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Slow Cooker Orange Fig Pecan Oatmeal

October 18, 2011 · by · 5 Comments

I love orange flower water and once I got my hands on a bottle I was hooked. It has a very delicate, sweet, floral fragrance and a delicious taste when used sparingly. If you use too much you’ll feel like you’re eating perfume.

If you can get to a Middle Eastern Store it’s surprisingly cheap, so get yours there if you can. You can always order it online if you don’t live in the city. You can make your own if you have orange trees that aren’t sprayed. I live in North Carolina, so no orange trees for me.

** Make sure to check out my other oatmeal recipes. I have over 50 different flavors!

Slow Cooker Orange Fig Pecan Oatmeal
soy-free and gluten-free
2 to 3 servings

**This recipe uses a smaller slow cooker 1 1/2 to 2 quarts

  • 1/2 cup (40g) steel-cut oats
  • 2 cup (500ml) Unsweetened So Delicious Coconut Milk
  • 1/2 cup (75g) dried figs, chopped
  • 1/2 teaspoon orange extract
  • 1/4 teaspoon orange flower water (food grade)
  • sweetener of choice, to taste (I used 1 packet Nu Stevia)
  • handful pecans, for topping

The night before: Spray your crock with some oil to help with clean up later. Add the oats, milk, figs, and orange extract. Cook on low over night (7 to 9 hours).

In the morning: Stir your oatmeal well and add orange flower water and sweetener. It may seem watery at the top but if stirred it should be a more uniform consistency. Top with the chopped pecans.

Filed Under: Breakfast, Cooking Time 8 hours, Gluten-free, Love Your Oatmeal Celebration, Overnight (8+ hours), Slow cooker, Slow Cooking Basics, Soy-free, Vegan, Vegetarian · Tagged: , , , , , , , , , , , , , , , , , , , , , , , ,

Slow Cooker Pear Rose Cardamom Cake Oatmeal – the Oatmeal to Help You Escape the Monday Blues

October 17, 2011 · by · 5 Comments

This is a Monday that I’m just not prepared for. I’ve been taking things out of cabinets, cleaning and re-organizing the kitchen all weekend. That sounds great right? I’m probably just tired but should think of that feeling of accomplishment. Except – I’m still not done and my kitchen is a little wreaked.

I hate not completing things. I hope I will get back to it this weekend, but during the week I have too many deadlines to meet.

So, I declare this oatmeal the one that will make me forget about that. The one that will soothe my soul with sweet pears and lure my senses away from my obsessiveness with the fragrances of rosewater and cardamom. The slight almond flavor will ground me so that I can start my week off just right.

Have an amazing Monday everyone!

** Make sure to check out my other oatmeal recipes. I have over 50 different flavors!

Slow Cooker Pear Rose Cardamom Cake Oatmeal
soy-free and gluten-free
2 to 3 servings

**This recipe uses a smaller slow cooker 1 1/2 to 2 quarts

  • 1/2 cup (40g) steel-cut oats
  • 2 cup (500ml) Unsweetened So Delicious Coconut Milk
  • 1 small pear, chopped
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon rosewater (food grade)
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon cardamom
  • 1/4 teaspoon cinnamon
  • sweetener of choice, to taste (I used 1 packet Nu Stevia)

The night before: Spray your crock with some oil to help with clean up later. Add all the ingredients except the sweetener. Cook on low over night (7 to 9 hours).

In the morning: Stir your oatmeal well and add sweetener. It may seem watery at the top but if stirred it should be a more uniform consistency.

Filed Under: Breakfast, Cooking Time 8 hours, Gluten-free, Love Your Oatmeal Celebration, Overnight (8+ hours), Slow cooker, Slow Cooking Basics, Soy-free, Vegan, Vegetarian · Tagged: , , , , , , , , , , , , , , , , , , , , , , , , ,

Celebrate National Coffee Day with a Slow Cooker Gingerbread Latte

September 28, 2011 · by · 47 Comments

When Hilary from So Delicious reminded me National Coffee Day was coming up I started thinking of my favorite fall weather treats. I never tried to recreate a gingerbread latte before, so I thought that was a good place to start.

Just so you know, Hilary did send me some of their creamers to test out, as well as a great mug and a pound of Peets French Roast coffee! Even though I got those goodies for free, I was not paid for my opinion. I actually use So Delicious products on an almost daily basis already, so I already have a crush on them even without the cool swag.

I developed my love of coffee when I lived in New Orleans. That’s the first place I had cold brewed iced coffee and I was hooked after that. Cold brewed coffee is less acidic and much easier on your stomach. Plus, once you make the concentrate it can stay in the fridge all week. It’s perfect for a quick iced coffee and easy to heat up for a hot coffee too.

You can buy a special contraption called a Toddy Maker, or you can just make it in a French Press you already have. The ratio of coffee grounds to water varies. Since it’s a concentrate you use more or less depending on the strength. That way it’s always perfect. I have a link in the recipe that takes you to more detailed coffee-making instructions.

If you don’t want to fool with this new-fangled coffee method, then go ahead and use regular brewed coffee.

I typically use the plain creamer in a heavily spiced beverage like this one, but the So Delicious French Vanilla would work well also. You would need to use less sweetener or you might be able to leave it out completely.

In the next week I’ll be experimenting with the Hazelnut and French Vanilla flavors, so be on the look out for some more coffee recipes!

Slow Cooker Gingerbread Latte

*This recipe requires a small 1 – 1.5 quart slow cooker.* (You can double or triple the recipe and use a larger one if you like.)

Makes 2 servings (unless you drink a venti and then it’s just one serving)
soy-free, gluten-free

  • 1/4 cup (63ml) cold brewed coffee concentrate or 1 cup (250ml) regular brewed coffee
  • 1/4 cup (63ml) So Delicious Coconut creamer original flavor
  • 2 cup (500ml) Unsweetened So Delicious Coconut Milk
    (can use vanilla or plain just adjust sweetener)
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon cinnamon
  • pinch ground clove
  • pinch ground allspice
  • pinch nutmeg
  • 1 teaspoon molasses (optional)
  • Sweetener to taste: brown sugar, stevia, agave nectar, or maple syrup, etc.
    (I used 1/2 packet Nu-Stevia) 

Put everything but sweetener in the slow cooker. Add molasses. Whisk until ingredients are well combined. Taste and add your choice of sweetener until it’s the way you like your latte.

Cook for 3 hours on low or 1 1⁄2 to 2 hours on high. You are just heating it, so you could also do this on the stove top if you are in a hurry.

I like to put drinks on in a slow cooker before a dinner party and then it’s piping hot and ready to serve with dessert.

Filed Under: Beyond Easy, Breakfast, Cooking Time 2 hours, Cooking Time 6 hours, crockpot, Drinks and Syrups, Fall, Gluten-free, Soy-free, Vegan, Vegetarian, Winter · Tagged: , , , , , , , , , , , , , , , , , , , ,

Slow Cooker Iced Thai Tea Concentrate

June 13, 2011 · by · 6 Comments

Cooking in the slow cooker is the perfect choice on these hot, sweaty, summer days because it doesn’t heat up your house like the stove top does.  I love how inexpensive this recipe is compared to just one glass of tea at a Thai restaurant and this one is vegan, of course!

This is my second try at this recipe. I didn’t like the first batch because the spices were too subtle and got lost in the non-dairy milk. The first time I also used a whole vanilla bean and all the flavor cooked out. But I really feel like I got it this time. I added a beet to get that reddish hue that you think of when someone mentions Thai tea. But don’t worry it doesn’t make the tea taste like beets.

I love the way it’s sticky-sweet almost like a popsicle and how the orange flower water adds a floral punch to the creamy non-dairy milk. I think I have a little crush on it and it’s going to be replacing my normal iced chai for a while.

Slow Cooker Iced Thai Tea Concentrate

  • 6 cups (1500ml) water
  • 1 red beet , quartered (optional for color)
  • 2 whole cinnamon sticks, about 3 inches long
  • 4 whole star anise
  • 4 whole cloves
  • 1 teaspoon cardamom seeds
  • 10 teabags black, green, or roobios (or about 8 to 10 teaspoons of loose tea in a very large tea ball or muslin tea bag)
  • 1 tablespoon vanilla extract
  • 2 teaspoons orange flower water
  • 1/2 to 1 cup (100 to 200 g) sugar (or other sweetener like maple syrup, stevia or agave nectar, or leave unsweetened if you prefer)

This is much easier to clean up if you put the spices in a re-usable muslin tea bag. It takes more work to get all the cardamom seeds out without it. You can throw the whole bag into the slow cooker and it’s easy to take out. Then just rinse the tea bag out and let it dry before you put it away. It will be waiting for the next batch of tea concentrate you make.

Put water, beet and spices (or all of the spices in a spice bag) in the slow cooker. Cook on low for 4 hours.

Remove spice bag and beets. Add in tea bags to the slow cooker and turn to high. Let seep 5 to 10 minutes depending on how concentrated you want the flavor to be. Remove teabags and add vanilla, orange flower water, and sweetener.

(If you didn’t use a spice bag, before adding extracts and sweetener – pour into a pitcher while straining out the spices through a piece of cheesecloth places in a funnel to remove the rest of the whole spice.)

Store in the fridge for 1 to 2 weeks. Use about 1/2 glass concentrate to 1/2 glass non-dairy milk. I like to use So Delicious Unsweetened Coconut milk which comes as no surprise, but unsweetened vanilla almond milk works well too. It’s also good with slow cooker evaporated coconut milk too.

Yields: About 6 cup (1500ml)
Total Prep Time: 5 minutes
Total Cooking Time: 4 hours

Adagio Teas - the most popular and best reviewed destination for tea online.

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Filed Under: Breakfast, Cooking Time 4 hours, crockpot, Drinks and Syrups, Gluten-free, Slow cooker, Soy-free, Staples, Vegan, Vegetarian · Tagged: , , , , , , , , , , , , , , , , , , , , , , , ,

Slow Cooker DIY Chai – One More Time Iced…

April 26, 2011 · by · 6 Comments

I want to be the little voice in your ear this morning that tells you to make some chai concentrate! I posted this recipe in the winter, but it’s just as good if not better in the summer.

You may already have some in your fridge, but it’s my recipe and I somehow forgot that iced chai is my favorite drink in warm weather. So I thought I’d repost it for new readers (and as a reminder to you guys who have stuck with me awhile).

The slow cooker is a perfect choice for warmer weather since it doesn’t heat up your house like the stove top or oven. It may seem premature to have a summery post in April, but it was almost 90 degrees over the weekend. I was in need of a cooling drink that gives you a little boost of energy! I also love how cheap this is to make, especially when you compare it to the price of one of the boxes at your local Whole Foods!

To make an iced chai fill up a glass with ice, then add the chai concentrate (1/4 to 1/2 of your glass depending on how strong and/or sweet you made it). Fill up the rest with your favorite non-dairy milk. Of course, my favorite is So Delicious Unsweetened Coconut Milk. If you leave out the sweetener the Vanilla So Delicious Coconut Milk adds the sweetness plus a hint of vanilla.

Do It Yourself Chai Concentrate

  • 6 cups (1500ml) water
  • 5 slices fresh ginger
  • 7 whole cinnamon sticks
  • 10 whole cloves
  • 10 whole peppercorns
  • 8 whole allspice berries
  • 1/4 teaspoon cardamom seeds
  • 10 teabags (black, green, or roobios)
  • 1/2 to 1 cup agave nectar (or other sweetener like maple syrup, stevia or sugar, or leave unsweetened if you prefer)

This is much easier to clean up if you put the spices in a re-usable muslin tea bag. It takes more work to get all the allspice berries and cardamom seeds out with out it. You can throw the whole bag into the slow cooker and then take it out just as easily. Then just rinse it out and let it dry before you put it away. It will be waiting for the next batch of chai concentrate you make.

In the morning: If you can’t find cardamom seeds, you can open up cardamom pods and extract them yourself. Put water and spices (or spice bag) in the slow cooker. Cook on low for 8 to 10 hours.

After cooking: Add in tea bags to the slow cooker and turn to high. Let seep 5 to 10 minutes depending on how concentrated you want the flavor to be. Remove teabags and add sweetener if desired. Take out the cinnamon sticks. If you didn’t use a spice bag, pour into a pitcher while straining out the spices through a piece of cheesecloth places in a funnel to remove the rest of the whole spice.

Store in the fridge for 1 to 2 weeks. It can be frozen as well.

Yields: About 6 cup (1500ml)
Total Prep Time: 5 minutes
Total Cooking Time: 5 to 8 hours

Adagio Teas - the most popular and best reviewed destination for tea online.

Filed Under: Breakfast, Cooking Time 6 hours, Cooking Time 8 hours, crockpot, Drinks and Syrups, Gluten-free, Slow cooker, Soy-free, Staples, Vegan, Vegetarian · Tagged: , , , , , , , , , , , , , , , , , , , , , , , ,

Cinnamon Spice Syrup Coffee for Your Coffee

November 9, 2010 · by · 6 Comments

soy-free, gluten-free

Once fall is in the air, I see Cinnamon Spice, Pumpkin Spice and Gingerbread coffees dancing in my head. Then after about a week of spending 4 or 5 dollars a pop on coffee I feel more like I’m in a horror movie! Save your money for holiday presents and make this coffee syrup at home. Plus you’ll can adjust the spices until you have it just the way you like it.

Don’t forget there’s soy nog and pumpkin spice flavored soy milk are out this time of the year. And you can’t find those at your local Starbucks! In fact if you are looking to mimic their special cinnamon syrup make sure to use brown sugar and use 2 cups of sugar instead of 1 cup in the recipe below.

In addition to coffee it will go great in tea, apple cider, and even on crepes, or French toast.

*This recipe requires a small 1 – 1.5 quart slow cooker.* (You can double or triple the recipe and use a larger one if you like.)

Cinnamon Spice Syrup

  • 1 cup (250ml) water
  • 3 to 4 whole cinnamon sticks
  • 6 whole cloves
  • 1/4 teaspoon allspice
  • 1/8 teaspoon nutmeg
  • 1 cup (250ml) brown sugar, agave nectar, or maple syrup

Put everything except for the sweetener in the slow cooker. Whisk until ingredients are well combined. Cook on low for 5 to 8 hours. Stir in the sweetener, it should melt right then and not need additional cooking. Take out the cinnamon sticks and cloves and store in the fridge for 1 to 2 weeks.

Yields: About 1 cup (250ml)
Total Prep Time: 5 minutes
Total Cooking Time: 5 to 8 hours

Filed Under: Beyond Easy, Breakfast, Cooking Time 6 hours, crockpot, Drinks and Syrups, Overnight (8+ hours), Vegan, Vegetarian · Tagged: , , , , , , , , , , ,