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.

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.

Cinnamon Rolls



It’s a crazy thing that I’m about to admit to. For Christmas, I got a new stove. No, it wasn’t a Garland or one of those hot little Bertazzoni numbers, just four burners and a functional oven. Finally.

It’s embarrassingly amazing how used to baking in a toaster sized convection oven I’d become. In fact many of these photographed recipes were made from that bitty thing. The last stove worked, however the oven did not and the burners needed a little Laura Ingles styled lovin’ with a match and some rapid waving. It’s taken me a few days to stop reaching for a match and just turn a knob to light it.
This technology continues to amaze me.

It’s pretty natural for me to be quite in love with such a new toy. Any good kitchen gal loves a new oven, right? I’d been yearning for large loaves of fresh bread and batches of cookies baked more than six at a time. …And the thought of waking up in the morning with the smell of fresh cinnamon rolls all puffed and ready, just waiting to be baked in a real sized oven? Heaven.
Ahhhh. My house has never smelled better.
Needless to say, you might have to look forward to more baked items from me this winter.
Continue reading Cinnamon Rolls

Eggless Asparagus Quiche


It finally rained – in two ways.
Thankfully the ground is now moist, our tomatoes will grow and the grass might turn away from it’s current shade of tan. Yay!
Yet, unfortunately, during our trip to the farmer’s market yesterday, we were informed that the asparagus must be left to shoot up into it’s destined willowy trees, bringing an end to our supply for the season.
Asparagus is one of my favourite summer vegetables, so I’ll be sure to freeze what I can. The rest inevitably became lunch for today in this vegan version of a classic, light meal.

EGGLESS ASPARAGUS QUICHE

1 Package, Firm Silken Tofu
2 Tablespoons Arrowroot Powder
1/2 teaspoon Turmeric Powder
1 Tablespoon Nutritional Yeast Flakes
1 1/2 teaspoons Garlic Powder
1 teaspoon Onion Powder
1 teaspoon Thyme, dried (or a good sprig of fresh, chopped)
1/2 teaspoon Salt
1/4 teaspoon Freshly Ground Black Pepper
Zest of 1/2 Lemon (about 1 Tbsp)

1 Pre-made Pastry Shell, Tenderflake (I know, not me, but they’re such a time saver.)

Preheat the oven to 400ºF.
Bake the pastry shell for about 10 – 15 minutes or until the crust is firm and light golden. Set it aside to cool. Reduce the oven temperature to 350º.
Snap the ends and blanch the asparagus in boiling water for about 2 – 3 minutes or until bright green. Rinse in cold water, then trim tips to 3″ and reserve. Trim the ends to 1/2″ pieces.
Drain the tofu and add it to the bowl of a food processor. Blend it to a smooth consistency.
Add the nutritional yeast flakes, salt, pepper and spices, mixing well to incorporate everything.
With the motor running, sprinkle the arrowroot powder through the feed tube, combining well but not over mixing.
Finish with the lemon zest and stir in the 1/2″ asparagus pieces.
Pour the mixture into the prepared pastry shell and top with the reserved asparagus tips.
Bake uncovered at 350º until set, about 20 -25 minutes.

Great warm or chilled.
Serve with a salad.