Tag Archives: bananas

Roll-out of bed for these breakfast roll-ups

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I did some experimentation with fruit leather this week to see how my lovely dehydrator works. I received it last year as a wedding gift and this was its debut in the kitchen.

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I started with the fruit because it seemed the simplest to make and I wanted to get a feel for how the machine works before trying more complicated recipes (jerky is on the list!)

I made both a breakfast roll-up which is very filling and can be taken on the go, and some fruit leather for snack.

 

Here’s what I used for the roll-up (this only made two so be sure to double or tipple if you want them to last awhile):

  • 2 eggs
  • 1 cup diced fruit of your choice ( I chose strawberries and bananas)
  • 1/2 cup thawed orange juice
  • 1/2 cup nonfat dry milk powder (found in the coffee section of most stores)
  • 1 teaspoon of vanilla
  • 1/3 cup of seeds

 

To assemble:

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  1. Blend all ingredients except the seeds until smooth and liquidy

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  2. Pour evenly onto two sheets

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  3. Add seeds

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  4. Cook at 135 in dehydrator for 12 hours (it will peel from the tray). Roll them up if desired, and enjoy breakfast!
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    OK so that was super easy! The other fruit leather I made was even easier. I blended a cup of strawberries with one banana until it was a puree. I added some nuts and coconut and cooked at the same temperature for 10 hours. I recommend checking at eight hours. If it peels off, it’s ready to go.  These ones couldn’t roll because of the coconut topping so I cut them into slices instead:

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Oat with the old and in with the meal

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OatmealHere’s a colourful way to start your day. This is the Maple Banana Oatmeal and I used blueberries which was a suggestion in the book. However, I blended them with the milk instead of stirring hence the purple colour.

Blueberries or not, here’s what you’ll need

  • 1.5 cups rolled oats
  • 1 teaspoon of butter
  • 1/4 teaspoon of salt
  • 3 cups water
  • 1/2 cup milk
  • 1 ripe banana
  • 2 tablespoons pure maple syrup
  • 1/2 teaspoon cinnamon
  • chopped toasted almonds or other nuts.

1. In a pot combine the oats, butter, salt and water (oh yeah, the butter and salt is optional).
Bring the water to a boil until it bubbles vigorously. Reduce heat to low, stir, cover and continue to cook for five minutes. (I would continue to stir during this time as my oatmeal stuck to the bottom).

2.Mix banana and milk in blender until smooth. (I used blueberries instead and estimated about a half cup. I then realized we had bananas so I chopped them up and put them on top of the oatmeal after it was made. So get creative, and add different fruits if you’re not a banana fan. The book suggests figs, cranberries, raisins or currants).

3. Stir the puree, maple syrup and cinnamon to the mix and continue to cook over low heat for a few more minutes. Top with nuts, if desired.

I made this the night before and refrigerated. Reheat for about 2.5 minutes in the microwave before adding nuts.

Fun facts per one cup serving:

Calories: 194, Protein: 6g, Carbohydrates: 36g, Dietary Fiber: 4g, Total fat: 4g, Saturated fat: 1 g, Monounsaturated fat: 1g, Cholesterol: 3mg and Sodium: 20 mg.