Waffles

2. April, 2009

I used to think that making waffles was an Icelandic tradition...I grew up watching my mom and grandmother make waffles on so many occasions. It wasn't until later in life that I discovered that us Icelanders don't have many culinary traditions save from the rotten shark, pickled ram's testicles and singed sheep's heads (still available in supermarkets as fast food). We were a very, very poor nation of farmers and fishermen in the old days and very far from anything like waffles. We even threw away lobster for several years because we thought they weren't as good as cod or haddock. We were a stupid nation but thankfully we caught on (culinary wise...) although many people still eat the horrible stuff mentioned above. Waffles are actually a Swedish tradition which dates back till before the 16th century. There is even a particular day dedicated to the waffle called Våffeldagen (Waffle Day) which occurs in March. The waffles are usually heart shaped (5 hearts) and that is what we also call "traditional Icelandic waffles". In Belgium and the USA they use heavy duty waffle makers to make square and very large waffles which are quite different to our "traditional" ones. Waffles are almost always served when there is a special family celebration in Iceland such as a birthday. They are quick to make and absolutely delicious. I love waffles

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The Swedish version although no Icelandic person would admit it!
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This recipe is:

  • Lactose (dairy) free
  • Nut free

Waffles

Makes approximately 20 waffles

Ingredients

  • 200 grams (7 oz) spelt flour
  • 1 teaspoon gluten free and aluminium free baking powder
  • 200-250 millilitres (7-8¾ fluid oz) soy milk
  • 3 eggs (please use free range eggs)
  • 2 tablespoons coconut oil
  • 2 tablespoons agave nectar
  • ½ teaspoon vanilla extract (from a health food store)

Preparation

  1. In a large bowl, sift together the 200 grams spelt flour and 1 teaspoon baking powder.
  2. In a medium bowl, mix together the 3 eggs, 2 tablespoons coconut oil, ½ teaspoon vanilla extract and 2 tablespoons agave nectar. Add 100 millilitres (3½ fluid oz) of the soy milk.
  3. Pour the wet ingredients into the dry ingredients and whisk thoroughly so that no lumps remain.
  4. Add the remaining 100-150 millilitres (3½ -5¼ fluid oz) soy milk as required. The batter should resemble a thick, lump free soup. You can add more milk later if you prefer. Stir the batter well.
  5. Heat the waffle iron and pour approximately one ladle of batter (about 50 millilitres) onto the waffle iron.
  6. Serve with whipped cream or oat cream, jam (from a health food store), maple syrup, agave nectar or raw cane sugar and chopped nuts such as hazelnuts or almonds.

Tips

  1. You can freeze the waffles and re-heat them in the toaster. Although not the same as freshly baked, they are still nice.
  2. You can use maple syrup instead of the agave nectar.
  3. You can use regular baking powder instead of the aluminium and gluten free one.
  4. You can use whole wheat flour instead of the spelt flour..          
  5. If the coconut oil is cold (in which case it becomes solid), place the jar in a bowl filled with hot water for a couple of minutes.
  6. You can use rice milk, oat milk, almond milk or semi-skimmed milk instead of the soy milk.
Tags Desserts, Cheap, Special Occasions, Suitable for all seasons
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