High Protein Waffles

These are amazing. We made these on the weekend. I don’t know the source for the recipe – a friend emailed it to me. These are so good, you almost don’t need any syrup or butter on them!  This makes a huge recipe; we halved it and still ended up with about 10 waffles.

4 tsps. baking powder

1 1/2 c. whole wheat flour

3 c . old-fashioned (large flake) oats

1/4 c. plus 2 T. sugar

1 tsp. each salt and cinnamon

4 large eggs

3/4 c. vegetable oil

1 c. high fat Greek vanilla or plain yogurt

2 c. milk

Mix together in a large bowl until smooth, using a hand mixer or whisk. Ensure the baking powder is covered by the flour and oats so as not to premature activate it. Let stand 5 minutes.  Preheat the waffle maker to medium-high. Place about one cup of waffle mixture in centre of waffle maker and using a heat proof spatula, spread mixture over the entire waffle maker.

Don’t Spit the Seeds!

 

I learned something new today. Black and white colored watermelon seeds, as well as cantaloupe and honeydew melon seeds, are edible and nutritious.  One ounce of dried black watermelon seeds has 160 calories – mostly from unsaturated fat – and 8 grams of protein plus other nutrients (source – Berkeleywellness.com).  You can roast the rinsed and dried seeds with a little oil and salt at 325 for about 15 minutes.

Oatmeal Banana-Raisin Cookies

cookies_1

 

Adapted from a recipe in the cookbook Quinoa 365.

Cream together in a large bowl:

1 1/4 c. brown sugar

1/2 c. margarine

1/2 c. oil

Add to above and mix well:

1/4 c. milk

1 1/2 tsp. vanilla

2 large eggs

1 c. mashed bananas

Combine in a bowl:

1 1/4 c. quinoa flakes

1 1/4 c. flour

1 1/2 c. quick cooking oats

1 1/2 tsp. baking powder

1/4 tsp. salt

1/4 c. ground flax

1/3 c. sunflower seeds (unsalted)

1 c. raisins

1 tsp. cinnamon

 

Add dry ingredients to wet ingredients and mix well.  Drop by rounded tablespoons (I used a soup spoon) onto greased cookie sheets.  Bake at 350 for 10 minutes or until bottoms of the cookies are browned.  Let cookies cool completely on cookie sheets before removing.  Makes approximately 3 dozen cookies. Notes:  These cookies spread while baking so ensure distance between each cookie when dropping the cookie batter onto the sheet. This makes a soft cookie.

 

No Bake Cookies {Gluten Free}

photo: avenafoods.com

photo: avenafoods.com

A classic cookie, easily made gluten free.

2 1/4 c. quick-cooking, gluten-free oats such as Only Oats from http://avenafoods.com/

1 c. shredded coconut

1/2 c. milk

1/4 c. butter

2 c. sugar

1/2 c. cocoa

1 tsp. vanilla

 

Combine oats and coconut in large bowl and set aside.  Combine milk and butter in a saucepan and heat to melt butter.  Stir in sugar and cocoa and mix well.  Bring to a boil.  Add oat mixture, stirring constantly.  Cook for one minute.  Remove from heat and stir in vanilla.  Drop by rounded tablespoons onto wax paper.  Cool and enjoy. Makes about 2 dozen cookies.

Tamale Pie {Gluten Free}

P1020113-1

Adapted from a recipe in Company’s Coming “Beef”

1.5 lb. lean ground beef

2 1/2 c. medium salsa (I used Pace brand)

1 c. GF flour

3/4 c. cornmeal

1 T. sugar

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

3 T. grated Parmesan cheese

1 large egg

1 c. buttermilk or soured milk (sour by adding 1 T. vinegar or lemon juice and stir)

1/4 c. oil

Brown ground beef in skillet. Add salsa, reduce heat to low and simmer for about 10-15 minutes.  In the meantime, make the topping. Combine all dry ingredients in a large bowl.  In a small bowl whisk together egg, milk and oil.  Add liquid ingredients to dry and stir together until moist.  Spread ground beef/salsa mixture into a 10″ pie plate. Top with cornmeal mixture. Bake at 375 for 30 minutes until topping is golden and a toothpick inserted in the center comes out clean. Serves about 6.

Notes: For GF Flour, I used oat flour.  Also, you could probably make this using all cornmeal.

 

Speedy Pasta Primavera

 

 

 

3/4 lb. pasta, cooked with a little salt and oil in boiling water (I used spaghettini which cooks to al dente in 5 minutes)

1 c.  zucchini cut into thin strips

1 c. carrots, peeled and cut into thin strips

2 c. frozen mixed vegetables

1/2 c. water (stock can also be used)

1 c. half and half or light cream

1/4 c. Parmesan cheese

2 T. dried dillweed

Pinch nutmeg

Saute zucchini and carrots in a large pan or skillet. Add stock and cook until vegetables are done.  Add frozen vegetables, cheese, spices and cream (heat cream a little in the microwave before adding).  Reduce heat to medium. Add pasta, mix well and heat thoroughly.  Serves 6 – 8.