Gingerbread Pancakes Might Become Your New Favourite Breakfast

January 29, 2020by Bridget Oland

Servings: 6-8 serving(s)

Prep time: 15 minutes

Total time: 45 minutes

Cooking time: 30 minutes

Gingerbread pancakes are a delicious alternative to your regular fluffy white pancakes. You’ll love the added flavour from the spices and molasses. Whole wheat flour makes them hearty and filling.

Pancakes are one of the most versatile foods in our house. Of course they’re wonderful on weekend mornings but gingerbread pancakes also make great snack food. They’re portable (put a pancake in your lunchbox, instead of a muffin) and filling.

My son has always eaten his pancakes bare or with just a little butter but the rest of us eat them with a generous drizzle of syrup and molasses. I often pack leftovers in my lunch.

Healthy tips:

You can make this recipe as wholesome as you like. Use whole wheat or whole spelt flour, add a little ground flax (up to 1/4 cup), omit the sugar…

To serve I combine pure maple syrup with a little molasses for a rich flavour and to help my maple syrup go a little further. The ratio is 3:1 maple syrup to molasses.

These pancakes will last in the fridge for a few days and they freeze well.

Gingerbread Pancakes Recipe

Makes 16 pancakes

Ingredients:

2 ½ cups all-purpose flour (can use up to one cup whole wheat)
¼ cup sugar (optional)
1 ½ Tbsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 ½ tsp. ginger
1 ½ tsp. cinnamon
½ tsp. allspice
Pinch of cloves
2 eggs, room temperature
¼ cup Crosby’s Fancy Molasses
2 cups milk
2 Tbsp. oil

Instructions:

Combine dry ingredients in a large bowl.
In another bowl combine the wet ingredients.
Add wet ingredients to dry ingredients and whisk to combine.
Let batter sit for 5-10 minutes.
Drop by ¼ cup measure on a medium-hot, well-greased frying pan.
Flip when the batter is set and the edges lose their wet look.
Keep warm until ready to eat.

Drizzle with a maple syrup, or a molasses maple syrup blend (3 Tbsp maple syrup and 1 Tbsp molasses)

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Molasses Oatmeal Waffles are Healthy & Wholesome

July 3, 2019by Bridget Oland

Servings: 4-6 serving(s)

Prep time: 10 minutes

Total time: 30 minutes

Cooking time: 20 minutes

Take me to the recipe

Molasses oatmeal waffles are like brown bread in waffle form. They’re a little chewy, wholesome and substantial.

Are you looking for breakfast ideas that keep you feeling full and energetic, that are healthy, wholesome and taste really good?

Molasses Oatmeal Waffles are the breakfast for you.

This is an old recipe that came with a waffle iron I got for Christmas the year I graduated from university. That year my mom and dad gave my siblings and I each a waffle iron, which came in handy at big family gatherings.

I used to make molasses oatmeal waffles often on weekends, before heading out on day-long hikes. They were the only thing that would keep me feeling full until lunchtime.

As often happens the recipe was tucked away and forgotten for years until I came across it in a folder last month. They are just as good as I remembered. Like brown bread in waffle form. A little chewy and substantial.

I drizzle molasses oatmeal waffles with a mixture of three parts maple syrup and one part molasses.

Molasses oatmeal waffles freeze well too. They are very moist so don’t dry out when warmed in the toaster. (You can also warm them in the microwave.)

For more pancake and waffle recipes visit our Pancake & Waffle Page.

Molasses Oatmeal Waffles

Makes 10 waffles

Ingredients:

2 cups milk
¼ cup Crosby’s Fancy Molasses
2 cups rolled oats (not instant)
2 eggs
1/3 cup oil
½ cup all-purpose flour, spooned in
1 tsp. baking powder
½ tsp. baking soda
1 tsp. salt
1 Tbsp. ground flax or wheat germ

Instructions:

Heat milk and molasses in a saucepan over medium until warm to the touch.
Place rolled oats in a large bowl and pour over milk mixture. Whisk in remaining ingredients.
Let batter sit five minutes.
Cook as directed in your waffle iron instructions.

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Chocolate Gingerbread Protein Smoothie (+ video)

February 1, 2019by Bridget Oland

Servings: 1 serving(s)

Prep time: 5 minutes

Total time: 5 minutes

Take me to the recipe

This chocolate gingerbread protein smoothie makes a great breakfast on the go. It’s refined sugar-free and can be made with chickpeas if you don’t have protein powder. High in iron.

We have always been a hearty breakfast kind of family, weekdays included. I was always cooking eggs and porridge, making toast. Then in the blink of an eye my daughter “ran out of time” for breakfast. (Such is the life of a high-schooler…)

Then this recipe appeared. I spent a few days testing it and asked her if she wanted to have a taste. That was it. Since that first sip she has been drinking a chocolate gingerbread protein smoothie for breakfast every morning.

I have made this recipe with peanut butter and sunflower seed butter in place of almond butter and it is still delicious. A few other variations are below.

I still prefer a sit-down breakfast on week days but it’s good to have some healthy alternatives.

Tips:

The banana doesn’t need to be frozen.
Half a banana works well.
Sometimes I add 1 Tbsp. of ground flax to the recipe
Sometimes I double the milk, keep remaining ingredients the same, and create a two-serving smoothie that my daughter and I can share.
You can replace the scoop of protein powder 1/4 cup of cooked chickpeas.

Chocolate Gingerbread Smoothie Recipe

Makes one serving

Ingredients:

½ cup non-dairy milk (almond, coconut, soy…)
1 Tbsp. almond butter
1 scoop plain protein powder (1/4 cup)*
1 Tbsp cocoa powder
Pinch of cinnamon & ground ginger
1 Tbsp. Crosby’s Fancy Molasses
1 frozen banana

*I use pea protein or 1/4 cup cooked chickpeas

Ingredients:

Beginning with the milk and ending with the banana, combine all ingredients in the blender and whirr until smooth.

One more thing…

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Breakfast

Seven Healthy Pancake Recipes for Pancake Tuesday

February 5, 2018by Bridget Oland

Servings: 4 serving(s)

Prep time: 15 minutes

Total time: 45 minutes

Cooking time: 30 minutes

Take me to the recipe

May be you can tell from the number of pancake recipes on this website that I love pancakes, and healthy pancake recipes in particular. In fact, I made a double batch of our family favourite recipe (Old Black Witch’s Blueberry Pancakes) on the weekend for my daughter and her friends. The leftovers went into the fridge and we ate them for breakfast again today.

Although we have pancakes often enough for breakfast, they’re still a treat if we eat them for supper. That’s why we all delight in Pancake Tuesday. Shrove Tuesday is one of the few days of the year that we have pancakes at suppertime and I suppose that’s why we always look forward to it.

Easy pumpkin molasses pancakes make a healthy breakfast
Oatmeal apple pancakes are healthy & filling.
Banana Oat Pancakes are wholesome & hearty breakfast food.
Cornmeal molasses pancakes are a healthy treat on busy school mornings.
Whole wheat zucchini pancakes - an easy way to slip a few vegetable into a comfort food meal.
Old fashioned fluffy blueberry pancakes are a family favourite.
Buckwheat flapjacks are buckwheat pancakes by another name.

Make your pancakes healthier

Plain pancakes with regular white flour don’t offer the body a whole lot of sustenance but the options for adding nutrition (and extra flavour) to your pancakes are limitless. As my kids can attest, I’m known for stuffing my pancakes with everything from chia, flax meal and wheat germ to barley flour, vegetables, yogurt and more.

Whatever the season and whatever you’re craving, there is a healthy pancake recipe to suit everyone.

Seven Healthy Pancake Recipes:

Family Favourite Blueberry Pancakes

Buckwheat Flapjacks with Molasses Maple Syrup

Cornmeal Blueberry Pancakes

Banana Oat Pancakes

Whole Wheat Zucchini Pancakes

Pumpkin Pancakes

Oatmeal Apple Pancakes

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Easy Pumpkin Molasses Pancakes make a Healthy Breakfast

October 24, 2017by Bridget Oland

Servings: 4-5 serving(s)

Prep time: 15 minutes

Total time: 45 minutes

Cooking time: 30 minutes

Take me to the recipe

In our house, healthy pumpkin molasses pancakes are practically super food. They’re wholesome, nutritious and delicious.

Pancakes are near the top of my list of comfort foods. They’re always satisfying and my kids consider them a real treat — a good combination when it comes to making sure that my kids eat well.

We consider pancakes mostly breakfast food, although they do make a great supper stand in, and they’re portable enough to go in my kids’ lunches. My son eats leftover pumpkin molasses pancakes much like he would a cookie.

Make these healthier by using half whole wheat or spelt flour. Stone ground flour works well in this recipe too. Canola oil or grape seed oil can be substituted for the butter.

Serve with a 50/50 blend of maple syrup and fancy molasses. Sliced apples or pears go well on the side.

Pumpkin Molasses Pancake Recipe

Serves 4-5

Ingredients:

1 ½ cups flour, spooned in
1 ½ tsp. baking powder
¾ tsp. baking soda
¼ tsp. salt
1 ½ tsp. cinnamon
1 tsp. ginger
Pinch of nutmeg
1 ½ cups buttermilk*
¾ cup pumpkin puree
2 large eggs
2 Tbsp. Crosby’s Fancy Molasses
3 Tbsp. melted butter
½ tsp. vanilla

Instructions:

In a large bowl, whisk the flour, baking powder, baking soda, spices and salt.
I another bowl whisk the buttermilk with the pumpkin puree, eggs, molasses, melted butter and vanilla.
Stir the wet into the dry and mix until just combined (batter may be a little lumpy). Let batter sit for 5-10 minutes.
Warm a fry pan over medium, or medium-low (depending on how hot your stove runs) and brush with oil.
Using a ¼ cup measure, pour batter into pan, leaving room in between pancakes for batter to spread.
Cook until pancakes bubble on top, the edges are set, and the bottom is browned. Flip and cook until pancakes are cooked through.

*You can use milk that has been soured with 1 Tbsp. of vinegar or ½ cup plain yogurt blended with 1 cup of milk.

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Whole Wheat Zucchini Pancakes Recipe

August 15, 2017by Bridget Oland

Servings: 4 serving(s)

Prep time: 10 minutes

Total time: 30 minutes

Cooking time: 20 minutes

Take me to the recipe

Whole wheat zucchini pancakes are hearty and wholesome and include one serving of vegetables in each portion.

I’m a proponent of pancakes for supper. And it isn’t just a Shrove Tuesday thing. Some days, having breakfast for supper is just what everyone needs.

But then there is always the question of vegetables, as in “How do you pair vegetables with pancakes and syrup?” It’s a good question since suppertime is usually the only time of day that my kids eat vegetables.

The solution: Whole wheat zucchini pancakes (for breakfast, brunch or supper). It’s an easy way to slip a few vegetable into a comfort food meal.

Pancakes make a great lunchbox meal too. Just cut the pancakes into bite-sized pieces and pack in a reusable container with a serving of maple syrup (or a molasses-maple syrup blend) on the side. Here’s how to make a molasses-maple syrup blend: 3 Tbsp. maple syrup and 1 Tbsp. molasses.

This recipe is adapted from the wonderful website, Pinch of Yum.

Whole Wheat Zucchini Pancakes Recipe

Serves 4 (makes 8 pancakes)

Ingredients:

½ cup + 2 Tbsp. flour
½ cup whole wheat or spelt flour
3/4 tsp. baking soda
1/4 tsp. salt
2 Tbsp. flax meal (ground flaxseed)
2 eggs
2 Tbsp. oil
1 cup milk
1 Tbsp. Crosby’s Fancy Molasses
1 cup coarsely shredded zucchini

Instructions:

In a large bowl whisk the dry ingredients.
In a medium bowl whisk the eggs then add the oil, milk and molasses.
Add the wet to the dry and stir until almost incorporated.
Stir in the zucchini and mix until combined.
Drop by 1/3 cup measure on a medium-hot, well-greased frying pan.
Flip when the batter is set and the edges lose their wet look.
Keep warm until ready to eat.
Drizzle with a maple syrup, or a molasses maple syrup blend (3 Tbsp. maple syrup and 1 Tbsp. molasses)

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Roasted Rhubarb Cornbread Cake for Breakfast or Dessert

June 6, 2017by Bridget Oland

Servings: 9 serving(s)

Prep time: 20 minutes

Total time: 45 minutes

Cooking time: 25 minutes

Take me to the recipe

Roasted rhubarb cornbread cake, a lower-sugar, lower-fat cousin of the muffin.

When I was little, cornbread was one of my favourites. Mom called it Johnny Cake and would sometimes bake a pan to serve with supper. Because it’s a little sweeter than many dinner breads I always felt like I was eating a bit of dessert along with my soup or stew or whatever was served for our main meal.

That’s the beauty of cornbread. It can travel from breakfast to supper to dessert. Not too sweet, lower in fat than many quick breads, it feels like a treat even though it’s much healthier than most muffin recipes.

Roasted rhubarb cornbread cake, a lower-sugar, lower-fat cousin of the muffin.
Roasted rhubarb cornbread cake, a lower-sugar, lower-fat cousin of the muffin.
Roasted rhubarb cornbread cake, a lower-sugar, lower-fat cousin of the muffin.

One recipe, many variations.

This particular recipe was adapted from the 1932 edition of The Guide To Good Cooking, published by Five Roses Flour and edited by Jean Brodie, a popular food writer in Toronto. I have my grandmother’s copy of the cookbook. In the book, the basic recipe is for cornmeal muffins offers a slight adaptation for fruit-topped Johnny Cake.

I make my rhubarb cornbread with fine cornmeal, which is really more of a corn flour. From time to time I’ll use a medium grind, or I’ll do half-and-half.

Try rhubarb cornbread with your favourite summer fruit.

As we roll through summer I plan on making this cornbread recipe with strawberries, raspberries, peaches and apples.

Let me know if you try any variations.

Roasted Rhubarb Cornbread Recipe

Serves 9

Ingredients:

1 cup flour
½ cup cornmeal (fine or medium)
2 ½ tsp. baking powder
¼ tsp. baking soda
1/3 tsp. salt
½ cup butter, softened
¼ cup plus 3 Tbsp. sugar, divided
1 egg yolk
2 Tbsp. Crosby’s Fancy Molasses
2 Tbsp. honey or maple syrup
¾ cup cold milk
1 egg white
4-6 stalks of rhubarb

Instructions:

Preheat oven to 400 F. Line an 8″x 8″ pan with parchment paper or grease it well.*
Line a baking sheet with parchment paper and lay the washed rhubarb on top. Sprinkle over 2 Tbsp. of sugar and bake for 5-10 minutes, until the rhubarb is tender.
Remove and let cool.
Reduce oven temperature to 375 F.
In a medium bowl combine the flour, cornmeal, baking powder, baking soda and salt.
In a large bowl beat the butter and gradually add the sugar. Beat in the egg yolk then the molasses and honey or maple syrup.
Mix in the dry ingredients in three additions, alternating with the milk (beginning and ending with the flour mixture.)
Beat the egg white to stiff peaks and fold into the batter.
Scrape into prepared pan and lay the soft rhubarb on top of the batter. Sprinkle over remaining Tbsp. of sugar.
Bake for 20-25 minutes, until golden and the top springs back when lightly touched. Serve warm or room temperature.

*This recipe can be baked as muffins (makes 12)

Nutritional info: Per generous piece.

Calories: 194.5,
Fat: 11.6 g,
Saturated Fat: 7 g,
Cholesterol: 50.7 mg,
Sodium: 214.9 mg,
Carbs: 21.9.
Sugar: 17.4 g,
Protein: 2 g,
Fibre .5 g,
Potassium: 176.4 mg,
Vitamin A: 115 mg

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Lemon Ginger Scones for Spring Mornings

April 20, 2017by Bridget Oland

Servings: 12 serving(s)

Prep time: 15 minutes

Total time: 35 minutes

Cooking time: 20 minutes

Take me to the recipe

No matter the weather, you can bring spring to your kitchen with the foods that you bake.

We awoke to snow this morning. It won’t last but that doesn’t change the wintery feeling it gives you, especially now that the crocus are up.

But spring can be a state of mind and brightly flavoured lemon ginger scones make me think of spring. They FEEL like spring. Flavoured with both powdered and candied ginger, and the zest of a lemon, they’re like a mouthful of sunshine on a weekend morning.

Lemon ginger scones are best enjoyed right out of the oven with a little butter and jam. Any leftovers can be toasted the next day.

This is a sweet scone, lovely on its own with a cup of tea. Feel free to increase the amount of candied ginger to ¾ of a cup. The sugar can be reduced to 2 Tbsp.

This is a very slight adaptation of a recipe for Derby Scones from an old cookbook of my mom’s. (It’s the same cookbook with the Oven-Baked Ribs and Gluten-Free Oatmeal Flax Bars.)

Lemon Ginger Scone Recipe

Ingredients:

2 ½ cups all-purpose flour
¾ cup whole wheat flour
½ tsp. salt
1 tsp. baking soda
¼ cup sugar
2 tsp. cream of tartar
1 tsp. ginger
½ cup cold butter
½ cup chopped candied ginger
1 egg, room temperature
2 Tbsp. Crosby’s Fancy Molasses
1 cup milk soured with 1 tsp. of lemon juice
Zest of one lemon

Instructions:

Preheat oven to 425 F
In a large bowl whisk the flours, salt, baking soda, sugar, cream of tartar and ginger. Cut in the butter until it’s pea-sized. Stir in the candied ginger.
In a small bowl whisk the egg with the molasses and milk.
Make a well in the dry ingredients and pour in the liquid mixture. Stir with a fork until almost combined.
Scrape onto a lightly floured surface and gently knead a few times until the dough comes together.
Gently roll ½ “ thick and cut into rounds or pat into a circle and cut into wedges.
Bake for 15-20 minutes until lightly browned.

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Blueberry Buttermilk Cornbread with Molasses

August 16, 2016by Bridget Oland

Servings: 12 serving(s)

Prep time: 10 minutes

Total time: 35 minutes

Cooking time: 25 minutes

Take me to the recipe

Moist and pleasantly sweet this blueberry buttermilk cornbread recipe is suitable for breakfast or even dessert. It’s also delicious served alongside soup.

I found a lovely card with the saying “Your day will go in the direction that the corners of your mouth turn.”

It reminds me that we are the masters of our own happiness and that a good breakfast can help to launch each day in the right direction.

Since it’s August I have been starting my day with blueberries, eating them by the handful, whirring them into smoothies and baking all my favourite blueberry recipes.

This week it was Blueberry Buttermilk Cornbread. Sweetened with molasses this cornbread is extra flavourful without being cake-sweet.

I love how cornbread walks that fine line between something you eat with supper and something you have for dessert. This recipe is also yummy with breakfast and makes for a great snack.

Blueberry Buttermilk Cornbread with Molasses

Moist and pleasantly sweet this blueberry buttermilk cornbread recipe is suitable for breakfast or even dessert. It’s also delicious served alongside soup.

Author: Bridget Oland
Prep Time: 10 min
Cook Time: 25 min
Total Time: 35 min
Yield: 8-12 servings
Category: Quick Breads

Ingredients

1 ¼ cups flour
1 ¼ cups cornmeal
2 tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
1 ¼ cups buttermilk (or milk soured with yogurt)*
2 eggs, at room temperature
¼ cup brown sugar
¼ cup Crosby’s Fancy Molasses
¼ cup butter, melted
1 generous cup blueberries

Instructions

Preheat oven to 400 F and grease a 9” cake pan (round or square)
In a large bowl whisk together the flour, cornmeal, baking powder, soda and salt.
In another bowl whisk the butter with the sugar and molasses. Whisk in the eggs then the buttermilk.
When well combined add to dry ingredients and stir gently until almost combined.
Fold in blueberries.
Scrape batter into prepared pan and bake for about 25 minutes.
Cool in pan for 10 minutes before loosening the edges and turning out onto a cooling rack.

Notes

*To replace the buttermilk whisk 1/4 cup yogurt into 1 cup milk.

This recipe is lovely made without blueberries.

Choose medium or coarse ground cornmeal for this recipe.

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Wholesome Lemon Poppy Seed Scones {Refined Sugar-Free}

July 5, 2016by Bridget Oland

Servings: 8 serving(s)

Prep time: 10 minutes

Total time: 30 minutes

Cooking time: 20 minutes

Take me to the recipe

A wholesome scone with no refined sugar.

If you thought muffins were easy to make wait until you try these lemon poppy seed scones. They’re quick to whip up and take hardly any time to bake. Enjoy them for breakfast with fresh jam or as an afternoon snack.

Scones are an easy way to make a slow summer morning feel a bit like a holiday.

You’ll have these scones in the oven in about 10 minutes and they’ll be cooling on the counter in under 20 minutes. Be sure to eat them while they’re still warm. Scones are always best on the day they’re made so eat up.

lemon poppy seed scones are sweetened with molasses and maple syrup. No refined sugar. Use whole wheat pastry flour to make them extra wholesome.

Lemon poppy seed scones are sweetened with molasses and maple syrup. No refined sugar. Use whole wheat pastry flour to make them extra wholesome.

Lemon poppy seed scones were our morning snack last weekend before we headed off to the Fundy Trail, a spectacular driving and hiking route along the Bay of Fundy in Southern New Brunswick.

Lemon Poppy Seed Scone Recipe

Adapted from the lovely blog Naturally Ella

Ingredients:

2 1⁄4 cups flour (can use half whole wheat pastry flour)
2 tsp. baking powder
1⁄4 tsp. sea salt
2 Tbsp. poppy seeds
2 Tbsp. lemon zest (about 2 lemons)
1⁄2 cup cold butter, cubed
1 large egg
3 Tbsp. lemon juice
3 Tbsp. heavy cream or milk (plus more for brushing)
3 Tbsp. Crosby’s Fancy Molasses
2 Tbsp. maple syrup

Icing

1⁄2 cup icing sugar
1 Tbsp. milk
1 tsp. lemon zest (optional)

Instructions:

Preheat oven to 425 ̊F. Line a baking sheet with parchment paper.
In a large bowl whisk flour, baking powder, salt, poppy seeds, and lemon zest. Cut in the butter until it’s pea-sized.
In a small bowl, whisk egg, heavy cream, lemon juice, molasses and maple syrup. Pour over the dry ingredients and stir until just combined.
Scrape dough onto a floured surface, knead lightly until it just comes together then lightly pat into an 8” circle that’s an inch or so thick. Cut into 8 wedges.
Set wedges to the prepared baking sheet about 2” apart. Brush with heavy cream. Bake the scones until firm to the touch and golden, 18-20 minutes. Remove from the oven and transfer to a rack to cool.

To make the icing:

Whisk icing sugar, milk and lemon zest in a bowl.
While scones are still warm drizzle or spoon over the icing.

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30-Minute Cinnamon Sticky Buns

March 15, 2016by Bridget Oland

Servings: 9 buns serving(s)

Prep time: 20 minutes

Total time: 50 minutes

Cooking time: 30 minutes

Take me to the recipe

Who can resist cinnamon sticky buns on Easter morning?

There is something about Easter weekend that makes me crave homemade baked goods, and not just any bread, muffin or scone. I crave special treats like these cinnamon sticky buns.

I know that cinnamon buns made with yeast dough are delicious and soft but I’m not always in the mood to take the time. If my kids are requesting sticky buns and I want to serve them up quickly I make these cinnamon sticky buns. Made with a simple biscuit dough they’re quick and easy to mix up and take next to no time to bake. In fact, I should really be requesting that my kids bake these for me on Easter morning.

These are smallish cinnamon buns so plan for two per person. That’s just right for my family of four. If you have more mouths to feed or would like leftovers I suggest you make two batches.

30-Minute Cinnamon Sticky Buns

From the delightful cookbook, Alice Eats, by Julie Van Rosendaal

Makes 9 buns

Ingredients:

Sauce:

2 Tbsp. butter
¼ cup brown sugar
1 Tbsp. Crosby’s Fancy Molasses

Dough:

2 cups flour
1 Tbsp. baking powder
1 Tbsp. sugar
½ tsp. salt
¾ cup milk
¼ cup vegetable oil

Filling:

½ cup brown sugar
2 Tbsp. Crosby’s Fancy Molasses
½ tsp. cinnamon

Instructions:

Preheat the oven to 350 F
Place the sauce ingredients in an 8”x 8” metal pan and place it in the oven for a few minutes, until the butter melts.
In the meantime, in a large bowl whisk the flour, baking powder, sugar and salt. Add the milk and oil and stir gently until just combined.
Scrape onto a lightly floured surface and roll into a 9”x 14” rectangle.
Sprinkle with the brown sugar and cinnamon and drizzle over the molasses.
Starting from the long side, roll into a log. Using a serrated knife, slice into 9 rolls.
Remove pan from the oven and stir to combine. Place the rolls on the pan (cut side down for the two end pieces.) Bake for 20-25 minutes, until golden and bubbly.
Let cool for 5 minutes (no more) and then invert onto a plate.

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Buckwheat Flapjacks with Molasses Maple Syrup

February 9, 2016by Bridget Oland

Servings: 14-16 pancakes serving(s)

Prep time: 10 minutes

Total time: 50 minutes

Cooking time: 40 minutes

Take me to the recipe

Enjoy hearty buckwheat flapjacks (another name for pancakes) for your Pancake Tuesday celebration.

When I was growing up, Shrove Tuesday was always a thrill. It was the only time we ever had breakfast for supper and the upside-down-ness of the day made it all the more exciting.

Then when I moved to France in my early 20s the couple I lived with often made crepes for supper. Marie-France, my landlady, would make a huge stack and we’d begin the meal eating them with cheese and Dijon mustard. Halfway through the stack the plate of cheese would be replaced by jars of jam and honey and onto dessert we’d move.

Pancake Tuesday is still a thrill in our house. In the past I have always made Old Black Witch’s Blueberry Pancakes, the recipe I grew up with, but I recently came across a recipe for buckwheat flapjacks with molasses so that’s what I’ll make tonight. The buckwheat flour gives them more of a substantial flavour and they’re not as fluffy as my old recipe so don’t feel as dessert-like.

The recipe is from Deborah Madison’s terrific cookbook, Vegetarian Cooking for Everyone. She serves them with molasses butter, a combination of melted butter and molasses.

I top Buckwheat Flapjacks with a molasses maple syrup, real maple syrup mixed with a little molasses. The combination makes the syrup taste like late-season maple syrup and that’s my favourite.

Be sure to let the batter sit for a few minutes before you start to cook the pancakes. You’ll find this tip and more in The Kitchn’s 10 Pancake Commandments.

Buckwheat Flapjacks with Molasses Maple Syrup Recipe

Makes 14-16 pancakes

Ingredients:

¾ cup buckwheat flour
¾ cup all-purpose flour, spelt flour or whole wheat*
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
¼ cup Crosby’s Fancy Molasses
2 eggs
3 Tbsp. oil or melted butter (plus more for the pan)
1 ¾ cups buttermilk

Instructions:

Whisk dry ingredients together in a bowl.
In another bowl whisk the molasses, eggs, oil, and buttermilk.
Add wet to dry and combine well.
Warm a fry pan over medium and brush lightly with oil. Using a ¼ cup measure pour batter into hot pan.
Cook until covered with bubbles then flip.

*If you’re using stone ground whole wheat or spelt flour the batter may feel thin but the pancakes will cook up just fine.

Molasses Maple Syrup

1/3 cup real maple syrup
1 Tbsp. Crosby’s Fancy Molasses

Combine in a pitcher and stir well.

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Apple Oatmeal Pancakes | Wholesome and Hearty Breakfast Fare

November 3, 2015by Bridget Oland

Servings: 4 serving(s)

Prep time: 15 minutes

Total time: 45 minutes

Cooking time: 30 minutes

Take me to the recipe

Apple oatmeal pancakes are wholesome and hearty In praise of hearty breakfasts…

It’s amazing what rolled oats and an apple can do for pancakes. I’m fond of all sorts of pancakes but for a breakfast to really tide me over I need more than flour, milk and eggs which is why all of the extras in this recipe appeal to me.

Rolled oats, whole grain flour and flax stick with you through the morning. They supply good nutrition, add texture and a whole lot of flavour. This recipe is sweetened with a bit of molasses, which adds flavour too.

These are not fluffy pancakes.

Apple Oatmeal Pancakes are on the hearty side of the pancake spectrum. These are cold weather pancakes, just the sort you might crave on a damp, chilly November morning.

Pancakes aren’t just for breakfast

Apple Oatmeal Pancakes make good lunchbox fare too, and can be a perfectly acceptable supper on an evening when a breakfast sort of meal is what everyone is craving.

Apple Oatmeal Pancakes Recipe

Serves 4

½ cup plus 2 Tbsp. quick oats (not instant)
1 cup whole wheat or spelt flour
1 Tbsp. ground flax, oat bran or wheat germ
½ tsp. baking soda
½ tsp. salt
1 egg, beaten
2 Tbsp. Crosby’s Fancy Molasses
1 Tbsp. sugar (optional)
3 Tbsp. oil
1 cup buttermilk or sour milk
1 small to medium apple, scrubbed and grated (skin on)
Apple slices for garnish (optional)

In a large bowl combine the rolled oats, flour, flax, baking soda and salt.
In another bowl, beat the egg with the molasses and sugar. Whisk in the oil and milk.
Add wet mixture to dry and stir until combined.
Stir in the grated apple.
Heat griddle over medium and grease with oil. Drop batter into pan by 1/3 cup measure. Top with thinly sliced apple.
When edges are set and bubbles start to form on top, flip and cook until done.
Place cooked pancakes in a warm oven until ready to eat, or cool on a wire rack and freeze.

Make this recipe delicious with Crosby's Molasses.

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Yankee Buns | Biscuit Style Cinnamon Buns

October 30, 2015by Bridget Oland

Servings: 10 serving(s)

Prep time: 15 minutes

Total time: 40 minutes

Cooking time: 25 minutes

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This is a lovely biscuit-style cinnamon bun that bakes in a sweet molasses sauce. The recipe makes just enough for your family to eat in one sitting.

Who doesn’t have a weakness for cinnamon buns?

It’s a special day for me when molasses lovers share their family favourite recipes. It’s like being invited into their kitchen for a cup of tea. It also highlights what I think is the most wonderful thing about food – the sharing.

This recipe was given to me by Rona, who grew up in Saint John NB (the home of Crosby Molasses) but who has lived overseas for decades. She has never lost her love of molasses though and managed to keep a little stash of Crosby’s on hand to bake special treats for her family. So even though her sons grew up thousands of kilometers from the nearest grocery store that sells our molasses they were practically raised on it.

This is what Rona wrote to me the day she shared the recipe:

“When I think back to when I was younger molasses was a must to have. My mom and dad were from the north shore and molasses was used a lot. I remember dad putting some on his plate when he had a roast dinner and he would mix it with what gravy was left, and then take a piece of bread and soak it up. He always had molasses cake or cookies in his lunch box to have with his tea. After I moved to Norway almost 31 years ago my boys grew up with molasses as I would always take it back with me when I visited Saint John. They love it too.

I am going to share a recipe with you Bridget that my mom had, and I make it a lot and everyone loves it. Mom called them Yankee Buns. This recipe is almost like tea biscuits and would love to share this with you.”

Update: I received a note from another ready who calls these buns Rolly Pollies. A sweet name for a very delicious treat.

Rona’s Mom’s Yankee Buns – Biscuit Style Cinnamon Bun Recipe

Makes 10-12 buns

Dough

2 cups of flour, spooned in
1/2 tsp. salt
1/2 tsp. sugar
4 tsp. baking powder
5 Tbsp. butter (cold)
2/3 cup milk (can add up to 2 Tbsp. more if dough seems too dry)

Filling

1 Tbsp. soft butter
¼ cup brown sugar
1 tsp. cinnamon (optional)

Sauce

¼ cup water
¼ cup Crosby’s Fancy Molasses
1 tsp. flour

Combine dry ingredients and cut in butter. Pour over milk and stir to combine.
Scrape onto a lightly floured surface and knead gently until dough comes together. (Try not to work the dough too much).
Roll out to a rectangle about ½” thick.
Spread with soft butter and sprinkle over the brown sugar and cinnamon (if using).
Roll up and gently pinch seam.
Cut into ½”-3/4” slices and place in a parchment-lined 9”x13” pan.
Combine sauce ingredients and pour over the buns.
Bake at 350 F for 20-25 minutes.

Best eaten warm.

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Banana Oat Molasses Pancakes | Wholesome & Hearty Breakfast Food

September 9, 2015by Bridget Oland

Servings: 4 serving(s)

Prep time: 15 minutes

Total time: 45 minutes

Cooking time: 30 minutes

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Wondering what to feed your kids on busy school mornings?

Today was the first day of school for my kids. Back to the routine – the morning rush, packaging lunches and making breakfast.

My kids have great morning appetites but it doesn’t mean it’s a breeze to get them fed well before they head out the door. Like all mom’s I’m in search of breakfast food that’s quick, healthy and substantial.

These banana oat molasses pancakes are wholesome and hearty breakfast food. They’re substantial with whole grain flour and rolled oats so stick to your ribs in a porridge sort of way. The banana slices on top add a nice bit of sweet and the molasses adds great flavour.

I made this recipe twice on the weekend up at our cottage and they went from breakfast food to snack food as the day progressed.

That’s the great thing about healthy pancakes. They’re perfect breakfast food with loads of protein and a good amount of fibre. You can nibble them for a snack, in the same way you’d eat a muffin. You can even pack them for lunch, with a little container of syrup on the side.

Tip: I put extras in the freezer and warm them in the toaster on busy school mornings.

Banana Oat Molasses Pancakes Recipe

Makes about 8 generous pancakes

Ingredients:

½ cup plus 2 Tbsp. rolled oats (old fashioned or quick — but not instant)
1 cup whole wheat or spelt flour
1 Tbsp. ground flax, oat bran or wheat germ
½ tsp. baking soda
½ tsp. salt
1 egg, beaten
2 Tbsp. Crosby’s Fancy Molasses
1 Tbsp. sugar (optional)
3 Tbsp. oil
1 cup buttermilk or sour milk
1 banana, sliced into rounds

Instructions:

In a large bowl combine the rolled oats, flour, flax, baking soda and salt.
In another bowl, beat the egg with the molasses and sugar. Whisk in the oil and milk.
Add wet mixture to dry and stir until combined. Lest rest 10 minutes.
Heat griddle over medium and grease with oil. Drop batter into pan by 1/3 cup measure. Top with sliced banana. When edges are set and bubbles start to form on top, flip and cook until done.
Place cooked pancakes in a warm oven until ready to eat, or cool on a wire rack and freeze.

Nutritional info, per large pancake

Calories: 194.5
Fat: 7.3 g
Saturated Fat: 1.3 g
Cholesterol: 25.5 mg
Sodium: 250 mg
Carbs: 26.2 g
Sugar: 8.1 g
Protein: 5.5 g
Calcium: 65 g
Fibre: 2.7 g
Potassium: 266 mg
Folate: 26.3 (DFE)

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Cornmeal Molasses Pancakes

June 10, 2015by Bridget Oland

Servings: 4 serving(s)

Prep time: 15 minutes

Total time: 45 minutes

Cooking time: 30 minutes

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Only seven more days of school before summer vacation officially begins. My son is in the midst of exams and my daughter has no more homework.

Although their bodies are in the classroom each day I’m pretty sure their minds are already on vacation. Which brings me to breakfast — Both of my kids have been extra sluggish in the mornings these past few weeks. The cool rainy weather here in Southern New Brunswick hasn’t helped but it’s really school fatigue that has set in. They’re tired of the routine. We’re all tired of the routine… To add a little pizazz to our morning I have been serving pancakes. They give the impression of a leisurely weekend morning on a busy weekday.

Handy Tips:

Pancakes make good lunchbox food. Cut cooked pancakes into chunks and put in a lunchbox-size storage container. Pack a bit of syrup or applesauce for dipping or to serve on the side.

Freeze extra pancakes and reheat them in the toaster for speedy breakfast prep or afterschool snacks.

Cornmeal Molasses Pancakes Recipe

Serves 4

Ingredients:

1 cup flour
½ cup cornmeal (fine ground)
2 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
1 cup milk, plain yogurt or a combination of the two
2 eggs
3 Tbsp. oil or melted butter
2 Tbsp. Crosby’s Fancy Molasses
½ cup blueberries

Instructions:

In a large bowl whisk the flour, cornmeal, baking powder, baking soda and salt.
In another bowl whisk the milk, eggs, oil and molasses.
Add the milk mixture to the flour mixture and stir lightly until half combined. Stir in the blueberries. (Be careful not to overmix.)
Heat griddle or fry pan. Drop 2-3 Tbsp. of batter onto oiled pan and cook until bubbles start to form and burst. Flip gently and continue cooking until done (this won’t take very long).

Make this recipe delicious with Crosby's Molasses.

Breakfast lunchbox ideas pancakes

Molasses Kiss Greek Yogurt with Strawberry Rhubarb Compote

May 28, 2015by Bridget Oland

Servings: 3-4 serving(s)

Prep time: 20 minutes

Total time: 40 minutes

Cooking time: 20 minutes

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There’s something about the consistency of Greek yogurt that’s irresistible. It’s like pudding, especially when you stir a bit of molasses into it.

In fact, Greek yogurt sweetened with molasses tastes a lot like molasses kisses.

Topped with a little strawberry rhubarb compote, or your favourite fruit, molasses kiss Greek yogurt makes a great breakfast or afternoon snack.

I have always preferred to buy plain yogurt instead of sweetened, flavoured yogurt. I like my yogurt a little sweet, but I like to go the natural route with sweeteners and most flavoured yogurt contains artificial sweeteners. In fact, you need to be a good label reader to avoid the artificial stuff.

It’s much easier to go with plain yogurt and sweeten it yourself.

Sweetened Greek yogurt is a good stand-in for whipped cream. It’s a bit like Devonshire cream so great with scones too.

Molasses Kiss Greek Yogurt with Strawberry Rhubarb Compote Recipe

Makes 3-4 servings

2 cups plain Greek yogurt
3-4 Tbsp. Crosby’s Fancy Molasses
Strawberry rhubarb compote, to taste (recipe below)

Stir molasses into Greek yogurt. Spoon into individual serving bowls and top with a dollop of fruit compote or fresh berries

Strawberry Rhubarb compote:

1 1/2 heaping cups chopped rhubarb
1 heaping cup sliced strawberries
Sugar to taste

Place fruit in a saucepan, cover and cook over low heat until soft. (Fruit should release enough liquid to keep from burning. If not, add water a tablespoon at a time.)
Mash with a fork then stir briskly to desired consistency.
Sweeten to taste, adding sugar one tablespoon at a time.

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Healthy Applesauce Granola

May 6, 2015by Bridget Oland

Servings: many serving(s)

Prep time: 10 minutes

Total time: 55 minutes

Cooking time: 45 minutes

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Why buy what you can so easily make at home?

Some of the easiest things to make at home are those that we often buy. Take granola, for example. It’s really just a matter of tossing things together and then throwing them in a slow oven for three-quarters of an hour, stirring from time to time.

Make it once and you’ll never buy granola again. And then you’ll start making up your own recipe, substituting different nuts and seeds. You might even throw in some Smarties or chocolate chips at the end and call it trail mix so your kids will eat it.

This recipe is adapted from Brown Eggs and Jam Jars, an excellent new cookbook from the author of Simple Bites blog.

Healthy Applesauce Granola Recipe

4 cups old-fashioned (large flake) rolled oats
½ cup sunflower seeds
½ cup unsweetened flaked coconut (or shredded)
1/2 cup pumpkin seeds
1/2 tsp. salt
½ tsp. cinnamon
2/3 cup applesauce
½ cup Crosby’s Fancy Molasses
3 Tbsp. olive, canola or grape seed oil
1/3 cup dried cranberries

Preheat the oven to 300 F and line a large sided cookie sheet with parchment paper.
In a large bowl stir together the oats, sunflower seeds, coconut, pumpkin seeds, salt & cinnamon. (The dried cranberries are added after the granola has cooked.)
In a medium bowl whisk the applesauce with the molasses and oil.
Stir the wet mixture into the dry, making sure to coat the rolled oats well.
Spread evenly in prepared pan. Bake for 45 minutes, stirring every 15 minutes. If it still needs to dry out a bit leave it in the oven, turn the oven off and check it after five minutes, then 10 minutes.
Remove from oven, stir in the dried cranberries. Cool completely before packing it in a container.

Make this recipe delicious with Crosby's Molasses.

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Taffy Toast makes a sweet, buttery, crispy treat

February 27, 2015by Bridget Oland

Servings: 1 serving(s)

Prep time: 5 minutes

Total time: 10 minutes

Cooking time: 5 minutes

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Every Maritime family has some sort of bread and molasses story.

Fresh bread with butter and molasses has been a dessert stand-in for decades (dare I say centuries) up and down the Eastern seaboard. In some places it was biscuits with molasses and everywhere there is the hot debate about what goes on first, the butter or the molasses. (If you butter first then the molasses just runs off. Molasses first seems to defy convention…)

I have yet to try toutons, the fried bread dough drizzled with molasses that is a favourite in Newfoundland but what I have become fond of is Taffy Toast, a childhood treat of Holly from Nova Scotia. When Holly told me about the childhood dessert treat that her mom used to make for her and her siblings I felt like the bread-and-molasses food group had been elevated to a whole new level. It’s sweet, buttery and crispy. Holly grew up calling it Taffy Toast and the name couldn’t be more apt.

Taffy Toast is a speedy treat that makes for a nice afterschool snack when the cookie jar is empty. (I have tested it on my children’s friends and they devour it in a flash.)

To end the molasses-first or butter-first debate I have tested this recipe both ways and the molasses-first version wins hands down.

Be sure not to overheat the pan or it will burn easily.

Update: I had a note from reader Katherine who grew up on PEI. In her family they called it Gold Toast and it’s a treat that her mom, who was originally from Boston, used to make for them.

Taffy Toast Recipe

A molasses memory from Holly Bond

Makes two slices (10 fingers)

Ingredients:

2 slices of bread (porous bread is best since it lets the molasses soak in a bit more)
About 2 Tbsp. Crosby’s Fancy Molasses*
1-2 tsp. butter

*If you’re using thick cut homemade bread you may need more molasses.

Instructions:

Spread molasses on both sides of each slice of bread.
Melt 1 tsp. butter in a fry pan over medium heat.
Place bread in pan and fry until golden and just crispy.
Flip and repeat.
Slice into fingers and serve warm

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Candied Molasses Bacon + The Bacon Alarm Clock

January 23, 2015by Bridget Oland

Servings: 4-6 serving(s)

Prep time: 5 minutes

Total time: 35 minutes

Cooking time: 30 minutes

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Candied molasses bacon is brushed with brown sugar and molasses, and baked in the oven so you don’t have a pan to mind.

Bacon is an occasional treat at home and something that my kids love. They associate it with leisurely summer weekends up at our cottage when my twin brother, Timothy, is visiting. Timothy loves bacon and we can buy excellent local bacon at the country store just up the road.

My kids are so crazy about bacon that sometimes I set the “bacon alarm clock” on school days…

I lay a few slices of bacon in a fry pan, turn on the heat and go wake them. I tell them that bacon is frying and if they’d like it for breakfast they need to get out of bed and look after the cooking of it. Works like a charm.

This bacon recipe is a special treat. It’s candied with brown sugar and molasses and gets some spicy heat from Dijon mustard and black pepper. It’s baked in the oven as well so you don’t have a pan to mind.

Serve for breakfast with eggs or break into pieces and sprinkle over a salad or roasted Brussels Sprouts.

Crispy Candied Molasses Bacon Recipe

Adapted from Donuts, Dresses and Dirt

1 lb. thick-cut bacon*
2 Tbsp. Crosby’s Fancy Molasses
¼ cup brown sugar
2 tsp. Dijon mustard
¼ tsp. salt
¼ tsp. black pepper or Cayenne pepper

*Double the molasses rub recipe if you’re using regular bacon.

Preheat oven to 350 F, line a baking sheet with parchment or foil and lay a cooling rack on top.
In a medium bowl, combine molasses, sugar, mustard, salt and pepper. Using your hands toss the bacon around in the molasses mixture, making sure it’s reasonably coated on both sides. (The mixture is thick so I found it easier to use my hands.)
Lay the bacon on the rack and bake for 20-30 minutes, flipping half way through.
Keep an eye on it. Depending on the thickness it may not take too long to be cooked to your liking.

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Luscious Blueberry Molasses Scones

August 21, 2014by Bridget Oland

Servings: 12 serving(s)

Prep time: 15 minutes

Total time: 35 minutes

Cooking time: 20 minutes

Take me to the recipe

Blueberry molasses scones have the best of both worlds: They have the loveliest tender crumb and they’re teeming with blueberries.

As far as baked goods go, you can’t get much better than that.

Sweetened with brown sugar and molasses they have a flavourful sweetness that is a great balance for the blueberries.

But it’s the tender crumb that has me so smitten with this recipe. It has a melt-in-your-mouth quality that is so satisfying you don’t even need butter.

Tip: The dough is shaggy and wet so needs to be handled carefully. That’s the key to getting the luscious texture.

Blueberry Molasses Scone Recipe

Adapted from Tutti-Dolci

1 ¾ cups of flour
6 Tbsp. brown sugar*
2 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
¼ cup butter, cold
½ cup buttermilk
1 egg
2 Tbsp. Crosby’s Fancy Molasses
1 cup blueberries

*Can reduce the brown sugar by half if you prefer a less sweet scone.

Instructions

Preheat oven to 400 F
In a large bowl whisk together dry ingredients. Cut in cold butter until it is pea-sized and evenly distributed.
In another bowl whisk together the buttermilk, egg and molasses.
Add wet to dry and stir gently until almost incorporated. Gently fold in blueberries, taking care not to over mix.
Using a rubber spatula scrape dough onto a parchment-lined baking sheet. Dough will be very wet and shaggy.
Flour your hands and sprinkle a little flour over the dough. Gently pat and spread the dough into an 8”-9” circle. Using a floured knife score the dough into 8-12 wedges.
Bake about 20 minutes (up to 25) until scone springs back lightly when touched in the middle. (Cover with foil during the final few minutes of baking if the edges are getting too dark.)
Let cool before slicing into wedges.

Make this recipe delicious with Crosby's Molasses.

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Our Best Blueberry Muffin Recipe

July 30, 2014by Bridget Oland

Servings: 14 serving(s)

Prep time: 10 minutes

Total time: 30 minutes

Cooking time: 20 minutes

Take me to the recipe

This may be the only blueberry muffin recipe you will ever need

That’s how good it is. Moist and lightly textured it tastes just like a muffin should. Even better, we’re sharing 10 ways to make it your own.

This basic blueberry muffin recipe lends itself to endless variations — from adding lemon zest and ginger to substituting whole grain flour or reducing the sugar.

The muffins are delicious when made just as the recipe is written but if you like to make blueberry muffins often it’s great to have options to shake it up a bit. Who knows, you might discover a variation that becomes your new family favourite.

Below are 10 suggested variations to make this excellent recipe your own. So go ahead, experiment, and let me know in the comments what other tasty ideas you come up with.

10 Tasty Blueberry Muffin Recipe Variations:

Add the zest of half a lemon and a pinch of ginger to the dry ingredients before mixing.
Swap out half of the flour with whole wheat pastry flour, regular whole wheat flour or spelt flour.
Reduce the sugar to 2/3 cup (or even 1/2 cup) if you prefer your muffins less sweet.
Sprinkle coarse sugar over top before baking to give them a pretty sparkle
Add 1/4 to 1/3 cup chopped crystalized ginger to the batter.
Swap melted butter for 2 Tbsp. of the oil to add a little richness to the taste.
Add 2 Tbsp. poppy seeds and the zest of an orange.
Add half raspberries and half blueberries for berry blast muffins.
Substitute 1/4 ground flax seed, oat bran or wheat germ for 1/4 cup of the flour.
Dress them up with a lemon glaze (1/2 cup icing sugar, 1 Tbsp. milk or cream and a few drops of lemon juice)

Molasses Blueberry Muffin Recipe

Makes 14 muffins

Ingredients:

3 cups flour, spooned in
1 cup white sugar
1 Tbsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
3 large eggs
1 cup milk
¼ cup Crosby’s Fancy Molasses
¼ cup canola or grape seed oil
1 tsp. vanilla
2 cups blueberries

Directions:

Preheat oven to 400°F and line muffin tins with papers.
In a medium bowl whisk together liquid ingredients.
In a large bowl whisk dry ingredients.
Add liquid mixture to dry ingredients and stir gently 2-3 times. Add the berries and mix just until the flour is moistened. (Mixing should be held to a minimum – a light stirring for 10 to 20 seconds. Batter will be lumpy and will break into coarse globs.
Pour into muffin cups and fill to the top.
Bake at once until golden brown, about 20 minutes. (If muffins remain in the tins a few moments after leaving the oven, they will be easier to remove.)

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Molasses Roasted Cherries with Greek Yogurt

June 30, 2014by Bridget Oland

Servings: 2 serving(s)

Prep time: 5 minutes

Total time: 30 minutes

Cooking time: 25 minutes

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This can be your red and white Canada Day breakfast or dessert.

Summer has arrived in my neck of the woods and we enjoyed a sun drenched long weekend at our cottage in these few days leading up to Canada Day. I hope that you have been able to dive into summer like we have here in Southern New Brunswick.

The weekend continues on this eve of Canada Day and great festivities are planned for tomorrow. I have been looking for our Canada flags to plunk in the garden by the back door but it looks like they have been seconded for yet another game of capture the flag.

It all got me thinking about red and white desserts and what I’d like to eat tomorrow. According to the forecast it’s going to be muggy, so nothing too rich, I think.

I have a fresh bag of cherries and a tub of Greek yogurt and of course lots of molasses so this will be my Canada Day treat tomorrow:

Molasses roasted cherries with Greek yogurt that has been sweetened with a little molasses.

It’s lovely and patriotic with deep red cherries and thick Greek yogurt. The roasting and the molasses gives a robust sweetness to the dish and adding molasses to the Greek yogurt gives it a smooth molasses kiss flavour. That’s why this dish works for breakfast or dessert.

Molasses Roasted Cherries with Greek Yogurt Recipe

Serves two

Ingredients:

1 cup Greek yogurt
3 Tbsp.Crosby’s Fancy Molasses, divided
1 cup pitted cherries

Directions:

Stir 2 Tbsp molasses into the yogurt. Mix until combined
Preheat oven to 400 F. Toss cherries with 1 Tbsp of molasses and roast in a baking dish for 20-25 minutes
Divide yogurt between two bowls and spoon over the roasted cherries.

Make this recipe delicious with Crosby's Molasses.

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Creamy Baked Oatmeal Breakfast Pudding with Apple

March 22, 2014by Bridget Oland

Servings: 6 serving(s)

Prep time: 8 hours

Total time: 9 hours

Cooking time: 1 hours

Take me to the recipe

We are a porridge family. We buy our rolled oats in 8 kg bags and most weekday mornings I or my husband set a pot of oats on the stove to cook before the kids get out of bed. Oatmeal is one of the few things that fills me up in the morning, and keeps my stomach from growling before 10:00 a.m.

It’s handy being a lover of oatmeal since it’s so darn healthy. There is a list as long as my arm of the health and nutrition benefits of oats. I consider it a bonus that oats and molasses make such a lovely pair.

My husband is the real porridge expert in our house. His is always much creamier than mine.

If you’re a fan of extra creamy porridge then I think you’ll enjoy this baked oatmeal breakfast pudding. Smoother than the rice custard of my childhood, when eaten warm right out of the oven it’s a comfort on chilly days.

The recipe takes just a minute of prep before bed and then mixes up quickly in the morning. It also reheats well if you have leftovers or decide to bake it ahead of time.

The recipe is adapted from Simple Bites, and according to Aimee (at Simple Bites), soaking oats makes them more digestible and helps your system absorb more of the nutrients in the oatmeal.

Oatmeal breakfast pudding with apple Recipe

Slightly adapted from Simple Bites

Serves 6

Ingredients:

2 cups rolled oats (preferably old fashioned)
½ cup buttermilk
pinch of salt
3 eggs
1 cup milk (nut, seed or cow’s)
½ tsp. vanilla
¼ cup Crosby’s Fancy Molasses
2 Tbsp. butter, melted (can use oil)
1 tsp. baking powder
1 tsp. cinnamon
1/8 tsp. grated nutmeg
1 apple, grated

Instructions:

In a large bowl combine rolled oats, buttermilk, salt and 1-1/2 cups of water. Stir then cover with a dish towel and let sit overnight.
The next morning pour oat mixture into a colander and drain for a few minutes to remove excess moisture.
Preheat the oven to 350 F and line a 9”x9” pan with parchment paper or grease it well.
In a separate bowl, whisk the eggs then add the milk, vanilla, molasses and melted butter. Mix well then sift in the baking powder, cinnamon and nutmeg.
Add soaked oats to the egg mixture.
Core the apple and grate it on the large side of a box grater. Add to the oat mixture and combine well.
Pour mixture into the prepared pan. Place additional apple slices on top and bake for 40 -45 minutes or until light golden on top.
Let stand for 5 minutes. Serve hot with milk and drizzled with maple syrup or molasses.

A great variation from Lorraine, a reader:

“I didn’t soak the rolled oats overnight, so I increased the total milk to 2 cups. And I don’t like grating, so I lined the bottom of the pan with 2 sliced apples. My daughter loves blueberries, so I also added about a cup of frozen blueberries to the top and finished it off with about 1/3 cup sliced almonds.” Yum! I think Lorraine’s version is my new favourite.

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Here’s to eating well, everyday,

Make this recipe delicious with Crosby's Molasses.

Apple Breakfast Custard oatmeal Porridge Pudding Rolled oats

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