Tag Archives: Breakfast

Spelt Cinnamon Rolls

These are the Cinnamon Rolls you want to make for Valentine’s Day Breakfast. They 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. Sometimes even tolerated by people who can’t have wheat, however it does contain gluten.
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.
I don’t know where cinnamon rolls come from originally or who created them first, but whoever you are, God bless you, I am so grateful because nothing beats a cinnamon roll!

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

Christmas Granola

Perfect for Christmas morning!

Do you want to make your house smell like Christmas? Make some of this granola, works like a charm. You will instantly be in the Christmas spirit!

Our homemade Christmas granola is packed with holiday flavor, big clusters of chewy crunchy morsels with cinnamon,  nuts, cranberries and chocolate.

It is also a festive, edible gift when wrapped in a holiday bag and tied with a ribbon. You can also attach a hand written label with the recipe on it.


Prep time : 10 min.

Cooking time : 40 min.

Makes : 7 cups approx.


INGREDIENTS:

5 cups old-fashioned rolled oats
1 1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup Pecans, roughly chopped
1/2 cup Pistachios
1/3 cup Maple syrup
1/3 cup sugar
1/3 cup canola oil
2 teaspoon vanilla extract
1/2 cup dried Cranberries
1/2 cup white chocolate chips,  (or dark)

DIRECTIONS:

Preheat oven to 320° F/ 160° C . Line a large baking sheet with parchment paper. Toss the oats, cinnamon and salt in a large bowl. Add the oil,  the sugar and maple syrup and stir until thoroughly combined. Make sure all of the oats are moistened.
Spread onto the prepared baking sheet and bake for 20 minutes. Remove from oven and add the nuts and stir to combine. Return to the oven and bake for another 20 minutes or until golden brown.
Allow granola to cool completely in order to get the crunchy clusters. Now add the dried Cranberries and Chocolate chips. Enjoy with milk or yoghurt or by the handful as a snack. 
Store in an airtight container. 

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!

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