Aunt Christie's Waffles

This recipe is adapted from my dear friend's waffle recipe... which is healthy and so delicious! I added some extra cinnamon and came up with the following version.

They freeze and reheat wonderfully... this is great way to replace those store-bought waffles that contain the nasty artificial food coloring.

Turn your waffle iron on medium. Spray generously with Organic canola oil cooking spray.

Batter:

Mix together:

• 1½ cups King Arthur Whole Wheat Flour (I’ve tried other whole wheat flours… nothing compares to the quality of KAF.)
• ½ cup ground flax (I use Bob's Red Mill Organic 100% Whole Ground Golden Flaxseed Meal)
• 2 Tbsp. granulated sugar
• 3 tsp. baking powder (I use aluminum-free)
• ½ tsp. salt
• 2 tsp. ground cinnamon

Mix in a separate bowl:

• 2 eggs
• 1¾ cups milk
• ¼ cup melted butter

Combine wet and dry ingredients together until completely blended.

Scoop ¾ cup of batter onto waffle iron. Cook for 2 minutes. All waffle irons are not created equal. You may need to experiment with the time. Waffles are done when they are a golden brown color. Be sure to re-spray iron before making each waffle.

Makes approximately 4½ Belgian waffles. (I usually make a double batch and freeze the leftovers.)

Remove from iron and cool leftovers on racks. Wrap individually and freeze for an easy breakfast option. To reheat, simply place frozen waffle in a toaster or in the oven.

After scooping batter onto waffle iron, add ½ cup frozen or fresh blueberries to make blueberry waffles.

Pumpkin Muffins

This recipe is adapted from my mother-in-law's pumpkin bread recipe... which is to die for! I messed with it a bit and came up with the following muffin version. They are so wonderful that we have a hard time keeping them in the house. People have been know to take bags of them home after parties at my home. I hope you enjoy!

Preheat oven to 350°. Line muffin tin with cupcake liners.

Batter:

Mix together:

• 3 ½ cups King Arthur Whole Wheat Flour (I’ve tried other whole wheat flours… nothing compares to the quality of KAF.)
• 2 tsp. baking soda
• ½ tsp. salt
• 1 heaping tsp. ground nutmeg
• 1 heaping tsp. ground cinnamon

Mix in a separate bowl:

• 3 cups granulated sugar
• 6 Tbsp. flax (I use Bob's Red Mill Organic 100% Whole Ground Golden Flaxseed Meal)
• 4 eggs
• ¾ cup + 3 Tbsp. Canola oil
• 2 cups pumpkin (1 small can)

Combine wet and dry ingredients together until completely blended.

Scoop batter evenly into muffin tins. Makes approximately 26 muffins. (I usually make a few batches when I make these. I put 24 in the oven, then add the new batter to what is left from the first. And so on.)

Streusel Topping:

• 4 Tbsp. brown sugar
• ½ cup King Arthur Whole Wheat Flour
• ½ tsp. ground cinnamon
• ¼ cup cold butter

Mix dry ingredients together in separate bowl. Cut in butter with a pastry blender or two knives. Topping will be crumbly. Top each muffin with 1 Tbsp. of streusel topping. 

Bake for 22 minutes. Muffins are done when a toothpick inserted in center of muffins comes out clean. Remove from pans immediately and cool on racks. Wrap individually and freeze for an easy breakfast option.

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Adam's Pancakes

Heat griddle to a medium-low heat.

Whisk together:

• 1 egg
• 1 cup milk
• 2 Tbsp canola oil
• 1 cup flour
• 1 Tbsp sugar
• 3 tsp baking powder
• ½ tsp salt

Melt a small amount of butter on griddle to prevent pancakes from sticking. (You could use a spray oil instead.) Pour batter onto griddle. When bubbles appear throughout the pancakes, flip them over. Pancakes are done when both sides are golden brown. Makes approximately 8 five inch pancakes.

Double the batch and freeze the leftovers!

• Cool pancakes completely on wire racks.
• Stack pancakes with parchment paper or wax paper in between each pancake.
• Put the pancakes in a freezer bag.
• Put them in the freezer.
• Reheat them in the oven at 350° for approximately 5 minutes or until heated through. 

The outside of the pancakes will get crispy, while the insides remain moist. They are delicious the second time! It's a quick and easy breakfast when you are on the go.

Granola

Preheat oven to 325°. Line cookie sheet with parchment paper.

Mix together:

• 2 cups Oats
• 1 tsp. cinnamon
• ½ tsp. salt
• 1 tbsp. flax (I use Bob’s Red Mill Organic Whole Ground Flax Seed Meal)

Whisk in a separate bowl:

• ¼ cup honey (I use local honey… the local pollens help build immunities to allergies)
• ¼ cup brown sugar
• 3 tbsp. Canola oil
• 1 tsp. vanilla extract

Combine together until oats are completely coated with the honey mixture. Spread mixture evenly on parchment paper. Leave chucks for texture.

Bake for 10 minutes. Flip granola on pan. Add nuts if so desired. (I use chopped pecans.) Bake another 5 minutes. Flip granola on pan. Bake an additional 3 minutes or until golden brown. 

Cool completely and add 1/3 cup of raisins (or other dried fruit). Store in an airtight container. Serve dry or with milk.

Blueberry Smoothie

Blueberry Smoothie

• 1 frozen banana (I buy large bunches at Sam's. I usually have one bunch on my counter ripening and another in the freezer individually wrapped and ready to go.)
• 1/3 cup yogurt (I use Stonyfield Low Fat French Vanilla - if you are paying over $4 for this, find it somewhere else.)
• 1 large or 2 small pineapple spears (I also buy these at Sam's)
• 1/2 cup frozen blueberries
• 3 small ice cubes
• 1/2 cup juice (I use V8 Fusion Pomegranate Blueberry - also from Sam's)
• a splash of water (adjust to get the texture you like)

Throw it in your blender and enjoy!

A few years ago, one of my sisters suggested that I make a smoothie for breakfast. Every morning I was grabbing something quick that usually contained grains of some sort. I was always starving before lunch and feeling sluggish. I experimented with some ingredients and this is what I came up with.

The kids and I have this every morning. Yes, every morning. Remember, I have OCD... order and consistency work well for me. :) Besides it's healthy; it's quick and easy; and it's delicious. The kids have some other breakfast goodness as well. What they don't drink goes into the fridge. They often finish it up after dinner.