Lavender Lemon Pancakes

Oh...and, this recipe also works for bread (see adaptations below). 

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There are some (like my sister) that think eating lavender is 'weird,' or they think it's 'like eating perfume.' I, am not one of those people. In fact, I would go far as to say that I love the taste of lavender. Plus, it's ridiculously good for you.

So, I made these pancakes the other night for a quick bite to eat the next day while at work. I'm pretty sure that I said out-loud "whoa, these are frickin' delicious!" Yeah...

Lavender Lemon Pancakes

1 egg, cage-free/organic
1/3 cup applesauce
1/2 cup white rice flour
Dash of cardamom
Pinch of sea salt
1/4 cup oat milk *
2 tbls fresh lemon juice
Pinch of dried lavender flowers
1 tsp baking powder

Method:

Coat a large skillet with some coconut oil (extra virgin/unrefined or your favorite oil) and heat on medium.

In a medium-sized mixing bowl whip the egg and applesauce together. Add in the rice flour, cardamom, sea salt and oat milk, stir well. Next, add in the lemon juice and lavender then the baking powder. Mix thoroughly until all ingredients are well incorporated.

Pour ~ 4 pancakes in the the skillet. Heat about 3-4 minutes on one side (or until tops begin to bubble). Flip, and heat on the other side for about 3 minutes or until they begin to brown.

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Seriously, YUM! I was not expecting this to be so good.

Now, to make this a bread:

4 egg whites, cage-free/organic (reserve yolks)
2 egg yolks
3/4 cup applesauce
1 cup white rice flour
1/2 cup oats (certified gluten free)
Heavy dash of cardamom
Dash of sea salt
1/2 cup oat milk *
1/4 cup fresh lemon juice
Dash of dried lavender flowers
2 tsp baking powder

Method:

Coat a bread loaf pan (I used glass) with extra virgin/unrefined coconut oil (or oil of your choice).

Whip the egg whites until they begin to froth but do not whip them so that they are white. Set aside.

Combine the egg yolks and applesauce. Add in the rice flour, oats, cardamom and salt. Mix well then add in the remaining ingredients and stir until all ingredients are well incorporated.

Bake at 350 for 25 minutes, cover with foil and bake for another 25 minutes. Remove the foil and bake uncovered for another 10 minutes.

lavendar bread.jpeg

A...maz...ing.

* If you have a significant allergy/intolerance to gluten, be sure to check the label on your oat milk and make sure it was made in a gluten-free facility as there is potential for gluten-cross contamination with oats.

lavendarbread 2.jpeg

Enjoy!

-AEB

Spinach Bread Loaf

Well, I really wanted to get this recipe out sooner because I am kind of in love with it, alas, life had its way with me again. So, I apologize for the delay, only because this recipe should most certainly make its way into your life.  

You all know how much I love breads and pancakes, so I thought, why not combine my favorite bread recipe with my favorite pancake recipe?

I now present to you my newest favorite.... Spinach Bread Loaf. Oh yes. 

spinach loaf bread.jpeg

Spinach Bread Loaf

1 cup apple sauce (unsweetened)
2 egg yolks, organic/cage-free (reserve the whites)
4 egg whites
1 tsp vanilla
2 tsp 100% pure maple syrup
1 cup brown rice
1 cup oats
1/4 cup tapioca starch
1 cup spinach, chopped
Heavy dash of cardamom
Heavy dash of turmeric
Pinch of sea salt
1/4 tsp baking soda
1/2 tsp apple cider vinegar

Method: 

Whip the egg whites until the begin to turn white (but not quite frothy), set aside.  

In a large bowl, thoroughly combine the egg yolks, apple sauce, vanilla and maple syrup. Add in the flours, spices and spinach and mix until all ingredients are incorporated. Lastly, add in the baking soda and apple cider vinegar and mix well.

Grease a bread loaf pan (I used grapeseed oil) and bake at 350° 25 minutes, turn down to 300° and bake another 15 minutes with foil over-top. 

Delicious! 

When the temperature drops enough for me to not feel insane for turning an oven on, I'll be making this again.  Yes, even on the coast in Northern Maine, it's HOT. I love it... I really do.

spinach loaf bread 2.jpeg

Enjoy (for brekki, lunch, dinner or a snack! :))

-AEB

Banana & Pear Chai Spiced Bread

The idea of a chai spiced bread had been spinning around in my head for a few days before I made this. Then, the thought to put some pear in it came to me and I couldn't wait to try it out. Seriously... delicious. I may have said this before, I'm sure that I have (because I'm vain like that...), but this is likely my favorite bread to-date.

Banana & Pear Chai Spiced Bread

3 bananas (very ripe or previously frozen)
2 egg yolks (reserve the whites)
4 egg whites
1 tsp 100% pure maple syrup
1 tsp vanilla
2 cups brown rice flour

Chai spice:

  • Dash of ginger
  • Dash of Cardamom
  • Dash of cinnamon
  • Pinch of clove
  • Pinch of Nutmeg 

Pinch of sea salt1/4 tsp ground flax-seed (optional)
2 tbls grapeseed oil
1/4 tsp baking soda
1/4 tsp baking powder
1 tsp apple cider vinegar
1 pear, peeled & diced (I used Bartlett)

Method:

Whip the egg whites until the begin to turn white (but not quite frothy), set aside.

Thoroughly blend together the bananas, yolks, maple syrup and vanilla. Add in the flour, chai spice, sea salt, flax-seed and grapeseed oil, stir well.

Fold in your egg whites and thoroughly combine with the dough. Add in the baking powder and soda and top with the apple cider vinegar. Give it a good stir and then fold in the pear.

Bake at 350º for 30 minutes, cover with foil and then back another 15-25 minutes or until a toothpick comes out clean. 

chai bread.jpeg

I will definitely be making this one again.

Enjoy ;)

-AEB

Whole Grain, Seed & Nut Bread (Vegan/Gluten-free)

I love experimenting. So, I figured that I would try another vegan bread. Yes bread with no yeast... or eggs. 

Whole Grain, Seed & Nut Bread (Vegan/Gluten-free)

1 cup apple sauce
1 tbls chia seeds (I used white, black would also work)
3/4 cup water
3 tbls ground flaxseed
1 tsp 100% pure maple syrup
1 + 1/4 cup whole grain brown rice flour
1 cup almond meal
Dash of sea salt
2 tbls grapeseed oil
1 tsp apple cider vinegar
1/4 tsp baking soda
1/4 tsp baking powder

Method:

In a large bowl, combine the chia seeds with the apple sauce and let set for about 10 minutes.

In a small bowl or measuring cup, combine the water and flaxseed and let set for about 10 minutes.

Both of these will start to thicken and 'gel.'

Add the maple syrup, brown rice flour, almond meal, sea salt and oil to the applesauce/chia seed mixture and stir well. A dough will begin to form.

Fold in the flaxseed mixture and grapeseed oil and then add in the apple cider vinegar, baking soda and baking powder. Stir until all ingredients are incorporated.

In a greased loaf pan (I used grapeseed oil), bake at 350° for 25 minutes. At 25 minutes, cover with foil and bake for about another 20 minutes.

Note, when making a gluten-free bread that is also egg-free AND yeast-free... any sort of 'rise' is success in my book :) 

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Delicious. This bread was super moist, dense and awesome. And pretty amazing with coconut oil and cinnamon spread on-top.... 

seed bread.jpeg

Enjoy ;)

-AEB

One-Minute Savory Oat Muffin

I am into savory lately. Maybe it's the winter months? I'm not sure, but this muffin came out fan-tas-tic. I hope you can all tell how I am saying 'fantastic' right now. It's like 'faaaaan-tAs-tic.'

savory oat muffin.jpeg

Ok, moving on...

One-Minute Savory Oat Muffin

1/2 tbls grapeseed oil
1 egg - organic, cage-free
1/4 + 1 tbls oat flour
1 tbls ground flaxseed
Pinch of sea salt
Pinch of garlic powder
Pinch of rosemary (dried)
Pinch of chives (dried)
1/2 tsp baking powder

Method:

Coat a small ramekin or a coffee mug with the grapeseed oil (there will be some left over, keep that in). Whisk the egg in with the oil and then add the remaining ingredients. Stir well until all ingredients are incorporated. 

Heat in the microwave for one minute.

Allow to cool for a minute or do an then flip over to remove (it should slide right out).

savory oat muffin 2.jpeg

This has an amazing bread consistency. So good and perfect for lazy mornings.... or evenings... or afternoons... ;)

And what's better than a one-minute muffin? If you haven't seen it, here is a grain-free version a one-minute muffin.

savory oat muffin 3.jpeg

Enjoy! ;)

-AEB

Lemon Poppy Seed Muffins

I love creating new recipes. And really love it when they turn out. And love it even more when it's muffins.

I've yet to meet someone that doesn't like muffins...If you are out there, please don't let me know. 

lemon poppyseed muffins.jpeg

Oh, and I am lovin' Bob Marley right now. Ya dig? ;)

Lemon Poppy Seed Muffins

2 eggs, separated
1/2 of a ripe banana
1 tbls honey
1 tsp vanilla
1 cup brown rice flour
1 cup almond meal/flour
1/2 of a lemon (juice & flesh)
1/4 grapeseed oil
Pinch of sea salt
1 heaping tbls poppy seeds
1/2 tsp baking soda

Method:

Turn on Bob Marley.

Whip the egg whites until they start to 'froth' (not foam) in a small bowl and set aside.

In a large mixing bowl, whisk together the egg yolks, banana and vanilla. Add in the brown rice flour and almond meal. Mix until a dough begins to form, add in the lemon (juice and flesh - be sure to remove any seeds that may fall out) and grapeseed oil and give it a good stir, until the oil is mixed in thoroughly. Add in the remaining ingredients and fold in the egg whites.

Grease tins (I used grapeseed oil) and bake at 350° for about 15 minutes or until a toothpick comes out clean.

Yields ~ 12 small muffins 

Enjoy out the oven... maybe with coconut oil smothered on them... ;)

-AEB

Mom's (Glutenous) Reach-For-More-Rolls

This is likely one of the only gluten-containing recipe that you will ever see on this blog. BUT my mom made them special for the gluten eaters at our gluten free Thanksgiving this year. Not only that, she has made them every year for Thanksgiving for as long as I can remember and I simply had to write about them. This recipe has been used in the family for years.

Gluten and dairy filled. Needless to say that I did not partake ;)

I am so sad that I didn't get a photo, they really are beautiful. 

 

Mom's (Glutenous) Reach-for-more-Rolls

1-1/2 cups hot water (save some potato water for this)
1 tsp salt
1/3 cup sugar
1 cup mashed potatoes
1/4 cup butter
2 eggs
2 Pkg. Yeast (she used rapid rise) and test w/thermometer
8 cup flour ( she used Hungarian unbleached high altitude)

Method

Stir hot water (potato water into mashed potatoes). Add sugar salt & melted butter; when cool, add eggs & yeast. 

Add flour, make into a dough. Turn out on floured surface, cover to rest 10 min. Knead 7 min. Let rise for 2 hours a in warm place. 

Punch down gently. Let rise again 1 for one hour. Place dough on floured surface smooth dough into circle approximately 1 inch thick make into rolls or cut with cookie cutter (or small glass floured around the rim). 

Let rise on cookie sheets approximately 20-30 min in warm place.

Bake at 350° until golden (about 20 minutes).

These rolls brown quickly due to the sugar and butter so watch and check before the 20 minute baking time.

Any left over dough may be placed in covered bowl - refrigerated to bake later. 

Also I think I remember Grandma saying you can make the dough and before rising at all put the dough in the refrigerator overnight,  in the morning let warm at room temp start rising in warm place such as the oven with pan of hot water on bottom of oven dough in bowl on rack, let rise 2 hrs starts the process.
— Mom

While I didn't taste them this time, I have had them many times before and they are heavenly. So, if you are a gluten eater or know a gluten eater, send it on their way! 

Enjoy & thank you Moma ;) 

-AEB

Cranberry Orange Bread

I pretty much just love bread. And I love my baked bread. I know, vain. But it's true. I may not always have a stellar turn out...but lately they have been pretty dang awesome.

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It seems that cranberries and oranges are in the front of every grocery store these days. In season, fresh and calling my name, I grabbed a bag of fresh cranberries and some Satsuma's and pondered a recipe.

Cranberry Orange Bread

1 banana, mashed
2 egg yolks (reserve the whites)
4 egg whites (use the yolks for another dish or discard)
1/2 tsp vanilla
1 1/2 cups almond meal (I ground my own)
1/2 cup brown rice flour
Pinch of sea salt
2 tbls grapeseed oil
1 tbls fresh orange juice/pulp + 1/4 tsp orange zest
1/2 cup fresh cranberries
1 tsp apple cider vinegar
1/4 tsp baking soda

Method:

In a small mixing bowl, whip the egg whites so that they begin to turn white but not frothy. Set aside.

In a large mixing bowl, thoroughly combine the banana, egg  yolk and vanilla. In another bowl sift together the almond meal, brown rice flour and sea salt. Add the dry ingredients in with the wet and mix well.

Add in the oil, orange juice/pulp and zest along with the cranberries. Next, add in the apple cider vinegar and baking soda. Give it a good stir and then fold in the egg whites. Keep mixing until a nice dough forms and all ingredients are incorporated.

Bake at 350° in a greased bread pan (I used grapeseed oil) for about 25 minutes uncovered and 10 minutes covered for a total of about 25 minutes.

cran bread 2.jpeg

Enjoy ;)

-AEB

Elk Sausage Cornbread Stuffing

Have I told you how much I love Thanksgiving? And stuffing?

Elk Sausage Cornbread Stuffing

1 batch oat cornbread
1 lb elk breakfast sausage
1/2 onion, diced
1 green apple, diced
4 oz mushrooms, chopped
Dash of sea salt
Dash of ground pepper
1 garlic clove, minced
1/4 cup raisins (brown, we used seedless) 
1/2 cup chicken broth (organic, yeast free)
1/4 cup water
Dash or sage 

Method:

Preheat oven to 325˚F (this was for high altitude, 350° otherwise).  Crumble the cornbread into ¾ inch pieces and place in a deep casserole dish.

Heat a large skillet on medium and then add the venison. Brown the venison so that it's still a bit pink on the inside and then add in the onion, apple, mushrooms, salt and pepper.  Cook until onions and apple start to become soft about 7 minutes, stirring occasionally.  Add in the garlic and raisins.  Cook until they too become soft, another 7 minutes, stirring occasionally.  Pour the broth over mixture and sprinkle in the sage, cook another 5 minutes, stirring frequently. Then place the stuffing mixture in the casserole dish and toss with the cornbread pieces pour the water over the mixture. 

Bake (above the turkey) covered for about 30 minutes and then uncovered for about 10 minutes to crisp.

elk sausage stuffing.jpeg

Yeah... I love stuffing. And elk breakfast sausage. A lot. 

Thanks brother Jon for providing the elk.

Enjoy ;) 

-AEB

Oat Cornbread

I love cornbread. 

Who doesn't? 

This was used for the Elk Sausage Cornbread Stuffing we had for Thanksgiving this year.

Oat Cornbread

1 cup gluten-free oat flour (you can grind your own)
3/4 cup gluten-free cornmeal
1/2  tsp sea salt
1.5 tsp baking powder
2 eggs, organic/cage-free
3 tbls sugar (organic cane)
3/4 cup coconut milk (from the can) 
1/4 cup water
1/4 tsp vanilla extract
1/4 cup grapeseed oil
1 tbls honey 

Method

Preheat the oven to 375˚F (High Altitude, 400° otherwise). Coat a glass baking dish (6x6) with coconut oil (or another oil) and place on top of the oven (not inside) while it preheats. 

Combine the dry ingredients in a large mixing bowl.  In a medium mixing bowl beat eggs well.  Add in the sugar and rest of the wet ingredients.  Slowly add wet ingredients to the dry ingredients.  Mix well until it looks like a batter.  

Pour batter into the greased glass baking dish for about 20 minutes.  Turn the oven off while leaving the bread in for about another 5 minutes. 

Remove and let cool. 

cornbread.jpeg

This one was used for  stuffing so we crumbled it into pieces...and did some taste-testing along the way... yum ;) 

Enjoy (with honey...or stuffing... or...;))

-AEB

Cinnamon Raisin Bread

Don't you just love to go out and party until 4AM on a Friday evening? Hm... while that may be a good time for some, I've been enjoying my Friday nights with my oven ;) And cozily sleeping on my memory foam mattress with my bamboo modal sheets at 4AM...

Friday nights have become an experimental bread baking night for me. I've made some pretty awesome breads (and some not-so-awesome ones) but I love to try new ingredients and methods. I typically jot down notes throughout the day on the next bread that I want to make. Tweaking existing recipes ever so slightly. Baking is therapeutic for me and of course I love to see how close I can come to making a bread that is recognizable by all (including gluten and yeast eaters), as bread.

The consistency of this bread was fantastic. Separating the eggs out really makes a big difference in making the bread... bread.

Cinnamon Raisin Bread

3 bananas (just before they are ripe)
2 egg yolks, organic/cage-free (reserve the whites) 
4 egg whites, organic/cage free
1 tsp 100% pure maple syrup
1/2 tsp vanilla
1 cup almond meal/pulp (I used leftover pulp from Homemade Almond Milk)
1 cup brown rice flour
Dash of sea salt
2 tbls coconut oil, melted
1 tsp apple cider vinegar
1/2 tsp cinnamon
1/4 cup organic raisins

Method:

Mash the bananas in a large bowl, add in the yolks, vanilla and maple syrup and stir well. Whip up the egg whites in a small bowl until they are white and frothy and set aside. 

Combine the dry ingredients (almond meal/pulp, brown rice flour & salt). Add them to the larger bowl with the banana mixture. Stir well and then add in the coconut oil and apple cider vinegar.

making bread.jpeg

Next, add in the cinnamon and raisins. Stir until incorporated with the batter and lastly, fold in the egg whites. Mix in thoroughly. 

Coat a bread pan with coconut oil and bake at 350° for 40-45 minutes or until a toothpick comes out clean. 

The bananas with the rice make this bread nice and dense. And with the combination of the other ingredients, the bananas are not too overwhelming. And unlike some rice based breads, it's moist.

Allow to cool for at least 45 minutes before removing from the bread pan.

Seriously... Love...This bread...

cinnamon raisen bread.jpeg

Enjoy (with coffee the next morning...and some Earth Balance Coconut Spread...;) )

-AEB

Plain & Simple Oat Bread

Been missing a sandwich bread? A bread to go with jam? A bread to go with your soup? How about a bread to have just by itself and do what bread does best, taste good?

I think I may have what you've been missing ;)

I had been bouncing this idea around in my head since I started eating oats again and I wanted to make a bread for thanksgiving this year that everyone could enjoy. I jotted down some notes to get them out my head and went from there...

bread recipe.jpeg

Sure, there is always room for improvement...but...

Plain & Simple Oat Bread

1 cup applesauce, organic/unsweetened
2 egg yolks (reserve the whites)
4 egg whites (use 2 from above)
1 tsp 100% maple syrup
2 cups oat flour (certified gluten free if you're very sensitive to gluten)
1/4 cup whole rolled oats (certified gluten free if you're very sensitive to gluten)
1/4 tsp sea salt
1 tbls arrowroot powder
2 tbls grapeseed oil
1 tsp apple cider vinegar
1/4 tsp baking soda

Method:

Seperate the eggs by placing 4 egg whites in a small bowl, 2 egg yolks in a large bowl and omitting (or saving for another dish) the remaining 2 yolks.

Whip the egg whites until the begin to turn white and frothy. Set aside.

Add the applesauce and maple syrup to the egg yolks and mix well. In a medium size bowl combine the oat flour, oat, salt and arrowroot powder, sift. Add the dry ingredients to the applesauce, yolks and maple syrup and mix well. 

Add in the grapeseed oil and stir until well incorporated. Do the same with the apple cider vinegar and baking soda (the combination will  'bubble' a bit, this will aid in the bread rising).

Now, fold in the egg whites and stir the batter thoroughly.

Bake at 350° for about 25 minutes or until a toothpick comes out clean.

I know this is quite a process for it just being bread, but I'm thinking that steps are pretty important to follow in this recipe. Especially the egg whites, they are what 'fluff' this bread up.

This bread is thick, dense and fluffy all at the same time. It didn't rise the full height of the bread pan but I gotta' tell ya'... I don't really care ;)

bread.jpeg

Enjoy! ;)

-AEB

Pumpkin Oat Bread

The first snow fall of the season called for some baking. Pumpkin baking :) And there's nothing quite like the smell of pumpkin bread in the oven when it's overcast and 35° outside.

This bread had a very nice consistency and the flavors went deliciously together. 

Pumpkin Oat Bread

1/2 can (about 3/4 cup) pumpkin puree
1/3 cup applesauce (organic, unsweetened)
2 eggs
1 3/4 cup oats, ground
1/4 cup almond flour
1 tsp ground flaxseed
Dash of sea salt
Heavy dash of cinnamon
Pinch of nutmeg
Dash of nutmeg
Dash of cardamon
1/2 tsp baking soda
1 tsp baking powder
2 dates, chopped
5-6 walnuts, crumbled
1/4 cup grapeseed oil

Method:

In a large bowl, whip the pumpkin puree, applesauce and eggs together until well blended. In a medium bowl, combine the flours, flaxseed, salt, cinnamon, nutmeg, cardamon, baking soda and baking powder and sift a bit. Add the dry ingredients to the wet. Fold in the dates, walnuts and oil and blend thoroughly.

Bake at 350° for about 35-40 minutes or until a toothpick comes out clean.

pumpkin bread.jpeg

Enjoy (perhaps with some acorn squash soup...or coffee in the morning...;))

-AEB

Banana Oat Bread

Holy yum! :)))

This bread rocks, is jam-packed with awesome proteins, and has no added sugar. How about that?

Banana Oat Bread

3 ripe bananas, mashed
2 eggs
1 cup oats, finely ground
1/2 cup oats
1/4 cup almond flour
1 tsp ground flaxseed
Dash of sea salt
Heavy dash of cinnamon
Dash of nutmeg
1 tsp baking soda
1 tsp baking powder
2 dates, chopped
5-6 walnuts, crumbled
1/4 cup grapeseed oil

Method:

In a medium bowl, combine the mashed bananas and eggs. Set aside.

Grind down a cup of oats using either a food processor or coffee grinder (I used a coffee grinder). 

In a large bowl, combine all of the dry ingredients leaving out the dates, walnuts and oil.

Add in the bananas and eggs and mix thoroughly. Fold in the dates, walnuts and oil and stir until well incorporated into the batter.

Grease a bread pan (I used olive oil) and bake at 350° for about 40 minutes.

BANANA OAT BREAD.jpeg

Breakfast for the next few days?

Enjoy ;)

Banana Raisin Bread 2

I titled this '2' because I have another banana bread that is pretty similar, Banana Pecan Raisin Bread, this one is a bit different.

And, equally good, If not better ;)

Banana Raisin Bread 2

2 semi-ripe bananas, mashed
4 eggs, organic cage-free
1 1/2 cup almond flour (I used unblanched)
1/2 cup hazelnut flour (homemade)
1 tsp ground flaxseed
2 tbls lemon juice
2 tbls maple syrup
1 tsp vanilla
Pinch of nutmeg
1 tbls arrowroot powdr
1 tsp baking powder
1 tsp baking soda
1/4 cup raisins 

Method:

In a large mixing bowl, combine the bananas and eggs until well incorporated. Add in the flours, flaxseed, lemon juice, maple syrup and vanilla. Stir well and then add in the remaining ingredients, folding in the raisins last.

Grease a bread pan (I used coconut oil) and bake at 350° for 40 minutes. At 40 minutes, cover with foil and bake for another 15 minutes or until a toothpick comes out clean.

banana raisin bread.jpeg

Enjoy (with some espresso? ;))

-AEB

Simple Coconut Bread

Simple Coconut Bread

6 eggs, organic, cage-free
1 tbls lemon juice
3/4 coconut flour
1/2 cup grapeseed oil
1/2 tbls coconut flakes

Method:

Whisk the eggs and lemon juice together. Add in the coconut flour and grapeseed oil. Stir well until all the ingredients are combined and the batter is smooth. Fold in the coconut flakes.

Bake at 350° for about 30 minutes. Cover and bake for another 7 minutes or until a toothpick comes out clean.

Give it a try and as always, let me know what you think.

Enjoy ;)

-AEB