Easy and delicious Holiday breakfast recipes

Four easy and delicious Holiday breakfast ideas
Easy and delicious Holiday breakfast recipes

Oh I love holiday breakfasts. No one is in a hurry to get things on the table, no one is in a rush to finish, and there is time for another cup of coffee, and may be another.

Holiday breakfasts are for lingering.

Is that the pace at your house over the holidays?

I suspect for most the joy in lingering is all about timing. There are things that need doing first thing in the morning before you can really enjoy a long sit down.

I have friends who, as children, on Christmas morning had to eat a full breakfast before even so much as getting a peek at the tree in the living room. In our house growing up we had to wait for my eldest sister – the family sleepy head – to wake before we could all line up and file down the stairs. Now with my kids all I ask is that I have time to make myself a cup of coffee before the mayhem.

(Someday I’m sure we’ll be sipping our coffee waiting for our kids to wake on Christmas morning but for now we’re still crossing our fingers that they’ll sleep until 5:00 or so.)

Easy & delicious breakfast ideas

Since breakfast is often the most rushed meal of the day, taking a leisurely breakfasts feels a bit like an indulgence.

If that suits you just fine I have four breakfast ideas meant for lingering and suited to appetites big and small:

Molasses flax waffles:

 

molasses flax waffles

Molasses sticky buns:

Molasses sticky buns

Molasses walnut scones with vanilla glaze:

molasses walnut scones with vanilla glaze

 Blueberry pancakes:

blueberry pancakes

 

One more thing…

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Gluten free pumpkin spice muffins with molasses and candied ginger

Servings: 12 serving(s)

Prep time: 15 minutes

Total time: 45 minutes

Cooking time: 30 minutes

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Gluten free pumpkin spice muffins with molasses and candied ginger

I’m still finding my way in the gluten-free baking world but must say that it isn’t as intimidating as I once thought.

We were at friends’ for supper over the weekend and had our fill of very delicious gluten-free dishes. We enjoyed pizza with gluten-free dough, baked brie wrapped in gluten-free pastry a dairy-free chocolate cheese cake with a gluten-free crust.

No need to feel deprived in the gluten-free world.

gluten free pumpkin spice muffins with molasses and candied ginger

These muffins are my first bread-like, gluten-free adaptation of a standard recipe. It’s our yummy pumpkin spice muffin recipe made with an easy gluten-free four blend that I discovered in the great cookbook from Cybele Pascal :

The Alergen-Free Baker's Hanbook

Whether you simply can’t tolerate gluten, or if you’re just trying to consume less gluten, these muffins are a great way to get your bread fix in a homemade way.

Gluten free pumpkin spice muffins with molasses and candied ginger

Adapted from Daily Garnish. Makes 12 muffins.

Ingredients:

  • 1 1/2 cups of GF flour blend*
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. allspice
  • Pinch of ground cloves
  • 1/4 cup brown sugar
  • 2 eggs
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup Crosby’s Fancy Molasses
  • 1/2 cup cooking oil or melted butter
  • 1 tsp. vanilla
  • 1 cup chopped walnut pieces
  • 1/4 cup crystallized ginger, minced

*Gluten-free flour blend:

From Cybele Pascal’s The Alergen-Free Baker’s Handbook

  • 4 cups brown rice flour (extra fine)
  • 1 1/3 cups potato starch (not flour)
  • 2/3 cup tapioca starch (also called tapioca flour)

 Directions:

  1. Preheat the oven to 350 degrees.
  2. In a large bowl combine the dry ingredients (including brown sugar).
  3. In a medium bowl whisk the eggs with the pumpkin mixture then add the oil, molasses and vanilla.
  4. Gently fold the wet ingredients into the dry and stir until almost combined. Toss in the walnuts and ginger (reserving about 1 Tbs. of the ginger and 3 Tbsp. of the walnuts to sprinkle over top of the muffins before baking.)
  5. Gently fold the walnuts and ginger into the batter.
  6. Spoon batter into prepared muffin cups and bake for about 30 minutes (until a tester comes out clean).

 gluten free pumpkin spice muffins with molasses and candied ginger

 

One more thing…

If you’re in search of family-friendly food that’s easy to prepare, healthy and tastes good, then sign up to receive blog posts by email. The sign-up form is on the top left hand side of this page. We’d love to send you our monthly newsletter too. Our Making Life Delicious newsletter includes cooking tips, menu ideas and featured recipes. Here’s the link to our monthly email sign-up form.

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Molasses Walnut Loaf Recipe – The Whole Wheat Version

Servings: 8-10 serving(s)

Prep time: 15 minutes

Total time: 1 hours 15 minutes

Cooking time: 1 hours

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A delicious whole grain tea bread that is loaded with healthy walnuts and isn’t too sweet.

Molasses walnut loaf recipe with whole wheat flour

I credit our dear family friend Phyllis with getting me hooked on tea breads at an early age.

She got me hooked on German Chocolate Cake too, and butterscotch squares, but my love of tea breads has been most enduring.

For five summers straight I ate lunch with Phyllis and her husband Mac at their home near the hospital where I worked as a summer student during university.

Every day I’d race through neighbourhood shortcuts to their house and sit down to a lunch of cheese and biscuits with sliced tomatoes, cucumbers and Phyllis’ homemade mayonnaise. Then for dessert we’d have a cup of tea and nibble on slices of one of Phyllis’ wonderful tea breads.

Long after I was married they’d arrive at my home for visits, loaf of tea bread in hand.

Phyllis doesn’t bake anymore, but to this day any mention of a tea bread makes me think of her and all the happy times we shared.

I love that about food…how it can bring back fond memories.

Do certain recipes help you recall happy times?

Molasses walnut loaf recipe with whole wheat flour

This walnut loaf recipe is a not-too-sweet quick bread that is loaded with walnuts (a full cup!)  and gets lots of flavour from the molasses and the whole grain flour. Try it toasted too.

Molasses Walnut Loaf Recipe

From 150 Essential Whole Grain Recipes: Canadian Living

Ingredients:

  • 1 cup chopped walnuts
  • 1 ½ cups flour
  • ¾ cups stone ground flour* (whole wheat or spelt)
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 2/3 cup buttermilk (or soured milk)
  • ½ cup butter, melted
  • ½ cup Crosby’s Fancy Molasses
  • ¼ cup sugar
  • 2 eggs
  • Topping: 2 Tbsp. chopped walnuts.

Glaze (optional): 3 Tbsp Crosby’s Fancy Molasses Tbsp. water

*Can use conventional flour

Instructions:

  1. Toast walnuts on a baking sheet in a 325 F oven for 7-8 minutes.
  2. Grease a large (8”x4”) loaf pan or line it with parchment paper.
  3. In a large bowl stir together the flours, baking powder, baking soda and salt.
  4. In a medium bowl combine buttermilk, melted butter, molasses, sugar and eggs.
  5. Pour over dry mixture, sprinkle in the cup of chopped walnuts and stir just until combined.
  6. Scrape into the prepared pan, sprinkle with the extra 2 Tbsp. chopped walnuts and bake for about an hour (until a tester comes out clean).

For the glaze:

  1. Combine ingredients in the microwave or heat on the stovetop until bubbly.
  2. Poke the top of the hot loaf with a skewer and brush with glaze.
  3. Cool before cutting

One more thing…

If you’re in search of family-friendly food that’s easy to prepare, healthy and tastes good, then sign up to receive blog posts by email. We’d love to send you our monthly newsletter too. It includes cooking tips, menu ideas, featured recipes and more. Here’s the link to subscribe.

If you’re a fan of quick breads too, try our zucchini bread recipe.

Nela's zucchini bread

Molasses walnut scones recipe with vanilla glaze

Servings: 6 serving(s)

Prep time: 15 minutes

Total time: 27 minutes

Cooking time: 12 minutes

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molasses walnut scones with vanilla glaze

I consider scones the perfect snack food. There’s something about the texture that I find satisfying and comforting and they can be filling enough if made with good flour (whole grain). This molasses walnut scones recipe takes scones to a whole new level with a generous handful of nuts and sweet glaze. Just right for a mid-morning snack but even better eaten warm from the oven on a weekend morning.

Molasses walnut scones

I learned the art of scone and biscuit making from my mom who I doubt ever made a brick of a bread in her entire life.

The secret — use icy cold butter and work the dough as gently and as little as possible.

This brings to mind the story of a friend in high school who brought her first attempt at biscuits to a party. They were tough and heavy and we ended up taking turns chucking them off the back deck in a contest to see whose would go the furthest and if they’d smash into smithereens or land with a thud.  (Don’t feel sorry for her. She went on to become quite accomplished at all things baking and cooking).

Molasses Walnut Scones Recipe with vanilla glaze

Adapted from Food & Drink magazine, Winter 2011 issue

  • 2 cups flour (use half whole grain flour)
  • 2 Tbsp. sugar
  • 1 ½ tsp. baking powder
  • ¼ tsp. baking soda
  • ½ tsp. salt
  • ¼ cup cold butter
  • ¾ cup + 2 Tbsp. milk
  • 2 Tbsp. Crosby’s Fancy Molasses
  • ¾ cup walnuts, coarsely chopped

Glaze:

  • ½ cup icing sugar
  • 1-2 Tbsp. cream
  • ½ t vanilla
  • ¼ cup walnuts, finely chopped

Instructions:

  1. Preheat oven to 425 F.
  2. Combine dry ingredients and cut in butter with a pastry blender or two knives.
  3. Combine milk and molasses, mix well and add to dry mixture along with the walnuts .
  4. Stir gently just until the dough comes together.
  5. Turn out onto a lightly floured surface. (This is a very light and sticky dough but resist the urge to add more flour. Keeping with the flour proportions and working the dough as little as possible creates the most beautifully soft scone.)
  6. Divide dough in half and pat each half into a 1” thick disk, fold it over on itself to create a half-moon, then fold it over again. Gently pat into a 1” thick disk, cut into 6 wedges.
  7. Place on a parchment-lined cookie sheet at least 1”apart.
  8. Bake 10-12 minutes.
  9. Remove from oven and coat with glaze while still warm. Sprinkle with finely chopped walnuts. Serve warm.

If you love scones as much as I do (and glazed scones at that) you might like to try whole wheat molasses oatmeal scones.

If you’re in search of family-friendly food that’s easy to prepare, healthy and tastes good, then sign up to receive blog posts by email. We’d love to send you our monthly newsletter too. It includes cooking tips, menu ideas, featured recipes and more. Here’s the link to subscribe.