Breakfast Archives - Poppytalk

Banana-Hazelnut Waffle Tower

Jan Halvarson — Wed, 23 Nov 2022 08:00:00 +0000

Elevate a festive brunch this holiday season with this towering stack of fluffy banana, cinnamon and hazelnut waffles.

In preparation for the upcoming holiday season I’ve been testing out a few brunch-style recipes that we could serve to guests and family. I’ve always liked the idea of entertaining for brunch, as it seems a little less formal than dinner parties, and much of the planning and preparation can be done ahead of time, allowing for more visiting with all of our guests.

Recently I came across this most delicious waffle recipe via addjoy.ca; a combination of our favourites, bananas and cinnamon, topped with a drizzle of warm melted chocolate-hazelnut spread, a dollop of whip cream with sprinkles of a few crunchy freshly cracked hazelnuts. A perfect combination for the holidays.

What’s fun with this recipe is you could make it tower-style like I have here to up your brunch game and serve like pieces of cake, or place all of the ingredients separately on the table à la carte, letting guests build their very own personalized creations. Either way, this recipe won’t disappoint and is so fun for kids and adults alike.

Check out how I made the tower below, along with the recipe.

Banana-Hazelnut Waffle Tower

Preheat the electric waffle-iron to medium heat, and spray lightly with oil.

INGREDIENTS

1-1/2 cups flour
1/3 cup granulated sugar
4 tsp. Magic Baking Powder
2 tsp. cinnamon
4 ripe bananas, divided
2 eggs
1 cup milk
1/4 cup vegetable oil
2 tsp. vanilla
1/2 cup sour cream
1/2 cup Kraft Hazelnut Spread
1 cup Cool WhipWhipped Topping, thawed. cup finely chopped toasted hazelnuts

HOW TO MAKE:

Combine first 4 ingredients in a large bowl. Mash 2 bananas in a medium bowl. Add eggs, milk, oil and vanilla; whisk until blended. Stir in sour cream. Add to dry ingredients; stir just until blended. (Do not overmix.)

Pour amount of batter directed by manufacturer into waffle iron. Close lid quickly. (Do not open until waffle is done. Waffle may need to cook for more than cooking cycle.) Lift waffle off grid with fork. Repeat with remaining batter.

Microwave hazelnut spread 10 to 15 seconds on MEDIUM to warm gently.

Slice remaining bananas, thinly.

To create a tower, place two waffles and then layer with Cool Whip, then bananas, and then the chopped walnuts. Layer as mentioned above, two by two (I used ten waffles in total). To ensure the tower doesn’t topple over, place a bamboo skewer in the centre to secure.

Top with more Cool Whip, bananas and nuts, and then drizzle the warmed Hazelnut Spread over top.

This post is in partnership with Kraft Heinz. Stay tuned for more tablescape and recipes coming soon!

WIN $50 to buy all your brunching ingredients, go to addjoy.ca for more details.

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Organic Gluten-Free Maple + Raisin Granola

Jan Halvarson — Mon, 17 Sep 2018 07:58:00 +0000

This recipe is adapted from our friend and former contributor, Jeannette Ordas of Everybody Likes Sandwiches’ Crunchy Maple Granola recipe which she made for one of her posts here on Poppytalk several years back. We were craving some granola recently, and rather than pick up something conventional from our local grocers which is usually packed with all processed sugars and preservatives, I remembered Jeannette’s recipes and thought I could adapt with some organic gluten free oats and switch things up a bit. That’s what I love about granola, it’s a perfect recipe for customizing yourself, and for this one I just switched up for other items I had at home, like hemp seed instead of sesame seeds, coconut sugar instead of brown sugar, etc. The result is a rather delicious addition to a bowl of yogurt, or as a meal or snack on it’s own with coconut milk.

Organic Gluten Free Maple + Raisin Granola

Adapted from Crunchy Maple Granola recipe by Jeannette Ordas for Poppytalk

6 cups gluten free whole organic oats

2 cups mixed raw nuts (crushed) like walnuts, almonds, pecans, brazil nuts

1/3 cup hemp seeds

2 teaspoons organic cinnamon

1 teaspoon organic ground ginger

1/2 teaspoon organic cloves

1/2 teaspoon himalayan pink salt

1/3 cup organic coconut oil, melted

1/4 cup sweetener – I used coconut sugar (which is just what I had on had and perhaps not optimal – but using correct equivalents preferably (xylitol, stevia, monkfruit) would be best

1/4 cup organic maple syrup

1 tablespoon organic vanilla

1 cup dried organic cranberries (or raisins) optional

Preheat oven to 325F.

In a large bowl, use your hands to combine the oats, nuts, hemp seeds, spices and salt together. Pour in the oil, coconut sugar, maple syrup and vanilla and toss well until coated.

Divide granola between 2 baking sheets lined with parchment paper and bake in oven for 30 minutes, stirring every 10 minutes until golden and dry. Sprinkle on the dried cranberries during the last 10 minutes of baking. Remove from oven and let cool completely before storing in a tightly lidded container.

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Gluten, Dairy + Sugar Free Vanilla Waffles

Jan Halvarson — Sun, 02 Apr 2017 04:38:00 +0000

Gluten, Dairy + Sugar Free Vanilla Waffles

Homemade waffles are the highlight of our weekends, and if we happen to have any leftover, these freeze well too. Just pop them in the toaster to crisp them up again (great for a quick week day breakfast).
Yield: 8 to 10 waffles

Ingredients

2 cups gluten free all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons maple syrup OR 1 – 2 tablespoons of coconut sugar
1-3/4 cup coconut milk
6 tablespoons coconut oil (melted + cooled a bit)
2 large eggs (beaten)
1 tablespoon vanilla
1 tsp cinnamon (optional)

Method
Pre-heat the waffle iron to high. If you don’t like a crisp waffle, you can lower the temperature a bit. Mix all the dry ingredients together thoroughly. Create a well and add the wet ingredients. Stir the dry and wet ingredients until well blended. Pour 3/4 of a soup ladle size into the waffle iron. Note the batter seems much more runny than regular waffle batter, but not to worry, they puff up and stand up really well. Cook until ready. Drizzle with maple syrup and eat immediately (otherwise they might soften up). Enjoy!

Note: I also tried this recipe using 1/2 coconut flour and 1/2 almond meal flour. It worked, however these flours absorb the liquid, making for more of a cookie dough textured batter. To compensate, I created a patty with the batter in my hand (almost like a hamburger) and then placed it into the waffle iron. They turned out, however they are a little more delicate, not as crispy, a bit heavier and a little drier. If you like the flavour of coconut, and don’t mind them to be a bit delicate, coconut flour and almond meal can be an option to.

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French Toast with Orange Zest and Maple Whipped Cream Extravaganza

Jan Halvarson — Wed, 23 Nov 2016 09:24:00 +0000

This post is sponsored by Natrel Lactose Free where we’ve been compensated monetarily and with groceries. Thank you for supporting the organizations and brands that support Poppytalk. All opinions are our own.

For the holidays (or any day really) it’s always nice to remind ourselves to be good to each other and to ourselves. Sometimes that means treating our people (okay, and ourselves) with something a little extra special! Like a whipped cream french toast breakfast perhaps?

But what if one of those special people you’re cooking for has an intolerance to lactose? We know this issue first hand, and for years it’s always been a little tricky creating special treats for those special days, and for the longest time, we had to avoid recipes that asked for milk. So we’ve been happy to find a delicious lactose free milk product (that tastes just like real milk) in our local grocers with Natrel Lactose Free.

So when we were invited to take the Natrel Lactose Free Taste Test Challenge featuring a recipe from their repertoire and making it once using their lactose free milk and then again using Island Farms regular milk, we had to try. We had never tried making it with a recipe side by side, so we were curious. The result? We honestly couldn’t tell the difference.

If you had asked us a few years back about shopping for lactose free milk, we’d say it was a little challenging. But now it’s nice to find that not only is the lactose free milk easily available at most of all of our local grocers, there’s also a selection of different percentages of milk fat, and perhaps one of our biggest thrills was when we spotted their lactose free whipping cream (35% cream) earlier this year!

Now on to the recipe! We’re kicking off the holidays this year starting with a delicious lactose free breakfast recipe. If we’re being honest, it’s kind of like part strawberry shortcake, part whipped cream extravaganza! Why not take a breakfast favorite to the next level? A treat to enjoy when it’s time to take in quality time with your family or friends. So, grab a special someone and two forks and enjoy!

atrel Lactose Free offers a Canadian twist on a classic breakfast favourite. French toast with flavours of orange and cinnamon topped with lactose free maple whipped cream make for a decadent breakfast or dessert that’s sure to impress.

French Toast with Orange Zest and Maple Whipped Cream
Prep time: 10 minutes Cooking Time: 10 minutes Total time: 20 minutes Yields: 2 servings

Ingredients
Maple Whipped Cream
¼ cup (60 mL) cold water
2 tsp. (10 mL) gelatine powder
1 cup (250 mL) Natrel Lactose Free 3.25% Milk
3 tbsp. (45 mL) icing sugar
¼ tsp. (1 mL) vanilla extract
3 tbsp. (45 mL) pure maple syrup
French Toast
4 slices of crusty bread
4 eggs
½ cup (125 mL) Natrel Lactose Free 2% Milk
1 orange (juice and zest)
1 tbsp. (15 mL) honey
¼ tsp. (1 mL) cinnamon
1 pinch of sea salt
¼ cup (60 mL) roasted hazelnuts, chopped (we used pecans)
2 tbsp. (30 mL) coconut oil
½ cup (125 mL) strawberries, sliced

Optional Toppings:
If you want to take this recipe to the next level (like us), try some of these over-the-top optional topping suggestions. Icing sugar, drizzled icing (mix icing sugar with lemon juice to a drizzly state), caramel popcorn, perhaps even meringue (torched), sprinkles, chocolate chips —the sky’s the limit! And have fun!

Preparation

Maple Whipped Cream:
Add water to a small saucepan. Sprinkle gelatine powder in water and let the mixture expand. Melt the mixture on low, do not boil. When smooth, add in Natrel lactose free milk using a whisk. Turn off the heat. Beat the mixture for 30 seconds. Add the sugar and vanilla extract to the milk mixture. Mix together using a whisk.
Refrigerate for about 1 hour, taking care to stir the mixture every 15 to 20 minutes.
When the milk mixture is nice and gelatinous, transfer it to a bowl. Using an electric mixer, beat the mixture for 15 minutes or until the texture resembles whipped cream. Mix in the maple syrup and beat again until the mixture forms soft peaks. Set aside.

French Toast:
In a shallow dish, mix eggs, milk, honey, cinnamon, sea salt, orange zest and orange juice. Whisk until well combined.
Dip each slice of bread into the egg mixture and let sit on each side for 2 minutes.
Melt the coconut oil in a non-stick frying pan over medium-high heat.
Add bread and cook until golden and brown. Flip and repeat.
Top with whipped cream, chopped toasted walnuts and some sliced strawberries.

Tip: For whipped cream that’s ready in no time, use Natrel Lactose Free 35% Cream (available in Quebec, Ontario, British Columbia, Alberta, Saskatchewan and Manitoba). Simply beat ¾ cup (180 mL) of cream with an electric mixer while gradually adding ¼ cup (60 mL) of maple syrup.

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