Posts Tagged ‘Breakfast’
Whole Wheat Ricotta Blintzes with Blueberry Compote
Posted by: EatFree
May 7th, 2012 >> Uncategorized
Blintzes are thin crepes usually stuffed with cheese and/or fruit. Here I’ve replaced the white flour traditionally used with 100% whole wheat flour. The blueberries add a nice freshness in contrast to the creaminess of the ricotta. This recipe makes 3 large crepes (which can each be divided in half) or 6 smaller crepes.
Ingredients:
- 1/2 cup 100% whole wheat flour
- pinch of fine sea salt
- 1 organic egg, whisked
- 2 cups fresh blueberries
- 1/2 lemon, juiced
- 1/2 teaspoon lemon zest
- 2 tablespoons raw turbinado sugar
- 1 teaspoon pure vanilla extract
- 2 teaspoons cornstarch
- 1 tablespoon unsalted organic butter
- 1.5 cups part-skim organic ricotta cheese
Directions:
- Whisk together flour and salt. Whisk in egg and enough warm water to form thin pancake-batter like consistency. Do not over-mix . Set aside for at least 15 minutes.
- In the meantime, combine berries, lemon juice, lemon zest, raw sugar, and vanilla in a small pot. Simmer until blueberries start to burst but are still intact. Whisk in cornstarch with one tablespoon cold water. Add into blueberry mixture, bring to a boil, and then simmer for 1 minute until thick. Set aside.
- Heat one teaspoon of butter in skillet. Add about 1/3 cup of crepe batter, swirl around off heat, and then cook on both sides over medium heat until browned and cooked. Repeat for rest of crepes. Fill with 1/2 cup of ricotta cheese, fold over, and then top with blueberry compote. Enjoy!
These are the traditional buttermilk style biscuits, except I’ve replaced the white flour with 100% whole wheat pastry flour. The biscuits are just as light and tender, except with the added nutrition of the whole grain flour. If you don’t have buttermilk on hand, mix one tablespoon of white vinegar with 2/3 cup of skim milk to get similar results. Freeze cubes of butter the night before making.
Ingredients:
- 3 cups 100% whole wheat pastry flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 2 teaspoons raw turbinado sugar, pulverized
- 1 stick unsalted butter, cubed and frozen
- 1/4 cup all-vegetable non-hydrogenated shortening
- 2/3 cup buttermilk
Directions:
- Pulse together all dry ingredients in food processor until thoroughly combined-flour, baking powder, baking soda, salt, and sugar. Add in cubed frozen butter and shortening until coarse corn meal-like texture is formed. Slowly add in buttermilk until dough just comes together. Dump onto plastic wrap, wrap together, and refrigerate for half hour.
- Preheat oven to 400 degrees Fahrenheit. Roll out dough gently to 1/2 inch thickness. Cut out 3 inch rounds. (Makes about 8). Bake for about 18 minutes and enjoy!
These are a great go-to snack or even a quick breakfast item. Many commercial granola bars contain refined sugar so making them at home with these unrefined sweeteners is something to consider. Add any combinations of nuts or dried fruit you’d like. The reduced fat evaporated milk adds a nice touch of milky creaminess without too much fat.
Ingredients:
- 1/2 cup pecans
- 1/2 cup pumpkin seeds
- 1/2 cup raisins
- 1/2 cup dried unsweetened coconut flakes
- 1 cup rolled oats
- 1/4 teaspoon fine sea salt
- 1/4 cup honey
- 1/4 cup light agave nectar
- 1.5 cups 2% low -fat evaporated milk, divided
- 1 teaspoon gelatin
- 2 teaspoons vanilla
Directions:
- Preheat oven to 350 degrees Fahrenheit. Combine all dry ingredients together in bowl and then pour into a sprayed meatloaf tin. Bring honey, nectar, and 1.25 cups of the low-fat evaporated milk to a boil.
- Meanwhile bloom gelatin in the remaining 1/4 cup of evaporated milk. Let stand for 2 minutes. Once the honey mixture comes to 245 degrees Fahrenheit, stir in the bloomed gelatin and vanilla. Stir to dissolve gelatin completely.
- Pour honey mixture over dry ingredients in meatloaf tin and press down lightly with spatula. Bake for 15 minutes. Let cool completely (put in fridge if in rush) , cut into squares, and enjoy!
