Blueberry Orange Bread

A tasty loaf for citrus-season, special occasion or brunch.

Prep:  25 minutes

Bake: 1 hour at 350 degrees

Makes: 1 loaf (16 servings)

1 cup fresh or frozen blueberries, thawed

1 T all-purpose flour

1 t. finely shredded orange peel (zest)

3 cups all-purpose flour

1 cup sugar (or 1/2 cup honey or other sweetener)

1 T baking powder

1/2 t. baking soda

1/2 t. salt

1 1/2 t EnerG Egg Replacer + 2 T warm water (or 1beaten egg)

1 1/3 cup milk

1/4 cup orange juice

1/4 cup cooking oil

1 tsp vanilla

1.  Grease bottom and 1/2 of sides of loaf pan; set aside.

2.  In small bowl, combine blueberries, 1 T flour and orange peel, toss lightly to mix; set aside.

3.  In large mixing bowl (Bosch), combine 3 cups flour, sugar(or substitute with wet ingredients), baking powder, soda, and salt.  Make well in center of dry ingredients; set aside.

4.  Mix in egg, milk, orange juice, oil, vanilla (and sweetener if subsituting for sugar).  Stir into dry ingredients until just moistened (batter will be lumpy).  Fold in blueberry mixture.

5.  Spoon into prepared pan.  Bake @350 for about an hour, or until wooden toothpick inserted near center comes out clean.  (cover with foil for the last 10-15 mintues of cooking time to prevent overbrowning).  Cool in pan on rack for 10 minutes.  Remove from pan and cool thouroughly on wire rack.  Wrap and store overnight before slicing.  (This can be made in advance and frozen for later use).



Banana Chocolate Pancakes

These moist, fluffy and chocolaty pancakes were an experiment we enjoyed during Christmas Break, but one that would be good for a special breakfast anytime!

Ingredients:

Dry:

3  c. all purpose or whole-wheat flour (or a combination of the two)

2-3 T  cocoa powder

1 T  baking powder

1 tsp. baking soda

1 tsp. cinnamon

1 tsp. kosher salt

Wet:

2 1/2 c 'buttermilk' (~2 T lemon juice and RiceMilk to equal 2 1/2 c RiceMilk)

2 bananas, mashed

1 1/2 tsp vanilla

1/4 c oil/water

1/4 c honey

*Ghirardelli's semi-sweet chocolate chips

1.  Measure out and combine all dry ingredients thoroughly in large bowl, make well in center.

2.  In separate bowl, combine and mix all the 'wet' ingredients.  Pour into the well of the 'dry' ingredients and stir with whisk till combined but slightly lumpy.

3.  Pour onto hot griddle 1/4 cup at a time...cook til surface bubbles and edges look slightly dry, turn and cook the other side til cooked through.  (If pancakes start to over-brown on the first side before the top surface is bubbly, turn heat down.)

4.  Top with maple syrup, applesauce, pineapple, whip cream or a strawberry syrup and a little Smart Balance or butter and your taste buds may trigger thoughts of a Banana Split.

*For an optional but official 'treat' look, top with a few Ghirardelli's semi-sweet chocolate chips--which are dairy free.

Gingerbread Waffles with Citrus Sauce

These are a deliciously spice-scented waffle and when paired with the citrus sauce, makes a wonderfully aromatic and tasty breakfast or brunch.  From Better Homes and Gardens' New Baking Book, p. 321.

Prep: 15 min, Bake: per your waffle iron directions, Makes: 12-16 (4 inch) waffles

Ingredients

1 cup all-purpose flour
3/4 cup whole wheat flour
1 T baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground cloves
2 Tbs ground flax seed + 6 T water (OR 3 tsp EngerG Egg Replacer + 4 T warm water)
1-3/4 cup RiceMilk
1/2 cup cooking oil
2 T molasses
1 recipe Citrus Sauce (see below)

1.  Combine all-purpose flour, whole wheat flour, baking powder, salt, cinnamon, ginger and cloves; set aside.  In another mixing bowl combine "eggs", milk, oil, and molasses.  Add "egg" mixture all at once to dry mixture.  Stir just until moistened (batter should be lumpy).

2.  Bake on preheated, lightly greased waffle iron.  Close lid quickly; do not open 'til done.  Bake according to your iron's directions.  When done, use fork to lift waffle off grid.  Repeat, serve hot.*


CITRUS SAUCE:
In saucepan, combine 3/4 cup honey, 2 T cornstarch, Stir in 1 cup water, 3/4 cup orange juice (I used about 1/4 cup), and 1/4 cup lemon juice.  Cook and stir over medium heat until thickened and bubbly.  Cook and stir 2 minutes more.  Remove from heat.  Stir in 2 T Smart Balance, 2 tsp finely shredded lemon peel, 2 tsp. finely shredded orange peel.  Serve warm. (Store remaining sauce in refrigerator).

*NOTE: Freshly baked waffles turn soggy if stacked.  So, to keep waffles hot, while still cooking others, arrange cooked waffles on a wire rack atop a baking sheet in a 250-300 degree oven.    (Reheat leftovers the same way or toast in toaster.)

Pumpkin Craisin Muffins

This tasty moist muffin recipe, based on the Pumpkin Wheat Honey Muffin recipe I found on Allrecipes.com, emanates the wonderful cranberry, pumpkin and cinnamon-spicy sweet smells that say "Fall" to me. 

Preheat: 350 degrees    Yield: 12 muffins

Ingredients

1/2 cup Craisins
1 1/2 cups whole wheat flour
1/2 cup packed brown sugar
1 teaspoon pumpkin pie spice
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 Tablespoon EnerG Egg Replacer and 4 Tablespoon warm water (2 eggs)
1 cup fresh pureed pumpkin or 3/4 cup canned pumpkin puree
1/2 cup vegetable oil
1/2 cup honey

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan, or line with paper liners. Place the craisins in a cup, and add enough hot water to cover. Let stand for a few minutes to plump.

2. In a large bowl, stir together the whole wheat flour, brown sugar, pumpkin pie spice, baking powder, baking soda and salt. Make a well in the center, and put in EnerG Egg Replacer mixture, pumpkin, oil and honey. Mix just until the dry ingredients are absorbed. Drain excess water from craisins, and stir into mixture until just combined. Spoon into muffin cups so they are about 2/3 full.

3. Bake for 18 minutes in the preheated oven, or until the tops spring back when lightly touched. Cool in the pan before removing from cups.

*Muffins tend to freeze well when made in advance.  For quick and easy breakfasts, make a double batch when preparing, cook both batches and freeze one.  Just pop frozen muffins in the microwave to heat and serve warm.

Sunrise Orange Pancakes

Having made up a batch of yummy Sunny Morning Doughnuts from Meghan's recipe this month, has put me in mind of other yummy breakfast recipes using orange juice.  This one is our variation on Aunt LaVerne Done's, Sunrise Orange Pancakes with orange sauce, from The Scott Family Cookbook.

Orange Sauce:

4 T  sugar

3/4 cup orange juice

1 1/2 tsp cornstarch

In a saucepan, combine sugar, cornstarch and 3/4 cup orange juice; stir until smooth.  Bring to boil; cook and stir for 2 minutes more.  Remove from heat; cool to lukewarm.  Meanwhile...

Pancakes:

2 cups flour

2 tsp baking powder

1 tsp baking soda

1/4 tsp salt

3 T sugar

3/4 cup orange juice

3 tsp EnerG Egg Replacer mixed with 4 T warm water (OR 2 T Ground Flax Seed and 6 T warm water OR 1 ripened mashed banana)

3/4 cup milk

2 T vegetable oil or apple sauce

*1/8 to 1/4 tsp vanilla, opt

Combine dry ingredients and sugar in a bowl.  Beat egg substitute together with oil/applesauce, vanilla*, milk and orange juice; stir into dry ingredients just until moistened.  (For thinner pancakes add more orange juice).  Pour batter by 1/4 cupfuls onto a lightly-greased hot griddle; turn when bubbles form on top of pancakes.  Cook until second side is golden brown.  Serve with orange sauce.

Waffles

Most breakfast meals are comfort foods for us and our boys love waffles.  We like to serve them with applesauce, fruit or maple syrup on top.  These make up well in larger batches to freeze and toast later, or keep in the refrigerator to heat up a day or two later for a quick breakfast.  This recipe is another based on Better Homes and Garden's Waffles.

Ingredients:
1 3/4 cup flour
1 Tbs. baking powder
1/4 tsp. salt
2 scoops ground flax seed + 6 T water (OR 3 tsp. EnerG Egg Replacer + 4 T Warm Water)
1 3/4 cups RiceMilk
1/2 cup cooking oil*

Mix the moist, add the dry, mix to lumpy batter consistency.  pour about 1/4 to 1/3 cup on each side of waffle iron heated to iron directions.  Serve hot, spread with Smart Balance, jam, applesauce or other fruit topping. 

* For a lower-fat version, half of the oil can be substituted with water without affecting taste.

Great Granola

Granola was often a part of our Christmas traditions. 
I love the flexibility of this tasty recipe!

--from Better Homes and Gardens, New Baking Book, p. 398

Prep: 20 minutes Bake 30 minutes
Makes: 7 cups (14 servings) Oven: 300/350 degrees

Ingredients:
2 ½ cups regular or quick cooking rolled oats (I usually add some of both)
1 cup flaked or shredded coconut
1/3 cup shelled sunflower seeds
¼ cup sesame seed
¼ cup butter
¼ cup packed brown sugar
¼ cup honey
1 ½ teaspoon vanilla
½ cup toasted wheat germ
1 cup raisins

1. Lightly butter or grease large roasting pan. Add oats, coconut, sunflower seeds and sesame seed; spread evenly. Bake in a 300 degree oven for 20 minutes, stirring several times.

2. While the oat mixture is baking, in a small saucepan combine butter, brown sugar, and honey. Cook and stir over medium heat until butter melts. Remove from heat. Stir in vanilla.

3. Remove roasting pan from the oven; place on a wire cooling rack. Increase oven temp to 350 degrees. Add wheat germ to the oat mixture. Pour warm brown sugar mixture over oat mixture. Using a fork or spatula, stir the oat mixture to coat with the brown sugar mixture. Bake 5 minutes more.

4. Stir raisins into oat mixture. Using a spatula, spread mixture evenly in pan. Bake for 5 to 10 minutes more or until golden. Place pan on a wire cooling rack. Using a spatula, transfer the granola to a large sheet of foil (mixture will be crumbly). Spread evenly. Cool completely. Store in an airtight container for up to 2 weeks.

Notes and variations:
We usually multiply the single recipe batch by four, or eight or ten…depending on how much I need and it tends to come out just the same….just increase baking times as it will need more stirring for even roasting. We like it golden crunchy so I sometimes increase the heat to 350/ 375 to cook it a little faster and it usually takes us at least one hour to make larger batches.

Make it like you like it! Add what you like, take out what you don’t. We like to add Craisins for color. Make your own trail mix, add M&M’s, nuts, no coconut, other dried fruit varieties, marshmallows, etc. It’s also great over yogurt, with fresh fruit, or over ice cream, etc.

Feel free to try different sweeteners like Xylitol, xAgave Nectar, Stevia, more honey, less sugar, maple syrup, etc., if you like, since substitutions work pretty well. The secret in our sauce is a little real maple syrup and less sugar.

Good Morning Muffins

Another delicious  four-star winning recipe from Family Fun recipes.  Again, we tailored it to work for our family and changed it a bit.  Our 3 and 4 year olds enjoyed helping make these too.  We tried out our hand wheat-grinder for this one and made up one and a half cups of somewhat coarsely ground whole wheat flour which resulted in a nutty-crispiness mixed with the moist ingredients for a wonderful texture. We also added a pinch of pumpkin-pie-spice and the marvelous aroma was especially perfect for a cool Fall morning, though it would be yummy any morning!

Yield:  12 muffins

1-1/2 bananas
1/4 c honey
1/2 c vegetable oil
2 grated apples (we left the peel on)
1 c grated carrots
1-1/2 c whole-wheat flour (coarsely ground)
1/2 c all-purpose flour
1 T baking powder
1/4 t salt
*1/2 t cinnamon (or pumpkin-pie-spice)

1.  Preheat the oven to 375 degrees.  Lightly grease a 12-muffin tin or line it with paper liners.  Set aside.

2.  In the bowl of an electric mixer, blend the bananas, honey and oil until well combined.  Stir in the grated apples and carrots.  In a separate bowl, sift the flours, baking powder, salt and cinnamon.  Blend the dry ingredients with the apple mixture until just combined.  Spoon the batter into the muffin tins and bake for 25 minutes. Makes 12 muffins.

Note:  *Due to allergies we may have to leave out the cinnamon and spice.  I think these would also work well with grated zucchini or craisins or raisins sprinkled in.

Rice and Raisin Cereal

This is a tasty breakfast cereal which our children especially enjoy.  We like to make it up when we have left-over unseasoned rice from a previous meal, but it could also be made up just for breakfast.

Cooked Rice
Rice Milk
Rasins
Cinnamon or Sugar, if desired

With cooked rice in saucepan, add Rice Milk to preferred consistency (we like just enough to moisten the rice).  Heat but not to boiling.  Add raisins and serve sprinkled with cinnamon and/or sugar if desired.

Blender Pancakes

I was raised with this yummy recipe from my mother.  I looked it up again in our Scott Family Cookbook where it accompanies her famous Buttermilk Syrup recipe.  We list it here with our necessary substitutions.  It's a great way to use whole-wheat kernels (also called wheat berries) from food storage.  I'd double it next time for our family.
--Beth Phelps

Yield: About 12 pancakes
1 c. RiceMilk
3/4 c. whole-wheat kernels
1 banana OR 2 T ground flax seed and 6 T water  (in place of 2 eggs)
2 T sugar or honey
1/4 c. cooking oil
2 T baking powder
1/3 t baking soda
1/2 t salt

Place milk and wheat in blender and blend 4 minutes.  Add egg substitute (banana or flax seed), sweetener, oil, baking powder, soda and salt.  Blend a few seconds longer and pour on lightly-oiled, hot griddle.  For the lightest and most delicious, melt-in-your-mouth pancakes ever!

Post Edit:  I've decided our blender can't hold all the light fluffiness of a double batch, so I would make up two batches instead.

Buttermilk Pancakes

This is one of our favorite and most versatile recipes that originally came from Meghan.  We started with this recipe when we began our journey of fixing food from scratch that our boys can eat, using substitutions.  Rachel gave me the idea of adding more fresh fruits, like shredded apple, within the batter. Due to it's versatility we use this recipe often as it is the most requested breakfast by our boys.  We usually make up a double batch and eat the left-over pancakes as a quick breakfast another morning.  They freeze fairly well too.  Yield:  approximately 18 pancakes

Ingredients:
2 T   Ground Flax Seed and 6T water OR 1 whole banana
2 T   Lemon Juice and enough Rice Milk to make 2 to 2 1/4 cup 'buttermilk'.
1 T   Oil
2 c   Flour
2 t    Baking Powder
1 t    Baking Soda
1/4 t Salt

(Add in whatever other ingredients you desire....wheat germ, frozen or fresh berries, shredded apple, pinch of cinnamon, nutmeg, ginger, etc.  For thinner pancakes, use more milk, thicker, use less.)

Mix all ingredients and cook on hot griddle (warmed to between 300 and 350 degrees), til edges appear somewhat dry and top surface is bubbled evenly.  Flip and cook other side, serve hot topped with your choice of topping (Smart Balance, applesauce, strawberry jam, maple syrup, fresh or frozen fruit...).


Substitutions:

1   Egg = 1T ground flax seed and 3T water OR 1/2 banana
1c Buttermilk = 1T lemon juice (or vinegar) and enough milk (regular or your substitute--we use Rice Milk) to make 1 cup. (Let stand 5 minutes before using.)

This would be a great recipe to use to practice different flour substitutions as well.  Instead of bleached all purpose flours, try Whole Wheat, Rice, Potato, etc..  The recipe is so flexible and forgiving and the pancakes are great each time.