Monthly Archives: January 2011

Banana Cream Pancakes with Raspberry Sauce

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These whole grain pancakes taste rich and creamy, but are truly guilt free. Whole wheat pastry flour is a nice alternative to the all purpose variety because pastry flour has less protein. The result is more a tender product, which is what you want in a pancake. A higher protein content, such as in bread flour, equals more gluten development and a tougher product. Warm cinnamon, shredded coconut, and banana offer a taste of the tropics on a cold winter morning. Serve with warm raspberry sauce.


Banana Cream Pancakes

1 1/3 cup whole wheat pastry flour

1 tbsp baking powder

1/2 tsp cinnamon

a pinch of salt

1/4 cup shredded coconut*

1 1/2 cups low fat milk

1 overripe banana

1 tsp coconut extract

1 tsp vanilla extract

In a large bowl sift flour, baking powder, cinnamon, and salt. Add coconut and stir to combine. In a blender, combine milk, banana, and extracts. Puree until smooth. Add wet mixture to dry mixture and stir until well combined. Lightly oil frying pan with butter. Allow the pan to warm up on medium heat for a few minutes. Reduce heat to medium low. Ladle pancake batter onto frying pan. Let cook until edges begin to bubble and then flip over and cook for 1-2 minutes. Serve warm with raspberry sauce or maple syrup.

 

 

 

Warm Raspberry Sauce

1/4 cup orange juice

2 tsp corn starch

1 cup frozen raspberries

1/3 cup pure maple syrup**

In a small sauce pan whisk together ingredients and let cook for a few minutes until raspberries dissolve. Increase heat to bring mixture to a boil for 30 seconds. Remove from heat and cool just enough to serve. Leftovers can be stored in the fridge and used as jam.

My Notes:

*I use unsweetened shredded coconut. You can find it in the bulk bins at Rainbow. It is drier and crunchier than the sweetened coconut.

**I know that pure maple syrup is a lot more expensive than fake maple syrup, but it is SO worth it. A little goes a long way. Also, the sauce is somewhat tart so if you want a sweeter sauce add some sugar. Alternatively, you could use honey.

 


I think these pancakes would make a beautiful breakfast for Valentine’s Day. The raspberry sauce is such a pretty color, don’t you think?

Pear Almond Streusel Bread

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This bread is pure goodness. It is low fat yet satisfying. With just a hint of banana, the natural sweetness of pears and cinnamon shines through. I made an almond streusel that runs through the center of the bread. For extra crunch I also topped the bread with it. Remember to never use a hand mixer for quick breads (and muffins) because doing so will make it gummy. Mix the batter with a wooden spoon just until the wet and dry ingredients are combined.



Pear Almond Streusel Bread

Ingredients: Almond Streusel

-1/4 cup all-purpose unbleached flour

-3 tbsp brown sugar

-1/4 tsp cinnamon

-1 tbsp canola oil

-1/2 cup sliced almonds

To prepare the streusel:

In a small bowl mix together the dry ingredients. Drizzle the canola oil and mix with finger until a sandy, coarse mixture forms. Add the almonds and mix to combine.

Ingredients: Pear Bread

-1 overripe banana

-1/2 cup pear puree

-1/4 cup sugar

-2 tbsp molasses

-1/4 cup canola oil

-2 cups all-purpose unbleached flour (increase the fiber by using whole wheat pastry flour)

-3/4 tsp baking soda

-1 tsp cinnamon

-1/4 tsp nutmeg

-1/2 tsp salt

To prepare the batter:

Preheat oven to 350. Lightly grease a 9 x 5 loaf pan.

In a large mixing bowl, mash the banana with a fork until it is smooth. Add pear puree, sugar, molasses, and canola oil. Tip: coat measuring spoon with canola oil before measuring the molasses. This will allow the molasses to slide out easily and not stick to the spoon.

In another bowl, sift together flour, baking soda, cinnamon, nutmeg, and salt. Use a wooden spoon to mix with wet ingredients until just combined. Be careful not to over-mix the batter.

Transfer half of the batter to the loaf pan. Layer about two thirds of the streusel on top of the batter in the loaf pan. Add the second half of the batter to the loaf pan.  Sprinkle with the remaining streusel.

Bake for about 45-50 minutes. Remove from the oven and invert onto a cooling rack. Flip the bread right side up and let cool completely.

I hope everyone had a great first week of 2011. No complaints on my part. We’re all healthy and blessed. I’m just feeling a bit stressed with internship applications and studying for the GRE…I am making an effort to practice yoga 2 times a week so that it can ease my anxiety. I went to a warm yoga class at Lifetime yesterday and it felt great. My hips and hamstrings are so tight from running. It felt amazing to stretch them out. It was also nice to clear my mind for those 75 minutes. Those who think yoga is not exercise should try a class. My body is sore today!

Caramelized Grapefruit

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As I mentioned in my previous post, one of my goals is to eat more fruits and vegetables. As much as I love fruits and vegetables, I sometimes get lazy and reach for a different snack. With it being winter in Minnesota, I also get bored with the fruit available. After awhile, apples, bananas, and citrus get old.

One of my favorite winter fruits is grapefruit. Citrus fruits are in season right now. Normally I love to peel grapefruit and eat it like an orange. Here’s a yummy way to enjoy citrus fruit- cut a grapefruit in half. Sprinkle with brown sugar or drizzle with honey or maple syrup. Broil in oven until the tops are caramelized.

Try it! The fruit is warm and juicy. I love using maple syrup :)