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Recipes

Oatmeal with Apples and Dates

BT Calgary | posted Wednesday, Mar 30th, 2016

Oatmeal with Apples and Dates

A complete and delicious breakfast to warm you up on chilly mornings. Large flake oats take longer to cook, but they have a better texture compared to quick oats.

Ingredients

  • 1 1/2 cups (375 mL) large flake oats (oatmeal)
  • 2 tsp (10 mL) flaxseed, ground
  • 2 1/2 cups (625 mL) milk
  • 3 1/2 cups (875 mL) water
  • 1/3 cup (80 mL) dried dates, diced
  • 1/3 cup (80 mL) dried apples, diced
  • 1 tsp (5 mL) ground cinnamon
  • 1/3 cup (80 mL) brown sugar
  • 3 tbsp (45 mL) slivered almonds, toasted


Directions

  1. In a resealable container, combine the oats, flaxseed, milk and water.
  2. Refrigerate overnight.
  3. Early in the morning, pour the mixture into a saucepan and add the dried fruit and cinnamon.
  4. Cook on low for approximately 15 minutes while stirring often.
  5. Add brown sugar and serve with the slivered almonds.

 

Nutritional information (per serving)
Energy: 433 calories
Top 5 nutrients (% of daily value)
Protein: 16 g
Calcium: 23 % / 251 mg
Carbohydrates: 73 g
Magnesium: 58%
Fat: 10 g
Phosphorus: 44%
Fibre: 9 g
Thiamin: 42%
Sodium: 83 mg
Vitamin B12: 40%

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Chocolate Candy Apples

BT Calgary | posted Monday, Jun 9th, 2014

apples

The famous tastes of the midway are recreated in SAIT’s Culinary Campus kitchen. Be creative with your toppings for this recipe, add chopped candy bars, marshmallows, sprinkles and more!

 

Ingredients

  • Granny Smith apples
  • Chocolate
  • Chopped nuts or candy
  • Candy apples dowels
  • Parchment paper

Method

  1. Remove wax from apples: In a deep saucepan, bring water to a boil. Using a slotted spoon, quickly dip the apple in the hot water. Remove from water and dry thoroughly.
  2. Skewer apples
  3. Melt & prepare chocolate
  4. Dip apple into chocolate
  5. While chocolate is still wet, dip the coated apple into chopped nuts or candy. Place apple onto parchment to set.
  6. Drizzle with contrasting chocolate as desired

 

 

Courtesy SAIT Culinary Campus.

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