01 Dec A hearty holiday breakfast

A hearty holiday breakfast

Healthy fuel for the busy season

Food has always played an important role during celebrations and holidays. While it’s nice to celebrate with food that’s a little more special than your everyday fare, it’s also important that it be healthy to ensure you remain energized and satisfied throughout the morning. The following recipes all fit these criteria and are sure to start your morning off right.

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Dutch Baby Pancake with Cranberry Orange Compote

This puffed pancake is the perfect start to a holiday morning. Its pillowy sunken middle lends itself to cradle all kinds of toppings, either sweet or savory.

Servings 5

Ingredients

• 1 large navel orange
• 2 cups fresh or frozen cranberries
• 3 tbsp maple syrup
• ¼ cup ginger-flavored kombucha or orange juice
• 1 tsp vanilla extract divided
• 2 large eggs
• ⅓ cup sprouted spelt flour
• ¾ cup milk or unsweetened almond milk
• ¼ tsp salt
• ½ tsp ground cinnamon
• 1 tbsp unsalted butter or vegan butter
• ¾ cup plain Greek yogurt of choice
• ¼ cup toasted pumpkin seeds or toasted sliced almonds

Instructions

• Start by making cranberry orange compote. Finely zest orange rind and set aside. Cut away peel and pith from orange. Working over small bowl, cut between membranes to release orange segments into bowl before setting aside.
• In small saucepan, place orange zest, cranberries, maple syrup, kombucha or orange juice, and 1/2 tsp vanilla extract. Place over medium heat and cook, stirring often, until cranberries have burst and sauce has thickened to a light jammy consistency, about 5 to 10 minutes. Transfer to heatproof bowl and set aside to cool while making pancake.
• Place 8 or 9 in cast iron pan on middle rack of cold oven before preheating oven to 450 F.
• While oven preheats, in blender, combine eggs, spelt flour, milk, salt, cinnamon, and remaining 1/2 tsp vanilla extract until very well combined (it should resemble the consistency of heavy cream). Set aside for at least 10 minutes. If you want to cut down on morning-of prep time, this batter will keep covered in the refrigerator overnight.
• Carefully remove hot cast iron pan from oven and add butter, swirling around to melt and coat bottom and sides. Pour in batter, transfer pan back to oven, and cook until pancake is puffed and golden, about 15 to 20 minutes. Let pancake rest for a minute in pan before transferring to serving plate.
• When ready to serve, stir reserved orange segments into cranberry compote. Using kitchen scissors, cut Dutch baby pancake into segments and transfer to serving plates. Top with cranberry orange compote, a dollop of yogurt, and a sprinkle of pumpkin seeds or sliced almonds. Enjoy.

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Gingerbread Overnight Oats with Caramelized Pears

Gingerbread is a quintessential holiday flavor. Here we showcase it in a make-ahead breakfast that is crowned with warm caramelized pears and toasted nuts.

Servings 4

Ingredients

• 1 cup rolled oats
• 1 tbsp chia seeds
• 1 tbsp ground flaxseed
• 1 tbsp hemp hearts (hemp seeds)
• ½ tsp ground cinnamon
• 1 tsp ground ginger
• ¼ tsp ground cloves
• ¼ tsp ground allspice
• 2 tsp blackstrap molasses
• ½ tsp vanilla extract
• 3 tbsp maple syrup divided
• 1 cup unsweetened almond or unsweetened oat milk plus extra to serve
• 2 pears thickly sliced lengthwise
• 1 cup yogurt of choice
• ¼ cup toasted hazelnuts chopped

Instructions

• In medium bowl, with wooden spoon, stir together rolled oats, chia seeds, ground flaxseed, hemp hearts, cinnamon, ginger, cloves, and allspice.
• In medium bowl, whisk together molasses, vanilla extract, 1 Tbsp maple syrup, and milk. Pour over oat mixture and stir until well combined. Transfer to airtight container and refrigerate for at least 6 hours to overnight. Overnight oats may be made up to 2 days ahead.
• When ready to serve, make caramelized pears. In large frying pan, add pear slices and remaining 2 Tbsp maple syrup and bring to a hard simmer over medium-high heat. Let pears cook and caramelize while flipping pears occasionally, about 4 minutes total. Remove frying pan from heat and set aside.
• If desired, thin out overnight oats with additional milk to desired consistency. Divide among serving bowls and top with yogurt, caramelized pear slices, and a sprinkle of toasted hazelnuts.

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Raspberry Cardamom Rolls

Inspired by a classic Swedish treat, these rolls are the perfect breakfast pastry when you’re looking to impress.

Servings 9

Ingredients

• 1 ½ cups finely ground almond butter
• ⅓ cup coconut flour
• 3 tbsp coconut sugar divided
• 1 ½ tsp baking powder
• 1 ¼ tsp xanthan gum
• ½ tsp fine sea salt
• 5 tbsp unsalted butter or vegan butter at room temperature, divided
• ¼ cup unsweetened almond milk or unsweetened oat milk
• 2 tsp vanilla extract divided
• 2 large eggs
• 1 tsp ground cinnamon
• ½ cup frozen raspberries roughly chopped
• 4 oz cream cheese or vegan cream cheese softened at room temperature
• 1 tbsp maple syrup
• 2 tbsp chopped pistachio nuts

Instructions

• Preheat oven to 375 F. Line 8 in square baking pan with parchment paper and set aside.
• In large mixing bowl, whisk together almond flour, coconut flour, 1 Tbsp coconut sugar, baking powder, xanthan gum, and salt until well combined.
• In small saucepan, melt 3 Tbsp butter over medium heat. Remove saucepan from heat and whisk in almond milk, 1 tsp vanilla extract, and eggs. Make a well in center of dry ingredients and add butter mixture, whisking well until a shaggy and tacky dough forms. Bring dough together with your hands and place on piece of parchment paper measuring at least 12 x 15 in. Let dough rest for 10 minutes.
• While dough rests, in small bowl, whisk together ground cardamom and remaining 2 Tbsp coconut sugar. Set aside.
• Place an additional piece of parchment paper overtop dough before rolling out into 9 x 12 in rectangle. Taking care to leave 1/2 in border around edges of dough, dot and spread remaining 2 Tbsp butter over dough and sprinkle with reserved cardamom mixture in even layer. Sprinkle frozen raspberries over cardamom mixture. With the help of the bottom piece of parchment paper, roll up smaller side of dough to create a log. Divide dough into 9 equal pieces and place cut side down in prepared baking pan. Bake in preheated oven until golden brown, about 25 minutes. Let cool in pan for about 10 minutes.
• While rolls cool, make glaze. In medium bowl, whisk together cream cheese, maple syrup, and remaining 1 tsp vanilla extract until smooth. You can thin glaze to your desired consistency by adding hot water, a teaspoon at a time.
• When ready to serve, drizzle glaze over cooled raspberry cardamom rolls and sprinkle with chopped pistachios, if desired. Rolls are best eaten the same day they are made.

By Lawren Moneta

Content Courtesy of Alive Magazine