small steps backwards

Blueberry Morning breakfast

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I had long thought of myself as not a breakfast person, my stomach turning at the thought of eating much before 10am. Having a small child has forced me to reevaluate this as I know he needs a filling, nourishing meal in the morning. These days we usually eat soaked oatmeal, egg and veggie scrambles, or something else filling, warm, and homemade.

Today I’ll share a new favorite of ours, a muffin recipe that I’ve adapted to be soaked, paired with smoothies.  This can be a very quick breakfast if you’ve made up a batch of muffins already and can just put them in the toaster oven for a few moments while you make the smoothie. Unfortunately, the lovely pics I tried to take didn’t work out (I forgot to put the memory card in the camera!) but I can show you that my son thoroughly enjoyed his breakfast:

100_2438Soaked Blueberry Muffins
1½ cups whole wheat flour
½ cup water
1 tablespoon acid medium (whey, kefir, lemon juice)
½ cup maple syrup
1 egg, lightly beaten
¾ cup applesauce

1/3 cup coconut oil, melted
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup blueberries (frozen is best)
  1. Stir together flour, water, and acid medium. Cover and leave out to soak for several hours or overnight.
  2. After soaking, preheat oven to 375 degrees F.
  3. Using an electric mixer, mix maple syrup and egg into your soaked mixture until just combined. Gently mix in coconut oil, and applesauce. Mix in baking soda, baking powder and salt, also until just combined. Stir in blueberries.
  4. Spoon batter into prepared muffin cups, about ¾ full. You should have at least 12 muffins.
  5. Bake in preheated oven for 15 to 20 minutes, until passes toothpick test.

The following is our favorite smoothie recipe: the mango adds so much flavor and sweetness and the fresh orange gives great texture and more flavor! Obviously, you can use any fruits you enjoy.

Blueberry Morning Smoothie
1 cup yogurt
Water or milk to desired consistency, may need to add more as you blend
6 frozen mango cubes or about ½ of a fresh mango
1 whole orange, peeled
1 cup frozen blueberries
  1. Put yogurt and liquid in blender with fruit, mix to desired consistency. (I like extra smooth while my husband likes a bit chunky)
  2. Enjoy! This makes enough for the three of us, adjust amounts as needed.

The most important thing I’ve learned recently is that recipes can be adjusted and ingredients substituted to meet your family’s needs, preferences and budget. I’ve enjoyed borrowing others’ recipes and preparing them to suit us; hopefully, we can provide similar assistance!

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2 thoughts on “Blueberry Morning breakfast

  1. Pingback: A Nourished Start: A Breakfast Carnival

  2. Pingback: Menu Mondays- No Cereal for Breakfast Challenge: The Soaked Grain Edition « Wonder and Will

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