Tag Archives: waffles

It’s Here!




It’s finally here. My favorite pancake/waffle recipe of the past two weeks.

I’d say “of all time,” but who am I kidding – my favorites change daily. Weekly. Monthly. Lets face it: I love waffles. and figs. and bananas.


You may or may not remember that this is not an original creation. Rather, it is a take on Eat, Drink and Be Vegan’s raspberry cornmeal pancakes. Mainly because a. I love graham flour, b. everything’s better as a waffle and c. I tweak everything I make anyways.




This makes enough for one smallish serving – enough so that when I go to ride Teddie, I don’t have breakfast sloshing around in my stomach Winking smile If I were working rather than riding, I’d probably increase the quantities a bit, probably doubling them – so take that for what you will.




Cornmeal Graham Waffles (or Pancakes)


  • 2 t. chia seeds
  • scant 2 T. water
  • 4 T. almond milk (aka 1/4 cup – but your tablespoon is already dirty anyways!) note: if making pancakes, increase to 5-6 Tablespoons – you’ll want a runnier consistency
  • 1 t. pure vanilla extract


  • 2 T. fine-ground cornmeal
  • 2 T. graham flour
  • 1 T. wheat germ
  • generous 1/2 t. cinnamon
  • 1/2 t. baking powder
  • pinch nutmeg

Combine the chia seeds and water in a small bowl. Stir and set aside, while combining your dry ingredients. When the chia seeds have gelled, stir in the vanilla extract and add to the dry ingredients along with the almond milk. Stir to combine.

If making waffles: be sure to thoroughly spray/grease your waffle iron, and close the lid gently. This will produce a fatter waffle – but should prevent it from sticking to each side when you go to open it.

If making pancakes: spray a non-stick pan and heat – when heated, spoon batter into one large or two small pancakes. It will be ready to flip when the edges are firm.


My favorite way to have these, you ask?

Easily, spread with fig jam, sliced banana and pecans or almonds. Or walnuts.


  • When making them pancakes, thinly slice half a banana into the batter
  • add a teaspoon of coconut or another fragrant oil to the batter
  • add a spoonful of fig jam to the batter
  • add half a sliced peach to the batter in making pancakes, and add 1/4 t. ground ginger, omitting the other spices
  • top with coconut milk yogurt
  • drizzle with date molasses in addition to some freshly sliced strawberries and chopped walnuts



It is easily the graham flour that makes these babies. When I last posted about graham flour (because it’s my new obsession and all) a lot of you seemed intrigued.

So, when I made an emergency stop at the co-op the other day I decided to get two.DSC_4682

One for me, and one for one lucky reader.

All you need to do? Somehow acknowledge this giveaway in your comment! Be it whether you’ve tried it, whether you’d like to try it, what you’d like to make with it (there is not right or wrong answer, but these are mighty delicious, as are the aforementioned waffles!)


I tried taking a Vanna White shot of your prize, but the animals were too interested. It’s probably good – it takes your attention off of my pajamas and the fact that my day was yet to start, right?!

I’ll randomly number-generate a winner sometime soon. Yes, you love my punctuality, I know.

EDIT: I’m leaving this open to anyone – even if you live in a “faraway land.” Unless it’s illegal for me to mail you food items, in which case I don’t want to be thrown in jail thankyouverymuch.


Filed under breakfast, pancakes, recipe, vegan, waffles

The Low and Slow Blog

Alright, let me start by getting this off my chest:

I almost just had slow roasted sweet potatoes and weird tofu and kale chips for dinner again.  Note I said almost, and I think while my body is grateful that I decided to mix it up, I really only did it because I knew otherwise everyone would boycott me and just start calling me the “Low and Slow Blog,” which if you think about it…doesn’t sound very flattering.



Of course, you’re probably all sick of seeing cornmeal pancakes, so instead I just made cornmeal waffles. With the last of my graham flour. I’ll probably make an emergency trip to the co-op tomorrow. I seriously adore that graham flour.


Apparently, there’s something in my psyche that says repeat breakfasts are perfectly fine, but repeat dinners are shot down. I mean come on, though. I’ve been having slow roasted sweet potatoes for a week now. I’m not complaining because they’re the best thing since sliced bread, but there are other things to eat besides beta carotine.

Regardless – these cornmeal waffles were fantastic thanks to the addition of fig jam (thanks to Tat!) bananas and pecans (thanks to B!)

I’ll potentially post the recipe soon Winking smile


I had a super busy day today. My mom took the day off with intentions of finishing putting up some fence, so we went into town early to get the rest of the stuff we needed, stopping to see/ride Teddie on the way back through. Be prepared for photos tomorrow! Er, mom-ography, rather.


On the way home we also stopped at the “used food store,” as I so lovingly call it. I found this almond butter! I thought I’d remembered reading good things about it, and Tat mentioned trying that Pumpernickel bread with it, so of course I had to have it.

[note to self: make these]


And of course I had to have it just as she instructed.

Every time I think of this bread now, though, I think of the man and woman nuzzling each other right on my package of bread. I mean, how weird is it to nuzzle these days, anyways?


Maybe it’s just meant to reflect that the love they have for one another is similar to the love that I have for this bread. Which makes me feel a little lame, but Pumpernickel probably has more to offer than any of the guys I’ve dated so it’s whatever.

I feel really weird comparing Pumpernickel bread to relationships now, so I’m gonna stop. The packaging asked for it.




Moving on, look at all the goodies Jess hooked me up with! Man, I’m starting to feel spoiled over here! She heard I don’t have a TJ’s within a 3-hour radius and went TJ’s shopping for me. It’s probably a good thing – because I think I’d be a danger to myself in that store. I cannot. wait. to try everything, and am so psyched to have my peanut flour and candied ginger replenished. Why can I only find crystallized around here?! Now that I’ve had the uncrystallized kind, I’m hooked.


My mom and I have already done a number on these ginger snaps. I remember getting big bags of ginger snaps when I was a kid – I’d eat so many they’d burn my mouth!



After putting up fencing all afternoon along with playing with Georgie for a bit and working on some homework, I mustered up the courage to make somethig other than sweet potatoes, as I mentioned.

The victim? Millet-n-Cheeze! With broccoli and carrots. Ad humnut cheeze. Doesn’t food with carrots just remind you of being a kid?!


And, naturally, low and slow sweet taters. Sorry. I couldn’t help it. I’d have made a wicked dinner if I hadn’t been outside/working all afternoon, I promise!


or at least it’s a really good excuse.

What’s a food that you always had when you were a kid?


Filed under breakfast, dinner, lunch, vegan, waffles

It’s Magical

uhhh, I think I’m about ready to start bouncing off of the walls. I feel like I’ve been glued to this chair doing school-work all day! I know that’s not entirely true, but I’ve at least been inside for far too long.

This is what rainy days do to me.

It was supposed to be a “training day” for Teddie – I was going to have A ride him – but I decided not to because it was raining buckets and he would have been soaked to his skin because he’d rather stand in the rain than go in his hut.

I guess it worked out, though – since I didn’t get a chance to do any school work on Tuesday, I made up for it today. Big time.

I did still get to spend some quality time with this spaghetti squash, though. It’s playing the role of a medicine ball lately. I figure it’s still got a pretty long ways to go until it’s ripe and ready to eat, so maybe by the time it’s ready I’ll have a real medicine ball.

With the strawberry coconut kefir I’ve found, my breakfasts have taken on a “new flavor,” if you will. Not everything goes with strawberries, you know! But you know what does? Bananas. I’ve been making these banana oat bran waffles for the past couple of days now (that are waffle days, anyway) and am seriously in love. It’s like gingerbread waffles are but a … I don’t know how the saying goes. But it’s as if they were never an obsession.

I sort of “forgot” about oat bran for a while there, but I really do love it, especially in baked goods. It’s alittle too mushy for my liking to eat alone, but in a muffin or a waffle? Oh, the texture is just fabulous! And not only that, but the health benefits are something to gloat about, too.

Proven Health Benefits for the whole Body:-

  • Smoothes blood glucose fluctuations.
  • Lowers cholesteral, especially “bad” (LDL) cholestral.
  • Aids dieting
  • Aids diabetics
  • Aids Renal patients
  • Provides slow release energy for endurance athletes and those who fast.

[source – Easy Vigour]

Between the generous amount of vanilla extract, oat bran and sliced banana inside these waffles, you have a wonderful, fragrant waffle to sop up the strawberry-peanut icing. Or strawberry-coconut, it’s amazing either way.

Banana Oat Bran Waffles

  • 1/4 c. oat bran
  • 1/8 c. WW flour
  • 3/4 c. puffed millet
  • 1 T. wheat bran
  • 1 T. wheat germ
  • baking powder

Combine these in a small bowl, and set aside.

  • 1 flax egg [1 T. milled flax + 3 T. warm water]
  • 1/4 c. plain greek yogurt
  • 1 1/2 t. vanilla
  • 1/4 t. almond milk

Add these wet ingredients to the dry.

Thinly slice in half of a large, ripe banana and gently incorporate into the batter.

Generously spray the top and bottom of a waffle iron. Spoon half the batter in at a time, and cook as your waffle maker tells you!

Meanwhile, combine:

When the waffles are done, pour over the “icing,” and voila!

And this morning, I used peanut flour in place of whole wheat flour, and nixed the vanilla. I couldn’t taste much of a difference, to be honest.

And the other morning, I made a strawberry-coconut kefir sauce – with coconut flour instead of peanut flour or chia seeds.

And by the way, what’s up with all the peanuts?!

Okay, okay – so it’s mostly because a while ago, I got it in my head that I was going to make my own peanut butter. This was waaay back when I had a less-than-powerful blender. Asking this blender/processor to make butter out of peanuts would have been like asking Teddie to make me breakfast.

It just wasn’t happening.

And I still have a lot of peanuts, which has recently made me feel like I need to finally use them. But, they’re still waiting for me to make peanut butter. I since have a better blender, and while I was thinking about this this afternoon, I decided to try it.

I’ve always held true to my belief that there should be a figgy peanut butter in the market. I mean, figs and peanut butter is the perfect marriage, so why not just make peanut butter with figs in it?

After a couple minutes of blend, blend, blending, I’d stopped only to realize I’d essentially made a really messy Larabar. I was starting to feel like a bit of a failure, but I added a bit of peanut oil and marched (er, blended) on.

And by golly, I made peanut butter. I’d be lying if I said I wasn’t really proud of myself and ready to gloat all afternoon.

I made peanut butter.

I made figgy peanut butter.

I took peanuts. And made them into butter.

With figs.


pea-nut bud-der (n): a spread that makes your mouth stick together and reminds us that God loves us and wants us to be happy.

Yep, this fits the definition.

Figgy Peanut Butter

  • 1 c. “peanut butter stock” peanuts
  • 1/4 c. honey roasted peanuts
  • 4-5 large dried Turkish figs, roughly chopped
  • 1-2 t. peanut oil

Add all to your processor, and blend for…a while. There will be a magical point in time where the consistency suddenly changes from Larabar-esque to peanut butter. You will feel like a proud new mother would when you see this happen – it is magical.

Next time, though – I’d very finely chop up a few more figs to stir in at the end, to give it a bit more figgy deliciousness and texture variation.

And then I tried making peanutty birdseed bars. Does this make your eyes do crazy things like it does mine? Anyways – I overbaked them. I might turn them into granola!

And you know what? I think peanuts are sort of overlooked in the blog world. All over, you see bloggers snacking on almonds, or cashews, or pistachios. Adding them to bars, on top of oats, on top of dinners. But why never handfuls of peanuts? Maybe it’s because they’re not expensive enough, and won’t actually break the bank. But really – peanuts are great! I remember learning about them in a plants and people class – and learnt that they’re not actually a nut but rather a legume like peas, lentils, and chickpeas. What fascinated me most was the fact that they grow as a normal plant, but since they get too heavy, they have to burrow underground which is where the peanut fully grows. They’re also:

  • a great source of monunsaturated fat  – the heart health fat!
  • they contain oleic acid, which is the same healthy fat as is in olive oil
  • they rival fresh fruit when it comes to antioxidant levels

I also made a pretty fabulous dinner, if I do say so myself. Admittedly, I sort of wanted to push those ideas aside and eat a peanut butter and banana sandwich, but it was already made and I was equally as excited for that dinner than I was of making my own peanut butter.

So, there’s some hints. You know I’m pulling a cliffhanger though, right?!

Have you discovered something you can make yourself that you’d sort of resigned yourself to simply not being able to?


Filed under breakfast, cooking, dinner, foodblog, health, health food, healthy living, lunch, oatmeal, recipe

Gingerbread Muffins

I’m really glad everyone enjoyed yesterday’s post!! I enjoyed writing it, too – I was actually a little surprised that I had to reel myself in a few times. Before moving onto a normal post, one thing Daniel pointed out that I should mention is that ketones actually occur when carbohydrate intake is less than 50-100g/day, not when protein intake is too high, which is what I had said. Another thing I forgot to point out is that yes – ketones are in our body naturally. The only difference is that if we’re eating a diet that is well balanced, everything in our body should be relatively well-balanced, too. So when there are carbohydrates consumed only in minor amounts, less fatty acids are being broken down and excess ketones build.

I was sure I was missing something 😉

But anyways. This weekend has been busy! Good busy, but still busy. Yesterday morning I had  a senior portrait to shoot bright and early…well, it was supposed to be bright and early. I ended up having to wait for the girl an extra half hour which was sort of frustrating, but I dealt.

I was probably so understanding because my breakfast was simply outstanding. It must have put me in a good mood 😉 Well that and I’m pretty easy-going, anyways 😛 I ended up taking so many pictures on this shoot – I am still going through them. I don’t do much usually, but she specified she wanted a “scene-vintage” type senior picture, so I’m doing some funky editing with color and such on some of them.

Since I was parked within walking distance of the co-op, there was no way I could just not go. I mean, hello! I was so stoked to see they had this coconut milk kefir! Ironically – I usually hate strawberry flavored stuff.

I was debating as to whether I wanted to try it for a good five minutes, literally standing there with a bottle of kefir in one hand, and this in the other.

I’d put one back, then change my mind.

I think the people there thought I was crazy.

Obviously, you see which I chose 😉 I think I just have a bad mental image of strawberry flavored things since I’d remember strawberry flavored ice cream, yogurt, etc. taste so artificial-like. I tend to forget that stuff like this doesn’t taste artificial because it uses real fruit!

So I was quite pleased with the taste. I had it over some of the best waffles I’ve ever made…mashed banana oat bran. It’s really good on its own, too.

That said, I really hope the co-op gets the plain or at least vanilla in stock…strawberry is good, but I doubt I’ll always want strawberry.

Especially with my ginger-kick! Speaking of which…

I ran completely out of ginger, but guilt-tripped my mom into getting me some while we were at the store 😛 She made me return a bunch of nasty cans and bottles for her.

As in, that she finds. It doesn’t sound too gross…but they’re not all rinsed out, the bag smells, and the beer slime gets all over your hands.

Though it is sort of comical as little old ladies watch as you feed the machine with gigantic empty 40s.

Anyways. Ginger kick. With my new ginger, I could now attempt gingerbread muffins. I guess attempt is an unfair adjective, though – I succeeded, after all!

Seeing as how it was basically impossible to find a recipe that did not require at least a cup of sugar, I decided to just wing it based on a banana bread recipe, because I also had some ripe bananas to use up.

Gingerbread Muffins

yields 6 muffins

  • 3/4 c. white whole wheat flour
  • 1/4 c. oat bran
  • 1 t. ground ginger
  • 1/2 t. baking soda
  • 1/4 t. salt
  • 1 t. cinnamon
  • 1/2 t. ground clove
  • 1/4 c. blackstrap molasses
  • 1/3 c. + 1 T. almond milk
  • 1 medium-large ripe banana
  • 1/4 c. raisins
  • 1/4 c. walnuts

Preheat oven to 350*

Combine the flour, oat bran, ginger, baking soda, salt, cinnamon, and clove in a large bowl. Set aside, and in a medium bowl, mash the banana with a fork. Stir in the molasses and almond milk.

Add the wet to the dry, and stir until just combined. Fold in the walnuts and raisins.

Spoon into sprayed muffin tins and bake for 30 minutes, or until a toothpick inserted in center comes out clean.

And if you want to play a trick on someone, tell them it’s chocolate!

Okay, that’s just a little bit mean.

Next time, though, I’d love to add fresh cranberries rather than dried raisins. ooooh! ahhhhh!

I also tried my first carnival squash this weekend! I was expecting it to taste a lot like an acorn squash, but it’s actually so much better. A lot sweeter than I was expecting (because, as I said, I was expecting acorny!) but purely delicious, especially with cheater baked beans.

I tried a different baking method, too – rather than baking face-down in a pie plate with water for an hour, I just put it on a cookie sheet and baked it face-up at 450* for…I don’t know how long.

I will definitely buy this guy again! It made for a great easy dinner last night, and easy lunch today – which is saying something, because you know I love me a good sandwich for lunch!

like this. My mom broke out the “let it snow” placemats already. Uhhh, let’s not.

Anyways. This was a “grilled cheese,” the cheese being humnut cheese! It was just what I was craving.

It was, however, the last of my bread. I really enjoyed that loaf of honey whole wheat, but I wanted to try something new this time.

My initial plan was to make a bread that required I be of legal drinking age for the key ingredient, but we didn’t have any in the house, so I settled on spelt bread. I really love spelt – but you might not know that because I can’t remember the last time I bought a loaf/made a loaf.

Spelt is similar to wheat in appearance. However, spelt has a tougher husk than wheat, which may help protect the nutrients in spelt. Spelt flour has a somewhat nuttier and slightly sweeter flavor than whole wheat flour. Spelt contains more protein than wheat, and the protein in spelt is easier to digest.
It is that nuttier flavor that makes me really love it, I think!
Except…every time I’ve made spelt flour, I get a flat-top! I followed this recipe with some tweaks.
Next time, I’d just bake it for 35 minutes or so at 400* rather than 15 minutes at 480* first, and then 45 minutes at 380*. I think the high temperature first gave it a really crunchy crust. While the inside is still moist and flavorful, it’s really hard to cut through!

And hey..might as well wrap this up with a quasi-fail, right?!

I wanted to try making my own “KIND” bars – but my binding method needs tweaking 😛 The flavor is delicious – it’s a mix of cashews, dates, puffed millet, date molasses, flax and sunflower butter (well, primarily) – but I couldn’t get them out of the pan in one piece. I formed some of the “scraps” into balls!

This blurb is horsey, read or picture-read, just giving you a warning!

And I know, I know – it’s been ages since you’ve seen Teddie photos! My mom hasn’t come out with me recently, but she wanted to come see him this morning. I wasn’t even sure if I was going to go (since I haven’t been on Sundays) but then I realized I got all of my homework done yesterday and there was no way I was going to just sit and edit photos all day.

I’m so glad we went, though – it was a nice enough (by that I mean it’s getting too cold already!!) morning and since we got dumped with a tooon of rain the past two days, I knew we’d have to work in the indoor. I wasn’t sure how he’d be, so I was more willing to go knowing I’d have help available on the ground if necessary.

See, I took a lesson with A last week and we worked on going forward – meaning, hello, Teddie, yes leg means go! I’m fairly certain he knows this, just likes to try and get away with not doing it – namely, in the indoor. So the second he’d pull his “I’m going to stop” move, she’d be right there and quick little pop him in the butt with a lunge whip.

Before you go calling PETA, we weren’t beating him into submission, merely politely reinforcing the rules.

And he’s actually been really good since then! He’ll still randomly try it one or two times – usually if we’re crossing through the middle of the ring – but it’s not a huge issue. Knock on wood. We now have a nice, forward marching walk and trot. I was surprised at how much he’s stepping up in some of these pictures, actually!

I’m seeing our mini-dressage pony potential coming through again, which makes me happy 🙂 He’s such a stinker…love him!

And on a completely unrelated note…

I also loved tonight’s dinner.

But, since I’m one for cliffhangers lately, you’ll just have to wait and see what it is. I promise it’s pretty ridiculously yummy, though!

What was your highlight of the weekend?

Does anyone know of a good “nutrition tracker” or recipe-calculator website? I have to track three days of eating to analyze for nutrition for class…and while I’m really excited for the project, it’s also going to be a bit of work considering how much I make from scratch. I’m trying “SparkPeople” at the moment, but I’m not sure I trust all of the calculations since some of the foods are entered by users.


Filed under breakfast, cooking, dinner, foodblog, health, health food, healthy living, lunch, recipe

It’s Here, It’s Here!




Uhhh, yuhm. Need I say more? Probably not, but you know me, so you probably know that, well, I will.

Before I forget to ask, though – is this text any easier to read? A couple of you commented that when I first changed it, the text was sort of tricky to read. I could see where you were coming from, and even though this text is very similar, I think it’s easier on the eyes. Anybody?

If I can come clean for just a moment, I should disclose how much I’ve been using molasses lately. It’s a little bit ridiculous. Jjust today, I’ve used it in the following ways:

  • in waffles
  • in baked beans
  • in SuperCharge Me Cookies

but you can’t forget about my gingerbread overnight oats obsession, or the pumpkin gingerbread birdseed bars that I adored so much.

Can you even begin to imagine how many variations of gingersnaps, gingerbread cookies, gingerbread pancakes, and gingerbread loaves I’ll be baking when it really is “’tis the season“?!

Apparently, not only do I bathe in maple syrup, but molasses, too. Go figure.

Anyways. Here is my first version of gingerbread waffles. You know there’ll be more. My next version is going to be more flour-based than oat based. Yes, I already have it planned out. I also have gingerbread Super Charge Me cookies planned out, too, in case that was your next question.

The icing and the fruit compote topping is imperative, by the way.

Gingerbread Waffles with Cranberries and Chia-Kefir Icing

one serving


  • 1/2 c. frozen cranberries
  • 1 dried fig, chopped
  • ~4 T. almond milk
  • 1-2 t. maple syrup (to taste)

Combine everything in a small frying pan, and simmer over low heat while you prepare the waffles, stirring occasionally. You’ll want for most of the cranberries to pop open, but if you see they are dry, add in more milk as it is necessary.

Chia-Kefir Icing

  • 1/4 c. plain kefir
  • 2 t. chia seeds
  • 1 t. maple syrup
  • splash of vanilla extract

Whisk together and set aside to thicken while you prepare the waffles.


  • 1/8 c. quick oats
  • 1/8 c. whole wheat flour
  • 1/8 c. oat bran
  • 3/4 c. puffed millet
  • 1 T. wheat germ
  • 1 1/2 t. cinnamon
  • 1/2 t. nutmeg
  • scant 1/2 t. ground clove
  • 1 t. ground ginger
  • 1/4 t. baking powder

Combine all in a bowl. Add in the wet ingredients:

  • 1 flax egg (1 T. milled flaxseed mixed with 3 T. water, and allowed to thicken)
  • generous 2 T. greek yogurt
  • 1/4 c. almond milk
  • 1/2 -1 T. blackstrap molasses

And stir to combine.

Spray thoroughly (top and bottom!) with cooking spray a waffle iron. Spoon half of the batter and close, cooking about 3 minutes on medium, or until your waffle iron tells you it’s ready 😉

Top with the cranberries and icing, and preferably some pecans or walnuts, too!

And if you detest cranberries, don’t cry. Use an apple! I can’t decide which I like better.

If you detest ginger and/or molasses…I don’t really know what to tell you, I guess.

Know what else happened today?

Well, a wonderful ride on Teddie, yes, but something as equally exciting. Something I had to break into the second I came home.

That in turn, made me break out in dance when I saw it.

What could it be?! Well, I’ll tell you tomorrow…but here’s a hint 😉

What’s your favorite “Holiday Cookie”? My mom has this tradition every year where she goes on a baking extravaganza – sugar cookies, spritz cookies, biscottis, dark chocolate almond joy balls, dark chocolate and orange truffles, quick breads, you name it – and I remember loving it when we were a kid. The almond joy balls are a new addition, and easily mine, the families, and work’s favorite! As a kid, though, I loved the reindeer-shaped cookie cutters for the sugar cookies, and “painting” them with pretty colored sugar.


Filed under breakfast, cooking, foodblog, health, health food, healthy living, oatmeal, recipe