Thursday, July 28, 2011

adventures in breakfast

We're going on a road trip, leaving very early in the morning, and neither of us is big on fast-food breakfasts. So I tried to come up with some high-fat, high-protein, low-carb, room-temperature stable, hand-held food type items to take on the trip. These are still higher in carbs than I consider acceptable for everyday far, but for a cheap quick takealong they aren't bad. And of course all the fats are wholesome.

Flourless chewy granola bars

This was kind of a pantry clean-out. I will probably experiment with this. I would like to create a baklava-flavored nut bar at some point, but walnuts are expensive.

combine in large bowl:
3 cups old-fashioned rolled oats
1 cup Pamela's gluten-free baking mix
1/4 cup coconut flour
1/2 cup pecans (measure, then chop small)
1/3 cup coconut flakes, unsweetened (measure, then process small)

stir in (at room temperature):
1/2 cup peanut butter, unsweetened
1/2 cup Greek yogurt
2 eggs

melt in saucepan, let cool slightly then add to dry mixture:
1 cup butter
2 tsp vanilla
1/2 cup brown sugar
1/4 cup honey
(optional) 2 Tbs corn syrup (helps it stick together better)

stir in:

1 1/2 cups chocolate chips

Press firmly into a greased sheetcake pan. I used 2 6x12-inch tin pans and the bars came out about 1/2 inch thick. Bake at 350ºF for about 18 minutes, or until the bars look dry and slightly browned around the edges. Allow to cool completely in the pan or they will crumble all to dust. Cut into bars and refrigerate for longer life.


Ham and onion pot pies
These looked gorgeous when they came out of the oven. The egg mixture puffed up and browned on top. Can't wait to try them.

1 1/3 cup flour
3/4 tsp baking powder
dash salt
1 large/jumbo egg
1/2 cup butter and/or lard, any proportion you like
2-3 Tbs milk

Combine the dry ingredients. Mix in egg with a fork. Crumble in fats by hand. Dribble milk just until dough sticks together. Chill.

Bacon--fry & crumble
onion--mince and saute in grease
ham--chop small
cheddar cheese--about 1/3 cup
gruyere cheese--ditto
heavy cream & flour--make gravy base with bacon drippings
chicken bouillon granules
black pepper
dijon mustard
2 eggs
dash of milk if needed to stretch amount. Don't add too much liquid.

Roll out dough into six 6-inch circles and press into shallow muffin tins. Fill with ham & egg mixture. Fold up edges of dough over the filling (they don't need to meet or look tidy). Bake at 400º for about 25 minutes or until nicely browned.

I actually forgot to add the dijon on this maiden voyage, but I think it would be a nice addition. Some vegetables, i.e. red bell pepper, asparagus, broccoli, peas would also probably be nice with this, although the bacon should probably be left out in such a case.

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