Dark Chocolate Orange Cake with White Chocolate Ganache

Dark Chocolate Orange Cake with White Chocolate Ganache | memo2munch

I am a chronic overthinker. As in, oftentimes situations become much more complicated once they reach wherever in my brain I process stuff.

For example, it takes me literally for-e-v-e-r to write an email. (But like how do I end it? “Best” is so overdone it feels insincere. I can’t use “Thanks” at the end of an email that I wrote specifically to thank someone… And “Sincerely” is all like, “I’m establishing that we don’t have a close relationship, and I probably don’t want one.” So you can see why things get difficult.)

Dark Chocolate Orange Cake with White Chocolate Ganache | memo2munch

I also apparently overthink desserts. I’m ashamed to tell you how long I spent deciding the future of this cake. How should I decorate it? What flavors should I make it? I looked to Pinterest for inspiration, but there were just so many options that I got overwhelmed and had to take a breather. And have a snack.

I’m pretty sure you can’t go wrong making a chocolate cake in any form, but I had convinced myself that any frosting flavor I came up with would be DISASTROUS.

It wasn’t. It sooooooo wasn’t.

Dark Chocolate Orange Cake with White Chocolate Ganache | memo2munch

New Year’s Resolution 2016: THINK LESS. Well, overthink less. Still use your brain, Molly. Plz n thank u.

This is a wonderful cake to make to ring in the New Year! Plus it looks like it took a ton of effort when really it’s not so bad. Promise. 🙂

Dark Chocolate Orange Cake with White Chocolate Ganache | memo2munch

Dark Chocolate Orange Cake with White Chocolate Ganache
(Adapted from several recipes on Molly Yeh’s killer blog, like this, this, and this)
makes 1 two-layer 8-inch cake


1 3/4 c. sugar
1 3/4 . all-purpose flour
1 c. unsweetened cocoa powder (I recommend Hershey’s Special Dark)
1.5 tsp. baking powder
1.5 tsp. salt
2 large eggs
1/2 c. canola or other flavorless vegetable oil
1 c. whole milk, buttermilk, or nondairy buttermilk* (see notes–it’s easy to make)
1 tbsp. vanilla extract
3/4 c. boiling water

orange buttercream frosting:
2 sticks unsalted butter or Earth Balance vegan butter
4 c. powdered sugar
2 tsp. orange juice
zest of 1 orange
pinch salt

white chocolate ganache:
4 oz. white chocolate, finely chopped
1/4 c. heavy cream or almond milk creamer (I used the creamer & loved the results: perfect hint of almond. 10/10 would recommend)
orange zest, for decoration

*notes: make vegan buttermilk by combining 1 tbsp. vinegar OR lemon juice with 1 cup vegan milk and letting it stand for a few moments

1. Make the cake: preheat the oven to 350 degrees F. Grease two 8-inch round cake pans and line the bottoms with parchment paper.
2. Whisk the dry ingredients in a large bowl. In a separate medium bowl, whisk all wet ingredients except the boiling water. Mix the wet ingredients into the dry ingredients until smooth, and then stir in the boiling water. Distribute batter equally between the cake pans and bake until a toothpick inserted in the middle comes out clean, about 28 minutes.
3. Let cool in the pans for 10 minutes, and then turn the cakes onto a lightly greased cooling rack to cool completely. IMPORTANT: your cake must be completely cooled before you frost it.
4. Make the frosting: beat all ingredients together until smooth. Once the cakes are cooled, frost as desired (here are Molly’s tips for decorating cakes–she’s a star) and place cake in the fridge while you make the ganache. This will help the ganache cool quicker when you pour it for a better drip effect.
5. Make the ganache: place the chocolate in a heat-proof bowl. In a small saucepan, heat the cream until it just begins to boil, stirring regularly. Pour cream over the chocolate and let stand for a few seconds. Then gently whisk the mixture until smooth. Your ganache might be a bit runny for the drip effect to work right now, but don’t worry. Let your ganache cool for 15-20 minutes, stirring every couple of minutes, until it reaches the desired consistency.
6. Remove cake from fridge and pour ganache on top. Using an offset spatula, gently spread the ganache until it reaches the edges of the cake and begins to drip down the sides. Sprinkle with orange zest. Leave to cool at room temperature, or return to the fridge to cool more quickly.

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)
  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.
  1. *This is important!!! The batter will be too runny otherwise
Adapted from Green Kitchen Stories
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






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
  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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  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)
  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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  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)
  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.
  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.


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.


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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  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)
  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/

Immune-Boosting Veggie Wrap with Hummus & Avocado (Vegan & GF)

Helloooo, have I got a treat for you today in the form of a hearty and filling veggie wrap! Not quite cookies, (those will come next week 😉 ) but if you’re looking for a delicious way to eat more nourishing foods this new year, I’ve got your back.

That reminds me, Happy New Year! Is it too late to say that? Yes? Well, ya see… I’m back in the Bloom and starting spring semester classes, which means it actually feels like more of a new year now because SUDDEN CHANGES. That’s what I always expect from the beginning of a new year, anyway.

Immune-Boosting Veggie Wrap with Hummus & Avocado (Vegan & GF) | memo2munch

Real-Life New Year’s happens right splat in the middle of winter break for me, and things don’t really change much between December 31 and January 1, if you know what I mean (see: wearing pajamas and fuzzy socks all day and not going outside. What are shoes?).

Immune-Boosting Veggie Wrap with Hummus & Avocado (Vegan & GF) | memo2munch

But then winter break/vacation ends and we go back to school/work, and I’m all, “Wait I still need to buy textbooks, also I remember what shoes are now and I would like my fuzzy socks back please.”

Then there’s the whole internal clock adjustment phase. Molly’s stomach is convinced that Molly still has Italian class from 11:15-12:05, and so decided that she really should have lunch at 2:15 when class gets out even though she already had lunch before class began.

Immune-Boosting Veggie Wrap with Hummus & Avocado (Vegan & GF) | memo2munch
Immune-Boosting Veggie Wrap with Hummus & Avocado (Vegan & GF) | memo2munch

The problem is I could really get used to that. You are a PERSON, Molly, NOT a hobbit! Remember that!

You know what else is a big change when you’re back at school/work/the outdoors?

People. So many people. Oh man. And lots of people means GERMS. YUCK-EE.

Immune-Boosting Veggie Wrap with Hummus & Avocado (Vegan & GF) | memo2munch

I realize that germs are an unavoidable fact of life, and that some germs are good (here’s looking at you, gut bacteria). I also realize that I have some germophobic tendencies (It’s true). However, I’d have a much smaller issue with germs if people were more careful about spreading the nasty ones around. Just cough into your elbows and wash your hands, humans of the world. I beg of you!

In the spirit of taking all precautions, today’s recipe has a little immune-boosting element: garlic!

Immune-Boosting Veggie Wrap with Hummus & Avocado (Vegan & GF) | memo2munch

In addition to warding of vampires–and anyone within a very immediate proximity for that matter–raw garlic has long been thought to have anti-bacterial and anti-viral abilities. Even Harvard Health admits that “in laboratory tests, researchers have seen garlic work against bacteria, viruses, and fungi.” It goes on to say that there haven’t been enough well-designed studies done with humans to make any strict conclusions, but it’s still a mighty concession! There’s rarely a study done that can nail down conclusive causes and effects when it comes to our health because it is affected by so many things!

Immune-Boosting Veggie Wrap with Hummus & Avocado (Vegan & GF) | memo2munch

So whether you’re into natural remedies or ya just love garlic (or both), enjoy a healthy, adorable, delicious, nutritious wrap!!! See you next week for COOKIEZ (balance, amiright?)

Immune-Boosting Veggie Wrap with Hummus & Avocado (Vegan & GF) | memo2munch

Immune-Boosting Veggie Wraps with Hummus & Avocado
Serves 2
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Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
  1. 1/2 c. dried brown rice or other grain (I used a brown rice medley from TraderJoe's)
  2. 4 small corn tortillas, or 2 regular-sized corn tortillas*
  3. 3-4 tbsp. hummus, flavor of your choice
  4. 1-2 cloves raw garlic, finely chopped
  5. handful or two of spinach
  6. 1/2 avocado, sliced
  7. salt & pepper to taste (optional)
  1. Prepare the rice according to the box instructions. Once the rice is cooling, prepare the wraps.
  2. Briefly warm a tortilla in the microwave. This will help it fold without tearing. Spread with 1-2 tbsp. hummus--depending on the size of your tortilla--in a vertical line in the middle of the tortilla. Sprinkle with 1/2-1 clove chopped garlic, again depending on the size of your tortilla. Top with a bit of spinach.
  3. Add some rice on top of the spinach, being careful not to add too much rice or the wraps won't close. Finish with some avocado slices, and a sprinkle of salt and pepper if desired. Beginning at one side running parallel to your line of ingredients, tightly roll up the wrap. Secure with toothpicks.
  1. Make sure your tortillas are 100% corn with no wheat flour, or they will not be gluten free.
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”


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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  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
  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.
  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
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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  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
  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/

GF/DF Chai Spiced Pumpkin Loaf

This past summer (Woooow, summer. Did I really wear short sleeves in the outdoors?! It was that warm?!?) my friend Tori traveled to India! She experienced so many new and exciting and eye-opening things while she was there, and I could have listened to her talk about the trip forevaaaa. India seems to have such a vibrant and colorful spirit about it, and one day I want to see it for myself.

GF/DF Chai Spiced Pumpkin Loaf | memo2munch

BUT in the meantime, I am content with vicariously experiencing India through Tori’s pictures and the chai spice blend she brought back! It smells WONDERFUL.

GF/DF Chai Spiced Pumpkin Loaf | memo2munch

The package is pretty big, and you only use a little bit for each recipe. So, we’ve been hitting up Pinterest for all kinds of recipes that use chai spice.

GF/DF Chai Spiced Pumpkin Loaf | memo2munch

We’ve assembled quite an arsenal, I must say. Our plan is to have a meal next semester of solely recipes that use chai. Everything will have chai. Everything. (Chai) Tea Party. I’m sold. Are you sold? Good.

GF/DF Chai Spiced Pumpkin Loaf | memo2munch

I know I promised a pumpkin recipe after I deceived you with sweet potatoes, so here you go! The addition of chai to the recipe adds a whole new dimension of flavor. It melds so well with the comforting taste of pumpkin, but the chai acts as a little spark of something unexpected. It is addicting, and I lovelovelove it.

GF/DF Chai Spiced Pumpkin Loaf | memo2munch

I’ve been intrigued by using flours other than wheat flour, as I’m still convinced that modern wheat is harder on our bodies. I figured we might as well go full-on gluten free for this one, right? Why not! Plus there’s nothing funky in it. No odd starches, just wholesome, nourishing ingredients. Just the way I like it.

GF/DF Chai Spiced Pumpkin Loaf | memo2munch

Still soft, still delicious, still fluffy. You won’t miss the gluten!

If you don’t have chai spice, feel free to sub 1 tsp. cinnamon and 1/2 tsp. pumpkin pie spice! Although truly, the chai in there is real good.

If I had a fireplace, I would so curl up by it with a slice of this bread and a fuzzy blanket. Actually I have no more of this bread because we ate it all… So two of those three things I do not have. Good thing I’m going home for winter break!!! Much cooking, tv-watching, book-reading, and family-laughing will be happening. BRING IT ONNNN!

GF/DF Chai Spiced Pumpkin Loaf | memo2munch

GF/DF Chai Spiced Pumpkin Loaf
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  1. 1 cup almond flour
  2. 1/2 cup oat flour from certified GF oats*
  3. 1/2 tsp. sea salt
  4. 3/4 tsp. baking soda
  5. 2 tsp chai spice**
  6. 3/4 cup pumpkin puree
  7. 1/2 cup maple syrup
  8. 1/4 cup coconut oil, melted
  9. 3 eggs
  10. Rolled oats for sprinkling (optional)
  1. Preheat oven to 325 degrees F/160 degrees C. Grease a 9x5 in. loaf pan.
  2. Combine all dry ingredients in a medium bowl.
  3. Whisk all wet ingredients together in a separate bowl.
  4. Make a well in the dry ingredients and pour the wet ingredients into the dry ingredients. Mix until well combined. Don't worry about overmixing--there's no gluten to make it tough! (woot!)
  5. Pour the batter into the prepared loaf pan. Bake for 40-50 minutes. Let cool before cutting.
  1. *You can make your own oat flour by grinding rolled oats in a food processor until they are really fine. Also, if you would like to use all oat flour instead of almond flour, you can. However, the product will be denser. (Still delish!)
  2. **If you don't have chai powder, you can make your own by combining cardamom, cinnamon, cloves, black pepper, ginger, and star anise. Or sub 1 tsp. cinnamon and 1/2 tsp. pumpkin pie spice.
Memo2munch http://memo2munch.com/

Honey Spelt Bread

I wrote a little haiku poem, and I’d like to share it with all of you today.

It’s about something that’s very near and dear to my heart, especially during this frosty time of year.

It’s called, “Bread.” I hope you like it. Ahem:

So doughy and soft,
Can I eat you all the time?
Oh, my love for thee.

Honey Spelt Bread | memo2munch

There is nothing truer than this poem, friends. I LOVE bread. Give me a nice, chewy loaf of carbohydrates and I’m set!

We go through bread in our apartment like it’s the only thing we have to eat (but actually, sometimes it’s all we WANT to eat) because we all adore it. Usually we get a whole grain sandwich bread from the supermarket or splurge every once in a while on a sourdough boule from the farmer’s market on Saturday mornings.

Honey Spelt Bread | memo2munch

But when it was Tuesday, and we were already out of bread for the week, I realized something. Why are we buying bread? We don’t need to be buying bread. I know how to yeast. I can make bread. (Yes, I just made yeast into a verb & guess what iloveit.)

And if I can make bread, so can you. Promise.

Honey Spelt Bread | memo2munch

I mean, the benefits waaaay outweigh the effort. In under 3 hours you have a delicious, fresh loaf of bread perfect for all bread-y occasions and an aroma you just can’t beat. If that seems like a long time, let me just point out that 80 percent will be spent letting the yeast do the heavy lifting, and then baking the bread in the oven. It basically makes itself!

Best of all, you only need five ingredients. Yeast aside, you probably already have the rest of the ingredients in your house RIGHT NOW. Yes, you!

Honey Spelt Bread | memo2munch

The loaf pictured here is made with whole spelt flour, but I tried it with whole wheat flour, and it worked just as well.

If you have any hesitations about using yeast, fear not! I’m going to walk you through the tricky parts. The important thing to remember is that yeast is just super picky and spoiled, nothing to be afraid of. It takes some practice to really get comfortable with it, and sometimes your blueberry sweet rolls might rise over the sides of the pan like mine did. But once you get into a rhythm, working with yeast will become one of the most fun and rewarding kitchen activities you do!

Step 1: Activating the yeast

My bread recipe uses active dry yeast, which is different than instant yeast. Active dry yeast, though it says in the name that it’s active, needs to be dissolved in warm water before it can be used in a recipe. Instant yeast has a smaller particle size, so it can be mixed in directly with the dry ingredients.

Honey Spelt Bread | memo2munch

So I mentioned that yeast is picky, right? Well, water temperature is one of the things it’s picky about. The water has to be hot enough to dissolve the yeast, but not so hot that it kills it. (What a diva…) You want to aim for about 110° F, or about the temperature you would make a bath for a baby.

Here’s a tip: if you can’t keep your finger comfortably in the water for 10 seconds, then it’s too hot!

Once your water is the right temperature, sprinkle in the yeast and stir briefly until it has all dissolved. Just let it sit while you mix the dry ingredients together, and then add it like you would any other liquid in a recipe.

Honey Spelt Bread | memo2munch

Step 2: Kneading the dough

This part seems to scare people the most, but I find it really therapeutic now that I’ve got the hang of it.

Kneading develops the gluten in dough, which gives it that nice, chewy, texture. You want the dough to be a little sticky when you start, so don’t add too much flour although I know it’s tempting.

Flour a clean surface and place the ball of dough down, flipping it so the outside is all coated in flour. Then hold the bottom edge of the dough in place with your left hand. Grab the top of the dough in your right hand and use the heal of your right hand to gently stretch the dough away from you, then fold it back on top of itself. Turn the whole dough ball a quarter to the right. Repeat this process for 5-6 minutes, and THAT’S IT! Pull, fold, turn.

Honey Spelt Bread | memo2munch

Keep the surface coated in flour, adding more as needed. When the dough is not super sticky and springs back when you poke it, you’re DONE! YAY!

Here’s a tip: if you’re a more visual person, YouTube has some great videos that show you how to knead. That’s how I learned, actually. This is the video I watched. Don’t worry, you don’t actually have to watch the whole thing. The kneading part is at the beginning. Here’s another one I like.

Step 3: Letting it rise

This part is a piece of cake. The hardest part is waiting, but we’ve talked about that.

Honey Spelt Bread | memo2munch

All you do for the first rise is flour the bowl you prepared the dough in, place the dough in a ball shape in the bowl, cover the bowl with plastic wrap, and wait!

Here’s a tip: yeast rises best in warm environments, so what I do is preheat the oven to 200° F while I’m prepping the dough. When the dough is ready to rise, I turn the oven off and place the whole bowl in the oven for an hour. Works every time, thanks Sally’s Baking Addiction!

Honey Spelt Bread | memo2munch


I find that the oven is still warm enough by the time of the second rise, so I don’t bother preheating it again. Just place the whole loaf pan in the off oven like you did with the bowl.

If you’d like to print a copy of these steps to keep in your kitchen for easy reference, you can do that by clicking print below.

Print Break-Making Tips

Honey Spelt Bread | memo2munch


I’m almost on break for Thanksgiving. One more class! I hope you have a wonderful time with your friends and family. (And if you’re looking for something impressive to bring to your Thanksgiving meal, I highly suggest fresh-baked bread. Everyone will love you.) Okay, byyye!

Honey Spelt Bread
Yields 1
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  1. 4 1/2 cups whole spelt flour, plus more for dusting*
  2. 2 teaspoons fine sea salt
  3. 1 packet active dry yeast (2 1/4 tsp.)
  4. 1 3/4 c. warm water, about 110 degees F/43 degrees C
  5. 2 tbsp. local honey
  1. Preheat the oven to 200 degrees F/90 degrees C.** Pour the warm water in a bowl and sprinkle in the yeast. Whisk until dissolved.
  2. In a separate, large bowl, combine 4 cups of the flour with the sea salt.
  3. Add the yeast and water mixture and the honey to the dry ingredients. Add only enough of the remaining 1/2 c. flour so that the dough begins to gently pull away from the sides of the bowl. It should still be slightly sticky.
  4. Transfer the dough to a lightly floured work surface and knead until no longer sticky and dough springs back when poked. (Details in post)
  5. Turn the oven off. Flour the bowl you prepared the dough in. Shape the dough into a ball, and set in the bowl. Cover with plastic wrap and let rise in the oven, or another warm place, until doubled in bulk, about 1 hour.
  6. Spray a 9-by-5-inch loaf pan with vegetable cooking spray. Gently punch the dough down, and invert onto a lightly floured work surface. Flatten it slightly, and roll it into a log. Tuck the ends under, and place in the greased loaf pan, seam-side down. Cover with plastic wrap and let rise in the oven again until doubled in bulk, about 30-40 minutes.
  7. Remove the dough from the oven. Preheat the oven to 450 degrees F/230 degrees C. Dust the dough lightly with flour. Use a sharp knife to make a shallow, lengthwise gash down the center of the loaf. Bake for 25-30 minutes, or until the loaf is browned and sounds hollow when tapped.Let the bread cool in the pan for 10 minutes, then tip it out onto a rack to cool completely before enjoying.
  1. *You may also use whole wheat flour, or sub up to one cup all purpose flour if you don't want quite as hearty a loaf.
  2. **Only do this if you are using the oven trick for helping the dough rise that I mentioned in the post.
Adapted from Food and Wine
Adapted from Food and Wine
Memo2munch http://memo2munch.com/

Vegan Buttermilk Biscuits

There comes a point in every person’s life when he or she leaves the comfort of toast as the sole base for breakfast spreads and enters the world of tender, flaky, biscuits.

Butter melts into every last crumb, jam shines on one biscuit half, cream cheese smothers the other, and MOLLY’S MOUTH WATERS, OH EM GEE.

Vegan Buttermilk Biscuits | memo2munch

I’ve loved all things dough-y and delicious since I was just a wee girl, and biscuits definitely qualify. We have a tradition when we see my Grandpa Gene where he’ll make my sister and me biscuits one morning. It’s been going on for as long as I can remember, and those are for sure my favorite biscuits. This recipe would have to be my second favorite. Just being honest, here. I can’t lie to you guys! 🙂

I also love pancakes, muffins, bagels, cinnamon rolls, donuts, cookies, everything related to bread, yeah. However, when you’re vegan or just dairy-free like me, you can’t get a lot of these things at restaurants because they invariably have dairy in them. Buttermilk biscuits I don’t even have to ask about.

Vegan Buttermilk Biscuits | memo2munch

So I end up having to make a lot of that stuff myself if I want a dairy-free version. But I’ve neeeever attempted something that has ‘milk’ in its name. That just seemed like I would be breaking some sort of rule. Committing a cooking faux pas. Whatever you want to call it.


Buttermilk biscuits CAN and WILL be vegan in this household (unless Grandpa visits 😉 ), and they CAN and WILL taste delicious because this recipe is the bomb.com. Thank you, Minimalist Baker! You’d NEVER know they were vegan unless you saw the ingredients go in the bowl. And even then you might still deny it. They’re THAT good, friends.

Vegan Buttermilk Biscuits | memo2munch

You may have heard of this trick already, but if you need buttermilk in a pinch you can make your own by adding a tablespoon of vinegar or lemon juice to 1 cup of milk. Turns out you can also make vegan buttermilk by adding a teaspoon of lemon juice or vinegar to your non-dairy milk. How cool is that?! I think dairy-free buttermilk pancakes are next on my list.

And even though these biscuits have zero buttermilk or butter in them, they still have the wonderful, buttery flavor and tender crumb of your favorite buttermilk biscuit. Only vegan-ified. Enjoy.

If you enjoyed this post, please share it with your friends and family. To have new posts delivered straight to your email, you can click the gray follow button on the left side of the screen or at the bottom of the page. Thanks for reading!

Vegan Buttermilk Biscuits | memo2munch

Minimalist Baker’s Vegan Buttermilk Biscuits
makes 7 or 8 biscuits

Click here to print recipe.

2 cups unbleached all-purpose flour
1 Tbsp baking powder
1/2 tsp baking soda
3/4 tsp sea salt
4 Tbsp non-dairy, unsalted butter (I use Earth Balance)
1 cup unsweetened PLAIN almond milk + 1 Tbsp fresh lemon juice or vinegar

1. Preheat oven to 450 degrees F.
2. Mix dry ingredients together in a large bowl.
3. Add cold butter and use fingers or a pastry cutter to combine the two until only small pieces remain and it looks like sand. Work quickly so the butter doesn’t get too warm.
4. Make a well in the dry ingredients and, using a wooden spoon, stir gently while pouring in the almond milk mixture 1/4 cup at a time. You may not need all of it. Stir until just slightly combined – it will be sticky.
5. Turn onto a lightly floured surface, dust the top with a bit of flour and then very gently turn the dough over on itself 5-6 times – hardly kneading.
6. Form into a 1-inch thick disc, handling as little as possible.
Use a 1-inch thick dough cutter or a similar-shape object with sharp edges and push straight down through the dough, then slightly twist. Repeat and place biscuits on a baking sheet in two rows, making sure they just touch – this will help them rise uniformly. Gently reform the dough and cut out one or two more biscuits – you should have 7-8.
7. Next brush the tops with a bit more of melted non-dairy butter and gently press a small divot in the center using two fingers. This will also help them rise evenly, so the middle won’t form a dome.
8. Bake in a 450 degree oven for 10-15 minutes or until fluffy and slightly golden brown. Serve immediately. Let remaining biscuits cool completely before storing them in an airtight container or bag.