First, a politically correct statement:
As long as I’m with my family, I’m home.
Second, a true fact:
I feel very blessed to be living in Walla Walla.
The past two days I’ve come home from work, met by two children who’ve been playing outside in our yard, virtually all day.
Third, a reality:
I still miss Portland.
Yesterday, my mom referred to the Waffle Window. This is a thing. A window that offers waffles in downtown Portland and they are truly the most amazing waffles you’ve ever had.
Now, I can’t magically turn Walmart into Trader Joes, nor can I morph Macy’s into Bridgeport Village, but I can, by golly, create waffles.
I love me some cornbread. I love it with honey. (Note: self proclaimed “bee-gan” as I have no qualms about eating honey.) I love it with jam. I love it with savory toppings like chili. You know how some people have a “spirit animal?” I have a “spirit food.” Cornbread.
These were so simple and dinner (waffles, veggie sausages, applesauce) came together in less than 30 minutes. I’m like Rachael Ray, only better. Rachael would probably use eggs in her waffles. Unnecessary.
That being said, Rachael would probably grease her waffle iron before the first waffle. Be like Rachael.
Walla Walla may not have Whole Foods/Stumptown Coffee/Veggie Grille, but it does have one thing necessary for my soul:
Sunshine. And Waffles.
Maple Cornmeal Waffles
1 TBS ground flax
3 TBS water
1 cup cornmeal
1 cup ww pastry flour
1 TBS baking powder
1/2 tsp salt
2 TBS brown sugar
1/3 cup melted coconut oil
1 cup almond milk
2 TBS maple syrup
Combine flax and water in a small bowl. Set aside.
Combine cornmeal, flour, baking powder, salt and brown sugar in a medium bowl.
Add remaining ingredients, including flax egg. Stir until just combined. Cook in a waffle maker, according to instructions.
For extra crispy waffles, broil in your oven for 2-3 minutes