Easy Eggless Fruitcake Slice and Bake Shortbread Cookies - with Gluten-Free and Vegan option

Christmas baking will never be the same in my household.  Now that I have food allergies/sensitivities, I include gluten-free and vegan baking into my repertoire.  So far, I have had very good luck choosing recipes to try. 

Here is the gluten-free and vegan version of a classic:  slice and bake shortbread cookies.  I came across this recipe for Eggless Tutti Fruitti Cookies. I didn't have "Tutti Fruitti" mix but it's the same as chopped glace fruit used in fruitcakes.  I even added yellow and dark raisins into the mix.  For those that are not keen on glace fruit, you can use dried chopped fruit such as raisins, apricots, dried cranberries, dried cherries or dates.  The possibilities are endless!  

Eggs are an important binder used in gluten-free baking but alas, there are people who cannot use eggs.  Since this recipe is already eggless, I know that the dough would hold.  

The replacements used in gluten-free and vegan baking differ with respect to mouthfeel, texture, taste and presentation.  It is a precious treat for those who can enjoy something equivalent to a classic recipe.   

My tip for gluten-free and vegan baking:  replace the wheat flour with all-purpose gluten-free flour in vegan recipes.  The recipes are already egg-less and dairy-free!  I simply peruse the vast number of vegan (dairy-free and egg-free) recipes and replace the wheat flour with an all-purpose gluten-free flour blend.  

I am in the middle of experimenting with a box of King Arthur Flour's Gluten-Free Multi-Purpose Flour Mix.  I bought in on sale during my trip to Hawaii.  Basically, it is a mix of white and brown rice flours with tapioca and potato starch.  You can easily find recipes online to mix your own favourite gluten-free flour. It doesn't have a I like Sarah's Gluten-Free Flour Blend recipe. 

After freezing the dough logs overnight (optional), the dough was a little crumbly when I sliced it for baking.  Luckily, I was still able to press the dough together into each cookie with success!  Next time, I may add a bit of vanilla and almond extract, as my classic fruitcake recipe has amaretto in it.  In addition, I have made this recipe with all-purpose wheat flour and butter with no complaints.  

Easy Eggless Fruitcake Slice and Bake Shortbread Cookies - Gluten-Free & Vegan option
makes about 2 dozen

1 cup all-purpose flour, gluten-free* or wheat
*1/4 tsp xanthan gum if your gluten-free flour blend does not have a stabilizer/binder
1/3 cup softened butter or vegan butter/margarine 
1/2 cup icing/powdered sugar
1/3-1/2 cup Deluxe holiday mix, glace red & green cherries or a mixture of your favourite dried fruit bits (e.g. yellow/dark raisins, apricot, prunes, dried dates, dried cherries or dried cranberries)  
1 to 2 Tbsp water or milk (Use only as needed.  I used water.  For gluten-free flour, I only needed a splash to get the dough to bind.  For all-purpose flour, I needed the full 2Tbsp water) 

Beat softened butter with icing/powdered sugar until light and fluffy.  Stir in flour and fruit mix.

Add enough milk/water to form a soft dough.  Shape into log,  wrap with plastic wrap or parchment paper and freeze for 40 minutes to firm up.  (I have found that freezing the dough is not necessary, but if your dough is very soft, freezing it would help make the dough easier to slice.)

Slice logs into about 1/4" thick slices.  If the dough crumbles, press the dough into each cookie.  Bake about 10-12 minutes in preheated oven 350F.  

- Adapted from Sharmis Passion's:  Eggless Fruit Cookies/Tutti Fruitti Cookies

Fruitcake cookies made with Deluxe Holiday Mix, all-purpose wheat flour and butter.  

I am pretty amazed how versatile and forgiving this recipe is with the substitutions made!  I have a few days left before Christmas to get things in order.  I'm trying not to stress.  I just do my best and trust that somehow everything will fall into place. 

Enjoy!

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Easy Buttery Garlic Bread Spread (Garlic Butter), Vegan or Not

My kiddies adore garlic bread!  I had to write this recipe down for them, as I know that they will want to make it just "like mom's".  

Garlic toast hot dog buns 

At my local Canadian grocery store, a loaf of garlic bread (French bread spread with garlic buttery spread) costs $4.  Their garlic spread has a very long (and unnatural) ingredient list.    

A loaf of plain French bread costs $2.  I make my own garlic bread at a fraction of the cost.  No French bread?  I toasted hot dog and hamburger buns (leftover from Baby's birthday party) with this garlic spread and my family loved it!

My kiddies loved this so much, they even had it spread on their morning toast!  

With only 3 simple ingredients, we were able to enjoy "restaurant-style" garlic bread at a fraction of the cost.  I always have dried parsley and garlic powder in my collection of spices.  

With soft non-hydrogenated margarine (I used Becel vegan) or softened butter, this mixes up super fast!  The dried parsley makes the garlic spread look like the ones in the restaurants.  

A great way to use up leftover hot dog buns!  Ready to be toasted in the oven.  

Easy Buttery Garlic Bread Spread (Garlic Butter), Vegan or Not

makes 1/2 cup garlic butter

1/2 cup softened butter or vegan non-hydrogenated margarine (I used Becel vegan)
1 1/2 Tbsp garlic powder* (I tone it down to 1 Tbsp)
1 Tbsp dried parsley
optional:  your favourite shredded cheese

Mix softened butter or margarine, garlic powder and dried parsley together in a bowl.

Spread on your favourite bread (and add shredded cheese, if desired) and bake in hot 375F oven for about 3 minutes or broil until golden brown.  

*I think grated or finely minced fresh garlic would be great.  Just add to taste.  

- Adapted from Allrecipes.com: Great Garlic Bread

Leftover hamburger buns?  Make garlic toast hamburger buns!

Enjoy!

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Fluffy Reduced Sugar Whipped Vanilla Frosting, Gluten-free, Vegan or Not

It was officially my youngest's 4th birthday yesterday.  I thought it would be nice to bring some cupcakes to celebrate her special day at preschool.

This reduced sugar frosting on top of some simple white cupcakes turned out great! Just found out that all but one little preschooler ate the whole thing!  The little one just licked all the frosting.  I consider that a success!  I strive to make our goodies less sweet, which is a good thing for the kiddies.  My son often complains that the commercial bakeries make their frostings too sweet and he loves this "less sweet" frosting.  

I had already posted this recipe earlier this week with my gluten-free vegan vanilla cupcakes, but thought it would be easier to locate in a separate entry.  I reduced the sugar content of this fluffy whipped vanilla buttercream frosting.  Next time, I think I could try decrease a little more sugar and less liquid.  

Fluffy Reduced Sugar Whipped Vanilla Frosting 

generously frosts 12 cupcakes

1/4 cup nonhydrogenated shortening

1/4 cup nonhydrogenated margarine or butter

1 1/4 cup powdered sugar, sifted if clumpy

3/4 teaspoon vanilla extract

1 Tbsp milk of your choice, dairy or not

Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes.

Add the vanilla and milk and whip for another 5 to 7 minutes until fluffy.  (I have a KitchenAid stand mixer and I like to change from the paddle attachment to the wire whip attachment for a lighter, fluffier frosting).  

Using a piping bag and 1M Wilton tip, I was able to generously frost 12 cupcakes with leftovers.  The key to this frosting is to whip it so full of air that becomes fluffy and not so sweet.

Since I decreased the sugar, the liquids should be adjusted accordingly to maintain some stiffness for piping.  I think you could even omit the milk for a stiffer frosting.  It will firm up in the refrigerator, as the non-hydrogenated fats are heat sensitive.  

- Adapted from Fluffy Whipped Vanilla Buttercream Frosting

Gluten-Free Vegan Vanilla Cupcakes

The last 3 cupcakes before the kiddies inhaled them!

Enjoy!

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Gluten-Free Vegan Vanilla Cupcakes with Fluffy Reduced Sugar Vanilla Frosting, Version 2 - Egg-free, Dairy-free, Nut-free

I'm happy with this batch!  Soft, fluffy, moist and not gummy when taken out of the oven.  I couldn't help myself.  I *inhaled* the first one.  The true test:  I wanted another one.  Most of the time, I have a bite and then let the kiddies finish it.  I was sure glad the kiddies were still in school so I could have my (short-lived) moment with this cupcake.   

I used my favourite vegan vanilla cupcake recipe and substituted with Sarah's gluten-free flour blend (with the white rice substitution instead of sorghum flour for a lighter cupcake).  Previously, I used a different blend for my "Version 1" GF vegan vanilla cupcakes but they came out a little too moist and slightly gummy.  The kiddies didn't complain!  

I baked it for 3 minutes longer than specified by the original vegan (all-purpose flour) recipe and there was no gumminess (common with gluten-free baking and xanthan gum). 

It was so good I had to write it down!  If you are not gluten-free, you can use 1 1/4 cup all-purpose flour + 2 Tbsp cornstarch in place of the brown/white rice flour, potato starch, tapioca starch, and xanthan gum.  

Gluten-free Vegan Vanilla Cupcakes,  Version 2

makes 12 regular cupcakes

1/2 cup milk of your choice (I used unsweetened Coconut Dream)

1/2 cup water

1 tsp lemon juice

3/4 cup sugar

1/2 cup + 2 Tbsp brown rice flour (I used Bob's Red Mill brand)

1/4 cup white rice flour (I used an Asian brand, super finely milled)

1/4 cup potato starch

1 Tbsp tapioca starch

3 Tbsp cornstarch

1/2 tsp xanthan gum

3/4 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/4 cup canola oil

1 tsp vanilla extract

1/8 tsp almond extract (optional)

Preheat oven to 350 degrees. Line muffin pan with cupcake liners.

Whisk the vegan milk and vinegar or lemon juice in a measuring cup and set aside for a few minutes to get good and curdled.

Beat together the vegan milk mixture, oil, sugar, vanilla, and other extracts, if using, in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda, and salt, and mix until no large lumps remain.

Fill cupcake liners half-way and bake for 20 to 22 minutes. Transfer to a cooling rack, and let cool completely before frosting.

My own notes:  I baked for 25 minutes, maybe I'll try 24 minutes next time.    

- Adapted from Gluten-Free Vegan Vanilla Cupcakes

Fluffy Reduced Sugar Vanilla Frosting 

generously frosts 12 cupcakes

1/4 cup nonhydrogenated shortening

1/4 cup nonhydrogenated margarine

1 1/4 cup powdered sugar, sifted if clumpy

3/4 teaspoon vanilla extract

1 Tbsp milk of your choice, dairy or not

Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes.

Add the vanilla and milk and whip for another 5 to 7 minutes until fluffy.  (I have a KitchenAid stand mixer and I like to change from the paddle attachment to the wire whip attachment for a lighter, fluffier frosting).  

Using a piping bag and 1M Wilton tip, I was able to generously frost 12 cupcakes with leftovers.  The key to this frosting is to whip it so full of air that becomes fluffy and not so sweet.

Since I decreased the sugar, the liquids should be adjusted accordingly to maintain some stiffness for piping.  I think you could even omit the milk for a stiffer frosting.  It will firm up in the refrigerator, as the non-hydrogenated fats are heat sensitive.  

- Adapted from Fluffy Whipped Vanilla Buttercream Frosting

In case anyone was curious, this is what the texture/crumb looks like.  A little dense yet soft and tender.  

Enjoy! 

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Vegan Carrot Cake with Cream Cheese Frosting (Wheat or Gluten-Free)

Back from Spring Break!  We were away the last two weeks of March and spent the most glorious Spring Break ever as a family of 5.  I am still trying to get back into our family routine now that we are home.  

We spent 7 days in Cancun, Mexico at the very family friendly all-inclusive resort, Crown Paradise Club Cancun.  We read some mixed reviews from Tripadvisor.ca before leaving and made the decision to have fun, no matter what.  We lowered our expectations of the resort and raised our expectations to have the best time as a family.  With this new outlook, we had an AMAZING time!

We had our belated Easter over the weekend.  For dessert, I thought it would be nice to have a Spring/Easter themed carrot cupcakes with cream cheese frosting. 

Since I am still gluten-free, dairy and egg-free, I turned to my trusty Vegan Cupcakes Take Over the World cookbook.  Previously, I was able to make gluten-free vanilla cupcakes from this book as well.  



To fit our allergies and "less sweet" palate, I made a few changes:

• Used Bob's Red Mill Gluten-Free All-purpose Baking Mix + 1/4 tsp xanthan gum in place of all-purpose flour
• Replaced and reduced the white granulated sugar with organic coconut sugar
• Used a combination of soy milk and lemon juice (didn't have soy yogurt)
• Reduced the liquid amounts to reflect the decrease in sugar content  
• Reduced the confectioner's sugar in the cream cheese frosting

For the vegan "Cream Cheese" Frosting, I used Tofutti brand soy cream cheese.  I didn't like the frosting at all when freshly made.  It was way too sweet for my liking.  I gave it another chance by letting the cupcakes sit in the fridge overnight for the flavours to develop. Because I cut down the icing sugar (confectioner's sugar), the frosting was very soft.  Too soft to pipe, so I simply spooned it on each cupcake.  

This batch yielded 12 medium-sized cupcakes. 

Vegan Carrot Cake Cupcakes with Cream Cheese Frosting, Wheat or Gluten-Free
makes 12 medium cupcakes

2/3 cup all-purpose flour or your favourite gluten-free flour blend (I used Bob's Red Mill Gluten-free All-purpose Mix + 1/4 tsp xanthan gum)
3/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/4 tsp ground cinnamon 
1/4 tsp ground ginger
2/3 cup sugar (I used a heaping 1/2 cup organic coconut sugar)
1/3 cup vegetable oil (I used 1/4 cup canola oil)
1/3 cup soy yogurt (plain or vanilla) (I used 1/4 cup soy milk + 1 tsp lemon juice= "buttermilk")
1 tsp vanilla extract
1 cup finely grated carrots
1/4 cup chopped walnuts
1/4 cup raisins

Vegan Cream Cheese Frosting:
1/4 cup Earth Balance margarine, softened
1/4 cup vegan cream cheese, softened
2 cups confectioners' sugar (1 1/4 cups confectioners' sugar, will further decrease to taste next time)
1 teaspoon vanilla extract (I used 1/8 tsp Mexican vanilla, really strong stuff)

Preheat oven to 350˚F. Line muffin tin with 12 paper liners.

In a medium mixing bowl, mix together sugar, vegetable oil, yogurt and vanilla.  Sift in the dry ingredients (flour, baking soda, baking powder, salt, spices) and mix until smooth.  Fold in carrots, walnuts and raisins.

Fill the liners two-thirds full.  Bake for 26-28 minutes, until a toothpick inserted through the center of one comes out clean. Note:  I usually check my baked goods about 5-10 minutes before the estimated time done, since every oven is different.  I thought mine were done around 20 minutes.  My toothpick came out clean, but I could have baked them a few minutes longer.  

While cupcakes are baking, cream together vegan margarine and cream cheese until just combined.  Add the confectioners' sugar in 1/2 cup batches and whip with a handheld or stand mixer.  Mix until smooth and creamy, then mix in vanilla extract.  Keep tightly covered and refrigerated until ready to use.  

Once fully cooled, top generously with cream cheese frosting.  

- Adapted from PopSugar: Vegan Carrot Cake Recipe



They turned out very moist, dense and soft.  When I sat down to finish this plate, I had 3 "little vultures" hovering me for every last crumb!  These are "kid-tested" and "approved"!   

Now that we are back home, my mind wanders back to Cancun periodically... Can you imagine why?  

Enjoy!

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Curried Quinoa with Spinach and Goji Berries - Gluten-free and Vegan

Curried quinoa with spinach and goji berries were a great side dish for lunch yesterday.  I cooked up some fluffy quinoa and flavoured it with grated fresh ginger (I grated a slice of frozen ginger and it turned out great), turmeric powder, coconut oil, curry powder, cumin, coriander and no-salt seasoning (e.g. Mrs. Dash).  The dish needed a bit of colour, so I added some thawed frozen chopped spinach and soaked goji berries. I was inspired by a simple red lentil dahl recipe from the book Digestive Wellness.  Instead of lentils, I used quinoa.  

I threw this together at lunchtime.  I like my flavours mild, but if you like spicier or more stronger flavours, please feel free to double or triple the amounts of spices and seasonings.  I am watching my sodium, so I used no-salt seasoning (e.g. Mrs. Dash) instead of salt.   

If the quinoa mixture is too dry, you can add a little extra water or liquid from the soaked goji berries.  I think a little vegetable broth, orange or apple juice would be nice too.  

Curried Quinoa with Spinach and Goji Berries - Gluten-free and Vegan
2 servings

1/2 cup rinsed quinoa + 1 cup water (or 2 cups cooked quinoa)

2 tsp coconut oil

1/4 tsp turmeric powder

1/2 tsp grated fresh ginger (I grated frozen ginger)

1/4 tsp ground cumin

1/4 tsp ground coriander

1/8 tsp curry powder

1/8 tsp no-salt seasoning (or salt and pepper to taste)

1/4 cup thawed frozen chopped spinach, drained
2 Tbsp soaked goji berries*
optional:  1-2 Tbsp water or liquid from soaked goji berries, if quinoa mixture is too dry

*More ideas for add-ins:

- raisins, chopped apples, chopped mango, diced bell pepper, green onions, fresh spinach, parsley, cilantro, etc.  

Cook quinoa according to the package (In a medium pot, bring 1/2 cup rinsed quinoa + 1 cup water to  a boil and simmer for 15 min, turn off heat and let stand for 5 min).  

When the quinoa is cooked, mix in the rest of the ingredients.  Enjoy!

- Adapted from Digestive Wellness Book:  Melody's Dahl

What I ate for lunch:  3 oz chicken breast topped with tomato/spinach/coconut milk sauce, curried quinoa, a large green salad and sauteed sugar snap peas.  

Enjoy!

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Gluten-Free & Vegan Blueberry Coffee Cake, or not - Refined Sugar Free

Most of the time, my baking is dictated by what I need to use up before it goes bad.   I had some leftover blueberry pie filling after making some braided crossover blueberry strudels (as shown in the red bean puff pastries entry).  I was going to make a Cherry Sour Cream Coffee Cake with the leftover blueberry pie filling, but I had a sudden urge to try make a coffee cake that was gluten-free, egg-free, dairy-free and refined sugar free.  What a challenge!

Success!  Things worked my way!  Very easy to whip up and versatile for an after school snack or afternoon coffee or tea break.  My 5-year old Nessa helped me make this.  I had to add this recipe to my repertoire.  I will make again! 

Instead of cow's milk, I used unsweetened Coconut Dream.  The flaxseed replaces the egg and maple syrup is used instead of refined white sugar.  Being lazy, I did not want to blend my own gluten-free flour.  I used Bob's Red Mill Gluten-Free All Purpose Baking Flour in my pantry.  I had a package of this and didn't like the flavour of this chickpea flour blend.  I am so glad I gave this another try! 

This is originally a vegan whole wheat blueberry muffin recipe. Luckily, I was able to modify this to be gluten-free and in a pan for a lovely coffee cake.  I sprinkled some coconut sugar and cinnamon on the top of the batter before baking.  Next time, I will combine the sugar and cinnamon together before sprinkling for a prettier presentation.  I will also try make blueberry muffins too.  

If you do not have to go egg, dairy and/or gluten-free, you can use two eggs, cow's milk and whole wheat flour. 

I was impressed how soft and fluffy it turned out!  Not crumbly at all.  I would not have known that this was gluten-free and vegan.    

Gluten-Free Vegan Blueberry Swirl Coffee Cake, or not

makes 1 8"x8" pan and 1- 7"x3" loaf pan

1/4 cup ground flaxseed or 2 eggs

1 3/4 cup Bob's Gluten-Free All-purpose Baking Flour or whole wheat flour

1/4 tsp xanthan gum, if using Bob's Gluten-Free All-purpose Baking Flour

1/2 teaspoon cinnamon

1/4 tsp salt

1 cup dairy or non-dairy milk (I used unsweetened Coconut Dream)

1 tablespoon apple cider vinegar or lemon juice (I prefer lemon juice)

1/4 cup vegetable oil

1/2 cup maple syrup (I used 1/3 cup maple syrup, since my blueberry pie filling is already sweetened)

1 tsp vanilla extract

2 tsp orange zest (I used 1/2 tsp lemon extract + 1/4 tsp orange extract)

1 1/2 cups blueberries, fresh or frozen (I used roughly 1/2 cup leftover blueberry pie filling)

optional:  brown sugar or coconut sugar, cinnamon sprinkled on top

Preheat oven to 375F.  Line 1- 8"x8" square pan and 1- 7"x3" loaf with parchment paper.  Or line muffin tin with paper liners.  

Mix together milk and vinegar or lemon juice in a measuring cup.  Set aside

In a large bowl, combine the dry ingredients:  flaxseed, flour, baking soda, xanthan gum (if gluten-free), cinnamon and salt.  

Add the maple syrup, oil, vanilla and orange zest to the milk/vinegar mixture.  

Stir the wet ingredients into the dry ingredients with a spatula until just moistened.  Fold in fresh or frozen blueberries.    

Scoop batter in prepared pans or muffin cups.  If using blueberry pie filling, dollop by tablespoonfuls all over the pans and swirl around with a butter knife.  

Optional:  sprinkle the top of the batter with sugar and cinnamon.

Bake about 15-20 minutes, until toothpick comes out clean.   

- Adapted from Madhuram's Eggless Cooking:  Vegan Whole Wheat Blueberry Muffins

I can't wait to share this recipe with my gluten-free and vegan friends! 

[Edited to add] As the cake sat a few hours later, the texture was still soft and fluffy, but the taste of the chickpea flour and ground flaxseed gave the cake a strong aftertaste.  This recipe is worth another try with a different gluten-free flour blend.  

Enjoy!

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Meyer Lemon, Roasted Garlic and Sundried Tomato Hummus

Hummus is a tasty Middle-Eastern chickpea dip that has become very popular here in North America.  I have been playing around with this healthy high protein dish lately and surprisingly, my 8 year old son has fallen in love with it.  

Most basic hummus recipes are comprised of chickpeas, garlic, olive oil, tahini (sesame seed paste), lemon juice and salt.  

I was inspired by the different flavours of hummus at the supermarket:  sundried tomato, roasted red peppers, roasted garlic and traditional.  Out of curiosity, I added 2 heads of roasted garlic, the juice and zest of 1 Meyer lemon and 2 cut up sun-dried tomatoes to the chickpea mixture.  Wow.  It was very tasty and my three-year old wanted to dip her carrot sticks in it.  Even my two older children ended up eating this by the spoonfuls!  I think this will be the way I make hummus from now on.  As long as I have Meyer lemons, roasted garlic and sun-dried tomatoes, I am very happy!   Meyer lemons are known to be sweeter and less acidic (less "pucker") than regular lemons.  

I bought a huge bag of garlic bulbs on sale and made a big batch of roasted garlic.  Once roasted, I froze the individual cloves of roasted garlic and stored them in a zipped sandwich baggie.  To use, thaw the frozen cloves of roasted garlic for 20-30 seconds in the microwave before adding to the food processor.   

Sesame oil is always in my Asian pantry, so I didn't have to go buy tahini.  I love the intense flavour of sesame oil, so you only need a little. 

This recipe is very flexible. You can use tahini instead of sesame oil, add more or less of any ingredient to your taste.  You may try a few cloves of roasted garlic first and taste as you go.  That's how I ended up adding up to 2 heads of roasted garlic!  Once made, the cumin and sesame flavours are pretty strong, but after a few hours, everything mellows nicely. 

Meyer Lemon, Roasted Garlic and Sun-dried Tomato Hummus

1- 19oz can chickpeas or 2 1/4 cups cooked chickpeas

2 heads of roasted garlic*, or 14 roasted garlic cloves

1 Tbsp extra virgin olive oil

1 to 1 1/2 tsp cumin powder

1/4 tsp sesame oil 

juice and zest of 1 Meyer lemon (about 2-3 Tbsp juice)

2 diced sundried tomatoes, packed in olive oil

2-4 Tbsp water, only add until thickness is desired

1/4 tsp kosher salt, or to taste

Place all ingredients except water into a food processor or blender.  Blend until desired texture.  Add water in small increments until desired thickness.  

Serve with your favourite veggies, pita bread, chips, crackers, as a spread, in a wrap or in a sandwich.  

*To roast garlic, cut 1/4"-1/2" off the tops of the garlic bulbs and place them together on a large piece of aluminum foil.  Drizzle a couple of teaspoons over all the heads and wrap them up tightly in a nice neat package.  Roast them for 35-40 min at 400F.  

Enjoy!

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Overnight Steel Cut Oats and My Favourite Healthy Breakfast

In the New Year, I thought it would be nice to make a better effort to eat less sugar and processed food.  I wanted to try make steel cut oats a part of my breakfast since oatmeal has so many health benefits.  

Steel cut oats are not rolled and they look like broken up bits of brown rice. They take much longer to cook than old-fashioned rolled oats but that is part of its beauty.  Since they are less processed, they take longer to digest and keep our blood sugar even.

According to the package, it takes about 10-20 minutes to cook.  Our busy mornings do not afford this time, so I make a few days worth the night before using an easier method. Whenever I have time (in the afternoons or right before bed), I take 1 cup steel cup oats and 2.5 cups of water.  I like the 1:2.5 ratio.  I like my oatmeal with a little bit of a chew.  

Bring to a boil, cover and simmer on LOW for only 5 minutes. 

Oops!  I didn't turn down the heat low enough and it boiled over.  

Just a peek at the oats after simmering for a few minutes. 

Turn off the heat and let it sit on the warm burner overnight or for several hours until cool enough to put in the fridge.  That's it!  I don't have time to wait for 10-20 minutes for breakfast in the mornings.  Reheat oatmeal in the microwave and eat it the same manner as regular oatmeal.  One serving is 1/2 cup cooked steel cut oatmeal.    

Note:  If you like the texture of your steel cut oatmeal to be a harder/chewier or softer/mushier, adjust the cook time and the amount of water to your preference.   

Steel cut oats have become my favourite healthy breakfast in the new year.  This is what I normally do:  I warm up some oatmeal with brown rice protein powder and nondairy milk in the microwave.  Then top with fresh or thawed frozen blueberries, a tablespoon of ground flaxseed, and sweetened with a teaspoon of raisins and a dash of cinnamon.  

I was able to find unsweetened brown rice protein powder as an alternative because I have an egg and dairy intolerance.  I am hoping this food intolerance is just temporary!  

Everything in my "breakfast bowl" can be swapped for different toppings and ingredients as desired.  This oatmeal provide a nice base for a healthy, sugar-free breakfast.  

The combination of protein powder and oats gives me the energy needed to get the kids out the door and my day started.  I found that just 1/2 serving of protein powder (half the amount to make 1 protein shake) was enough to give the oatmeal the last power til lunch. Without protein or some sort, I was ravenous within 2 hours.  

Overnight Steel Cut Oats

1 cup (8 oz) uncooked steel cut oats
2.5 cups (20 fl oz) water

Bring water and steel cut oats to a rolling boil.  Simmer on LOW for 5 minutes.  Turn off heat and leave on warm burner overnight or for a few hours until cooled.  Refrigerate.  Makes at least 3 cups of cooked oatmeal.  Reheat and serve like regular oatmeal.  

High Protein Berry Steel Cut Oatmeal

1/2 cup (4 oz) cooked steel cut oats

1/2 serving (15g)  protein powder (I use brown rice protein powder)

2-3 Tbsp milk as needed (I use rice or almond milk) 

1/2 cup (4 oz) berries (fresh or frozen and thawed)

1 Tbsp ground flaxseed

1 tsp dried fruit bits (cut dates, prunes, raisins, etc for added sweetness)

optional:  drizzle of maple syrup if not sweet enough

Mix 1/2 cup steel cut oatmeal with 1/2 serving protein powder and 2-3Tbsp milk, as needed to dissolve the protein powder.  Cover and reheat in microwave for 30 seconds or until warm.  Top with 1/2 cup fresh or thawed frozen blueberries, ground flaxseed, dried fruit and a dash of cinnamon.  

I know this is not the prettiest bowl of oatmeal, but it is so hearty and fills this busy mommy's tummy for the crazy day ahead!  

Enjoy!

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