SPINACH WAFFLES
1 cup all purpose flour
2 teaspoon baking powder
1/4 tsp pinch kosher salt
1/4 tsp pinch kosher salt
2 cups (packed) fresh spinach plus a cup of water to blend
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp veg bouillon
1 1/2 cups of alternative milk (using almond)
2 tsp apple cider vinegar - or white distilled ok
2 tsp brown sugar
4 tablespoons olive oil
MAKE WAFFLES
In blender, combine water the spinach blend to liquify, add the onion, garlic and bouillon once the spinach has blended.
In blender, combine water the spinach blend to liquify, add the onion, garlic and bouillon once the spinach has blended.
in a bowl or measuring add the alt milk and vinegar to make "buttermilk" which helps with the rise and crunch. let this sit for 5 minutes then add in the brown sugar and oilve oil.
In a bowl, sift together flour, baking powder, and salt.
mix the dry to wet and then add the soda water at the end. the mixture should not be too thick nor too thin. add more soda water if to thin and if you add more flour to thicken add more oil as well.
Heat your waffle iron to hot and spray oil it - do the oiling for each time you add batter to the iron.
The waffle iron i use is a vintage 4 rectangle thin iron and only takes 3-4 minutes to cook. you will need to play with your iron to see the length of time you'll need. My father taught me to watch the steam coming of the waffle iron and when the steam slows down the waffles should be almost ready.
my father was a waffle master.
CLASSIC waffle
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 large eggs
- 1 ½ cups milk
- 6 tablespoons unsalted butter melted and cooled (vegan coconut oil)
- 1 teaspoon vanilla extract
- In a medium bowl, stir together the flour, sugar, baking powder, and salt. In another, larger bowl, whisk the eggs together until blended.
- Whisk into the eggs, the milk, melted butter, and vanilla until combined, then whisk in the dry ingredient mixture. Don’t overmix; the batter may be slightly lumpy.
- Grease the preheated waffle iron with nonstick cooking spray. Ladle in enough waffle batter to fill the waffle iron almost to the edges, and close the iron. Cook until the waffles are golden brown and crisp, 6-8 minutes, then remove the waffles to a plate and repeat with remaining batter. Makes 10-12 waffles.
In a medium bowl, stir together the flour, sugar, baking powder, and salt. In another, larger bowl, whisk the eggs together until blended.
Whisk into the eggs, the milk, melted butter, and vanilla until combined, then whisk in the dry ingredient mixture. Don’t overmix; the batter may be slightly lumpy.
Grease the preheated waffle iron with nonstick cooking spray. Ladle in enough waffle batter to fill the waffle iron almost to the edges, and close the iron. Cook until the waffles are golden brown and crisp, 6-8 minutes, then remove the waffles to a plate and repeat with remaining batter. Makes 10-12 waffles.
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