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Red White and Blue Oatcakes

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Red White and Blue Oatcakes

I just wanted to clarify that these are also known as Wild Raspberry Oatcakes, but for the sake of the 4th of July…Red, White, and Blue Oatkcakes it is!

These pancakes were handcrafted by my friend Linley and yours truly! I’ve talked about Linley quite a bit on the blog, but I wanted to give a little background info on how Lin and I became friends!

Lin has been one of my dearest friends since I was a freshman in college. We met on the first day of classes my freshman year in Geology; it was friendship at first sight. Literally. We were both lost on our way to class and just so happened to bump into each other. Instant friends.

Lin and I grew to become very close throughout the year and eventually studied abroad in Italy together. Among the beautiful streets on Florence, we observed how the Italians did it. They went to the market daily and cooked with whole foods. This is where it really all began for me. I’d have to say, the Summer of 2009 is where I really fell in love with lattes and gelato.

Anyways, Lin is the type of friend who brings positivity, excitement, and passion to every situation. She’s a good one to have and to keep! Here’s a photo of us during a cooking class we took in Florence…

These pancake were made with wild raspberries that we picked at the river house and oat flour, which was ground down from oatmeal. They are dense pancakes, but till delicious!

So here’s how yah make em…

First grind the oats down to flour in a coffee grinder or small food processor. If you desperate, a magic bullet will work perfectly fine! (I’ve done it)

Then, mix together oat flour, baking powder, raspberries, milk, and honey together in a bowl. With a fork, mash the raspberries.

This is what your batter will look like before you make your oatcakes on the griddle.

Then, using a 1/4C scoop, scoop the batter onto the griddle and cook on medium heat for about 4 minutes on each side.

Wild Raspberry Oatcakes

Ingredients

  • 1.5C oatmeal (ground down to oat flour)
  • 1/2C  milk (I used vanilla rice milk)
  • 1/2C water
  • 1 extra large egg
  • 1/4t baking powder
  • vanilla extract, Splash
  • 3-4T honey
  • ~3/4C wild raspberries, crushed

Toppings: Vanilla Nonfat CHO, raspberries, and blueberries

Like I said, these are very dense. I would have added some GF flour to fluff them up, but I didn’t have any, so I improvised

These also would have been tasty topped with some nut butter and shredded unsweetened coconut!

They even look good vintage…

Friends at first sight…you got any of those?

What’s your favorite pancake topping?

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shop local eat happy Minneapolis

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Soaked Muesli

You wouldn’t know it, but Minneapolis has an amazing foodie scene. Lots of Minnesota based restaurants and bars and even food brands. Caribou was born in the Twin Cities and so was General Mills and Target. The list goes on and on and on.  Us Minnesotans, like to support local.

I met with Hannah, the founder of Seven Sundays– a local Minneapolis based Muesli company on Tuesday. I think she thought I wanted to meet just get some product, but I really wanted to know her story. How she got to where she is today? Why did she decide to make the leap from corporate USA to small food biz?

Hannah’s story is so inspiring to me. She’s always had a entrepreneurial bug (I think you are born with it) and after a trip to Europe- her start up idea clicked. Muesli. This breakfast is popular all over the world- but hasn’t really made its way to the US yet. The name Seven Sundays evolved because Europeans treat their breakfast like a Sunday Brunch every single day of the week. It’s a big deal- as it should be. So there it was- Seven Sundays.

Soaked Muesli

I was excited to get my hands on a box of this stuff so I could soak it in some Greek yogurt and almond milk and eat it as a cold breakfast. I love what Seven Sundays is all about. Seven Sundays’ mission is to promote healthy and enjoyable morning routines so that more people start their day feeling relaxed, energized and satisfied. Love it- absolutely love it.

Very similar to overnight oats- just with more good stuff in it. The variety I used was Ginger Pear Macadamia. Whole Grain Oats, Barley, Rye, Raisins, Pepitas, Pears, Macadamia Nuts, Honey, ginger, Golden Flax Seeds, and Coconut. Perfection. The next flavor I am going to try is Vanilla Cherry Pecan. Yes PLEASE.

Soaked Muesli

Soaked Muesli

Ingredients
-1/2 Cup Seven Sundays Ginger Pear Macadamia Museli
-1/4 Cup plain, nonfat greek yogurt
~3/4 Cup Milk (I used Unsweetened Vanilla Silk Almond Milk)
-1T Chia Seeds

Method
Mix all ingredients together and let soak in the fridge ove night. Eat cold!

Soaked Muesli

I am excited to grow my relationship/friendship with Hannah because she has gone through the whole “start-up” process before and knows A LOT about building a business from ground up. I mentioned to her my whole Shark Tank thing and she was more excited than I was. She let me know that the Twin Cities has a whole entire Food Start-Up Group of Entrepreneurs that meet once a month. I think Hannah is going to be a great resource for me when I finally decide to move forward with a business idea!

Soaked Muesli

What is your favorite local brand? 

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Berry French Toast Bake

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Berry French Toast Bake

Not all my recipes turn out “gorgeously.” But- that doesn’t mean they don’t taste good!

Like this Baked Berry French Toast.

Baked Berry French Toast

Things accidentally got a little out of control after I didn’t bake it long enough in the oven and decided to stick it in the microwave to finish cooking.

I call this true art.

Baked Berry French Toast

Here are a few photos before I realized it wasn’t cooked all the way. I should have stuck it back in the oven- but I was really hungry at the time 😉

Baked Berry French Toast

This just goes to show that you can pretty much turn anything into beauty. And- it really only matters what’s on the inside (like the fact this breakfast was delicious even though it looks a little bit chaotic 😉 )

I used this recipe from Anytime Health, but cut it in half to make a single serving. I also used berries instead of banana. For a gluten free version- just use gluten free bread!

Basic Ingredients

  • 2 slices of 100% whole wheat bread (or gluten free bread)
  • 2 eggs, large
  • ~1/4 cup vanilla almond milk
  • ½ teaspoon vanilla
  • ¼ teaspoon cinnamon
  • ⅓ cup berries
  • Toppings: peanut butter and sliced almonds

How to make Berry French Toast Bake

  1. Preheat oven to 375 degrees and spray a small baking dish with non-stick cooking spray.
  2. First, slice bread into 1-inch squares. Then, evenly spread bread and berries onto baking dish.
  3. Next, whisk 2 eggs, milk, vanilla, and cinnamon together in a small bowl. Then, pour on top of bread. Use your fingers to submerge bread into egg mixture.
  4. Bake for 25-30 minutes at 375 degrees.
  5. Serve hot with peanut butter and sliced amonds

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Berry French Toast Bake

Berry French Toast Bake

  • Author: Sandra
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Ingredients

Scale
  • 2 slices of 100% whole wheat bread (or gluten free bread)
  • 2 eggs, large
  • ~1/4 cup vanilla almond milk
  • ½ teaspoon vanilla
  • ¼ teaspoon cinnamon
  • ⅓ cup berries
  • Toppings: peanut butter and sliced almonds

Instructions

  1. Preheat oven to 375 degrees and spray a small baking dish with non-stick cooking spray.
  2. First, slice bread into 1-inch squares. Then, evenly spread bread and berries onto baking dish.
  3. Next, whisk 2 eggs, milk, vanilla, and cinnamon together in a small bowl. Then, pour on top of bread. Use your fingers to submerge bread into egg mixture.
  4. Bake for 25-30 minutes at 375 degrees.
  5. Serve hot with peanut butter and sliced amonds

Nutrition

  • Calories: 250
  • Fat: 12g [3g saturated fat]
  • Carbohydrates: 21g
  • Protein: 20g

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Blueberry Banana Whole Wheat Pancakes

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Blueberry Banana Whole Wheat Pancakes

Ever stop and think about the notion of breakfast, lunch, and dinner? It refers to a certain meal at a certain time of the day. There a breakfast foods (oatmeal, pancakes, cereal, etc.), lunch foods (deli meat, sandwiches, soup, etc.) and dinner foods (spaghetti, steak, mashed potatoes, etc.). In my honest opinion, I don’t like it.

I wish it was the social norm to just eat what you were craving, whenever your body was craving it. If that means brown rice and broccoli for breakfast- go for it. Hence my breakfast last night- Panqueques!

While these guys aren’t gluten free, they are 100% whole wheat and good-for-you. I also didn’t use any fats and surprisingly they still turned out really moist and delicious!

Blueberry Banana Whole Wheat Pancakes

Don’t you love when your food looks too good to eat? Mwahahaaa.

Blueberry Banana Whole Wheat Pancakes

3 cheers for eating what you want when you want!

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Who agrees with me?

Bacon Baked Eggs

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Bacon Baked Eggs

It was really good to be back in my home town for the weekend. I finally got to introduce Blake to some of my really close childhood friends and got to catch up with old neighbors and see my parents  Not going to lie, it was kind of weird driving past my childhood home knowing it wasn’t my family’s anymore. Here are a few snapshots from the weekend.

photo

The reason I went back to New Berlin in the first place was for my cousin Taylor and good friend Maggie’s graduations. The upper left photo is of Maggie’s new puppy Mocha. OMGOMGOMGOMG. Seriously, cutest chocolate lab I have ever seen. The bottom left photo was from dinner on Saturday night in Downtown Milwaukee at the Rock Bottom Brewery. It was Blake’s dream date…Him and 7 girls (some of my high school girlfriends) and I! So nice to finally see them after an entire year! The bottom right photo is at the local bar in my home town. My dad and grandpa are on the wall in their college football uniforms! Represent!

And now for an easy Monday Recipe….Bacon Baked Eggs (adapted from Stasty).

bacon baked eggs

I love baked eggs and I love Bacon. Put the two together and you have a winner. Of course this got a 2 thumbs up from Blake 😉

bacon baked eggs

Bacon Baked Eggs

Ingredients 

  • 6 slices of tick-style bacon
  • 6 eggs
  • nonstick cooking spray
  • Salt  and pepper
  • cumin

Method

  1. Begin by preheating the oven to 400F . Grease 4 compartments of a muffin tin with olive oil.  Wrap a piece of bacon snugly into the muffin tin. Cut off the excess bacon. Use the extra bit of bacon for the bottom of the cup. You basically want a neat cup of bacon with no gaps. Continue to line the other five muffin cups. Place the muffin tin in the preheated oven and precook the bacon for 5 -7 minutes.
  2. When the bacon is just beginning to crisp up, remove from the oven. I recommended that you separate the egg whites from the egg yolks, and then carefully put an egg yolk in each of the bacon cups and then tops with the egg white. It’s likely that you won’t need all the egg white, so that’s why it’s better to separate the eggs first. (I learned the hard way )
  3. Once the eggs are in the bacon, place the muffin tin back in the oven and cook for about 15 minutes. It may take less, but you want to make sure the egg whites are firm before removing from the oven. Season with salt, cumin and paprika and serve.
bacon-baked0eggs2

And that is that!

bacon baked eggs5

Baked Eggs. That I served with Avo and some Ketchup

Here’s 4 more interesting ways to bake an egg.

YEAH MONDAY.

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Gluten Free Almond Doughnuts

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Gluten Free Almond Doughnuts

Gluten Free Almond Doughnuts

DOUGHNUTS!

I’m sitting on my couch right now, watching Myth Busters. I probably watch a total of 12 minutes of TV each week and that’s because I turn it on if I’m home alone. I am a radio show listener. With my 1 hour commute each way, it’s nice to have a good radio show or two to listen to. My AM radio show is Oake and Keri in the Morning on 97.1 (Cities 97 and at night, Martha Stewart Radio. Don’t you judge.

Martha would be proud of these doughnuts and that’s the truth! (Random Fact: One of my dream jobs is to be a recipe creator for one of Martha’s magazines).

Gluten Free Almond Doughnuts

I started off by making a gluten free almond base using almond meal, almond butter, and gluten free flour mix.

Gluten Free Almond Doughnuts

Then I topped them with a simple vanilla glaze.

Gluten Free Almond Doughnuts

And then topped with some slivered almonds for crunch. Oh, hot damn.

Doughnut baking is an art and I give sooooo much credit to Ashley from Edible Perspective for creating a cookbook called: 100 Gluten-Free Baked Doughnuts. It comes out in October and I am SO excited!

Gluten Free Almond Doughnuts

This was pretty much my first attempt at gluten free doughnut baking….minus my  Doughnuts that were actually just made from left over oatmeal muffin batter.

Cheers and (LAST BUT NOT LEAST): Happy Father’s Day to my favorite dad in the whole wide world and to all the dad’s out there! You make the world so special. I also wanted to say HAPPY BIRTHDAY to my Grandma Marie! I wish I could be with both of you today!

Gluten Free Almond Doughnuts

Basic Ingredients for Gluten Free Almond Doughnuts

Almond Doughnut Ingredients (makes 8 mini doughnuts)

  • 1/2 cup gluten free all purpose flour
  • 1/4 cup almond butter, smooth
  • 1/4 cup almond meal
  • 1 egg
  • 1/4 cup unsweetened almond milk
  • 1/2 teaspoon baking powder
  • 2 tablespoons organic cane sugar

Vanilla Glaze Ingredients

  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons almond milk

How to make Gluten Free Almond Doughnuts

  1. Preheat oven to 350F and spray doughnut (or muffin) pan with nonstick cooking spray.
  2. In a medium size bowl, melt almond butter. Then add in egg and mix. Next, add in rest of ingredients and mix again until smooth. The batter should be very similar to pancake batter.
  3. Fill each doughnut tin about 1/2 full with batter.
  4. Bake at 350 for 10-12 minutes.
  5. While the doughnuts are baking, prepare the glaze. Mix together powdered sugar, vanilla extract, and almond milk. You may need to add a little more milk or a little more powdered sugar. The consistency should be like glue.
  6. After the doughnuts have completely cooled, spoon glaze on top and spread with spoon. It doesn’t have to be perfect

TV: Love it, hate it, don’t care?

What is your all time favorite doughnut?

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Gluten Free Almond Doughnuts

Gluten Free Almond Doughnuts

  • Author: Sandra
Print Recipe
Save Recipe

Ingredients

Scale

Almond Doughnut Ingredients (makes 8 mini doughnuts)

  • 1/2 cup gluten free all purpose flour
  • 1/4 cup almond butter, smooth
  • 1/4 cup almond meal
  • 1 egg
  • 1/4 cup unsweetened almond milk
  • 1/2 teaspoon baking powder
  • 2 tablespoons organic cane sugar

Vanilla Glaze Ingredients

  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons almond milk

Instructions

  1. Preheat oven to 350F and spray doughnut (or muffin) pan with nonstick cooking spray.
  2. In a medium size bowl, melt almond butter. Then add in egg and mix. Next, add in rest of ingredients and mix again until smooth. The batter should be very similar to pancake batter.
  3. Fill each doughnut tin about 1/2 full with batter.
  4. Bake at 350 for 10-12 minutes.
  5. While the doughnuts are baking, prepare the glaze. Mix together powdered sugar, vanilla extract, and almond milk. You may need to add a little more milk or a little more powdered sugar. The consistency should be like glue.
  6. After the doughnuts have completely cooled, spoon glaze on top and spread with spoon. It doesn’t have to be perfect

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