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Breakfast, Waffles, Wheat Free

Gluten-Free blender waffles

March 25, 2015



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.


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.


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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  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
  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.
  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.
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blender waffles bakeaholic


Panettone French Toast

December 11, 2014

Each year growing up I looked forward to my favourite Italian Christmas treat – Panettone. A festive Italian sweet bread / cake studded with dried fruit and a hint of citrus. It’s one of my favourite memories of Christmas with my dads family. It signified the beginning of the holidays. We would only get to taste the sweet fluffy bread during the holidays – which meant that when I could get my hands on it I would easily devour 4 or 5 pieces. Unlike traditional Christmas fruit cakes, panettone is light and fluffy, with a hint of citrus and a sweet taste much like brioche. I’m not fond of fruitcake, unless it’s panettone.

As soon as I see the beautiful imported boxes of Panettone I get way too excited. I’ve even brought a panettone on an airplane to gift to someone  – yeah, I’m that person who brings a cake on a plane. 

We always did the big Italian Christmas Eve at my Nonnas – and you would always see the famous boxed panettone sitting on the counter waiting to be sliced for dessert. If we were lucky we might get some before dinner – but you wouldn’t want to spoil your appetite before the feast of seven fishes.

As a special treat we would add the faintest dust of icing sugar on top (though you really don’t need it). On Christmas morning my dad would slice the panettone at our house, and present it in star cut slices.

Now, as an adult I buy myself at least two panettone’ during the holidays. I may even buy another one to freeze for the future. While I love panettone on it’s own, I’ve also grown to love it as French toast for breakfast. It’s simply delicious – and easy to prep. I find it’s better than brioche because the bread is so airy light that the pieces of French toast are fluffy like a cloud even when cooked. It’s definitely a Christmas treat and would be an absolute favourite Christmas morning breakfast. Serve with a mimosa, maple syrup and fresh fruit.

T’is the season – so go ahead, eat panettone for breakfast, lunch, dinner and dessert!

Panettone French Toast
A christmas twist on the traditional favourite - thick slices of sweet panettone dunked in a vanilla-egg mixture and cooked until crisp.
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  1. 2 thick slices Panettone per person
  2. 2 eggs per slice (4 eggs for two people)
  3. dash of vanilla
  4. dash of cinnamon
  1. Heat pan on medium heat with cooking spray/coconut oil/butter.
  2. In shallow baking dish whisk together eggs, vanilla and cinnamon.
  3. Add thick slices of panettone, allowing it to soak on each side for 2-3 minutes.
  4. Carefully lift slices out of baking dish and into pre-heated pan. The panettone can be quite 'mushy' at this stage, so I suggest lifting it with a spatula/egg flipper.
  5. Cook each side of the panettone for 3-4 minutes on medium-low. You want the outside to be crisp, and the inside to be cooked but not soggy.
  6. Serve with real maple syrup and fresh fruit.
  1. Best if eaten the same day.
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Breakfast, Dairy-Free, Muffins, Wheat Free

Chocolate Peanut Butter Blender Muffins

September 29, 2014

blender muffins

Is it crazy to run a 10 K without ever racing in a 5 K? I’m trying to decide if I can jump (or run) into a 10 K with no real race experience, or if should prepare a little longer (than a month-ish) for a longer race. I’ve been doing my runs, most between 5 and 6 K, a few times a week casually along with other workouts. I want to do the 10K, but just want to make sure I’m fully prepared! Heck, I might sign up and then I’ll just have to do it – ya know? Is it wrong I’m most worried that I’ll have to wake up at like, 6 am to get ready for the race? lol – maybe I need to re-think this whole race thing.. for those of you who are seasoned racers, what’re your thoughts about diving into a slightly longer race before doing any shorter ones?

In the meantime I’m loving this whole fall-thing. I’ve purchased no less than 3 pumpkin pie candles, and lit my campfire s’mores candle thats been hiding in my cupboard since last fall. The house smells aromatically fall. I’ve talked before about how I love fall baking – it’s the best. Everything from soups to baked goods, comforting healthy fall foods are where it’s at. 

Now lets talk about these ah-mazing blender muffins!! I’ve seen them online for a little while, and I don’t know why it took me so long to make the first batch of them. seriously – they’re easy, wheat-free and the easiest prep blender muffins bakeaholicThrow a few ingredients into the blender (or food processor) and whirl the deliciously thick batter together. Perfect as part of breakfast, a little snack or pre-post run tidbit because its packed full of healthy fats – avocado and peanut butter. Both of which give you fuel for a run or recovery from your workout. I used carob chips in place of regular chocolate chips, but you can use either. I think adding some nuts on top, crumbled almonds or even walnuts would be good too.

This is my first foray into mini-blender-muffins and I’m already thinking about the next combination I’m going to make. 

blender muffins //

Chocolate Peanut Butter Blender Muffins
Yields 16
Flourless mini-muffins made with healthy-fats like avocado and peanut butter. Perfect for a quick grab-and-go snack.
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Cook Time
10 min
Cook Time
10 min
  1. 1 cup of natural peanut butter
  2. 2 eggs
  3. 1 small-medium sized ripe avocado
  4. 1/3 cup of unsweetened cocoa powder
  5. 1/2 tsp baking powder
  6. 2 Tbsp honey or other liquid sweetener
  7. Mini Chocolate-Chips (I used carob chips)
  1. Pre-heat the oven to 350 degrees.
  2. Spray a mini-muffin pan with baking spray - I use coconut oil.
  3. Place all of the ingredients in a blender or food processor.
  4. Blend/process until smooth - batter will be silky and thick.
  5. Use a small ice-cream scoop to pour into greased muffin pan.
  6. Top with a few mini chocolate chips (optional)
  7. Bake 9-10 minutes.
  1. Keep in container on counter or in fridge for a few days, or freeze.
Adapted from Heather's French Press
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