Whole Wheat Banana Coconut Waffles

Quarantine breakfast has definitely been more elaborate than usual. Pancakes and Waffles aren't just for the weekend, and I am totally OK with that! 

These waffles were a result of an excess of overripe bananas, which I am sure we all have had plenty of during our time home. 

They are also healthy-ish, being made with whole wheat flour, coconut oil, and nut milk. They are topped with slices of bananas, toasted coconut flakes, and walnuts for added texture and flavor! 

Substitutions for the listed ingredients :

• Whole wheat flour - All-purpose flour

• Coconut Oil - Canola Oil

• Almond milk - Any nut milk / regular milk

• Walnuts - your preference of nuts or leave it out

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Ingredients 

Waffles

• 1 ½ cup whole wheat flour (or all-purpose flour)

• 2 tablespoons sugar 

• 2 teaspoons baking powder

• ½ teaspoon salt

• ½ teaspoon ground cinnamon 

• ⅓ cup coconut oil, melted 

• ¾ cup almond milk (or your choice of nut milk)

• 2-3 medium sized bananas, mashed 

• ¾ cup chopped walnuts (or your favorite nut) *optional 

Toppings

• Maple Syrup

• Chopped nuts

• Toasted coconut flakes

• Slices of banana

Recipe

1. Preheat waffle iron according to manufacturer's instructions. 

2. In a large bowl, whisk the flour, sugar, baking powder, salt, cinnamon together.

3. In a small bowl whisk the melted coconut oil, and almond milk together. Pour the wet ingredients into the dry and whisk to combine. 

4. Add the mashed bananas and nuts, if using, and whisk until just combined. 

5. Grease the waffle iron and pour the prepared batter into the waffle iron. Cook until crispy, and golden brown. 

6. Serve with maple syrup, and additional toppings. 

* Waffles can be frozen up to 3 months. Allow them to cool completely, then transfer them to an airtight plastic bag and place them in the freezer.  To thaw, preheat a toaster oven, or a traditional oven and heat them until crispy.

Huevos Rancheros

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Ingredients 

• 4 corn tortillas

• 2 eggs, fried

• 1 (15 oz.) can of beans of your choice

• 1 1/2  cup of Salsa

• ½ avocado, sliced

• Salt and pepper

• ¼ cup of cilantro leaves, garnish

• Hot sauce * optional 

• Cotija cheese, for garnish *optional 

Restaurant Style Salsa

• 3-4 ripe roma tomatoes

• 1 can whole or crushed tomatoes

• 1 jalapeno, (stem + seeds removed, for less heat)

• 1 onion, quartered 

• 5 cloves of garlic

• 1 bunch of cilantro leaves, roughly chopped

• Juice of ½ lime

• Salt

Recipe

Restaurant Style Salsa

1. In a heavy bottom large skillet, place the tomatoes, jalapeno, onion, and garlic cloves. Allow the ingredients to cook on high heat without turning,  until vegetables are charred. Turn and repeat on the other side, until the ingredients are completely charred.

2. Once charred, place the ingredients on a plate and allow them to cool completely

3. Add the charred ingredients to a food processor. Add the can of tomatoes, cilantro leaves, lime juice and salt. Puree until just combined. Do not over blend. Season to taste.

Assemble

1. In a medium sized saucepan add beans, salsa and salt. Stir mixture and bring to a simmer. Cook until most of the liquid has absorbed.

2. Char the tortillas over an open flame on the burner or in a dry skillet over medium-high heat. Keep warm.  If you're charing over an open flame,  use low heat and keep an eye on it as  they will charr quickly. 

3. Fry the two eggs, and set aside. 

4. To assemble, add 2 tortillas to each plate, divide the bean mixture and the fried eggs and avocado. Garnish with additional salsa, cilantro, cotija cheese and hot sauce if desired.

Strawberry Mint Scones

We are a week into Spring and although the weather may have not gotten the memo yet, my kitchen sure has! Spring cooking makes me happy!

The slightly warmer weather and sunshine gives me so much inspiration and motivation to bake with light and bright ingredients.

My favorite ingredients around this time are fruit! From citrus fruit to berries, I love to incorporate them in any way I can. And for my first bake of Spring 2019, I chose scones! To tell you the truth, scones always looked very heavy and dense and I have never had the desire to eat one, not until I tried this recipe. With one bite, I was hooked! From the light and buttery dough to the strawberry and mint filling, they scream spring!

This recipe was taken and adapted from one of my absolute favorite magazines, Bake from Scratch where they use basil instead of mint. What's great about this recipe is how versatile it is, so if mint or basil aren't your favorite herbs, you can easily substitute with thyme, or rosemary, or leave it out entirely.

Bake up a batch and enjoy them with a lovely cup of coffee or tea.

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Ingredients

• 4 cups all-purpose flour

• ½ cup granulated sugar

• 1 tablespoon baking powder

• ¾ teaspoon kosher salt

• ¾ cup cold unsalted butter, grated

• 1 cup diced fresh strawberries

• 2 tablespoons chopped fresh mint

• ¾ cup whole milk

• 2 large eggs, divided

• 1 tablespoon heavy whipping cream

• Garnish: sanding sugar

Recipe

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. Add cold butter, tossing to coat. Cover and freeze for 15 minutes. Stir in strawberries and mint.

3. In a small bowl, whisk together milk and 1 egg. Add milk mixture to flour mixture, stirring and folding just until moistened. Turn out dough onto a heavily floured surface. Using well-floured hands, knead dough 5 to 10 times, about 1 minute. Roll dough to ¾- to 1-inch thickness. Using a bench scraper, cut the dough into triangles or use 2¾-inch round cutter, cut dough, rerolling scraps only once. Place on prepared pan.

4. In a small bowl, whisk together cream and remaining 1 egg. Brush egg wash onto scones. Sprinkle with sanding sugar, if desired.

5. Bake until golden brown, 12 to 15 minutes.

6. Let cool slightly; serve warm.

   Recipe by Bake from Scratch

Buttermilk Pancakes

Happy National Pancake Day! Whether it is a Sunday or a Tuesday morning, pancakes are always the star on the breakfast table.

This year, National Pancake Day happens to fall on Fat Tuesday, so what better way to celebrate than to engorge on a delicious stack of pancakes!

Thick and fluffy, these Buttermilk Pancakes are quick to make and super delicious! They are also easy to freeze and thaw for those mornings you just don't have time to cook!

Whip up a patch this morning or enjoy them for dinner!

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Ingredients

• 2 cups all-purpose flour

• ½  tsp. ground cinnamon

• 3 tbsp. sugar

• 2  tsp. baking powder

• ½ tsp. baking soda

• ¼  tsp. salt

• 1 egg, lightly beaten

• 1 ½ cups buttermilk

• 3 tbsp. butter, melted, plus more for serving

• Maple syrup for serving

Recipe

1. In a medium bowl whisk all the dry ingredients together.

2. In a large bowl, whisk the melted butter, buttermilk, and egg until combined. Add the dry ingredients into the large bowl and whisk until just combined, do not over mix.

3. Heat a lightly oiled frying pan over medium high heat. Scoop ⅓ cup of the mix onto the pan. Cook until bubbles begin to form at the surface, flip and cook until the second side in slightly browned.

4. Serve with a knob of butter, and maple syrup.
   

   *If not eaten right away, preheat your oven to 200 degree F. Set a rack in the oven, and place the pancakes there to keep warm.

   *Pancakes can be frozen up to 3 months. Allow them to cool completely, then transfer them to airtight plastic bag and place them in freezer.  To thaw, preheat a toaster oven, or a traditional oven and heat them until warm.