Gluten free, Dairy free, Flourless, WAFFLES

Madeline loves a warm breakfast, but especially loves smelling it cooking as she gets ready for her day... So did I when I was little... in my dreams that is.  I was lucky if there was cereal in the house.  Right?  Man, my girls are lucky- but I do it because I love them so much! 

Who doesn't love waffles?  Today I experimented with using Kasha or buckwheat groats.  I know it is super nutritious, and is not even a grain!  It seems the more I read, that some grains aren't what they're 'cracked' up to be.  We all know that 100% grains and not refined, is the way to go.  But with more and and more research suggesting that wheat may not be compatible with our human bodies, and with so many having wheat and gluten intolerance, including myself, I am always rotating grains, and trying to find new ways to use them!

I had apple cider in my fridge from over the weekend.  To warm and serve to all of the little sledders and snowboarders... So I threw in 1/2 of cider to the batter to soak over night, to lend it's flavor.  It worked just fine!   My girls also love warmed apple cider in the morning- they pretend it is coffee.

This is an easy recipe where you soak your grains overnight.  I usually make all oat waffles, but today I threw in 1/2 kasha, and it worked just fine!  I bet you could use brown rice here too..?.. I'll let you know.

Whole Grain Sweet Potato Waffles

1 C oats
1 C buckwheat groats ( also called Kasha)
2 C coconut milk ( or other non dairy milk)
1/2 apple cider (or you can just use more milk here)
2 eggs
1/2 C sweet potato, mashed ( this was one medium, baked. You could use anything here: applesauce, pumpkin, shredded apple, mashed banana, blueberries, even strawberries!)
1 tsp pumpkin pie spice ( or spice to match your chosen fruit)
1 tsp sea salt
1 tsp baking soda

coconut oil (or other oil for greasing waffle iron)
100% maple syrup
Earth balance or Organic Smart balance buttery spread

Soak grains overnight in the milk, (and cider if using) with the salt at least 8 hours.  In the morning, blend for a minute or so, then add all the rest of the ingredients, and blend until just incorporated.  Do not over blend!

Preheat your waffle iron, and grease well.   I use a cool silicone pastry brush from Pampered Chef, that makes the job so easy! You can pour directly from the blender pitcher or whatever works best for you.  Cook as directed for your waffle maker.  Top with buttery spread and maple syrup, and watch 'em get gobbled up!

My waffle iron sucks, and I need to research and find one I love.  Mine is not easy for clean up, it gets so very hot, that I have to change cooking times the longer it is on... But I am from the school of thought, you use something until it no longer works- but this thing is old, and it won't die.  I'll have to donate it- and find a better one!  Any suggestions?

This batter makes exactly 6 waffles for my size waffle iron.  I will freeze the extras on a cookie sheet, then transfer to a freezer bag.  I won't have to mark the bag with the date, they will be gone this week.

Enjoy!
Yours in health,
Natalie

BEST broccoli EVER

Roasted Broccoli with garlic and olive oil...  BEST BROCCOLI EVER!

Man I love broccoli, and most other vegetables!  I am fortunate, my daughters share my passion and love for vegetables... my husband, not so much.  He eats most veggies to humor me.  But, there are rare occasions when he ends up loving a vegetable!  This is one of those times!
I'm not sure if I was living under a rock, but I had never heard of 'roasting' broccoli.  I have back-in-the-day boiled broccoli, and for many, many years now, have steamed broccoli. 
I have roasted root vegetables, and absolutely adore roasted vegetables, but it never crossed my mind to roast broccoli!  I believe I was reading something in one of my many favorite magazines- something about roasted broccoli.  It hit me like a brick- you could ROAST broccoli?  I guess the 'leaves' part of the broccoli, made me think that roasting wouldn't work... BUT it does!
Roasting, like with every food stuff, allows the food item brown, and caramelize, kind-of.  Roasting imparts a tenderness and sweetness, unlike steaming.  Roasting just makes it almost a different vegetable.  (And I loved broccoli steamed anyway.) 
Now that I've roasted broccoli, I won't be going back to steaming it- possibly sauteing it, but not steaming.  No mo!
I've made roasted broccoli now many times, in different ways.  This is how I made it last night...

Roasted Broccoli

2 lbs. frozen broccoli (spears or florets)

1/4 C olive oil
2 tsp. Pampered Chef seasoning salt
1 TBL granulated garlic (or chopped or sliced fresh garlic)
fresh ground pepper


Preheat oven to 350 degrees, then roast for approx. 50 minutes.
Partially defrost broccoli.  ( I have just made this with frozen right from the freezer, and made with fresh broccoli.  You just adjust times as needed.)  Put broccoli on a jelly roll pan (that is a cookie sheet with a lip on it).  I used a baking stone jelly roll pan from Pampered Chef.  (I love baking stones!!)  Drizzle olive oil, and sprinkle seasonings.  Toss with hands.
Bake on middle to top rack.  After 25 minutes, toss broccoli.  Bake another 25 minutes.

You can roast at a higher temp. like 425 degrees, and bake for a total of 25 minutes.  I enjoyed the slower roast.  The ways to season are endless.  I love this with sliced or chopped fresh garlic.   You could use any seasoning blend of your choice in lieu of the pampered chef seasoning salt.  I've even used chili powder!  Another way to season it with bright flavor, is to grate lemon peel, squeeze lemon juice, and sprinkle with real Parmesan cheese from Italy AFTER roasting.  Magical.

I ate this as my main dish last night, and had this broccoli for a mid-morning snack eaten cold.  It is just that good!
Enjoy!
Yours in health,
Natalie