Category Archives: Breakfast

Apple Cider Bread French Toast

 

 

Happy Monday, Lovers and Friends !

I was in Kingston a couple weekends ago, and had some amazing french toast at a breakfast place there. It was so amazing that I knew I’d have to try recreating it once I got home. It was made with apple cider bread, served with orange slices, and apple cider creme fraiche, with maple syrup on the side if you wanted to use it. Absolutely divine. Luckily, while I was still in town, I picked up a loaf of the amazing apple cider bread to bring back home with me.

My french toast isn’t exactly the same as what I had at the restaurant, but I still loved it ! I think next time I will add more spices to bring out some flavours and compliment others a bit more, and maybe use one egg and one egg white instead of two eggs. I hope you try it out, apple cider bread or not, and love it as much as I did 🙂

 

Apple Cider Bread French Toast
Makes enough for 1 serving

2 thick slices apple cider bread
2 eggs
1/4 cup vanilla soy milk (feel free to use your favourite milk)
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tbsp vanilla extract

Optional Garnishes:
Fresh Fruit
Yougurt
Maple Syrup
Jam/Jelly
Whipped Cream

Preheat a skillet to medium heat, once it is preheated, put in a tiny bit of butter.

In a shallow dish, whisk together the eggs, milk, spices, and vanilla.

Put your bread slices in the mixture and allow them to soak for a few minutes, turn them over, and allow them to soak on the other side for an additional few minutes.

Place the bread into your pre-heated skillet, and allow the toast to cook until browned on bottom, flip and cook until the other side is nicely browned.

Slide your finished french toast onto a cute donut plate, and top with desired toppings. I topped mine with some strawberry greek yogurt (my new obsession) and fresh strawberries, put a little ramekin of maple syrup on my plate for dipping, and  had a couple of pieces of tempeh on the side.

So delicious.

Clean Eating Waffles

I made these one night for myself for dinner, and they were really good. Light and fluffy on the inside, and slightly crispy on the outside. The recipe is for those who follow a “clean” diet, meaning no refined sugars, refined flours, or preservatives.

The only thing that was a little frustrating was that I tried making these without using butter or cooking spray on the waffle iron, and the first batch stuck making it very difficult to get them off of the waffle iron, then I realized, DUH, I’m not follownig a clean eating diet, and sprayed the waffle plates with cooking spray, making things way easier, so if you aren’t following a clean eating diet, I highly reccommend spraying with cooking spray or using a bit of butter :).

Clean Eating Breakfast (or Dinner) Waffles – recipe from The Gracious Pantry
Makes approximately 3 servings

1 1/2 cups whole wheat pastry flour (i just used regular whole wheat flour and it turned out just fine, if you aren’t eating clean, feel free to use all purpose flour)
2 cups vanilla soy milk (or plain soy milk, or regular milk)
2 egg whites
1 tsp vanilla
1 tsp cinnamon
1 tsp baking powder

Preheat your waffle maker to medium heat (I put mine at about 325F).

Begin by putting your flour and baking powder into a large mixing bowl, add your milk, and stir, then add the egg whites and stir.

Add the vanilla and cinnamon, and whisk your mixture, ensuring there are no lumps.

Lightly spray your waffle iron with cooking spray and pour about 1/2 cup of batter (or however much your waffle iron needs to be covered, mine is pretty big so i needed a lot of batter) and let it cook until golden brown on both sides.

Top your waffles with any of your favourite toppings, and enjoy ! 🙂

Banana Bread Pancakes

yum

I seriously demand you to go make these pancakes ASAP. Why? Cuz they’re awesome.

I love breakfast food, in all forms, at all times of the day, you name it, I love it…except oatmeal, blech, the texture is just not for me. These pancakes, however, are. Moist, soft, chewy, just slightly cakey, but not too much, and not too heavy either. Okay, now please go ahead enjoy these delicious pancakes as much as I have :).

Banana Bread Pancakes – thanks to How Sweet It Is
Makes about 10 pancakes

2 cups whole wheat flour*
2 tsp baking powder
1/4 tsp salt
1/4 cup brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
2/3 cup milk
1 tbsp vanilla extract
2 ripe bananas, mashed
1/4 cup plain or vanilla yogurt
2 tbsp butter, melted
*the original recipe called for whole wheat pastry flour, I didn’t read that part and accidentally used regular whole wheat flour, but I didn’t mind the difference, if you have whole wheat pastry flour use that, if not you could also use regular all purpose flour

In a large bowl, whisk together flour, baking powder, brown sugar, salt, cinnamon, and nutmeg.

Next, add the milk and vanilla, and stir until combined.

Add in the mashed bananas and yogurt, stir again, then pour the melted butter in and mix it up until the batter is somewhat smooth (my batter ended up being pretty thick, but it was easier to put onto the griddle that way)

Heat your griddle (or a pan) to 325F (medium heat), and scoop out your batter, I used a cookie scoop to make this process easier, but feel free to use whatever tool you find works best for you.

Cook your pancakes until they are browned on one side (about 2 minutes or so) then flip, and cook until the centre is set and the other side is browned as well.

Enjoy ! 🙂

The Best Pumpkin Muffins in the World

Now, I may be being a little forward with the title for this post, but I am actually in love with these muffins, I’m so obsessed with them, it’s actually getting a little sad, they’re all I can think about !

I’m so excited to share this recipe with you in hopes that you’ll love them as much as I do. I used half whole wheat flour and half all purpose just to give some added nutritional value, but you could definitely go ahead and use only all-purpose flour, I also made some of the muffins plain and some with chocolate chips, for the chocolate chip ones, I added 1/3 of a cup of semi-sweet chocolate chips to half of the batter. The yogurt and applesauce are optional, but I think it gave the muffins a little extra moisture :). This recipe gave me 48 mini muffins, so if you wanted to make big muffins, it would probably yield about 12-15 muffins.

Mini Pumpkin Muffins
1 cup all purpose flour
1 cup whole wheat flour
1 tbsp flax meal
2 tsp baking powder
2 tsp pumpkin pie spice
1/2 tsp cinnamon
pinch (about 1/4 tsp) nutmeg
pinch of salt
1/2 cup butter, melted and cooled
3/4 cup pumpkin puree
1/4 cup plain or vanilla yogurt
1/4 cup applesauce
1/2 cup sugar
1/2 cup brown sugar
2 large eggs
1/2 cup buttermilk
1 tsp vanilla extract

Preheat the oven to 400F and line your muffin tins with paper liners (I used parchment paper liners for the first time and I loved them so much, there was no muffin stuck to the paper ! Yay!).

In a medium bowl, whisk together flours, flax meal, baking powder, pumpkin pie spice, cinnamon, nutmeg, and salt.

In a second large bowl, whisk together melted butter, pumpkin puree, yogurt, applesauce, sugar, brown sugar, amd eggs until smooth.

Next, stir in half of the dry ingredient mixture, followed by the buttermilk and vanilla, then add in the rest of the flour, stirring until just combined. If you are putting chocolate chips in all of the batter, stir in your desired amount.

Divide the batter between your prepared muffin tins and bake for 10 minutes, or until a toothpick comes out clean. If you are making full size muffins, you’ll want to bake them a bit longer, about 15-20 minutes, or until a toothpick comes out clean.

Share (or be like me and eat them all yourself) and enjoy ! 🙂