January 13th, 2024

Boris Mann 14th January 2024 at 7:33pm

I made waffles today, ended up with a modified recipe Whole Wheat Coconut Waffles

Whole Wheat Coconut Waffles

These use the same base as Buttermilk Waffles but with a number of substitutions.

Buttermilk Waffles

  • 2 cups (500 ml) unbleached, all-purpose flour
  • 2 tablespoons (30 ml) yellow cornmeal
  • 2 tablespoons (30 ml) granulated sugar
  • 3/4 teaspoon (3.75 ml) baking soda
  • 3/4 teaspoon (3.75 ml) kosher salt
  • 2 1/2 cups (625 ml) buttermilk
  • 2 large eggs
  • 1 teaspoon (5 ml) pure vanilla extract
  • 2/3 cup (150 ml) vegetable oil

From the Cuisinart Vertical Waffle Maker recipe book.

  • all whole wheat flour
  • no cornmeal (I never use it when making this in any case)
  • turbinado sugar instead of white granulated (I usually use cane sugar; brown sugar might be nice to try in the future)
  • instead of buttermilk, one can of coconut milk; added about a half cup of buttermilk to the coconut milk to make it to 2 1/2 cups of liquid
  • later added another half cup of buttermilk and then another half cup of water to get batter to needed consistency
  • 1/2 cup of coconut oil, melted, topped up to 2/3 cup with pomace oil
  • 4 Tbsp of long shredded coconut

Without the extra liquid, the batter was initially too think to pour into the Cuisinart Vertical Waffle Maker.

The waffles were nice and crispy. The whole wheat flavour comes through more strongly than coconut, which was just an after taste.

I think I could have used more shredded coconut, maybe soaked it in liquid for a while.

After the potluck brunch and art meeting that we went to, we wandered around downtown / Robson a bit.

We needed a few things so went into Urban Fare on Alberni.

  • bacon
  • striploin steak, about $21/lb
  • broccoli
  • salad mix
  • butter

For dinner, made mashed potatoes and steamed broccoli and the steak.

Brought the steak out and seasoned with salt and pepper and let come to room temperature. Cut a little of the fat cap off and put it in cast iron pan with a little olive oil to render. I cut up a couple of cloves of garlic and an onion and sautéed on low with oil and butter. Pushed it off to the side, turned heat on high and seared the steak on both sides, 2 minutes each. Put into pre-heated 300F oven and let cook for 10 minutes.

Brought it out, let it rest, then sliced and sprinkled with koji salt. Koji is not salty enough for finishing, I do need to buy some more Maldon Sea Salt Flakes. Steak was cooked well — I got a really nice crust from the butter — and the inside was nice and medium rare / rare. But flavour was just OK.

The onions and garlic browned nicely and were delicious over mashed potatoes.