This morning, I made cornmeal-rye blueberry waffles. I used a recipe that Suzanne gave me from the King Arthur Flour Whole Grain Baking cookbook. It makes a ton, so I cut it in half and it still make about 10 waffles for me.
In order to make this more cholesterol-friendly, I used egg whites in place of eggs (2 whites for each whole egg in the recipe), and Earth Balance margarine in place of butter. It was my first try using that stuff and while it worked fine I think I'll use canola oil instead for recipes like this where you just melt it anyway. I used clabbered milk (1% milk + lemon juice/zest) instead of buttermilk because that's what I had handy and lemon flavor is nice with blueberries. I also beat the egg whites to stiff peaks before adding them, because I'm a total waffle badass. The blueberries are frozen wild ones that I stirred into the batter at the end (not part of the original recipe).
These had a great flavor to them, and didn't really need much syrup. They did need to be baked through in order to prevent them from coming apart when taking them out. They also stick pretty seriously to the waffle iron, so maybe use some cooking spray even if your waffle iron is non-stick.
Thursday, March 17, 2011
Tuesday, March 15, 2011
Hey fellow bakers,
Thanks for setting this up, Perrin. I especially like the name, although I must confess I've been calling it by its initials in my head and thus feeling like it's an NPR station (coming to you from WGBA ...). Which is only a good thing, in my book.
So what are we going to bake first? Do we want to all get the same book and work our way through it? Do you want to try some random Internet recipes? Shall we haul out my collection (and I know Sarah Jane has one too) of old Seventies cookbooks that call for spelt and smell like an old-timey food co-op?
Can't wait to hit the ovens with you guys,