Almond Flour Waffles

I love making and eating waffles but almost never get around to doing it. This week I found a recipe for Almond & Yogurt Waffles which sounded good enough for me to whip out the waffle iron for a batch. For mine, I used fresh ground almond flour and added a couple teaspoons of vanilla with the wet ingredients.

The waffles have a hearty, rustic feel to them courtesy of the almond flour, but it goes quite nicely with a little butter and some maple syrup, YUM.

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zucchini brownies

It's zucchini time again. This year I've been over run with them from my CSA, definitely something I wasn't expecting. I was out-zucchini'd week one when I tried them lightly marinated in a vinaigrette which was too reminiscent of recipes I've had for several years. And then I saw a link to a recipe for zucchini brownies! Being a chocoholic, I couldn't resist.

I took my favorite parts from two recipes and made a couple of my own additions and they turned out great! Moist and a tad bit chewy, just how I like them :) These things are highly addicting, I basically ate a third of a pan in the span of an afternoon. Beware!

Zucchini Brownies

1/2 C vegetable oil

1 1/2 C sugar

1 tbsp vanilla

1/4 C cocoa powder

1 1/2 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/2 tsp fresh ground cardamom

2 C grated zucchini

1 C almond flour

1 C AP flour

1 1/2 C chocolate chips

1. Preheat oven to 350. Spray a large glass baking dish with oil and set aside.
2. In a large bowl, mix all ingredients except the flours and chocolate chips until well blended.
3. Fold in flours, then chocolate chips.
4. Pour into prepared baking dish and bake for about 30 minutes, until an inserted toothpick comes out clean.

Next time I make these, I will try using all almond flour, as this gave it a nice density and texture. This would make it egg and gluten free, and just a couple tweaks away from being vegan!

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