Light Sourdough Waffle

This super light, crispy waffle is made using sourdough starter leftover, a very different texture from the classic waffle.

Apparently due to Covid-19 everyone is baking bread at home, especially sourdough bread, so I decided to adjust a recipe that I have shared a few years ago…using sourdough starter to make waffle…the recipe is very similar…using less butter not compromising the super light and crispy texture.

– Sourdough starter in waffle batter?

Yes, although you will need to have some overnight preparation for the waffle batter, still a very simple recipe, especially if you have extra sourdough starter, which is commonly named as “discard”.

– Sourdough discard?

Somehow, I do not like to call the extra sourdough starter a “discard”, sounds a reject, no good…which it is not…it is just extra that you will not use…

– How different it the sourdough starter waffle when compared to the classic waffle?

The sourdough waffle has a lighter and crispier texture, it is very hard to describe, you really need to try it…it is loaded with small holes due to the starter (yeast).

– Why is sourdough different?

The slow fermentation breaks down the carbohydrate in the wheat making it easier on your gut, so your gut works less during digestion.

– Ready to try?


  • 100 g sourdough starter
  • 100 g all-purpose flour
  • 100 g water
  • 4 tablespoons melted butter
  • 2 tablespoons sugar
  • ½ teaspoon salt
  • 1 ½ teaspoon vanilla extract
  • 3 eggs, lightly beaten
  • ½ teaspoon baking soda
  • Powdered sugar
  • Maple syrup


Combine the sourdough starter, water, and flour in a medium bowl. Cover and leave at room temperature on the countertop overnight.

In the morning, when ready, whisk together the eggs, melted butter, sugar, salt, vanilla extract, and the baking soda together.

Fold gently the egg mixture into the sourdough.

Preheat and grease a waffle iron. Pour approximately ⅓ cup of the waffle batter into the center of the iron. Close and bake until golden brown, by following the instructions of your waffle iron.

Dust the top of the waffle with powdered sugar and serve warm with maple syrup.

– More recipes using sourdough starter? Check these out…

Did you know that many sourdough bread sold in the grocery stores are not authentic sourdough? They found that many uses different kind of agent to create the sourness such as yogurt, vinegar and so on.  Therefore, be very careful when selecting your bread.

Thank you for visiting Color Your Recipes…have a colorful week!

Easy Homemade Soy Milk

A fresh cup of soy milk just out of the machine is unbelievable delicious, plain, with a bit of sugar or in your coffee.

When growing up in Brazil, my mom used to make soy milk from scratch, she would soak the beans, put them into the blender, and grind until a consistency of milk shake and then strain, then the milk is place into a big pan and boiled.

When the soy milk is cooking there is a very distinct aroma, therefore when I make soymilk I love the smell that comes from the machine as it brings me so many great memories of my childhood.

Now, I make fresh soy milk every 3 days and we use in coffee, with cereal, baking and just as it. Soy milk is an essential part of our breakfast.

– Are looking for a healthy substitute for dairy-free milk?

Soy milk might be the answer for you if you are looking for a no-dairy milk.

– How the homemade soy milk taste?

I would really encourage you to try making soy milk from scratch as it tastes much better than the store-bought ones, no matter which brand.

When buying store-bought soy milk (like many plant-based milks), you will often find unnecessary additives, preservatives and thickeners.

– What is the easiest way to make soy milk?

Well, the most common way to make soy milk is to use a good blender, but I decided to use a soy milk machine, a specific machine that is built to mainly make soy milk.

– What do you need to make soy milk?

Only one ingredient…a good quality of organic soybeans. Really…soybeans and water. The trick is to soak the soybeans overnight or up to 12 hours.

How I do it?

I wash about 5 cup of soybeans and soak overnight. Drain well and store into 2 freezer bags. I use the frozen beans and place directly into the machine with water. After approximately 35 minutes, the process is done.

I pour the milk through a thin colander and the milk is ready to be used. The remaining is stored in a glass container, cooled and stored in the refrigerator.

One important thing is to wash the soy milk machine as soon as you are done, otherwise all the small soy particles will stick on the wall of the machine/blade making it very difficult to wash.

– How do I make soy milk without a machine?

Wash the soybeans and soak overnight.

Blend the soaked soybeans in water until smooth like a milk shake consistency.

Pass the soybean paste through a filter/fine colander or cheese cloth.

Boil the liquid on the stove top and let it simmer for a couple of minutes.

Remove from the heat and serve.

You can make the soy milk more diluted by adding more water to the final liquid.

– Like the freshly made soy milk? You might want to take a look at these…

Did you know that soy contains is a great source of protein? Soy in low in saturated fat and does not contain cholesterol and is an awesome substitute for dairy milk.

Thank you for visiting Color Your Recipes…have a colorful week!

No-Knead Kalamata Olive Ciabatta

This ciabatta has a slightly crispy crust and chewy crumb with all size of holes and loaded with Kalamata olive…delicious for sandwich or just dipped in olive oil.

My husband loves olives, all kind of olive, so when I made this bread he was is awe…and now this is his favorite bread…

his simple and easy no-knead ciabatta uses an overnight poolish, so you need to plan ahead…but after this first step there is not other trick…indeed super simple and easy.

– What is ciabatta?

Ciabatta is Italian means “slipper”, meaning that the bread is so running that has a shape of slipper…mainly flat.

– No-knead ciabatta?

Yes, like all the other no-knead bread, ciabatta can be made using the same method.

– What is poolish?

Poolish is a starter or pre-dough which is made of 100% hydration (equal parts of water and flour by weight) and a pinch of yeast. Allow the poolish to develop for about 12 to 16 hours depending of the room temperature.

– Are you ready to try this recipe?



  • 100 g water
  • 100 g bread flour
  • 1 pinch of yeast

Final Dough

  • 325 g water
  • 15 g olive oil
  • 5 g salt
  • 2 g yeast
  • 100 g whole wheat flour
  • 300 g bread flour
  • 150 g Kalamata olive drained and sliced



The night or late afternoon before, in a medium/large bowl dissolve the yeast into the water and add the flour. Mix well and cover. Let the poolish ferment at room temperature for 12-16 hours.

Once the poolish has lots and lots of bubbles and started to collapse on the top and smell sweet, it is time to start the bread.

Final Dough

Measure and add the water and pour into the poolish.  Mix gently to loosen the poolish up. Add the, olive oil, flours, yeast and salt.

Mix it up with a Danish dough whisk or with a fork. Mix until the dough comes together. Go around the bowl (rotating approximately ¼ every time) using a stretch and fold method for 10 times.

Place the dough onto a rectangle container with lid and let the dough rest for 1 hour.

Fold in the sliced Kalamata olives using the stretch and fold method until the olives are evenly spread into the dough (4 times). Cover the dough and let it rest for 30 minutes.

Use the coil and fold method, 4 times and tuck the end of the dough down. Cover the dough and rest for 30 minutes.

Repeat the process for another 2 times. Resting for 45 minutes in between.

After the last dough resting, 40 to 45 minutes, sprinkle flour on the counter and on top of the dough.

Turn the container with the dough on the counter and let the dough fall into the flour surface.

Sprinkle more flour on the dough and loose the bottom with the help of dough scraper.

Cut into 2 pieces and place them on a flour couch. Do not worry about its shape. Sprinkle more flour on the top if necessary, to avoid sticking. Cover for approximately 45 to 50 minutes.

In the meantime, preheat the oven to 450oF with a pan containing water.

Gently transfer the dough to a pan lined with parchment paper.

Bake for 15 minutes at 450oF. Remove the water in the oven and bake for another 10 minutes. Lower the temperature to 425oF and bake for another 5 minutes.

Remove from the oven and let it cool completely on a wire rack.


– If you enjoy this simple and easy recipe of no-knead bread, you might want to look at these…

Did you know that olive is a fruit? Kalamata olives were originally from Greece and in now days these olives grow in United States and Australia. Olives are considered healthy, as they are a good source of fiber and vitamins.

Thank you for visiting Color Your Recipes…have a colorful week!

Spicy Peach Cream Cheese Dip

This is a super delicious and easy appetizer made with simply cream cheese, peach jam, mustard and horseradish.

I first tasted this dip in a friend house and since then I always make when entertaining, first because it is super easy, and second because everyone that tasted likes it…

This is such a simple dip or spread made with only a few ingredients…the combination of spicy, sweet and creamy is amazing…and the fun part is that you can adjust it all based on your taste…

I love to see the face of my guest when they try this dip for the first time…a mix of surprised (WOW) and what is in it? When I tell then, they are like…oh yes, I taste the horseradish…and they go for more and more.

– Why you need to try this dip?

Because it is super simple and so delicious…a crowd pleaser…and only uses a few ingredients.

– Can I adjust the recipe?

Of course…like it sweeter? No problem, use more jam. Care for more heat? Yes, add a bit or a lot more horseradish. Want it fat-free or low-fat? Absolutely, use fat-free of low-fat cream cheese. Want to be sugar free? Use sugar free jam…Don’t like peach jam? Use whatever jam or fruit spread you like…as you see the choices are all yours to make.

– How do you serve this appetizer?

You serve it with your favorite crackers, little toasts, chips, on whatever the spread can go on…

– Are you ready to try it?

Here we go…and please adjust to your taste.


  • Cream cheese, 8 oz
  • ½ cup peach jam
  • ½ tablespoon mustard
  • 2-3 tablespoons horseradish


Spread the cream cheese in a dish and set aside.

In a small bowl, mix together the jam, mustard and horseradish.

Spread the jam mix on the cream cheese.

Place in the refrigerator for ½ hour (at least).

Serve with your favorite crackers, chips…

– Looking for more appetizers recipe? Please check these out…

Thank you for visiting Color Your Recipes…have a colorful week!

Simple Mango Salsa

The sweetness and a bit of tart from fresh mango in this super simple salsa is just amazing, great with chips, on fish, chicken and even steak…cannot go wrong with this spring color salsa.

Here I am again, with a super simple recipe, or better, no recipe for mango salsa.  This salsa is super fruity as you can imagine…loaded with mango, a bit of onion, handful of cilantro and a splash of fresh lemon or lime…that’s it. If you like a hint of heat, add finely chopped jalapeno and make sure that the mango is not over ripe, you do not want to end up with a mushy sauce.

This fruity salsa goes really well with any kind of pan fried, grilled, roasted fish, chicken and steak…and you will taste a burst of spring.

– So, what is salsa?

According to Wikipedia, salsa in Mexican cuisine is a kind of sauce mainly composed of tomato, onion, chilies, herb and some sort of acid.

But in reality salsa can be made of any kind of fruit, vegetable, herbs and so on…

– How you serve fruit salsa?

With whatever you like specially grilled meat, chicken and fish. Somehow the sweet and a hint of spice is a perfect match for smoky food by refreshing it. I enjoy fruit salsa with fish, scallops, shrimps…somehow a perfect complement.

– Ready to look at the recipe?

Oh, by the way, this recipe was based on this recipe. Please adjust the amount of each ingredients to you taste.


  • Almost ripe mangoes, cut into small cubes
  • Sweet onion, finely chopped
  • Cilantro, chopped
  • Jalapeno, finely chopped (optional)
  • Lime or lemon


Place the chopped sweet onion into an icy bowl of water and let it rest for 15 to 20- minutes. Drain well and pat dry with paper towel. If you do not mind the strong smell and taste of onion, please skip this step.

In a medium bowl add all the ingredients and squeeze lime or lemon juice. Mix gently.

– Looking for more simple recipes? Check these out…

Ready to serve.

Did you know that mango is low in calories but loaded with nutrients? Mango is high in fiber and rich in vitamin A and C.  Vitamin C helps your immune system and collagen formation as vitamin A is essential  for bone and vision.

Thank you for visiting Color Your Recipes…have a colorful week!

Flourless Chocolate Cake

This cake is decadent…made mainly with almond meal and dark chocolate, super rich, moist almost like brownie.

I have made chocolate cake using almond flour with a little bit of flour, but this one is totally flourless, and the texture is just heaven…it melts away…The cake is super rich, moist, and kind of between fudge and brownie. Since it is super rich a small slice goes a long way…and so satisfying.

This recipe was adapted from Food 52 with minor adjustment.  As always, I like my dessert a bit less sweet than the original recipes, and as usual I try to make it practical. According to the site this cake is called Torta Caprese, from the Island of Capri.

– How the cake rises without flour?

Egg whites are whipped until soft peaks which are added to the cake batter to leaven it.

– What else can I add to the cake?

Oh…you can add all kind of flavors, orange zest, a shot of strong coffee, rum or Grand Marnier…many choices for you to pick.

– How can I serve this cake?

The cake really tastes better the next day…and you can serve with a dollop of whipped cream, chocolate ganache, fresh berries, crème anglaise…depends of your palate and what you have in the refrigerator.

– Can I freeze the cake?

Absolutely, once the cake is cooled, wrap in plastic unfrosted and freezer. Before serving let it defrost in the refrigerator overnight.I think it is time to look at the recipe…

– I think it is time to look at the recipe…

I used 2 small round pans for this recipe (4 ½ and 6 in), but feel free to use one 8 in round pan.


  • 125 g almond flour
  • 125 g dark chocolate
  • 113.4 g (4 oz) butter, 1 stick
  • 100 g sugar
  • 3 large eggs separated
  • 1 tablespoon rum (optional)
  • Powdered sugar
  • Fresh raspberry for garnish


Preheat oven to 325ºF and set a rack on the middle level.

Line the bottom of the pans (4 ½ and 6 inch) or pan (8 inch) with a circle of parchment paper and around it.

In a glass bowl on the top of a double boiler or a pot of simmering water add the chocolate until melted. Remove from the heat and add the butter. Mix until all combined, if need place the bowl back to the double boiler to melt the remaining butter.

Add to the chocolate mixture the almond flour, sugar. Mix until all combined. Once the mixture cools down add the egg yolk and the rum or any other ingredients you might add. Stir well and set aside.

In a clean bowl, beat the egg whites they form soft peaks. In three additions, fold the egg whites into the chocolate mixture.

Pour the batter into the prepared cake pan(s) and smooth the top. and bake for 20 minutes (4 ½ inch cake pan) and for 30 minutes (6 inch cake pan) or 40 minutes (8 inch cake pan), depending on the size of your cake pan or until a toothpick inserted in the center comes out with a few moist crumbs. Do not overbake.

Let cool completely on the rack before removing the cake from the pan.

Serve as you wish, with confectioner’s sugar, fresh berries, a dollop of whipped cream and so on…

– If you enjoy this simple and easy chocolate cake you might want to try the following…

Did you know that dark chocolate is rich in flavanols? Observational studies linked the benefits of the cocoa flavanols with reduced blood pressure, consequently reducing the risk of heart disease. One must be cautious to not over consume dark chocolate as it contain high calories and sugar.

Thank you for visiting Color Your Recipes…have a colorful week!