breakfasts Archives - Page 6 of 10 - Feathers in Our Nest

Pumpkin Spice Bagels

October 9, 2012 by Aliesha

This post is part of the Grain Mill Wagon Challenge, a series of posts wherein I will feature recipes using whole grains ground in the WonderMill. You can read this post and others at The Grain Mill Wagon! I am being compensated for these posts, but that does not change my personal opinions about the WonderMill. You can read my review of it from last fall on She {hearts} It!

Yes, I know… another pumpkin recipe! But I couldn’t help myself since bagels are so fun to make and I have quite a large stash of pumpkin puree in my pantry!

These bagels are delicious…soft on the inside, but with a hard, chewy crust. They taste like fall should, with plenty of spices and pumpkin! They are excellent with butter or cream cheese, but I would imagine they would be OUT OF THIS WORLD with a generous spread of apple butter.

It’s not as hard as you might think to make bagels, so try these and let me know how they turn out!

Pumpkin Spice Bagels

2 cups freshly ground whole wheat flour
2 cups bread flour or all-purpose
1 Tbsp. sucanat
1 1/2 tsp. salt
1 Tbsp. olive oil
2 tsp. yeast
1 1/2 tsp. cinnamon
3/4 tsp. nutmeg
1/2 tsp. allspice
1/2 tsp. cloves
1/2 cup canned pumpkin puree
3/4 cup warm water

Grind wheat in WonderMill.

Measure all ingredients and pour into a mixing bowl. Stir to combine. (You can also mix in a stand mixer if preferred.)

Sprinkle flour on the counter and knead the dough 5-10 minutes until it is smooth and elastic.

Form 8 equal-sized balls of dough and allow to rest on the counter for 10-20 minutes.

After the rest, form each ball into a “snake,” wrap it around your hand, and pinch the ends together. Repeat with each ball of dough.

Let them rise for 20 minutes.

While they are rising, preheat the oven to 425. Bring a large pot of water to boil (add a tablespoon of brown sugar or sucanat to the water).

After they have risen, put each bagel (3 or 4 at a time) into the boiling water. Boil for 1 minute, flip over, and boil for 1 more minute.

Remove bagels and drain on a paper towel.

Place all the bagels on a greased baking sheet and bake for 10 minutes, flip over, and bake for 10 minutes more.

Congratulate yourself: you just made bagels!
Cool, then slice and devour!

Enjoy!

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For more of our family’s favorite recipes, click here.

This post contains an affiliate link to the grain mill I use and love!

Pumpkin Spice Waffles

September 14, 2012 by Aliesha

If you’ve been reading this blog for long, you know three things about me: 1) I love fall, 2) I love pumpkins, and 3) I love baking. Put it all together, and what do you get? Pumpkin Spice Waffles! I’ve made these three times in the last, oh, week… so I can assure you that they are delectable.

Pumpkin Spice Waffles

1 1/3 cups freshly ground whole wheat flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/8 tsp. nutmeg
1/8 tsp. ginger
1/8 tsp. cardamon (optional, but recommended)
1/2 tsp. cinnamon
dash of cloves
1/4 cup sweetener of choice*
1 egg
3/4 cup “buttermilk” (1 tsp. lemon juice + enough milk to make 3/4 cup)
2 tsp. melted butter (not pictured)
1/2 tsp. pure vanilla extract
1/2 cup pumpkin puree
1/3 cup cinnamon chips (optional)
additional butter for waffle iron

*Sucanat works great (use 1/4 cup), as well as pure maple syrup (use a shy 1/4 cup) and honey (use 2-3 Tbsp.). You can also use regular sugar (1/4 cup).

Grind the wheat in your WonderMill.

Mmmm… freshly ground whole wheat flour!

Combine the dry ingredients and whisk together (it’s like sifting, but faster).

Add the wet ingredients and mix just until combined. Fold in cinnamon chips (optional, but very delicious!)

Using a silicone pastry brush, coat the waffle iron with butter so your waffles won’t stick.

Pour in waffle batter (be careful not to overfill) and cook until done (time will vary depending on your waffle iron).

Remove from the iron using tongs.

Serve with plenty of butter! (Syrup is optional since they are delicious without it!)

Makes 6-8 waffles, depending on what size your waffle iron is and how full you make them.

Enjoy!

Like this recipe? Follow me so you never miss a new recipe post!
For more of our family’s favorite recipes, click here.

This post contains an affiliate link to the grain mill I use and love!

Whole Grain Oatmeal Chocolate Chip Pancakes

August 15, 2012 by Aliesha

I love any recipe that gives me an excuse to eat chocolate for breakfast. I came across these beautiful pancakes while browsing Pinterest, and I had to give the recipe a try! The original recipe is from Minimalist Baker, and since her version is vegan, I tweaked it a little bit for our family (we are real food fanatics but we aren’t vegan). (You should definitely check out her blog, though. Her pictures are glorious and make you want to lick the screen.)

Whole Grain Oatmeal Chocolate Chip Pancakes

2 ripe bananas (little black spots preferred)
2 tsp. baking powder
2 eggs
1/8 tsp. salt
1 tsp. vanilla extract (not pictured)
2 Tbsp. almond butter (I used Trader Joe’s)
2 Tbsp. coconut oil (from Vitacost – if you’re a new customer & use that link you can save $10)
6 Tbsp. whole milk
1 cup old fashioned oats
1/2 cup freshly milled whole wheat flour
6 Tbsp. good quality chocolate chips (I like Ghirardelli)

Grind your wheat using the WonderMill.

I love warm, freshly milled flour!

Preheat your skillet to 300 degrees (temperature may vary for your skillet; mine seems to be a little hot, so I try to keep the temp. low).

Mash the bananas in a mixing bowl using a fork. Add the baking powder and stir to combine.

Add the eggs, salt, vanilla extract, almond butter, coconut oil, and milk. Stir just until combined.

Throw in the oats and flour and mix just until moistened.

Using a measuring cup with a spout, drop pancakes onto the griddle in scant 1/4 cup amounts.

Flip once so that both sides are beautifully golden.

Stack ’em up, and top with butter, a little drizzle of pure maple syrup, and a few more chocolate chips for good measure!

I can’t even tell you how delicious these pancakes are! It’s like eating several big, warm oatmeal cookies for breakfast (which, in my dad’s book, is always a good idea). I know you’ll be hooked once you make them too!

Makes 12 pancakes.

Enjoy!

Like this recipe? Follow me so you never miss a new recipe post!
For more of our family’s favorite recipes, click here.

This post contains an affiliate link to the grain mill I use and love!