Mother’s Day is fast approaching, and there’s no better gift than a nice, home cooked meal to say thank you to all the moms in your life. Here are some of our suggestions from our newest, soon to be released cookbooks to help you get started on your menu, whether you’re preparing breakfast in bed, or setting a spread for brunch. Be sure to keep an eye out for these titles in the coming months. Have a Happy Mother’s Day!
From The Calories In, Calories Out Cookbook by Catherine Jones, Elaine Trujillo, and Malden Nesheim, available July 8th, 2014 from The Experiment:
Baked Blueberry Pancake Bliss
Serves 3
Also called a Dutch or French pancake, this oven-baked bliss gets a boost of vitamins from fresh blueberries. Fresh raspberries are a fine substitute. For a family of four, like mine, you might want 2 pancakes, in which case, keep the oven on, and after the first pancake is served, wipe out the skillet with paper towels and whip up another batch. This pancake must be baked on the lowest oven rack to make it rise properly. This is not a sweet pancake, so add confectioners’ sugar to taste. Kids usually pile it on as it is fun to watch the white powder go everywhere.
Cooking Note: The order in which you mix these ingredients is very important. The wet ingredients should be mixed before you add the dry ingredients, or the pancake may not rise sufficiently. A well-seasoned cast-iron skillet works best and allows you to cut the pancake in the pan without damaging the finish. If you do use an ovenproof skillet with a nonstick finish, transfer the pancake to a large plate or chopping board before slicing it. This pancake does not work well in a regular cake pan, so please don’t attempt to use one (as one of my recipe testers found out the hard way).
½ cup (125 ml) 2% milk, warmed
2 large eggs
½ cup (65 g) unbleached all-purpose flour
Pinch of ground cinnamon
½ teaspoon grated lemon zest, optional
1 tablespoon unsalted butter
½ cup (75 g) fresh blueberries
2 tablespoons confectioners’ sugar, for dusting, or to taste
1. Position an oven rack on the lowest rung and preheat the oven to 425°F (220°C).
2. Whisk the milk and eggs in a bowl until foamy. Add the flour, cinnamon, and lemon zest, if using, and mix until smooth.
3. Melt the butter in a large (12-inch, 30 cm) ovenproof skillet over medium-high heat. Swirl it around the pan to make sure it coats the bottom and sides. Pour the batter into the pan, sprinkle it with the blueberries, and increase the heat to high. Cook for 1 minute, then transfer the skillet to the oven and bake for 15 minutes, or until puffed and golden brown.
4. Remove the pancake from the oven, sprinkle with the confectioners’ sugar, and serve immediately.
Oat Flour–Buttermilk Waffles
Makes about 20 regular-size waffles; serves 5
I love a good waffle, preferably hot off the waffle iron, drizzled with warm pure maple syrup and sprinkled with fresh blueberries. These crisp, light waffles are ideal for leisurely weekend breakfasts, and they can also be made in advance, frozen, and reheated in a toaster for quick and easy weekday breakfasts. If you love nuts and can afford a calorie splurge, add 1∕3 cup (30 g) finely chopped pecans (which will add 50 calories per serving) to the batter. To freeze, place the cooled waffles in a plastic container, ideally separated by baking paper, and freeze.
Cooking Note: To prevent cooked waffles from getting soggy, place them on a cake rack, or lean them against each other in a tentlike formation, to allow the steam to escape. If they do get soggy or cold, reheat them in a toaster or a preheated 350°F (180°C) oven; place them directly on an oven rack for a few minutes.
1 cup (130 g) oat flour
1 cup (130 g) unbleached all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
¼ teaspoon salt
2 large eggs, separated, plus 1 large egg white
3 tablespoons canola oil
2 cups (500 ml) reduced-fat buttermilk
Canola oil cooking spray
1. Place the dry ingredients in a large bowl and whisk together.
2. In a small bowl or large measuring cup, whisk together the egg yolks, canola oil, and buttermilk. Add this mixture to the dry ingredients and whisk until well blended; set aside.
3. Place the 3 egg whites in a large bowl and beat with an electric mixer on medium speed for about 30 seconds, or until frothy bubbles begin to appear. Increase the speed to high and beat until stiff, glossy peaks form, 2 to 3 minutes. Gently fold the whites into the reserved batter.
4. Preheat your waffle iron on high heat. Spray the hot waffle grids with cooking spray or brush with oil. Spoon some batter onto the hot grids and spread it almost to the edges. Close the lid and cook until the waffles are golden brown. Serve immediately. Repeat with the remaining batter.
From Gluten-Free Family Favorites by Kelli and Peter Bronski, available June 17th, 2014 from The Experiment:
French Toast Sticks
Makes 16 sticks (4 servings)
French toast sticks are classic kid food. Their “stick” format just invites children to pick them up with their hands, maybe dip an end in pure maple syrup, and take a bite. (Parents are welcome to do that, too!)
Four 1-inch (2.5 cm) thick slices gluten-free sandwich bread
4 eggs
⅓ cup (80 ml) milk
1 teaspoon GF pure vanilla extract
½ teaspoon ground cinnamon
1. Cut each slice of bread into 4 even strips to give you 16 sticks of bread. In a wide-bottomed bowl, whisk together the eggs, milk, vanilla, and cinnamon.
2. Heat a skillet or pancake pan over medium-high heat. Grease the pan with butter.
3. Dip the bread sticks into the egg mixture, coating all sides and allowing any excess to drip off. Place the sticks directly on the hot greased pan. Cook the sticks 1 to 2 minutes per side until all four sides are golden brown.
4. Repeat step 3 until all of the sticks are cooked.
Personal Quiches
Makes 12 individual quiches
Perfect for little hands to hold and bite, these personal quiches are fun to make and eat. They also store well in the refrigerator and reheat easily in the microwave or toaster oven, making them a great make-ahead breakfast option.
Crust
1⅓ cups (167 g) Artisan GF Flour Blend
¼ teaspoon salt
¼ cup ( ½ stick, 56 g) butter
1 egg
¼ cup (60 ml) cold water
1 teaspoon apple cider vinegar
Filling
3 eggs
½ cup (120 ml) half-and-half
¼ cup (60 ml) milk
Salt and pepper
¾ to 1 cup (80 to 130 g) diced vegetables, cooked meat, and/or cheese
1. To make the crust: In a large bowl, mix together the flour and salt. Cut the butter into the flour using a pastry blender or your hands until it resembles fine crumbs. Mix together the egg, water, and vinegar. Make a well in the flour mixture and pour the wet ingredients inside. Mix together with a spoon and then by hand until a dough forms. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
2. Preheat the oven to 350°F (175°C). Grease the cups of a 12-cup muffin tin with butter or nonstick cooking spray.
3. Divide the dough into 12 equal portions and place one in each muffin cup. Use the plastic wrap the dough was wrapped in to press each piece of dough to cover the bottom and three-fourths up the sides of each cup. The plastic wrap helps prevent the dough from sticking to your fingers.
4. To make the filling: Combine the eggs, half-and-half, milk, salt, and pepper in a bowl, whisking to combine.
5. Place 1 to 1½ tablespoons vegetables, cooked meat, and/or cheese in each cup. Pour the egg mixture into each cup, filling it to just below the edge of the dough. Bake the quiches for 40 minutes, until the egg is slightly puffed and golden brown.
6. Allow the quiches to cool for 10 minutes, then use a knife to carefully cut around each crust (to make sure it isn’t stuck to the tin) and pop the quiches out of the tin.
From Plant-Powered for Life by Sharon Palmer, available July 8th, 2014 from The Experiment:
Orange Millet Scones
Makes 6 servings (1 large scone each)
These tender scones are full of zesty orange flavor and a crunchy pop, thanks to the millet kernels tucked into the dough—proof that whole grains can mean much more than just whole wheat. The scones are layered with both millet flour and whole millet, a longtime nutrient-dense staple of Africa, Asia, and India.
Nonstick cooking spray
2 tablespoons chia seeds (see Notes)
1 tablespoon egg replacer (e.g., Ener-G; see Notes)
¼ cup (85 g) honey or agave nectar
¼ cup (59 ml) unsweetened plain plant-based milk
5 tablespoons soft dairy-free margarine
1½ teaspoons fresh orange zest
½ cup (60 g) millet flour (see Notes)
½ cup (60 g) whole wheat pastry flour
½ cup (100 g) uncooked whole millet
1 tablespoon baking powder
1. Preheat the oven to 375°F (190°C). Spray a baking sheet with nonstick cooking spray.
2. Mix the chia seeds, egg replacer, honey, and plant-based milk together with an electric mixer or vigorously with a whisk for 2 minutes.
3. Add the margarine and combine well.
4. Stir in the orange zest, millet flour, whole wheat pastry flour, whole millet, and baking powder just until combined to make a soft dough (do not overmix).
5. Drop the batter by large spoonfuls onto the prepared sheet to make 6 scones.
6. Bake for 20 minutes, until golden brown. Serve warm.
notes: Egg replacer (e.g., Ener-G), available at many natural food stores, can replace eggs in many baked dishes. Made of various plant starches and gums, egg replacer creates a light fluffy texture in these scones. The chia seeds also offer emulsification properties in this recipe. Although the egg replacer produces the best results in this recipe, you can omit it and add 2 tablespoons of additional whole wheat flour. Millet flour is available at many natural food stores and online. If you can’t find it, you may replace it with an additional ½ cup of whole wheat pastry flour. You may store leftovers in an airtight container at room temperature for a few days or freeze for up to one month.
Whipped Hazelnut Iced Coffee
Makes 2 servings (about 1-1∕3 cups each)
Skip coffee shop frozen coffee concoctions—save money and calories by making your own plant-powered iced coffee, with the sweet, nutty taste of hazelnuts. And reap the rewards of coffee consumption—better performance and glucose control—with this wholesome, plant-powered beverage, done right.
½ cup (119 g) brewed espresso
10 ice cubes
1 cup (237 ml) unsweetened hazelnut milk
1 teaspoon agave nectar
3 tablespoons hazelnuts
Pinch of allspice
Pinch of cocoa powder
1. Combine the espresso, ice cubes, milk, agave, and hazelnuts in a blender. Process for 1 to 2 minutes, until the contents are very smooth. The nuts require extra processing for smoothness.
2. Pour into two mugs and sprinkle with a pinch of allspice and cocoa powder.
variation: Substitute almond milk and almonds for the hazelnut milk and hazelnuts.
