A Few Tricks for Healthy & Delicious Waffles

We love waffles. It's one of the few things that everyone here eats and doesn't bother my breast-feeding infant with reflux, plus it's a quick, easy and low-cost meal. Here are a few tips that I have found to make them healthier and tastier.

• Add a heaping tablespoon of ground flax seed to the batter. It help you get your Omega-3's, some extra fiber and protein and you can't taste it. I also throw a tablespoon of wheat germ into the batter for extra Vitamin E and fiber and no one can taste that either.
• Substituting almond milk for regular milk adds a slightly nutty flavor and decreases calories.
• If you use a professional waffle iron it will improve your waffles regardless of your batter recipe. The flipping motion introduces more air into the waffle. I was surprised that they only cost about $10 more than a good quality standard waffle iron.
• Putting a couple tablespoons of applesauce on your waffle moistens them without a ton of syrup, reducing sugar without sacrificing taste. (I got this idea from a friend. When she was growing up her grandparents didn't keep sugar or syrup in the house, so they put applesauce on their waffles so they weren't dry and tasteless.)
• Recently I tried some of my homemade applesauce (it's brown from the cinnamon, cloves and nutmeg) with just a little bit of real maple syrup drizzled on top. It was so yummy.

Food Storage Friday: Cranberry Upside-Down Breakfast Cake

I found this recipe in the newspaper a couple weeks ago and made it for my family last weekend (adapted using food storage). It was delicious and helped me use some of the very large bag of cranberries that I have in my freezer. (That's three experimental recipes in a row and they were all winners! Score!) My family made this disappear fast. We will definitely be making this again, but only for special occasions, because it is very sugary.

Cranberry Upside-Down Breakfast Cake
Food Storage Ingredients:
1/4 cup of chopped almonds
1/2 cup packed dark brown sugar
1/4 tsp cinnamon
1/2 tsp salt
1/2 cup whole wheat flour
1/2 cup oat flour
1/2 cup all-purpose white flour
1 tsp baking powder
1 cup white sugar
1 tsp vanilla extract
1 cup powdered sugar

Fresh Ingredients:
1/2 cup butter, divided & softened
1 tsp orange rind
5 Tbsp fresh orange juice
1 egg
1/2 cup buttermilk (I used rice milk with vinegar.)
1 & 1/2 cup fresh cranberries (or frozen and defrosted)
1 heaping Tbsp ground flax seed

1. Preheat oven to 350. Coat a 9" square or round pan with cooking spray and dust with flour. 2. In a small bowl combine almonds, cranberries, and orange rind. 3. In a small saucepan combine three Tablespoons orange juice, two Tablespoons butter, brown sugar and cinnamon. Stir constantly for three minutes and pour into pan. Cover with cranberry mixture. 3. Whisk flours, salt, flax seed and baking soda in a medium bowl. 4.In a large bowl, beat white sugar and remaining butter until creamy. Add vanilla, egg and flour mixture. Spoon over cranberries. 5. Bake for 40 minutes or until passes toothpick test. Cool in pan for 5 minutes while making glaze. 6. Mix remaining orange juice and powdered sugar until smooth. Pour over inverted cake.

Notes: I was surprised that it turned out looking as well as it did, because after I inverted it about 90% of the sugary coating was stuck to the bottom of the pan. Wha? I used a non-stick silicone pan and sprayed and flour it. So I scraped the sugary mess out of the pan with a fork and then arranged it back on the cake. Most of the cranberries had migrated into the cake, but the nuts were left behind in the pan with the sugar. Now that won't do. That orange glaze really helped with the appearance of the cake. So just make sure that you HEAVILY grease your pan.

Food Storage Friday: Baked Apple Pancakes

I based this recipe off one that I found in a food storage cookbook a few years ago. I know I found it in a food storage cookbook, but that doesn't mean that I would consider a food storage recipe since the only food storage ingredients that it called for were white flour, white sugar and spices. That's not really using your food storage, those are just common baking ingredients. It's like saying that living off Cheetos and breadsticks makes you a vegetarian. All-purpose white wheat flour is not meant for long term storage, it loses it's nutritional value too quickly. This dish is however tasty, and I changed the recipe so that it does actually incorporate food storage ingredients by substituting oat flour. I make my own oat flour by throwing oats in the blender for 10 seconds. Oats have a significantly longer shelf life than white flour. I make this whenever I have apples that have gone a little soft, but haven't gone bad yet. It is a favorite of Thing 1's. As I am currently doing the pantry challenge I used powdered eggs from my food storage. This time I used almond milk, but I have also made this with reconstituted powdered milk and it has worked just fine.

Baked Apple Pancake
Food Storage Ingredients:
2 Tablespoons sugar
1/2 teaspoon cinnamon
dash nutmeg
1 cup oat flour
1 teaspoon salt
powdered sugar (optional)
maple syrup (optional)
1 heaping tablespoon ground flax seed (optional)

Fresh Ingredients:
2 Tablespoons butter
2 apples, cored and diced
1 cup milk
6 eggs

1. Preheat oven to 400 degrees. 2. In a frying pan saute diced apples with butter, cinnamon and sugar until tender. Transfer to a sprayed cooking pan. 3. In a blender whip eggs, flour, milk, salt, nutmeg and flax seed. Pour over cooked apples. 4. Bake for 16-18 minutes. Dust with powdered sugar or top with syrup. Serves 6 and reheats well.

Food Storage Friday: Vegan Pumpkin Waffles

 Lately I haven't been doing much with my food storage because there is so much of it that I can't eat due to the fact it makes my breast-feeding baby scream and vomit. Because of my dietary restrictions, I'm also getting very tired of the things that I can eat. I've gotten to the point where I usually would rather go hungry than have oatmeal for breakfast again. Enter friend Julie, who has also done a stint as a vegetarian. She gave me a recipe for these great pumpkin waffles that are satisfying and were a hit with all family members. Now that's saying something when you're cooking for my crew.  Thanks so much Julie! Of course I made a few changes so I was incorporating food storage and making them a little healthier. They're great with maple syrup or Apple Cider Sauce. Makes 12 waffles.

Vegan Pumpkin Waffles 
Food Storage Ingredients:
1/2 cup wheat flour
1/2 cup oat flour
1 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1/4 teaspoon cloves
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/3 cup brown sugar
1 15 oz can pumpkin (not pumpkin pie mix)
1/3 cup canola oil
1 Tablespoon vanilla extract

Fresh Ingredients:
2 cups rice, soy or almond milk*
1 Tablespoon ground flax seed*
1 Tablespoon wheat germ*

1. Thoroughly mix wet ingredients and sugar in a bowl. 2. In a separate (large) bowl, mix dry ingredients. 3. Combine wet and dry ingredients. 4. Spray waffle iron with non-stick cooking spray and prepare according to waffle iron instructions.

Notes: Currently I can't have soy or dairy, so I made these with almond milk. I imagine that someday when my diet is less restricted and I'm in a pinch, I'll use the powdered milk from my food storage. From what I have read whole flax seed has a shelf life of three to five years, while ground flax seed can go rancid in as little as a week. I generally grind a cup at a time and store it in the fridge. Ground flax seed is great vegan source of Omega 3, 6, & 9 fatty acids as well as fiber. Wheat germ is a good source of fiber and B vitamins. Whenever I make waffles I add both wheat germ and ground flax seed for their health benefits and the fact that you can't taste them. Both these ingredients are optional, but I figure if I can get my family to willingly eat better, why not?

Food Storage Friday: No-Bake Energy Bars

Well  it's summer in St George and I have officially reached that point where I avoid using my oven at all costs. Recently I found this recipe for  no-bake energy bars and I am in love. I found the recipe on Skinny Bovine's Kitchen and she got it from Love Veggies and Yoga. I made a couple of minor changes. These things make a great breakfast on the go. Enjoy.

No-Bake Energy Bars
Food Storage Ingredients:
2 1/2 cups old fashioned oats
1/2 cup peanut butter
1/2 cup shredded coconut
1/3 cup chopped nuts (I used cashews)
1/2 cup maple syrup (the real stuff)
1/2 cup dried fruit (I used craisins)
1 tsp vanilla
1/2 tsp cinnamon
2 Tablespoons chocolate chips (optional)

Fresh Ingredients:
1 ripe banana, mashed
1 Tablespoon wheat germ (optional)

1. Mix all ingredients in a bowl. 2. Flatten on a cookie sheet lined with wax paper. (I found to fill a standard size cookie sheet you need to double the batch.) 3. Freeze for 8 hours, cut into bars, wrap in plastic wrap or individual baggies. Store in the freezer because they soften up quickly.

Eating these when they soften up reminds me of eating oatmeal cookie dough, but it's safer and healthier.

Food Storage Friday: Apple & Wheat Buttermilk Pancakes with Cider Sauce

I find that breakfast is the easiest meal to incorporate food storage into and it's a good way to use your food storage on a regular basis. Awhile ago I tried a recipe for Blender Wheat Pancakes that I found in I Dare You To Eat It. It was good, but I couldn't get my kids to try it. Recently I tried another recipe for Spicy Apple Pancakes with Cider Sauce from Skinny Bovine's Kitchen. My kids would eat them, but they left me thinking that there must be a healthier way to make these pancakes. Last week I had the epiphany to combine the recipes. Voila! A simple delicious food storage recipe that my family is willing to eat. I love that it's a way to use your wheat without any advance preparation. Enjoy.

Apple Wheat Pancakes
Food Storage Ingredients
1 cup raw wheat kernels
1 Tablespoon cornmeal
1 Tablespoon of brown sugar
1/2 teaspoon of baking soda
2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves

Fresh Ingredients
1 1/2 cup buttermilk
2 eggs
1 Tablespoon butter
1 1/2 cups large apple chunks (cored, but not peeled)

1. Pour buttermilk and wheat into a blender. Blend until mixture smooth. (About 10 minutes.) 2. Add apple chunks and blend again. 3. Stir remaining ingredients into wheat mixture and make into pancakes over medium/ medium low heat. Makes about one dozen medium pancakes.

The cider sauce is the best part, and I love that everything except the butter are things that I keep in my food storage.

Cider Sauce

1 cup sugar

2 tablespoons cornstarch

1/2 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp cloves

2 cups apple cider or apple juice

2 Tablespoons lemon juice

2 Tablespoons butter 

1.Put in dry ingredients then add lemon juice & apple cider/juice. 2 Stir on medium/hot, boiling for one minute while stirring. 3.Take off the stove and add butter. Stir until melted.

My kids actually don't like this syrup, they prefer the ordinary pancake variety. I think it is FANTASTIC. It also makes enough for two batches of pancakes.

Food Storage Friday: Apple Almond Oatmeal

Before making this breakfast I had never actually made oatmeal other than of the instant variety. I like that this recipe uses a crock pot, has few ingredients and they are all ingredients that I have on hand anyway. I liked that it has almonds in it because a breakfast of just oatmeal doesn't have enough protein to get you through the morning. I also like that the apples make it so there isn't much sugar required. Plus you wake up to your house smelling like cooked apples.

Apple Almond Oatmeal
Food Storage Ingredients
1 cup steel-cut or old-fashioned oats
1 cup apple juice
1/4 cup sliced or slivered almonds
1/2 tsp cinnamon
1/4 tsp nutmeg
1 tsp vanilla
1/2 tsp brown sugar

Fresh Ingredients
1 & 2/3 cup of apples, peeled and chopped
1 cup water

1. Combine ingredients in a small slow cooker. Cook for 8 hours on low. Makes 3 servings.

A few notes: Yes, I realize that the picture looks just like ordinary oatmeal, which is less than appealing, but I promise the cooked apples very much improve it. I'm sure that I could have very easily used dried apples instead of fresh and just added more water, but we have lots of fresh apples here so that's what I used. If you are making for more than 3-4, this recipe can be doubled or tripled. I could have easily doubled it in my small $5 slow-cooker. I really liked the almonds, my daughter didn't. Perhaps next time we will try it without and I can just sprinkle them on afterward.

Food Storage Friday: Breakfast Cookies

Using your food storage at dinner time is great and all, but if you were to be living off your food storage, I certainly hope that you would be eating more than once a day. You need to plan for breakfast and lunch as well. So let's do a few breakfast recipes, shall we?
Today's recipe comes from my very own mom. The smell of these cookies brings back memories. My mom used to make a big batch of these, freeze them and send a few with me on field trips. And they're certainly healthier than many other quick breakfast options. (The original recipe calls for 1 cup of Crisco, and although the characters in The Help raved about it's greatness, I find the stuff revolting. They still taste great with mashed beans and applesauce instead.)

Breakfast Cookies

Food Storage Ingredients

1 cup extra crunchy peanut butter
3/4 cup cooked and mashed white beans

3/4 cup sugar

3/4 cup firmly packed brown sugar

1/2 cup all-purpose flour

1/2 cup wheat flour

1/2 cup oat flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1 3/4 cups oats

1 cup raisins

1/3 cup dried grated carrot
3/4 cup dried apple pieces (broken up)

1/4 cup flaked coconut
1 tsp vanilla
1/4 cup apple sauce

(1/4 cup apple juice)
(1/4 cup water)

Fresh ingredients

(grated carrot and apple if you don't have the dried variety)
 2 eggs

1.If using dried carrots and apples put in a bowl with apple juice and water. Heat oven 350 degrees. 2. Mix peanut butter, bean puree, apple sauce, vanilla, and sugars with eggs. 3 Mix powder ingredients and gradually add to wet. 4. Mix in apples, carrots, raisins and coconut. 5. Bake 9-11 minutes or until brown around the edges.

They taste even better than they look.

 A few notes:  When I made this I added an extra 1/4 cup of apple juice to the apples and carrots because I put my raisins in the mix and they were really hard. The original recipe calls for only all-purpose white flour. I used the different kinds of flour to make it healthier, but if you don't want to bother, that's cool. The original also called for fresh carrots and apples. I used dried because I had them and it meant that I didn't have to grate anything and I hate using my grater. For the mashed beans I previously took a can of cooked white beans, rinsed them, mashed them, measured them into 1/4 cup blocks, and froze them in some Tupperware. It made things a lot quicker. I was inspired by this recipe.  I promise that you can't taste the beans. But if you would rather use Crisco instead of mashed beans, go ahead ;).

Book Review: Family Funbook

I came across this book when browsing on Amazon and bought it because I remember my mother enjoying several books written by this author when I was growing up. Family Funbook: More than 400 Amazing, Amusing and All-Around Awesome Activities for the Entire Family! by Joni Hilton is full of fun and creative ideas to do with your kids. I love this book (even though I probably wouldn't pick it up if I were basing my purchase just on the cover). I am definitely going to refer to this book the next time my kids are bored and I need a new idea. This book has many, many inexpensive ways to keep the kids entertained and learning year round.  Some of them I have heard of before, but there are many that I haven't and had never occurred to me. I highly recommend it. Here are some of my favorites:

• Take a week long trip at home. Pick a destination and have an activity each day that relates to that place. Some suggestions she gives are Asia, Africa, South America and Polynesia. Each day do something related to your destination. Find books related to your vacation spot. Make crafts related to the area.Try foods and activities that are typical of the region. Her book offers dozens of ideas. There is a lot of fun and learning that could be had here.
• Make an alphabet video. Have your child point to things that start with each letter of the alphabet or make letters out of sticks or stones. Then have them pose in the shape of each letter at the end as a review. Your child will love to watch it when you're done and s/he will love that they are the star.
• Go on a nature walk. Find different kinds of spider webs. Make up stories about animals that you might find. Have a scavenger hunt. Bring crayons and paper to make rubbings.
• Play hose soccer. Give each team a hose and have them try to spray and kick a beach ball the opposing side of a given line. Good summer time fun.
• Watch falling stars- Mid-August is a good time for this.
• Record the things the funny things that your children say- I do this on my personal blog and it's the grandparents favorite part. It also reveals more of their personalities than photographs often do.
• Have a treasure hunt- Have one child hide a treasure and make a map for the others to find it. This can be repeated many times with a variety of "treasures".
• Make a sundial. Teach your children about time using a stick and 12 stones
• Ice cream muffins- Easiest muffin recipe ever. Equal parts softened ice cream and self-rising flour. Bake at 375 for 12 minutes. (Give or take depending on how many muffins you make.) These were perfect. Quick, easy, delicious and my picky children even loved them.We made peach ice cream muffins and topped them with raspberry jam. 2 cups of ice cream & 2 cups of flour made nine muffins
• Draw with your toes.- See if you are right-footed or left-footed.
• Declare a Whipped Cream War- Have everyone dress in their swimsuits and equip them with a can of whipped cream.
• Ease Separation Anxiety- School is starting and to make it a little easier for you child, laminate a family picture and tape it to the inside of their lunch box to remind them that they are loved when they are away.

Butter-Free Breakfast Buckle

Recently I saw my friend Lisa make some blueberry buckle with beans instead of butter and I had to give it a try. Except I used strawberries because I prefer them. I found the recipe on Recipezaar, but made a few changes. As I was putting it in the oven the first time I had a great idea that I could use orange juice concentrate in the topping instead of butter. It seemed appropriate for breakfast. My family loved this. I had extended family visiting and they loved it too, and no one could tell that there were beans instead of butter.

Strawberry Buckle

1/4 cup cooked and mashed white beans
3/4 cup white sugar
1 egg
1 tsp vanilla
1/2 cup milk
1 cup oat flour
1/2 cup wheat flour
1/2 cup white flour
2 tsp baking powder
1/2 tsp salt
2 cups fresh strawberries, sliced

Topping
1/4 cup frozen orange juice concentrate
1/2 cup brown sugar
1/3 cup oat flour
1/2 tsp cinnamon
dash of nutmeg

1. "Cream" beans and sugar. (Just like you would butter.) 2. Mix dry cake ingredients in a separate bowl. 3. Blend egg and vanilla into bean and sugar mixture. 4. Add milk to wet ingredients. 5. Mix dry and wet mixtures together. 6. Gently fold in strawberries. 7. Pour into a greased 9x9 or round cake pan. 8. "Cream" oj concentrate and brown sugar. 9. Mix in remaining topping ingredients. 10. Drizzle topping over cake. (Using the orange juice concentrate, the topping doesn't crumble as well, but it's delicious, cheaper and better for you too.) 11. Bake @ 375 for 50 minutes.