Home at the moment is a one bedroom bungalow with hardwood floors and walls, an unworking fireplace, suspended stained glass in every window, a yellow bathroom with a door that does not close completely, a record player, and ceramic lizards on the wall. We’re house-sitting again, this time until April. It’s pretty lovely. The cats have two large windows to sit in, Boyf has a workbench in the basement, and there are amazing antiques everywhere, as the house has been owned by the same family since it was built about 100 years ago.
There is one challenge for me, though, and it’s kind of a mighty one. The kitchen, while adorable with its repurposed icebox as a cupboard and it’s exposed brick pillar, is all on one fuse, which means Kettle+Microwave= No Power At All for Anyone Sorry, Stop Trying to Make Coffee and Oatmeal at the Same Time, Ain’t Gonna Happen. The other, and this is the biggie, is that there is no stove, no oven. What there is, is a hotplate and a convection microwave.
The convection microwave, I’ll admit, is a bit amazing. It’s too small to fit a cookie sheet, but it’s amazing for baking cakes because it heats so evenly (I baked this puppy in it). So now that I spend my days slaving over a hotplate and micro, I have crowned myself Queen of the Small Appliances – I’m leaning into it.Well, this has been a lot of preamble to say, dust off your waffle iron. Become your own small appliance master. It feels good.
This recipe for Maple Walnut Spelt Waffles is about as easy as it gets (chopping the walnuts is the most tedious bit, and you could easily and cheaply buy them pre-chopped). The walnuts toast themselves in the waffle iron like magic, and the ground flax doesn’t even need to be presoaked in water to do it’s job, like many flax eggs do. It also has a bunch of my favourite ingredients: spelt flour, maple syrup, almond flour, and grapeseed oil. All amazing whole foods, all good things to put in your body on a Sunday morning to get ready for a day of winter house puttering.
- 1 3/4 cups light spelt flour
- 1/2 cup almond flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 2 tbsp ground flax
- 1 cup unsweetened almond milk
- 4 tbsp grapeseed oil
- 1/2 cup maple syrup
- 1/2 cup chopped raw walnuts
- Using some extra grapeseed oil, grease your waffle iron and pre-heat.
- In a large bowl, mix together all dry ingredients, including flax and walnuts.
- In another large bowl, whisk wet ingredients. Add in dry ingredients and mix just until there is no dry flour remaining.
- To cook, follow the instructions for your waffle maker, but for my Salton 1/4 cup of batter per waffle was perfect. Enjoy with coconut oil and more maple syrup.