Waffles, Weekend, Wheat Free

Happy Weekend: Pumpkin Waffles

September 27, 2013

pmk waflfes

wffle pmpk

It was imminent. 

Pumpkin everything has arrived. 

I bought my first jar a week ago and it was just begging to be used, staring at me from the pantry. 

I’ve already made three pumpkin recipes since opening the jar – sorry I’m not sorry for the amount of pumpkin recipes coming your way. You’ll just have to embrace the orange pumpkin puree.

It’s just that when it is raining outside, cold, gloomy and I have a pumpkin cupcake candle burning I can’t help but bake something with pumpkin spice. I bought a new jar of pumpkin spice for the season – and yes I know you can make your own but I like buying a pre-made pumpkin spice and then I always add in extra fresh ground nutmeg and cinnamon to make it even more spicy. I like spicy pumpkin baked goods – like pumpkin pie. 

It’s actually hard to believe that Thanksgiving (Canadian Thanksgiving) is only two weeks away. What happened to September? Summer was here and then all of a sudden it was fall and then it was October. Like, woah. 

I’ve been working lots – thankfully – which is probably why September flew by. Is it wrong that Adam and I have already stocked up on candy for Halloween? I’ve hidden it downstairs in the office in hopes that we will not eat all 250 pieces of it before the 31st. So far, the plastic has yet to be ripped open. I’ll keep you updated. 

I’m stupidly excited for Halloween this year. It’s our first in our new house and I am SO looking forward to trick-or-treaters. I’ve already bought decorations from the dollar store and even Lainey has a new Halloween costume. It’s adorable – and she hates loves it. I’ll be sure to post a picture of her in it for Halloween. She also has a new rain jacket – which she runs away from every time I try and wriggle her into it. 

Halloween is one of my favourite holidays, right up there with Christmas. I love decorating, getting dressed up, handing out candy, visiting the pumpkin patch, carving pumpkins. Everything about October is good. 

Specifically the pumpkins. 

I made these pumpkin waffles last weekend as our first foray into pumpkin everything season. It was also the first day of Fall so it was deemed a must. They are very heavy waffles, so one or two per person is plenty. This makes about 6 waffles. 

You can always tell which is mine and which is Adams – because mine will have the scoop of nut butter on top. These waffles can get messy, and they’re OH. SO. Good. 

Happy Fall Y’all. 

AliciaAdamWaffl1e
 pumpkin waffles by bakeaholic.ca
 pumpkin waffles by bakeaholic

 I adapted these waffles from this recipe for sweet potato waffles. 

Pumpkin Waffles
Serves 3
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Cook Time
5 min
Total Time
5 min
Cook Time
5 min
Total Time
5 min
Ingredients
  1. 3/4 cup Almond flour
  2. 2 tablespoons Coconut flour
  3. ½ teaspoon Baking soda
  4. Dash of Pumpkin Spice + Cinnamon
  5. 3/4 cup Pure Pumpkin Puree (not pumpkin pie filling)
  6. 2 Eggs
  7. 1½ teaspoons Vanilla
  8. ½ tablespoons Melted Coconut oil
  9. ⅓ cup Almond milk
Instructions
  1. Preheat your waffle iron, I heat mine on the medium setting.
  2. Mix all the dry ingredients in a large bowl plus the spices.
  3. Whisk together the wet ingredients in a medium bowl until smooth.
  4. Add the wet ingredients to the dry and stir until combined.
  5. Use a 1/4 cup measuring cup to scoop batter onto heated waffle iron. The batter will be quite thick so feel free to spread it on with the back of a spoon.
  6. Cook according to your waffle iron instructions, for me it is usually about 4-5 minutes on medium.
  7. Top with warmed berries, nut butter, sliced bananas etc.
  8. These are a heavier waffle, so 1-2 per person is plenty!
b a k e a h o l i c https://www.bakeaholic.ca/

 

Granola, Vegan, Wheat Free

Banana Granola

September 24, 2013

bana granol

banana granola

bmbg

 Fall has made its arrival.

The mornings are chilly.

There’s a crisp to the air.

The leaves have begun to let go of the trees and fall around us.

While I was standing in the classroom this week I looked outside to see beautifully coloured leaves falling and twirling in the wind. It’s amazing how quickly one season ends and another begins. 

We went downtown Sunday to the trade show and ended up walking around the city in the pouring rain. We ducked into the mall for a while and when we emerged it was sunny. 

That’s Vancouver for ya. 

This whole week has been a combination of sun, rain, wind, and storms. You can never be sure of what will come next which means leaving the house in boots and returning in flip flops/flats while peeling off the heavy sweater I thought I needed. 

Layering is best in Fall. Especially a Vancouver Fall.

granolas

Layering is also good when it comes to granola. Layers of yogurt/almond milk/granola/fruit. 

I made this granola after seeing it on this site. I thought it sounded perfect – since I have a love for bananas and crunchy granola. I changed it slightly and doubled the recipe, granola doesn’t last long between Adam and I. 

It’s perfect to bring to school because it is nut free; I have to leave my beloved nut butters at home while I work because of students’ allergies. Though I did switch to Sunflower Seed Butter during my practicum earlier this year. I needed that recess apple + nut butter fix. 

Ps. Recess as an adult? Awesome.

I like my cereal cold, really cold. You can definitely freeze this granola and eat it right out of the freezer with a splash of ice cold almond milk. 

Or, you can have it over yogurt like Adam does. 

I read a tip that you should keep the granola in the oven after you have turned it off, so that it dries fully throughout and you have crunchy granola – unless you like chewy granola, then take it out after the timer goes off.

grna

granolasbanans

Banana Granola
Simple delicious banana granola
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Ingredients
  1. 2 cups oats (wheat-free, gluten-free)
  2. 1/2 cup quinoa flakes
  3. 3 tablespoons flax seeds
  4. 1/4 cup coconut (optional)
  5. pinch of cinnamon
  6. 2 ripe bananas
  7. 1 tablespoon coconut oil
Instructions
  1. Preheat oven to 325 degrees F and line a baking tray with baking paper or silicone.
  2. Combine oats, quinoa flakes, coconut, seeds, and cinnamon in a bowl.
  3. In a separate bowl, thoroughly mash the banana with a fork. Add the coconut oil and mix well.
  4. Add oats to the banana mixture and mix well. Make sure everything is coated and has a clumpy texture.
  5. Spread the granola on the baking tray. Bake for about 15-18 minutes. Turn the granola over halfway cooking time.
  6. The granola should be golden brown and crisp.
  7. Turn off the oven. Let the granola cool in the oven until completely cold.
  8. Serve or store in an airtight container.
b a k e a h o l i c https://www.bakeaholic.ca/

 

Dairy-Free, Dessert, Raw, Vegan, Wheat Free

Raw Vegan Chocolate Mousse

September 19, 2013

Raw Vegan Chocolate Mousse from www.bakeaholic.ca

Raw Vegan Chocolate Mousse from www.bakeaholic.ca

 TGIF.

I’ve been working for three weeks now as a teacher on call – It’s been really fun and interesting so far. I’ve taught every grade in elementary school from K-7 including a French prep. All I can say is thank you to my high school French teacher for getting me through a day of teaching French. It’s surprising how much you can remember, and how much I have forgot. Luckily for grade 5 and 7s they don’t know how to pronounce the words properly either 😉 

Now that I’m working again after being a student for so long, and not having a ‘regular job’ I appreciate weekends more. Hence the excitement that it is Friday today. I’m also super excited that I get to work three days at my old school where I did my student teaching and see / teach some of my students again. Adam and I are going to the IDS West (Interior Design Show) this weekend. We went last year and the home decor/furnishings and exhibits are awesome. So many amazing items to lust over. Last year there were amazing natural wood tables and headboards to die for. If only I had the $$, and the room. For now it’s fun to walk through each exhibit and dream about them. I love a good design show, especially home design. 

I also appreciate more sleep. Not that I wasn’t sleeping enough before, but as a student I could stay up til 11:30 at night and wake up at 8 am, whereas now when I know I have a call out the next day / anticipate a 7 or 8 am on call I head to bed around 10:00. 

However, on weekends I find myself waking up before 8 am. 

Another thing I’m looking forward to this weekend is dinner with our neighbours. I found this recipe online after I began a search for dairy-free chocolate mousse. Adam and I had watched an episode of Master Chef where the contestants had to make three difficult dessert dishes. A chocolate molten lava cake, a chocolate soufflé and of course a chocolate mousse. I’m usually not a fan of chocolate mousse cakes, but that’s because they’re those super gelatine-y chocolate mousse cakes.

Raw Vegan Chocolate Mousse from www.bakeaholic.ca

When I saw Master Chef, the chocolate mousse was thick, but light and airy. When Chef Ramsey took a bite he dug the spoon into the mousse, gave it a swirl and popped it out with a spoonful of delicious whipped mousse that left a perfect whole in the dessert. I knew I wanted to try and make something similar, but due to my dairy allergy I didn’t want to endure the stomach pain afterwards – or eat all that heavy dairy really. 

Raw Vegan Chocolate Mousse from www.bakeaholic.ca

Raw Vegan Chocolate Mousse from www.bakeaholic.ca

This Raw Vegan Chocolate Mousse is light, airy, and incredibly delicious. It would be a great weekend dessert. If you’re planning on making it I suggest placing the cashews in water the night before, and then allowing the mousse to sit a few hours before serving as well. I would definitely make this again – it is so simple and really hits the spot if you’re craving a light chocolate dessert. 

This dessert will satisfy not only your Vegan friends, but your dairy-loving chocolate friends as well. I found the recipe here, and made some adaptions. This serves maybe 2 people with generous portions, but it is quite rich. I would say double it for a party of 4, making smaller portions and serve with fresh berries. 

I made a similar chocolate mousse before with avocado here – it was more of a smooth and creamy mousse, whereas this one is more airy like the real thing. 

 

Raw Vegan Chocolate Mousse from www.bakeaholic.ca

 

Raw Vegan Chocolate Mousse
Serves 2
Deliciously light and airy chocolate mousse
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Ingredients
  1. 1 cup Raw Cashews, Soaked 6 Hours or overnight
  2. 1 Tablespoon Agave Syrup
  3. 4 teaspoons Coconut Oil
  4. 1/2 tsp vanilla
  5. 1/4 cup Water
  6. 3 Tablespoons Raw Cacao Powder
Instructions
  1. Drain Cashews.
  2. Combine all the ingredients in the bowl of a food processor and puree for 5-6 minutes, periodically scraping the bowl, until the mixture is creamy and fluffy.
  3. Chill 1 hour or overnight. (if chilling overnight take out of fridge 20 minutes prior to serving)
  4. Garnish with shaved chocolate or fruit.
b a k e a h o l i c https://www.bakeaholic.ca/