Pancakes

Lately Zoe and I have been having pancakes Sunday morning, it is lovely tradition that is echoed in many homes of my past. Pancakes/waffles were something that was always eaten on Sunday's when I lived with my family in Florida and also at the Curle-Hodgsons. It makes Sunday more special. They also make great leftovers for the week's breakfasts. Usually we use a gluten-free pancake mix (Only Oats mix is the preferred) but today's were full on gluten, but with a Zoe-reccomended recipe. I wanted to make up my own mix to have in the cupboard for future Sundays (or any days!).
It is a delicious mix to have on hand, and super easy, you could have pancakes on the table in 10 minutes.
As you can see from the picture, my favorite topping for pancakes (and waffles) is yogurt and fruit. I would take that combination over maple syrup on pancakes any day.  I am quite passionate about yogurt on pancakes, I think it is delicious and I think everyone should try it once. So, next time there are pancakes on the table bring out a container of yogurt and prepare to be amazed.

Pancake Mix
From More with Less

6 cups flour
1 tablespoon salt
6 tablespoons baking powder
6 tablespoons sugar
2 cups powdered milk

Mix well.

Options:
-use half whole wheat flour
-replace 1 cup of flour with 1 cup cornmeal
-add 1 cup of wheat germ
-add anything! flax, hemp, oatmeal.

To make a batch of pancakes
Serves 3

1 egg, beaten
1 cup water
2 tablespoons melted butter or oil
1 1/2 cups pancake mix

Combine all ingredients, mix just until not streaks of flour remain. Cook, using your favorite pan!

Banana Bread

As you can maybe tell from some of my recipes I love adding 'extras' to recipes. I love going through the cupboard when I'm cooking or baking and just tossing things into the mix. I find banana bread the perfect base to add 'extras' to, not only is it fun but it usually turns out really good. This morning I whipped up a batch of basic banana bread batter and tossed in chopped up dates, chocolate chips and coconut. And a little rum extract, too. I think bananas and rum have a relationship quite like macaroni and cheese or peanut butter and jelly, they just go together.
Banana bread is also a great way to use up that stash of over a dozen frozen bananas in the freezer...oh, or is that just our freezer? Zoe and I only like bananas at a certain stage, and once their past that point they are bound for the freezer.
So, I thought I'd post my base recipe for banana bread and maybe you'll be inspired to make your own banana bread a la you!

Banana Bread
Makes 1 loaf

3-4 ripe bananas, mashed
1/3 cup melted butter
3/4 cup to 1 cup brown sugar (depending on how sweet you want it)
1 egg
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 teaspoon baking soda
1 1/2 cups flour

Preheat the oven to 350F.
Grease a 4x8" loaf pan, or any baking vessel you want. I've done it in square pans, round pans, and even glass tupperware containers.
In a large bowl mix together the bananas and butter with a wooden spoon. Stir in the the sugar, egg, vanilla and spices.
Sprinkle the baking soda over the mixture and stir.
Add the flour last, and mix just until there are no white clumps.
Now add in your extras, the sky is the limit. Here is some 5 second brainstorming of possible ideas:

• swirl in some peanut butter
• coconut
• dried fruit
• pineapple
• chocolate chips
• peanut butter chips
• flax, ground or whole
• rum extract, heck even a few tablespoons of actual rum!

I could go on all day!

Stir in your extras, gently and spread the batter into the prepared pan.

Bake for 50 minutes. Check it, and bake for longer is needed. Banana bread sometimes takes forever to bake. Be patient, but don't burn it. 

Have a great Monday!

Try this out! Banana Breakfast Milkshake

A few months ago on a blog I follow there was a recipe for one ingredient ice cream. It was simply a frozen banana pureed in a blender/food processor. It seemed alright, but not that exciting. Well, two days ago on the same site I found a recipe using the same method, but for a milkshake with peanut butter and chocolate chips. I found that very exciting. I like breakfast items that seem like dessert, but are actually quite healthy.
I made it the next morning. I would have made it sooner had I had frozen bananas on hand. It had the best consistency and was so easy. Usually when I make a smoothie I use yogurt and berries, as well as banana and milk. Well, this was way better!
I have re-named it Banana Breakfast Milkshake, and if you're a fan of peanut butter and banana then try this out!

Banana Breakfast Milkshake
Makes one super large milkshake, or 2 medium ones

2 bananas, frozen in chunks (pop these in the freezer the night before)
1 cup milk
2 tablespoons creamy peanut butter
1 teaspoon vanilla
1/4 cup chocolate chips

Blend the banana, milk, peanut butter and vanilla in a blender till smooth. Add the chocolate chips and blend briefly, just until they are chopped up and incorporated. Enjoy!

Crisp

I have a thing for crisps, I will eat them at anytime and with any kind of fruit. When my Mom used to bake for us crisps were frequent, they were usually sweetened with honey and maple syrup and therefore made a perfect breakfast. At the bakery they used to make rhubarb crisp, which for me is the ultimate, I ate many bowlfuls.
I noticed a few brown pears in the fruit bowl, neither Zoe and I are brown fruit eaters...in fact I prefer my fruit quite green. So instead of waiting till their were complete mush I turned them into a crisp!
Crisps are so handy for using up "older" fruit, the flavor combinations are endless.  You can do it with fresh fruit, frozen fruit, dried fruit, I just love it! This is a loose recipe, meaning it is very adaptable and can be made for two people or ten and with any kind of fruit!
For my crisp this morning I combined my three brown pears, an apple, some orange zest, a splash of vanilla extract and a tablespoon of brown sugar. Then tasted it, and adjusted. No crisp you make this way will ever be the same. Depending on the season you will need more or less sweetener, sometimes if you are using frozen fruit or 'juicy' fruit you will need to add a tablespoon or so of flour to thicken the juices as it cooks. If you want to make enough crisp to fill a 9x13 pan, use the pan to measure how much fruit you need cut. Just cut the fruit right into the pan and stop when its full, add you extras (sweetener, zests, extracts, spices) and voila the base for a crisp!
Now for the topping! Here is the basic recipe I use. It makes enough topping to cover a 9x13 crisp. Depending on the size of you dish you can halve it or just make the full recipe and freeze the remaining for a later crisp.

1 1/2 cups rolled oats
1/2 cup flour
1 cup packed brown sugar
spices - cinnamon, nutmeg, ginger
pinch of salt
nuts (optional) - I added walnuts to mine
1 cup butter

Mix the dry ingredients. Cut in the butter, either with a pastry blender, two knives, or your fingers, until it resembles coarse crumbs. Add the nuts in. Sprinkle on top of the fruit. Bake at 375 until brown and bubbly, a 9x13 pan will probably take around 45 minutes.

I prefer my crisps with greek yogurt, both for breakfast and dessert. But it works with ice cream, plain, or with vanilla sauce. And enjoy!

Did you know that pretty bowls make food taste even better?

If you make this please let me know, I'd love to hear your fruit combinations! Be creative!