Oat Muffin with Hazelnuts & Dried Apricots

This is another of my favorite, quick-bake gluten free muffins! muffin

Makes 6 mini muffins.

Ingredients:

  1. 1 cup of quick cook, gluten free oats (available at Whole Foods or Berkeley Bowl)
  2. 1/2 cup of milk, soy milk or rice dream
  3. 1 1/4 teaspoons of baking soda
  4. 1 egg
  5. pinch of salt
  6. Small handful of hazelnuts, cut in half
  7. Small handful of dried apricots, cut into small pieces
  8. 1/2 teaspoon of cinnamon
  9. 1/4 teaspoon of nutmeg
  10. 1 teaspoon of vanilla extrac
  11. 1 table spoon of maple syrup

Preparation:

Grind 1/3 of the oatmeal in a coffee grinder, or use 1/3 cup of oatmeal flower and 2/3 cup of oatmeal.muffin tin Mix in a bowl with all the other ingredients.

Grease muffin tin ( I use a fantastic cast iron tin = non-stick and no toxins!). Fill mixture into tin. Put into preheated oven at 425 degrees, bake for about 25 minutes, stick a tooth pick into the muffin, if it comes out clean they are done.

Cool slightly before removing from tin. Enjoy!

 

 

Homemade Granola

Granola is a very healthy food, expect for the fact that store-bought granola contains too much oil and sweeteners. Making your own is very easy and so much more delicious, because you get to combine all your personal favorites. Think outside of the box when adding dried fruit and try something new; in this version I choose figs, prunes and dates instead of raisins. You can also try dried blue berries, cranberries, pears, apricots, apples and shredded coconut. I add very little sweetener to my granola. Remember, adding more later, if it is not sweet enough for your taste, is easy, but you can't take the sweetness away if it's too much!

Using egg whites is optional, if you are vegan or just don't like eggs, leave them out. It just makes the granola a bit crunchier, but is by no means a must.

 

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Ingredients:

Mixing the ingredients

  • 6 cups of rolled oats
  • 1.5 cups of nuts/almonds: I used 1/2 cup each walnuts, almonds and hazelnuts
  • 1/2 cup of seeds: I used 1/4 cup each pumpkin seeds and sunflower seeds
  • 1/4 cup flax seed
  • 1/4 cup chia seed (optional)
  • 1 -2  teaspoons cinnamon (optional)
  • 1 teaspoon corse salt
  • 2 teaspoons vanilla extract (optional)
  • 1/3 cup honey
  • 1/8 cup oil
  • 3 egg whites (optional)
  • 2 baking sheets

Preparation:

  1. Preheat oven to 350 degrees
  2. Mix oat, cinnamon, salt and all the nuts and seeds except chia seed. Do not mix in fruit!
  3. Beat egg whites until frothy

    Spread evenly on two baking sheets

  4. Gently mix honey, oil, vanilla extract and frothy egg whites in a container and add to oat and nut mix. Mix all those ingredients together until well blended: I do this with my hands, which is messy but the best way to mix everything well and evenly.
  5. Spread the mixture evenly on two baking sheets
  6. Bake for about 25 minutes at 350 degrees. Check the granola about every 5 minutes and stir it around a bit to achieve even baking.
  7. Remove from oven when golden brown.
  8. Cut your dried fruit into bite size pieces and mix with the baked granola. This is also the time to add the chia seed. Chia seeds are so small that if you baked them they would burn.
  9. That's it! You are done! Bon Appetit!

 

Swiss Birchermüesli ~ The Ultimate Whole Foods Delight!

Birchermüesli is one of the traditional Swiss foods, loved by old and young alike; we eat it for breakfast, lunch or dinner (on a hot day - so good!) or as a snack. It contains all the magic ingredients you want in a healthy food; it is high in protein, whole grains, healthy fats, fiber, phytonutrients, health-promoting bacteria and deliciousness! birchermuesli

Most Americans don't know that this food has a long and somewhat controversial history. Birchermüesli was invented around the turn of the century by physician Maximilian Oskar Bircher-Benner (1867-1939), a pioneer of naturopathic medicine and whole foods diet.  By introducing the idea of having a small bowl of rolled oats and raw apples before most meals, Dr. Bircher went against the medical theory of the time that food needed to be thoroughly cooked to be healthy. He also suggested that cereals, fruits and vegetables are a more valuable food than meat.  At that time meat was regarded as the best suited and most valuable food for humans, and vegetables and fruits were considered food of the poor people. Bircher encountered quite a bit of resistance with his new ideas; his professional colleagues did not agree with his points of view, scorned his meatless meals and often walked out of his talks to show their disapproval. But Bircher was not swayed!

Dr. Bircher

 

He also felt that health care should include more than just medical treatments. In 1897,  Bircher founded a health clinic in Zürich, where he practiced holistic medicine. During their stay at his clinic his patients were served a whole foods diet, took a  daily walk, bathed (hydrotherapy) and sunbathed and made use of the clinic's exercise equipment. Clearly he was way ahead of his time!

There is a little twist to the story; some say that the original Birchermüesli was a Swiss mountain food. The claim goes that Dr. Bircher was hiking in the mountains, stopped off at a mountain hut and was presented with a meal which was quite foreign to him. Maybe he only ate this mixture of raw, grated apple, oat flakes, nuts, lemon juice, yogurt  and milk as a gesture of good manners. But then again, maybe the friendly Alpine woman was able to convince him that this müesli was the magic potion of the mountain  farmers! We will never know. But one thing is for sure; a well made Birchermüesli is the ultimate whole foods delight!

 

Ingredients:

  • 1.5 cups of rolled oats (for a hardy version) or quick oats. I like the rolled oats the best and the original muesli recipe calls for that. If you buy a pre-made muesli mix, make sure it does not contain cereal flakes as this will make for a very mushy muesli!
  • 2 grated apples
  • Fresh berries and/or fresh fuit; I used 3 apricots, cut into chunks and 1/2 basket of strawberries and 1 basket of raspberries.  You can use whatever is in season, including bananas, some even like citrus fruit.
  • 1/4 cup  of nuts, hazelnuts are especially good.
  • 1/4 cup of roughly ground flaxseed
  •  12 oz of plain yogurt

    Birchermuesli prep

  • 1 cup of milk or soymilk or rice dream
  • Juice from one lemon
  • Honey or other sweetener (optional)

Preparation:

  1. Mix oats and milk and let sit for about 5 minutes to soften the oats
  2. Add yogurt and lemon juice and blend well
  3. Add all the other ingredients

Makes 4 portions.

You can also make a larger amount and eat the left overs for the next two days.

Enjoy!

 

 

 

Oat & Blue Corn Flour Muffins with Pine Nuts ~ Gluten Free

These gluten-free at & blue corn flour muffins are fantastic and it takes hardly any time to make them. I use the same basic recipe and vary it by using different ingredients. This mix is great both with savory foods, cheese for instance, or for breakfast with jam.

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For 6 mini muffins:

  • 3/4 cup gluten free oatmeal
  • 1/4 cup blue corn flour
  • 1 eggIMG_0751
  • 1 1/4 tea spoon baking soda
  • 1/2 cup of soymilk, milk, rice dream, whatever you like
  • Pinch of nutmeg
  • Pinch of salt
  • Small handful of pine nuts

 

Preparation:

  1. Preheat oven to 425 degrees
  2. Mix all the ingredients in a large bowl. Safe a few pine nuts to decorate the top of the muffins.
  3. Grease muffin tin ( I use a fantastic cast iron tin = non-stick and no toxins!).
  4. Fill mixture into tin.
  5. Sprinkle with pine nuts
  6. Put into preheated oven, bake for about 25 minutes, stick a tooth pick into the muffin, if it comes out clean they are done.
  7. Cool slightly before removing from tin.

Enjoy!