soaked oatmeal with mango & honey

Aaaahhhh Spring.

Glorious Spring!

It begins with a beautiful day.

Blue skies.

It adds a skip to your step.

skipping

And the desire to eat something fresh.

And Spring-like.

And yellow … like the sun!

But we live in Montana.

It’s still chilly here.

So it has to be warm.

And nourishing.

Plus, it’s still cold/flu season.

So it has to have healing attributes.

And most importantly, it has to be really good.

Our solution?

oatmeal w mango & honey

Soaked … because oatmeal (rolled oats) have phytic acid binding up all the nutrients and we want to be able to absorb the goodness in the grain.

Mango … because there’s nothing quite so sun-colored and yellow-gold as a ripe mango.  (Plus mango is one of the few fruits NOT on the EWG’s dirty dozen list, so if we can’t find them organic we don’t worry too much.)

And honey … well … Pooh likes honey.  Aaaaand, when it’s local and raw and fresh from a neighborhood farm, it’s jam-packed with anti-bacterial, anti-fungal, anti-viral goodness … and it helps ward off local Spring seasonal allergies better than no other!

And while it takes a little plan-ahead (the oats should soak overnight), once the ingredients are in the pot the whole thing takes about 5 minutes … so in addition to all the other great things about this breakfast, it’s REALLY FAST FOOD!  So getting out the door and into the sun can happen a lot more quickly!!

INGREDIENTS:

  • 1 cup soaked oats (for information about why and how to soak your oats, click HERE)
  • 1 cup milk (we use whole raw or low-pasteurized, non-homogenized milk)
  • 1 medium mango (halved and cut into bite-size pieces … see photo above for an easy way to get the fruit from a mango)
  • 1/2 to 1 teaspoon of salt (to taste)
  • 1 heaping Tablespoon honey
  • 1 heaping Tablespoon of chia seeds
  • 1 pat of butter per serving

DIRECTIONS:

The Night Before:  Soak your oats.  One cup of old fashioned rolled oats in a non-reactive bowl or glass jar, plus enough water to cover the oats by about an inch plus one tablespoon of Apple Cider Vinegar (or Lemon Juice or Whey or Buttermilk or Yogurt)

The Morning Of:  Rinse your oats in a fine mesh strainer … especially if you used ACV or Lemon Juice as your acid-medium.  It’s not totally necessary to rinse if you use Whey or Buttermilk or Yogurt.  That’ll be dependent on your tastebuds.  But I find that if I use ACV or Lemon Juice, it messes with the flavor of the oatmeal unless it’s really well rinsed.

Then … combine the oats, milk, mango, honey and salt in a saucepan.  Heat over medium heat for about 5-6 minutes (until you are satisfied with the consistency) … stirring often, so it doesn’t stick to the bottom of your pan or burn.

Just before serving, add a heaping tablespoon of Chia Seeds.  Stir to combine well.

Divide into servings.  Top each serving with a pat of butter and enjoy!

Makes 4 servings.

Happy April!

– Jeanne

P.S.

It may be April Fool’s Day … but we don’t joke about breakfast 🙂

 

We’re linked up on Natural Living Mamma and Healthy Roots, Happy Souls!

We’re also linked up on This Chick Cooks and Kelly the Kitchen Kop and The Nourishing Gourmet!

 

homemade soaked granola … I’m happy to have “cereal” again!

I’ve been working on this granola for sometime now.

Mostly in my head (every time I have a bowl I imagine what I would do differently next time).

But also in the kitchen (when I change quantities of coconut and cardamom and cinnamon … and sometimes add nutmeg or cloves, just to try something new).

And I’m finally happy enough with the outcome that I want to share it.

(Except, of course, that today several things happened … One of our toddlers got a hold of my phone and deleted photos of all the steps to making the granola … and then I got distracted and left the granola in the oven about 15 minutes too long because I forgot to set the timer … and then I crumbled it too much … So when you make yours, promise me you’ll set your timer and make sure to check it and don’t over-bake or over-mash …

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… otherwise, this stuff is awesome.)

INGREDIENTS:

  • 1 1/2 cups Old Fashioned Rolled Oats
  • 1/3 cup Almonds (chopped)
  • 1/3 cup Walnuts (chopped)
  • 1/2 cup Unsweetened Coconut (shredded)
  • 1 tablespoons Coconut Oil
  • 1/4 cup Maple Syrup (or Honey)
  • 1 teaspoon ground Cinnamon
  • 1/2 to 1 teaspoon ground Cardamom
  • Pinch of Sea Salt (to taste)
  • 1 large egg white
  • 1/2 cup Currants (or other dried fruit … up to you)

THE NIGHT BEFORE:

Soak the Oats, Almonds and Walnuts.  Put all three ingredients into a glass jar or bowl, cover with filtered water (by about an inch) and add a tablespoon of Apple Cider Vinegar (or lemon juice or whey).

THE NEXT DAY:

Preheat the oven to 300 degrees.

Thoroughly rinse the Oats, Almonds and Walnuts.  Put them in a fine mesh colander and rinse until the water runs clear.

In a large bowl, combine oats, almonds, walnuts coconut, coconut oil, maple syrup, cinnamon, cardamom and sea salt.  Whisk the egg white and then mix the frothy egg white into the oats mixture.

Spread the mixture into a thin layer on a cookie sheet lined with parchment paper.

Bake for about 75-80 minutes (it takes longer because the oats and nuts are “wet” when this process starts.  If you’ve got a dehydrator, you can dry the oats and nuts before mixing anything else in, and then the bake-time is nearly cut in half).  About halfway through, use a large spatula to turn over the granola in big sections.

When it’s gently and evenly toasted on both sides, remove from the oven and let cool completely.  At this point, I break up the pieces with my hands … and then I put them in a large bowl and crush a little more with a potato masher.  Then I add the currents and mix until well-combined.

And then I eat bowls and bowls and bowls of the stuff when I wake up for cereal cravings in the middle of the night.  (NOTE:  The Cardamom in this recipe give it a distinctly fragrant awesomeness … if you like cardamom, don’t leave it out.  It’s really wonderful.)

the evolution of a sourdough pancake

Raise your hand if you could eat pancakes every day week.

You, too?

Yeah.

Me too.

I used to make these pancakes at least once a week.  Protein-packed.  Tasty.  And so easy.

And then we started soaking our grains in earnest.

We soak oats in apple cider vinegar for oatmeal.

We soak flour in sourdough starter to make bread.

We soak quinoa and beans.

We’re soaking fools.

Not because anyone in our house has a gluten intolerance … or IBS … or any other reaction to bread or wheat.

You see, I believe that we don’t have to be sick to want to eat better or be more healthy.  We don’t have to be sick to want to get the most nutrients out of our food … or to want to nourish our bodies.

And the more I read about soaking grains, the more I understand that it’s the best way for us to take advantage of the goodness in the wheat (and oats and bran and nuts and legumes).

I know I’ve talked about it before.  But it’s worth repeating:

When we soak or sour our grains, we break down the phytates that bind the minerals and nutrients naturally occurring in the grain.  By breaking down the phytic acid, we release the good minerals and nutrients and our bodies are better able to absorb them.

So it just goes to figure that we’d start making sourdough pancakes.

But this is the Cowboy’s domain.  He loves his sourdough starter, and if I don’t have to mess with it … well … I don’t mind letting him pancake it up once in a while (or always).

When it all began, we used this recipe from The Nourishing Gourmet.

And it’s wonderful.

But time passes and things evolve.

So now (inspired by TNG), this is the recipe we use for Sourdough Pancakes:

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INGREDIENTS:

  • 1 cup Sourdough Starter
  • 2 cups Filtered Water
  • 3 cups Flour
  • 1/4 cup Coconut Oil
  • 4 Eggs
  • 1/4 cup Pure Grade B Maple Syrup (grade B maple syrup is more nutrient dense … no one has filtered the good stuff out of it)
  • 1 cup Milk (we use whole or buttermilk … more or less depending on how thick you like your pancakes)
  • 1 teaspoon Sea Salt
  • 1/2 teaspoon Baking Soda

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THE NIGHT BEFORE:

Combine the Sourdough Starter, Water and Flour in a large, non-reactive bowl.  Cover and set in a warm spot in your kitchen for at least 8 hours (ideally 12-18 hours).

WHEN YOU’RE READY TO MAKE THE PANCAKES:

Melt the Coconut Oil in 10-12 inch cast iron skillet.  Let the melting coconut oil grease the pan.

Combine the eggs, maple syrup, coconut oil, milk and sea salt in a medium bowl. Add this mixture to the starter-water-flour mixture from the night before.  Whisk until smooth.  Add the baking soda (which will make the mixture bubble a little, and rise).  By now, the griddle/skillet/pan is nice and hot.  Ready for pancaking.

We use 1/3 cup measuring cup to ladle the pancake batter into the skillet.  Wait until the top of the pancake is pocked with lots of bubbles, and the batter looks almost “dry” before flipping.  Repeat until you’ve made as many pancakes as you want.

They’re good with maple syrup and butter.  We eat them rolled up with almond butter and jam.  Sometimes, the Cowboy will fry an egg and use the pancake as a sort of pseudo-tortilla.

And we make them at least once a week.

NOTE: this recipe makes enough for about twenty 6-inch pancakes, so we make one batch and then store the rest in the fridge so we can eat them again and again and again, for snacks, breakfast and sometimes dinner a few more times in the week.

– Jeanne

P.S. – If you want to make your own sourdough starter, check out THIS LINK.

 

eggs and avocados and hot sauce …what cowboys eat for breakfast

We have a habit of buying ripe avocados and forgetting about them.

It’s a bummer.

Because everyone in the house loves guacamole.

And a really ripe avocado is better on a sandwich than any mayo I’ve ever tasted.

It’s good on salads.

It’s good as a snack, just scooped out by the spoonful.

And we just let them go to the compost bin.

Except when we don’t.

Like yesterday, when the Cowboy made breakfast for himself and the little guy.

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INGREDIENTS:

  • 2 poached eggs
  • 1 ripe Avocado (in slices)
  • 1 cup leftover rice (heated) – you can also use leftover quinoa, or brown rice, or millet, or some other leftover grain clogging up your fridge
  • 1 Tablespoon Tapatio Hot Sauce
  • Pinch of Truffle Salt

DIRECTIONS:

Re-heat leftover rice, plate in a cereal bowl.

Scoop out the innards of a ripe avocado.  Slice into wedges and layer over rice.

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Poach the eggs and layer over the avocado and rice.

Add a pinch of truffle salt (Sea Salt works, too) and Tapatio hot sauce.  Crack the eggs and let the yoke run.

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And I am agog at the 15 month old eating hot sauce!

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In case you’re wondering, the Cowboy’s ear is NOT that big. I don’t know what was going on with my camera angle. But he’s not happy that I posted this pic 🙂

sourdough french toast, with coconut oil

I have a friend from high school who recently told me that because she’s been reading our blog she now has a jar of Coconut Oil in her pantry and no idea what to do with it.

This is for you, CKR.

IMG_6020 The thing about Coconut Oil is … it’s pretty versatile.  And it’s really good for you.

I mean really good for you.

It’s good for your hair.

Skin.

Digestion.

Kidneys.

Heart.

It boosts your immunity.

It helps control cholesterol levels.

It’s helps reduce high blood pressure.

People use it in dental care.

It can even promote weight loss!

And I am not usually a proponent of Dr. Oz, but even he sees the benefits of using coconut oil.

Why is it good for you?

Because of the lauric acid, capric acid and caprylic acid that make up the lipids in the oil.  Lauric acid is the active ingredient in Lauricidin (which we use during cold/flu season as a preventative measure).  Also, Coconut Oil has been shown to be antimocrobial, antioxident, antifungal and antibacterial.

And when it comes to cooking?  It’s really adaptable.

Because it’s solid in most US pantries (if you live north of Washington, DC, and the Coconut Oil in your pantry is liquid, your pantry might be too warm, and I’d consider keeping the CO in the fridge), it’s an easy substitute when recipes call for Crisco or Shortening.  I’m not saying it will work in every recipe, but we’ve had good luck using it as a replacement in most of our baked goods.

And putting a little heat under it for a few seconds makes it liquid and usable for recipes that call for Soybean, Vegetable or Canola Oil.  (The reason we don’t use Soybean, Vegetable or Canola Oil in cooking anymore, primarily because they are high in the “bad fats,” and are processed using chemical solvents to break down and release the oil.  Olive and Nut oils are processed using a press.  If there is a choice not to add “chemical solvents” to our bodies … we’re going to make it.  Check out this link if you want more info on what oils are good for you and why.)

Back to Coconut Oil, and how it ended up in our French toast.

So, we use Coconut Oil all the time.

In cookies, cakes, pancakes, fried chicken, to sauté vegetables … to name a few.

A few days ago, I was making breakfast for the gang and we had a lot of things on the schedule for the day so I was looking for a “super-nutrtious” start for the day.  I hadn’t soaked any grains.  We’re doing out best to avoid boxed cereal.  I wasn’t in the mood for an egg taco. And there was only a little milk in the fridge.

But we did have half of a 2-day old loaf of sourdough bread.  We did have four eggs.  Some yogurt.  Vanilla.  And Coconut Oil.

Breakfast.

Fast and easy and super-duper-nutrious.

With just a hint of coconut goodness, pure grade B maple syrup and small pat of pasture butter?  Everyone loved them.

INGREDIENTS (makes 8 pieces of toast):

  • 8 one half inch slices of sourdough bread
  • 4 eggs (3 large eggs would probably do it.  The ladies gave us medium eggs this week)
  • 1/2 cup yogurt plus 1/4 cup whey (If you don’t have yogurt and whey, 3/4 cup of milk or 3/4 cup of buttermilk will also work)
  • 2 tablespoon Coconut Oil (plue 1 tablespoon to grease the pan)
  • 1 teaspoon of pure Vanilla Extract
  • pinch of Sea Salt

DIRECTIONS:

Heat a 10-12 inch saute pan on medium-high heat.  Add coconut oil and let it melt.

Meanwhile, combine eggs, yogurt, whey and vanilla extract and salt in a bowl large enough to soak a piece of bread.   Whisk until well-combined.

Whisk in the melted Coconut Oil, leaving enough in the pan to coat the surface.  (NOTE, if your ingredients are very cold, the CO will start to “bead” and firm up again … I left mine out for a few minutes to come a little closer to room temperature before I started cooking)

Soak the bread slices until they are good and coated on both sides.  Add them one by one (or two by two, if you can fit them in your pan and they aren’t squished) to the hot sauté pan.  Let cook on one side until they are golden and cooked through.  Turn and cook on the other side.  Repeat.

Plate the toast with a pat of butter and some pure grade B maple syrup and feel satisfied that you’ve eaten a nourishing and delicious breakfast!

farm fresh eggs …

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I love all the different shapes.  Doesn’t that one look like a giant torpedo?
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can you call an egg cage-free if it ends up in a cage in your fridge?
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what is that scary stuff on the eggs? forget it. don’t tell me. it’s better if I don’t think about it. (yes, we wash the eggs before we crack them … but we’ve been told leaving them in their original state will keep them fresh longer … we have not tested this theory … and again … I choose not to think about it too much because it grosses me out)
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breakfast
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lunch
dinner
dinner
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There’s just nothing like a farm fresh egg …

In the case of O’Mamas … the chicken taquito came first!

love,

Jeanne

(soaked) oatmeal frittata

Jeanne here …

I used to eat out a lot.

As an executive and a movie producer, it was sort of part of my job.

I ate breakfast out.  Lunch.  Dinner.  Brunch.  I went out for drinks. I met for coffee.  Agents.  Managers.  Writers.  Directors.  The occasional actor.  It was over these meals that deals were made, relationships formed, ideas hatched.

It’s all a blur now, actually.

And I realize now that it was a blessing and curse to have an expense account (mostly a blessing, but definitely a curse for my waistline 🙂

And through the haze I only remember some of the actual food.

Like the pancakes at Kate Mantilini’s (which I’ve already mentioned).

And the hamburger (yes … the hamburger) at DB Bistro Moderne in New York (Daniel Boulud’s midtown awesomeness).

And a mulberry crepe at David Myer’s Comme Ca on Melrose.  Oh man … my mouth still waters over memories of this crepe.

And then there’s a oatmeal frittata at Hugo’s in West Hollywood.  It’s simple.  Satisfying.  And I remember being surprised at how much I like oatmeal and eggs.  It sounded so strange to me to mix these two ingredients.  I think I ordered it because I couldn’t decide between a pancakes or an omelet.  I wanted protein, but wanted to feel full, too … I think I remember that I had a long day ahead of me.  And guess what?  I loved it!  It was sort of the perfect blend of sweet and savory.  And totally satisfying.

So I’ve been recreating this treat at home for years … but it wasn’t until I started soaking the oats that I really captured the essence of this dish.  So that’s what I’m sharing today.  My version of Hugo’s Oatmeal Frittata.  Mine isn’t nearly as sweet as theirs.  And instead of cottage cheese, strawberries and apple sauce, I garnish it with homemade yogurt and sautéed apples.

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It may not be as pretty as the one at Hugo’s … but it’s JUST as tasty, and a lot more healthy, I think.

INGREDIENTS (one serving):

  • 1/4 cup soaked oats (you could also add kamut or millet or barley or any other grain to your oats the night before.  you could even add nuts if you wanted yet another layer of texture in your frittata)
  • 1 or 2 eggs (the hens laid little little eggs this week, so I used two this morning)
  • 1 apple (sautéed in a small pat of butter) – or 1/4 cup of applesauce or fruit of your liking
  • 2 Tbls of homemade yogurtor store-bought or cottage cheese

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The night before:

Soak your oats.  Seriously.  This makes a HUGE difference (and not just in the nutritional value of the oats … it cuts out the ste of having to cook the oats in the morning, and it makes them the perfect texture when combined with the eggs).

The morning of:

Rinse your oats in a fine mesh strainer until the water runs clear.
Peel and slice the apple.  Sauté apple on medium-high in a small pat of butter until they are soft (about 5 minutes). NOTE:  I don’t add anything extra to the apples, like brown sugar or maple syrup or honey or xylitol because I don’t want them to be too sweet.  Sometimes I add a squeeze of lemon juice.  But this is a personal preference.
Remove the apple from the sauté pan.  Add oats to the pan (I don’t usually add more butter or coconut oil to the pan, but you can if you want).
Beat the eggs, then add to the pan.
Flip it when it’s cooked on one side.
Serve with apples and yogurt.
What did you have for breakfast this morning?

coconut and almond soaked oatmeal

It’s been cold here in Montana.  Not as cold as in years past (at least that’s what I hear daily from the natives).  But for this Los Angeles transplant?  It’s been cold.

Which means … oatmeal.

But I don’t love mushy tasteless oatmeal (and neither do our kids … at all).  And I keep reading how indigestible grains and oats are when they are unsoaked (which would make me think they’d have to be mushy, right?  It really doesn’t.  And that’s a relief!).  I had one of those “A-Ha!” moments the other day … and you probably thought it of it immediately, but sometimes my lightbulb is on a delay …

Anyway … grains and oats are hard to digest.  They are coated with something called phytic acid, which is basically an anti-nutrient, and begins to explain why so many people have such trouble with grains and breads and the like (it’s not the ONLY reason, but it’s a big one).  Why do grains and oats have phytic acid (phytates)?  Because natures NEEDS them to pass through …my “A-Ha!” moment … birds eat the grains, they pass through and get released later in another spot and get planted (and fertilized) all over the place. A HA!  Okay … that might not be breakfast talk.  So … here’s a great link from The Nourishing Home that will tell you a lot more about why and how we soak grains.

Back to the oatmeal.

(I wish you could stop me when I get on a tangent.  Really.  I do.)

I’ve been working on perfecting oatmeal so everyone in the house will eat it.

Which means I’m constantly in search of ways to flavor it up that they will like.

So today, I made a shaved coconut and almond soaked oatmeal with a pat of butter and dash of maple syrup.  It was the PERFECT start to a chilly morning on a day when we have lots to get done.  And everyone in the house loves it! (Although our toddler prefers honey to maple syrup.)

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SOAKED OATS:

  • 1 cup rolled oats (not steal cut, not quick cooking)
  • 1 tablespoon Bragg’s apple cider vinegar
  • about 1 1/2 cups filtered water
  • glass or ceramic (non-reactive) bowl/jar

OATMEAL:

  • 1 cup Soaked Oats (rinsed)
  • 1 cup milk
  • 1/4 cup chopped almonds (which you can soak overnight with the oats, but I forgot to do that last night)
  • 1/3 cup shredded coconut
  • 1 tablespoon chia seeds
  • pinch sea salt
  • butter (to taste)
  • maple syrup (to taste)

DIRECTIONS:

The Night Before – soak your oats! (12-24 hours before you’re making oatmeal) – I put these in a bowl when we started making dinner and about 16 hours later, I used them for breakfast.

Add one cup of rolled oats to your non-reactive glass or ceramic bowl/jar.  Cover (by about an inch) with filtered water and add 1 tablespoon of organic apple cider vinegar.  (The ratio is 1 tablespoon for every 1 cup of oats … so if you’re making 2 cups of oats, it’s 2 tablespoons of ACV, etc.)  Cover with a clean dish towel and leave in a warm spot in your kitchen.

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NOTE:  I put mine on the stovetop as it’s the warmest spot in the kitchen.  Sometimes I put it in the oven as it stays pretty warm after using it for dinner.

In the morning:

First things first … rinse those soaked grains in a fine mesh strainer.

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In a small to medium saucepan, add the soaked oats, milk, almonds, coconut and salt.  Cook on medium until hot and oats are the consistency you like. (It takes about 3-5 minutes.)  Stir in the chia seeds.

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When well combined, separate into serving bowls.

Add butter and maple syrup and ENJOY the hearty start to your day!

We’re linked up on thischickcooks.net

crash potatoes and poached eggs … it’s what’s for breakfast

The other night, the Cowboy made hot crash potatoes as a side dish for dinner.

I had never heard of hot crash potatoes before.

But he found this recipe on The Pioneer Woman’s site.

Basically, it’s a boiled red potato that is then smashed in a pan (just kind of collapsed with one smash of a potato masher), drizzled with oil and salt and pepper and then baked in a 450 degree oven for about 20 minutes.

Yum, right?

And I don’t even like potatoes that much (unless they are sweet potatoes … or french fries).

But these were really good.  Crispy skinned salty goodness.

So Sunday morning (because I couldn’t make breakfast cake four days in a row), we tried something new and exciting.

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You guess it!  Hot crash potatoes with chorizo and poached eggs.

They were pretty much near perfect.

And we only had to make a few modifications to the Pioneer Woman’s recipe.

Makes 2 servings:

INGREDIENTS:

  • 2 Red Potatoes
  • 1 tablespoon Grape Seed oil
  • 1 teaspoon Herbs de Provence
  • 1 teaspoon Smoked Paprika
  • 1/2 link of Chorizo (finely diced into 1/4″ pieces …or smaller … chorizo crumbles, really)
  • Salt & Pepper (to taste)
  • 1 teaspoon Apple Cider Vinegar
  • 2 Eggs

DIRECTIONS:

Boil the potatoes until they are easily pierced with a fork.  (Mid-boil, preheat the oven to 450 degrees … depending on how long your oven takes to heat up.)

Remove the potatoes from water and put in an oven-safe pan or skillet.  Using a potato masher, “crash” the potatoes.  Basically, you just need to press them down until the skin open up and all the white potato goodness starts to explode through the masher.

Drizzle the “crashed” potatoes with grape seed oil.  (We use grape seed oil because it has a higher smoke point than olive oil.)  Sprinkle on the Paprika, the Herbs du Provence and salt and pepper.  Add the chorizo and bake in the oven for about 20 minutes.

When there’s about 4 minutes left, bring 4 cups of water plus one teaspoon of Apple Cider Vinegar to boil.  NOTE: The ACV acts as a catalyst for your egg whites to bind together.  Without it (or some other vinegar) you end up with poached yokes in a mass of stringy whites.  So … don’t forget the ACV!

Crack an egg into a small bowl and gently let it into the boiling water (BE CAREFUL!! That water’s HOT!).  Do the same with the next egg.

Back to the potatoes … Remove the potatoes from the oven and plate them.

And back to the eggs … Poached eggs take about 3 – 3 1/2 minutes to cook.  Using a slotted spoon, carefully remove the eggs from the water and add them to your potatoes.  Sprinkle with a dash of salt (to taste) and enjoy!

ALTERNATIVES:

Here’s what we’re planning on doing differently next time …

  • I think sautéed spinach and shallots between the potato and egg would be AMAZING.
  • The Cowboy wants to try these with Hollandaise sauce … a Benedict-Redux, as it were.
  • It doesn’t need the chorizo … a few shallots (or finely chopped sautéed onions) would be equally tasty.  Or, of course you could add some bacon or leftover steak or chicken or turkey … you’re limited only by what’s in the fridge, I think.
  • You could try a Mexican-twist, with some plain yogurt or sour cream and raw garden salsa.

REMINDER:  Today’s the last day to register to win a classic checker board from our sponsors at Family Board Games!

buttermilk breakfast cake with blackberry preserves

It’s Jeanne, again.

I don’t know about you, but with the holiday season, my sweet tooth seems to be on overdrive. I can’t get enough!

Cookies, tarts, pies, cakes.

Every time I turn around there’s another sweet treat staring me down and, like the bullfighter I’m not, I collapse under the pressure and take two!

So you’d think I’d be avoiding sweet treats in my own kitchen. That maybe we’d be on a savory kick for breakfast …egg tacos, poached eggs with asparagus and hollandaise sauce over homemade English muffins (our traditional Easter breakfast …it’s so good. I look forward to sharing it with you!), breakfast pizza, baked eggs …there are so many savory breakfasts that get me going in the morning.

But like I said …I’m all about sweet treats these days.

In fact, I’m going on three days in a row of making a version of this breakfast cake …sweet but not overly, delicious, moist, nourishing, and totally satisfying. So much so that this is the only picture I’ve managed to take (2 days ago … before I added the Chia seeds) and it’s so wonky because half the cake was gone before I remembered to take it :-/

photo-116 I know, I know … you don’t have to tell me it’s a lame photo … I will get better.  I’ve got nowhere to go but up!

It’s Serves 4-6 (unless you live in our house, then it serves 2 adults, a toddler and a one-year-old, who nibble on it after breakfast until it’s done)

INGREDIENTS:

  • ½ cup coconut oil
  • 1/3 cup of organic cane sugar, plus a 1/4 teaspoon (to sprinkle on the top)
  • 1 egg, room temperature
  • 1 tsp. vanilla
  • 2 tsp. baking powder
  • 1 tsp. sea salt
  • 1 2/3 cup unbleached unrefined organic flour (soaked overnight in 1 cup of buttermilk)
  • 1/4 cup chia seeds (optional)
  • 2-3 tablespoons blackberry preserves (or whatever preserves you like best)

DIRECTIONS:

Preheat the oven to 350 degrees.

Grease a 9×9 inch glass cake pan with coconut oil.

In typical fashion, I left something out of the picture ... vanilla this time.  Don't forget the vanilla.
In typical fashion, I left something out of the picture … vanilla this time. Don’t forget the vanilla.

In a medium bowl, combine the coconut oil, sugar  and vanilla until creamy.

Add the egg.  Mix until well combined.

Add baking powder and sea salt.

See how yellow this is?  It's because the eggs are farm fresh.  The fresher the eggs, the more yellow the yoke, and the more nutrient dense.  It's one of the reasons we get eggs from a gal down the road.
See how yellow this is? It’s because the eggs are farm fresh. The fresher the eggs, the more yellow the yoke, and the more nutrient dense. It’s one of the reasons we get eggs from a gal down the road.

Then use a rubber spatula and add your soaked flour.  Stir until until the mixture is smooth and evenly distributed.  Then add the chia seeds (which are totally optional, but a nice burst of Omega 3s) and mix until combined well.

Put two thirds of the batter into the bottom of your cake pan and spread evenly.

Spoon your blackberry preserves over the batter.

Top with the remaining batter.  Sprinkle with the remaining 1/4 teaspoon of sugar.

breakfast cake 3
I spread the topping too much this time … better to leave more of the preserves showing because it just looks tastier to see those beautiful bursts of color popping through the top.

Bake for 35-45 minutes (use a toothpick to check for doneness).  And let rest for about 10 minutes before serving … if you can wait.  We don’t often wait the full 10 minutes.  Sooooo good … warm … gooey blackberries … hmmmm.

LG eats breakfast cake

Now that I think of it, this might be a nice treat for the Christmas breakfast buffet …

NOTE:  If you decide NOT to soak your flour, you will end up with a lighter and fluffier version of this cake…and it won’t take quite as long to bake.  Soaking the flour in the buttermilk makes it a little more dense and means the cooking time increases by 5-10 minutes.

 

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