Oatmeal Waffles

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
1 - 2 T sucanut or evaporated cane juice crystals (more or less depending on your taste)
2 T coconut oil (no need to melt/ solid is fine)
1/4 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. Also, if you open the iron and the waffles are sticking or coming apart, they need to cook longer.)

Cook waffles and enjoy with your favorite toppings!

I always double this recipe and freeze the extras. If you put parchment paper between the waffles they won't freeze together. Then just reheat frozen waffles in toaster or in the oven at 400 degrees for 2-4 minutes on those busy mornings that there is no time to make anything! 

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.)