gather and grow

Homegrown, hand-spun living in the city

As I may have mentioned before, I’m pretty serious about my breakfasts. I’m the type of person who wakes up ravenous and is grumpy if I she doesn’t get the proper fuel to start the day. On weekday mornings, home-made yogurt with granola and some toast usually do the trick. But on weekend mornings, we like to prepare a hot breakfast of some sort and take our time doing it. I’m always on the lookout for new ideas to incorporate into our repertoire. Just in case that’s true for some of you too, here are five breakfasts that have been big hits around here lately.

1. Fat almond pancake

fat almond pancake, brunch

First of all, how can you not love something called “fat almond pancake”? The very sound of it makes me smile. Makes me hungry, actually. The recipe is from Green Kitchen Stories, my biggest food blog crush of the last few months. David and Luise, the cooks and creators of Green Kitchen, are Scandinavian and live in Stockholm. What I love about the recipes they create is that they often take Scandinavian classics — comfort foods that I, too, grew up eating, just across the border in Finland — and give them a bit of a healthy twist. That’s the case with the fat pancake as well: it is made with almond and buckwheat flour and uses maple syrup instead of sugar. In my family, we called it “oven pancake” and used to eat it as an evening treat rather than as brunch food, but I’m quite pleased to rediscover it as a way to start a day. Topped with berries, it has everything I want from my breakfast: warm, fluffy, filling, fruity, just a tad sweet.

2. Oatmeal with bananas, dried fruit and nuts, and almond butter


This is the ultimate hearty beginning for a Saturday work day at the orchard. Or any day of the week, really. I like to cook my oatmeal in half-water, half-milk, and throw in some sliced almonds and dried fruit while it’s cooking, so there’s just a little bit of crunch to the almonds when it’s done. Serve with bananas, almond butter, and milk.

3. Sprouted wheat-free crepes


I wrote about these once before. They’re made with quinoa and buckwheat, sprouted overnight for extra nutrition and soft texture, and my husband makes them for me. Need I say more?

4. Roasted roots with eggs and toast


Now we’re getting serious. Actually, we whip up this breakfast really quickly because we only tend to make it when we have leftover roasted roots from dinner the night before. There’s no recipe for our roasted roots dish — it’s usually some mélange of sweet potatoes, beets, parsnips, carrots, garlic and sweet onion, roasted with generous amounts of olive oil and coarse salt (about 375 F for one hour, give or take) — but we eat it all the time, especially in the wintertime when root vegetables are in season. The next day, we simply heat up the roots, throw in some broccoli or kale, fry some eggs, and toast a slice of Crust bread, and ta-da — we have a breakfast of champions.

5. Crunchy baked blackberry oatmeal


This one is also from Green Kitchen — from their cookbook, Vegetarian Everyday, although a variation of the recipe can be found on their blog as well. For a while, I was really making it almost every day. A crunchy hazelnut and pumpkin seed topping on top and a blackberry treasure buried at the bottom, and in between hearty oatmeal cooked in a mixture of eggs and milk of your choice — I don’t know about you, but it makes me feel nourished and contented, and like I can take on the world.

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