Breakfast is by far my favorite meal of the day (maybe even beating out dessert) and I'm disappointed that I haven't posted about it more on this blog! I guess first thing in the morning I just want to eat and forget to photograph anything. However, I've had a few breakfasts over the past month or so that I think are post-worthy, so here they are:
I was feeling a little fed up with the lack of variety of gluten-free, vegan cereal available, so I decided to make my own! I started with this recipe for Nutty Bran Flakes, but made a few changes. I used rice bran, substituted brown rice flour for the whole wheat flour, used maple syrup instead of sugar, hemp milk instead of dairy milk, and added a pinch of xanthan gum. Though rolling out the dough and baking it until it was super crispy was a little time consuming (not much, though), this cereal turned out wonderfully and I have already made this again several times with some variations. Once I experiment a little more, I might just share some of those variations....
The Fronch Toast recipe from Vcon has been one that I've had my eye on since I bought the book almost two years ago, and I'm ashamed that it took me this long to try it. I used this gluten-free bread since it's slightly sweet and I thought it'd be sturdy enough to hold up soaking in the french toast batter, but I think it may have been a little too dense. The batter didn't really get absorbed by the bread, but the Fronch Toast was still delicious. I will definitely make this again with some homemade gluten-free bread (I've been searching for the perfect recipe and trying a few out, but that's another post!).
I believe this trend may have been started by Heather of Heather Eats Almond Butter, but forgive me if I'm mistaken. Either way, I'm loving my oats in a nut butter jar! I go through nut butter so quickly that I get to enjoy this about once every 3 weeks or so, and it's such a treat. The one you see above is gluten-free oats cooked with water and hemp milk. I then stirred in some flaxseeds, mashed banana, and maple syrup. Served in an almost empty PB jar and topped with sliced bananas, this is such a hearty, creamy, and nutty breakfast!
Another new way I've tried oatmeal is as oatgurt (once again, thanks to Heather). I just blended gluten-free oats with a tiny bit of water, poured them into a bowl, covered it with a towel, and let it ferment for about 24 hrs, stirring often (I didn't want it too tart). I've tried this oatgurt both warm and cold (as you see above with soymilk, apples, cinnamon, pecans and pumpkin butter) and I much prefer it warm because the tanginess mellows out a little bit once the oatgurt is heated. However, my oatgurt didn't absorb any flavors I added to it like regular yogurt does. I think this is a nice change from regular oatmeal, but I just don't see myself making this too often. I think I was expecting it to either be just like oatmeal or just like yogurt, and it wasn't quite either, so maybe it's just that my expectations were off. That being said, I do suggest that you try oatgurt at some point because it's so darn good for you and the sourdough-tasting crust that forms on top alone is worth making this for!
NYC Vegan Cookbook
1 day ago