WKND Chef Jeff

I thought these were great, though my wife prefers the regular unhealthy variety. I will try to make these again, per the recipe, once I do some more shopping. I used 2 Tbsp of corn starch plus enough whole wheat flour to make a cup as a substitute for "whole wheat pastry flour". I used extra flax seed meal in place of the wheat germ, oat milk and unsweetened cinnamon applesauce. I also whisked the flax into the recipe's liquid components , then and let stand a few minutes while measuring the remaining dry ingredients. They turned out surprisingly light and fluffy compared to what I expected. I did have problems with sticking; be sure to spray the waffle iron before each batch.

Made per recipe, though I had no previous experience cutting up green onions or dill and was not sure how to measure dill. It looked good, had a crisp texture and fresh taste, though I may have over-done the dill. I believe that I prefer the fruit-based wheat berry salads I have made over this.

One of my favorite recipes that reminds me of holiday dinners at the parents and grandparents. The taste of a favorite Swedish rye bread growing up, made more hearty using coarse, stone-ground rye. I use 5-6 teaspoons of active dry yeast; rising seemed a bit slow using three teaspoons of active dry yeast (what one might substitute for the fresh yeast cakes).

I really like the fact you can mix a batch of dough in the evening and not touch it till the next day. Pretty easy once you get the hang of it. Smells and tastes great. I have mixed double the recipe and made 6 medium loaves on two occasions recently. Made nice gifts for son and daughter.

I made this vegan by substituting ground flax for the egg (1 tbsp ground flax and 3 tbsp water) and omitting the powdered milk. I also used the applesauce and cinnamon variation suggested. The pancakes seemed heavy and took longer to cook than I’m used to, but were very tasty and more nutritious than the standard fare. I also sprinkled blueberries on the top of several while cooking, poking them down into the batter before flipping. Initially concerned about the family’s reaction, I was pleasantly surprised that everyone liked them and agreed the recipe was a keeper.

We love Mexican food and I've been wanting to try this after being served something similar by a caterer. I generously used a whole small can of tomato paste and smoked paprika instead of the chipotle chili powder. I also tried making it vegan, for my daughter, by using vegetable base, olive oil plant butter and added a can of black beans with the broth. I transferred the simmering mixture to a preheated casserole dish, then baked for an hour. We liked it a lot, topping it with hot sauce and scooping it with regular and lime tortilla chips. Though we did not use it, melted cheese might have been a nice addition. I would definitely make this again.