I love when the seasons change. Seriously, I do.
Of course, I'd love for the weather to be warm all the time, but that's not the way it works in this state. Especially not in March. That whole "in like a lion & out like a lamb" thing? Yeah....so true.
It's 70 degrees one day...then 45 degrees with 30mph sustained winds.
Makes my waffle making go back & forth as well. Key lime waffle testing one day.....then back to making fall flavors the next. It's kinda maddening and so incredibly creative at the same time. Don't worry, key lime WILL make an appearance when the weather gets warmer; but, for now I'm going back to the warming spices of fall.
Coriander, delicious coriander is the star in this waffle show.
Know what coriander is?
Did you know that?
This is like a culinary tale of 2 spices: coriander is found in the cilantro plant's seeds & cilantro is found as the cilantro plant's leaves. Two very different flavors in one plant. Coriander's mellow, even citrusy undertones is quite a stark contrast to the bold, unique flavor of cilantro. More often than not, coriander takes a back seat to other spices like cumin. So, it was time for the tables to turn in this spice's favor.
Say hello to freshly squeezed navel oranges and orange zest. And ground cloves. Gotta have cloves with oranges. Remember the clove studded oranges you'd see simmering away on the stove tops of your friends & neighbors homes during the fall? Well those aromas signal comfort to me & these waffles triggered memories of crunching leaves, corn mazes, roaring fires, and big oversized hoodies.
The flours I used in this creation were buckwheat flour & chickpea flour...2 new flours in my gluten free baking arsenal.
Buckwheat flour isn't actually wheat at all. In fact, it's a seed. And it's a cousin of rhubarb. I definitely didn't know that one. But, buckwheat is packed with minerals like iron, amino acids, and whole grains. A definite nutrition powerhouse in my book.
Chickpea flour is from....you guessed it, chickpeas. There are different varieties of chickpeas used to make this flour. It's used all over the world in a variety of dishes from India to Africa to Italy. This flour is gluten free, full of protein, and fiber rich. I'm a fan of using it in waffles, pancakes, and even flatbreads which make a killer pizza crust.
You know me though...even as I get nostalgic for college football and holiday prepping....I have to have my yogurt to dip my waffles into. The more seasons change, the more my habits admittedly stay the same. ;)
This recipe makes a lot of waffles (about 10 based on my waffle maker) so there are many many ways to prep these waffles in your kitchen.
I started by topping my waffles with chopped bananas, vanilla ghee, and red raspberries. What do you want to top these with?? Tag me at #whiskingoutsidethebox and let's share our ideas!!
adapted from Inhabited Kitchen