Hello! I finally have the internet and can get back to baking and blogging once more. I haven’t been able to check anyone’s blogs for weeks and so goodness knows what tasty treats I’ve missed out on. Thank you to everyone for all your good luck wishes regarding my new job and moving to
Sheffield. I’m pleased to say it’s all going well and I feel very settled. Here’s a quick snap shot of my ‘new’ kitchen.
Back in April I was given a Belgian waffle maker for my birthday. I love playing around with kitchen gadgets and adore waffles so it was the perfect gift. I hadn’t had a waffle for several years and certainly not since going GF, so I was very excited to try it out. I greased the machine, mixed up a batter (without a recipe – opps!) and spooned it onto the waffle iron. When it smelt ready I went to open the lid only to discover that the batter had welded itself to both the top and bottom plates, meaning I had to forcibly pull the iron open, breaking the waffle in half. Not only that, but the batter refused to come away from the plates and I spent the next 40 minutes trying to scrape the crispy burnt on mess off the machine. Feeling disheartened I put the machine away, where it stayed untouched for several months. I’m sure we’ve all had similar experiences with various kitchen gadgets!
However, my desire for waffles never went away and when Annie submitted her gluten free waffle recipe for my Go Gluten Free event a few weeks back, I was determined to give them another go. I followed Annie’s recipe, only making a slight adjustment by using oil instead of melted butter, as I had read this would give a crispier finish to the waffles. With my fingers crossed I tried again and …success! Delicious, light and fluffy waffles that didn’t stick to the iron. Hurrah!
The first weekend after I started my new job I decided to celebrate with some waffles for lunch. The great thing about waffles is that they are so versatile. The flavour of the batter itself or the toppings you pile on top can be sweet or savoury. I decided to go the whole hog and have one of each.
First up was the savoury waffle. Sliced sautéed mushrooms with a little thyme and garlic, topped with some grated smoked Applewood cheese and a pinch or two of smoked paprika. I love this combination, as the smoky sweetness from the cheese and paprika goes really well with the earthy mushrooms. Definitely some savoury umami flavours going on. It also tastes fab on toast if you don’t want to bother making waffles.
For the sweet dessert waffle I spread some cream cheese over the waffle itself and then topped it with some hot, lightly cooked plums and a drizzle of honey. This was very tasty too, although on this occasion I preferred the savoury mushroom waffle. I know that’s almost unheard of for me, but the combination of smoky, woodsy flavours are just perfect together.
I love how the square indents in the waffle result in both thin and crispy and thick and fluffy waffle in each bite. The little squares are also perfect for capturing the juices and toppings you choose to pile on top. However you choose to top or flavour your waffles, you have to agree they’re Waffly Versatile! Hehe.
Gluten Free Waffles
200g gluten free plain flour (I used Doves Farm)
40ml sunflower or rapeseed oil
1 tsp gluten free baking powder
Spray or lightly brush your waffles iron with a light coating of oil and heat to your usual setting.
Place the flour, salt and baking powder into a bowl.
Measure the oil and milk into a jug. Add the eggs to the milk and whisk together to combine.
Pour the egg/milk mixture over the dry ingredients and mix together using a spatula or fork to create a batter, about the consistency of double cream. A few little lumps are fine.
Place a ladleful of batter into your waffle iron and cook until lightly golden brown.
Eat and enjoy with the sweet or savoury toppings of your choice.
Makes approximately 6 waffles
Recipe can be halved, doubled etc if required. Just go by how many eggs you’re using.