5 Tips for Making Slam-Bang French Toast Every Time

HI I’M MOLLY & I FEEL VERY STRONGLY ABOUT FRENCH TOAST.

For me, not much beats French toast done right, especially served fresh off the griddle with a cup of tea on a brisk, autumn morning. The crisp, buttery outside of each slice giving way to a filling like rich custard. Subtly sweet. Warm and comforting. Drizzled in syrup or sprinkled with cinnamon sugar, perhaps a pat of butter and some chopped nuts to boot.

(Perhaps all of the above.)

5 Tips for Slam-Bang French Toast Every Time

I could keep going, but I want to get to the meat n’ potatoes (lol) of this post, which is… *drumroll please*

5 Tips for Making Slam-Bang French Toast Every Time

French toast is one of the simplest dishes as far as ingredients and technique, requiring just a few basic items probably already in your kitchen and only about 10 minutes start to finish. Anyone can do it. But every now and then I come across French toast that is limp and soggy, or dry like toast in the middle. Sad face.

Don’t let that French toast be yours! Here are some things you can do to get consistently incredible results.

5 Tips for Slam-Bang French Toast Every Time

1. Use the right bread: slightly stale and dense/heavy

Seriously. The bread you use can make or break your French toast experience. Supposedly, French toast was invented as a way to avoid wasting bread that had gone stale. The bread acts as a sponge and soaks up the egg and milk mixture, so the drier (aka more stale) your bread, the more liquid it will absorb and the more custardy the inside will become.

Sturdier breads–like challah, brioche, and sourdough–are also better at absorbing liquid. Basically, the magic combo is a stale, heavy bread.

Bonus: If you get hit by a French toast craving, but your bread isn’t stale at all, stick slices on a wire rack in the oven at 300ºF for about 5 minutes on each side. Alternatively, if you’re thinking ahead, you can leave the slices out overnight.

5 Tips for Slam-Bang French Toast Every Time

2. Slice it thick

You want a good ratio of creamy inside to crispy outside. Also, there is less of a chance of your French toast going limp or falling apart if the slices are a little thicker. I usually aim for around an inch in width, maybe a little less.

3. REALLY soak that bread

This might be THE MOST crucial step for slam-bang French toast. Good French toast comes from the bread absorbing the egg mixture. Just quickly coating your bread and tossing it in the pan will leave you with fried egg on the outside and dry bread on the inside. Non, merci.

You’ve got a couple options here. One is to let the slices soak in the egg mixture for 5 minutes on each side. However, if you’re impatient like me, you can use a fork to gently but thoroughly press the slices into the egg mixture. Think about how a sponge absorbs water more quickly if you squeeze it underwater.

Remember: we don’t dredge French toast like we’re making fried chicken. We soak French toast. Because we’re awesome.

5 Tips for Slam-Bang French Toast Every Time

4. Preheat the pan

So usually I’m one for instant gratification (see: tip #5), but in this case you really have to let the pan heat fully. If the pan isn’t hot enough when the first slice goes in, the egg mixture will start to spread. You want that stuff on your bread, not making egg tails in the pan.

Bonus: A good rule of thumb for knowing your pan is hot enough is that butter will start to bubble and sizzle when it hits the pan.

5 Tips for Slam-Bang French Toast Every Time

5 Tips for Slam-Bang French Toast Every Time

5. Get the heat right

In addition to letting the pan preheat all the way, you want to cook your French toast at the right temperature. Medium to medium-low heat is best. If the heat is too high, the outside will cook too quickly and the inside will end up an undercooked, eggy mess. If the heat is too low, then your toast will be dry inside and less crispy on the outside. Medium heat is the Goldilocks cooking temperature.

These 5 tips should have you cranking out incredible French toast in no time. Ready to start now? Here’s a great recipe to practice with:

Honey & Sauteed Apple French Toast

Honey Sauteed Apple French Toast | memo2munch

Muesli

Here, let me introduce you to muesli.

Or as its friends like to call it, lazy granola.

Ooh yeah, I saw those ears perk up.

Muesli | memo2munch

Because sometimes (all the time) you don’t want to wait around forever for granola to toast in the oven, but you also don’t want to spend your life savings + an arm on little bags of overpriced granola consisting of ingredients you can buy IN BULK from Kroger for the same amount or less TOTAL. I know.

Muesli | memo2munch

muesli3'5

Muesli is the exact same thing as granola, only it’s not toasted or just slightly toasted. If you decide not to toast it, you literally just have to throw things in a bowl and stir them around. Done.

It’s the most college thing ever, but it makes you look hipster-foodie as all get out.

And saves you a lotta money.

And gives you a lotta fiber, which helps lower bad cholesterol (byeeee, LDL) and keeps you full.

Muesli | memo2munch

“What did I do today? Oh, well I woke up early, biked to my favorite coffee shop–you know, that one next to that old record store I love–made a batch of muesli, saved a kitten, detangled my flower crown from my hair, and watched all of Wes Anderson’s films and it’s only 2pm.” <—- YOU

Muesli | memo2munch

Just like granola, muesli is super customizable. You can sub in all different kinds of nuts, seeds, and dried fruit, or add some cinnamon for a little extra kick. As long as you stick with the basic formula, your ratios will turn out right.

I like to eat my muesli with coconut milk and so much fruit that you can’t even see the muesli underneath. Aka like this:

Muesli | memo2munch

You could also eat your muesli sprinkled over yogurt or in parfait form, mixed with water and heated up to make oatmeal, or however you so desire. It will be delicious, I promise.

Experiment with some muesli this week!!

Muesli | memo2munch

Muesli
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Ingredients
  1. 4 cups rolled oats (certified GF if celiac)
  2. 1 cup nuts
  3. 1 cup seeds
  4. 1 cup dried fruit
  5. 1/4 cup honey or maple syrup
Instructions
  1. If toasting muesli: Preheat oven to 350 degrees F. Line a sheet pan with aluminum foil. In a large bowl, combine oats, nuts, and seeds. Stir in honey or maple syrup. Spread evenly on pan and toast for 10-15 minutes. Let cool completely before mixing in fruit. Store in an airtight container.
  2. If not toasting muesli: Combine all ingredients in a bowl. Store in an airtight container.
Memo2munch http://memo2munch.com/

Back to School Popeye Crepes

Do you get it?! Do you? Cuz, like, Popeye liked spinach, and it made him extra strong and ready to face his challenges, so I just thought it would be a good ‘beginning of the school year’ post and…

Well, you know.

Popeye Crepes | memo2munch

I can’t guarantee instant, bulging muscles after eating these, but I CAN guarantee the best-tasting serving of vegetables you will ever have the pleasure of feeding yourself. So tasty, in fact, that you won’t even taste the vegetables. That’s a good trade-off, right?

And I mean, how cool are GREEN CREPES?

popeye crepes | memo2munch

Now I really want to try sneaking other veggies or fruits into these crepes to make different colors. I bet beets would make just gorgeous magenta crepes. Or maybe you could make purple by using blackberries. Oh man, I would literally eat my body weight in crepes if they were purple and slightly blackberry flavored.

Time to put that at the top of my to-do list. (Sorry, anatomy homework.) Besides, I need practice crepe-flipping anyway. I broke about half of this batch before I got the hang of it. Turns out I didn’t have the heat high enough…

Popeye Crepes | memo2munch

Naturally, the filling could be anything you want. I followed the recipe from Green Kitchen Stories (and watched the video approximately 87 times because it was so beautiful) and liked the apple and tahini filling a lot more than I expected, especially with the addition of strawberries.

Here are some other fillings I might try:
-cheese and more spinach (spinach melt, holla)
-egg and tomato
-strawberry and/or banana (nutella optional, but who are we kidding?)

Let me know what other ideas you come up with!

Popeye Crepes | memo2munch

Also, I apologize for the lack of pictures. Photographing these babies was a struggle. Just to give you an idea of how sorry a scene it was, the wooden panels you see in the background are actually my kitchen floor. Don’t worry, I sanitized first!!

Popeye Crepes
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Crepe batter
  1. 1.5 cups flour of your choice
  2. 3 large eggs
  3. 2 cups (500 ml) non-dairy milk
  4. 1 cup (250 ml) water
  5. 1 tbsp. melted butter or coconut oil, plus more for frying
  6. pinch of sea salt
  7. 2 generous handfuls fresh spinach, rinsed (or thawed frozen)
Chickpea, Apple & Tahini Filling
  1. 3 tbsp. tahini
  2. 3 tbsp. extra virgin olive oil
  3. juice of one lemon
  4. 2 small apples, grated
  5. around 2 cups (600g) cooked chickpeas
  6. salt and pepper to taste
  7. honey to taste (optional)
Instructions
  1. Place all the crepe ingredients in a blender and put the lid securely on. Alternatively, if you have an immersion blender you can place the ingredients in a large mixing bowl and blend with your immersion blender. I want one of those things. Either way, blend until smooth and green. Refrigerate the batter for 30 minutes.*
  2. Heat an 8 inch frying pan on medium heat. Add a bit of oil or butter. Then pour about 1/3 cup (80 ml) of the batter into the pan. Tilt the pan in circles until the batter has evenly coated the bottom of the pan. Fry about 1 minute on each side, until crepes are golden and can be turned easily. Fry all of the crepes and put on a baking sheet to cool off.
  3. Make the filling: Whisk tahini, oil and lemon juice together in a mixing bowl. Add grated apple, salt and pepper and stir to combine. Add the chickpeas and mix until chickpeas are coated. If you want a sweeter filling, you can add some honey.
  4. Add a generous scoop of the filling in the center of each crepe and fold in half to serve.
Notes
  1. *This is important!!! The batter will be too runny otherwise
Adapted from Green Kitchen Stories
Memo2munch http://memo2munch.com/

Chocolate Coconut Macaroon Overnight Oats (V, GF)

Passover is almost upon us! Quick, make yourself some chocolate macaroon overnight oatmeal while you still can!

Then during Passover, fill up on ACTUAL chocolate macaroons.

You’re welcome.

Chocolate Coconut Macaroon Overnight Oats (V, GF) | memo2munch

I think I have not done an adequate job of portraying my love of oatmeal on memo2munch, and I am deeply ashamed.

Cuz I LOVE me some oatmeal. I have it almost every morning. Heck, we even bake it and serve it for brunch!

Chocolate Coconut Macaroon Overnight Oats (V, GF) | memo2munch

There are multiple reasons why I make myself oatmeal for breakfast on the reg. First and foremost are the health benefits. Of course. (Soluble fiber for the win!)

Next is that it has a reputation for coming together quickly. Just pop some oats and water in a bowl and microwave it! SEW EASY.

Chocolate Coconut Macaroon Overnight Oats (V, GF) | memo2munch

The problem is, though, there are so many toppings that I want to put on my oatmeal that it ends up being a pretty not quick process. (Read: maple syrup, coconut milk, bananas, raisins, fresh/frozen berries, nuts, shredded coconut, cinnamon…)

But I can’t give any toppings up because that’s one of the other reasons I love oatmeal. So. Versatile. <3

Chocolate Coconut Macaroon Overnight Oats (V, GF) | memo2munch

That’s where overnight oats come in. If you’re topping-crazy like yours truly, you’re gonna love this. You mix your oatmeal ingredients together the night before you want them (minus the fresh/frozen fruit and nuts) and sit it in the fridge overnight. Then you heat it up in the morning or leave it cold, top it with the finishing touches, and VOILA. Breakfast is served.

The magic ingredient here is chia seeds. When mixed with water, they gelatinize and give you that nice, freshly-cooked-oatmeal texture. I promise you can’t taste them, and they add MEGA protein, fiber, and omega-3’s.

Enjoy!

Chocolate Coconut Macaroon Overnight Oats (V, GF) | memo2munch

 

Chocolate Coconut Macaroon Overnight Oats (V, GF)
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For oats
  1. 1/3 c. rolled oats (certified GF if needed)
  2. 1 Tbsp. chia seeds
  3. 1 Tbsp. unsweetened shredded coconut
  4. 1 tsp. cocoa powder
  5. 2/3 c. coconut milk
  6. 2-3 tsp. maple syrup
To top (optional)
  1. sliced bananas
  2. frozen berries*
  3. cacao nibs
Instructions
  1. The night before: Mix all ingredients for oats together in a plastic container until fully combined. Cover with lid and keep in fridge overnight.
  2. In the morning: Remove container from fridge and transfer oats to a bowl (microwave safe, if planning to warm oats). Microwave for 1 minute if you want it warm, then top with bananas, berries, and cacao nibs as desired.
Notes
  1. *When berries are out of season, don't hesitate to buy frozen! They're frozen when they're ripe, so they'll taste much sweeter than the greenhouse-ripened "fresh" fruit in supermarkets during the winter, and their nutrition specs remain the same.
Memo2munch http://memo2munch.com/

Chocolate Covered Strawberry Pancakes

Lemme clue you in to a little secret. Sometimes I can’t choose between chocolate and carbs.

IT’S TRUE.

I knew I wanted to do a Valentine’s Day post, but I wasn’t sure which to focus on. After all, how does one pick between carbs and chocolate?

Chocolate Covered Strawberry Pancakes | memo2munch

Well, the normal focus for V-Day seems to be chocolate, but I would be just as happy to get a steamin’ hot plate of pancakes as a present as I would getting a box of chocolates.

Chocolate Covered Strawberry Pancakes | memo2munch

After much deliberation I decided to go with pancakes because it was the perfect opportunity to use one of my Chanukah presents, THIS SQUEEZE BOTTLE! (Thanks Mom & Dad!)

Chocolate Covered Strawberry Pancakes | memo2munch

There’s a connection, I promise. A guy on YouTube has become famous for making super intricate pancake pictures using just a squeeze bottle and his immense talent. You might have seen his stuff shared on Facebook. He did the Beatles. It was awesome. Click here to watch the video.

Chocolate Covered Strawberry Pancakes | memo2munch

Pancake art sounds like the yummiest art form I can imagine, so I’m giving it a go. So far I can do hearts and backwards letters (since you flip the pancakes you have to do words backwards). Not quite the Beatles, but a girl’s got to practice right?

Chocolate Covered Strawberry Pancakes | memo2munch

Once I’d settled on pancakes for this post, I had to weigh some more options. Should I do strawberry pancakes because the color is Valentine’s-y, or should I do chocolate chip pancakes (because chocolate)?

And then I was like, “Molly.

Molly, Molly, Molly. Silly girl. Why not do both?”

*In falsetto* Jackpot!

Chocolate Covered Strawberry Pancakes | memo2munch

Chocolate and strawberry are meant to be together anyway. And then you add pancakes to the mix (ha ha), and HUZZAH!

These pancakes are like a strawberry coated in rich, semi-sweet chocolate and then surrounded by the fluffiest pancakes known to the world ever.

Uh, you better know I ain’t eating these just on Valentine’s Day.

Chocolate Covered Strawberry Pancakes | memo2munch

Chocolate Covered Strawberry Pancakes | memo2munch

They’re just as delicious in not heart form, but I really recommend splurging on the squeeze bottle! It will cost you like a full 34 cents and you will have SOOOOO much fun. I’d love to see your pancake designs so pleaaaaase share them with me ok?!?

Ok. Pancake time. (Also, syrup pouring creds to Tori)

Chocolate Covered Strawberry Pancakes | memo2munch

Chocolate Covered Strawberry Pancakes | memo2munch

Chocolate Covered Strawberry Pancakes
Yields 12
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Ingredients
  1. 3/4 c. dark rye flour (or other whole grain of your choice)
  2. 3/4 c. white spelt flour or unbleached all-purpose
  3. 3.5 tsp. baking powder
  4. 1 tsp. salt
  5. 1 egg
  6. 1 1/4 c. unsweetened almond milk
  7. 3 tbsp. melted coconut oil, vegan butter, or ghee, plus more for pan
  8. 1 tbsp. honey or maple syrup
  9. 3-4 strawberries, washed and sliced
  10. 1/4 c. chocolate chips
Instructions
  1. Whisk together flours, baking powder and salt in a small bowl. Set aside
  2. In a medium-sized bowl, combine the remaining ingredients except for the strawberries and chocolate chips. Whisk until fully incorporated and frothy.
  3. Pour the dry ingredients into the wet ingredients and mix until just combined. Lumps are ok!
  4. Heat a skillet over medium heat. If making heart-shaped pancakes, fill your squeeze bottle with batter while the skillet heats. Add some butter to the pan. Draw a heart outline with your squeeze bottle, then use a ladle to fill in inside with batter. Press some chocolate chips and strawberries directly into the pancake in the skillet. When you see bubbles forming, flip and cook on the other side for another minute or two. Repeat with remaining batter.
Memo2munch http://memo2munch.com/

memo2brunch: GF Baked Oatmeals & GF Banana Choco Chip Bars!

So having a kitchen at college has helped me realize something. I love–like, LOVE–feeding people.

Ok well, duh. BUT I want to make a distinction. What I’m talking about is not the same as cooking for the sake of cooking and then deciding to share it with others. It’s cooking with the intention of providing something for people I care about. Cuz food and happiness go together, and everybody needs both.

During those moments when I get to watch my friends sitting in our living room, laughing and talking with each other, a plate of my food in hand, my heart just swells right up. I think to myself, “Hey, I got to provide people with this small bit of joy.” And that feels really, really good. I get allll the fuzzies. Every fluffy puppy known to man.

(Cleaning the apartment = worth it)

Shout out to Grandma and Poppy, who have brought our family together for delicious food more times than I can count. Your house is the hub! Thanks for showing me how it’s done. 😉

This school year we’ve had a few brunches at the apartment where I get to lure people over to our “hub” with the promise of lots of carbs. Here are some pics from our most recent one, along with the recipes! We had blueberry pecan baked oatmeal, maple bourbon baked oatmeal, and banana chocolate chip bars. Mmmmmm <3

memo2munch | baked oatmeal

memo2munch | baked oatmeal

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oatmeal1

brunch2

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Recipes: (There are 3)

GF Baked Oatmeal with Maple Bourbon Sauce
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For the oatmeal
  1. 3 cups certified GF rolled oats
  2. 1/2 c. brown sugar
  3. 2 tsp. ground cinnamon
  4. 2 tsp. baking powder
  5. 1 tsp. salt
  6. 1 c. unsweetened almond milk
  7. 2 eggs
  8. 1/2 c. melted Earth Balance or coconut oil
  9. 2 tsp. vanilla extract
For the Sauce
  1. 1 c. pure maple syrup
  2. 1/2 tsp. cinnamon
  3. 1/4 tsp. allspice
  4. 1/2 tsp. vanilla extract
  5. 1/2 tsp. lemon juice
  6. 1/4 c. bourbon
Instructions
  1. Make the oatmeal: Preheat oven to 350 degrees F/175 degrees C. Grease a 9x13 inch baking dish.
  2. Toss dry ingredients together in a large bowl. Stir in the milk, eggs, melted coconut oil, and vanilla extract.
  3. Spread evenly in greased baking dish. Bake for 35-40 minutes.
  4. Make the sauce: Heat all on high until incorporated. Then lower heat and keep warm until oatmeal is done.
  5. When the oatmeal comes out of the oven, pour about half of the sauce on top of the oatmeal. It will soak in and be delicious! Save the rest for people to add as they want it.
Memo2munch http://memo2munch.com/
GF Blueberry Pecan Baked Oatmeal
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Ingredients
  1. 2 c. certified gluten free rolled oats
  2. 1/2 c. pecan pieces, toasted and roughly chopped
  3. 1 tsp. baking powder
  4. 1.5 tsp. ground cinnamon
  5. scant 1 tsp. salt
  6. 2 c. unsweetened almond milk
  7. 1 egg
  8. 1/3 c. maple syrup or honey
  9. 3 tbsp. melted coconut oil or Earth Balance or butter
  10. 2 tsp. vanilla extract
  11. 1.5 c. blueberries, fresh or frozen (I used frozen because berries are not in season)
Instructions
  1. Preheat oven to 350 degrees F/175 degrees C. Grease a 10 inch cast iron skillet or other baking dish.
  2. Mix the dry ingredients in a large bowl.
  3. Add the remaining ingredients except the berries and mix well.
  4. Pour some of the oat mixture into the pan. Top with some berries. Repeat with remaining oats and berries.
  5. Bake for 35-40 minutes. Serve with more syrup, if desired.
Adapted from Epicurious
Adapted from Epicurious
Memo2munch http://memo2munch.com/
GF Banana Chocolate Chip Bars
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Ingredients
  1. 1 cup mashed, ripe banana (from about 3 medium bananas)
  2. 8 tbsp. brown sugar
  3. 4 tbsp. honey
  4. 2 tbsp. vegetable oil
  5. 1 tsp. vanilla extract
  6. 2 large eggs
  7. 1/3 cup brown rice flour*
  8. 1/3 cup finely ground corn flour*
  9. 1 tsp. salt
  10. 3 cups GF instant oatmeal (uncooked)
  11. A whole lotta chocolate chips (Add until it looks like enough)
Instructions
  1. Preheat oven to 350 degrees F/174 degrees C. Coat a foil-lined 9x13 inch rectangular baking dish with cooking spray.
  2. Beat bananas and next five ingredients until blended.
  3. Combine flours and salt in a separate bowl. Gradually add dry ingredients to banana mixture. Stir in the oatmeal, and then fold in the chocolate chips.
  4. Spoon batter into prepared pan. Bake for 20-25 minutes. Cool completely on a wire rack before slicing into bars.
Notes
  1. *You can sub any flour you want, as long as it equals 2/3 cup
Memo2munch http://memo2munch.com/

Any-Flour Double Chocolate Banana Muffins

You guys, I’m having a banana moment.

Or is obsession a better word?

Any-Flour Double Chocolate Banana Muffins | memo2munch

Cuz “moment” makes it sounds like a temporary thing. (It’s probably not.) But “obsession” makes it sound like a bad thing. (It’s definitely not.)

Whatever, bananas are awesome and fun to spell in a duet with Gwen Stefani. Also, this kinda makes me a Despicable Me minion, correct? Correct. Dave and I are best friends.

bananaminions

See? Best friends.

I’ve always loved bananas, but now I’m becoming a banana fiend! I have half a banana on my oatmeal at breakfast and then for lunch I’ll have the other half on some toast with almond butter and honey (TRY THAT) or just by itself as a snack later on in the day. I’ve got a whole system, you understand. Other times I’ll toss it into pancakes or caramelize it and use it in baking.

Any-Flour Double Chocolate Banana Muffins | memo2munch

Can we talk about how versatile bananas are for a sec? They’re a dream when you mash ’em up and bake with them. They have binding properties like an egg, they’re naturally sweet and can replace some of the sugar in recipes, AND they can replace some of the fat as well while still maintaining a soft and fluffy product.

Any-Flour Double Chocolate Banana Muffins | memo2munch

Baking aside, bananas themselves are very nutritious! They are very rich in the electrolyte potassium. Potassium helps our bodies control blood pressure and aids in muscle function. If you have high blood pressure, eating foods with potassium can be just as beneficial as cutting down sodium! (Doing both is even better!) Have muscle cramps? Digestive issues? Cramps? Bananas can help with each. You go, bananas!

Need more reasons to eat bananas? Here are 25 more!

Any-Flour Double Chocolate Banana Muffins | memo2munch

Any-Flour Double Chocolate Banana Muffins | memo2munch

As it turns out, though, most Americans aren’t eating enough bananas. Of the 4,700 milligrams recommended, we only eat an average of 2,500 to 3,000 milligrams. Get on that banana eating, people!! (Other good sources of potassium: avocados, citrus fruits, blackberries, prunes, raisins, carrots, spinach)

Any-Flour Double Chocolate Banana Muffins | memo2munch

For today’s muffins, I did what any sane person would do and combined banana and CHOCOLATE!!!

The two go together wonderfully, but then again chocolate is incredibly easy to get along with. 😉 I’m beginning to think there are very few things that don’t pair well with chocolate. I tried an ancho chili and cinnamon dark chocolate the other day, and it was soooooo yuuuuummmmmyyyyy. Wasn’t expecting to like it too much, but boy was I wrong. Gobbled that thing right up, mmmmmm mm. (Side note–have you tried something you expected not to like and ended up loving it? Leave me a comment!)

So anyway, you can see why banana and chocolate together was a given. Chocolate drizzles are also a given. Oh, yeah.

Enjoy!!!

Any-Flour Double Chocolate Banana Muffins | memo2munch

Any-Flour Double Chocolate Banana Muffins | memo2munch

Any-Flour Double Chocolate Banana Muffins
Yields 12
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Ingredients
  1. 1 egg
  2. 1/4 c. brown sugar
  3. 1/3 c. unsweetened applesauce
  4. 1 tsp. vanilla extract
  5. 1 cup mashed bananas (about 3 medium, very ripe bananas)
  6. 1 cup flour of your choice (oat, almond, coconut, brown rice + corn mix, spelt, all-purpose, whole wheat, etc.)
  7. 1/2 tsp. baking soda
  8. 1/2 tsp. baking powder
  9. 1/2 tsp. salt
  10. 1/4 c. cocoa powder
  11. 3/4 c. chocolate chips
  12. More chocolate, for drizzle (optional)
Instructions
  1. Preheat oven to 350 degrees F. grease a muffin tin or line with papers.
  2. Whisk together the egg, sugar, apple sauce, vanilla, and mashed banana.
  3. Toss the dry ingredients together in a separate, smaller bowl.
  4. Pour dry ingredients into the wet ingredients and mix just until combined. Depending on what flour you use, you might need to add a little water at this point. Aim for a batter that is not as runny as pancake batter, but not as solid as cookie dough.
  5. Scoop into muffin pan and bake for 18-22 minutes. Let cool for 10 minutes and then remove from tins.
  6. Prepare the drizzle: place the chocolate in a microwave safe bowl. Heat in 30 second intervals, stirring in between, until chocolate is completely melted. Use a spoon to drizzle over the muffins. I used about 1 Baker's bar of semi-sweet chocolate to do this.
Adapted from Yammie's Noshery
Adapted from Yammie's Noshery
Memo2munch http://memo2munch.com/

6 Ingredient GF Double Chocolate ABC’s (Almond Butter Cookies)

A-buh buh buh buh-buhhh
(A-buh buh buh buh-buh)

Raise your hand if you know what song that was and/or like lil Michael Jackson and/or like chocolate! If you raised your hand, welcome to da club (extra snaps if you got all three! *snapsnapsnap*).

6 Ingredient GF Double Chocolate ABC's | memo2munch

If you didn’t raise your hand, you can leave now. Goodbye. So long. I gave you three chances! Come back when you have reevaluated your priorities cuz they are TWIIIISTED. OK actually I forgive you please come back so I can force help you to at least like one of those things

But I mean just look at itty bitty Michael Jackson and these choco-filled cookies and tell me at least ONE of them isn’t appealing. Come on now.

6 Ingredient GF Double Chocolate ABC's | memo2munch

6 Ingredient GF Double Chocolate ABC's | memo2munch

Oops, those of you who didn’t get the song are probably like “WHY MICHAEL JACKSON WHAT IS EVEN HAPPENING HERE?!”

Well, the song was “ABC” by the Jackson 5. You know that part right the beginning where Michael does his “buh” thing, and then everyone repeats after him like it’s summer camp, and you really want to join in too? Yeah, it was that part.

I thought of the song because I was editing the cookie pictures, and I wanted a short title to save them as. Almond Butter Cookies turned into ABCs, and I haven’t stopped hearing that song in my head since. Not that I mind.

6 Ingredient GF Double Chocolate ABC's | memo2munch

Turns out it’s a pretty fitting association. These cookies only have 6 ingredients, and you can whip them up in literally under half an hour, start to finish. Which makes them easy as…

(I’m gonna say it.)

(I’m going there. Today is the day.)

1-2-3! Ah, I feel so free now that that bad pun is off my back.

6 Ingredient GF Double Chocolate ABC's | memo2munch

But seriously, these are the easiest cookies to make, and they taste wonderful!

I think I might even like almond butter and chocolate better than peanut butter and chocolate. Sorry, Reese’s!

6 Ingredient GF Double Chocolate ABC's | memo2munch

Even without any kind of flour, these cookies are perfectly chewy and never crumbly. Bursts of melted chocolate add smoothness and a richness of flavor. And with a base of nutritious almond butter, you can indulge without a second thought!

I sprinkled these with a little bit of sea salt before baking them, and it was sooooo good. Highly recommended.

Next time I want to try them using hazelnut butter. Hello, Nutella Cookies!

Please note: See that pretty little teacup with the flowers in it? My roommate Tori made that. Yeah. So now not only has she provided authentic chai spices from India which I used in my GF Chai Spiced Pumpkin Bread, but now she’s given me this stellar photo prop! It will definitely be making more appearances in my photos in the future. Thanks, Tori!

6 Ingredient GF Double Chocolate ABC's | memo2munch

 

GF Double Chocolate ABC's (Almond Butter Cookies)
Yields 14
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Ingredients
  1. 1 large egg
  2. 1 cup (250g) almond butter*
  3. 1/2 cup (90g) brown sugar, lightly packed
  4. 1 tsp. baking soda
  5. 1/4 cup (21 g) unsweetened cocoa powder
  6. 1 cup (190g) chopped dark chocolate or chocolate chips
  7. sea salt for sprinkling (optional)
Instructions
  1. Preheat oven to 350 degrees F and grease or line your baking sheet.
  2. Beat the egg in a medium bowl until frothy. Mix in the almond butter, brown sugar, baking soda, and cocoa power so that the dough is uniform. Fold in the chocolate chunks/chips.
  3. Scoop balls of dough the size of 1.5 tbsp each onto the baking sheet. Gently flatten the balls slightly with your fingers or the back of a spoon. Sprinkle with sea salt, if desired.
  4. Bake for 8-10 minutes. The cookies will look slightly undercooked, but that is ok. They will finish cooking on the baking sheet.
  5. Allow to cool 10 minutes on the baking sheet, and then transfer them to a wire rack.
Notes
  1. *Homemade, natural, or commercial almond butter will work, but you might need to use less almond butter if it is more oily.
Adapted from Sally's Baking Addiction
Memo2munch http://memo2munch.com/

GF Buckwheat Waffles

My mom laughed at me when I told her what I was making.

Not because, you know, I was making waffles with buckwheat flour. No, no, no.

GF Buckwheat Waffles | memo2munch

Evidently topping your waffles with stewed prunes is pretty funny.

I mean, I know that “stewed prunes” isn’t the most attractive phrasing in the universe, but still!

Well, my friends, it turns out that stewed prunes have a bit of a reputation for being an old people food that helps you in the bathroom, if you catch my drift. Yeah, I know.

GF Buckwheat Waffles | memo2munch

Oops, you didn’t just lose your appetite did you? I guess normal people don’t talk about things like that on their food blogs, do they. Fails all around for me today! (EXCEPT the waffles. Those were NOT a fail I promise!)

I had zero idea about the whole prune thing, but it matters not! I <3 stewed prunes, and I put them on my buckwheat waffles, and it is a super scrumptious combo, and so no hating on my stewed prunes.

GF Buckwheat Waffles | memo2munch

When I was in Florence last summer, the hotel we stayed at served stewed prunes every morning with the breakfast array. They were warm, delicately sweet, and deliciously juicy. I was sold! The Italians didn’t think stewed prunes were an old people food. Reason why Italians are my kind of people #58499673.

Anyway, if you’re not willing to give stewed prunes a clean slate–or if you want another variation–I would suggest tossing some chocolate chips into the batter. Because a) hullo, chocolate and b) the buckwheat makes it look like there’s already some chocolate in there, so might as well make it official, am I right? It’s kind of a self-fulfilling prophecy. It’s not our fault the chocolate ended up in there. It was fate!

Added bonus: you won’t be a liar if you tell kids the waffles are chocolate in order to get them to eat whole grain. Not that you would ever lie about that to children!

😉

GF Buckwheat Waffles | memo2munch

Right now I’m at COUSINFEST aka my grandparents’ house, and it has been so much fun! Our latest obsession is Words with Friends. I know you just checked the date to see if I posted this in 2010. I didn’t. It is currently almost 2015, but the Words with Friends party is poppin’ in this household.

GF Buckwheat Waffles | memo2munch

It’s turned in to more of a “let’s try random letter combos until we find a word that is accepted but we don’t think is actually a real word” party, though, which has some of our Scrabble purists pretty upset. There’s a dictionary feature in the latest version of the app (ooh, so fancy), so we’ve looked up some of the definitions just to see.

And SOMETIMES… Ww/F (see what I did there?) doesn’t even HAVE a definition!!!

GF Buckwheat Waffles | memo2munch

Example Time.

“‘HOLKING’ is a valid Words With Friends word. Sorry, no definition is available at this time!”

Then under word rarity it says: “Very Common”

Right.

GF Buckwheat Waffles | memo2munch

You know, I think we ought to come up with our own definition and then incorporate it into our daily lives. Any ideas? Adjective, maybe?

These waffles are holking. You decide what that means.

Hope everyone is having a wonderful holiday filled with lots of my three favorite things: family, friends, and FOOD.

And as usual, mini version! 🙂

GF Buckwheat Waffles | memo2munch

GF Buckwheat Waffle with Stewed Prunes
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Ingredients
  1. 3/4 c. buckwheat flour, plus more as needed
  2. 3/4 c. brown or white rice flour, plus more as needed
  3. 1 tbsp. baking powder
  4. pinch salt
  5. 1 egg
  6. 2 tablespoons honey or maple syrup
  7. 3/4 to 1 c. unsweetened almond milk
  8. 3 tbsp. coconut oil
For the prunes and topping*
  1. 1/2 lb. prunes
  2. 1/2 lemon, sliced into rounds
  3. cinnamon to taste
  4. water
  5. coconut milk yogurt
  6. honey
  7. chopped pecans
Instructions
  1. In a medium saucepan, add the prunes, lemon slices, and cinnamon. Pour in enough water so that the prunes are covered. Bring to a boil, then cover and let simmer for 20 minutes while you make the waffles.
  2. Start heating the waffle iron. In a large mixing bowl, combine the buckwheat flour, rice flour, baking powder, and salt.
  3. In a separate bowl, whisk together the egg, honey, milk, and coconut oil. Pour the wet ingredients into the dry ingredients and mix until well combined. If the batter is too thin, add more buckwheat and rice flour. If it is too thick, add more almond milk.
  4. Follow the instructions of your waffle iron from this point to cook the waffles. Once the waffles are done, top them with a dollop of yogurt, a drizzle of honey, some stewed prunes, and a handful of chopped pecans.
Notes
  1. *VARIATION: Instead of prunes and yogurt and the like, try mixing some chocolate chips into the batter. Mmm!
Memo2munch http://memo2munch.com/

GF Banana Oat Pancakes

“Can’t you see that it’s just raining?
Ain’t no need to go outside…

GF Banana Oat Pancakes | memo2munch

But, baby, you hardly even notice
When I try to show you this
Song is meant to keep you
From doing what you’re supposed to.
Waking up too early
Maybe we can sleep in
Make you banana pancakes
Pretend like it’s the weekend now

GF Banana Oat Pancakes | memo2munch

And we could pretend it all the time
Can’t you see that it’s just raining?
There ain’t no need to go outside

GF Banana Oat Pancakes | memo2munch GF Banana Oat Pancakes | memo2munch

But just maybe, like a ukulele
Momma made a baby
Really don’t mind the practice
’cause you’re my little lady
Lady, lady, love me
’cause I love to lay here lazy
We could close the curtains
Pretend like there’s no world outside

GF Banana Oat Pancakes | memo2munch

And we could pretend it all the time
Can’t you see that it’s just raining?
There ain’t no need to go outside

Ain’t no need, ain’t no need, mmm, mmm,
Can’t you see, can’t you see?
Rain all day, and I don’t mind

GF Banana Oat Pancakes | memo2munch

GF Banana Oat Pancakes | memo2munch

But the telephone is singing
Ringing
It’s too early
Don’t pick it up
We don’t need to
We got everything
We need right here
And everything we need is enough
Just so easy
When the whole world fits inside of your arms
Do we really need to pay attention to the alarm?
Wake up slow, mmm mm, wake up slow

GF Banana Oat Pancakes | memo2munch

But, baby, you hardly even notice
When I try to show you this
Song is meant to keep ya
From doing what you’re supposed to
Waking up too early
Maybe we can sleep in
Make you banana pancakes
Pretend like it’s the weekend now

GF Banana Oat Pancakes | memo2munch GF Banana Oat Pancakes | memo2munch

And we could pretend it all the time
Can’t you see that it’s just raining?
There ain’t no need to go outside
Ain’t no need, ain’t no need
Rain all day, and I really, really, really don’t mind
Can’t you see, can’t you see?
You gotta wake up slow”

-“Banana Pancakes” by Jack Johnson

GF Banana Oat Pancakes | memo2munch

The funny thing is it’s actually raining today! How perfect. Happy Holidays <3

Special note: Thanks to my momma, for being a spectacular syrup-pourer! Gotta give credit where credit is due.

PS Hello, mini pancake.

GF Banana Oat Pancakes | memo2munch

 

GF Banana Oat Pancakes
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Ingredients
  1. 1 c. oat flour (made by grinding rolled oats in a food processor until very fine)
  2. 2 tsp. baking powder
  3. 1/2 tsp. salt
  4. 1 c. unsweetened almond milk (or sub any other kind of milk)
  5. 2 tbsp. melted coconut oil
  6. 1 tbsp. honey
  7. 1 egg
  8. 1 medium banana, sliced
  9. maple syrup for topping, if desired
Instructions
  1. Heat a skillet over medium low heat.
  2. Whisk the flour, baking powder, and salt together in a large bowl.
  3. In another bowl, whisk together the milk, oil, honey, and egg until frothy.
  4. Pour the wet mixture into the flour mixture and stir to combine.
  5. Melt some coconut oil in the skillet. Then scoop the batter into the skillet. Immediately after pouring the batter, press 3 or 4 banana rounds into the pancakes.
  6. Cook until you see bubbles beginning to form, about 2-3 minutes, then flip and cook for another 1-2 minutes on the other side.
  7. Top with more sliced banana and some maple syrup. Enjoy!
Memo2munch http://memo2munch.com/