Pumpkin Spice Waffles

If you love all things pumpkin, crisp mornings and a hearty breakfast, you’ll love these pumpkin spice waffles.  Made with things like whole-wheat flour, flaxseeds and pumpkin puree, one waffle will make your stomach sigh with contentment from breakfast to lunch.

You can make your own pumpkin puree from those leftover jack-o-lanterns, or buy canned pumpkin–either way, you’ll love these waffles–and not just because they’re good for you!

(This is not a sponsored post–I add the links because I believe in the products)

#PSL lovers, you'll love these pumpkin spice #waffles! http://wp.me/p2UZoK-z9Pumpkin Spice Waffles
©2014 Anita Ojeda
Yields 6 Belgian Waffles

Mix the following ingredients in a medium-sized mixing bowl.
3 cups whole-wheat flour (I prefer non GMO flour such as Prairie Gold by Wheat Montana)
1/4 cup ground flaxseed (optional–but why not?!)
2 Tbs. baking powder
2 Tbs. brown sugar
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. ginger
1/4 tsp. nutmeg

Make a well in the dry ingredients and then add:
1/8 cup canola oil
1/2 cup pumpkin puree
1 tsp. vanilla
2 eggs

Mix well until all of the dry ingredients are incorporated into the wet ingredients. Slowly add about two cups of water–until the batter reaches the perfect consistency for your waffle maker–my husband describes it as ‘runny but thick.’ The amount of water you need will depend on the consistency of your pumpkin puree. Enjoy!

We always use a spritz of cooking spray on both sides of the waffle iron (even though it’s a non-stick surface).

What's YOUR favorite way to eat pumpkin? Here's an amazing pumpkin spice waffle!… Click To Tweet

What's YOUR favorite way to eat pumpkin? Try these pumpkin spice waffles! http://wp.me/p2UZoK-z9 via @blestbutstrest

Zesty Egg Bake

Zesty Egg Bake

This quick and easy recipe works well wether you’re serving a brunch or just want something different to go along with your potatoes at breakfast.

Preheat oven to 350˚
Serves 6
Lightly grease an 8X8 baking dish

1 tsp. butter
1 jalapeño, chopped in small pieces
Melt the butter in a small frying pan and sauté the jalapeño and allow it to cool whilst you prepare the other ingredients. Or, if you want to save time, just use a can of diced green chilies or jalapeños).
12 eggs
1/4 tsp. salt
1 tsp. baking powder
Whisk the eggs, salt and baking powder together in a medium-sized bowl.
Add
1 3/4 cup of grated cheese (I used a mix of cheddar and jack cheeses)
3/4 cup low fat cottage cheese
The sautéed jalapeños

Mix well and then pour into the lightly greased baking dish. Bake for 45-50 minutes (until a toothpick inserted in the center comes out clean). Serve hot with your favorite salsa.

Nuts About Granola

The first granola recipe I tried had TWO cups of oil for 12 cups of oats. Ten years ago, I thought nothing of it.

The first granola recipe I tried had TWO cups of oil for 12 cups of oats. Ten years ago, I thought nothing of it.

I’m nuts about granola, and I always assumed that it was good for me—until a friend shared her granola recipe with me and I realized how much oil and sugar hid under the guise of ‘healthy.’ I started playing around with granola recipes, and came up with this healthier version.Preheat oven to 300˚

Place the following ingredients in a blender jar:

1 13.5 oz. can of coconut milk
1 can of apple juice concentrate thawed
3 Tablespoons cinnamon
1 tablespoons salt
1 Tablespoons of vanilla
¼ cup oil
Blend for about 30 seconds.

In a VERY large bowl, mix together:
1 cup sesame seeds
1 cup flax meal
12 cups of whole rolled oats
3 1/2 cups of brown sugar

Pour the wet ingredients over the dry ingredients and mix well. Spread a portion of the granola about an inch think on a large cookie sheet or jelly-roll pan (it’s nice to have a pan with high sides) and place in oven for about an hour and thirty minutes—stir the granola every 20 minutes.   After the first hour of baking, add:

2 cups pecan pieces
1 cup almond slivers

If you bake two pans at a time, make sure you exchange the pan on the top rack with the pan on the bottom rack each time you stir the granola.

Allow the granola to cool thoroughly before placing the granola in an airtight container. If you like, once the granola has cooled, add chopped craisins or raisins.

If you’d like to know why I eat the way I do, read my Healthy (er) Choices Manifesto.

Butterscotch Muffins

These muffins taste good enough to serve for dessert but are healthy enough to serve for breakfast!

These muffins taste good enough to serve for dessert but are healthy enough to serve for breakfast!

I love the taste of butterscotch cookies, but hate how unhealthy they are.  This lower fat recipe has less sugar and fat than it’s cookie counterpart, so it’s perfect for breakfast!

Butterscotch Muffins
Yields 12 || Preheat oven to 380˚

Mix the following ingredients in a medium mixing bowl:

3 cups whole-wheat flour (I prefer a white wheat such as Wheat Montana Prairie Gold)
2 Tbs. baking powder
1 Tbs. cinnamon
¾ tsp. salt
2/3 cup brown sugar
1 cup coconut flakes (sweetened or unsweetened—depends on your personal preference)
1 cup butterscotch chips
1 ½ cups quick oats (if you don’t have quick oats, put the same amount of whole oats in a blender and whiz for a fifteen seconds or so)

Add
¼ cup unsweetened applesauce
¼ cup oil
2 eggs
1 ½ cups water

Mix just until all of the dry ingredients are wet and place in greased muffin tins (about 1/2 cup of batter in each tin).

Bake at 380˚ for 25-30 minutes.

If you’d like to know why I eat the way I do, check out my Healthy (er) Choices Manifesto.

©2013 Anita Strawn de Ojeda

Vegan Pancakes

This pancake smiles for a reason!

This pancake smiles for a reason!

 

Pancakes!

My family LOVES pancakes, so when we started eating healthier, our pancake mix was the first item we revised. If you’re starting out in your healthier eating quest, you may want to use half white flour and half whole-wheat flour.

 

2 cups whole-wheat flour (my favorite is Wheat Montana Prairie Gold)
¼ cup cornmeal
¼ cup soy protein powder
1 Tbs. baking powder
1 tsp. salt
1 Tbs. brown sugar
2 Tbs. ground flax seeds

Mix the dry ingredients together and then add 2 ½ cups water—you may need slightly more. The batter should be on the thin side. Cook on a preheated skillet or non-stick frying pan (you’ll want to use a paper towel to spread a small amount of oil on the pan between pancakes).

Makes 8-10 large (5-6 inch diameter) pancakes.

Enjoy!

If you’d like to know why I wanted to cook healthier for my family, read my Healthy (er) Choices Manifesto.

Pumpkin Scones

Pumpkin Scones with White Chocolate Chips

Pumpkin Scones with White Chocolate Chips

Ever wonder what to do with all of those cans of leftover pumpkin from the holidays? Here’s a healthier alternative to a store-bought scone that’s easy to make.

Yields 24

Preheat oven to 370˚
In a large mixing bowl, mix together:

3 c. whole-wheat flour
1 c. brown sugar
1 c. soy protein powder (if you don’t have any of this, you can substitute ww flour)
3 Tbs. baking powder
1 tsp. salt
1 Tbs. cinnamon
1 Tbs. ginger
½ tsp. nutmeg

Cut in ½ c. butter or coconut butter to form a crumbly mixture.

Add and mix well:

2 c. whole rolled oats
1 package of white chocolate chips or cinnamon chips

Mix in just until all of the dry ingredients are incorporated:
4 beaten eggs
1 large (29 oz.) can of pumpkin

Optional: 1 c. chopped nuts (I like pecans).

Use a large ice-cream scoop or ½ cup measuring cup to scoop the batter onto a lightly greased cookie sheet. Press flat and bake for 25 minutes. If you prefer your scones to be triangular, divide the batter into four equal portions and pat them into circles on a floured surface. Cut each circle into six triangles and use a spatula to move them to the cookie sheet.

I usually only bake as many as I need and freeze the rest on a cookie sheet until they are frozen thoroughly and then transfer them to an airtight container and bake them as I need them.

To find out more about why I cook the way I do, see my “Healthy (er) Choices Manifesto” post http://www.blessedbutstressed.com/?p=185

©2013 Anita Strawn de Ojeda

Vegan Zucchini Muffins

Vegan Zucchini Muffins with pecans and chocolate chips.

Vegan Zucchini Muffins with pecans and chocolate chips.

Preheat oven to 380˚
Yields 12 muffins

In a medium-sized mixing bowl pour:
½ c. boiling water over
2 Tbs. whole flax seeds

Let this combination cool a little, and then add:
1 1/4 c. brown sugar
1/4 c. oil
2/3 c. applesauce (unsweetened)
2 c. grated zucchini
2 tsp. cinnamon
½ tsp. ground nutmeg
1 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
1 c. chopped nuts (optional)
1 c. vegan chocolate chips (optional)

Mix all of these ingredients well, and then add:
3 c. whole-wheat flour

Mix gently, just until the flour is incorporated into the wet mix. Scoop into greased muffin tins (about 2/3 c. of batter for each muffin—unlike muffins with white flour, these will not rise overmuch, so it’s ok to fill each one a little past the top). Bake at 380˚ for 30-35 minutes.

To find out more about why I cook the way I do, see my “Healthy (er) Choices Manifesto” post http://www.blessedbutstressed.com/?p=185

 

 

©Anita Strawn de Ojeda