on the menu: spelt waffles


These might be my favorite waffles yet. Flavorful, good texture, froze well…good waffles. I’ve been playing around with spelt flour lately with great results. It has a light nutty flavor and substitutes well for all-purpose, so it’s easy to experiment.

I read about six recipes (here’s the closest) and then did this, with the approach of maintaining a 1:1 ratio of dry to liquid ingredients:

1 c spelt flour

1/2 c all-purpose flour

1/2 c wheat flour

1/4 c almond meal

2 T bran flakes

4 tsp baking powder

2 tsp baking soda

1 tsp cinnamon

1 tsp cake spice (nutmeg, ginger, allspice, cinnamon, clove blend)

1/2 tsp salt

2 Tbs sugar

1/2 c yogurt (greek)

1/3 c coconut oil

1 c milk

1 mashed ripe banana

2 eggs

2 Tbs cider vinegar

1 tsp vanilla

Preheat and grease waffle iron (I preheated to a higher temp than I cooked, cooking finally at setting 3 of 7), mix dry ingredients and wet ingredients separately, stir wet into dry and let batter thicken 2 minutes. I like a consistency like quite thick cake batter.

Add heaping 1/2 cup of batter to iron and cook until golden, repeat. Makes about 8 waffles.


This recipe is receptive to substitutions.



on the menu: chocolate pecan banana bread

IMG_1654I like the banana bread recipe from this retro 1968 Better Homes & Gardens cookbook. The chocolate and pecans are my contribution, along with some other little substitutions and additions. For whatever reason, it’s never turned out so well before. Mysteries of baking.



Why is it sometimes crumbs bother me in photos (and I will make a tiresome effort to get rid of them), and sometimes they seem to add a kind of unposed and appetizing authenticity?

Oh, and I had a soft-cooked egg, too (note to self: 3 minutes is not enough). With soldiers, as they say. Eggcup performance going strong.