It seems like every July my mind goes to Maine while my body stays in New York and bakes in preparation to join it…in Maine. That’s how it’s been for the last five years, but this isn’t most years. My mind has been in Maine since March 13th, but I didn’t think I’d physically get there this year, considering literally everything.
I think most of you will agree with me when I say that 2020 blows. It blows hard. That said, as of this past weekend, one thing this year from hell has not taken away (yet) is our annual trip up the coast. It won’t be during the summer and there will be face masks and social distancing and many considerations we would never have imagined six months ago, but—2020 permitting—we will head north in 70 days.
I’m not saying I manifested a Maine trip, but I’m not saying I didn’t (with a lot of VJ’s help and a big check). What I am saying is that when I started testing these gluten-free, vegan Oatmeal Waffles a few weeks ago, I could only daydream about making them on a sunny Swan’s Island morning…someday. Ten test-batches later, I’m looking forward to making them this October, while sipping a hot cup of coffee and doing some leaf-peeping out our kitchen window.
Until then, these Oatmeal Waffles are my current weekend breakfast obsession. They’re fairly quick and easy to make, and have a slightly sweet whole grain flavor—no cardboard here, I promise. These are real, delicious, syrup-in-every-divot, Saturday morning-worthy waffles, just without the gluten, eggs and dairy.
The batter is made with eight ingredients: gluten-free old-fashioned oats, non-dairy milk, applesauce, touches of oil and sugar, baking powder, baking soda and salt. It comes together in the blender and, after resting for ten minutes, makes four burnished, crispy-edged, fluffy-centered waffles—enough for two or four people, or eating one now and freezing three for when a craving hits. And oh, it will hit.
For those who don’t need or want their waffles to be vegan—something I did intentionally so that VJ and my other friends with dietary needs can enjoy them—the change over to traditional eggs and dairy is very simple to make. Swap the non-dairy milk for whole milk, the applesauce for two large eggs, the oil for melted butter, and bump the oats up to 3 cups. If you don’t need your waffles to be gluten-free, you can just use regular old-fashioned oats—simple as that. The rest of the recipe remains the same, including waiting for the steam to dissipate to determine doneness, rather than trusting the manufacturer’s light on your waffle iron. VJ taught me that last piece of advice, and that lady knows. her. waffles.
Again, I’m not saying I manifested a trip to Maine, but if you put intention—in this case, waffles and a dream—out into the world (and write a check and ask VJ to send a series of emails to the powers that be), sometimes good things happen. Like vacation and a freezer-full of Oatmeal Waffles.
Oatmeal Waffles {Vegan & Gluten-Free}
makes about 4 large waffles
For waffles:
2 2/3 cups old-fashioned oats (certified gluten-free for gluten-free)
2 cups unsweetened almond milk (or other non-dairy milk)
1/2 cup unsweetened applesauce
2 tablespoons canola or coconut oil
2 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
For waffle iron:
cooking spray
For serving:
butter (vegan or regular)
maple syrup
fresh seasonal fruit
To make this recipe with traditional eggs and dairy, see the post for swaps.
Combine all waffle ingredients in a high-powered blender. Blitz 45-60 seconds, until mostly smooth (there will be some small flecks of oat). Let batter rest at room temperature for 15 minutes while the waffle iron is heating.
Preheat oven to 200F. Place a cooling rack over a rimmed baking sheet.
Grease waffle iron with cooking spray. Pour about 3/4 cup of the waffle batter into the center of the iron and close the top. Let cook until steam dissipates and the waffles are crisp and browned, about 8 minutes.
Transfer cooked waffles to the prepared rack-over-pan and place in the oven to keep warm. Re-grease the waffle iron and cook remaining batter.
Serve waffles with butter, maple syrup, and seasonal fruit, if desired. Enjoy immediately.
Leftovers may be layered with parchment, placed in a freezer bag, and frozen for up to 3 months. Reheat in the toaster.
I posted 
Creamy Avocado Salsa is a relatively new addition to my repertoire. I began tinkering with it a couple of years ago in an effort to match one of the offerings at a local taqueria, and it’s been a favorite ever since. Creamy Avocado Salsa is creamy, refreshing and delicious–we’re talking all the flavors of guacamole with a smooth, dippable consistency. Yum! If you’re going to try one new salsa recipe this summer, let this be the one.
This recipe is a snap to make. Simply pile an avocado, a tiny bit of onion, some garlic, half a jalapeño, fresh cilantro and lime juice into a blender with some salt and cold water, and let it rip. After about a minute, you’ll have a super smooth, bright green salsa. It’s pairs well with tortilla chips, of course, but may I also recommend trying it with cheesy scrambled eggs or sautéed shrimp or with zucchini noodles? Because it’s good with all those things.
As with all my salsas, guacamole and other dips, this one is made with my own flavor preferences in mind. I love it the way it is, but I recommend that you taste and adjust as you go, adding more salt, jalapeño or lime until it’s exactly how you like it. You’ll notice that there’s a lot of wiggle room in the amount of water you can use in the recipe. The pictured batch was made with a large avocado and seven tablespoons of water to achieve the texture of a thick, creamy dressing, but you may like yours thinner or thicker. Start with a little water and adjust as needed until it’s to your preference.
Creamy Avocado Salsa keeps shockingly well considering the usual trajectory of avocado-based treats. It’ll stay good in the fridge for a couple of days, but if you’re anything like me, it won’t last that long.
Just in case you were wondering, if you decide to take my 
It will work if you use non-dairy milk or whole milk. It will work if you use lemon juice or white vinegar instead of apple cider vinegar.
It will work if you use dark brown sugar instead of light brown. It will work if all you have is granulated sugar.
It will work if you use canola oil or coconut oil or melted butter.
It will work even when you get distracted by a Zoom call with friends and forget the (flax or regular) egg. In fact, your muffins will actually be better *because* you skipped the egg. I swear.
Er, *six* quarantine miracles.
e2 bakes brooklyn 