Andrea Charroin’s Morning Glories

Of course ANC can have the recipe!  I actually preferred the Morning Glory to the Marathon Bar, a lot of our customers did.  Like the MB you can really toss in anything you like to make it ‘YOURS’  I often make them with orange zest and pecans or with any fresh fruit.  Morning Glories are a fantastic way to start the day!  I have made some changes to my original recipe that I now use at home, I have included the changes in the recipe for your dear readers.

Morning Glories

2 eggs
2/3 cup sugar
2/3 cup Coconut oil or expeller-pressed canola oil
1/2 teaspoon lemon zest
1 cup oatmeal (not instant)
1/2 cup wheat bran
3 cups unbleached white flour
4 tablespoons millet
4 tablespoons poppy seeds
2 tablespoons chia seeds
Chopped Almonds (about 10)
1 teaspoon salt
2 tablespoons baking powder
1 teaspoon cinnamon
1 cup milk (soy, coconut, hemp…what ever works)

* Add berries, or other nuts. This is a great recipe for adding what you love in a morning treat! EXPERIMENT!

ZESTY LEMON TOPPING:

3 tablespoons freshly squeezed lemon juice
1/4 cup confectioners’ sugar

* Switch it up and use orange zest!

Preheat oven to 350. Whisk the eggs, sugar and oil together in a bowl. Mix zest and all of the dry ingredients together in a separate bowl. Slowly add the wet ingredients to the dry. Incorporate the milk and mix.

On a parchment covered cookie sheet scoop dough ( I use an ice cream scoop) drop them one by one in mounds onto the baking sheet. Bake for about 15 minutes or until set and golden brown.

Top with the zesty lemon topping if you like.

Andrea Charroin was a trained baker and pastry chef in San Francisco before she and her family moved to Redding nine years ago. After falling in love with Redding’s downtown, Andrea and husband Westley opened a little pastry shop, Rene-Joule Patisserie, across from the Cascade Theatre. For the three years Rene-Joule was in business, it was renowned for making everything from scratch, using the best ingredients and keeping with a seasonal menu. To this day, Andrea is asked about her Marathon Bars, Orange Twists and sourdough bread.

 

 

Andrea Charroin
Andrea Charroin is a trained baker and pastry chef. She worked in San Francisco before she, her husband, Westley, and their two sons moved to Redding. They fell in love with Redding’s downtown and opened a little pastry shop, Rene-Joule Patisserie.
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2 Responses

  1. Avatar EasternCounty says:

    Hi Andrea — Thanks to your recipe for Marathon Bars, I changed my Hi-Fiber muffin recipe to Hi-Fiber bars. Baking the whole recipe in a 9″ x 13″ pan is much easier than making muffins since the batter/dough is so dense. And at 16+ grams of fiber per bar, they are a great way to crank up one’s fiber intake.

  2. Andrea Charroin Andrea Charroin says:

    GREAT idea EasternCounty!