This pumpkin-spiced warming nut daal will quickly slip into your weekday regulars.Read More
What makes a good recipe? For me it needs to hit these criteria:
Ingredients you have on hand
30 minutes and under to eating time
Gluten free or paleo
Refined sugar free
Can batch-cook for meal prep
This recipe checks every single box. If you have a waffle iron you could be eating waffles in under 20 minutes. In fact, I created this recipe in the time it took my partner to shower before going to work! I like it because it is gluten free, VERY high in fibre (gets ya poopin!) and it utilizes leftovers. I hate throwing out leftover oats, but there isn’t a whole lot you can do with it…until now!
Did I mention you can batch these and freeze them like the good old days of Eggo Waffles? Major weekday win IMO.
Here is the recipe to your quick and indulgent weekday breakfast:
3/4 cup Oat flour (or blend 1 cup rolled oats)
1 cup Chestnut flour
2 tablespoons (25 grams) coconut sugar (or brown sugar)
2 teaspoon baking powder
3/4 teaspoon Kosher or coarse salt
3 tablespoons (45 grams) unsalted butter - room temp
1 1/4 cups (295 ml) cashew milk (or any alternative milk, make sure its thick and creamy)
1 cup cooked oatmeal
1 tablespoon local honey
2 large eggs
1 cup frozen black cherries
1/4 cup filtered water
1/4 tsp pure vanilla extract
Turn on and pre-heat waffle iron.
Place cherries, water and vanilla extract in a small sauce pan on medium heat and cook until tender. Mash with potato masher to incorporate. If it looks too runny, let it continue bubbling until it has reduced. Set aside.
For the batter, whisk the dry ingredients (oat flour, chestnut flour, sugar, baking powder and salt) together in a large bowl. In a smaller bowl, whisk the butter, nut milk, cooked oatmeal, honey and eggs together until thoroughly combined.
Gently fold the wet ingredients into the dry ingredients. Using a light hand is important for tender pancakes.
Pour 1/4 cup batter into each waffle plate (standard size) and cook for 2-3 minutes.
Keep the cooked waffles warm in a 200F oven until ready to serve.
Top with cherry compote and pure maple syrup.
Recipe modified and adapted from Smitten Kitchen Oatmeal Pancakes
LIVER: Mega Superfood
Liver is THE most nutrient dense food on the planet. The highest food source of iron. In general, organ meats are between 10 and 100 times higher in nutrients than corresponding muscle meats.
In natural medicine, ‘LIKE HEALS LIKE’. This means that by eating liver, you’re providing your body with all the building blocks and supports your liver needs to regenerate and function optimally.
When carnivorous animals such as lions find a prey, the first thing they eat are the organs. They prioritize on the most nutritious parts of the animal. Folks in the 50s knew how important liver was, and usually ate liver and onions about 1 time per week. In the Caribbean, cod liver oil is taken daily not only for its protective vitamin d and Omega 3 values, but for it’s overall nutrition!
Leave it to the French to whip up chicken liver with cream and butter into submission until it’s luscious and creamy. This recipe is so much easier than you think, PROMISE!
You can sauté liver, eat it in freeze-dry capsules. Or you can make it into a creamy delicious pate and eat it with your favourite crackers, sourdough toast or apple slices.
Be sure to select livers from a free-range, organic feed source. They don’t have to be officially certified organic if you go to a local farmers market, talk to the farmer and ask about their practices. Sometimes having certified organic meat can be too expensive for local farmers and although they raise their animals in an organic way, they may not be certified. Ask questions. Talk to your butcher.
image source: https://www.chefsteps.com/activities/chicken-liver-pate
Only healthful nutrient-dense ingredients in this indulgent chocolate dessert. For chocolate lovers who don't want to live life without it. Try it out as a brownie if you don’t have a donut pan, but I HIGHLY recommend the small investment to make all the donuts and grain-free bagels of your dreams. This is the one I have.
Cook: 30 min
Ready in: 50min
Servings: 12 whole donuts or 24 brownie squares
2 medium potato Sweet potato (or 1 large)
3 medium egg
1 tbspVanilla extract, pure
11 Dates (pitted)
1/2 cupCoconut oil (or olive oil)
1 tbsp Baking powder
1/2 tbsp Baking soda
1 cup Cocoa powder, unsweetened
2 tbsp Coconut flour (or oat, almond or quinoa flour)
1 pinchKosher salt (or maldon flake salt)
1/4 cupVegan Chocolate Glaze / Dip
Vegan Chocolate Glaze / Dip
2 tbsp Soy milk (or any alternative milk)
2 tbsp Maple syrup, pure
2 tbsp Cocoa powder, unsweetened
2 tbsp Coconut oil
Sprinkle of pinchKosher salt
Preheat oven to 365 degrees F.
Combine the shredded sweet potato, eggs, vanilla, honey, and oil in a large bowl. In a smaller bowl, combine the baking powder, baking soda, cocoa powder, and coconut flour and stir. Stir this into the wet mixture until well combined.
Coat a non-stick donut pan with coconut oil (or square pan for brownies lined in parchment). Spread the batter in the donut holes with a spoon or your fingers, makes sure there is no air.
Bake for 15-20 minutes for donuts, 25-30 for brownies. Donuts are done when a toothpick inserted in the center comes out clean. Be careful not to over bake!
Meanwhile, to make the glaze, combine all the ingredients in a pot on medium heat. Whisk until melted and homogenous.
Allow the donuts to cool before removing from the pan.
Drizzle or dip glaze over donuts. Sprinkle with flake salt. Enjoy!
Instructions for "Vegan Chocolate Glaze / Dip"
Combine all ingredients in a pot over medium low heat. Whisk until melted and well combined. Let simmer for 2 minutes then remove from heat.
Drizzle on cakes, donuts, or even fruit!
The classic recipe to make egg pasta dough. This is a shiny egg pasta recipe that works great with spaghetti or ravioli. Rolls out super thin if you need it to. Just be sure to allow at least 20 minutes in the fridge for the gluten strains to bond and knead it enough so the dough looks shiny.
2 cups 00 flour
1 tsp extra virgin olive oil
4 eggs plus 2 egg yolks
Put 00 flour onto a cold surface and use a fork to form a well in center. Season the center of the well with salt and add olive oil.
Crack eggs into bowl and gently whisk together. Add a third of whisked eggs into well.
Use the fork to gradually incorporate flour into the eggs. Once mostly soaked in, add another third, continuing to mix into the flour, careful not to let eggs slide out.
Create another well in the middle of the flour and egg mixture and add the remaining egg, combining until the dough looks like crumbs.
Once all the egg is incorporated, flour your hands and begin forming a ball.
Continue to flour your hands and knead the ball of dough until firm and elastic, turning and twisting the ball for about 10 minutes.
Wrap in plastic and rest for at least 20 minutes before rolling.
*image credit: bon appetit
Virant, Paul, and Kate Leahy. A Chef's Year of Preserving: the Craft of Making and Cooking with Sweet and Savory Preserves. Ten Speed Press, 2012.