Breakfast and Baked Goods Archives - Page 6 of 8 - Whole Living Large

Category: Breakfast and Baked Goods

Apple Pumpkin Pie Butter

This butter is versatile and goes on everything from cheesecake to morning pancakes.  It takes less than 30 minutes to get everything into the slow cooker and then the rest is well…like butta.
I have made this with both a fresh pumpkin and pumpkin puree, and they booth taste phenomenal.  I do prefer the fresh pumpkin. Just because I love saying I baked pumpkin butter from a fresh pumpkin.  🙂

My dad is from Texas, and he is always reminiscing about his years as a young man in Texas and his aunts spending hours in the kitchen canning everything from pears to figs.  I enjoy making up a batch of something to bring back the taste of home for my Pop.  I have yet to conquer pear preserves for him.  I’m still working on that one.  Stay tuned. 🙂

Nutri-licious Benefits

  • Apple
    • “An apple a day keeps the doctor away”
    • Valuable source of pectin, a soluble fiber that can help lower “bad cholesterol” and prevent colon cancer
    • Reasearch has found that adults who eat apples have smaller waistlines, less abdominal fat, and lower blood pressure than those who don’t.
    • Current research shows apples may prevent asthma in children
    • Rich in flavonoids – good for heart and lungs
    • Good source of potassium, which can prevent fluid retention
  • Note: Keep apples away from heat and light which will deplete the vitamin C content.  Try keeping them in a plastic bag with air holes in the fridge, or a cool, dark cupboard.
  • Prepping apples: If you make apple chips place slices in a bowl of ice coldwater with 1-2 tablespoons of lemon juice to prevent browning.

 

Apple Pumpkin Pie Butter
Author: 
Recipe type: Spread
 
Oh, My!!! The combination of Apples and Pumpkin makes this our favorite spread for the Fall. You can truly eat it out of the jar. We love to top Thanksgiving Cheesecake with it, and it is "hush yo mouth" delicious.
Ingredients
  • 10-12 apples, peeled, cored and sliced
  • 1 pumpkin pie pumpkin or 29 oz can of pumpkin purée
  • ½ cup maple syrup
  • 2 tsp pumpkin pie spice
  • ¼ teaspoon salt
  • 1 tablespoon vanilla extract
Instructions
  1. Place apples in slow cooker. In a medium bowl, pumpkin pie spice and salt. Sprinkle over the apples and stir gently to combine. Cook on low for 10 hours.
  2. If using a pumpkin pie pumpkin cut the pumpkin in half and clean out seeds. Place pumpkin on cookie sheet bake in the oven for one hour at 350. Once done remove from oven and let cool. Once cooled remove the husk and slice pumpkin into pieces. Then place pumpkin pieces into the crockpot along with the apples and allow it to continue cooking. If using canned pumpkin purée you can add the pumpkin to crockpot and continue.
  3. Remove cover, stir in vanilla extract and use an immersion blender to puree the apple butter until completely smooth. (Alternately, you could puree in batches in a food processor or regular blender.) If you want the apple butter thicker, you can continue to cook it on low with the lid of the slow cooker slightly ajar so that steam can escape.
  4. Allow the mixture to cool, then spoon into jars and store in the refrigerator for up to 2 weeks, or freeze for up to 2 months

 

Simple and Easy Whole Wheat Crepes

Simple and Easy  Whole Wheat Crepes

 

 

Ingredients

3 cup whole wheat organic bread flour

6 eggs

1 1/2 cup milk

1 1/2 cup fresh orange juice

1/2 teaspoon salt

       1 Tbsp chia seed

4 tablespoons coconut oil melted

       1/4 cup applesauce

       1 Tbsp vanilla

Makes 24 crepes

Directions

Preheat oven to 170 degrees

In a large mixing bowl, whisk together the flour and the eggs. Gradually add the milk and orange juice, stirring to combine. Add the salt, coconut oil, applesauce and chia seeds; beat until smooth.

Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe.

 

Now the fun part begins 🙂

Tilt the pan with circular motion so that the batter coats the surface evenly.

Cook the crepe for about 2 minutes until the bottom is light brown. Loosen with a spatula, turn and cook the other side.

Place in preheated oven.

Place a wet paper towel over the crepes to keep moist until ready to eat.  Serve hot with Orange Nutella sauce and homemade whipped cream.

Please remaining crepes a gallon zip lock freezer bag separated by parchment paper.

Keep in refrigerator or freezer.

Enjoy.

 

5.0 from 3 reviews
Simple and Easy Whole Wheat Crepes
Author: 
Recipe type: Breakfast
Serves: 24
 
Ingredients
  • 3 cup whole wheat organic bread flour
  • 6 eggs
  • 1½ cup milk
  • 1½ cup fresh orange juice
  • ½ teaspoon salt
  • 1 Tbsp chia seed
  • 4 tablespoons coconut melted
  • ¼ cup applesauce
  • 1 Tbsp vanilla
Instructions
  1. Preheat oven to 170 degrees
  2. In a large mixing bowl, whisk together the flour and the eggs.
  3. Gradually add the milk and orange juice, stirring to combine.
  4. Add the salt, coconut oil, applesauce and chia seeds; beat until smooth.
  5. Heat a lightly oiled griddle or frying pan over medium-high heat.
  6. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each crepe.
  7. Tilt the pan with circular motion so that the batter coats the surface evenly.
  8. Cook the crepe for about 2 minutes until the bottom is light brown. Loosen with a spatula, turn and cook the other side.
  9. Place in preheated oven.
  10. Place a wet paper towel over the crepes to keep moist until ready to eat. Serve hot with Orange Nutella sauce and homemade whipped cream.
  11. Place remaining crepes a gallon zip lock freezer bag separated by parchment paper.
  12. Keep in refrigerator or freezer.
  13. Enjoy.

Baked Pumpkin Pie Oatmeal

This recipe makes 2 pans of baked oatmeal. Throw one in the freezer for later in the week and one in the refrigerator for tomorrow morning. I love having a stash of these in the freezer for those not too put together mornings.  We like to serve this with a dollop of greek yogurt on top.

Ingredients

6 cups rolled oats

1/2  cup brown sugar

1/4 pure maple syrup

1 Tbsp pumpkin pie spice

3 teaspoons baking powder

2 teaspoon salt

2 cups coconut milk

3 eggs

1/4 cup chia seed

1/4 cup flaxseed meal

1 29 oz can pumpkin purée

1 cup applesauce

2 Tbsp coconut oil

3 teaspoons vanilla extract

Crumb Topping

1/2 cup butter

1/4 cup brown sugar

2 cups oatmeal

2 tsp cinnamon

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, mix oats, brown sugar, pumpkin purée, chia seed, flax meal, pumpkin pie spice, baking powder, and salt. Beat in coconut milk, eggs, applesauce, coconut oil and vanilla extract.Spread into 2 9×13 inch baking dish.

For the topping combine the oatmeal, brown sugar, cinnamon and the butter in the bowl of an electric mixer fitted with a paddle attachment.  Mix on low speed until the butter is the size of peas.  Rub the mixture with your fingers until it is in big crumbles then sprinkle evenly over the oatmeal. 

Bake in preheated oven for 40 minutes.

 

Baked Pumpkin Pie Oatmeal
Author: 
Recipe type: Breakfast
 
A two for one breakfast recipe. Baked Pumpkin Pie Oatmeal is a great way to get your day off to a great start.
Ingredients
  • 6 cups rolled oats
  • ½  cup brown sugar
  • ¼ pure maple syrup
  • 1 Tbsp pumpkin pie spice
  • 3 teaspoons baking powder
  • 2 teaspoon salt
  • 2 cups coconut milk
  • 3 eggs
  • ¼ cup chia seed
  • ¼ cup flaxseed meal
  • 1 29 oz can pumpkin purée
  • 1 cup applesauce
  • 2 Tbsp coconut oil
  • 3 teaspoons vanilla extract
  • Crumb Topping
  • ½ cup butter
  • ¼ cup brown sugar
  • 2 cups oatmeal
  • 2 tsp cinnamon
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, mix oats, brown sugar, pumpkin purée, chia seed, flax meal, pumpkin pie spice, baking powder, and salt. Beat in coconut milk, eggs, applesauce, coconut oil and vanilla extract.
  3. Spread into 2 9x13 inch baking dish.
  4. For the topping combine the oatmeal, brown sugar, cinnamon and the butter in the bowl of an electric mixer fitted with a paddle attachment.  Mix on low speed until the butter is the size of peas.  Rub the mixture with your fingers until it is in big crumbles then sprinkle evenly over the oatmeal.
  5. Bake in preheated oven for 40 minutes.

Pumpkin Pie Oatmeal Bars

Pumpkin pie oatmeal bars (flourless)

Ingredients

3 cups rolled oats

1 cup brown sugar

14 oz can pumpkin purée 

2 teaspoons pumpkin pie spice

2 teaspoons baking powder

1 teaspoon salt

1 cup milk

2 eggs

2 Tbsp coconut oil 

1/2 applesauce

1/4 chia seed

2 teaspoons vanilla extract

1/4 cup dried cranberries (optional)

1/4 chocolate chips (optional)

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, mix together oats, pumpkin purée,brown sugar, cinnamon, baking powder, and salt. Beat in milk, eggs, coconut oil, chia seeds and vanilla extract. Spread onto a cookie sheet. 

Sprinkle top of bars with craisins and chocolate chips. Press gently into mixture. 

Bake in preheated oven for 25-30 minutes.