Breakfast Archives - Page 4 of 8 -

July 28, 2016

Blueberry Almond Breakfast Crisp

Every July I make the same blueberry pie– it’s a favorite mid-summer tradition that I look forward to every year. Lately however, we seem to be eating more than our fair share of dessert, so I thought I’d change things up a bit and turn our summer dessert into a treat worthy of eating for breakfast. The almond paste crumble is what makes the pie truly special, but since almond paste is fairly dense with sugar, I increased the oats to almond paste ratio to make a crumble which is still markedly almond in flavor yet more subtly sweet. I also replaced the sugar in the blueberry filling with a mere touch of maple syrup for a more natural sweetness. Coconut oil took the place of butter and the resulting crisp was just what I had wanted- sweet but not too sweet, and with plenty of the almond oat crumble. When served warm from the oven, the blueberries are plump and juicy; if you prefer the filling to be on the thicker side, it sets up a bit more after it’s chilled. We enjoy it both ways. For an extra treat, serve with a dollop of vanilla bean creme fraiche.

June 1, 2016

Einkorn Popovers with Yogurt and Rhubarb Raspberry Compote

Although the school year is winding down to an end, it seems that the days are still as full as ever. When I’m tempted to feel overwhelmed, I take a break from experimenting in the kitchen and gravitate towards making what is familiar and comforting. Popovers make a regular appearance on our table; they require only a few minutes of prep and yet they always seem to make a meal extra special. The outsides are crisp, the insides are soft and egg-y, and they grandly puff up so irresistibly. I recently discovered the wonders of einkorn flour, a highly nutritious ancient grain flour which is high in protein and is more easily digested than many alternative types of flour. I find that it lends a subtle sweetness to the popovers while also keeping the texture light. Of all the flours I’ve tried in popovers (various combinations of all-purpose, whole wheat pastry, white whole wheat, and spelt), this einkorn version has become my favorite.

March 11, 2016

Turkish Baked Eggs

My birthday was last week and I had every intention of baking myself an elaborate cake to celebrate, but things came up and it didn’t happen. Instead Ryan was able to take the day off from work last minute and we spent the day together, going out to both lunch and dinner (a rarity for us these days). The local restaurant where we enjoyed our lunch is a favorite of mine; it boasts an eclectic menu to please almost any palette- sweet and savory crepes, a wide assortment of egg dishes, beautiful salads, delectable sandwiches- all with fresh and often organic ingredients. I quite frequently order the turkish eggs- two eggs oven-baked sunny side-up, nestled in a bed of sautéed spinach with hints of oregano, served alongside tomatoes, cucumbers, olives, and a slice of warm softened feta.

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