Banana Oats

Source: Whole Foods for the Whole Family
Date tried: December 12, 2012
Yield: 2 servings
Time needed: 15 minutes

This recipe is subtitled “A Perfect Baby Cereal” and that is a pretty good description. The contributor tells us it was her baby’s first cereal and is still his favorite four years later. She just doesn’t grind the oats as finely.

Cooking the oats in milk instead of water means no milk has to be added at the table. So the cereal is “thick enough to stay on an upside-down spoon” as baby learns to feed herself. The banana also supplies all the sweetening needed. So no starting baby on a sugar addiction.

And grown-ups can enjoy the cereal as well. It tastes good. For adults and older children, just don’t grind the oats as finely—or even at all.

Banana Oats

Banana oats
½ cup rolled oats
1 cup milk
½ ripe banana
½ cup milk

Grind rolled oats in a blender or processor until very fine.
Gradually stir the 1 cup cold milk into the oats, then pour into a saucepan.
Bring to a boil, then reduce heat to low simmer.
Simmer for four minutes, stirring often.
Remove from heat and let stand, covered another five minutes.
Meanwhile, blend the banana with the other ½ cup of milk until frothy.
Stir into the cooked oats and serve.

A Cold Morning for Hot Peanut Cereal

Source: : Recipes for a Small Planet
Date tried: October 2, 2012
Yield: 2 servings
Time needed: 15-20 minutes

This is one of my favorite breakfast porridges and I don’t wait for a cold morning to make it. I prefer the cracked wheat to the whole wheat flour, but the flour is good if you prefer a very creamy texture. For an interesting taste variation, use buckwheat flour instead of whole wheat flour. Delicious!

A Cold Morning for Hot Peanut Cereal

A Cold Morning for Hot Peanut Cereal
2 ½ cups water
¼ tsp. salt
½ cup whole wheat flour or cracked wheat (or a blend of both)
¾ cup raw peanut meal
1 ½ tsp. soy grits
¼ cup raisins
1-2 Tbsp. honey
½ cup milk

Stir salt, flour and/or cracked wheat, peanut meal and soy grits into cold water.
Heat porridge, stirring constantly to keep texture smooth and free of lumps.
As soon as mixture begins to bubble, reduce heat to low.
Add raisins and honey and let cook over low heat until mixture thickens (10-15 minutes)
Serve with milk.

Basic Wholegrain Pancakes

Source: Whole Foods for the Whole Family
Date tried:May 7, 2015
Yield: 16 4” pancakes
Time needed: 10-15 minutes prep.  Cooking time varies with space available to cook pancakes

This is a very basic recipe which can be altered to provide many different flavours. Below are two versions.  The first, topped with apple slices, jaggary and ground cinnamon is the plain basic recipe.  The other with pineapple tidbits and maple syrup is the buttermilk version.

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Maple Walnut Scones

Source: Simply in Season
Date tried: April 26, 2012
Yield: 5-6 servings
Time needed: 25 minutes

 This is simple enough and quick enough to make for breakfast.  Of course, it is in the “Spring” section of the cookbook.

Maple Walnut Scones

Maple Walnut Scones
3 ½ cups (875) ml. flour
1 cup (250 mL) walnuts or other nuts, finely chopped
4 tsp. baking powder
1 tsp. salt
2/3 cup (150 mL) chilled butter
1 cup (250 mL) milk
½ cup (125 mL) maple syrup

Preheat oven to 425oF (220oC)
Grease a baking pan.
Combine flour, nuts, baking powder and salt.
Add the butter, cutting it in until the mix is crumbly.
Quickly stir in milk and syrup.
Work mix into a soft dough.
Turn it out onto a board. Knead gently 5-6 times.
Roll out into a circle about ½” (1 cm.) thick and 7” (18 cm) across.
Cut into 10-12 wedges and place on baking pan.
Bake 15-18 minutes until golden.  Serve immediately.

Company Muffins

Source: Simply in Season
Date tried: April 24, 2017
Yield: 18 muffins
Time needed: 30 minutes

Jammed full of oats, apples, carrots, walnuts and raisins, these muffins certainly live up to their name.

Company Muffins

Company Muffins
1/2 cup/125 ml flour
1/2 cup/125 ml whole wheat flour
1 cup/375ml oat bran or rolled oats
3/4 cup/175 ml brown sugar
1 Tbsp. ground cinnamon
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt

2 large tart apples, peeled, cored and shredded
1 1/2 cups/375 ml shredded carrots
1 cup/250 ml chopped walnuts or flax seed meal
1/2 cup/125 ml raisins

2 eggs, slightly beaten
1/2 cup/125 ml milk
1/4 cup/60 ml oil

Set oven to 375oF./190oC.
Grease muffin tins.

In a large bowl,combine first set of ingredients, mixing well.
Add the shredded apple and carrots, walnuts and raisins to the flour mixture, stirring to coat.

In a small bowl, combine the final three ingredients.
Make a well in the flour mixture and pour in liquid.
Stir just until moistened.

Fill muffins tins about 3/4 full.
Bake 18-20 minutes.

Oat Waffles

Source: Ecological Cooking
Date tried: April 14, 2015
Yield: 8 servings
Time needed: 30 minutes

Well, long time no see. I haven’t stopped trying new recipes, though I have slowed the pace somewhat.  But I took on a project last January that left me no time for anything else.  And this week, I finished it. So although I won’t be likely to put up something every day, I am back and intend to stay around awhile.

I don’t have a waffle iron, so I can’t make typical looking waffles. That is why the waffles below look like pancakes.  But they do have that crispy waffle texture and for those of you who do have a proper waffle iron to cook them in, I highly recommend them.

Oat Waffles

Oat Waffles

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Elisha’s Apple Cinnamon Muffins

Source: The Parkdale Potluck Cookbook
Date tried: August 9/16
Yield: 2 dozen
Time needed: 45 minutes

These are one of the staff-created variations on the basic muffin recipe used by Alternative Grounds, a popular fair-trade coffee roasters in Toronto. Sadly they no longer operate the restaurant where these muffins were served each morning, but the coffee is still available at various local outlets.

This is a very good muffin, moist and tasty. Good call, Elisha!

Elisha's Apple Cinnamon Muffins

Elisha’s Apple Cinnamon Muffins

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