After eating delicious Turkish breakfasts for two weeks, when we returned home we started to go through withdrawal. So we decided to make our own!
Below is a photo of the breakfast spread we were treated to every day – can you handle all this goodness? Fresh, healthy and filling, a Turkish breakfast is the best way to kick start your day. I love the relaxed nature of the spread – every day I would assemble something different. Should I make a little tomato and cheese sandwich today? Meat and cucumber? How about everything? And olives! So many olives.
Homemade Turkish breakfast
My boyfriend and I attempted our version of a Turkish breakfast, complete with Turkish coffee and an Ottoman trivet! I think this is going to become a regular weekend breakfast treat. So easy to put together and this breakfast kept us going all day on a busy Saturday until dinnertime. I love how we brought some of Turkey back home with us.
With the holidays just around the corner, I started planning out my Christmas gift list. My parents are easy – Scotch or beer for my dad and a facial or pedicure for my mother. They’re in the process of moving so I really didn’t want to add to their junk! But my boyfriend has a big family with quite a few elderly who are staying away from sugar so my homemade jam was off the list. I had to think of something else to make them, a treat that would be yummy but not too sweet.
Healthy Maple Coconut Banana Bread
This recipe was inspired by Martha Stewart’s Banana-Nut Bread from her Baking Handbook cookbook. To make the loaf a bit healthier, I altered and replaced many of the ingredients adding oats and flax seed for fiber and sweetening with brown sugar, maple syrup and applesauce. I also brought out the coconut flavour by using coconut oil and coconut milk. The resulting banana bread tastes wholesome with just enough sweetness to make it a treat. Firm, moist with hints of maple and coconut this banana bread is a nutritious gift to give to those who can’t completely indulge in the holiday season.
In a large bowl, whisk together the flour, rolled oats, flax seeds, baking soda and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, maple syrup, apple sauce and coconut oil on medium-low speed until combined. Beat in the flour mixture. Add the coconut and maple syrup extracts, banana and almond milk. Beat until just combined.
Pour batter into loaf pan and evenly smooth the surface with a spatula. Bake for 60 minutes , rotating pan halfway through until a toothpick can be inserted into the center and comes out clean. Transfer to a wire rack and cool for 10 minutes. Remove loaf from pan and cool completely. Banana bread can be kept at room temperature, wrapped well in plastic for up to a week.
I love making homemade granola! Simple and fun, it’s a great way to use up leftover ingredients and makes a healthy, filling breakfast or snack. My granola recipes tend to end up in my Midnight Baker blog series because I always end up turning the oven on around midnight, and this time was no exception! I was inspired to create this granola after I pureed some fresh pumpkin. I decided to use the pumpkin seeds to add some crunch, and they are also high in zinc and magnesium which support your immune system and heart. Plus, any reason to use pumpkin spice is a good one! Sweet, chewy and full of good nutrients this pumpkin granola is a hearty fall breakfast and will make your home smell like pumpkin pie!
In a large bowl, combine the oats, nuts, seed, pumpkin spice and sea salt. In a separate bowl, combine honey, maple syrup and coconut oil. Combine both mixtures and pour onto a parchment paper lined baking sheet.
Bake for 1 hour tossing every 15 minutes until granola is no longer wet and is golden brown.
Remove from oven and cool on wire rack.
Cool and serve over Greek Yogurt with a swirl of raw honey or with almond milk.
Store in an airtight container at room temperature for up to a month.