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Weekly Waffle

Sorry for the delayed waffle post, but they took a definitive back seat to Sophie's cupcakes.  Recipe is from Good to the Grain by Kim Boyce.  I continue to adore this cookbook.  However, there was great trepidation when I chose the waffle of the week: Carrot and Corn flour Waffles.

Sophie: "I don't think I am going to like those"

Maddy: "gross"


I think they both envisioned shredded carrot and corn niblets---fear not.  The recipe uses carrot juice.  If you don't have a juicer many natural food stores and well stocked groceries will have it in the refrigerator section.

Dry Mix:

1.5 cups corn flour (I used cornmeal--wondering if I could turn this into corn flour in my Vitamix?)

1.5 cups all-purpose flour

1/4 cup + 2 TBS wheat germ

1/4 cup brown sugar

1 TBS baking powder

1 TBS ground ginger

1.5 tsp kosher salt

Wet Mix:

1 cup + 2 TBS carrot juice

3/4 cup whole milk

3 TBS unsalted butter, melted and cooled slightly

zest and juice of one orange (I didn't use zest because I used OJ from a carton)

2 eggs

  • turn waffle iron to highest setting. sift dry ingredients in large bowl (I didn't sift).
  • in medium bowl whisk all wet ingredients together until thoroughly combined. pour the wet mixture into the dry and with a light hand fold together.  the batter will be thick and pillowlike (?) with large pockets of deflated bubbles on the surface
  • Cook until dark golden ~4-6 minutes.

 Makoa looking for pillows.

These waffles had a lovely crust and a beautiful marigold color.

Sophie said, "They look Indian." A reference to the color, not the flavor.  Despite her intial misgivings she seemed to enjoy them.

  Proof that with enough maple syrup she will eat just about any waffle.

Dark chocolate blueberry banana smoothie

Mrs. Lee, Time for your meds.