recipes Archives - Page 16 of 62 - Feathers in Our Nest

Go-To Whole Wheat Waffles

February 28, 2014 by Aliesha

This post has also been posted on Baking Whole Grains, a site I write for which compensates me for sharing whole grain recipes. While I receive compensation, this does not influence my opinions. All photos and directions are my own.

When I was compiling recipes for this post on go-to whole grain recipes, I realized I had never blogged my favorite EVER waffle recipe! Just this one, this one, and this one. (All good, but not my favorite one!)

You can easily add mix-ins to this recipe, such as nuts, blueberries, lemon zest, chocolate chips, etc. It’s a great starting point for creating waffles your family will love!

I’m starting to shop around for a new waffle iron, since ours only makes two at a time so it takes waaaay to long to make all the waffles for our family (my girls can EAT)! Do you have a waffle iron (that makes 4 waffles or more) that you particularly love?

Go-To Whole Wheat Waffles
adapted from here

3 cups whole wheat flour, freshly ground
1/2 cup sucanat
3 tsp. baking powder
1 1/2 tsp. baking soda
3/4 tsp. salt
1 Tbsp. melted butter, plus more for waffle iron
3 eggs
1 1/2 tsp. vanilla
2 1/4 cups buttermilk, see note*

Grind wheat in the WonderMill.

Preheat waffle maker.

In a large mixing bowl, whisk together flour, sucanat, baking powder, baking soda, and salt.

In a smaller bowl, mix together 1 Tbsp. melted butter, eggs, vanilla, and buttermilk.

Add wet ingredients to dry ingredients and stir just until combined.

Grease waffle iron by brushing with melted butter (or you can use cooking spray).

Fill waffle iron with batter and cook according to manufacturer’s directions. I like to underfill my waffle maker so the batter doesn’t leak down the edges!

*Note: Add 2 Tbsp. lemon juice to a glass measuring cup, then add enough milk to make 2 1/4 cups. Allow to sit for 5 minutes, then use in recipe in place of buttermilk.

Makes 18 waffles

We like to top it with honey (or maple syrup) mixed with melted butter (equal parts) to help it go further! It tastes amazing!

Enjoy!

Print this recipe here.

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Classic Roasted Garlic Hummus

February 17, 2014 by Aliesha

I’ve been making my own hummus for several years now since I learned how easy (and frugal!) it is to make at home. The store-bought stuff is great, but it can be $2-$4 a container, so I always make it in my own kitchen now!

This is how I usually make it, but I’ve also experimented a lot with different add-ins, such as roasted red peppers, other seasonings, etc. You can’t go wrong!

Classic Roasted Garlic Hummus

1 14-oz. can chickpeas/garbanzo beans (same thing), drained, liquid reserved
1 head roasted garlic (see note)
1 Tbsp. olive oil
1 Tbsp. lemon juice (freshly squeezed is better)
2 tsp. toasted sesame oil (adds great flavor, but you can omit it)
1/2-1 tsp. cumin (to taste)
1 tsp. sea salt (I like Real Salt)
1/4 tsp. pepper
a shake or two of Aleppo pepper flakes (for a little heat), optional
1-2 Tbsp. ice cold water

To a food processor (mine is a 2 cup model), add chickpeas. Squeeze the head of roasted garlic to remove each bulb, adding them to the chickpeas. Drizzle in olive oil, lemon juice, and toasted sesame oil. Add cumin, sea salt, and pepper. Pour in a little of the reserved water from the can of chickpeas, and process. Add a Tbsp. of ice water and process again. If the hummus is still too thick, add another Tbsp. of water. You can make it as thick or thin as you want! The ice water helps make the texture more similar to store-bought hummus. Taste, and adjust seasonings as desired.

Serve with fresh veggies, crackers, or pita chips! We also like to eat it on wraps and sandwiches.

Note: To roast garlic, cut off the top portion of a head of garlic to exposed the bulbs. Leaving it unpeeled, drizzle slightly with olive oil and wrap in aluminum foil. Roast in the oven for about 20 minutes at 400 degrees (I like to do this while I’m baking something else), or until the bulbs of garlic are soft (test with a fork). Cool, then use in this recipe.

Enjoy!

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Whole Wheat Cranberry Orange Muffins

February 3, 2014 by Aliesha

There’s just something about the flavor of cranberry and orange together!

If you hear one of my daughters say that I let her eat “cupcakes” for dinner Saturday night, don’t believe her. I actually fed them these delicious, healthy muffins (among other healthy foods too, like fruit and cheese), which they thoroughly enjoyed!

I really like my muffins to be lightly sweetened, as muffins should be, but if you prefer them to be heading treacherously into cupcake territory, by all means, add more sweetener. I think they’re great just like this!

Recipe originally adapted from here

Whole Wheat Cranberry Orange Muffins

Cook time

15 mins

Total time

15 mins

Author: Aliesha @ Feathers in Our Nest

Recipe type: Bread

Serves: 12

Ingredients

2¾ cups whole wheat flour, freshly ground
⅓ cup sucanat (or ½ cup if you prefer them sweeter)
1 Tbsp. baking powder
2 tsp. ground ginger
zest from one orange
¼ tsp. Real Salt
1¼ cups milk
5 Tbsp. melted butter
1 egg
1¼ cups fresh or frozen (thawed) cranberries

Instructions

Grind wheat in the WonderMill.
Preheat your oven to 350 degrees and prepare your muffin tin with liners.
In a mixing bowl, whisk together flour, sucanat, baking powder, ginger, orange zest, and salt.
In another bowl, stir together milk, melted butter, and egg. Add wet ingredients to dry ingredients just until combined.
Gently fold in cranberries, being careful not to overmix the batter.
Divide into 12 muffin cups evenly.
Bake 15-18 minutes or until a toothpick inserted in the center comes out clean.

Enjoy!