Category Archives: Breakfast

Five Spice Chestnut Banana Bread with chocolate chips

This very satisfying Five Spice Chestnut Banana Bread with chocolate chips is one of those quick breads that you want to bake every week, especially during colder months. With warming and fragrant spices that just brings joy by the smell they spread through the house while baking. Perfect for breakfast with a little butter, as a snack or even as a dessert. The five spice takes it to the next level. Wondering what five spice is?

Let me explain.

Chinese Five spice is a combination of the five basic flavours, sweet, sour, salty, bitter and umami (hearty/savoury).

The components of this wonderful spice mix are cinnamon, star anise, fennel, cloves and peppercorns. You can find the mix at most supermarkets. It’s a very versatile spice mix that can be used in sweet and savoury dishes.

INGREDIENTS

WET
• 1 cup mashed ripe bananas (about 3 medium bananas)
• 1/2 cup/100 gr. light brown sugar, packed
• 2 large eggs
• 1/4 cup mild olive oil
• 1 tsp. vanilla extract
• 1 1/2 cup grated zucchini, don’t pack to measure, instead fit loosely in the cup. (about 1 medium/large zucchini)

DRY
• 1 cup/125gr. whole wheat flour
• 1 cup/125 gr all purpose flour
• 1 1/2 teaspoon baking powder
• ½ tsp baking soda
• ¼ tsp. cinnamon
• ½ tsp. Chinese five spice
• ¼ tsp salt
• ½ cup chocolate chips (optional but recommend)
• 1 cup cooked chestnuts, roughly chopped (vacuum pack or can, drained)

METHOD:

Heat the oven to 180C/350F. Lightly oil a 9×5-inch/23x13cm loaf tin and line with baking paper.

Place grated zucchini op clean kitchen towel, roll it up and squeeze and twist, to drain as much of the liquid as you can.
In the bowl of a standing mixer or a large mixing bowl, beat the mashed banana with the brown sugar, olive oil, eggs and vanilla extract until smooth.
In a separate bowl, combine the flours, baking powder, baking soda, cinnamon, Chinese five spice and salt.

Add this to the wet batter and mix very slowly until just combined. Remove bowl from stand mixer.
Using a rubber spatula, fold in the zucchini, chestnuts and chocolate chips until just combined. Do not overmix

Pour the batter into the prepared loaf pan and smooth the top with the spatula.
Bake in the middle of the oven for 50 to 60 minutes or until a wooden skewer inserted in the middle comes out dry(-ish). It is still supposed to be moist since it’s a banana zucchini bread, however there should not be any batter still sticking to the skewer.
Should the bread become too dark you can tent some foil over the top loosely.

Remove from oven once it is finished baking and let it cool on a rack for about 10 minutes, then remove from tin with the parchment paper and let cool completely before slicing.

Enjoy!

Amish Baked Oatmeal, healthy version

Amish Baked Oatmeal


A warm and comforting breakfast like Amish Baked Oatmeal is by far our favourite breakfast. Especially now in Fall, when a warm breakfast casserole is so cozy and everyone can dig in. Baked oatmeal is a traditional and comforting Amish breakfast casserole. Unlike regular oatmeal, which is cooked on the stove like a porridge, Amish baked oatmeal is made in the oven and is very very good. Although the authentic Amish casserole has tons of sugar and butter , I have reduced and replaced some of the sugar for maple syrup and just added a tiny bit of butter to make it not only delicious but healthy too.
In Fall we eat this all the time, adding different kinds of fruit like blueberries, or banana, and it’s the only breakfast that keeps us full until lunchtime. Also it’s a great way to get a head start on busy mornings, you could make this in the evening and simply re-heat in the morning. It keeps all week and freezes well too so I usually make double and freeze half, either in individual containers or in one.
It’s crazy good and tastes like a bakery style Vanilla muffin!


For this healthy baked oatmeal recipe, you’ll need:

Eggs – Eggs give lift and give the oatmeal structure, it also adds a good amount of proteins and nutritional value.
Maple syrup – you can adjust the amount to taste, it give the baked oatmeal a caramel like flavor and also depth. Perfect in combination with vanilla extract.
Applesauce– the perfect sugar substitute, use instead of maple syrup when using stevia extract or other sugar substitute.
Baking powder – also for a good lift, making the baked oatmeal more cake-like
Cinnamon and nutmeg – these two spices give the oatmeal the true Amish flavour.
Vanilla extract – use real vanilla if you can, otherwise a good extract. You must incorporate this into the oatmeal for optimal flavor.
Salt – a pinch of salt is what keeps it from tasting bland.
Milk – Use any kind of milk you like, the fattier the milk, the creamier the baked oatmeal will be. Plant milk works great too. I always use oat milk.
Butter – even a few tablespoons can work a miracle, it gives a smooth texture. You may replace it with neutral olive oil or coconut oil. If you don’t want any butter or fat, simply leave out.
Oats – use a combo of both old fashioned and quick oats for the perfect structure balance.
Banana – instead of all the butter.


Prep time : 5 min

Cooking time : 25

Serves : 6

INGREDIENTS:

1 tbsp. melted butter for baking dish
2 cups quick-cooking oats
1 ½ cups old fashioned rolled oats
1 ½ tsp. baking powder
½ teaspoon cinnamon
¼ tsp. nutmeg
¼ teaspoons salt
1 small very ripe banana, mashed
2 eggs
2 tbsp. melted butter (you could leave this out but it adds good flavor)
¼ cup maple syrup (or 1/4 cup unsweetened applesauce plus 2 tsp. liquid stevia)
2 teaspoon vanilla
1 ½ cups milk
1-2 tbsp. brown sugar for sprinkling on top. (optional)

INSTRUCTIONS:

Preheat the oven to 350 degrees. Grease a 8 x 10 inch baking dish, or similar.
In a large bowl combine the dry ingredients, the quick-cooking oats, the old fashioned rolled oats, the baking powder, the cinnamon, the nutmeg and the salt. Stir to combine well.
In a food processor, mix the banana with the eggs, the melted butter, the maple syrup (or 1/4 cup unsweetened applesauce plus 2 tsp. liquid stevia), the vanilla and the milk.
You can also do this part in another bowl, mashing the banana with a fork and then adding the remaining wet ingredients. Add the wet ingredients to the dry and mix to combine. Pour into the greased baking dish and sprinkle the brown sugar over the top. Bake for 25-30 minutes or until the mixture is golden brown and appears set. Serve warm with extra milk or fruit.

Enjoy!

If you make this recipe please be sure to leave a comment and/or give this recipe a rating! I love hearing from you.  And please don’t forget to tag me on Instagram so I can see your creations!

Olive oil Zucchini Banana Bread with chocolate chips

Olive oil Zucchini Banana Bread with chocolate chips

Shredded zucchini and mashed banana work perfectly together and ensure that this nutritious loaf stays nice and moist. The banana adds sweetness so there is no need to add too much sugar.
It’s the best of all quick breads if you ask me. With the added chocolate chips to make it a real treat. Lightly sweet and perfectly fluffy and moist, and very healthy too.


INGREDIENTS:

WET
• 1 cup mashed ripe bananas (about 3 medium bananas)
• 2 large eggs
• 1/4 cup light brown sugar, packed
• 1/4 cup honey
• 1/3 cup mild olive oil
• 2 tsp. vanilla extract
• 1 1/2 cup grated zucchini, don’t pack to measure, instead fit loosely in the cup. (about 1 medium/large zucchini) SEE NOTE about drying zucchini*


DRY
• 1 cup oat flour, made by simply grinding oats in a food processor
• 1 cup brown rice flour or whole wheat all purpose flour
• 2 teaspoon baking powder
• pinch salt
• 1/2 cup chocolate chips

INSTRUCTIONS:


1. Preheat oven to 350F/180C. Spray one 9×5-inch loaf pan with cooking spray and line with parchment paper. Set aside.
2. In a large bowl, add the the first six ingredients and whisk to combine.
3. In another bowl combine the flours, baking powder and salt, stir in the grated zucchini. Add the wet ingredients, and stir with a spatula, now add the chocolate chips and stir thru.
4. Turn batter out into the prepared pan , smoothing the top lightly with a spatula.


5. Bake for about 55 minutes or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean.
6. Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.

Note – place grated zucchini on a clean kitchen towel and roll it up, wring out as much moist as you can.

Enjoy!

If you make this recipe please be sure to leave a comment and/or give this recipe a rating! I love hearing from you.  And please don’t forget to tag me on Instagram so I can see your creations!

Winter Granola with cozy spices

….WINTER GRANOLA, CHERRIES AND COZY SPICES…..

All the flavours of Winter in a bowl, seriously delicious and good any time of day (or season), although I did make this with cold weather in mind. This spiced winter granola is my favourite comfort food for rainy cold days, and the dried chewy cherries pair so well with the warm spices, honestly self control doesn’t stand a chance here, you’ll find yourself eating it by the handful but that’s ok since it’s full of healthy goodness.

INGREDIENTS:

  • 5 cups old-fashioned rolled oats
  • 1/2 cup hazelnuts
  • 1 cup sunflower seeds
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon allspice
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon star anise, ground
  • 1/2 teaspoon salt
  • 1/4 cup water
  • 1/2 cup pure maple syrup
  • 1/2 cup light brown sugar or coconut sugar
  • 1/3 cup melted coconut oil or canola oil
  • 1 1/2 teaspoon vanilla extract
  • 1/2 cup dried Cherries
Winter Gingerbread Cherry Granola

I have taken a different approach this time and made a caramel like sticky sauce to stir thru the Oats, so good…

DIRECTIONS:

  1. In a small saucepan, combine the brown sugar with the water and maple syrup and cook over medium-high heat, stirring constantly, until the sugar is completely dissolved and the mixture comes to a boil. Cook for a few minutes to reduce.
  2. Remove the saucepan from the heat and let the syrup cool slightly.
  3. Add the vanilla.
  4. Preheat oven to 320° F/ 160° C degrees. Line a large baking sheet with parchment paper or a silicone baking mat.
  5. Toss the oats, spices. hazelnuts, seeds and salt in a large bowl. Set aside.
  6. Add the coconut/canola oil to the brown sugar syrup and stir until thoroughly combined.
  7. Pour the syrup over the oat mixture and mix well with a rubber until thoroughly combined. Make sure all of the oats are moistened.
  8. Spread onto the prepared baking sheet and bake for 45 minutes.
  9. Rotate baking tray halfway thru.
  10. Allow granola to cool completely in order to get the crunchy clusters.
  11. Now add the dried Cherries.
  12. Store this in an airtight container at room temperature for up to a month.

Enjoy !

Myra XO

Morning Glory Muffins

The best Home made Grab and Go Breakfast Muffins. With all natural ingredients.

Packed with apples, coconut, carrots, walnuts, spice, raisins, and sweetened with maple syrup, basically everything I love in one.

I have added some applesauce instead of oil, making these beauties not only addictively delicious but also healthy and fat free.


Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins

Servings: 12

INGREDIENTS:

• 1 cup all purpose (spelt) flour
• 1/4 cup corn starch
• 1 cup oat flour (ground oats)
• 2 tsp baking powder
• 3/4 tsp baking soda
• 1/2 tsp cinnamon
• 1 tsp mixed spice (ginger bread spice)
• 1/8 tsp salt
• 3 large eggs, at room temperature
• 3/4 cup unsweetened apple sauce
• 1/3 cup maple syrup
• 1 tsp pure vanilla extract
• 1 1/2 cup grated carrot
• 2 small apples, grated coarsely
• 1/3 cup raisins
• 1/3 cup chopped walnuts
• 1/4 cup toasted coconut flakes

INSTRUCTIONS:

  1. Pre heat oven to 180 C / 350 F
  2. Line a muffin tin with paper cases.
  3. Mix all the dry ingredients in a large bowl. Whisk to combine.
  4. Mix all the wet ingredients in an other bowl including carrot and apple.
  5. Pour the wet ingredients into the bowl of dry ingredients and stir carefully until just combined. If you still see dry ingredients it’s ok. Don’t over mix.
  6. Now add the raisins, walnuts and coconut flakes, stir just once or twice.
  7. Pour into the muffin cases and place on a rack in the middle of the oven.
  8. Bake for about 23 to 25 minutes.
  9. Test by inserting a dry skewer into the muffin center. If it comes out dry, they are done.
  10. Remove from oven and let cool for about 5 minutes before removing from the tin and placing the muffins on a rack to cool completely.
  11. You can freeze them at this point in an airtight container or zip lock bag, they will keep in the freezer for up to three months.

Enjoy!

Myra XO