Golden Milk Waffles

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Vegan Golden Milk Waffles
Flavor-forward and filling waffles to start your morning off right!
Course Breakfast
Prep Time 30 minutes
Servings
waffles
Ingredients
Course Breakfast
Prep Time 30 minutes
Servings
waffles
Ingredients
Instructions
  1. Preheat your waffle iron. All waffle irons are different, but I use an electric one and set it to a uniform texture at almost the highest darkness level because I like the crispness. Play around with your settings to see what you like best.
  2. If you intend on using a flax egg, start by making that first. Whisk together 1 tablespoon ground flaxseed meal with 2.5 tablespoons of water and set aside for 5 minutes until thickened.
  3. In a medium mixing bowl, whisk together flours, almond meal, sliced almonds, cinnamon, baking powder, salt and pepper. In a large mixing bowl, whisk together the egg, milk, brown sugar, agave, oil, turmeric and ginger. Fold the dry ingredients the wet ingredients until just combined.
  4. Pour about 1/3 cup of the batter in the waffle iron and cook according to the manufacturer's instructions. Transfer cooked waffles to a cooling rack to cool slightly before eating and repeat with remaining batter. Transfer any uneaten waffles to an air-tight bag and refrigerate for a week. Alternatively, freeze waffles in a single layer until frozen through and transfer to a plastic ziplock bag. Use within a couple months.
Recipe Notes
  1. The list of ingredients is lengthy, which is why I typically measure out and combine all of the dry ingredients the night before. I also combine all of the wet ingredients except the eggs, turmeric and ginger.
  2. You can make a number of substitutions in this recipe:
    1. Use all oat flour or all all-purpose
    2. Leave out the sliced almonds
    3. Use a chicken egg instead of a flax egg
    4. Different types of milk can be used in place of the almond milk
    5. Maple syrup can be used in place of the agave

Fresh Apple & Thyme Vinaigrette

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Fresh Apple & Thyme Vinaigrette
Course Salad
Prep Time 10 minutes
Cook Time 2 minutes
Servings
cups
Ingredients
Course Salad
Prep Time 10 minutes
Cook Time 2 minutes
Servings
cups
Ingredients
Instructions
  1. Add all ingredients except the oil to a blender or food processor and process until pureed. With the motor running, add the oil in a thin stream and process until emulsified. It will keep for 1 week in the refrigerator in an airtight container.

Beet Stem Jam

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Beet Stem Jam
Makes about 1/2 cup
Course Appetizer
Prep Time 15 minutes
Cook Time 40 minutes
Servings
Ingredients
Course Appetizer
Prep Time 15 minutes
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Place all ingredients except the lemon juice in a medium saucepan and mix to combine. Bring to a boil, then reduce to a simmer and cook, stirring occasionally, until most of the liquid has evaporated but with a small amount of syrupy liquid remaining. Transfer to a small, air-tight jar and cool to room temperature. Taste, adding lemon juice as needed to balance the sweetness. Store in the refrigerator for up to 2 weeks.