pouring this combination into a waffle maker can produce such fantastic results. And easy.
  
  Can’t take credit for this one. Waffle maker wins this one.
  
  Combination of whole wheat flour and oats…
  
  Whole Wheat and Oats Wonder Waffles
  
  * 4 large or 3 whopping size belgium waffles
  - 2 cups whole wheat flour
  - 1/2 cup rolled oats
  - 4 teaspoons baking powder
  - 1 teaspoon salt
  - 2 tablespoons organic sugar
  - 2 packets stevia (or more sugar)
  - 1 1/2 teaspoons cinnamon
  - 1 teaspoon vanilla
  - 2 large eggs
  - 4 tablespoons coconut oil, melted down (alternately, you could use canola oil)
  - 1 1/2 cups almond milk
  Directions:
  1) Mix all dry ingredients together in a bowl.
  
  2) Stir in wet ingredients until just combined.
  
  3) Pour batter onto a preheated and lightly sprayed waffle iron.
  
  4) Top with syrup, applesauce, melted down frozen blueberries or even drizzle pureed bananas….possibilities are endless.
  
  Three large waffles. These were a lot bigger than they seem in this picture.Probably should have done 4 waffles instead of the three. This batter was oozing out the sides of the waffle maker. Whoops.
  
  Option to top with sliced strawberries. But why would you NOT??
  
  These were fluffy inside, with a crispy outside.
  Posted in Breakfast | Tagged breakfast, whole wheat
- Apple Pie Smoothie
  
  Posted at 8:00 pm by myfoodiecall
  
  Sep 14th
  Apple pie in a glass.
  
  I really like this smoothie because of its balance of nutrients. Almonds, oats, and apple???? Hello, breakfast in a glass. And it taste’s like apple pie. Winner.
  
  Serves 2 or 1 hungry person
  - 1 3/4 cup almond milk (or other non-dairy milk)
  - 1 cut up apple (keep the peel only if organic)
  - 5 almonds
  - 1/8 cup rolled oats
  - 2 medjool dates (pitted and chopped)
  - 1 teaspoon cinnamon
  - 1 teaspoon vanilla
  - 1 frozen banana
  - 1 stevia packet (optional)
  Load your blender in the order listed. Blend away!
  
  This recipe was a staple when my daughter had her tonsils out and could not eat anything with texture. She could only take so many mashed potatoes.
  Posted in Breakfast, Snacks | Tagged smoothie
- 12 Whole Wheat Berry Banana Muffins- Big ones.
  
  Posted at 8:00 pm by myfoodiecall
  
  Sep 12th
  We like muffins. Muffins are such an easy, versatile breakfast item.
  
  So easy that they make their way seamlessly into lunch boxes as a snack too.
  
  Or as a night-time snack. When the kids say they are starving two seconds before bed? They want chips? My response? Have a muffin.
  
  Here is a recent recipe.
  
  Berry Banana Muffins
  - 2 eggs
  - 1/2 cup unsweetened organic applesauce (Apples are at the top of the Dirty Dozen list. Buy organic)
  - 1/4 cup coconut oil (melted down)
  - 3/4 cup packed brown sugar
  - 1 teaspoon vanilla extract
  - 3 bananas, mashed
  - 2 cups whole wheat flour
  - 1 teaspoon baking soda
  - 1 tablespoon cinnamon
  - 1 cup frozen mixed berries
  DIRECTIONS:
  
  1. Preheat the oven to 375 degrees F. Line muffin tin with paper liners or non-stick spray.
  
  2. In a large bowl, whisk together the eggs, applesauce, coconut oil, brown sugar, vanilla and bananas. Combine the flour, baking soda and cinnamon. Stir into your wet mixture until moistened. Add the mixed berries. Stir again. Don’t worry if the berries clump a little because they are frozen. It will all come together in the oven. Spoon batter into muffin cups.
  
  3. Bake for 18-20 minutes in the preheated oven, or until the tops of the muffins are lightly browned. Let cool for 10 minutes.
  
  Bursting with berries.
  Posted in Breakfast, Snacks | Tagged muffins, whole wheat
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