Cinnamon Pumpkin Waffles

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Cinnamon Pumpkin Waffles

INGREDIENTS

Wet

1½ cups roasted pumpkin puree

¼ cup melted coconut oil

½ cup coconut or muscovado sugar

¹/³ cup almond milk

Dry

1 cup oatmeal flour (oats turned into flour)

½ cup brown rice flour

1 tsp baking powder

1 tsp baking soda

2 tsp ground cinnamon

Pinch of sea salt

DIRECTIONS

Turn on the waffle maker. Put the wet ingredients, including the sugar, in a bowl and beat well. Add the dry ingredients and beat again. Let stand until the waffle maker is hot. Once the waffle maker is hot, put the mixture in the center (my waffle maker uses ½ cup of mixture per waffle) and cook until it is crispy on the outside, about 5 minutes.

NOTES

Note: Cooking times and amounts vary for different waffle makers. Follow the manual or your experience for time, temperature and amounts.

Sent from Paprika Recipe Manager

Source Mythrivemag.com

Perfect Buckwheat Pancakes 🥞

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INGREDIENTS

3/4 cup buckwheat flour

1 tbsp coconut sugar

1 tsp baking powder

1/2 tsp vanilla powder

1/2 cup almond milk

1 very ripe banana

2 tbsp liquid oil (cocount oil or olive oil for example)

DIRECTIONS

Combine the first 4 (dry) ingredients in a mixing bowl.

Put the banana, almond milk and oil in a blender and blend until you get a smooth mixture.

Pour the mixture in the bowl with dry ingredients and mix everything using a spoon or preferably – a whisk.

Fry your pancakes on a non sticking skillet (or a regular one greased with some oil) on medium-high heat until golden brown on each side.

Sent from Paprika Recipe Manager

Source Myoatmealstories.com

Crispy Frizzled Artichokes

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INGREDIENTS

Baby or large artichokes, as many as you wish to prep and eat

1 to 2 lemons, halved (1 should be fine for smaller amounts)

Olive oil

Coarse salt

Chopped flat-leaf parsley (for garnish, optional)

DIRECTIONS

Prepare artichokes: Snap back toughest and unevenly sized outer leaves, peeling and plucking until you get to the paler yellowish leaves that are all the full length of the artichoke. Be careful of thorns; almost every leaf ends in one. If they’re particularly bothersome, you can lop off the bottom third of the artichoke at this point. (We will otherwise do it next.) For baby artichokes, cut off bottom 1/3 of leaves. For full-sized artichokes, cut off bottom 2/3 of leaves (more than you see in my photos), leaving only the top parts attached to the stem and heart. Rub all cut sides with lemon.

Use a knife to pare down rough spots where leaves met the heart. Use a vegetable peeler to remove the outermost layer of the stem and “neck” of the artichoke. With tiny artichokes, the stems are sometimes too small or in bad shape to be used, in which case, feel free to trim them off. Rub exposed sides with lemon.

Halve baby artichokes lengthwise through the stem; for full-sized artichokes, quarter them through the stem. Rub cut sides with lemon.

Heat oven or grill: Heat oven to 400 degrees, a gas grill to its highest setting or a charcoal grill to a very high temperature.

Par-boil artichokes: Bring a pot of salted water to a boil. Add trimmed artichokes and the halved lemon you’ve been using to prevent browning. Boil them for 5 minutes (for baby artichokes) or 10 to 15 minutes (for full-sized artichokes), until a knife point inserted into the neck of the artichoke pierces easily to the center. Drain artichokes well; discard lemon half.

If roasting artichokes: Drizzle roasting pan with olive oil, spread drained artichokes in a single layer, drizzle with a little additional olive oil and shower with coarse salt. Roast baby artichokes for 15 minutes, then flip, and roast for another 10 to 15 minutes, until crisp and browned. Roast full-sized artichokes for 20 to 25 minutes, then flip, and roast for another 15 to 20, also until crisp and browned.

If grilling artichokes: In a large bowl, toss drained artichokes with a glug or so of olive oil, enough that they all glisten. Season with salt. If the grill grates are close enough together, I use tongs to arrange the artichokes in one layer. If not, you might need to use a vegetable tray to keep the artichokes from falling through. Grill until artichokes are crisp and brown.

To serve: Shower with additional lemon juice (from second half of lemon), any extra salt (if needed) and parsley. Eat soon, or someone else will.

Source: smittenkitchen.com

Breakfast Pizza 🍕

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I’ve eaten leftover pizza for breakfast. In truth, it’s probably one of my favorites. Pizza with bacon 🥓& eggs🍳, in ADDITION to the herbs 🌿 and cheese 🧀 – even better.

Here’s the recipe:

Breakfast Pizza

Makes 2 ∙ Source Smittenkitchen.com

INGREDIENTS

• 1/2 teaspoon dry active yeast

• 2 cups plus 2 tablespoons bread flour, plus more for dusting

• Kosher salt

• 6 strips bacon

• 1/2 cup grated Parmesan

• 2 cups grated mozzarella

• 6 large eggs

• Freshly ground black pepper

• 2 tablespoons minced flat-leaf parsley

• 2 tablespoons minced chives

• 2 scallions, thinly sliced

• 1 shallot, minced

DIRECTIONS

The night before, prepare the dough: Place 3/4 cup lukewarm water in the bowl of an electric mixer fitted with a dough hook. Sprinkle in the yeast, stir and let sit for 5 minutes. Add the flour and 1 teaspoon of salt and mix on low for 1 minute. Increase the speed to medium and mix for 2 minutes, then increase the speed to high and mix until a smooth dough forms, about 2 minutes more. Turn the dough onto a lightly floured surface, divide into two equal pieces and form each half into a tight ball. Place on a large floured sheet pan, place the pan in a plastic garbage bag, tie the bag loosely and refrigerate overnight.

One to two hours* before baking, place the dough in a warm spot. Adjust the oven rack to the lowest position and set a pizza stone on it. Preheat the oven to 500 degrees 30 minutes before you are ready to bake the pizza.

Prepare the dough and toppings: Fry the bacon in a large sauté pan over medium-high heat until crisp. Cool on a paper-towel-lined plate; roughly chop.

Dip your hands and a ball of dough into the flour. On a lightly floured countertop, pat the dough into a disc with your fingertips, then drape the dough over your fists and carefully stretch it from beneath to form a 12-inch circle.

Generously dust the surface of a pizza peel or large inverted sheet pan with flour and place the stretched dough on it. Sprinkle the dough with half of the Parmesan, mozzarella and bacon. Crack 3 eggs over the top and season with salt and pepper.

Bake the pizza: Shake the pizza peel slightly to make sure the dough is not sticking. Carefully lift any sections that are sticking and sprinkle a bit more flour underneath, then slide the pizza directly onto the baking stone in one quick forward-and-back motion. Bake for 8 to 10 minutes, rotating after 5 minutes. When the crust is golden, the cheese is melted and the egg yolks are cooked, use the peel to transfer the pizza to a cutting board. Sprinkle half of the parsley, chives, scallions and shallot on top. Let cool for 2 minutes, slice and serve immediately. Prepare the second pizza in the same way.

* The original recipe suggests that you take the dough out one hour before baking but I took mine out two hours earlier, because I always find it takes a looong time to get dough back to proofing at room temperature. In this time, you can lazily prepare the toppings and get your oven nice and hot.