I had the best breakfast EVER when I was visiting Iceland last month. The Laundromat Cafe is a quirky little place in Reykjavik where you can have an amazing meal and wash your clothes at the same time. I ordered ‘The Clean Breakfast’, which consisted of lots of healthy, healthy food – and came with a little dish of Greek-yogurt-like cheese drizzled with honey and topped with a crunchy, freshly made muesli (basically, an unbaked granola). After messing around with a few recipes, I settled upon this one, for a delicious – and baked – knock-off. It doesn’t last for very long in my pantry. Here’s how to do it!
- 4 cups dry oatmeal
- 3/4 cups oat bran (I like Bob’s Red Mill – in the cereal section)
- 3/4 cups wheat germ (Kretschmer’s!)
- 1/2 cup sunflower seeds
- 1/2 cup finely chopped almonds
- 1/2 cup finely chopped walnuts
- 1/2 cup finely chopped pecans
- 1/2 cup canola oil
- 1/4 cup brown sugar
- 1/4 cup honey
- 2 tbsp. maple syrup
- 3/4 tsp. salt
- 1 1/2 tsp. ground cinnamon
- 1 1/2 tsp. vanilla extract
Preheat oven to 325F. Combine oatmeal through pecans in a large mixing bowl. Combine oil through vanilla extract in a small saucepan and heat over medium flame, stirring to make a syrup (you don’t need to bring this to a boil).
Pour syrup over oatmeal mixture and stir quickly and thoroughly, making sure all the crumbly bits have a little syrup on them. Spread out onto a quarter-sheet baking pan (or two standard cookie sheets) and bake for 10 minutes. Remove from oven and stir so there aren’t any bits that get too browned. Return to oven and bake another 10 minutes.
Remove pan(s) from oven and set on the counter to cool completely. When cooled, break up with a spatula and store in an airtight container.
DELICIOUS spooned over some honey-drizzled Greek yogurt and berries. Enjoy!
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Impossible to resist!
With the abundance of summer produce comes a deluge of those lovely plump berries that suddenly seem to be juicier and sweeter when June rolls around. There are only so many bowls of cereal with blueberries one can eat, although I must confess, I’ve yet to reach my limit. Just the same, here’s a great recipe you can whip up in under a half hour, from pantry to breakfast table (or afternoon tea!). Makes a perfect dozen, and they freeze like a dream.
for the muffins:
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 tsp salt
2 teaspoons baking powder
1/3 cup vegetable oil
1/3 cup milk
1 cup fresh blueberries (more if you’d like)
1/2 cup white sugar
for the streusel:
1/3 cup all-purpose flour
1/4 cup butter (half a stick), melted
1 1/2 tsp ground cinnamon
Preheat oven to 400F. Combine 1/2 cup sugar, 1/3 cup flour, and cinnamon in small mixing bowl. Pour in melted butter; stir and set aside.
In a one-cup measure, pour in the milk and then the oil; crack in the egg and beat lightly with a fork; set aside.
In medium mixing bowl, combine 1 1/2 cups flour, 3/4 cup sugar, salt, and baking soda. Stir wet ingredients into dry and then fold in blueberries.
Spoon batter into paper-lined muffin cups. Top with the streusel. Bake for 20 minutes and then allow to cool on rack in pan for 10 minutes. Remove muffins from tin and allow to cool completely (if you can wait that long!) or serve warm.
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Last fall, my husband and I went to brunch at Amada, a Spanish restaurant in the Olde City section of Philadelphia. I’ve never been much of a fan of sangria — too sweet, too fruity, too ‘something’ — but I figured, if anyone could get it right locally, this place could. And WOW did they ring the bell with this one! I loved it so much that I brought my younger daughter here for drinks (sangria, of course!) for her 21st birthday. AND I got the recipe. SCORE!
But wait! There’s more!
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