Friday, January 29, 2016

Coconut waffles (vegan)

It is Friday. A lot went through my mind this week. Is the zika virus really such an explosively spreading threat as it is made out to be? Is it really responsible for the birth defects reported in Brazil? The whole hysteria eerily reminds me of Dan Brown novel “Inferno”.  I read somewhere that scientists try to bio-engineer a male mosquito that, if pairing with a female of the zika carrying mosquito species, the female would lay eggs that don’t develop into mosquitos. Inferno 2, revenge of the humans.

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)
  1. Mix the dry ingredients in a bowl, and then add the wet ingredients. Combine and mix until the waffle dough is smooth.
  2. Preheat waffle iron (depending on the model, a green light goes on). Spray with nonstick canola oil spray (or wipe with some oil).
  3. 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).
  4. Serve to your liking.  I just had them with butter and jam.

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