Tuesday, November 11, 2008

Late Start Breakfast- Cranberry-Hazelnut Coffeecake and Oatmeal with Apples, Hazelnuts, and Flaxseed

Since I haven't heard from most of my team yet, I will get to the Baking GALS post tomorrow.
This year our school district started having one late start monday a month. I won't go into too much detail about it, but on one monday, we have an extra hour and a half before school starts. I decided this would be a good monday to make a yummy breakfast.
Not too long ago I was contacted by Sam over at Oh! Nuts, asking if he could send me some free nuts and dried fruit to use in some recipes. I said yes, of course. A few days later, I received a pound of roasted hazelnuts, a pound of dried blueberries and a pound of dried kiwi. I have been putting them to work!
Both of these recipes use hazelnuts and since they were already roasted that took out some of the work for me. Both of the recipes are from my favorite, Cooking Light.
The oatmeal was really good, but the coffeecake was delicious. The cranberries were perfect in it and I am thinking it is going to come in handy over the holidays- so go buy some fresh cranberries and try this on a weekend!





Oatmeal with Apples, Hazelnuts, and Flaxseed
If your market sells hazelnuts with the skins removed, you can skip Steps 1 and 2, and just finely chop the nuts.
1/4 cup hazelnuts
3 cups fat-free milk
1 1/2 cups regular oats
1 1/2 cups diced Granny Smith apple (about 1 medium)
1/3 cup ground flaxseed
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 teaspoon vanilla extract
3 tablespoons brown sugar
3 tablespoons slivered almonds ( I used sliced almonds)
Preheat oven to 350°.Place hazelnuts on a baking sheet. Bake at 350° for 15 minutes, stirring once. Turn nuts out onto a towel. Roll up towel; rub off skins. Finely chop nuts, and set aside.Combine milk and next 5 ingredients (through salt) in a medium saucepan. Bring to a boil over medium heat. Stir in vanilla. Cover, reduce heat, and simmer 5 minutes or until thick. Sprinkle with hazelnuts, brown sugar, and almonds.

Cranberry-Hazelnut Coffeecake

Streusel:1/4 cup sifted cake flour

1/4 cup packed brown sugar

1/4 cup chopped hazelnuts

1/2 teaspoon ground cinnamon

1 tablespoon butter, melted

Cake:1 2/3 cups sifted cake flour

1 cup granulated sugar

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon vanilla extract

1 (8-ounce) carton fat-free sour cream, divided (I used greek yogurt)

1 large egg

1 large egg white

5 tablespoons butter, softened

Remaining ingredients:

Cooking spray

2 cups fresh cranberries, chopped

Preheat oven to 350°. To prepare streusel, lightly spoon 1/4 cup flour into a dry measuring cup; level with a knife. Combine 1/4 cup flour and next 4 ingredients (1/4 cup flour through 1 tablespoon butter) in a bowl; toss well. Set aside.

To prepare cake, lightly spoon 1 2/3 cups flour into dry measuring cups; level with a knife. Combine 1 2/3 cups flour and next 4 ingredients (1 2/3 cups flour through salt), stirring well with a whisk. Combine vanilla, 1/4 cup sour cream, egg, and egg white in a small bowl; stir with a whisk. Place remaining sour cream and 5 tablespoons butter in a large bowl; beat with a mixer at medium speed until well-blended (about 2 minutes). Add flour mixture to butter mixture alternately with egg mixture, beginning and ending with flour mixture. Spread half of batter into a 9-inch springform pan coated with cooking spray. Sprinkle cranberries over batter. Spread remaining batter over cranberries. Sprinkle streusel mixture over batter. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack.

10 comments:

HoneyB said...

It looks absolutely gorgeous! And delicious! I love Cooking Light also and have many of the cookbooks. Don't know I have seen this one before but glad you did!

Melissa said...

This looks so delicious! I will have to try this the next time I need a breakfast or brunch dish. Thanks for sharing!

Jeena said...

These are nut crazy! I love nuts and flaxseed is so rustic tasting and healthy, great recipe. :-)

Aggie said...

Oh man! That coffee cake is making me drool! I would love that!

And the oatmeal sounds so good with all that good stuff in it!! You did good Mary Ann!! Love it!

Cathy said...

Mary Ann, the coffee cake looks amazing! I will definitely choose that over kugelhopf for breakfast next time around!

Mary Ann said...

Honeyb- Thanks, I thought it turned out pretty too and it was yummy! Cooking Light is the best!

Melissa- definitely give it a try. It would rock a brunch menu!

Jeena- thanks! The hazelnuts were just the right touch in both of these recipes.

Aggie- This was a great breakfast! Super tasty!

Cathy- glad to know this coffeecake would beat out kugelhopf!

The Blonde Duck said...

Can I just come over and have you fix this for me? I'd tell you all sorts of interesting stories and do the dishes!

n.o.e said...

A Cooking Light coffee cake? I'm so there! I've been making the huckleberry coffee cake (substituting berries) from 101 Cookbooks, have made a few healthful substitutions, and I'm downright addicted to it.

And really, don't fret about missing the kugelhopf; I think I'm in the minority in liking it so much, and even I'm not sure when I'll get to it again. Lots of babysitting the yeast.
Nancy

n.o.e said...

Oops, that's the cooking blog 101cookbooks.com

Nancy

Bridgett said...

The cake looks fantastic! Anything with hazelnuts AND cranberries must be perfection. I could use this with a cup of coffee about now.