Category Archives: Breakfast & Brunch

Vegan Biscuits with Vanilla and Chia Seeds

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These Vegan Biscuits are so delicious and so incredibly moist! It’s hard to believe that something so tasty is actually healthy.

Vegan Biscuits with Vanilla and Chia Seeds

Vegan Biscuits with Vanilla and Chia Seeds

Vegan Biscuits with Vanilla and Chia Seeds

What you need (for about 10 biscuits):

  • 2 Cups Flour
  • 1 tablespoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt (I used Sea Salt)
  • 2 tablespoons Ground Chia Seeds
  • 4 tablespoons non-dairy Butter, such as Earth Balance
  • 1 Cup Vanilla Almond Milk
  • 1 teaspoon Pure Vanilla Extract
  • 1/2 Cup Apple Sauce
Ingredients for Vegan Vanilla Chia Seeds Biscuits

Ingredients for Vegan Vanilla Chia Seeds Biscuits

What to do:

  1. Preheat oven to 450 F and line or grease a baking sheet.
  2. Mix dry ingredients in medium/large bowl (flour, baking powder, baking soda, salt, and chia seeds)
  3. Add butter to the flour mixture and finely crumble (I used my fingers)
  4. In separate bowl, mix wet ingredients (almond milk, vanilla extract, and apple sauce).
  5. Add wet ingredients to flour mixture, until all ingredients are well incorporated. The mixture will be very sticky.
  6. Spoon (I used a regular table spoon) a heaping tablespoon of dough mixture/batter onto the baking/cookie sheet – starting in a corner. I used a 9×13 inch baking sheet and was able to fit 3 biscuits in a row, for a total of ten.

    Vegan Biscuits

    Vegan Biscuits

  7. Bake for 12-15 minutes, until slightly golden.
  8. Enjoy with some jelly : )
Vegan Biscuits with Vanilla and Chia Seeds

Vegan Biscuits with Vanilla and Chia Seeds

I was very pleasantly surprised by the wonderful taste and texture of these biscuits. Hopefully you will be too. Enjoy!

Annika

This recipe was inspired, but altered, from http://minimalistbaker.com/the-best-damn-vegan-biscuits/

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Greek Yogurt Vanilla Scones

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The wind is howling (not really, but in California we like to pretend that we have real weather) and it feels like I should be baking something comforting. Comforting but not too horribly bad for you. Like scones or biscuits (what is the difference between scones or biscuits??) – served with tea and jam. I wish I was British. I thought I would try to make some Greek Yogurt Vanilla Scones (honestly I was too tired to add fruit, but you could add blueberries, strawberries, raspberries, peach, pear etc. etc.). These are just sort of plain – just vanilla extract for some extra flavor, but of course if you are not a vanilla fan, you could just omit it : )

Greek Yogurt Vanilla Scones

Greek Yogurt Vanilla Scones

Greek Yogurt Vanilla Scones

What you need:

  • 3 cups of Flour (I’m using Organic All Purpose Flour)
  • 2 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 3 tbsp. Sugar
  • 2 tsp Vanilla Extract
  • 1 cup Greek Yogurt (I used Organic 2 %)
  • 1 Egg
  • 1 stick or 8 tbsp. Butter (preferably Unsalted)
  • 1 splash of Milk (or cream) to brush tops of scones
Greek Yogurt Vanilla Scones

Greek Yogurt Vanilla Scones

What to do:

  1. Preheat oven to 400 F
  2. In medium/large bowl – mix all dry ingredients together (flour, salt, baking powder, baking soda, sugar)
  3. Add butter – crumble finely with your fingers in the flour mixture
  4. In a small separate bowl whisk egg, vanilla, and yogurt together
  5. Add wet ingredients (i.e. egg and yogurt mixture) to the dry ingredients
  6. Stir and then need until dough is combined (it will be a tiny bit flake)
  7. Place dough on lined cookie sheet – press or roll out to a circle or square (about an inch thick). Brush top with some milk or cream (optional). Cut into desired shapes (squares, triangles, rounds – using a glass or cup). Separate scones about 1-2 inches apart.Unbaked Scones
  8. Bake until golden brown (just a tiny bit golden) for about 12-15 minutes.
Greek Yogurt Scones

Greek Yogurt Scones

Serve these moist and flaky delicious scones (or biscuits if you prefer) with some jam and tea : ) They are also delicious to eat as is (preferably straight out of the oven). Yum!

Greek Yogurt Vanilla Scones

Greek Yogurt Vanilla Scones

I wanted to eat the whole batch, but stopped myself after two…Until tonight.

Hope you enjoy these! I would think any plain yogurt would work fine. Greek yogurt just tends to be thicker and creamier (that’s a good thing).

I was inspired by this recipe http://www.twopeasandtheirpod.com/greek-yogurt-biscuits/, but I used less butter, more yogurt. And added vanilla. And didn’t use water. I’m sure the original recipe is great, but I mostly look at recipes to get a concept idea, then I add my own ideas/twists.

Happy Windy Monday!

Annika

 

 

 

 

 

 

 

 

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Banana Oat Greek Yogurt Pancakes

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Me and my daughter Maja both like to eat semi under ripe bananas. But overly ripe bananas are great for cooking and baking! I love to use them in pancakes – it adds some natural sweetness and moisture too. And of course the kids love it. For this Banana Oat Greek Yogurt Pancakes recipe, I am using Greek Yogurt too (you could use any plain yogurt) – which also makes the pancakes incredibly moist. I don’t know about you – but I can’t stand a dry pancake. The oats just add some texture, and I’ve heard somewhere that oats are good for you…

Banana Oat Greek Yogurt Pancakes

Banana Oat Greek Yogurt Pancakes

Banana Oat Greek Yogurt Pancakes

What you need (for about 12 pancakes):

  • 1 very ripe Banana
  • 1/2 cup of Oats
  • 1 cup of Greek Yogurt
  • 1 cup of Flour
  • 1/2 cup of Milk
  • 1 Egg
  • 2 tsp Baking Powder
  • 2 tsp Vanilla Extract
  • 1/4 tsp Salt
  • 2 tbsp Vegetable Oil
  • Butter for frying the Pancakes

Ingredients

What to do:

  1. In medium bowl mix dry ingredients (flour, oats, salt, baking powder)
  2. Add milk, yogurt, vanilla, and oil
  3. Peel and mash banana – add to pancake batter
  4. Add the egg ( I like to crack in in separate bowl and whisk it first)Pancake batter
  5. Stir to combine
  6. Heat a little butter in a frying pan over medium heat (no higher, or you’ll have burned pancakes – not yummy)
  7. Depending on the size of your pan – cook 3-4 pancakes at a time, for a couple of minutes on both sidesCooking Pancakes
  8. Serve with syrup, or whatever you prefer. Or eat as is – these are moist and tasty enough on their own.
Banana Oat Greek Yogurt Pancakes

Banana Oat Greek Yogurt Pancakes

So there you have it – easy, healthy and delicious weekend breakfast! These Banana Oat Greek Yogurt Pancakes make a great snack too. If I have leftovers I usually pack them in Maja’s lunch.

If you added another egg and a couple of more teaspoons of baking powder – this recipe would probably make great waffles too.

Happy Sunday!

As always, if you like this recipe – let me know and also please share on your social networks : )

Annika

 

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Crustless Spinach and Mushroom Quiche

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Yay for Meatless Monday! I would love to go all Vegetarian, but I don’t think my family is in favor. But, Mondays I can legitimately push my Veggie agenda : ). Not that we are big meat eaters in this family, but anyways…So, today/tonight I thought Quiche sounded good. A Crustless Spinach and Mushroom Quiche, because who really needs the fatty crust? Not I.   The added benefit is – that it makes the quiche gluten free. Or you can look at it this way – now you can serve the quiche with a salad and some nice crusty French or Italian bread, with less carb-guilt.

Crustless Spinach and Mushroom Quiche

Crustless Spinach and Mushroom Quiche

Crustless Spinach and Mushroom Quiche

What you need:

  • 1 Portobello Mushroom (or 1 package of Cremini or Button Mushrooms)
  • 1 Yellow Onion
  • 2-3 cups Fresh Spinach
  • 2 cloves of Garlic
  • 4 Eggs
  • 1 cup Milk
  • 2 tbsp. Flour
  • 1/2 – 1 cup Shredded Cheese
  • Salt & Pepper
  • 1 tbsp. Olive Oil
  • 1 tbsp. Butter

What to do:

  1. Preheat oven to 375 F
  2. Grease your baking dish (round or rectangular does not matter)
  3. Heat olive oil and butter in pan over medium heat, on stove top
  4. Peel and slice onion in half moons
  5. Add onion to pan and give it a stir
  6. Wash and chop mushrooms. Add to onion.
  7. Sautee onion and mushrooms for about 5 minutes – until tender
  8. Peel and chop or press garlic. Add to onions and mushrooms. Stir to combine for a minute
  9. Add flour and stir. Cook for about one minute (to get rid of flour taste)
  10. Add milk and stir. Let come to a boil for about a minute or two – to thicken. Season with salt & pepper.
  11. Tear spinach somewhat before adding to pan. Stir for about a minute – until spinach is wilted. Take pan off heat.
  12. In a separate bowl – whisk the eggs. Add cheese to the eggs. Stir to combine.
  13. Transfer onion, spinach and mushroom mixture to greased baking dish. Then slowly add egg mixture. Stir – just to combine.
  14. Bake for about 30 minutes at 375 F.
  15. Let cool a few minutes before serving.

 

Crustless Spinach and Mushroom Quiche

Crustless Spinach and Mushroom Quiche

Serve with a salad and enjoy : )

Happy Meatless Monday!

Annika

 

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Blueberry Breakfast Quinoa

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Are you getting bored with oatmeal or cream of wheat? Are you looking for a super food breakfast? Or do you just have some left over quinoa? Whatever your reason – you should consider having some Blueberry Breakfast Quinoa this Sunday morning. We all know by now, much thanks to Dr. Oz, that Blueberries are magical berries. Quinoa is also quite the super food – it has a lot of protein, fiber, iron and more. Another benefit – it’s gluten free. It also has a mild flavor – so you can use this grain in many different recipes. Sweet or savory. This is a sweet version.

Blueberry Breakfast Quinoa

Blueberry Breakfast Quinoa

Blueberry Breakfast Quinoa

What you need:

  • Some cooked Quinoa
  • Frozen or Fresh Blueberries (or any other fruit..)
  • A little milk (dairy or non-dairy)
  • Maple Syrup (if you want to add sweetness)

What to do:

  1. Add desired amount of quinoa, blueberries, and milk (a small amount or you’ll end up with soup). Heat through in microwave or on stove.
  2. Add desired amount of Maple Syrup
  3. Eat and enjoy!!
Blueberry Breakfast Quinoa

Blueberry Breakfast Quinoa

That was super hard!!

Happy Sunday!

Annika

 

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Blueberry Lemon Scones

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This Blueberry Scones recipe is all over Pinterest, with the original recipe linking back to Ina Garten (Barefoot Contessa). Ina used dried Strawberries, but that didn’t sound too appealing to me. The recipe I found uses blueberries and orange zest, but I thought it would taste even better with lemon zest. And it is really delectable. No low fat here – but it is Friday and time to plan a weekend brunch… Or just an indulgent breakfast. These Blueberry Lemon Scones are to die for. Enjoy!

Blueberry Lemon Scones

Blueberry Lemon Scones

Blueberry Lemon Scones

What you need (for 8 scones):

  • 2 cups of all purpose Flour
  • 1/2 cup Sugar
  • 1 tablespoon Baking Powder
  • 1 tsp. salt
  • 1 tbsp. Lemon Zest
  • 1 Stick/8 tbsp., or 1/2 Cold Butter
  • 1 Egg
  • 1/2 cup Heavy Cream (or Half & Half or Whole Milk)
  • 1 cup of Blueberries (fresh or frozen)
Blueberry Lemon Scone

Blueberry Lemon Scone

What to do:

  1. In large bowl, mix flour, baking powder, salt, sugar, and lemon zestIngredients
  2. Grate or crumble butter finely – and mix in with flour mixtureGrated Butter
  3. Whisk egg and cream – then add to bowl. Combine all ingredients until kind of lumpy, but sticking togetherAdd Cream
  4. Add blueberries. Try to incorporate into dough with mashing the blueberries : )
  5. Transfer dough to floured to a lined cookie sheet – and shape in to an inch thick circle. Cut across middle one time, then another time etc. until you have 8 trianglesScones
  6. Brush scones with cream or milk and sprinkle some sugar on top
  7. Place triangles an inch apart on cookie sheetScones
  8. Bake at 400 F for about 20-25 minutes – until golden brown. Start checking a minute or two before 20 minutes (my oven is HOT)
Blueberry Lemon Scone

Blueberry Lemon Scone

Dig in! I know people like to serve scones with butter and jam etc., but considering the amount of butter (and cream) in these, and blueberries – I would suggest eating them as they are. Believe me – these Blueberry Lemon Scones are delicious by themselves. Yum! Serve with some tea or coffee.

Happy Weekend!

Annika

 

 

 

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Oatmeal Bread – In One Hour

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If you know me, you will often here me say how much I miss the bread in Sweden. My favorite varieties have oats in them – which makes the bread more moist (and healthy…). So, instead of complaining I’m trying to come up with recipes for some Oatmeal Breads. Here is one version that I made this afternoon. Tasty, if I do say so myself. And only an hour away.

Oatmeal Bread – In One Hour

Oatmeal Bread

Oatmeal Bread

What you need (for 2 loaves):

  • 4 cups of Flour (I used Organic All Purpose Flour/White Flour)
  • I cup of Rolled Oats
  • 2-4 tbsp. Ground Flax Seeds (mine has dried berries in the mix, as you can tell in the pictures)
  • 1 1/2 tbsp. Instant Yeast /Bread Machine Yeast
  • 1 tsp. Salt
  • 1-2 tbsp. of Honey or Sugar (optional)
  • 2 tbsp. of Vegetable Oil (I used Canola)
  • 1/2 cup of Milk (substitute for non dairy if you like)
  • 1 1/2 cups of Warm Water

 

Oatmeal Bread

Oatmeal Bread

What to do:

  1. Preheat oven to 350 F (you could wait – but I just would hate for you to forget!)
  2. In microwavable bowl add Oats and Milk – cook in microwave for 90 seconds
  3. In large bowl – add and mix dry ingredients (flour, yeast, salt, flax seeds, sugar)
  4. Add oat/milk mixture – stir
  5. Add oil and warm water. If the dough is watery/porridgy – add a little more flour.
  6. Mix/stir/knead until the ingredients are combined to a nice sticky ball of dough.
  7. Cover bowl with clean kitchen towel – let dough rest for 10 minutes.
  8. Cut dough ball in half – form two loaves (put some flour on your hands if needed) – and place on lined cookie sheet.
  9. Cover with kitchen towel – let rise for about 20 minutes (should just about double in size)
  10. Make a couple of 1 inch deep cuts in each loaf – then bake bread for about 25 minutes – at 350 F, until golden brown.
  11. Let cool on wire rack.

    Oatmeal Bread

    Oatmeal Bread

  12. In about 5 minutes (if you are as impatient as me) – slice yourself a delicious slice of homemade Oatmeal Bread. All you need is butter, but please go ahead and add a good quality jam/jelly or some cheese ( I love creamy Havarti) if you like.

I was really happy with the result! What do you think?

Also – I used mostly organic ingredients – so I’m happy about that too : ) And the price. A loaf of good organic bread can cost up to $5.00 (or more sometimes) – and here I spent maybe $1.00 (if that). A really good deal all around.

That’s enough of my babble. Now, go enjoy your homemade bread.

Oatmeal Bread

Oatmeal Bread

Bon Appetite!

Annika

 

 

 

 

 

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30 Minute Rolls

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Europeans love their fresh baked bread in the mornings. In Denmark, where my family is from, there’s practically a Bakery on every corner. So, in the wee early hours of the morning you can go pick up some fresh bread or pastries. But if you don’t have a bakery around the corner – fear not!  On this Sunday (or any day) morning you can have some homemade rolls in about 30 minutes.

30 Minute Rolls

30 Minute Rolls - With Ground Flax Seeds

30 Minute Rolls – With Ground Flax Seeds

What you need:

  • 5 1/4 cups of All Purpose or Bread Flour (preferably Organic)
  • 4 tbps. Ground Flax Seeds (to add some fiber and Omegas)
  • 1 tsp. Salt
  • 1 1/2 tbsp. Instant or Bread Machine Yeast
  • 2 tbsp. Vegetable Oil
  • 1 tbsp. of Honey
  • 2 cups of Warm Water
30 Minute Rolls - Rising

30 Minute Rolls – Rising

What to do:

  1. Preheat oven to 400 F
  2. Mix dry ingredients (flour, ground flax seeds, salt, instant yeast) in large bowl
  3. Add warm water, oil, and honey
  4. Mix/combine & knead ingredients until it forms a smooth (somewhat sticky) ball of dough
  5. Cover bowl with a clean kitchen towel and let dough rest for 10 minutes
  6. Make 12-16 balls and place on lined cookie sheet. Prick the rolls with a fork.  Let rest for 10 minutes.
  7. Bake at 400 F for 10-15 minutes, until golden brown.
  8. Let cool on wire rack.
30 Minute Rolls

30 Minute Rolls

So there you have it – fresh homemade delicious healthy rolls in about 30 minutes! Please enjoy with some butter and perhaps some homemade jam, and a nice cup of coffee or tea (or several).

Happy Sunday Morning!

P.S. If you have a small household – please freeze half the batch, as these taste best the first couple of days (no nasty preservatives in these goodies).

Enjoy! Let me know what you think, and let me know your versions!

Annika

 

 

 

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Overnight Oatmeal with Yogurt, Strawberries, & Banana

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Good Morning y’all! Are you ready for the new day? It is Sunday morning here in sunny California (yes the sun is already shining at 7am) – on this “cold” February morning. As I do every single morning – I am enjoying my very dark and strong French Press Coffee, with lots of milk (my homemade latte). This morning I broke away from my customary whole grain toast – and tried some of my Overnight Oatmeal. I’ve seen about a billion pictures of this creation on Pinterest, so I thought it was time to test it out myself. So, here is my version:

Overnight Oatmeal with Yogurt, Strawberries, & Banana

Overnight Oatmeal with Yogurt, Strawberries, & Banana

Overnight Oatmeal with Yogurt, Strawberries, & Banana

Doesn’t it look pretty? It really does – but it is not complicated! Also, if you are making this for yourself at home – with no intentions of taking pictures of your creation – it is super easy. Just dump/poor the contents into some kind of jar or Tupperware with an airtight lid : ) Child’s play.

So what do you need? (this makes 1 large or 2 small servings)

  • 1/2 cup of Oats
  • 1/2 cup of plain Yogurt (if you are not into dairy, use a substitute such as Almond Milk)
  • 2 Strawberries – sliced
  • 1/2 Banana – sliced
  • sprinkle of Cinnamon
  • drizzle of Honey

What to do?

  1. Layer, or simply add all of the above contents into your mason jar (or other container)
  2. Secure lid
  3. Shake up the ingredients. The idea is for the oats to soak up the yogurt or milk, so make sure the oats are covered. If the yogurt you are using is too thick – simply add a splash of milk.
  4. Place in refrigerator overnight (hence the name) or about 8 hours (although I think 4 hours would be plenty).
  5. Eat & Enjoy (the end result isn’t as pretty and is a bit mushy – but still tasty).
Overnight Oatmeal with Yogurt, Strawberries, and Banana

Overnight Oatmeal with Yogurt, Strawberries, and Banana

There you go – now we have tried and tasted this new(ish) popular breakfast! What do you think? Obviously you could use whatever fruit you wanted, but if you use frozen fruit reduce the yogurt (or milk) since you’ll have more liquid from the fruit : )

Happy Sunday!

Annika

 

 

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Easy & Healthy Homemade Oatmeal Pancakes – With Homemade Blueberry Syrup

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Healthy Oatmeal Pancakes – with Ground Flax Seeds & Apple/Pear/Mango & Kale Puree

Fruit & Veggie TwistSounds complicated? It’s not. I’m cheating here by using my daughter Maja’s school snack to add to the healthiness of this pancakes. This little fruit & veggie concoction not only adds vitamins, but moisture as well. And the kids won’t even know it!!

 

Kaj blissfully unaware of the kale and flax seeds in his pancakes.

Kaj blissfully unaware of the kale and flax seeds in his pancakes.

 

Here is Kaj (my picky 3 year old) happily and blissfully unaware that he is having kale for breakfast. Mommy wins the battle this time!!

 

 

 

 

What you need for the pancakes (Makes about 12):
  • 1 cup of Flour
  • 1 cup of Milk
  • 1 Egg
  • 1/2 cup of cooked Oatmeal (1/4 oats & 1/2 cup of water – cooked for 1 minute in microwave)
  • 1 tbsp. of ground Flax Seeds
  • 2 tbsp. of Baking powder
  • 1/2 tsp. of Salt (less or more according to your preference)
  • some Cinnamon (if you are a fan)
  • 1 tsp (or more) of Vanilla extract
  • 1 Apple Sauce/puree type package (it doesn’t have to be the one I used)
Let’s do this:
  1. Heat frying pan over medium heat with a little butter (or vegetable oi).
  2. Mix dry ingredients (i.e. flour, baking powder, salt, cinnamon, flax seeds.
  3. Add & mix in milk, vanilla, oatmeal, apple & veggie puree, and the egg. Make sure all ingredients are well combined, but don’t overmix.
  4. Cook pancakes over medium heat (turn down heat if the pancakes get too dark) – flipping pancake after about 1-2 minutes.
Blueberry Syrup  (No sugar added)Frozen Blueberries

Add about  1 cup (or more if you want) of frozen blueberries to small sauce pan. Add a splash of water. Cook/Simmer over medium heat for at least 10 minutes, until the blueberry liquid is syrupy. That’s It!!! Easy!

 

 

Drizzle over pancakes and serve.

Oatmeal Pancakes & Blueberry Syrup

Oatmeal Pancakes & Blueberry Syrup

 

 

 

 

 

 

 

So, there you have it – a super healthy and delicious brunch or breakfast. Notice – we didn’t add any sugar to the pancakes or the blueberries : ) . I don’t think these pancakes require Maple Syrup, but that is up to you!

I hope you enjoy, and as always let me know what you think.

Annika 

 

 

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