Tess Danesi

Baked Very Berry Oatmeal

 Food  Comments Off
Dec 162012
 

I’m trying get get healthier. During the holidays, it’s even more of a challenge than usual but I often say I love a good challenge. Of course, this may be delusional thinking but losing weight, lowering my blood pressure and cholesterol are really imperative to leading the life I want to live; one filled with vibrance, passion and gratitude. As the heart-breaking events at Sandy Hook Elementary serve well to remind us, each day is a precious gift . That is my first affirmation. Let’s all repeat that ten times. Each day is a precious gift.

Today, I start out appreciating this gift of life my being kind to my body with food that is both healthy and freaking delicious.

Baked Very Berry Oatmeal

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 3 to 4 servings

Baked Very Berry Oatmeal

A quick, easy, heart-healthy breakfast full of antioxidants.

Ingredients

  • 1 cup certified gluten-free oats
  • 1/3 cup fresh or frozen organic cherries
  • 1/3 cup fresh or frozen organic blueberries
  • 1/3 cup fresh or frozen organic raspberries
  • 1/3 cup pomegranate seeds
  • 2 Tbsp slivered almonds
  • 2 tsp cinnamon
  • 1 Tbsp pure maple syrup
  • Handful of shredded coconut

Instructions

  1. Preheat oven to 375.
  2. Melt coconut oil and use a pastry brush to oil the bottom and sides of a pie dish.
  3. Place oatmeal in a medium bowl and add boiling water to just cover. Let stand until water is absorbed, about 10 minutes.
  4. While oats soak, combine cherries, blueberries, raspberries and pomegranate seeds in a small bowl.
  5. Toast slivered almonds either in the microwave or in a skillet over moderate heat, being careful not to let them burn.
  6. When the water has been absorbed by the oats, gently mix in the berries, toasted almonds, cinnamon and maple syrup.
  7. Smooth mixture into prepped pie pan.
  8. Top with shredded coconut.
  9. Bake for 20 - 25 minutes.

Notes

I toasted the slivered almonds in the microwave by placing in a microwave safe bowl and cooking on high for 2 minutes. After 2 minutes check, if needed stir and microwave again in 30 seconds until fragrant and slightly golden.

If you're not watching your salt intake, feel free to add salt to your liking.

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://urban-gypsy.com/2012/12/16/baked-very-berry-oatmeal-2/

This was really delicious,especially when biting into a crisp, aromatic almond or a juicy explosion of pomegranate. I’m still having a love affair with pomegranates and find they offer a moment (more like 5 minutes) of  zen to de-seed. I love the vibrant reds and lush purples of the berries and the creamy white swirls of coconut that are edged with gold after baking.

This recipe was inspired by Deliciously Ella’s Baked Oatmeal and I hope it motivates you to play with your food. Find a recipe you like and make it your own. What’s the worst that can happen? Oh, yes, the worst reminds me of my early days of cooking when I foolishly attempted to make a jerk chicken recipe found in a microwave cooking magazine. I know, I know, but I didn’t way back then. After taking a bite, my darling hubby sheepishly looked up at me and said, “would you mind very much if I scrambled some eggs?” After letting him know, I’d be delighted, as long as he made enough for me, we had a good laugh, a trash can full of some truly awful chicken and a long standing joke.

 

Nov 282012
 

You’ve waited for it all week long and Friday has finally rolled around. For me, today, Friday brings a return to better health (bye bye, hacking cough) and the promise of an art filled weekend with Peekskill’s Winter Windows Art Crawl. What better way to end the week than to do something lovely for yourself? You know you deserve it. I know I do.

My original idea of ending my week with a delicious and relaxing adult beverage has been waylaid due to a course of antibiotics (see hacking cough reference above) but being ever resourceful, having a pantry full of goodies and a passionate love affair with baking, especially of the gluten-free variety, led to an adventure in Rocky Road.

Almond flour rocky road cookies

Almond Flour Rocky Road Cookies

(Adapted from Meaningful Eats)

1/2 cup softened unsalted butter
1/4 cup softened coconut oil (I love and almost exclusively use Nutiva)
3/4 brown sugar (since I knew I was adding marshmallows, I used a bit less sugar)
2 tsps vanilla
2 large organic eggs
1/2 tsp baking soda
1/2 tsp salt
3 cups blanched almond flour (I used Bob’s Red Mill Almond Meal/Flour with great results)
1 1/2 cups of Ghiradelli Double Chocolate Bittersweet Chips (if you like these the way I like these, love would be closer, check out your local BJ’s for the 3 pound bag — or not if eating them straight out of the bag is going to be a problem)
1/2 cup toasted walnuts (yes, take the time to toast them, it’s worth it)
1 1/2 mini marshmallows

1) Preheat oven to 350 and line your cookie sheet with a Silpat non-stick baking mat. (Silicone, it’s not only for sex toys!) If you don’t have a Silpat and you bake a lot, do consider getting one, they really are fantastic, or you can use parchment paper.
2) In a large bowl, cream together butter, coconut oil and sugar until ingredients are well blended.
3) Beat eggs, one at a time, and vanilla.
4) Mix together baking soda, salt and almond flour in a medium bowl and slowly add to the butter/sugar/egg mixture until just blended.
5) Stir in chocolate chips, walnuts and mini marshmallows.
6) I like large cookies, so I used about 1/4 cup of dough, formed into little mounds, for each cookie. Don’t crowd your cookies, they will spread.
7) Bake for about 13 – 14 minutes. The marshmallows will melt and you’ll notice caramelized sugar around the edges.
8) Let sit on the sheet for about 5 minutes or until the cookies are cool enough to move without breaking, then transfer to a cooling rack.
9) Devour.

Almond flour rocky road cookies

I bake for my friends a lot and Twanna, who happened to be the recipient of this batch declared them her favorite thing I’ve baked so far. Win! Though I cannot lie, just because these delicious sugary treats use almond flour doesn’t mean they are healthy. If you make big cookies, like I did, you’ll only need one to satisfy your sweet tooth.

Almond flour rocky road cookies

Related Posts Plugin for WordPress, Blogger...