waffles

banana buckwheat waffles w/ blue-barb syrup /  by Lindsey | Dolly and Oatmeal

the pursuit of happiness and being fulfilled has never been a big problem for me, however, the fear of failure and the waves of self-doubt have always been a hurdle to jump - nagging myself with questions like: am i doing the right thing, is this good enough, how can i be better? i know that a bit of self-analysis is good, healthy even, but the delicate balance of it all can be super tricky.  i would be lying if i said i never compared myself to another; wishing i could be, or think differently, that certain things wouldn't feel like such obstacles or that i could put it all out there without the fear of being judged.  but then there's a flicker of reflection where i realize i'm wasting too much time not being in the here and now, making the most of my time in this lovely, complex, sometimes crazy, world; that people will be people, and all you can do is surround yourself with positivity, a healthy dose of skepticism, laughter, creativity, and the feeling of being known and appreciated.  

these waffles were totally inspired and adapted by kimberley's pumpkin buckwheat waffles post from last fall.  at the time i didn't know what i was more touched and excited by, her words or the recipe.  she recounted her feelings on being gluten free, her fear of being judged for it, and deserving a chance at thriving in this world.  i totally empathized with her and quickly thereafter made her incredible waffles!  this time, i swapped the pumpkin for banana, and made them a little more dairy-free friendly.  the mixture of flours used give them a complex, wholesome quality, while the banana puree holds it all together and offers a banana bread-like flavor (when you press these gems in your waffle maker you'll think you're making banana bread, fo' reals!)!  and i topped it all off with my maple blue-barb jam from the other day - the best part about the jam is that it's maple syrup based, can be warmed up on the stovetop and used as a fruity syrup that's perfect for topping just about any breakfasty baked good.  

make sure you check out kimberley's new cookbook, vibrant food, which will be released on june 17th!  i've had mine pre-ordered for months, and from what i'm hearing it's a total gem (not surprising)!

banana buckwheat waffles w/ blue-barb syrup (gluten + dairy free)

adapted from The Year In Food

| makes 8-9 waffles |

ingredients

  • 1/2 cup buckwheat flour
  • 1/2 cup brown rice flour
  • 1/2 cup oat flour
  • 1/4 cup almond flour
  • 2 tablespoons coconut palm sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon fine grain sea salt
  • 3 small/medium bananas, pureed in a food processor
  • 2 eggs
  • 1 cup unsweetened almond milk
  • 3 tablespoons extra virgin olive oil, extra oil for greasing waffle iron
  • 1/2 teaspoon pure vanilla extract

toppings 

instructions

  • in a large bowl, whisk the dry ingredients; set aside.  in another large bowl, whisk together the wet ingredients; whisk the wet ingredients into the dry and set aside
  • heat your waffle iron on a medium-high setting (for instance, my waffle iron has 5 heat settings, so i heat the iron on 4).  also, preheat oven to warm and place a baking sheet with foil inside
  • using a pastry brush, brush the hot iron with oil; then ladle batter onto iron (i used approximately 1/3 cup worth of batter each time), cook for about 3-5 minutes (this depends on your waffle maker), and transfer to baking sheet - keep waffles warm while you repeat this process with remaining batter
  • while your waffles are keeping warm, place a small saucepan on the stove over medium heat.  place the 1/2 cup of blue-barb jam into the warm pot and stir until hot; then transfer syrup to a serving dish
  • serve waffles warm with syrup and toasted almonds

enjoy!

overnight oat waffles w/ lemon zest + poppy seeds (+ pomegranate honey!) /  by Lindsey | Dolly and Oatmeal

breakfast meals are somewhat of a big deal around here...on the weekends.  first of all, it's probably my favorite meal of the day, and the most fun to think about and prepare.  i love running through the various morning recipes i've collected (and pinned, hello technology) and thinking up a really killer breakfast.  there's something super about weekend breakfasts - the relaxation with a perfect hot cup of coffee all while chowing down on a morning meal!

breakfast is also the only couple days where frank and i get to slowly welcome the day, have coffee in bed, curl up on the couch with the newspaper, and eat a breakfast that's a bit more complex than instant oatmeal.  more likely than not, we go the savory route and have something consisting of eggs (lately, we've been super into eggie burritos with guac and sriracha - sooo good!), but every so often we find a need for something a little sweet.  these waffles were perfect, hearty and full of (vegan) buttermilk-soaked oats, lemon zest - both its scent and flavor, and poppy seeds which provided small flecks of crunch! all of that topped with a syrupy pomegranate honey i made last week.  

(*lead photo: Polaroid taken on Impossible 600 color film) 

overnight oat waffles w/ lemon zest + poppy seeds (+ pomegranate honey!)

| gluten free + dairy free |

makes 4 large waffles

adapted from Orangette's Oatmeal Pancakes

ingredients

  • 1/2 cup gluten free rolled oats
  • 1/4 cup + 2 tablespoons almond flour
  • 3 tablespoons brown rice flour
  • 2 tablespoons arrowroot powder
  • 2 tablespoons coconut palm sugar
  • 2 1/2 teaspoons lemon zest 
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine grain sea salt
  • 1/2 cup almond milk 
  • 1/2 tablespoon apple cider vinegar
  • 2 large free range eggs
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon vanilla extract
  • 1/2 tablespoon poppy seeds
  • 1/4 cup pomegranate honey for serving
  • 1/4 cup pomegranate seeds for serving (optional)

instructions

the night before

  • combine almond milk with apple cider vinegar, let the mixture rest for about 10 minutes.  add the rolled oats and cover with plastic wrap and refrigerate until the next morning

the morning of

  • heat your waffle iron on medium-high.  turn your on oven on low (to keep your waffles warm) and place a parchment lined baking sheet inside.  remove oat mixture from the refrigerator 
  • in a large bowl, combine almond flour, brown rice flour, arrowroot powder, sugar, salt and baking soda.  rub the lemon zest between your fingers as you add it to the dry mix (to release natural oils), mix with your hands to combine. set aside
  • in another large bowl, whisk the eggs, olive oil and vanilla.  add the soaked oats and mix.  add the wet mix to the dry, and stir until combined. add the poppy seeds and mix until combined
  • using a ladle, spoon roughly 2-3 tablespoons of batter onto iron and cook according to your preference and waffle maker's settings.  (my waffle iron has a 1-5 setting, i place the setting on 4, and cook it for 5 minutes.)  once waffle is done, use a spatula or fork to transfer it to the preheated baking sheet.  repeat with remaining batter
  • once finished, serve waffles and drizzle with pomegranate honey

enjoy!