Tag Archives: ginger

Baked Oatmeal with Pineapple and Ginger

They say that breakfast is the most important meal of the day, but it’s my most neglected. It seems that every morning, I’m rushing out the door to somewhere. Rushing to catch my train to work, or hurrying to the animal shelter. The only morning I’m not running late for something, is Saturday. And on my “day of rest”, I hardly feel like jump out of bed to cook a hearty meal.

So what do my breakfasts consist of? More often than not, a banana, chased by a mouthful of peanut butter. Or, if I have a little more time, I may indulge in a bowl of cold cereal. Not very exciting, but it gets the job done… This week, I tried something different, baked oatmeal.

 

Baked Oatmeal With Pineapple | The Misfit Baker

 

Whole grain, sugar free, and easy to put together; this oatmeal firms when cooled so it can be cut into squares and eaten without utensils. In the morning, I just grab a square and go. That’s even faster than a banana!… Obviously this isn’t your traditional, boiled oatmeal. Expect a lighter, fluffier texture… If, like me, you’re strapped for (breakfast) time, this is something you’ll want to try.

 

Baked Oatmeal With Pineapple | The Misfit Baker

 

 

Baked Oatmeal with Pineapple

3 cups Rolled Oats (not quick or instant)

1/4 cup Ground Flaxseed

1/4 cup Date Powder (I used Bob’s Red Mill)

1 1/2 tsp Baking Powder

1/2 tsp Salt

1 – 14 oz (398 ml) can Crushed Pineapple, with juice (not the kind in syrup)

2 1/2 cups Non-Dairy Milk (I used almond)

1 tsp Fresh Grated Ginger

1 tbsp Shredded Coconut (unsweetened)

 

Preheat oven to 375°F and grease an 8-inch baking pan.

Stir together the rolled oats, flaxseed, date powder, baking powder, and salt. Set aside.

Mix together the pineapple (with the juice), milk, and grated ginger. Add to the oatmeal mixture and stir until thoroughly combined.

Spoon oatmeal into baking pan and smooth surface. Sprinkle coconut over the top.

Bake for 35 – 45 minutes, until the center feels set. Allow to cool for 10 minutes before serving, or cool completely (I refrigerate it for several hours) before cutting into squares.

Store in refrigerator.

 

 

Chai Spiced Chocolate Chip Cookies

Harvey is doing so well. His urinary crystals seem to have cleared up (though we will be keeping a close eye on the situation for the next few months). His fur is returning to it’s former glory, and he is back to his happy, social, affectionate self. I am so happy and relieved to have my little sweetie back to normal. It was very difficult to witness a furry ball of joy become a depressed, withdrawn, scruffy, lump of despair. I am ecstatic that Harvey is recovering, both physically and emotionally. At the same time, I am so sad that Dennis and Harvey couldn’t coexist. I miss Dennis everyday, and am amazed at the hole the little menace left in my heart after only 3 months… So I’ve been a bit mopey as of late. Continue reading

Gingerbread with Apricots

This week, local, Okanagan apricots were abundant at the market. Unable to resist the lure of their soft golden skin, I snatched a bunch up. I debated what to do with them. Pies and tarts, although a seasonal choice, seemed just too predictable. That’s when I remembered how nicely apricots pair with ginger… At first glance gingerbread and apricots may seem like an odd combination. Gingerbread’s warm flavours are usually associated with fall and winter, while apricot’s are a summer fruit. However, here they come together, creating a moist, spicy cake with a slight fruity tang. Not really summer, nor winter, just delicious.

 

 

 

 

 

Gingerbread Cake with Apricots

2 cups Whole Wheat Pastry Flour

2 tsp Baking Powder

1/2 tsp Baking Soda

1/4 tsp Salt

1 tsp Ground Ginger

1 tsp Cinnamon

1/8 tsp Ground Cloves

1/3 cup Canola Oil

1/2 cup Brown Sugar

1/2 cup Molasses

1/2 cup Dairy-Free Yogurt

1 cup Pureed Apricots (about 3 or 4)

2 or 3 Apricots, thinly sliced (about 1/8 inch thick)

 

Preheat oven to 350°F and prepare one 8-inch square baking pan.

Stir together the flour, baking powder, baking soda, salt, and spices. Set aside.

Beat the oil, sugar, molasses, yogurt, and pureed apricots until thoroughly combined. Add the flour mixture and beat until smooth.

Spoon the batter into the baking pan and smooth surface. Arrange apricot slices on top, pressing in slightly (if your apricots are sliced too thick, the cake may be gummy under the slices after baking).

Bake for 40 – 45 minutes, until an inserted toothpick comes out clean.

Allow to cool in pan for 10 minutes before transferring to wire rack.

Can be served warm or cold. Dust with icing sugar before serving, for a pretty presentation.