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Archive for the ‘Breakfast’ Category

morning tea with pumpkin bread

I think you will love this pumpkin bread; it has a lovely light and moist texture, and a perfectly sweet flavor from the winter squash and hint of maple syrup. The cranberries add a nice burst of color and tangy flavor to the batter too. This bread is very different from the overly sweet cake-like breads I often come across and it could be served as special breakfast treat. Or, you could bake it to accompany morning tea, as I did for my mother the other day while she was busy knitting us cozy winter scarves.

Since this bread is made with sprouted spelt flour, my new favorite ingredient from Shiloh Farms, it bakes up lighter than regular whole spelt flour and digests easily. The spelt berries are sprouted first so they actually digest as a vegetable, which would explain why we felt so good afterwards.

mashed kabocha squash

If you steam the squash and get your ingredients ready the night before, the bread comes together quite quickly. If there’s any left over, it’s great toasted the following day.

This bread tastes delicious strait up but my mother highly recommends spreading it with butter, while it’s still warm!

with butter!

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tomatoes on toast

I’ve been eating a lot of tomatoes on toast these days, To me this it’s the perfect breakfast to capture the flavor of summer before it slips away.

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oatmeal with berries and almond milk

I have to share with you my latest and most favorite way to make oatmeal in the morning. If you’re already an oatmeal fan this might be a nice change of pace; if not, you may become a convert. I know that without tasty toppings and embellishments oatmeal can be bland, which is why people often want to sweeten it. Here, the cooked mulberries give a natural “caramel-y” sweetness, enriched with health promoting goji berries, chia and flax, and served with warm vanilla-cinnamon scented homemade almond milk, it is far from bland!

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black rice porridge

black rice porridge

One of my favorite ways to spend the morning is to get up early, put a pot of some kind of warm breakfast on the stove to cook while I sip green tea and go about my usual routine. Now that the mild mornings of early fall are over, I find myself drawn to some variation of a warm porridge; this year I can’t seem to tire of basic oatmeal. (more…)

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quinoa oat porridge

When I awake to temperatures well below 20 degrees (-7 degrees celsius) I can think of nothing more comforting than this steaming bowl of creamy goodness. It’s a winter version of my oats soaked in almond milk with fresh berries. Here, I warm the almond milk and pour it over just before eating. The berries are the ones I froze from Blooming Hill Farm, simmered briefly with a dash of apple cider. I usually just stir the berries into the porridge, but I love the way it looks when I bother to use the extra pot and cook them separately. (more…)

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spelt almond waffle with berries and yogurt

 

spelt almond waffle with berries and yogurt

This delicious waffle recipe is my mother’s and she makes a batch every time I visit her in Australia. We usually enjoy them for breakfast topped with blackberries from the garden, mangoes and bio-dynamic yogurt. Sitting out on the veranda taking in a beautiful view of the Australian bush, we linger over these tender, fragrant waffles and a coffee (or two) late into the morning. (more…)

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homemade granola

breakfast table

breakfast table

It’s funny how you just do things and don’t ask your self why; I thought this as I automatically brought ingredients to make this granola before going to the beach last weekend.  It’s another thing my mother made before went on a trip when I was growing up, and I’m only just realizing that I am continuing the tradition today. (more…)

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