Tag: breakfast

🌿 Rosemary Thyme Cozy Autumn Chocolate Chip Pumpkin Mini Loaves

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🍂 A cozy kitchen, the scent of pumpkin and cinnamon, and little loaves filled with chocolate chips and toasted walnuts—such a lovely way to welcome an autumn afternoon!

These pumpkin mini loaves combine oat flour and almond flour for a tender crumb, with pure maple syrup for sweetness. Just right for enjoying with a warm cup of coffee or tea. ☕💛

🌿 RosemaryThyme Cozy Autumn Chocolate Chip Pumpkin Mini Loaves

Makes approximately 4 mini loaves
 Pan size: approximately 5¾ × 3 inches

🍁 INGREDIENTS

• 1½ cups oat flour (about 180 g), such as Bob’s Red Mill
 • 1 cup Great Value Superfine Blanched Almond Flour (about 112 g)
 • 1 teaspoon Great Value Baking Powder
 • ½ teaspoon Great Value Baking Soda
 • 2 teaspoons Great Value Organic Ground Cinnamon
 • ½ teaspoon Great Value Organic Ground Ginger
 • ¼ teaspoon Great Value Organic Ground Nutmeg
 • ⅛ teaspoon Great Value Organic Ground Cloves, optional
 • ¼ teaspoon salt
 • 3 large eggs
 • 1 cup Libby’s 100% Pure Pumpkin
 • ⅓ cup Great Value Pure Maple Syrup
 • ¼ cup Great Value Olive Oil or a neutral oil
 • 2 teaspoons Great Value Pure Vanilla Extract
 • ½ cup Great Value Mini Semi-Sweet Chocolate Baking Chips
 • ½ cup Great Value Chopped Walnuts, toasted and cooled

🍁 DIRECTIONS

  1. Preheat the oven to 350°F. Lightly grease four mini loaf pans and line with parchment paper, leaving a little overhang for lifting.
  2. Toast the walnuts in a dry skillet over medium-low heat for about 3–5 minutes, stirring frequently, until fragrant. Transfer to a plate to cool.
  3. In a bowl, whisk together the oat flour, almond flour, baking powder, baking soda, spices, and salt.
  4. In a separate bowl, whisk together the eggs, pumpkin, maple syrup, oil, and vanilla until smooth.
  5. Stir the dry ingredients into the pumpkin mixture just until combined. Let the batter rest for 10 minutes so the oat flour can absorb some moisture. Fold in the chocolate chips and cooled walnuts.
  6. Divide the batter among the prepared pans, filling each approximately two-thirds full. Sprinkle a few reserved chocolate chips and walnuts on top, if desired.
  7. Bake for approximately 28–38 minutes, beginning to check at 25 minutes. A toothpick inserted into the bread, away from a chocolate chip, should come out with a few moist crumbs but no wet batter.
  8. Cool in the pans for 15 minutes, then carefully lift onto a cooling rack. Cool completely before slicing.

🍁 RECIPE NOTES

• Use pure pumpkin—not pumpkin pie filling.
 • Mini loaf pans vary in size, so the yield and baking time may vary. Bake any extra batter in a muffin cup, checking it earlier.
 • These loaves are delicate while warm. Cooling completely helps them hold together when sliced.
 • This is a newly developed recipe; baking time may need adjusting after the first batch.

🌿 A little RosemaryThyme note

There is something comforting about baking a little goodness into an ordinary day. A small pumpkin loaf, a favorite mug, and a quiet moment at home can make an autumn afternoon feel special. 🍂💛🏡

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Helene 😊
 Rosemary Thyme 🌿
 Fall In Love With Home Again 💛🏡
 RosemaryThymeHome.com

Garden Breakfast Scramble

🌿 Rosemary Thyme Garden Breakfast Scramble 🍳🍅🥬

I love vegetables mixed into my scrambled eggs, especially when I can use tomatoes straight from the garden. This simple breakfast keeps one whole egg for that familiar richness and color while using egg whites for the rest.

And I found something fun at Walmart — Kernel Season’s Butter Flavored Olive Oil. Although it’s marketed for popcorn, I thought, why stop at popcorn? 😄 It gives us a little buttery flavor while using olive oil as the base.

Ingredients

1 large egg
Liquid egg whites equivalent to 2 large eggs, according to package directions
1 teaspoon butter-flavored olive oil — I use Kernel Season’s Butter Flavored Olive Oil from Walmart
 ½ cup fresh spinach, roughly chopped
¼ cup chopped fresh tomato
2 tablespoons crumbled feta cheese
1 tablespoon chopped fresh chives
Freshly ground black pepper, to taste
Pinch of salt, optional — feta naturally contains sodium, so taste before adding

Directions

  1. Heat the butter-flavored olive oil in a small nonstick skillet over medium-low to medium heat.
  2. Add the tomato and cook briefly, allowing some of the excess moisture to cook away.
  3. Add the spinach and cook just until wilted.
  4. In a small bowl, whisk together the whole egg and the amount of liquid egg whites equivalent to two eggs.
  5. Pour the egg mixture into the skillet. Cook gently, stirring and folding as the eggs begin to set.
  6. When the eggs are almost finished, fold in the feta and fresh chives. Finish with freshly ground black pepper.
  7. Taste before adding salt. The feta already provides some sodium, so you may find you don’t need any. If you do, just add a pinch.

🌿 Rosemary Thyme Tip

Using one whole egg plus egg whites gives us the flavor, color and nutrients of a yolk while replacing the other two yolks in a traditional three-egg scramble.

And don’t let the popcorn label fool you! 🍿 The butter-flavored olive oil can be useful anywhere you’d like a little buttery flavor — eggs, vegetables, potatoes and more.

Simple swaps. Fresh ingredients. Plenty of flavor. That’s the Rosemary Thyme Way. 🌿

Helene
Rosemary Thyme 🌿
 Fall In Love With Home Again 💛🏡