Ruth M. Smith - Winter Cookbook For Beginners: 120+ Delicious Winter Recipes in a Winter Cookbook will help you Discover the Flavors of the Season

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings:

• 1 cup of superfine almond flour
• 1/3 cup of quinoa flour
• 3 tbsp flaxseed meal
• 1 1/2 tbsp baking powder
• 1 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• 1/2 teaspoon vanilla bean powder, optional
• 1/4 teaspoon sea salt
• 3 eggs separated
• 1/2 cup of unsweetened almond milk
• 2 tbsp blackstrap molasses
• 1 tbsp melted coconut oil optional

1. coconut yogurt
2. maple syrup
3. additional drizzle of molasses

1. Preheat waffle iron to medium-high temperature.
2. Whisk together the dry ingredients in a big mixing basin and placed them.
3. Divide the eggs into two more mixing basins. Add the almond milk, syrup, and oil, if using, to the yolks in the mixing bowl and whisk until smooth. To make the whites, beat them on high with an electric mixer until stiff peaks form.
4. Toss the dry ingredients with the yolk-milk combination and stir until just mixed. Gently fold in the whites until the batter is barely mixed again. Don't overmix or the egg whites may deflate.
5. 1/4 cup batter in the oiled waffle iron. Cook until golden brown and gently crispy, about 2 to 3 minutes, depending on your waffle maker's instructions.
6. Repeat with the remaining batter and a wire rack to cool.
7. When ready to serve, drizzle with molasses, drizzle with coconut yogurt, sprinkle with syrup, and enjoy!

Calories: 224kcal, Carbohydrates: 14g, Protein: 8g, Fat: 15g, Cholesterol: 81mg, Sodium: 161mg, Potassium: 257mg, Fiber: 3g, Sugar: 5g, Calcium: 145mg, Iron: 2mg

Prep Time: 2 minutes

Cook Time: 3 minutes

Total Time: 5 minutes

Servings:

• 1/4 cup of quinoa flakes
• 2 tbsp unsweetened cocoa powder
• 1/2 cup of unsweetened almond milk
• 1/2 scoop vanilla protein powder
• 1/2 cup of water
• 1 medium banana mashed
• 2 tbsp coconut yogurt (for topping)
• 2 tbsp dark chocolate chips (for topping)

Calories: 482kcal, Carbohydrates: 73g, Protein: 19g, Fat: 15g, Cholesterol: 31mg, Sodium: 247mg, Potassium: 826mg, Fiber: 9g Sugar: 28g, Calcium: 370mg, Iron: 3.2mg

Prep Time: 3 minutes

Cook Time: 12 minutes

Total Time: 15 minutes

Servings:

• 1 flax or regular egg
• 1/2 cup of almond butter
• 1 medium mashed banana
• 2 tbsp orange juice
• 2 tbsp maple syrup
• 1/2 cup of rolled oats
• 1/2 cup of quinoa flakes
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon sea salt
• Zest of 1 orange about 1 tbsp
• 1/3 cup of dried cranberries, preferably fruit juice sweetened

Calories: 96kcal, Carbohydrates: 11g, Protein: 2g, Fat: 5g, Sodium: 38mg, Potassium: 134mg, Fiber: 1g, Sugar: 4g, Calcium: 45mg, Iron: 0.6mg

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings:

• 1 cup blanched almond flour
• 1/2 cup of quinoa flour
• 3 tbsp coconut sugar
• 2 tbsp arrowroot powder
• 1 tbsp flaxseed meal
• 1 tbsp coconut flour
• 1 teaspoon baking soda
• 1 1/2 tbsp ground ginger
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon acceptable sea salt
• 3 vegan eggs made from 3 tbsp vegan egg replacer + 6 tbsp water
• 1/2 cup of pumpkin puree
• 3 tbsp molasses
• 1 tbsp maple syrup
• 1 tbsp apple cider vinegar
• Raw turbinado sugar for sprinkling

1. Preheat the oven to 176 degrees Celsius. Prepare a parchment-lined loaf pan.
2. Toss in the dry ingredients and whisk to mix.
3. Whisk together vegan egg replacer and water in a separate bowl. Allow for 30 seconds of resting time before stirring in the remaining wet components with the dry ingredients. The mixture will appear too dry at first, but keep going, and it will come together.
4. Transfer mixture to the prepared loaf tin, sprinkle with turbinado sugar, and bake for 40 - 45 minutes (I took 40), or until golden brown on top and a cake tester inserted in the center comes out clean.
5. After one hour, transfer to a wire rack to cool completely before slicing.

Serving: 1g, Calories: 237kcal, Carbohydrates: 24g, Protein: 8g, Fat: 12g, Sodium: 322mg, Potassium: 181mg, Fiber: 3g, Sugar: 11g, Calcium: 80mg, Iron: 2.1mg

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Servings:

• 1/2 cup of quinoa
• 1 1/2 cup of water
• 2 large apples
• 2 tbsp cinnamon
• Honey

1. Both apples should be peeled and cored. Chop them up into tiny pieces.
2. In a saucepan, mix the quinoa, water, and apples. Bring to a boil, then lower to low heat and cook for 20 to 25 minutes. The apples will be mushy, and w will have absorbed the water in the quinoa.
3. Add the cinnamon and divide the mixture into two bowls.
4. Drizzle with honey and top with a pinch of cinnamon (if desired). Also, have fun!

Calories: 287kcal, Carbohydrates: 62g, Protein: 6g, Fat: 2g, Sodium: 13mg, Potassium: 434mg, Fiber: 8g, Sugar: 27g, Calcium: 57mg, Iron: 2.3mg

It makes 12 large or 15 smaller

• 100g walnuts
• 85g rolled oats, use gluten-free if intolerant
• 90g buckwheat flour + 2 tbsp arrowroot
• 1 1/2 tsp baking powder