I’m an asshole to sleep with.
I steal the sheets. Sometimes I snore. I drool. Excessively. And I totally hog the bed.
On several occasions Roo has found me in…
the “Vitruvian Man,”
and what Roo likes to call, “the Captain Morgan.”
Did I mention that I’m notorious for shoving people out of “my space?” Like, onto the floor?
Yup, Roo is lucky to be with me.
And by lucky, I mean I bribe him with waffles for breakfast. Waffles totally make up for being pushed out of the bed, right?
These waffles take on the weight of coconut whipped cream and loads of strawberries with ease, so be generous with the toppings. They can take it. The batter is quite thick, but it puffs up as it cooks, making a crisp, nutty waffle.
Adapted from Lunch Box Bunch
Makes About 8 Waffles
A large mixing bowl
A pastry brush
A waffle maker
A cookie sheet
A set of tongs, chopsticks (to help you get the waffles out of the iron without touching it with your bare hands)
Extra mild tasting oil (I used coconut oil), to brush the griddle irons with
1 batch of coconut whipped cream
1 quart of strawberries, hulled and halved
For the waffles
2 cups of whole wheat pastry flour
Quarter cup of sugar
One and a quarter teaspoons of baking powder
A pinch of fine sea salt
2 cups of unsweetened unflavored almond milk (you could use soy milk)
1 tablespoon of mild tasting oil (I used coconut oil)
1 tablespoon of vanilla extract
*Please be sure to read the instructions that came with your waffle maker, if you’ve never used it before.
Place the cookie sheet in the oven, on the middle rack, and preheat to 200F.
Preheat the waffle maker to its hottest setting.
In a large bowl add the dry ingredients and whisk together till well combined. Add the wet ingredients to the dry, and mix till smooth.
Once the waffle maker is preheated, brush coconut oil with a pastry brush onto the individual griddle irons. I ladle about a half to three quarters of a cup of batter in (if you’ve never used your waffle maker before, err on the low side so your batter doesn’t overflow when you close it). Cook the waffles until they’re crispy and browned. (Please take care to cook the waffles till they’re quite brown. There’s nothing sadder than an undercooked waffle.) Remove (carefully!) from the griddle irons with tongs or chopsticks. Set the waffles aside on the cookie sheet in the preheated oven.
Repeat the above paragraph until all the waffles are cooked.
Plate the waffles and serve immediately, with a generous dollop coconut whipped cream and loads of strawberries.