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metronews.ca
food
WEEKEND, JULY 22-24, 2011
NEWS CANADA
Start to ďŹ nish: Approx. 28 mins. Serves: 4
Breakfast in bed
These recipes are kid & adult friendly with subtle sweetness Cinnamon French Toast is made on the grill Ever thought breakfast could get a sumertime makeover? This recipe for Cinnamon French Toast proves it’s possible. It involves grilling the bread on the barbecue instead of in the oven.
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Preparation:
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Grilling the toast on the barbecue gives it a unique avour.
In a large bowl whisk the eggs, milk, vanilla, cinnamon, sugar, and salt. Arrange the bread in one layer in a large baking dish and pour the egg mixture over the bread. Let the bread stand for 10 minutes at room temperature, turning the bread occasionally so that all the slices get a chance to sit in the liquid on both sides.
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Prepare the grill for direct cooking over medium–low heat (about 350°F). Brush the cooking grates clean. Tip one slice of bread on its side so that any extra liquid runs o. Spray both sides with the oil and then place on the grill. Repeat with the remaining slices. Grill over direct medium–low heat, with the lid closed as much as possible, until ďŹ rm on both sides and golden brown, 6 to 8 minutes, turning once. Remove from the grill and dust with confectiones’ sugar. Serve immediately with butter and syrup.
Ingredients: • 6 large eggs • 1 1/2 cups whole milk • 1 tablespoon pure vanilla extract • 1 tablespoon ground cinnamon • 2 tablespoons granulated sugar • 1/8 teaspoon kosher salt • 8 slices country–style white bread, each about 3/4 inch thick • Canola oil spray • Confectioners' sugar • Butter • Maple syrup
NEWS CANADA/ 2011 WEBER–STEPHEN PRODUCTS LLC. RECIPE FROM WEBER'S TIME TO GRILL BY JAMIE PURVIANCE. USED WITH PERMISSION.
D E L I C I O U S WAYS TO E AT R I G H T N OW
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These blueberry pancakes are chock-full of nutritious ingredients such as flaxseed and spelt flour THE CANADIAN PRESS H/O
All healthy ingredients, such as spelt flour, flaxseed, Greek yogurt and blueberries, make these pancakes not only delicious but nutritious as well. Serve them to hungry, active kids and watch the breakfast special disappear.
Preparation:
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In a bowl, combine the lours, baking powder, baking soda and ground axseed. Make a well in the centre and add milk and yogurt. Stir with a whisk until batter is smooth. Heat butter in a nonstick griddle or a large non-stick skillet. Ladle in batter to form 7.5- to 10cm (3- to 4-inch) pancakes. Drop 8 blueberries onto each pancake. Wait for bubbles to appear in batter and turn pancake over to cook other side. Serve hot with maple syrup. CANADIAN PRESS/ LIBERTE YOGURT
These pancakes serve four.
Ingredients: • 300 ml (1 1/4 cups) whole-wheat pastry flour • 175 ml (3/4 cup) spelt flour • 7 ml (1 1/2 tsp) baking powder • 5 ml (1 tsp) baking soda • 30 ml (2 tbsp) ground
flaxseed • 375 ml (1 1/2 cups) Greek yogurt • 300 to 375 ml (1 1/4 to 1 1/2 cups) • 30 ml (2 tbsp) butter • 125 ml (1/2 cup) blueberries • Maple syrup, for serving