Cheese, Herbs and Mushroom Dutch Baby

I have mentioned on several occasions that breakfast is my favorite meal of the day.  It’s a great opportunity to start the day on a good note. When we are not out to brunch with friends, I like to prepare something special for my family on the weekends.  Making a Dutch baby pancake pretty much elevates our meal to celebration status.  Recently I came across a recipe for a savory version and it made me wonder why I didn’t think of this myself!  Adding cheese, herbs and mushrooms to something that is already so amazing is nothing short of brilliant!
 
This recipe is adopted from Jenn Yee’s blog, Deliciously Noted.  I used Kirkland brand organic no-salt seasoning, which is a blend of 21 herbs and spices.  For the toppings I used Kerrygold Dubliner, which is an aged cheese with a hint of sweetness, and Trader Joe’s frozen mushroom medley, which is precooked and seasoned with olive oil, parsley and garlic.  You can omit the mushrooms if you're not a fan.
 
2 Tbsp. butter, unsalted
1 cup milk, whole
4 eggs
¾ cup flour, organic unbleached (I used spelt flour)
¾ tsp sea salt
½ tsp ground black pepper
2 Tbsp. mixed herbs
1/3 cup mushrooms, cooked (optional)
¾ cup shredded cheese
 
Preheat the oven to 425 F.
Place the butter in a 10-12” ovenproof skillet or pan, and place in the oven until the butter is bubbly.
Meanwhile, mix the milk, eggs, flour, salt, pepper, and herbs in a blender until smooth.
Remove the pan with the hot butter from the oven and pour in the batter. 
Top with mushrooms and shredded cheese.
Place back into the oven and bake for an additional 20-25 minutes, or until the pancake is puffed and browned on the edges.
 

Gluten-Free Pumpkin Pie Pancakes

DSC_1468.JPG

Welcome November! There is a chill in the air, leaves are crunching under my feet and I am craving all things "pumpkin spice."  Fall is in full swing, which means pumpkins are in season. Full of vitamin c and beta-carotene, they are nourishing and comforting.   

Millet is a nutty and mildly sweet seed that is nutritious and gluten-free.  Its mild, neutral flavor and delicate texture pair well with pumpkin puree and pumpkin spices, bringing the flavor of fall to the breakfast table.  I use a Trader Joe's brand pumpkin pie spice blend, which is a combination of ground cinnamon, ginger, lemon peel, nutmeg, cloves and cardamom.  The pancakes come out light, moist, and fluffy.

Ingredients
1 cup uncooked millet
2 cups warm water
1 Tbsp. apple cider vinegar
1 ½ cups pumpkin puree
2 eggs, organic/free range
½ cup liquid of choice (milk or purified water)
1 tsp pumpkin pie spice
½ tsp sea salt
½ tsp baking soda
2 Tbsp. coconut oil (plus more for flying)

Combine millet with warm water and apple cider vinegar in a large bowl.  Cover and allow to soak overnight at room temperature.  In the morning, rinse and strain the millet.  Place the millet in a blender with the remaining ingredients and blend until smooth, adding more liquid if necessary.  Fry in coconut oil until golden brown.  Serve warm with butter or your favorite toppings.

Buckwheat Zucchini Muffins

Ever so often I come across a recipe that I just know will be a hit, as is the case with these muffins.  The buckwheat-zucchini-walnut combination sounded perfect and sure enough, it didn’t disappoint! These hearty muffins are moist, nutty and not too sweet.  They are great for breakfast.

I found this recipe on Pinterest and modified it slightly.  I generally don’t stock flours so I substituted the buckwheat and oat flours with actual buckwheat groats and old fashioned oats. I soaked both overnight in water with a tablespoon of apple cider vinegar.  You can also use lemon juice or whey. For complete information on soaking, please refer to my previous post titled Soak & Sprout Your Grains.  This recipe was adopted from Yummy Supper, as featured on Food52.

1 cup organic raw buckwheat groats
2/3 cup old fashioned oats, gluten free
¾ tsp sea salt
¼ tsp baking soda
½ tsp cinnamon
2 eggs
¼ cup maple syrup
¼ cup coconut oil
1 tsp vanilla extract
1 zucchini, grated
2/3 cup walnuts, chopped

Preheat oven to 350 F.
Line muffin pan with baking cups.  Drain the buckwheat groats and oats.  Combine together with sea salt, baking soda, cinnamon, eggs, maple syrup, coconut oil and vanilla extract in a high speed blender and process until smooth.  Stir the zucchini and walnuts into the batter.  Equally divide batter between the muffin cups.  Bake for 35-45 minutes.  Muffins are done when a knife or toothpick inserted into the center comes out clean.  Serve warm with lots of butter!  This recipe makes about 12 medium-size muffins.

Grain-Free Apple Cinnamon Pancakes

Apple season ranges from August through November, making them a staple ingredient in many fall dishes.  This recipe is my fall variation of the grain-free (plantain) pancakes I posted back in April.  The apples and cinnamon make this the perfect breakfast comfort food on a chilly autumn morning.

Ingredients
1 ripe plantain, peeled and roughly chopped
1 large or 2 small tart apples, peeled and cored
2 eggs, organic/free range
½ tsp cinnamon
2 Tbsp. coconut oil, more for frying

Combine all ingredients, except the apples, in a blender and blend until smooth.  Grate the apples and fold into the batter.  Fry on both sides in coconut oil until golden brown.

Gluten Free Soaked Oat Pancakes

This recipe is a spin off from one I posted earlier (Kefir-Soaked Honey Oat Pancakes).  I didn’t have any kefir in the house, so I simply soaked the oats in warm water and apple cider vinegar. Afterwards I threw everything in my high speed blender to create a smooth batter.  The pancakes came out light and delicate.  They pair well with sweet (berries) and savory (smoked salmon) toppings. 

Ingredients
2 cups old fashion rolled oats (organic, gluten-free)
2 cups warm water
1 Tbsp. apple cider vinegar
3 eggs
2 tsp raw honey
½ tsp sea salt
½ tsp baking soda
2 Tbsp. coconut oil (plus more for frying)

Combine oats with warm water and apple cider vinegar in a large bowl.  Cover and let stand overnight at room temperature.  In the morning, rinse and strain the oats.  Throw the soaked oats in a blender with the rest of the ingredients and blend until smooth.  Fry in coconut oil over medium heat until golden brown.  Serve warm with your favorite topping.