I like to multi-task.
Is it because I’m an educator? Maybe.
Is it because I’m a woman? Possibly.
Is it because I’m a mom? Definitely.
Eating breakfast while driving to work? Everyday.
Brushing my teeth and making my lunch and the kid’s breakfast? Easy.
Reading Curious George out loud while simultaneously folding clothes with two squirmy kiddos on my lap? Done it.
Some people say that when you multi-task you do both things worse than if you had done them separately.
Those people are obviously doing it wrong.
Take these waffles, for example.
They’re waffles with coffee in the batter. No need to have your coffee separately! You’ve saved a step! If I was really going full force with this multi-tasking thing, I’d’ve chopped up some veggie bacon and thrown that right in the mix. Or maybe not even chop it up? Maybe stick a whole slice of bacon right in the waffle maker with the batter?
Did I just blow your mind?
The best thing about coffee waffles on August 5th? It’s National Waffle Day! I’m on time for once! Interestingly enough, it’s also National Mustard Day. Luckily for you, I didn’t multi-task this combo. No mustard flavored waffles today. You’re welcome.
1 cup ww pastry flour
1 cup all purpose flour
1/2 tsp salt
1 package yeast
2 TBS instant (decaf) coffee
1 1/3 cup coconut milk+1/4 cup
2 TBS oil
4 TBS maple syrup
1/3 cup applesauce
1 tsp vanilla
In a medium bowl, combine dry ingredients. In a small bowl, combine wet ingredients (minus 1/4 cup coconut milk). Mix all together and let sit overnight in the fridge. The next day, add remaining coconut milk. Cook in a waffle iron to desired crispness.
Check out the other coffee recipes!