West Coast living in the dairy free World - Wonderful waffles · Friday March 15, 2019 by colin newell
Perhaps more than life itself, I love breakfast. If I fail to start my day with lots of carbs and a bit of protein, I might as well stay in bed.
Welcome to a re-boot of my level best most popular blog post ever! The Waffle Special!
What do I eat for breakfast? The most important meal of the day!
A typical morning for me includes granola, fruit, yoghurt, multi-grain toast and water.
I know what you are thinking: No coffee and no juice. Nope. Never. If anything, I drink water for breakfast. Your body does not need a sugar slam first thing – so don’t drink juice!
But you’re the coffee guy Colin!
Coffee is a ritual that comes later – Almost always around 10AM.
Lately, I have been doing way more baking. Muffins. Cookies. Waffles. Why? To save money and enjoy life more!
I sous-chef for 100% of our home cooking, but I tend to nibble more at work.
So, in addition to making all of my own coffee and the coffee for the lads in the lab, I make all my own baked goods for my weekdays.
But back to breakfast: I love breakfast and we all know that breakfast tends to include dairy in some form or another. It is hard to find a work-around. But you can. Here is my dairy free waffle recipe. This is not purely vegan, but I suppose with a bit of work it could be.
Ingredients and instructions.
1 3/4 cup of all-purpose unbleached white flour
1 tablespoon baking powder
Pinch salt
1/4 teaspoon Cinnamon
2 Egg yolks
1 3/4 cups premium quality Soy, Coconut or Almond milk
1/2 cup cooking oil, ideally canola oil
2 Egg whites
In a large mixing bowl (which will ultimately hold several days worth of waffle mix) stir together flour, baking powder and salt.
In a smaller mixing bowl beat egg yolks. Add Soy, almond or coconut milk, cinnamon and oil.
Add your wet to the flour mix all at once. Stir or fold til mixed but still slightly lumpy.
In yet-another-bowl whip egg white to form a stiff peak.
Gently fold egg whites into soya-flour-oil mixture leaving a few whisps of egg white visible.
Heat waffle iron letting waffle mix work for about 7 minutes.
Pour batter onto preheated iron. Do not open while the waffles are cooking! Timing will vary depending on your iron.
Serve with butter, maple syrup, fresh blueberries and hot, hot coffee!
Enjoy! This recipe updated March 2019
Colin is a Victoria resident and food lover that is constantly searching for the perfect cup of coffee. His blog has been on the air since 1995… but who’s counting?
Subscribe to this naughty blog - fresh posts to your e-mail box! · Friday March 15, 2019 by colin newell
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Instant pot living Mushroom Risotto · Tuesday February 5, 2019 by colin newell
Authentic and brilliant Mushroom Risotto in less than 25 minutes from start to finish? Oh yes!
This recipe produces creamy, perfect risotto every time.
This is best served right out of your Instant Pot to experience the best silky texture of the risotto.
Reheating with a little extra water and pad of butter helps recreate the creamy original texture, for you leftover lovers.
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Instant pot living - General Tsao chicken · Sunday January 27, 2019 by colin newell
I am a sucker for tasty ethic cooking – whatever it might be. This fairly liberal interpretation of General Tsao Chicken in the Instant-Pot is a good example of one of those dishes. It is cheap to make. You can make it quickly. You can feed a large horde with just one or two Instant Pots. Dig in. Enjoy!
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