Category Archives: Breakfast

camping equals…

Guess what is happening this weekend!!! CAMPING!

YAYAYAAYAYYAYAYY!

And you know what that means? Well, as evidenced here and here… it means GRANOLA!

OH delicious, crunchy granola that I always seem to burn. Or make healthier than is necessary and thus never adding quite enough sugar or sweetness. This time I have GOT YOU!

NAILED IT.

one hammer, one nail. totally nailed it, you guys.DSC_9850

I didn’t even follow a recipe. Nor do I remember all of my exact measurements, but it is goooood stuff.

Here is the most accurate recollection of ingredients that I can put together. I kinda just threw everything in a bowl, but these were the vague measurements.

DSC_9874

Best Granola EVA

dry:

2 c. oats
1 c. rice crispies
1 c. puffed millet
1 c. coconut flakes
2 tbsp. sesame seeds
1 tbsp chia seeds
1/4 c. sunflower seeds
1/4 c. almonds chopped
1 1/2 tsp cinnamon
1/2 c. dried apple chopped
1/4 c. craisins
1/4 c. raisins

wet:

1/3 c. coconut oil
1/4 c. brown sugar
1/4 c. brown rice syrup
1 tsp vanilla

Really all you do is the mix the dry (minus the fruit) and mix the wet, then combine. Spread over two baking sheets and bake for 25 minutes at 325*F flipping the granola once or twice. Allow to cool (if you can) before adding the fruit.

ENJOY!

x

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flapjacks…?

Question: what is the difference between pancakes and flapjacks? I always thought they were the same thing…

My brother and I used to play this game. I have no idea how it started or where it came from… but basically it was about this man who was really crazy/out of his mind insane and the only thing that could cure him was more flapjacks.

That was it. That was the whole game. Creative, I know.

This is coming from the kids who used to put each other in cardboard boxes from the new home appliances and then proceed to push each other down the stairs. That was the best.

Another favourite? Indiana Jones, in which my brother got to play Indy and I was, of course, Henry; Indy’s father… traditionally portrayed by Sean Connery and not a 6 year old girl. I used to just open and close an umbrella a lot to scare away the birds cause that’s the only thing I could remember Henry doing in the movies. Then we would use my dads old belts and abseil off their 3 story bed. Obviously.

Anyway the flapjack game wasn’t really our finest. However, whenever I hear the word flapjack… that’s all I can think of.

Check out these pancakes (flapjacks?) They are the best vegan version I have ever made… delicious!

Vegan Flap-cakes… Pan-jacks?
Recipe adapted from here

1 1/2 Cup Oatmilk
1 Tbs Sugar
2 Tbs Coconut Oil
1 Cup Spelt Flour
1/3 Cup All-Purpose Flour
1 tsp Baking Powder
1/4 tsp Salt
1 tsp vanilla extract
1-2 Tbs water, to thin batter if needed

Add all ingredients to a blender and blend for a minute or until everything is combined and smooth.

Heat a non-stick saucepan to medium heat. When it is good and hot, pour about a 1/4 c. of batter in the middle. Watch for bubbles to begin to rise. When they stop rising, flip the pancake and cook for another minute or two. The pancake should be a golden colour. Keep the pancakes in the oven at 180*C on a plate or in some tinfoil to keep them warm. This makes small silver dollar pancakes. Enough for two.

Top with Maple Syrup, and butter (vegan) and devour. Yum.

xxx

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granola cruncher

Granola is a happening thing. Not just for tree huggers and hippies anymore. Not just for women who wear bucket hats with a ying yang patch on the front, using walking sticks and wearing hiking boots with their socks pulled up to the mid-calf.* Not just for those hooligans who don’t shave their  legs or wear deodorant. Those people are on to bigger and better things. Like hemp seeds and acai berries.

Me, I always liked granola. Especially from Rube. Rube is an older gentleman who works at the St. Lawrence market in Toronto. He has a little stand that sells rice and dried beans and quinoa, (he sold Quinoa before quinoa was cool, back when we were all pronouncing it Quinn-oh-ah), and also Granola. He sells lots of Granola. Out of huge tubs with metal scoops and into small brown bags wrapped up with a red elastic.

Ahhh Rube. He sold me granola every Saturday morning for most of my childhood. He let me weigh my own bag on his little scale… and then I would bust open the brown paper and eat all the raisins and apple pieces, those rolled oats were for suckers. I still do that, eat all the fruit that is. Just ask my dad the day after he buys a box of granola or muesli. Or ask my boyfriend. If you buy a breakfast cereal with fruit bits, you better believe that when you go to have a bowl in a couple days, there won’t be any fruit bits left. That’s just how I roll.

This granola is very unlike Rube’s Granola. But I would never even dream of trying to replicate his, cause I would never succeed. It’s the best granola ever.

This one is good too, it’s banana bread granola. It tastes like a big loaf of banana bread, but crunchy and in a bowl with some fruit and milk. yum.

Banana Bread Granola
adapted from here

Ingredients

3-4 c. old-fashioned oats

1 c. puffed millet (or puffed rice whatevs)

2 ripe bananas

1/2 cup coconut oil

1/3 cup maple syrup

1/2 tsp vanilla

1 tsp cinnamon

pinch of sea salt

1/2 cup walnuts

1/2 cup banana chips
Granola is pretty basic. Smoosh the bananas up – Mix the wet, mix the dry (excluding the banana chips), mix together and spread on a baking sheet (or two). Bake for 25-30 minutes at 325*C. Stir in Banana chips

Eat warm. It will harden as it cools and become very crunchy!

It’s not Rubes, but it’ll do for now.

xxx

*that woman is not fictional. She is all too real- A woman from my neighbourhood who I met on many walks on the Scarborough bluffs. She once stopped me to ask if my puppy was a ‘bitch or a dog’.  I was 11 years old. I knew only of bitch being a bad word, not meaning female dog, so needless to say I  was taken aback. When I told my mom, my mom replied with… “Oh she’s a Granola cruncher” and so now when I think of Granola crunchers I think only of that woman and her stupid ying-yang bucket hat.

And FOR the RECORD. you do not need hiking boots to walk around the Scarborough bluffs. Ok? It’s just unnecessary. Not exactly mountainous terrain…

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carrot fingers

Do you know what my all-time favourite vegetable is?

I think if you had a look at my palms and the soles of my feet you might be able to guess. You see… I eat a lot of this vegetable. Quite a lot. And it has a tendency to give my skin an orangey glow. It seems that this vegetable is quite high beta-carotene, and since I eat so much, my body has an overload of it and so I store that extra beta-carotene in my skin! And thus it turns yellowy-orange.

Funny Story: I was meeting a friend a couple months ago and as I was walking up to her to with open arms she started laughing. She grabbed my hands and exclaimed: ‘You used fake tan and forgot to wash your hands after… DIDN’T YOU!?’

Awkward.

Have you figured it out yet? My favourite veggie? That contains lots of CAROT-ene?
Carrots!
Yum. Raw, with hummus, roasted. It doesn’t matter! I’ll take them anyway. anytime.

So let’s talk breakfast…

Maybe you’d fancy some Carrot muffins? Perfect.

Carrot Muffins
Adapted from this recipe

2 c. spelt flour
3 tbsp sugar
1.5 tsp all spice
1/4 tsp sea salt
2 tsp baking powder
1/2 tsp baking soda
1/4 c. raisins

2 tbsp chia seeds
1/2 c. non-dairy milk
1 c. shredded carrot
1.5 tsp vanilla
1/4 c. maple syrup
1 c. unsweetened applesauce
1/4 c. coconut oil

Instructions

Preheat oven to 375F. Mix together dry ingredients. Mix together wet ingredients. Add the wet to the dry and mix until combined.

Bake at for 25-27 in a lined muffin tin!

Serve with a some tofu-cream cheese (cause then its more like carrot cake. aka the best dessert ever.)

Enjoy a year round tan! With NO skin cancer! YAY!

ps. Did you ever see that youtube video called ‘salad fingers?’ Jeeez. if not, don’t look it up. Salad fingers haunts me.

xxx

And just for fun, a sneak peek at some of the hotness I’ve been photographing lately.

boom!

more to come…

x

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roasted oranges

It’s almost springtime! September 1st is justttttt around the corner and I could not be more excited about it!

The sun is coming out early and it is setting late. The magpies are getting frisky and I’m sure they will be dive bombing the back of my head in no time at all. OH SWEET SPRING! You bring me such joy and pain.

But more on that and my irrational (yet totally rational) fear of magpies later.

these are NOT magpies… no…but these wee birdies LOVED my fruit.

For now, we celebrate the end of Winter and the beginning of Spring with roasted fruit! It’s actually winter fruit, but I’ve only just started to see it at the grocery store in the last week or so. Blood Oranges! They look kinda rotten on the outside with their orange skins turning a funny ruby/brown colour. But slice that bad boy open… and holy moly.


As soon as I saw them I knew what I wanted. I wanted a whole bag and I wanted to make this!

So I did. I bought them, I chopped them, I sprinkled them and within an hour I was eattting their jeweled, juicy goodness. Straight off the pan.

This recipe would probably be a winner paired with pancakes or the like, but it was afternoon times and I wanted the hot oranges in my belly immediately.

Roasted Winter Citrus
From Joy the Baker… in all her wisdom.

A variety  of winter fruit: Blood oranges, mandarins/clementines, grapefruit perhaps?

Oil

Salt

Sugar

Rosemary

Slice up the fruit, line a pan with parchment and place the fruit on the pan. Sprinkle with oil, salt, sugar and rosemary.

Roast for 20ish minutes at 350F.

Try it. I was skeptical… but there is no reason to be. It’s roasted fruit! You’re not digging the rosemary? My next thought was, ‘What if I just coated these in sugar?’ Yes. Awesome. Do it.

xxx

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it’s the JAM PLAN. and the queen loves it!

Did you know that I’m British?

Yeah, I’m just being real with you.


Me and the queen, we’re buds. Kate and I, (Middleton of course) we go way back. Sometimes she comes over for tea and scones and we discuss British things… like scones. and… the queen. And her excess of hats!

Are those the only British things I know? hmmm…


I’m not actually English at all, but I didn’t have a Scottish Flag tea towel on hand. Sooo…


I save my fine china for the Royals, obviously. And I’m also speaking to them about adopting a vegan diet. I think this is what British people do. We bake scones and clean our houses in case the queen comes for tea.

And when she does come,  (because she will) we serve her homemade scones, with homemade jam and whipped coconut cream. Totally vegan. and the queen is PUMPED about it.

Pip pip. Cheerio.

You know my scone recipe already. So just sub the cranberries for raspberries! It’s your call!

Jam though… JAM is a new addition.

It’s the Jam Plan!

20 minute JAM PLAN!

Strawberry/Raspberry Jam
(Adapted from OhSheGlows)

3 c. of strawberries and raspberries (I used a combo of fresh and frozen)

1.5 tbsp. chia seeds

2 tbsp. maple syrup

boiling

Bring the maple syrup and fruit to a boil in a saucepan. Stir frequently because the fruit will burn/stick to the pan. Allow it to simmer for 5-10 minutes and then add the chia seeds. Allow mixture to simmer and firm up for about 15 minutes. Keep stirring!

Put the jam in your finest china bowls and wait for the queen.

If you make the jam and scones, she will come.

xxx

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Mad Hatters and green smoothies

Well this is embarrassing. I don’t know what to say, but it’s been a while since I posted. I couldn’t even tell ya why. Things haven’t been busy…

But perhaps that’s just it, I have nothing to write about. My baking has been taking a back seat to my relaxing. Usually I like to bake to relax, but lately, turning on the oven has just been out of the question.

In any case, I come to you today with pictures from the weekend, an incredible discovery and a peculiar breakfast smoothie. None of this actually involves any baking, but sometimes you just have to go with the flow.

Let’s start with my breakfast. I’ve been trying to eat really clean this week. I’ve been feeling very tired and lethargic for the past two weeks and I’m going to blame the obscene amount of coffee and chocolate that I consume. OH and peanut butter. I bought a normal size jar last Monday and, I kid you not, I am scraping the bottom just 7 days later. Confession: I eat it by the spoonful.

It doesn’t help that I accidentally bought the light version. And while it isn’t nearly as creamy and delicious, I still crave it and have convinced myself that since it is light, I can eat twice as much. Ok, maybe not the best reasoning ever. It’s getting a bit out of hand to say the least.

Lately, I have been eying this certain nut butter at the grocery store. It says Nut Free on it, so initially I was strolling past thinking it was some mock peanut butter that would taste like cardboard. Upon closer inspection I realized that it is actually sunflower-seed butter. Something I have been searching for for ages! Even though it is just a tad on the pricey side, it is still heaps cheaper than the almond butter that I cannot even stomach spending 9 dollars on, when I will for sure eat it in three sittings.

delicious...

Anyhoo, I thought it would be a smart buy as I may not crave it as much as I do peanut butter… and therefore I might eat less.

Well… that theory went out the window the second I opened it. I’m so naive to think that I would be able to resist any butter made from nuts or seeds. I’m like a squirrel. Sometimes I hide the jar so my boyfriend won’t judge me based on my nut butter consumption.

Do yourself a favour and go buy this. Or maybe do yourself a favour and don’t buy it? I dunno. Either way, sunflower-seeds are the new peanut.

On to more foods! Breakfast foods! Cold Foods! Green foods!

My next concoction is a green smoothie. Absolutely delicious and I swear if you drank it with your eyes closed, you would not detect any vegetable.

this one has raspberries... it's looking a little brown...

You’re skeptical. Most are, but this smoothie can be made 101 different ways and is insanely good for you.

This was inspired by OhSheGlows

2-3 c. of spinach raw

1 c. almond milk

1 tbsp. chia seeds

1 tbsp. sunflower seed butter

1 frozen banana, chopped

3 brazil nuts

Optional 1 handful of frozen raspberries. (I put this as optional because these yummy red berries will turn your green smoothie to a lovely brown colour. and if you think green isn’t appetizing then I gotta tell ya, you’ve never tried to drink a brown smoothie.)

1. put all ingredients together in a blender. Blend.

I actually use a lot less liquid cause I like a really thick smoothie that I can eat with a spoon. But it’s totally up to you.

In other news, this past weekend was a good friend’s 30th birthday. She threw the most colourful, most amazing Mad Hatter themed birthday party.

the coolest kids ever.

We were all MAD! MAD I TELL YOU!

crazzzzy

sean and i

Well that’s pretty much it for now, but I have more pictures and recipes, so I won’t be so long this time.

xxx

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