Almond & Fruit Cupcakes

These Almond & Fruit Cupcakes are simple and fast to make, happen to be gluten-free, and hold very little sugar. This makes them quite versatile, and can be served primarily at breakfast, lunch, eaten even as an after-dinner light dessert, or just snacked on whenever (in moderation).

Enjoy with a topping of your favorite fruit jam.

 

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I based this recipe off of the New York Times Food recipe for ‘Mini Almond Cakes’ which I really enjoyed but wanted to make my own recipe, and make it a little differently. I added egg yolks in addition to the usual fluffy egg white–but not before also fluffing the egg yolks with some confectioners sugar.

The cool thing about these Almond cupcakes is that they are automatically gluten-free, as they use almond meal instead of flour. They also do not use a ton of sugar and taste light, and go especially well with the sweeter fruit jam on the top. Enjoy!


 

Almond & Fruit Cupcakes Recipe   –   –   –   –   –   PRINT

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French Toast

French Toast a great way to change the weekly ‘pancake’ routine; and it serves as a simpler substitute. Whisk up the wet ingredients; dip the bread in; fry the bread; that’s pretty much what French Toast is–simple and good–depending on what bread you use.

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INGREDIENTS: (SERVES 6)

4 eggs

3/4 cups milk

12 pieces of thick bread

1/2 teaspoon cinnamon

1/2 teaspoon pumpkin spice

2 teaspoons vanilla

 

DIRECTIONS:

Heat your griddle to 400 degrees. Spray with non-stick spray. Put all the ingredients (not including bread) into a wide bowl, and whisk until thoroughly combined.

Place pieces of bread one at a time into the bowl, and coat with the mixture on both sides. Then place bread onto heated and oiled griddle.

Let the bread sizzle until it is almost completely brown on the other side (see pic), then flip and fry on the other side. Serve hot; with syrup, and other optional toppings.

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Buttery Dinner Rolls

This dinner rolls are a perfect side to any meal. The dough is rolled around softened butter much like cinnamon rolls, and then baked in muffin tins.

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Ingredients: (makes 12 rolls)

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                                           INGREDIENTS:

¾ cup milk

¼ cup butter

3 teaspoons active dry yeast

2 1/4 cups flour

2 tablespoons sugar

½ teaspoon salt

1 egg yolk

¼ cup water

 

Filling:

⅓ cup butter, softened

 

DIRECTIONS:

Heat butter with milk in a microwave until butter is melted, stirring in between.

In a large bowl of a stand mixer, combine 2 cups flour, yeast, sugar, and salt.

Pour water, egg yolk, and milk-butter mixture into the flour mixture. Make sure that the milk mixture is very warm. Stir into flour mix until sticky and wet.

Replace mixer with a dough hook. Add the remaining 1/4 cup of flour carefully, kneading with dough hook constantly until the dough is wet but doesn’t stick to your hand. It should take all the flour. If it is still sticky, add more flour. Once dough is done, take the dough out of the bowl and hand knead it. Then grease the large bowl, and put the dough back in. Let rise in a warm place for 10 minutes.

Roll dough out on a large flour surface into a 12×9 inch rectangle.

Spread softened butter over rolled out dough evenly.

Roll dough up, starting at the 12 inch side, until it is a long log. This is very similar to cinnamon rolls. Cut out 12 even rolls from this long log. Place each roll in a greased muffin tin.

Cover and let rest for 30 minutes. After ten minutes of rising, preheat oven to 375 degrees; then continue with the other 20 minutes rising.

After rise time is up, bake the rolls in the pan in the oven for 20 minutes, or until golden. Serve warm.

See my original post of this recipe on instructables.

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Garlic Spiral Bread Rolls

These Garlic Spiral Bread Rolls are made like Cinnamon Rolls. But instead of spreading on sugar, you roll in fresh garlic, Parmesan cheese, and parsley. This makes a great savory twist on a dinner roll and is a good side dish to any dinner entree.

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Ingredients: (makes 12 rolls)

¾ cup milk

¼ cup butter

3 teaspoons active dry yeast

3 cups flour

¼ cup sugar

½ teaspoon salt

¼ teaspoon garlic salt

1 egg

¼ cup water

 

Filling:

½ cup grated Parmesan cheese

½ cup butter, softened

1 tablespoon minced parsley

3 cloves garlic, minced

 

DIRECTIONS:

Heat butter with milk in a microwave until butter is melted, stirring in between.

In a large bowl of a stand mixer, combine 2 cups flour, yeast, sugar, garlic salt, and salt. Pour water, egg, and milk-butter mixture into the flour mixture. Make sure that the milk mixture is very warm. Stir into flour mix until sticky and wet. Replace mixer with a dough hook. Add the remaining cup of flour ¼ cup at a time carefully, kneading with dough hook constantly until the dough is wet but doesn’t stick to your hand. It should take all the flour.

Once dough is done, take the dough out of the bowl and hand knead it. Then grease the large bowl, and put the dough back in. Let rise in a warm place for 10 minutes.

Roll dough out on a large flour surface into a 12×9 inch rectangle. Mix the parsley, Parmesan, and garlic in a small bowl until thoroughly mixed. Spread softened butter over rolled out dough evenly. Then sprinkle cheese-garlic mixture evenly over the buttered dough.

Roll dough up, starting at the 12 inch side, until it is a long log. This is very similar to cinnamon rolls. Cut out 12 even rolls from this long log. Grease a 9×13 baking dish. Place rolls face side up in the pan. Cover and let rest for 30 minutes.

After ten minutes of rising, preheat oven to 375 degrees.

After rise time is up, bake the rolls in the pan in the oven for 20 minutes, or until golden. Serve warm.


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Overnight Soaked Flour Sandwich Bread

This Soaked Flour Sandwich bread is healthier than regular bread, in that the flour soaks overnight before baking. This has numerous health benefits, even though it is time consuming. But even though it is ‘time consuming,’ you don’t have to spend a relatively long amount of time in the kitchen; and you can eat healthier. The time is worth it.

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Sally Fallon, author of the book “Nourishing Traditions” explains some of the reasons why soaking your flour before baking is healthier:

-activates the enzyme phytase, which breaks down phytic acid (phytic acid inhibits the absorption of calcium, magnesium, iron, copper and zinc)

-provides lactic acid and lactobacilli, helping to break down complex starches and proteins

-increases vitamin content

-makes the nutrients in grains more readily available

-softens whole grain flour, making it more palatable

 


 

Ingredients (makes 2 loaves):

2 ¾ cup all-purpose flour

2 ¾ cup whole wheat flour

1 cup buttermilk (or make your own, see directions)

1 tablespoon apple cider vinegar

½ cup room-temp water (or more if too dry)

½ cup oil

¼ cup warm water

2 ½ teaspoons active-dry yeast

2 ½ tablespoons coconut sugar (or honey)

2 teaspoon salt

 

DIRECTIONS:

 

If you don’t have 1 cup of buttermilk, then you can make some; in a 1 cup liquid measuring dish, pour 1 tablespoon of vinegar. Then fill the rest of the cup up with milk. Let rest for a few minutes, or until curdled.

In a large bowl, or stand mixer, combine flours. Then add buttermilk, apple cider vinegar, ½ cup water, and oil. Mix and stir until thick, tough, and homogeneous. Plastic wrap the bowl, and let rest on counter overnight. (12-24 hours).

The dough, after sitting overnight, will be slightly larger, browner, and less tough.

When ready to complete bread, place the dough in a warm oven (170 degrees) to warm up, for 10 minutes.

In a small dish, combine very warm water (¼ cup) and active-dry yeast, and coconut sugar. Mix, and let rest for 5 minutes, or until yeast has bloomed.

Pour yeast mixture into soaked flour dough mixture, and mix/knead in until fully combined. Let rest for 30-45 minutes, in a warm place.

On a floured surface, turn dough out. Sprinkle over with all the salt, and knead and knead for a few minutes, until all the salt is mixed in, and dough is smooth. Separate dough into two smooth logs. Place each of these logs in two greased loaf pans.

Set pans atop the warm oven, and let rise for another half hour.

When you are about ten minutes away from being done with rise time, preheat oven to 350 degrees.

When dough is done rising, place in oven to bake for about 35 minutes, or until golden brown.

Take out of oven, and let cool a bit. Take loaves out of pans, and let them cool some more before cutting into slices and serving.

Once loaf is entirely cool, you can store it in a Ziploc plastic bag.


 

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Egg Omelettes Recipe

Omelettes make the perfect healthy breakfast, as they contain protein in the form of eggs, and nutritious fillings of your choice, wrapped inside.

Omelettes are actually not as hard to make as many think. In this post, I’ll be presenting a simple recipe and method for making omelettes.

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Ingredients: (serves 2)

4 eggs

Sprinkle of Salt

Sprinkle of Pepper

1 tablespoon water

1 tablespoon cold cubed butter (optional)

1/4 cup diced ham (optional)

1/4 cup shredded cheese

2 tablespoons diced bell-pepper (optional)

 

DIRECTIONS:

First, dice your slices of ham into thin little bits.

Then shred your cheese.

And lastly, dice the (frozen, or really cold) butter.

First, dump your eggs into a medium sized bowl. Sprinkle in the salt and pepper, and pour in the tablespoon of water.

Melt butter over medium heat on a nonstick pan.

Beat your eggs thoroughly, about 10 seconds.

Add the cubed butter to the egg mixture, and whip for another 15 seconds on high.

Pour the egg butter mixture into the heated pan, and let it spread across the pan, and cook for 10 seconds.

Then push a bit of the side of the circle towards the center, and let raw mixture fill it’s place. Use a nonstick spatula for this.

Keep going around the circumference of the egg mixture in the pan, pushing towards the center, and letting the uncooked egg slid into its place. Soon you’ll have a mostly cooked circle of egg.

Sprinkle the ham, shredded cheese, and optional bell pepper over one half of the egg circle.

Carefully fold the unfilled layer over your fillings, as shown.

Grasp the handle of the skillet, and flip the omelette out onto a plate to serve.

Serve fresh and warm.

For step by step pictures, see my original recipe post on instructables.

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Sprinkle on the filling.

Bacon-Wrapped Eggs for Breakfast

This sort of redefines the term ‘bacon and eggs for breakfast’. Each egg muffin is wrapped with one piece of bacon, and baked in muffin tins. This makes a perfect breakfast for any morning, and has countless variations.

See my original post of this recipe on instructables.

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Ingredients: (serves 8)

8 pieces raw bacon strips

8 eggs

Sprinkle of salt

Sprinkle of pepper

⅓ cup shredded cheddar cheese

 

DIRECTIONS:

Shred the cheese and set aside.

The goal is to undercook the bacon so that it is still very flexible and not crispy. Preheat oven to 375. When heated, place bacon in for about 10 minutes. Take out of oven.

When bacon is cool to touch, place them (as shown) in the muffin tins. Preheat oven to 400 degrees.

Crack each egg into the bacon-wrapped tins. Sprinkle over with salt and pepper and shredded cheese.

Place in preheated 400 degree oven, and bake for a little over 15 minutes, or until eggs are fully eggs are fully cooked, and bacon is crispy.

Serve warm.

 

…and, thanks to some of the comments and feedback I’ve received on my original post of this on instructables, I’ve inserted a couple ideas/variations:

1. Make an omelette variation on this: whip the egg with shredded cheese, half and half, and vegetables, or maybe some Feta, and cook it up the same way, wrapped in bacon, for a nice twist on breakfast.

2. For a more full-on variation: Add raw hash-browns to the bottom of the muffin tins, or some…pancake batter, and do everything else the same way.

3. Or you could always do a combination of those two. There are many many ways to change around this recipe.

 

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