After a very long, and very unnecessary hiatus, I have finally returned to A Smaller Bite. I took a brief Word Press sabbatical while I searched for jobs, moved to a new city, and settled into the dreaded life of a post-college graduate. But now that I have finally established myself as a young (semi)professional, I can get back to the important stuff. Which is, of course, cooking semi-quirky things and sharing them with you in hopes that the gorgeous photos make you want to try out the recipes for yourself.
So, to start things off, I decided to go with a recipe inspired by my many recent brunch adventures in D.C.
Now, I know some people have an aversion to breakfast food (even though I can’t for the life of me understand why)… But I, thankfully, do not. I actually don’t think that a single unappetizing breakfast food exists. Eggs, pancakes, french toast, bagels, oatmeal, (turkey) bacon, waffles, smoked salmon, cereal, granola…. I would keep going but my stomach just growled. I could eat breakfast for every meal of every day and never get tired of it. The only problem? My brunch excursions always get very stressful, very fast when the waiter asks for my order.
The omelet – always a solid choice, because I can never go wrong with eggs and veggies, but then that Belgian waffle that the woman next to me is eating looks so tempting. And yes, I could order a belgian waffle with just a side of 2 eggs, but the best part ABOUT the eggs is the cheese and mushrooms and onions and peppers. What’s a girl to do??
I usually end up sticking with the omelet, but I still always have those minor reservations, wondering (OK, fantasizing) about what that waffle would have tasted like. And if you have ever been out to breakfast/brunch with me, you have no doubt endured my many complaints regarding the lack of “side waffles” on the menu. If only I could order one little waffle, one little omelet, one little plate of home fries, and one little side of turkey bacon, the world would be a better place. Because, in the end, ordering the full-size belgian waffle is serious commitment, especially for those who like some variety on their plate.
So, until the restaurant industry hops on the “side waffle” bandwagon, I must work with what I’ve got. Which is why last weekend I decided to use my mother’s century-old waffle maker to solve my breakfast dilemma. I put the eggs and veggies aside and chose to indulge in a fluffy, crispy, golden-brown waffle. And because my mother had stood at the receiving end of my many waffle requests, she decided to lend a helping hand as an early birthday present when I was home Sunday morning.
Obviously, we had to find a gluten free recipe – and this one has almost no added sugar! After a few trial and errors, we got the perfect golden, crispy waffle. And when we accompanied it with homemade applesauce made from apple trees in our yard? I wanted more than just a measly side waffle. Luckily, our waffle iron makes four small waffles (or one giant waffle) so it can satisfy any hunger level you may have. We also made a bunch of different waffle plates to display the endless topping options at your disposal.
Gluten Free Waffles
- 1 cup GF All Purpose Baking Flour (quinoa, oat, brown rice, or coconut flour)
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Himalayan Salt
- 2 Tbsp Coconut Sugar
- 1 Tbsp Coconut Oil
- 3/4 cup Almond/Coconut Milk
- 4 Eggs separated
- 1 tsp Vanilla Extract
- Mix the flour, baking powder, soda, salt, and sugar together.
- In a separate bowl, whip the egg whites and vanilla until it forms stiff peaks or resembles whipping cream.
- Add the milk, egg yolks, and oil to the dry ingredients and blend together. With a rubber spatula, slowly fold in egg whites with the rest of the ingredients. The entire mix should be light and fluffy. Brush waffle iron w/ canola or coconut oil and begin making waffles.
- Carefully remove waffle from waffle iron when red light goes off and top with syrup, honey, applesauce, butter, yogurt, fruit, or whatever other fixings your little heart may desire.
Whether you’re a fan of butter and syrup or fruit and yogurt, these waffles go great with all sorts of add-ins. The recipe made about four gigantic waffles (or 16 side waffles), so if you are eating alone, plan accordingly. For my next batch I’m already scheming of ways to make waffle-egg sandwiches. Because after all, why should you ever have to choose between the two?