someday, i'll make it to haarlem, netherlands and visit the wonderful terri salminem. ohhhhhh to knock on her door and knock her over with a big hug and jump up and down in her kitchen! i'll bring my apron and we'll cook, learn and laugh all day... perhaps some cocktail making? and then i'll come home and teach my kids what you teach me. i can see it in my head... can't you terri!? saving my pennies...
she and i have become fast friends over the interweb; we exchange ideas as fellow food ambassadors, share books love (we read michael pollen's cooked at the same time!) and mutually inspire (i soak up so much from her creative chef-ness!!!).
little did i know that my idea to use leftover homemade waffles for french toast is a traditional dutch recipe called "wentel teefjes". terri also suggested the cookbook entitled: the sensible cook which i can't wait to check out. she suggested i add some lemon zest to the egg mixture and top it off with honey & fresh lemon juice.
head.over.heels.delish.
so here's our easter weekend plan stan:
saturday: making a big batch of homemade gluten free waffles
easter sunday: turning em into some lovely "wentel tee-fingers" (terri, i hope you like my language smash!)
the mullies homemade waffles
original bronski recipe found here.
3 c (436g) gf flour blend (i sub 200g arrowroot instead of corn starch in the 12 cup recipe)
2 T aluminum free baking powder
1/2 tsp salt
...mix up in a bowl. then add:
3 c organic rice milk
1/2 c light coconut milk
3 large pastured eggs (yolks only! place the whites in a separate small bowl)
2 tsp pure vanilla extract
...mix up and then add:
1 c melted organic coconut oil (or melted ghee or melted grassfed, organic butter)
...mix thoroughly.
using a handheld mixed, whip the egg whites until peaks form.
finally, gently fold the whites into the batter (you want to still see small clouds of egg whites scattered throughout the batter).
pour into your waffle maker and cook until it beeps!
**pitch.out.the.fake.syrup.now (log cabin, aunt gemima.. etc) and use pure maple syrup, coconut nectar or honey... they are real and they rock**
terri & lindsey's wentel tee-fingers
leftover waffles (i freeze mine)
...cut into fingers.
4-5 large pastured eggs
3 T light coconut milk
pinch of sea salt
1/2 tsp cinnamon
1/2 tsp lemon zest (adjust amount to your lemon liking!)
...mix up in a shallow bowl.
turn and soak each finger in the egg mixture. i like to fry each side in a little ghee on my cast iron skillet.
top with honey and a sprinkling of fresh lemon juice... or whatever topping you fancy.
maple syrup
fresh fruit compote/jam
coconut nectar
get crackin already!!!!
and happy happy easter to all my spring chickies out there!
xoxo
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