Now that I’ve had a minute to breath after the Canada vs. USA game (woohoo!), shall we talk the weekend?
Last weekend I wanted to make a ‘real breakfast’ for Adam and I before he headed off for a week away for work. His new job will have him flying a lot more, so our weekends together will be a little more exciting than the ol’ bowl of cereal. (oh yea, and he just started a new job! lots of exciting things happening over here)
I was craving waffles, but quickly changed my mind to crepes when I realized we hadn’t had them in over a year..maybe two. Plus, crepes are more fun.
After my gift of flours for valentine’s day I had lots to work with, so I decided to try a wheat-free crepe using the Arthur’s Gluten Free Blend.
These worked perfectly, after a few trial (i.e. sample) crepes, I found the perfect combination of wet/dry ingredients to ensure a thin, rollable crepe.
Have a great weekend, Canada. See you at 4:30 Sunday morning for our Olympic Gold medal game =)
Thin, crisp wheat-free and sugar-free crepes. Fill with your favourite fruits and fillings.
- 2 Eggs
- 1 3/4 Cups Gluten-Free flour (I used a brown rice mix)
- 2 Cups almond milk
- Splash of vanilla
- 2 Tbs. water
- Coconut oil spray/pam
- In medium sized bowl, beat together the eggs, milk and vanilla. Add in flour and beat again until smooth. Add in 2-3 Tbs. water until the consistency is right (you want it to be easily pourable, but not too watered down. Start with 2 Tbs. and add more if needed)
- Heat a non stick crepe pan on medium heat and spray lightly with coconut oil or other baking spray.
- Using a 1/4 cup measuring cup or ladle, pour batter in the middle of the pan and roll the pan from side to side to produce a thin, round crepe.
- Cook it for 1 or 2 minutes.
- Use a rubber spatula to check edges. Once it is set, and lightly browned on the bottom and bubbly on top switch to a flipper.
- Flip it up and cook the other side for 1 or 2 minutes and transfer it on a plate - cover until all crepes are ready.
- Repeat with remaining batter.
- Roll the crepes with fresh fruit and other delicious fillings like nut butter, jam, chocolate spread etc.
- I like to warm up frozen berries to use as my 'syrup.'
- A crepe pan works best, but you can definitely make these on a regular non-stick pan. Make sure it is heated well before beginning and be careful when flipping.
b a k e a h o l i c http://www.bakeaholic.ca/
We have been under a blanket of fog here in Vancouver for the past two weeks. Every morning I wake up, drive out of the garage and into the haze. It’s thick and grey and makes it impossible to see 5-feet in front of you. It also makes it hard for other cars to see you.
This past week I have had two after school meetings, meaning I also drive home in the fog 12 hours after I left the house in it. We live on a mountain/high point so the fog is worse in the valley then slowly subsides as you gain altitude.
Weekends are made for sleeping in and waking up after the fog has lifted. The last week it hasn’t lifted until quite late in the afternoon, when the sun is almost ready to go down again.
It’s the last weekend before Hallowe’en – I’m happy to say our large bag of halloween candy is still unopened, and the other small bags have not been compromised. The CRUNCH bag however has been devoured by one tall, thin gangly man. How he never gains a pound is beyond me. He could eat CRUNCH bars for days and actually lose weight. Believe me – I’ve seen it happen.
Weekends are also meant for baking, and eating said baked goods for breakfast. I won’t admit to how many of these mini-muffins I’ve eaten for breakfast, because like 4 or 5 equals one whole muffin – right?
Plus, they have oats on top. Oats are healthy, and a breakfast food. Win.
I’ve made these both as regular muffins and mini-muffins. The large will yield 12 muffins and the mini yields 24. I’ve also made them gluten/wheat free, recipe found here.
Mini Pumpkin Streusel Muffins
- ¼ cup Butter
- ½ cup Organic Cane Sugar
- ¼ cup Dark Brown Sugar
- ⅔ cup Pumpkin Puree
- ½ cup Almond Milk / Coconut Milk
- 2 Eggs
- 1 1/2 Tablespoons Molasses
- 2 cups Whole Wheat Flour (or Gluten free flour alternative)
- 2-3 tsp. Pumpkin Spice
- 1 teaspoon Baking Soda
- ½ teaspoons Baking Powder
- Preheat oven to 375 degrees.
- Cream together butter and sugars until creamy.
- Beat in pumpkin, almond milk, eggs and molasses.
- Combine the dry ingredients in a small bowl with a whisk and mix into the batter.
- Stir just until combined.
- Fill greased mini-muffin tin (I use coconut oil spray)
- Combine 2-3 Tbs. rolled oats, a dash of cinnamon and 1 Tbs. melted butter - toss to mix. Sprinkle on top of muffins.
- Bake for 15-20 minutes, until toothpick inserted in centre come out clean.
b a k e a h o l i c http://www.bakeaholic.ca/
Just a quickie post today! Today was a bit of a crazy day – I had planned on visiting my school where I worked for my practicum in the afternoon for a special event, which got cancelled. I decided to just go in for the morning instead and was planning on staying until lunch to visit and volunteer in my class. However, when I got there it was a bit of crazy situation as there was a track meet, and 4 teachers and the principal was away, then a teacher had to leave for an emergency. So, I ended up staying the entire day in a completely different class to help out and became an impromptu TOC for the day (teacher on call i.e. substitute.) It’s funny how much I miss being in the class, and how quickly I entered ‘teacher’ mode again. It was fun though, especially being in an older class for even just a day. Unfortunately I hadn’t planned on staying all day, so I didn’t bring a lunch. I ended up taking a couple granola bars from the staff room – emergency stash for kids who forgot their lunch/snacks.
This weekend is going to be a busy one – and thankfully it is sunny again. Going out tonight with some friends to try a new sushi place close to our house, and then homework and errands tomorrow during the day, and a beach (hopefully!) party at night for a friends birthday/moving/graduating celebration. And finally a baseball practice on Sunday.
Hope you all have a great weekend! and REMEMBER! Keep an eye out for a special birthday giveaway next Wednesday!
I’ve mentioned before that I’m not a big ‘breakfast’ person in this post – however, when I saw these protein waffles online I knew I had to try them. There’s a ton of versions out there, and I based mine off of the TIU protein waffles. I added some almond butter and almond meal. They are AMAZING. They cook like ‘real’ waffles, and are made from just 6 ingredients!! They keep you full, and happy without any flour OR sugar!! Perfect for a weekend breakfast, especially after a workout.
You can top with any type of fruit – no syrup needed! I just microwave some frozen blueberries and they turn into a delicious berry syrup. Or top with a smear of nut butter!
Makes 4 (double for 5/6 waffles)
- 1 banana
- 2 Tbs almond milk (or milk alternative)
- 2 – 3 eggs
- 1 Tbs almond meal
- 1 big Tbs almond butter
- dash of cinnamon
- 1/2 scoop – 1 scoop of protein powder of choice
In a medium mixing bowl using a blender add the banana and egg. Blend completely until banana is mashed and there are no large clumps. Add in the almond meal, almond butter, cinnamon and protein. Blend again until bubbles appear.
Using waffle iron on medium heat (mine is about 3 on the scale) pour into well greased waffle maker and allow to cook 4-5 minutes.
Top with berries! banana, blueberries, strawberry, side of cantaloupe! Anything goes.