Sometimes, we make mistakes

Posted on May 12, 2017. Filed under: Breakfast, Uncategorized | Tags: , , |

I was really excited to try this recipe.  I wanted something with less processed carbs, but man, these waffles were dry! Even adding a peanut butter yogurt topping with strawberries didn’t help. I’m going to post the recipe anyway, but man, beware if you eat them. I had added rhubarb to them as well, but not all of it cooked so I think that was not a good choice. That one was my mistake, using the recipe was only half mine. Def not going for anything “low carb” or “gluten free” or “keto” if I’m making anything bread related.

Here’s what to get from the store:

Milled Flax seed
Chia Seed

Flax Waffels
(From Healthful Pursuit)

2 cups roughly ground golden flaxseed
1 tablespoon gluten-free baking powder
1 teaspoon sea salt
10 tsp chia seed with 15 tbsp warm water
½ cup water
⅓ cup avocado oil or extra-virgin olive oil or melted coconut oil
1 tablespoon fresh herbs (if making savory) or 2 teaspoons ground cinnamon

  1. Place your waffle maker on the counter and heat on medium, or your desired setting for crisp waffles.
  2. Combine flax seed with baking powder and sea salt in a large bowl. Whisk to combine fully and set aside.
  3. Add chia seeds, water and oil to the jug of your high-powered blender. Blend on high for 30 seconds, until foamy.
  4. Transfer liquid mixture to the bowl with the flaxseed mixture.
  5. Stir with a spatula, just until incorporated. The mixture will be very fluffy. Once incorporated, allow to sit for 3 minutes.
  6. Add in your fresh herbs or stir in the ground cinnamon.
  7. Divide mixture into 4 servings. Scoop each; one at a time, onto the preheated waffle maker and close the top. Cook until it beeps and repeat with remaining batter.

Maybe I did something wrong, but these poor things were pretty much not the best. Maybe you’ll have better luck, which is why I posted it at all.

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Where the Cookie Crumbles

Posted on February 24, 2016. Filed under: Breakfast, Uncategorized | Tags: , , , |

So I made these the same time I made everything else last Thursday, I was planning on just waiting to post it until this week because I originally had no time to cook this week, but mother nature decided to step in. (I’m currently working on some Whole Wheat Oatmeal Bread).

I’m always looking at different ways to use up bananas I didn’t eat. Luckily since I eat one almost every day, I generally don’t have any that get to far gone, but sometimes I do. I wanted to make something healthy that I could bring to work with me for breakfast.

Even though they’re technically cookies, they’re actually very good for you. I added flax and chia to the recipe I found, so once again, they’re full of fiber. They aren’t too sweet but they do satisfy that craving if you so want.

This recipe is very easy and takes no time at all. I used less honey than the suggested because I did want to keep sugar content a little lower.

Banana Breakfest Cookies

Here’s what to get from the store (you do need old bananas):

Almond Butter
Dried Cranberries
Dried Dates

Banana Breakfast Cookies
(Based off Five Heart Home)

2 cups quick oats
1/2 cup Flax
1/4 cup chia seeds
1/2 teaspoon cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large bananas (ripe or slightly overripe), mashed (about 1 cup)
1/2 cup almond butter
1 1/2 tablespoons honey
1 teaspoon vanilla
1/2 cup dried cranberries
1/2 cup dried dates

  1. Position rack in center of oven and preheat to 350°F. Line a baking sheet with parchment paper and set aside.
  2. Measure oats, flax, chia, cinnamon, baking powder, baking soda, and salt into a large bowl; whisk to combine. Stir in mashed banana, almond butter, honey, vanilla, cranberries, and dates. Scoop dough using a scant 1/4-cup measuring cup for form 12 cookies. Flatten the top of each cookie on the baking sheet and bake for 14 to 16 minutes. Allow cookies to cool completely on baking sheet before storing in an airtight container.

The wind is the worst, here in NWI there isn’t anything to hold the wind back, so even if there isn’t that much snow, the wind can make it look like white out conditions. Also, my complex makes its own wind tunnel, so outside sounds like about a hundred ghosts are having a party.


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Nanna Muffins

Posted on February 5, 2016. Filed under: Breakfast, Uncategorized | Tags: , , |

Two posts in one day!

I had some bananas that were getting a little dark, and I could have just made regular muffins, but I thought “Why not make them full of fiber!” I had extra flax seeds, so why not, right?

This recipe is so easy and takes very little time. It’s also very fiber-rific, so be careful if you don’t eat as much fiber as I do.

Banana Flax Seed Muffin

Here’s what to get from the store (remember, old bananas though)

Flax seeds
Chia Seeds

Banana Flax Seed Muffins

2 over ripe banans, mashed
1 egg
1 cup flax seeds
3/4 cup sugar
1 tsp baking soda
1 tsp baking powder
1/4 cup oatmeal
Chia Seeds

  1. Grind your flax seeds in a coffee grinder until fine.
  2. Add the flax seeds and the egg to the bananas and mix.
  3. In a seperate bowl, mix the dry ingredients and sprinkle chia seeds on top, then mix them in as well
  4. Add the dry ingredients into the bananas mixture. Put into greased cupcake pans.
  5. Bake in a 350 degree oven for 20 minutes.

My fingers are sticky, and there was something on my arm. My life is a bunch of mysteries. Clumsy, clumsy mysteries.

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