Per la Colazione

  • “Mocha” Oat Bran Pudding (Budino di Crusca d’Avena al Caffè d’Orzo) - While living in Italy, I discovered “caffè d’orzo”, a barley-based coffee substitute that is by default caffeine-free.  It’s a very common drink there, but virtually unheard of in the U.S.  After doing some research, I found that it does exist here under the name “grain coffee”.  While it’s more difficult to find here than in Europe, there are … Read More
  • Grain-Free “Biscuits” (“Panini” Senza Grano) - I’ve made these grain-free biscuits dozens of times and they never disappoint.  They pair great with sweet spreads, such as jam or lemon curd, and are perfect for savory accompaniments too, such as cheese or gravy. Since they are quite neutral, you can add a dollop of preserves in the middle before baking or fold … Read More
  • Pecan Milk…with Warm Mesquite Variation (Latte di Noce Pecan…con Variazione Calda al Mesquite) - Pecan milk has changed my life in a small, yet significant way. I essentially stumbled upon pecan milk this weekend when I was making a Marsala mushroom soup and, rather than using 3/4 cup of half-and-half that the recipe called for, I thought I’d “clean” it up a bit and try it with nut milk. … Read More
  • Vanilla Plum Kuzu Preserves (Conserva di Prugne alla Vaniglia con Kuzu) - Follow my blog with Bloglovin Plums are in season and we’ve been getting a lot of them through our CSA.  These Damsons have that quintessential “prune” taste, so they become very rich when reduced to a preserve and do not need much sweetener. Instead of the usual 2:1 ratio of fruit to sugar, I added a little blueberry … Read More
  • Oat and Flax Pancakes with Spiced Apple Compote - My family and I wanted a festive way to end the Thanksgiving holiday that didn’t involve wheat or a ton of saturated fat, especially after all of the heavy, inflammatory food and drink of the holidays.  Also, there was a bag of flax in the fridge that I wanted to use up as flax, unlike … Read More
  • Crab Apple Steel-Cut Oatmeal (Avena Semi-Intera alla Mela Selvatica) - Yes!  You can eat crab apples!  They’re super cheap and, despite their super tartness when raw, are sweeter than regular apples when cooked.  The best place to find these is at your local farmer’s market (or on your neglected apple tree).  If you can’t find crab apples, one or two regular apples work too :). 4-6 … Read More
  • Peanut Butter Date Protein “Milkshake” (Frullato di Burro d’Arachidi e Banana con Proteina) - This was originally a “smoothie”, but with the lack of berries and solid ingredients, it usually comes out to the consistency of a thick milkshake.  You can, of course, adjust the thickness by adding or reducing the amount of milk.  Also, more yogurt can be used to thicken the consistency if you prefer the smoothie … Read More
  • Fruity Chia Pudding (Budino di Semi di Cia alla Frutta) - Chia in many ways outdoes flax; first of all, chia does not need to be ground up in order to absorb all of its benefits, which include: as much protein as flax (but, unlike flax, is a complete source of protein), twice the phosphorous, more than double the calcium, and less fat.  Also, chia is … Read More
  • Almond and Oat Bran Muffins (Muffin di Mandorle e Crusca d’Avena) - Almond and Oat Bran Muffins (Muffin di Mandorle e Crusca d’Avena) Makes 20 muffins  These are not too sweet and are a great way to use up leftover almond pulp from making almond milk.  Of course, if you’re adventurous you can certainly try using pulp from making a different kind of nut milk J. If … Read More