Category Archives: Breakfast

Apple Cinnamon-Kissed Vegan Gluten-Free Waffles

Make yourself feel better about having a desserty breakfast: put something fresh and crunchy on the plate!

I’ve been a bad, bad bloggeuse. Very neglectful and very uninspired. Je suis désolée. I now have a profound respect for those hardworking bloggers that come home from their nine-to-fives and tirelessly churn out innovative and delicious recipes, and then even have time to write about it!

Not I. I am having a hard time even finding the energy to make a meal that is passable. Which is why I have been raiding the not-so-distant archives of The Keen Kitchen to remember my tried and true favourites, like my Creamy Coconut Chickpea Curry. Weeknight yums.

Well, inspiration finally struck this morning when I decided to use my new-to-me waffle maker. My inner waffle monster has wanted one for a really long time. Waffles on a whim? Stupendous!

This is my first foray into the vegan gluten-free waffle world. I have to admit, I was filled with trepidation and have been putting off making waffles for a good month. So, to all you waffle-phobes out there, give it a try! These are no more complicated than your average vegan gluten-free pancakes (which are admittedly kind of complicated by nature), and they have super fun maple syrup-holding crannies.  Plus, they cook themselves in the waffle iron. No flipping required. Take that, pancakes!

Waffles smugly demonstrating their superior maple syrup-holding pockets.

These waffles contain apple and cinnamon, although not overwhelmingly so. They also are a nice balance of hearty and fluffy. These days, when I make pancakes or waffles, I like to feel like I’m getting some fibre, so I always include buckwheat flour. Special thanks to Iris at The Daily Dietribe. I followed her basic waffle guide, and so can you! This is the kind of recipe that you can play around with to suit your tastes.



2/3 cup sorghum flour

1/3 cup buckwheat flour

1/3 cup millet flour

3/4 cup tapioca starch

2 tsp. baking powder

1/2 tsp. sea salt

1 tsp. cinnamon


1/2 cup fresh apple juice

1 cup soy milk (or any non-dairy milk)

1/4 cup unsweetened apple sauce

1 tsp. vanilla


Preheat (plug in) waffle iron.

Preheat oven to 200°.

In a medium bowl, whisk all dry ingredients.

In a liquid measuring cup, whisk together all wet ingredients.

Whisk wet into dry until just mixed.

Grease waffle iron before cooking each waffle. I used my silicone brush to spread a small amount of coconut oil onto the griddle.

Pour on enough batter to cover the griddle. My waffle iron could handle around 2/3 cup batter each time.

Cook waffle until done.

Gently open waffle iron and loosen the edges of the waffle. I used a knife.

Keep waffles warm in the oven while you make the rest. If you put them directly onto the oven rack, they will stay nice and crisp. If you put them on a plate, they will get sad and soggy.

Serve with vegan margarine and real maple syrup!

This recipe made 8 small waffles. Two of us finished them all, but this recipe could potentially serve 3 or 4, I suppose. 




Filed under Breakfast

Tova’s Banana Bread Pancakes

Tova, lulled into a pancake-induced bliss

My almost three year old sister Tova has been obsessed with banana bread for a good portion of her wee life, and I certainly don’t blame her. It’s delicious! Another newer obsession of hers is making pancakes with me when I stop by for a visit. She loves dragging her stool to the counter and carefully whisking and pouring the ingredients into the bowl. After gently frying the golden medallions of batter, we enjoy them together. She eats one, and then I end up eating the rest, unfortunately. But making pancakes has been a good way for us two sisters to bond, with a shared love of cooking bridging the age gap between us.

Yesterday I dropped by for a minute and was greeted exuberantly by Tova with a “Yay! Yet’s make PANCAAAAAAAAKES!” When I told her no, promising that we would make them the next day, she proceeded to cry her heart out, sobbing dramatically.

So, today we made pancakes. Instead of our usual pancakes with pink sprinkles, I decided that we would create some banana bread pancakes and she happily acquiesced. Kissed with cinnamon and with the addition of maple syrup on top, they do taste like banana bread, only more textured due to a healthy dose of buckwheat flour. Moist and dense, these are not the fluffiest pancakes. Instead, they are hearty, picky kid-approved pancakes that are fun to make and eat with the little (or big) kid in your life!


1/3 cup brown rice flour

1/3 cup buckwheat flour

1 tsp. baking powder

1 tsp. cinnamon

pinch salt

3/4  cup non-dairy milk or water

1 tsp. vanilla

1 tbsp. oil

1 ripe banana, mashed


Preheat a non-stick pan on medium-low temperature.

Whisk dry ingredients together in a bowl. (Tova did this really well!)

Whisk wet ingredients together in a separate bowl.

Pour wet ingredients into the dry. (Tova said: “That smells yummy!”) Whisk until just combined.

Optional Tova step: Eat some batter. (“I like yicking the batter.”)

With a 1/8 cup scoop, pour batter into pan. I did two pancakes at a time, flipping when bubbles formed.

Enjoy with maple syrup or other topping of your choice!

Makes 11 small pancakes.

Tova, pancake chef extraordinaire!


Filed under Breakfast

Homemade Coconut Cranberry Granola

Homemade coconut cranberry granola with Cinnamon Heart David's Tea for breakfast? Yes please!

I am a sweet breakfast person. Toast with jam and sun butter, fruit smoothies, fruit with soy yogurt and granola, millet rice cereal with dried cranberries and coconut, barley flake porridge with blueberries and buckwheat pancakes with maple syrup are among my faves. A creature of habit, I eat the same breakfast everyday until I cannot stand it any longer and move on to the next thing. Except for pancakes. Those I usually only have on my “Solo Pancakes Saturdays.” Yes, that’s right. Pancakes for one.

This week, my sweet breakfast of choice has been homemade granola with soy milk. Every day. Sometimes, for fun, I add a fresh mango on the side. I came back from Sayulita, a surf town in Mexico, a couple weeks ago totally inspired food wise. But more on that later. My granola inspiration came from the absolutely fantastic hotel that we stayed in, La Casona. Every morning, a breakfast of fresh tropical fruit, homemade granola, freshly baked chocolate banana muffins (!), yogurt, coffee and freshly squeezed orange juice was laid out for us. I was in heaven. I skipped the yogurt but actually was able to buy soy milk at the mini super across the street. Yes, soy milk in Mexico. They had Silk brand in original, unsweetened and vanilla varieties!  Ah, it’s the small things in life, really. So when I used all the soy milk, I moved on to the almond milk that a previous hotel guest had left in the communal fridge. Jack wasn’t able to enjoy the yummy granola as it had almonds and pecans in it. So, as soon as we got home I whipped up a batch based on the La Casona recipe, using sunflower and pumpkin seeds instead to add a nutty flavour. Was it good? Well, we have managed to burn through the whole 11 cups in a week or so. So here I am making another batch.

To those of you unable to eat gluten: make sure your oats are “Certified Gluten-Free.”  Click here for more info on oats and celiac disease.

This is one of those recipes that can be tweaked to suit your tastes. I love coconut, cranberries and cinnamon so this recipe is right up my alley. If you prefer other dried fruits and are able to eat nuts, add them by all means! Just try the recipe… you’re guaranteed to feel the smug satisfaction that comes with making things from scratch that usually come in a package!

What’s your favourite breakfast?

Coconut Cranberry Granola with sumptuous amounts of cinnamon

Dry Ingredients:

6 cups oat flakes (not instant)

1 cup mixed sunflower and pumpkin seeds (or nuts of your choice)

1 cup unsweetened fancy shred coconut (so fancy!)

1/2 cup sesame seeds

1 heaping tbsp. cinnamon

1 cup dried cranberries

1 cup dried apples, chopped

Wet Ingredients:

1/2 cup agave (or honey)

1/4 cup organic cane sugar (or brown sugar)

1/4 cup water

1/4 cup light-tasting oil (coconut, sunflower, etc.)

1 tbsp. vanilla


Preheat oven to 350° and line a baking sheet with parchment paper, or oil it.

Whisk wet ingredients together in a small saucepan. Bring to a boil, then lower heat and simmer for a few minutes.

In a large bowl, mix all dry ingredients together, except the dried fruit.

Pour wet ingredients into granola mixture and mix well.

Spread granola mixture onto prepared baking sheet and bake for 30 minutes, stirring halfway through.

Cool granola on baking sheet for 15 minutes.

Stir in dried fruit and store in an airtight container.

Makes 11 cups. Enjoy on its own as a snack, with milk or non-dairy milk, or with fruit and yogurt or soy yogurt.

Side note: I am kind of obsessed with parchment paper right now. I was too cheap to buy it for awhile (not that it’s expensive or anything) but am a total fan now. Lining a baking sheet with it means you don’t have to grease it, and then don’t have to wash it either! Plus, depending on what you’re baking, you can reuse the paper. It’s also especially good when baking with gluten-free flours. Win, win, win!


Filed under Breakfast