Breaking Breakfast News

For anyone who ever wanted to skip the formalities of a balanced breakfast and dig straight into the cookie jar first thing in the morning, you’re in luck! Voortman Bakery, better known for their crisp wafer cookies, understands that impulse well, no doubt through decades of temptation by their own treats. Only that kind of experience could yield such sweet results, without actually adding any sugar or compromising on flavor. Voortman’s Breakfast Biscuits satisfy that early cookie craving while delivering all the nutritional benefits of a bowl of oatmeal, without the need for a spoon.

Brand new on the market, two of the three offerings in this fresh lineup are 100% vegan, which presents a more difficult choice than you might imagine! Rest assured that no matter which fruit calls to you first, there’s no risk of disappointment here.

Crisp, with a soft bite and slight chew, these are no mere granola bars presented in a new circular format. Not the least bit dry and crumbly as I had initially feared, these treats gain a uniquely coarse, toothsome texture from oats, as promised by their titles, but also rye flakes and buckwheat to round out the base. Surprisingly satisfying and hearty for two little cookies, they’re sweet enough for the kids, and healthy enough for adults.

Cinnamon Apple proved my favorite of the two, bursting with assertive, bright apple aroma as soon as I opened the pouch. Contrary to the norm when it comes to spiced treats, the cinnamon actually takes a backseat to the sweet but tart apple flavor. Sizable chunks of dried apple introduce another dimension of texture. You can actually see and taste the whole fruit here! Blueberry Oatmeal is no slouch either, with cobalt sprinkles of ground berries present throughout, but the flavor is admittedly a bit more subtle. If you want to ease into your morning with a bit more of a gentle taste, this is the biscuit for you.

While they’re called breakfast biscuits, they’re smart snacks, too, earning stellar grades in the nutrition department. Easily graduating at the top of their class with an A+ for fiber, they’re the crunchy cookie that every healthy eater has been dreaming of. Now the time has come to finally wake up and chow down!

This post was made possible thanks to the support of Voortman Bakery and Towers Marketing Group. All content and opinions are unbiased and entirely my own.

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Bark with a Bite

For all their creative potential, edible presents are criminally undervalued, often viewed as gifts of last resort. Can’t figure out a darned thing your difficult, curmudgeonly Uncle Eddie would enjoy? Well, everyone eats food, at least. Oh, but what about that co-worker you greet every morning but forgot to include on your list? There must be something in the pantry you could cobble together and stick a bow on.

Written off as a last-minute option, haphazardly slapped together in a moment of charitable desperation, chocolate bark especially enjoys particular prominence around this time of the year. Little more than cacao slabs with a bit of extra texture, the concept nonetheless remains wildly popular despite- or perhaps in part because of- this very unpretentious simplicity. Chocolate is never a hard sell to begin with, so when you add in a handful of nuts or crushed candy canes, such effortless appeal is universal among givers and receivers alike. However, that’s just the beginning of this spicy story. Given a little bit more deliberate intention, what if I told you we could make bark even better?

Despite its comparatively blanched pallor, this particular festive candy innovation could make the finest single origin dark bar melt. Gingerbread aroma beyond your wildest dreams springs out of the woodwork, going out on a limb to kick this festive palate of spices up another notch. Chewy nuggets of candied ginger and the crisp, fresh crunch of roasted almonds lend textural dimension that goes against the traditional grain, eschewing the candy-coated peppermints of years past to complement a more balanced sweetness.

In this modern re-imagination of the classic confection, refined sugars need not apply, believe it or not. A modest measure of stevia is enough to contrast with those warming spices without risking dessert overdose during the most tempting time of year. I used Steviva Blend since it’s about twice as sweet as white sugar, thus allowing me to use less and create a more satisfyingly snappy texture. Desserts should always be about the flavor first and sweetness second, making it a perfect mix for my needs.

To satisfy your curiosity and your sweet tooth at the same time, you can check out more info about Steviva on Facebook, Twitter, Instagram, and Pinterest.

Gingerbread Bark

4 Ounces 100% Food-Grade Cocoa Butter
1 Teaspoon Blackstrap Molasses
1/4 Cup Steviva Blend
1 Tablespoon Coconut Milk Powder
1 Teaspoon Ground Ginger
1/2 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Cloves
1/8 Teaspoon Salt
1/4 Cup Sliced Almonds
2 Tablespoons Crystalized Ginger, Very Finely Minced

Place your cocoa butter in a microwave-safe bowl and heat it on full power 1 – 3 minutes, pausing at 30 second intervals to stir, until it completely liquefies. Be sure to keep an eye on it at all times, as it has a much lower melting point than a bar of finished chocolate. Mix in the molasses and let sit for just a moment to cool slightly.

Meanwhile, sift together the Steviva Blend, coconut milk powder, spices, and salt. Add the dry mixture into the cocoa butter, stirring gently until smooth. Pour into chocolate molds, shaped either like traditional break-apart bars or genuine slabs of bark for greatest effect, and tap lightly on the counter to knock out any errant air bubbles. Sprinkle evenly with the almonds and ginger.

Place the molds in your fridge or freezer to accelerate the curing process, allowing them to sit undisturbed until entirely solid; at least 1 – 2 hours.

Makes 1 Large or Two Small Chocolate Bars

Printable Recipe

All For One, One For Allulose

Light as air, crisp, and sweet, the best sort of meringue is one that is so ephemeral, it barely even casts a shadow. Disappearing instantly into a whisper of vanilla, a kiss of marshmallow, a whole batch could melt away in the blink of an eye, with or without the assistance of a a second eater. Made of little more than aquafaba and sugar, these pristine white clouds might have well descended straight down from heaven. How could a food so divine, so pure, possibly become further enlightened? Try switching out the sweetener.

A feat of modern baking, an eggless, sugarless meringue is not only conceivable, but is incredibly gratifying both to make and devour. This edible marvel is possible all because of allulose.

Allulose is a naturally occurring monosaccharide, just like glucose (sugar found in blood) and fructose (sugar found in fruit.) It’s simply harder to find, popping up in minute quantities in a very limited range of foods, such as figs, raisins, and jackfruit, although it’s typically produced on a commercial scale from corn. It’s also more difficult for the human body to process as energy, endowing it with a remarkably low caloric impact. While sweetness is subjective, the general consensus is that allulose is only about 70% as sweet as granulated white sugar.

Inspired by the Keystone Pantry Allulose Blogger Recipe Challenge, my goal was to create a winning combination of flavor and flair, of course, while putting this innovative ingredient to the ultimate test. In a recipe where there’s nowhere to hide, could allulose stand at firm peaks, before and after the battery of the oven’s blast?

If not for the photographic evidence, even I would have a hard time believing this wildly successful operation, long after the subjects have been annihilated. Personal pavlovas, miniature rafts of meringue carrying precious cargo in the form of whipped coconut cream and fresh golden raspberries, are guaranteed to drop jaws as they float on by. Completely allergen-free, diabetic-friendly, and universally appealing, I can think of no dessert more angelic. Not even old-fashioned angel food cake can hold a candle to this sinless sweet treat.

For more inspiration and information about allulose, check out Lang’s Chocolate and Keystone Pantry products on Facebook, Twitter, Instagram, and Pinterest.

Angel Nests

Meringue Nests:

1/3 Cup Aquafaba, Chilled
2/3 Cup Keystone Pantry Allulose
1 Teaspoon Tapioca Starch
1/2 Teaspoon Cream of Tartar
1/8 Teaspoon Xanthan Gum
1/2 Teaspoon Vanilla Extract

Whipped Topping and Garnish:

1 (14-Ounce) Can Full-Fat Coconut Milk, Chilled
1 Tablespoon Keystone Pantry Allulose
1/2 Teaspoon Vanilla Extract
1 Cup Fresh Berries
Edible Glitter (Optional)

Preheat your oven to 250 degrees and line two baking sheets with parchment paper or silpats.

Pour the aquafaba into the bowl of your stand mixer and begin beating on moderate speed with the whisk attachment installed. Meanwhile, in a separate bowl, combine the allulose, tapioca starch, cream of tartar, and xanthan gum, stirring thoroughly to integrate all the dry goods.

Once the aquafaba has built up a sturdy froth and almost doubled in size, increase the speed to high, and very slowly begin to sift the dry mixture into the mixer bowl while the motor runs. Add just about a tablespoon at a time, to allow the foam structure to develop. Continue to beat at full speed for until stiff, glossy peaks form and can hold their shape. This could take 10 – 15 minutes in all. Fold in the vanilla last, being very gentle so as not to pop that fine matrix of bubbles you just worked so hard to build.

Transfer the meringue to a piping bag fitted with a large star tip. Pipe out round bases about 2 – 3 inches in diameter, building up the outer walls with an extra layer of meringue, creating a nest with space in the center for filling. Repeat until the meringue is used up.

Bake at 250 degrees for two hours before rotating the sheets and dropping the temperature down to 200 degrees. Bake for an additional 2 – 2 1/2 hours, until evenly golden all over, dry to the touch, but just slightly soft still. Turn off the heat, leave the nests in the oven, and leave the door ajar. Let cool completely before proceeding.

To make the coconut whipped cream, carefully open the chilled can of coconut milk, being sure not to shake it, and scoop off the top layer of thick coconut cream. Save the watery liquid left behind for another recipe (it’s great in curries or soups!) Place the coconut cream in the bowl of your stand mixer and install the whisk attachment. Whip on high speed for about 3 minutes before slowly beginning to sprinkle in the allulose, just a little bit at a time. Continue beating the mixture for up to 10 minutes, until light and fluffy. Finally, fold in the vanilla extract; keep refrigerated until ready to use.

When ready to serve, spoon dollops of whipped coconut cream into the center of each nest. Top with fresh berries and just a touch of edible glitter, if desired. Eat immediately, before they float away!

Makes 8 – 12 Personal Pavlovas

Printable Recipe

Beets Me

This blog post is sponsored by iHerb but as always,the opinions and experiences expressed in this post are my own.

Blood red, murky liquid filled the glass, dark and menacing, yet impossibly, inexplicably appealing. Touted as an everyday superfood, hidden in plain sight on the supermarket shelves yet locked away just beyond reach, beet juice is both laughably commonplace and frustratingly difficult to get a hold of all at once. Brimming with nutrients shown to improve stamina, improve blood flow, and help lower blood pressure, vitamins and minerals are all locked away within the tough, fibrous exterior of these hard root vegetables. Drinking straight beet juice cuts out the middleman to make this rich source of folate, potassium, vitamin C, and antioxidants, far more accessible for instant absorption. Call it the new energy drink; no caffeine need apply.

What of the flavor, you ask? Some people can’t get past that deep, earthy taste, but all I get is subtle, natural sweetness. It helps that I’ve taken to mixing up Nature’s Way Beet Root Powder lately, which is far easier than fumbling with a messy juicer and consistently palatable. Mixing up instantly with plain water, you couldn’t find a better source of instant vegetative goodness.

Idly browsing the pages of iHerb as I’m apt to do, powdered beets stood out as a specialty item that should really be a mainstream staple. I’ve never encountered this powerful new ingredient before, which makes it particularly fortunate that iHerb is fully stocked, carrying this and over 400 Nature’s Way products that can be shipped to over 160 countries, and representatives that offer support in 10 languages.

For those of you still balking at the idea of chugging a tall glass of beet juice, no matter how mild, fear not. I have three different ideas here for refreshing, revitalizing drinks you will genuinely enjoy.

Popularized by Starbucks but improved by real ingredients, the famous pink drink blushes a bit more boldly with an infusion of not only Wilderness Poets Freeze Dried Dragon Fruit Powder for flavor, but our hero, the beet mixed in for backup support. Stash Mango Passionfruit Tea brews up a tropical base for both the colorful swirl and rich cream contrast, thanks to Earth Circle Organics Coconut Cream Powder, creating a far more flavorful blend than anything coming plain out of a can.

Yield: 1 – 2 Servings

Pink Ombre Drink

Popularized by Starbucks but improved by real ingredients, the famous pink drink blushes a bit more boldly with an infusion of freeze dried dragonfruit powder for flavor with beet powder for color.
Prep Time 5 minutes
Total Time 5 minutes

Ingredients

Instructions

  1. Add a few drops of stevia to the brewed tea according to taste and divide it into two parts. To the first, whisk in the coconut milk powder. To the second, whisk in the beet root powder and pitaya powder.
  2. To serve, fill one or two glasses with ice. Pour a layer of the coconut mixture in first, and then gently pour an equal amount of the pitaya mixture on top, allowing the two to slowly swirl together. Enjoy immediately.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 18 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 2mg Sodium: 16mg Carbohydrates: 2g Fiber: 0g Sugar: 0g Protein: 1g

For a quick sip on a hot summer’s day, nothing can beat a zesty glass of fresh lemonade. Nothing, except for lemonade infused with the vitality of beets and fruitiness of blueberries. Mingling together in a harmonious purple blend, this is an easy way to introduce the pickiest of eaters and drinkers to the idea of liquefied root vegetables. Dynamic Health Laboratories Pure Blueberry Juice Concentrate is so powerful that just a tiny drop add volumes of fresh berry essence in an instant. Since whipping up this drink, I’ve used it as an utterly luscious glaze over baked tempeh and rich finishing drizzle over many salads, too.

Yield: 3 - 5 Servings

Purple Lemonade

For a quick sip on a hot summer’s day, nothing can beat a zesty glass of fresh lemonade. Nothing, except for lemonade infused with the vitality of beets and fruitiness of blueberries. Mingling together in a harmonious purple blend, this is an easy way to introduce the pickiest of eaters and drinkers to the idea of liquefied root vegetables.
Prep Time 5 minutes
Total Time 5 minutes

Ingredients

Instructions

  1. Simply mix together the water, lemon juice, blueberry juice concentrate, and beet powder in a large pitcher. Sweeten to taste with stevia, adding just a few drops at a time. Serve over ice with a few fresh blueberries on top, if desired.

Nutrition Information:

Yield:

5

Serving Size:

1

Amount Per Serving: Calories: 8 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 7mg Carbohydrates: 2g Fiber: 0g Sugar: 1g Protein: 0g

Finally, because this is the 21st century and we CAN have our cake and drink it, too, red velvet gets a nutritious boost from these beets, plus a powerful punch of Sunwarrior Vanilla Warrior Blend Protein. Thick and creamy, it’s good enough to call dessert, but healthy enough to throw down for breakfast.

Yield: 1 Serving

Red Velvet Protein Shake

We CAN have our cake and drink it, too. Red velvet gets a nutritious boost from these beets, plus a powerful punch of protein powder. Thick and creamy, it’s good enough to call dessert, but healthy enough to throw down for breakfast.
Prep Time 5 minutes
Total Time 5 minutes

Ingredients

Instructions

  1. Toss everything into your blender and puree on high speed, crushing the ice into a completely smooth mixture. Pause to scrape down the sides of the canister as needed to make sure the powder is full incorporated. Pour into a tall glass and top with an extra swirl of vanilla yogurt, if desired.

Nutrition Information:

Yield:

1

Serving Size:

1

Amount Per Serving: Calories: 160 Total Fat: 8g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 30mg Sodium: 264mg Carbohydrates: 67g Fiber: 1g Sugar: 64g Protein: 18g
Beet powder is poised for culinary and nutritional domination as more people discover the benefits this humble root has to offer. Though still somewhat of a rarity, iHerb has you covered with this and thousands of other specialty goods to give your beverages an extra boost.

Jack of All Trades

Anything meat can do, plants can do better.

This isn’t news, but affirmation of fact. Brilliant marvels of engineering, science, and nutrition are bringing greater alternatives to the market every day, but sometimes it seems like the best substitutes have been right under our noses all along, growing in plain sight. Jackfruit is that underdog; the geeky guy in high school that ends up getting the girl and beating the popular kids at their own game. All it takes is a new perspective, some small insight and self-discovery, to unlock its full potential.

Though I adore eating the fresh, sweet fruit, the young, canned jackfruit in brine is the meat of the matter here. Slowly simmered in an aromatic marinade inspired by sweet tea, an irreplaceable summertime brew designed for maximum refreshment, these immature arils tenderize to a texture almost indistinguishable from pulled pork. Spiked with fresh lemon, it has a tart, sweet-and-sour balance, pulling out all the savory stops.

Deceptively simple, the ginger-scallion slaw is not to be underestimated, nor overlooked. Crisp, cooling, yet bright and invigorating in flavor, I could honestly just eat this by the bowlful. It’s an ideal foil to the richly meaty main, and truly completes this deeply satisfying sandwich.

Thinking along the lines of complete culinary inclusion and offering a main dish to suit all diets, I was also inspired by the Steviva Blogger Challenge.

Sugar is neither stranger nor foe to me. As a baker with a serious sweet tooth, I consider myself very lucky that it’s one ingredient that I don’t need to worry about. Many are far more sensitive, and it always bums me out when I can’t share my latest creations with them. For this dish, while you could use plain granulated sugar in a pinch, plant-based Erysweet, made of erythritol, sweetens the deal. It’s not as sweet as table sugar, so it merely smooths out the harsh edges of the citrus and tea in this tangy marinade.

Life is sweeter when it can be shared. Meatless, sugarless, or otherwise, this is a dish that everyone can enjoy*.

*This is especially true if you use tamari instead of soy sauce and opt for gluten-free buns if wheat is an additional concern!

Sugar-Free Sweet Tea Pulled Jackfruit

1 Tablespoon Olive Oil
1/2 Medium Red Onion, Thinly Sliced (About 1 Cup)
2 Cloves Garlic, Minced
1 Teaspoon Black Tea Leaves
1/4 Cup Erysweet (or 3 Tablespoons Granulated Sugar if Not Sugar-Free)
1/4 Cup Lemon Juice
1/4 Cup Vegetable Stock
2 Tablespoons Soy Sauce
14 Ounces Young Jackfruit, Drained and Rinsed
1/2 Teaspoon Dried Rosemary, Crushed
1/4 Teaspoon Ground Black Pepper

Ginger-Scallion Slaw:

1 Cup Roughly Chopped Scallions
1 Inch Fresh Ginger, Peeled and Chopped
2 Tablespoons Lemon Juice
2 Tablespoons Rice Vinegar
1/4 Teaspoon Salt
1/4 Cup Olive Oil
1/2 Medium Head Green Cabbage, Shredded (about 6 Cups)
1 Cup Shredded Carrots

3 – 4 Sandwich Buns, for Serving

Place a medium saucepan over moderate heat. Add the oil and onion, stirring periodically until softened and aromatic. Introduce the garlic and tea leaves next, cooking until golden all over. Give it time, because this could take 10 – 15 minutes to properly brown. Stir in the Erysweet (or sugar, if you’re not worried about making this sugar-free) and then quickly deglaze by pouring in the lemon juice, vegetable stock, and soy sauce all at once. Thoroughly scrape the bottom of the pan to make sure that nothing is sticking and burning.

Add the jackfruit, rosemary, and pepper next, stirring gently to incorporate without splashing. Turn down the heat to medium-low and simmer until most of the liquid evaporates; about 20 – 30 minutes. Use the side of your spatula to roughly mash/shred the jackfruit once it’s fork-tender.

For the slaw, toss the scallions, ginger, lemon juice, vinegar, and salt into your blender. Pulse to break down the more fibrous aromatics, pausing to scrape down the sides of the container if needed. With the motor running, slowly stream in the olive oil to achieve a creamy emulsification. Pour the dressing over the cabbage and carrots in a large bowl, mixing to thoroughly coat all of the veggie shreds.

To serve, lightly toast the buns and top with generous spoonfuls of the stewed jackfruit and slaw. Devour immediately! These are unapologetically messy sandwiches, so don’t be afraid to dive right in trying to be dainty about it. The buns will only grow progressively more soggy once fully assembled.

Makes 3 – 4 Servings

Printable Recipe

Soda Satisfaction

There’s a silent soda war going on behind those shiny metallic cans, and it’s not just between the titans of industry, Pepsi and Coke. No, this battle is at the root of every fizzy solution, bubbling up to the surface every time the classic question of sweetness is posed. Should “diet” sodas merely strive to maintain the status quo, sticking with the traditional formulation of artificial sweeteners that may or may not be even worse than sugar or even high-fructose corn syrup, or could there be something better still out there? Zevia is one company bold enough face that controversial query head-on, producing zero-calorie carbonated beverages in a rainbow of natural colors that eschew the classic chemical cocktail that most brews rely on.

It was love at first sip so many years ago, and you’ll rarely find my pantry stocked with fewer than three different varieties at a time. Now, when I heard that they were switching up the foundation, adding an innovative new sweetener into the mix, I was alarmed. Would my beloved Zevia still taste as good, or would this story turn into a modern retelling of New Coke?

Offering the same lineup of flavors I’ve come to know and love, now monk fruit extract, the newest all-natural non-caloric sweetener, has been invited to the party. Stevia and erythritol round out the sugarless foundation, a trio that Zevia as dubbed “SweetSmart.” Strongly resistant to change in general and repelled by the concept at first, it seemed like crazy talk to merely suggest tampering with the formula. Why fix what isn’t broken? Zevia has been the only soda in my fridge for a number of years now, so surely any variation in that familiar flavor could only weaken the brand.

Dispelling that notion with just one big, fizzy slurp, I couldn’t be happier that my assumptions were proven wrong. Sure, family and friends had sometimes remarked that the bubbly elixir was too sharp and not nearly sweet enough for their palates, but these were comments brushed off as unfair comparisons. No, a so-called “diet” soda wouldn’t have the same addictive sugary rush as a corn syrup-sweetened can of conventional soda, although now I see the validity in that point. The new and improved Zevia sodas are distinctly smoother, less harsh and acidic, while placing a greater emphasis on the underlying flavors. That allows the beverages to impart a sweeter taste without actually veering off into liquid candy territory.

Just as good as before, and yet somehow better than ever? Now that’s a sweet change that I can fully embrace!