Pumpkin Cornbread Waffles

I recently came up with these Pumpkin Cornbread Waffles, after a failed search for a pumpkin waffle recipe that suited my tastes, my pantry, and my love of whole grains. I stumbled upon a recipe for similar waffles, and was really disappointed to see that it used cornbread mix (which I’ve never bought and didn’t have). So, I adapted a tried and true waffle recipe from The Joy of Vegan Baking into these gems. I couldn’t have been happier with how these turned out!

title, pumpkin cornbread waffles

Pumpkin and warm spices is always a perfect match. What really makes these is the amazing texture (or ‘mouthfeel’ if you don’t dislike that word as much as I do) that the cornmeal gives!

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Pumpkin Cornbread Waffles (Yields 6 small waffles, using ½ cup of batter each.)
3 tbsp ground flax seeds
½ cup warm water
1 ¼ cups whole wheat flour
½ cup cornmeal
1 tbsp baking powder
1 tbsp coconut sugar
1 ½ tsp pumpkin pie spice
½ cup pumpkin puree
1 cup unsweetened non-dairy milk
¼ cup coconut oil, melted

In a medium bowl, whisk the ground flax and water together.
In a large bowl stir together the flour, cornmeal, baking powder, sugar, and spice.
Add the pumpkin, milk, and coconut oil to the flax/water mixture and whisk to combine.
Pour the liquids into the dry ingredients and fold until just combined.
Cook in a waffle maker, according to its directions.
Top with maple syrup or your favourite toppings, and enjoy!

Collage, pumpkin cornbread waffles

collage, pumpkin cornbread waffles 2

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I hope you enjoy my new favourite waffles as much as I am!

I’ve shared this post with Allergy-Free Wednesday #93, Healthy Vegan Friday #69, and Wellness Weekends (Nov14-18/2013).

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Blueberry Corn Pancakes, Apple Cinnamon Ginger Waffles, Chickpea Flour Omelette

Veganomicon: Blueberry Corn Pancakes

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Vegan Mofo 2013 Post #10 – It only took 17 days, but I’m finally halfway there! Looks like I may just make it to 20 posts!

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I’ve never been a huge fan of pancakes, but recently this recipe in Veganomicon for Blueberry Corn Pancakes caught my eye when I was looking for something a little different to make for breakfast one morning. Isn’t it great that 2 years later and I’m still always discovering new things in Veganomicon?! I’m in love with a recipe for Blueberry Corn Muffins from The Joy of Vegan Baking, so I knew the flavour combination was a winner.

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I loved these pancakes and will be making them again! The combination of blueberries, lemon, and cornmeal gives these a great natural sweetness and the cornmeal makes for an awesome texture. Just as it says in the book, they have a “little crunch and a wonderful mouthfeel”. These just feel like a perfect summer pancake. Light, bright, fruity, with just a touch of lemon.

P.S. – I think I’m starting to realize that I actually do like pancakes when they are thin, I just really dislike big fluffy doughy ones.

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I did make a few minor substitutions like I do:
– I used 1/2 cup whole wheat flour and 1/4 cup chickpea flour in place of the all purpose flour. The batter also ended up really runny, so I ended up adding another 1/4 cup whole wheat flour.
– Most of the recipes in Veganomicon call for a specific type of nondairy milk. This one called for soy, but I used unsweetened almond milk.
– I replaced the canola oil with melted coconut oil.

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I think the only thing I would change next time is to drop the blueberries into the individual pancakes, instead of mixing them with the batter. The batter is quite runny (which makes for nice thin pancakes), so the blueberries just end up on the bottom and it was difficult to try and get a good amount in each pancake.

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Peach Cornmeal Cake

This Peach Cornmeal Cake is simple, quick, and delicious. A great way to highlight fresh local peaches at the height of their season. Honestly, the hardest part is peeling and cutting up the peaches, but I’m sure you will do just fine. You definitely don’t need perfectly diced peaches for this.

This is a cake, but it isn’t too sweet. You might want to add more sugar if you like quite sweet desserts, but I enjoy the natural sweetness that comes from the peaches here. The cornmeal gives this a fantastic texture: a bit crisp on the outside, and perfectly moist on the inside. This is the best cornmeal cake I’ve tried, and it would make a great base for highlighting other fruit.

Peach Cornmeal Cake
Adapted from Vanilla & Spice.

1 1/2 cups non-dairy milk
1 tbsp white vinegar
3/4 cup cornmeal
3/4 cup whole wheat flour
1/2 cup brown rice flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup coconut sugar (or brown sugar)
1/4 cup organic cane sugar
1/2 cup canola oil
1 tsp vanilla extract
1 1/2 cups peeled and diced peaches (about 3 small/medium peaches)

Preheat oven to 350°F and lightly grease 9″ pan. In a small bowl, stir together the non-dairy milk and vinegar. Set aside to curdle while you prepare the other ingredients. It should look like the second photo, when you use it.

In a large bowl stir together the cornmeal, flours, baking powder, baking soda, and salt.

In a smaller bowl, whisk together the sugars, oil, vanilla, and milk-vinegar mixture. Pour this liquid mixture into the dry ingredients and stir until just mixed together.

Gently fold in diced peaches. Pour into prepared pan and place in warmed oven. Bake for 45-50 minutes, until the cake is coming away from the edges of the pan and a toothpick inserted in the centre comes out dry.

Let the cake cool in the pan for about 5 minutes before inverting onto a plate or wire rack. Let cool completely before slicing. I don’t suggest keeping this cake fully covered with a lid or plastic wrap, as it will get quite mushy in the centre.

Enjoy!

I hope you enjoy this Peach Cornmeal Cake as much as I did!

Sorry for the sporadic posting, but I think this will be my last post before October 1st. I’m participating in the Vegan Month Of Food for the first time this year, and am going to use my free time this week to try to prepare a bit.

This recipe has been submitted to October 1st’s Slightly Indulgent Tuesday hosted by Simply Sugar and Gluten Free.

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Pineapple Coconut Bread, Chai Spiced Zucchini Bread, or Almond Joy Cookie Bars

Chocolate and Almonds: Two Ways

In the past week, without even realizing it, I have made two different things which both focus on the flavours of chocolate and almonds.

First up is Chocolate Almond Porridge. You’d never know it from the two chocolate and nut-butter porridges on this blog (check out my Peanut Butter Porridge), but for a long time the only oatmeal I ever made was totally focused on dates, apples, and almonds (I will post this recipe next time I make it). I made this one morning when I was in need of a treat. It is rich and chocolatey, not too sweet, and has three incarnations of almond. Its hard not to love a breakfast that feels like dessert, but is actually really good for you. I was more than happy to eat this 3 mornings in a row.

Chocolate Almond Porridge
1 cup large flake oats
1/4 cup cornmeal
1/8 cup ground flax
1/8 cup wheat bran
1/8 cup ground almonds (almond flour)
1/4 tsp sea salt
1/2 tsp almond extract
2 1/2 cups water
1/4 – 1/2 cup coconut (or brown) sugar (depending on your prefered sweetness level)
1 tbsp cocoa powder
1 tbsp carob powder
1/2 cup sliced almonds

Combine all ingredients, except the last four, to a medium-sized pot. Heat on medium until water has started to absorb and mixture is starting to bubble. Now stir in the sliced almonds, sugar, cocoa, and carob powders until well combined. Turn heat to low and continue to cook, stirring occasionally, until the liquid is fully absorbed and the oats are cooked, about 10 minutes longer. Enjoy!

I like mine with some non-dairy milk poured over.

Next up are Almond Joy Cookie Bars from Peas and Thank You. I used the recipe from the book, which is a little different from this version online, doubled it, and altered it a bit. To minimize confusion I’m going to write my version here.

Almond Joy Cookie Bars
1 1/2 cups whole wheat flour
1/2 cup ground almonds (almond flour)
1 cup large flake oats
1 cup unsweetened shredded coconut
1 cup sliced almonds
1 cup vegan mini dark chocolate chips
1 tsp baking soda
1 tsp salt
1/2 cup organic cane sugar
1/2 cup coconut sugar (or brown sugar)
1 cup natural almond butter (the only ingredient is almonds)
1 cup non-dairy milk
1 tsp almond extract
1/2 tsp vanilla extract

Preheat oven to 350° and lightly grease a 13 x 9-inch baking pan. In a large bowl combine flours, oats, coconut, almonds, chocolate chips, baking soda, and salt. In a medium-sized bowl whisk together the sugars, almond butter (you might need to heat it up a bit to soften it), milk, and extracts.

Pour wet mixture into dry and stir until just combined. Spread batter into your prepared pan.

Bake for 25-30 minutes, or until the edges are lightly browned. Allow to cool before cutting into bars. Enjoy!