Today I swapped lunch for a second breakfast and had pancakes. And for breakfast I had some quinoa. Winter has finally arrived and we already had snow this week. This means that my body starts telling me I have to prepare for some hard times and therefore should eat sweets, chocolates, and cupcakes all day long. It seems that raisins and whole wheat pancakes also count.
Breakfast Quinoa with Raisins, Cinnamon, and Orange (serves one)
1/3 cup quinoa, washed and rinsed
1 T raisins
1/2 cup orange juice
1/2 cup water
1 pinch salt
1/2 orange, peeled and chopped into bite-size pieces
1/2 t orange zest
1/2 t cinnamon
mint leaves for garnish
In a small saucepan combine quinoa,raisins, juice, water, orange zest, and salt. Bring to boil and cook according to package directions.
Transfer to a bowl and mix with orange and cinnamon. Garnish with mint leaves. Serve immediately.
Oat-Buckwheat Pancakes with Cranberry Syrup, Cranberries, and Lavender (makes 5 six inch pancakes)
These pancakes come with lots of flavour. Both the buckwheat and the oat flour add a lot of taste and texture. I served these with cranberry syrup (store bought, here’s a recipe for homemade syrup), dried cranberries, and some lavender, which made them simply perfect.
1 cup rice milk (or other non dairy milk)
2 T ground flax seed
1/4 cup apple sauce
1/2 t vanilla extract
1/2 cup oat flour
1/2 cup buckwheat flour
1/2 T baking powder
1 T sugar
1/4 t salt
1-2 T cranberry syrup
1 T dried cranberries
1/2 t dried lavender
Combine milk and flax in a bowl and let sit for a couple of minutes. Stir, add apple sauce, and vanilla extract.
Sift together flours, baking powder, sugar, and salt. Add wet ingredients to dry and mix well to combine.
Heat a non-stick pan to medium heat, coat with some oil, and pour in 1/5 of pancake batter. Cook for 3-4 minutes on each side, or until golden brown. Transfer to a plate and garnish with syrup, cranberries, and lavender. Serve immediately.