It would be funny if it would not be concerning.
Yesteryday, I read a blog post on the Bloggess, about Dave. It made me think that I watch too much hulu and surf the internet to keep up with people I don’t even know.
It is mild outside. Much of our snow has melted. It feels more like March than end of January, and mentally I am steering towards spring and summer, making mental notes about spring fashion and running outdoors again.
This week I experimented with a new recipe, coconut waffles. This is an easy recipe and gives waffles a bit of an exotic edge. Have a good weekend!
Coconut waffles (vegan)
Makes 4 smaller waffles (1 breakfast for 2 not so hungry people)
- 1/2 cup of allpurpose flour
- 2 teaspoon baking powder
- 2 TB of coconut flour
- 1 TB of raw coconut sugar
- small dash of cinnamon
- 1/2 cup of coconut milk (used the drinkable kind, not the canned)
- 1 teaspoon vanilla extract
- 1/2 teaspoon for raw grated ginger (optional, but cuts through the sweetness)
- Mix the dry ingredients in a bowl, and then add the wet ingredients. Combine and mix until the waffle dough is smooth.
- Preheat waffle iron (depending on the model, a green light goes on). Spray with nonstick canola oil spray (or wipe with some oil).
- Bake waffles according to the waffle maker's instructions, which usually means putting about 1/4 cup batter on the iron, closing, and waiting for a light to go out. I baked mine longer than the light signal (about 4 min altogether so that they are on the crispy side).
- Serve to your liking. I just had them with butter and jam.