Apple Crumb Pie

Posted on by Amanda 3 Comments

The weather is so odd. I was expecting there to be so rain and clouds at this time in October, but it’s still sunny! I can definitely tell it’s getting colder, but as long as there isn’t rain, I’m happy. I’ll absorb all of the sunlight for as long as I can before it’s gray out and I start needing to take my vitamin D supplements.

Even though summer vegetables are basically gone, I renewed by CSA through the fall to take advantage of some more hearty root vegetables and squashes. Pumpkin patches are abundant and the last of the apple varieties are ripening and orchards near the Seattle area are offering u-picks. Lucky for me, I get apples in my CSA! Other than eating my apples fresh with some peanut butter or hazelnut spread, I love them in a crumble-topped apple pie (in my opinion apple crumb is better than one of those lattice apple pies).

I love using my cast iron skillet when making pies and other baked goods. The cast iron really ensures a crispy crust (no soggy bottoms!) and is sturdy enough that you don’t have to worry about it falling out of your hands when you are pulling your juicy, hot pie out of the oven. If using a glass pie dish, an extended bake time may be required.

Ingredients

Apples – I find you can really use any type of apple, but the best would be honeycrisp or granny smith. Other apples can leave your pie too dry or too mushy. In my case, my mystery CSA apples ended up leaving me with a pie on the drier side. You could also swap this apple filling with peaches or berries.

they’re so pretty
slice your apples
mix them up
make the crumble
top it!

Apple Crumb Pie

Print Recipe
An easy apple pie that doesn't require you to make that complicated lattice top.
Course Dessert
Keyword apple, crumble, pie
Cook Time 42 minutes

Ingredients

  • 1 pie crust

Apple Filling

  • 4 cups apples sliced
  • 1/4 cup brown sugar
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1 tbsp cornstarch
  • 1 tsp apple cider vinegar

Crumble

  • 1/2 cup flour
  • 1 cup rolled oats
  • 1 cup walnuts chopped
  • 1/2 cup brown sugar
  • 1 tbsp cinnamon
  • 1/4 tsp salt
  • 3/4 cup vegetable oil

Instructions

  • If using frozen pie crust, remove from freezer to thaw in refrigerator.
  • Chop apples into 1/4 inch slices. Combine with remaining apple filling ingredients (brown sugar, vanilla, salt, cinnamon, cornstarch, apple cider vinegar).
  • Mix apple mixture and set aside.
  • Make crumble topping by mixing together flour, oats, walnuts, brown sugar, cinnamon, salt and vegetable oil. Set aside.
  • Remove pie crust and roll out to pie dish size.
  • Fill in pie crust with apples in an even layer.
  • Top pie evenly with crumble mixture.
  • Bake at 350F for 45 minutes. If top is browning too quickly, cover with foil.
  • Allow to rest 10 minutes after baking before slicing. Enjoy!

Try some another apple recipe like Cinnamon Apple Rhubarb Loaf!

Feeling a savory kind of pie? Try Savory Asparagus Galette.

Pumpkin Cheesecake Bars

Posted on by Amanda Leave a comment

Hot take: I do feel the first week of September is a little early for Starbucks to debut their fall menu (pumpkin spice latte), but I understand they are a business and it really does generate plenty of revenue for the die hard pumpkin fans. It’s hard for me to call the first week of September fall, because I’m still in the denial phase that summer is mostly over. However, the last week of September, my arms are open to welcome the coming rain and cooler temps. I will accept pumpkin and make them into pumpkin bars.

These pumpkin bars are pretty quick to mix together and it’s so fun to swirl the cream cheese topping. The tart cream cheese balances the sweet, spiced pumpkin and the walnuts add a good textural change.

Ingredients

Pumpkin puree – I like to make my own Homemade Pumpkin Puree with fresh pumpkin, but you can always use canned.

Cream cheese – If you don’t like cheesecake/cream cheese, you can eliminate the swirl altogether. The pumpkin bars can be eaten alone or you can make a simple powdered sugar/milk icing to top them if you do want a little bit of a decorative touch.

Walnuts – I prefer toasted walnuts in my desserts but this would also be lovely with toasted pecans or hazelnuts. If you prefer no nuts, do that too!

wet ingredients
dry ingredients
walnuts
swirled
into bars!

Pumpkin Cheesecake Bars

Print Recipe
Spiced pumpkin bars with a tart, cream cheese swirl and crunchy walnuts.
Course Dessert
Keyword bars, cheesecake, cream cheese, dessert, pumpkin

Equipment

  • quarter baking sheet with lip OR 13×9 baking dish

Ingredients

Pumpkin Bar

  • 1 cup pumpkin puree
  • 2 eggs
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • 3/4 cup vegetable oil
  • 1/4 tsp salt
  • 1 3/4 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 cup toasted walnuts

Cheesecake Swirl

  • 4 ounces cream cheese softened
  • 1 egg
  • 1 tbsp sugar
  • pinch of salt

Instructions

Pumpkin Bar

  • Combine pumpkin puree, oil, and eggs. Mix well until combined.
  • Mix in white and brown sugars, cinnamon, ginger, cloves, nutmeg, and salt.
  • Add in flour and baking soda and mix until streaky.
  • Add in toasted walnuts and finish mixing.

Cheesecake Swirl

  • Mix together softened cream cheese, egg, sugar, and salt until blended smooth. Make sure there are no lumps.

Assembly

  • Pour the pumpkin bar mixture into baking sheet/dish and ensure it is leveled.
  • Drizzle cheesecake swirl over the pumpkin bar into lines.
  • Using a spatula/spoon/chopstick/utensil of choice, cut lines through the cheesecake and pumpkin batters to "swirl" the two together. Don't go overboard otherwise it will turn into a mixture.
  • Bake at 350F for about 30 minutes, until bars have puffed up, cheesecake has set, and toothpick comes out clean.

Some other pumpkin recipes: Pumpkin Soup, Pumpkin Pull Apart Bread, Pumpkin Panang Curry with Spinach and Paneer

Cinnamon Apple Rhubarb Loaf

Posted on by Amanda Leave a comment

Goodbye summer. :’-) Apples are in season and that means fall is coming. As much as I love summer, fall might have be my favorite season. There’s a mix of sunny and cloudy days and the weather starts cooling down. I can break out my fun sweaters and fluffy coats and I can start baking whenever I want, not having to worry about how hot the kitchen will get. At dinners with friends, more red wine and darker beers come out, and desserts get a lot spicier (cinnamon, nutmeg, clove, etc). This loaf is a little cakey, the tiniest bit tart, and full of cinnamon to transition you into fall.

Ingredients

Apples/Rhubarb – When baked, I think apples and rhubarb end up having a similar texture (tender but mushy), so you can only tell the difference in the loaf if you were to pick each piece out and eat them separately. The apples are a sweeter mush while the rhubarb is a more sour mush. If you don’t like rhubarb, just do all apple!

diced & sliced
wet ingredients
dry ingredients
apples, rhubarb & stray blackberries
mixed
apples, fanned

Cinnamon Apple Rhubarb Loaf

Print Recipe
The transition baking loaf to get you into fall.
Makes 2 regular 9×5 loaves or 4 mini 6×3.5 loaves
Course Breakfast, Dessert
Keyword apple, bread, cinnamon, rhubarb

Equipment

  • loaf pans 2 regular 9×5 loaves or 4 mini 6×3.5 loaves

Ingredients

  • 2 eggs
  • 1 cup vegetable oil
  • 1 cup white sugar
  • 1/2 cup heavy cream
  • 1/4 cup water
  • 1 tsp vanilla
  • 1 tbsp cinnamon
  • 1/2 tsp salt
  • 3 cups flour all-purpose
  • 1 tbsp baking powder
  • 2 cups apples diced, +extra sliced to top
  • 2 cups rhubarb diced

Instructions

  • Mix oil, eggs, vanilla, cream, water, sugar, cinnamon, and salt until well combined.
  • Add flour and baking powder. Mix until streaky.
  • Add apples and rhubarb until fully mixed.
  • Grease baking pans.
  • Divide batter among baking pans.
  • Fan apple slices over the top of each loaf and dust with cinnamon.
  • Bake at 350F for 75 minutes until golden brown. Test with a toothpick.

Interested in a different kind of loaf? Try Zucchini Bread, Banana Bread, or Pumpkin Pull Apart Bread.

Blackberry Rhubarb Muffins

Posted on by Amanda Leave a comment

Have I mentioned how much I love summer? Fruits are so abundant and vegetables just go absolutely wild. Rhubarb grows like a weed and some varieties of blackberries in Washington are actually a weed. They’re spiny and apparently very difficult to get rid of if you have an overgrowth in your yard, but they certainly produce lovely fruit. If you have any summer fruits that just can’t be consumed fast enough, add them to this muffin recipe or a sweet treat.

These fruity muffins have a sweet, crunchy topping and their fluffy base is filled with tart rhubarb chunks and juicy blackberries. If you don’t like rhubarb, you might even like them in this application. I gave them to some friends and they thought that they were apples! This recipe could also be adapted to a large baking dish as a coffee cake-esque dessert with a crunchy topping.

Ingredients:

Fruit – The blackberries and rhubarb could really be substituted for any fruit that you might like! If swapping the fruit filling, keep the total volume of fruit the same (3 cups). If using no fruit, increase the quantity of milk to 1 full cup. Some other fruits that might be lovely in this would be raspberries, strawberries, blueberries, apples, and peaches.

Topping – The crunchy topping is entirely optional. If you just want a fluffy fruity baked muffin, skip the topping. If you’re keeping the topping but want this muffin to be a little bit more of a balanced meal, adding a few tablespoons of hemp hearts would be a great additional source of protein and fiber in these muffins.

liquid ingredients
add flour & fruit
scoop
crunchy topping
bake!

Blackberry Rhubarb Muffins

Print Recipe
Have it for breakfast, have it for dessert, I don't judge.
Keyword blackberry, breakfast, dessert, muffins, rhubarb
Servings 2 dozen muffins

Equipment

  • 1 muffin pan

Ingredients

Muffins

  • 1 cup vegetable oil
  • 2 eggs
  • 1 tsp vanilla
  • 3/4 cup milk
  • 1 cup sugar
  • 1 tbsp cinnamon
  • 1/2 tsp salt
  • 3 cups flour all-purpose
  • 1 tbsp baking powder
  • 1 cup blackberries
  • 2 cups rhubarb 1-inch cubes

Topping

  • 1/2 cup flour all-purpose
  • 1 cup rolled oats
  • 1 cup walnuts chopped
  • 1/2 cup brown sugar
  • 1 tbsp cinnamon
  • 1/4 tsp salt
  • 3/4 cup vegetable oil

Instructions

  • Make the muffins first. Mix oil, eggs, vanilla, milk, sugar, cinnamon, and salt until well combined.
  • Add in flour and baking powder. Mix until almost completely combined. If flour is still a little streaky, that’s totally ok.
  • Add in blackberries and rhubarb and finish mixing. Mix until just combined.
  • Using a quarter cup measure, scoop batter into greased and/or lined muffin tins.
  • After scooping all the muffin batter, the topping can be made in the same bowl, or can be made separately to your preference.
  • For the topping, mix all ingredients together and scoop about 1 tbsp of topping onto each muffin. Muffins will look very full but you’ll get some really lovely muffin tops!
  • Bake at 350F for a total of 60 minutes. Bake covered for the first 40 minutes and uncover for the last 20 minutes. Verify done-ness using a toothpick. If it comes out clean, it's done!

More rhubarb? Make Blueberry Rhubarb Jam or Blueberry Rhubarb Pound Cake.

Like the crispy topping? Put it on top of a Banana Bread or Zucchini Bread.

Chocolate Chip Walnut Cookies

Posted on by Amanda Leave a comment

For the past couple weeks, I have been OBSESSED with making these cookies. I was inspired after trying the cookies from a local grocery store in the Seattle area, Metropolitan Market. They have a chocolate chip walnut cookie, aptly named, “The Cookie”, that is so dreamy. In store, they are constantly making new batches of “The Cookie”, so you can be sure that it’ll be warm and gooey when you buy one. Unfortunately, I cannot justify paying $5 for a chocolate chip walnut cookie, no matter how tasty it is, so this is my take on “The Cookie”.

Ingredients

Walnuts – It is so important to toast your walnuts! Toasting the walnuts ensures that they keep a nice crunch during baking and storage, and amplifies the nutty flavor.

Chocolate – I like using a mix of chocolate chips and chopped chocolate, and semi-sweet and dark chocolate. It gives more flavor to the dough and provides more texture.

Salt – Salt inside and salt on top! I like a salty cookie.

toasted walnuts
butter/sugar
scooped!

Chocolate Chip Walnut Cookie

Print Recipe
Buttery, salty, chocolately, crunchy, chewy, gooey – everything you want in a cookie.
Course Dessert
Keyword chocolate chip, cookies, walnut
Servings 3 dozen cookies

Equipment

  • 1 mixer

Ingredients

  • 1 cup salted butter
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 1 tbsp vanilla
  • 2 1/2 cups all-purpose flour
  • 2 tsp salt
  • 1 tsp baking soda
  • 2 cups walnuts toasted
  • 1 cup chocolate chips semi-sweet
  • 1 cup chopped chocolate dark
  • flakey salt

Instructions

  • Toast walnuts in an even layer on a baking sheet for at 350F. Check nuts after 5 minutes and then continue checking every 30 seconds for toastiness. You'll want to check often to prevent them from burning.
  • Cream together butter, brown sugar and white sugar until creamy and smooth. Periodically stop the mixer to scrape the butter and sugar off of the paddle.
  • While butter and sugars are creaming, chop your dark chocolate into thumb-nail sized chunks.
  • Add eggs to the mixer one at a time and continue mixing.
  • Scrap paddle and bowl. Add vanilla extract and salt and continue mixing.
  • Stop mixer and add flour. Sprinkle baking soda over flour mound.
  • Mix until most of the flour is combined.
  • Add in chocolate and walnuts and continue mixing until mix-ins and flour are completely distributed.
  • Scoop ~2 tbsps of dough per cookie. For extra cute cookies, dip the tops of the cookies in the leftover chopped chocolate for visible pools of chocolate.
  • Bake at 350F for ~12 minutes for the perfect crispy/chewy edge and gooey center.
  • After removing from the oven, sprinkle with flakey salt. Allow to cool ~10 minutes before taking a bite!

On a cookie kick? Have some Kitchen Sink Cookies or Crispy Gooey Chocolate Chip Cookies.

Balance that sugar with some vegetables like Honey Balsamic Roasted Brussels Sprouts or Savory Asparagus Galette.

Blueberry Rhubarb Pound Cake

Posted on by Amanda Leave a comment

Don’t come for me! This is not a traditional pound cake in any sense. No pounds used in measurements for any ingredient. I’d like to think this pound cake is slightly more health-full with some simple swaps. The cake is still very moist and rich with a dense crumb. I like adding some fillings to my pound cake to diversify the texture.

Ingredients

Jam – I used a homemade rhubarb and blueberry jam. Rhubarb is in season now so it seems all my friends and neighbors’s gardens are overflowing with rhubarb and they don’t know what to do with it. If you decide to make a rhubarb jam, be careful! The leaves of rhubarb are poisonous. Use only the stalks. When eaten raw or cooked, rhubarb stems are tart and the blueberries are bright and sweet. Rhubarb and blueberry isn’t a common jam combination, so feel free to use any jam that you like. A marionberry jam would be delicious!

Blueberries – Fresh blueberries give a pop to the bread when sliced and are nice little surprises to bite into. I used blueberries that were extra from making the jam. If you’re using a different fruit jam in the recipe, consider using the fresh version of that fruit in the bread. If you use a marionberry jam, use marionberries or blackberries.

Yogurt – This adds moisture and tang to the bread. You can substitute with sour cream.

jam
dollop
swirl!

Blueberry Rhubarb Pound Cake

Print Recipe
Course Breakfast, Dessert
Keyword blueberry, pound cake, rhubarb
Cook Time 1 hour

Ingredients

  • 3/4 cup sugar
  • 1/4 cup yogurt
  • 1/4 cup blueberry-rhubarb jam + extra for swirling
  • 1/4 tsp salt
  • 3 eggs
  • 3/4 cup vegetable oil
  • 1 3/4 cup flour all-purpose
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 cup blueberries

Instructions

  • Mix together the sugar, yogurt, jam, salt, eggs, and oil.
  • In a separate bowl, mix together the flour, baking powder, and baking soda.
  • Add the dry mixture to the wet mixture and mix until just combined.
  • Grease a loaf pan and pour in half the mixture.
  • Optional: Add a few tablespoons of jam and swirl into the mix. Sprinkle in half of the blueberries.
  • Pour the remaining half of cake mixture.
  • Optional: Swirl some additional jam.
  • Sprinkle in the remainder of the blueberries.
  • Bake at 350F for approximately 1 hour until a toothpick comes out clean. If the top of the loaf is getting too brown, cover with foil.

Sourdough Discard Cinnamon Rolls

Posted on by Amanda Leave a comment

Now that we’re at the tail-end of pandemic, sourdough isn’t quite as “in” anymore, but it certainly is still super tasty! I was lucky to be gifted some sourdough starter from my coworker. My starter traveled to me from Ohio and had been maintained for almost 50 years! As I’ve been experimenting with creating the perfect loaf of sourdough bread, I’ve found myself leftover with a lot of leftover, “inactive” starter. I’ve been experimenting with the discard and it’s perfect for cinnamon rolls!

Ingredients

Sourdough discard – Make sure that you’re using discard that hasn’t been fed yet! The “sourness” of your cinnamon rolls will depend on the last time you fed your starter. If you have been regularly been using your starter, your rolls will not be very sour. If you haven’t been using the starter and it’s been sitting in the refrigerator for a few weeks, your cinnamon rolls will be more sour.

Cinnamon – A lot of cinnamon roll recipes really only have cinnamon in the filling. I think that cinnamon rolls are the best when there is cinnamon in the dough as well.

Icing – I generally tend to skip the icing when it comes to cinnamon rolls and I’d continue with this cinnamon roll recipe! I generally like my desserts to be on the less sweet side so I think these are perfectly sweet.

yeast
mix the yeast + milk
flour-cinnamon-salt
mix!
rise overnight
buttered up
cinnamon & sugar
roll
cut
2nd rise

Sourdough Discard Cinnamon Rolls

Print Recipe
Fluffy, soft cinnamon rolls perfect for sourdough discard
Course Breakfast, Dessert
Keyword breakfast, cinnamon, dessert, rolls
Servings 24 cinnamon rolls

Equipment

  • 1 Stand mixer optional

Ingredients

Dough

  • 1/2 cup milk warmed
  • 1 cup sourdough discard
  • 2.5 tsp yeast
  • 2 eggs
  • 1/2 cup butter softened
  • 1/2 cup sugar
  • 1 tsp salt
  • 1 tbsp cinnamon
  • 4 cups all-purpose flour

Filling

  • 1 cup butter softened, divided
  • 1/2 cup brown sugar divided
  • 2 tbsp cinnamon divided

Instructions

  • Bloom yeast in milk. Stir mixture.
  • When mixture starts to foam, add sourdough starter, eggs, butter, and sugar.
  • Mix until thoroughly combined.
  • Add flour, salt, and cinnamon and mix until just combined.
  • Leave dough to rise in the refrigerator overnight.
  • The next day, split the dough in half. Roll out to ~9×16" rectangle.
  • Spread half the softened butter evenly onto the dough.
  • Sprinkle half of the brown sugar and half of the cinnamon onto the dough. roll dough into a log and cut into 12 rolls.
  • Repeat dough rolling, butter spreading, sugar/cinnamon spreading with the second half of the dough.
  • Place cinnamon rolls in a 9×16" pan, leaving space between the cinnamon rolls.
  • Leave in the refrigerator to rise again overnight.
  • The next day, remove from the refrigerator ~30 minutes prior to baking for cinnamon rolls to come to room temperature.
  • Bake at 350F for ~20 minutes, when tops are golden brown. Serve warm!

Try some other desserts! Beet Cinnamon Rolls or Peach Galette

Peach Galette

Posted on by Amanda Leave a comment

Galette? Isn’t that just a topless pie? Whatever you want to call it, it’s a delicious, low-maintenance dessert that requires minimal prep work. Galettes are more rustic than your traditional peach pie. Don’t worry too much about how it looks, it’s all about how it tastes.

I typically see galettes made in a sheet pan, but I like to make mine in my cast iron skillet. It helps keep the galette together but also help facilitate extra crisping on the underside of the pastry. You can definitely still make this on a sheet pan or in a pie pan, but you may need additional cook time for browning.

Ingredients

Peach filing – If you don’t like peaches, feel free to substitute with any other fruit of your choice. I also like this recipe with apples or berries. You can use frozen fruit too, but make sure the fruit is entirely defrosted and drained, otherwise your filling will be very watery.

Cornstarch – When the fruit starts to cook, it’ll release a lot of juice. The cornstarch will thicken the juice. The galette will hold together better when you slice too!

Cinnamon – Don’t like cinnamon? Don’t use it!

Pie dough – This is my preferred pie dough since you can make it in a food processor. Each time I make this dough, I make a few batches and put them in the freezer, so I can have some crusts ready to go when I want to bake! Make sure to wrap well.

flour, salt, cubed butter
mealy
+ water
peaches
remove pit
slice
season
back to dough
roll out
transfer
add filling
filled
pinch over edges
egg wash + turbinado sprinkle
baked

Peach Galette

Print Recipe
My favorite topless pie! Easy to make with a crispy crust and fruity filling.
Course Dessert
Keyword galette, peach, pie

Ingredients

Peach Filling

  • 4 peaches about 3 cups
  • 1/4 cup brown sugar
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1 tbsp cornstarch
  • 1 tsp apple cider vinegar

Crust

  • 1 1/4 cup flour
  • 1/2 tsp salt
  • 1 stick cold butter
  • 3 tbsp cold water
  • 1 egg for egg wash
  • turbinado sugar/demerara sugar for sprinkling

Glaze (optional)

  • 1 tbsp jelly or jam
  • 1 tbsp hot water

Instructions

Crust

  • Make the pie crust first. In a food processor, add flour, salt, and cubed butter.
  • Pulse ~20 seconds until mixture is mealy.
  • Add water and continue blending until dough comes together in a chunk. Refrigerate dough while you mix the filling.

Filling

  • Wash and slice your peaches. Mix with salt, cinnamon, brown sugar, cornstarch, vanilla, and apple cider vinegar. Set aside.

Assembly

  • Take pie crust out of the freezer and roll out thinly to about 12" in diameter. This does not have to be perfect.
  • Transfer to your baking vessel such as a cast iron, pie pan, or sheet pan.
  • Pour peach filling into the center of the crust and fold the edges of the crust over the peach filling.
  • Brush edges of crust with egg wash and sprinkle with turbinado or demerara sugar to help with browning and give an extra crunch.
  • Bake at 400F for 40 minutes until golden brown and filling is bubbly.
  • After baking is complete, make a glaze by combing any jelly or jam or choice with hot water.
  • Brush over the filling to give the fruit a nice shine! Enjoy!

Looking for desserts? Try Crispy Gooey Chocolate Chip Cookies or Pumpkin Pull Apart Bread.

Light, Crispy, Fluffy Waffles

Posted on by Amanda Leave a comment

Waffles > pancakes, right? When there’s a weekend morning where there isn’t too much going on, I like to make waffles so it feels more like a special occasion. These waffles happen to be vegan and you can’t even tell. They’re exactly how I like them: light, crispy, and fluffy. Serve with a side of eggs and bacon and top them with whipped cream, berries, and powdered sugar. Most recently I topped mine with a bananas foster-esque syrup of rum, banana, and brown sugar. Make extra waffles and you can even freeze them! Throw them in the toaster for a quick breakfast.

banana foster-esque

Ingredients

Cornstarch – The combination of AP flour and cornstarch leads to a light, crispy waffle. If you don’t have cornstarch, you can use all AP flour. Your waffle just won’t be as crispy if you used cornstarch.

Maple syrup – I like waffles that already have a maple-y flavor to them. With the aroma of maple in the batter, I usually don’t even need maple syrup on top.

Flax eggs – This was a happy accident on a day I wanted waffles but didn’t have any eggs left. Flax eggs are much healthier than the usual chicken eggs and you really can’t tell the difference in this recipe. It helps bind all of the ingredients together without making the batter taste “eggy”.

Soy milk – Another happy accident. I needed to add some moisture to my waffles and didn’t have any other milks available. Feel free to substitute with cow milk, macadamia nut, cashew, almond, etc. Use what you have!

Vegetable oil – Since these waffles don’t have any butter or other rich, fat content in them, the vegetable oil provides an extra richness and moisture to the waffle and helps them crisp up.

flax seeds
flax “egg” mix
dry mix
add wet to dry
mixed batter
pour into waffle maker
light and toasty!
stack!

Light, Fluffy, Crispy Waffles

Print Recipe
These waffles are everything I want when I think of a waffle: light and crispy. They also happen to be vegan friendly!
Course Breakfast, Dessert
Keyword vegan, vegetarian, waffle
Servings 4 waffles

Equipment

  • waffle maker

Ingredients

  • 1 cup all purpose flour
  • 1/2 cup cornstarch
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 tbsp sugar
  • 3/4 cups soy milk
  • 5 tbsp vegetable oil
  • 2 flax eggs 2 tbsp flax seeds + 6 tbsp water
  • 2 tbsp maple syrup
  • 1 tsp vanilla

Instructions

  • Prepare flax egg. Mix together flax seeds and water. Leave aside to thicken.
  • Mix together dry ingredients of AP flour, cornstarch, baking powder, and salt. Set aside.
  • Mix together wet ingredients of sugar, soy milk, vegetable oil, flax eggs, maple syrup and vanilla.
  • Add dry ingredients to wet ingredients and mix until just combined. Do not overmix!
  • In a heated waffle iron, scoop 1/2 cup of the waffle batter mix in to the waffle iron.
  • Cook for ~5 minutes until just light and crispy.

Want a different dessert-y breakfast? Try Pumpkin Pull Apart Bread or Banana Bread.

Need ideas for lunch? Try Pumpkin Panang Curry with Spinach and Paneer or Chicken & Cabbage Dumplings.

Banana Bread

Posted on by Amanda 1 Comment

Ripe bananas are easy to come by recently. I usually have some left in the bunch that I wasn’t able to eat fast enough, there’s some leftover that were brought into the office for everyone to eat, or they’re in the “sale” area of the grocery store. Sometimes I even let my bananas go overripe on purpose so I can make some banana bread. This banana bread is just sweet enough and has a crispy exterior. Want it sweeter or more texture? Go wild with those mix-ins! You can really make it your own with chocolate chips, nuts, or dried fruits.

Ingredients

Bananas – The darker your banana, the sweeter this bread will turn out. I like to make this bread when my bananas are getting a little spotted. They’re a little too sweet to my liking to eat alone, but perfect for some banana bread!

Walnuts – Sometimes I put the walnuts inside instead of just on top. Do whatever makes you happy!! Inside, on top, not at all – all good options.

Salt – There is salt inside the bread to help enhance the banana flavor and I like to sprinkle extra salt on top mid-cook. Omit the salt on top if you’d like. When the bread is ready to eat, I love getting a bite of the crispy, salty top and then getting to dive into the sweet fluffy center of a slice.

mush the bananas
add all the wet ingredients
mix
pour batter into a pan
ta da!

Banana Bread

Print Recipe
Easy banana bread that's unbelievably moist and a perfect base for any mix ins.
Course Breakfast, Dessert
Keyword banana, bread
Cook Time 1 hour
Servings 1 loaf

Ingredients

  • 1.75 cups flour all purpose
  • 1.5 tsp baking soda
  • 0.75 tsp salt
  • 3 eggs
  • 1 cup white sugar
  • 0.5 cups brown sugar
  • 0.75 cups neutral oil
  • 1 tsp cinnamon
  • 3 ripe bananas ~1 cup
  • 1 cup mix-ins like nuts, chocolate, fruit optional

Instructions

  • Peel and mash your bananas.
  • Mix eggs, sugars, salt, cinnamon, and oil with the banana mixture to create the "wet" mix.
  • Combine "wet" mix with flour and baking soda. At this time, you can also add any mix-ins (nuts, chocolate, fruit).
  • Mix until just combined. Do not overmix!
  • Pour into a greased loaf pan and sprinkle any toppings.
  • Bake at 350F for 30 minutes.
  • After 30 mins, tent with foil to prevent top from browning too much and prevent any toppings from burning.
  • Bake at 350F with tent for additional 30-45 minutes.
  • Check bread with toothpick. If nothing sticks to the end, the bread is done!

Try my other desserts like Crispy Gooey Chocolate Chip Cookies or Pumpkin Pull Apart Bread.