Category Archives: Breakfast
Honey Orange Walnut Cake- Great for Rosh Hashanah
This cake is delicious- everyone loved it. It was light yet very moist due to the honey orange syrup.
Try it for the upcoming holiday.
- 1 ¼ cup white whole-wheat flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- 1 tablespoon orange zest
Mix the flour, baking powder, cinnamon, nutmeg, cloves, salt and orange zest in a medium bowl. Whisk to aerate. Keep aside.
- ¾ cup raw sugar
- 1/3 cup extra light olive oil
- 1 egg
- ¾ cup 1% milk
- 1 teaspoon vanilla extract
- 1 cup toasted chopped walnuts
Heat oven to 350 degrees F. Grease and lightly flour a 9 inch round cake pan.
Beat the sugar and olive oil in an electric mixture for 2 to 3 minutes. Add the egg and vanilla extract and beat for another 2 minutes. Add the milk and mix for 30 seconds and add the walnuts. Add the dry mixture to the wet and mix well and pour into the round cake pan. Bake for about 30 minutes or until the done. Let cool and take out of pan onto a flat platter.
Honey Orange Syrup
- 1 cup honey
- ¼ cup water
- ¼ cup fresh orange juice
In a small saucepan, combine the honey, water and orange juice. Bring to a boil and cook on simmer for 4 to 5 minutes. Turn heat off and slowly drizzle the honey syrup on to the hot cake. Repeat till all of the syrup is absorbed.
Let the cake cool before serving.
Apple Cranberry Bread with Orange Zest
- 1½ cups white whole-wheat flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ½ cup extra light olive oil
- ¾ cup turbinado sugar
- 2 large eggs
- 2 cups grated apples
- 1 cup dried cranberries
- 2 teaspoons fresh orange zest
Heat oven at 350 degrees F. Grease a loaf pan and keep aside.
In a medium mixing bowl, sift the flour, baking powder, baking soda and cinnamon. Keep aside. In a standing mixer fitted with a paddle attachment, cream the oil and sugar until light and fluffy. Gradually add one egg at a time mixing in between. Add the grated apples, cranberries and orange zest and mix well. With a rubber spatula mix in the flour mixture until just incorporated.
Transfer the batter into the loaf pan and bake for about 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan for 5 minutes before taking it out. Cool completely before serving.
Pumpkin Apple Bread with Streusel Topping
All I can say is, yum, yum!
- 1½ cups white whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon powder
- 1 cup raw sugar
- 1 stick unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup apple cider
- 1 large Pink Lady apple, chopped
Streusel
- 1 tablespoon all purpose flour
- 2 tablespoons turbinado sugar
- ½ teaspoon ground cinnamon
- 1 tablespoon butter, softened
Mix the flour, sugar, cinnamon and butter with a fork in a small bowl. Keep aside.
Preheat oven to 350 degrees F.
Butter and flour a 9X5 pan.
Mix the flour, baking soda, salt and cinnamon powder in a medium bowl. Whisk well and keep aside. In the meantime in a mixer, add the sugar and butter. Beat till the mixture is creamy. Add the eggs, vanilla extract and apple cider. Beat well and slowly add the flour mixture. Mix well and fold the diced apple. Transfer the batter to the pan and top with the streusel mixture. Bake for 50 to 60 minutes till the cake is done.
Spiced Pumpkin Chocolate Bread
- 1¼ cup white whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon fine salt
- ½ teaspoon powdered cinnamon
- ½ teaspoon ground nutmeg
- 1 cup turbinado sugar
- 2 large eggs
- ½ cup extra light olive oil
- 1 cup canned pumpkin puree
- ½ cup toasted walnuts
- ½ cup chopped dark chocolate
Sift the flour, baking soda, cinnamon, nutmeg and salt into a medium bowl, set aside. Lightly brush a 9X5X3 inches loaf pan with butter. Preheat the oven to 350 degrees F.
In a standing mixer fitted with a paddle attachment, cream the oil and sugar until light and fluffy. Gradually add one egg at a time mixing in between. Add 1 cup pumpkin puree and mix for about 5 minutes. Remove the bowl from the mixer.
With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the nuts and chocolate and transfer the batter to the prepared pan. Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan for 5 minutes before taking it out. Cool completely before serving.
Pumpkin Bread with Cranberries
Lets do a pumpkin week- here is the first one.
- 1¼ cup white whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon fine salt
- ½ teaspoon powdered cinnamon
- ½ teaspoon ground nutmeg
- 1 tablespoon orange zest
- 1/3 cup chopped dried cranberries
- 1 cup turbinado sugar
- 2 large eggs
- ½ extra light olive oil
- 1 cup canned pumpkin puree
Sift the flour, baking soda, cinnamon, nutmeg and salt into a medium bowl, set aside. Lightly brush a 9X5X3 inches loaf pan with butter. Preheat the oven to 350 degrees F.
In a standing mixer fitted with a paddle attachment, cream the oil and sugar until light and fluffy. Gradually add one egg at a time mixing in between. Add 1 cup pumpkin puree and orange zest and mix for about 5 minutes. Remove the bowl from the mixer.
With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the cranberries and transfer the batter to the prepared pan. Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan for 5 minutes before taking it out. Cool completely before serving.
Wild Blueberry and Lemon Tea Bread
- 1½ all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon cinnamon powder
- ¼ teaspoon nutmeg powder
- 1 teaspoon lemon zest
- 1 cup evaporated cane juice (sugar)
- 1/3 cup olive oil
- 2 large eggs
- Juice of one lemon
- 1 teaspoon vanilla extract
- ½ cup milk
- 1 cup frozen wild blueberries
Preheat oven to 350 degrees. Grease and flour a loaf pan.
Mix the flour, salt, baking powder, cinnamon powder, nutmeg powder and lemon zest in a medium bowl. Whisk briefly and set aside.
In a mixer, add the sugar and olive oil. Mix for 2 to 3 minutes. Add one egg at a time, mixing in between. Add the lemon juice, vanilla extract and milk. Mix for 2 to 3 minutes till all ingredients are incorporated. Add the blueberries and mix. Add the dry ingredients and mix with the egg mixture, incorporating well. Add to the loaf pan and bake in the oven for approximately an hour or till the center comes out clean. Let cool and serve.
Grainless Granola
If you are gluten free or just want to cut back on grains, etc, this is a delicious granola to have on hand all the time. I was buying a really delicious one from Whole Foods but it was expensive and so I thought why not make it at home!! I am not gluten free but I like to cut back on grains, etc where ever I can… so my usual lunch of yogurt and fruit is delicious with a handful of crunchy, yummy granola!
- 1 cup raw sliced almonds
- 2 cups raw walnuts, chopped
- 1 cup raw pistachios, chopped
- ½ cup shredded unsweetened coconut
- 2 tablespoons coconut sugar
Mix all the ingredients in a large bowl and keep aside. Preheat oven to 325 degrees F.
- ¼ cup maple syrup
- 2 teaspoons ground cinnamon
- 3 tablespoons coconut oil
- 1 teaspoon salt
- 1 teaspoon vanilla extract
Add all the ingredients to a glass measuring cup and microwave for a minute. Mix well and add to the nuts. Transfer the ingredients to a large lined cookie sheet. Spread and bake for 20 minutes.
½ cup raw pumpkin seeds
Take the granola out and add the pumpkin seeds, mix well and return to the oven and bake for another 5 to 6 minutes. Take out of the oven and let cool. Store in an airtight container and enjoy!