Mother’s Day Recipes for Breakfast In Bed @Vikis_Granola @CarringtonFarms @GaeaOliveOil
Mother’s Day Recipes for Breakfast In Bed
On Mother’s Day my boys always serve me breakfast in bed. That’s why today I am sharing these wonderful and delicious recipes. These recipes are perfect for eating in bed. I hope that you will enjoy these recipes or find inspiration in them. All of these recipes are being shared with you with permission of Viki’s Granola, Gaea, and Carrington Farms.
So nix the stereotypical flowers this Mother’s Day and delight mom with a homemade breakfast in bed! Each of these recipes are made with heart healthy and natural ingredients like gluten-free granola, organic ghee, and Greek Olive Oil, mom will thank you for the indulgent, yet guilt-free, breakfast in bed on her special day.
Feta and Olive Oil Cakes
5.30 ounces (or a little less than ¾ cup) feta cheese
3/4 cup powdered sugar
2 1/4 Tbsp. honey
1/2 cup Gaea’s Kalamata D.O.P. Greek Extra Virgin Olive Oil
1 cup all-purpose flour
3.50 ounces (or a little less than ½ cup) ground almonds
1 tsp. baking powder
Gaea Pitted Kalamata olives, cut in half
Brown sugar for garnishing
Preheat oven to 350F. Process the cheese with the sugar and honey in a mixer until smooth. Add olive oil. Combine flour with the ground almonds and baking powder and add to bowl while mixing. Divide batter among 6 greased one-use individual cake molds and top each with half an olive. Sprinkle top of batter with brown sugar and bake for about 25 minutes.
Maple Cranberry Granola Pancakes
1 cup flour
1 tablespoon sugar
1 teaspoon baking powder
½ teaspoon baking soda
Pinch of salt
1 cup buttermilk
3 tablespoons melted butter
¼ cup Viki’s Cranberry Maple Granola
Maple syrup for topping
In a large mixing bowl, blend flour, sugar, baking powder, baking soda and salt. Using a whisk or hand held mixer, whisk in buttermilk and egg until well combined and smooth. Stir in the melted butter. Heat a non-stick pan or griddle over medium heat. Using a ¼ cup measure, pour pancake mix to cook. When pancake is golden brown, flip and cook other side. Keep warm in a 275° oven. To serve stack a few pancakes and top with maple syrup and Viki’s Cranberry Maple Granola.
Ghee French Toast
3 tablespoons of sugar
1/3 cup 1% milk
3 tablespoons cinnamon
6 slices of brioche bread (cut into ½ inch slices)
2 tbsp of Carrington Farms Organic Ghee
Whisk eggs, sugar, milk, ghee and cinnamon for 30 seconds.
Dip both sides of bread in mixture until saturated
Put 1 tbsp of ghee in pan and turn heat on low for 20 seconds to let the ghee melt.
Place 3 slices of bread in pan at a time and keep on medium heat.
Cook slices until browned on both sides.
Repeat steps 3-5 for the last 3 pieces.