Whole Grain Waffles with Baked in Fruit

Whole Grain Waffles with Baked-in Fruit

Though I am the queen of the sweet tooth, when it comes to breakfast I am not a fan of maple syrup dripping pancakes and waffles. I need something more wholesome and sustaining (all that sugar makes me hungry by 11am- am I alone in this??). These nutty whole grain waffles have just a hint of sweetness, tons of fiber, and who doesn’t love the taste of roasted caramelized fruits? All that goodness can keep me going for a good long time.

Like a lot of us I am up and out the door to exercise in the morning. My appetite doesn’t really kick in until I am well into my workout, and often by then feeling faded and struggling to ramp up. So my game plan is to have foods in the fridge or freezer that I can grab and eat between home and the gym, or tennis court. And that is the beauty of these waffles. Either made full sized and divided, or hand sized minis, I can be toasting them as I suit up, and grab them in a napkin as I head out the door to my workout.

Whole Grain Waffles- A Stack of Dishes

Whole Grain Waffles with Grated Apple- A Stack of Dishes

Whole Grain waffles- A Stack of Dishes

When I set to making whole grain waffles I usually make at least a double batch. In this case I did just that, and created several different versions using different fruits and nuts I had in the kitchen. The batter is made with coconut oil, which gives it a beautiful scent to begin with, but grated and sliced apples made their way in, along with blueberries, walnuts, pear slices, coconut, poppy seeds and lemon zest. It was great fun! And always a moment of surprise and delight when I lifted the waffle iron top. [Read more…]

Rosemary and Corn Kernel Quick Bread

Rosemary Cornbread~ A stack of DishesI’ve been thinking about making some kind of Corn Quick bread for a couple of weeks now. I wanted something to eat for breakfast as I run out the door, but not anything sweet. I was thinking about something earthy and toothsome, and light on the tummy would be good too.

I am a so-so fan of cornbread really. Mostly I find it dry. Not a bad thing when pairing it with a soup or stew, but as a breakfast treat, eh… This recipe is quite the opposite. It’s moist and light, and the corn adds a some natural sweetness and chew. The rosemary is a bit of a surprise. To be honest, I started out thinking about cheese and jalapeños, or peppers and feta, something along those lines. The rosemary was  a last-minute inspiration, largely due to the fact that a bunch of it was sitting in my fruit bowl for no good reason. The combination is fantastic! A happy chance.

I also did something different with this batch. Like a good Southern wife, I pre-heated the pan in the hot oven before filling it. I think this really made a difference too as the cornbread gets good heat from all sides. No extra work either. I just placed the pan in the oven as it was heating and pulled it out when I needed it. I’m sold.

cornbread Slices~ A stack of Dishes

Rosemary and Corn Kernel Quickbread
A moist and tender bread that gets some natural sweetness and chew from corn kernels.
Print
205 calories
31 g
50 g
6 g
7 g
1 g
128 g
301 g
5 g
0 g
5 g
Nutrition Facts
Serving Size
128g
Servings
8
Amount Per Serving
Calories 205
Calories from Fat 57
% Daily Value *
Total Fat 6g
10%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 50mg
17%
Sodium 301mg
13%
Total Carbohydrates 31g
10%
Dietary Fiber 2g
7%
Sugars 5g
Protein 7g
Vitamin A
4%
Vitamin C
5%
Calcium
19%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3/4 cup cornmeal
  2. 3/4 cup AP flour
  3. 4 teaspoons baking powder
  4. 1/2 teaspoon baking soda
  5. 1/2 teaspoon salt
  6. 2 large eggs, beaten
  7. 1 1/2 cup lowfat cultured buttermilk
  8. 2 tablespoons canola oil
  9. 2 cups corn
  10. 2 tablespoons minced fresh rosemary
Instructions
  1. Preheat oven to 425˚ and place an 8x8" pan (or 6x9" like the one I used) in the oven to preheat too.
  2. In a large mixing bowl add: cornmeal, flour, baking powder, baking soda and salt. Stir to combine.
  3. Add the eggs, buttermilk, oil, corn and rosemary and stir until just mixed. Do not over mix.
  4. Carefully remove the pan from the oven and coat with cooking spray. Pour in the batter and place into the oven until a toothpick comes out of the center cleanly. About 30 minutes.
Notes
  1. Try not to eat it all at once- and as good as this is as a breakfast treat- it would go equally as well with a bowl of chicken soup too.
beta
calories
205
fat
6g
protein
7g
carbs
31g
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A Stack of Dishes http://www.astackofdishes.com/

Amaranth Breakfast Bowl with Seeds and Warm Maple Apples

It’s another gray stormy weekend here in the Northeast. It’s an insular overcast morning of warm breakfasts and lingering coffee. A porridge morning.

Bored with the idea of oatmeal, I decided to make my morning cereal bowl with a lesser known whole grain, Amaranth. To add some depth and character, I found on my fruit plate an apple, which had reached its peak and did not promise good out of hand eating. A fine dice and a quick sautee in some butter and maple syrup added the sweetness and richness that rounded out my porridge. A sprinkle of Chia seeds and pepitas provided some crunch, and a quick toss of some dried cranberries provided more color. At the last some warm milk floated around the edges and coddled it all together.

You don’t hear about Amaranth very often. It is a seed, indigenous to Central and South America. Like quinoa, it is high in protein and fiber and quite good for you. For those who are refraining from gluten, this is another great alternative. Amaranth seeds are much tinier than quinoa, I would say at least half the size, which makes these babies quite petite. They cook up the same, and have a much milder flavor, sort of mellow and neutral. If you find quinoa too crunchy and grainy for you, I invite you to try this.

Because the seeds are so teeny, the texture similar to that of farina, which to me is very satisfying and comforting. It’s less stick-to-your-ribs hearty as compared to steel cut oats. It’s not nearly as gummy and chewy, but rather a silkier  mush with a refined character.

Amaranth Porridge with Warm Maple Apples
As with any hot cereal the possibilities are endless. Pears, dried apricots or fresh berries would be divine, and feel free to let any spare nuts tumble into your bowl too.
 
serves 2
 
.66c Amaranth seeds
2c water
pinch of salt
1 small apple cut into small dice
1T unsalted butter
2T maple syrup
4T warmed milk
A few tablespoons of assorted nuts and seeds
 
In a medium sized saucepan over medium/low heat, combine seeds, water and salt. Bring to the boil and gently simmer until the water is absorbed and the seeds are tender. About 20 minutes.
 
Meanwhile, in a small sauté pan over medium heat, melt the butter and then toss in the apples. Saute gently for 2-3 minutes, then stir in the syrup and cook together for another 2-3 minutes until the sauce is bubbly and slightly thickened.
 
When the porridge is cooked, divide between two bowls. Spoon the warm apples and sauce over each and sprinkle with nuts and seeds of your choosing.
 
 
Stay warm and cozy!