Cornmeal Waffles with Cinnamon Peaches

Okay, I know. Three recipes in a row. Crazy! And they’re a bit all over the place–vegetable pot pie one day, roasted beet and orange salad the next, and now waffles…It’s like breakfast, lunch and dinner in reverse order. These waffles are inspired by the cornmeal waffles at Cafe Flora’s brunch. Cafe Flora tops them with different delicious fruit compotes and sometimes vegan creamy toppings. They are always divine. You can top these with whatever you like. I decided to cook up some frozen peaches with cinnamon and a little sugar. Add nuts, pumpkin seeds, fruit, or any awesome topping you can think up. I love these waffles in particular because most pancakes and waffles do not end up sustaining me for very long. There’s something about the cornmeal content in these that makes them heartier, more filling, and lasting than normal waffles or pancakes. A note about waffle irons (or lack thereof): If you don’t have a waffle iron, don’t be discouraged! I think these would work fine cooked as dense, hearty pancakes. You would get the same flavors and they would be beautiful, I imagine. If you try out a pancake version, let me know if it works!

The Recipe

Makes 4 full-size waffles with topping

FOR WAFFLES:

1 cup all-purpose flour

1 cup corn flour

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/4 cup safflower/vegetable oil

1 1/2-2 cups rice milk (or other nondairy milk)

2 Tbls agave or 3 Tbls sugar

1 tsp vanilla extract

2 Tbls ground flax, mixed with 6 Tbls water

FOR TOPPING:

3 cups frozen peaches

1/2 tsp cinnamon

1 tsp vanilla

1 Tbls sugar or agave

splash of water (if needed)

FOR THE TOPPING:

In a small saucepan, add all topping ingredients. You may not need water, since the peaches are frozen and will release water when they thaw. On low heat, cook peaches until soft and stewy, stirring occasionally. While peaches are cooking, prepare waffle batter.

FOR THE WAFFLES:

Mix the flax ‘eggs’ in a small separate bowl and set aside. In a large mixing bowl, mix all dry ingredients. In a separate bowl, mix wet ingredients and add flax ‘eggs’ and mix well. Hint: start with 1 1/2 cups of milk and add more if necessary later. Stir wet ingredients into dry. Don’t overmix. If too thick/dry, add more nondairy milk.  

Cook waffles in waffle iron and top with peaches, a sprinkle of cinnamon and some maple syrup if desired. Slivered almonds or pumpkin seeds would be delicious on this for a lovely crunch