Ok. I admit it, when I was first diagnosed with food allergies I thought, OK. No big deal. I can still eat a lot of things. I’ll be fine.

Boy was I wrong, because there are a few things I really missed. Beer being one… ah! beer!

But WAFFLES… I didn’t see that coming. I really missed waffles.  I found myself longing for their tough exterior and their sweet, steamy tenderness in my mouth.  Utterly forkable and never to be mine again… until last Sunday’s brunch, after a long night’s work, when waffles came around again.

The waffle pictured above is vegan, wheat, and gluten free. The bacon is another story.  I like to cook vegan pastries and baked items because I can’t have eggs -but I still love pounding the meat!

My husband was understandably jealous of my waffle longing.  After all, I never talked about him that way… but once he tried a taste of these cinnamon buckwheat waffles he couldn’t deny he had been ruined for every other waffle out there. They have a certain… something… about them that is irresistible.

Well, enough raving on. It’s time for some action!

First: The fruit compote (OOOOH there’s that French again!)

So the best thing you can do to love your body when faced with food restrictions is to buy your own ingredients and make your own foods – because that tawdry packaged stuff is full of cheap fillers that almost always have wheat, egg, soy, dairy, peanuts and all those other nasty allergens that kill our mojo. In the photo above are two of the five simple ingredients to make a delicious blueberry compote for your sexy waffle time. Molasses, which is typically a beet-based sugar; and organic flash frozen blueberries. Yum.

Blueberry fruit compote:

Foreplay:

1 cup frozen blueberries

1/2 cup molasses (your choice, make sure whichever brand you get does NOT have corn syrup or wheat. I chose Grandma’s because, well it’s GRANDMA but also there is no added crap.)

1/2 cup water

1/4 tsp ground cloves

 

The Act:

Place all ingredients into a deep skillet or shallow sauce pan.  At medium heat bring them to a slow steady simmer on the stovetop, stirring constantly. Once your simmer is rolling, tumbling and bubbling, let it do its thing for a little while. It’ll be steamy, but that just adds to the ambiance.  Stir occasionally to check the viscosity of the liquid. After about 15 minutes it should be thickened but still slick like… syrup.

Afterglow: This compote is so rich and sinful. It can really be used over and over in a lot of ways… try it with a favorite cheese or cheese substitute; drizzled over fresh pears and then fed to a lover; mixed in with strawberries and blackberries in a sensual red and violet fruit salad.

This is how drippy and syrupy it should look.  Serve it up in your prettiest gravy boat or tureen.

 

Next, the main course!  It’s waffle time… Cinnamon Buckwheat waffles that are steamy, crispy, and hot for you. Gluten free, wheat free, and vegan too… but those aren’t these waffles’ best attributes.

Buckwheat basics:

Buckwheat is not wheat. I know, right?  What’s THAT all about?  No idea, really. Buckwheat is actually a seed!  Which makes it safe for most people’s sensitive, tender bellies.  Pictured below, buckwheat seeds soaking before grinding them into a flour.

 

Cinnamon Buckwheat waffles (vegan and gluten free)

This makes about 6 waffles in a Belgium style waffle maker.  Free solicited advice: if you want to have them all week long, make a double batch and freeze the leftovers.  I had them with chicken for dinner the next day… oh… yeah!

Foreplay:

2 cups buckwheat flour

1 tbsp baking powder

3/4 teaspoon salt

1/2 teaspoon cinnamon

egg replacer equivalent to two eggs (I use ener-g egg replacer, you can get it at most major grocery stores)

2 cups coconut, rice, or almond milk (choose your fave)

1/2 cup coconut oil (If you don’t have this around, I suggest you get it. Look at how creamy and delightful it is! And if you get it on your skin, just rub it in to make yourself smooth and soft. You’ll smell amazing too.  If you’re not into coconut you can use plain ol’ canola oil or avocado oil… but I think the coconut is more exotic and gives a sweetness to these waffles.

The Act:

Plug in your waffle iron so it’s good and hot for you when you’re ready.

Now, get a large bowl and stir together all of the dry ingredients first. This gets the baking powder and spices mixed evenly throughout, which makes for a more consistent rising batter. And we love it when things rise, don’t we?

Make a little well with your fist in the middle of the dry ingredients. Pour on your liquid ingredients, getting the entire mixture wet as you go. Say something sexy to it now.

Once it’s good and wet, I want you to whisk it hard. Don’t spare any thrashes, it has to be blended really well.  It should be thick and creamy by the time you’re done.  If it’s too thick, talk naughty to it again and pour in a little more of your non-dairy milk of choice until it’s the consistency you love.

Now, make sure you’ve sprayed your waffle iron with a spray oil you like. It makes it all slippery so the waffles don’t suffer inside there.  Pour your batter onto your slippery waffle iron, and cook according to your preferences. At least five minutes though!  You don’t want mooshy waffles. I like to do mine for 10 minutes and let them get a little crisp. Experiment, it’s what makes life fun 😛

Afterglow: I want you to eat this.

Here’s the final result: virginal vegan, gluten-free waffles paired with naughty porky bacony goodness. I love the contrast. Now get in my belly!