Sunday Breakfasts: Vegan Waffles

Yesterday was an amazing morning/afternoon at the Disney Social Media Mom’s conference in Bellevue, Washington. I am so happy I was sent an invite! Truthfully, I wasn’t exactly sure what to expect, should I have had any worries? Not at all! Having said that…I left my good camera at home and only brought my mobile (well and my iPad), the camera inside isn’t very great…so oh well!

DS1

 

In the middle, surrounded by two new friends! Becca and Krystal (check out their sites!)

DisneySMMoms

 

Krystal actually won this cutie from the table we all sat at -

DS4

 

Breakfast from a hotel? This was actually quite delicious and veggie friendly. The gravy was way good! Our breakfast was served to us by a wait staff – a very nice touch.

DS5

 

Soon enough I was enraptured…and found myself Tweeting more than I had ever before. I had so much to ponder and think about. This was a conference to remind us we are good enough, we should have big goals, that we can be moms and have business. Not only did I attend all of the conference, my attention didn’t wander. It was that good. Please, if you ever get the chance to attend any of Disney’s Social Media Moms events, GO!

DS2

 

OK, maybe the cute snack had my mind wandering. Walker loved it – along with the Disney balloons I brought him and Alistaire home with me.

DS3

 

The key-note speaker was Mindee of Juice Box Consulting (or as you might have known her, the inventor of the Boogie Wipe). Mindee is beyond an amazing speaker. Some of her sound bites should be mottos.

“You’re not juggling family and work, you’re juggling pockets of time.” “A guilt trip is a gut check ignored”. “You cannot be super mom at everything”. Her story is an affirmation that what may look perfect on the outside, rarely is inside. Being surrounded by so many other women, similar in age, living cluttered lives with never enough time and trying to do everything – I felt as if I was home. It also was a reality check that sometimes I give too much to my blogs and not enough to me or my family. Thank you, Mindee. It is appreciated.

DS6

 

If there is one saying I can take away from the conference for my business and my blog writing, it is this:

Do what you do so well that they will want to see it again and bring their friends” – Walt Disney

I just need to learn better balance of my personal and business lives…..

DS7

But oh wait, this supposed to be about waffles, right? Let’s get focused ;-)

Veganwaffles

I was feeling inspired a few weekends past and made a big batch of waffles on our Belgian-style machine. I made them all up, stashed each one as made in a warm oven, meaning we got to eat all at once and not one at a time! Also, I found the waffles crisped up nicely in the oven. As for leftovers, I let them cool, then cut into quarters and freeze. Walker’s breakfasts have been easy as well, 2 halves in the toaster on defrost/toast.

Waffles can be time-consuming, but at least you get lots of leftovers!

The only downside to the recipe is they are heavier in texture. Waffles are usually “lightened up” with eggs. No loss though with some maple syrup and sunflower butter on top ;-)

Vegan Waffles

Ingredients:

  • ¼ cup water
  • 2 cups unsweetened coconut milk, or other non-dairy milk
  • 6 Tbsp olive oil
  • 1½ cups all-purpose flour
  • 1½ cups white whole wheat flour
  • 2 Tbsp baking powder
  • 4 tsp granulated sugar
  • 1 tsp fine sea salt

Directions:

Preheat oven to 200°, heat waffle iron according to directions.

In a large mixing bowl, whisk together water, coconut milk, and olive oil.

In a medium mixing bowl, whisk the flours, baking powder, sugar and salt together. Add to the liquid ingredients, stir until just mixed.

Spritz the waffle iron with oil (a Misto sprayer works well), drop on enough batter (this will vary on what type of waffle iron you are using), and if unsure, under fill and not over filling. Close lid and cook as directed. When done, pop out, transfer to warmed oven on a rack, continue until all are done, spritzing with oil each time.

PS:

Egg free waffles won’t get the golden hue of traditional ones. Trust your nose for the smell of being done, and no more steam coming out of the waffle iron.

~Sarah

~See everyone on Monday. Lots of news coming – two giveaways are around the corner and a lot of new recipes. Enjoy your summer weekend!

Blueberry Citrus Sauce & Baked Vegan Pancakes

Fingers crossed, it may be a good year for my blueberry bushes -

Greenblueberries

Outside of a few of the 40+ bushes, most have put on good-looking berries. I am really, really hoping it goes smoothly this year! But for now, I pulled out frozen berries from last summer’s harvest. Just a few pounds are all I have left, I am enjoying them slowly!

Bsauce2

Baked Vegan Pancakes

Ingredients:

  • 1 cup white whole wheat flour
  • 2 Tbsp baking powder
  • 1 Tbsp dark brown sugar, packed
  • 1 tsp ground cinnamon
  • 1/8 tsp fine se salt
  • 1 cup unsweetened non-dairy milk (used almond)
  • 2 Tbsp olive oil or melted coconut oil

Directions:

Preheat oven to 350°, lightly oil a 24 count mini muffin tin, preferably a slick non-stick.

Whisk the dry ingredients together in a large mixing bowl, add milk and oil, whisk until just moistened.

Drop 1 Tablespoon batter in each muffin cup (a 1 Tablespoon Disher works well).

Bake for 9 to 12 minutes, until golden on top. Let rest for a few minutes, turn over to knock out. Serve with warm blueberry sauce over the top.

Makes 24 mini-pancakes, serving 4.

Bsauce1

Blueberry Citrus Sauce

Ingredients:

  • 1 pound blueberries, fresh or frozen
  • 3 Tbsp pure maple syrup
  • Pinch fine sea salt
  • 1 cup fresh squeezed orange juice + zest of 1 orange
  • 2 Tbsp corn starch or arrowroot powder

Directions:

Add blueberries, maple syrup and salt to a medium saucepan. Whisk cornstarch into orange juice, add to berries.

Bring to a boil over high heat, stirring constantly. Reduce heat to medium, cook until thickened.

~Sarah

Rhubarb & Pineapple Coconut Oatmeal

Last week I harvested my first rhubarb of the year, from my oldest plant.

Rhubarb1

A quick snap and discarding of the leaves and I was dicing up the red stalks. Maybe rhubarb isn’t part of breakfast usually, but maybe it should be ;-)

Rhubarb2

Rhubarb & Pineapple Coconut Oatmeal

Ingredients:

Toppings:

Directions:

Heat a heavy medium saucepan over medium, melt oil and sauté rhubarb for 5 minutes, add pineapple and salt, sauté until golden. Stir in sugar till melted, then add milk, oats and cinnamon. Bring to a boil, reduce heat to medium-low and simmer for 5 minutes, stirring often.

Take off the heat, divide between 2 bowls and top as desired.

Serves 2.

Note:

I found the toasted coconut chips at Trader Joe’s.

~Sarah

Strawberry & Coconut Oats

I thought about doing a 5th cookbook review this week….but then realized: It’s spring and I am strawberry obsessed…

SO1

Strawberries are one of my favorite berries…yum! Walker (The Toddler) and I have planted so many new strawberry plants this year, somewhere around 60 of them! In the coming years the squirrels and us will be eating well ;-) They joined the already existing ones in the gardens:

Staw

 

A bowl of oats & berries is a wonderful breakfast. Quick, tasty and filling:

SO2

Strawberry & Coconut Oats

Ingredients:

Directions:

Add the milk, oats, brown sugar, almond butter, cinnamon and half the berries to a heavy medium saucepan. Bring to a boil over high, lower to medium-low, cook for 5 minutes, stirring often.

Serve topped with remaining berries.

Serves 2.

PS:

If your strawberries are of the “Plastic California” variety (big, large and not so sweet), you may want to sprinkle the berries with a bit of sugar and let sit for 10 to 15 minutes for best taste.

~Sarah

Carrot Apple & Coconut Mini-Muffins (Vegan De-lites)

Somewhere between a breakfast muffin and a rustic dessert, these are vegan friendly and kid friendly. I was thinking of what Walker might love, and what I had on hand…and this is what I came up with -

MM1

I made the muffins with organic raw agave syrup from Wholesome Sweeteners -

agave

We drew our winner of the Wholesome Sweeteners Giveaway yesterday – a big congrats to A Sleepyheaded Mom! (Here is to even more giveaways in the future!)

 

And used the unsweetened vanilla coconut milk from So Delicious -

coco-milk-unsweetened-vanilla-1

Carrot Apple & Coconut Mini-Muffins

Ingredients:

  • 1½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp fine sea salt
  • ½ tsp ground cinnamon
  • ½ cup dried unsweetened coconut
  • 2 Tbsp ground flaxseed meal + 6 Tbsp water
  • ½ cup raw or regular agave syrup (or honey)
  • 1/3 cup unsweetened vanilla coconut milk
  • ¼ cup neutral vegetable oil
  • 1 tsp pure vanilla extract
  • 1 cup peeled and finely grated carrots
  • ½ cup peeled, cored and grated apple

Directions:

Preheat oven to 350°, spritz or oil a 24 count non-stick mini muffin tin (Wilton Recipe Right 24 Cup Mini Muffin Pan) with a neutral vegetable oil.

Whisk the dry ingredients together in a small bowl.

Soak the flaxseed in the water for 5 to 10 minutes, whisk in the remaining ingredients. Add the dry to the wet, stir until mixed.

Divide equally between the tins (they will be full). Bake for about 15 minutes, or until golden and a toothpick comes out clean.

Let cool for a few minutes, turn out on a cooling rack.

Makes 24 muffins.

Note:

Some mini muffin pans are smaller and make 30 to 36 muffins. These will bake faster, so check earlier.

~Sarah

FTC Disclaimer: We received product samples used in this recipe.

Cherry-Ginger Drop Scones

5 pounds of frozen cherries (Costco) and a huge bottle of cherry juice (Trader Joe’s) later, my last creation of those two were enjoyed. I kind of went cherry crazy to say the least over the past month….

Cherry1

Not quite a scone, and neither a biscuit. Somewhere between the two.

Cherry2

Cherry-Ginger Drop Scones

Ingredients:

  • 2¾ cups all-purpose flour
  • ¼ cup granulated sugar
  • 1 Tbsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ¾ cup shortening
  • 1 cup cherries, thawed if frozen and drained, chopped finely
  • ¼ cup candied ginger, finely chopped
  • ¾ cup unsweetened cherry juice
  • 2 tsp apple cider vinegar
  • Cherry juice and sugar for topping

Directions:

Preheat oven to 375°, line a large baking sheet with parchment paper.

Whisk the dry ingredients together. Add the shortening, work in with fingers until finely crumbed.

Stir in cherries, ginger, juice and vinegar, till just combined.

Drop balls of the dough on the baking sheet, press down gently. Brush a little extra cherry juice on the tops, sprinkle a pinch of sugar over the tops.

Bake for 25 to 30 minutes, until golden on top and a toothpick comes out clean.

Let cool slightly before enjoying. Once cooled, freeze leftovers if desired.

Makes 12 scones.

~Sarah

Vegan Belgian Waffles & Strawberry Sauce

Kirk and I were out running errands and saw a cheapie Oster CKSTWF2000 Belgian Waffle Maker, Stainless Steel on sale for around $16. He figured I could play with it and see if it was fun. Especially since Walker reaaaalllly loves waffles. And $16 doesn’t buy a lot of high-end organic waffles I can tell you….sigh. So how did its maiden voyage go? Actually, pretty good. Who knows what else we will create on weekends!

Waffles1

Vegan Belgian Waffles

Ingredients:

  • 1 Tbsp ground flaxseed meal + 3 Tbsp water
  • ¾ cup unsweetened almond milk
  • ¼ cup neutral vegetable oil
  • 1 cup all-purpose flour
  • 2 Tbsp stone ground cornmeal
  • 2 tsp baking powder
  • 2 tsp coconut sugar
  • ¼ tsp fine sea salt

Directions:

Heat waffle maker as directed.

Soak flax in water for 10 minutes, whisk until thick. Add all ingredients to a high-speed blender. Process on medium (about 5 on a Vitamix), tamping as needed until dry ingredients are just moistened.

Pour about ¾ cup batter on the waffle maker, bake until no steam is escaping and golden (time will depend on your maker). I used the darkest setting on ours. Pop our and continue till done.

Serve with maple syrup, nut butter and strawberry sauce…..

Makes about 6 waffles.

Waffles2

Strawberry Sauce

Ingredients:

  • 16 ounces frozen unsweetened strawberries
  • ¼ cup coconut sugar
  • 1 Tbsp cornstarch, or desired thickener, preferably organic
  • 1 Tbsp fresh lemon juice

Directions:

Add the berries and sugar to a medium, heavy saucepan over medium heat till defrosted.

Whisk cornstarch and lemon juice together, add to the berries. Cook until thickened, mashing the berries if desired.

Serve warm, or let cool and refrigerate (this makes an amazing sauce to eat plain or dip pretzels in!)

~Sarah

Cherry and Lemon Smoothie

Brandi, of The Healthy Flavor, inspired me again. With an ample bag of frozen dark cherries from Costco in the freezer and a lot of leftover lemon juice from my Lemon Coconut Breakfast Bars, I decided a frosty one would go well with breakfast earlier this week…..

CherryLemon1

Cherry and Lemon Smoothie

Ingredients:

  • 1½ cups frozen pitted dark cherries
  • 3 Tbsp fresh lemon juice (about 1 large)
  • 2 Tbsp natural nut or seed butter
  • 3 Medjool dates, pitted
  • 1 Tbsp ground flaxseed
  • ½ to 1 cup water
  • 1 cup ice cubes

Directions:

Add ingredients to a high-speed blender. Process on high, tamping, until smooth and creamy, adding more water as needed. Serve immediately with a wide straw.

Serves 1 very large or 2 normal servings.

~Sarah

Vegan Baking: Mini Pumpkin Granola Muffins

Walker, being the toddler he is, can be a “fun” one to feed. For breakfast that is. Getting him to sit down and eat is a real pain. Even more so on gym mornings, when I need to be out early. I think I found a winner in this recipe, which I veganized.

Granolaminimuffins2

These were a hit with short man. And the size was the winner. They fit in his little hands, no big muffin mess. Did I mention portable? He munches on 4 or 5, making a good starter for him.

Granolaminimuffins

One thing I have noticed though, is that mini muffin pans are not created equal. My first one didn’t fit liners, it was too small. I hated it, so I didn’t make mini muffins. After having success with a standard muffin tin from Wilton, I picked up a Wilton Recipe Right 24 Cup Mini Muffin Pan. It is a great pan! Heavy, bakes evenly and most of all, fits mini liners.

Mini Pumpkin Granola Muffins

Ingredients:

  • 1 cup white whole wheat flour
  • 1 tsp pumpkin pie spice
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp fine sea salt
  • 1 cup dark brown sugar, packed
  • ¼ cup neutral vegetable oil
  • 15-ounce Can Organic Pumpkin
  • 2 Tbsp ground flaxseed meal + 6 Tbsp cool water
  • 1 cup granola

Directions:

Preheat oven to 350, line two (if you have two) mini muffin pans with liners or spritz with oil.

Add water to flaxseed, set aside for 10 minutes,whisk until smooth.

Whisk flour, spice, baking powder, baking soda and salt together in a small bowl.

Beat sugar and oil together in a large mixing bowl, add in flaxseed mixture and pumpkin, beat smooth.Add in flour, stir till mixed.

Divide evenly between muffin tins, about 1 Tablespoon batter per cup.

Sprinkle a little granola on top of each, about ½ teaspoon.

Bake for 15 to 20 minutes, until a wooden toothpick comes out clean (mine took 18 minutes).

Let cool for a few minutes, transfer to a cooling rack.

Makes 48 mini muffins. For best taste, eat within 2 to 3 days, or freeze for later eating.

~Sarah

Baked Pumpkin Quinoa & 500 Best Quinoa Recipes Giveaway

I was looking through the upcoming new releases of Robert Rose books and noted that a favorite authoress has a new book coming out this late winter. Camilla Saulsbury has 150 Best Ebelskiver Recipes coming next month. And of which I can’t wait for my review copy to show up. Not that I had ever heard of Ebelskivers…er…maybe I better go pan shopping soon? Food blogging has never failed to introduce me to new recipes constantly…..(PS: Check out her Facebook page as well).

Anyhow, it got me thinking and I went looking for my copy of 500 Best Quinoa Recipes: 100% Gluten-Free Super-Easy Superfood, which I have loved and used. It was time to visit it again, I reviewed it back in August with some tasty recipes. I decided to try a breakfast recipe – why not have a change in our daily oats? And have protein packed quinoa instead? Perfect for a gym morning!

Quin2

It was a nice take on breakfast! And hey, while most of American acts like pumpkin doesn’t exist after Christmas, I happen to enjoy it year-round.

Quin1

Baked Pumpkin Quinoa

Ingredients:

  • 1 Tbsp virgin coconut oil
  • 1 cup quinoa, rinsed
  • ¼ cup dark brown sugar, packed
  • 1 tsp ground cinnamon
  • ¾ tsp ground ginger
  • ½ tsp fine sea salt
  • ¼ tsp ground cloves
  • 2 cups unsweetened coconut milk
  • ¾ cup pumpkin purée (Organic Pumpkin)
  • ½ cup water
  • 1 tsp pure vanilla extract

Directions:

Preheat oven to 375°, lightly oil an 8×8″ glass baking dish.

Heat a medium saucepan over medium heat, add in coconut oil, let melt, then add quinoa. Stir for 3 minutes, until fragrant and golden.

Meanwhile, whisk the sugar through vanilla together, add to the quinoa and stir. Pour into prepared baking dish and cover tightly with foil.

Bake for 35 minutes and check. The results will be like oatmeal, if still very watery, cover back up and continue baking, check in 10 minutes.

Remove from oven, remove foil, stir and let stand for 5 minutes. Either serve warm, or chill in bowls for later breakfasts, reheating in the microwave.

Top in a similar fashion to oatmeal. I topped mine with raisins, coconut and a drizzle of maple syrup.

Serves 4.

Book Giveaway! Since I have enjoyed her book so much, I’d like to pass it on for another blogger to enjoy! This is a BIG book, well over 500 pages of gluten-free cooking, ranging from breakfast to desserts, you won’t fail to find recipes to enjoy.

500bestquinoa

Click the Rafflecopter link below to enter. Due to the size/weight of the book, US residents only.

a Rafflecopter giveaway

Disclaimer: Gazing In is hosting this giveaway and will ship the winner a copy of the cookbook.

~Sarah

%d bloggers like this: