Dairy-Free Rye and Cornmeal Waffles


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It’s fall and we are taking it slow. I kept this weekend intentionally low-key for orders, so I have been savoring every peaceful little minute. The orders I do have this weekend are Random Acts of Pastry – to be delivered as surprises while the orderers are out of town. One of them, I won’t see the receiver, but the other should be great. It’s for tomorrow. Doesn’t everyone secretly want a surprise birthday cake delivered to them? Or not-so-secretly…

Today is all about good things. I’m going to bake some cookies this morning, lift some weights, and meet a sweet girlfriend at the farmers’ market. I plan to eat a piece of rhubarb crumb cake and drink Moroccan mint tea, watching everyone go by. I need to give some TLC to my CSA goods currently in our fridge, so bringing home veggies is likely a no-go. In years past, my CSA rule was that I had to cook or eat all of the previous week’s veggies before the new pick-up. It worked great! This year: I’m so far behind. Like, SO far. Traveling and making a zillion pastries per week will do that to a girl!

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Anyway, waffles! I love them so much! Belgian waffles (the fluffy ones, not Liege amazingness) are fine, but I feel like they aren’t crunchy enough and they just do not do it for me. I like the old-school waffles. The flatter ones. The crunchiness can stand up to everything I like to put on top. Which, usually includes: almond butter, maple syrup, chopped fresh fruit of some kind, and possible some toasted walnuts. I gotta get serious with this shit. Waffle time is play time. I have no desire to make waffles into a savory affair – it just doesn’t work out for me, personally. But you could potentially do something savory with these, if that’s your bag.

It’s not my bag, baby. 

Recipe

1 1/2 c non-dairy milk (I used coconut milk)

1 tsp apple cider vinegar

1 egg

3 Tbsp olive oil

1 c cornmeal

3/4 c rye flour

4 Tbsp brown sugar

1 tsp baking powder

1 tsp salt

1/2 tsp baking soda

1 tsp vanilla

Preheat your waffle iron. The standard kind. Not a Belgian waffle iron.

Whisk together milk, vinegar, egg, and oil. Add in cornmeal, flour, brown sugar, baking powder, baking soda, salt. Whisk until all of the lumps are gone. Add in vanilla and mix to combine.

Pour about 1/2 cup of batter into the greased, hot waffle iron. Cook til the light turns green! Keep going. Top with amazing things, like almond butter, roasted walnuts, maple syrup, honey…

 

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