Looking for ideas for a special breakfast? Whether it’s a birthday, anniversary, or just the kind of morning that calls for a big breakfast, we’ve found some recipes for amazing waffles that are sure to please!
Gluten-Free Toasted Coconut Waffles with Maple Cream – Image & Recipe by Joy The Baker!
Strawberry Cream Cheese Waffles– Strawberries & cream… a match made in culinary heaven. This recipe comes comes from Real Mom Kitchen. You could lighten it up or veganize it with soy cream cheese and swapping eggs with flax meal!
Strawberry Cream Cheese Waffles – Image & recipe by Real Mom Kitchen.
Super Simple Cinnamon Roll Waffles With Cream Cheese– We promise we aren’t purposefully seeking recipes with cream cheese, these just happen to look amazing. This is so simple and you can easily buy organic pre-made cinnamon roll dough to up it up a notch. We still think a drizzle of maple syrup would be a nice addition to these waffles! Recipe and Image from Unsophisticook!
Cinnamon Roll Waffles – Recipe & Image from Unsophistocook.
Today we’ve got three unique recipes to share with you that we think are a delicious way to enjoy strawberries this summer! To get the strawberry extravaganza started we have a healthy recipe from Dashing Dish for Sugar Free Strawberry Lemonade! (Just click on the titles to see each of the recipes; images are from original posts)
We are loving this low-calorie lemonade! It’s a great way to cool off and would make a pretty party drink.
What better food pairing for your strawberry lemonade than an Avocado, Strawberry, and Goat Cheese Sandwich? This amazing recipe comes from the blog Edible Perspective, and Ashley even includes directions for a hot or cold version!
In honor of Independence Day, we’ve got another adorable recipe to celebrate with! This Red, White, & Blue Strawberry Shortcake hails from All Recipes, but we’ve added a few twists, and suggested some ingredients we like to help you get ready for your 4th of July Celebrations.
1 pint blueberries, rinsed and drained – organic and local is best. Check your local farmers market if you have one!
2 pints fresh strawberries, rinsed and sliced – same as the blueberries, organic and local is your best bet!
Prepare the yellow cake according to package directions and bake in a 9×13 inch pan. Allow cake to cool completely.
Once the cake has cooled, frost it with the whipped topping. Place blueberries in a square in the corner, and arrange sliced strawberries as stripes to make an American flag. Chill until serving.
Some people have sliced the cake midways (to create two layers) and sandwiched additional whip, or strawberry glaze, blueberries, and strawberries in the middle layer. More fruit is always a good option. Simply double the amount of whip and fruit you buy!
Replace whip with LF or FF version for a lighter dessert.
Swap yellow cake for chocolate or strawberry cake mix!
While muffins are by no means a cupcake, we think they still could have a place at your next party… especially if you are doing a tea party or garden themed party, muffins make an excellent snack, or replacement for traditional cupcakes or muffins.With strawberries in season, we thought there was no better time to share a recipe we love for Vegan Strawberry Rhubarb Muffins. Yum!
Vegan Strawberry Rhubarb Muffins – Makes 8 large or 12 regular sized muffins!
1 cup plain, unsweetened almond or soy milk
1 teaspoon apple cider vinegar
1/3 cup granulated sugar
1/3 cup dark brown sugar, lightly packed
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 1/2 cups diced fresh rhubarb
1 cup chopped fresh strawberries
2 1/2 cups unbleached, all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
(if you don’t have cardamom, you can omit it or use extra cinnamon instead)
1/2 teaspoon salt
Zest of 1/2 orange
1/4 cup chopped walnuts for topping (optional)
1/4 cup rolled oats for topping (optional)
Preheat the oven to 400°F. Grease muffin tins with non-stick cooking spray or line with cupcake liners; set aside.
In a small bowl, whisk together the non-dairy milk and vinegar, and set aside to curdle (this is mixture replaces the buttermilk).
In a medium bowl, add the non-dairy milk and vinegar mixture, sugars, oil, vanilla and orange zest. Whisk together until well combined.
In another bowl, mix together the flour, baking powder, baking soda, cinnamon, cardamom and salt. Mix the rhubarb and strawberries into this dry mixture, carefully tossing to coat with a dusting of the flour mixture to keep the fruit from sinking to the bottom of the muffins.
Pour the wet ingredients into the dry and stir until just combined.
Distribute the batter evenly into the muffin tins and top them with a few sprinkles of white sanding sugar and chopped walnuts or rolled oats if you are using them as a topping.
Bake for 20-25 minutes (depending on the size of muffin pan you use), until a toothpick comes out clean.
Let the muffins cool in the pan for about 10 minutes, then flip the pan over and carefully let the muffins fall out. Turn the muffins over and allow them to finish cooling on a wire rack.
With fresh organic strawberries in our fridge, we are definitely baking these this weekend and will let you know how they turn out!