I have a bit of an obsession with waffles and I very much like to create unusual and unexpected variations of such. Today I thought, why not make french toast waffles?
Dip your favorite spelt bread (mine is by Nature Bake–it’s moist and fluffy) into a mixture of egg (or egg replacer), soy milk, vanilla, cinnamon and a squirt of agave nectar. Place in waffle maker until done and begin joyful mastication.
I found that you can do this a couple of ways:
First, quickly coat the bread and place on the waffle iron before it has a chance to soak up too much liquid, which will ensure the bread keeps its shape. The waffle in the photo was done this way and came out not only tasty but oddly attractive in an Analytical Cubism sort of way (well…kinda). The crust was like cinnamon toast and the rest was french toast waffly bliss.
Second, tear the bread into pieces, soak in the liquid until it becomes chunky-mushy and use like a batter. Both ways make very good waffles and the nutty spelt is a nice flavor addition. It’s also fun to make little waffle pieces with the batter—soft yet crispy little critters, they are.
I’d like to try this with other breads–ut oh, another project!
Fritatta (made in a mini bundt cake pan) with cream cheese, prosciutto & tomato, topped with gorgonzola, on a bed of steamed kale.
Apricot, mandarin orange and almond tarte topped with hemp seeds. I like it because the apricot is cooked but the orange is not…mmm
Quiche Jardiniere: broccoli & cauliflower in emmental cheese sauce, with kale, walnuts and sharp cheddar on the side.
Walnut baguette, still warm from my trip to 
