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Cashew Milk & Blueberry Breakfast Bake

Posted Feb 28 2011 6:22pm
Eeek, look at what I made today!!

If you have no idea what I’m talking about, maybe this will be a better hint:

A bowl of cereal would be incomplete without it…

…or maybe having a glass of it alongside some cookies is more your thing?

I made cashew milk!

After watching Callie’s video for homemade sunflower seed milk yesterday, I knew I had to give it a go myself. It looked too easy not to!

I thought about it more, though, and vaguely recalled hearing of cashew milk, so I decided to try that instead. I googled a bit to make sure my idea was plausible, and it surely was:

  • soak 1 c. cashews in milk for a couple hours
  • rinse and blend with 1 c. filtered water
  • Add in 3 more cups filtered water, blend, blend, blend
  • add in a pinch of salt and cinnamon and about a teaspoon of date syrup and blend, blend, blend
  • pour in glass jars!

Like the sunflower seed milk , cashew milk doesn’t need to be strained. It does settle though, so you need to have something with a tight seal on it to keep it in, so you can shake it up. The awesome thing about cashew milk, though? It actually has a cashew taste! You know how everyone asks – “Almond milk! Does it taste like almonds?” and the answer is always no? Well – cashew milk tastes like cashews!

I was pretty stoked to be pouring homemade nut milk over a bowl of cereal this afternoon, but as fun as it was and as good as it tastes, I don’t think it will replace me buying almond milk purely because I can’t exactly fortify this with calcium and other vitamins like Silk or Blue Diamond can. Since I don’t eat a lot of other sources of calcium (save for my supplement when I rememmber!) I need all that I can get.

And if you’re still wondering what the heck kind of cookies those were that I baked, wonder no more: apricot-pretzel cookies!

Remember my love of combining apricots with pretzels? Well, I’ve had this kooky idea to combine them in cookie or bar form, and I finally did today. I really like them, but I made them with amaranth flour, and I’d like to try them with all white whole wheat or something simple before posting the recipe.

 

"Which flour do I want to use today..."

Of course, these cookies were my way of finally finishing off a pounder bag of pretzels I’ve had kicking around for at least two months, so I don’t know how soon I’ll be buying a bag of pretzels again :P

So – if anyone loves the combo of apricots and pretzels as much as I do and is interested in the recipe just hollar and I’ll post it.

I’ll probably end up posting it anyway, so at least I can remember it :P

Oh, and in case you’re thinking “Man, doesn’t this girl go to work anymore?”

The answer is yes, when my road doesn’t turn into an ice rink overnight.

Ugh. House arrest again. I’m starting to go crazy over here. Words cannot describe how excited I am to go to the barn tomorrow.

And I know, I know what oyu’re thinking next: “These breakfast bakes are going to turn into an obsession, aren’t they?”

Well, the answer is no. I mean, they would if they weren’t so time consuming – but I don’t foresee them happening for a while after tomorrow. And only because I have one more idea for them for tomorrow, so I’ll have to be patient so I can do it ;)

I was feeling blueberries this morning, probably to combat the absolute drear of a day that was outside the windows.

HealthyExposures

Blueberry-Lemon Breakfast Bake

serves 1

  • 1/4 c. old fashioned, rolled oats
  • 1/8 c. oat bran
  • 1/8 c. flour
  • 1 T. wheat germ
  • 1/2 t. baking powder
  • 1/8 t. ground ginger (generously measured)
  • pinch of ground cinnamon
  • 1/2 t. sucanat (or brown sugar)
  • juice and zest of one lemon
  • half a medium-large banana
  • 1/4 c. milk of choice
  • 1/4 c. fresh or frozen blueberries

Preheat oven to 400*.

In a medium sized mixing bowl, combine the ingredients from the oats down to the zest of the lemon (but not zesting it just yet.) In a small bowl, mash the banana very well with a fork. Squeeze in the lemon juice (note that I didn’t squeeze the bejeebers out of my lemon) and add in the milk. Mix. Add the wet to the dry and mix to combine. Stir in the blueberries.

Pour in a greased/oiled/sprayed ramekin and spread out the top so it’s smooth. If desired, sprinkle another 1/2 – 1 t. sucanat or brown sugar on top.

Bake for about twenty minutes, depending on how you’d like the texture to be. Twenty minutes is more of a traditional baked oatmeal – a little ooey gooey. I wanted mine more firm, sort of like a muffin, so I think I was closer to 30 m. It gets nice and firm on top.

This was printed from: HealthyExposures
The site URL: http://www.healthyexposuresblog.com
The Title: Cashew Milk & Blueberry Breakfast Bake
The URL: http://www.healthyexposuresblog.com/2011/02/cashew-milk-blueberry-breakfast-bake/
© Copyright 2011 - All Rights Reserved

I topped it with the same chia gel as yesterday as well as a drizzle of some date syrup .

Now, if only these didn’t take 30+ minutes to make ;)

I entertained myself on this really dull day by playing in InDesign! First I started organizing a bunch of recipes that weren’t mine that I bookmarked to try, but then decided that was a lot of work.

So I figured if I was going to put so much work into it, I might as well organize my own recipes into a quasi-book!

I got a lot of pages done!

What can I say? Today was really dull. I only see this as paying off in the long run, though. Maybe I’ll turn it into a project for my Graphic Design class :P

I should say that this day was dull until there was a knock at the door!

Freya and I had all but given up on this package. See – we planned a swap about a month or two ago. Her package (from me) showed right up, but mine?

Took it’s sweet time. We thought for sure it’d gotten lost!

But it arrived, safe and sound, and bursting with goodness!

I didn’t know where to start, but it being just about lunch time, I set in on the kale and spirulina chips that I only took one blurry picture of, but the ingredients are as such:

SO seedy, kale-y and delicious!

I also had some halva on toast, thinking it was some sort of spread. (I saw sesame seeds and was thinking tahini, I think?)

I only googled it afterwards and while I discovered halva on bread isn’t entirely traditional, at least it tasted good :P

Goodies from other countries are so interesting to me – these all look so amazing, and aren’t quite like anything I would be able to buy around here. And I find it ironic, because it always seems like we want what we can’t have. I always read UK bloggers wanting stuff from the states! :P

And, lastly, a really simple tofu recipe.

Averie showed me her sweet n’ sour tofu the other day, and it instantly reminded me of a marinade that I used to swear by when I used to have salmon all the time.

It may come as a surprise, but one reason why I love reading magazines and all kinds of food blogs is because if you pay attention to the flavors and marinades for meat recipes, you can get some great ideas! Just because a recipe if for meat doesn’t mean you can’t change it to tempeh, tofu, beans, whatever.

Anyways – I only had a pathetic amount of tofu left (which was only really disappointing. Does anybody else consciously decide not to finish something only so they’ll have some for later, but then when they go “back to it later,” it’s just disappointing because there’s not enough to satisfy, but enough to be a tease?) but decided to go ahead with trying my “salmon glaze” on my tofu!

Anyways – all you do is mix about a half tablespoon of honey with maybe 2 Ts of balsamic vinegar and a half teaspoon dijon mustard, and that’s your glaze. Pan-fry the tofu in some oil until it’s crispy on all sides, pour the glaze over, stir around, and cook until the glaze either thickens on it or it’s all absorbed.

It’s so easy, so good, and I’m so disappointed I’d forgotten about it! I’ll have to do a “real post” for it when I restock on tofu!

***

Do you only pay attention to recipes that “match” the way you eat, or are you open to them all? I love them all! I don’t care if it’s a cake recipe that calls for 3 cups of sugar and ten sticks of butter – if it’s a good flavor combination, I want to know about it! Same goes for meat recipes. My mom has a Rachel Ray cookbook that has some awesome ideas as far as flavors go! Probably why I enjoy her magazines so much, too.

Or maybe it’s just because I’m getting old.

What’s something you used to think of as being a “buy at the store” item, but is actually really easy to make at home? Nut milk is mine! Like I mentioned, though, I’ll probably still buy it from the store, but I’m glad to know I can make it at home. Hummus was another one :)

Song you can’t get enough of lately? I almost hate to admit this – but I’ve been listening to “ What Sarah Said ” and/or “ Grapevine Fires ” at least once a day. I swear I’m not depressed, either.

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