November 1, 2011
Bananas. I’m not sure I could do with out them. So you’ll understand my feelings when, right after returning home from the grocery store, I dropped my precious four bananas on the ground. The horror! Dropping any fruit is bad, but I feel like bananas take it the worst. The insides turn to banana pulp! Crazy! And the way I dropped them was such that more than half of each banana was horribly bruised by the impact. I tried opening one to eat but couldn’t do it without a spoon, and I was a little put off by the bruising. Feeling sad and defeated, I put them in the fruit basket and tried to forget about the whole incident.
About four days later, the bananas started to get spotty. I was worried; I didn’t want to throw them out but didn’t want to eat them as is. What was I to do? A little voice sounded inside my ear and said things like, “You bake things! Bake banana things! You paid for those bananas! Use them!” I usually eat bananas too quickly to allow them to ripen, which means I don’t get the chance to bake with them. Not this time! So all is not lost, in fact, my love for banana baked goods is found again, especially with these waffles. The banana flavor isn’t pronounced, but you know it’s there, and you’ll love how the banana is complimented by oatmeal, cinnamon, and raisins. I’m going to count the banana dropping as a blessing this morning (but I promise to be more careful next time). Happy bananas for breakfast! Happy Breakfast Tuesday!
Oatmeal Banana Raisin Waffles
(Recipe only slightly adapted from Vegan with a Vengeance)
Yields exactly 4 Belgian waffles or up to 12 regular waffles
Notes: Instead of using both all-purpose and whole-wheat flour, you can use one cup and two tablespoons all-purpose flour. If you decide to use quick cooking oats, you don’t need to soak the oats in liquid mixture before adding to dry ingredients. If you don’t have nondairy milk on hand and/or don’t require waffles to be vegan, substitute whatever milk you have on hand.
½ cup plus 2 tablespoons all-purpose flour
½ cup whole-wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1 ¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon salt
1 cup rolled, or old-fashioned, oats
1 very ripe banana, mashed well
1 ½ cups nondairy milk
3 tablespoons maple syrup
3 tablespoons vegetable oil
1. In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, and nutmeg.
2. In a medium-size mixing bowl, mix together oats, banana, milk, syrup, and vegetable oil. Let mixture soak for 10 minutes while you preheat the waffle iron.
3. After ten minutes, pour wet ingredients into dry and mix just until combined. A few lumps will remain. Fold in raisins, taking care not to over mix.
4. Waffle according to manufacturer’s instructions, greasing waffle iron between waffles.
If you would like to keep the waffles warm between taking them off the iron and serving, preheat the oven to 200 degrees while the oatmeal is soaking and keep waffles in the oven, on a baking sheet lined with foil, up to 30 minutes before serving. Waffles will keep, refrigerated, up to a week, and frozen up to a month.
September 13, 2011
The girl who cried “I don’t like granola!” is making granola… again. I made granola a few months ago, for the first time ever, and remember not feeling anything strong either way. The kicker is that, after thinking about it for an embarrassingly long time, I have what seems like a vague and distant memory of being sad when I had eaten it all. Time-wise, it didn’t make any sense. Why was my initial dislike so bright and vivid, and then my learned appreciation so small and distant?
The answer is pretty simple: I’m so stubborn that it affects how I remember things. That’s pretty ridiculous. Excuse me while I stomp my feet on the ground like a two year old and throw a frustration-induced tantrum. Phew. Okay. Time to put on my big girl pants. I decided to try another granola recipe today, for Breakfast Tuesday, just to see what would happen. Would I try it and be dissatisfied, only to gobble it up within a week? Would I like it upon initial taste-testing? Would I not like it all? I was pretty excited to find out.
I mixed all my ingredients. Preheated the oven. Melted the butter and honey. Tossed everything together. Spread it out on baking sheets. Put them in the oven. Crossed my fingers. I watched it like a hawk and stirred it every three minutes instead of five, but to no avail. The granola starting burning in the oven about eight minutes before it was supposed to come out. So I took it out of the oven early and let it cool. I tried it and I liked it! Despite the small, burnt walnut pieces and the fact that it was, indeed, granola, I liked it! I’m glad to see that my stubbornness, while getting in the way of lots of things, will not get in the way of enjoying my breakfast on this beautiful Tuesday morning.
(Recipe adapted from Emeril Lagasse at Foodnetwork.com)
Yields 7 cups granola
3 cups old-fashioned oats (rolled)
½ cup slivered or coarsely chopped almonds
½ cup flaked coconut, unsweetened
½ cup walnuts, coarsely chopped
½ cup hazelnuts, coarsely chopped
½ teaspoon cinnamon
½ teaspoon coarse sea salt
4 tablespoons unsalted butter
1/3 cup honey
½ teaspoon vanilla extract
½ cup raisins
½ cup dried cranberries
1. Preheat oven to 325 degrees F.
2. In a large bowl, stir together oats, almond, coconut, walnuts, hazelnuts, cinnamon, and sea salt.
3. In a small bowl or saucepan, melt together butter and honey. Stir until smooth, and then pour over oat mixture. Stir until butter mixture evenly coats oat mixture.
4. On two non-stick baking sheets, spread oat mixture in a thin, even layer.
5. Bake granola for 15-20 minutes, stirring and switching trays every 5 minutes.
6. Let granola cool to room temperature and then stir in dried fruit.
Store in an airtight container or jar at room temperature for up to a week.