Breakfast, Sweet

Oatmeal Breakfast Loaf with blueberries

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As you all know by now, I always try to come up with new ways to “package” my oatmeal in the morning.  You can also tell that blueberries are really popular in my house (refer to Blueberry-Almond Oatmeal MuffinsGluten-free Blueberry Corn Muffins).  Here is my latest experiment–it consists of oatmeal and cornmeal and it low in sugar and it gluten-free.

Ingredients:

2 cups oatmeal

1 cup stone-ground, yellow cornmeal

1/2 tsp of baking soda

1/2 tsp of baking powder

1/8 cup of sugar + 1 Tbsp for sprinkling

2 eggs

1 cup almond milk

8 oz plain greek yogurt

zest of 1 lemon

juice of 1/2 a lemon

1 cup blueberries

Method:

Preheat oven to 350F

Mix yogurt, eggs, almond milk in a large measuring cup (or bowl)

In a separate bowl, mix oats, cornmeal, baking soda, baking powder, lemon zest, and sugar.

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Slowly fold in the wet and the dry ingredients.  Add the lemon juice and mix in thoroughly.  I like to mix the lemon juice at the end because I don’t want the milk or yogurt to curdle when I mix all the wet ingredients together.

The last step is to fold in the blueberries.

In the greased loaf pan, pour in the batter and spread it evenly.  Sprinkle the remaining 1Tbsp of sugar over the top.  This will create a golden, sugary top which is really nice for an otherwise “not-so-sweet” quick bread.

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Bake for 25 mins.  After that, you can turn on the broiler to High for 2-3 minutes to encourage the sugar to brown and the blueberries to burst!

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Let the loaf cool before using a serrated knife to slice the loaf.

Serve warm!

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Dessert, Sweet

Blueberry Icebox Cake

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My husband and I love blueberries.  In fact, it is our favorite after-dinner dessert, whether we are trying to be healthy or not.  A few weeks ago,  I bought two large boxes of blueberries (in fear that we may not get fresh fruit for a while–pandemic and such).  With all the other easter/birthday related desserts I have been making (Raspberry-swirl Cheesecake, Banana Bread), we have not been able to go through the berries as fast as we normally do.   As a result, the berries needed saving.  I did not want to through them away and since I just made blueberry waffles, I wanted to make something different. Thus, the icebox cake was born.  I saw a recipe like this in Bon Appetit magazine and decided to make my own version with what I had in the pantry.  I also wanted to make it relatively healthy so that I could eat the cake every night and not feel guilty.   The recipe has a few steps, and it does require overnight freezing.  You may think it is labor-intensive but, making this was a welcome distraction to grading papers!  The overall verdict was that it “tastes good”, but “it could do with more layers” (I quote my husband).  Maybe, in the warmer months, I will try to tweak the recipe, but this will do wonderfully, for now.

Ingredients:

For the Blueberry filling:

4 cups of fresh blueberries, rinsed and picked

2Tbsp of cornstarch

4 Tbsp of water

3 Tbsp of sugar (add more if your berries are not sweet)

To make the filling:

 

 

Dump all the ingredients in a deep sauce-pot and turn the heat to medium-low and start stirring constantly.  This is important, you don’t want the berries to melt and stick to the bottom on the pot,  Nobody likes burnt filling.  You will need to stir constantly for about 5 minutes.  You can reduce the heat to low if you think that the berries are sticking to the bottom.  By the end of the process, you will have a pot full of gooey blueberries–resembling the consistency of pie filling.  Take the pot off the heat and cool completely.  Proceed to make the graham cracker crust.

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Ingredients:

For the graham crackers crust:

2 cups graham cracker crumbs

1/8 cup sugar

1/2 tsp of ground cinnamon

1 stick of butter

To make the crust mixture:

Put all the ingredients in a bowl and microwave on high for 1 minute.  Stir all the ingredients, till it resembles wet sand.

 

 

Important note: Since I was “coming up” with the recipe, I grossly overestimated the amount of crumbs.  I ended up using about half of the butter, crumb mixture.  I made PB&J cookies with the rest–why waste ingredients?  You can most certainly halve the recipe.

Ingredients:

For the yogurt filling:

1 and 1/2 cup of vanilla greek yogurt

1/8 cup of sugar

2 cups of whipped topping

1 tsp of vanilla bean paste (you can use extract)

To make the filling:

Mix yogurt, sugar, and vanilla thoroughly till completely incorporate and smooth.

 

 

Gently fold in the whipped topping at the end.  Continue folding, till fully incorporated.

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To assemble the icebox cake:

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Line a 9X5 loaf pan with plastic wrap, leaving some overhangs so that you can lift the cake out of the pan once it is set.

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Using a 1 cup measure, layer in the graham cracker crumbs.  Press down with the back of a spatula/measuring cup/or spoon to create a neat and flat crust.

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Pour in 1 cup of the yogurt mixture and smooth it out.

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Add all of the blueberries (I wanted to use up all the berries–that was the whole point of this recipe. My husband would have preferred a thinner layer of berries)

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Cover the berry mixture with 1 cup of crumbs–smooth it out.

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Top the crumbs with the remaining yogurt mixture and smooth it out.

 

 

Wrap the “cake” with the plastic wrap overhangs and set in the freezer overnight.

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Remove from the freezer and leave it in the refrigerator for 1-2 hours before unfolding.  If it is still frozen, you can place the bottom of the pan in a larger dish filled with tap/warm water–it should help with the unfolding process.

 

 

Unwrap the top of the cake and using the overhangs, gently lift the cake out of the loaf pan on to a cutting board.

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Slice into half-inch slices and serve!  It tastes better as it starts to thaw a bit, but you most certainly still want to enjoy it while it is cold.  This is indeed a perfect dessert for a hot summer’s day!

 

 

Breakfast, Brunch

Gluten-free Blueberry Corn Muffins

  • 1 1/4 cup stone ground cornmeal
  • 1/2 cup gluten-free all-purpose flour
  • 1/4 cup oat bran
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 large eggs
  • 3/4 cup (one 6-ounce cup) vanilla yogurt Greek yogurt
  • 1/2 cup almond milk
  • 1/4 cup honey
  • 1/4 cup vegetable oil
  • zest of 1 lemon
  • Blueberries (fresh or frozen ones that have been thawed)
  • sugar for sprinkling.
  1. Preheat the oven to 400 degrees.
  2. Grease a 12-cup muffin tin. (You can use liners, but I find the muffins can stick to the papers.)
  3. In a large bowl, whisk together the cornmeal,GF  flour, oatbran, baking soda, baking powder, and salt.
  4. In a medium bowl or a large measuring cup, beat the eggs, yogurt, milk, honey, and  oil and whisk to combine well.
  5. Add the wet ingredients to the dry ingredients and fold together until just incorporated. Add the zest and mix again.
  6. I like to use my ice cream scoop to fill the 12 muffin cups easily and without mess.
  7. Add  4-6 berries into each cup.
  8. Sprinkle sugar over each cup.
  9. Then bake 12-15 minutes or until the muffins are just cooked through. As all ovens vary, check a few minutes early; they will cook quickly at the high oven temperature and over-baking will create a dry baked good.