SOURDOUGH WAFFLES

With keeping a sourdough starter, you need to look at using the starter for other things besides bread. As you feed your starter each week, you increase the volume of starter and you either have to dispose of some of it, give it away or use it in baking and cooking. There are a number of recipes that incorporate a starter. I have researched a number of recipes and started to experiment. One successful recipe that I just made is Belgium waffles that uses a cup of sourdough starter. You can make pancakes instead of waffles with the batter. The batter in this recipe needs to rest for at least four hours before you make the waffles, therefore you have to build in prep time to allow for this to occur.

This recipe made seven large Belgium waffles They were crispy and not too soft on the inside. A favourite for eating waffles is to spread some nut butter over a waffle, followed by jam, applesauce or maple syrup. 

After resting the batter for about 6 hours.

The rest of the ingredients have been added.

Pouring the batter into the waffle maker.

Ready to eat

INGREDIENTS:

2 cups flour
1 1/2 cups water
1 cup sour dough starter
1/3 cup oil such as olive or avocado oil
2 eggs
2 tbsp sugar or maple syrup
1 tsp salt
1 tbsp water
1 tsp baking soda


DIRECTIONS:

In a large bowl, combine the flour, 1 1/2 cups water, and the sourdough starter. Cover the batter with plastic wrap and let sit in a draft free place such as the kitchen counter for 4 hours to overnight. There should be large holes and bubbles in the batter. If the room is slightly chilly, place a tea towel around the bowl.

To the batter, add the oil, eggs, sugar, and salt and mix well to combine. Whisk the one tablespoon of water and one teaspoon of baking soda together in a small bowl until dissolved. Fold into the batter with a rubber spatula.

Preheat your waffle iron according to the way you operate it. Pour the batter onto preheated iron and bake until crisp and golden, according to how your machine works. I used a Cuisinart double waffle maker and have it set to 4 on the cooking dial. Makes 7 large Belgian waffles. 

Modified from allrecipes.com

SIMPLE GRANOLA

The easiest way to describe the differences between granola and muesli is that granola is baked. I hadn't thought about that until I started to research different recipes. I make both of them and my muesli tends to include nuts and coconut. You can add chopped raw nuts to the granola recipe and decrease the amount of seeds or even just add the nuts. Anything goes when making granola. If you don't want to add quinoa you can just increase the rolled oats by one cup.

When I made this recipe, I absently added the raisins into the mixture before baking it. Once I realized what I did and knowing that baking the raisins for that long would dry them out and make them tough to chew, I picked out by hand the cup of raisins I added. It was a bit like searching for gold. I did add the beaten egg whites to the granola. I am not sure how much of a difference it made in being more crunchy. I baked the granola closer to 50 minutes and I was diligent about stirring the mixture while it was baking. I like the addition of chocolate chips as it gives it a bit more sweetness and I never refuse chocolate. It is a great recipe to make and one that will be a staple in my kitchen.

Granola cooled and with added raisins and chocolate chips.

Breakfast: Cottage cheese, prune plume, raspberries and granola.

INGREDIENTS:

5 cups rolled oats (not instant)
1 cup quinoa
1 cup mix of hulled raw seeds such as sunflower, pumpkin, sesame, flax
1 tsp cinnamon 
1/2 tsp salt
1/2 cup honey or maple syrup
2 tbsp olive oil

Option: 2 egg whites beaten until frothy

1 cup raisins or other chopped dried fruit 
1/2 cup chocolate chips

DIRECTIONS:

1. Heat the oven to 350 degrees F. 
2. In a large mixing bowl, combine all of the dry ingredients except for the raisins. Mix well.
3. Drizzle the honey or maple syrup and oil over the mixture and mix well. You can add more sweetener if desired.
4. If you want a crunchier granola, add the beaten egg whites to the granola mixture and stir them into the mixture. 
5. Add the mixture to a large rimmed baking sheet. I lined my sheet with parchment paper. 
6. Bake for 35 to 45 minutes and stir every 15 minutes so that the granola is toasted evenly. Watch so that it doesn't start to burn. 
7. Remove the pan from the oven and add the raisins. Stir.
8. Once it cools, add the chocolate chips and mix. I added a generous 1/2 cup of chips.
9. Store in a large container in the fridge. Keeps for several months. Makes about 8 cups. 

Modified from 'How to Bake Everything' by Mark Bittman