Maui Girl Cooks

“One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.” Luciano Pavarotti

Cranberries for Breakfast

4 Comments

A few tidbits about cranberries. . .
~ The cranberry is native to North America.
~ Cranberries bounce because of air pockets inside the fruit.  They are also called bounceberries.
~ If you were to string all of the cranberries harvested in North America last year, it would reach from Boston to Los Angeles more than 565 times!

Source of information:  http://www.oceanspray.com/Kitchen/Plan-It/Family-Fun/Cranberry-Fun-Facts.aspx

Some time ago, I posted a few ways that we like to eat plain yogurt.  Cranberry season is here, which means we can swirl some raw cranberry orange relish into creamy plain yogurt for a delicious breakfast treat.  Topped with walnuts & a sprinkling of raw cacao nibs, it makes a great breakfast with a piece of toast and some tea.  As I mentioned in a previous post, our favorite yogurt is Nancy’s.

Nancy's Plain Yogurt

Nancy’s Plain Yogurt

When you open up a new yogurt, stir it well until all the lumps are out and it is super creamy.  Add whatever you like to make a healthy and delicious breakfast.

Plain Yogurt with Cranberry Orange Relish & Broken Walnuts

Plain Yogurt with Cranberry Orange Relish & Broken Walnuts

You could stop with the cranberry orange relish {recipe here} and walnuts, or do as I did and sprinkle a few raw cacao nibs over the top.  In one fell swoop, you can boost the taste & the nutrition of your creamy bowl of yogurt.  What a deal!

Try some raw cacao nibs on your bowl of yogurt!

Try some raw cacao nibs on your bowl of yogurt!

I enjoy having some toast with my yogurt.  It adds somewhat of a “savory” bite to counter the yogurt’s sweetness, even though this yogurt isn’t super sweet, since it only contains a bare minimum of sugar.  I wrote about this bread before, but it’s worth revisiting.  It is simple to make & tasty to eat.

Date Walnut Cinnamon Bread

Date Walnut Cinnamon Bread with Star fruit

Better eat it quickly, because the butter is almost melted!  I prefer my butter sitting on top in cold, thin slices.  Mmmmmm!  This bread is just about as good as cinnamon rolls, but a lot easier and quicker to make.  With the cranberry orange relish, more fruit isn’t really required, but the star fruit makes a pretty addition to the plate.  Aren’t they cute?  Star fruit is a tropical fruit whose season runs from July-February in the U.S.  It is a good source of Vitamin C, potassium and fiber.  According to Food Chemistry, star fruit is a good source of antioxidants, particularly the kind found in green tea and red wine.

Date Walnut Cinnamon Bread
adapted from Easy Little Bread

1 1/4 cups / 300 ml warm water (105-115F) 2 teaspoons active dry yeast (one packet)
1 tablespoon runny honey
1 cup/140 grams whole wheat flour
1 cup/100 grams oats
1 cup/125 grams unbleached white flour
3 tsp cinnamon
1 1/2 teaspoons fine grain sea salt
5 dates, snipped into small pieces
1 cup broken walnuts
2 tablespoons butter, melted, for brushing {you probably won’t need it all}

In a medium bowl, sprinkle the yeast onto the warm water and stir until the yeast dissolves. Stir in the honey and set aside for a few minutes, until the yeast blooms and swells a bit – 5 – 10 minutes.

In the meantime, mix the flours, oats, salt, cinnamon, dates and walnuts in a large bowl. Add the wet mixture to the dry and stir very well.

Brush a 9” x 5” loaf pan {8 cup} generously with some of the melted butter. Turn the dough into the tin, cover with a clean, slightly damp cloth, and set in a warm place for 30 minutes, to rise.

Preheat the oven to 350F / 180C, with a rack in the middle. When ready, bake the bread for 35-40 minutes, until golden and pulling away from the sides of the pan. I finish things up by leaving the bread under the broiler for just a heartbeat – to give the top a bit deeper color. Remove from oven, and turn the bread out of the pan quickly. Let it cool on a rack so it doesn’t steam in the pan. Serve warm with butter.

Makes 1 loaf.

Bon appetit!

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4 thoughts on “Cranberries for Breakfast

  1. This bread looks delicious! I love the combination of dates and walnuts.

  2. Sharon,
    I don’t own a food scale, so I tried an online conversion to cups for the dry ingredients in the date bread. It seems that 1/2 cup each of white and whole wheat flour, plus 3/8 cup oats may be about right. Do you agree?
    I just finished a good book. My Berlin Kitchen, by Louisa Weiss, a love story with recipes. She also has a blog: the Wednesday Chef.

    • Hi Carole,
      Sorry to take so long to reply! I worked 3 days in a row {10 hour shifts} so that’s about all I did those days. Yesterday I had a baby shower to bake for, and home due for my online cooking class. Whew! Today is all mine to do whatever I like. I’m sorry I only posted grams!! This is from the original recipe:
      1 1/4 cups / 300 ml warm water (105-115F)
      2 teaspoons active dry yeast (one packet)
      1 tablespoon runny honey
      1 cup / 4.5 oz / 125 g unbleached all-purpose flour
      1 cup / 5 oz / 140 g whole wheat flour
      1 cup / 3.5 oz / 100 g rolled oats (not instant oats)
      1 1/2 teaspoons fine grain sea salt
      2 tablespoons butter, melted, for brushing
      I am in the middle of reading My Berlin Kitchen & am enjoying it very much. I’ve been reading her blog now for a few years-love it!

      I highly recommend a food scale, by the way. Mine was <$25 and I use it all the time.

  3. Pingback: Gifts for the Foodies on Your List | Maui Girl Cooks

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