11 recipes that are not roscón for breakfast on Three Kings Day

Desserts

Perhaps it is difficult for us to imagine that there are people who do not like the roscón de Reyes, start the most magical day of the year with something other than one of the richest buns in Spanish gastronomy. I have to tell you that I have a couple of rare species like this at home so every year I look for alternatives to the roscón for breakfast on Three Kings Day with which to make it a special moment that is also for them.

It goes without saying that in our archives we have many breakfast ideas and that it has cost me a bit to make a varied selection, but I think I have proposals for the Three Kings Day breakfast for all tastes: muffins, avocado, smoothie, granola, Sweet and savory rolls, pancakes, traditional pastries and more. I hope I was right.

Date and ginger cake

Date and ginger cake
  • Ingredients for 4 people: 200 g of butter, 140 g of pitted dates, 400 ml of evaporated milk, 100 g of brown sugar, 225 g of pastry flour, 5 g of ground ginger, candied ginger (optional), 8 g of sodium bicarbonate, 5 ml of lemon juice, 2 eggs size L and 5 g of butter (to grease the mold).

  • Preparation: We will begin by preheating the oven to 160 degrees with heat from above and below. Grease a cake mold 22 centimeters long with the butter. We booked. In a saucepan we put the chopped dates, the evaporated milk, and the brown sugar and bring the whole mixture to a boil. We cook everything together for five minutes and let it cool down. In a bowl of a blender we put the flour, the ginger powder, the candied ginger (optional), the bicarbonate and the butter in small cubes and mix everything well until they form a kind of coarse sand, a process that we can also do with our hands as if we rubbed if we do not have a mixer. Add the mixture of dates and milk, add the beaten eggs and mix. Pour into the mold and bake for 1 hour. We check that it is cooked and, if not, we leave it for 15 more minutes.

Link | Date and ginger cake

Vanilla Butter Cupcakes

  • Ingredients for 18 units: 200 g of butter in pieces, 120 g of sugar, 4 eggs, 1 level tablespoon of vanilla sugar, 200 g of pastry flour, 1 sachet of baking powder and 1 pinch of salt.

  • Preparation: We preheat the oven to 200ºC and place the muffin capsules in a muffin mold. We beat the butter with the sugar until white. Add the sugar, the eggs, the vanilla sugar, the flour, the yeast and the salt. We beat again until everything is integrated. Fill the capsules up to 3/4 and bake for 15 minutes or until it comes out clean with a toothpick.

Link | Vanilla Butter Cupcakes

Avocados with baked eggs

Avocados with baked eggs
  • Ingredients for two people: 1 avocado, 2 eggs size S, salt and pepper to taste and roe, chives, etc. to decorate.

  • Preparation: We preheat the oven to 200º with heat up and down. We open the avocado making sure that we have two even halves and with a blow of the knife we ​​remove the bone. Fill the hollow of the avocado halves with the eggs, ensuring that the yolk remains intact. If we have a little light left over, we keep it in the fridge for other preparations. Salt and pepper and bake for 10 minutes with heat only on the bottom, until the white is set and before the yolk dries. Garnish with a teaspoon of roe and a little finely chopped chives and serve.

Link | Avocados with baked eggs

Açai bowl

Açai bowl
  • Ingredients for two: 2 frozen bananas, 40 g of frozen blueberries, 25 g of frozen raspberries, 6 peeled almonds, 150 ml of milk, 5 g of ground açai, poppy seeds, oat flakes, apple, etc. for topping.

  • Preparation: It is necessary that we have the frozen fruit so that the consistency is creamy. To do this, before preparation, we peel and cut the bananas into slices and freeze them. We also count on that the blueberries and raspberries are frozen. We place the frozen fruit in the glass of a powerful blender together with the almonds. We water with half the milk and the ground açai (five grams corresponds to a level tablespoon). We grind until homogenized and we test the thickness. Add the rest of the milk, little by little and crushing again until reaching the desired consistency. We decorate to taste with poppy seeds, oat flakes, sliced ​​apple, blueberries, nuts, etc.

Link | Açaí bowl

"Flat belly" shake

  • Ingredients for two: 1 cup of almond milk, 1 banana, half an avocado, 1 teaspoon of almond butter, 1 tablespoon of pure cocoa powder, 3 dates and ice to taste.

  • Preparation: We start by peeling the banana and avocado. We also remove the pit from the dates. We put all the ingredients in a food processor and blend until everything is together.

Link | Smoothie that promises a flat stomach

Milk, vanilla and cardamom muffins

Milk, vanilla and cardamom muffins
  • Ingredients for about 10 units: 500 g of strength flour, 1 sachet of dry yeast or about 20 g of fresh yeast, 8 g of fine salt, 50 of unsalted butter, 275-280 ml of milk, 1 pod of vanilla, 2-3 cardamom pods or 1/2 teaspoon of ground cardamom, 35 g of sugar (best caster type), 1 L egg and 2 tablespoons of extra milk.

  • Preparation: Slightly heat the milk with the open vanilla branch and the crushed cardamom pods. Turn off the heat before it boils and let it cool. Put the strength flour in a large container and mix it with the dry yeast and salt. Add the butter, the sugar and half the milk. Begin to mix, adding more milk little by little, until the dough is smooth, soft but not excessively sticky. Knead vigorously for about 10-15 minutes, by hand or machine. The dough should be homogeneous, smooth, slightly moist, elastic and tender. Divide into 10-12 equal portions. To do this, it is best to weigh the entire dough and divide by the number of rolls that we want. This way we can weigh each portion to make sure we have the same size. Form a small ball with each portion, arrange on a tray and cover with plastic wrap. Let stand 30 minutes. Lightly knead each unit and form long rolls or small balls. Place them on a bread tray or a regular cookie sheet. Beat the egg with the milk and paint each muffin. Cover with a damp cloth and leave to rise for 60-90 minutes. Preheat the oven to 220ºC. Make a few fine cuts if desired with a sharp knife. Paint with egg again and bake for 12-15 minutes, lowering the temperature to 180ºC after the first 5. They must be golden on top and tender. Let cool completly on a rack.

Link | Milk, vanilla and cardamom muffins

Sugar-free, flour-free pancakes with just two ingredients

Pancakes without sugar and without flour
  • Ingredients for one person: 150 g of banana and 2 eggs L. Optional: vanilla essence, ground cinnamon and cocoa powder.

  • Preparation: Peel the banana, ensuring that it is a ripe one, at least just enough to crush it without problems. Chop and mash with a fork until pureed without large lumps. Add the eggs and beat everything very well until obtaining a homogeneous, thick dough. With the banana at its point, the pancakes will come out sweet and aromatic, but you can add spices or aromas to give it another point of flavor, at this time. A little vanilla or cinnamon would go well, even a teaspoon of pure cocoa powder if we want a touch of chocolate. Lightly grease a good skillet or non-stick griddle and heat on medium power. Add a portion of dough, wait a few seconds and push the edges with a spatula, to give it a more rounded and thick shape. Cook for 4-5 minutes on each side, until bubbles appear and the edges peel off. Turn carefully with the spatula and cook on the other side. If it breaks at first don't worry either, squash the dough to rebuild it, they will be just as rich. Continue until finished with the dough and serve immediately.

Link | Sugar-free, flour-free pancakes with just two ingredients

Ensaimada from Mallorca

Ensaimada from Mallorca
  • Ingredients for six units: 400 g of strength flour, 15 g of pressed yeast, 1 egg, 150 g of water, 120 g of sugar, a pinch of salt, c / s of lard and icing sugar to sprinkle.

  • Preparation: We slightly heat the water, put it in a bowl and undo the yeast in it. In a large bowl we put the flour and add the water with the yeast, the beaten egg, the sugar and the salt. Knead fifteen minutes or until we get a smooth dough. We make a ball, put it in a bowl greased with oil and let it double in volume, at least one hour. We knead it to remove the air and divide it into six parts. Knead each of them and stretch them a lot with the help of a rolling pin. When they are well stretched, we spread them generously with lard, we must be generous when forming this layer of butter on the dough. We stretch with our hands so that the dough is very thin, it may break but nothing happens. We roll forming a roll with each portion. Let the rollers rest until the dough loses its nerve, ideally one hour. Then we stretch the rollers so that they are as thin as possible. We line two baking sheets with baking paper and make a spiral on it with each portion. We must leave space between the curves of the spiral, so that when lifting the dough it does not mount, there must be a flat ensaimada not raised. We put the two trays in the oven with a cup of water and let the ensaimadas rise overnight or for about 10 hours. This step is very important, because the ensaimadas must ferment slowly so that they are good. After this time, we heat the oven to 200ºC and cook them for about 10-12 minutes. Once cool, sprinkle with lots of ground sugar.

Link | Ensaimada from Mallorca

Red egg chilaquiles with chorizo

Red egg chilaquiles with chorizo
  • Ingredients for two people: 350 g of corn chips (nachos), 6 eggs, 200 g of chorizo, 1/2 of a red onion, 2 ripe tomatoes, 1 jalapeño pepper, 1 clove of garlic, cream and grated cheese (these two last ingredients are optional).

  • Preparation: To start with this recipe we are going to make the tomato sauce and for this we will roast the tomatoes and half of the onion in a pan. We leave them, over medium heat, until they start to burn. We put the tomatoes with the roasted onion, the garlic clove, the deveined chili, a cup of water, salt and pepper in the blender glass. We blend everything very well. Heat a few drops of oil in a pot and pour the contents of the blender. We leave on the fire over low heat for about 10 minutes. Meanwhile we chop the chorizo ​​that we put to roast in a frying pan. We beat the eggs until they foam and we pour them into the pan. Season with salt and pepper, stir and leave a few minutes for the eggs to brown. To serve we will put the chips in a deep plate. We cover them with the scrambled egg with chorizo. Chop the remaining quarter onion that we spread over the chilaquiles. Finally we add the tomato sauce, the grated cheese and a little cream, to taste.

Link | Red egg chilaquiles with chorizo

Homemade granola

Homemade granola
  • Ingredients for eight servings: 300 g of rolled oats, 3 tablespoons of brown sugar, 1/2 teaspoon of ground cinnamon, 2 tablespoons of hazelnuts, 1 tablespoon of raisins, salt, 6 tablespoons of honey, 3 tablespoons of sunflower oil and 1 teaspoon of vanilla essence.

  • Preparation: We chop the hazelnuts and mix them with the oat flakes, the brown sugar, the ground cinnamon and the raisins. We add a pinch of salt. We beat the honey, the vanilla essence and the sunflower oil and add it. We work with our fingers so that all the dry ingredients are well covered in honey, vanilla and oil. Spread on a baking tray covered with a sheet of parchment paper. We put in the oven, pre-heated to 150 ºC, at medium height. Cook for about five or six minutes. Remove from the oven, stir and return to introduce a few more minutes until they acquire a light golden hue, observing regularly so that it does not burn. We remove from the oven and let our granola temper on the same tray, stirring from time to time.

Link | Homemade granola

Corn muffins

Corn muffins
  • Ingredients for 12 units: 400 g of gluten-free bread flour, 100 g of yellow corn flour, 500 g of lukewarm water, 1 tablespoon of agave syrup (or honey), 15 g of fresh baker's yeast, 1 tablespoon of extra virgin olive oil and salt.

  • Preparation: We melt the fresh yeast in a part of warm water, together with the agave syrup or honey and let the mixture rest for a few minutes until it foams. Put the bread flour and cornmeal in a large bowl, add the oil and mix a little with the spatula. Add the foamed fresh yeast and a little of the remaining water (better if we add it little by little). We stir well with the spatula, add the salt and stir again until we are as homogeneous as possible. Let it rest in a place without drafts and at a good temperature until it doubles in volume, about 30 minutes. We grease our hands with a little oil and knead until everything is well linked, without lumps. Cut the dough into 12 equal parts, form small balls and place them on a baking tray lined with greaseproof paper. We mark each bun at the top with a cross with the help of a knife, cover them and let them rise again for about 30 minutes. Meanwhile, we preheat the oven to 200ºC and then cook them for about 25-30 minutes.

Link | Corn muffins

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