Thursday, February 24, 2011

Chocolate Breakfast!

Hm! Chocolate for breakfast? 

Sure, why not?! It doesn’t have to be a whole lot… does it?!

check them out!


Chocolate Breakfast Crepes


2/3 cup flour

1/3 cup sugar

1 egg

1 egg white

1/4 cup vegetable oil

1/4 cup skim milk

1 tsp. unsweetened chocolate powder


Mix all dry ingredients together in a mixing bowl. Add all liquid ingredients and stir until batter is smooth and creamy. Let batter rest in the refrigerator until the air is settled, about 2 hours. When ready to prepare crepes, heat crepe pan over medium heat and pour 1/3 to 1/4 cup of the batter into hot pan. Rotate pan until batter is cooked through and then turn to cook the other side. When done remove from pan and let cool on a rack. Store until ready to serve. May be made one to two days ahead of time.

Fill with seasonal fresh fruits, sorbet, and garnish with flowers from the garden!



Love raw's Spicy Breakfast Chocolate Mousse


3/4 cup cashew nuts

3 pinches of salt

1/4 dessertspoon real vanilla (seeds)

1/2 tablespoon mesquite

1 tablespoon cacao powder

1/2 dessert spoon cinnamon

1/2 dessert spoon clove powder

1/3 cup water

1/2 tablespoon yacon syrup

1 1/2 tablespoon agave nectar

2 1/2 tablespoon coconut butter (at room temperature)

In a food processor mix all the dry ingredients into a flour. Then add the rest of the ingredients and process until smooth. Put in the fridge for until hard. Put the mousse in a pastry bag and make a swirl in glasses. Decorate with some pecans and cashews.



Double Chocolate Butterscotch Breakfast Muffins


1/2 cup (1 stick)  unsalted butter

1 3/4 cups all-purpose flour

1/2 cup + 2 tablespoons cocoa powder (Dutch or not)

1 1/4 cups dark brown sugar (we love Imperial)

1 1/4 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

2 large eggs

1 cup whole milk

2 tablespoons vanilla extract

2 teaspoons red cider (or white) vinegar

3/4 cup chocolate chips

3/4 cup butterscotch chips


Preheat oven to 425°F and line muffin cups with papers/parchment. Melt butter in a small microwaveable container and allow to sit and cool slightly while you combine the other ingredients.

Mix all the dry ingredients in a mixing bowl. Stir with a wire whisk to combine, breaking up any extra-large clumps of brown sugar as you go.

Combine wet ingredients in a small bowl (including melted butter), adding vinegar last. Stir quickly to combine and add to dry mixture. Stir mixture with a wooden spoon until the wet and dry ingredients come together.

Add in the chocolate and butterscotch chips and stir to distribute. Using a large cookie scoop, divide batter between the 12 muffin cups (they will be full!). Bake for 17-20 minutes until tops of muffins lose their shine and a toothpick comes out clean. (Slightly underdone is just fine; just make sure things aren't soupy. But overdone will be dry and choky!)

Makes 12 muffins


Preheat the oven to 375 degrees F. Line a twelve muffin tin with paper liners.

Combine the dry ingredients in a mixing bowl:

1/2 cup Organic Quinoa Flour

1 cup sorghum flour

1/4 cup millet flour

1/4 cup potato starch (not potato flour)

1/2 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine sea salt

1 teaspoon xanthan gum

1/2 teaspoon nutmeg

Add in and beat:

1 cup organic light brown sugar

1/4 cup light olive oil

3/4 cup to 1 cup rice milk- start with less

1 tablespoon Ener-G Foods Egg Replacer whisked with 1/4 cup warm water till frothy*

1/4 teaspoon lemon juice or light tasting rice vinegar

Mix until the batter is smooth- it will be slightly sticky. If it climbs the beaters use a figure eight motion to control the batter better.

If the batter is too thick, add in a little rice milk at a time until it becomes smooth- like a thick version of cake batter.

Stir in:

1/2 cup chopped pecans or walnuts (omit for nut-free)

Heaping 1/2 cup of vegan chocolate chips

Spoon the batter into twelve lined muffin cups. Swirl and smooth the tops with a wet finger if you need to. Top each muffin with a pecan, chopped walnuts, or a couple of chocolate chips, as you prefer.

Bake in the center of a hot oven until domed and firm. About 20 minutes. Remove the baked muffins from the pan as soon as possible and cool on a wire rack (this keeps the bottoms from steaming).

Fabulous, fabulous, fabulous warm from the oven, when the chocolate chips are melting. When cooled, I recommend wrapping each muffin in foil and freezing in a freezer bag for optimum freshness. Thaw to room temperature.

Makes twelve muffins.

Karina's Note: *Or use two large free-range organic eggs and omit the vinegar.



Heart-Shaped Dried Cherry and Chocolate Chip Scones


2 cups unbleached all purpose flour

1/3 cup plus 2 tablespoons sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

7 tablespoons chilled unsalted butter, diced

1/2 teaspoon grated orange zest

3/4 cup miniature semisweet chocolate chips

3/4 cup coarsely chopped dried tart cherries

2/3 cup chilled buttermilk

1 large egg yolk

1 teaspoon vanilla extract

Milk (for glaze)


Whisk flour, 1/3 cup sugar, baking powder, baking soda, and salt together in large bowl. Add butter and grated orange zest; rub in with fingertips until coarse meal forms. Mix in chocolate chips and dried cherries. Whisk buttermilk, egg yolk, and vanilla extract in small bowl to blend. Add buttermilk mixture to dry ingredients; stir with fork until dough comes together in moist clumps. Gather dough into ball and transfer to a lightly floured surface. Press the dough out to 3/4 inch thickness, and using a 2-inch heart-shaped cookie cutter, cut out the scones. Gather the scraps, gently press out the dough again and cut out additional scones. Transfer the cut scones to a baking sheet lined with parchment paper, spacing 1 inch apart. At this point, you can cover the baking sheet with plastic wrap and keep it in the fridge overnight.

Preheat oven to 400 degrees. If you want, brush scones lightly with milk and sprinkle with remaining 2 tablespoons sugar. Bake until scones are crusty on top, about 15 minutes (or up to 20 minutes if refrigerated).

Serve warm or at room temperature.

Makes about 12.


Soooo… what do you think? Will you have any type of chocolate in your breakfast?!

I would! Mmmm!

Happy chocolate day! 


1 comment:

  1. So many breakfast options, really could have anytime of day for snack. My husband is a chocolate fiend, he is going to be some please with these choices.


Thank you and have a great chocolate day!

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