Blueberry Butter on Crispbread

 Breakfast, Lunches/Snacks  8 Responses »
Aug 242013
 

Blueberry Butter | My LIttle Gourmet

We recently went out to dinner at an Austrian restaurant and before dinner they brought us a basket of bread and a small bowl with a scoop of something red. Arik immediately shouted that he wanted some strawberry ice cream. I went ahead and spread some on a slice of bread for him and once he realized this was in no way ice cream he was very skeptical. With the second bite though, the skepticism subsided and he just wanted more and more. You’re probably thinking that this bowl contained blueberry butter, but no, Arik ate an entire bowl of beet butter.

Blueberry Butter | My LIttle Gourmet

Of course, when I got home that evening I wanted to recreate this butter so I could share it with you all. After a few minutes of pondering I realized if I so much as mention beets on a kid-friendly recipe blog, I will probably get laughed at. So, in turn I decided to make this much more kid-friendly blueberry butter. We not only eat this for breakfast on crispbread crackers or toast, but also as an afternoon snack when I need to quickly and easily curb some toddler hunger. And I haven’t yet tried it, but next time I will be spreading this on these pancakes…yum!

Blueberry Butter | My LIttle Gourmet

Blueberry Butter | My LIttle Gourmet

5.0 from 2 reviews
Blueberry Butter on Crispbread
 
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Serves: 4
Ingredients
  • ⅓ cup/75g butter, soft
  • ½ cup/50g frozen blueberries, thawed and drained
  • 1 teaspoon lemon juice
  • 1 teaspoon honey
Instructions
  1. Combine all ingredients in a bowl and blend well using a hand mixer. Taste and add more honey if it's not sweet enough for you.
  2. Store butter in the refrigerator until ready to use.
Notes
This butter can be spread on just about any kind of bread and cracker or even on some delicious fluffy pancakes.

 

 Posted by at 13:18

A Very Berry Breakfast Smoothie

 Breakfast, Drinks  2 Responses »
Feb 012013
 

 Very Berry Breakfast Smoothie | My Little Gourmet

If I let Arik pick his own breakfast he would most likely choose to just drink 5 or 6 glasses of milk and not eat anything. With this thought in mind, I decided to come up with a breakfast in a glass for him. This way he gets everything he needs to start his day and he can drink it all through a straw, which, of course, makes him very happy. It also makes me very happy because it takes about 5 minutes to prepare and there’s enough smoothie for me as well.

I used frozen berries for our smoothie, so if you use fresh you may want to add some ice cubes before blending so you get a nice cold smoothie. If your little ones prefer it sweet be sure to add 1 or 2 tablespoons of honey. Depending on how thick you like your smoothies just increase or decrease the amount of milk until you get the consistency you want. Cheers!

Very Berry Breakfast Smoothie

 

Very Berry Breakfast Smoothie
 
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Serves: 2
Ingredients
  • 1 banana
  • ½ cup strawberries, frozen or fresh
  • ¼ cup blueberries, frozen or fresh
  • ½ cup greek yogurt
  • ¼ cup oats
  • ½ cup fresh-squeezed orange juice, about 1 orange
  • ½ cup milk
Instructions
  1. Toss all ingredients in a blender and blend to the wanted consistency.
Notes
*If your little ones prefer it a little sweeter, just add 1-2 tablespoons of honey. *If you use fresh fruit you may want add some ice cubes before blending. *Depending on how thick you like your smoothies just increase or decrease the amount of milk you use.

 

 Posted by at 13:43

Blueberry-Lemon Whole Wheat Pancakes

 Breakfast  4 Responses »
Jan 042013
 

Blueberry-Lemon Whole Wheat Pancakes

I hope everyone had a fun and safe New Year’s Eve!! We had a very exciting evening with some fondue, a glass of champagne at midnight and going to bed at 12:05.  Ahh, the crazy life of parents. 🙂

Blueberry-Lemon Whole Wheat Pancakes

And to start the new year off right we had these pancakes for breakfast the next day. If they are any sign of what is to come in 2013, it is definitely going to be a good year. Arik ended up devouring 3 little monster pancakes all by himself. It was a great start to the day and the year. Happy New Year!!

Blueberry-Lemon Whole Wheat Pancakes

Some not-so-cute monster pancakes 🙂

 Blueberry-Lemon Whole Wheat Pancakes

Blueberry-Lemon Whole Wheat Pancakes
 
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Serves: 4
Ingredients
  • 1⅓ cups whole wheat flour, or regular if you prefer
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt (optional)
  • 2 tablespoons butter, melted plus some for cooking
  • 1 large egg
  • 1 cup buttermilk, or milk
  • 1 tablespoon honey
  • 1 tablespoon lemon juice
  • Zest of 1 organic lemon
  • 1 cup fresh or frozen unthawed blueberries
  • Maple syrup, honey, or butter for topping
Instructions
  1. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  2. In a large bowl, whisk together the melted butter, egg, buttermilk, honey, lemon juice, and lemon zest.
  3. Whisk the dry ingredients into the wet ingredients until just combined.
  4. Heat a large pan or griddle over medium heat and grease with butter.
  5. Pour about 1 heaping tablespoon of the batter in to the pan and top with 3 or 4 blueberries.
  6. Cook the pancake for about 2 minutes or until the top starts to form bubbles and the bottom is lightly browned, then flip and cook for 2 minutes more.
  7. Serve plain or topped with butter, maple syrup or honey.
Notes
*The pancakes can also be made with all-purpose flour and regular milk if you prefer.

Adapted from the Weelicious Cookbook

 Posted by at 13:22