What's It All About—
This blog began as a side project when we opened Nook Eatery in 2009. In September 2012 we sold Nook, and sadly it now no longer exists. We have a new blog (see A Good Place to Gather). As always we remain inspired by the ingredients we use and the food we cook. This site remains purely as an archive of our three years at Nook Eatery and the recipes I created.
Today we said farewell to Emma. Her training in Stellenbosch has come to an end and she is on her way back to Australia to further prepare for the London Olympics. Her diet restricted her from eating wheat, so I tried my best to develop some recipes specially for her. These gluten free waffles I made for her on the weekend came out great! Crispy golden brown exterior, light and fluffy interior, and as delicious as any “regular” waffle.
We’ll miss you Emma!
1/2 cup Nature’s Choice Pancake Mix
1/2 cup Nature’s Choice Self-raising Flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup buttermilk
1/2 cup milk
1 large egg
1 tablespoon sugar
vanilla extract *optional
Preheat the waffle maker to 200°C.
In a medium bowl combine the flours, salt, baking powder and baking soda. In a seperate bowl combine the milks, egg, sugar and vanilla if using. Pour the wet ingredients into the dry ingredients and whisk until blended.
Oil the waffle maker and pour a ladleful of batter into the middle of the grid. Bake for 3 minutes, or until brown and crisped. Transfer to the oven to keep warm and repeat with the remaining batter.
Serve at once with syrup, berries, or in Emma’s case double thick goats yoghurt and honey.