Vegan Banana Waffles

September is like a second January. It's the only other month that we really feel we get another "new beginning" or "do over" if you will. School is back in session which means its a great time to plan ahead. Recently I've been working on meal planning. With my day job and my bakery on the side it's hard to find time for healthy food habits. I often find myself stopping for fast food or going out to eat. Not only do these habits break the bank, they also break my daily calorie goals. But I've realized enough is enough and I've been focusing on meal planning these last few weeks. I found that dinner came easy to me, I love cooking and I love vegetables so it was pretty easy for me to prepare dinners that I could take to work or share with my family. However, I really struggled with breakfast. These past few weeks I've struggled to find a breakfast that's quick, easy, portable, and delicious until I made these waffles. I'm not sure if it's the natural sweetness of the banana and the honey, or the texture of the whole wheat flour, or even the cinnamon that ties it all together, but whatever it is, it's a winner in my book, and I want to share it with you! Notes: a waffle maker is necessary.

Ingredients

  • 1 overly ripe banana
  • 1 3/4 cups coconut milk ( or milk alternative of your choice)
  • 1/4 cup vegetable oil
  • 1 tablespoon vegan sugar or ethical honey 
  • 1/2 teaspoon vanilla extract
  • 2 cups whole wheat flour ( A 1 to 1 gluten free flour substitute would work as well)
  • 4 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt

Directions

1. Preheat waffle iron.

2. In a large mixing bowl combine whole wheat flour, baking powder, cinnamon, and salt. Make a well in the center and set aside.

3. With a blender, puree together banana, coconut milk, oil, honey, and vanilla until smooth. Then pour into the well you made in the dry ingredients. Without a blender, in a small bowl mash up the banana using a potato masher or a fork, then add coconut milk, oil, honey, and vanilla. Whisk until combined, then pour in the well of the dry ingredients.

4. Mix together the wet and dry ingredients until there are no more visible flour streaks. It is okay if the batter is lumpy.

5. Spray the preheated waffle iron with cooking spray to ensure waffles don't stick. I use a 1/3 cup scoop of batter per 4x4 waffle. Adjust accordingly to waffle maker size. Cook for 3-7 minutes or until golden brown, crisp on the outside, and fluffy on the inside! 

6. Serve immediately or freeze for up to one month. To reheat use a toaster, toaster oven, or microwave!

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National S'mores Day

Hello everyone and Happy National S'mores Day! S'mores have always been one of my all time favorite desserts, not because of the because of fire-roasted marshmallow, the warm melty chocolate, or the sweet and salty graham cracker, but all the memories I associate them with! Growing up in Southern California I was always close to both the mountains and the beach and at the end of the day, whether it be hiking in Big Bear or surfing at Newport a bonfire was always the perfect ending. No bonfire is complete without S'MORES!! However, I understand that we don't always have access to, or have time to have bonfires when those s'more cravings hit, so I am sharing my Mini S'mores Tarts recipe! These super easy and super delicious s'mores tarts are easy to make and can be made anywhere, no bonfire required!! Perfect for any occasion, just be sure to make extra because you're going to want s'more!

Ingredients

  • 1 1/2 cups graham crackers
  • 6 tablespoons unsalted butter, melted
  • 1/3 cup granulated sugar
  • 16 oz semisweet chocolate chips
  • 1 cup heavy cream
  • Marshmallow fluff or mini marshmallows ( I used marshmallow fluff but the recipe would be great with mini marshmallows too!)
  • 8, 4 inch tartlet pans or a lined cupcake tin
  • Kitchen torch

Directions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Melt 6 tablespoons butter in a saucepan over medium heat. While butter is melting, Pulse graham crackers in a food processor until fine crumbs form.
  3. Transfer crumbs into a medium mixing bowl, pour melted butter over and mix until all of the crumbs are moist. 
  4. Press crumbs into 8 tartlet pans or cupcake liners.
  5. Bake tartlet pans for 10 minutes or 6 minutes for the cupcake liners. Cool completely.
  6. To make the chocolate ganache filling, measure 16oz of chocolate chips into a large heatproof mixing bowl.
  7. Heat up heavy cream over medium heat until it begins to slowly boil. Immediately pour over chocolate and let sit for five minutes. After the five minutes is over whisk until smooth. If any lumps remain, microwave in 30 second intervals.
  8. Pour ganache into tartlets. Only fill about 3/4 to ensure there is room for the marshmallow topping!
  9. Allow ganache to set completely, about 2 hours at room temperature or an hour in the fridge.
  10. Top with marshmallow fluff or mini marshmallows and toast with a kitchen torch! Serve immediately! (I do not recommend using the broiler because the ganache will melt and the topping will lose shape.)

 

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WELCOME TO THE BAKOERY

So I wanted to give everyone some background on who I am and what I intend to do. My name is Katelyn Bako (hence the name) and I'm a baker, pastry chef, cake decorator, and sweet enthusiast. I have been baking my whole life and am very fortunate to have known I wanted to own a bakery since a young age. Some of my fondest memories are making blueberry muffins with my mom or Halloween cookies with my grandma. I love the joy baked goods bring to others. I decided that culinary school and business school were not the route for me and that I wanted hands on real life experience so for the past four years I have worked in the food industry learning as much as humanly possible. This past summer I decided I wanted to pursue an education in cake decorating specifically. I found Fair Cake and was sold. So I got on a plane and went to London to take my first ever cake decorating class. I was instantly hooked. A few months later I decided to finish my education at Fair Cake and well, I did just that. Shikita, the owner of Fair Cake, is an incredible business woman, mom, wife, and modern day Martha Stewart. She taught me everything I know about cakes, a lot about how to run a business, food photography, and so much more. She is tremendously inspiring because on top of her mom, wife, and Fair Cake duties she is starting HER SECOND business. It was an honor to learn from her and her institution she worked so diligently for. Then I traveled because I was already in Europe and thought it would be a great way to experience other cultures and ways of life. In my travels I took bread making classes at Bread Ahead Bakery and School, and French pastry classes at La Cuisine de Paris. Now that I am home I feel ready and excited to officially begin the entrepreneur aspect of the baking world, and I am so happy to have all of your support even in these beginning stages. Welcome to The Bakoery, what can I bake for you?