This is an original recipe… meaning I didn’t google anything to see why this might not have worked out before I tried it.

Ingredients:

• 2 tbsp butter
• 3 eggs, separated
• 1/4 cup honey
• 1 tsp vanilla
  
• 1/4 tsp salt
• 1/4 tsp baking powder
• 3 tbsp coconut flour

What I did:

I melted the butter and mixed all the ingredients except for the eggs. With the eggs, I only mixed the yolks into my batter at first. I beat the egg whites ’til soft peak stage and then mixed them into the batter right before cooking (ie. after I made a pot of coffee and praised how awesome these were going to turn out).

What happened:

Something completely unphotogenic. Basically, I got nice fluffy waffles. Nice fluffy soggy waffles. Served with fresh organic strawberries and organic nonfat french vanilla yogurt. And maple syrup.

What I’ll try next time:

Brown sugar or regular sugar instead of honey. I think the honey cooks too quickly in the waffle iron and doesn’t provide enough structure. I need some sweetener with stability.

Maybe some more coconut flour?

I thought that beating the egg whites would make the waffles fluffier (i was right!) but maybe their structural integrity was compromised. I might have to try this again without beating the whites. That sounded racist.

Next up: Birthday cake!

Life has been slow lately. The opposite of normal. Instead of having no time to blog, I have nothing to say.

A few weeks ago we travelled (my) home to attend my little brother’s wedding. It was nice to see him happily growing up. I hope he and his new bride are happy. I guess she’s my sister-in-law now, but we’ve never really met. I mean, I saw her at the wedding events. It was obvious that I was my brother’s guest.

On our trip the maritmes we went on a quick one day, three province tour. Breakfast on the ferry from Pictou, NS. A very lovely sailing over to Prince Edward Island (I think on the Confederation) lasted about an hour. The Island was beautiful. We had lunch at a pub in Charlottetown that came with recommendations, but that I certainly wouldn’t recommend. Snacks were acquired at the Anne of Green Gables Store (chocolate covered potato chips, what!), then we cruised over to Summerside. A total waste of time. Back across the bridge to my hometurf: New Brunswick. We took a jaunt over to Shediac to make insure an obligatory lobster dinner was had (none for me thanks x_x) at a place I’ve been to and enjoyed many times. Then it was back to the newg (as we’ve affectionately dubbed the town my parents live in). It was a whirlwind tour, but it was totally fun to mah boyfriend a bit of the geography of where I’m from. Of course, he was totally unimpressed. He said the maritmes are overcompensating for their lack of mountains. Not all westerners are like him.

It is true that the maritimes have a number of the world’s largest ________ roadside attractions, but actually? Alberta has more. World’s largest UFO landing pad? Who’s overcompensating now?

Speaking of world’s largest, a neighbour was just kind enough to give us the world’s largest collection of organic bananas. They’re in need of immediate eating/baking/smoothie making. I need to find me some gluten free recipes, or a decent (non gritty) all purpose flour mix to use that we’re both going to like.

I have been buying a lot of normal-bread sandwiches for myself at lunch time. I appreciate the gluten free stuff for what it is, and some of it is REALLY REALLY good. But I like my whole wheat flour stuff. I like ciabatta, foccacia, and other flat breads. If I had a need to stop eating wheat, I would. But I don’t.

I love baking muffins, and cookies and really anything pallitable that doesn’t have wheat flour in it. I’m not super adventurous to try a lot of different flours though, because the cost can get a little ridiculous. Also, it’s still hard for me to know when I should use a rice flour versus a sorghum flour versus WHAT THE HELL is coconut flour for. My mom had a nice flour mix going (which was a nice gesture for her to have gluten free baking ready), but when I tried to replicate it, I got gritttttt.

Have I mentioned I hate texture? In my mouth? Yup.

So, this whole gluten free thing has been a really fun challenge … so far.

Girl friend… Grass fed… French Guiana… Go figure… Gluten free.

Yup. Not me, but is the new way of the kitchen.

I now have the challenge of trying to prepare meals with food sensitivites. I have food sensitivities, but my “deadly allergic” doesn’t equate to having North American staples make you feel ill all the time.

And so, tonight I made Gourmet Pizza from Grain-free Gourmet with almond flour, and it was without a doubt the meal that made me decide not to give up. Not to throw in the towel and say, “If you can’t eat what I’m making you’re going to have to make yourself a salad or something, forever.” It was delicious. No pictures were taken and I’m happy to repeat that meal. Over and over and over.

The book was gifted to me by my (former) boss on her last day. I was stoicly devestated to see her go. We became friends, and I honestly don’t think the gap that I’m going to feel when I go in on Monday and see her office empty can be filled. I am super happy for her, and the reasons she has for leaving cannot be argued against. I just really want to go too.

But alas, I am here, studying for a final on a Friday night.

I am taking July and August off from school and hope to have a little time to be creative.

When I’m not working.

Or cooking without (wheat) flour.

Sigh.