spoonfulofpixels: Decadence is in the air ..and it smells like...







spoonfulofpixels:

Decadence is in the air ..and it smells like waffles.

(topped with maple butter pecan ice cream)

 

I have a love-hate relationship with these mysterious creatures.

 

1. I love that good waffles are like crunchy pillows of maple syrup holding goodness.

2. I hate what good waffles do to my ass. I think commercial brands contain magic growth potion. All. That. Booty.

3. I love the wholesome experience of making waffles from scratch. It’s usually accompanied by happy family members questioning what they would do on Saturday mornings without you. It’s nice to feel loved.

4. I hate eating waffles alone at 3am in the booth of an empty diner.  Especially when the teen mom waitress (with facial tattoos and a bad weave) is taking pity on you.

5.  I hate what waffles do to my ass.

(Did I already mention that?)

So with that in mind, making wah-ffles from scratch is the only way to go. But there does seem to be a small hump to get over. Waffles made from scratch rarely taste as good as those delicious 3am diner versions.

(it has nothing to do with the post inebriation munchies, I swear)

They’re either too dry.. too eggy or they stick to your insides like white on rice. Why can’t we just get the damn things right.

 

Lucky for you, I happen to have obsessed with them after living in the USA, deciding to put life on hold till I came up with the perfect version. Perfect, implying, better than the originals because they’re refined sugar free, high in fiber and good heart healthy fat.

Bye bye booty.

This method works every time, but you must do exactly as I say otherwise everything in your life will spiral into a series of mishaps, lost opportunities and spilt milk. Seriously? Everything. Right down to wearing socially unacceptable yoga pants and creating what looks like a nest of hair on your head. We want to prevent waffles filled with hair.

 

Good?

 

Okay.

 

In addition, a wise man once said , pancakes are for stacking – not waffles. Today I learnt the reality within that statement.

 

It was as though the Berlin wall came crashing down – taking with it my soul, my non existent ginger soul.

One does not simply stack waffles. It doesn’t work. Not stout little waffles like these anyway. These are not your flat-pack-ikea-box American waffles.

So go forth minions, make waffles – make them into resplendent architectural masterpieces. Just don’t stack them.

Take my advice.. (whilst wearing your worst pair of yoga pants).

Spelt Waffles

 

½ (60g) cup spelt flour

¼ tsp salt

¼ tsp baking soda

1 tsp baking powder

½ tsp pure liquid stevia extract (or 2 tbs maple syrup)

1 tbsp unsweetened almond milk

¼ cup plus 3 tbsp applesauce

2 tsp macadamia oil *

1 tsp pure vanilla bean extract/paste

Combine dry ingredients – flour, salt, baking soda and baking powder in a mixing bowl, and stir well. In a separate bowl, whisk together remaining ingredients. Grease a waffle iron evenly with oil spray.

Preheat according to your machines instructions. Pour wet ingredients into dry, and whisk again until evenly combined and lump free.

When the iron is hot, pour half of the batter into the center of the iron, and close the lid. Most machines have a light that goes out when the waffle is done. Do not be impatient, do not lift the lid before the waffle is done cooking. Unless you’re aiming for doughy pancakes.

 

* to make a fat free version, replace the macadamia oil with 2 more tablespoons of apple sauce.

 

 

 

Serve with maple butter pecan ice cream (as pictured, recipe below):

 

3 large ripe frozen bananas
½ cup raw almond butter

¼ - ½ cup pure maple syrup, to taste

¼ cup tahini

1 teaspoon cinnamon

1 tsp vanilla bean extract

1 cup pecans, chopped

 

Place all ingredients, except for the pecans, in food processor and blitz, scraping down the sides as necessary until smooth and fully combined. Stir in pecans. Transfer to an airtight container and place in the freezer to harden for 2 hours. Remove after this time to mix, by hand or in the bowl of a mixer using the paddle attachment.  This will eliminate any ice particles, to ensure the creamiest possible texture. Return to freezer. Makes approximately 4 cups.


Alternatively, serve with mashed berries and Greek yogurt swirled with a little vanilla essence.