To save time on those busy mornings, these waffles can be made ahead and frozen, then popped into the toaster as part of a complete breakfast.
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes (+ reheating)
Makes: 4 servings
- 1 1/2 cups (375 mL) all-purpose flour
- 1 1/2 cups (375 mL) Quaker® Regular Instant Oatmeal
- 1/4 cup (60 mL) cornstarch
- 2 tbsp (30 mL) granulated sugar
- 1 tbsp (15 mL) baking powder
- 1/2 tsp (2 mL) baking soda
- Pinch salt
- 1 3/4 cups (425 mL) milk
- 3 eggs
- 1/2 cup (125 mL) melted butter
- 1 cup (250 mL) fresh blueberries, raspberries or strawberries
- 2 tbsp (30 mL) maple syrup
- In bowl, whisk together flour, oatmeal, cornstarch, sugar, baking powder, baking soda and salt. In separate bowl, whisk together milk, eggs and melted butter; whisk into flour mixture until smooth.
- Heat and grease waffle iron. Cook waffles, using scant cupful of batter at a time, according to manufacturer’s instructions. Let cool completely on rack.
- Stack waffles between pieces of parchment paper; freeze in resealable plastic bag or airtight container for up to 2 weeks.
To reheat: Toast frozen waffles in toaster until golden and heated through. Serve with berries and maple syrup.
Nutrition facts (Per 1/4 recipe)
Tags: Breakfast, oatmeal, waffles
- Calories 700
- Fat 31g
- Cholesterol 210mg
- Sodium 750mg
- Carbohydrate 89g
- Fibre 6g
- Sugars 22g
- Protein 19g
Togarashi Grilled Cheese
- 2 tablespoons mayonnaise
- 2 slices Ace Organic multigrain bread
- 1/3 cup grated PC Black Label jura cheese
- 1/3 cup grated PC Black Label Isle of Man cheddar cheese
- ¼ teaspoon PC Black Label togarashi spice blend
- PC Black Label truffle aioli
- Spread mayonnaise over one side of each piece of bread. Place one slice mayo-side-down in a non-stick frypan.
- Carefully sprinkle cheese evenly over bread. Sprinkle cheese with togarashi spice.
- Top with second bread slice. Put the pan on the stove over medium.
- Cook, 3 to 5 min per side or until cheese melts and bread is toasty. Serve with truffle aioli and sauerkraut.
Red Cabbage Sauerkraut
- Half a small red cabbage (about 750g)
- 2 teaspoons kosher salt, plus more for brine
- Thinly slice cabbage. Combine with salt in a large bowl. Massage vigourously until cabbage is soft and wilted and there’s lots of liquid in the bowl, about 7 min.
- Pack cabbage into a well-cleaned 1-L glass jar, packing it down as much as possible. Once it’s all packed into the jar, stir 1 teaspoon salt with 1 cup warm water until dissolved. Add this mixture into the jar just so the cabbage is covered by ½ inch. Cover the jar with a piece of paper towel and secure this with a rubber band.
- Let stand at room temperature at least 3 days, and as much as 7 days. Replace paper towel with a lid and keep refrigerated.
Serves 1 . Recipes courtesy of Claire Tansey’s Kitchen.
Tags: easy, grilled cheese, lunch
Makes about 2 dozen
- 4 cups cake and pastry flour, plus more for rolling
- ½ cup self rising flour
- ¾ cup sugar
- ½ tsp salt
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- 2 tsp ground aniseed
- 1 tsp ground cardamom
- 1 tbsp tangerine zest
- ½ cup vegetable oil, plus more for frying
- 1 egg
- 1 cup cold milk
- 1 cup hot water
- 4 tsp active dried yeast
- 1 tsp sugar
- 2½ cups water
- 1½ cups sugar
- 2 cups sweetened desiccated coconut
1. Mix water and milk and set aside. Mix yeast with ½ of milk/water mixture and 1 tsp sugar. Set in a warm place for 10 minutes, or until frothy.
2. Sift flours, sugar, salt and spices into the bowl of a stand mixer fitted with the paddle attachment. Add zest and stir lightly to combine. Pour in vegetable oil and mix until mixture becomes crumbly.
3. Crack egg into remaining milk/water mixture and whisk gently to break yolk. Add frothed yeast and egg mixture to flour and mix on medium speed to form a soft dough. If mixture is too liquidy, add more flour in small quantities until dough comes together and is just lightly sticky. Turn out onto a floured surface and knead gently for 30 seconds to bring dough together.
4. Rub the inside of a large mixing bowl lightly with oil and put dough inside. Cover very loosely with a kitchen towel and leave in a warm place for at least 2 hours, or until dough has doubled in size.
5. Roll dough on a floured surface to 5cm thick. Using a knife or a pizza wheel cut desired shape and set on baking sheet. Cover loosely with kitchen towel and allow rise again for another 30 minutes.
6. Combine sugar and water in a small saucepan on medium high heat, just until mixture boils and all sugar is dissolved. Reduce heat to miminum. Place coconut in a medium mixing bowl, and line a baking sheet with paper towel.
7. Heat about 1 inch of vegetable in a large pot to medium high heat. Fry koeksisters for 2-3 minutes on each side, or until nicely browned. Working quickly, immerse a fried koeksister for the count of 1 second, then immediately toss in coconut, pressing to coat. Repeat with remaining koeksisters.
You could not get an easier treat. Chillax balls both relax and energize you so make up a batch in 5 minutes and enjoy!
Makes 18 balls.
- 1/4 cup honey
- 2/3 cup tahini
- 2 tsp cinnamon
- 2 tsp maca powder
- ¼ cup almond flour
- 1/8 tsp pink rock or grey sea salt
- 1/3 cup sesame seeds and hemp hearts for rolling
1. Mix all ingredients except seeds until well mixed. Roll them into balls and coat evenly with seeds.
For more great recipes checkout www.JulieDaniluk.com
Tags: energy, protein, snack