![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
Lately, my discussions on cooking have featured the crockpot/slow cooker. Because it is, after all, a very good thingTM. However, I DO do other kinds of cooking as well.
Also, as I may have mentioned before, I am fitfully attempting to clear out some *stuff.* These two seemingly disparate things came together this morning. You see, I bought some random appliance several years ago that came with a small Belgian waffle iron as a *special added bonus.* Now, I love waffles, but since a disastrous attempt to make them some years back with an ill seasoned waffle iron, I haven't attempted them again. So the iron has just been sitting in my kitchen cupboard...mocking me. I was pondering ditching the iron. The conversation in my brain went somewhat like this.
Me: *But I LOVE waffles*
Me: *But you don't MAKE waffles, so keeping the iron is actually pointless.*
Me: *Fuck you anyway*
Welcome to my world. When you start say fuck you to yourself, maybe it's time to take a step back, eh?
In any event, I had a recipe for Banana Flaxseed Waffles which I found on some web site, and thought I'd give it a whirl. If it was a disaster, well, the iron would go in the *good-bye box.* Really, a no-lose proposition.
1 cup all purpose flour
1/2 cup whole wheat flour
1/4 cup buckwheat flour
1/4 cup ground flaxseed
2 Tbsp sugar
1 1/2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp salt
1 1/2 cups non-fat milk
3 Tbs butter, melted
2 large eggs, lightly beaten
1 large ripe banana, mashed
Cooking spray
1. Combine flours, flaxseed, and next 4 ingredients (through salt) in a medium bowl, stirring with a whisk.
2. Combine milk, butter, and eggs, stirring with a whisk, add milk mixture to flour mixture, stirring until blended. Fold in mashed banana.
3. Preheat a waffle iron. Coat iron with cooking spray. Spoon about 1/4 cup batter per 4-inch waffle onto hot waffle iron, spreading batter to edges. Cook 3-4 minutes, or per directions of your waffle iron.
Serve with your favorite topping (cinnamon sugar, sliced bananas, strawberries, or a drizzle of maple syrup)
Yield: 8 servings (serving size: 2 waffles)
Hmmm, well, I didn't have whole wheat or buckwheat flour, nor did I have non-fat milk (YUCK! or even skim or whole). So, what to do, what to do?
I ground up 1/2 cup of flax seeds in my lovely KitchenAid coffee grinder (the metal bowl is removable AND dishwasher safe!) and added 1 additional tbsp of whole flax seeds. I combined that with 1 1/2 cups of white spelt flour. In addition, I used 1 1/2 tbsp of Demerra sugar (a coarse *natural* brown sugar -- less refined than either sugar or our usual brown sugar).
I used 1/2 cup buttermilk and 1 cup half-and-half for the liquid.
I also added 1 tsp ginger in addition to the cinnamon.
DAMN! They were delicious! Light, crisp and yet fluffy. And they're relatively high in dietary fiber (flax is WAY high in that), with good Omega-3 farry acids. And once again, I'm reminded that making stuff from scratch, where I control the ingredients and proportions is actually quite simple...and I don't have to resort to prepared foods (even *healthy* frozen waffles).
So, I'm keeping the waffle iron. And I have some waffles to freeze for snacks.
Also, as I may have mentioned before, I am fitfully attempting to clear out some *stuff.* These two seemingly disparate things came together this morning. You see, I bought some random appliance several years ago that came with a small Belgian waffle iron as a *special added bonus.* Now, I love waffles, but since a disastrous attempt to make them some years back with an ill seasoned waffle iron, I haven't attempted them again. So the iron has just been sitting in my kitchen cupboard...mocking me. I was pondering ditching the iron. The conversation in my brain went somewhat like this.
Me: *But I LOVE waffles*
Me: *But you don't MAKE waffles, so keeping the iron is actually pointless.*
Me: *Fuck you anyway*
Welcome to my world. When you start say fuck you to yourself, maybe it's time to take a step back, eh?
In any event, I had a recipe for Banana Flaxseed Waffles which I found on some web site, and thought I'd give it a whirl. If it was a disaster, well, the iron would go in the *good-bye box.* Really, a no-lose proposition.
1 cup all purpose flour
1/2 cup whole wheat flour
1/4 cup buckwheat flour
1/4 cup ground flaxseed
2 Tbsp sugar
1 1/2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp salt
1 1/2 cups non-fat milk
3 Tbs butter, melted
2 large eggs, lightly beaten
1 large ripe banana, mashed
Cooking spray
1. Combine flours, flaxseed, and next 4 ingredients (through salt) in a medium bowl, stirring with a whisk.
2. Combine milk, butter, and eggs, stirring with a whisk, add milk mixture to flour mixture, stirring until blended. Fold in mashed banana.
3. Preheat a waffle iron. Coat iron with cooking spray. Spoon about 1/4 cup batter per 4-inch waffle onto hot waffle iron, spreading batter to edges. Cook 3-4 minutes, or per directions of your waffle iron.
Serve with your favorite topping (cinnamon sugar, sliced bananas, strawberries, or a drizzle of maple syrup)
Yield: 8 servings (serving size: 2 waffles)
Hmmm, well, I didn't have whole wheat or buckwheat flour, nor did I have non-fat milk (YUCK! or even skim or whole). So, what to do, what to do?
I ground up 1/2 cup of flax seeds in my lovely KitchenAid coffee grinder (the metal bowl is removable AND dishwasher safe!) and added 1 additional tbsp of whole flax seeds. I combined that with 1 1/2 cups of white spelt flour. In addition, I used 1 1/2 tbsp of Demerra sugar (a coarse *natural* brown sugar -- less refined than either sugar or our usual brown sugar).
I used 1/2 cup buttermilk and 1 cup half-and-half for the liquid.
I also added 1 tsp ginger in addition to the cinnamon.
DAMN! They were delicious! Light, crisp and yet fluffy. And they're relatively high in dietary fiber (flax is WAY high in that), with good Omega-3 farry acids. And once again, I'm reminded that making stuff from scratch, where I control the ingredients and proportions is actually quite simple...and I don't have to resort to prepared foods (even *healthy* frozen waffles).
So, I'm keeping the waffle iron. And I have some waffles to freeze for snacks.
