Posts Tagged ‘Brunch’
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!
Quinoa is a superb source of protein for vegetarians. This lovely red quinoa works well as a breakfast item-much like an oatmeal porridge. Here I’ve spiced it up with some warm Indian spices and added some fresh fruit for both brightness and as an acidic element to cut through some of the coconut cream.
Ingredients:
- 5 tablespoons coconut cream
- 1 teaspoon green cardamom seeds, lightly crushed
- 1 teaspoon fennel, lightly crushed
- 1 and 3/4 cups red quinoa, rinsed
- 1/2 cup light raw muscavado sugar
- Berries and banana, for garnish
Directions:
- Heat coconut cream. Add spices and cook for 10 seconds. Add quinoa and cook for 30 seconds. Add about 3.5 cups of water. Bring to a boil and then simmer until quinoa has absorbed all the water, about 15 minutes.
- Take off cover and add raw sugar. Keep stirring until mixture thickens slightly. Top with plenty of berries and bananas. Enjoy!
These make a great exotic breakfast item. The cardamom accentuates the natural flavor profile of the pears nicely, while the parsnips and oats hide behind these assertive flavors but yet still pack a nutritional punch (and moistness!). Your kids will not even know that they are there!
Ingredients:
- 1.5 cups rolled oats
- 1.5 cups 100% whole wheat stoneground pastry flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 teaspoons cardamom powder
- 2 egg yolks plus one whole egg
- 3 teaspoons vanilla
- 3 tablespoons vegetable oil
- 6 tablespoons raw demerara sugar
- 1 pear, grated
- 2 medium size parsnips, grated
- 1/3 to ½ cup soy milk
Directions:
- Preheat oven to 350 degrees Fahrenheit. Combine together oats, flour, baking soda, baking powder, salt, and cardamom powder. Whisk together eggs, vanilla, oil, raw sugar, pear and parsnips. Add these ingredients to the dry mixture. Do not over mix. Add soy milk as needed to reach thick cake-batter consistency.
- Spray muffin tins (makes approximately 12). Scoop into tins using an ice cream scoop. Bake for 22 to 25 minutes or until toothpick comes out dry from center of muffin. Let sit in muffin tins for a few minutes and the cool on cooling rack. Enjoy!
