Focus on the effort - not the results.. that is what they say. This is a good rule of thumb when it comes to engaging with other people. It is true after all. The only thing we control is the effort we put in. The rest of it is out of our hands. We have no say over what someone else might do. How they may react or respond. I am beginning to believe that this may apply to gluten free baking as well. I feel like I’ve been showing up but something isn’t being reciprocated. I remain patient and optimistic but no longer have any expectations. That being said I have to admit it.. the zucchini bread hurt my feelings (and my jaw). So I got up this morning to give it one last go. I got the waffle iron piping hot and set out to make some “redemption waffles”… Sunday is a good day for redemption. I had to keep trying. My gluten free experiments have felt like throwing pasta at the wall and watching it hit the floor, repeatedly. For the record, I am willing to bet that gluten is what makes pasta stick to the wall in the first place. I just want to simply be okay at this. I like an alternative or progressive recipe. I want to be able to omit, replace and make substitutions in the kitchen, on the fly. I feel like I pulled it off this time! I am pretty satisfied with these here waffles. Sure I could see them being forcibly removed from a Waffle House at 2am for being nuts but that’s a right of passage. Right? I kid. That only happened to me once and it was because I played 1999 on the jukebox 12 times in a row. They were the ones who gave me all those quarters! Haters gonna hate. But anyone who gave this recipe a spin couldn’t honestly hate these waffles.
Day 186: Almond flour waffles with peanut butter, blueberries and bananas. Topped with more bananas, fresh bloobs, maple syrup and seeds. Pro tip: mix all your favorite seeds in a jar and leave it on your table with the salt and pepper to garnish everything. Get that extra nutrients in.
1 large egg (separated)
1/2 cup almond flour
2 Tbsp preferred sweetener (I used brown sugar because that’s what I had)
1/2 tsp gluten free baking powder
1/4 tsp sea salt (use sea salt of the mineral content)
2 Tbsp peanut butter (or any nut butter, peanut is what I had on hand)
1/4 unsweetened almond milk
2 Tbsp butter or coconut oil
1/2 tsp vanilla extract
1 banana
1/4 cup bloobs aka blueberries
Whisk together all your dry ingredients in a big bowl.
Melt your butter (or coconut oil) and nut butter together
Slice your banana into 1/4 inch thick pieces
Whip your egg whites until stiff (do this with a hand mixer unless you are glutton for punishment)
Now it’s time to add all the wet stuff to your dry stuff together but save the egg whites for last and gently fold them in. You want the volume of the egg whites to lift the batter.
Grease your waffle iron and add 1/2 a cup of batter per waffle. Throw some banana slices and blueberries on top then close it up. I let my waffles cook a little longer so they’re crispy and the fruit gets a chance to caramelize. You can peak in on them from time to time. Takes no more than 6 or 7 minutes.