Waffles. Bliss. Waffles. Bliss.
Interchangeable terms. Anyone who tells you otherwise is a liar, or they’ve never had a good waffle on a nippy spring day while sipping tar-black coffee before a ride. Or during a ride. Or after a ride. Crispy exterior, fluffy interior, slightly-sweet dough…Anyway, we’re neck-deep in Belgian Classics season, and there’s no better way to enjoy a magical time of the year than with the Battlefield of Europe‘s greatest export.
My kitchen is the Belgian Expeditionary North American Waffle Laboratory (BENAWL). The team of experts in the BENAWL has experimented with making waffles out of anything carbohydrate-based (and sometimes not, see the disastrous “Atkins Waffle”). I’m not a gluten apologist by any means (note: I’ve never met any gluten-paranoid hypochondriacs outside of the US), but variety is the spice of life. And waffles. Wheat flour, rice flour, cooked rice, corn flour, sourdough starter, tapioca starch, rye flour, yucca flour, gummy bears, xantham gum, corn, Froot Loops, bacon, bread, carrots, basil, potatoes, pumpkin, vegetable pulp…all hot-cast into a nook-pocked leavened quick bread ready for a bevy of toppings.
However, the BENAWL has a new apparatus allowing for an even more terrifying degree of experimentation. That apparatus is the BlendTec, capable of turning virtually anything into flour, paste, butter, or liquid ready for incorporation into a waffle dough. Dried broccoli flour? Is that a thing?
I’ll start with the basics of Alternative Waffle (henceforth known as AltWaffle) creation with a BlendTec. No BlendTec? A food processor should work, but I take no responsibility for disaster. Welcome to AltWaffle 101: The Oat Waffle. More exciting than a standard flour waffle, I prefer the oat version for a quick waffle as it gives the dough a little more texture and flavor.
A quick explanation on the following recipe – I prefer using honey as a sweetener and butter as my fat. Lower glycemic index, better browning. You can sub for standard sugar and oil if you want less miraculously-awesome results.
Note: This recipe ALSO works for the lesser quick bread known as “pancakes”. Just pour the batter onto a hot, greased pan. Duh.