Baked Oatmeal


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The great thing about vegan cooking, especially in the time of a pandemic, is the know-how to cook with substitutes. There are chronic shortages of groceries, but not the desire to feed ourselves well.

Confined in a distancing bubble with teenagers, the need to eat is frequent – but so is boredom. When every morning has been leftover banana bread, waffles, cereal or a smoothie, I’ve been starting to get some shrugs. It’s been tough trying to please everyone in the middle of the apocalypse.

And yes, it’s only a Tuesday (I think) but I’ve got the time and we’re trying to stay healthy here so, I hit the pantry to see what was new. I got the glaze over when I mentioned oatmeal at first, but when I kept looking, I remembered the frozen fruit stockpiled for those smoothies and a fresh vitamin boost. So, to make it interesting, I realized if I could bake rice, I should do it with the oatmeal too.

I think mostly anything you have on hand could be replaced for the fruit in this.
We’ve been lucky to be part of Foodshare. It’s a great organization that not only delivers fresh fruit and veg to my doorstep every week, it also gives back to support the nutritionally vulnerable. Over the past few weeks, we’ve been surprised with a pineapple, so that was added to the frozen blueberries! You could try banana/blueberry, or raspberry with lemon zest and almonds or hazelnut – or if you have those, hazelnut and chocolate. Go crazy!

 

BAKED OATMEAL

2 Tablespoons Ground Flax Seed
1/3 Cup Almonds, chopped
2 Cups Whole Oats
1 Tablespoon Cinnamon
1 teaspoons Baking Powder
3/4 Teaspoon Salt
3 Tablespoons Coconut Oil, melted
1 1/2 Cups Milk (Any kind)
1/3 Cup Maple Syrup
2/3 Cup Pineapple, finely diced
1 Cup Blueberries
2 Tablespoons Brown, Raw or Coconut Sugar, for sprinkling

In a small bowl combine the ground flax with 1/3 Cup water and set aside.
Roughly chop the almonds and scatter flat in a 9″x9″ baking pan.
Set the oven to preheat the oven to 350ºF. Add the almonds to toast (about 5 minutes), while you prepare the rest of the ingredients.
Peel and dice the pineapple so it is about the size of a large blueberry.
In a large bowl, add the oats, cinnamon, baking powder, salt and toasted almonds.
Pour over the milk, maple syrup, coconut oil and flax mixture. Stir well to combine evenly, then add the diced pineapple and blueberries to incorporate throughout.
Add mixture to the baking pan and sprinkle with the brown sugar.
Bake for 25-30 minutes until set. Cool slightly for about 5-10 minutes.

Strawberry Breakfast Cake


Seems late for strawberries, but this year the weather went from hot to cool and rainy then back again. It may leave me with not being able to pack my long pants away but at least I have more time to visit the strawberry field. Usually the year’s weather will determining the look (and taste) of the strawberries for the season, however this year they were all over the map. I suppose you could say, kind of like that weather.

The cooler sunny days seemed to make them smaller, sweet and abundant. Of course you won’t hear any complaints from me.

After picking several pounds of them, I naturally feasted, making full meals while hulling sinkside. I revisited my recipes of past years, I even shared a few baskets. With my last two pints in the fridge, I wanted some for snacking but I was also left craving something a little less sweet and perfect for a Sunday morning, or anytime. This is strawberry season of course.

STRAWBERRY BREAKFAST CAKE

1 Cup Self Rising Flour
1/3 Cup Whole Wheat Flour
1/3 Cup Quick Oats
1/3 Cup Semolina
1 Tablespoon Baking Powder
1 teaspoon Baking Soda
¼ teaspoon Salt
3 Tablespoons Sugar
1 ½ Cups Soy Milk
1 Banana, well mashed
3 Tablespoons Vegetable Oil
1 teaspoon Vanilla
1 Tablespoon Orange Zest, about 1/2 an orange
1 Pint Strawberries, divided

Preheat the oven to 350ºF.
Prepare a 9” round cake pan with oil and a dusting of flour.
Hull the strawberries and roughly dice half of the pint, equally 1 Cup.
Slice the remaining strawberries and reserve for serving. Macerate strawberries in orange juice, sugar and Contreau, if desired and it’s brunch, not breakfast:).
In a large bowl combine the flours, oats, semolina, baking powder, soda, salt and sugar.
In a pourable measuring cup, mix the soy milk, mashed banana, oil and vanilla.
Add the milk mixture to the dry stirring just to moisten and combine.
Fold in the orange zest and chopped strawberries then pour the batter into the prepared pan.
Bake for 20-25 minutes, until a cake tester can be removed cleanly from the centre of the cake.
Cool to remove from the pan and serve with reserved strawberries.

Mulitgrain Waffles


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It was a breakfast built Father’s Day feast. Especially when the kids are making it.
Really super easy, the batter isn’t a whole lot different than my go-to pancake recipe. Of course, you’ll just need the waffle maker for those tell-tale syrup catchers.

VEGAN MULTIGRAIN WAFFLES

1 Cup Whole Wheat Flour
2/3 Cup All Purpose Flour
1/3 Cup Quick-Cooking Oats
1/3 Cup Ground Flax Meal
2 teaspoons baking powder
1/4 teaspoon baking soda
scant 1/2 teaspoon salt
2 cups soy milk
2 tablespoons vegetable oil, plus more for brushing
1 tablespoon Sugar

In a large bowl, whisk the dry ingredients together.
Add the soy milk and oil, blending until the dry is just wet and most of the lumps are gone.
Heat your waffle maker and lightly brush with oil.
Depending on your waffle makers griddle size, pour appropriate amount of batter onto griddle for each waffle.
Close and cook as per your makers directions.
Brush griddle with more oil as needed and repeat.

Makes about 8 waffles.

Meanwhile
Serve with syrup, berries or rhubarb compote.

Quinoa & Mixed Grain Breakfast


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There’s a way to make oatmeal “healthier”?
It took me a couple of days, but I realized that the rice cooker makes more than, well, rice.

With the cold weather just about everyone’s been having lately, there’s been a lot of oatmeal filling the bowls around here. Since it’s the weekend, to keep things a little different, I tried a combination of quinoa and mixed grains like; cracked rye, flax and Irish oats. Fancied up with maple caramelized banana and it almost made for a showy brunch option instead of a detox meal.

MIXED GRAIN PORRIDGE WITH CARAMELIZED BANANAS

1/2 Cup Red Quinoa, very well rinsed
1/4 Cup Irish Oats, Steel Cut
1/4 Cup Cracked Rye
3 Tablespoons Flax Seed
2 1/3 Cups Water
Pinch Salt

2 Bananas
1/4 Cup Maple Syrup

Rinse the quinoa well and add it along with the other grains to your rice cooker or a large saucepan.
Add the water and the pinch of salt. For the rice cooker, follow the manufacturers directions (which is turn it on) and for the stovetop version, heat to a boil then reduce to a simmer over a low heat.
Stir, then cover until the water has been absorbed and the grains are tender; about 15 minutes. Stir to fluff when done.
Meanwhile, slice the bananas about 1/4″ thick on the diagonal and heat along with the maple syrup in a frying pan, over a medium-high heat.
Maple syrup will reduce and thicken. Flip bananas to cook and coat with the syrup on both sides.

Serve bananas over the prepared porridge with a splash of soy milk.

Pumpkin Cranberry Scones



I’m sitting and eating and eating and thinking about what to write for a post.
These are good. Even on the second day, but especially just warm from the oven. The amazing thing is that they are perfectly autumn and the moisture hasn’t given way to the little bricks that so many other scones can become.

I may have mentioned my favourite fall outings to the pumpkin patch, my Scottish roots and even my recent vacation. All of which brought me to my current gluttony of scones and tea.

Having arrived home after 2 1/2 weeks in the sun, one of my hoarded pumpkins wasn’t too happy about being hauled inside a little early. With signs of softness starting, I knew it wouldn’t store but since it was one of my favourite Galeux d’Eysines, I didn’t really mind carving in early.
These old French heirlooms are perfect for baking and savoury dishes.
Might be why these thing taste so good!

(That’s her in the middle, my Galeux d’Eysines in all her unspoiled glory.)


PUMPKIN CRANBERRY SCONES

1 1/2 Cups Unbleached All Purpose Flour
1/2 Cup Whole Wheat Flour
1/2 Cup Brown Sugar, lightly packed
1 teaspoon Baking Powder
1/4 teaspoon Baking Soda
1/4 teaspoon Salt
1/2 Cup Cold Vegan Butter, cubed
3/4 Cup Pumpkin Purée, I used unseasoned, roasted Galeux d’Eysines, but canned is already drained
1/2 teaspoon Cinnamon, ground
Pinch Freshly Ground Nutmeg, about 1/8 tsp.
5 T Clementine or Orange Juice, 2 clementines
1/2 Cup Dried Cranberries

Preheat oven to 450ºF.
Drain any excess water from the pumpkin purée with a fine mesh sieve, if necessary.
Add the flours, baking powder, baking soda, salt, sugar, cinnamon and nutmeg, pulsing to sift.
Add the cold, cubed butter and pulse to a coarse bread-crumbly consistency.
Add the the pumpkin and clementine juice to combine.
Add the dried cranberries and pulse, just to incorporate throughout the dough.
Line a baking sheet with parchment paper.
With clean, floured hands, turn the dough out onto the parchment paper.
Pat the sticky dough into a workable 1″x8″ round and slice, with a floured blade, into 8 wedges.
Bake for 20 minutes or until tops have slightly goldened.

Allow to cool, only slightly, before eating.
Dust with confectioners sugar, if desired.

Cherry Struesel Muffins


I’ve been thankfully blessed with an ever seemingly flowing deposit of cherries at market this season.
My fingertips are stained and I’ve finally invested in a cherry pitter it’s been such a bumper year.

The other day, with another bowlful of cherries, I was called by a neighbour to do some reno snooping and a visit. Since I didn’t want to show up empty handed, she was letting me look at the inside of her closets after all, I grabbed for my cherry pitter and a bowl.

We were a little late but the muffins were still steamy when we arrived. After peeking at her newest addition, we had coffee and the muffins. She had two and I got the name of her contractor. Pretty good trade.

CHERRY STRUESEL MUFFINS
350ºF 18-20 Minutes

2 Cups All Purpose Flour
1 1/2 teaspoons Baking Powder
1 teaspoon Baking Soda
1/4 teaspoon Salt
1 Cup Bing Cherries, pitted & roughly chopped
1/3 Cup Safflower Oil
3/4 Cup Sugar
1 Cup Soy Milk
1/3 Cup Orange Juice

Struesel Topping

1/4 Cup Brown Sugar
1/4 Cup Oatmeal
1/4 Cup All Purpose Flour
1/4 Cup Shredded Coconut
1/4 Cup Walnuts, chopped
3 Tablespoons Earth’s Balance Butter

Preheat the oven to 350ºF. Lightly spray a regular sized muffin tin.
In a small bowl combine the milk, oil and orange juice.
Sift together the flour, baking powder, soda and salt.
Add the sugar and stir in the wet ingredients.
Pit the cherries and roughly chop. Fold in the cherries, and spoon into prepared muffin tin.

Combine struesel topping together and mash butter with a fork until evenly distributed and the mixture is crumbly.
Generously top each of the muffins with the struesel mixture and bake for 18-20 minutes or until a cake tester can be cleanly removed.

Makes 12 muffins.