Posts tagged ‘oats’
Oh my…this recipe might just be my new favorite thing! A sweet but savory twist on a crumble…Mmmmmm. This delicious dish includes a few of my all-time ingredients and has a unique and incredible flavor profile. I can’t tell you how excited I am to share it with you, I could actually squeal! For those of you who actually know me, I am sure you can visualize and hear me giggling in excitement right now :)
Some of you may be tired of winter squash recipes, but I am giving it a last “hoorah” as it was 12F yesterday morning, and the flavors of fall and winter still have a grip on me. This is the second time I’ve made this dish in a week, and I (am a bit embarrassed to) admit that I haven’t shared it with anyone…I fully intended to but lunch, snack time and dinner came around and it disappeared!
For the Secret Recipe Club this month, I was assigned Susan’s blog The Wimpy Vegetarian. After reading her post on using food words as story, I knew she was my kind of gal! I chose her Farmhouse Butternut and Apple Crumble for March, although I had my eye a few other dishes, I kept coming back to this one…and I am MORE than thrilled that I did! I made a few changes: I increased the ginger a tad because I love ginger, swapped out oat flour for all-purpose to make it gluten free and subbed coconut sugar for brown sugar. I increased the mushrooms to use up what I had on hand and opted for a combination of chopped dried figs and tart cherries in the filling since I didn’t have fig jam in the fridge. To keep it dairy-free and make this recipe vegan, I used coconut oil in place of butter and I loved the flavor that it lends to the overall dish. Did I mention that I love this dish?!? Thank you, Susan, I will be making this over and over again!
Butternut and Apple Crumble (adapted from The Wimpy Vegetarian)
Gluten-free, Vegan, Dairy-free, Nut-free, Soy-free, Vegetarian, Refined Sugar-free
For the Filling:
- 1 Tbsp coconut oil, unsalted butter, ghee or Earth Balance (use oil or Earth Balance for dairy-free and/or vegan)
- 2/3 cup finely chopped mushrooms
- 1/3 cup finely chopped shallots (1 large shallot)
- 4 cups peeled and diced butternut squash, into 3/4″ pieces
- 1 1/2 tsp to 3 tsps freshly grated ginger root to taste (I love ginger so I used 3 tsp)
- 1/4 cup vegetable broth
- 1 tsp finely chopped fresh thyme or 1/4 tsp dried thyme
- 2 cups thinly sliced apple (unpeeled, I used Gala)
- 2-3 Tbsp dried cherries, cranberries and/or chopped figs (I used 1 chopped fig & 1 Tbsp chopped tart cherries based on what I had on hand)
- 1/2 tsp sea salt
For the Crumble:
- 1/4 cup oat flour OR gluten-free all-purpose flour*
- 1/4 cup gluten free oats
- 2 Tbsp coconut palm sugar (or other granulated sweetener)
- 1 teaspoon thyme
- 1/2 teaspoon kosher salt
- Pinch ground ginger
- 4 Tbsp coconut oil, unsalted butter, ghee or Earth Balance (use oil or Earth Balance for dairy-free & vegan)
Preheat the oven to 375˚F, and generously butter or oil a baking dish. I used a casserole dish and a large ramekin for mine.
In a large frying pan, melt the oil/butter over medium-high heat. Add the mushrooms and shallots and cook until the shallots are soft and the mushroom begin to melt into the oil/butter, about 7 minutes.
Add the butternut squash and sauté until it softens and begins to brown, about 15 minutes. After the squash has been sautéing for 10 minutes, add the ginger and apple slices. Sauté all together for the final 5 minutes. Add a little extra oil/butter if the skillet is dry, but no more than 1/2 tablespoon.
Stir in the broth, thyme, dried cherries/fig/cranberries, and salt.
Pour the squash filling into the prepared baking dish. Cover with foil and bake until just tender, about 20 minutes.
Combine all the Crumble ingredients together in a small bowl except the butter/oil. Chop the butter into pieces and add to the mixture. Pinch the butter in the mixture until the crumble is coarse, and some chunks of butter are the size of peas. This can also be done in a small bowl of a food processor fitted with a blade (this is what I used). Just pulse until the chunks of butter are no larger than a pea.
When the squash filling comes out of the oven, scatter the crumble over the top and return to the oven for another 20 minutes, or until the topping is golden brown.
Serves about 4 larger portions or 6 small
For more recipes from this month’s reveal, click below!
Where the last two months have gone, I couldn’t tell you…I blinked and it was 2014! That being said, Happy Holidays, Merry Christmas and Happy New Year all in one to you lovely readers!
What better way to jumpstart this new year than with cookies? Easy, peasy one-bowl cookies that are good for you. They aren’t your traditional buttery cookies with a crisp edge and a gooey middle. Nope, these are light two or three-bite goodies that can triple as a light snack, healthy portable breakfast or a sweet ending to a meal when your sweet tooth hits. I’d say they are a mix between banana bread, baked oatmeal and a granola bar all in one?
These delicious oaty bites were lightly adapted from Nicole’s Trail Mix Cookies over at Colie’s Kitchen. I was thrilled to be assigned her blog this month for the first Secret Recipe Club reveal of the new year! As Nicole phrases it, her site “isn’t necessary a recipe blog, but a blog based on the views from my side of the world, or my side of the table so to speak.” I have a few more recipes I can’t wait to try, such as her Parmesan Meatloaf Muffins, Shrimp Etouffee, and Serendipity’s Frozen Hot Chocolate…yum!
I didn’t alter much; I used gluten-free oats, added a bit of flaxseed meal to the dough and decreased the milk by 1 tablespoon. I upped the “add-ins” and used a combo of both fruit and nuts for added texture and flavor. I’ll be making these again and experimenting with different combinations…these were SO easy and delicious!
Chewy Trail Mix Breakfast Cookies (lightly adapted from Colie’s Kitchen)
Gluten-free, Egg-free, Vegan, Nut-free Option, Oil-free, Soy-free, Fruit-Sweetened
1/3 cup juice sweetened dried cranberries (or other dried fruit – cherries, raisins, apricots, dates)
2. Preheat the oven to 350F and line a cookie sheet(s) with parchment paper, silpat mat or lightly grease.
2. Scoop out dough into two tablespoon cookie scoops.
3. Bake for 15-20 minutes or until lightly golden. Let cool for 5-10 minutes before removing, otherwise they might fall apart.
Number of Servings: 20 cookies
I sure hope you aren’t tired of pumpkin yet! I have a delectable baked dish that can triple as breakfast, a quick snack or a healthy dessert…now that’s a win in my book.
It’s Secret Recipe Club time again this month, and I was assigned Laura’s darling blog, A Healthy Jalapeño. Not only does Laura have a laundry list of recipes I want to try, she seems like “my type of people”…and the way she describes herself as “having no special talents, but I am passionately curious” is one fantastic statement. I searched through multiple recipes that I debated on trying this month, but finally settled on Baked Oatmeal with Pumpkin and Bananas. Not only is this a dish that’s appropriate for pumpkin and holiday season, I was enticed by the layered look and the combination of flavors. Prior to making this dish, I hadn’t combined pumpkin and bananas but I loved it!
Since I can’t leave well enough alone, I made a few changes based on preference and what I had on hand: I swapped out quick oats for quinoa flakes, used maple syrup instead of brown sugar and added maple extract to quinoa mixture. I wound up adding milk to the flakes as well because the mixture appeared to be a little dry for the middle and wanted to ensure it would cook. I also threw in 1/3 cup of pepitas in addition to walnuts (in lieu of pecans) for a little color and to play up the pumpkin flare.
I served this both warm and cold and thought it was delicious! If you don’t like it cold though, I blame it on my cold-pizza and refrigerated leftover fetish :) For a healthy dessert option, I drizzled my “yogurt glaze” over a slice to amp up the protein and to give it a more dessert-like feel.
Baked Quinoa with Pumpkin and Bananas (adapted from A Healthy Jalapeño)
Gluten-free, Oil-free, Dairy-free, Nut-free Option, Vegetarian, Refined Sugar-free
4 medium ripe bananas, (the riper the better) sliced into 1/2″ pieces*
1 (15 oz) can organic pumpkin puree (not pumpkin pie)
1 tbsp honey
2 Tbsp maple syrup (or 2-3 tbsp coconut sugar, sucanat, or brown sugar)
1 cup uncooked quinoa flakes (or gluten free quick oats)
1/2 cup chopped walnuts (or pecans) – omit for nut-free and substitute more pepitas if desired
1/3 cup pepitas
1/2 tsp baking powder
3/4 tsp cinnamon
1 1/2 tsp pumpkin pie spice
1/4 tsp nutmeg
pinch of sea salt
1 1/2 cups unsweetened Almond milk, divided (or any milk you desire)
1 egg, whisked
1/4 – 1/2 tsp maple extract (optional)
1 tsp pure vanilla extract
Garnish and serving ideas (optional)
a drizzle of maple syrup or honey
sprinkle of cinnamon or nutmeg
extra pepitas, walnuts or pecans
1. Preheat the oven to 375°. Lightly spray a 9 x 9″ ceramic baking dish with cooking spray or coconut oil (my favorite) or line with parchment paper and set aside.
2. Arrange the banana slices in a single layer on the bottom of the ceramic dish. Sprinkle 1/4 tsp of the cinnamon, honey and cover with foil. Bake 15 minutes, until the bananas get soft (I didn’t cook them until mushy though).
3. Meanwhile, in a medium bowl, combine the quinoa flakes (or oats), pepitas, 1 cup of milk, half of nuts, baking powder, remaining cinnamon, pumpkin pie spice, nutmeg and salt; stir together.
4. In a separate bowl, whisk together the pumpkin, maple syrup, maple extract, maple syrup/sweetener, remaining 1/2 cup of milk, egg, and vanilla extract.
5. Remove the bananas from the oven, then spread the quinoa mixture over the bananas. Next, pour the pumpkin mixture over the quinoa, spreading to make sure to distribute the mixture as evenly as possible. Sprinkle the remaining nuts over the the top.
6. Bake for about 32-38 minutes (mine baked for 38), or until the top is golden brown and the pumpkin and quinoa has set. Garnish with nuts/seeds/yogurt if desired and serve!
*If you aren’t a fan of bananas, try swapping out apples for a different taste.
Oh me, oh my. These squares are quite heavenly. I made a double batch – one for myself and one for a fellow gluten-free employee for her birthday. I blame it on my sweet tooth but I couldn’t bear only having one test square for myself :)
These indulgent bars were a result of an adaptation from this month’s Secret Recipe Club assignment! I was given Flying on Jess Fuel for the month of October and had a blast getting acquainted with this spunky newlywed (best wishes!) and all her delicious food and adventures.
With so many recipes for me to choose from, I turned to an employee for a little assistance on what to make this month. I asked what her favorite dessert was and she said cheesecake. I then looked up to see if miss Jess had anything cheesecake related on her blog and look what I found…M&M Cheesecake Squares!
As usual, I changed a few things and lightened things up a bit, I can’t help it :) While I know a “birthday treat” is a once a year occasion, I was also trying to show said employee how I adapt non-gluten free recipes to fit my dietary needs so here goes.
For the crust/crumble, I substituted my own gluten-free flour blend for the regular flour, erythritol for the brown sugar, added a bit of stevia, used real butter for the margarine and used almonds for the walnuts. Jess mentioned that she loved the filling and recommended doubling it so that’s what I did! I doubled the cream cheese filling using the 1/3 less fat version and used sucanat and stevia for the sweetener. Instead of M&M’s, I substituted dark chocolate chips…while I could’ve purchased Sunspire Dark Chocolate SunDrops for a healthier M&M, I already had chocolate chips on hand so I used those in it’s place!
Chocolate Chip Cheesecake Squares (adapted from Flying on Jess Fuel)
For Crust and Crumble
1/3 cup butter, ghee (or Earth Balance or coconut oil for dairy free) room temperature
1/4 cup erythritol (or 1/3 cup granulated sweetener of choice and omit stevia)
1/16 tsp pure stevia powder (or to taste)
1/2 cup almonds, pulsed in a food processor (any nut will do)
1 cup gluten free flour blend (I used 1/3 cup tapioca, 1/3 cup almond meal, 1/3 cup gluten-free oat flour)
2 (8 oz) packages 1/3 less fat cream cheese, room temperature (use dairy-free if needed)
1/3 cup sucanat or other granulated sweetener
1/8th tsp pure stevia (or to taste or add a few more Tbsp of sweetener)
2 tsp pure vanilla extract
3/4 cup dark chocolate chips
1. Preheat the oven to 350 F. Line 2 loaf pans OR one 8×8 pan with parchment paper or grease well and set aside.
2. With an electric mixer, beat the butter/ghee/Earth Balance and erythritol until light and fluffy. Add the stevia, almonds, and flour and mix until crumbly.
3. Reserve 1/2 cup of the crumb mixture and set aside. Divide the remaining crust mixture and press into the bottom of the prepared loaf pans OR into the bottom of the one 8″ square pan. Bake for 10 minutes.
4. Meanwhile, combine the cream cheese, sugar, stevia and vanilla, and using an electric mixer again, mix at medium speed until well blended. (I didn’t even bother cleaning the mixer in between the two steps).
5. Add the eggs and continue mixing until combined.
6. Layer 1/2 of the chocolate chips over the crust. Top with the cream cheese mixture and spread evenly.
7. Top with remaining chocolate chips and sprinkle with reserved crust/crumble.
8. Bake for an additional 25-27 minutes until set. Let cool completely before cutting and serving.