Posts Tagged ‘breakfast’

I like starting the day with something sweet (who doesn’t?). But eating double fudge brownies for breakfast every day would be expensive for my wardrobe 😉 So I tried to find something that is:

a. Gluten free (so the guilt would be split between more people)

b. Protein based, instead of carb based (healthy!) and

c. With chocolate, because of course.

So I tried out this recipe from Elana’s Pantry (doubled, with the addition of chocolate chips, because of course)

The advantages: This is gluten free. It has only almond meal, so it’s pretty healthy. It is also immensely satisfying, so perfect as a breakfast food. And it looks great!



The disadvantage: The taste. Wait! Don’t go away! It doesn’t taste bad as such. It just tastes different. Almond meal has a pronounced (but not bad) aftertaste that takes some getting used to. I personally liked it and ate it with joy. Investigator liked it with the chocolate chips. Insightful and Independent wouldn’t touch it. *Sigh*

In any case, I’m thinking of substituting one cup of almond flour with chickpea flour, which surprisingly has no taste at all (odd, isn’t it?) in the hope of cutting down the unfamiliar taste. I’ll let you know how it goes!

Ingredients for the adventurous:

  • 200 gr almond flour
  • 4 eggs
  • 2 tbsp honey
  • 1/2 teaspoon baking soda
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon vanilla extract
  • about 1/2 cup chocolate chips
  1. Preheat oven to 180 °C
  2. In a medium bowl, combine chocolate chips, almond flour and baking soda
  3. In a large bowl combine eggs, vanilla, honey and vinegar
  4. Stir dry ingredients into wet, mixing until combined
  5. Transfer to a loaf pan
  6. Bake for 35-40 minutes, until toothpick comes out clean. If top becomes too brown, cover in aluminium foil.
  7. Let cool in pan and eat!

Bon Apetit!

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I opened one eye at 8:40 today. 8:40! I think the last time I woke up at this hour I was sick. As no one came to ask me for something, I did some stretches (who has the time?). And then my husband knocked and said, “Investigator has made you breakfast. And Insightful left a present of all his favorite drawings by the room” . I went to eat and discovered this:


Can you believe it? What more can one want?
Add that to the large family dinner yesterday and lunch tomorrow that I don’t have to cook, and an excellent movie with my boys, and this has got to be the best birthday ever :):):)

Shabbat shalom!

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Sometimes I wonder whether using up leftovers is even a good idea. I still remember the time I made muffins with red pepper and cheese to use up some peppers. It sounded great on paper (well, web site) but when I made it it turned out meh. It was edible, but was that really the best use of flour, eggs, and cheese? I don’t think so.

But this time, a friend sent me this recipe, and I had some bananas and pineapple to use up, and I thought: This can’t be coincidence. This is meant. So I got out the mixer and started baking. 🙂 The results were utterly amazing. A rich cake, filling and satisfying, that my kids practically fought over (without adding chocolate chips!). I didn’t mention the pineapple though 😉 Definitely a keeper. So thanks, Claire and Chantal, for the lovely recipe!


1 cup whole wheat flour
2 cups all purpose flour (originally 3 cups flour)
1 3/4 cups dark brown sugar, unpacked (originally 2 cups sugar)
1 tsp baking soda
2 dashes cinnamon (originally 1 tsp cinnamon, my kids like it less)
2 pinches salt (originally 1 tsp)
1 cup vegetable oil (originally 1 1/2 cups)
240 gr (1 small can) crushed pineapple with juice
1 1/2 tsp vanilla extract
3 eggs
2 cups diced bananas (3-4 medium bananas)

Four Diced Bananas - a little more than 2 cups

Four Diced Bananas – a little more than 2 cups

I first blended the pineapple and the bananas in the food processor, as my pineapple can was cubed pineapple and not crushed. However, the original recipe suggests mixing everything by hand, so next time maybe I’ll leave the bananas in pieces.


Really Crushed Pineapple!

Really Crushed Pineapple!


I did the classic muffin style: Mix dry ingredients together…

Dry Ingredients

Dry Ingredients

Add liquids…

With Liquids

With Liquids

And mix it all. Pour into ring pan and bake at 170°C for 80 minutes (not a typo).



After ~40 minutes the top will get brown; cover with aluminium foil to prevent burning and continue baking. Cake is done when toothpick comes out clean. This is a large cake, about twice the size of my regular cake; it didn’t last twice as long though 🙂



Bon Apetit!

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Another of MIL’s legendary recipes is her recipe for Belgian waffles. Traditionally, we made it only on days when it snowed, but as it hasn’t really snowed here since the early ’90s, clearly it was time for a change. The first time I made it, it was gone within 20 minutes. And a little voice in my head pointed out that this would be perfect for weekday breakfasts, as the kids eat it quickly and it’s filling. Granted, it’s not the healthiest thing around, but for kids? It’s not that bad.

So I started quadrupling the recipe, and freezing it afterwards. Then I defrost in the microwave (30 seconds) and it’s on the table before they finish dressing, and we can go out on time. When my husband was on reserve duty it was perfect, and any day we’re in a hurry it’s a pleasure as well.

Being who I am, I obviously tweaked the recipe a bit 🙂

Ingredients: for ~30 Belgian waffles, 2 is breakfast for one hungry kid

400 gr dark brown sugar (I intend to try 350 next time)
250 gr butter, melted
160 ml oil
8 egg yolks (careful that the melted butter doesn’t cook the yolks!)

Mix all together. Then add:

8 tsp cocoa
8 tbsp milk (120 ml)
150 gr spelt flour
350 gr all purpose flour

And mix together again.

8 egg whites

Beat until stiff. Fold into cocoa mixture. Spoon into hot waffle iron or flat toaster (for making grilled cheese sandwiches). 10 minutes and it’s done. Let cool on wire rack. Slice each waffle into five parts and freeze.



Cut and ready to eat

Cut and ready to eat


The original recipe, for comparison (makes 6-8 Belgian waffles)

125 gr sugar (I put 100, it’s still very sweet next time I’ll put less)
125 gr butter (I substitute half the butter for 2/3 oil, e.g. instead of 60 gr butter I put 40 ml oil)
2 egg yolks
2 tsp cocoa
2 tbsp milk
125 gr all purpose flour
2 egg whites

I’m off sugar for the moment, so I can only watch my kids eating this, but it’s sooo worth it!

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I returned to work last Sunday. Whoo-hoo!!! 😀

It was great to get out of the house again, great to use my brains again (as everyone knows, if you don’t use it, you lose it). There were lots of adjustments to make though – new boss at work, all my projects to be revived as they were shelved while I was gone. However, the most complex part of the day is the morning – getting everyone out of the house. Only slightly less complex is the afternoon and getting everyone back in the house 😉

So to solve the morning problem, I made all the food for school and work the evening before and put in the fridge, and had a breakfast plan for the kids. But what about my breakfast? I’m cutting down sugar as I mentioned, so eating Belgian waffles (I make ahead and freeze) for breakfast is not an option (how sad…). I can’t drink milk because it makes baby break into a rash, so cornflakes is out of the question as well. Especially as what I really wanted was an omelet. But who has time to make omelets in the morning on a weekday?

And then I found this recipe and said Eureka! I’ve found it!

Egg muffins

Basic recipe: put fillings of your choice in muffin cups until 1/3 full. Beat eggs with seasoning of your choice and pour into muffin cups until 2/3 full. Bake at 180°C for 20-25 minutes. Keeps well in the fridge for a week or freeze.

My recipe: I sautĂ©ed onion, red pepper and squash in olive oil, added salt, oregano and thyme. On top of that I put small squares of yellow cheese. This I covered in beaten egg. It came out dee-licious! Part I put in muffin cups with paper liners; part I put in ramekins (about twice the size of one small muffin). The paper liners became soggy and fell apart, so that wasn’t so good. On the other hand if you want to freeze this you need something. I’ve got silicon liners somewhere; I’ll try that if I’m freezing these. Otherwise I’ll stick to ramekins in the future.

Egg muffins – the perfect make ahead breakfast!

My husband got a bit miffed that I ruined something that sounds so tasty with squash (he hates squash). So next week it’ll be mushrooms and spinach 🙂

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