Peach Muffins

peach muffins-2

peach muffins

 

Sweet and tender cake-like peach muffins with crunchy and buttery almond crumble.These Peach muffins can be a delightful breakfast or dessert treat when peaches are in season.

Ingredients:

3 cups flour (I used 1 1/2 cup white and 1 1/2 cup whole wheat)

3 eggs

1 cup sugar

1/2 teaspoon salt

2 1/2 teaspoons baking powder

1/2 cup oil

1 1/2 cups plain yoghurt

3/4 cup milk

1 teaspoon vanilla

1/2 teaspoon cinnamon optional

2 large or 3 small peaches diced

Almond crumble:

3/4 cup almonds*

3/4 cup flour

3/4 cup softened butter

3/4 cup brown sugar*

1/2 teaspoon cinnamon optional

*you can sub in walnuts for almonds, and regular granulated sugar for brown sugar.

 

Directions:

Preheat oven to 400F.

In a bowl, whisk together flour,sugar,salt,baking powder and cinnamon(optional).

In another bowl,whisk together eggs,yoghurt,milk,oil, and vanilla.

Combine wet ingredients with dry ingredients and mix in peaches.

Line a cupcake pan or a muffin pan with liners. Spoon batter in to each liner 3/4 full.

 

In a medium bowl using fork or your hands mix all crumble ingredients.

Top muffin batter with generous amount of almond crumble.

Bake for 15-17 minutes if using cupcake pan or 22-24 minutes if using muffin pan.

peach muffins

 

 

peach muffins-2

peach muffins-5

 

Peach Muffins

Ingredients

  • 3 cups flour (I used 1 1/2 cup white and 1 1/2 cup whole wheat)
  • 3 eggs
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 2 1/2 teaspoons baking powder
  • 1/2 cup oil
  • 1 1/2 cups plain yoghurt
  • 3/4 cup milk
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon optional
  • 2 large or 3 small peaches diced
  • Almond crumble:
  • 3/4 cup almonds*
  • 3/4 cup flour
  • 3/4 cup softened butter
  • 3/4 cup brown sugar*
  • 1/2 teaspoon cinnamon optional
  • *you can sub in walnuts for almonds, and regular granulated sugar for brown sugar.

Instructions

  1. Preheat oven to 400F.
  2. In a bowl, whisk together flour,sugar,salt,baking powder and cinnamon(optional).
  3. In another bowl,whisk together eggs,yoghurt,milk,oil, and vanilla.
  4. Combine wet ingredients with dry ingredients and mix in peaches.
  5. Line a cupcake pan or a muffin pan with liners. Spoon batter in to each liner 3/4 full.
  6. In a medium bowl using fork or your hands mix all crumble ingredients.
  7. Top muffin batter with generous amount of almond crumble.
  8. Bake for 15-17 minutes if using cupcake pan or 22-24 minutes if using muffin pan.
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Greek Salad

greek salad

greek salad

This is light and healthy Greek salad recipe.Greek Salad is a crisp, light, healthy  summer salad. Torn Romaine lettuce is topped with juicy tomatoes, crisp cucumbers, kalamata olives, red onion, peppers and crumbled or diced feta cheese then tossed with light and tangy lemon olive dressing.This Greek salad is refreshing and perfect for summer.

Ingredients:

1-2 romaine hearts sliced or torn

1-2 tomatoes sliced into thin wedges

1/2  english cucumber sliced in semicircles

1/2 red onion thinly sliced

kalamata/black olives

pepperoncini  and/or green bell pepper sliced

Crumbled or diced feta cheese

Fresh parsley minced (optional)

 

Dressing:

2 tablespoons lemon juice

1 tablespoon white balsamic vinegar*

1 teaspoon salt or to taste (I used pink himalayan)

1 teaspoon sugar

fresh ground black pepper

1/2 teaspoon dry parsley

1 large clove garlic or 2 small

1/3 cup olive oil (high quality recommended)

*You can sub in white or red wine vinegar

 

Directions for dressing:

In a bowl whisk lemon juice,balsamic vinegar,salt,sugar,parsley,black pepper,and garlic.Gradually whisk in olive oil.Continue to whisk until the dressing is well combined and thickened a little.Set a side for at least 15 minutes-30 minutes.Or refrigerate for later use.

Place all salad ingredients in a salad bowl or a plate.Toss with prepared dressing.

Greek salad-2

 

Greek Salad

Ingredients

  • 1-2 romaine hearts sliced or torn
  • 1-2 tomatoes sliced into thin wedges
  • 1/2 english cucumber sliced in semicircles
  • 1/2 red onion thinly sliced
  • kalamata/black olives
  • pepperoncini and/or green bell pepper sliced
  • Crumbled or diced feta cheese
  • Fresh parsley minced (optional)
  • Dressing:
  • 2 tablespoons lemon juice
  • 1 tablespoon white balsamic vinegar*
  • 1 teaspoon salt or to taste (I used pink himalayan)
  • 1 teaspoon sugar
  • fresh ground black pepper
  • 1/2 teaspoon dry parsley
  • 1 large clove garlic or 2 small
  • 1/3 cup olive oil (high quality recommended)
  • *You can sub in white or red wine vinegar

Instructions

  1. In a bowl whisk lemon juice,balsamic vinegar,salt,sugar,parsley,black pepper,and garlic.Gradually whisk in olive oil.Continue to whisk until the dressing is well combined and thickened a little.Set a side for at least 15 minutes-30 minutes.Or refrigerate for later use.
  2. Place all salad ingredients in a salad bowl or a plate.Toss with prepared dressing.
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Blueberry Lemon Sticky buns

sticky buns

blueberry lemon sticky buns-8

These blueberry lemon sticky buns are beyond delicious! They are super good,sticky,and fingerlicking.My kids loved them…my family members loved them…Im sure you’ll love them too. Perfect with cup of coffee in the morning.Kids liked them with milk, and great with hot cup of tea as well.

Ingredients-

yields 18-20 rolls

Dough:
1 cup warm milk (not hot)
1/2 cup sugar
1/4 cup butter melted (1/2 stick)
2 large or 3 medium eggs
1 1/2 tablespoons oil

1/4 teaspoon salt
1 1/2 teaspoon yeast
1 tablespoon sour cream

2 ozs cream cheese*

1 teaspoon vanilla

3 1/2 – 4 cups Canadian flour(highly recommended)  or all purpose flour**
1 egg for egg wash

1 tablespoon water

 

Filling:

2 lemon zested

3/4 cup white sugar

3/4 flour

1/2 (1/4 cup) butter melted

blueberries

 

Glaze-

2 cups powdered sugar

1/2 lemon juice squeezed

lemon zest from 1 lemon optional

1/4 cup butter melted

1/2 cup milk

 

* you can replace for 1/4 cup sour cream
**Most European/Russian stores and Winco Foods carry it.
Direction using bread maker:
Add sugar to milk.Stir until sugar disolves.Stir in yeast and 1/2 cup flour and set aside.

Melt butter,let it cool.

In another mixing bowl whisk with hand blender eggs,cream cheese,sour cream,oil,salt,vanilla.

Whisk in milk mixture to egg mixture.

Whisk in butter.Add rest of the flour,and transfer dough mixture to bread maker.

Set your setting on “dough”.

With stand mixer:

1.Follow steps 1-4

2.Whisk in butter.Transfer mixture to stand mixer bowl.

3.Add flour.

4.Mix dough with hook attachment.Starting on med-low speed and increasing speed gradually to highest.

5.Cover bowl with plastic wrap.Place the bowl in the warmest place in your house covered with blanket or towel.

I like to place it in the microwave(don’t turn it on!).

6.Let dough rise,about 2 +/- hours.

 

Filling-

 

In a mixing bowl, combine lemon zest and sugar. Rub sugar and lemon zest using your hands.

Whisk in flour.

Pour in butter and rub the mixture with your hands to create crumbs.

 

Making buns-

Preheat oven to 350 degrees.

Butter or grease 2 small or 1 large baking pans/dish.

Roll the dough into large thin ractangle.

Brush on a thin layer of melted butter or spread evenly using your fingers.

Sprinkle the filling mixture over buttered dough.

blueberry lemon sticky buns-2

Sprinkle blueberries over crumb mixture.Roll the dough into a log.Pinch the edges and seal the seams.

blueberry lemon sticky buns-3

Slice the roll into 1 inch slice.Arrange pieces onto buttered pans.

blueberry lemon sticky buns-4

Cover with kitchen towel and allow to rise for about 20 minutes. Take it outside during summer for quicker better rise.

Whisk egg and water together and brush on buns.

Bake for 25-30 minutes or until they are deep golden brown.

Glaze- Combine all ingredients together using a whisk.

Remove buns from oven and pour the glaze over them while hot.

Serve warm or room temperature.

sticky buns

Blueberry Lemon Sticky buns

Ingredients

  • yields 18-20 rolls
  • Dough:
  • 1 cup warm milk (not hot)
  • 1/2 cup sugar
  • 1/4 cup butter melted (1/2 stick)
  • 2 large or 3 medium eggs
  • 1 1/2 tablespoons oil
  • 1/4 teaspoon salt
  • 1 1/2 teaspoon yeast
  • 1 tablespoon sour cream
  • 2 ozs cream cheese*
  • 1 teaspoon vanilla
  • 3 1/2 – 4 cups Canadian flour(highly recommended) or all purpose flour**
  • 1 egg for egg wash
  • 1 tablespoon water
  • Filling:
  • 2 lemon zested
  • 3/4 cup white sugar
  • 3/4 flour
  • 1/2 (1/4 cup) butter melted
  • blueberries
  • Glaze-
  • 2 cups powdered sugar
  • 1/2 lemon juice squeezed
  • lemon zest from 1 lemon optional
  • 1/4 cup butter melted
  • 1/2 cup milk
  • * you can replace for 1/4 cup sour cream
  • **Most European/Russian stores and Winco Foods carry it.

Instructions

  1. Direction using bread maker:
  2. Add sugar to milk.Stir until sugar disolves.Stir in yeast and 1/2 cup flour and set aside.
  3. Melt butter,let it cool.
  4. In another mixing bowl whisk with hand blender eggs,cream cheese,sour cream,oil,salt,vanilla.
  5. Whisk in milk mixture to egg mixture.
  6. Whisk in butter.Add rest of the flour,and transfer dough mixture to bread maker.
  7. Set your setting on "dough".
  8. With stand mixer:
  9. 1.Follow steps 1-4
  10. 2.Whisk in butter.Transfer mixture to stand mixer bowl.
  11. 3.Add flour.
  12. 4.Mix dough with hook attachment.Starting on med-low speed and increasing speed gradually to highest.
  13. 5.Cover bowl with plastic wrap.Place the bowl in the warmest place in your house covered with blanket or towel.
  14. I like to place it in the microwave(don't turn it on!).
  15. 6.Let dough rise,about 2 +/- hours.
  16. Filling-
  17. In a mixing bowl, combine lemon zest and sugar. Rub sugar and lemon zest using your hands.
  18. Whisk in flour.
  19. Pour in butter and rub the mixture with your hands to create crumbs.
  20. Making buns-
  21. Preheat oven to 350 degrees.
  22. Butter or grease 2 small or 1 large baking pans/dish.
  23. Roll the dough into large thin ractangle.
  24. Brush on a thin layer of melted butter or spread evenly using your fingers.
  25. Sprinkle the filling mixture over buttered dough.
  26. Sprinkle blueberries over crumb mixture.Roll the dough into a log.Pinch the edges and seal the seams.
  27. Slice the roll into 1 inch slice.Arrange pieces onto buttered pans.
  28. Cover with kitchen towel and allow to rise for about 20 minutes. Take it outside during summer for quicker better rise.
  29. Whisk egg and water together and brush on buns.
  30. Bake for 25-30 minutes or until they are deep golden brown.
  31. Glaze- Combine all ingredients together using a whisk.
  32. Remove buns from oven and pour the glaze over them while hot.
  33. Serve warm or room temperature.
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Berry Cake Roll

berry cake rollalmonds.easy dessert, baking, berries, berry roll, cake, delightsofculinaria.com, dessert, easy recipe, food, quick dessert, recipes, rolls, roulade, russian recipes, summer cake, sweet, teatime-2

berry cake rollalmonds.easy dessert, baking, berries, berry roll, cake, delightsofculinaria.com, dessert, easy recipe, food, quick dessert, recipes, rolls, roulade, russian recipes, summer cake, sweet, teatime-2

 

This is a quick and tasty berry cake roll recipe that is perfect for summer when berries are in season.Making a berry cake roll that is easy to make,refreshing,and beautiful is simply delightful.It’s tastes really light that you might be tempted to get seconds.

 

Ingredients:

6 eggs

3/4 cup sugar

3/4 cup all purpose flour sifted

 

Cream-

1 package (8 0zs) cream cheese

1 1/2 cup powdered sugar

1 3/4 cup heavy whipping cream

1 teaspoon vanilla

or

1 tablespoon orange liqueur

 

Mix or choice of berries:

sliced strawberries

raspberries

blackberries

blueberries

shredded almonds

 

Directions-

Pre heat oven to 350 degrees.

Line a 10×15 jelly roll pan (large baking sheet) with parchment paper going over the sides of baking sheet.Spray with cooking spray.

In a stand/hand mixer bowl, beat eggs on medium speed while slowly adding sugar.Increase speed to high and beat until eggs are pale and fluffy.

Carefully mix in flour.

Spread the  batter evenly on prepared pan.

Bake for about 10-12 minutes or until cake is golden.

Roll the cake up loosely while hot and let cool completely.

 

Cream:

Beat cream cheese until smooth.Add in powdered sugar and continue to beat until sugar is well combined.Add vanilla or liqueur.

On medium speed gradually pour in heavy whipping cream while slowly increasing the speed as it begins to thicken. Continue to beat on high until cream is fluffy.

 

Assembling:

Carefully remove parchment paper while unrolling the roll.

Spread cream over the roll and scatter your choice of berries over the cream.

Roll the cake and cover with cream.

Top with shredded almonds and decorate with berries and mint.Refrigerate for at least 1 hour.

 

Berry Cake Roll

Ingredients

  • Ingredients:
  • 6 eggs
  • 3/4 cup sugar
  • 3/4 cup all purpose flour sifted
  • Cream-
  • 1 package (80zs) cream cheese
  • 1 1/2 cup powdered sugar
  • 1 3/4 cup heavy whipping cream
  • 1 teaspoon vanilla
  • or
  • 1 tablespoon orange liquor
  • Mix or choice of berries:
  • sliced strawberries
  • raspberries
  • blackberries
  • blueberries
  • shredded almonds

Instructions

  1. Pre heat oven to 350 degrees.
  2. Line a 10x15 jelly roll pan (large baking sheet) with parchment paper going over the sides of baking sheet.Spray with cooking spray.
  3. In a stand/hand mixer bowl, beat eggs on medium speed while slowly adding sugar.Increase speed to high and beat until eggs are pale and fluffy.
  4. Carefully mix in flour.
  5. Spread the batter evenly on prepared pan.
  6. Bake for about 10-12 minutes or until cake is golden.
  7. Roll the cake up loosely while hot and let cool completely.
  8. Cream:
  9. Beat cream cheese until smooth.Add in powdered sugar and continue to beat until sugar is well combined.Add vanilla or liqueur.
  10. On medium speed gradually pour in heavy whipping cream while slowly increasing the speed as it begins to thicken. Continue to beat on high until cream is fluffy.
  11. Assembling:
  12. Carefully remove parchment paper while unrolling the roll.
  13. Spread cream over the roll and scatter your choice of berries over the cream.
  14. Roll the cake and cover with cream.
  15. Top with shredded almonds and decorate with berries and mint.Refrigerate for at least 1 hour.
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Grilled Cheeseburger

Grilled Cheeseburger

Grilled Cheeseburger

 

4th of July is only few days away.And if you still didn’t make up your mind on what to make…How about a juicy restaurant style cheeseburger? In our family it became a Fourth of July tradition,because …what can be more American then a cheeseburger?!

Burgers are so versatile.There is many ways to make a burger with many different flavors depending on spreads,toppings,sauce,and cheese you will use. Portobello mushroom and blue cheese is my favorite. Adding portobellos to meat creates a juicier burger and blue cheese gives it extra flavor.If you don’t like blue cheese, you can add any other cheese or none at all.

If you want a perfect,juicy,and delicious burger…please follow these tips:

1.Dip meat into cold water for 30 seconds before grilling.(great tip from foodandwine.com)

2.Flip burgers just once on the grill.

3.Don’t over cook the meat (it will be dry)

4.Brush burgers with melted butter or oil.

5.Never flatten burgers with spatula.

6.Use fresh good quality meat.

 

Ingredients:

2 lbs ground chuck or cross rib roast (or chuck mixed with sirloin)*

1 portobello mushroom or 5-6 white button mushrooms

blue cheese crumbled

salt and pepper

1/2 stick butter melted

*ask your butcher to grind it for you if don’t have grinder

Your choice of 6 buns (regular,whole wheat,thin, or none at all. Just wrap everything in lettuce for protein style)

 

Spreads:

equal amount of-

ketchup

sweet dill relish

mayonnaise

combine all ingredients

 

Lemon garlic spread-

3 tablespoons mayonnaise

3 garlic cloves crushed

1/2 teaspoon dijon mustard (optional)

1 tablespoon fresh lemon juice or white or red wine vinegar.

combine all ingredients.

 

Any choice toppings:

Tomatoes

red or white onions sliced

butter or iceberg lettuce

avocado

bacon

sauteed mushrooms

Dill pickles

jalapeños

American,cheddar,swiss cheese

 

Direction:

If you have a meat grinder,grind the meat with portobello mushroom.You can also cut them into small diced pieces or use a blender to grind mushrooms.

Mix meat,mushrooms,salt and pepper together.

Form big 1 inch thick patties (apprx. 6-8 patties)

If the meat is cold,let it sit at room temperature for 20-30 minutes before grilling.*

Brush the grill with oil or spray with nonstick.

Dip patty in cold water for 30 seconds.Brush on melted butter or oil.

Grill for  6-7 minutes per side medium-well.On last 2 minutes of grilling add a slice of cheese.Set meat a side and let rest for 3-5 minutes.

Toast buns on the grill or pan.If you like you can brush butter or oil on the sliced side of the bun.

Add spread on one side of the bun,following with desired toppings and grilled patty.

* Burger patties can be prepared ahead of time and stored in the fridge until grilling.Let them sit at room temp. for 20-30 minutes before grilling.

**These Burgers can be pan grilled/fried with little oil if you choose not to grill.

 

Grilled Cheeseburger

Ingredients

  • 2 lbs ground chuck or cross rib roast (or chuck mixed with sirloin)*
  • 1 portobello mushroom or 5-6 white button mushrooms
  • blue cheese crumbled
  • salt and pepper
  • 1/2 stick butter melted
  • *ask your butcher to grind it for you if don't have grinder
  • Your choice of 6 buns (regular,whole wheat,thin, or none at all. Just wrap everything in lettuce for protein style)
  • Spreads:
  • equal amount of-
  • ketchup
  • sweet dill relish
  • mayonnaise
  • combine all ingredients
  • Lemon garlic spread-
  • 3 tablespoons mayonnaise
  • 3 garlic cloves crushed
  • 1/2 teaspoon dijon mustard (optional)
  • 1 tablespoon fresh lemon juice or white or red wine vinegar.
  • combine all ingredients.
  • Any choice toppings:
  • Tomatoes
  • red or white onions sliced
  • butter or iceberg lettuce
  • avocado
  • bacon
  • sauteed mushrooms
  • American,cheddar,swiss cheese

Instructions

  1. If you have a meat grinder,grind the meat with portobello mushroom.You can also cut them into small diced pieces or use a blender to grind mushrooms.
  2. Mix meat,mushrooms,salt and pepper together.
  3. Form big 1 inch thick patties (apprx. 6-8 patties)
  4. If the meat is cold,let it sit at room temperature for 20-30 minutes before grilling.*
  5. Brush the grill with oil or spray with nonstick.
  6. Dip patty in cold water for 30 seconds.Brush on melted butter or oil.
  7. Grill for 6-7 minutes per side medium-well.On last 2 minutes of grilling add a slice of cheese.Set meat a side and let rest for 3-5 minutes.
  8. Toast buns on the grill or pan.If you like you can brush butter or oil on the sliced side of the bun.
  9. Add spread on one side of the bun,following with desired toppings and grilled patty.
  10. * Burger patties can be prepared ahead of time and stored in the fridge until grilling.Let them sit at room temp. for 20-30 minutes before grilling.
  11. **These Burgers can be pan grilled/fried with little oil if you choose not to grill.
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Bruschetta

bruschetta

bruschetta

 

Bruschetta is one of my favorite summer appetizers.It’s one of the  freshest,simplest, and healthiest appetizers out there(no frying or mayo).

The combination of sweet tomatoes and aromatic basil with tangy sweet balsamic and olive oil is simply divine.Great thing about bruschetta… that it can be served as an appetizer,snack,salad or lunch.Whatever you’re in the mood for.And at parties they’re are gone in a zoom!

Ingredients:

3 roma tomatoes diced

4 thick slices fresh mozzarella cheese

5-6 fresh basil leaves sliced

2 tablespoons sun-dried tomatoes chopped(optional)

2 tablespoons fire roasted peppers chopped (optional)

3 tablespoons extra virgin olive oil(good quality)

2 tablespoons black or white balsamic vinegar

salt and fresh ground pepper

1/2 french baguette or any Italian bread sliced diagonally (I used whole wheat french baguette)

2 cloves garlic

olive oil for drizzling

Heat oven on broil.

Arrange bread slices on a lined baking sheet.

Drizzle some olive oil and sprinkle a little salt and black pepper.

Toast in the oven for 3-5 minutes or until  bread is slightly browned.Let cool.

In a bowl, combine tomatoes,mozzarella cheese,basil,sun-dried tomatoes,fire roasted peppers,salt,balsamic vinegar,and olive oil.Set aside.

Rub each piece of bread with garlic.

Spoon tomato mix on top of each slice of bread.

 

 

Bruschetta

Ingredients

  • 3 roma tomatoes diced (liquid removed)
  • 4 thick slices fresh mozzarella cheese
  • 5-6 fresh basil leaves sliced
  • 2 tablespoons sun-dried tomatoes chopped(optional)
  • 2 tablespoons fire roasted peppers chopped (optional)
  • 3 tablespoons extra virgin olive oil(good quality)
  • 2 tablespoons black or white balsamic vinegar
  • salt and fresh ground pepper
  • 1/2 french baguette or any Italian bread sliced diagonally (I used whole wheat french baguette)
  • 2 cloves garlic
  • olive oil for drizzling

Instructions

  1. Heat oven on broil.
  2. Arrange bread slices on a lined baking sheet.
  3. Drizzle some olive oil and sprinkle a little salt and black pepper.
  4. Toast in the oven for 3-5 minutes or until bread is slightly browned.Let cool.
  5. In a bowl, combine tomatoes,mozzarella cheese,basil,sun-dried tomatoes,fire roasted peppers,salt,balsamic vinegar,and olive oil.Set aside.
  6. Rub each piece of bread with garlic.
  7. Spoon tomato mix on top of each slice of bread.
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Macadamia Nut Waffles

macadamia nut waffles

macadamia nut waffles

These Macadamia nut waffles will wake your family up to a tropical breakfast.You will think that you are on vacation somewhere in the tropics.Delicious hot pile of homemade waffles with sweet crunchy macadamia nuts, topped with toasted coconut, mix of berries and/or tropical fruits and fluffy whipped cream.It will make your weekend breakfast fancy and special.

Ingredients:

1  3/4 cup whole wheat pastry flour*

3 tablespoons ground flax seed meal

1/4 teaspoon salt

2 tablespoons sugar

1 tablespoon baking powder

1 1/2 cups milk,coconut,or almond milk

2 eggs yolks and whites separated

1/2 teaspoon vanilla

3 tablespoons coconut oil or vegetable oil

1/2 – 3/4 cup coarsely chopped macadamia nuts

*you can use regular all-purpose flour or 1/2 white + 1/2 whole wheat

 

Choice for garnish-

diced pineapples

diced mango

berries

toasted coconut

chopped macadamia nuts

whipped cream

 

Direction-

Preheat the waffle iron.

In a large mixing bowl combine flour,flax,salt and baking powder.Whisk to combine.

In a medium bowl whisk egg yolk,milk,vanilla, and oil.

In a small bowl whip the egg whites and set aside.

Pour the milk mixture to flour mixture and whisk to combine.

Add the whipped egg whites and chopped macadamia nuts.

Spray both sides of the waffle iron with non-stick cooking spray.

Scoop the waffle batter into the waffle iron and close.Cook depending on your waffle maker.

Serve with whipped cream, syrup/pure maple syrup and garnish with desired toppings.

 

Macadamia Nut Waffles

Macadamia Nut Waffles

Ingredients

  • 1 3/4 cup whole wheat pastry flour*
  • 3 tablespoons ground flax seed meal
  • 1/4 teaspoon salt
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 1/2 cups milk,coconut,or almond milk
  • 2 eggs yolks and whites separated
  • 1/2 teaspoon vanilla
  • 3 tablespoons coconut oil or vegetable oil
  • 1/2 - 3/4 cup coarsely chopped macadamia nuts
  • *you can use regular all-purpose flour or 1/2 white + 1/2 whole wheat
  • Choice for garnish-
  • diced pineapples
  • diced mango
  • berries
  • toasted coconut
  • chopped macadamia nuts
  • whipped cream

Instructions

  1. Preheat the waffle iron.
  2. In a large mixing bowl combine flour,flax,salt and baking powder.Whisk to combine.
  3. In a medium bowl whisk egg yolk,milk,vanilla, and oil.
  4. In a small bowl whip the egg whites and set aside.
  5. Pour the milk mixture to flour mixture and whisk to combine.
  6. Add the whipped egg whites and chopped macadamia nuts.
  7. Spray both sides of the waffle iron with non-stick cooking spray.
  8. Scoop the waffle batter into the waffle iron and close.Cook depending on your waffle maker.
  9. Serve with whipped cream, syrup/pure maple syrup and garnish with desired toppings.
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