Thursday, May 22, 2014

Oatmeal Waffles

One batch makes about 4 medium sized waffles. I usually make a double batch...extras freeze well!

Combine in a blender, blend together on high for 1 minute.
1 3/4 cups water
1 1/2 cups rolled oats (old fashioned, not quick oats)
1 T whole flax seed
2 T sucanut or evaporated cane juice crystals
2 T coconut oil (no need to melt/ solid is fine)
1 t baking powder
1 or 2 t cinnamon
pinch of salt

Allow batter to sit for 10-15 minutes

Heat waffle iron. (I have found that a medium or lower heat works better for this recipe, but feel free experiment with your waffle iron.)

Cook waffles and enjoy with your favorite toppings!

Reheat frozen waffles in toaster or in the oven at 400 degrees for 2-4 minutes.

Tuesday, May 6, 2014

Morray's Quinoa Muffins

 - "They taste almost like chocolate," says everyone who has tried Morray's Quinoa Muffins.

Mix the following ingredients well in a bowl:
1 cup red or white quinoa (toast in a skillet and grind in a blender)
1 1/2 cup pecan, almond or cashew meal
3/4 cup coconut crystals or evaporated cane juice crystals
1 1/2 tsp. baking soda
1 tsp. celtic sea salt
1 tsp. xanthum gum

Mix the following wet ingredients in a blender:
1 cup water
1/4 cup MCT oil or coconut oil
2 regular sized bananas or 3 small bananas
1 tsp. vanilla

Add wet ingredients to dry. Pour into (do not grease muffin tin) muffin tins and top with coconut crystals and/or cinnamon if desired. 

Bake at 350 degrees until toothpick comes out clean. (30-45 minutes.)