breakfasts Archives - Page 2 of 10 - Feathers in Our Nest

Chocolate Cherry Waffles {Whole Wheat}

September 2, 2014 by Aliesha

This post has also been posted on Baking Whole Grains, a site I write for which compensates me for sharing whole grain recipes. While I receive compensation, this does not influence my opinions. All photos and directions are my own.

Chocolate and cherry is such a delicious combination, so I had to play around with my favorite waffle recipe to come up with a way to enjoy both of those flavors!

If I’m being honest, these taste more like a dessert than a breakfast food! That’s why when I served them the other day for lunch, the girls ate blueberry waffles first and had one of these as “dessert”!

Still, the batter is made with 100% whole wheat flour. We didn’t put any syrup on them (just butter), but honey or maple syrup would be yummy!

This recipe makes six waffles, so double or triple it as needed!

Chocolate Cherry Waffles {Whole Wheat}

Author: Aliesha @ Feathers in Our Nest

Recipe type: Breakfast

Serves: 6

Ingredients

1 cup whole wheat flour, freshly ground
¼ cup sucanat
2 Tbsp. cocoa powder
1 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
1 Tbsp. melted butter (plus more for waffle iron)
¾ cup buttermilk, or see note*
⅓ cup dried cherries

Instructions

Grind wheat in the WonderMill.
Preheat waffle maker.
In a large mixing bowl, whisk together flour, sucanat, cocoa powder, baking powder, baking soda, and salt.
In a smaller bowl (or glass measuring cup), mix together 1 Tbsp. melted butter, eggs, vanilla, and buttermilk.
Add wet ingredients to dry ingredients and stir just until combined. Fold in dried cherries.
Grease waffle iron by brushing with melted butter (or you can use cooking spray).
Fill waffle iron with batter and cook according to manufacturer's directions. I like to underfill my waffle maker so the batter doesn't leak down the edges!

*Note: Add 2 tsp. lemon juice to a glass measuring cup, then add enough milk to make 3/4 cups. Allow to sit for 5 minutes, then use in recipe in place of buttermilk.

Enjoy!

Makes 6 waffles. (So feel free to double or triple the recipe!)

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

Chocolate Chip Zucchini Muffins {Whole Wheat}

July 29, 2014 by Aliesha

In the summer, I know many of us are looking for good ways to use up all that delicious zucchini! These muffins just melt in your mouth, but you can feel good about the whole grains, coconut oil, and lower amount of sugar (I usually see at least 1 cup of white sugar in most zucchini bread/muffin recipes!).

My girls loved these and thought they were quite a treat for dessert! I won’t tell you how many Tad and I ate after they went to bed.

I don’t bake as much in the summer as I do in the winter, but these are worth heating up the kitchen!

adapted from here

Chocolate Chip Zucchini Muffins {Whole Wheat}

Author: Aliesha @ Feathers in Our Nest

Recipe type: Breakfast

Serves: 12 muffins

Ingredients

1½ cups whole wheat flour, freshly ground
⅓ cup evaporated cane juice (or white sugar)
1 tsp. baking soda
½ tsp. Real Salt
¼ cup milk
1 Tbsp. lemon juice
1 egg, lightly beaten
½ cup coconut oil, completely melted
1 tsp. vanilla extract
2 small (or 1 medium) zucchini, shredded (about 1 heaping cup)
½ cup semisweet chocolate chips, chopped (or use mini)

Instructions

Grind wheat in the WonderMill.
Preheat oven to 350 degrees. Grease 12 muffin tins or use liners (I used silicone liners, which work great and you don't even have to grease them!).
In a large mixing bowl, combine flour, evaporated cane juice, baking soda, and salt.
In a glass measuring cup, combine milk and lemon juice and allow to "sour" for a few minutes. Add egg, coconut oil, and vanilla extract and whisk to combine.
Add the wet ingredients to the dry ingredients and stir just until moistened.
Fold in shredded zucchini and chocolate chips.
Divide batter evenly between 12 muffin tins.
Bake for 20-25 minutes until a toothpick inserted in the center comes out clean.
Delicious when warm! Enjoy!

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

Facebook | Instagram | Pinterest | Twitter

Whole Wheat Cranberry Zucchini Bread

June 9, 2014 by Aliesha

Around the holidays, I always buy a few extra bags of cranberries when they are on sale to save for recipes like this one! The tart pop of winter berries pairs so well with the sweetness of honey in this bread. It’s a great way to enjoy the summer bounty of zucchini as well!

You won’t feel guilty eating this bread for breakfast since it’s made with whole grains, natural sweeteners, zucchini, and cranberries. It’s a great way to feed all those things to your kids as well!

adapted from here

Whole Wheat Cranberry Zucchini Bread

Cook time

50 mins

Total time

50 mins

Author: Aliesha @ Feathers in Our Nest

Recipe type: Bread

Serves: 1 loaf

Ingredients

2 cups whole wheat flour, freshly ground
2 eggs
⅓ cup honey
½ cup olive oil
⅓ cup sucanat or brown sugar
1 tsp. vanilla extract
1 tsp. salt
½ tsp. baking soda
½ tsp. baking powder
2 cups shredded, unpeeled zucchini
1 cup cranberries (frozen or fresh)

Instructions

Grind wheat in the WonderMill. Preheat oven to 350 degrees. Grease a loaf pan.
In a bowl (or the base of a stand mixer), combine eggs, honey, olive oil, sugar, and vanilla. When mixed, add salt, baking soda, baking powder, and flour.
Fold in (by hand) zucchini and cranberries, mixing just until combined.
Pour batter into the prepared loaf pan. Bake for 50-60 minutes until golden brown, top is slightly cracked, and a toothpick inserted in the center comes out clean.
Remove from pan and cool on a wire rack completely before slicing.

Enjoy!