Buckwheat Waffles with Tofu Mousse and Strawberry Sauce

The buckwheat makes these waffles pretty hearty on their own, but adding a big dollop of silky tofu mousse adds a nice protein punch.  The mousse is similar in flavor and consistency to a thick vanilla yogurt, so that would make a good substitute if the strain of pulling out your blender is too much for you.  Both the tofu mousse and the strawberry sauce can be made a day ahead of time. You can also make these waffles gluten-free easily by replacing the all purpose flour with a gluten free flour blend.  This made about 8 waffles on my waffle iron.


Tofu Mousse
Ingredients:
1 19-oz package firm water-packed tofu, drained
2 T canola oil
2 T agave
1 T + 1 t lemon juice
1 T maple syrup
1 T vanilla
1/4 t salt

Process:

1. Wrap tofu in a kitchen towel and squeeze tightly to extract as much water as possible.
2. Place tofu and all remaining ingredients in a blender and blend until silky-smooth.  Refrigerate until ready to use. 

Strawberry Sauce
Ingredients:
2 c frozen strawberries
1/3 c water
1/4 c sugar
1/2 t vanilla

Process:  Heat all ingredients in a small, covered saucepan over medium-low heat, stirring occasionally, until strawberries are falling apart, about 7 minutes.  Smash with a potato masher to help break up the strawberries.  If not using immediately, refrigerate and then re-warm the sauce when ready to use.


Buckwheat Waffles
Ingredients:
2 1/2 c almond milk
1/4 c + 2 T oil
1/4 c maple syrup
1 t vanilla
1 1/2 c buckwheat flour
1/2 c all-purpose flour
2 t baking powder
1 t cinnamon
1/2 t salt

Process:

1. Whisk together almond milk, oil, syrup, and vanilla.  In a separate bowl, whisk together flours, baking powder, cinnamon, and salt.  Combine wet and dry ingredients and whisk until few lumps remain.
2. Cook on an oiled waffle iron.  Serve with tofu mousse and warm strawberry sauce.

Piña Colada Waffles

How about a little touch of the tropical for a cool fall morning?  This made 10 waffles on my iron; your mileage may vary.

The Ingredients:
3 c flour
2 T baking powder
1 t salt
1/4 t nutmeg
2 3/4 c coconut milk (I used the refrigerated beverage for this, not the canned kind)
1/2 c pineapple juice
1/3 c vegetable oil
1 t coconut extract
1 t rum extract
1 t vanilla extract
1 c packed shredded, unsweetened coconut
1 1/4 c packed drained, crushed pineapple

The Process:

1. In a large mixing bowl, whisk together flour, baking powder, and salt.
2. In a separate bowl, whisk together coconut milk, pineapple juice, oil, and extracts.
3. Stir wet ingredients into dry until well-combined. (Don't worry about trying to get out all the lumps.)
4. Fold in coconut and pineapple.
5. Cook on a well-oiled waffle iron.
6. Serve with fresh pineapple and coconut cream, or whatever toppings you feel like.

Iron Chef Challenge: Sesame Sweet Potato Muffins

This week is my first time participating in a Vegan MoFo Iron Chef Challenge.  I was drawn in by the week's secret ingredients, potatoes and sesame, and especially by the fact that sweet potatoes "count" as potatoes in the challenge.  I considered a couple savory dishes, but ultimately decided to make muffins because it would spare me having to make breakfasts for the rest of the week.  I used black sesame seeds in my muffins for the color contrast, but white sesame seeds would probably taste just as good.  Makes 18 regular muffins or 9 jumbo-sized muffins.

The Ingredients:
2 1/2 c whole wheat pastry flour
2 1/2 t baking powder
1 t ginger
3/4 t salt
1/2 t baking soda
1 3/4 c coconut milk
1 1/4 c mashed or pureed sweet potato
1/3 c vegetable oil
1/3 c tahini
1/3 c maple syrup
1/3 c agave
1/2 c roasted black sesame seeds

The Process:

1. Preheat oven to 375°.
2. Whisk together flour, baking powder, ginger, salt, and baking soda.
3. In a separate bowl, whisk together coconut milk, sweet potato, oil, tahini, and maple syrup until smooth.
4. Fold dry ingredients into wet, then fold in sesame seeds.
5. Pour into oiled muffin tins and bake about 27-30 minutes for regular-sized muffins or about 35-38 minutes for jumbo-sized muffins.  Allow to cool before devouring.

Apple Sticky Buns

Even if you're the kind of crazy person who doesn't like gooey caramelized carbohydrates, I think you pretty much have to like sticky buns for the name alone.

The Ingredients:

Dough:
3/4 c water
1/2 c almond milk
3 T vegetable oil
2 T sugar
2 1/2 t yeast
2 1/2 t salt
1 t cinnamon
2 3/4-3 3/4c flour

Filling:
3 T margarine
1 T cinnamon
1/2 c brown sugar
1/2 c pecans, very finely chopped

Topping:
1 1/2 apples, diced
8 T margarine
1 1/4 c brown sugar
1 t cinnamon
1 t vanilla

The Process:

1. Heat water and almond milk until very warm but not hot, about 110 degrees.  Combine with oil, sugar, and yeast in a mixing bowl or the bowl of a stand mixer, and let sit until yeast is foamy, about 10 minutes.
2. Add salt, cinnamon, and the lesser amount of flour, and knead for about 5 minutes with a stand mixer or about 10-12 minutes by hand, adding more flour as necessary to make dough workable but aiming to keep dough as soft as possible.
3. Form dough into a ball, place in an oiled mixing bowl, and cover with a damp towel or plastic wrap.  Let rise until doubled, which may take anywhere between 1 and 2 1/2 hours, depending on your yeast and how warm your house is.
4. While dough is rising, prepare filling and topping:
5. For filling, melt margarine and set aside.  Whisk together cinnamon, brown sugar, and pecans in a small bowl and set aside.
6. For topping, melt margarine in a saucepan over low heat.  Whisk in brown sugar and cinnamon and continue to cook, stirring, over low heat until mixture just begins to bubble.  Remove from heat, stir in vanilla, spread topping evenly in the bottom of a 9"x13" pan, and sprinkle the diced apple over it.
7. When dough is doubled, roll it out to form a rectangle about 12"x18".
8. Spread melted margarine on dough, then evenly sprinkle on cinnamon-sugar-pecan filling.  Starting at a long end, roll dough into a long log.
9. Cut the log crosswise into pieces about 1" wide.  Place these on top of the apples in the 9x13 pan.  Cover and let rise 20-30 minutes.  Meanwhile, preheat the oven to 375°. 



rolls before rising

10. Bake until rolls are light-brown on top and cooked through, about 35-40 minutes, then invert onto a cookie sheet.  These are best eaten while still warm, but I doubt they'd garner any complaints at room temperature either.

buns before inverting

after inverting

NEXT WEEK IS MINT-CHOCOLATE WEEK ON BITE ME (I'M VEGAN)...SHOULD BE A CROWD-PLEASER.

Baked Apple-Cinnamon French Toast Casserole

You could probably call this a bread pudding, but I'm sticking with "French Toast Casserole" because I have a bad relationship with bread puddings.

The Ingredients:
1 loaf crusty Italian or French bread (slightly stale is best)
2 apples, chopped
1/2 cup raisins
1/2 cup walnuts, chopped
2 1/2 c soy milk
1 c soy creamer
1/2 c maple syrup
1/3 c flour
1/4 c cornstarch
2 T nutritional yeast
1 T cinnamon
2 t vanilla

The Process:

1. Preheat oven to 350 degrees.
2. Cut bread into 1-inch pieces.
3. Blend or whisk together soy milk, soy creamer, flour, cornstarch, maple syrup, nutritional yeast, cinnamon, and vanilla until smooth.
4. In a well-oiled casserole dish, toss together bread, apples, raisins, and walnuts.
5. Pour batter over bread.
6. Bake covered for 20 minutes, then uncover and bake until bread is light golden, about 25 more minutes.  Serve hot.

Apple Fritters

For those times when you just need some deep-fried sugar, I don't think these will disappoint.

The Ingredients:
1/2 cup almond milk, warmed
2 T brown sugar
1 T oil
2 t yeast
1/2 t salt
2 c flour
3 T firm silken tofu, mashed until smooth
1 t cinnamon, divided
1 c chopped apples
1 T sugar
oil for deep frying

Glaze:
1 c powdered sugar
1/4 t cinnamon
2 T + 2 t almond milk

The Process:

1. Combine warm milk, brown sugar, oil, and yeast in a mixing bowl or the bowl of a stand mixer, and let stand until the yeast is frothy, about 10 minutes.
2. Add salt, flour, tofu, and 1/2 t cinnamon, and knead for about 8 minutes by hand or about 4 minutes with a mixer.
3. Cover with plastic wrap or a damp towel, place somewhere warm, and let rise until doubled, about 45-60 minutes.
4. Toss apples with sugar and 1/2 t cinnamon, then fold apples into dough.
5. Heat a few inches of oil in a heavy pot to 375 degrees.
6. Meanwhile, line some cooling racks with paper towels or paper grocery bags, and whisk together glaze ingredients in a bowl until there are no lumps.
7. With oiled hands, break off golf-ball sized pieces of dough, and flatten them as much as possible between your palms (they will puff back up while cooking).  In small batches, fry dough in hot oil for a few minutes, flipping midway through cooking, until fritters are brown and puffy.
8. Drain and cool  slightly on prepared racks, then dip the tops of the fritters into the glaze and let cool again for a minute or two while the glaze sets.  These are best devoured while still warm, but will keep at least a day. (They didn't last any longer than that in my house.)

Lemon-Curd Stuffed French Toast with Blueberry Syrup

Not for the faint-hearted, this stuffed french toast is the most decadent breakfast I've ever experienced.  It does require some extra work compared to regular french toast,  but you can make the lemon curd and blueberry syrup ahead of time.  Bonus: you will probably have extra lemon curd left over to spread on your toast for the rest of the week.

The Ingredients:
For lemon curd:
1/2 c lemon juice
1/4 c water
3/4 c sugar
2 T cornstarch
zest of 2 lemons
a pinch salt
3 T soy creamer or soy milk
1 T margarine

For blueberry syrup:
1 c frozen blueberries, at least partly thawed
2 T + 1 t sugar
2 T water
1/2 t lemon zest
1/4 t vanilla
a pinch salt

For french toast:
1/2 a loaf of thick, crusty bread, such as an Italian loaf
1 c soy or almond milk
1/2 c soy creamer
2 T flour
2 T cornstarch
1 T nutritional yeast
1 t vanilla

about 6 T vegan cream cheese for filling
oil or margarine for frying

The Process:

1. Make the lemon curd at least a few hours or up to a few days ahead of time.  Combine lemon juice, water, sugar, cornstarch, lemon zest and salt in a blender, and blend until smooth.  Pour into a small saucepan and bring to a boil over medium heat, stirring.  Once mixture boils, reduce heat to low, stop stirring, and continue to simmer for 1 minute.  Remove from heat and whisk in soy creamer and margarine.  Let cool, and refrigerate covered until ready to use.
2. Make blueberry syrup (can be done up to a few days ahead of time).  Lightly mash blueberries with the back of a fork.  Combine in a saucepan with remaining ingredients, and bring to a boil over medium heat, stirring frequently.  Boil for 1 minute, then remove from heat.  If making syrup ahead of time, store covered in the refrigerator until ready to use.
3. For french toast, slice bread into 1.5 to 2-inch slices.  Cut a deep slit down the center of each slice to form a pocket.
4. To make batter, whisk together almond milk, creamer, flour, cornstarch, nutritional yeast, and vanilla in a shallow pan until well-combined. 
5. Stuff each slice of bread with about 1 1/2 tablespoons of cream cheese and 2 tablespoons of lemon curd, and press the opening closed.
6. Dredge toasts in batter.  Heat a little oil or margarine in a wide skillet over medium-high heat.  Cook french toast until golden-brown, 2-3 minutes per side.
7. Meanwhile, reheat blueberry syrup.
8. Top french toast with blueberry syrup and serve hot.

STAY TUNED...NEXT WEEK IS APPLE & CINNAMON WEEK ON BITE ME (I'M VEGAN).  SPOILER ALERT: THERE WILL BE FRITTERS.

Blueberry Gingerbread Pancakes with Lemon Syrup

Fat gingerbread pancakes studded with blueberries and drenched in sweet-tart lemon syrup...definitely worth getting out of bed for.

The Ingredients:
Pancakes:
1 1/2 c flour
1 1/2 t cornstarch
1 1/2 t baking powder
1/2 t salt
1/4 t baking soda
1 t ginger
1/2 t cinnamon
1/4 t cloves
1/4 t allspice
1 1/2 c almond milk
1/4 c molasses
3 T oil
1 c fresh blueberries, or 1 c frozen blueberries tossed with 1 T flour

Lemon Syrup:
3/4 c sugar
2/3 c water
1/4 c lemon juice
2 1/2 t lemon zest
2 t cornstarch, dissolved in 4 t water

The Process:

1. To make lemon syrup, combine sugar, water, lemon juice, and lemon zest in a small saucepan.  Bring to a simmer over medium-low heat.  Whisk in cornstarch and continue to simmer for 2 minutes.  Cover and set aside until ready to serve.
2. To make pancakes, combine dry ingredients in a mixing bowl.  In a separate bowl, vigorously whisk together wet ingredients until frothy.  Mix together wet and dry ingredients until just combined.  Fold in blueberries.
3. Cook pancakes on a hot, oiled skillet or griddle, turning once when small bubbles form in the batter.  Serve with warm lemon syrup.  

Peanut Butter-Banana-Oat Bars

I originally planned these as breakfast bars, but I ate them more as anytime-bars; they work just as well as breakfast, a mid-morning or afternoon snack, or a not-too-sweet dessert.

The Ingredients:
3 c rolled oats
1/2 c peanuts
1/4 c whole wheat pastry flour
1 t salt
3/4 t baking powder
1/2 t cinnamon
2 bananas
3/4 c almond milk
2/3 c peanut butter
1/3 c brown sugar
2 T ground flax
1 t vanilla
optional: 1/2 c chocolate chips

The Process:

1. Preheat oven to 350°.  
2. Stir together oats, peanuts, flour, salt, baking powder, and cinnamon in a mixing bowl.
3. In a food processor or blender, mix remaining ingredients (EXCEPT chocolate chips) until smooth.
4. Add wet ingredients to dry, and stir until combined.
5. Spread mixture in an oiled 9x13 pan, and bake for 20 minutes or until cooked through.
6. Sprinkle with chocolate chips if using.

Gourmet Camp Food: Crescent Roll Cinnamon Rolls

My husband and I spent the weekend camping in Yosemite National Park to celebrate his birthday.  I always try to make sure birthday food is special even if I don't have a kitchen handy.  Since one of my husband's favorite foods is cinnamon rolls, I decided to surprise him with cinnamon rolls for breakfast, cooked over the campfire.

The first step in making this happen was to buy him a clever device called a pie iron as one of his birthday gifts.  The pie iron is a hinged, two-piece cast iron pan on a long handle.  I presented it to my husband the morning of his birthday,and he jumped up and down ecstatically as I pulled the cinnamon roll ingredients out of the cooler.

Pie iron in action

Needless to say, the cinnamon rolls were a smashing success, so much so that my husband wants to buy a second pie iron so he can make larger batches.

This recipe makes 8 cinnamon rolls, and the pie iron will cook 2 at a time.  The ingredients keep well in a cooler so you don't have to cook them all the same day.

The Ingredients:

2 packages crescent rolls

Cinnamon Filling:

1/3 cup (packed) brown sugar

1/3 cup white sugar

1 1/2 t cinnamon

1/4 c margarine

Icing:

1 c powdered sugar

3 T almond milk

a pinch cinnamon

The Process:

1. To make cinnamon filling, beat together all filling ingredients until combined.  Pour into a mason jar or other container to pack in the cooler.
2. To make icing, beat together all icing ingredients until smooth.  Pack in a separate mason jar.
3. Pack crescent rolls in a water-tight container or ziplock bag to keep them dry if the ice in the cooler melts.  Note: the crescent roll's packaging may burst at high elevation.
4. To assemble: unroll crescent rolls and press together 2 crescent roll triangles to form a rectangle.  Spread cinnamon filling over the rectangle, and roll into a tube with the filling on the inside.  Repeat with remaining rolls.  Cook two at a time in a pie iron, turning occasionally, until golden-brown on both sides.  
5. While rolls are cooking, warm the icing by placing the mason jar of icing in a pot of hot water.
6. Pour warm icing over rolls and eat while hot.

I'll have another post up soon featuring more of our gourmet camp food...
And in other news, for those of my readers who don't know me in person, I wanted to announce that there's another little vegan on the way...I'm due to have my first child in early February!

Plum Crumb Cake

I'm always searching for ways to use up plums this time of year, so I modified my favorite applesauce cake recipe to use pureed plums.  The resulting cake is not too sweet, and works just as well for breakfast as it does for dessert.

The Ingredients:
3 c flour
1 c sugar
2 t baking soda
2 t cinnamon
1 t salt
1/2 t nutmeg
1/2 t cloves
1 1/2 c pitted, pureed plums (about 12 small plums)
1 c water
2/3 c oil
2 t vanilla
1 c raisins
6 chopped, pitted plums

crumb topping:
2/3 c brown sugar
2/3 c rolled oats
2 T margarine, melted
2 T flour
1 T cinnamon

The Process:

1. Preheat oven to 350 degrees.
2. In a large bowl, whisk together flour, sugar, baking soda, cinnamon, salt, nutmeg, and cloves.
3. Stir in plum puree, water, oil, and vanilla until well-combined.
4. Fold in raisins and chopped plums, and pour into a 9x13 pan.
5. Mix together all crumb topping ingredients with a fork until crumbly.  Sprinkle topping over cake.
6. Bake until cooked through, about 45-50 minutes.

Ginger Almond Granola

If you like granola, it's a great thing to learn to make yourself, since prepared granola is  pretty pricey, but oats are super cheap.  Making your own also lets you experiment with unorthodox flavors, or just use up whatever odds and ends of nuts, dried fruits, and seeds are in your pantry.

The Ingredients:
5 c rolled oats
1 c almonds, chopped
1 c raisins
3 T margarine
1/3 c agave
2 T maple syrup
2 t lemon juice
2 t ground ginger
1/2 t vanilla
1/2 t almond extract
1/8 t salt

The Process:

1. Preheat oven to 350 degrees.
2. Melt margarine.
3. Combine oats, almonds, and raisins in a mixing bowl.
4. Mix agave, maple syrup, lemon juice, ginger, vanilla, almond extract, and salt into margarine until well combined, then pour this mixture over the oat mixture.  Mix thoroughly (hands work best for this) until all the oats are coated.
5. Spread on two cookie sheets and bake until golden-brown, about 30 minutes, stirring every 10 minutes.  Let granola cool completely before storing in an airtight container.

Peanut Butter Chocolate Chip Protein Waffles

The extra protein in these waffles makes them a great post-workout meal.  I like to make a double batch so I can stockpile them in the freezer and pop one in the toaster when I get home from a run.  That said, you don't have to exercise in order to enjoy them; they're pretty great on lazy mornings, too.  For extra deliciousness, drizzle with homemade chocolate syrup.   Note: I used plain (unflavored, unsweetened) brown rice protein powder for these, but you could experiment with other forms or flavors of protein powder.

The Ingredients:
1 c unbleached white flour
1 c whole wheat pastry flour
1/4 c + 2 T brown rice protein powder
2 t arrowroot or egg replacer powder
1 1/2 t baking powder
3/4 t salt
1/2 c peanut butter
2 1/2 c almond milk
1/4 c oil
2 T brown sugar
1 1/2 t vanilla extract
3/4 c chocolate chips

The Process:

1. In a mixing bowl, whisk together flour, protein powder, arrowroot, baking powder, and salt.
2. In a blender, blend peanut butter, almond milk, oil, sugar, and vanilla until smooth.
3. Whisk wet ingredients into dry until combined, then stir in chocolate chips.
4. Cook on a hot waffle iron.  I've never had problems with this batter sticking, so I don't oil the waffle iron; however, the  batter is on the thick side, so you may need to spread it a little before closing the iron.

Gluten-Free Cherry Almond Muffins

First of all, much thanks to my readers and fellow mofoers for taking the time to read my blog and offer your kind and encouraging comments.  I've had a lot of fun with Mofo this year and came up with some recipes I'm pretty proud of.  I've also loved reading my fellow vegan bloggers' posts over on the Vegan Mofo site and in my wonderfully overcrowded Google Reader.  The innovative recipes, gorgeous photos, and spirit of fun I see on other vegan blogs continues to inspire me.

Now that Mofo is ending I won't  be posting daily anymore, but you can expect to hear from me a couple times a week.  For now, my plan is to keep muffin Mondays and dessert Fridays going for awhile.  I also want to start trying out some of the many recipes from other bloggers that I've starred in my Google Reader this month.  And now on to the food:

These muffins were my first foray into gluten-free baking.  (I have no problem with gluten, but I'm all for variety.)  They turned out pretty good; a little crumblier than regular muffins, but nice and tall.  These aren't very sweet so if you have a sweet tooth you'll probably want to add a little more sugar.

The Ingredients:
2 1/2 c gluten free flour (I used Bob's Red Mill all purpose gf flour)
1/2 c sugar
1 T arrowroot or egg replacer
1 T baking powder
3/4 t xanthan gum
3/4 t salt
1 1/2 c almond milk
1/3 c oil
1 t vanilla
1 1/2 t almond extract
1 c dried cherries
1 c roasted unsalted almonds, roughly chopped

The Process:

1. Preheat oven to 400.
2. Whisk together flour, sugar, arrowroot, baking powder, xanthan gum, and salt.
3. Stir in almond milk, oil, and extracts.
4. Fold in cherries and almonds.
5. Pour into lightly-oiled muffin tins and bake about 20 minutes.  

Apricot Brazil Nut Muffins

I've always loved putting apricots and brazil nuts together in trail mix, so I figured it would also be a good combination in muffins.  You could also replace out the apricots with peaches.  These muffins get REALLY tall and I was a little worried they'd collapse, but they came out pretty much perfect.

The Ingredients:
2 1/2 c flour
1 T arrowroot or egg replace powder
1 T baking powder
3/4 t salt
1 1/4 c almond milk
3/4 c apricot jam
1/3 c oil
2 T sugar
2 t vanilla
1 c dried chopped dried apricots
3/4 c chopped brazil nuts

The Process:

1. Preheat oven to 400.
2. Whisk together flour, arrowroot, baking powder, and salt.
3. In a separate bowl, beat together almond milk, jam, oil, sugar, and vanilla.
4. Add dry ingredients to wet and beat until just combined.
5. Fold in nuts and apricots.
6. Scoop into oiled muffin tins, and bake for about 20-24 minutes.
7. Let cool a few minutes before removing from muffin tins, then cool completely on a baking rack.

Lemon Poppyseed Smoothie

I adore lemon poppyseed muffins, but I almost never make them.  This smoothie hits the major flavor points of the muffins but is healthier and only takes about 2 minutes to make.

The Ingredients:
2 c almond milk
1 banana
1 scoop protein powder
3-4 T rolled oats
1 T peanut butter
2 t ground flax
1/2 t lemon extract (or substitute about 1/2 T lemon zest)
2 1/2 t poppyseeds
1 pinch cinnamon

The Process:
Toss it all in a blender & blend until smooth.  I make it the night before and let it sit in the fridge in a mason jar overnight.

Cinnamon Raisin Waffles

These waffles offer all the pleasure of a cinnamon roll, without the hassle of yeast dough.  I ate them plain because there's only so much sugar I can handle in the morning, but I dare you to drizzle some powdered-sugar icing on top.


The Ingredients:
3/4 c raisins
3 c flour
2 T baking powder
2 T arrowroot
1 t salt
3 c + 2 T almond milk
1 T vanilla
2 t apple cider vinegar
1/2 c (packed) brown sugar
1/2 c (1 stick) margarine, melted
2 1/2 t cinnamon

The Process:
1. In a bowl or measuring cup, soak raisins in nearly-boiling water while preparing the remaining ingredients.
2. Whisk together flour, baking powder, arrowroot, and salt.
3. In a separate bowl, combine almond milk, vanilla, and cider vinegar.
4. In yet another bowl, combine brown sugar, margarine, and cinnamon.
5. Whisk almond milk mixture into flour mixture.
6.  Drain raisins and stir them into the batter.
7. Add cinnamon mixture and stir just a few times, leaving some swirls of darker and lighter batter.
8. Cook on a well-oiled waffle iron.

Healthy Banana Waffles

These waffles are the best, especially smeared with a little peanut butter or almond butter.  The bananas make the batter sweet enough that it doesn't need sugar, and the oats add fiber and texture.

The Ingredients:
2 3/4 c flour
1/2 c rolled oats
2 bananas
1 T tapioca starch
1 1/2 t baking powder
1 t salt
1/4 t cinnamon
1/4 t nutmeg
1/3 c oil
3 c almond milk
2 t vanilla
1 t apple cider vinegar

The Process:

1. Pulse bananas in food processor until almost smooth.
2. Add oats and pulse a couple more times until oats are in little bits.
3. Whisk together flour, tapioca starch, baking powder, salt, cinnamon, and nutmeg.
4. Add oil, almond milk, vanilla, vinegar, and banana/oat mixture to dry ingredients, and whisk until well-combined.
5. Cook according to your waffle maker's instructions.
6. Freeze any leftovers and toast them for quick breakfasts.

Carrot Cake Waffles

These waffles were the result of a delicious Sunday morning experiment, when I was thinking about carrot cake but knew I shouldn't eat cake for breakfast.

The ingredients:
3 cups flour
2 T baking powder
1 t salt
1/2 t cinnamon
1/2 t nutmeg
1/2 cup pineapple juice
2 1/2 cups almond milk
1/2 cup olive oil
1 t vanilla
6 carrots, grated (about 3 cups)
1/2 cup walnuts, chopped
1/2 cup pineapple, crushed or finely chopped
2/3 cup raisins, soaked in hot water until plump, then drained

The process:

1. Whisk together flour, baking powder, salt, cinnamon, and nutmeg.
2. Whisk in juice, milk, oil, and vanilla.
3. Fold in carrots, walnuts, pineapple, and raisins.
4. Cook on a well-oiled waffle iron.

Banana Breakfast Muffins

I rarely eat anything but oatmeal for breakfast, but I had some overripe bananas to use and wanted something lighter than banana bread, so banana-oatmeal breakfast muffins were born.  They were good enough that I'm now letting my bananas go bad on purpose so I have an excuse to make more muffins.   This recipe makes a dozen standard size muffins or 6 jumbo muffins.

The ingredients
2 1/2 cups flour
1/2 cup sugar
1 T tapioca starch
1 T baking powder
1/2 t salt
2 very ripe bananas
1 1/3 cup milk alternative
1/3 cup margarine, melted
2 t vanilla
1/2 cup chopped walnuts
1/2 cup rolled oats
1/3-1/2 cup chocolate chips

The process

1. Preheat oven to 400.  
2. Smash bananas with a fork or pulse in a food processor until smooth.
3. Whisk together flour, tapioca starch, sugar, baking powder, salt, and oats.
4. Stir in remaining ingredients until just combined.  The batter will be quite thick.
5. Oil muffin tins and fill 'em with batter.  The batter will probably just barely fit in the tins.
6. Bake for 20-25 minutes.