|Hello there handsome. I love you and your recipes.|
This morning we tried Roberto's Whole Wheat Waffle with Maple-Berry Syrup, and WOW.
|DIRECT EXCERPT FROM THE BOOK:|
"VEGAN COOKING FOR CARNIVORES" BY ROBERTO MARTIN
For the Maple-Berry Syrup - I used 5oz frozen raspberries, 1/4 cup water and 1/8 cup of maple syrup. We let this simmer until it was ready to serve (compared to removing from heat as directed). It was awesome.
We made the following changes to the Waffle recipe:
1) Cut everything in half. I'd consider us having a large waffle iron, and by cutting the recipe in half, we got just over 2.5 waffles.
2) Used Organic Pasty Flour instead of whole wheat flour, we didn't have whole wheat in the house, but didn't want to lose any elements of texture or flavor by using 100% all-purpose flour.
3) Added 2 servings (26g) of Bob's Red Mill Chia. We try to add chia to any baked goods as it's an easy way to add protein and fiber.
|Here is a picture of the crispy goodness still in the waffle pan.|
|Adding the raspberry sauce.|
|I tried to use self control, but just dumped the entire batch of raspberry sauce on top of my waffle.|
Thank goodness Matt doesn't like berries because I don't think I would have shared either way!!!