Summer Stone Fruit Waffles
- 1 flax egg (1 tablespoon flax meal + 3 tablespoons water)
- 2 tablespoons raw sugar
- 1-3/4 cup oat flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 cup coconut oil, melted
- 1-1/3 cups unsweetened almond milk
- 2 teaspoons vanilla extract
- 2 white peaches
- 1 red plum
- 1/4 cup walnuts
- Make the flax egg by combining flax meal with water. Stir with a fork and set aside for 10 minutes.
- Combine oat flour, baking powder, ground cinnamon, and salt in a large bowl.
- In a separate bowl, mix the coconut oil, almond milk, vanilla, and the gelatinized flax egg.
- Whisk the wet ingredients into the dry until well incorporated.
- Dice the white peaches, leaving 1/4 uncut for the topping. Then, fold the diced peaches into the batter.
- Let the batter rest for 10 minutes; meanwhile, plug in your waffle iron and turn it on to medium-high heat.
- Spray the preheated waffles maker with pan spray and pour the waffle batter into the iron. Cook according to your waffle iron's directions.
- While the waffles are cooking, toast the walnuts in a skillet over the stove for 2-3 minutes. Next, slice the plum and reserved white peach for topping.
- Stack your waffles, top with sliced peaches and plums, and sprinkle toasted walnuts. Lastly, drizzle with maple syrup or honey and enjoy!
I’m Jess. I’m a baker and blogger behind A Little Baker. I love making food and sharing playlists with the world from my little apartment in Los Angeles.
- 3/4 cup black glutinous rice
- 2 cups of water
- 1 1/2 tablespoon rice vinegar
- 1 tablespoon whole cane sugar
- 1/2 teaspoon sea salt
- 1 nori sheet
For the Unagi Sauce:
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon whole cane sugar
- 1 tablespoon sake
For the Chickpea Tofu:
- 3 cups vegetable bouillon
- 1 cup chickpea flour
- 1/4 teaspoon sea salt
- 1/2 teaspoon ground turmeric
- Prepare the black glutinous rice, it needs to be prepared at a 2-to-1 water to rice ratio. If you prepare 1 cup of dry rice you need to 2 cups of water.
- Put 1 1/2 tbsp of rice vinegar, 1 tablespoon of whole cane sugar, 1/2 teaspoon of sea salt in a saucepan. Stir over low heat until sugar is dissolved.
- Once rice is cooked, transfer to a flat tray and pour sushi dressing over it. Mix into rice using a sideways cutting motion. Cover with a damp towel and let cool.
For the Unagi Sauce:
- Mix 2 tablespoons soy sauce, 2 tablespoons of mirin, 1 tablespoon of whole cane sugar and 1 tablespoon of sake. Bring to a boil in a pot, lower heat and let thicken for a few minutes.
- For the Chickpea Tofu:Bring 1 1/2 cups of vegetable bouillon to a rolling boil in a pot.
- Mix 1 cup of chickpea flour with 1/4 teaspoon of sea salt and 1/2 teaspoon of ground turmeric. Add 1 1/2 cups of vegetable bouillon and stir until the mixture is lump-free.
- Lower to medium heat and pour in chickpea batter. Whisk continuously for 5-10 minutes until thickened. Pour into an 8x8-inch baking dish lined with parchment paper. Smooth out top with the back of a wooden spoon.
- Let cool and set for 1 hour, then refrigerate for a little while longer before cutting. This will give the "tofu" time to set properly. Cut into 12 pieces, and then cut in 2 again lengthwise to make them fit over nigiri.
- Note that this recipe makes a lot of extra chickpea tofu, you only need about half of it.
- Preheat oven to 350°F.
- Line baking sheet with aluminum foil, line up pieces of chickpea tofu. Bake for 15 minutes. Remove from oven, brush chickpea tofu with Unagi sauce and bake for an additional 15 minutes.
- Combine:Shape tablespoons of black rice into oblongs, smear tops with a bit of wasabi, lay a nori strip texture-side up, place strip of chickpea tofu as well as the rice ball (wasabi side facing downwards) and finally, fold nori over bottom of rice.
Rekka is an experimental food blogger and illustrator, her blog Grim Grains happened when she switched to an all plant-based diet in early 2014. The project rekindled her love for cooking, and for creation. When she isn’t illustrating food, she is researching other oddities to incorporate into her recipes.
- 1/3 cup, plus 1 1/2 hazelnuts, chopped
- A dash of cinnamon
- Heaping 3/4 cup raspberries
- 1/4 orange, juice only
- 1 3/4 cup purple cabbage, shredded
- 1 kiwi, sliced
- 1 apple, julienned or thinly sliced
- A handful of fresh mint leaves
- 8 rice paper wrappers
- Add raspberries and orange juice to a pot and heat gently while stirring until it’s a smooth sauce. If it’s too tart for you, add some agave syrup or dates. Leave to cool off a bit.
- Toast the hazelnuts with some cinnamon in a dry pan for a few minutes until they’re lightly browned. Remove from heat.
- Boil some water and mix with cold water in a big bowl, until cold enough for your hands not to get burnt.
- Dip the rice paper in the water for about 10-15 seconds. The paper should get soft, but not slimy soft.
- Put some of each ingredient (everything except the raspberry sauce) on the lower half of the rice paper. Roll up tightly halfway, fold in the sides, and roll all the way up.
- Dip the rolls in the raspberry sauce.
Minimalist recipes — less is always more! I am minimalist vegan Jenny Mustard – fashion blogger, food vlogger, and design lover. I have a lifestyle blog, Jenny Mustard, it's dedicated to sharing anything I find interesting about life in general, and my own lifestyle in particular – vegan food, fashion, health, interior design, architecture, travel, product design, beauty, etc. and basically all things minimalistic.