Strawberry Passionfruit Breakfast Parfait Pops!


Summertime breakfast on the go! School’s out, let’s have some fun! ~Amy

Strawberry Passionfruit Breakfast Parfait Pops

1 cup sliced strawberries lightly puréed
2 tbsp sugar or honey

1 cup vanilla yogurt
1/2 cup passionfruit juice

1/4 granola, homemade or purchased

Blend strawberries with sugar or honey. Set aside.

Whisk together yogurt and passionfruit juice together. Set aside.

Pour into layers freeze according to manufacture’s instructions. When frozen, remove from molds and place in individual bags or wrap in wax paper to keep. Or just eat!

Recipe by Amy Richardson

Breakfast Bubble Waffles with Frozen Yogurt, Fresh Berries and Granola


Thank you Hong Kong! Bubble waffles are not only delicious, but so much fun! This streetfood favorite, is typically served as a dessert with ice cream, but I thought it would be fun to actually make it for breakfast! Topped with frozen yogurt, fresh fruit and a granola crunch, they are perfect for a party or a special Sunday breakfast! ~Amy

Breakfast Bubble Waffles with Frozen Yogurt, Fresh Berries and Granola

Brown Sugar and Sour Cream Bubble Waffles

Breakfast Blueberry Tangerine Frozen Yogurt*

Breakfast Raspberry Guava Frozen Yogurt*

Breakfast
Breakfast Strawberry Pineapple Frozen Yogurt*

Fresh Berries

Granola, homemade*, or purchased

*recipes @ http://www.greattastebuds.wordpress.com

Brown Sugar Sour Cream Waffles

2 egg yolks
2 tbsp sour cream
3 tbsp brown sugar
1 3/4 – 2 cups milk
1/2 tsp vanilla
1/2 butter, melted and cooled slightly

1 3/4 cup flour
1 tbsp baking powder
1/4 tsp salt
2 egg whites, beaten to medium peaks

In a bowl, whisk eggs lightly. Add sour cream, brown sugar, and vanilla. Add butter and milk and whisk until combined. In a large bowl sift together the flour, baking powder, and salt. Whisk the milk mixture into the flour mixture all at once and whisk until well combined and no lumps remain. Add one third of the egg whites into the batter and stir until late. Gently fold in the remaining egg whites in 2 additions.

Preheat the iron, spray with non stick cooking spray, and ladle the batter evenly over the bottom filling all the pockets. Some people use a soup ladle to do this. Bake for 3 to 5 minutes until the waffle turns a lightly brown. Remove with a wooden utensil and serve immediately.

Recipes by Amy Richardson

Product info:

Bubble Waffle Maker available at:
Amazon $39.95
Bed, Bath, and Beyond $39.95

Breakfast Blueberry Tangerine Frozen Yogurt


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Who doesn’t want ice cream for breakfast?!?! This guilt free and healthy recipe will make your morning something to look forward to! ~Amy

Breakfast Blueberry Tangerine Frozen Yogurt

2 cups tangerine or fresh orange juice
1 1/2 cups vanilla yogurt
1 cup frozen blueberries, thawed with juice
2-3 Tbsp sugar or honey
1/4 tsp vanilla
Juice of 1/2 small lime

Granola
Fresh blueberries

Place all ingredients into a blender, mix on high until well blended. Pour into ice cream maker and freeze according to manufacturer’s instructions or pour into container and freeze until firm.

Serve with fresh fruit and granola.

Recipe by Amy Richardson

Fresh Banana Coconut Crunch Yogurt Creme Brûlée


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The idea of a breakfast creme brûlée is so much fun, with homemade granola and fresh fruit, the options are endless!~Amy

Fresh Banana Coconut Crunch Yogurt Creme Brûlée

4 cups vanilla Greek yogurt
2 cups sliced fresh bananas
1 cup Crazy for Coconut Granola Crunch

8-10 tsp raw sugar

In small ramekins, layer sliced bananas, granola, and yogurt. Repeat, ending with yogurt. Place ramekins in freezer for 5 minutes. Remove and sprinkle each ramekin with 2 teaspoons. Caramelize the sugar by blowing the torch back and forth across the sugar, until bubbly. Let the sugar harden or place in freezer for a few minutes.

Makes 4-6 servings

Recipe by Amy Richardson

*Recipe follows

Crazy for Coconut Granola Crunch

8 cups old fashioned oats
1 cup shredded coconut

1 cup honey
1/2 cup sweetened cream of coconut,
2 tbsp coconut oil
1 tsp vanilla
1 tsp salt

Large flake Thai Coconut
Macadamia nuts, chopped
Fine shredded coconut

Heat oven to 225 degrees

In a large mixing bowl, stir together oats, coconut.

In a small saucepan, heat honey, cream of coconut, coconut oil, salt and vanilla until warm.

Pour over oat mixture and stir until evenly coated. Place a parchment lined baking sheet and cook for 1 hour, stirring every 20 minutes, or until desired color is reached.

Cool completely. Stir, Thai coconut, macadamia nuts, and fine shredded coconut, into granola and store in a air tight container.

Recipes by Amy Richardson

Tropical Breakfast Sorbet with Island Granola, Fresh Fruit and Key Lime Coconut Honey


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After a long winter, the change in the air brings out the desire to eat something fresh and new. I love this Hawaiian tradition! A blended sorbet of Island fruits, topped with homemade granola, sliced bananas, berries and drizzled with key lime coconut honey. A delicious way to start any day! ~Amy

Tropical Breakfast Sorbet with Island Granola, Fresh Fruit and Key Lime Coconut Honey

Tropical blend frozen fruit:
Pineapple, mango, papaya,
strawberries

Passion Fruit or fresh orange juice

Sliced Bananas
Sliced Strawberries
Key Lime Coconut Honey* or purchased
Island Granola*, or purchased

Place frozen fruit into blender, adding a small amount of fruit juice, pulse until smooth, adding more juice if necessary.

Pour into bowls or wide rimmed cups, and top with fresh sliced banana, berries, and granola. Drizzle with honey. Serve immediately.

*recipes at Great Tastebuds

Key Lime Coconut Honey
1 cup honey
3 tbsp. Cream of Coconut
Zest from 2 or 3 key limes

In a small sauce pan, heat honey, cream of coconut, and lime zest. Stir and heat thoroughly.
When slightly cool, pour into decorative jars, or a sealable container.

Makes 1 cup

Recipe by Amy Richardson

Island Granola:

8 cups rolled oats
1 1/2 cups sweetened shredded coconut
1 cup oven roasted sliced almonds

1 1/2 cups honey
2 tbsp oil
2 tsp vanilla
1 tsp salt

1-2 cups Tropical Fruits Medley, Mariani or other brand

Heat oven to 225

In a large mixing bowl, stir together oats, coconut, and almonds.

In a small saucepan, heat honey, oil, salt and vanilla until warm.

Pour over oat mixture and stir until evenly coated. Place a parchment lined baking sheet and cook for 1 hour, stirring every 20 minutes, or until desired color is reached.

Cool completely. Stir in dried fruit and store in a air tight container.

Makes 10 cups

Recipes by Amy Richardson

Apple Pie Spiced Granola with Cranberries, Cinnamon Apples and Candied Roasted Almonds


Nothing is more comforting then waking up to the sweet smell of warm apples and cinnamon. This heathy and delicious granola is a two step recipe, perfect for the busy cook! ~Amy

Nothing is more comforting then waking up to the sweet smell of warm apples and cinnamon. This heathy and delicious granola is a two step recipe, perfect for the busy cook! ~Amy

Apple Pie Spiced Granola with Cranberries, Cinnamon Apples and Candied Roasted Almonds

4 cups old fashioned oats
1 1/3 cup coconut
1/2 cup pecans, chopped
1/2 cup brown sugar
3/4 cup honey
2 tbsp oil
3/4 tsp salt
1/2 tsp Apple Pie Spice, (Williams Sonoma)

1 1/2 cups mixed cranberries, cinnamon apples and honey roasted almonds

Or Mariani New England Crunch

To make granola:

Heat oven to 225

In a large bowl, mix together oats, coconut and pecans. Set aside.

In a small saucepan, whisk together the honey, brown sugar, oil, salt and spice. Heat until warmed and sugar is dissolved. Pour over oats, and stir to coat evenly.
Spread mixture evenly onto a parchment lined baking sheet.

Bake at 225 for 1 hour stirring ever 20 minutes. Let cool.

Overnight method: Bake at 300 degrees for 20 minutes. Stir. Return to oven, close door, and turn off oven. Leave in oven overnight or until oven cooks completely. Stir in fruit amend nuts. Store in a covered container.

Recipe by Amy Richardson

Strawberries and Cream Toasted Oats


This easy overnight granola is simple to make and simply delicious! Great for breakfast or an on the go snack!  ~Amy

This easy overnight granola is simple to make and simply delicious! Great for breakfast or an on the go snack!
~Amy

Strawberries and Cream Toasted Oats

4 cups Old fashioned Oats
1 cup shredded coconut
1/2 cup brown sugar
1/2 cup honey
1/4 cup strawberry freezer jam
1/4 cup oil
2 tbsp heavy cream
1 tsp vanilla
3/4 tsp salt

Dried strawberries, snipped
Thinly sliced almonds

Preheat oven to 300 degrees.
Line a large baking sheet with parchment paper,
In a large mixing bowl, mix together oats and coconuts, set aside.

In a small saucepan, heat brown sugar, honey, jam, oil, cream, vanilla, and salt. Stir to blend. Pour warm mixture over oats and coconut. Stir to coat evenly. Spread in a thin layer onto prepared baking sheet.
Place in oven and bake for 20 minutes. Leaving oven door closed. Turn off oven and let granola continue to cook and cool overnight, or up to six hours. Remove from oven and break into small pieces and toss with fruit and nuts if desired.

Makes 6-7 cups

Recipe by Amy Richardson