Overnight Chai Oats

Ever wonder what to serve for breakfast? If you make this the night before you don't need to wonder. Just pour onto a plate add some cut banana, berries, dried fruit, coconut flakes or whatever you prefer.

Ingredients;

2 cups old fashion oats

2 cups milk (regular, rice, almond, flax... I guess any milk works)

2 tbsp ground flax

1/2 tsp cardamon

1/2 tsp cinnamon

1/2 tsp vanilla powder or vanilla extract

1/2 tsp ground ginger or 1 tsp freshly grated ginger

1/2 tsp nutmeg

Add all ingredients to a bowl and stir to blend. Cover with glad and leave in refrigerator overnight. 

Come morning, add however much you like to a cereal bowl, add the topping of your choice and enjoy. Can stay in refrigerator for a couple of days so that you don't need to make this every night....

because it's rather addictive!!

Have a wonderful day!

Breakfast Egg Muffins

For an easy breakfast make Egg Muffins. The Muffins can be made ahead and stored in your refrigerator and then in the morning just pop them in the microwave and Voila, ... your breakfast is ready.

Ingredients;

1 egg per muffin

Spice (salt/pepper/creole seasoning or any other seasoning you like)

Filling;

Chopped and blanched onion

Ham, chopped

Mushroom, chopped

Fresh baby spinach leaves

Grated Cheese

Etc.

Preheat oven to 375F.

To make the muffins spray a silicone muffin pan with non stick spray or line a regular muffin pan with muffin liners and spray. In the bottom of each muffin layer the fillings of your choice. You can use any or all of the fillings I have suggested or you can come up with your own. When done beat the eggs and divide among the muffins.

Do not fill more than 3/4 full. Bake 25 - 30 minutes or until a baking stick comes out clean. 

Cool and keep in refrigerator until ready to be used. Pop in microwave on high for ca. 1 minute. 

Crisp Bread

This recipe has been a big hit back in Norway over the last years. Lots of fiber, no white flour.

Ingredients;

1 cup coarse rye meal
1 cup sunflower seed
1 cup flaxseed
1 cup sesame seed
2 cups oatmeal
2 1/2 tsp salt
3 cups of water

Preheat oven to 350F.

Add all ingredients to a bowl and stir until blended. Spread dough in a thin layer on 2 baking sheets covered with parchment paper.
Bake for 10 minutes and remove from oven. Using a pizza slicer cut the crisp bread into pieces of preferred size. Put the crisp breads back in the oven and continue to bake for approx. 1 hour.
Pay attention so they don't burn...

Eat alone or with your favorite topping!

Apple Bran Muffins

This recipe is from another favorite cook-book of mine, "Power Foods" by the boss her selves (Martha Stewart)

I make it when we crave something different and a little bit on the sweet side for breakfast but still not to unhealthy and filling enough to keep us going until lunchtime.

Ingredients;


2 cups unsweetened applesauce
About 1/2 cup pitted and chopped dates
1 cup wheat bran
1/2 cup low fat buttermilk
1 large egg
2 tbsp honey
1 tbsp grated fresh ginger
1/2 tsp pure vanilla extract
1/2 cup plus 2 tbsp all-purpose flour
2 tbsp ground flaxseed
1 1/4 tsp baking soda
1/4 tsp salt
1/4 tsp ground allspice
1/4 cup old-fashioned rolled oats (not instant)

Vegetable oil cooking spray if you're not using muffin baking cups like I did.

Cook applesauce and dates in a saucepan at medium heat until mixture is reduced to 1 1/4 cup. Make sure you stir frequently to make sure it doesn't burn. This takes about 15 to 20 minutes. Transfer to a bowl and let cool.

When the applesauce mix has cooled completely add bran, buttermilk, egg, honey, ginger and vanilla and stir to combine. Let the mixture rest for about 10 minutes.

In another bowl whisk together flour, flaxseed, baking soda, salt, allspice and oats then add to the applesauce mixture and blend.

Either coat two muffin pans with the cooking spray or use the baking cups. Spoon the batter into the prepared cups, filling each to the brim.

Bake at 375F, rotating the tins halfway through, until a tester comes out clean, about 20 minutes.
Let cool completely in the tins on wire rack.

Can be stored in an airtight container at room temperature for up to 3 days but they are most likely gone before that!!!

Low Carb Bread

I have tried several recipes for low carb bread and this is the best I have tried so far. I keep it in the refrigerator, that way it stays fresh for several days. Tastes sooooo good with Norwegian goat cheese (geitost) that you can by in the cheese section at Whole foods.

Ingredients;

4 eggs
1 tsp baking powder
2/3 cup butter milk
3 tbsp sunflower oil
60 gram bran
40 gram flax seeds
50 gram sesame seeds
50 gram sunflower seeds

Whisk the eggs, sunflower oil and buttermilk together in a bowl.
Mix all the dry ingredients in another bowl and then add to the liquid. Mix with a ladle until combined. You should have a rather wet dough by now. Add the dough to a nonstick loaf pan (I spray with no-stick cooking spray even though it's supposed to be nonstick) and bake in the oven on 350F until a cake tester comes out clean.

This takes approx. 30 minutes depending on your oven.
Place on a rack until cool.

Cut in hearty slices and enjoy with your favorite topping!

Mmmmmm!