Pumpkin Waffles

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If I had the money, I would gladly give someone upwards of $500,000 to get the Frozen soundtrack out of my head for good.  It’s a great movie, really.  I appreciate the story line, with the lukewarm female empowerment and the warnings about hasty romances and all that. That’s great.  Disney’s really come a long way.  But at 2 in the morning, when one of my children has woken me up for the third time and I’m lying there watching the scant minutes I get to actually sleep tick away…I just want to kill that Elsa.  You can let it go, just leave me alone!

Clearly, we’ve been watching Frozen.  A lot.  My daughter has been sick twice since starting preschool two weeks ago.  The infirm get to pick the movies, those are just the rules. I guess that stellar immune system of hers I was so proud of was just the result of being virtual shut-ins.  I knew we never should have left the house!  And what is it about being sick that makes kids act so crazy?  Do you think its the fevers, aching, throwing up and general feeling of crappiness?  Could be.  Anyway, I get that it isn’t fun. I’ve been sick like a million times!  Just stop yelling at me already, kid!  I remember when sick days used to mean a literal day off, spending some quality time with bad TV whilst relaxing on the couch. That is no longer the case.  For now, I just try to dodge flying fluids so I can avoid being a sickie while taking care of one.

And on that note, waffles!  We have traded the peach for the pumpkin, friends.  Don’t look back, you’ll only make it worse.  These pumpkin waffles are grand!  They have a great texture and crisp up nicely.  I like to make a double batch and freeze the leftovers for easy breakfasts during the week.  You should try it, you’ll be so proud of yourself!

Makes 4 waffles.

Ingredients:

  • 1/2 c tapioca flour
  • 3 Tbsp coconut flour
  • 2 Tbsp almond flour
  • 1 Tbsp baking powder
  • 1/4 tsp sea salt
  • 3 eggs, separated
  • 1 c almond milk
  • 1/4 c pumpkin
  • 1 Tbsp honey
  • 4 Tbsp coconut oil
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1/2 tsp pumpkin pie spice

Instructions

1. Turn on waffle iron.

2. Combine dry ingredients in a medium size bowl.

3. Separate the eggs, putting the yolks in with the dry ingredients and the whites into a separate small bowl.

4. Add milk and pumpkin to dry ingredients and stir until smooth.

5. Add honey, coconut oil, vanilla and spices to flour mixture and whisk until combined.  Don’t melt the coconut oil or the batter will be too runny.  It might be a little lumpy, but it will all work out in the end!

6. In the small bowl, whisk egg whites until frothy, or about 3 minutes.

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7. Gently fold egg whites into batter until barely combined.

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8. Pour 1/2 to 2/3 cup of the batter into the center of the waffle iron.  Cook according to your waffle maker’s instructions.

Then, eat them.

Peach Almond Dutch Baby

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Hello, peach season!  I’ve waited impatiently for you all summer.  I even jumped the gun a few times, against my better judgement, and bought peaches in August.  They looked ripe and lovely on the outside, but the insides were mealy and flavorless.  What a cruel trick to play on someone!  When will I ever learn?  But here we are, surrounded by crates of perfectly ripened peaches at long last.  You see?  Sometimes good things do happen to good people.  

Last year during peach season I was dealing with constant morning sickness in my first trimester.  Nothing sounded good to me except for chicken broth made from those weird bouillon cubes (gross!) and pistachio frozen yogurt (strangely specific!).  Just the sight of fruits and vegetables made me queazy.  I kind of feel like that means I deserve an extra serving of this delicious Dutch Baby.  Which is good…because that already happened.

I’d like to go on the record by saying that I like all babies.  I do.  But I think I might like Dutch babies the best.  Just don’t tell the baby currently asleep in my lap.  She’s the jealous type.  This is really easy to make, and very versatile.  I’ve made it with almond slices and raspberries too.  Basically just take a gander at your fruit bowl and decide what needs to be eaten in a timely fashion, then throw that on top.  It’s perfect for breakfast, but would work great as a dessert too.  

Ingredients:

  • 2 large eggs
  • 1/2 c almond milk
  • 2 Tbsp coconut flour
  • 3 Tbsp tapioca flour
  • Pinch of sea salt
  • Pinch of nutmeg
  • 1/4 tsp cinnamon
  • 1/2 tsp almond extract
  • 1/2 tsp. vanilla extract
  • 2 peaches, peeled and sliced

Directions:

  1. Place cast iron skillet in the oven and heat to 400 degrees.  
  2. While the oven is heating, crack the eggs into a medium bowl and beat with a whisk for about a minute, or until they begin to froth a little.
  3. Add almond milk and whisk until well incorporated.  Gradually add flour, cinnamon, nutmeg, salt, almond and vanilla extracts.
  4. Peel and slice the peaches.  Man-handle them a little so some of the juice is released.  Add the peach juice to the rest of your ingredients.
  5. Remove skillet from oven.  Put enough unsalted butter in the skillet to coat the bottom and sides (about 1 Tbsp).
  6. Breathe in melted butter fumes for as long as you deem appropriate/healthy.
  7. Pour batter into the skillet.  Add peaches and any other fruits/nuts you want in an aesthetically pleasing fashion.  You will have some peach slices left over, these can be served alongside the Dutch Baby.  
  8. Bake at 400 degrees for 15-18 minutes, or until puffy and lightly browned.

You can top this with butter, syrup, honey or coconut cream.  I’ve tried them all and they are all are equally delicious!

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Raw ‘Oats’

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This is currently my favorite breakfast recipe.  And I’m really into breakfast.

I’ve seen some different versions of it online, but this is the one I like best.  It’s quick and easy, my two favorite recipe adjectives.  It tastes really fresh, and has everything my breakfast needs – protein, healthy fats, fiber, you get the idea.  I’ve tried it with different kinds of apples.  I prefer Granny Smith, but I like things a little on the sour side. In fact, I like my food to be just shy of pucker inducing.  Also, I have a Grandma Smith…which now that I think about it is entirely unrelated.  

Anyway.  I soak the date in hot water for about 10 minutes before adding it to the blender.  I don’t have a super fancy blender, so this method helps a lot with the date dispersion.  You could use any kind of nuts you have lying around.  I’ve done a walnut/almond combination that was just divine!  This recipe makes 2 servings, one of which I occasionally find myself eating later the same day.  It’s just too good, y’all.  

1 Apple, chopped

1/4 c Pecans 

1/4 c Coconut Flakes (unsweetened)

1 Date, softened

Pinch of Cinnamon

Pinch of Salt

2 Tbsp Hemp Seeds

1 Tbsp Chia Seeds

Juice of 1/2 Lime

Once the date has softened, throw all your delicious ingredients into the blender.  I would advise adding the lime juice after you’ve tasted the finished product.  You may or may not need it, depending on the apple and your taste preference.  Blend until all ingredients are chopped into small pieces.  Be careful not to blend too much or you’ll have an unappetizing paste on your hands.  You want it to be about the consistency of oatmeal.  

What’s your favorite breakfast recipe right now?

Blueberry Scones

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I woke up yesterday morning with a powerful craving for scones.  Did I mention that I’m severely, astoundingly pregnant?  It’s true.  I haven’t seen my feet in a fortnight.  I get worried looks from strangers in the grocery store.  Anyway.  If you’ve been pregnant, you know that cravings don’t call for wishing and waiting.  They require swift and very specific action.

It was with this in mind that I came up with the following recipe.  I quite enjoyed it, all 12 of them in the space of two days to be exact.  (Diet starts in 4 weeks…ugh.)

You could substitute raspberries or other fruit for the blueberries if you like.  I used frozen blueberries, but fresh would work as well.  I also think these would be good with a little grated lemon rind.

Ingredients:

1 3/4 c. Almond Flour

1/4 c. Arrowroot Powder

1/4 c. Coconut Flour

2 tsp Baking Powder

1/2 tsp. Sea Salt

1 Tbsp. Apple Cider Vinegar

2 Tbsp. Honey

1 Egg

4 Tbsp. Pasture Butter, softened

1 tsp. Vanilla

1 c. Blueberries

Preheat oven to 350 degrees.  Combine dry ingredients in a medium sized bowl.  In a separate bowl, combine softened pasture butter, egg, honey, vanilla and apple cider vinegar.  Slowly add dry ingredients to wet ingredients.  Mix until barely combined.  Add blueberries.  You can roll out into a circle and cut into wedges with a pizza cutter, or separate into little mounds.  Bake for 20-25 minutes.

Everything in the Pantry Granola

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Sure you could buy granola at the store…but what fun would that be?  Make your own.  Be the captain of your own ship.  Take control of your destiny.  Am I putting too much philisophical weight on this simple but tasty breakfast snack?  Most likely, but who knows?

I went through my pantry and let the creative juices flow.  Actually, I was fueled most by the desire to get rid of certain excess items that were threatening to topple my sense of order.

But I digress.

You will need a good, hearty base.  Oats fit the bill.  I like a variety of seeds and nuts too, as well as dried fruit.  The idea is to get the right balance of flavors, and everyone’s idea of perfect is a little different.  (Ask Kim and Kanye, am I right folks!?)  If you like big chunks of granola, use a little more maple syrup and honey.  The combinations are endless but here is my version, for today anyway:

2 c. GF Oats

1/2 c. Pecans

1/2 c. Walnuts

1/3 c. Quinoa

2 Tbsp. Flax Seed

2 Tbsp. Chia Seeds

1/2 c. Coconut

1/3 c. Sesame Seeds

1/3 c. Pumpkin Seeds

1/2 c. Dried Cherries

2 tsp. Cinnamon

1/2 tsp. Cardmom

Pinch of Sea Salt

1/4 c. Coconut Oil, melted

1/4 c. Honey

1/4 c. Real Maple Syrup

1 tsp. Vanilla

Preheat oven to 250 degrees.  Combine all dry ingredients in a medium sized bowl.  Add melted coconut oil, maple syrup, honey and vanilla.  Mix until well coated.  Spread evenly onto baking sheet.  Bake for 35 minutes or so, stirring every 10 minutes.

Store in an airtight container.  This will keep for up to one month.

Can be eaten with anything you feel okay about, including by the handfull straight out of the container.  I like it as a cereal with almond milk, in smoothie bowls, or with fruit and yogurt.