These healthy beauties are a cross between a comforting bowl of oatmeal and a satisfying scone. Sturdy enough to be sliced and toasted, serve them with almond or walnut butter and your favorite marmalade: all the pleasure and none of the (pain) of conventional breakfast pastry. Note: the oats need to be soaked for 8 … Continue reading
Nathaniel says “Grandpop can have as many of these as he wants!” A veteran of conventional sweets and breakfast goodies, we’re hoping GP thinks this healthy version of a scone is as delicious as we do! A lot of our followers are trying to avoid processed sugar and fast acting leavening agents, instead opting for unyeasted breads made … Continue reading
Delicious, nutritious, easy, fast, this savory dish is perfect for breakfast, lunch, or dinner. Even if you splurge on the nicest free range eggs, organic cheddar, heirloom tomatoes and Vidalia onions, it’s an inexpensive way to satisfy the craving for a hearty meal. Traveling to Lake Tahoe to visit Gus who is working at Stanford … Continue reading
It’s blueberry season! Seems like I just wrote about the pleasure of harvesting fresh berries for breakfast. There’s been a slog of frosty Maine winter since then, making the barefoot trek to the garden especially gratifying. The components of this dessert can be adapted to create other goodies; take liberties when taste and larder dictate. The base is a … Continue reading
Annie hosts an annual spring gathering to celebrate the tulips in her garden: flowers, friends, and food. This year, among other things, she served tiny cheddar “biscuits” made with bits of savory bacon. Not bragging, not even particularly proud, but bacon hasn’t been on the marketing list for months. Annie’s cheesy bacon bites satisfied a craving … Continue reading
Anyone who follows this blog knows we are fans of scones. This recipe is in response to a recent post by Gluten Free For Lunch Boxes reminding that scones made with nut flours may be prohibited on school grounds since exposure to nut proteins is a risk for those with tree nut and peanut allergies. The little bit of Turmeric called for … Continue reading
Hallie told us she checked out Maine Island Multigrain Pancakes to determine the what “grains” made up the flour mixture because her family was experimenting with “paleo” banana pancakes. Our conversation during a walk in the woods led to one of the easiest and most satisfying developments of a recipe in recent memory. Serve them with maple syrup for … Continue reading
Gingerbread cake in April?! The Farmer’s Almanac prediction for spring in our neighborhood has proven true: cooler than normal temperatures with near normal rainfall. We served this spicy cake at tonight’s end-o-season Paddle Tennis round-robin and dinner. With temps in the low 40s and a crackling fire inside Karen and Ford’s log cabin, the Ginger Olive Oil Cake with Lemon Icing suited everyone’s tastes. One … Continue reading
Citrus Olive Oil Pancakes – Serves 2-3 INGREDIENTS: 1 Cup Pamela’s GF Baking Mix 1 large organic egg 3/4 cup almond milk (or 1/4 cup more if you prefer thinner pancakes) 2 tablespoons extra virgin olive oil 1 tablespoon grated organic orange zest (no grater in the kitchen, so we finely julienned slices of peel.) 1 cup … Continue reading
Last year’s suggestion to bake traditional scones in March was inspired by St. Patrick’s Day. “Scones, Scones, Scones” was published on March 17th. Since timing is everything we’re reminding you today to add heavy cream, an organic orange, and organic raisins to the weekend marketing list. So you’ll be ready on Monday, the 17th! Optional: add 1/2 … Continue reading
