Posts Tagged ‘breakfast’

My tummy usually starts growling around 4:15 am – should I be awake to hear it – so it isn’t often that I take the time to make breakfast pastries. But having visitors in town seems to augment my ability to go long periods of time without eating, like maybe two hours, so I decided we all needed cinnamon rolls. With cardamom in them. And a lemony cream cheese glaze on top. They were quite tasty.

I can’t take full credit for these of course. They were adapted from Novel Eats’ recipe, which was also adapted from somebody elses recipe of course. I’ve made these a few times over the last couple of years using a flaxseed egg and have gotten mixed results, so I decided to go with the Ener-G egg. I also used a different type of yeast and modified the mixing method. Maybe it all made a difference. Maybe it didn’t. But they turned out moist and fluffy and delicious so I’ll go with it.

Cardamom Cinnamon Rolls

  • 1/4 C organic sugar
  • 1/2 C soy milk
  • 1 Ener-G egg
  • 2 1/4 C AP flour
  • 1/4 oz fresh yeast (or 1/8 oz instant yeast)
  • 1/2 t salt
  • about 1/4 t Cardamom seeds, ground
  • 2 T + 2t vegan butter, melted (I suggest Earth Balance in stick form)
  • About 2 T vegan butter, softened
  • Cinnamon sugar (just sugar mixed with as much cinnamon as you like)

If you’re worried about how long the dough will take to ferment, warm up the soy milk. If you don’t care, just scale it into your mixing bowl along with the sugar and Ener-G egg. Next add the flour, yeast, salt and ground cardamom.

A note on the cardamom, you’ll get better flavor if you use a mortar and pestle to grind it up versus using a small coffee grinder. The friction from the mortar and pestle heats up the seeds which helps draw out those aromatic oils. But if you’re in a time crunch, the coffee grinder will work just fine.

Knead the dough using the hook attachment until it fully comes together. Now add the melted butter. This may seem bassackwards but fat inhibits gluten development because it coats the flour particles, making it difficult for glutens to form their network. Adding it at the end allows the gluten structure to get a head start. You might have to help it along though, or just be patient. When you add the melted butter to the bowl, the dough is going to slide all over the place. If you give it awhile it should come together. Alternatively, take it out of the bowl and knead it with your hands a bit and then put it back in the bowl. The dough is ready when the butter has been worked in and the dough is smooth, supple and just barely sticky, if at all. Cover the bowl with plastic wrap and let it ferment until double.

Once the dough has fermented, punch it down, round it on the counter, cover with plastic wrap and let it rest. After about 10 minutes, use a rolling pin and work the dough into a large rectangle. The thinner you get the dough, the more rolls you’ll have so it’s up to you. Mine was about 1/2 inch thin. Make sure it’s longer than it is wide however or you’ll have just a couple of gigantic cinnamon rolls (which is fine if there’s only two of you I guess).

Smear the dough with the softened butter, leaving about 1 inch of space along the edge of the dough that will be on the outside once it’s rolled up. Now sprinkle tons of cinnamon sugar onto the dough. There isn’t an exact amount you should have here, just cover it well. You can add nuts or raisins or chocolate chips or whatever else you’d like to have in your rolls at this point.

Roll up the dough now, starting with the end opposite of the edge you left unbuttered. Roll it as tight as you can, nobody wants a sloppy loose cinnamon roll. 🙂 Grab the sharpest knife you have – I used a carving knife – and cut the log into equal pieces about an inch thick. I started in the middle and divided it in half, and then in half again, and then cut those quarters into thirds – so I ended up with a dozen cinnamon rolls.

So most home bakers use an 8 or 9 in baking dish for cinnamon rolls and just cram them all in there. That’s fine but you can also use a lined sheet pan. Pick up each individual cinnamon roll and tuck that unbuttered end under the roll so it’s sitting on its tail so to speak. This will help alleviate most unrolling and other deformation during the baking process.

Cover the rolls loosely with plastic wrap (or a clean trash bag) and let them proof until double. You can see the difference below between before and after proofing.

Preheat your oven to 350. When the rolls are ready sprinkle them with some additional cinnamon sugar and stick them in the oven. You can wash them with soy milk here if you like, I did not. Mine baked in just under 15 minutes. Feel free to rotate the pan half way through.

These aren’t super dark but they are done. You’ll probably get a wee bit darker results if you brush it with milk.

Lemony Cream Cheese Glaze

  • Vegan cream cheese
  • 1 lemon
  • Powdered sugar
  • Pinch of salt

So while your rolls are doing their thing in the oven, make the glaze. I’m not giving you exact amounts because, frankly, you don’t need them.

Get a small mixing bowl and plop a glob of cream cheese in it. Zest part of a lemon with a microplane into the bowl. Add a pinch of salt and some powdered sugar and mix it up with a spatula or spoon. If it’s too thin, add some more powdered sugar. If it’s too thick, squeeze some lemon juice in it. Too sweet? Add a bit more salt. Not lemony enough, grab the zester. You want it thin enough to drizzle but not so much that your cinnamon roll ends up swimming in it. And its lemoniness is completely up to you.

So there you have it. Yummy, vegan cinnamon rolls even omnivores from the South will enjoy. My pictures show the glaze drizzled on but I’m pretty sure there was some slathering going on while I was busy taking pictures.

And one final tip, you can make the dough the night before and stick it in the fridge. Just yank it out first thing in the morning and let it come to room temp before you punch it down.

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I usually get random baking ideas right before I go to bed, or at about 2:07 am when I wake up because of our extraordinarily loud neighbors and can’t go back to sleep.

Lately I’ve been on this sweet potato kick for some reason. I use it in a vegan cheese sauce recipe quite often. The other day I made sweet potato gnocchi – sucks up A LOT more flour than normal potatoes, just a word of caution. And then of course you have sweet potato fries, which are really good with some toasted coconut.

Well I had a hankerin – I’m from the south, I can say that – for waffles the other day. I actually just wanted to bake something I think as I caught the never-ending cold going around PDX and had been out of commission for over a week. Anyway… Typically I use some old bananas in my waffles, but sometimes you just don’t feel like a naner. So, as usual, right as we’re going to bed my mind starts whirling with ideas, and what could be better than sweet potato waffles? With brandy soaked cranberries of course. And some walnuts. I know, I know… Genius!

Some friendly advice, PAM is your friend here. I was fresh out of non-stick cooking spray. These little buggers did NOT want to come out of the waffle iron. I had to pry them out with a fork, while demolishing them simultaneously. The ones in the picture were the only ones I could salvage. So, if you’re out of PAM, or SUE or BOB or whatever you call it, butter the damn thing. And maybe use some flour (gf) too.

Sweet Potaffles (vegan & gluten-free)

  • 1/4 cup dried cranberries
  • brandy
  • 1 medium sweet potato (the orange kind, otherwise known as yams)
  • 1/4 cup walnuts

Put the cranberries in a small bowl and pour just enough brandy to cover them. Let them soak for at least 30 minutes.

Peel the sweet potato and chop it into small pieces, the smaller the pieces the quicker it’ll cook. Toss them in a pan, cover with water and boil until soft – about 15 minutes.

Roughly chop the walnuts.

  • 1 & 1/2 cups soy milk (or other dairy-free milk)
  • 2 tsp apple cider vinegar

Whisk the milk and vinegar together and set aside to curdle.

  • 1/4 cup white rice flour
  • 3/4 cup almond flour
  • 1/2 cup millet flour
  • 1/4 cup tapioca flour
  • 1/4 cup potato starch
  • 1 T ground flaxseed
  • 1 tsp xanthan gum*
  • 1 tsp kosher salt
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ground ginger

Blend your dry ingredients together.

  • 1/4 cup brown sugar
  • 1/3 cup vegan margarine, melted (I used Smart Balance light)
  • 3/4 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1/4 tsp maple extract
  • 1/2 tsp molasses

This is where you should start heating up your waffle iron.

The sweet potato should be done by now as well. Drain the water and toss it in a large mixing bowl. Mash it well with a fork or use an immersion blender to puree. I recommend the latter. Add all the wet ingredients, including the milk mixture, and mix it well until thoroughly blended – I used a hand blender. Add in the dry ingredients and mix well. Fold in the walnuts and cranberries, including the brandy.

Pour the batter into your PAM sprayed waffle iron and wait impatiently until the little light goes out again. Remove. Cover with maple syrup. Enjoy.

These were probably the best waffles I’ve made in a very long time. Nice and crisp on the outside, fluffy on the inside. My husband gave me this weird look when I told him I was making sweet potato waffles, but he changed his mind after taking a bite. They were quite tasty, and he had no idea they were gluten-free until I told him.

*On the xanthan gum, I just became privy to the fact that some of this stuff is made from whey, so if you’re a strict vegan be sure to check on that. I think you can use guar gum instead, but I’ve never used it so I have no advice there.

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Tipicamente mi sveglio nella mattina pensando di cibo.  Perche’?  No lo so, ma il sabato scorso mi sono sveglio pensando dei cialde.  Alle circa 5:30 ho guardata a Gary e ho detto <<Vuoi i cialde per la colazione?>>  Ha riso e ha detto <<Si.>>  Di corso, tutto di questo accaduto nel inglese, ma non importa.

Siccome mia sorella ha celiachia, e ho ancora un sacco degli ingredienti senza glutine rimanere dalla sua visita recente, questi cialde sono diventati i cialde senza glutine invece di <<normale.>>  Gustano bene essattamente lo stesso comunque.

Gli ingredienti:

  • 360 gr di latte di mandorla o soia (+ 30 gr piu’ tardi se sia troppo densa)
  • 2 cucchiaino di aceto al cedro
  • 60 gr di farina di riso marrone
  • 85 gr di farina di mandorla
  • 60 gr di farina di miglio
  • 30 gr di farina di tapioca
  • 30 gr di farina di grano
  • 1 cucchiaio da tavola di seme di lino macinato
  • 1 cucchiaino di bicarbonato di sodio
  • 1 cucchiaino di lievito di polvere
  • 1 cucchiaino di gomma di xantano
  • ¾ cucchiaino di sale
  • ½ cucchiaino di cannella
  • ¼ cucchiaino di noce moscata
  • 2 banane
  • 80 gr di olio di canola o salsa di mele (o una combinazione)
  • 3 cucchiaio da tavola di nettare d’agave o zucchero greggio o sciroppo d’acero
  • ½ cucchiaino di estratto di vaniglia
  • ½ cucchiaino di estratto di mandorla
  • Delle noci


Primo, frullare il latte e l’aceto di cedro nella piccola scodella e mettere da parte; l’aceto cagliera’ il latte, facendolo come latticello.

Poi mischiare tutti gli ingredienti asciutti in un’altra scodella con una forchetta.

In un’altra ancora scodella, schiacciare bene le banane.  Aggiungere il latte, la salsa di mele, il nettare e gli estratti e mischiare.  Aggiungere anche gli ingredienti asciutti e sbatterla con un frullatore di mano.  Se la sembra troppo densa, aggiungere piu’ latte.  Mescolare delicamente le noci.

Versare la pastella in una crepiera calda e cuocere fino ai cialde sono un colore di castano dorato.

Se voglia qualcos’altro di mettere sul cialda, ecco la ricette per la conserva di mirtilli:

Prendere due tazze di mirtilli (fresco o surgelato) e metterli in una piccola pentola.  Aggiungere del zucchero, del succo di limone e della farina di grano (o altro addensante) e cuocere sul calore medio fino a addensa.  Puoi anche aggiungere dello sciroppo d’acero se preferisca.

~~~ In English ~~~

Typically I wake up thinking about food.  Why?  I don’t know, but last Saturday I woke up thinking about waffles.  At about 5:30 I looked at Gary and said, “Do you want waffles for breakfast?”  He laughed and said, “Yes.”

Since my sister has celiac disease, and I still have a ton of gluten-free ingredients left over from her recent visit, these waffles became gluten-free waffles instead of “normal.”


  • 1.5 C almond or soy milk (plus 2 T later if it’s too thick)
  • 2 t apple cider vinegar
  • ½ c brown rice flour
  • ¾ C almond flour
  • ½ C millet flour
  • ¼ C tapioca flour
  • ¼ corn starch
  • 1 T ground flax seed
  • 1 t baking soda
  • 1 t baking powder
  • 1 t xanthan gum
  • ¾ t salt
  • ½ t cinnamon
  • ¼ t nutmeg
  • 2 bananas
  • 1/3 canola oil or applesauce (or a combination)
  • 3 T agave or brown sugar or maple syrup
  • ½ t vanilla extract
  • ½ t almond extract
  • Some walnuts


First, whisk the milk and vinegar in a small bowl and set aside; the vinegar will curdle the milk, making it like buttermilk.

Then mix all the dry ingredients in another bowl with a fork.

In yet another bowl, mash up the bananas well.  Add the milk, applesauce, agave and extracts and mix.  Add the dry ingredients and beat with a hand mixer.  If the mixture is too thick add more milk.  Fold in the walnuts.

Pour the batter in a waffle iron and cook until the waffles are a golden brown color.

If you want something else to put on top of the waffles, here is the recipe for blueberry compote.

Take two cups of blueberries (fresh or frozen) and put them in a small saucepan.  Add some sugar, lemon juice and cornstrach (or other thickener) and cook over medium heat until it thickens.  You can also add some maple syrup if you want.

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I’ve been playing around with some gluten-free flours lately, which doesn’t always end happily ever after for me.  Today, however, the flour gods were on my side.

About 6:36 this morning I awoke, laid there for a second, thought to myself, “I should make waffles,” and proceeded to hop out of bed and into the kitchen.  What resulted from my early morning breakfast epiphany was this yummy, gluten-free, low fat, blueberry smothered goodness in the form of waffles.


This is basically a gluten-free version of these waffles, but I couldn’t really taste the pumpkin for all the blueberries – which isn’t really a big deal.   I only made a half order but to make matters easier I’ll give it to you in full.

Gluten free pumpkin waffles with blueberry-maple syrup/ compote

For the waffles:

First whisk 2 tsp apple cider vinegar into 1 & ½ C non-dairy milk (I used hemp, soy or rice should work too).  Let it sit and curdle.

Mix the dry ingredients together (I like to use a fork) in a large bowl:

  • ¾ C buckwheat flour
  • ¾ C sorghum flour
  • 3/8 C millet flour
  • 3/8 C potato starch
  • 1 tsp xanthan gum
  • 1 tsp salt
  • 2 tsp pumpkin pie spice
  • 1 tsp baking powder
  • 1 tsp baking soda

In another bowl, combine the wet ingredients:

  • 1 C canned pumpkin
  • ¼ C brown sugar
  • ¼ C applesauce
  • Milk mixture from above
  • 2 T ground flaxseed pre-whisked with 6 T hot water (or Ener-G replacer for 2 eggs)

Add the wet to the dry and mix with a fork until not many lumps remain (if any).  Pour batter onto a preheated, greased (as in non-stick spray) waffle iron and cook as directed.

For the blueberry topping:

  • 2 overflowing cups of blueberries (fresh or frozen)
  • ½ – 2/3 C or so of maple syrup
  • ¼ C water
  • 2 T corn starch
  • 2-3 T brown sugar
  • ¼ – 1/3 C sugar

Mix the above in a small sauce pan over medium heat.  Stir frequently until it thickens.  Serve immediately or warm it back up a little when you’re ready for it.

I also crumbled up some cinnamon graham crackers (which are NOT gluten-free btw) for a finishing touch because I like their texture.

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Obviously it’s April, so I’m a few holidays off.

In the corner of my kitchen is currently a bomb shelter size stock pile of assorted canned foods.  No, I don’t think the apocolypse is about to happen; they were given to me.  Given may be the wrong word actually.  Somebody was moving and had a years worth of canned food in their pantry that wouldn’t fit in the trailer so now it sits in my kitchen.  Well in this vast array of canned items was a can of pumpkin.  I like to make banana waffles a lot but sometimes you get tired of bananas so I thought that I should give pumpkin a whirl.  Bananas are used a lot in vegan baking as a binding agent since eggs are a big no no.  Canned pumpkin is fairly similar in texture to bananas so I thought it might just work.  Turns out I was right (of course, ha ha, I’m not really arogant).  I wonder what I sound like to people who don’t know me….

Anyway, I actually based my waffles on a recipe in Veganomicon, so I don’t claim that I wholly created these scrumptious waffles, but I did make several changes.  Veganomicon is a stupendous cookbook if you’re looking for one by the way; I highly recommend it.  Isa and Terry (the authors) also have a website call the Post Punk Kitchen that contains some other various waffle recipes so check it out too.

So here’s how it all went down:

Combine 1 tsp of apple cider vinegar with a 1/8 C of H2O and 7/8 C (just under 1 cup) of soy milk and let curdle for 5 minutes or so.  In another bowl mix about half a can of pumpkin (cans are typically 15 oz), 2 T brown sugar, 2 T applesauce, and the milk mixture.  Next add the flour (I used 5/8 C of whole wheat and 1/2 C of unbleached AP flour), 1/2 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, 1/2 tsp of cinnamon, and 1/4 tsp nutmeg.  Isa says mix with a fork and don’t over mix it.  I believe it you over mix baking powder or soda they lose some of their rising ability.  If you haven’t done so by now you should probably turn on your waffle iron so it can heat up.  Let it get all the way warmed up before plopping these bad boys in there.  I also recommend some PAM, or whatever generic spray you use as I don’t have PAM in my kitchen either, as they may stick to the iron.  Cook them as directed by your waffle iron, throw some mapley goodness on them, and enjoy!!  If you don’t have an iron I’m sure they’d work just fine as pancakers.

This yielded 5 waffles.  A full recipe is typically double what I describe here (hence the odd measurements) but there’s only 2 of us so 10 waffles is a bit much.

If you’re feeling a sweet tooth these would likely be superb with chocolate chips in them!!

And I just realized how much of a pain in the ass it might be to see all the ingredients so here’s a list:

  • 1 tsp apple cider vinegar
  • 7/8 C soy milk (3/4 & 1/8 C)
  • 1/8 C water
  • 1/2 a can of pumpkin (15 oz can)
  • 2 T brown sugar
  • 2 T applesauce
  • 5/8 C whole wheat flour (1/2 & 1/8 C)
  • 1/2 unbleached AP flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt

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