4 Recipes for the 4th of July
Delicious and creative red, white and blue dishes.
As we celebrate July 4th, let’s get creative with some red, white and blue recipes. Here are four great recipes, two for breakfast, one savory and one for dessert! For more recipe ideas for the 4th and beyond, come visit us at www.healthybitezkosher.com
2 For Breakfast
Red, White and Blue Oat Chocolate Chip Pancakes
I make these pancakes all the time for my kids. They are always a special treat! Very easy, delicious and healthy.
- ¼ cup rolled oats
- 1 cup whole wheat flour
- 1 tsp. baking powder
- 2 eggs (can also substitute with chia or flax eggs. Click here for more info: www.healthybitezkosher.com/flax-and-chia-egg-replacements.html)
- 1 cup milk (may substitute non-dairy milk such as soy or almond milk)
- 2 Tbsp. canola oil
- 3 Tbsp. coconut palm sugar (Click here for more info: www.healthybitezkosher.com/coconut-palm-sugar.html)
- ½ tsp. salt
- ½ tsp. cinnamon
- ½ tsp. vanilla extract
- 1 cup chocolate chips
Place oats, flour, baking powder, salt, sugar, and cinnamon in a large mixing bowl. Whisk with a fork. In a smaller bowl, combine eggs (if using flax or chia eggs, make sure you prepare them first, as they need about 10 minutes to gel), milk, vanilla and oil. Stir together until eggs are well-beaten. Add to the dry ingredients and mix thoroughly. It’s ok if the batter is a bit lumpy.
Grease a large frying pan or griddle with 1 Tbsp. canola oil or cooking spray. Turn onto medium-high heat. Place 2 Tbsp. of the batter on the pan to form one pancake. Continue this process until you have 6 pancakes cooking in the pan. When the batter starts to bubble (about 30 -60 seconds), flip over and cook other side about 15-30 seconds. When done, remove pancakes with a spatula and stack on a plate. After the first batch is done, turn heat down to medium. Repeat process until the batter is used up. Serve with berry topping (see recipe below).
*Note: The frying pan or griddle can get very hot quickly. It’s really easy to burn the pancakes (trust me, I’ve learned the hard way many times!). If you see the pancakes are starting to burn, turn the heat down and cook less time. With pancakes, lower and less cooking time is more!
For the Berry Topping:
Combine 1 cup each frozen blueberries, cherries and strawberries. Place in a microwave-safe dish. Microwave on high for 1-2 minutes. The berries should be somewhat warm and definitely juicy. If the berries are still frozen, microwave another 30 seconds. Add 1 tsp. Truvia baking mix.
Overnight Red, White and Blue French Toast
I tested this recipe out on my family on Shavuos. It was a nice change to have breakfast for the seuda!
- 6 eggs
- 1 tsp. vanilla
- ¼ tsp. salt
- 1 ½ cups milk—may substitute non-dairy milk, such as soy or almond milk
- 1 loaf whole wheat challah cut into cubes
- 1 cup each frozen blueberries and strawberries
Combine eggs, vanilla, salt and milk in a bowl. Mix well. Add the challah and then berries on top of that. Refrigerate overnight or for at least 8 hours. When ready, bake in oven at 400 degrees for about 30 minutes or until top of challah becomes a nice, toasty brown color. Top with maple syrup or lemon butter syrup (recipe below).
Lemon Butter Syrup
Ok, admittedly this is not the world’s healthiest syrup. However, if you want to take a once-in-a-while splurge, this is it!
- ½ cup unsalted butter
- ½ cup Truvia baking mix
- ½ lemon
Melt butter in a pan at medium-low heat. Add Truvia to butter and cook until it dissolves. Take off the fire and add lemon. Mix together and serve warm over French toast.
The Savory Dish
Red, White and Blue Nachos
These nachos are incredibly easy to make. I had to keep making plate after plate for my kids…and they are still asking for them even now!
- 1 bag blue tortilla corn chips
- 1 jar chunky red salsa (for a recipe to make your own salsa, go to: www.healthybitezkosher.com/homemade-red-salsa.html )
- 1 8-oz. bag shredded white cheddar or for less fat, shredded mozzarella
Spread tortilla chips on a plate. Pour a generous amount of salsa over the chips. Sprinkle cheese on the top. Microwave for 2 minutes or until cheese is melted. Serve right away.
And now, Dessert…..
Red, White and Blue Crumble
This dessert is a real winner. It’s a little more work, but really worth the effort.
- ½ cup almonds
- 6 Tbsp. coconut palm sugar
- 1 1/3 cups plus 2 Tbsp. whole wheat flour
- ½ tsp. salt
- 6 Tbsp. coconut oil
- 1 large egg yolk
- 1 tsp. vanilla extract
- 2 cups frozen blueberries
- 2 cups frozen strawberries
Preheat oven to 350 degrees and grease an 8” x 8” square baking pan.
Place almonds in food processor and grind until they are crumbs, about 1-2 minutes. Be careful not to over-grind, as the almonds eventually start turning into almond butter. Transfer almonds to a large mixing bowl. Add 3 Tbsp. of the coconut palm sugar, salt and flour and combine well. Add egg yolk, coconut oil and vanilla. Stir until thoroughly mixed into a dough.
Pat ½ of the dough mixture into the bottom of the baking pan. Set aside. In a separate bowl, place berries. Mix with the remaining sugar. Add berries to the baking pan. Cover the berries with the rest of the dough mixture.
Put in oven and bake for 1 hour. The berries should be bubbling and the top will be a golden brown.