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Tag: Batch Cooking

Easy Pumpkin Nut Butter Waffles

Todays feature recipe for the Pumpkin and Pinterest series is Gluten-Free Pumpkin Waffles from Cats to Cooking. Swing over and show her some love for an excellent, pinnable recipe.

I was so excited to see this pin because I am a bit of a waffle snob. I love waffles, but they need to be cooked just right. Crispy on the outside and nice and moist in the middle.

This recipe had a short ingredient list and was gluten-free so I was excited to try them.


I am always looking for ways to switch thing up for school lunches and when I was preparing to make these beauties I decided to try it a little different.

Instead of using almond flour I used almond butter.

I took out the cashew milk.

I made the waffles with my daughters babycakes mini waffle maker. The batter is pretty thick so I used my little piping tool to pipe these into the little griddles. A spoon and spatula would have worked well also. Just spoon in and smooth. 

  
    
They turned out perfect for little hands. They actually turned out perfect for my big hands too.

   
 I let the boys sample them with a side of pumpkin yogurt.

The house smelled like there were thousands of nut butter fairies playing in the air around me.

  
I decide to make a big batch of these after the initial batch. Partially because the boys ate half of the first go around and partially because I loved the idea of packing these in the kids lunches for the week.

  
This recipe made about 52 mini waffles.

1 cup pumpkin purée

2 cups almond butter

5 eggs

1 tsp cinnamon

1 tsp vanilla extract

1 tsp baking powder

1/2 tsp baking soda

Coconut oil for greasing waffle iron

Instructions

Plug in and preheat waffle iron on low setting.

Put all ingredients in blender.

Blend until smooth.

Spray or brush oil onto waffle iron 

Pipe or spoon mixture onto waffle iron and smooth. 

Close the waffle iron and let cook about 5 minutes. If the waffle iron is still steaming, let cook a bit longer.

Open waffle iron, remove waffles with rubber spatula. 

Have you been following the Pumpkin and Pinterest series?  What are your favorites so far?

Easy Peasy Banana Bread

Adapted from Better Homes and Gardens

Ingredients:

2 cups whole wheat flour
3  teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
4 eggs beaten
3 1/2 cups bananas mashed
1/4 cup organic sugar
1/4 cup brown sugar
5 dates
1/4 cup butter
1/4 cup coconut oil
1/4 teaspoon salt.


Directions:

1. Prepare two 9x5x3 inch or four 7 1/2×3 1/2×2 inch loaf pans with butter or coconut oil. Set aside.
2.  Combine flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.
3.  In a bowl of processor place bananas and date.  Process till smooth.
4.  Add room temperature eggs, sugar and oil and process.
5.  Pour egg mixture into flour mixture and fold until just mixed.
6.  Pour into prepared pans and make streusel topping.

Streusel Topping

Ingredients

1/2 cup packed brown sugar
6 Tablespoons of oatmeal
4 Tablespoons of butter

Directions:

1.  Add all ingredients to a small bowl
2.  Use a pastry blender until mixture resembles coarse crumbs.
3.  Sprinkle mixture and gently press into batter.

Bake in 350-degree oven for 55-60 minutes for 9x5x3 inch loaf pan or 40-45 minutes for 7 1/2×3 1/2×2 inch loaf pan or until a tester comes out clean.

At this point, you can cool completely slice and freeze for eating later or enjoy immediately.

Simple and Easy Whole Wheat Crepes

Simple and Easy  Whole Wheat Crepes

 

 

Ingredients

3 cup whole wheat organic bread flour

6 eggs

1 1/2 cup milk

1 1/2 cup fresh orange juice

1/2 teaspoon salt

       1 Tbsp chia seed

4 tablespoons coconut oil melted

       1/4 cup applesauce

       1 Tbsp vanilla

Makes 24 crepes

Directions

Preheat oven to 170 degrees

In a large mixing bowl, whisk together the flour and the eggs. Gradually add the milk and orange juice, stirring to combine. Add the salt, coconut oil, applesauce and chia seeds; beat until smooth.

Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe.

 


Now the fun part begins 🙂

Tilt the pan with circular motion so that the batter coats the surface evenly.

Cook the crepe for about 2 minutes until the bottom is light brown. Loosen with a spatula, turn and cook the other side.

Place in preheated oven.

Place a wet paper towel over the crepes to keep moist until ready to eat.  Serve hot with Orange Nutella sauce and homemade whipped cream.

Please remaining crepes a gallon zip lock freezer bag separated by parchment paper.

Keep in refrigerator or freezer.

Enjoy.

 

5.0 from 3 reviews
Simple and Easy Whole Wheat Crepes
Author: 
Recipe type: Breakfast
Serves: 24
 
Ingredients
  • 3 cup whole wheat organic bread flour
  • 6 eggs
  • 1½ cup milk
  • 1½ cup fresh orange juice
  • ½ teaspoon salt
  • 1 Tbsp chia seed
  • 4 tablespoons coconut melted
  • ¼ cup applesauce
  • 1 Tbsp vanilla
Instructions
  1. Preheat oven to 170 degrees
  2. In a large mixing bowl, whisk together the flour and the eggs.
  3. Gradually add the milk and orange juice, stirring to combine.
  4. Add the salt, coconut oil, applesauce and chia seeds; beat until smooth.
  5. Heat a lightly oiled griddle or frying pan over medium-high heat.
  6. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each crepe.
  7. Tilt the pan with circular motion so that the batter coats the surface evenly.
  8. Cook the crepe for about 2 minutes until the bottom is light brown. Loosen with a spatula, turn and cook the other side.
  9. Place in preheated oven.
  10. Place a wet paper towel over the crepes to keep moist until ready to eat. Serve hot with Orange Nutella sauce and homemade whipped cream.
  11. Place remaining crepes a gallon zip lock freezer bag separated by parchment paper.
  12. Keep in refrigerator or freezer.
  13. Enjoy.

Baked Pumpkin Pie Oatmeal

This recipe makes 2 pans of baked oatmeal. Throw one in the freezer for later in the week and one in the refrigerator for tomorrow morning. I love having a stash of these in the freezer for those not too put together mornings.  We like to serve this with a dollop of greek yogurt on top.

Ingredients

6 cups rolled oats

1/2  cup brown sugar

1/4 pure maple syrup

1 Tbsp pumpkin pie spice

3 teaspoons baking powder

2 teaspoon salt

2 cups coconut milk

3 eggs

1/4 cup chia seed

1/4 cup flaxseed meal

1 29 oz can pumpkin purée

1 cup applesauce

2 Tbsp coconut oil

3 teaspoons vanilla extract

Crumb Topping

1/2 cup butter

1/4 cup brown sugar

2 cups oatmeal

2 tsp cinnamon

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, mix oats, brown sugar, pumpkin purée, chia seed, flax meal, pumpkin pie spice, baking powder, and salt. Beat in coconut milk, eggs, applesauce, coconut oil and vanilla extract.Spread into 2 9×13 inch baking dish.

For the topping combine the oatmeal, brown sugar, cinnamon and the butter in the bowl of an electric mixer fitted with a paddle attachment.  Mix on low speed until the butter is the size of peas.  Rub the mixture with your fingers until it is in big crumbles then sprinkle evenly over the oatmeal. 

Bake in preheated oven for 40 minutes.

 

Baked Pumpkin Pie Oatmeal
Author: 
Recipe type: Breakfast
 
A two for one breakfast recipe. Baked Pumpkin Pie Oatmeal is a great way to get your day off to a great start.
Ingredients
  • 6 cups rolled oats
  • ½  cup brown sugar
  • ¼ pure maple syrup
  • 1 Tbsp pumpkin pie spice
  • 3 teaspoons baking powder
  • 2 teaspoon salt
  • 2 cups coconut milk
  • 3 eggs
  • ¼ cup chia seed
  • ¼ cup flaxseed meal
  • 1 29 oz can pumpkin purée
  • 1 cup applesauce
  • 2 Tbsp coconut oil
  • 3 teaspoons vanilla extract
  • Crumb Topping
  • ½ cup butter
  • ¼ cup brown sugar
  • 2 cups oatmeal
  • 2 tsp cinnamon
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, mix oats, brown sugar, pumpkin purée, chia seed, flax meal, pumpkin pie spice, baking powder, and salt. Beat in coconut milk, eggs, applesauce, coconut oil and vanilla extract.
  3. Spread into 2 9x13 inch baking dish.
  4. For the topping combine the oatmeal, brown sugar, cinnamon and the butter in the bowl of an electric mixer fitted with a paddle attachment.  Mix on low speed until the butter is the size of peas.  Rub the mixture with your fingers until it is in big crumbles then sprinkle evenly over the oatmeal.
  5. Bake in preheated oven for 40 minutes.

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