Tuesday, March 19, 2013

A hearty breakfast


I am a terrible blogger. I like to eat. I like to cook bake. I like to take pictures. I like to write. Somehow, however, all of these actions can never fall into place as effortless as Joy's, Erica's, or Izy's actions do. 


I apologize. But I made us a realllly, cute breakfast. Filling and easy on the eyes. My kind of breakfast. 


I made it after a long weekend of brownie baking/testing and hotpot eating. By Sunday morning, I was ready for fresh fruit and warm oats. 


I want to share the recipe. For some reason, today, I am a girl of very few words. I wish I can wax poetry and talk about how comforting this porridge is, how warm and delicious it is, especially with a spoonful of cream and a handful of crunchy, sliced almonds. Make it soon, on a slow Sunday morning, when you need a stomach full of berries and oats. 

(Instagram makes it super vibrant. Sweeeeet.)

Berry Porridge 
Adapted from Tim Mazurek
1/2 c. raspberries
1/2 c. blueberries 
2 c. water 
1/4 t. vanilla extract
1 T. dark brown sugar
1/4 t. cinnamon

1 c. oat bran 

heavy cream 
toasted almonds 
dark brown sugar
more berries 

Add the berries, water, extract, and sugar in a saucepan on medium heat until the mixture starts to boil. Add the oat bran and cook for 3-5 minutes, or until the mixture has thickened. 

Serve with 1 T. heavy cream, toasted almonds, dark brown sugar (or maple syrup or honey), and an arrangement of berries. 

Saturday, March 16, 2013

Fuzzy, warm, comforting

I don't even know how to start this post. I haven't been writing or baking much. A editorial, a banana bread. That's it, really. I'm back on my baking game; I made an incredible, craggy brown soda bread and a batch of rugelach (!) today. Can't wait to share the recipes. Til then, enjoy this circular picture of an aerial view of a slice of banana bread! (What a mouthful.) 
Almond Banana Bread 
Adapted from Orangette and Bakerita
I developed this recipe with the help of the blogs mentioned above. Swap out 1/2 c. spelt flour for a more bread-like banana bread. Only almond meal produces a dense and thick bread. 
3 ripe bananas
2 large eggs
1/4 c. dark brown sugar
1 1/2 t. vanilla

1 1/2 c. almond meal
1 t. baking soda
2 t. cinnamon
1/8 t. ginger
1/8 t. salt

1/4 c. raw almonds
1 t. dark brown sugar

Preheat the oven to 350.

Mash the bananas. I like using the food processor. In a large bowl, whisk the eggs. Add bananas and stir to combine. Add sugar and vanilla and mix well.

In a separate, smaller bowl, whisk together the almond meal, baking soda, cinnamon, ginger, and salt.

Fold in the almond meal mixture into the banana mixture.

Line a loaf pan. Pour in the batter. Roughly chop the almonds with the sugar and scatter across the top. Bake for 35-40 minutes. Cool before turning out and slicing.