Spoon and Level
Hot, crispy waffles. Glistening with syrup. Is there anything better?
I dare say not much...
When I changed my diet almost exactly 2 years ago and gave up eggs, dairy, sugar and grains I thought my waffle eating days were at an end.
I am pleased to say I was wrong.
Using the recipe below and borrowing my mom's waffle iron E and I made the most AMAZINGLY delicious waffles yesterday. We finished off 4 in record time and you couldn't even tell they were allergen free. Or low carb.
I did, of course, modify a few things.
I used corn-starch free Baking Powder. (You can make your own by combining 1/4 tsp Baking Soda and 1/2 tsp Cream of Tartar for every tsp of Baking Powder you need...) I used a flax "egg" in place of a regular one. (To make a flax "egg" simply mix 1 Tbsp ground flax with 3 Tbsp water and let sit overnight, uncovered, in the fridge. Then add into your recipe as you would a regular egg.)
And as my granulated sugar, milk and melted butter/oil of choice I used Coconut sugar, Almond milk. and Coconut oil.
To grease the waffle iron I went with my mom's recommendation and used Ghee. Which is basically clarified butter. All the dairy protein is cooked off and you are left with only the pure fat. It worked perfectly.
The last little note I have to include involves the syrup. (You can't rhapsodize about one and not at least mention the other.) While some waffles may just end up being the vehicle for the syrup such was not the case with these. However, that being said, the syrup we use is as equally AMAZING as the waffles. If the recipe had turned out to be one gigantic flop the waffles still would have been happily consumed. For no other reason than a chance to use our Maple syrup.
We buy ours from a family we know. If you think all Maple syrups are created equal you could not be more mistaken. Details like when in Spring the tree sap is collected, how soon after being collected it is boiled down and how long it is boiled down all factor in. And make a huge difference. I can say without exaggeration Skarda Maple Farms syrup is the best syrup I've tasted or cooked/baked with.
Ever.
I love it!
If you are interested in learning more or maybe even ordering some for yourself next Spring (and then making these waffles to go with it) I've included a link to their website below the recipe link.
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