Tag Archives: Breakfast

Spelt Cinnamon Rolls.

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These Cinnamon rolls are so delicious and everything a Cinnamon Rolls should be…soft, big and puffy, and off course slathered generously with cream cheese frosting. I’ve made these with Spelt flour, which is my favourite flour, it has a slight nutty flavor and is easier to digest than wheat.
These cinnamon rolls are best eaten right after they are baked but they will keep for several days in an airtight container. You can also freeze them, personally I like to freeze the rolls individually and then thaw them in the microwave at 30 second intervals until warmed through. When I plan to freeze them I leave the cinnamon rolls unfrosted.

Bakery-style Spelt cinnamon rolls that anyone can make at home.

Prep time : 20 min
Cooking time : 20-25 min.
Makes : 8 – 9

INGREDIENTS
For the dough:
• 3/4 cup whole milk
• 2 tsp. active dry yeast
• 1/4 cup sugar
• 3 large eggs at room temperature
• 3 3/4 -4 cups white Spelt flour (type 630)
• 1/4 tsp. salt
• 1/3 cup soft room temperature unsalted butter
For the filling:
• 1/2 cup soft unsalted butter (room temperature)
• 1/2 cup brown sugar
• 11/2 tablespoons ground cinnamon
For the frosting:
• 4 ounces cream cheese, softened at room temperature
• 1/3 cup unsalted butter, softened at room temperature
• 2 – 4 tablespoons milk
• 1 ¾ cups powdered sugar
• 1/2 teaspoon vanilla extract

INSTRUCTIONS:

1. Warm the milk in the microwave for about 30 seconds, until it’s warm to the touch but not boiling hot.
2. In the bowl of a stand mixer fitted with the dough hook, combine the warm milk with the sugar and stir until sugar has dissolved, add the yeast. The milk should not be too hot or it will kill the yeast. Let the mixture rest for about five minutes until nice and frothy.
3. Add the eggs and butter and give it a stir. Now add the flour, (start with 3 3/4 cups) and salt and mix on medium speed for around 7 minutes until a sticky dough is formed. If it is very sticky add a little more flour. The dough will be sticky anyway but should still be malleable.
4. Shape the dough into a ball, place in a large, lightly oiled bowl, and cover with plastic wrap. Let the dough rise for about one hour or until double in bulk. Alternatively you can let it rise in the refrigerator overnight (up to 12 hours).
5. Dust a work surface and roll the dough out into a rectangle approximately 40cmx30cm/16×12 inches in size.
6. Spread the dough with butter, leaving a border at the top side so you can roll it up once filled. Combine the brown sugar and cinnamon and sprinkle the mixture over the butter in an even layer.
7. Roll the dough up tightly and try to close the seam as best as you can by pinching it together with your fingers. Place seam down on a cutting board.
8. Cut the roll into 8 or 9 equal slices.
9. Place the rolls in a greased 22cmx33cm/9×13-inch baking dish. I used an oval dish, but just use whatever you have, rectangular, oval… it’s all good.
10. Cover with plastic wrap and let rise for 30 minutes. Preheat oven to 180C/350F
10. Once the cinnamon rolls are nicely puffed up, place the baking dish on a rack in the middle of the oven and bake for 20 to 25 minutes, until golden brown and the bounce back when pressed with a finger.
11. While the rolls are in the oven start making the frosting by beating the cream cheese with the butter together until nice and creamy. Add the confectionary sugar and beat to combine, add the milk by the tablespoon until desired consistency is achieved. Depending or whether you like a thick creamy frosting or a more pourable one. Remove from the oven and let the rolls cool before frosting.
12. Cover the cinnamon rolls with the frosting and serve straight away. If you intend to freeze them, wrap the cinnamon rolls individually and leave unfrosted.
13. You can re-heat frozen cinnamon rolls in the microwave

Enjoy!

If you make these Spelt Cinnamon rolls, be sure to leave a comment! I’d love to hear from you and if you love it, pin it. And of course, if you do make this recipe, don’t forget to tag me on Instagram! @thecookingspoonblog or hashtag it #thecookingspoonblog

Baked souffle Oatmeal with Figs and Pears

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Baked oatmeal is a great way to enjoy a classic breakfast, but this version is guaranteed to knock your socks off!  The soft and fluffy texture of this baked oatmeal souffle is velvety and light. Perfect for this time of year when we are transitioning slowly into fall. It’s also very easy to make!

You could customize this to any flavor you like, if you prefer apples or only pears over figs.  It’s all good. I love the combination of the figs with the cardamom, but you can omit this and just use cinnamon instead.

Ingredients

  • 1 1/2 cup  rolled oats
  • 1 1/2  cups milk of choice
  • 4 Tbsp maple syrup
  • 4 tbsp. Melted butter
  • 1 tsp. Vanilla extract
  • pinch salt
  • 1/4 tsp. Cardamom
  • 1/2 tsp. Cinnamon
  • 1 1/2 tsp. Baking powder
  • 2 eggs, separated
  • 3 figs (ripe but firm), sliced
  • 1 ripe, firm pear, sliced
  • 1 tbsp granulated sugar
  • maple syrup for serving

Instructions

Preheat oven to 350 degrees F/180 degrees C. Butter a 9-10”/22-25cm. dish and set aside.

Place oatmeal in a large bowl, add salt, baking powder and spices.

In a measuring jug, beat egg yolks and add milk. Stir in vanilla, maple syrup and melted butter. pour this over the dry ingredients and combine with spatula.

In a very clean (and fat free) mixing bowl, add the egg whites and beat on med/high speed with a hand mixer for about 5 minutes, or until stiff peaks form.

Carefully and gently fold the egg whites into the oatmeal until just combined.

Transfer mixture to prepared baking dish/skillet and top with sliced figs and pears in a pretty patern. Sprinkle with a little sugar and bake 25 to 30 minutes or until set,  golden and puffed up.  Once you remove the souffle from the oven it will sink slightly, don’t worry this is perfectly normal. Serve with maple syrup.

Enjoy!

Oatmeal banana breakfast muffins with cookie dough crumble

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Where to start with these Oatmeal Banana breakfast muffins? They are the best, everyone in my family loves them and I can’t seem to bake them fast enough to keep up with the demand. 
As you know I love baked Oatmeal,  but at a certain point you want something else in the morning.  Something even easier, better and more delicious.  Also more suitable for warmer weather.

They are so simple to make, I blend the wet ingredients in the blender, then poor this over the dry ingredients in a large bowl,  give it a stir and scoop into lined muffin tins. Sprinkle with plenty of the topping and bake, that’s it.
The great thing about these Oatmeal banana breakfast muffins is that you can also make these well ahead of time and store them in the freezer. Just pop them in the microwave to re-heat for a bit before serving. I actually microwave them for one minute from frozen, and they are warm and yummy and taste like freshly baked.

I almost forgot to mention the topping, the best part of course. The topping tastes like cookie dough and forms big lumps, just the way I like it and once baked,  has a slight crunch too it. You’ll love it!
These  Oatmeal banana breakfast muffins are also the perfect treat for when that afternoon sweet tooth hits.

Oatmeal banana muffin

Makes 6 jumbo muffins or 8-10 smaller ones.

INGREDIENTS:

Dry:
1.5 c. oat flour
1 c. all purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 c. chocolate chips
Pinch of salt
1 tsp. cinnamon
Wet:
1/2 c. Greek yogurt
1/4 cup natural oil
2 ripe bananas, peeled
2 large eggs at room temperature
2 tsp. vanilla extract
1 tsp. stevia extract or 2 tbsp. light brown sugar
2 tbsp. honey

Topping:

3 tbsp. light brown sugar
1/2 c. All purpose flour
2 tbsp.  Natural oil or cold butter

INSTRUCTIONS:

Pre-heat oven to 180C/350F.
In your blender, add all the wet ingredients and blitz until smooth.

Meanwhile add all the dry ingredients to a large bowl,  also the chocolate chips and give everything a good stir.

Pour the smooth batter from the blender over the dry ingredients and stir with a spatula until just combined.
Scoop into lined muffin tins, I use 6 large muffin tins or you can make 8-10 smaller ones. You have to adjust the baking time, see below.

Make the topping by adding all these ingredients to a smaller bowl, and stir to combine. You can use your fingers to crumble the dough. Place a good amount on top of each muffin.

Place the muffins on a rack in the middle of the oven and bake for 25 min for 6 jumbo muffins or 20 min for 8 medium muffins. But since every oven is different,  I advise you to always do the wooden skewer test, when inserted in the middle of the muffin, it should come out just dry, then they are done.

Enjoy!

Raspberry Chocolate Chunk Banana Bread

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If you love Raspberries, you’re going to love this recipe. I’m a little obsessed with this bread at the moment and have been eating it every single day for the past two or three weeks, I can’t even remember, we just can’t get enough of it.

Dark chocolate chunks with sweet Raspberries are just the best combination ever. Put those two in a rich Banana bread batter and you are pretty much in Paradise.

I used freeze-dried Raspberries, because I happen to have them, but you can use fresh ones if you prefer. Frozen ones on the other hand will dye your bread pink.

I love dark chocolate, the darker the better but if you prefer a little sweeter chocolate, by all means use semi-sweet.

As for the bananas, use them very ripe, when they’re speckled with black dots.

I have used olive oil here, a very mild kind since I love the fruitiness it adds to the bread, perfect with the Raspberries.

INGREDIENTS:

  • 4 medium very ripe bananas, mashed (about 1 1/4 cup mashed)
  • 1/4 cup neutral olive oil
  • 1/4 cup Greek yogurt
  • 1/4 cup light brown sugar
  • 2 eggs
  • 3 tsp. vanilla extract
  • 1 cup whole wheat pastry flour,
  • 1 cup all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup dark chocolate chunks, or chopped chocolate
  • 1/2 cup freeze dried Raspberries or 1 cup fresh raspberries

METHOD:

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

Puree the bananas in a food processor, add the oil, yogurt, sugar, eggs and vanilla and mix until combined.

In a large bowl, mix the flours, baking powder, baking soda, cinnamon and salt.

Pour the wet ingredients over the dry ingredients and stir with a rubber spatula until combined. Stir in the chocolate chunks.

Add the (freeze-dried) Raspberries and stir until mixed thru, don’t over-mix. You want to keep the Raspberries whole.

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 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!