The Planted Kitchen

Gluten Free Waffles

Aug
06

Waffles, oh how I love thee! I could eat waffles everyday, unless of course I wake up craving a breakfast taco. Ever since my husband was diagnosed with Celiac Disease I’ve been looking for a good gluten free waffle recipe. I’ve tried boxed mixes, which were okay tasting, but I also wanted something with cleaner ingredients. So I came up with my own recipe. And let me tell you, they are so delicious!

So now that I’ve got a go-to waffle recipe I’ve been making them like crazy! Making them with chocolate chips or blueberries in them are my favorites! I haven’t tried them with banana yet, but trust me it’s on the agenda. I’ve also been eating them with ALL of the toppings! Berry compote, chia seed jam, maple syrup, you name it! I feel like the world is my oyster now! If you can’t tell, I’m pretty freaking excited about my waffles. I also want to try to make pancakes with the batter, so when I test it out I’ll definitely report my results. Oh, and these waffles are fluffy and not cardboardy at all, so it’s a win-win. No one likes cardboard waffles.

 

My hubby was pretty pumped to test out this recipe. He acts like he doesn’t love trying the recipes that I’m testing, but I know he does. I mean, the way to man’s heart is through his stomach, right? I think so. He usually eats a bowl of oatmeal at his office during the week, so he does like it when I make breakfast on the weekends. Sometimes I get lucky and he makes me breakfast (he usually grills stuff when we use the grill, or helps me sometimes when I need it, but that’s about the extent of his cooking. It’s not that he can’t, he just chooses not to)!

Anyway, I’m super excited for fall, because pumpkin EVERYTHING! Plus, cute coats and boots and all of the fashion things. Back to pumpkin. I’ll definitely be testing some pumpkin recipes, so be on the lookout for those! And as always, if you make these waffles, or any of my other recipes, use #theplantedkitchen on social media so that I can see your creations! Enjoy your waffle making and have great week ahead!

 

Print Recipe
Gluten Free Waffles
Course Breakfast
Prep Time 15 Minutes
Servings
People
Ingredients
Course Breakfast
Prep Time 15 Minutes
Servings
People
Ingredients
Instructions
  1. Add flax seed and water to a small bowl, mix, and allow to sit for at least 10 minutes.
  2. Combine oat flour, cinnamon, and baking powder in a large bowl.
  3. Add in plant milk, maple syrup,apple sauce, vanilla extract, and flax and water mixture. Whisk together until there are no chunks left. The batter will be a little runny, but that's ok.
  4. Add batter to waffle maker (you may need to rub a little oil on your waffle maker if it isn't nonstick) and cook like normal.
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Chocolate Chip Cookies

Jun
26

 

Cookies! Who doesn’t love cookies? Everyone loves cookies. At least everyone that I know loves cookies. I tried probably 10 times to get this recipes right and I finally perfected it! So excited! Anyways, before I get to the cookies, let me tell you about what’s been going on lately.

My family and I went on a trip to beautiful Punta Cana a few weeks ago. If you haven’t been, I highly recommend it. The water is a gorgeous blue color that you can’t help but stare at. The sand is powdery white and perfect. If that weren’t enough, the food there is OUT OF THIS WORLD!! Like I can’t even begin to describe how delicious this food was. The black beans there were quite possibly the best thing I’ve ever tasted in my life. SO flavorful!

My husband and I also went to the spa while we were there. I got a pedicure and he got a massage. I don’t like massages because theyhurt me! My husband was urging me to get a massage, but why would I voluntarily do something that’s painful?!? Craziness. Other than that, my husband andall of the other men played golf while the women sat by the pool. The rest of the time we were either at the beach, or by the pool. It was a relaxing vacation to say the least.

Now back to reality. I’ve been really busy testing recipes for you guys and I have some that I’m super excited about! For now though, let’s talk about these chocolate chip cookies. They’re soft, fluffy (can a cookie be considered fluffy?) and oh so yummy and perfect! They have no refined sugar, are dairy and egg free, and are gluten free! They’re even oil free! And let me tell you, they are so yummy! My husband requests them regularly (and if he doesn’t like something I make, he lets me know), so I think that’s a pretty good indication of how yummy they are.

Anyways, enough rambling. Now on to the recipe! If you make these, please let me know what you think by commenting below of using #theplantedkitchen on social media!

Print Recipe
Chocolate Chip Cookies
Course Dessert
Prep Time 10 Minutes
Cook Time 12 Minutes
Servings
Cookies
Ingredients
Course Dessert
Prep Time 10 Minutes
Cook Time 12 Minutes
Servings
Cookies
Ingredients
Instructions
  1. Preheat oven to 350 degrees F.
  2. Mix ground flax seed and water together in a small bowl and let sit for at least 10 minutes.
  3. In a large mixing bowl, mix almond flour, oat flour, baking soda, baking powder, sea salt, and cinnamon.
  4. Add in maple syrup, almond butter, and flax and water mixture. Mix very well.
  5. Fold in chocolate chips.
  6. Line baking sheet with parchment paper.
  7. Using a cookie scoop (or spoon ), place cookie dough onto the lined baking sheet about an inch apart (they will spread as they bake). Bake for 12 minutes.
  8. Allow to cool and enjoy!
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Pasta with Spicy Poblano Marinara

May
12

Wow, I have missed you guys! I have been super busy with family stuff and my crazy, crazy dogs. I’ve also been busy recipe testing some yummy things for y’all. So be on the lookout for those! My birthday was at the end of April and one of my gifts was a plant. Admittedly, the first few days it was inside and I forgot to water it, so now it’s struggling. Oopsies. Now I’m trying to (hopefully) revive it because it’s so beautiful and I’d feel really badly if it died. Last time I had any live plants, besides the ones in my front yard, a dove laid an egg in it. So obviously that plant didn’t survive because I didn’t want to disturb the egg, and therefore didn’t water it.

I’ve also been debating going back to school to become a dietitian. I’ve been thinking about doing this for a while, but I seem to always come up with a reason not to. But then I keep coming back to it. It just keeps creeping in there in one way or another. I love learning about how different foods interact within the body. I also love learning about the different nutrients in different foods. I also love helping people, and since having to go gluten free because of my husband’s Celiac Disease diagnosis, I know how difficult and overwhelming making a huge dietary change like that can be. So my goal would be to help people who are having (or simply just want to) to make dietary changes for one reason or another I don’t know if a dietetics program will help me with any of those things, but that’s what I’m trying to figure out.

On another (food related) note, I’ve been on an spicy food kick lately. Or more like my entire life. I love Italian food because it is so full of flavor it’s ridiculous. Having an Italian husband ( his dad is actually from northern Italy), as you can imagine, we eat a lot of Italian food. That being the case, and because I LOVE spicy, flavorful foods, I decided I needed a spicy marinara sauce that I can use in my everyday Italian dishes. I also love poblano peppers so I gave that a try in my sauce and guess what? Freakin’ delicious. AND my house smells absolutely amazing when I make this sauce. Seriously, I want to bathe in it.

Print Recipe
Pasta with Spicy Poblano Marinara
Course Main Dish
Cuisine Italian
Prep Time 15 Minutes
Cook Time 30-40 Minutes
Servings
Servings
Course Main Dish
Cuisine Italian
Prep Time 15 Minutes
Cook Time 30-40 Minutes
Servings
Servings
Instructions
  1. Cook pasta according to package.
  2. Turn oven on broil. Once ready, place the poblano pepper on an oven safe pan (like a cookie sheet) and broil until the skin is blistery and charred. This should only take about 5 minutes. You may have to flip it and broil on the other side if it didn't quite get blistery. Let pepper cool.
  3. While the poblano is cooling, fill a medium sized sauce pan with water and bring to a boil. Once boiling, place chopped carrots into the water and boil until softened, about 15 minutes.
  4. When the poblano has cooled, gently peel off charred skin, chop, and place into a large pot along with the olive oil, onion, and garlic. Sauté until the onions are softened and fragrant.
  5. Add softened carrots, tomato sauce, tomato paste and spices to the large pot with the poblano, onions, and garlic. Bring to a slight boil. Once boiling, turn down heat and simmer for 30 minutes. When sauce is done, blend with an immersion blender or tranfer to a blender and blend in order to break up the carrots.
  6. Serve hot over pasta.
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How to Make Homemade Nut Milks

Apr
26

I know it’s been a long time since I’ve posted, but I’ve been crazy busy between going out of town and my husband’s grandfather passing away. Anyways, In this post I’m going to show you how to make homemade nut milks. I have replaced cow’s milk with nut milks in everything: baking, smoothies, coffee, and anything else that would require cow’s milk. I’ve tried a few different nut milks. My favorite by far though is definitely cashew milk because it’s a little thicker and, therefore, a lot more creamy. My second favorite is almond milk. I’ve tried coconut milk too, but I’m not really a fan. Plus I have no idea how to make it homemade.

Lately at the grocery store I’ve seen all kinds of different dairy-free milks from soy milk to oat milk to hemp milk. I’ve had soy milk but the only other dairy-free milks I’ve tried have been nut milks because they are delicious and have a variety of variations. If it ain’t broke don’t fix it, right?

Making homemade nut milks is a lot easier than it sounds, and no it does not involve “milking” them. You don’t need a lot of fancy equipment; just a large bowl, some cashews (or almonds, hazelnuts, etc), some filtered water, and good blender, and for some nut milks, a nut milk bag.They don’t have to be boring or bland either. You can add maple syrup to sweeten it or cocoa powder to make it chocolatey. Most of the time I leave mine plain and unsweetened so that I can use it for multiple things.

Print Recipe
Homemade Nut Milks
Course Drinks
Prep Time 5 Minutes
Cook Time 5-10 Minutes
Servings
Ingredients
Course Drinks
Prep Time 5 Minutes
Cook Time 5-10 Minutes
Servings
Ingredients
Instructions
  1. Soak cashews in water (this is not the 4 cups of filtered water, this is extra just for soaking) 4-8 hours or overnight.
  2. Strain and rinse cashews and place in a blender.
  3. Add the 4 cups of filtered water and vanilla extract (if using) to the blender.
  4. Blend for 5-10 minutes, or until there are no more chunks.
  5. Strain through a nut milk bag.
  6. Store in an airtight container in the refrigerator for up to 5 days.
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