Yes, you read that right. Butter pecan waffles. This is a variation of my recipe for Barley and Oat Waffles with Apple Pecan Topping. Everything is the same except the topping. BTW, this topping is super sweet (and delicious).
These waffles are a world apart from your typical white-flour-and-cream concoctions. They have no wheat, eggs, milk, or soy, but they do have a good balance of protein and fiber. Adapted from an Arrowhead Mills recipe, this recipe works best with waffles and should be altered to make pancakes.*
1 cup barley flour
1 cup oat flour
1 Tbsp. baking powder
1/2 cup unsweetened applesauce
2 Tbsp. honey (or sugar, if necessary)
2 Tbsp. vegetable oil
1 1/2 cups milk substitute
2 tsp. vanilla extract
1. Place pecan halves or pieces in a small frying pan with a little margarine. Brown these on low heat, stirring frequently. Be careful; they will burn easily. Remove from heat and let cool.
2. Mix all the waffle ingredients together in a large bowl. Let it sit for a few minutes.
3. While batter is resting, roughly chop pecans.
4. Put 2-3 Tbsp margarine in the pan used to cook the pecans.
5. Melt margarine and add equal parts maple syrup and brown sugar. Cook until it is syrupy, stirring frequently, adding more sugar and syrup as desired. This need not be precise.
6. Return pecans to syrup mixture.
7. Meanwhile, cook waffles in a lightly oiled waffle iron.
8. Cook waffles until no more steam escapes from the waffle iron.
9. When everything is done, serve waffles topped with the butter pecan mixture.
*For pancakes, increase milk substitute to 2 cups.
I recently watched a truly horrible video with graphic footage taken in factory farms. Truly horrible. You may have seen it making the rounds on Facebook — if you clicked on it, you are likely as traumatized as I was. After watching that, I felt nauseous every time I cooked meat that originated from such places. So, my posts have been on hold for a while as I figured out what to do.
Ideally, I’d opt for vegetarianism. However, with a family that can’t eat nuts, soy, dairy, eggs, wheat, fish, or shellfish, it doesn’t seem likely that will happen anytime soon. So I thought. My solution to my moral and culinary quandary was so simple that I couldn’t believe I hadn’t thought of it before: wild game. Deer, hogs, turkeys, ducks, and so forth. You see, I don’t have a moral objection to eating meat. It’s the way of the world. I DO have a problem with cruelty. Hunting for food was my solution.
And here comes the BUT… I live right smack in the middle of Atlanta. So I got on the phone with my south-Alabama relatives and asked them for help. Within two weeks, my cousin Ashley had shot a huge six pointer, and the meat was mine! That, plus some of the sausage from a hog she killed and a little free-range chicken here or there, will keep us fed until I have enough money saved up to get a side of beef from a guy I know in North Carolina, see Farmhouse Beef. Now I’m having to make up more recipes for the new ingredients. We’ve mostly had things like chili and cube steak and other fairly unoriginal meals as I learn how to work with the flavor. So, I’ll keep you posted. I will start back up with menus this weekend, and I’ll hopefully have a few tasty recipes to share.