This winter weather has me down in the dumps. It’s been bitter cold, the wind is blowing on the warmer days, and I just miss the sunshine. Actually, I miss the beach. I need a beach vacation. Luckily I’m currently working on that to hopefully make that happen soon. In the meantime, I’ve been making the poor decision of purchasing spring dresses and open toed shoes, all of which I can’t wear yet. I’ve also been purchasing frozen spring berries to make spring inspired dishes, without the bitter February berry that you find at the grocery store currently. I’m saying goodbye to winter and moving on with my life. It’s time to cut this unhealthy relationship off for good.
And that’s exactly where this recipe inspiration came from. I needed a dish that still had the comfort level of winter but with the flavor of spring. And since frozen fruits and veggies are normally flash frozen at their peak of freshness (currently quoting a commercial), these frozen blackberries tasted just like the spring I so badly need. Are you annoyed with me at this point? Ok, I’ll quit it. I love winter and being cold all the time.
Moving on to another topic…I’m currently on my way to Albuquerque to get my Global Entry interview done before the government flips upside down and shuts down again. Denver didn’t have interview spots available until May and that just wasn’t going to cut it with my traveling schedule. So I booked the hour flight to take my interview there and then I’ll be home just in a time for lunch! My husband thought this was quite over the top, but he also doesn’t travel as much as I do. And he has more patience than I do. And he’s more rational than I am. So I booked it and said, bye felicia! I’ll be leaving him in the dust in the Global Entry line from now on…to wait for him on the other side. Doesn’t make total sense, but BYE FELICIA!
And while I’m currently sitting in the airport at the moment waiting for my flight, I’m burping up all the garlic. For people who have no sense of humor and hate laughing, this will gross them out and they will probably never come back to the blog. But for all the gross people out there who burp out loud and talk about the food they ate the night before and our currently experiencing once again…I like you. You’re my people. And last night I went HAM on some Greek food. I hate store bought hummus but the homemade stuff…girrrrrrl. Gimme dat. I ate all the hummus, shawarma, feta cheese and garlic dip a girl could ask for. It was wonderful. Not quite as wonderful today…while in an airport…then trapped on a plane. But I’ll be back home to Denver soon to eat these waffles for lunch time and be back to blackberry sugar breath in no time.
What a weird blog post this has been.
1 hour 10 minutes
1 hour 15 minutes
- Preheat oven to 400 degrees F. Place frozen waffles on a baking sheet and bake for 10 minutes, until crispy. Then turn oven temperature down to 350 degrees F.
- Blend together coconut milk, eggs, maple syrup, vanilla extract, cinnamon and salt until combined.
- Grease a loaf pan then line the loaf pan with the crispy waffles. Pour coconut milk mixture on top of waffles and place in the oven to bake for 60 minutes.
- When the french toast bake has only 10 minutes left, place frozen blackberries and maple sugar in a small saucepan over medium heat, stirring every couple minutes until the blackberries begin to release some liquid and heat through.
- Top french toast bake with coconut whipped cream and the blackberry mixture before serving!
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