Hearty Waffles

Another good breakfast recipe from My Beef With Meat.

2 ½ C old-fashioned rolled oats

¾ finely chopped walnuts

¼ C flaxseed meal

Zest of ½ orange

½ - ¾ t cinnamon

1 medium banana, smashed

1 – 1 ½ C almond milk

Mix the oats, nuts, flaxseed, zest and cinnamon. Place two-thirds of this dry mixture in a high speed blender or food processor and process until a fine consistency. Return this to the remaining dry mixture. If you prefer a less-chunky waffle, process all of the dry ingredients.

Add the banana and milk and mix well. Add more milk if you want thinner waffles. Use the back of a spoon to spread the batter on the waffle iron

Sweet Oat Squares

These are a sweeter, crisper granola bar than my regular recipe.  I didn't cut them- we just broke off pieces.  From My Beef with Meat.

• 2/3 cup raw cashews or walnuts
• 2 tablespoons water
• 1/3 cup pure maple syrup
• 1 1/3 cups old fashioned rolled oats (not quick oats)
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/3 cup mix-ins (cranberries, raisins, dried cherries,pistachios, almonds or pecans)

Preheat oven to 350 degrees. Line an 8 x 12 or 9 x 11 pan with parchment paper leaving the ends long enough to use to lift the bars out of the pan after they are baked.

Place nuts and water in food processor and process until it becomes a big lump. This will require shutting the machine off and scraping down the sides with a rubber spatula a couple times. 

Add maple syrup, vanilla and cinnamon, process until well combined. Add oats and gently pulse to mix.  Add mix-ins and pulse until combined.

Press the mixture into the prepared pan spreading it out evenly. It will be a thin layer and it will take a little work to spread as the batter is stiff. A wide rubber spatula works well to smooth out and spread the batter.

Bake for 20-25 minutes or until golden around the edges.

Remove from oven and while still warm, using a sharp knife, score into 12 bars. Set aside to cool. When cooled completely use the long parchment ends to lift the bars out of the pan to a cutting surface. With a sharp knife cut bars apart. Store in a covered container in the refrigerator as they don’t contain any preservatives.

Hot Cocoa Mix

This is a must-have in our pantry during the weather.  Thanks to Martha Stewart's recipe, hot cocoa is always ready in a flash.

In a large bowl, combine:

3 1/2 cups granulated sugar
2 1/4 cup cocoa
1 tablespoon salt

Put mixture in airtight container(s).  I use mason jars.

To serve, add 2 tablespoons of mix to a cup of hot milk.  Mix well.