Breakfast
Naan Revisited – “Healthy” Pizza & Cinnamon Rolls
A couple of weeks ago I wrote a post for naan, Indian flat bread. I fell in LOVE with this recipe and was inspired by a friend’s comment to try it in new ways.
#1 Pizza:
Naan pizza was fantastic and is a great way to “healthify” a favorite comfort food of mine. Naan is oil free, I used turkey pepperoni, and went light on the cheese, giving me ALL of the glorious taste without grease puddles to mop up. Heaven!
To try this: Make naan as directed, but break it up only into 3 sections. Roll them out, place on a sprayed cookie sheet for the second rising. After the second rising, top dough with your favorite pizza ingredients, and bake at 350 degrees for 11 minutes (or as long as it takes to cook through and lightly brown the edges).
#2 Cinnamon Rolls. Again, heaven (and easier than I thought)!
To try this: Make naan as directed, but break it only into three pieces. Roll pieces out into as even a rectangle as possible. Cover dough with melted butter, then sprinkle with cinnamon sugar. Roll the dough until you have formed a long ‘log’ and pinch the edges to seal it up. It’s okay if some of the cinnamon slime squeezes out, I spooned the extra over the tops when they were all placed.
Slide a thread (or dental floss could work) just under one end of the log until you reach about an inch and a half, then cross the thread over the log and pull ends until you make a slice through the dough. Remove the now cut roll and place cut side down in a lightly sprayed cake pan. Repeat this for the entire log. Allow rolls to rise the second time. Bake rolls at 350 degrees for about 15 minutes or until tops are lightly browned like in the picture. Top with a simple glaze and serve warm.
Simple glazes can be made with powdered sugar, a little melted butter, a little vanilla and a little milk. Happy Cooking!
Peanut Butter Feather Pancakes and Fruit Parfait
I’ve got to hand it to my sidebar ads, sometimes they’ve got some great suggestions. As the site owner, I’m not allowed to click on my own ads and I stand by that since it would be a horribly dishonest thing to do, but sometimes a few of them grab my interest and I type in the URL myself so that I can see what all of the fuss is about.
These pancakes caught my interest over on the Jiff website. Jay loves PB, and since breakfast is HIS specialty in our house and not mine, I thought I’d suggest these to him.
We measured, we flipped, we ate.
While Jay did like these served up the traditional way with maple syrup, I preferred going with fruit toppings – bananas, jams, jellies, fruit syrup, honey that kind of thing. Thanks for the adventure Jiff!
Peanut Butter Feather Pancakes
• 1 cup All Purpose Flour
• 2 tablespoons sugar
• 1 1/2 tablespoons baking powder
• 1 large egg
• 1/3 cup Peanut Butter
• 1 cup milk
• 2 tablespoons Canola Oil (I used applesauce instead)
STIR together flour, sugar and baking powder in large bowl. BEAT egg with peanut butter in small bowl until blended. Stir in milk and oil. Add all at once to the dry ingredients, beating until blended. HEAT skillet over medium-high heat or griddle to 375ºF. Spray with no-stick cooking spray. Pour 2 tablespoons batter for each pancake onto skillet. Cook until bubbles break the surface. Turn and brown the other side. SERVE with syrup, fresh fruit or powdered sugar. Yield: 16 (3-inch) pancakes.
Pictured with the pancakes is a simple fruit parfait which makes a great breakfast side or snack, and is a healthier alternative to bacon, eggs, ham, etc.
Easy Fruit Parfait
- 2-3 c. fresh fruit, cut into bite sizes (in the picture I used 1 apple, 2 bananas, and 2 kiwis)
- 1 container of low-cal yogurt (berry flavors work best, or you could try a lemon)
- Something for a bit of crunch – cereal pieces, granola (I used a Nature Valley granola bar that I crunched up).
Mix all ingredients together, refrigerate until time to serve.
Yogurt Berry Muffins
These muffins are intended to be a healthier muffin. If you’re looking for the super sweet, leaves-grease-on-your-fingers type muffins then you shouldn’t read on. However if you want a muffin that’s warm, not too sweet, and not going to kill you on calories, then this is a great option.
I did want a little more sweet, so I tore mine open and drizzled honey on it.
Then I died because it was so good.
Try the honey, I’m telling ya.
Yogurt Muffins
- 2 c. flour
- 3 Tbs. sugar
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 6 oz light lemon yogurt*
- 1 egg
- 1/4 c. milk
- 1 Tbs canola oil
- 1 Tbs natural applesauce
- 1 cup frozen blueberries and dried cranberries (I used about 2/3 blueberries then topped off the measuring cup with cranberries)
Spray your muffin tin with cooking spray and set aside. Mix together all dry ingredients in a large mixing bowl, making a well at the center. In a smaller mixing bowl combine all wet ingredients (save berries for later) and mix until well blended. Add wet ingredients to dry, mixing until everything is moistened – this batter is VERY thick; it’s okay if it’s a little lumpy. Next fold in the berries, until just dispersed, don’t over mix. Drop batter into the greased muffin tin dispersing the batter evenly between all 12 cups (each cup should be about 2/3 full). Bake at 400 degrees for 20 minutes.
*Kim’s note: the lemon yogurt doesn’t add a strong lemon taste. If you want even more lemon in your batter, add about a tsp. of fresh lemon zest. Is amazing with honey!
Happy Cooking!
