Sunday, April 10, 2011
I wanted to post this before the weekend ... but then we ended up on the road, driving driving driving, heading south like birds. Except that birds in this hemisphere head north. And I wasn't driving. I was nursing body aches and coughs and fatigue in the passenger seat while Robbie took control of the radio (sigh) and Nelle sang all the way from Brisbane to Sydney.
The grand old duck of yore, he had ten ah ah men ...
Not that I felt sorry for myself. Not me.
But here's the deal. This week, buy all the ingredients you need for this recipe and - next weekend - make. these. waffles.
Coconut Waffles with Bananas and Mango Jam
10 min prep + 15 min waffle-making
2 large organic eggs
4 Tbs coconut oil
1 c coconut cream
1 c water
1 heaping Tbs raw honey - warmed to make it lovely and runny
1 c finely shredded yellow squash or zucchini
1 c plain unbleached flour
1 c buckwheat flour
2 tsp baking powder
mango jam (or some other suitably tropical-fruity jam)
2-3 sliced bananas
*As always, try to use organic ingredients when you can - especially the eggs.
1. Preheat the waffle iron. Mix the eggs and oil together in a large bowl, then add the rest of the liquid ingredients and the shredded squash and mix well.
2. Add the dry ingredients and mix until fully combined. Make your waffles! Top with mango jam and bananas and cream. Oh yeah.
Around $0.90 per waffle, not including toppings ...
And... I've got two thrifted items to show off today! These lovely brown checky plates holding my waffles ... and the gorgeous little ladle used to lop up the jam. All acquired for less than $0.20 apiece.
Ahhh ... things are looking better already ...