Toasted Oat and Cinnamon Waffles

 

 

 

 

What is it about oats and cinnamon? Porridge, oat and raisin cookies (I used to work at Subway and was very pleased when I saw the amount of cinnamon in their cookies), and now waffles!
I may be an addict. Do you have any favourite spices or condiments that you seem to add to everything? Please comment if you do, I’d actually be very curious to know!

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As you can see from above, these waffles were devoured a midst a morning of chaos and football comings and goings; my brother had honey and chocolate chips on his waffles; I forgot to mention that this is an excellent topping too. They’re a one-bowl recipe so go nuts!

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Enjoy everyone, and have a good week 🙂

Toasted Oat Cinnamon Waffles
Ingredients:
1/2 cup rolled oats
2 tsp cinnamon
2 Tbsp brown sugar
2&1/2 tsp baking powder
1&1/2 cups flour
1&1/3 cups milk, approx
2 eggs
1/3 cup oil
To Serve:
Blueberries (fresh or defrosted) or other berries
Yogurt
Chopped nuts

Instructions:
Over low heat, in a pan, toast the oats until golden. Cool. In a big bowl, mix the oats, cinnamon, brown sugar, baking power and flour. In another bowl, mix the milk, eggs and oil. Pour the wet ingredients into the dry and mix until well combined. Done! Heat up the waffle iron and get cooking!

Makes about 10. You can leave the mixture in the fridge for about 24 hours.

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Pistachio, Blueberry and Pansy Pavlova ({Gluten Free} Birthday Cake Alternative)

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(Don’t know what happened to the quality of that picture, sorry! ^)

Today I get to ice my birthday cake 🙂 That makes many people happy, constructing a big cake and making it look all pretty, then sharing it with everyone?

Anyway I wanted to show that you don’t have to have a cake to have a glorious creation to showcase at your birthday. A stack of meringues can do just the trick! Plus they can be simpler!

(here is a smaller version….. v)

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Anyway, I hope you enjoy; I catch a plane soon so I thought I would post while I get the time. When is your next break? Do you have any baking planned? Do comment 🙂

 

 

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Pistachio, Blueberry and Pansy Pavlova 
Ingredients:
Pavlova:
8 egg whites (at room temperature)
400g caster sugar
1 tsp vanilla essence
1 Tbsp cornflour
Blueberry Coulis:
1 cup frozen or fresh blueberries
To Assemble:
Handful of pistachios
Crystallized pansies
300ml cream, whipped to soft peaks

 Instructions:
Preheat the oven to about 120 degrees Celsius. Line two baking trays with greaseproof paper. If you like, you can trace three plates/cups are gradient-sizing as guidelines for later on.

Whip the egg whites in a large bowl until they are light and frothy. Increase the speed and start adding the sugar a bit at a time. Continuing whipping for about 10 minutes until the sugar has dissolved (you shouldn’t be able to feel it when you rub some between your fingers). Mix in the vanilla and cornflour.

Spread the meringue onto the trays, so you have three big circles, getting smaller. Bake these babies for about an hour, or until they are slightly crunchy on the outside and cooked through. Cool on the trays.

Meanwhile, make the coulis! Cook the blueberries over low heat until thickened. Cool.

When you are ready to assemble, carefully transfer the biggest circle to your serving plate (doesn’t matter if it breaks) and layer on some cream and a bit of coulis. Place the next layer on top and then repeat. Finally, arrange on your top layer and spoon the coulis over the whole thing. Sprinkle on the pistachios and arrange on the pansies. Done!

Serves a good 10+ people. You can make the pavs a day before if you like.

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Have fun everyone!

Oat and Blueberry Sunburst Tart

I feel like this would be the ultimate breakfast dessert. The superfood combination of oats, cinnamon, yogurt, almonds, blueberries with the hint of sweetness from honey is an absolute winner. I felt very pleased with this as I completely made it up on the spot. You know the feeling 🙂
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Now, yes, it uses quark. Not referring to the elementary particles but the dairy product. Probably about as much of a staple in the pantry as it is an everyday word….not much. It is however, very easy to make! Simply line a sieve (over a bowl) with muslin (I used paper napkins), pour in the yogurt and cover the top with more muslin. Place something to weigh it down on top and wait for 24 hours. Done! You can keep the whey and use it for things such as bread starters or to make ricotta, and store the quark covered in the fridge. I’m sure there are many better instructions or tutorials online 🙂
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This made a lovely dessert at the end of a lunch, and is great because it is not too sweet. You may want to add a bit more sugar to the tart base as I used the bare minimum. I was told the base was ‘muesli-esque’ but even the guest who was skeptical when he saw the base un-adorned, ended up saying he enjoyed it! I’m sure that you could easily use other berries or fruit but I felt that blueberries (even if frozen) went perfectly with the oats, cinnamon and yogurt. Stewed apricots and cardamom, raspberries and lemon, strawberries and ginger are a few other combinations I’m keen to try.
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Oat and Blueberry Sunburst Tart
Ingredients:
Base:
110g rolled oats
40g ground almonds
20g brown sugar
1 tsp cinnamon
55g butter, cubed
1 egg, beaten
Topping:
280g quark
50g runny honey
1 tsp vanilla essence
75ml cream
Coulis:
100g frozen blueberries
30g honey/maple syrup
50ml water

Instructions:
Preheat the oven to 180 degrees Celsiusand line a baking tray.
In a food processor, whiz up the oats until they resemble bread crumbs, then add the ground almonds, brown sugar and cinnamon (make sure the oats are cool and not too warm from being whizzed about in the food processor). Add the cubed butter and pulse until the butter has been combined and distributed evenly with the dry ingredients. Tip into another bowl mix in the egg, lightly kneading until you have a thick and not too sticky dough. Chill for 10 minutes.
On a floured surface, roll out to a circle of 20cm diameter. Smooth the edges and crimp if you desire. Bake for 20 minutes, until firm to the touch. Cool completely.
Make the coulis next. Over a low heat, gently boil the coulis ingredients until thick and glorious. Cool.
When ready to top the tart, whip the cream, honey and vanilla essence together until soft peaks form. Fold in the quark gently until combined. If using a piping bag, fill the piping bag with the topping. Pipe roughly 2/3 to 3/4 of the filling on top of the tart base, leaving about a 1cm gap from the edges. Smooth off the top, then pipe the rest of the topping around the edge of the flat surface you have made, making sure there are no gaps for the coulis to leak out. Now drizzle the coulis (or arrange the blueberries, delicately)  around the edges and in the middle of the tart. All done!
+A drizzle of runny honey would look simply glorious!
+You could roast some flaked almonds too, and arrange them around the edge of the tart for added texture.

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I look forward to many more posts as nice as this one…. thanks to my mother’s new acquisition of a Samsung Galaxy S4, the quality and quantity of these photos make me feel a bit more like a hardcore blogger 😉