Blender Waffles

 

Blender Waffles

1/4 cup dates, pitted

1/4 cup cashews

2 Tbsp. flax seeds

2 cups oats, gluten free if necessary

1 cup corn meal
1/2 cup Bob's Red Mill Gluten-free Mighty Tasty hot cereal
(you can substitute additional brown rice flour  for the Mighty Tasty cereal if desired)

1/2 cup brown rice flour

1 tsp. salt

5 cups water

Preheat waffle iron.  Be sure it is conditioned or brush with a teaspoon of olive oil so waffles wont' stick.

Add half the water to blender.  Then add dates, cashews, and flax seeds.  Blend on high until well mixed and nuts and seeds are ground.  Then, add oats, corn meal, Mighty Tasty cereal,  brown rice flour, and salt.  Add remainder of water and blend until very smooth.  If your blender is not large enough, mix in batches, then pour into a mixing bowl and stir batches together.

Fill waffle iron and close lid.  Bake about 6 minutes or until light goes off.  Be sure the waffle iron is preheated before every application so that waffles don't stick.

This makes a delicious, nutty waffle.  This is my variation of a waffle recipe that my friend, Barbara, from Wildflower Morning Recipes shared.  So, thank you Barbara for a great idea!  

If you have any left-over waffles, they can be placed in a zip-lock bag and stored in the freezer until ready to use.  Place in toaster when ready to eat.

Whole Grain Bread

 

Fresh, fragrant whole wheat bread on a very chilly night is the essence of comfort food!  Slathered with butter (a healthy, vegan version is perfect), and served with a hot cup of Darjeeling, it is enough.  There's no need for jam, jelly, or peanut butter.  Just plain bread, butter, and a cup of tea is all it takes for a plain and delightful teatime snack, especially on a cold evening when you can eat it in front of a blazing fire.  

This is my favorite whole grain bread recipe.  Usually I bake it in a automatic bread machine, but sometimes it is nice to work the dough with one's hands and make it the old-fashioned way.  This evening I baked it in miniature loaf pans (an eight-place muffin tin with loaf-shaped holes).  These little loaves can be cut into miniature slices or eaten out of hand like a dinner roll.

Whole Grain Bread

2 1/2 tsp. fast rise yeast
3 cups whole wheat flour
(or 1/2 cup all-purpose flour
& 1 1/2 cups whole wheat flour)
1/3 cup gluten flour (or up to 1/2 cup)
3 Tbsp. olive oil
2 Tbsp. honey
1 cup warm water
1/4 cup soy milk (or alternative)
1 tsp. salt
1/8 tsp. ascorbic acid
(or one crushed vitamin C tablet)

Place all ingredients in mixed (Kitchen Aid or Bosch).  Mix for ten minutes to develop the gluten.  Because each batch of flour has its own moisture content, you may need to adjust the amount of water in the recipe, adding up to 1/4 cup more water or milk.  Remove dough from mixture and allow to rest in a warm place until double in bulk.  Then, punch dough down and roll into a long, smooth roll.  Slice into eight sections.  Roll into mini-loaves and place in loaf tin.  Allow to rise again until double in size.  Place in a 350 degree oven for 20 - 25 minutes.  Loaves are done when they sound hollow when tapped.  Remove from oven and brush with olive oil.  Remove from pans and allow to cool.

Rustic, wholesome, and delicious!
Enjoy!

Pita Crisps and Canister Blue

Pita Crisps

4 - 6 mini-pita breads, split

6 Tbsp. olive oil

1 tsp. garlic powder

Dash of cayenne

1 tsp. cumin
~

Stir together olive oil, garlic powder, cayenne and cumin. Split open pitas and brush with the oil and seasoning mixture; cut each into 4 wedges.  Place on a foil-lined baking sheet and bake at 375 degrees for 15 minutes or until crisp.  Can be stored in an air-tight container or canister.  Serve with dips, spreads, soups and salads.

Lavender Walnut Scones

The lavender is in full bloom, giving the yard a riot of color in purple and lavender. The honey bees are as abundant, enjoying each sweet taste of lavender nectar. Although this is the time to harvest the bud, I have a difficult time cutting my lavender for future use. It's so pretty to enjoy just as it is! But, some will be harvested for future cooking projects like this recipe.

Lavender Walnut Scones

1 cup all-purpose flour
1 cup whole wheat pastry flour
1 tbsp. baking powder
1/4 tsp. baking soda
1/3 cup sugar
2 tbsp. organic lavender bud
2 tbsp. vegan shortening (Spectrum)
1 cup soy milk
1 tbsp. pure vanilla
4 tbsp. chopped walnuts
2 tbsp. lavender sugar

Combine flours, baking powder, baking soda, sugar, and lavender bud in a medium bowl. Cut in shortening with a pastry blender until mixture resembles coarse meal. Add soy milk and vanilla. Blend with a fork until dry ingredients are moistened. Do not overstir. Drop dough in 2 tablespoon portions onto baking sheet. Sprinkle with walnuts and dust with sugar. Bake at 400 degrees for 15 minutes or until golden.

Makes one dozen scones.

Baking Artisan

The subject of free form embroidery has been discussed. Now let's talk about something new in my kitchen --- free form bread baking! Artisan breads are crusty, hand-formed breads that are compact in crumb and delicious in flavor. Two of my friends, Clarice and Karleen, have been experimenting with them and their efforts have encouraged me to try my hand at it. What fun I've been having experimenting and sharing loaves of bread with friends who stop by for a visit! Fast and easy, you can't go wrong with this recipe. I've adapted their recipes to fit my cooking style.

Artisan Bread

3 cups warm water
1 Tbsp. 1 tsp. mineral salt*
1 1/2 Tbsp. active dry yeast
6 cups all-purpose flour**

Mix all ingredients together and stir until moist. Cover bowl and place in fridge for two hours. Then remove and place dough on floured countertop. Sprinkle flour on top and work dough until it feels solid and smooth to the touch (you won't need much additional flour). Divide dough into four sections.

Form each section into a round or oblong loaf. Place on an ungreased cookie sheet that has been sprinkled with cornstarch. Score the tops of the loaves with a sharp knife. Allow to rise for about 30 minutes. Then place a small bowl of water in the bottom rack of a cool oven and then preheat oven to 450 degrees. Place loaves in oven and bake for 20 - 25 minutes.

Remove from heat and brush with olive oil. Cool and slice to eat or place in zip-locks to store.

*I use REAL Salt brand of mineral salt; it has a very good flavor and isn't too 'salty'

**Whole wheat flour works for this recipe as well. Use 50% whole wheat and 50% all-purpose flour or 100% whole wheat.

***So far, I haven't worked out a gluten-free version of this recipe (for those who may ask). Maybe in time. . .in the meantime, the kitchen is divided for the gluten-free and the non-gluten-free.