Brunch: The Most Important Meal of the Weekend

I love everything about brunch.  Leisure mornings, delicious food, hanging out with friends and/or family.  A moment to slow down, enjoy the weekend, and catch up.  Also, as a mother of a young child, I love entertaining for brunch rather than dinner.  No kid’s bedtime to contend with, no wishing I could go to bed too, and most brunch dishes are quick and easy to prepare.  Of course, a handy Ankarsrum mixer helps as well, especially when preparing some delectable waffles and crispy hash browns!

I always seem to have 2 or 3 over-ripe bananas at some point during the week.  Usually I whip up a batch of banana muffins, but I decided to incorporate them into waffles this time in honor of National Waffle Day tomorrow.  I came up with a flavorful AND healthy recipe because waffles are my daughter’s go-to at breakfast/brunch time.  The addition of coconut flakes and nutmeg paired beautifully with the bananas.  I am not really a fan of gluten-free baked goods, but sorghum and brown rice flour made for a great alternative in the gluten-free version.  I appreciated the ease of which the batter came together in the mixer and the handy pour spout when it came time to cook the waffles.

 

pouring made easy
Pouring waffle batter made easy

 

I keep a homemade honey vanilla syrup on hand to sweeten smoothies and tea.  The flavor combination worked really well with the bananas and coconut in the waffles and was a nice substitute for maple syrup.

Brunch wouldn’t be complete without some kind of crispy potato dish.  Whenever I shred potatoes on a box grater I end up with a watery mess.  When I used the shredder/slicer attachment for the Ankarsrum mixer I was able to quickly make my way through a couple pounds of potatoes and have zero watery residue. Click here to view a brief video tutorial.

 

quick work of the potatoes
quick work of the potatoes

 

I decided to bake them in the oven to ensure maximum crispness and free up my stove-top for other brunch items.

 

spread evenly
spread evenly

 

While the potatoes cooked, I assembled a fruit salad (with a drizzle of the honey syrup for maximum flavor), cooked up some bacon and made the waffles.  In less than an hour I had a complete meal thanks to the assistance of my Ankarsrum mixer.  And then it was time to enjoy the fruits of my labor and catch up with family.

brunch 4
Brunch happiness

 

Banana Coconut Waffles

Prep Time: 23 minutes

Cook Time: 20-30 minutes, depending on type of waffle iron

Honey Syrup:

1 cup honey

3/4 cup water

1 vanilla bean, split lengthwise and seeds scraped out

 

Waffle Batter:

2 cups milk

1 cup unsweetened shredded coconut

2 cups whole wheat pastry flour*

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon ground nutmeg

1 cup ripe mashed banana (approximately 2 medium)**

1/4 cup coconut oil, warmed till liquefied

2 eggs

 

Set up the Ankarsrum mixer with the whipping bowl and single-wire whisk.

Combine the milk and coconut flakes in a small bowl.  Set aside so the coconut can rehydrate while preparing the syrup.

Add the honey and water to a small saucepan; stir slightly to combine.  Heat over medium-high heat until the mixture reaches a simmer, approximately 5 minutes.  Remove from heat.  Add the vanilla bean seeds and whisk to incorporate.  Set aside till ready to use.

In the whipping bowl of the mixer, combine the flour, baking powder, salt, cinnamon and nutmeg.  Whisk on the lowest speed (12 o’clock position) for 30 seconds.  Add the remaining waffle ingredients, including the milk and coconut.  Whisk on low speed (2 o’clock position) for 30-40 seconds until batter is thoroughly combined.

Preheat your waffle iron and use according to manufacturer’s instructions.

To serve, drizzle with honey syrup.

Yield: 11 4″x4″ waffles

*Cook’s note: If preferred, substitute equal parts all-purpose flour for the whole wheat pastry flour.  If you mill your own flour, use soft white wheat.

**Cook’s note: Make sure the bananas are really ripe since they are the only sweetener added to the waffle batter. 

 

Gluten-Free Banana Coconut Waffles

Prep Time: 23 minutes

Cook Time: 20-30 minutes, depending on type of waffle iron

Honey Syrup:

1 cup honey

3/4 cup water

1 vanilla bean, split lengthwise and seeds scraped out

Waffle Batter:

2 cups milk

1 cup unsweetened shredded coconut

1 cup sorghum flour

1/2 cup brown rice flour

1/4 cup potato starch

1/4 cup tapioca flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon ground nutmeg

1 cup ripe mashed banana (approximately 2 medium)*

1/4 cup coconut oil, warmed till liquefied

2 eggs

Set up the Ankarsrum mixer with the whipping bowl and single-wire whisk.

Combine the milk and coconut flakes in a small bowl.  Set aside so the coconut can rehydrate while preparing the syrup.

Add the honey and water to a small saucepan; stir slightly to combine.  Heat over medium-high heat until the mixture reaches a simmer, approximately 5 minutes.  Remove from heat.  Add the vanilla bean seeds and whisk to incorporate.  Set aside till ready to use.

In the whipping bowl of the mixer, combine the sorghum flour, brown rice flour, potato starch, tapioca flour, baking powder, salt, cinnamon and nutmeg.  Whisk on the lowest speed (12 o’clock position) for 30 seconds.  Add the remaining waffle ingredients, including the milk and coconut.  Whisk on low speed (2 o’clock position) for 30-40 seconds until batter is thoroughly combined.

Preheat your waffle iron and use according to manufacturer’s instructions.

To serve, drizzle with honey syrup.

Yield: 11 4″x4″ waffles

*Cook’s note: Make sure the bananas are really ripe since they are the only sweetener added to the waffle batter. 

 

Oven Roasted Hash Browns

Prep Time: 10 minutes

Cook Time: 50 minutes

1 pound russet potatoes

1 pound sweet potatoes

1/4 cup olive oil, plus 2 teaspoons

salt and pepper to taste

sour cream and freshly minced chives to garnish, if desired

 

Preheat the oven to 375 degrees.  Lightly brush 2 half-sheet pans with the 2 teaspoons of olive oil.  Set aside until ready to use.

Set up the Ankarsrum mixer with the slicer/shedder attachment and the grating drum.

Thoroughly wash the russet and sweet potatoes to remove any dirt.  Cut the potatoes to a size that will fit through the shoot of the attachment.

Turn the Ankarsrum on the highest speed and run the potatoes through the grater.

Place the shredded potatoes into a large bowl along with the 1/4 cup olive oil, salt and pepper.  Toss together until thoroughly combined.

Spread the potato mixture evenly onto the prepared pans.  Bake for 25 minutes and then gently stir.  Rotate the pans and bake for another 20-25 minutes.  Serve immediately.

Yield: 6 (1/2 cup) servings

Published by

Carmi Adams

Carmi Adams has loved cooking from a very early age; requesting fondue pots and cookbooks for birthdays as a child. She further pursued her passion for food at the Art Institute of Atlanta and obtained a degree in Culinary Arts. Carmi landed a job on the show Good Eats, which aired on the Food Network. For seven years she did everything from food research, recipe development and testing, product testing to feeding a hungry film crew. Now living in the central coast of California, Carmi enjoys the bounty of agriculture, vineyards and farmers markets at her culinary disposal. She has been using the Ankarsrum mixer for over 15 years and feels that it is hands-down the best on the market for home cooks.