Hi Katt, I wanted to make use of these apples that are ripe and ready on our tree. We have also been
seeing some good beets the past couple of weeks and you know how I feel about beets – the cocoa beet
cupcakes that we loved eons ago. Well, I wanted to try something new and make a tasty breakfast and
this is what I came up with. A winning combo of apple and beet fused into the classic breakfast fav – the pancake.
I used my Nutri-Bullet to liquify a small peeled beet. I added about a cup or so of water to help smooth it out.
The thing that I also love about cooking with beets is the reward of seeing such a vivid, luscious color.
The mixture you see here includes:
- 1/2 cup of peeled and chopped apple
- 1/4 cup water, milk, or substitute (almond, soy, rice)
- 1 part favorite pancake mix
- 1 part beet mixture
- Optional: cinnamon
My work space: I used butter in the pan and kept the heat on low (2). I had to be patient and keep the pancakes a reasonable
size so the ingredients would cook all the way through without burning. I suggest pouring cakes about 4″- 5″ in diameter.
Garnished with some Asian Pears and drizzled with honey. Love the pink -Both filling and healthy.
Farm kitty, Mei Mei, is delighted by the sight of this fruit and nut melody.
- 1 1/4 cups all-purpose flour (spooned and leveled), plus more for rolling dough
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 8 tablespoons (1 stick) cold unsalted butter, cut into pieces
- 2 tablespoons ice water, plus 2 more, if needed
No food processors required: Use your fingers to pinch the ingredients together. Turn dough out onto a work surface; form dough into a 3/4-inch-thick disk. Wrap tightly in plastic, and refrigerate until firm, at least 1 hour.
Separate the dough after it has chilled to make a top crust. Unwrap dough; place on a large piece of floured waxed paper. Roll dough to a 14-inch round. Gently fit into bottom and up sides of plate/baking pan. Trim overhang to 1 inch; fold overhang under itself. Pinch between thumb and forefinger to make a uniform edge around the rim. Crimp edge; refrigerate until chilled, about 1 hour.
- 3 cups of fresh sliced Apricots, plus, I threw in a juicy nectarine
- 3 heaping tablespoons of brown sugar
- Dashes of cinnamon and nutmeg (to taste, I prefer not to overwhelm the fresh fruity flavor)
- Handful of raisins any color
- 1 cup of chopped walnuts
- 1/3 cup of pure cranberry juice
- Squeeze of one half of lemon or lime
- 4 tablespoons of butter sliced on top
Now blend these all together and pour them inside.
Used a butter knife for vents. Glaze the top with egg whites and bake for about 25-35 min at 425°
Sorry, we ate it so fast I forgot to take pictures. Not too sweet, so it worked for breakfast as well!
Up early in the morning. A view from my bedroom window of the hay fields.
Hey Lori, or should I say the Beet Queen. That Cocoa Beet Cake you found at the farmer’s market is brilliant, just like the black bean brownies I made, makes you feel a little less guilty about eating cake right? Cocoa powder is very rich and goes well with the beets. Last night I tried my hands at making a batch and they turned out really good – moist, chocolatey and a hint of beets and cinnamon. Thought I’d pass on the recipe, would be fun to experiment some more with this.
Quarter and steam 3 beets in a sauce pan with water halfway covered, simmer covered for about 15 minutes till fork tender.
Drain water from beets.
Puree in blender with 1 cup of canola or olive oil.
In a bowl, add to beet and oil mixture:
1 1/2 cup sugar
1 cup cocoa powder (gradually)
1 tsp vanilla
1/4 tsp salt
1 and 3/4 cups of flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp cinnamon
Bake at 350 for 20-25 minutes. The cupcakes have a red tinge to them that looks like a Red Velvet cake.
I can hear you now…. Pancakes?!! Pancakes?!!!! You shouldn’t be eating PANCAKES!
I had a late night sweet tooth going. I wanted a quick desert to satisfy and I came up with this genius idea which I’m quite proud of. It’s a good camping/boat dessert cause it’s easy like that.
- Peel Pears and remove core from tops and bottoms with peeler.
- Slice full length of pears for long 1/4″ thick slices. Place in a bowl.
- Sprinkle with brown sugar, nutmeg, cinnamon and toss with hands to coat evenly.
- Place pat of butter in saute pan. Saute pears on both sides until they soften.
- Make up a batch of your preferred Pancake Mix. I used Krusteaz Buttermilk mix – 1 cup mix and 3/4 cup water was more then needed.
- Place sauteed pears back in bowl and drop them with a fork into batter. Coat both sides and drop back into saute pan.
What you get is a warm soft seasoned pear encased in a thin layer of pancake. More pear then pancake, pancakes. Apples would also work nicely with this recipe. You can eat as is, or of course be extra indulgent and top with walnuts and a drizzle of maple syrup or honey. Yeah, go for it. You know you want to.
I keep craving mango lately, I think it’s my body’s way of telling me I belong in the tropics. The key to eating mango is it has to be very ripe. So ripe, the outside looks a little ugly, but that’s when it’s at it’s prime sweetness. You’ll know it by its bright yellow flesh.
Peel and loosely chop mango. Blend with a little milk, add a few ice cubes (or without the ice cubes put in fridge for a while when finished blending). When it’s a creamy consistency add a few dollops of plain yogurt, a drizzle of honey and lightly pulse till mixed (don’t over blend yogurt).
One of the doctors in the condo told me that all you need to survive and get your daily nutrients is a mango and a glass of milk. I don’t know if that’s true or not, but here’s to survivin’!
This drink is traditionally from India and made in various forms and spice combinations which I found interesting.
Sunday was off and on rainy and slow, which put me in the mood to bake, so I wanted to try this banana chocolate chip recipe. I knew if I wanted them to last through the week with 3 people snacking on them, I’d better double the recipe.
Except instead of doubling the no good, fattening parts of the recipe I tweaked it a bit and replaced 4 Tablespoons of butter with 4 Tablespoons of applesauce. Substituted 1/2 cup of flax-seed and 1/2 cup of whole wheat flour for 1 cup of all-purpose flour and did not add any additional sugar while adding walnuts. Next time I make this, I will replace another 1/2 cup of all-purpose flour with rolled oats. The end result is a slightly healthier and larger portioned, moist muffin that’s not overly sweet. They’re amazing.
Banana Chocolate Chip Muffins
Makes 18 muffins
- 4 ripe bananas blended smooth with almond milk in blender
- 4 Tbsp of melted butter
- 4 Tbsp of applesauce
- 3/4 cup of sugar
- 2 eggs
- 1/2 tsp salt
- 2 tsp baking soda
- 2 cups all purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup milled flax seed
- 1 cup chocolate chips
- 2 handfuls of crushed walnuts
Preheat oven to 350.
Combine wet ingredients: Banana puree, melted butter, applesauce, sugar and eggs in large bowl. In another large bowl combine dry ingredients: salt, baking soda, all purpose flour, whole wheat flour and milled flax seed.
Add 1/2 the wet ingredients to dry ingredients, stir slightly then add the remaining 1/2 of wet mixture, chocolate chips and walnuts. Gently fold until all flour is wetted, taking care not to over mix.
Scoop large spoonfuls into lightly sprayed muffin tins and bake for 20 minutes or until a toothpick inserted in the middle comes out clean and muffin tops are golden brown.
In all my dehydration excitement last night, I felt like a kid waiting for Christmas morning to come so I could awake in the morning to check on my layers of drying fruit lain on the counter with care. Visions of vegetables: thinly sliced red beets, crunchy sticks of green beans, carrots, zucchini, sweet potatoes, onions, kale chips and homemade wasabi peas – dancing through my head!
In roughly 12 hours while sleeping, the edges of fruit curled up and dried beautifully – no added sulfur or preservatives here! The sweetness of the bananas, mango, apples and pears are now concentrated into both chewy and crispy fruit leathers, the perfect snack for on the go.
Oh, and let’s not forget the juice pulp crackers! They’re the taste of health, like the waft of air you first smell walking into a health food store. Earthy in flavor with nutty almonds, the subtle flavor of sauerkraut and curry imparted from the turmeric. I can see these working well with vegetable dips like hummus or baba ganoush or a crunchy salad topping in place of croutons.
I’m really pleased. No worries now about veggies starting to head south on me. Between the juicer and the dehydrator I will be sure to make use of them all. As we are fond of saying… “Nothing worse then a waster!”
Make sure to store the dried goods in an airtight container, that is if you can stop yourself from eating it all in one sitting!