and it's time to celebrate! (I'm posting this a bit in advance, to give ample inspiration for waffley breakfasts tomorrow.)
What a wonderful week. A supermoon, the first day of spring, warm weather, two best friends' birthdays, and International Waffle Day on March 24.
Not gonna lie, I've been waffling all week in anticipation. Monday night I made cinniteff waffle sandwiches with pizza sauce, cheeze, and mixed greens on them. I also came to the discovery that (at least in my belgian waffle maker, with cinniteff waffles) thinner batter makes soft, flexible, moister and lighter waffles, whereas thicker batter (which is what I usually do for breakfasts) makes crispy belgian-style waffles. I liked the lighter option for dinner, when I want proportionally more protein and less carbs. So keep that in mind!
Also, I ran out of teff flour Monday. Which led me to create the above-pictured Goldi-squares Stairway to Waffleheaven #Winning Waffles. We'll just call them #WinningWaffles for short..... (TIGERBLOOD!!!!)
They pretty much are amazing. Light, faintly sweet but still neutral flavor allows for unlimited possibilities. Such as:
|PIZZA WAFFLE!!!! huge success. I used Bridgford Turkey Pepperoni, and Prego VeggieSmart sauce. yum.|
OMG it's a WAFFLEDONUT. okay not really, but that's what it tastes like. Just sprinkle on top: Organic cocoa powder, coconut sugar, and shredded coconut. And it tastes like a chocolate powdered sugar donut! Slash some kind of intensely amazing pastry delicacy.
So, for the substrate behind all this madness:
1 tbs extra light olive oil ---> whip together until a bit frothy
up to 3/4 c almond milk
1 tsp vanilla
5 drops stevia
1.5 tbs millet flour
1.5 tbs garbanzo bean flour
1 tbs Bob's Red Mill All-Purpose GF Flour
1 tbs coconut powder (ie, finely shredded coconut/coconut flakes)
scant 1/8 tsp salt
1/2 tsp baking soda ----> mix all together, pour into [belgian] waffle iron and WAFFLE IT UP!
Ghee (or coconut oil) it after it's off the iron.