Breakfast, Brunch

Blackberry Almond Breakfast Custard

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Another delicious breakfast recipe ! Perfect warm or cold and a healthy yet decadent looking change from that boring bowl of oatmeal

Ingredients:

1/2 cup liquid eggs

1/2 cup almond milk

1 pint blackberries

2/3 cup of slivered almonds

1/4 cup honey

1Tbsp of coconut sugar

Method:

Blend honey, milk and eggs in a blender

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Spray a 9″pie plate with non-stick cooking spray and pour in the custard

arrange the blackberries all around the plate, so that each slice gets 2-3 berries

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top with almonds and coconut sugar

bake for 40-45mins in 350F oven till the top is golden and the custard has set.

enjoy warm or cold.

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Breakfast, Brunch

Pumpkin Apple Breakfast Cups

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This a gluten free, healthy breakfast that has all the flavors of fall.  I made this recipe mostly to clear out my pantry and it turned out really well.  So if you want to clean out the bottom of cereal box and use up the last of pumpkin puree–this is a good go to recipe.  The best part, it tastes like dessert, but it is a healthy breakfast.
So here we go.

Mix 3 eggs, 1/2 cup pumpkin puree, 1/4cup apple butter or applesauce, 1/4 cup almond milk and mix thoroughly –till smooth.

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Fold in 1.5 cups of rice chex cereal and 1/8 cups of dried cranberries.  Add a dash of pumpkin pie spice (or just plain cinnamon) and 1/8 cup of honey or agave.

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Pour into greases ramekins and bake for 40 min in a water bath at 350F.  The top will turn brown and the custard will release from the side of the ramekins.  the custard should spring back to touch.  Its is done !

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Serve warm or even piping hot with maple syrup !

Enjoy !

Breakfast, Treats

Baked Custards

This a take on a microwave pudding my mother would make.  I am lactose intolerant in  weird way.  I can have single slice of pizza and be fine, but slice to would kill me.  Yogurt is ok, only if I a stick a single serving cup ice cream is a sugar bowl of death for me.  However, milk cooked down in custards and puddings never bothered me and once my mother figured that out she would always make this pudding ! It was her super quick way to get me to ‘drink my milk’.  I took the basic recipe and instead of microwaving the mixture I bake it in ramekins and store it in the fridge–it makes breakfast for the week-cold with a drizzle of maple syrup or a dollop of fruit preserves is a perfect protein packed breakfast.  This is also a good go to for an after dinner sweet treat.  Enjoy !

Ingredients:

10 eggs

1 cup Almond milk

1/4 cup sugar ( This will not make it sweet, just enough to add a little flavor to the eggs)

A dash vanilla extract and nutmeg

Method:

This is the simplest recipe ever.  Preheat the oven to 350 and wait till the oven is ready.

Get your ramekins ready.  I only own 5 ramekins which is perfect for the 5 days of the week !  Arrange them in a 9×13 baking pan.

Blend all the ingredients thoroughly and immediately transfer to the ramekins, filling them up to the top.

 

Fill the 9×13 pan with warm water, about half way up the ramekins.

Top with some more nutmeg ( or other warm baking spices) and bake for 30 min or till custard set in the center.

Cool and enjoy !