Breakfast Archives - Page 7 of 16 - What the Forks for Dinner?

Cranberry Almond Energy Bites

Spring Break is approaching it’s final days, then it’s back to school for the last of the 2015-2016 school year. I will need something to get my motor running……… Cranberry Almond Energy Bites.

I am always running later than I want too! I start getting ready for school early enough, but somewhere between the shower and the door……..I think I enter a time warp, or fall into a black hole…….anyway, I am always running out the door.

But, I believe in the power of breakfast. After a good nights sleep you need to refuel your tank. But, for the running late me, it needs to be a grab and go, eat in the car kinda thing. Cranberry Almond Energy Bites are certainly that kind of breakfast.

Loaded with oatmeal, almonds, and almond butter, you will have all the protein you need to start your day. Chia seeds and flax add an additional health boost and cranberries and coconut add a bit of sweetness.

Since I have been on Spring Break, and doing Spring Break things…..no alarm, a few extra hours of sleep…..it will be hard to get back into the groove.

I have a plan, or I should say I made a plan. I made the Cranberry Almond Energy Bites this week, and I am already for that first day back to school. I can grab a couple of the bites and a cup of joe and head on out the door! Hopefully on time……..but, lets not get hysterical!

If you need that make ahead grab and go breakfast, try these bites. A big shout out to The Creative Bite for the recipe I found on Pinterest.

For now, I plan on enjoying my last few days of Spring Break!!!

Cranberry Almond Energy Bites

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Author: The Creative Bite
Yield: 16

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Ingredients

Scale

1 c. oatmeal
⅓ c. sliced almonds
⅓ c. sweetened shredded coconut
1 Tbsp. ground flaxseed
½ c. almond butter
¼ c. honey
1 Tbsp. chia seeds
⅓ c. dried cranberries, roughly chopped

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Instructions

Bake oatmeal, almonds and coconut for 8-10 minutes at 350°, stirring after 5 minutes. Allow the mixture to cool. (My coconut was already toasted so I did not add it to the oatmeal and almonds)
In a medium bowl microwave the almond butter for 20-30 seconds until runny, add the baked mix along with flaxseed, honey, chia seeds and cranberries to the bowl.
Form into 1.5″ balls and refrigerate. I used a small ice cream scoop to make sure they were uniform. Store in an airtight container refrigerated for up to one week or freezer for 3 months.

Notes

To make shaping the balls easier I sprayed my hands with coconut spray.
I also rolled them in extra coconut and almonds for a pretty look!

Cranberry Pistachio Breakfast Cookies

Need a quick grab and go breakfast treat? Cranberry Pistachio Breakfast Cookies are just the ticket!

I am always looking for a quick and easy grab and go breakfast. Granola bars are great, but I want to know …….and be able to pronounce the things that are in my food.

I know this is odd, but I do not like cooked oatmeal, I love how it smells….must be a texture thing. But, I love it in a baked item. Weird right?

Oatmeal is good for you and can help reduce cholesterol, can help stabilize blood sugar, and may reduce the risk of heart problems when combined with a heart healthy diet. Plus in these cookies it tastes awesome.

While I admit the other items in the cookie may not be the lowest in fat or sugar, they all have certain benefits.

Pistachios…my new favorite nut, as I eluded to in the Pistachio Pudding Bundt Cake post earlier this week…..are cholesterol free, sodium free and lower in fat than other nuts. They have potassium, and fiber. Adding pistachios to carb rich food such as rice and pasta may have a glucose and insulin lovering effect.

Everyone know the benefits of bananas, plus they can replace fat in baking so, double score for the banana.

I know, I know, dried cranberries have sugar, but buy the low sugar variety and keep your consumption at a reasonable amount and it’s all good!

Same goes for coconut. It is enjoying its day in the sun, but as it is high in fat content be mindful of its consumption.

Mixing the cookies was easy. ai used a ring for a mason jar as a mold to ensure that all the cookie were round and of the same size.

Another thing I discovered is that the longer these cookies set the better they taste, the flavor just sorta blend to gather and complement each other.

For this recipe I used as much organic as I could find to increase the benefit. The combo of all the ingredients gives a fiber filled, cookie that keep your sugar level even and a boost of energy to last you for the morning, until that mid morning snack, which could be another Cranberry Pistachio Breakfast Cookie!

Cranberry Pistachio Breakfast Cookies

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Author: Marty Boyd
Yield: 20

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Ingredients

Scale

1½ cups rolled oats
1 cup unsweetened coconut flakes
1 tablespoon Chia seeds
½ teaspoon salt
¾ cups coarsely chopped Pistachios
½ cup dried Cranberries
3 very ripe bananas, mashed
¼ cup coconut oil, warm enough to be liquid
1 tablespoon Honey
1 teaspoon vanilla extract

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Instructions

Preheat oven to 350°. Combine oats, coconut, Chia, salt, pistachios, and Cranberries. Stir in bananas, oil, honey and vanilla until well combined.
Press 2 tablespoons of mixture into a 2½-inch round cookie cutter onto a baking sheet coated with cooking spray. Continue with remaining mixture.
Bake at 350° for 25 minutes or until fragrant and golden. Cool on pan.

Chocolate Almond Espresso Muffins

Chocolate and coffee, coffee and chocolate …….. Chocolate Almond Espresso Muffins !

I love chocolate and coffee! Its one of those go great together combos. A nice piece of dark chocolate and a sip of hot coffee…….the chocolate melts just a bit and the chocolate gives the coffee a sweet boost.

Besides, you read all the time how chocolate is good for you, cardiovascular benefits and all and that coffee……1-3 cups a day, may help prevent heart disease.

So, I guess that Chocolate Almond Espresso Muffins are good for your heart health. Your waistline may be a different matter…..lol. These muffins are the perfect blend of of chocolate, coffee, with a hint of almond.

I made these in standard muffin tins. If you want you can make them jumbo size, but be warned they are decadently rich and chocolatey. Regular size was perfect with a cup of Joe.

Speaking of a cup of joe, where in the world did that come from??? Well, its seems as with so many things these day there are may theories.

One theory is secretary of the Navy Josephus “Joe” Daniels issued General Order 99 which prohibited alcohol aboard naval vessels. After that the strongest drink of any kind allowed on naval ships was coffee. The sober sailors were not happy, so they started to call coffee a “cup of Joe” out of spite.

Another theory is that is a combo of two slang words for coffee, java, and jamoke, now in my day a jamoke, was what would now be a dork, but I digress, anyway, the last theory is that the name Joe is a term for the common man and coffee is the common mans drink……..cup of Joe.

I sometimes veer off……back to the muffins. The batter is just a basic batter with the addition of the espresso for the coffee flavor, almond extract to boost the slivered almonds taste, and dark chocolate chips to bump up the cocoa. I almost alway use buttermilk when baking….. its just the right things to do.

All muffins in my “expert” opinion need a crunchy topping, otherwise whats the point?? And we all know how I sing the praises of turbinado sugar. Mixing, the sugar with dark chocolate chips, and almond slivers give these muffins a crunchy, sugary, nutty, chocolatey ……..shall I go on??

If you are looking for a yummy chocolatey muffin for your cup a joe Chocolate Almond Espresso Muffins are just the ticket!

Chocolate Almond Espresso Muffins

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Author: Marty Boyd
Yield: 12

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Ingredients

Scale

Muffins:
1½ cups flour
½ cup unsweetened dark cocoa powder
½ teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
½ cup sugar
½ cup light brown sugar
1 large egg, slightly beaten
¾ cup buttermilk
¼ cup strong espresso, cooled, I used an instant espresso powder
½ cup butter, melted
1/4 teaspoon vanilla extract
3/4 teaspoon almond extract
½ cup slivered almonds
½ cup dark chocolate chips
Topping:
4 tablespoons turbinado sugar
4 tablespoons slivered almonds
4 tablespoons dark chocolate chips

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Instructions

Preheat oven to 375F Line a 12 muffin cup muffin tin with paper liners.
In a large bowl, whisk together flour and cocoa powder. Add baking powder, baking soda, cinnamon, salt, and sugars and mix to combine.
In a medium bowl, whisk together egg, milk, coffee, melted butter, and vanilla and almond extract. Pour the wet ingredients into the flour mixture and fold and mix just until combined. Do not over mix. The batter will be pretty thick. Gently fold in almonds and chocolate chips.
Divide the mixture evenly between the muffin cups. I like to use a ice cream scoop to ensure even muffins.
Make the topping by tossing together turbinado sugar, almonds, and chocolate chips in a small bowl, then sprinkle evenly on top of the muffins. Bake for 15-20 minutes, or until a toothpick inserted into the center of the muffins comes out clean. Cool on wire rack until cool enough to handle. Remove muffins from tin and allow to cool.
Serve.