Two Fridays past, exhausted from a long week of end-of-year work, my Brooklyn family piled in two cars and forged a trail north through piling snow. After a few treacherous slip and slide moments we made it to our wood stove-clad rented cabin upstate. What a delight to hunker down in a quiet place near moving water. The snow was magical, a deep pad of silence to absorb our buzzing city jumble of poems and Lou Reed.
This recipe is wonderful, an adaptation of Isa's PPK recipe modified to reflect the ingredients that I gathered between a Korean grocery store in Jersey and the cabin's staples. The oatmeal provides a delightfully crisp exterior that, when sliced into, reveals the soft burst of juicy blueberries. This is pure winter comfort! I had forgotten how perfect waffles are with their crunchy rims and little caves for pooling syrup. Now, someone please mail me a waffle maker for Christmas! Served here with a sprinkling of toasted coconut and sliced bananas. This recipe feeds 8 hungry folks and the waffles freeze perfectly if you are filling fewer plates.
1 cup whole wheat flour
1 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
2 cups quick oats
2/3 cup applesauce
3 cups almond milk
1/3 cup maple syrup
3 Tbs. oil
2 tsp. vanilla
zest and juice of 1 lemon
1 bag frozen blueberries
In a large bowl, mix together the dry ingredients, flours, salt, cinnamon, nutmeg, and quick oats. Make a well in the center of the bowl and add the applesauce, milk, maple syrup, oil, vanilla, lemon zest, and lemon juice. whisk to combine but do not over-mix! A few lumps are fine. Heat the waffle iron and let the batter sit for a few minutes while the oats absorb liquid. Pour into oiled iron and serve hot!
Enjoy,
NRG
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