Tag Archives: blueberry

Breakfast and Dessert – basically the same thing

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You know what’s weird?

That oatmeal and rice pudding have essentially the same ingredients and preparation/cooking instructions but one is a very distinctly a breakfast and one is very much a dessert. What is it with oats and rice? Why is rice a dessert and oats are a breakfast? Well I say to hell with that.

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Rice pudding for breakfast anyone? If we put fruit on it… its basically a balanced meal. duh.

I’m down with this train of thought.

Next thing: Why has the world been keeping home-made compote from me for the past 20-odd years. Who’s wise idea was that?

I didn’t think it was that easy to make I guess. And man, it is better than jam and contains less sugar… so why would you ever make jam?! WHY!? Why would you try (and probably fail) to can/jar things in boiling water  when you could really, honestly, just eat compote from the saucepan…? Riddle me that!

So – I made rice pudding. And then I made compote. And then I layered them like a fancy person and put lemon on top like an even FANCIER person and then my tastebuds exploded.

If I can have fancy tastebud explosions… so can you!

Lets get into it!

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Rice Pudding

1/2c. Arborio rice

1 c. coconut milk

1 c. oat milk

1/4 c. raw sugar

1 tsp. lemon zest

1 vanilla bean (scraped)

1/2 tsp. cinnamon

Blueberry Compote

1 c. bluberries

1/8 c. sugar

1 tbsp. lemon

1 tsp. lemon zest

1 tsp. arrowroot powder

For the rice puddin’

Pour the coconut milk, oat milk, rice, sugar, and zest into a saucepan and bring to a boil over med/high heat. Once the mixture is boiling, lower the temperature and allow it to simmer while covered for about 30 minutes. I usually eyeball this because it always depends. I taste it and take it off the heat when the rice is cooked and there is only a bit of liquid left. It will firm up quite a bit as it cools. Now, mix in the cinnamon and vanilla bean scrapings.

Serve hot or cold with blueberry compote.

For the Blueberry compote

Toss everything in a small saucepan and simmer on a medium heat until sugar has dissolved and you crush up some of those berries. It doesn’t take long… 3-5 minutes.

Eat direct from saucepan. Or layer with rice pudding like a fancy person.

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xxx

 

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Filed under Breakfast, Desserts, Puddings

blueberry scones

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I get into grooves a lot. Grooves… or habits. Habits or routines. Routines… or slightly OCD behaviour.

Like that period in my life during high school when it took me 30 minutes to complete my extensive bed time routine, which involved the opening and closing and locking and double checking of every door in my house.

Like that time from kindergarten to grade 4 when I cried everyday before school.

Like that time when I compulsively saved every cent to buy a wiener dog.

These grooves/habits/routines apply to my eating as well.

Like that time when I ate only Just Right breakfast cereal –  for every meal. I craved it so bad… it was… Just Right. And here’s the kicker – I ate it dry. Yeah no milk for this girl. I would pour literally two cups of cereal in a ziploc bag with a spoon and take it to work for dinner. This went on for months. And then one day I just wasn’t eating it anymore. Haven’t had any since, actually. (Put on list of things to do for when I visit Toronto)

And then there was that time I only ate avocado on toast with tomato. Oh wait… that one is still going on.

And of course there was that summer that I made scones like every three days. That was by popular demand though. The demand from Sean.

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Anyway, it seems like I get into routines but then I drop them suddenly without reason and never look back. I haven’t made scones in what feels like forever. So this recipe had to happen.

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It should happen for you too regardless of your current food routines.

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Sean loves it when I stack my food.

Blueberry Scones
adapted from here

1 1/2 c. white flour
1 1/2 c. whole wheat flour
1/3 c. raw sugar
1 tbsp baking powder
1/2 tsp salt
1 1/4 c. coconut milk
1 c. blueberries

Preheat oven to 425*F. Sift the flour together with the baking powder and then mix in the salt and sugar. Now add cold coconut milk and mix until just combined. Fold in the blueberries or fruit of choice and gather the dough into a loose ball. Turn dough onto a floured surface and form into a circle or square or rectangle or whatever about 3/4 inch thick and cut out 8-10 scones in whatever shape you please, traingles, circles, it don’t matter. Brush some extra coconut milk on top and sprinkle with extra sugar.

Place on a baking sheet lined with parchment and bake for 15 minutes – 20 minutes or until golden brown.

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xxx

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Filed under Adventures in Australia, Breakfast

blueberry muffin segue

How does someone make the transition from a solid month of total regression back into being a teenager (waking up after ten, staying in pyjamas all day and doing nothing, eating other people’s groceries) to re-entering the real world. A world which is literally (and figuratively) one entire globe away from teenager regression. A world that involves work and buying groceries, doing laundry and checking flour for moths.

Where is the instruction booklet for that transition? Because I am having a bit of trouble with it.

I think I read somewhere that you should start by making muffins. Well, no. Actually, that is a lie. But it would have make a great segue into this muffin recipe I’m about to post.

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Muffins help somewhere along the way. I’m sure of that.

Blueberry Muffins
Adapted from this beautiful blog I just discovered.

1 c. whole wheat flour

1 c. all purpose flour

4 tsp baking powder

1/4 tsp salt

1/2 c. brown sugar

1/2 tsp vanilla extract

1/4 c. raw sugar

1 c. oat milk (or any non-dairy)

3 tbsp mushed banana

1 lemon, zested

1 c. fresh blueberries

Preheat oven to 350 degrees F. Grease or line a 12 inch muffin pan with liners. In a large bowl, mix flour, sugars, baking powder and salt. Create a well and add the milk 1/2 cup at a time. Mix with a wooden spoon or rubber spatula. Mix in lemon zest, vanilla and banana and stir until fully combined. Gently fold in blueberries, try not to over mix muffin batter.

Spoon batter into muffin cups, filling about 3/4 full. Bake muffins for 22 – 25 minutes until fully baked.

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Eat. Feel better.

xxx

5 Comments

Filed under Adventures in Australia, Muffins