I made these No-Bake Nutella Oatmeal Cookies a few weeks ago, and they were too good to be true. Not only are they a “No-Bake” cookie recipe, but they are filled with my favorite ingredients: Nutella, peanut or almond butter, dark cocoa powder, oats and almond milk. These are an ideal afternoon gluten-free snack or dessert. I think I definitely need to make a batch for Mother’s Day.
One of my food weaknesses is definitely granola so I thought I would develop a recipe for a Grain-Free Granola for all of those who can’t have grains, are gluten-free, are following the Paleo Diet or are watching their carbohydrate intake. This recipe for Grain-Free Granola is super easy to make, and it’s full of my favorite seeds and nuts. Feel free to use whatever you have on hand as all of the nuts and seeds are easily interchangeable. This granola makes a great breakfast idea stirred into nonfat Greek Yogurt or with almond milk. It also makes a great afternoon snack, a healthy sweet to put in your children’s lunch, or a wonderful dinnertime dessert served with fruit.
I am so excited to announce that my post today is by Sam Henderson of Today’s Nest, one of my favorite sites. Please be sure to check out his site and his incredible talent! I am honored to have him share his incredible work with you for National Hot Breakfast Month. Take it away, Sam….
Pancakes are an American staple and go by many names–flapjacks, hot sales, griddle cakes, etc. The breakfast standard has a long history and is even surrounded by a bit of folklore. Perhaps you have read the story of Paul Bunyan and his love for flapjacks. Some say it took nearly 20 men to make enough pancakes to satisfy him. I sometimes feel as though I could use a little help getting enough for my crew. They seem to disappear from the plate faster than I can flip them. We used a box mix for a long time until we discovered we could make better cakes on our own.
There is no magic in box pancake mix. The ingredients are, for the most part, already in your pantry. The only exception here is that many pancake mixes require just water to be ready to go. If you desire the taste of true buttermilk pancakes, you will be required to keep some buttermilk on hand. The good news is you can make some Homemade Butter or purchase some and keep it for other purposes.
Sam’s 10 Pancake Tips:
1. A word about syrup… I believe in saving money where it is sensible and doesn’t compromise good taste (in every sense of the word). REAL Maple syrup is not a meaningless purchase. Buy REAL Maple Syrup.
2. As a nice gift, double the dry ingredients and place them in an airtight jar. Tie a card around the top with the recipe written inside.
3. When you pour in the wet ingredients, mix quickly and just until moistened. That’s all. There may be some lumps, but it won’t be evident when your light and fluffy pancakes are served.
4. If you have the time, allow the batter to rest before using. Even after an hour the results are better.
5. Pancakes should be flipped only once. Pull up the side to see if the bottom is the color you want and then flip it gently. The second side should only take half to three quarters the time it took for the first side.
6. If you are using a non-stick pan or griddle you should not need any additional butter or oil.
7. I find a griddle much easier to manage for pancake making. I don’t have to struggle with the side of the pan and I can cook many more at a time.
8. I use an ice cream scoop to measure out my pancakes. Ours holds exactly 1/4 cup of batter, and I am able to maintain consistent results.
9. Freezing pancakes is simple. Place cooled cakes on a parchment lined baking sheet. Top with another sheet of parchment and another layer of pancakes. Continue until all are single layered between parchment sheets. Place in freezer until frozen. Remove frozen pancakes from parchment and store in a sealable freezer bag.
10. Reheat frozen pancakes covered with a damp paper towel in a microwave for 1-2 minutes.
Valentines is almost here, and I thought I would share my latest healthy idea of what you can snack on at home, in the office or at your kids’ class parties. This Valentine Trail Mix is filled with healthy nuts, yogurt covered pretzels and raisins. Feel free to add your favorite nuts and dried fruits. Top it off with a small amount of regular or peanut M & M’s, and you’ll have a winning Valentine’s Day treat that is fairly healthy too.
Since I have been obsessed with almond butter for quite some time, I thought I would try my hand at making these Almond Butter Flaxseed Pancakes. You combine almond butter with your favorite homemade or store-bought pancake mix, flaxseed meal (which can be found at most local groceries), banana and even nonfat Greek yogurt. My kids went nuts over these, and I felt great serving them such an incredibly healthy breakfast. They called them, “Banana-Nut Pancakes” which was a great name. These pancakes taste great reheated, and they make a great healthy afternoon snack. Enjoy anytime of the year, but they are perfect for a healthy Christmas break, New Year’s or weekend breakfast.
If you’re looking for a simple holiday appetizer for Christmas or Hanukkah, look no further. These Pear, Pecan and Gorgonzola Crostini are so fresh, pretty and easy to make. I am making these on television today for a “healthy holiday appetizer” show on NBC 13 Daytime Alabama. You can find this recipe and 399 others in my latest cookbook, “400 Best Sandwiches: From Classics & Burgers to Wraps & Condiments” published by Robert Rose.