The Healthy Junior Chef Cookbook. Williams Sonoma
Читать онлайн книгу.
Slice the food while resting the flat side of the knifeblade gently against your knuckles, allowing them to guide the width of your slices.
3 Cut the long slices into lengthwise strips, then turn and cut crosswise into dice.
Spoon dry ingredients into a flat-toppedmeasuring cup until mounded on top. Using the back of a knife, sweep off the excess level with the rim of the cup.
Check liquid measurements at eye level to ensure accuracy.
» HOW TO CHOP
1 Grasping the handle of the knife with one hand, hold the tip of the knife against the board with the other hand.
2 Keeping the knife tip steady,raise the handle up and down in a chopping motion.
3 As you move the handle up and down, sweep the knife back and forth in a slow arc until the ingredient is chopped as desired.
Breakf
ast
13 Banana-Oatmeal Pancakes
14 Fruit & Coconut Chia Pudding Overnight Jars15 Cinnamon-Apple Oatmeal Overnight Jars16 Yogurt Parfait Breakfast Pops19 Fried Egg Breakfast Burrito20 Spinach, Bacon & Egg Muffin Cups21 Blueberry-Quinoa Mug Muffin22 Carrot-Apple Muffins24 Seize-the-Day Smoothies26 Healthy-ish Banana Bread 27 Good-for-You Pumpkin Bread28 Açai Smoothie Bowls30 Nut & Seed Waffles31 Berry & Almond Granola
» OAT FLOUR lends texture and protein to these satisfying pancakes. If you can’t find oat flour at the market, you can make it by finely grinding old-fashioned rolled oats in a food processor.
Banana-Oatmeal Pancakes
MAKE THE BATTER
In a large bowl, whisk together the flours, baking powder, baking soda, cinnamon, and salt. Add the oats, maple syrup, egg, milk, vanilla, and coconut oil and mix with a rubber spatula just until combined. Be careful not to overmix.
COOK THE PANCAKES
Heat a large frying pan or stove-top griddle over medium-high heat. When the pan is hot, add 1/teaspoons coconut oil,and when it melts, spread it evenly over the surface of the pan with a spatula. Using a large ice cream scoop, drop a scoopful of the batter into the hot pan for each pancake, spacing them about 2 inches apart. Reduce the heat to medium and place afew banana slices on top of each pancake. Cook until theedges startto firm up andturn goldenand bubbles appear on thesurface, 2–3 minutes. Using the spatula, flip the pancakes, reduce theheat to low, and cook until the second side is golden brown, 1–2 minutes longer. Be careful not to let the bananas burn, adding more coconut oil to the pan if theystart to scorch before the pancake is cooked through. Using the spatula, transfer the pancakes toa plate and keep warm. Repeatwith the remaining batter, adding more coconut oil to the pan as needed.
SERVE THE PANCAKES
Put the remaining bananas, raspberries, and pecans in separate serving bowls. Servethe pancakes piping hot withmaple syrup, bananas, raspberries, and pecans for adding atthe table.
1
2
3
Serve the pancakes hot from the frying pan, or keep them warm in a 200˚F oven while you cook the others. Bananas, raspberries, and pecans are a flavorful trio of toppings, but you can swap in any of your favorite berries or nuts, if you like.
Breakfast
Makes
pancakes
1 cup oat flour
1 cup all-purpose flour2 teaspoons baking powder1 teaspoon baking soda1 teaspoon ground cinnamon1 teaspoon salt
1 cup old-fashioned rolled oats/4 cup maple syrup, plus more for serving
1 large egg, lightly beaten
1/ cups whole milk1 teaspoon pure vanilla extract1 tablespoon coconut oil or unsalted butter, melted, plusmore for cooking the pancakes2 bananas, peeled and sliced1 cup fresh raspberries
/ cup lightly toasted chopped pecans
13
/ cup unsweetened nut milk, coconut milk, soy milk, or dairy milk
2 tablespoons chia seeds3 teaspoons maple syrup2 dashes of pure vanilla extract2 cups diced mango, whole blueberries, or stemmed
and sliced strawberries, or a combination
2 tablespoons toasted coconut chips
fruit & coconut Chia Pudding Overnight Jars
MAKE THEPUDDING
Have ready 2 pint jars with lids. Add to each jar / cup of the milk,
1 tablespoon of the chia seeds, 1/teaspoons maplesyrup, and 1 dash of vanilla and then stir well. Cover and refrigerate for at least 4 hours or up to overnight.
FINISH & SERVE THE PUDDING
Stir the chia mixture in each jar, then let the jar stand at room temperature until the seeds are plumped, about 10minutes.Divide the fruit evenly between the jars, layering it on top of the chia mixture. Sprinkle 1 tablespoon of the coconut chips on top of each fruit layer. Use a long spoon to dig right in, or screw the lid onto each jar for a breakfast to go.
1
2
Soaked in liquid such as the nut milk in this recipe, chia seeds soften and develop a gel-like texture and look similar to tiny tapioca balls. Packed with fiber, protein, and cold-fighting antioxidants, they were part of the daily diet of the Aztecs and Mayans, who consumed them to maintain their stamina.
Breakfast
Makes
servings
14
1 cup old-fashioned rolled oats tablespoons applesauce1 teaspoon ground cinnamon