Almond Chocolate Recipe - Kosher

 


Almond Chocolate Recipe - Kosher 




A simple, rich, and customizable homemade chocolate bark loaded with toasted almonds. Perfect for gifting, snacking, or dessert platters.

Servings

12 servings

Yield

Approximately 1 pound (16 ounces) chocolate bark

Prep Time

10 minutes

Cook Time

5 minutes

Chill Time

30–45 minutes

Difficulty

Easy

Cooking Vessel

  • Double boiler or microwave-safe bowl

  • Baking sheet

  • Parchment paper

  • Rubber spatula

Ingredients

  • 12 oz high-quality kosher dark chocolate (pareve or dairy, at least 60% cocoa), chopped

  • 1 cup whole raw almonds (with reliable kosher certification)

  • ¼ teaspoon kosher salt (optional)

  • ½ teaspoon pure vanilla extract (optional)

Instructions

1. Toast the Almonds

  1. Preheat oven to 350°F (175°C).

  2. Spread almonds in a single layer on a baking sheet.

  3. Toast for 8–10 minutes, until fragrant.

  4. Cool completely, then roughly chop (optional).

2. Melt the Chocolate

Double Boiler Method:

  1. Place chocolate in a heatproof bowl over a pot of simmering water (do not let bowl touch water).

  2. Stir until fully melted and smooth.

Microwave Method:

  1. Heat chocolate in 20–30 second intervals, stirring between each, until smooth.

  2. Do not overheat.

Stir in vanilla extract if using.

3. Combine

  1. Fold toasted almonds into melted chocolate.

  2. Spread mixture evenly onto parchment-lined baking sheet (about ¼ inch thick).

  3. Sprinkle lightly with kosher salt if desired.

4. Set

  1. Refrigerate 30–45 minutes until firm.

  2. Break into rustic pieces.

Nutritional Information (Approximate per Serving)

  • Calories: 170

  • Protein: 4g

  • Fat: 14g

  • Saturated Fat: 5g

  • Carbohydrates: 10g

  • Fiber: 3g

  • Sugar: 6g

  • Sodium: 20mg

Values vary depending on chocolate used.

Dietary Adaptations

  • Dairy-Free / Pareve: Use certified pareve dark chocolate.

  • Dairy Version: Use kosher dairy chocolate for a creamier flavor.

  • Sugar-Free: Use sugar-free chocolate sweetened with erythritol or stevia.

  • Vegan: Ensure chocolate is certified vegan and pareve.

  • Low-Carb / Keto: Use 85–100% dark chocolate or keto chocolate.

Tips & Troubleshooting

  • Chocolate seized? A drop of water can cause seizing. If it happens, stir in 1–2 teaspoons neutral oil to smooth it out.

  • White streaks after chilling? That’s bloom (fat or sugar bloom). Safe to eat but caused by temperature changes.

  • For glossy finish: Temper the chocolate properly instead of simply melting.

  • Extra crunch: Toast almonds with a light sprinkle of salt before adding.

  • Add-ins: Coconut flakes, chia seeds, dried cranberries, or espresso powder (ensure kosher certification).

Serving Suggestions

  • Serve alongside fresh berries.

  • Add to a dessert charcuterie board.

  • Crumble over kosher vanilla ice cream.

  • Package in cellophane bags for kosher holiday gifts.

Notes

  • Always verify reliable kosher certification on chocolate and almonds.

  • Store in an airtight container at room temperature for up to 2 weeks, or refrigerate for longer freshness.

  • For Passover use, ensure all ingredients are certified Kosher for Passover.





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Orange Chocolate Recipe - Kosher

 


Orange Chocolate Recipe - Kosher



A rich, glossy dark chocolate infused with bright orange flavor—perfect for gifting, dessert boards, or a simple elegant treat.

Yield

About 12 servings (24 small squares or bark pieces)

Servings

12 (2 small pieces per serving)

Prep Time

10 minutes

Cook Time

5 minutes

Chill Time

30–45 minutes

Difficulty

Easy

Cooking Vessel

  • Double boiler or heatproof bowl over saucepan

  • Baking sheet

  • Parchment paper

  • Silicone spatula

Ingredients

  • 12 oz (340 g) high-quality kosher-certified dark chocolate (60–72% cacao), chopped

  • 1 tablespoon coconut oil (optional, for shine and smoother texture)

  • 1 tablespoon fresh orange zest (from 1 large orange, finely grated)

  • ¼ teaspoon pure kosher-certified orange extract (optional, for stronger flavor)

  • Pinch of kosher salt (optional)

  • Optional toppings: sliced almonds, pistachios, dried cranberries, candied orange peel

Instructions

  1. Prepare the Pan
    Line a baking sheet with parchment paper. Set aside.

  2. Melt the Chocolate
    In a double boiler over low heat (or a heatproof bowl over simmering water), melt the chopped chocolate gently. Stir frequently until smooth.
    Do not let water touch the chocolate.

  3. Add Flavoring
    Remove from heat. Stir in coconut oil (if using), orange zest, orange extract (if using), and a pinch of salt. Mix until fully combined.

  4. Spread & Top
    Pour the melted chocolate onto the prepared parchment. Spread into an even layer (about ¼-inch thick).
    Sprinkle with desired toppings while still warm.

  5. Chill
    Refrigerate for 30–45 minutes until fully set.

  6. Break & Serve
    Once firm, break into bark pieces or cut into squares.

Nutritional Information (Approximate Per Serving)

  • Calories: 170

  • Protein: 2 g

  • Fat: 12 g

  • Saturated Fat: 7 g

  • Carbohydrates: 14 g

  • Fiber: 3 g

  • Sugar: 9 g

  • Sodium: 10 mg

Values will vary based on chocolate brand and toppings.

Dietary Adaptations

  • Dairy-Free / Parve: Use dairy-free dark chocolate and omit any dairy toppings.

  • Vegan: Ensure chocolate and extract are certified vegan.

  • Low-Sugar: Use 85% dark chocolate or sugar-free chocolate.

  • Nut-Free: Omit nut toppings and verify chocolate is produced in a nut-free facility if required.

  • Passover-Friendly: Use kosher for Passover chocolate and certified ingredients.

Tips & Troubleshooting

  • Chocolate Seized? If chocolate becomes grainy, stir in 1 teaspoon neutral oil and gently warm to smooth.

  • Strong Orange Flavor: Add extract gradually—too much can overpower the chocolate.

  • Avoid Bitter Zest: Zest only the orange outer peel, not the white pith.

  • For Glossy Finish: Temper chocolate properly by melting two-thirds first, then stirring in remaining chopped chocolate off heat.

Serving Suggestions

  • Pair with coffee or espresso.

  • Add to a dessert charcuterie board with fresh berries.

  • Chop and sprinkle over vanilla ice cream.

  • Wrap in parchment and tie with twine for a homemade kosher gift.

Notes

  • Store in an airtight container at room temperature (cool environment) for up to 2 weeks.

  • If your kitchen is warm, refrigerate but allow chocolate to sit at room temperature for 5 minutes before serving for best texture.

  • Always verify kosher certification symbols on chocolate and extracts to meet your kosher standards.




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Bible-based affirmations to stop negative self-talk

 



Bible-based affirmations to stop negative self-talk




February 22, 2026~Qeliq"Bible-based affirmations to stop negative self-talk"

Letting go of a false label can feel uncomfortable at first. When failure has felt familiar, truth can feel unfamiliar. This printable PDF helps bridge that gap gently. Each affirmation invites you to see yourself through God’s truth.

The words are rooted in faith and restoration. They are meant to be spoken aloud or reflected on quietly. Identity healing takes patience and grace. Download this book and begin that journey today.


CTA: 👉 Start healing your identity—download the printable PDF.


Hashtags:       

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10 Affirmations Countering The Label, Failure – Release False Labels – Reclaim Your Identity In Jesus – Heal From Self-Defeating Talk – Printable Book

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Breakfast Quinoa With Nuts And Seeds Recipe - Kosher

 


Breakfast Quinoa With Nuts And Seeds Recipe - Kosher




A hearty, protein-rich, naturally gluten-free breakfast bowl made with fluffy quinoa, crunchy nuts, and nourishing seeds. Perfect for meal prep and customizable for dairy or pareve kitchens.

Servings

4 servings

Yield

About 4 cups cooked quinoa (4 breakfast bowls)

Prep Time

10 minutes

Cook Time

15–20 minutes

Difficulty

Easy

Cooking Vessel

Medium saucepan with lid, fine mesh strainer, measuring cups/spoons, wooden spoon

Ingredients

  • 1 cup quinoa, rinsed well

  • 2 cups water or unsweetened almond milk (for pareve option)

  • ½ teaspoon kosher salt

  • 1 tablespoon maple syrup or honey (optional)

  • ½ teaspoon ground cinnamon

  • ¼ cup chopped almonds

  • ¼ cup chopped walnuts

  • 2 tablespoons pumpkin seeds (pepitas)

  • 2 tablespoons sunflower seeds

  • 1 tablespoon chia seeds

  • 1 tablespoon ground flaxseed

  • ¼ cup raisins or dried cranberries (optional)

  • Fresh fruit for topping (berries, banana slices, or diced apple)

  • Optional dairy topping: Greek yogurt or milk (use only if serving dairy meal)

Instructions

  1. Rinse the quinoa:
    Place quinoa in a fine mesh strainer and rinse under cold water for 30–60 seconds to remove bitterness.

  2. Cook the quinoa:
    In a medium saucepan, combine quinoa, water (or almond milk), and salt. Bring to a boil over medium-high heat.

  3. Simmer:
    Reduce heat to low, cover, and simmer for 15 minutes, or until liquid is absorbed and quinoa is tender.

  4. Steam:
    Remove from heat and let sit covered for 5 minutes. Fluff with a fork.

  5. Add flavorings:
    Stir in cinnamon and maple syrup or honey (if using).

  6. Top and serve:
    Divide into bowls and top with nuts, seeds, dried fruit, and fresh fruit. Add milk or yogurt if desired (only if meal is dairy).

Nutritional Information (Per Serving, Approximate)

  • Calories: 320–350

  • Protein: 10–12g

  • Carbohydrates: 38g

  • Fiber: 6–8g

  • Fat: 16–18g

  • Omega-3s: High (from chia and flax)

  • Iron: ~15% DV

  • Magnesium: ~20% DV

Nutritional values vary depending on toppings and sweeteners used.

Dietary Adaptations

  • Pareve: Use water or plant-based milk and maple syrup instead of honey (if strict vegan).

  • Dairy: Cook with milk and top with Greek yogurt for extra protein.

  • Gluten-Free: Naturally gluten-free (ensure certified GF quinoa if needed).

  • Vegan: Use maple syrup instead of honey.

  • Low-Sugar: Omit sweetener and rely on fruit for natural sweetness.

  • High-Protein: Stir in a scoop of unflavored kosher-certified protein powder after cooking.

Tips & Troubleshooting

  • Bitter taste? Rinse quinoa thoroughly before cooking.

  • Too mushy? Reduce liquid slightly (try 1¾ cups liquid per 1 cup quinoa).

  • Too dry? Stir in a splash of warm milk before serving.

  • Meal prep tip: Store cooked quinoa separately and add nuts/seeds fresh to maintain crunch.

  • Extra flavor boost: Toast nuts and seeds in a dry pan for 2–3 minutes before adding.

Serving Suggestions

  • Serve warm on cold mornings or chilled like overnight oats.

  • Drizzle with almond butter or tahini for richness.

  • Add diced apples sautéed with cinnamon for a cozy variation.

  • Pair with scrambled eggs or a smoothie for a complete breakfast.

Notes

  • Ensure all packaged ingredients (quinoa, nuts, seeds, dried fruit, plant milk) carry reliable kosher certification.

  • For Shabbat preparation, quinoa may be cooked in advance and gently reheated according to your community’s halachic guidelines.

  • This recipe doubles easily for batch cooking and keeps refrigerated for up to 4 days.

Enjoy your wholesome, energizing Breakfast Quinoa with Nuts and Seeds!




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Berry Smoothie With Greek Yogurt Recipe - Kosher

 


Berry Smoothie With Greek Yogurt Recipe - Kosher




A creamy, protein-packed dairy smoothie that’s naturally sweet, refreshing, and perfect for breakfast or a post-workout boost.

Servings

2 servings

Yield

Approximately 3 cups (24 ounces)

Prep Time

5 minutes

Cook Time

0 minutes

Difficulty

Easy

Cooking Vessel

Blender

Ingredients

(All ingredients should be certified kosher. This is a dairy recipe.)

  • 1 cup frozen mixed berries (strawberries, blueberries, raspberries)

  • ¾ cup plain Greek yogurt (kosher certified)

  • ½ cup milk (dairy or unsweetened almond milk for pareve option)

  • 1 tablespoon honey or maple syrup (optional)

  • ½ teaspoon pure vanilla extract

  • 1 tablespoon chia seeds (optional, for extra fiber & omega-3s)

  • ½ cup ice (optional, for thicker texture)

Instructions

  1. Add Liquid First: Pour milk into the blender.

  2. Add Yogurt: Spoon in the Greek yogurt.

  3. Add Fruit & Extras: Add frozen berries, honey (if using), vanilla, and chia seeds.

  4. Blend: Blend on high for 30–60 seconds until smooth and creamy.

  5. Adjust Texture:

    • Too thick? Add a splash of milk.

    • Too thin? Add a few ice cubes or more frozen berries.

  6. Serve Immediately: Pour into glasses and enjoy fresh.

Nutritional Information (Per Serving – Approximate)

  • Calories: 210–250

  • Protein: 14–18g

  • Carbohydrates: 30g

  • Fiber: 4–6g

  • Fat: 4–6g

  • Sugar: 18–22g (varies based on sweetener)

Values will vary depending on milk type and sweetener used.

Dietary Adaptations

  • Pareve Option: Use unsweetened almond milk and a dairy-free yogurt alternative.

  • Low Sugar: Omit honey and use unsweetened berries.

  • High Protein: Add 1 scoop kosher-certified whey protein powder.

  • Keto-Friendly: Use full-fat Greek yogurt, low-carb berries (more raspberries), and omit sweetener.

  • Vegan: Use plant-based yogurt and maple syrup.

Tips & Troubleshooting

  • Too Tart? Add a few slices of ripe banana or an extra drizzle of honey.

  • Grainy Texture? Blend longer or let frozen fruit sit 2–3 minutes before blending.

  • Watery Smoothie? Reduce milk and skip ice if using frozen berries.

  • Make Ahead: Store in an airtight jar in the refrigerator for up to 24 hours; shake well before drinking.

Serving Suggestions

  • Top with fresh berries and a sprinkle of granola.

  • Pair with whole grain toast for a balanced breakfast.

  • Pour into a bowl and add sliced banana, nuts, and seeds for a smoothie bowl.

  • Serve in insulated cups for an on-the-go breakfast.

Notes

  • This is a dairy (milchig) recipe and should not be served alongside meat meals in kosher kitchens.

  • Always check labels for reliable kosher certification, especially yogurt and protein powders.

  • For a thicker, ice-cream–like texture, freeze the finished smoothie for 20–30 minutes before serving.





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Quinoa And Egg Breakfast Bowl Recipe - Kosher

 


Quinoa And Egg Breakfast Bowl Recipe - Kosher





A hearty, protein-packed, and fully kosher breakfast bowl perfect for busy mornings or meal prep. This recipe is dairy-free (pareve) as written and can be easily adapted.

🍽 Servings

4 servings

📦 Yield

4 breakfast bowls

⏱ Prep Time

10 minutes

🔥 Cook Time

20 minutes

📊 Total Time

30 minutes

💪 Difficulty

Easy

🍳 Cooking Vessel

  • Medium saucepan (for quinoa)

  • Small saucepan or skillet (for eggs)

  • Cutting board & knife

  • Mixing bowls

🛒 Ingredients

For the Quinoa Base:

  • 1 cup uncooked quinoa, rinsed

  • 2 cups water or vegetable broth (with reliable kosher certification)

  • ½ teaspoon kosher salt

  • ¼ teaspoon black pepper

For the Bowl:

  • 4 large eggs

  • 1 tablespoon olive oil (plus more for drizzling)

  • 1 cup cherry tomatoes, halved

  • 1 avocado, sliced

  • 1 cup baby spinach

  • ¼ cup red onion, finely diced

  • 1 teaspoon paprika

  • ½ teaspoon garlic powder

  • Salt and pepper to taste

Optional Toppings:

  • Fresh parsley or cilantro

  • Everything bagel seasoning

  • Hot sauce (with kosher certification)

  • Tahini drizzle

👩‍🍳 Instructions

1️⃣ Cook the Quinoa

  1. Rinse quinoa thoroughly under cold water.

  2. In a medium saucepan, combine quinoa, water or broth, salt, and pepper.

  3. Bring to a boil, then reduce to low, cover, and simmer for 15 minutes.

  4. Remove from heat and let sit covered for 5 minutes.

  5. Fluff with a fork and set aside.

2️⃣ Prepare the Eggs

Choose your preferred style:

  • Fried Eggs: Heat olive oil in a skillet over medium heat. Crack in eggs and cook 3–4 minutes (or longer for firmer yolks).

  • Poached Eggs: Simmer water in a saucepan. Crack eggs into simmering water and cook 3–4 minutes.

  • Soft-Boiled Eggs: Boil eggs for 6–7 minutes, then cool and peel.

3️⃣ Assemble the Bowls

  1. Divide quinoa evenly among 4 bowls.

  2. Top each with spinach (the heat will slightly wilt it).

  3. Add tomatoes, avocado, and red onion.

  4. Place one egg on top of each bowl.

  5. Sprinkle with paprika, garlic powder, salt, and pepper.

  6. Add optional toppings as desired.

Serve warm.

🥗 Nutritional Information (Approximate Per Serving)

  • Calories: 420

  • Protein: 20g

  • Carbohydrates: 38g

  • Fiber: 8g

  • Fat: 22g

  • Saturated Fat: 4g

  • Cholesterol: 185mg

  • Sodium: 300mg

Nutrition will vary based on toppings and egg preparation.

🌿 Dietary Adaptations

  • Dairy-Free (Pareve): Recipe as written.

  • Gluten-Free: Naturally gluten-free (verify certified GF quinoa if needed).

  • Vegetarian: Yes.

  • Vegan: Replace egg with sautéed tofu or chickpeas.

  • Low-Carb: Reduce quinoa portion and increase leafy greens.

  • High-Protein: Add an extra egg or mix quinoa with hemp seeds.

🛠 Tips & Troubleshooting

  • Bitter quinoa? Be sure to rinse thoroughly to remove natural saponins.

  • Watery texture? Avoid lifting lid while simmering; allow resting time after cooking.

  • Meal prep tip: Cook quinoa in advance and refrigerate up to 4 days.

  • Perfect soft yolk: Cook eggs low and slow to prevent rubbery whites.

🍽 Serving Suggestions

  • Serve with whole grain toast (ensure kosher certification).

  • Pair with fresh fruit for a balanced breakfast.

  • Add roasted sweet potatoes for a heartier brunch bowl.

  • Drizzle with tahini or green herb sauce for extra flavor.

📝 Notes

  • Always check that packaged ingredients (broth, spices, hot sauce, tahini) carry reliable kosher certification.

  • This recipe can be prepared in advance and assembled fresh for quick weekday breakfasts.

  • For Shabbat brunch preparation, cook all components before Shabbat and assemble when ready to serve (following appropriate halachic guidelines).






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Savory Oatmeal With Eggs And Spinach Recipe - Kosher

 


Savory Oatmeal With Eggs And Spinach Recipe - Kosher





A hearty, protein-packed savory breakfast made with certified kosher ingredients. Perfect for busy mornings or a satisfying brunch.

Servings

2 servings

Yield

2 bowls (about 1½ cups each)

Prep Time

5 minutes

Cook Time

10–12 minutes

Difficulty

Easy

Cooking Vessel

Medium saucepan, small skillet (optional), wooden spoon, measuring cups

Ingredients

  • 1 cup certified kosher old-fashioned rolled oats

  • 2 cups water or low-sodium vegetable broth (check kosher certification)

  • 2 large kosher eggs

  • 1 cup fresh spinach, roughly chopped

  • 1 tablespoon olive oil

  • ¼ teaspoon kosher salt (or to taste)

  • ¼ teaspoon black pepper

  • ¼ teaspoon garlic powder

  • Pinch red pepper flakes (optional)

  • 2 tablespoons shredded kosher cheddar cheese (optional, dairy meal only)

  • 1 tablespoon chopped green onions (optional garnish)

Instructions

  1. Cook the Oats
    In a medium saucepan, bring water or vegetable broth to a gentle boil. Stir in oats and reduce heat to low. Simmer for 5–7 minutes, stirring occasionally, until thick and creamy.

  2. Prepare the Spinach
    While oats cook, heat olive oil in a small skillet over medium heat. Add spinach and sauté for 1–2 minutes until wilted. Season lightly with salt and pepper.

  3. Cook the Eggs

    • Option 1 (Fried): In the same skillet, fry eggs to desired doneness.

    • Option 2 (Poached): Poach eggs in gently simmering water for 3–4 minutes.

    • Option 3 (Soft-Boiled): Boil eggs for 6–7 minutes, peel, and halve.

  4. Season the Oats
    Stir salt, pepper, garlic powder, and red pepper flakes into cooked oats. Adjust seasoning to taste.

  5. Assemble
    Divide oatmeal into bowls. Top with sautéed spinach and one egg per bowl. Sprinkle with cheese (if using) and garnish with green onions.

  6. Serve Immediately
    Enjoy warm.

Nutritional Information (Per Serving, Approximate)

  • Calories: 320–380 (depending on cheese)

  • Protein: 18–22g

  • Carbohydrates: 30g

  • Fiber: 5g

  • Fat: 16–20g

  • Cholesterol: 185mg

  • Sodium: Varies depending on broth and cheese

Dietary Adaptations

  • Dairy-Free: Omit cheese or use a pareve, non-dairy alternative.

  • Gluten-Free: Use certified gluten-free oats.

  • High-Protein: Add an extra egg or stir in 2 tablespoons cottage cheese (dairy meal).

  • Vegan Option: Replace eggs with sautéed tofu or chickpeas and omit cheese.

  • Low-Sodium: Use water instead of broth and reduce added salt.

Tips & Troubleshooting

  • Too Thick? Add a splash of hot water or broth to loosen the oats.

  • Too Thin? Simmer uncovered for another 1–2 minutes.

  • Bland Flavor? Add a squeeze of lemon juice or a dash of hot sauce.

  • Meal Prep Tip: Cook oats ahead and reheat with a little liquid before topping with freshly cooked eggs.

Serving Suggestions

  • Serve with sliced avocado for extra creaminess.

  • Add cherry tomatoes or sautéed mushrooms for more vegetables.

  • Pair with whole grain toast for a more filling brunch.

  • Sprinkle with everything bagel seasoning for added flavor.

Notes

  • This recipe is ideal for a dairy kosher meal if using cheese. Omit cheese to keep it suitable for either dairy or pareve service depending on preparation.

  • Always verify kosher certification on oats, broth, cheese, and any packaged ingredients.

  • For a richer flavor, use vegetable broth instead of water.






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Whole Grain Waffles With Cottage Cheese Recipe - Kosher

 


Whole Grain Waffles With Cottage Cheese Recipe - Kosher




Servings: 4
Yield: 4 waffles
Prep Time: 10 minutes
Cook Time: 15 minutes
Difficulty: Easy
Cooking Vessel: Waffle iron

Ingredients

  • 1 cup whole wheat flour

  • 1/2 cup oat flour (or finely ground oats)

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1/4 tsp salt

  • 1 tsp cinnamon (optional)

  • 1 cup cottage cheese (kosher-certified)

  • 2 large eggs

  • 1/2 cup milk (dairy or non-dairy, kosher-certified)

  • 2 tbsp olive oil or melted coconut oil

  • 1-2 tbsp honey or maple syrup (optional, kosher-certified)

  • 1 tsp vanilla extract

Optional toppings: fresh berries, sliced bananas, chopped nuts, additional cottage cheese, or a drizzle of honey/maple syrup

Instructions

  1. Preheat your waffle iron according to manufacturer instructions. Lightly grease with oil or cooking spray.

  2. Mix dry ingredients: In a large bowl, combine whole wheat flour, oat flour, baking powder, baking soda, salt, and cinnamon.

  3. Mix wet ingredients: In another bowl, whisk together cottage cheese, eggs, milk, oil, honey/maple syrup, and vanilla extract until smooth.

  4. Combine: Add wet ingredients to the dry ingredients. Stir until just combined. The batter will be slightly thick but pourable.

  5. Cook waffles: Pour batter into the preheated waffle iron (about 1/2 cup per waffle, adjust per your iron size). Cook 4–6 minutes or until golden brown and crisp.

  6. Serve immediately: Top with your choice of fresh fruit, extra cottage cheese, or a drizzle of honey/maple syrup.

Nutritional Information (per waffle, approximate)

  • Calories: 220 kcal

  • Protein: 12 g

  • Carbohydrates: 25 g

  • Fiber: 4 g

  • Fat: 7 g

  • Sugar: 5 g

Dietary Adaptations

  • Gluten-free: Use a gluten-free flour blend instead of whole wheat flour.

  • Dairy-free: Substitute cottage cheese with a plant-based alternative and use almond or soy milk.

  • Lower sugar: Omit honey/maple syrup; add fruit for natural sweetness.

Tips & Troubleshooting

  • Cottage cheese texture: For a smoother batter, blend the cottage cheese briefly in a food processor.

  • Crispier waffles: Cook an extra 1–2 minutes for a firmer exterior.

  • Batter too thick: Add 1–2 tbsp milk at a time until desired consistency.

  • Batter too thin: Add a little more whole wheat flour or oat flour.

Serving Suggestions

  • Serve warm with fresh berries and a dollop of cottage cheese for a protein-rich breakfast.

  • Top with nut butter and sliced bananas for added flavor and healthy fats.

  • Great for meal prep—freeze extra waffles and reheat in a toaster or oven.

Notes

  • This recipe is kosher dairy; do not serve with meat.

  • Whole grain and cottage cheese combination boosts fiber and protein, keeping you full longer.

  • Experiment with spices like nutmeg or pumpkin pie spice for seasonal variations.





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