Sunday, November 14, 2010
Hearty, Healthy Blue Corn Waffles
-Plug in waffle maker
-In a small pot, boil 1 c. water
-In a bowl, combine:
1/2 t. sea salt
2 T. coconut palm granules (or sucanat)
3/4 c. Bobs Red Mill Blue Cornmeal
-Once water has come to a boil, put it in the bowl with the above, mix until incorporated, and cover while you prepare the other ingredients.
-In a separate bowl combine:
1 "egg" (egg replacer, prepared to make the equivalent of 1 egg)
1/2 c. unsweetened almond milk
2 T. coconut oil, melted
-Add to the covered mixture, stir until incorporated, and add:
3/4 c. Bobs Red Mill 10 Grain Flour (or King Arthurs White Whole Wheat Flour)
2 t. baking powder
-Stir until just incorporated
-Using 1/3 c. measuring cup, scoop a mildly heaping scoop into a greased, hot waffle iron, and wait until it indicates being ready! (I set mine to 4, and wait until the light turns green)
-Repeat until the batter runs out...I got 5 waffles from this recipe!
-Spread with coconut oil, and drizzle with agave nectar, raw honey, or Grade B or better Maple Syrup!
-Or Spread with coconut oil and Acai Berry Jam (featured in a previous blog)
-OR make a fresh berry compote...how? Well...just follow this quick and easy recipe!!
-In a small pot, combine:
1/2 c. raspberries (I used frozen)
1/2 c. mango (I used frozen)
3 T. water
1 t. fresh lime juice
2 T. agave
-Bring to a boil. While you're waiting, combine:
1 t. whole wheat flour
1 t. water
-Whisk together until there are no lumps
-Once the fruit is boiling, add the flour and water mixture to thicken. Stir quickly to avoid lumps.
-Using a potato masher, mash the fruit up (the raspberries won't really need it...it's mainly for the mangos)
-Done! Drizzle on your waffles and enjoy!
-Note: you can use pretty much any fruit for the compote...I've done blueberries, strawberries, raspberries...a combination of all mixed together...get creative! Just make sure you get the unsweetened fruit!