Breakfast Archives - Page 10 of 20

Morning Glory Muffins (GF, DF)

Muffins make such a tasty and nutritious breakfast-on-the-go option, especially when they’re filled with wholesome fruits and veggies like these scrumptious Morning Glory Muffins!

You might be wondering (or not) why these little treats are named morning glory? Is that just something I made up, or is there a reason for the name?

Glad you asked (or are hopefully wondering now that I mentioned it) … One of my latest passions is to research the history of traditional and regional recipes. It might sound strange, but I absolutely get jazzed about learning the stories behind some of our favorite classic foods, like these hodge-podge muffins.

I’m sharing this delectable recipe and a little about its history over at Honeyville Farms today. So please pop over to get the recipe and learn just a little about how these tasty treats came about. Nothing fancy, just a little fun fact that may come in handy if you’re ever on Jeopardy or playing Trivial Pursuit. (Does anyone do that anymore?). Or of course, if you’re a food nerd like me.

You Might Also Like:

Pancake & Sausage Pops {GF, DF}

Apple Cider Donuts (GF, DF)

Lemon Poppy Mini-Muffins (GF)

How to Make Dairy & Non-Dairy Greek-Style Yogurt {no straining required}

By Kelly · 51 Comments

Thick.creamy.delicious! Three words that definitely describe Greek Yogurt, which is why so many of us are huge fans of this custard-like probiotic treat.

Yet, each time I attempted to make it, I found myself frustrated by the straining process required to achieve its classic thick texture. My frugal tendencies cringed at how much yogurt was wasted in the straining process, and my neat-nick alarms were blaring over the mess of cleaning out the yogurt-laden strainer.

Of course, I don’t want my issues to rain on anyone’s Greek yogurt making parade, so if you love straining yogurt, then don’t let me stop you.

But as for me and my yogurt-devouring family, there just had to be an easier way to achieve a thick, creamy yogurt without all the extra effort and fuss.

Thankfully, my dreams came true as I found out from a few real foodie friends THE SECRET … you can indeed bypass the pain of the strain, thanks to handy dandy plain gelatin.

Basic Dairy and Non-Dairy Recipes for Making Greek-Style Yogurt

Since this is intended to be a visual step-by-step tutorial, the two recipes below (for dairy and non-dairy Greek-Style Yogurt No Straining Required) provide the list of ingredients and some important instructions, but please do be sure to follow the photo tutorial below for easy step-by-step instructions.

Whole Milk Greek-Style Yogurt

Yield: 1 quart (4 cups) of yogurt

Ingredients

1 quart (4 cups) *pasteurized organic whole milk
1 1/2 teaspoons unflavored gelatin
1/4 cup plain organic Greek yogurt (or 1 yogurt starter packet)

Instructions

Follow the step-by-step photo tutorial below for detailed instructions. The following is a brief outline for easy printing and reference.

Heat the milk over medium to medium-high heat until it reaches 165 degrees, making sure to stir the milk constantly. Do not allow the milk to come to a boil.
Once the milk comes to temp, turn off the burner and place the pan on a cooler area on the stovetop. Allow milk to cool to 110 degrees. (Or you can use a cold water bath method to more quickly cool the milk – see the photo tutorial for details.)
When milk reaches 110 degrees, thoroughly whisk in the gelatin for about one minute.
Then add the yogurt starter and continue to whisk until thoroughly combined, about one minute.
Place the yogurt mixture into a yogurt maker, or use another reliable incubation method as outlined in the photo tutorial.
Allow yogurt to culture for 8-12 hours, depending on taste preference. The longer you culture, the more tangy the taste. (If making SCD yogurt be sure to culture for 24 hours.) Then give it a good whisking to re-blend, and transfer it to the refrigerator to cool completely. Once chilled, you can transfer the yogurt to individual serving containers, if desired.
Or use your homemade yogurt to make delicious Fruit & Yogurt Parfaits, Yogurt Banana Splits, Fruit-on-the-Bottom Yogurt Cups and Homemade Flavored Yogurt.

Notes

* Be sure to use pasteurized milk only for this recipe. Yogurt experts do not recommend using ultra-pasteurized milk to make yogurt. UHT milk is actually cooked at high temps making it unsuitable for culturing.

Also note: I do not recommend using this recipe to make raw milk yogurt, as it requires a different heating process. See Cultures for Health for details.

P.S. It's normal to see small gelatinous clumps of yellow liquid when using gelatin to thicken yogurt. It is the whey that has separated from the milk solids. Simply use a whisk to gently blend it back into the yogurt.

https://thenourishinghome.com/2014/03/make-greek-style-yogurt-no-straining-required/

Coconut Milk Greek-Style Yogurt (Dairy Free)

Yield: 3-4 cups of coconut milk yogurt

Ingredients

Two 13.5 oz cans pure coconut milk
1 1/2 teaspoons unflavored gelatin
1 packet of non-dairy yogurt starter or 1 good quality probiotic capsule

Instructions

Follow the step-by-step photo tutorial below for detailed instructions. The following is a brief outline for easy printing and reference.

Heat the coconut milk over medium to medium-high heat until it reaches 115 degrees, making sure to stir the milk constantly. Do not allow the milk to come to a boil.
Once the coconut milk comes to temp, turn off the burner and move the saucepan to a cooler area on the stovetop.
Allow milk to cool to 110 degrees. (This won't take long, since it's such a small temperature difference.) When milk reaches 110 degrees, thoroughly whisk in the gelatin for about one minute. And then add the non-dairy yogurt starter and continue to whisk until thoroughly combined, about one minute.
Place the yogurt mixture into a yogurt maker, or use another reliable incubation method as outlined in the photo tutorial.
Allow yogurt to culture for 10-18 hours. The longer you culture, the more tangy the taste.
Then give it a good whisking to re-blend, and transfer it to the refrigerator to cool completely.
Once chilled, thoroughly whisk the yogurt again to blend it together, since separation commonly occurs. Cover and store in fridge. Or transfer the yogurt to individual serving containers, if desired.
Use your homemade coconut milk yogurt to make delicious Fruit & Yogurt Parfaits, Yogurt Banana Splits, Fruit-on-the-Bottom Yogurt Cups and Homemade Flavored Yogurt.

Notes

Almond Milk Yogurt: Several have asked if this recipe will work with almond milk substituted for the coconut milk. You can substitute with almond milk, but do note that the yogurt will be quite runny without an added starch, such as arrowroot powder or tapioca starch. For details on making almond milk yogurt, I recommend checking out Lexie's Kitchen.

https://thenourishinghome.com/2014/03/make-greek-style-yogurt-no-straining-required/

Photo Tutorial:
How to Make Greek-Style Yogurt in 5 Easy Steps!

Making Greek -Style Yogurt is not only easy, it’s also a great way to save money and avoid the unhealthy additives found in many commercial brands. And if you’re not a fan of straining either, just follow these simple steps below, and you’ll soon be enjoying your own healthy homemade thick-n-creamy Greek-Style Yogurt! Yum!

Here’s What You’ll Need to Get Started!

Making homemade yogurt doesn’t require a lot of expensive gadgets, but you will need to purchase a yogurt starter (details below) and a waterproof thermometer, if you don’t already own one.

It’s much more convenient to have a yogurt maker, but it’s not an absolute must. There are several other methods for incubating yogurt, which are outlined below.

Step One: Heating the Milk

The temperature you’ll need to heat the milk depends on the type of milk and cultures used. In this post, I am covering how to make whole milk Greek-Style Yogurt using either pasteurized whole milk, or pure coconut milk. If you would like to make raw milk yogurt, I recommend checking out the instructions provided at Cultures for Health for best results.

Heating Whole Milk
In general, you’ll want to heat pasteurized whole milk between 160–165 degrees, if using Greek-style yogurt cultures. Or 180–185 degrees, if using traditional yogurt cultures. (Note: If purchasing a powdered yogurt starter, be sure to follow the instructions provided.)

Heating Coconut Milk
If you’d like to make an easy and tasty non-dairy yogurt, I recommend using pure coconut milk, not “light” coconut milk. I find it to be the most consistent in achieving a thicker coconut milk yogurt with a pleasant tangy flavor. (Note: Do not use coconut milk beverages as they will not work.) Simply heat the pure coconut milk to 115 degrees and then proceed to step two below.

Step Two: Cooling the Milk

Whether you’re making dairy or non-dairy yogurt, 110 degrees is the magic number! When the milk reaches 110 degrees, that’s the time you’ll add the gelatin and the starter (see details in step three below).

Time-Saving Tip: A simple method for cooling the milk faster is to create a cold water bath. Simply fill a large stockpot with water until it reaches halfway up the saucepan of hot milk. Then add a little ice. Slowly whisk the milk until it reaches 110 degrees. Then remove the pan of milk from the cold water and move on to step three below. (Note: If using ceramic cookware, it’s important to know that going from one temperature extreme to another may cause it to crack or break. To be safe, transfer the hot milk to a stainless steel saucepan or bowl instead.)

Step Three: Adding the Gelatin and Starter

As previously mentioned, gelatin is the secret ingredient to making a thick, custard-like yogurt without the need for messy straining. I personally like Great Lakes brand, because it’s pure gelatin made from grassfed cows. Just add the gelatin to the warm milk and whisk thoroughly for at least one minute. Then, add your starter and whisk again for an additional minute to ensure the mixture is well combined.

Choosing the Right Starter
The term “starter” refers to the live cultures that turn ordinary milk into that thick-n-tangy probiotic treat we all love. You have several options when it comes to yogurt starters. The simplest is to use a good quality, plain organic store-bought Greek-Style yogurt, such as Straus or Wallaby. Just make sure that the Greek yogurt you select as your starter has live and active cultures in it, and does not contain unwanted additives.

Another option is to purchase powdered starters, such as those available at Cultures for Health. If you’re dairy-free, you’ll want to be sure to use a starter that is dairy-free such as Belle & Bella or Cultures for Health’s Vegan Starter. A tip I learned in Danielle’s book Against All Grain is that you can also use a probiotic supplement as a starter for coconut milk yogurt, such as Ultimate Flora.

Does it really matter which starter you choose? Yes. The type of cultures in the starter have an impact on the overall flavor of the yogurt, and the cost of your homemade yogurt too. I found it helpful to experiment a bit by trying different types of cultures, until we found one that we really liked and is budget-friendly.

Of course, once you make your first batch of homemade yogurt, depending upon the cultures used, you can set aside a little of your homemade batch to use as starter for your next one. Keep in mind, it’s important to use your reserved starter within 3-4 days for best results. Additionally, after making several batches of yogurt, you may need to start over with a fresh starter (not from your homemade yogurt).

Step Four: Culturing Your Yogurt (a.k.a. Incubation)

Another important step in the yogurt-making process is incubating the yogurt mixture. The more stable and consistent the temperature remains, the better the taste, texture and culturing of your yogurt.

I personally prefer to use a simple, no-nonsense yogurt maker, since I’m making yogurt at least 1-2 times per week. It was worth the small investment to be able to just pour my yogurt mixture into the yogurt maker, turn it on, set the timer, and go about my day.

However, there are several other incubation methods that can be utilized. The key to each of these methods is ensuring your yogurt mixture remains at a consistent temperature of 110 degrees until it has set, usually about 7-8 hours for whole milk yogurt, and 10-18 hours for coconut milk yogurt.

Step Five: Enjoy!

Congratulations! If you’ve followed this recipe tutorial, you’ve just made an incredibly healthy and delicious real food for far less than you would pay for good quality store-bought brands. And there are soooo many ways to enjoy your fresh homemade yogurt.

Here are a few of our favorite recipes for enjoying homemade yogurt:
• Fruit & Yogurt Parfaits
• Fruit on the Bottom (and top) Yogurt Cups
• Yogurt Banana Splits
• Peach Crisp Yogurt Cups
• Homemade Flavored Yogurt

What are your favorite ways to enjoy delicious homemade yogurt?

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Puppies LOVE Real Food too!

Yogurt Banana Split Parfaits (GF)

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How to Make Grain Free Granola {Step-by-Step}

By Kelly · 50 Comments

One crunchy bite is all it takes to become completely smitten with this grain free granola. Its slightly sweet cinnamony flavor with rich vanilla undertones combines beautifully with crisp toasted coconut and your favorite fresh or dried fruit. It’s perfect with a splash of almond milk, or as a topping for yogurt parfaits and ice cream.

Since going grain-free, I’ve slowly been finding new ways to make old favorites. And since my gluten-free granola is a tough act to follow, it’s been slow going to find a grain-free way to capture the crunchy, yet chewy texture of oats and ensure the formation of sweet cereal clusters. But I was up for the challenge!

Rather than boring you with the details of recipe development, I’ll jump straight to the punchline … Eureka! I’m beaming (and thanking the Lord) for the wonderful victory in achieving a grain free granola that is so close to my soaked oats version that I can now honestly say, I don’t miss those oats at all. And I’m betting you won’t either!

Be sure to check out my Step-by-Step Photo Tutorial following the recipe below. I’ll walk you through each step of the process, so you’ll learn just how easy it is to make the best grain free granola ever! (Well, maybe I’m exaggerating just a little, but seriously, it’s REALLY good!)

P.S. Just a friendly reminder, that I provide free monthly meal plans over at The Better Mom blog. Each week’s meal plan contains delicious family-friendly GF recipes utilizing a time-saving method to make getting a healthy dinner on the table a snap! I highly recommend you pop over to The Better Mom and download these free meal plans.

This delightful recipe is just one of more than 100 irresistible grain-free, dairy-free recipes in my new cookbook – Everyday Grain-Free Baking!

From breads, biscuits and muffins to savory snacks and decadent treats, you’ll find step-by-step instructions, beautiful color photographs and helpful tips & tidbits to make all of your GF baking adventures a delicious success!

Click here to get a SNEAK PEEK of the book!

Grain Free Cinnamon Crunch Granola (DF)

Yield: 5-6 cups of granola

Ingredients

Nut Mixture

1 1/2 cups raw whole almonds
1 cup raw whole cashews
1 cup raw walnut halves
1 tsp sea salt

All-Natural Sweetener

1/4 cup *pure coconut butter, softened
1/2 cup honey (I prefer a mild flavor such as sage or clover)
2 tbsp pure vanilla extract
1 tbsp ground cinnamon
1 tsp coconut flour
1/4 tsp sea salt

Add-ins

3/4 cup unsweetened coconut flakes
Your favorite fresh or dried fruit

Instructions

Soaking the Nuts

Place the nuts and salt in a large bowl. Cover with warm filtered water so that the water level is at least two inches above the nuts. Cover the bowl with a plate or clean kitchen towel, and allow the nuts to soak 18-24 hours.
When soaking time is completed, drain and rinse nuts. Place on a clean kitchen towel to absorb excess moisture.

Preparing the Sweetener

In a large bowl, whisk together the softened coconut butter and honey until smooth and creamy. Then add the remaining ingredients (vanilla, cinnamon, coconut flour and salt). Whisk until well combined; set aside.

Processing the Nuts

Using a food processor, place a couple of handfuls of the soaked nuts into the processor bowl and pulse to chop the nuts until they are about the size of oats, as shown in photo below. (Do not over-process or you will create nut meal. By using the pulse button, it will be easier for you to achieve a uniform size and ensure you don't over-process the nuts into flour.)
Add the finely chopped nuts to the bowl with the honey mixture. Once all nuts are processed, use a rubber spatula to fold them into the honey mixture until well combined.

Baking the Granola

Preheat oven to 210°F. Line a 12x17-inch rimmed baking sheet with parchment paper.
Spoon grain-free granola mixture onto the parchment-lined baking sheet. Use an angled spatula to evenly spread out the granola across the pan into a thin layer.
Bake granola for two hours at 210°F. Then remove the baking sheet and gently flip over the granola, section by section, Use the top of your spatula to gently separate any large pieces into small cereal clusters.
Return granola to the oven and bake another two hours. Then remove and use the spatula to again turn and gently stir the granola. Sprinkle top with unsweetened coconut flakes.
Return granola to the oven and bake another 30-45 minutes, until coconut is slightly toasted. Turn off the oven. Place baking sheet on the stovetop to cool. After about 5-8 minutes, check the granola for the crunch-factor. If it's crunchy enough for you, allow it to continue cooling. If it isn't crunchy enough, return it to the warm oven and allow it to sit in the warm oven for 20-30 minutes more. Remove from oven and allow the granola to cool again on stovetop 5-8 minutes and again check the crunch-factor.
When granola is crunchy enough for you, allow it to completely cool about 30 minutes. (Please note: The granola will become crunchier the cooler it is.) Then immediately transfer it to mason jars (or other airtight containers). Store in the pantry for up to two weeks or in the fridge or freezer for up to a month.
Enjoy with your favorite mix-ins such as fresh or dried fruit. Or use it as a topping for yogurt parfaits or over ice cream.

Notes

See How It's Done: Remember to check out the photo tutorial following this recipe.

* Coconut Butter Substitution: In anticipation of the question about how to substitute the coconut butter called for in this recipe, you can replace the coconut butter with 3 tbsp of coconut oil (or softened butter), but the results (although tasty) are just not the same, since coconut butter gives the granola a deep rich flavor and provides an especially nice crunch without a heavy coconut taste or oily texture.

So, I really recommend making a small invest in a jar of pure coconut butter. It is truly delicious, which is why you'll be seeing it in many more recipes to come, such as my dairy-free cookie icing.

https://thenourishinghome.com/2014/03/how-to-make-grain-free-granola/

How to Make Grain Free Granola Step-by-Step

1. Soaking the Nuts
Place the nuts and salt in a large bowl. Cover with warm filtered water so that the water level is at least two inches above the nuts. Cover the bowl and soak 18-24 hours.

2. Rinsing and Drying the Nuts
When soaking time is completed, drain and rinse nuts. Place on a clean kitchen towel to absorb excess moisture.

3. Preparing the Sweetener
In a large bowl, whisk together softened coconut butter and honey until smooth and creamy. Then add the remaining ingredients (vanilla, cinnamon, coconut flour and salt). Whisk until well combined; set aside.

4. Processing the Nuts
Using a food processor, place a couple of handfuls of the soaked nuts into the processor bowl and pulse to chop the nuts until they are about the size of oats. (Do not over-process or you will create nut meal.)

5. Blending the Granola
Once all nuts are processed, use a rubber spatula to fold them into the honey mixture until well combined.

6. Spreading the Granola on the Baking Sheet
Preheat oven to 210°F. Line a 12×17-inch rimmed baking sheet with parchment paper. Spoon grain-free granola mixture onto the parchment-lined baking sheet. Use an angled spatula to evenly spread out the granola across the pan into a thin layer.

7, Baking & Turning the Granola
Bake granola according recipe instructions, gently turning the granola as outlined in the recipe above. Do not over mix, as you simply want to gently divide the mixture into small cereal clusters as shown above.

8. Finishing the Granola
Sprinkle top with unsweetened coconut flakes, and continue baking per the recipe instructions above. The granola is ready when the coconut is lightly toasted and the granola reaches desired level of crunchiness.