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These waffles have an amazing light and crispy texture:

60 g whole wheat flour (white wheat for best results)
30 g almond flour
7 g baking powder
a pinch of salt

1.5 dl milk
15 ml oil (1 tablespoon)
1 egg

Mix dry ingredients well. Stir in wet ingredients only until incorporated - too much stirring will active the gluten and make the waffles more rubbery. Let the batter sit for a moment, and when it is slightly larger and little air bubbles have formed, it is ready to pour.

Recipe makes two servings/four waffles.
Whole recipe contains 645 kcal, 26 g protein, 61 g carbohydrates and 37 g fat.

These waffles are so crispy and light you'd think they had sugar in them. The slight sweetness from the almond flour makes them delicious plain, but I also tried them with diced, dried apples (too chewy), blueberries (delicious) and maple syrup (also delicious).

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noracharles: (Default)
Monkey bread is a pull-apart coffee/dessert cake type thing, made by baking small pieces of white bread dough in a sugar and butter sauce. Some people add cinnamon, nuts or raisins, and, for some strange reason, some people use margarine instead of butter.

Has anyone tried it? Is it sort of like extra gooey cinnamon rolls? I've been on a caramel kick recently, and the youtube videos of that caramelized sauce lovingly clinging to the fluffy sweet buns make my mouth water. But when I think of trying out the recipe, it doesn't really seem worth it compared to just buying a single cinnamon roll in the store.


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Nora Charles

November 2016

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