Hemp Protein Waffles

Waffles, waffles, waffles.  Waffles never featured highly for me growing up--they were a thing made by Donkey for Shrek and very American...  We'd have naleśniki (crepe-like pancakes), scrambled eggs with danish bacon (and maple syrup) and even french toast, but not waffles.  Every now and then, I remember, we (the three e's--never the parents) would buy McVities toaster waffles--high in sugar for sure, but not wholesome breakfast material.  I next came across waffles about four years ago; He grew up on eggos but transitioned to a healthful variety as an adult.  Healthy waffles, I couldn't believe it.  Turns out He was on to something.  So I finally bought a waffle iron about six months ago for $25 on amazon.  If nothing else, it's great fun; there have been many Saturday morning experiments.  This recipe is one of the better results.  

These waffles are full of protein, free of refined sugar and sufficiently stocked with good carbs (yes those exist) to fuel a long run or solid lifting session.  Like pancakes and french toast waffles also make for a great vehicle for all the toppings. 

Makes 4 waffles (serves 2)

Ingredients
2 bananas
2 eggs
1/2 tsp vanilla extract
1 tsp maple syrup
1/2 tsp baking powder
2 tbsp oat flour
1/2 c hemp protein powder (such as this) 
dash of cinnamon

Optional Toppings
greek yogurt
pomegranate seeds
chopped nuts
goji berries
maple syrup
berry syrup (featured here)

Method

1. Preheat waffle iron.
2. Place first four ingredients (bananas, eggs, vanilla and maple syrup) in food processor and pulse until smooth. 
3. Add remaining ingredients (baking powder, flour, protein powder and cinnamon) and continue pulse to combine. 
4. Pour half the batter (if you have a 2 waffle waffle iron) into the waffle iron and cook per appliance instructions (usually until the waffle stops steaming). 
5. Remove waffle when done and repeat with the remaining batter. 
6. Top with whatever toppings your heart desires, eat and enjoy! 

Perfect French Toast

French toast! Perfect breakfast in bed. Proteins, carbs and a vehicle for toppings of all kinds. I usually make a berry syrup and then top with pomegranate seeds, pumpkin seeds and cacao nibs. Liquid + crunch to create a variety of textures.

I use gluten free bread, usually a cinnamon raisin one such as this (the favourite) or if I'm desperate this. Because I keep my bread in the freezer, the night before any french toast feasting I'll take four pieces out (two per person) and leave them in a cool oven to defrost and dry out. Dry is key, french toast was developed as a way to use up stale baguette, stale bread is better at soaking up the eggs and not falling apart.  I'm assuming that most people are collecting stale bread like my mother (it's a Polish thing; bread can never be wasted or thrown away, therefore stale bread becomes bread crumbs) and should therefore dry out their bread overnight.

The other key is re-soaking the bread in the egg mixture once you've browned one side--seriously, leads to optimal puffing-up and egginess.  

Ingredients

French Toast
4 pieces of bread, left to dry overnight in a cool oven
4 eggs
2 tbsp of unsweetened almond milk (or other plant based milk)
Dash of vanilla extract
1/4 tsp cinnamon

Berry Syrup
1 c frozen mixed berries (personal favourite is the very cherry blend from Trader Joe's)
juice of half a lemon
1 tbsp water
2 tbsp pomegranate molasses (or other liquid sweetener e.g. maple syrup)
1 tsp chia seeds

Other awesomeness
Slivered almonds
Pumpkin seeds
Pomegranate seeds
Unsweetened coconut chips
Cacoa nibs

Method

1. In a small saucepan combine the berries, lemon juice, water and molasses. Bring to a simmer and let them cook gently while you make the french toast. Keep an eye on it. 
2. In a bowl whisk together the eggs, almond milk, vanilla, and cinnamon. Pour into a baking dish large enough to hold four pieces of bread--I sometimes use a brownie pan.  Put the bread into the egg mixture turning until saturated. 
3. Heat and lightly grease a skillet or griddle (I use paper towel to rub just enough coconut oil on, you really don't need much). Transfer the eggy bread onto the pan and cook until browned on the bottom side, about three minutes.
4. Once browned on one side transfer back to the egg mixture for a second bath, uncooked side down. Let it rest for about 30 seconds and then transfer back to the skillet to finish cooking. Transfer your perfectly puffed french toast to plates for serving. 
5. The berry syrup should have cooked down to a compote-like consistency, take it off the heat and add the chia seeds to thicken it (optional). Spoon berry syrup over french toast and top with other awesomeness as desired.