Tag Archives: Breakfast

Healthy Chai Tea Coconut Loaf

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Healthy Chai Tea Coconut Loaf

I don’t know about you, but at this time of year I want to trim down a bit while at the same time enjoying some of my usual favourites in new and healthy ways. Everyone loves a piece of breakfast loaf, however those recipes usually contain tons of fat, carbs and therefore calories – and let’s not mention how much worse the Starbucks, Tim’s and coffee shop treats are for you. However, this recipe has a nice blend of spice, sweetness, fibre all wrapped up in a really great,moist taste. This is a figure-friendly recipe that I absolutely love as it uses no butter nor oil. The batter smells heavenly even before you bake the loaf!

This is a simple, quick and healthy loaf to make

This is a simple, quick and healthy loaf to make

Chai Coconut Loaf
(yields 9 slices)

DRY:
1/3 cups of Quick-Cook Rolled Oats
(or whatever type of oats you have on hand)
1 cup Flour
1 teaspoon Baking Soda
1/2 teaspoon Salt
1 teaspoon Cinnamon
1/2 teaspoon Fresh Ginger, minced*
3/4 cup Splenda Brown Sugar (or 1-1/2 cup regular brown sugar)
1/2 cup Shredded Coconut, unsweetened

You probably have most of these ingredients on hand in your cupboard right now

You probably have most of these ingredients on hand in your cupboard right now

* TIP: I like to peel my fresh ginger and freeze it in a Ziploc bag.
For recipes like this it makes grating a 1/2 teaspoon very easy.

WET:
1 cup Chai Tea, steeped 5 minutes
1/3 cup Applesauce, unsweetened
1 tablespoon Vinegar
1/2 unsweetened Almond Extract
1 teaspoon Vanilla

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1. Preheat oven to 350*F

2. Place all dry ingredients in large mixing bowl, and stir together.

3. Add all wet ingredients to the dry ingredients. Combine until just mixed as this is a quick bread so you don’t want to over-mix, or you will get a hard, tough loaf.

4. Grease loaf pan by spraying it quickly with Pam.

This loaf does not rise very much, so feel free to fill the pan right up

This loaf does not rise very much, so feel free to fill the pan right up

TIP: Dress up this loaf for Brunch by doubling the recipe, and baking it in a Bundt Pan. Simply adjust the baking time accordingly.

5. Bake for about 40-45 minutes, or until a toothpick stuck into it comes out clean.

6. Slice and serve as-is without butter or margarine as the flavour is great. It’s best served warm by the way. It’s great after a 10-second refresher in the microwave.

Lots of fibre and tasty goodness in this 'slice of health'

Lots of fibre and tasty goodness in this ‘slice of health’

This loaf freezes wonderfully too! You may want to double this recipe and make two loaves, because you will love this guilt-free treat as a breakfast item or snack. TIP: I freeze the slices individually for quick breakfasts on the go.

What is your favourite loaf to bake?
How do you think you could make your usual version more healthy?

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Mama’s French Toast for Lunch? Why Not?!?

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Mama’s French Toast for Lunch? Why Not?!?

Every household has a unique way to make French Toast – right? I didn’t know this until a galpal offered to make me French Toast one morning about 20 years ago, and she added Cinnamon – YUCK!

My Mama always made my favourite breakfast using just Nutmeg. So needless to say I’ve insisted on Nutmeg throughout the past 20+ years, much to the chagrin of my husband, who is also a Cinnamon fan.

PLUS… Mom loved Roger’s Golden Syrup and used it often on both her late night snack of Corn Flakes, and also on our mutual favourite breakfast – Mama’s French Toast.

So that is what I was brought up to use on my French Toast – not Maple Syrup or any reasonable facsimile (I insist on honey on my Pancakes) It’s pretty rare for me to order French Toast when I’m out at a restaurant for breakfast, and for all these reasons I prefer to make my fav at home.

Sometimes you need to give yourself permission to improve on an old favourite…

I used to drag out my full-sized, electric griddle just to make my special breakfast, which made it something that only happened every once in a while.

Plus I only made French Toast for 2 or more people, and never just as a treat for myself. This Spring, I discovered that I could use my Excalibur-coated frying pan on the stove, and get the same effect as pulling out my griddle.

Now I could have French Toast for One, and today I missed Breakfast due to being engrossed in the Summer Olympics (Mens’ Gymnastics All Around), I decided to make myself French Toast for lunch.

Mama’s Gold Medal French Toast

2 Eggs (well beaten)

¼ cup Milk

1 tsp.  White Sugar (well almost)

½ tsp. Ground Nutmeg (or a couple shakes)

2 slices* White Bread, Thick Sliced (2 to 3 days old works best)

1-2 tbsp.  Butter (!!!)

Roger’s Golden Syrup

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STEP 1: Using an appropriate sized bowl, I cracked the two eggs in first,
and whipped them up for a minute

STEP 2: Next I added a couple of dollops of skim milk (about a ¼ cup, or less)
just to change the colour and consistency of the eggs

STEP 3: Then I shook in some nutmeg, and add a small spoonful of sugar,
and whipped it all up a bit more

STEP 4: Melt a tablespoon (or two) in your “Teflon” frying pan
over medium-high heat until bubbly

STEP 5: Dip your bread into the egg mixture,
and place them into your pre-heated pan

STEP 6: Watching closely… cook until nicely browned on each side flipping once
to brown each side. Add extra butter, if required

STEP 7: Drizzle with corn syrup and enjoy!

*This recipe would probably make up to 4 slices if you were
really, really hungry, or were using thinly sliced bread

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Today, I had also added some fresh Saskatoon Berries, which were a rare find at my local, independent grocer.

Usually, I’m a purist and don’t like anything other than Bacon with my French Toast…
but today’s addition totally made this impromptu meal into a Gold Medal Plate for me!

What do you use in your family’s French Toast recipe? Cinnamon or Nutmeg? Maple Syrup or Corn Syrup?
(Please weigh in below)