Breakfast, Waffles, Wheat Free

Gluten-Free blender waffles

March 25, 2015

wafflewed

waffles

apparently it’s international waffle day – it also happens to be waffle wednesday. i’d like to say i totally planned this post, but i really had no idea it was such a big day for waffles. 

over spring break i indulged in the fact that i could make myself an actual breakfast. i hate to admit that i am a horrible breakfast person during the week. most days i won’t eat breakfast (horrible, i know). but for some reason i’m just not hungry first thing in the morning. when i do eat its usually a banana while looking over the schedule for the day (i’m an on-call teacher, so i’m in a new classroom everyday). on the weekends i’ll make a big breakfast/brunch. 

sure i could wake up earlier and make breakfast, but i cherish my extra 20 minutes of sleep. i’m the person who hits the snooze button once or twice, only because i set my alarm 10 minutes before i actually need to be awake, but i like the pre-wake up call before the wake up call. 

on mornings when i’m not running out the door i’ll take the extra few minutes to make a green smoothie (try this recipe herehere & here). i don’t eat a lot of cereal, and if i do it’s usually plain rice krispies with almond milk and cinnamon. another favourite is oatmeal on the go – either overnight oats, or oats & cinnamon.

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one of my new favourite go-to’s is this blender waffle recipe. i used to use my food processor to make the waffles, but i recently found that my blender makes even better oat flour than the processor does. then i just tossed in the rest of the ingredients and blend it together. one of my instagram followers asked if i could share the recipe – and to be honest i actually never measure anything for these waffles. i’m more of a recipe-by-feel, or sight, type. i’ll throw in the oats, as much as i think, then add in a banana, some eggs and then a splash of milk. this time, i decided to throw it in, then take it out and measure it so i could post the recipe.

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the waffles turn out great, with no butter or sugar added. they last a few days in the fridge, and you can definitely make a batch and freeze them for later. 

Gluten-Free Blender Waffles
Yields 4
perfect waffles made in a blender without gluten or sugar.
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Ingredients
  1. 2 cups rolled oats (make sure gluten-free if you have a severe allergy)
  2. 1 ripe banana
  3. 1/2 cup non-dairy milk (i used unsweetened coconut milk or unsweetened almond milk, both are great)
  4. 2 eggs
Instructions
  1. in a high powered blender (or food processor), pulse the oats into a flour for 1-2 minutes.
  2. add in the banana, almond milk and eggs. blend on low, and increase speed until well blended.
  3. you can add in cinnamon, or berries to the batter if you like.
  4. pre-heat your waffle iron as per the instructions, and grease with coconut oil or other cooking spray.
  5. cook for 3-4 minutes, until cooked through. you'll want to make sure its cooked through otherwise it may stick to the griddle. I have a flip-waffle maker and i like to cook them for 4 minutes for a crispier waffle.
  6. top with your favourite toppings.
Notes
  1. I like to add frozen blueberries to the mix. Instead of syrup, i'll warm up frozen mixed berries. topping with a smear of peanut butter or other nut butter is also delicious.
  2. if the batter is too thick, which the oats might soak up the liquid, simply add in more milk.
b a k e a h o l i c http://www.bakeaholic.ca/
blender waffles bakeaholic

Cookies

gluten-free jam & almond thumbprints

March 20, 2015

hfh

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today is the first day of spring! while its raining outside, we’ve been pretty lucky to have an incredibly warm february and march so far. its also the last weekend of spring break – which is bittersweet. our school district had a super early spring break this year. i had tons of plans for spring break, but i feel like i got only half the amount of things done – though i’m sure adam would say otherwise. i am notorious for over-planning and wanting to get a lot done in a short time. however, after two weeks off i’m still so surprised at how much more i would like to do! 

among other things, the spring break checklist included painting (which i got about half the living room done, adam hates painting), wedding meetings (got our gift registry done!), wedding invitations (just picked them up from the printers!!!!!) and a bridesmaid get together that was tons of fun. now i just have to print off 95 addressed envelopes and stuff them!

i also decided now would be as good a time as any to start yoga. i had wanted to join a while ago, but most classes are during the day when im at work – and i tutor after work three days a week. so with two weeks off i joined a studio just up the street and scheduled all morning classes. it was awesome to wake up and go to a class, starting off the day with a limber stretched-out feeling. im definitely going to miss the morning stretch session, but i’ll hopefuly continue with some night classes when i start work again next week. i bought an unlimited month membership so I’m hoping to keep it up. it’s amazing how much you can notice after even only a few classes how much looser you feel, even while running i can feel it. do you do yoga?? what’s your favourite type? already i can tell i have a few favourite teachers.

ghj

i’m hoping spring weather is just around the corner and that more sun is in the future. while you wait, you can bake these sunny jamp thumbprints – made gluten free (use gluten-free oats) with almond flour for a buttery nest full of all natural jam of your favourite flavour. 

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gluten-free jam & almond thumbprints
gluten-free shortbread-like cookies with a nest of your favourite jam in the center.
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Ingredients
  1. 1 cup almond flour / meal
  2. 1 1/2 cups rolled oats
  3. 1/2 tbsp corn starch
  4. 1 tsp baking powder
  5. 5 tbsp butter, room temperature or coconut oil
  6. 1 egg
  7. 1/2 tbs. almond milk.
  8. 1/4 cup sliced almonds
  9. Raspberry Jam or other favourite Jam
Instructions
  1. Set the oven to 350°F
  2. Line a baking sheet with baking paper.
  3. In a high-speed mixer/food processor blend together the oats and almond meal/flour until you have a coarse flour.
  4. Add the rest of the dry ingredients to oat flour and mix to combine.
  5. Add the butter, almond milk and egg to the blender/food processor.
  6. Mix until the dough comes together.
  7. Scoop out about 15 portions of the dough using cookie-scoop/spoon and roll them between your hands into balls.
  8. Roll into the sliced almonds, and flatten slightly with your hand. Press thump in centre to create 'nest' for the jam.
  9. Place them on the baking sheet. Fill the center with 1-2 teaspoons of jam.
  10. Bake for 12-14 minutes.
  11. Let cool slightly before moving them to a wire rack.
b a k e a h o l i c http://www.bakeaholic.ca/
hc

 

 

Banana, Loaf

Basic Banana Bread

February 20, 2015


bananabread1
bread banana

happy friday!

it was another three day weekend, last weekend was the holiday monday for family day, and today is another short work week for me. somehow this short week went by way faster than last week. Adam and I both agreed this week absolutely flew by, which i guess is a good thing because the weekend is here quicker.

we had a meeting last week to sign off on the paperwork for booking the church for the wedding! it was so surreal deciding on a time for the ceremony, and walking away knowing the exact time we’ll be married. we’re getting married on september 5th, which is the long weekend this year. it’s also my parents wedding anniversary. i remember always wanting a september wedding, and would tell my mom when i was younger that i wanted to be married on september fifth too, like her and my dad. when you’re younger you always want to do everything your parents do, and i decided early on that i would also get married on the same day.

we only had a couple options for the day in terms of timing, either an early morning ceremony or an early afternoon ceremony. because of the time of the reception, we opted for the early afternoon ceremony. we walked out of the church meeting both relieved that we had it all confirmed, but also excited that it was all happening for real. we also had another meeting with the reception venue last night to discuss time. i cannot wait to begin creating the invitations now that i have all of the timing confirmed, though that has also been one of the toughest things to decide as well. there are just so many invitations out there. i decided to design them myself, since i can, and have them printed at a local printing press for much less than ordering it online.

the next item i can’t wait to do is register for gifts! while we really don’t need much, since we have lived together for 4 1/2 years, and bought our first house two years go, we are still going to register for a few things that would be nice to receive. we’re also hoping we will get some monetary gifts to go towards our dream honeymoon (that keeps changing location on a monthly basis)

we may need to register for some new bake wear. somehow over the holidays both of our muffin tins have disappeared. completely gone. adam and i have both looked all over the place for the tins, and they have yet to appear. im not sure how both of the tins can disappear out of the house, but ive had to refrain from making muffins or cupcakes. luckily banana bread is better as a loaf.

banana loaf bkaeaholic

baannadbread

everyone should have a basic banana loaf recipe in their repertoire. adam is working at home again for the time being, no more long distance relationship, so ive resorted to batch baking and freezing portions for him to bring to work. this banana bread is great for that, and disappears fast, a great way to use up those ripe bananas.

Basic Banana Bread
Yields 12
A basic recipe everyone should have - moist banana bread for breakfast or a snack.
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Total Time
1 hr 30 min
Total Time
1 hr 30 min
Ingredients
  1. 1 3/4 cups flour (all purpose, whole wheat or even gluten free blend)
  2. 1 tsp baking soda
  3. 1 cups sugar
  4. 1/4 cup almond milk
  5. 1/2 cup melted butter or coconut oil
  6. 2 large eggs
  7. 1 cup ripe bananas, mashed
  8. 1 tsp vanilla extract
Instructions
  1. Preheat oven to 325 degrees.
  2. Grease loaf pan and set aside. I like to use coconut oil spray from trader joes
  3. Mix dry ingredients in a medium mixing bowl.
  4. In a large bowl using a handheld blender, blend buttermilk, melted butter/oil, and eggs.
  5. Add in the bananas and vanilla.
  6. Mix dry ingredients into wet and blend until combined.
  7. Pour batter into prepared loaf pan.
  8. Bake for 1 hour and 10 minutes.
  9. Turn off the oven, and prop open door. Leave the bread in the oven for an additional 10-15 minutes to make sure the inner loaf is thoroughly baked through. I like to make sure there is no mushy banana parts left.
Notes
  1. Slice, and freeze easily to bring for lunches.
b a k e a h o l i c http://www.bakeaholic.ca/
banana bread bakeaholic