Apple Cinnamon Rolls

You know what I love? Sunny, blustery fall days where the beautifully coloured leaves dance about your feet as you take a stroll through the city park all bundled up with a big thick scarf around your neck. You know what I don't love? Rainy-borderline-snowy and miserably cold fall days. The only good thing about days like these is that I believe it gives you permission to wear fuzzy pajamas, curl up on the couch with a good book or movie, and indulge in heavenly soft and comfortingly warm cinnamon rolls. Perfect.

Yield: 12 rolls

Ingredients:
For the dough:
3 3/4 cups all-purpose flour
2 1/4 teaspoons instant yeast
1 teaspoon salt
1 1/3 cups warm milk (about 110 F) + a possible additional 1/4 cup**
3 tablespoons maple syrup
2 tablespoons unsalted butter, melted

For the filling:
1 tablespoon unsalted butter, melted
1/2 cup packed brown sugar
1/4 cup + 1 tablespoon granulated sugar, divided
2 + 1 teaspoon cinnamon, divided
1/8 teaspoon salt
1 large apple (any kind), peeled and diced

For the glaze:
1 cup powdered sugar
2 oz. low fat cream cheese
1/2 teaspoon maple extract
1 tablespoon milk

Directions:
In the bowl of a stand mixer fitted with the dough hook, combine 3 1/2 cups of the flour, yeast and salt. Stir briefly to combine. In a medium measuring cup, whist together the milk, maple syrup and butter. With the mixer on low, gradually add the milk mixture and continue mixing until a rough dough comes together, about 2 minutes. Knead the dough on low speed for 5-6 minutes, or until smooth and elastic. The dough should clear the sides of the bowl- if it's excessively sticky, you can add as much of the remaining 1/2 cup of flour as necessary. Conversely, if the dough seems dry and not overly soft, you may need to add more milk. This is challenging to do if the dough has kneaded for awhile, so you'll have to keep an eye on it and if it appears to be dry try to mix the additional milk in as soon as possible.

Spray a large bowl with nonstick cooking spray. Shape the dough into a ball and place in the bowl. Briefly warm your oven up at the lowest possible temperature for about 2 minutes, just until the inside is warm. Place the bowl in your oven, along with a small bowl of hot water. Dough needs warmth and moisture to rise, so this will promote a much quicker rising than leaving it out at room temperature. Allow to rise until doubled in size, about 1- 1/2 hours.

Meanwhile, in a small bowl stir together the diced apple, 1 teaspoon cinnamon and 1 tablespoon of sugar. In another medium bowl, stir together the remaining ingredients for the filling until well combined and evenly moistened.

Coat a 13 x 9 inch baking dish with nonstick cooking spray. Turn the dough out onto a lightly floured surface. Roll it into an 18 x 12 inch rectangle. Mist the dough with water, then sprinkle evenly with the filling mixture, leaving about a 1/2 inch border along the long edge farthest from you. Press the sugar into the dough gently to adhere, then sprinkle with apple mixture. Starting with the long edge closest to you, roll the dough into a tight log about 18 inches long, pinching the seam to close when you get to the end. Use a sharp serrated knife to cut the dough into 12 equal pieces.

Transfer the rolls (cut side up) to the prepared baking dish. Return to the oven (reheat briefly and replace water with hotter water if needed) and allow the rolls to rise until just about doubled in size, about 45 minutes.

Once rolls have risen, remove and preheat oven to 350 degrees F. Transfer the rolls to the oven and bake for 20-25 minutes, or until golden brown. Remove the pan to a wire rack and allow the rolls to cool. Make the glaze by mixing the powdered sugar, cream cheese, extract and milk in a food processor (or by hand, this just takes longer). Add more milk if you want a thinner consistency. Spread the glaze over the rolls, then serve.

Source: slightly adapted from Tracey's Culinary Adventures, taken from Comfort Food Makeovers Pin It

Pumpkin Cream Cheese Muffins

Happy Thanksgiving to all of my fellow Canadians! I hope that you're all enjoying the beautiful weather and the time that comes with a holiday.

Here are a few things that I'm thankful for this year:

• A job in my field of work that has a lot of potential (right now in the early stages of program development, so I haven't been doing too much), when so many of my classmates and friends are still without work in this sucky economy.
• A loving and supportive family. I've gone through some pretty major changes in my life in the past few months, and my parents have been behind me every step of the way, and I'm so grateful for them.
• A great group of friends. Even though almost all of the people that I call my best friends live a distance away (anywhere from an hour and a half to all the way across the world), they are still there for me in a moment when I need them, and I hope they feel the same way about me. Good friends don't come by often, and I try to make every effort to keep those special ones in my life.
• A brand new car! Not only a brand new car, but my first ever car! A Hyundai Elantra GT (hatchback) with all the bells and whistles. I'm in love. And it's name is Hernandez. Random? Completely. But when I wondered to myself what I would name my car if I was to, Hernandez was the first name that popped into my head. Crazy I know, it's not even a first name, but it was so outrageous that it's just stuck.
• The beautiful fall weather. Here in southern Ontario we didn't have a fabulous summer. It was cool and rainy most of the time, with only one stellar week of heat and sun. So I am absolutely loving this 20-30 degree sunshiney weather with colorful leaves.
• Last of all, I really am grateful for where I am in life right now. It might not seem like it sometimes. It's certainly not where I expected to be after just celebrating my 25th birthday. Sometimes I actually feel disappointed or concerned that I'm not where I 'should' be. As I mentioned earlier, a few months ago I made a major change in my life, and that was really tough to make. It affected everything in my life from that point on; it was scary and at the time I wondered if it was the right decision to make. But now I know without a doubt it was the right decision, and although my life isn't 'perfect' right now, I am happy. And grateful for what I have.

What are YOU thankful for this year?

 

 

 

Oh, and I'm grateful for these glorious pumpkin muffins. I made these almost exactly 2 years ago, and have been itching for the opportunity to make them again. They're a little more decadent for a muffin, so they won't be making a regular appearance on my table. But it's Thanksgiving! And that pretty much is a go-free card to shove your face full of good food and wear stretchy pants all weekend.

These muffins are incredible. If you haven't seen them on Pinterest or on another blog, you're in for something special! Light, moist, full of flavour, (borderline dessert-ish) but still healthy enough to eat for breakfast or a snack... what? Pumpkin and whole wheat flour makes it healthy. Ish.

Make them. Do it do it do it. And then thank me.

Yield: 12 muffins
Ingredients:

For the filling:
4 oz. cream cheese, room temperature
1/2 cup powdered sugar

For the muffins:
1 cup all-purpose flour
1/2 cup whole wheat flour
1 1/2 teaspoons cinnamon
3/4 teaspoon nutmeg
1/2 + 1/8 teaspoon cloves
1/4 teaspoon ginger
1/2 teaspoon salt
1/2 teaspoon baking soda
2 large eggs
1 cup sugar
1 cup pumpkin puree (not pumpkin pie mix)
1/2 cup + 2 tablespoons oil

For the topping:
1/4 cup sugar
2 1/2 teaspoons flour
1 teaspoon cinnamon
2 tablespoon cold unsalted butter, cut into pieces

Directions:

To make filling, combine cream cheese and powdered sugar in a medium bowl or food processor and mix well until blended and smooth. Transfer the mixture to a piece of plastic wrap and shape into a log about 1 1/2 inches in diameter. Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil. Transfer to the freezer and chill until at least slightly firm, at least 2 hours.

To make the topping, combine the sugar, flour and cinnamon in a small bowl or food processor. Add in the butter pieces and cut into dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly, OR if using food processor, gently pulse until mixture is crumbly. Transfer to the refrigerator until ready to use.

To make the muffins, preheat the oven to 350 degrees F. Line muffin pans with paper liners. In a medium bowl, combine the flours, cinnamon, nutmeg, cloves, ginger, salt and baking soda; whisk to blend. In the bowl of a stand mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing until just incorporated.

To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons, a medium cookie scoop works well for this). Slice the log of cream cheese into 12 equal pieces. Place a slice of the cream cheese mixture into each muffin well. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle a small amount of the topping mixture over each of the muffin tops.

Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving.

Source: adapted from Annie's Eats, who adapted from BakeSpace.
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Mini Whole Wheat Citrus Muffins

I made these muffins on a complete whim, but I'm so glad that I did! Actually, not a complete whim- I had read a blog posting on some mini oatmeal peanut butter muffins and was thinking of making those, although was a bit skeptical because I know oatmeal is significantly lacking in flavour. As I was breaking out my new Pampered Chef mini muffin pan a little booklet fell out, which contained a recipe for 'Lil' Citrus Muffins'. Although I immediately changed my mind to wanting to make these citrus muffins, I took one look at the recipe and realized that the ingredients would produce a 'muffin' much more close to a cupcake. The original recipe even has a butter-sugar topping for the 'muffins'! Frankly, it sounded delicious, but I really couldn't justify making 2 dozen secretly-cupcake-muffins just for myself. So I revamped the recipe to make it a little healthier!

These mini muffins were so good that I promptly ate 4 while they were still warm out of the oven. I'm not even ashamed to admit it. They are teensy-tiny and relatively healthy, and really, 4 minis is likely not even equivalent to 1 regular sized muffin. So go and make these!! And then stuff your face with them while they're still warm. Because trust me on this, that's when they taste the best!

Ingredients:
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 cup butter, softened
scant 1/2 cup sugar
1 egg
1/2 cup plain Greek yogurt, or low-fat sour cream
1/2 teaspoon vanilla
2 teaspoons orange, lemon or lime zest (or a combination!)

Directions:
Preheat oven to 375 degrees F. Line mini muffin pan with mini liners or spray lightly with non-stick cooking spray.

In a small bowl, combine the flour, baking powder, baking soda and salt; mix well.

In a medium bowl, whisk butter and sugar until well blended (either by hand if butter is soft enough, or with an electric hand-mixer). Add egg; whisk until smooth. Mix in Greek yogurt, vanilla and zest. Add flour mixture; mix until dry ingredients are moistened, being careful not to over mix.

Using a small cookie scoop, drop a scoop of batter into each cup. Batter makes enough for 22-24 muffins. Bake 12-13 minutes or until light golden brown. Cool in pan for several minutes, then remove and allow to cool completely on a rack.

Source: adapted from The Pampered Chef, 2006. Pin It

Toffee Pumpkin Whole Wheat Pancakes

Wow, it has been an outrageous amount of time since my last post, my sincerest apologies! Things have gotten really crazy around here, and I just haven't had the time or energy to not only write a post, but also actually make some interesting and new dishes. I've been stuck making things that are easy, convenient, and not necessairly always the healthiest. Between massive amounts of school work and intense assignments (getting close to the end of the semester), the pup, getting a cold (although minor), dealing with iron deficiences (partly my fault- I'm terrible at consistently taking my iron pills), and attempting to work through some interpersonal problems, my life has been pretty hectic! When I have some time to relax, I usually veg-out in front of the tube.

But enough of that, here's something really delicious! If you like pancakes, and if you like pumpkin, this is totally up your alley! Simple, healthy (for the most part), and appealing to your sweet tooth with the toffee bits... you gotta make these! They're also do really well frozen and reheated as a quick breakfast option- but the absolute key to reheating frozen or refridgerated pancakes is you MUST toast them. This brings back the crispiness of the pancake so you're not left with something dull and floppy. That's just gross.

Ingredients:
1 cup all-purpose flour
3/4 cup whole wheat flour
2 tablespoons brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons cinnamon
3/4 cup canned or pureed pumpkin (not pumpkin pie mix from the can)
1 large egg
2 cups buttermilk
1 teaspoon vanilla
3 tablespoons canola or vegetable oil
toffee skor bits to taste (optional- trust me though, you want to include them)

Directions:
In a medium bowl, combine your flour, brown sugar, baking powder, baking soda, salt and cinnamon.

In a seperate bowl, mix together your pumpkin, egg, buttermilk, vanilla and oil.

Combine your wet and dry ingredients until just mixed (do not overmix, it's ok if there's some clumps left).

Heat a skillet to medium low heat and spray lightly with cooking spray. Spoon batter into skillet, and sprinkle a small handful of toffee bits on top of pancake prior to flipping.

Cook for a few minutes until the pancake fills with bubbles and the edges start to dry and appear lightly brown. Flip and cook second side for 1-2 minutes. Pancakes will be fairly solid and easily moved when done.

Pancakes can be served immediately, but also store well in the fridge or freezer. Let cool completely before adding to a freezer style bag to store.

Source: slightly adapted from Love From The Oven Pin It

Pumpkin Whole Wheat Cinnamon Rolls with Maple Glaze

I'm not sure if I've mentioned this before, but one of my favourite fall flavours is pumpkin, tied with apple caramel and then maple syrup. I've been looking forward to being able to bake with pumpkin all year, and was so excited to try using it with cinnamon rolls! This was in large part due to the fact that I have never made cinnamon rolls before, and have been waiting for a good time to make them, as I can't very well make 12 rolls for just Sean and I! (Although I've come up with a plan, to be discussed shortly)

These rolls were fantastic, and perfect for brunch! They were light and fluffy, and definitely had me going back for seconds. I didn't find that I could taste the pumpkin flavour that much, and so because I really enjoy that flavour I'll use just a tad more pumpkin pie spices in the mix to enhance it. And this is the type of breakfast that you don't need to feel [too] guilty over- it's almost half whole wheat and has over a cup of pumpkin puree in it. I mean, it's practically healthy!

It was really fun making these. I've made several bread doughs before, but never experienced what it was like to roll out dough and really work with it. It's quite the unique experience for those who haven't tried it! I'm not sure how to describe it, but there's something really special about getting your hands on a warm fluffy mound of dough and then smashing the air out, followed by rolling it out with a pin. I can't wait to try it again!

Ingredients:
Dough
1/2 cup milk
1/4 cup butter
1/4 cup sugar
scant 1 cup pumpkin puree (if using store-bought, make sure to buy the plain puree and not the pumpkin pie filling)
1/2 tablespoon dry yeast
1 cup whole wheat flour
1 3/4 cups while flour
2 teaspoons pumpkin pie spice (for those of you whole can't find pumpkin pie spice, or when you do realize it's stinkin' expensive, it's very simple to make. You can find a recipe through Annie's Eats)

Filling
1/4 cup butter, softened
1/2-1 cup brown sugar
2-3 tablespoons cinnamon
1 teaspoon pumpkin pie spice

Glaze
2 cups powdered sugar
1/4 cup milk
1 tablespoon melted butter
1 teaspoon vanilla extract
1 teaspoon maple extract
pinch of salt

Directions:
Combine butter and milk in a sauce pan and heat on low until butter has melted. Once butter has melted, add sugar and stir well to combine, until sugar is melted. Remove from heat to let cool.

Add yeast to 2 tablespoons warm water (make sure it's not too hot, just warm to the touch). Let the yeast dissolve into the water.
 
Once butter, milk and sugar has cooled down to warm (not hot), combine it with the yeast and water mixture in a large mixing bowl. Add in pumpkin puree, flour, pumpkin pie spice and salt. Stir to combine; you may need to work the ingredients together with your hands to fully incorporate flour.

Once combined, set bowl, covered with a towel, in a warm draft free spot for 1-2 hours to rise. I find the most effective way to do this is to heat your oven for 1-2 minutes until it has just warmed up. Then, place a small bowl of boiled water directly underneath the bowl with the dough in it (in the oven). Heat and moisture creates the best environment for dough to proof.

After dough has risen (it should double in size), punch it down and prepare to roll it out. Cover your work surface in flour and set dough on surface. Knead dough six to seven times. Roll out with a rolling pin into a large rectangle. If dough is sticky, add a bit of flour to it, as well as your rolling pin.

Once dough is rolled out, brush softened butter over dough. Sprinkle on cinnamon and pumpkin pie spice followed by brown sugar.

  
Tightly roll dough up, starting from edge furthest from you. (Roll tighter than mine if you can!)

Continue to roll until you've reached the end. Slice cinnamon rolls into 12 even pieces.

Set cinnamon rolls in a greased 9x13 pan. At this point you can bake your rolls, cover and refridgerate for 24 hours, or place in the freezer to be used later. The latter is what I did. I individually wrapped each piece in saran wrap, and then put it into a freezer bag. If using from frozen, remove from the freezer and let thaw for at least an hour and a half to two hours. You want them to be at room temperature and starting to rise a little bit again, so it may take over an hour. If using from the fridge, take them out about 30-45 minutes before baking.

Preheat oven to 375 degrees F. Bake the cinnamon rolls for 18-25 minutes, until tops are golden brown and centers look firm. Remove from oven and let cool for approx. 5 minutes.

While the cinnamon rolls are cooling, mix up glaze by combining milk, powdered sugar, melted butter, vanilla and maple extracts, and salt in a bowl and mix well. The glaze should be pourable. If it's too think, add a little bit of milk at a time.

Pour the glaze over cinnamon rolls. Serve immediately or allow to sit. Store covered.

Source: slightly adapted from Love From The Oven

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Spiced Apple Pecan Oatmeal

I love love love dried apples, the kind seen in the background of the picture above. I remember my Opa (Grandpa for those not familiar with German/European languages) drying apples with some ufo-looking device when I was younger. And oh how I enjoyed those apple slices! Moist, chewy, almost gummy in texture, they're packed full of flavour and great for putting in oatmeal, or as I like them best, just alone as a snack!

This is a great breakfast that's very simple to make. It's the kind of oatmeal that 'sticks to your ribs', ie. meaning, it's pretty pasty/gummy. I don't mean that in an unappetizing way, some people love their oatmeal this way, including Sean. Personally it's not my favourite, I prefer the kind of oatmeal from Quaker  (ah-hem, yes, the instant oatmeal packages) where the oats are still in existence after cooking them. However, the flavour was great and it made enough to last Sean and I for the next several mornings.

Ingredients:
2 tablespoons chopped pecans
3 cups apple juice
3 cups milk
2 cups uncooked regular oats (not quick-cooking)
1/2 cup coarsely chopped dried apples
1/2 teaspoon salt
2 tablespoons cinnamon sugar (half cinnamon, half sugar mixture)
1/2 teaspoon vanilla
brown sugar or maple syrup for topping

Directions:
Toast pecans in a large pot or Dutch oven over medium-high heat, stirring constantly, for 5-6 minutes or until toasted. Remove pecans and wipe pot clean.

Bring juice, milk, oats, dried apples and salt to a boil in pot over high heat; reduce heat to medium-low and simmer, stirring occasionally for 15-20 minutes or until thickened. Remove from heat. Cover and let stand for 10 minutes. Stir in cinnamon sugar, vanilla and toasted pecans. Serve immediately. If desired, sprinkle with brown sugar or drizzle with maple syrup for extra goodness. 

Source: Joanna L. Smith, Maylene, Alabama, Southern Living via My Recipes Pin It

Cranberry Scones

On Monday morning I had some time and was experiencing the urge to make something, but as some of you may know, Monday is my grocery-planning day, which is equivalent to no longer having a full fridge and pantry. I had an abundance of oranges, so I knew that would be one ingredient, but what to make? I was caught between my favourite orange coconut loaf, cranberry orange scones, and pull-apart raisin cinnamon muffins. The scones won out because I will be making a coconut cake later in the week, and I didn't think I had enough time to make the muffins. Oddly enough though, the scones were more frightening to me than the multi-step yeast-rising pull-apart raisin muffins. I'm not sure why, as my mother frequently made scones for Sunday morning brunches and I would see her throw all the ingredients into the food processor and be finished in no time. While I always loved my mother's homemade scones (sorry if you're reading this mom!) they were frequently dry and dense, and would require a lot of butter to go with them! And that was my sole experience with scones, so I was in for a surprise with the cranberry orange scones.

These are remarkably simple to make, particularly if you do have a large enough food processor (I do not and instead have a mini food processor, and so did it in 2 batches because I thought this would be less complicated than trying to mix it myself- probably caused me more work realistically). If you do not have a food processor a stand-mixer, pastry blender, or 3 knives works as well. The end result was a delectably light and fluffy scone that was slightly tart from the cranberries but had a hint of sweetness from the sprinkled sugar on top and an undertone of orange from the zest. Unfortunately both my batches got slightly burnt on the bottom :( which confused me because for both I took them out before the minimum allotted time, and the second batch I moved the rack higher up in the oven and turned the temperature down. But it didn't make that much of a difference, they were still the best scones I've ever had! To give you an idea, I brought 2 freshly-made scones into work for Sean to have, and he later told me that he had gobbled both up probably before I had even made it up the 2 flights of stairs to my office, WITH the burnt bottom included! (Although I did tell him to peel it off/ignore it/not look at it/pretend it wasn't there)

Yield: Approximately 10 scones, depending on size

Ingredients:
1 1/2 tablespoons freshly grated orange zest (lemon works great as well)
2 1/2 cups all-purpose flour
1/2 cup plus 3 tablespoons sugar, divided
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces
1 1/4 cups fresh or frozen cranberries, coarsely chopped
1 large egg plus 1 large egg yolk
1 cup heavy cream  (I didn't have a full cup, and so ended up using 1/3 cup heavy cream and the remainder with table cream and this worked fine, so for a lighter version I'm sure you could substitute a full cup table/half & half cream)
Additional sugar for sprinkling

Directions:
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking mat.

In a food processor, combine the lemon zest, flour, 1/2 cup sugar, baking powder and salt. Pulse briefly to blend. Add in cold butter pieces and pulse again briefly until the mixture resembles coarse meal and the butter pieces are no larger that peas. Transfer to a medium mixing bowl.

In a small bowl, toss together the chopped cranberries and remaining 3 tablespoons of sugar. Stir this into the flour-butter mixture.

In another small bowl or a liquid measuring cup, combine the egg, egg yolk, and heavy cream; whisk to blend. Add the liquid ingredients to the bowl with the dry ingredients and stir gently with a spatula or wooden spoon just until all the dry ingredients are moistened. Knead gently to be sure the dough is evenly mixed, being careful not to overwork the dough.

Place a 2 1/2 or 3-inch round biscuit cutter on the lined baking sheet. Scoop some of the dough inside the cutter and pat down gently to form a 1-inch thick round. Repeat with the remaining dough, placing the rounds 2-3 inches apart on the baking sheet. Sprinkle lightly with additional sugar. There are many different ways to shape scones, You can shape the dough into one large disc and slice it into triangular wedges, roll it out and use a biscuit cutter, make drop scones, etc.

Bake in the preheated oven until lightly golden brown, about 14-18 minutes.

If you'd like to make scones ahead of time, they can be frozen. Flash freeze the scones at the point before baking them (once you've shaped them the way you want) by placing them on a baking sheet in the freezer until frozen. Transfer to a freezer-safe plastic bag and store until ready to bake. If baking from frozen, add an additional 5 minutes to cooking time.

Source: adapted from: Smitten Kitchen

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Berries and Quinoa Hot Cereal

Most mornings, I'm fairly unmotivated to put anything together other than milk and cereal, which is a shame because this breakfast is so easy to make and doesn't take too much time. This recipe can be adapted to suit your own tastes, and has an ideal combination of flavour and nutrients to get your morning started! The recipe can easily be doubled or tripled to serve more than one person.

For some people, quinoa can be off-putting due to its texture. It's comparable to something like couscous... but not quite the same. For myself, certain recipes are a complete no-go. For instance, I just made a wonderful bocconcini and oregano salad, full of fresh and tasty vegetables. Yet I could not get over the texture of the quinoa! Most of the salad went to waste, which was disappointing because the ingredients were not cheap. I think what makes this recipe different is that it has oats in it as well, so texture-wise it seems just slightly different from regular hot oatmeal.

Ingredients:
1 cup water
3 tablespoons quinoa
3 tablespoons quick-rolled oats
1-2 teaspoons maple syrup, honey or brown sugar
1 teaspoon flax (*ground or whole seeds)
3 tablespoons fruit of choice (I didn't have any fresh berries on hand, so ended up thawing a frozen 4-berry blend)
milk, half and half cream or yogurt (vanilla or flavour of choice)

* Most experts will recommend using ground flax seed over whole seeds. Ground flax is easier to digest than whole seeds, so you may not end up getting all the health benefits from whole seeds. Flax seed is high in fibre and omega-3 fatty acids. If purchasing flax seed for the first time, store in an airtight container or bag and keep refrigerated, as it will go rancid over time.

Directions:
Place the water and quinoa in a small pot, bring to a boil and cover. Reduce to a simmer and cook for 12 minutes. Stir in the oats, cover and continue to cook for another 5 minutes, until the oats are tender. Stir in the maple syrup and flax and keep over heat for 1 more minute. Top with fruit and cream and serve immediately.

That's it! Enjoy!

Source: adapted from: Quinoa 365: The Everyday Superfood

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