Waffle #3: Waffle-Chocolate!

Waffles can be found from Brussels to Hong Kong across the ocean to America and come in a more variety of ways: hotdog waffles (Hawai'i), syrup filled Strtoopwafel (Germany), with tapioca flour (Indonesia), coconut milk (Vietnam), peanut butter (Hong Kong), Spanish wine....Chocolate waffles first appeared in Germany.

Jump back in history to the ancient Greeks who made cooked flat cakes, called οβελίος /obelios/ "arrow", between hot metal plates. They used the same mixture of flour, water or milk, and eggs as most waffles are made today. 

Makes 6 Schokoladenwaffeln (German)

Preheat the waffle maker

1 1/2 cups (195 g) (gluten-free) flour

3 Tbs. (45 g) organic sugar

1 Tbs. (15 g) baking powder

1/2 tsp. (2,5 g) Himalayan salt

1/4 cup (30 g) organic cocoa powder

2 organic eggs

1 1/2 cups (36 ml) (dairy-free) milk

4 Tbs. (60 ml) melted, (dairy-free) organic butter

1 tsp. (5 ml) vanilla extract

1 cup (130 g) (dairy-free) chocolate chips

toppings:

• (dairy-free) whipped cream
• chocolate syrup
• organic tahini
• organic fruit(s)
• organic jams
• etc.

eins 1. Combine the flour, sugar, baking powder, salt, and cocoa in a bowl.

zwei 2. Make a well in the middle and set aside.

drie 3. Separate the egg yolks from the whites.

vier 4. Beat the egg whites with a mixer until fluffy.

fünf 5. In another bowl mix the egg yolks, milk, butter and vanilla extract.

sechs 6. Fold in the egg whites, leaving it lumpy.

sieben 7. Add the egg mixture into the well of the dry ingredients and mix with a rubber spatular. Leave it lumpy.

acht 8. Add the chocolate chips. 

neun 9. Spray the waffle maker with olive oil cooking spray.

zehn 10. Ladle the batter into the waffle maker.

elf 11. Cook until crisp.

zwölf 12. Serve hot with any of the toppings.

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Three Types of Pecan Pies

Pecan pie sells for about $6 or some online for as much as $60! Then, too, you can make it with about all the ingredients in the pantry. Pies can be baked beforehand, must be cooled, and can also be frozen.

"Food is history.

Taste history!"

-Patricia Brady

(historian and author)

Old Fashion Southern Pecan Pie

8 servings

Preheat the oven to 350F (175C)

3 organic eggs

3/4 cup (95 g) granulated organic sugar 

1 cup (140 g) light corn syrup

2 Tbs. (15 g) (dairy-free) organic butter, at room temperature

1 Tbs. (15 g) (gluten-free) flour

1 tsp. (5 ml) vanilla extract

1 cup (130 g) organic chopped organic pecans (optional: toasted for more flavor)

1 (gluten-free) pie crust

1. Place the pie crest in an ungreased pie pan.

2. Whist the eggs, then whist in the sugar.

3. Stir in the syrup and butter.

4. Mi in the flour and the vanilla.

5. Fold in the pecans.

6. Pour into the pie shell.

7. Cover the edges of the pie with aluminum foil about halfway through cooking.

8. Bake for about 55 minutes, until the knife inserted comes out clean.

9. Cool completely before serving.

OPTIONAL:

Chocolate Pecan Pie

Use 3/4 cup (95 g) of pecans

1/2 cup (65 g) of semi-sweet chocolate chips

Quick and Easy Pecan Pie

2 pies

Preheat the oven to 425F (220C)

1 cup (200 g) organic granulated sugar

3 Tbs. (38 g) light brown organic sugar

1/2 tsp. (3 g) Himalayan salt

1 cup (140 g) light corn syrup

3/4 tsp. (3,25 mg) vanilla extract

1/3 cup (75,70 g) (diary-free) softened butter

3 organic eggs

1 1/2 cups (150 g) organi chopped pecans or eave whole

2 (gluten-free) pie crust

1. Place the pie crests in an ungreased pie pans.

2. Mix together the sugar, brown sugar, salt, corn syrup, and butter.

3. Mix in the eggs and vanilla.

4. Save some pecans, and add the rest to the mixture.

5. Pour into the unbaked pie shells.

6. Add the extra pecans on top. 

7. Bake for 10 minutes at 425F/220C.

8. Reduce to 350F/175C and cook about 40 more minutes.

9. About half way through, tent aluminum foil over the top of the pie.

10. Jiggle them a little to see if they are done. If not, cook 5-10 minutes more.

11. Let them cool completely, about an hour or refrigerate for 1-3 days.

Freezing the Pies

• They must be completely cook.
• Cover with plastic wrap and aluminum foil
• Freeze up to 3 months.
• Thaw completely in the refrigerator before serving.

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GF-DF/Vegan Chocolate Mousse Pie

It is difficult to find dairy-gluten free desserts, so this pie will be a treat, and vegan!

There are two types of crust, baked or no-baked.

Serves 12

Filling sets for 6 hours or up to 2 days

Chill the coconut milk overnight

CRUST: 

1 2/3 cups (215 g) organic old-fashioned rolled oats

1/4 cup (30 g) coconut sugar

1/4 tsp. (1,2 g) sea sat

1/4 cup (60 ml) melted coconut oil

1. Preheat the oven to 350F (175C).

2. In a blender or food processor, first blend the oats, sugar and salt, then the coconut oil. It will be like a cookie dough.

3. In a tart tin, use wet hands or a flat bottom of a glass to press the dough into and up the sides.

4. Bake for 15-20 minutes, until it is dry on top and fragrant.

5. Cool completely before the filling.

NO-BAKE CRUST:    

1 1/2 cups (195 g) organic pitted dates

1 1/2 cups (195 g) organic pecans or skinned orated hazelnuts

little water or almond butter

1. In a flood processor, pulse the dates and nuts. If needed, add a little water or almond butter

2. Press into the pice tin.

3. Chill before the filling.

FILLING: (Refrigerate at least for 6 hours.)

1 pound (455 g) medium-soft or firm organic tofu, drained, room temperature

1 Tbs. (15 g) cocoa powder

2 Tbs. (30 ml) diary-free milk or vegan nondairy milk

1 tsp. (5 ml) vanilla extract

1 tsp. (5 g) organic orange zest or instant coffee (optional)

1 3/4 cups (225 g) melted dark chocolate chips

1. Blend in a food processor all the ingredients except the chocolate chips.

2. When the mixture is at room temperature, add the melted chocolate.

3. Blend again until the mixture is uniformly chocolatey and creamy.

4. Smooth the filling onto the cooled pie crust, piling high.

5. Refrigerate for at least 6 hours or up to 2 days.

6. After 6 hours, cover it.

TOPPINGS: (It can be made up to a week before hand.)

14-ounce (415 ml) can of organic coconut milk, unshaken and chilled overnight

2 Tbs. (30 g) organic maple syrup

1/2 tsp. (2,5 ml) vanilla extract

1. Remove the coconut milk from the refrigerator but do not shake it!

2. Scoop out the hardened coconut milk into a bowl. Leave the coconut water behind (store in a glass jar in the refrigerator for other usages).

3. Hand whip or hand mixer until slightly fluffy.

4. Add the maple syrup and vanilla extra. Do not whip.

5. Store in airtight container in the refrigerator.

BERRIES or FRUITS:

Your choice of organic.

SERVE:

organic, vegan/dairy-free coconut whipped cream

1. Remove the pie from the tin, leave at room temperature for 5-10 minutes.

2. Side and serve chilled with berries and/or fruits topped with whipped cream.

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