I have already told you about my twin sister Nicole who lives in Mexico. She only comes home to visit once a year around Thanksgiving and she is home right now! I stole her away from the rest of our family for a few days to spend some time with me up here in Homer. During her 4 day stay here we exercised, cooked lots of food, ate said food, and spent hours at thrift stores and bookstores perusing shelves of books. It was perfect! We actually are very similar and our time spent showed our equal love of literature, fitness, and food :).
A highlight of our culinary creations were waffles. We tried several different varieties, but our favorite was one we created with cornmeal, beets, and coconut milk. It is naturally gluten free, as well as dairy and sugar free. We decided to make it savory and topped it with avocado and tomatillo salsa. Nicole wanted to add the extra beet on top for presentation, but it didn’t go too good with the salsa. We just picked it off before eating the rest.
It is hearty and can hold up to whatever toppings you throw at it, yet airy from whipping the egg whites separately. I think one of the best things about this waffle is the color. Who can resist a waffle that is naturally pink from real ingredients?
This was really quite tasty, and open to experimentation as well. You could add sweet potato, applesauce, banana, or even grated carrot and spices to the batter instead of the beet to be creative with different flavors and textures.
Beet & Corn Waffles (Gluten free, Dairy free, Sugar free)
1 Tablespoon Coconut Oil
3/4 cup coconut milk ( I used half coconut milk and half water and it didn’t seem to affect the flavor)
1 cup cornmeal
1/4 tsp salt
1/2 one large beet, roasted and peeled (about 1/2 cup)
Separate the egg yolks from the whites. Place yolks, coconut oil, coconut milk, cornmeal, salt, and beet into food processor. Blend until the batter is smooth. In separate bowl beat egg whites until soft peaks form. Pour the cornmeal batter over the whipped egg whites and fold carefully until incorporated. Immediately pour 1/3 of batter onto preheated waffle iron. Repeat.
The recipe made three waffles in our waffle iron to feed the two of us. Serve with sweet or savory topping of choice.
We didn’t just make waffles though. Here are a few pictures of some of our other creations.
Tomato Minestrone with Wild Rice
100% Whole Wheat Pita Bread
Chickpea Falafels with diced cucumber and a cucumber dill yoghurt sauce served with whole wheat pita. I think this meal ties with our beet waffles for taste and enjoyment. Yummy!
Unfortunately we took lots of pictures of food and none of us together. I guess you can see where our priorities are when it comes to picture taking. haha I love her :).