Orange Waffles with Blackberry Sauce

I actually made this breakfast back on Halloween, but have not had the time to post it yet. Like I mentioned before, Michael loves waffles, and also loves the Giants. So to celebrate them winning the World Series, I made orange and black waffles.  Rather than use chemical food coloring or artificial flavoring, I decided to use fresh fruit. These came out so good that I am adding them to my regular breakfast rotation.

I used Bob’s Red Mill Organic Pancake and Waffle mix,  but you can use any mix you like. Or you can  make them totally from scratch. This makes four waffles.

Orange Waffles with Blackberry Sauce

Sauce:
2 cups water
1/2 cup sugar
1 cup fresh blackberry
Juice from half an orange
pinch of salt

Waffles:
1 and 1/2 cup waffle mix ( I used Bob’s Red Mill Organic 7 gain Pancake and Waffle Mix)
1/2 cup apple sauce
3/4 cup soy milk
1 tsp oil
Juice from half an orange
Zest from one whole orange

For the sauce, in a small pot over medium,  add all the ingredients for the sauce together.

Bring to boil, the reduce heat to a simmer.

Let it cook down until it reaches desired consistency. I like mine a little on the runny side.

For the waffles, heat up your waffle iron according to the directions.

Mix together all the ingredients just until combined.

Pour the batter into the waffle iron and cooking according to the directions.

Once the waffles are done, drizzle on the blackberry sauce and enjoy!

A lovely hot waffles, loaded with antioxidants and vitamins. Great way to start the morning and celebrate the Giants!

Orange Pineapple Smoothie

I got free bananas from a fruit stand in Kona yesterday for Earth Day, so I made another great smoothie for breakfast this morning. I wanted something light since tonight I am making one of the most delicious things in the world, pierogi! Orange and pineapple blend together nicely so it has a clean, fruity taste. I used coconut water instead of soy milk. Coconut water is packed with vitamins, especially potassium. All my fruits are fresh since I live in Hawaii, but frozen is still better than no fruits at all. But always get fresh if you can, the cooking/flash freezing process strips it of some nutrients.

Orange Pineapple Smoothie
1 cup fresh pineapple
1 orange, pealed and membrane removed
1 medium banana
1 cup coconut water
Handful of ice cubes

Put everything into a blender and blend until combined and smooth.

Mandarin Orange Cupcakes

My mom bought me a cupcake tin last week, and although I used it to make Yorkshire Pudding, I thought it was time to make some cupcakes. When I was looking for a can of black beans yesterday, I found a random can of mandarin oranges and suddenly imagined orange cupcakes with chocolate icing. The battery was dead on my laptop so I decided to make a recipe up rather than try to look for one my phone.

Thanks mom!

Mandarin Orange Cupcakes
1 tbs flax seeds
1/2 cup HOT water
1 cup all purpose flour
1/2 tps baking soda
1/2 tps baking powder
1/4 tps salt
1/2 tps ground ginger
1 cup sugar
1/2 cup applesauce
2 tbs soy milk
1/2 tps vanilla extract
1 can sliced mandarin oranges, drained but reserve 1/4 of the juice
1/2 vegan dark chocolate bar

Pre-heat the oven to 375 degrees F and spray a cupcake tin with cooking spray.

Add the flax seeds to the hot water, stir lightly and set aside for at least 10 minutes. It should make a syrupy liquid.

In a small bowl, sift together the flour, baking soda, baking powder, salt, and ground ginger.

In a large bowl, whisk together the sugar, applesauce, flax seed mixture, soy milk, and vanilla extract until slightly frothy.

Pieces of oranges and flax seed for color and texture.

Next add the dry ingredients to the wet mixture. Then add the oranges and the reserved juice. If mixing by hand, whisk everything very thoroughly. If you are using a mixer, mix on high for 3-5 minutes. This will break-up the orange pieces and brings air into the batter so the cupcakes are light and fluffy. 

3/4 of the way filled is perfect.

Pour the batter into the cupcake tin, filling each cup 3/4 of the way full.

Bake for 15-20 minutes until slightly golden. You can insert a toothpick into the middle of one, if it comes out fairly clean, they are done.

All cooled. You can smell the oranges.

Let them rest in the tin for a few minutes, then remove them carefully and allow them to cool completely before you ice them. The chocolate will just melt off if they are still warm.

If it’s too runny, it won’t stay on the cupcakes

Once cooled, break-up the dark chocolate a bit and place it in a microwave-safe bowl. Microwave for 30 seconds to 1 minute. It will vary based on the amount and type of chocolate you use. I did 3 squares for 30 seconds. You don’t want it to be totally liquid, but it should be very loose. Stir a bit with a fork to break up any remaining solid pieces.

The fun part! I let mine sit in the chocolate for a second.

Next dip the tops of each cupcake in the chocolate, coating it to your liking (I slathered mine pretty good). Let them sit afterward for a bit for the chocolate to set.

 

A nice twist on normal white cupcakes. The ginger gives it a little bite. And chocolate and orange is always a good combination. They went great with a glass of iced citrus green tea.

They came out just as I imagined!