Blog Elements - Breakfast Club of Canada

Photo credit: healthy seasonal recipes

Yield: 8 large waffles, serves 16.

Ingredients

Preparation

Preheat the oven to 175°F (80°C). Place the rack in the centre of the oven.
Preheat a waffle iron to maximum heat.
In a large bowl, whisk together the eggs, milk and maple syrup.
Add the flour, baking powder and salt. Whisk until the batter is smooth.
Ladle a layer of batter onto the waffle iron. Close and reduce to medium heat . Cook for 2 to 4 minutes or until golden brown. Transfer to a baking sheet and keep warm in the oven. Repeat with the remaining batter.

Top with a combination of the following:

Fresh fruit (kiwi, strawberries, bananas, etc.)
Fruit compote (homemade such as berry compote, or storebought such as unsweetened applesauce)
Yogurt
Seeds (pumpkin, sunflower, chia, flax, hemp, etc.).

Photo credit: amigo foods

Yield: 24; serves 8 (3 per child) | Preparation: 20 minutes | Cooking time: 25 minutes

Ingredients

Preparation

Preheat the oven to 400°F (200°C). Place the rack in the centre of the oven. Line a baking sheet with parchment paper or a reusable baking mat.
Prepared the cheddar cheese using the larger holes on a grater, and the Parmesan cheese using the smaller holes.
Pour the milk and oil into a small saucepan. Add the salt and bring to a boil over high heat.
Remove from heat and immediately add the tapioca flour. Mix with a spoon until the flour is completely incorporated.
Add the egg and mix. Mix in the cheeses.
Moisten hands and roll into about 25 small balls. Place onto the prepared baking sheet.
Bake for 20 to 25 minutes until golden brown. Let cool and serve. Bom apetite!

Notes:

Tapioca flour is also known as tapioca starch. It comes from the cassava plant (also commonly called manioc or yucca), a root vegetable that is a staple in Brazilian cuisine.
Pão de queijo is best when eaten fresh but it will keep for two days at room temperature and up to three months in the freezer.
The Parmesan can be substituted with Gruyère or Comté cheese, or another semi-firm cheese that can be grated.

Tips:

If the dough turns out too dry, add a little more water to make it more pliable.
You can lightly oil your hands to keep the dough from sticking to them when shaping the balls.

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