Leisurely Morning

Good mid-morning everyone…

One of the perks of still being in college is that I get a lot of holidays off.  Thus, I’ve spent this past long weekend back home in Columbus enjoying my family’s company.

Instead of my normal Monday morning wake-up call I slept in until 8 AM and am currently lounging around my parents’ living room watching one of my favorite morning shows…

Love. It.

..And enjoying my first attempt at Katie’s Breakfast Pizzert.  I am mighty pleased.

I halved the original recipe and made some substitutions, but for the most part I followed the genius that is this recipe.  It’s so easy to make, and only requires dirtying two bowls.  Sold.

Katie’s Breakfast Pizzert (My Substitutions)

• 70 grams (1/2 cup) whole-wheat pastry flour (I used 1/4 cup oat bran + 1 tbsp whole wheat flour)
• 1 teaspoon baking powder (1/2 tsp baking powder)
• sweetener (for people with normal tastebuds, use 4 tsp sugar or 1 tsp stevia) (1 packet Sun Crystals)
• 100 grams (a little under 1/2 cup) water (or other liquid, such as juice or non-dairy milk) (1/4 cup water + 1 tbsp)
• 35g (2 tablespoons) unsweetened applesauce (or try using coconut oil, pumpkin, canola oil, mashed banana, or even baby food!) (1 tbsp pumpkin)
• scant 1/8 tsp salt (Just a dash!)
• spices/extracts if you wish (A shake, shake of cinnamon)
• A few handfuls ___________________________ (Blueberries.  I also added 1 tbsp of ground flax.)

I then poured it into a non-stick-sprayed Pyrex dish and baked at 420* for 10-15 minutes per the suggestions of Katie.  It baked for approximately 12 minutes before I called it done.  I wanted it to be gooey, and gooey it was my friends!

I topped two pieces with Naturally More and Trader Joe’s reduced sugar strawberry preserves.  The other two pieces I topped with spray butter and sugar free maple syrup.  So good.  I’ve spoiled myself with this and will be making it again for breakfast tomorrow before I have to return to my dorm at school with no oven.  So sad.

On a related note, ever since I read Julie GoLEAN‘s post on oat bran I have been eating bowls of it for breakfast and baking with it nonstop.  I can’t get enough.  I’d like to show you one of my recent baking successes that I am particularly proud of…

Oat Bran Protein Muffins!

I have tried recipe after recipe  for protein baked goods and all I ever end up with is a tasteless sponge.  But these are so so different!  I based these off of April’s Leftover Protein Muffins and, again, made some substitutions!

April’s Leftover Protein Muffins (My Substitutions)

• 3/4 cup liquid egg substitute (3 egg whites)
• 45 grams mashed sweet potato (about 1/4 cup or so) (1/4 cup pumpkin)
• 1.5 servings/scoops of whey protein powder
• 3/4 cup wheat bran (3/4 cup oat bran)
• 1/2 tsp NuNaturals NoCarbs Blend Stevia(1 tbsp agave)
• 1/2 tsp each baking powder and baking soda
• Cinnamon to taste (No cinnamon, I added 2 tbsp cocoa powder instead!)

This makes six muffins.  Pour into muffin tin and bake at 350* for 15-20 minutes.

I love how these turned out.  They taste like a regular muffin but have all the benefits of a protein baked good!  I will make these again for sure. Thanks April.  And thanks Julie, for my new oat bran obsession.

Well, folks.  I have spent too much time lounging this morning…must get to the gym!  Have a great Monday!

Amy

About these ads