My friend Jami is a great adventurer and a very creative person. She’s the one who taught me how to make Kombucha. (Thank you, Jami!) She came over yesterday to make soap and we wanted to try something else new on the same day. Well, I was game. All I need to try something new is a little inspiration or someone else around (lacking those, I tend to go through my usual routines over and over).
She brought the waffle iron. Using my four-grain flatbread recipe, we made a thicker batter (by using a little less water). We oiled the waffle iron with a little extra-virgin, unrefined coconot oil. I was concerned that the waffles would be gooey inside, but they really weren’t too bad. The iron steamed all that water out. Literally. For the first 4 minutes of cooking, the steam poured out. A set of waffles would cook in about 4.5 minutes with this waffle iron.
We ate the waffles dipped into a delicious bean soup Jami brought — spiced up with her home-grown hot peppers. The breads were really savory and tasty. The organic corn flour gives them an awesome flavor. And we ate sprout salads topped with other of her garden veggies — bell peppers, tomatoes, and cucumbers.
What I wonder is, does anyone know of a cast-iron waffle iron? Or stainless steel? The one we used was a non-stick, which we all know is not the ideal solution. I have a little cast-iron waffle iron that is meant for campfires, and it is fun to use, but unwieldy on the stovetop. I’d love to find something for household use made of safe materials. So please let me know if you know of anything!
Wardeh,
Looks good. I found a cast iron waffle maker on shopzilla.com for around $50.00. They had some commercial waffle irons that went up to $1300.00 as well. However you reminded me of something I have been meaning to try. Homemade waffle cones for ice cream. Just thought I would throw that idea out to you too, I bet that would work well with corn.
Have a great weekend.
love,
Tiffany
Hello Wardeh -
Your flatbread waffles are a great idea. I have a non-stick waffle iron too and grimace about that. I shared with you awhile back about Sue Gregg’s cookbooks. In her yeast breads book (I believe that is the right name =) she has the best recipe for waffles. She soaks the whole grains for 12 hours (we use lemon juice because we have a non-dairy girl) and then the whole grains and remaining ingredients are ground up together in the blender (we have a Bosch grain grinder/blender. The ingredients are simple and healthy – sea salt, olive oil….. and the end results are so popular we can’t make enough for everyone =) I like to mix up the grain combinations and have used brown rice, quinoa, buckwheat, oat. I bet your family would like them too – I would be happy to send you the recipe.
love, joy and peace to you and your family!
Cammie Grace
Cammie,
I looked to buy that Sue Gregg cookbook that you mentioned, because I would really like to try those breads. However, I couldn’t find it for sale (I looked at amazon.com). So, I would love it if you would either tell me where I could get it, or share a couple of the recipes with me! I also did order kamut from Azure but it was out, so I’ll try again this month.
Wardeh,
On Sue Greggs website she has the step my step tutorial for making her whole grain waffles and pancakes. I thought I would share it with you as I have read and used your tutorials many times. http://www.suegregg.com/recipes/breakfasts/blenderbatterwaffles/blenderbatterwafflesAA.htm
Thank you so much, I have made many wonderful changes in our family based on what I have read here on your site. You are an inspiration.
Thanks
anita
Wardeh,
Do you get your oil from Azure? If so, which would you recommend: the WFN Traditional or WFN Centrifuged?
Thanks,
Tamara
I get the coconut oil from Hummingbird Wholesale in Eugene, OR. I don’t know if it is traditional or centrifuged. I can find out though. What I pick is the unrefined, raw, virgin coconut oil.
Traditional – “The fresh coconut milk emulsion undergoes natural fermentation. This process yields a nice sweet coconut oil that is unrefined, pure, and very shelf stable.” It is also extra virgin & organic. (Does organic = raw?)
Centrifuged – “This (extra) virgin coconut oil is made from fresh coconuts that are cold pressed to yield a coconut milk emulsion. It is then chilled and placed in a centrifuge where the oil and water layers are separated. The resulting oil is pure, natural, organic, unrefined and extremely stable.”
The above is just FYI.
Guess I’ll get a small container of both and see which we like better!
Have a great afternoon,
Tamara
Tamara,
Thanks for that information! Organic does not necessarily mean raw. Raw has to do with processing temperatures. Generally, at Hummingbird Wholesale, raw means the food was not heated higher than 115 degrees Fahrenheit.
So, in the case of the Traditional Coconut Oil, we’d have to know how hot the oil got to know if it is raw or not.
I’d like to hear what you think about the two types. I still haven’t found out if my oil is traditional or centrifuged. I’d guess centrifuged, but I’m not sure.
Aah, right, as in milk, honey, etc. Caught in a forgetful moment.
Tamara, I have lots of those moments, too!
We’re in good company.