Panettone French Toast
- At January 10, 2010
- By megan
- In Breakfast, french toast, panettone
0
French toast seemed like a logical breakfast after baking so much Panettone.
I sliced my muffins and mini loaves and soaked the slices in a mixture of 3 eggs, 1/2 cup rice milk (or regular milk), and 1 tsp vanilla extract. Pan fried them on 300, sprinkled with cinnamon, flipped them, and enjoyed my breakfast with pure maple syrup.
Summer Apple Cinnamon Pancakes
There are some sweet, small, golden summer apples in season right now in Colorado, and they inspired my pancakes this morning.
Ingredients:
- 1/2 cup unbleached white flour
- 1/2 cup whole wheat pastry flour
- 1/2 cup oat bran
- 1 tsp evaporated cane juice (the apples are sweet, so you don’t need to add much sweetener)
- 1/2 TB cinnamon
- 1.5 tsp baking powder
- pinch of sea salt
- 1 1/4 cup plain rice milk
- 1 egg
- 1 TB walnut oil
- 1/2 cup finely chopped apples
Mix the dry ingredients in a bowl. In another bowl, mix the wet ingredients and the apples. Pour the wet into the dry, mix, and cook (like all pancakes- 350-375 degree skillet).
Serve with real, pure maple syrup.
Strawberry Yogurt
- At August 22, 2009
- By megan
- In beverages, Breakfast, strawberries, Vita-Mix, Yogurt
- 0
Why buy yogurt with added coloring and chemically enhanced flavor? Just throw some plain yogurt in the Vita-Mix (or a food processor)with a few strawberries and enjoy.
Barley Breakfast Bowl
- At August 1, 2009
- By megan
- In barley, Breakfast
- 0
I enjoy oatmeal for breakfast. Barley flakes are a nice change from oatmeal. They take 15-20 minutes to cook, but they have a real nutty flavor and are super healthy. Look for them in the bulk section of Whole Foods or your local supermarket. I served mine with peaches and plain non-fat yogurt. Nothing more, nothing less.
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