Tag Archives: recipe

nuts for waffles

23 Feb
Cooking and baking are all about modification and experimentation to create the perfect recipe for you and your family. You can substitute various dry and wet ingredients depending what you have in your pantry at the time!
Multigrain Blueberry Waffles
2 c organic spelt flour
1 c organic brown rice flour
1 c organic old-fashioned oats
2 tsp baking powder
2 tsp baking soda
1 tsp salt
4 organic eggs lightly beaten
3 c organic soy milk
1/4 cup agave nectar ( I actually only used about 3/4 of the 1/4 measuring cup)
2 tsp vanilla
3/4 c blended organic coconut oil and sunflower oil
1 c plain organic yogurt
1 c organic blueberries
1 c mixed pecans, walnuts and sunflower seeds
Place flours, oats, baking powder, baking soda and salt in a mixing bowl. Stir to combine. In a separate bowl stir together eggs, soy milk, agave nectar and vanilla. Add to dry ingredients. Stir in oil and yogurt. Finally, stir blueberries and chopped nuts into batter. Let the batter rest for 5 minutes before using.
My kids enjoyed these waffles with the nutty flavour. I was happy to add more protein and less saturated fat than the recipe called for. You can use whole wheat flour rather than spelt and brown rice flours. I also substituted the agave nectar for maple syrup. If you don’t stock agave nectar in your pantry use pure maple syrup. 

Chocolate Fudge

14 Feb
This week was my first attempt at making fudge. The first batch tasted great but was sorely lacking in appearance.  My second batch was sheer perfection, IMO. I sent three batches to school and received accolades for this fudge! 
2 cups white sugar
3/4 cup cream
2 squares unsweetened chocolate
2 tbsp corn syrup
2 tbsp butter
1/4 tsp sea salt
Put all ingredients in medium saucepan. Stir over medium heat until the sugar is dissolved and the chocolate melted. Stir occasionally to prevent sticking. Continue cooking until the mixture reaches a temp. of 236F. (If you do not have a candy or latte thermometer, test batter by adding droplets to bowl of ice-cold water. If the mixture forms a small ball shape the batter is done.)
Remove from heat and cool enough until the pan is less hot to touch. Beat with hand mixer until the batter loses its gloss. Quickly stir in 1 tsp vanilla. Pour into prepared pan. Cool and eat!
Note: I do not have a candy thermometer so I improvised with a meat thermometer and intuition! Overcooking or over cooling before beating causes the fudge to thicken too much for the batter to spread evenly in the pan. If you want a smooth finish, it’s better to beat too early than waiting too long.
Now that I know how to make fudge, I am going to attempt to create a healthier fudge recipe. Stay in touch for the future change!

Chocolate Walnut Waffles

14 Feb
2 cups spelt flour (you can use all-purpose, whole wheat or a blend)
1/2  cup brown sugar
2/3 cup unsweetened cocoa powder
3 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1/2 tsp cinnamon
2 cups low-fat milk (I blended soy and cow’s milk)
2 large eggs, slightly beaten
2 tsp pure vanilla extract (use organic if you have it, the taste is much more intense)
1/2 cup melted coconut oil (or butter if you don’t have any coconut oil)
3/4 cup semi sweet or dark chocolate chips
1/2 cup finely chopped walnuts, pecans or almonds
Place flour, sugar, cocoa powder, baking powder, baking soda, salt and cinnamon in a medium bowl. Use a whisk to blend. In large measuring cup or bowl combine milk, egg and vanilla.  Add to dry ingredients stirring with a whisk until blended and smooth. Stir in the melted oil. Let batter stand for 5 minutes, or while your waffle iron heats.  
When the waffle iron is ready, stir chocolate chips and nuts into the batter. Stir only until blended. Pour enough batter on the waffle iron to lightly cover surface.   
Enjoy warm with butter, maple syrup, ice cream, whatever topping you fancy! We enjoyed our waffles plain with a cup of tea.
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