Lemon Poppy Seed Waffles with Coconut Whipped Cream & Blackberries

It's my husband's first Father's Day and I wanted to make him something for breakfast that he would really love. This means anything with loads of lemon in it. As someone who does not care for lemon as the primary flavor in my food, he always knows it must be love when something like this comes out of my kitchen. He is three weeks into being a father and he has already earned it.

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Whole wheat waffles, crispy on the outside and soft on the inside studded with poppy seeds and tons of fresh lemon zest. Serve with slightly sweet coconut whipped cream and fresh blackberries for a breakfast fit for any special occasion.

Lemon Poppy seed Waffles
yields 3
2 1/2 cups almond milk
zest from 2 lemons plus juice from 1 lemon (reserve some zest for garnish)
2 tbl melted coconut or canola oil
1 tsp vanilla extract
2 cups whole wheat flour
1 cup all-purpose flour
1/3 cup organic light brown sugar
2 tbl poppy seeds
1 tsp baking powder
1/4 tsp salt
1/4 tsp turmeric, optional for color
1 1/2 cup blackberries

Combine the milk, zest, lemon juice, oil and extract in a bowl.
Add the flours, sugar, poppy seeds, baking powder, salt and turmeric. Whisk to combine. Chill for 30 minutes.
Preheat a waffle iron and grease.
Divide 1/3rd of the batter for each waffle and cook according to your waffle irons instructions.
Serve with whipped cream, blackberries and extra zest and poppy seeds.

Coconut Whipped Cream
1 can coconut cream (not coconut milk), chilled overnight
1/2 cup organic powdered sugar
1 tbl cornstarch
1 tsp vanilla extract

Open the can of coconut milk and spoon out all of the coconut cream. Discard the remaining water.
Whisk the powdered sugar, cornstarch and extract into the cream and chill for later use or serve.

Gluten Free Ding Dongs for Valentines Day!

Valentine's Day means making sweet treats for people you love. These heart shaped vegan snack cakes are just what you need to win over that special someone. Gluten, soy and nut free to boot they are suitable for practically every diet out there! Nothing says love like homemade ding dongs.
While looking at this recipe you will notice only 1 teaspoon of a non-traditional ingredient, xantham gum. While the amount is small, the priority is large. Xantham gum is often seen in gluten free breads and baking along with Guar Gum. Both are used as binders and are added to ensure that your baked goods don't crumble and fall apart at the slightest touch. Adding any more than necessary can quickly result in a really gummy, almost stringy texture. Thankfully my experiment with this recipe worked great the first time and I used exactly the amount I needed to keep this cake together without compromising the texture.


more valentine's day treats
Pink Lemonade Pound Cake
Apricot & Salt Chocolate Tart
Curry Truffles
Red Velvet Cake

Moist chocolate snack cakes filled with fluffy coconut whipped cream and coated in a smooth chocolate shell.

Gluten Free Ding Dongs
8-10 ding dongs or 1-12" cake
1 3/4 cup almond milk
1/4 cup melted coconut or canola oil
2 tbl apple cider vinegar
2 tsp vanilla extract
1 1/2 cup organic cane sugar
2 cups gluten free all-purpose baking flour
1/2 cup cocoa powder
1 1/2 tsp baking soda
1 tsp xantham gum
3/4 tsp baking powder
1/2 tsp salt

Preheat the oven to 350. Line and grease a 12" rectangular baking dish.
Combine the milk, oil, vinegar and vanilla in a bowl. Add the sugar and whisk to combine.
Add the flour, cocoa powder, baking soda, xantham gum, baking powder and salt. Whisk into a smooth batter and pour into the baking dish.
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Once cool, stamp out hearts or circles with a cookie cutter. Pipe the middle with coconut cream then pour the chocolate glaze over the tops.

Whipped Cream
1-15oz can coconut milk, lid removed and chilled overnight or at least 6 hours
3 tbl organic powdered sugar
1 tsp vanilla extract

Scoop out the fat layer that has formed on top and combine in a bowl with the sugar and vanilla. Leave the coconut water in the can and discard.
Whip the cream for 3-5 minutes until fluffy with medium peaks.

Chocolate Glaze
10 oz semi sweet chocolate chips
2 tbl coconut oil

Combine the chips and oil and melted slowly over a water bath or 30 seconds at a time in the microwave. Once melted, pour over the snack cakes and sit at room temperature to set or chill.

Spelt Waffles with Star Fruit, Kiwi, Bananas & Coconut Whipped Cream

This very low fat, low sugar waffle recipe is about as basic as it gets! You can't find another vegan waffle recipe that is THIS EASY. You just can't! A combination of spelt, applesauce and oat milk makes these pretty dang healthy, which is good because this gives you need a reason to eat more coconut whipped cream.


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Spelt Waffles
makes 2 large waffles
1 cup spelt flour
2 tsp organic cane sugar
2 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
1 cup oat or almond milk
1/2 cup unsweetened applesauce

Combine the flour, sugar, baking powder, salt and cinnamon in a bowl. Add the milk and applesauce and stir to combine. There will be lumps! Make sure not to over mix. Pour in your heated waffle iron and serve.

Caramelized Tropical Fruit
1 tbl coconut or canola oil
1 banana, cut into 1/2" slices
1 kiwi, 1/4" slices
1 star fruit, 1/4" slices
1 1/2 tbl organic cane sugar
pinch of sea salt
1/4 cup toasted walnuts

Saute the banana, kiwi and star fruit in coconut oil for 3-4 minutes over medium heat. Sprinkle the sugar over the top and continue to saute until the fruit has caramelized, 5 minutes more. Sprinkle with sea salt and add the walnuts to combine.

 Coconut Whipped Cream
1-15oz can coconut milk (this will not work with light coconut milk), chilled overnight
2 tbl organic powdered sugar
1/2 tsp vanilla extract

Once the coconut milk has chilled for at least 6 hours or overnight, gently remove the top without shaking the can. Scoop out the coconut fat that has come to the top, leaving the coconut water in the can.
Combine the fat with the sugar and vanilla and whip on high speed for 3-5 minutes until you get medium peaks.

Graham Cookie Torte with Coconut Whip, Caramelized Bananas and Peanut Butter Mousse

Soft homemade graham cookies, layers of peanut butter mousse and coconut whipped cream, caramelized bananas and salty peanuts.

I developed this graham (cracker) cookie recipe specifically for this dessert. The peanut butter mousse and bananas add a very sweet element to the dessert. With that in mind, these cookies are not as sweet as a normal cookie. Because the torte is layered and left to set up and chill, all the flavors marry together and soak into the cookie, allowing the cookie to develop a sweetness all its own without being overpowering. If you made these grahams with the intention of eating them alone, I would add more sugar, some molasses and probably a cinnamon-sugar crust on top.

Graham Cookies
makes 4 mousse tortes in small mason jars

4 tbl vegetable shortening
1/2 cup organic light brown sugr
1 tsp vanilla extract
1 1/2 tsp ener-g egg replacer
2 tbl water
1/4 tsp salt
1 1/2 cup graham flour
1/4 cup oat milk

Preheat the oven to 350 and line a baking sheet with parchment or foil and grease.
Cream together the shortening and brown sugar until light and fluffy. Add the vanilla, egg replacer, water and salt and blend to combine. Alternatively add half of the flour and milk together until all is mixed in.
Roll out the cookie dough to 1/4" thickness and cut into circles to fit whatever container you are assembling the dessert in. Cut at least 12 circles out, lay on the baking sheet and bake for 10 minutes, turning the tray after 5. The cookies should be soft and chewy so make sure not to over bake them.

Coconut Whip and Peanut Butter Mousse

1-15oz can coconut cream (not milk!), chilled
1 1/2 cup organic powdered sugar, divided
1 tbl vanilla extract
1 cup creamy unsweetened natural peanut butter

In a mixing bowl add the chilled coconut cream and whip on high for 5 minutes until thick and creamy. Add 1 cup of powdered sugar and vanilla and whip for 3 minutes more. Reserve half of the coconut mixture and chill for the whipped cream.
Add the remaining powdered sugar and peanut butter and whip on high for 5 more minutes until thick. Set aside and chill until ready to assemble.

** both the whipped cream and the peanut butter mousse will seem pretty thin but once it chills in the fridge it will set up perfectly.

Caramelized Bananas

1 tbl earth balance vegan butter
2 bananas, sliced in 1/4" rounds
2 tbl organic light brown sugar
1/8 tsp sea salt
1/4 cup roasted, salted peanuts, chopped

Melt the butter in a saute pan and toss in the bananas. Saute over medium-high heat for 3 minutes. Add the brown sugar and salt and continue to cook until the sugar dissolves and caramelizes. Set aside until ready to assemble the torte.

Assembly

First pour in a layer of peanut butter mousse. Then add a cookie. Top with some of the caramelized banana. Layer on some coconut whip then add another cookie on top. The next layer is more banana and then finish with the rest of the peanut butter mousse.
Chill for at least 2 hours to set up then garnish with half of a cookie and a sprinkling of roasted, salted peanuts.