Archive for April 2014 | Monthly archive page
- 1 tablespoon ground flax mixed with 3 tablespoons water
- 1/4 cup virgin coconut oil (do not melt)
- 1/4 cup organic peanut butter
- 1/3 cup brown sugar
- 1/3 cup natural cane sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine grain sea salt
- 3 1/2 tablespoons cocoa powder
- 1.5 cups gluten-free rolled oats, processed into flour (or 1.5 cups oat flour)
- 2-4 teaspoons coconut milk (only if needed to moisten batter)
- ¾ cup vegan chocolate chips
- Preheat oven to 350F and spray cookie sheets with cooking spray. In a large mixing bowl, mix together the flax and water and set aside for a few minutes to thicken – creating the flax egg.
- Combine flax egg, coconut oil, organic peanut butter, and vanilla. Add brown and cane sugars. With an electric mixer, beat the ingredients to combine and smooth.
- Combine the dry ingredients, Baking soda, baking powder, Salt, cocoa, processed oats. Add to the wet ingredients. If dough is dry, add a teaspoon (or two) of coconut milk and beat the mixture again.
- Fold the chocolate chips in.
- take a tablespoon of dough, and place on the baking sheet 2-3 inches apart. Gently press down on each ball with a fork to flatten.
- Bake for about 12 minutes.
- Cool cookies on the baking sheet then transfer to a cooling rack.
Enjoy these Vegan gluten free cookies. We often have these available for our guests at snack time, a.k.a. tea time.
This recipe was modified from the One Bowl Double Chocolate Chunk Cookie recipe from Oh She Glows Website.
When Jesse and I first purchased the B&B, I often got aggravated with Jesse because the breakfasts were being cooked and served slowly to the guests. We were new to the job and there was definitely a learning curve. Jesse was an attorney in Staten Island before we moved to Maine. He had a successful practice that saw a lot of different civil cases. Jesse dealt with divorces, personal injury, estate planning, worker’s compensation and many other truly stressful situations that clients would bring to him day and night. When I started stressing about the breakfast coming out late, he would say “Kristi – please - it is only breakfast!” I would answer, “when you own a Bed and Breakfast – you can not get the breakfast wrong”. We both appreciated each other’s point. Since then, move ahead 9 years, we are doing a pretty good job on getting breakfast out on a timely basis. Once we got over that hurdle, I was able to truly appreciate the service that we provide. Breakfast is considered the most important meal of the day. Jesse and I try our best not only to get it out on time, but to provide a breakfast with wholesome ingredients that will power our guests for their Maine vacation day. In addition to those wonderful characteristics of breakfast, a warm meal makes our guests comfortable and welcome in our Inn.
This past weekend, we had a man from Dubai stay at the B&B. He was not originally from Dubai, but has lived in Dubai for the past 20 years. He was born and raised in England and very much had an English accent. The reason I mention this gentleman is because he opened my eyes a little more to my everyday task of serving breakfast. When I brought the food to the table, he said – “Yes, please give my girlfriend the traditional American breakfast” - she had ordered the blueberry pancakes. When he made this observation, I felt obligated to mention that the breakfast that he ordered was a traditional English breakfast – poached eggs over toast with bacon and ketchup. I did note that I was surprised that he did not order a bowl of cereal before his meal, as many of our overseas English guests do. He agreed that the bowl of cereal is an English tradition. I continued this dialogue of traditional breakfasts by sharing the orders I have taken in the breakfast room that have sometimes confused me. I know some orders are just personal taste, such as the peanut butter omelet that someone once ordered, but most of the time when a guest orders, they are looking for a familiar dish that perhaps they have not had in a couple of weeks because of traveling. If we could provide this familiar breakfast morsel, they would be so grateful. One truly confusing order for me was when a lovely couple from Israel ordered eggs and asked if we had any tomatoes and cucumbers to have on the side. I said yes and asked if they wanted to tomatoes and cucumbers cooked, because in my world salad is not for breakfast and everything is hot and cooked. They were polite and said, “no – just raw please”. We were able to accommodate them. I told the English Dubai man about this transaction and he noted that environment truly influences your eating patterns. He said “imagine living in the dessert and having a hot bowl of cereal or pancakes – doesn’t make sense right?” He said “here in New England you need a lot of calories and warm food just to get through your day”. I agreed and felt I better understood my service a little better. Breakfast is a important part of the day, it is influenced by our environments and to many it provides a memory that helps them get the warm feeling of home.
We hope when our guests come to Windward and see our complimentary breakfast menu, they will feel comfortable asking us for that breakfast they truly want that day. I love learning new recipes and traditions. Our menu now has many options including vegan, vegetarian and gluten free meals. If you love breakfast as much as we do, we hope you will join us between 7:30 – 10:00am every morning in the breakfast room. We promise to try to get the food out on time.