Slightly adapted from Super Natural Every Day
2 C. rolled oats
1 C. almonds, chopped
1 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. salt
2 C. almond milk
1/3 C. maple syrup
1 large egg
1 T. unsalted butter, melted and cooled slightly
2 tsp. vanilla extract
2 bananas, sliced into 1/2-inch pieces
2 C. mixed berries
- Preheat the oven to 375 degrees. Add half of the butter to the inside of a square or round 8-inch baking dish and place in oven for 5 minutes.
- In a bowl, combine the oats, half of the almonds, the baking powder, cinnamon, and salt.
- In another bowl, whisk together the maple syrup, the milk, egg, half of the butter, and the vanilla.
- Spread a single layer of bananas across the bottom of the buttered baking dish, followed by about two-thirds of the berries on top.
- Pour the oat mixture in the dish over the fruit and then drizzle the milk mixture over the oats. Scatter the remaining berries and almonds over the top.
- Bake for about 35 minutes, until the top is golden and the oats are set. Let cool for a few minutes.
A recipe 2 days in a row? We can thank Mr. Washington for that – I have a bit more time to whip something up. Happy Presidents’ Day… here is some almond butter.
I love making things at home rather than buying them because I know exactly what is in it. There’s no mystery ingredients and I can be confident with what I’m consuming. I also love it because it makes me appreciate my food more. The time + effort it takes to make something really allows me to enjoy it rather than stuffing it in my face within 2 minutes.
Plus, I think he who pays for groceries likes it when I am able to make something at home rather than paying more than $10 for it! So it’s a win-win-win.
This almond butter was incredibly easy to make. I think I put it off in the past because I’ve made almond milk and that was a PAIN. It was time consuming and I made a big mess. So, naturally, I assumed anything that involved almonds would be just as daunting. Not true at all.
Blend them up until they get creamy-like. It’s probably about a 4 or so minute blend total. Half way through the almonds turn powdery.
4 C. almonds
¼ C. saffola oil (I’m thinking you could swap out the oil for a little water or maybe honey)
1. add almonds to blender or food processor and blend until powdery and slightly formed together
2. add oil and blend for about 1 more minute, until almonds are creamy
Really, I should change this to Better Late Than Never. Has a nice ring to it.
On to the recipe at hand… bread. I love bread. All bread. Who doesn’t though? I don’t think I have ever heard anyone say, I hate bread… it’s awful… it gets in the way…tastes horrible.
I may or may not have just poured my 2nd glass of wine, which intensifies my feelings for bread.
This particular bread is from Edible Perspective. It’s Cinnamon Quinoa Oat Bread. And as I was perusing the recipes this one caught my attention because it had the words quick + easy in the description. Per the usual, I made a few changes and it turned out delicious.
1/2 C. millet flour
3/4 C. quinoa flour
1/4 C. whole wheat flour
1/2 C. water
1/2 C. unsweetened almond milk
1 ½ T. ground chia or flax seeds
1½ T. coconut oil
2 T. pure agave
1/4 tsp. salt
1½ tsp. cinnamon
½ tsp. vanilla extract
1. preheat your oven to 375° .
2. mix all dry ingredients together in a large bowl.
3. in a separate bowl, whisk together the water, milk, agave, 1 T. melted coconut oil, and vanilla extract.
4. add the wet + dry ingredients together and stir until combined, then let sit for 5 minutes. (Batter should be thick, but still pour-able).
5. while the batter is sitting place the pan ( (I used a regular pan for this one and a cast iron pan for the next bread) in the oven with 1/2 T. coconut oil for 5 minutes.
6. remove the pan from the oven and slide the oil around the sides + bottom of the pan to coat it.
7. pour the batter into the pan and make sure it fills the pan evenly.
8. bake for 38-42 minutes (bread should be pulled away from the sides with golden brown edges). Or if you’re oven is like mine, slightly longer and possibly at a higher temp.
9. let cool to fully firm up before you slice it up.
After you’ve patiently waited for the bread to cool and you’ve sliced it into little triangles, you’ll want to add the goods aka nut butter, fruit, honey, etc. etc.
I don’t have any pictures of that because I couldn’t be bothered!
Mimosas are the perfect Christmas morning beverage to enjoy while unwrapping gifts. Let’s be honest, mimosas are the perfect beverage to enjoy almost any time! This year I changed our traditional momos up by adding cranberry to them. Not only were they festive looking, but they were delicious as well. And you can serve the men’s drinks in pint glasses or mason jars and call them man-mosas.
You can also share them with your cats!
Whoever you decide to share them with, they’ll definitely be grateful you did.
orange juice, fresh squeezed is best
fill glass with 1/4 orange juice, 1/4 cranberry juice, 1/2 champagne – the colder the better! Proportions can be adjusted, this is just what I found tasted best.
hot out the oven!
These little 2-3 bite apple pie roll-ups were deeelicious and simple. You can mix things up with this recipe so it’s suitable for breakfast or dessert. These ones were my Monday morning breakfast, so I went light on the sugar and heavier with the spices. Plus, the apples I used were from my CSA box so they were plenty sweet for me.
This was a small batch of 4, but adjusting proportions is easy to do.
1 can refrigerated crescent rolls (if you’re feeling fancy you could make your own dough)
1 T. coconut oil, melted
1 T. sugar of your choice
1 T. cinnamon
dash of nutmeg
dash of ginger
brown sugar for topping
1. preheat the oven to 425°.
2. roll out crescent roll triangles on to a greased or lined baking sheet.
3. cut the apple into slices – since I was only making 4 roll-ups, I had extra apple slices… so I was forced to eat them.
4. mix together sugar, cinnamon, nutmeg, and ginger.
5. brush triangles with coconut oil and sprinkle sugar/spice mixture on to oil brushed side of the dough, then flip the triangles over and repeat.
5. place 1 apple slice onto each triangle and roll it on up.
6. place in the oven to cook for 10 minutes. they should be a light brown and slightly crisped when you remove them.
7. sprinkle them with any topping of your choice, I used brown sugar. To make them more apple pie like, I am sure plopping a little apple butter on them would be amazing.
8. eat them fast before they’re swiped from right in front of you!
It is safe to say the whole household enjoyed them.
It’s been about 1 year, to the day practically, since I started this blog. I figured what better time to start back up than Park Street’s 1st birthversary*.
What have I been doing the past year? Not adding recipes to the pantry!
But I have been cooking a lot, learning a bit, photographing (with my new camera) not as much as I should, traveling a little, + eating a bunch.
So here is my welcome back recipe. It’s so simple + yummy. I have made it a handful of times the past year, but never exactly the same as the recipe I found on The Diva Dish blog. She adapted it from Stuft Mama. So who knows if my version tastes anything like the original. I do know that it’s a quick breakfast that is easily switched up because there are so many topping options.
I’m calling it realistically 8 minute green muffins (4 minutes prep + 4 minutes cooking)ingredients:
2 T. almond milk
1 C. spinach
1 banana or 1/3 C. frozen peaches
1 T. vanilla
2 T. flour
2 T. coconut, finely shredded (optional)
1 T. chia seeds
1 T. flax seed, ground
2 T. oats
1/2 tsp. baking powder directions:
1. completely blend egg, milk, spinach, banana/peaches, and vanilla in a blender.
2. mix flour, coconut, chia seeds, flax seeds, oats, and baking powder in a bowl.
3. add your wet ingredients to the bowl and mix it all up.
4. grab a large coffee mug and spray with cooking spray.
5. pour the batter in the mug. it should be about 1/2 to 3/4 full.
4. put the mug in the microwave for 4 minutes.
5. plop it into a bowl and start adding your toppings.
The topping options are endless. This time I added apple butter and PB2. In the past I’ve added fruit, coconut, peanut butter, chocolate raspberry sauce, nuts… like I said, endless options.
It’s Jinx approved.*birth•ver•sa•ry
[burth-vur-suh-ree], plural -ries, adjective
1. the yearly recurrence of the date of Park Street’s commencement of existence.
2. the celebration or commemoration of Park Street.