If the state of my kitchen is any indication of my mental state (it is), I’m a mess. Cookbook launch anticipation is getting to me! I don’t even have a ton on promotional work on my plate yet, but I’m simultaneously nervous, excited and anxious for you to see it in a few short weeks. About ninety percent of the recipes in the cookbook are brand new recipes that I’ve been keeping from you for the past two years. Man, I hate keeping secrets, but they were all worth keeping!
I wanted the book to be a collection of amazing, everyday recipes that would inspire you to cook every time you flip through it. Or “feel-good favorites,” as it says on the cover. Like fluffy, maple-sweetened blueberry muffins, the best homemade salsa, potluck/lunch-friendly chickpea salad, fresh veggie-packed pastas, mini peanut butter chocolate chip cookies, etc. (For more details about the chapters and special diet info, check here.) One of the very few recipes from the blog that made it into the book are my gluten-free oat waffles, since they are, hands-down, my all-time favorite waffles, and many of you feel the same. I’ve gotten a number of requests for a banana version. I thought I could replace the pumpkin with banana in my pumpkin oat waffles, but it wasn’t that easy. Six tries later, I’ve finally nailed it. These waffles are fluffy, light, crisp and infused with banana flavor. They’re also conveniently gluten free, whether you need them to be or not, and above all—delicious. Lastly, if you don’t have a waffle maker, I have a banana oat pancakes recipe that you can make in a skillet.
