Tag Archives: Breakfast

Citrusy Rhubarb Sauce for Breakfast, Dessert

Is rhubarb showing up in your gardens, CSA boxes, or farmers’ markets yet?  Truly, rhubarb is the bellwether of spring.  Asparagus, too, but ruddy rhubarb makes a more striking contrast with the drabness of winter. 

 

Packed with vitamin K, vitamin C, and even some calcium, rhubarb belongs on any spring menu.  Its tart, celery-textured stalks play well with the sweetness of honey or fruit.  Try this sweet-tart sauce on baked oatmeal or with breakfast porridge, yogurt, or ice cream – including a full-fat dairy product will help the absorption of the vitamin K.

 

rhubarb-sauce

 

Citrusy Rhubarb Sauce

 

3 stalks of rhubarb, diced

½ cup raw honey

1 clementine (zest and juice)

A few dashes of cinnamon (1/4 tsp?)

3-4 whole cloves

 

Combine all ingredients in a small saucepan and heat on the lowest heat possible to keep at a very low simmer until the rhubarb softens.  (You can test it by trying to cut it with a spatula – it should fall apart with no resistance.)  Serve warm or let it cool and refrigerate for later, and remove cloves before serving.

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I will post a recipe for strawberry rhubarb vinaigrette as soon as local strawberries are available.  This farm, right around the corner from my house, runs a u-pick during strawberry season.

 

What do you like to do with rhubarb?

Part of Food Renegade’s Fight Back Fridays carnival.

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Buckwheat Pancakes

buckwheat-pancake-cu

 

Alas, the long-awaited buckwheat pancake recipe!  I really wanted to post a gluten-free pancake recipe, but this is all I’ve got.  Maybe next time I’ll try coconut flour instead, since I’ve had good results with it so far.  Meanwhile, no pancakes for me. L

 

The flour is soaked overnight with milk, sweetener, and yeast to form a sponge.  We had this batch for dinner, though, so it only sat around for about six hours.  Strangely enough, we usually only have pancakes at dinner.  Do you love breakfast for dinner as much as I do?

 

Buckwheat Pancakes

 

Start with the sponge:

 

2 tsp active dry yeast

2 cups warm milk (I used almond milk)

1 tsp sucanat or honey

½ tsp salt

1 ½ cups freshly ground wheat flour (I used hard white)

1 cup buckwheat flour

 

1.  Pour ½ cup of milk into a cup and stir in yeast and sweetener.  Let stand until it is foamy (about 15 minutes). 

 

2.  Combine the yeast mixture, the remaining 1 ½ cups of milk, salt, and flours in a large bowl until everything is well-mixed.  It should look like this:

 

buckwheat-pancake-presoak1

 

Let sit on the counter overnight for breakfast, or start the sponge first thing in the morning to have for dinner.  You want it to look sort of like this:

 

after-rise

 

3.  When it’s time to eat, add to the sponge:

 

2 tbsp sucanat or honey

3 tbsp melted coconut oil or butter

2 eggs

½ tsp baking soda

 

Here’s my little tip: melt the coconut oil in the skillet you plan on using, then pour it into the batter.  This way, you’ve already greased your pan!  Now you’re ready to make the pancakes.  You already know how to make pancakes, right?  Just in case you don’t…

 

4.  Pour a full ladle of batter in the center of a hot skillet.  (The heat, however, should be at medium.)  Turn when it’s nice and bubbly and cook until slightly crispy on the other side.  Enjoy with your favorite toppings!  We’re simple maple syrup or fruit kind of people.

 

buckwheat-pancakes

 

And do you see those blueberries in the picture?  Those are the VERY LAST of my freezer stash.  I’m pretty sure I said I was using these up like a month ago, but I love my blueberries, so I held onto them as long as possible.  I guess I’ll have to wait 3-4 months to get some more!

 

Do you have a favorite pancake recipe?  If it’s gluten-free, please share!

Peach and Banana Strata

This is totally inspired by the Banana-Stuffed French Toast at $5 Dinners.  I decided to try out her recipe for my February article, then changed it according to what I had on hand.

Peach and Banana Strata

 

4 slices of bread (a great way to use stale bread!)

4 eggs

1/2 cup milk (I used rice milk so my daughter could try this!)

1 mashed banana

1/4 cup brown sugar

1/2 teaspoon vanilla

1/2 teaspoon cinnamon

1 1/2 cups peaches, frozen or canned

 

Tear bread apart and place into a large loaf pan.  Stir together eggs, milk, bananas, brown sugar, vanilla, and cinnamon. Pour mixture over the bread. Cover and refrigerate at least 2 hours to set. To cook, bake at 375 degrees for 30 minutes, or until eggs begin to golden on top.  Let cool a few minutes before serving.

 

peach-strata1

 

This would probably be good with some blueberries, too, but I didn’t think about that until later.  Especially because I still have a whole gallon-sized freezer bag full of blueberries from this summer’s picking.  Thanks again to $5 Dinners for the idea!