First, let me start by saying that when "I" have these ideas it usually stems from a conversation with Pam where we hash things out. Then I go to work to test it out.
To have a solution you need to have a problem so here's ours.
We are eating a plant based organic diet this month. We like to take PB&J sandwiches to have for quick protein and energy when we hike or snowshoe. Most bread has either dairy or eggs or both and my favorite recipes for bread are great for toast, but a little fragile for PB&J in you backpack for a couple of hours or more.
We have used the thin rounds from Orowheat, but they are neither organic or animal product free. When we have used them in conjunction with our vacuum sealer the insides actually penetrate the bread and it's like those honey saturated Italian waffle cookies - Yum! That was pretty much the conversation that led to the idea of using homemade waffles as the bread for our hiking sandwiches. Tada!
They are in the freezer as we speak and they look great. Here is the waffle recipe.
1 cup Organic Unbleached White flour
1 cup Organic Whole Wheat flour
1/2 cup Organic Buckwheat flour
1/2 cup shredded coconut
2 tsp Baking powder
1 tsp Baking soda
3/4 tsp salt
1/4 cup Olive Oil
1/4 Pure maple syrup
1 tsp Vanilla
1 1/4 cups Water
1 cup Coconut Milk
Mix the dry ingredients together and separately mix the wet. Combine the two and make waffles. I brush my nonstick waffle iron with olive oil every 2 or 3 waffles. This makes 12 waffles or enough for 6 hiking sandwiches.
Make some and go take a hike!
More soon....
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