Yogurt & Oat Pancakes

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Sweet breakfasts can be so good. Berry-filled crepes, French toast, pastry tarts. All of which can be healthy. All of which I’ve posted on this blog.

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But what I dislike about sweet breakfasts (only slightly…) is that they aren’t the most filling. Normally, I have to add a little peanut butter for protein and lots of fruit for fiber.

This recipe, however, is a sweet but stick-to-your-ribs kind of breakfast. The Greek yogurt and the hearty oats that can be mixed in make it very filling, enough to power you through any morning.

Ingredients

1/4 cup + 1 t whole-wheat flourSAM_4851

1 T rolled or steel-cut oats

1/4 cup plain or vanilla Greek yogurt (sub for coconut or almond varieties if you like)

2 T water (more or less depending on how runny/ thin you like your cakes)

1 t stevia

dash of cinnamon, nutmeg, baking powderSAM_4841

splash of vanilla

Directions

Heat your griddle to med-low setting. Lightly coat with cooking spray. Allow to warm.

-In a small bowl, mix all dry ingredients well. Then slowly add in yogurt, then vanilla, and then water as you like. For thicker cakes, use less water. For a few more cakes that are thinner, add more water.

-Pour pancake batter on griddle to the size of pancake you like. They will probably spread a bit. At this point, if you’d like to add in other ingredients, such as berries or chocolate chips, you can drop them on top while the bottom side of the cakes cook.SAM_4849

-When the edges begin to firm up a bit and bubbles are popping up through the top side, the cakes should be solid enough to flip. Do so carefully. They should be golden brown on each side.

Topping Ideas?

Yes, I always have lots of these! For this recipe, I mixed 1 T all-natural peanut butter with 1 T yogurt and a dash of honey. Fresh apples were chopped and added, too. Berries and honey would also be delicious.SAM_4847

Enjoy!

Deux Dark-Chocolate-Stuffed Crescents

In the spirit of all things faux-French, I had a rich and chocolate-y strike of insight…

Take new beloved pastry dough recipe. Fill with my favorite ingredient: dark chocolate.

If you remember my Healthified Pop Tarts recipe, you remember how impressed I was with the consistency and melt-in-your-mouth goodness of the dough.

I contemplated a chocolate-stuffed pop tart, but where’s the challenge in that? It would have been practically the same. So if you want a chocolate-filled pop tart, simply follow the recipe below and fill as you please.

But if you want to take a culinary trip abroad (well, sort of), try the same recipe with the following modifications:

1. Roll out dough and form into two triangles.

2. Use a pizza cutter to remove rough edges.

3. Place chocolate of choice on top of the triangles, keeping the chips a half inch or so from the sides.

4. Roll into crescents and lose yourself in some French folk music while you bake.

Recipe For Pastry Dough:

  • 1 T + 1/4 cup whole wheat flour
  • 1 t baking stevia
  • pinch of salt
  • 2 t plain Chobani Greek Yogurt
  • 1.5 t vegan butter, diced at refrigerator temp.
  • 1.5  T non-dairy milk
Directions:
  1. In a mixer combine flours, Stevia, and salt.
  2. Slowly add in milk and Chobani
  3. Beat in butter until thick. (You may have to add more flour if your butter is warm)
  4. Roll up dough and wrap it with plastic wrap.
  5. Place in refrigerator until ready to use.
  6. After all the fillings are prepared take the dough out of the refrigerator and roll out into a thin crust. Cut into 2x2in squares. Before you stack the dough make sure to sprinkle with flour to prevent sticking.
  7. Lay a sheet of wax paper onto a baking sheet and spray with Pam. Lay twelve of the dough sheets onto the pan. Add the fillings on top.
  8. Take the tips of the fork and press down the edges. Working with this dough is kind of like working with clay. The score marks will help the sides stick.
  9. Bake at 350 degrees for 7-8 minutes. Remove when the pastries are golden brown.

Strawberry-Vanilla Heart Scone

I’m not much of a coffee-shop fly. This may be because I don’t drink coffee. I was never part of the cool, “I-can-not-function-without-my-morning-latte” crowd.

First world problems, right?

But what I do find interesting about coffee shops is the baked goods section. I love the fanciful displays of bagels, and muffins, and fresh scones.

But I know, and you probably do, too, that the way these beautiful baked goods are prepared is anything but pretty. The ugly truth is they’re probably loaded with preservatives, refined sugars, and hydrogenated oils. Sigh.

I’m not the type to give up and wallow in self-pity. I’ll just find a better way.

I made up this scone recipe one Saturday morning, and I’m going to drop the modesty curtain for a minute and just say what I’m thinking: This scone is good!

For a bit of a drier scone, use oil instead of yogurt and reduce to 2/3 t. For a very, very moist one, opt for the vanilla yogurt.

Ingredients

1/2 cup whole wheat bread flour

1 T stevia

3/4 T canola oil or organic vanilla yogurt

1/2 t instant yeast

1/2 cup warm (but not burning hot) water

splash of pure vanilla extract

1 medium-sized strawberry, diced

Directions

Mix all dry ingredients, except toppings, and then blend in oil/yogurt and water. Knead for a few minutes, and then let rest for about 15 minutes.

Preheat oven to 425 degrees. Lightly grease a cookie sheet. Set aside.

Once dough has rested, pick it up again and easily knead a bit, adding in a few more t warm water if it has dried out too much.

Roll dough into ball and set aside.

Pick up the dough ball and use your thumbs to gently work in chopped strawberries. Mold into a heart shape, and once ready, place the scone on cookie sheet and bake for about 13-15 minutes or until golden brown.

Sweetheart Strawberry Pastry Pie

Have someone you love? Want to make them something special this Valentine’s Day?

That’s very nice. And while you do that, make something sweet for yourself, like this delicious sweetheart pastry.

To make one big heart pastry, simply follow my beloved healthy pastry dough recipe. But of course, form into two heart shapes. Top one with filling (1 medium-sized strawberry, chopped and blended with 1 t cream cheese frosting or 1 t organic vanilla yogurt). Lay the second heart over the top and press the edges closed with a fork.

Delicious is that easy. It only takes a few minutes, and it tastes so much better than anything you’d buy from the grocery store. Homemade baked goods always taste better.

Recipe For Pastry Dough:

  • 1 T + 1/4 cup whole wheat flour
  • 1 t baking stevia
  • pinch of salt
  • 2 t plain Chobani Greek Yogurt
  • 1.5 t vegan butter, diced at refrigerator temp.
  • 1.5  T non-dairy milk
Directions:
  1. In a mixer combine flours, Stevia, and salt.
  2. Slowly add in milk and Chobani
  3. Beat in butter until thick. (You may have to add more flour if your butter is warm)
  4. Roll up dough and wrap it with plastic wrap.
  5. Place in refrigerator until ready to use.
  6. After all the fillings are prepared take the dough out of the refrigerator and roll out into a thin crust. Cut into 2x2in squares. Before you stack the dough make sure to sprinkle with flour to prevent sticking.
  7. Lay a sheet of wax paper onto a baking sheet and spray with Pam. Lay twelve of the dough sheets onto the pan. Add the fillings on top.
  8. Take the tips of the fork and press down the edges. Working with this dough is kind of like working with clay. The score marks will help the sides stick.
  9. Bake at 350 degrees for 7-8 minutes. Remove when the pastries are golden brown.

Mini Cherry Crunch Pie

Need a pie fix quick?

I’m not a huge pie fan, especially not fruit pies, but there’s something sweet about this little mini cherry pie. I like it. So much that I might try the same recipe with blueberries.

And peaches.

And maybe apples, too?

You could probably sub any fruit you like. Enjoy!

Ingredients

2 T oats

1 T white whole wheat flour (or spelt)

1 T stevia

1/2 T cinnamon

1 T nondairy milk

2-3 cherries, chopped

optional: 1 t organic light brown sugar

Directions

-Preheat oven to 375 degrees. Lightly grease a mini pie dish or ramekin with a rounded bottom. Set aside.

-Combine all ingredients, except cherries in a small bowl. Mix well.

-Place half of mixture in the prepared dish. Press down to form a thick-ish crust.

-The next layer should be the cherries. Spread evenly, but don’t place cherries along the outer edges.

-Take remaining dough and pat into a flat cookie-like patty. Place over cherry layer and pinch sides shut. Slice vents in the top if you like.

-Bake for about 6-7 minutes. Likewise, you could also try microwaving this little pie for 90 seconds.

My Good Morning Blueberry Muffin

A piping hot, fresh out of the oven blueberry muffin is a classic treat.

And Lord knows how I love classics.

And treats.

And blueberries!

Yes, I still have blueberries stockpiled in my freezer from my summer love affair with Berry Patch Farm. They are so close to gone, so I knew I had to make one more blueberry recipe before I ran out for good.

Until next summer, Berry Patch Farm. But right now, in the middle of winter, I’m warming up with this sweet summer fruit baked in the best way possible.

Ingredients

  • 4 tbsp spelt flour (30g) (or ww pastry)
  • dash of baking powder
  • 1-2 T blueberries (chopped or whole)
  • splash of vanilla extract
  • 1 T organic vanilla yogurt
  • 2 T nondairy milk
  • 1 T stevia

Directions

Preheat oven to 330 degrees. Lightly grease a muffin tin or a single silicone cup. Set aside. (Note: You can microwave for 1-1.5 minutes for a quicker muffin, but it will probably turn out less moist.)

Mix dry ingredients; then blend in wet ’til combined, but don’t overmix.

Pop in berries or smear them around for a little tie-dye blue effect.

Bake for about 13-15 minutes or until golden brown on top.

Gluten-Free Ginger-Spice Muffies

I love fall baked goods, especially spice cakes, and Healthful Pursuit has lots of them. Many of hers are gluten- or grain-free.

I’m not paleo, and I definitely don’t have a gluten allergy. But there’s something about a sweet coconut flour that can’t be beat. I’ve noticed that the finish on coconut-flour cakes and cookies is never as smooth as spelt or regular wheat flour, but it’s so sweet. You have to try this one for breakfast one morning, a cold morning when you need a little spicy warmth.

Ingredients

1/4 cup spelt or coconut flour (coconut is sweeter)

1 t cinnamon

1-2 t ginger

dash of nutmeg, cloves, and baking powder

1 flax egg (1 t ground flax + 2 t water)

1 T organic yogurt

2.5 T applesauce

splash of vanilla extract and almond extract

Directions

-Preheat oven to 375 degrees. Lightly greases a cookie sheet. Set aside.

-In a small bowl, combine all dry ingredients; then blend in wet ingredients. Combine ’til well blended.

-Form into one muffie (dome-shaped) or two smaller ones. Note: If you make just one, it will be fairly large. Nothing wrong with that though, right?

-Bake for about 15-17 minutes or until a little springy. Remove from oven and serve warm with a little sweet yogurt drizzle, pumpkin pie spice, or coconut flakes.

 

Dark Chocolate Cherry Scone

One of the most calorific sweets out there is the scone. What makes it so wonderful is all the butter, sugar, and oil it requires to taste delicious–enough even to make Paula Deen proud.

And enough to make your physician pale at the very thought of such ingredients.

But you can have your scone and your chocolate, too. You just have to have the right ingredients.

Check out this recipe I’ve adapted from Healthy Green Kitchen. It makes one very big scone that would pass even the highest pastry chef standards.

Ingredients

6 T white whole wheat flour (or wheat pastry flour)

1 T steel cut oats

1 T stevia (or light organic brown sugar if you’re feeling devilish)

a pinch of baking powder and baking soda

optional: dash of cinnamon

4-5 cherries, diced

1.5 t vegan butter

2 T nondairy milk

splash of lemon juice and pure vanilla extract

1-2 T dark chocolate chips

Directions

-Preheat oven to 350 degrees. Lightly grease a baking dish or sheet. Set aside.

-In a small bowl, combine all dry ingredients. Then push to one side.

-On the other side, mix milk with lemon juice. Then mix in vanilla and begin blending in dry mix.

-Cut in butter and mix ’til well blended.  At this point, gently fold in your cherries and dark chocolate chips.

-Form into a triangular scone. Place on prepared baking dish and bake for approximately 11-13 minutes or until golden brown.

Serve warm (right out of the oven is always best).

Healthy PopTarts

Growing up, having PopTartsfor breakfast was a real treat. Sweet icing and toasted centers were delish components of a less than healthful breakfast. I won’t even comment on the preservatives and artificial sweeteners…

In shaping the pastry rectangles with a knife, I used the extra dough I had to cut off to make decorative shapes.

In undergrad, I’d freeze PopTarts for what I thought was a healthy dessert. My how I’ve learned otherwise.

Recently on Pinterest, lots of PopTart copycat recipes had been pinning. I always checked them out, but never tried any. Too much margarine and process flour to bother.

That was until my sweet little friend–and new momma–Sareena Robles shared this one with me for whole-wheat pastries, sans the butter and processed ingredients.

Recipe For Pastry Dough:

  • 1 T + 1/4 cup whole wheat flour
  • 1 t baking stevia
  • pinch of salt
  • 2 t plain Chobani Greek Yogurt
  • 1.5 t vegan butter, diced at refrigerator temp.
  • 1.5  T non-dairy milk
Directions:
  1. In a mixer combine flours, Stevia, and salt.
  2. Slowly add in milk and Chobani
  3. Beat in butter until thick. (You may have to add more flour if your butter is warm)
  4. Roll up dough and wrap it with plastic wrap.
  5. Place in refrigerator until ready to use.
  6. After all the fillings are prepared take the dough out of the refrigerator and roll out into a thin crust. Cut into 2x2in squares. Before you stack the dough make sure to sprinkle with flour to prevent sticking.
  7. Lay a sheet of wax paper onto a baking sheet and spray with Pam. Lay twelve of the dough sheets onto the pan. Add the fillings on top.
  8. Take the tips of the fork and press down the edges. Working with this dough is kind of like working with clay. The score marks will help the sides stick.
  9. Bake at 350 degrees for 13-18 minutes. Remove when the pastries are golden brown.

Filling

Have some fun with your filling! You could try pureeing blueberries and jam, cinnamon apples, chocolate chips and peanut butter. Anything would work.

For mine, I simply mashed up 10 blueberries and 1.5 t of my mom’s homemade strawberry jam. Mixed it all together, and actually had more filling than I needed. A heaping teaspoon was more than enough for each of my two little pastries.