No single meal makes me smile the way breakfast does. I like preparing it more than any other meal and I like eating it more than any other. At restaurants, I’ll spend twice as much time pouring over French toast, omelets, and parfaits as I will a complicated dinner menu. I usually go with a balance of savory and sweet – plenty of French toast with a vegetable omelet.
When it was time to put together our first-ever eCookbook over at DietsInReview.com, it obviously had to be focused on breakfast foods. We put 13 healthier breakfast and brunch recipes in to Baker’s Dozen so that other morning meal connoisseurs might have the opportunity to fall in love with their favorite meal all over again, too.
Baker’s Dozen has got muffins, omelets, smoothies, pancakes, hashbrowns, and cocktails just as any self-respecting breakfast cookbook would. It’s also got creative new takes on each of these classic recipes and less calories, fat, and sugar than their diner competitors. Each recipe uses whole, fresh ingredients and we made swaps that improved the flavor while making them more nutritious.
For instance, anyone can make a pancake, but what about a chocolate covered strawberry pancake? Yeah, we’ve got that with a homemade fudge sauce drizzled on top! The best part is, it’s actually good for you.
Like to sip on green tea to get up and go in the morning? Then our green tea power smoothie will have you ready to take on anything your crazy day can throw at you.
Roasted potatoes are fine as a side for scrambled eggs, but not good enough. We shredded sweet potatoes with Parmesan and orange zest for what might be the best hash brown you’ve ever had. And we served it with an omelet we made entirely in a Mason Jar.
Since we couldn’t recall the last time we had a doughnut without writing a last will and testament for our skinny jeans, we decided to make a doughnut we could eat and have our skinny jeans, too! It’s so good we couldn’t keep this one to ourselves. Plus, we wanted you to know how seriously we take breakfast that’s good for you, great tasting, and pretty nice to look at!
Apple Cinnamon Streusel Doughnuts
1 Granny Smith apple; cored, peeled, and chopped
1/2 cup all purpose flour
1/2 cup whole wheat flour
1/4 cup Truvia
1 tsp. baking powder
1/2 tsp. cinnamon
1/2 cup milk
1 Tbsp. oil
Splash vanilla extract
1 Tbsp. butter, melted
1/2 tsp. cinnamon
1 Tbsp. brown sugar
1/4 uncooked oats
1. Preheat the oven to 400 degrees F.
2. In a skillet over medium heat, lightly sauté the chopped apple and sprinkle in a little cinnamon. Cook until softened, about 3-5 minutes.
3. Combine the dry ingredients together in one bowl. In a separate bowl, combine the wet ingredients. Then, slowly fold the dry ingredients in to the wet adding in the apples.
4. Prepare the streusel topping by combining all ingredients together in a separate bowl from the doughnut batter.
5. Mist a doughnut pan with cooking spray, then divide the streusel topping between the six molds. Then top with the doughnut batter.
6. Bake for 10-12 minutes or until golden brown. The doughnuts should pop right out of the molds.
If you want to get your own copy of Baker’s Dozen, click here to download it for just $1.99! You’ll get a PDF full of beautiful photography, simple recipes, and all the nutrition information for each all conveniently available on your iPhone, iPad, or laptop.
The first 100 people to download the book are eligible to win a kitchen prize pack full of all the tools we used to make these recipes, like a doughnut pan, a Yonanas ice cream maker, and some cute red and white straws and parchment paper muffin holders.
By Brandi Koskie