Baked Pumpkin Oatmeal & A Book Review


I was on the fence while reading through The Everything Gluten-Free College Cookbook. Why? I felt that while the recipes are solid, it wasn’t realistic. Better to have named it the “The Everything Gluten-Free First Apartment Cookbook“. A number of the recipes need a stove or oven, something that I am going to guess just isn’t realistic for most students in dorms. I always lived on my own, in apartments  when I was in college, so I had an actual kitchen,  but how many young adults have that resource? And you need a refrigerator, as well as pots, pans and measuring cups. So if you need a gift for a college grad who is setting out in the world, who is GF, good choice. Bad choice for an 18 year-old who can’t have appliances in their dorm room.

Anyhow, while it isn’t fall, I decided on a baked pumpkin oatmeal. I tried it twice, first with egg as directed, then vegan the second time. You won’t miss the egg at all, it tastes exactly the same!


Baked Pumpkin Oatmeal


  • ½ cup canned pumpkin purée
  • 1 large egg or 1 tbsp ground flaxseed meal + 3 Tbsp water
  • 1/3 cup pure maple syrup
  • 1 tsp pure vanilla extract
  • 2/3 cup milk, dairy or favorite non-dairy
  • 2 cups old-fashioned oats, GF certified, if needed
  • 1½ tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp sea salt
  • ¼ tsp ground nutmeg


Preheat oven to 350°, lightly oil an 8×8″ glass baking dish.

Whisk wet ingredients together in a medium mixing bowl. Stir dry ingredients together in a large mixing bowl, add wet, stir to combine.

Spread in prepared baking dish, bake for 30 minutes. Serve warm, or cool, cover and refrigerate. Warm in microwave for about a minute.

Makes 4 servings.


The recipe called for an optional ½ cup walnuts or pecans, diced, added with the oats, for a crunch to the oatmeal. I let this out so Alistaire could enjoy it with us.


FTC Disclaimer: We received a review copy.


Sunday Breakfasts: Vegan Waffles

Yesterday was an amazing morning/afternoon at the Disney Social Media Mom’s conference in Bellevue, Washington. I am so happy I was sent an invite! Truthfully, I wasn’t exactly sure what to expect, should I have had any worries? Not at all! Having said that…I left my good camera at home and only brought my mobile (well and my iPad), the camera inside isn’t very great…so oh well!



In the middle, surrounded by two new friends! Becca and Krystal (check out their sites!)



Krystal actually won this cutie from the table we all sat at –



Breakfast from a hotel? This was actually quite delicious and veggie friendly. The gravy was way good! Our breakfast was served to us by a wait staff – a very nice touch.



Soon enough I was enraptured…and found myself Tweeting more than I had ever before. I had so much to ponder and think about. This was a conference to remind us we are good enough, we should have big goals, that we can be moms and have business. Not only did I attend all of the conference, my attention didn’t wander. It was that good. Please, if you ever get the chance to attend any of Disney’s Social Media Moms events, GO!



OK, maybe the cute snack had my mind wandering. Walker loved it – along with the Disney balloons I brought him and Alistaire home with me.



The key-note speaker was Mindee of Juice Box Consulting (or as you might have known her, the inventor of the Boogie Wipe). Mindee is beyond an amazing speaker. Some of her sound bites should be mottos.

“You’re not juggling family and work, you’re juggling pockets of time.” “A guilt trip is a gut check ignored”. “You cannot be super mom at everything”. Her story is an affirmation that what may look perfect on the outside, rarely is inside. Being surrounded by so many other women, similar in age, living cluttered lives with never enough time and trying to do everything – I felt as if I was home. It also was a reality check that sometimes I give too much to my blogs and not enough to me or my family. Thank you, Mindee. It is appreciated.



If there is one saying I can take away from the conference for my business and my blog writing, it is this:

Do what you do so well that they will want to see it again and bring their friends” – Walt Disney

I just need to learn better balance of my personal and business lives…..


But oh wait, this supposed to be about waffles, right? Let’s get focused 😉


I was feeling inspired a few weekends past and made a big batch of waffles on our Belgian-style machine. I made them all up, stashed each one as made in a warm oven, meaning we got to eat all at once and not one at a time! Also, I found the waffles crisped up nicely in the oven. As for leftovers, I let them cool, then cut into quarters and freeze. Walker’s breakfasts have been easy as well, 2 halves in the toaster on defrost/toast.

Waffles can be time-consuming, but at least you get lots of leftovers!

The only downside to the recipe is they are heavier in texture. Waffles are usually “lightened up” with eggs. No loss though with some maple syrup and sunflower butter on top 😉

Vegan Waffles


  • ¼ cup water
  • 2 cups unsweetened coconut milk, or other non-dairy milk
  • 6 Tbsp olive oil
  • 1½ cups all-purpose flour
  • 1½ cups white whole wheat flour
  • 2 Tbsp baking powder
  • 4 tsp granulated sugar
  • 1 tsp fine sea salt


Preheat oven to 200°, heat waffle iron according to directions.

In a large mixing bowl, whisk together water, coconut milk, and olive oil.

In a medium mixing bowl, whisk the flours, baking powder, sugar and salt together. Add to the liquid ingredients, stir until just mixed.

Spritz the waffle iron with oil (a Misto sprayer works well), drop on enough batter (this will vary on what type of waffle iron you are using), and if unsure, under fill and not over filling. Close lid and cook as directed. When done, pop out, transfer to warmed oven on a rack, continue until all are done, spritzing with oil each time.


Egg free waffles won’t get the golden hue of traditional ones. Trust your nose for the smell of being done, and no more steam coming out of the waffle iron.


~See everyone on Monday. Lots of news coming – two giveaways are around the corner and a lot of new recipes. Enjoy your summer weekend!

Blueberry Citrus Sauce & Baked Vegan Pancakes

Fingers crossed, it may be a good year for my blueberry bushes –


Outside of a few of the 40+ bushes, most have put on good-looking berries. I am really, really hoping it goes smoothly this year! But for now, I pulled out frozen berries from last summer’s harvest. Just a few pounds are all I have left, I am enjoying them slowly!


Baked Vegan Pancakes


  • 1 cup white whole wheat flour
  • 2 Tbsp baking powder
  • 1 Tbsp dark brown sugar, packed
  • 1 tsp ground cinnamon
  • 1/8 tsp fine se salt
  • 1 cup unsweetened non-dairy milk (used almond)
  • 2 Tbsp olive oil or melted coconut oil


Preheat oven to 350°, lightly oil a 24 count mini muffin tin, preferably a slick non-stick.

Whisk the dry ingredients together in a large mixing bowl, add milk and oil, whisk until just moistened.

Drop 1 Tablespoon batter in each muffin cup (a 1 Tablespoon Disher works well).

Bake for 9 to 12 minutes, until golden on top. Let rest for a few minutes, turn over to knock out. Serve with warm blueberry sauce over the top.

Makes 24 mini-pancakes, serving 4.


Blueberry Citrus Sauce


  • 1 pound blueberries, fresh or frozen
  • 3 Tbsp pure maple syrup
  • Pinch fine sea salt
  • 1 cup fresh squeezed orange juice + zest of 1 orange
  • 2 Tbsp corn starch or arrowroot powder


Add blueberries, maple syrup and salt to a medium saucepan. Whisk cornstarch into orange juice, add to berries.

Bring to a boil over high heat, stirring constantly. Reduce heat to medium, cook until thickened.


Rhubarb & Pineapple Coconut Oatmeal

Last week I harvested my first rhubarb of the year, from my oldest plant.


A quick snap and discarding of the leaves and I was dicing up the red stalks. Maybe rhubarb isn’t part of breakfast usually, but maybe it should be 😉


Rhubarb & Pineapple Coconut Oatmeal




Heat a heavy medium saucepan over medium, melt oil and sauté rhubarb for 5 minutes, add pineapple and salt, sauté until golden. Stir in sugar till melted, then add milk, oats and cinnamon. Bring to a boil, reduce heat to medium-low and simmer for 5 minutes, stirring often.

Take off the heat, divide between 2 bowls and top as desired.

Serves 2.


I found the toasted coconut chips at Trader Joe’s.


Strawberry & Coconut Oats

I thought about doing a 5th cookbook review this week….but then realized: It’s spring and I am strawberry obsessed…


Strawberries are one of my favorite berries…yum! Walker (The Toddler) and I have planted so many new strawberry plants this year, somewhere around 60 of them! In the coming years the squirrels and us will be eating well 😉 They joined the already existing ones in the gardens:



A bowl of oats & berries is a wonderful breakfast. Quick, tasty and filling:


Strawberry & Coconut Oats



Add the milk, oats, brown sugar, almond butter, cinnamon and half the berries to a heavy medium saucepan. Bring to a boil over high, lower to medium-low, cook for 5 minutes, stirring often.

Serve topped with remaining berries.

Serves 2.


If your strawberries are of the “Plastic California” variety (big, large and not so sweet), you may want to sprinkle the berries with a bit of sugar and let sit for 10 to 15 minutes for best taste.


Carrot Apple & Coconut Mini-Muffins (Vegan De-lites)

Somewhere between a breakfast muffin and a rustic dessert, these are vegan friendly and kid friendly. I was thinking of what Walker might love, and what I had on hand…and this is what I came up with –


I made the muffins with organic raw agave syrup from Wholesome Sweeteners –


We drew our winner of the Wholesome Sweeteners Giveaway yesterday – a big congrats to A Sleepyheaded Mom! (Here is to even more giveaways in the future!)


And used the unsweetened vanilla coconut milk from So Delicious


Carrot Apple & Coconut Mini-Muffins


  • 1½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp fine sea salt
  • ½ tsp ground cinnamon
  • ½ cup dried unsweetened coconut
  • 2 Tbsp ground flaxseed meal + 6 Tbsp water
  • ½ cup raw or regular agave syrup (or honey)
  • 1/3 cup unsweetened vanilla coconut milk
  • ¼ cup neutral vegetable oil
  • 1 tsp pure vanilla extract
  • 1 cup peeled and finely grated carrots
  • ½ cup peeled, cored and grated apple


Preheat oven to 350°, spritz or oil a 24 count non-stick mini muffin tin (Wilton Recipe Right 24 Cup Mini Muffin Pan) with a neutral vegetable oil.

Whisk the dry ingredients together in a small bowl.

Soak the flaxseed in the water for 5 to 10 minutes, whisk in the remaining ingredients. Add the dry to the wet, stir until mixed.

Divide equally between the tins (they will be full). Bake for about 15 minutes, or until golden and a toothpick comes out clean.

Let cool for a few minutes, turn out on a cooling rack.

Makes 24 muffins.


Some mini muffin pans are smaller and make 30 to 36 muffins. These will bake faster, so check earlier.


FTC Disclaimer: We received product samples used in this recipe.

Cherry-Ginger Drop Scones

5 pounds of frozen cherries (Costco) and a huge bottle of cherry juice (Trader Joe’s) later, my last creation of those two were enjoyed. I kind of went cherry crazy to say the least over the past month….


Not quite a scone, and neither a biscuit. Somewhere between the two.


Cherry-Ginger Drop Scones


  • 2¾ cups all-purpose flour
  • ¼ cup granulated sugar
  • 1 Tbsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ¾ cup shortening
  • 1 cup cherries, thawed if frozen and drained, chopped finely
  • ¼ cup candied ginger, finely chopped
  • ¾ cup unsweetened cherry juice
  • 2 tsp apple cider vinegar
  • Cherry juice and sugar for topping


Preheat oven to 375°, line a large baking sheet with parchment paper.

Whisk the dry ingredients together. Add the shortening, work in with fingers until finely crumbed.

Stir in cherries, ginger, juice and vinegar, till just combined.

Drop balls of the dough on the baking sheet, press down gently. Brush a little extra cherry juice on the tops, sprinkle a pinch of sugar over the tops.

Bake for 25 to 30 minutes, until golden on top and a toothpick comes out clean.

Let cool slightly before enjoying. Once cooled, freeze leftovers if desired.

Makes 12 scones.


Vegan Belgian Waffles & Strawberry Sauce

Kirk and I were out running errands and saw a cheapie Oster CKSTWF2000 Belgian Waffle Maker, Stainless Steel on sale for around $16. He figured I could play with it and see if it was fun. Especially since Walker reaaaalllly loves waffles. And $16 doesn’t buy a lot of high-end organic waffles I can tell you….sigh. So how did its maiden voyage go? Actually, pretty good. Who knows what else we will create on weekends!


Vegan Belgian Waffles


  • 1 Tbsp ground flaxseed meal + 3 Tbsp water
  • ¾ cup unsweetened almond milk
  • ¼ cup neutral vegetable oil
  • 1 cup all-purpose flour
  • 2 Tbsp stone ground cornmeal
  • 2 tsp baking powder
  • 2 tsp coconut sugar
  • ¼ tsp fine sea salt


Heat waffle maker as directed.

Soak flax in water for 10 minutes, whisk until thick. Add all ingredients to a high-speed blender. Process on medium (about 5 on a Vitamix), tamping as needed until dry ingredients are just moistened.

Pour about ¾ cup batter on the waffle maker, bake until no steam is escaping and golden (time will depend on your maker). I used the darkest setting on ours. Pop our and continue till done.

Serve with maple syrup, nut butter and strawberry sauce…..

Makes about 6 waffles.


Strawberry Sauce


  • 16 ounces frozen unsweetened strawberries
  • ¼ cup coconut sugar
  • 1 Tbsp cornstarch, or desired thickener, preferably organic
  • 1 Tbsp fresh lemon juice


Add the berries and sugar to a medium, heavy saucepan over medium heat till defrosted.

Whisk cornstarch and lemon juice together, add to the berries. Cook until thickened, mashing the berries if desired.

Serve warm, or let cool and refrigerate (this makes an amazing sauce to eat plain or dip pretzels in!)


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