breakfast – Page 12 – GUTSy Performance Nutrition

Gluten-Free Flaxseed Crepes with Oregon Berry Sauce and Orange Curd

July 8, 2012July 8, 2012by RebeccaLeave a Comment

This past week has been a trial of tough decisions. Growing up, one of my mentors always had two phrases that will forever stay with me: “Show up to win” and “Remember the good things, the things that were done right; forget about the rest, and focus on what you did that went well.” He was talking about showing horses, but I’ve found, years later, that he lives his life by that motto, and we should too.

Though life can often be found challenging, W and I try to embrace the good, the fun, and the beautiful moments that can be had. So we made crepes. Deliciousness ones with fresh berries that are perfectly ripe right now, and slathered with creamy, sweet orange curd. They were a momentary cure for life’s uncertainties. We followed the crepes with a beautiful hiking adventure through a short stretch of old growth forest up to a serene and quiet lake. There were few people, and we could embrace the quiet of only the birds and other small creatures living amongst the foliage.

If you, too, find you need a little something to forget about your worries for a while, calm your spirit, and focus on the moments that be lived fully, I suggest you make crepes and then wander on into the woods. It worked for us!

Gluten-Free Flaxseed Crepes, makes 4

14 grams flaxseed meal (about 2 Tbs.)
14 grams amaranth flour (about 2 Tbs.)
47 grams gluten-free flour mix* (about 1/3 cup)
1/8 tsp. sea salt
1 large egg
160 ml water (about 3/4 cup)

Combine all flours and salt. Use a fork to stir in the eggs. Stir in the water. Rest 30 minutes.
Heat a well-oiled 8-inch skillet to medium-high. Spoon 1/4 cup-amounts into skillet. Tilt so the batter spreads as thin as possible. Cook 2-3 minutes on each side.
Continue with batch, until all cooked.

Oregon Berry Sauce

Mix 1/2-1 cup fresh Oregon berries together. We used blackberries, raspberries, and blueberries.
Heat on stove top until the mixture is warm and bubbly. Serve over crepes.

Orange Curd, recipe adapted from Culinate

2 1/4 cups freshly squeezed orange juice

9 large egg yolks

9 Tbs. sugar

3 Tbs. finely grated orange zest

6 Tbs. cold butter, cut into small pieces.

Pour the orange juice into a small saucepan, and cook over medium-high heat until reduced to 3/4 cup. (Have a liquid measure nearby so that you can check the volume as necessary.) Set the reduction aside to cool slightly.
Fill a small pot one-third of the way with water, and bring to a boil.
In a medium bowl, whisk together the egg yolks, sugar, and orange zest. While whisking, slowly add the reduced orange juice until completely incorporated. Set the bowl over the pot of boiling water, and reduce the heat to medium-low. Whisk constantly for 6 to 7 minutes, or until the curd thickens and holds its shape when stirred. (You can also do this in a double boiler.) Remove the bowl from the heat and gradually stir in the butter.
Set a metal bowl into a larger bowl of ice water, and strain the curd through a fine-mesh sieve into the smaller bowl. Stir the curd occasionally until it is cool, about 5 minutes. Transfer the curd to a small container, cover with plastic wrap, and refrigerate until well chilled. Use within 1 week.

* My current gluten-free whole-grain mix of flour is:

200 grams brown rice flour

200 grams millet flour

200 grams sorghum flour

100 grams buckwheat flour

100 grams tapioca flour

100 grams potato starch

100 grams cornstarch

Spring

Pineapple Spice Porridge

March 28, 2012March 28, 2012by Rebecca2 Comments

It seems these last few months have been a time of waiting. Just as Autumn swept in, taking summer away practically overnight, and Winter tiptoed so slowly it didn’t feel like the holiday season until the holidays were past–just as these last chilly months have been a time of slowness, gray weather, and nature taking time to retract, heal, and renew–I too, felt the wintery shift to waiting for something to begin again. It seems that with spring coming, toying with us as it will, one day sunny and bright, the next slashing rain and bitter wind, this waiting season is slowly dwindling away.

The months of planning for the wedding have only a couple more left–it is now the season of our wedding, at least. As I look toward the future that is beginning to take its course and ponder what I’d like it to bring–I can’t help but hope for simplicity. Simple moments that are fully lived in the present. Simple kindnesses shown to others. Meals prepared with love and simple comforting ingredients. That is my goal–to take things slowly and with care.

I woke this morning needing a breakfast of this description–one that would take a little longer than the normal splash of yogurt and fruit. A little more thought into the spices. That’s what this porridge has brought for me today–simple ingredients and the compensatory time to ponder what the future brings.

Pineapple Spice Porridge, serves 2

1 1/2 cups water

1/2 cup Bob’s Red Mill Mighty Tasty Hot Cereal or other similar hot breakfast cereal

dash of ground ginger

dash of ground cinnamon

dash of allspice

1 star anise

dash of pure vanilla extract

1/2 cup fresh pineapple, finely minced

plain yogurt, optional

honey, optional

Add spices and water to a small saucepan. Bring to a boil. Stir in cereal, pineapple, and vanilla. Cover and turn down to a low simmer. Cook for 10 minutes. Turn off heat, stir and then let sit a couple more minutes. Remove star anise. Spoon into a bowl with yogurt and honey, if desired.

Winter

Through the Long Days of Winter–Grapefruit Yogurt Cake

February 27, 2012February 26, 2022by Rebecca2 Comments

While I’ve spied a few crocuses and daffodils making their way from the wintry soil in my regular jaunts around the neighborhood lately, winter seems to have settled deep within my bones. I feel a persistent chill, and I hover over my cup of tea, mostly because it is a thing of comfort–of warmth.

Perhaps it is not only the cold weather, but the feeling of isolation after moving to a new place, or the thoughtful hours of reflection I’ve pondered as this season of Lent has begun. In these hours I feel as if spring will never come.

But things are not all as dreary as they sometimes seem. The sun has been shining lately, through peaks in the clouds and rain, and wind. And winter has one or two perks–A bounty of delicious citrus is to be found and I’m eating it up as if it’s going out of style–which to be fair, it is. At least until next year.

Though my go-to citrus fruits are fresh oranges, I couldn’t help but load up on the many pretty pink grapefruit each time I’ve gone to the store. And since the Daring Bakers have asked for a quick bread/muffin this month, I decided to use up my bounty and satisfy a particular craving in designing this recipe. For me, this is mostly a sweet reserved for the end of the day. But since these cakes are hardly sweet–and a bit tart in that way grapefruit always is, with my favorite oaty texture–you can choose to eat them as a breakfast muffin or an afternoon snack or whenever the fancy strikes. I experimented several times with the recipe in both a loaf cake/quick bread and a muffin form. Bake in a loaf pan for a moister texture, and in a muffin tin for a more bready feel.

The Daring Bakers’ February 2012 host was – Lis! Lisa stepped in last minute and challenged us to create a quick bread we could call our own. She supplied us with a base recipe and shared some recipes she loves from various websites and encouraged us to build upon them and create new flavor profiles.

Give this cake a try if you’re suffering through the long days of winter as I am–with the rain pouring down against the windows, and a cup of black tea in hand. If you’re longing for a bit of cheer and something spunky to get you through until spring shows itself again–bake your way through a grapefruit or two–cozy yourself next to the oven, and smile because we’re nearly through.

Grapefruit Yogurt Cake, makes 1 9×5 or 8.5×4-inch loaf
Recipe updated: 2/26/22
Prep: 30 minutes | Bake: 40-50 minutes | Serves: 8-10

2 Tbs. /14 gr ground flax seeds (or 2 eggs)
6 Tbs. / 90 ml hot water (omit if using eggs)
1 cup /113 gr quinoa flour
3/4 cup / 120 gr brown rice flour
1/4 cup / 30 gr tapioca starch
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
3/4 cup / 150 gr organic cane sugar
½ cup / 113 ml plain non-dairy coconut yogurt
3/4 cup / 185 ml fresh grapefruit juice
3 Tbs. / 40 gr coconut oil
zest from about 1/2-3/4 of a large grapefruit

Set the oven to 180°C / 350°F. Oil and flour the bottom and sides of a 9 x 5-inch or 81/2 x 4-inch loaf pan. The smaller pan will yield taller slices.
Mix the ground flax seeds with the hot water in a small dish and set aside to form a thick slurry.
In a medium bowl, whisk the flours, baking powder and soda, salt, and 1/2 cup sugar together. Set aside.
In a small measuring cup mix yogurt and grapefruit juice.
Beat the remaining 1/4 cup sugar and coconut oil with a whisk in a large bowl until light and fluffy. Add the flax slurry and grapefruit zest, and incorporate well.
Add half the flour mixture and half the grapefruit juice and yogurt mixture and mix until just incorporated. Add the remaining flour and liquids and mix once more until the batter just comes together.
Bake until the loaf or muffins are golden brown and a toothpick inserted in the center comes out with just a few crumbs attached, about 45-50 minutes for a loaf .
Cool in the pan for 10-15 minutes, then transfer to a wire rack.
Serve warm or at room temperature, or once cool, slide into the fridge for a day or two, as the flavors really develop overnight.