The post STRAWBERRY MADEIRA DUTCH BABY PANCAKES appeared first on My Digital Kitchen.
]]>Give a sweet and delicious gift to mom by whipping up these Strawberry Madeira Dutch Baby Pancakes. It’s a cute, intimate and budget friendly way to show mom how much you care. Plus, you get to have brunch, which is the icing on the cake, or in this case, the icing on the pancake. These are dairy free and low gluten (contains light spelt flour).
Mothers Day is definitely different this year, and although last mothers day also occurred during the start of the pandemic, this year is cooped with more restrictions and amplified safety measures to curb the sudden surge of Covid-19. Although safety always comes first, it’s a little disheartening to not see my loved ones in person, and also a tad bit frustrating to start every FaceTime conversion with “how are you dealing with the new lockdown”? Or my favorite “are you getting the vaccine?”
We can only do what we can to guide us through this phase, which includes prioritizing our mental and physical health and doing things that bring us joy. I started learning the guitar, which has been a marvellous escape and also a fun and productive activity to do when I have a break from working. However, if we are being truly honest, 80% of my free time involves binge watching shows on Netflix and HBO Max.
As I said earlier, Mothers Day might be different for some, especially if you are quarantining separately. This is definitely the case for me, as my mom and myself are in two different countries. All we have is Skype, which is better than nothing! So, the plan for Mothers Day is to make these Strawberry Madeira Dutch Baby Pancakes for my mom, and “share” them with her while we have our Skype date. We’ll see how that goes 
These Dutch Baby Pancakes are my moms favourite because I made them for her a couple of years ago for dinner when she was visiting. Yup, you heard that right, dinner. It was during the time I was working on my cookbook, so between testing recipes, photography set ups and dirty dishes, I wasn’t able to plan an elegant breakfast or brunch for my mom, so I made brunch for dinner instead and it was fabulous!
Wishing all the amazing mothers a happy Mothers Day today, tomorrow and everyday.
- 3 eggs
- ½ cup unsweetened almond milk
- ½ cup light spelt flour
- 1 tbsp Madeira wine
- 1 tbsp coconut oil
- Fresh strawberries, for topping
- Optional Toppings:
- Lemon slices, for garnish
- Monk fruit icing sugar, for topping
- Coconut Whip, for topping
- Preheat the oven to 450°F and place two mini cast iron skillets, or one 9-inch cast iron skillet in the oven.
- In a blender, place eggs, almond milk, spelt flour and madeira and blend until smooth.
- Remove the skillet(s) from the oven and melt the coconut oil. Add the batter to the skillet if using a 9-inch or divide the batter between two mini skillets.
- Bake in the oven for 15 minutes with the 9-inch skillet, or 10-12 minutes if using the mini skillets.
- Top with strawberries or toppings of choice. Serve warm.
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]]>The post CHOCOLATE WALNUT BANANA SCONES appeared first on My Digital Kitchen.
]]>Not sure what to do with leftover ripe bananas? Well don’t throw them away! Instead, throw them into a yummy batter and bake a batch of these Chocolate Walnut Banana Scones. They are also gluten and dairy free!
I hope everyone had an amazing weekend and also got a little bit of sun. It was a relaxing weekend for me…well, actually I mostly organized my receipts for my taxes while simultaneously binging on reruns of The Americans (best show on TV by the way!) I also made time to meditate, which I’m slowly incorporating into my daily routine because it helps me destress, relax, and more importantly, focus on my work! Self-care is the best care.
Another thing I do after about 20 minutes of meditating is hydrating my body, not just with water, but with herbal teas or even a good old green smoothie. After a good mediating session, my mind feels renewed, but my body may feel slightly drained or dehydrated. It literally feels like I just did 20 minutes of hot yoga without the heat or the sweat, but I feel amazing after. So, I decided to make myself a green smoothie which usually contains kale, spinach, bananas, pears and any other bonus superfoods I may be craving that day.
I always stock up on bananas, but I never purchase them if they are completely green. So, I either buy them ripe or partially ripe so I could use them in my smoothies or recipes sooner. Once the bananas start forming a bruise, I peel them, cut them up, throw them into a freezer friendly ziplock bag and store them in the freezer. But this time, I used just enough for my green smoothie, and decided to do something else with the ripe leftovers! See where I’m going with this?
Anyways, two ripe bananas were mashed up, I grabbed some flour, eggs, salt, sugar, chocolate and walnuts, and these scones were born. They turned out chewy with a slight crunch and they had just the right amount of sweetness. The trick is, the riper the bananas, the less sugar you require in the recipe, and depending on the recipe, you could choose to omit the sugar completely. Happy munching!
- 2 medium super ripe bananas
- 3-4 tablespoons coconut palm sugar
- ¼ cup vegan butter, like Earth’s Balance
- 1 teaspoon pure vanilla extract
- 1 egg
- 1 ¼ cup gluten free oat flour (or AP GF flour)
- 1 teaspoon baking powder
- ¼ teaspoon sea salt
- ¼ cup dairy free chocolate chips, like Enjoy Life
- ¼ cup crushed walnuts
- Preheat oven to 375°F and line two baking sheets with parchment paper.
- Mash bananas in a bowl with a fork until smooth and set aside. In another large bowl, add sugar, vegan butter and vanilla extract and mix with an electric mixer on medium speed.
- Fold in egg and mashed banana into the mixed ingredients and mix again on low speed for about 20 seconds. Do not over mix.
- Sift in flour, baking powder and sea salt and mix batter with a spatula until you get a smooth and slightly sticky batter. If the batter is too sticky, dust with a bit of flour. Add in chocolate chips and walnuts. Cover the bowl with cling wrap or foil paper and refrigerate the batter for 30 minutes.
- Drop 2 rounded tablespoons of dough two inches apart on prepared baking sheets. You could use an ice cream scoop to divide the batter as well. Bake for 11 minutes or until edges are golden brown. Let it cool before serving.
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]]>The post BRUNCH OMELET BISCUIT BOWLS appeared first on My Digital Kitchen.
]]>My Brunch Omelet Biscuit Bowls are gluten free, high in protein and perfectly fun size!
Happy hump day guys! I know it may feel like I have been MIA for a while and I do apologize for that. With growing my catering business and blogging my healthy recipes for your lovely faces, life got a little overwhelming. But no matter how busy it gets, I’m always going to be here for you guys!
So I’ve actually made this recipe many times before. Truth is I was going through some of my older recipes and I stumbled across my original Omelet Quiche Bowl recipe I posted over 4 years ago. The first thing that went through my mind was “holy cow how embarrassing are my old photos?” and and then I thought to myself “time heals all bad photos, plus it still looks delish!” the one thing I do enjoy about making these biscuit bowls is how easy and versatile they are (I guess that’s two things) but you get the idea.
Either way, these brunch omelet biscuit bowls are a healthy and delicious fun size option to add to your breakfast or brunch menu. So in the famous words of Porky Pig….
For now at least
- Recipe for Crust:
- ¾ cup almond flour
- ⅓ cup brown rice flour
- 1 teaspoon organic baking soda
- ½ teaspoon sea salt
- 1 organic cage free egg
- 3 tablespoons olive oil
- Filling:
- 4 whisked organic cage free eggs
- ¼ cup chopped spinach
- ½ tsp diced red onions
- Pinch of sea salt and black pepper to taste
- Diced green onions for topping
- Preheat oven to 350 degrees F.
- Combine crust ingredients in a medium bowl and place in a non stick greased muffin pan.
- Make a shallow hole in the crust to create a space for the filling and bake for 10 minutes.
- Combine the filling ingredients together and gently pour into the crust cups.
- Place the biscuit bowls back into the oven and bake again for 15-20 minutes, or until the eggs are fully set. Serve when ready.
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]]>The post QUINOA CHIVE PATTIES AND POACHED EGG AVOCADO STACK appeared first on My Digital Kitchen.
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Brunch came early today! I’m in the burn stages of my workout so I definitely needed some muscle fuel today, and this did the job perfectly!
These were super yummy and filling, but also light so you won’t feel bloated or tired 
Recipe for patties: makes 8
1 cup organic whole grain quinoa (cooked)
2 organic cage free eggs (or 1/4 cup ground flax/chia seed powder)
1/3 cup organic chives (chopped)
1/4 cup red onions (chopped)
1/4 cup organic red bell peppers (chopped)
1 1/2 chopped garlic cloves
Salt and pepper, plus spices/seasonings of choice.
Place all ingredients in a bowl and mix well until batter is well moulded
Heat a skillet with coconut or olive oil over medium heat. Form mixture into eight 1 inch thick patties and fry each one, flipping sides after 20 seconds.
Poached egg:
Place 1/2 tsp of coconut oil in a skillet over medium heat and crack one egg at a time in the middle, making sure you’re keeping it centred.
Pour 1/4 cup of water around the egg and cover the skillet so that the egg can steam. Remove the egg from the skillet when a white glaze is formed at the top. Repeat the process for the second egg.
When ready, top patties with tomatoes, sliced avocado, and poached egg.
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