Easy Peasy Cold Brew Coffee


First of all, to be clear… cold brew coffee is not coffee left over from the day before. That is just plain old cold coffee. On the other hand, cold brew has never been heated and involves a slow process of steeping and creating a coffee concentrate that later gets transformed into your customized cuppa cuppa. The concentrate is strong but, when diluted, tends to be less acidic than a hot coffee and may even have some fruity notes, depending on the bean. As a result, you will want to experiment with different beans and dilution ratios to get the flavour you love.

You can find the bag we used to filter our cold brew here (affiliate link).

 

 

Easy Peasy Cold Brew Coffee

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By The Grateful Plate Serves: 5
Prep Time: 5 minutes + 12 hours for steeping

Cold brew has never been heated and involves a slow process of steeping and creating a coffee concentrate that later gets transformed into your customized cuppa cuppa. The concentrate is strong but, when diluted, tends to be less acidic than a hot coffee and may even have some fruity notes, depending on the bean.

Ingredients

  • 1-1/2 cups coarse ground coffee
  • 3 cups filtered water
  • Equipment:
  • 2 Mason jars (1L size at least)
  • a fine mesh nut milk or cold brew bag (cheese cloth or coffee filters in sieve will work too)
  • a funnel

Instructions

1

Start from whole beans for the freshest flavour. Coarse grind your own beans or, if you don’t have your own grinder, grind whole beans at the grocery store in their machine. Set dial to coarse or French press option, and voila!

2

Measure 1-1/2 cups coarsely ground coffee into a 1L Mason jar. Add 3 cups of water. Stir, cover and let steep in fridge anywhere from 12-20 hours. The longer it steeps, the stronger it will get. In case you’re interested, Starbucks supposedly steeps their's for 20 hours.

3

Using a funnel, pour steeped mixture into a second glass jar, straining it through a nut milk/cold brew bag - super easy to clean, filters the finest particles and is reusable. Alternately, you can use a fine mesh sieve layered with cheese cloth or paper coffee filters. You should get about 2-1/2 cups of concentrate. This is enough typically for 5 cups of coffee. Congratulations! You’ve just made your morning coffee for the next week, saving yourself time and money in the morning.

4

When ready to serve, add ice cubes and fill your glass half full of water. Pour in your cold brew concentrate. That’s it! Flavour it as you wish and enjoy.

Notes

Cold brew concentrate will keep in the fridge up to 2 weeks.

Gluten-Free Dutch Baby Pancake

It’s going to be a great morning!  This 6 ingredient Gluten-Free Dutch Baby is made in a blender, baked for 20 minutes and absolutely delicious!  Top it with coconut yogurt, fresh fruit and a drizzle of maple syrup then serve it directly from the skillet for a beautiful and healthy breakfast or brunch dish.

Gluten-Free Dutch Baby Pancake

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By The Grateful Plate Serves: 6-8
Prep Time: 5 mins Cooking Time: 20 mins

It's going to be a great morning!  This 6 ingredient Gluten-Free Dutch Baby is made in a blender, baked for 20 minutes and absolutely delicious!  Top it with coconut yogurt, fresh fruit and a drizzle of maple syrup then serve it directly from the skillet for a beautiful and healthy breakfast or brunch dish.

Ingredients

  • 1 tbsp coconut oil
  • 8 eggs
  • 3/4 cup almond milk
  • 1 tsp vanilla
  • 1/4 cup coconut flour
  • 4 tbsp arrowroot starch
  • 1/4 tsp sea salt
  • 2 cups assorted fresh fruit for serving
  • coconut yogurt for serving

Instructions

1

Preheat oven to 425 degrees

2

Place a 10" cast iron skillet in the oven with the tbsp of coconut oil. Let it melt completely (about 3 mins) and swirl the melted oil around the skillet; set aside.

3

To a blender add the eggs, milk, vanilla, flour, starch and salt. Blend until completely combined.

4

Pour the egg mixture into the hot skillet and bake for 20-22 minutes. The pancake will be all puffed up and golden.

5

Serve immediately with maple syrup, fresh fruit and yogurt.

Notes

This is a fun dish to make with kids! Let them blend the ingredients and then watch the pancake poof up in the oven.

 

Grilled Polenta with Marinated Portobello Mushrooms

 

No disrespect to the baked potato but, if you’d like to switch things up on your bbq this summer, give this recipe a try. Fabulous as a side dish but also totally satisfying as a main, you have to love a meal that satisfies both herbivores and carnivores alike.

 

Grilled Polenta with Marinated Portobello Mushrooms

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Serves: 4 as a main course; 6-8 as a side dish
Prep Time: 20 minutes Cooking Time: 2 hrs. in fridge + 10 minutes on bbq

No disrespect to the baked potato but, if you'd like to switch things up on your bbq this summer, give this recipe a try. Fabulous as a side dish but also totally satisfying as a main, you have to love a meal that satisfies both herbivores and carnivores alike.

Ingredients

  • Polenta:
  • 1 Tbsp olive oil
  • 1 yellow onion, small dice
  • 3 cups water
  • 1 clove garlic, minced
  • 1/2 tsp chili flakes or Sriracha sauce
  • 2 tsp fine grain sea salt
  • 1 cup cornmeal (non-GMO, ideally)
  • 1/3 cup sunflower seeds
  • 1/4 cup nutritional yeast
  • 1/4 cup chopped parsley
  •  
  • Mushrooms:
  • 4 large portobello mushrooms
  • 1/4 cup olive oil
  •  
  • Marinade:
  • 2 Tbsp balsamic vinegar
  • 2 Tbsp red onion, finely diced
  • 2 cloves garlic, minced
  • 1/4 cup olive oil
  •  
  • Garnish:
  • 1/4 cup goat cheese (for a non-dairy version, check out the recipe for Vegan Goat Cheese at The Crushing Cancer Kitchen)
  •  

Instructions

1

In a large stock pot, heat oil over medium heat. Cook onions 2-3 minutes, until translucent.  Stir in water, garlic, chili flakes (or Sriracha) and salt. Bring to a boil.  Add cornmeal in a stream, whisking constantly until fully incorporated.  The polenta will start to thicken quickly making whisking a challenge; you'll want to switch to a wooden spoon. Reduce heat to medium low and cook, stirring for 15 minutes or until polenta is thick and a slight crust forms at the bottom of the pot.  Stir in seeds, nutritional yeast and parsley.

2

Oil an 8" square pan.  Spoon in polenta, press into corners and smooth on top.  Let cool to room temperature and then chill until firm, 1-2 hours. Great as a make-ahead recipe, this can also be chilled overnight. 

3

When ready to barbecue, cut portobello mushrooms into 1/2 inch thick slices.  Brush with oil, season with salt and pepper and grill until tender (3 - 4 mins/side).

4

Combine balsamic vinegar, red onion and garlic for marinade in a medium-sized bowl.  Stir in olive oil.  Once finished on the grill, drop mushrooms in marinade and stir until well coated. Keep warm.

5

Turn polenta out of dish.  Brush with oil and grill about 3 minutes on one side. Turn over and spread the grilled side with goat cheese.  Grill 3 minutes longer or until cheese is melted and polenta is hot.  Top with mushrooms.

6

Cut into 4 pieces if serving as a main or 8 if serving as a side dish.

 

Creamy Millet Breakfast Porridge

This delicious gluten-free grain is easily digestible, high in both dietary fiber and magnesium and is believed to aid in the prevention of colon cancer.  Millet porridge is excellent for both sweet and savory porridge recipes.

Creamy Millet Breakfast Porridge

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By The Grateful Plate Serves: 3
Prep Time: 5 mins Cooking Time: 20 mins

This gluten-free grain is easily digestible, high in both dietary fiber and magnesium and is believed to aid in the prevention of colon cancer.  Millet porridge is excellent for both sweet and savory porridge recipes.

Ingredients

  • 2/3 cup millet
  • 2 1/2 cups almond milk (or milk of choice)
  • 1 tsp vanilla
  • 1/2 tsp cinnamon
  • 1/4 tsp sea salt
  • pinch of nutmeg
  • fresh figs or fruit for serving
  • honey for serving
  • hemp seeds for serving
  • pumpkin seeds for serving
  • more almond milk for serving

Instructions

1

Grind the millet in a food processor for 15 seconds to break up the seeds. There will be whole seeds, pieces of seeds and some flour. This makes a creamy porridge!

2

Place millet in a medium pot with the milk, vanilla. cinnamon, salt and nutmeg. Bring the mixture to a boil, stirring often. Turn the heat to low and allow the millet to simmer covered for approximately 18-20 minutes, until the liquid has been absorbed. The millet should be tender and creamy.

3

Divide into bowls and top with more almond milk, a drizzle of honey, hemp and pumpkin seeds and fresh figs. Serve immediately.

Notes

This is a great recipe to double for meal prep. Divide porridge into jars and add additional almond milk before reheating. Add toppings after reheating.

 

Spring Chicken Chili

 

You’ll be feeling like a spring chicken yourself after you try a bowl of this chicken chili, a lighter version of the classic comfort food. The spiciness here comes from layers of flavour that create delicious heat rather than just scorching the taste buds.

 

Spring Chicken Chili

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By The Grateful Plate Serves: 4
Prep Time: 10 mins Cooking Time: 20 mins

You’ll be feeling like a spring chicken yourself after you try a bowl of this chicken chili, a lighter version of the classic comfort food. The spiciness here comes from layers of flavour that create delicious heat rather than just scorching the taste buds.

Ingredients

  • 2 Tbsp olive oil, divided
  • 1 lb ground organic chicken or turkey
  • 2 tsp chile powder
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1/2 tsp sea salt
  • 1/8 tsp cayenne pepper (optional)
  • 1 large yellow onion, chopped
  • 2 stalks celery, chopped
  • 1 pickled (or fresh) jalapeno pepper, minced
  • 4 cloves garlic, minced
  • 2 cups low-sodium chicken or vegetable broth
  • 1 15 oz can of 6 bean medley, drained and rinsed
  • 500 ml jar of salsa, mild-medium heat
  • 3 cups fresh spinach leaves

Instructions

1

In a large pot on medium-high, heat 1 tbsp olive oil. Add chicken, chile powder, oregano, cumin, salt and cayenne and cook, stirring constantly and breaking up the meat with a wooden spoon until no longer pink. With a slotted spoon, remove the chicken mixture to a bowl and set aside.

2

In the same pot where you cooked the chicken, add the other tbsp of oil. Saute onion, celery, jalapeño and garlic for a few minutes, stirring constantly, until onions and celery begin to soften.

3

Return chicken mixture to the pot. Add broth, beans and salsa. Bring the chile to a gentle simmer, stirring occasionally, and cook until heated through. Toss spinach leaves in and stir just until the spinach has wilted. Serve immediately. Store leftovers in the refrigerator.

 

Favourite PB & J Muffins

 

These gluten-free, refined sugar-free muffins are perfect for breakfast or with a tea in the afternoon.  They freeze exceptionally well too.  Add them to your meal prep rotation and you’ve got a treat to throw in lunches all week (that is, if they last long enough to make it to the freezer).

Favourite PB & J Muffins

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By The Grateful Plate Serves: 12
Prep Time: 10 mins Cooking Time: 25-30 mins

These gluten-free, refined sugar-free muffins are perfect for breakfast or with a tea in the afternoon. They freeze well. Add them to your meal prep rotation and you’ve got a treat to throw in lunches all week (that is, if they last long enough to make it to the freezer).

Ingredients

  • 3 ripe bananas, mashed
  • 3 large eggs, room temperature
  • 1/4 cup natural peanut butter
  • 3 Tbsp avocado oil
  • 2 Tbsp pure maple syrup
  • 3 large pitted dates, chopped
  • 2 tsp pure vanilla extract
  • 1/3 cup almond flour
  • 2 Tbsp chia seeds
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup homemade strawberry-rhubarb chia jam (or other of your choice)
  • 1/4 cup mini non-dairy chocolate chips (optional)

Instructions

1

Preheat oven to 350˚F. Line a 12-cup muffin tin with paper liners.

2

In a food processor, combine bananas, eggs, peanut butter, oil, maple syrup, dates and vanilla. Let sit for a few minutes allowing dates to soften a bit.

3

In a large bowl, add almond flour, chia seeds, baking powder, baking soda and salt. Stir gently with a whisk until combined.

4

Blend wet ingredients at high speed until smooth. Add wet ingredients to dry. Fold until well combined.

5

Using regular sized ice cream scoop, divide batter evenly among the muffin cups. Top each muffin with 1/2 teaspoon of jam. Add a three-finger pinch of non-dairy chocolate chips to each muffin now as well, if using. Using the tip of a paring knife, swirl the jam and chocolate chips into the batter.

6

Bake about 25-30 minutes, when toothpick inserted in centre comes out clean. Muffins will have a little belly button in the centre where the jam causes them to sink slightly. No worries. They are both delicious and adorable 😉 Cool on wire rack until cool enough to handle, then remove from tin and allow to cool on rack completely.

 

Brunch Chickpea Shakshuka

This is a definite brunch favourite and so easy to prepare!  Farm fresh eggs are poached in an antioxidant-rich skillet of fire roasted tomatoes and chickpeas.  It’s lightly spiced with smoked paprika and chili powder and finished with a generous handful of greens.  Serve this right from the pan at the table and let guests dig in!

Brunch Chickpea Shakshuka

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By The Grateful Plate Serves: 4-6
Prep Time: 10 mins Cooking Time: 20 mins

This is a definite brunch favourite!  Farm fresh eggs poached in a simmering skillet of fire roasted tomatoes and chickpeas.  It's lightly spiced with smoked paprika and chili powder and finished with a generous handful of greens.  Serve this right from the pan at the table and let guests dig in! 

Ingredients

  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, finely chopped
  • 2 cans fire roasted tomatoes, 398 ml each
  • 1 cup canned chickpeas, drained and rinsed
  • 1 1/2 tsp paprika
  • 1/2 tsp smoked paprika
  • 1 tsp cumin
  • 1/4 tsp chili powder
  • 1/4 tsp chili flakes
  • 1 small zucchini chopped
  • 1 cup kale, chopped
  • 4-6 eggs
  • avocado slices for serving

Instructions

1

Drizzle the olive oil into a large skillet and place over medium heat. Once hot, add the onions and cook until soft; approximately 5 minutes. Add the garlic and cook stirring often for an additional minute.

2

Add the tomatoes, chickpeas and spices to the pan and stir well. Cook until the mixture is simmering, using your spoon to break up the tomato pieces. Let simmer for 5 minutes, stirring occasionally.

3

Add the zucchini and kale and cook for 1 minute.

4

Using the back of a spoon make 4-6 indentations in the sauce, based on how many servings you need.

5

Carefully crack an egg into each well.

6

Turn the heat down to low, cover the pan and cook until the egg whites are just beginning to set; approximately 8-10 minutes.

7

Serve the shakshuka directly from the pan at the table, topping each egg with avocado slices if desired.

 

Go-To Peanut Butter and Chocolate Oatmeal

We are very lucky to live close to Oak Manor Farms, Canada’s original organic grains mill.  While we can find their products readily in our grocery stores, it’s nice to take a drive to the country and see the full selection of products they have on hand.  I often use their 7 grain cereal to make this breakfast porridge and simply increase the amount of liquid to match with package directions.

Go-To Peanut Butter and Chocolate Oatmeal

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By The Grateful Plate Serves: 2
Prep Time: 3 mins Cooking Time: 5-7 mins

Creamy chocolate oatmeal with a peanut butter glaze. This will be your new breakfast favourite!

Ingredients

  • 1 cup gluten-free rolled oats
  • 1 cup unsweetened almond milk
  • 1 cup water
  • 4 large Medjool dates, pitted and chopped (or 1 mashed banana)
  • 2 Tbsp unsweetened organic cocoa powder
  • Pinch of sea salt
  • 1 medium banana
  • 1 Tbsp all natural peanut butter
  • 1 Tbsp unsweetened almond milk (or more to get desired consistency)
  • Dash of cinnamon (optional)
  • Pure maple syrup, to taste (optional)

Instructions

1

For the cereal, bring almond milk, water, dates and salt to boil in a medium saucepan. Stir in oats and cocoa powder. Reduce heat and simmer for 5 minutes, uncovered. Stir occasionally. Remove from heat and let stand for 2 minutes, covered.

2

Mix together peanut butter and milk.

3

Spoon warm cereal into bowls. Top with a sliced banana and drizzle with peanut butter mixture. Add cinnamon and/or maple syrup if desired.

 

 

Breakfast Strawberry Rhubarb Chickpea Flatbread

 

We love chickpea flatbreads for their ease of preparation and limitless flavour possibilities!  This one uses fresh strawberries and fresh or frozen rhubarb for a spring inspired breakfast or snack.  For a delicious dessert or breakfast top slices with coconut yogurt and more berries!

Breakfast Strawberry Rhubarb Chickpea Flatbread

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By The Grateful Plate Serves: 6-8
Prep Time: 4 hours resting time Cooking Time: 18 mins

We love chickpea flatbreads for their ease of preparation and limitless flavour possibilities!  This one uses fresh strawberries and fresh or frozen rhubarb for a spring inspired breakfast or snack. 

Ingredients

  • 1 cup chickpea flour
  • 1 cup + 2 tbsp room temperature water
  • 1/2 tsp fine sea salt
  • 2 tbsp olive oil
  • 1 tsp vanilla extract
  • 2 tsp coconut oil
  • 1/2 cup sliced strawberries + more for serving
  • 1/2 cup sliced rhubarb, fresh or frozen
  • vanilla coconut yogurt for serving if desired

Instructions

1

In a medium sized bowl stir together the chickpea flour, salt and water; cover and set aside for at least 4 hours (you can use this immediately but the longer it sits the better the flavour).

2

When ready to bake preheat the oven to 375 degrees.

3

Stir the olive oil and vanilla in to the chickpea mixture; set aside.

4

Place a 9 or 10"cast iron skillet in the oven for 3-5 minutes to heat up. Put the coconut oil in the hot skillet and swirl it around until it coats the bottom.

5

Pour the chickpea mixture into the skillet and scatter the strawberries and rhubarb around. Bake for 18 minutes.

6

Remove from oven and allow to cool slightly. Cut into slices. Serve the warm bread with a dollop of coconut yogurt and more fresh berries.

Notes

A cast iron skillet yields amazing results but any oven proof skillet or baking dish will do!

 

Spring Chickpea Flatbread with Asparagus and Sweet Peas

 

Chickpea flatbread is incredibly easy to prepare and an blank canvas for flavours and toppings!  This one is an ode to spring with the addition of asparagus and sweet peas.  Enjoy it as a quick grab and go snack or pair it with a side salad of delicious leafy greens for a light meal.

 

Spring Chickpea Flatbread with Asparagus and Sweet Peas

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By The Grateful Plate Serves: 6-8
Prep Time: 4 hours resting time Cooking Time: 18 mins

Chickpea flatbread is incredibly easy to prepare and an blank canvas for flavours and toppings!  This one is an ode to spring with the addition of asparagus and sweet peas. 

Ingredients

  • 1 cup chickpea flour
  • 1 cup + 2 tbsp room temperature water
  • 1/2 tsp fine sea salt
  • 1/4 tsp onion powder
  • 1 tbsp nutritional yeast
  • 3 tbsp olive oil, divided
  • 6-7 asparagus spears, cleaned and broken in half
  • 1/4 cup fresh or frozen sweet peas
  • 2 tsp coconut oil
  • sprinkle of maldon sea salt for garnish

Instructions

1

In a medium sized bowl mix the chickpea flour, water and salt; cover and set aside for at least 4 hours (you can use this immediately but the longer it sits the better the flavour).

2

When ready to bake preheat oven to 375 degrees.

3

Into the chickpea mixture stir in 2 tbsp of the olive oil, onion powder and nutritional yeast.

4

Place a 9 or 10" cast iron skillet in the oven for about 3-5 minutes to heat up. Remove from the oven, add the coconut oil and swirl it around until it coats the bottom.

5

Pour the chickpea mixture into the skillet and sprinkle around the asparagus and peas. Bake for 18-20 minutes until mixture feels slightly firm in the center. It will firm more as it cools.

6

Once out of the oven brush the warm bread with the remaining olive oil and sprinkle with the maldon salt. Serve immediately.

Notes

A cast iron skillet yields amazing results but use any oven safe skillet or baking dish!