Everyone needs a drink over the holidays! Enjoy this blueberry kombucha sangria with a little holiday flare from fresh ginger!Read More
Have you ever tried pudding cake? This coconut pudding cake bakes with a light and airy cake over a layer of creamy pudding!
Apologies for being MIA for so long! Surprise surprise, I've been having more website issues. I won't bore you with the details, other than the fact that this time, I decided instead of panicking and spending all my money trying to get things fixed asap, I decided to wait, do a little research and see if I could get things figured out once and for all. Knocking on wood as I type this (really I am - my husband just gave me a "are you losing your mind?" look because I just knocked on our coffee table), but I think I finally see the light at the end of the tunnel!
And we're back with a bang with this coconut pudding cake! I've made pudding cakes a few times and they are just heavenly! By whipping beaten egg whites into the batter, you get a cake that's light and airy on the top with a layer of creamy pudding that forms on the bottom.
Coconut Pudding Cake with Blueberry Sauce
2 tablespoons coconut oil
1/3 cup coconut sugar or regular sugar
1/4 cup white whole wheat flour
3 large eggs, at room temperature, separated
1 1/4 cups canned coconut milk
Pinch sea salt
12 ounce bag frozen blueberries
1 lime, zested and juiced
1/3 cup coconut chips
Preheat oven to 325 degrees Fahrenheit. Spray a 1-quart gratin dish with oil or rub with coconut oil.
In a large bowl, beat coconut oil with sugar until creamy with a handheld mixer. Beat in egg yolks, then flour, coconut milk and salt.
Rinse beaters clean. Place egg whites in a medium bowl and beat until soft peaks form. Fold in half of the egg white mixture into the yolk mixture until combined, then fold in the remaining half.
Pour batter into the baking dish. Place baking dish over a roasting pan. Pour about an inch of water into the roasting pan. Place in the oven and bake 35-40 minutes until cake if puffed and golden. Place on a wire rack to cool for 10 minutes.
While cake is baking, make blueberry sauce. Place blueberries and lime juice in a small pot on medium heat. Bring to a simmer until juice is released from blueberries and sauce forms. Turn off heat and let cool.
When cake and sauce have cooled slightly, pour sauce in the middle of the cake. Sprinkle coconut chips over the top and serve.
Oats with lemon zest and gingery blueberry sauce makes an easy, nourishing breakfast with a unique flavor combination to start your day.
Happy Monday! Hope you’re enjoying the start to a fabulous week! I’m really looking forward to settling in after all our recent travels. If you’ve been following me on Instagram, then you know we’ve spent the past week and a half in Hawaii. My sister-in-law got Maui’ed on Maui (sorry…), so Scott and I used it as an excuse to go island hopping. Scott had never been and although I had visited a few islands in high school with family, I was itching to go back. If you know us, then you know there was very little relaxing on the beach - drives me nuts! Instead, we spent our time hiking, exploring and, of course, eating! I’ll be sharing a recap of our time on the island and a look at all the delicious things we ate, but until then, just know I am seriously considering changing my blog to “An Ahi Poke A Day!”
As much as I love to travel, lately I’ve kinda worn myself thin with it. Of course, as I’m typing this, my husband is next to me trying to convince me that we need to go to Miami for New Years to watch our Clemson Tigers in the playoffs. Ha! Still, I'm looking forward to spending the next few months mostly at home.
The flexibility of owning a business and being able to take off whenever you want is nice, but it’s not all it’s cracked up to be. The past few months, I feel like I’ve constantly been working late to either work ahead for vacations or catch up from vacation. I can't complain...but I'm gonna go ahead and complain. I'm tired and need to drop some things off my plate.
One of the ways I'm simplifying is in the kitchen. I love food and I love to cook, so it's easy to get wrapped up in making something delicious, and then get stressed halfway through cooking because I'm hungry and I still have a million things to do. While I still want to share things that are exciting and fun on the blog, there will definitely be a theme of simplicity. And lots of batch cooking friendly dishes!
This recipe for oats definitely fits in that category. I know it's pretty similar to my recipe for coconut oats with blueberry chia jam, but it's just different up to earn a post of it's own. I think you're going to love the unique flavor combination of lemon zest, blueberries and ginger. You can batch cook oatmeal, keep it in the fridge and just add a little extra milk to thin it before reheating. The blueberry ginger sauce is also batch cooking friendly, and incredibly easy to make. I use a bag of frozen wild blueberries, bring it to a quick simmer then add ginger and chia seeds to thicken. You might want to make twice as much as you'll need - extras are so yummy over plain yogurt and I bet you could even turn it into a savory glaze for roasted chicken!
Oats with Lemon Zest and Gingery Blueberry Sauce
- 2 cups rolled oats
- 2 cups unsweetened almond milk
- 2 cups water
- 1 teaspoon lemon zest
- Pinch of salt
- For serving: toasted cashews, plain greek yogurt and blueberry ginger sauce
Blueberry Ginger Sauce:
- 12 ounce bag frozen blueberries
- 1 tablespoon honey
- 2-3 teaspoons finely grated ginger
- 2 tablespoons chia seeds
- First, make blueberry sauce. Combine frozen berries, honey, and ginger in a small pot on medium heat. Cook until liquid has released and blueberries are no longer frozen, about 5-7 minutes. Stir in chia seeds and set aside until thickened, about 10 minutes.
- Next, make the oatmeal. Bring water and almond milk to a boil in a medium pot. Pour in oats and stir to combine. Reduce heat to low and simmer until oats are tender, 5-10 minutes.
- Serve oats topped with blueberry sauce, cashews, and yogurt.
More oatmeal recipes:
This multigrain vegan blueberry breakfast bake has no refined sugar and takes only 10 minutes hands on time to make. It's a great way to use up the random whole grains you have on hand!
Mornings just ain't my thing. Breakfast however, is absolutely my thing, and one of my favorite things at that. I'm always on the lookout for great recipes for make in advance breakfasts that I can simply heat and eat in the morning. When I stumbled upon this recipe from fANNEtastic Food for a vegan quinoa bake that involves simply dumping ingredients in a casserole dish and baking, I knew I hit gold.
The original recipe calls for only quinoa, but I decided to make mine multigrain by using a few different types of whole grains. It adds a interesting texture and helps use up the random bits of leftover grains you might have from buying in bulk. I think you could use basically any intact whole grain that normally cooks in about 15-20 minutes in varying proportions. I used a mixture of quinoa, barley flakes (which are like oats) and kasha because that's what I had, but you could also swap in amaranth, buckwheat groats, freekeh, kaniwa, millet, oats or teff. There's a whole world of whole grains out there and this is the perfect recipe to experiment with them in!
Instead of using apples, I decided to use wild blueberries, one of my favorite brain boosting foods. Last week, I taught a class of elementary age kids at a local private school about how to "eat the rainbow." We talked about the health benefits of the different colors of produce and how blue/purple foods boost brain health and memory. One of the teachers emailed me this week and said a student stopped them in the hallway and said "I ate blue today. I bet my brain is smarter!" Y'all, that cracked me up and seriously made my day!
And you know what, his brain probably is smarter! Blue/purple foods, like blueberries, are a rich source of anthocyanins, a purple pigmented phytochemical in the flavonoid family. Anthocyanins improve memory and prevent age related decline in cognitive function by decreasing inflammation and improving blood flow in the brain. Deep purple wild blueberries, which are available frozen in most grocery stores, are even richer in anthocyanins than conventionally grown, which already pack a hefty dose.
I served this with leftover cashew cream from my paleo pumpkin pancakes, but feel free to use a scoop of plain Greek yogurt and a drizzle of honey. This is also great topped with a sprinkle of toasted nuts or served cold with almond or coconut milk.
Vegan Multigrain Blueberry Breakfast Bake
This recipe is a great way to use up leftover whole grains. Feel free to use any type that cooks in about 15-20 minutes - teff, amaranth, buckwheat groats, and millet would all work well. Serve warm with Greek yogurt, cashew creme and a drizzle of honey or cold with unsweetened almond or coconut milk. Adapted from fANNEtastic Food.
- 1 cup quinoa, rinsed
- 1 cup barley flakes or rolled oats
- 1/2 cup kasha or bulgur
- 1 tablespoon melted coconut oil
- 1/4 cup chia
- 1/3 cup hemp hearts
- 2 tablespoons honey
- 1 tablespoon vanilla extract
- 1/2 teaspoon cinnamon, plus more for garnish
- 1/4 teaspoon salt
- 1 1/2 cup frozen blueberries, preferably wild
- 3 1/2 cups unsweetened almond or coconut milk or organic milk
- Preheat oven to 375 degrees.
- In a large bowl, mix together quinoa, barley flakes, kasha, coconut oil, chia, hemp, vanilla extract, cinnamon and salt. Add in blueberries and toss to combine. Stir in milk.
- Pour into an oiled baking dish. I used a large cast iron skillet but you could use a rectangular baking dish. Dust the top with more cinnamon. Place in the oven and bake 45 minutes until liquid is absorbed and top is golden.
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I do love my overnight oats, but come winter, I want something warm and cozy. I love the idea of oatmeal, but most recipes I've tried never live up to my expectations.
So, I set out on a mission to perfect oatmeal. I set 3 goals:
1. Tastes great, even without tons of added sugar 2. Refrigerates well, because goodness knows I love the snooze button more than a warm bowl of oats. This recipe would have to be batch cooking friendly. 3. Filling enough to last till my mid-morning snack, and even until lunch for those hectic days I miss snacktime.
And what would you know, I found the perfect recipe on my first try! Toot toot (<---that's me tooting my own horn).
The trick for perfect oatmeal is quite simple - toast the oats before cooking. It adds a wonderful nutty flavor. The oats get a chewy texture that holds up to refrigeration overnight and prevents it from becoming a solid mass of bleh. Plus, toasting oats makes your kitchen smell just short of Heaven.
Another crucial upgrade - I cooked the oats in coconut milk instead of my usual unsweetened almond milk. It adds a lovely flavor and the higher fat content coats the oats and helps keep creamy, even after refrigeration.
To sweeten my oats without added sugar, I used the natural sugars in fruit. I've used a mashed banana in my oats before, which tasted great, but it doesn't refrigerate well. I often use all-fruit jam to sweeten my oats, so I decided to play on that and create my own chia seed jam. Last year, I fell in love with the concentrated flavor and super-dense nutrition of wild blueberries during our Recipe Redux contest, so I figured that would be a natural choice.
Four days in, I'm still gobbling this up and loving every bite! Hope you enjoy it as much as I do!
Do you have any tricks for making oatmeal taste great? Leave your favorite oatmeal hacks in the comments below!
Healthy Fruit and Cream Oatmeal
- 1 tablespoon coconut oil
- 3 cups rolled oats
- 2 cans of coconut milk (low fat or full fat)
- 1 1/2 teaspoons vanilla
- Large pinch of salt
- 1 cup almonds, roughly chopped
- 3 cups frozen wild blueberries
- 1 tablespoon lemon juice
- 2 tablespoons water
- 3 tablespoons chia seeds
- Unsweetened almond milk or coconut milk for drizzling
- Honey or pure maple syrup (optional)
- First, make the jam. Place blueberries, lemon and water in a small pot on medium heat. After a few minutes, the liquids will release. Bring to a boil, reduce heat and simmer 10 minutes, mashing the berries with a potato masher as they cook. Turn off heat, stir in chia seeds and let sit 10 minutes until thickened.
- Heat 1 tablespoon oil in a large pot on medium heat. Add oats. Cook 5-7 minutes, stirring every so often, until they smell toasty. Add coconut milk and enough water to make a total of 6 cups of liquid along with the vanilla extract and salt. Bring to a boil, reduce heat and simmer about 10 minutes. Stop cooking while the oats still have a bit of liquid, since it will soak in a bit in the fridge.
- While the oats are cooking, toast the almonds. I usually place them on a small baking sheet in the toaster oven.
- To serve, drizzle the oatmeal with a little almond milk or coconut milk and a teaspoon of honey or pure maple syrup if using. Swirl in chia jam and top with almonds.
Fluffy multigrain blueberry pancakes packed with protein from cottage cheese!
If I make a dish and the result is unsatisfactory, I rarely try again. I guess I’m a quitter, or at least in the kitchen. I’m rather surprised that pancakes were the dish that got me back in the kitchen, since I’ve never been a big fan of sweet foods for breakfast. But I was determined to create a healthy version of this recipe, which promised pancakes that were barely sweetened, light and fluffy yet filling from the cottage cheese and nuts. In fact, these pancakes motivated me to get back in the kitchen three whole times, tweaking the recipe until I got it just right.
With my first batch I attempted a gluten free version with buckwheat and oat flour. While fully edible, they were a little overly browned and didn’t have the light texture I was looking for, so I gave up on the whole gluten free thing. Leave it to the experts. For the second batch, I added spelt flour, but in an attempt to prevent my coconut oil from solidifying as I whisked it into cold eggs and milk, I used room temperature ingredients. The result was weird puddly looking pancakes. As history has shown, I'm not afraid to post ugly food if it tastes good, these were just too much. Finally, in my last attempt, I figured out the perfect technique for emulsifying the coconut oil into the batter without clumps or weird looking pancakes. They still won't win any beauty pageants, but thats not what cooking is about - only food blogging!
Lets take a deeper look at spelt flour, as it’s an ingredient I frequently use on this blog and get quite a few questions about. In fact, I use spelt flour almost exclusively over whole wheat flour. From a culinary standpoint, I love it’s light flavor, which tastes less wheaty than whole wheat flour. It also produces baked goods with a lighter texture, rather than whole wheat which can get a bit heavy for things like pancakes. Plus, it’s 100% whole whole grain so it’s still got all the good stuff! Also interesting about spelt, it contains less gluten and a more soluble form of gluten, so people with gluten intolerance or those using a low FODMAPS diet for IBS often tolerate it in small amounts. It still contains some gluten though, so avoid if you have celiac disease. You can purchase it online and in most health food stores where it can be found both packaged and in bulk.
The other two flours I used in these pancakes are oat flour and buckwheat flour. Both are whole grain, gluten free flours. Oat flour is made from finely ground oats and is one of the most common gluten free flours I use. I find it works especially well in cookies and other sweets where it adds a light sweetness and oaty flavor. Buckwheat flour has a earthy flavor and pretty purple color that I love. It was a natural addition, since buckwheat pancakes used to be a common breakfast.
Multigrain Blueberry Cottage Cheese Pancakes
These pancakes have the tendency to stick, so I would use a nonstick skillet or make sure you butter the griddle generously. They deflate a bit the longer they sit, so for maximum fluff, serve these straight off the stove. Adapted from Smitten Kitchen.
- 2/3 cup spelt flour
- 1/3 cup oat flour
- 1/3 cup buckwheat flour
- 2 tablespoons natural sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup unsweetened almond milk
- 1 cup full fat, organic cottage cheese
- 2 large egg yolks
- 1 teaspoon vanilla
- 3 tablespoons coconut oil, melted
- 1/2 cup blueberries
- 1/3 cup chopped pecans
- Pure maple syrup and plain yogurt for serving
- Whisk flours, sugar, baking powder, baking soda, cinnamon and salt in a large bowl. In a seperate bowl, whisk together almond milk, cottage cheese, egg yolks and vanilla.
- Pour the wet ingredients into the dry and whisk together until combined. Quickly whisk in the coconut oil so it is well combined into the batter without clumps. Stir in the blueberries and pecans.
- In a separate bowl, beat the two egg whites until stiff then fold them into the batter.
- Heat a nonstick pan lightly greased with coconut oil on medium heat. When hot, add 1/4 cup spoonfuls of batter to the skillet. When the edges start to look try, after about 5 minutes, flip them. This batter is thicker, so you won't see as many bubbles in the middle as a sign it's ready to flip. Cook 2 minutes on the other side, then remove to a plate and serve or keep warm in a 200 degree oven.
- Serve topped with plain yogurt and a drizzle of maple syrup.