One piece of kitchen equipment I did not have in my own place was a waffle iron. Now, it’s definitely not an essential item in your kitchen, but one that is fun to have, especially when frozen store bought waffles just aren’t going to satisfy a true waffle craving.
With an intro like that, I obviously had oatmeal for breakfast.
You don’t believe me?
Yeah, I wouldn’t either.
For some reason, I had waffles on the brain as something I wanted to make with those wild blueberries & huckleberries I had picked. Muffins seem like the more obvious choice right? Or pancakes. But I’m weird. I wanted wild berry waffles.
Wild Berry Spelt Flax Waffles
makes 6 – 7 waffles
- 2 eggs
- 1 3/4 cup milk, dairy or non-dairy (I used Silk True Almond)
- 3 tbsp coconut or canola oil
- 1 tsp vanilla
- 1 tbsp agave, honey or maple syrup
- 1 1/3 cup spelt flour
- 1/4 cup ground flax seeds
- 1/2 tsp baking soda
- 2 tsp baking powder
- pinch of sea salt
- 1/2 cup wild berries or your other favourite berries
- Preheat waffle iron per manufacturer’s directions.
- Beat eggs with whisk until light yellow in colour.
- Add milk, oil, vanilla, and sweetener to eggs and mix well. Set aside.
- In a large bowl, combine dry ingredients and mix well. Stir in berries to coat with mixture.
- Pour wet ingredients into dry, and mix until smooth.
- Pour 1/2 cup (for single waffle iron) into centre of iron, and cook per manufacturer’s directions.
- Serve with your choice of toppings.
I had mine topped with hazelnut butter, maple syrup, and more berries. Yum!
Plus some Ceres Pomegranate Lime juice.
This was actually the first time I’ve made waffles myself, and I was quite proud of my results. Now I have 6 more packaged up in the freezer, ready to pop in the toaster when I have my next waffle craving. No need to buy Eggos!
This was not even close to the end of my food prep day. I was crazy in the kitchen today. I whipped up a batch of tofudding (you’ll probably get to see it tomorrow), washed up a whole whack of grapes to put in the freezer for frosty treats in our hot weather, and pitted a crap load of Okanagan cherries.
Cherry pitting is dangerous work, especially with the antique cherry pitter we have. My thumb is still numb from the whole ordeal. It’s also messy – don’t wear white!
Nothing a little lemon juice couldn’t clean up nicely.
I made sure to take a break to fuel and hydrate myself on this hot summer day.
So, when I say I had all the ingredients, that’s not completely true. Obviously, I had no strawberries. But I did have blackberries and raspberries. I used flax seed for the wheat germ, and grabbed pecans as they were the first nut I found in the cupboard. But it’s still retained the essence of the salad, don’t you think?
On the side, I had half an ear of corn with a little buttah.
Summer sunshine for a summer meal.
I wasn’t the only one welcoming the appearance of summer.
Sienna found herself a good patch of sun to lie in, even if there were pesky blinds in the way.
I will admit, as nice as it was to have summer finally arrive, I did take some time to enjoy the cooler temperatures in the basement this afternoon. But only because I knew I would be sweating it up later on at Zumba.
Before that though, we had this little thing called dinner.
My sister was in charge of the kitchen tonight, and she made one of her favourites – soft tacos.
In a whole wheat flax tortilla, I layered refried black beans, ground beef, salsa, avocado, jalapenos, sour cream, and cheddar cheese. And some lettuce, post photo shoot.
Ready for wrapping and rolling.
Zumba was insane. Not so much the class itself, but it was so freakin’ hot. The air conditioning doesn’t work well in the fitness class room, so it was like an oven. I’m pretty sure I was radiating heat when I left the gym.
After a big glass of ice water, I was looking for a little something something to eat back at home. Ice cream probably would have been the obvious choice, but we still had a couple of mini angel food cakes that I fear will go moldy in this heat, so I created something with one of those instead.
Angel food cake, white nectarine, wild berries, and a little whipped cream.
I tried to make it look pretty, just for you.
It was light and fresh, but I don’t think I’m the hugest fan of angel food cake. At least not commercially prepared ones.
I have a question for all of my wonderful readers – how do you like to see recipes organized on blogs? Do you like them mixed into posts? Would you rather seem them have their own pages? Both? Something else? I’m never sure how I should present them. I like the idea of having them organized formally on their own pages, but also like to give them to you in the posts. What do you think?
Now it’s time to chill (literally) for the rest of the evening. Night!