Sunday, March 25, 2012

Waffle Cookies! (Wookies?)

Waffleization #1: Chocolate Oatmeal Waffle-Cookies!

Look like waffles, taste like cookies. True Waffleization.

Waffleized cookies are cookie batter cooked in a waffle iron.  I whipped up some chocolate-oatmeal batter, and popped it in my belgian waffle maker... instant waffle-cookies! (wookies?)


1 c flour  (1/4 all-purpose GF, 1/4 brown rice, 1/4 c millet, 1/4 c GF oat)
3/4 c GF oats

1/2 tsp baking powder
3/8 tsp salt
1/4 tsp cinnamon
1/8 tsp nutmeg
3 Tbs cocoa powder
1 Tbs cacao nibs (optional)

1/4 c coconut oil
1/4 c agave
1/4 c coconut sugar
1 egg
1/2 tsp vanilla

Combine dry ingredients in a bowl, and separately whisk together all wet ingredients in a large bowl. Add dry ingredients, and stir/beat until well combined. (I did it by hand using a wooden spatula/paddle thingy.)  The batter should be cookie-consistency: Holds its form, but still moist/a little sticky.

Fire up the waffle iron! I used a medium-high setting, but still needed to watch them carefully.  It's a balance between cooking them long enough that they're firm enough to be removed in one piece, but also not cooking them too long/too high that the outside burns.  A little bit of dark toastiness is fine, and to be expected. The inside will still be gooier than the outside, which is also fine (and delicious)!

Scoop on blobs of the batter, and flatten them slightly.  I chose not to make them full-waffle sized, but any size should work.  Since I didn't fill the griddle, my "green light" was going off before the waffle-cookies were truly all the way done... so as I said, I had to check them to see when they were really done.

Overall, this worked very well! They taste just like normal cookies, but have the added benefits of being (a) waffle-shaped (thus possibly still passing as breakfast), and (b) TWICE AS BIG as normal cookies (thus allowing you to eat twice as much). :)

SUCCESS! Wookies rock.

Saturday, March 24, 2012

"The Waffleizer"

I found a new favorite blog, and just in time for International Waffle Day (or, if you're Swedish, VĂ„ffeldagen!), which is March 25th.

Creations of THE WAFFLEIZER:

 It is... "The Waffleizer," and features its author, Dan, experimenting with waffle-izing many every-day foods.  These range from macaroni and cheese, to hamburgers, to crepes, to (my personal favorite) bibimbaffle.  (That's waffle-ized bibimbap, a Korean rice/egg/veggies dish)

I must say, it's pretty inspirational. Waffleizing will begin tomorrow!! Stay tuned, and fire up the iron.

Saturday, March 17, 2012

Part 2 - Brownies w/ Irish Creme Frosting

I used the recipe from my Chocolate Raspberry Truffle Cake, but doubled it and baked it in a 9x13 pan.  And then made Irish Creme Frosting using flavored agave. (What I REALLY wanted to do was incorporate whiskey flavor using my whiskey flavored tea from Scotland.... but then I forgot it at work!)

Preheat oven to 350 degrees. Grease a 9x13 pan.


1 c coconut oil
1/2 c ghee (or more coconut oil)
2 c coconut sugar
1/2 c light agave          ---> if oil is solid, heat on stove until melted; whisk together/stir continuously. Let cool slightly.  (the components may remain separate, but that's okay for now)

4 eggs
2 tsp vanilla    ---> after wet ingredients cool slightly, whisk in eggs and vanilla. At this point, stir until all ingredients are mixed.

Combine in a separate bowl:

1 1/3 c flour combination: oat, GF all-purpose, brown rice, millet, tapioca  (basically whatever you have!)
1/2 tsp guar gum
1 tsp baking powder
1 tsp salt
1 c cocoa powder    ---> combine dry ingredients in a bowl, then add them to the wet ingredients. Mix well.
Pour batter into pan, and bake ~30 minutes, or until toothpick inserted into center comes out clean. Let cool.

I made this in a very small quantity, since I'm basically out of irish creme agave. Multiply the proportions as necessary:
1/4 c coconut oil  (softened, but not melted)
1/4 c irish creme agave   ---> whisk together until frothy/creamy
1 tbs cocoa (or more/less to taste)
1/8 tsp lemon juice (makes it less sweet)
If you want it thicker, place in fridge for a while.

Happy St. Patrick's Day! - Savory Basil Pancakes

I'm back!

After a long hiatus, I'm ready to start making fun food again. For St. Patrick's day lunch today, I made "green" shamrock savory pancakes.  They aren't really green in color, but they COULD be, if the basil/spinach that they contain were pureed. I based the batter off of my standard waffle recipe proportions, and threw in the greens.  Here's how it worked:


Combine in a 2c measuring cup:
1 egg   -----> beat with fork
1 tbs extra virgin olive oil   ---> beat into egg
1 cup almond milk      ------> add and stir
1 c fresh basil leaves, chopped
1/2 c baby spinach leaves, chopped
a few sprigs of lavender leaves, chopped  ---> add all chopped greens
1/8 tsp salt (or to taste- should taste a bit salty)
dash pepper
2 dash onion powder
dash garlic powder  ----> add all seasonings, stirr
1/2 c garbanzo bean flour
1/2 c amaranth flour       ---> combine and stir. (millet instead of amaranth would also work, or all garbanzo)

Cook on a non-stick frying pan. To make a shamrock shape, pour four small circles of batter in the pan, and let them blend together in the center. Spread with ghee or EarthBalance, and top with avocado slices.

International Waffle Day Update:  this recipe is also AWESOME as waffles!!!!!