If you live in BC you’ve probably been to a party where there’s a cheese platter lined with crackers, and immediately you find your favourite – the Rain Coast Crisp. These are definitely my go-to when I see a cracker and cheese platter. They’re a lightly sweet, thin almond chewy-crunchy cracker that can be topped with anything. They’re almost like a cookie-chip – you can’t have just one.
So, when I learned about my allergies with wheat I had to cross off lots of crackers (and even most cheese). However, I found a recipe online that is an exact copy of the cracker that you can make in your own home, at a fraction of the price. Plus, they can be wheat and gluten free to fit the needs of those with food allergies.
The crackers are super versatile, you can add in any combination of nuts, seeds and dried fruit you like. A yummy combination might be dried blueberry and walnut, or cranberry and poppy seed.
This week I shared the copycat recipe over on VanCity Buzz - be sure to head over there for the recipe and check it out!
Long weekends are made for things like cleaning the house, lounging in the sun, getting caught up on reading your book and making delicious breakfasts.
I pretty much stayed around the house all weekend – friday night was a gym session with my friend followed by a sauna. We were in the sauna when a bunch of teen girls came into the clubhouse and began blasting music in the yoga room. We both felt old because we wanted to tell them to ‘turn it down’ – because technically they weren’t allowed in by themselves anyways (under 18 have to be accompanied by an adult) and they were being super loud and annoying while we were trying to relax in our sauna. Of course, we did tell them and they laughed and were embarrassed and left.
Yup – feeling old when I’m telling you girls to stop having fun haha. Hey – after a full week of work and a friday of the long weekend I want to relax and lounge in my sauna after a workout in peace and quiet. I pay my strata fees (ok – Adam does) and deserve to enjoy the amenities without the pre-teen fanatics. Less than a month until my birthday – when I guess I’ll officially be in my ‘late’ 20s. Does that start at 26? Or can I still pretend I’m 25? maybe 24? Oh well – at least I’ll always be younger than Adam, right? ;)
Saturday was spent running errands searching for things at the thrift store for Adam and I’s upcoming engagement photo shoot (this weekend!) and enjoying the sun. I made a yummy salmon dinner (you might have seen it on my Instagram)
Sunday was a day of cleaning (continued from saturday) – the laundry, both cars (inside & out!) and most of the house is now quite clean. Lainey and I even went on two walks (morning and night) and I did a Jillian Michaels workout. Whenever I’m working out at home Lainey takes that as a “come play” sign and jumps all over me while I’m on my yoga mat – not so easy doing walking planks with a small dog running around underneath you.
The weather forecast kept calling for rain but it was clear skies and sun all weekend long. Even my weather app said it was ‘currently raining’ as we were out walking in the glorious sun. That’s the only time it’s good when the weatherman gets it wrong.
Today is a holiday – Victoria Day. I’m hoping the rain will stay away so Adam’s sister and our niece can come over to go to the beach for the day.
I also perfected the protein waffle. (^^^ perfect)
I hadn’t made a protein waffle in a while, I was too busy enjoying the 3-ingredient Vegan Pancakes I discovered. However, waffles are back in a major way. I’ve made protein waffles before with the regular ingredients: egg, banana and protein powder. I sort of became obsessed with them last summer – they make a delicious post-workout breakfast in the morning.
However, I wanted something a little sturdier and textured like a yeasted-belgian waffle (something I haven’t had in a long time). I found protein waffles were a little soft and mushy – though still delicious. But this version is denser and can hold up to the fruit topping or nut butter I smother it in. They’re sturdy – you could even top it with an egg for a savoury breakfast option.
They’re easy, packed with protein and keep well in the fridge. Just heat up in the microwave the next morning for a quick breakfast, or you could even pop them in the toaster! for a crunchy and crisp waffle. Bonus – they’re wheat free, sugar free, gluten free and dairy free.
Perfect Protein Waffles
A dense, belgian-like protein waffle that is still crisp on the outside and soft in the middle.
- 1 scoop protein powder of your choice (I use a vegan plant based protein)
- 1 small/medium banana (ripe, but not overly ripe - a little green on the tips)
- 2 eggs
- 1/4 cup almond milk
- 2/3 cup oats, pulsed into oat flour
- 1/4 cup almond meal / almond flour (either works)
- dash of cinnamon
- Pre-heat waffle iron to medium heat
- Add all ingredients to medium-sized bowl, using hand-held blender beat until fully incorporated. If it is too thick add a splash more of the almond milk (or, more oats if too runny). Should be the consistency of regular waffle batter.
- Use 1/3 cup scoop to add to waffle iron - bake per your waffle iron instructions, I did it about 3 minutes on medium heat.
- Serve with fresh fruit, or warm fruit compote (frozen berries microwaved for 1 minute), or nut butter of your choice.
- Once cooled, refrigerate leftovers. Re-heat in microwave or toaster.
b a k e a h o l i c http://www.bakeaholic.ca/
I bought the Oh She Glows cookbook by Angela Liddon 2 months ago and I don’t know why it took so long to bake these cookies. I bookmarked them and a couple weeks ago finally got to making them. Angela is a Canadian blogger who I’ve followed for a few years now and I love all of her recipes – bonus that she’s a fellow Canadian!
It was a big mistake – because now I will want to make them all the time. Lucky for me they’re slightly healthier than regular cookies, and freeze easily so you can save them for later when you have a cookie craving.
Angela’s book is full of delicious vegan recipes, and some gluten-free too which is great for me. I like making my own oat flour with gluten-free oats. You can change the nut butter to any you like, I’m sure peanut butter would be equally delicious.
These cookies are what I like to call “bakery-style” cookies – big, round, chewy and crispy. The type of cookie you would find at a bakery counter. They would make great ice-cream cookie sandwiches too.
I made a big batch for Adam to bring with him to work – I’m not sure how long they lasted.
Crispy Almond Butter Chocolate Chip Cookies
Crispy around the edges, chewy in the middle nutty chocolate chip cookies made with almonds and oats. Naturally gluten-free.
- 1 tablespoon of ground flaxseed (or 1 egg)
- 1/4 cup of melted coconut oil
- 1/4 cup of almond butter (you can use whatever nut butter you prefer)
- 1/4 cup of light brown sugar
- 1/4 cup of coconut sugar (you can use natural cane sugar as well)
- 1 teaspoon of vanilla extract or paste
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup of gluten free rolled oats (blended in food processor down to flour)
- 1 cup of raw almonds (ground down to meal in food processor) - i used almond meal
- 1/4 cup of chocolate chips
- Preheat your oven to 350 degrees. Line baking sheet with Silpat liner. Set aside.
- In a small bowl blend your flaxseed and 3 tablespoons of water together and set aside. This will thicken up and replace the egg in this recipe. Set aside for about 4-6 minutes.
- *I used an egg instead*
- In your stand mixer, paddle attached, blend coconut oil and nut butter until combined. Add both sugars and beat for 1 minute more. Beat in flaxseed mixture (or egg) and vanilla until combined.
- One by one, beat in the baking soda, baking power, oat flour and almond meal. The dough should be lightly sticky. If your dough is dry, you can add a touch of almond milk to thin it out. Fold in chocolate chips.
- Using cookie scoop or spoon, scoop 1-inch balls onto prepared sheet. Leave 2-3 inches between each cookie as they spread. There is no need to flatten the dough before baking.
- Bake for 12-14 minutes until golden brown on the bottom. The cookies will be soft coming out of the oven, but become chewy and crisp when they cool. Store in container. They freeze well~
- So delicious - definitely a favourite in the book. They freeze easily, and taste great even right out of the freezer cold.
Adapted from Oh She Glows Cookbook
Adapted from Oh She Glows Cookbook
b a k e a h o l i c http://www.bakeaholic.ca/