Starving Artist #wafflewednesday

Every day is waffle day at Starving Artist, where the entirety of the menu is inspired by glorious and delicious waffles! They offer a wide variety of sweet and savory waffle creations and have a gluten free and vegan waffle readily available to be substituted.

I had perused the menu ahead of time which made it easier for me to choose from their huge selection of waffle-y goodness! I chose the BLT waffle sandwich subbing in the gluten free/vegan waffle, opting for avocado over bacon and adding an egg (which, after I saw the size of the sandwich, I realized the egg addition was unnecessary). Corbin got the Breakfast Benny and my friend Mel got the western waffle. The savory waffles come with a side of mixed greens and your choice of fruit, baked beans or potato salad.

Breakfast Benny

Everything was gigantic and amazing. I loved their gluten free / vegan waffle! It was crispy on the outside, fluffy on the inside and had a bit of sweetness from the banana that they use in the batter. Both Mel and Corbin were happy with their choices and enjoyed every bite. They also have an assortment of dessert waffles, mini waffles (for snacks and smaller appetites) and an option to 'make your own' with a variety of topping choices. Starving Artist also offers a wide selection of drinks from teas and coffee to smoothies and giant milkshakes and they're also licensed for those who would like a beer or mimosa with their waffle. Corbin decided on a strawberry milkshake (which made our server giggle).

Everything was super tasty, the service was pretty efficient and it was awesome that they had gluten free / vegan options that are readily available. Our server was knowledgeable about gluten free / vegan things, letting me know that there was gluten in the potato salad, which was appreciated. I can't wait to head back to try out some of the dessert waffle options and maybe check out their new second location.

Starving Artist has two Toronto locations: 582 Lansdowne Ave and 1078 St. Clair Ave.W for all your waffle needs on a Wednesday or not!

Product Review - WildRoots Gluten Free Waffle and Pancake Mix

Waffle Wednesday is back! Corbin and I attempted a savory waffle and it didn't go as planned. We kinda turned the batter into pancakes and vowed to try again soon.

Last week I received a very excited message from Corbin after a trip to Costco, He found gluten free waffle (and pancake mix) from a company called WildRoots Foods!

At first I was a little concerned - mixes can be super convenient, but the ingredients can be sketchy. Often when something is labelled gluten free it's made from a bunch of white flours, starches and gums, which isn't super ideal! I asked Corbin to send me the ingredient list and I was happily surprised: Whole grain flours (brown rice, sorghum, amaranth, quinoa, millet, teff), potato starch, rice flour, sugar, baking powder and salt. I later learned that their philosophy is "if you can't pronounce it, you shouldn't eat it" - I like it!!

We set out to try the mix and were really pleased with the results. The first time around we tried the mix as directed, adding eggs, water and soy milk. They turned out crispy on the outside and fluffy on the inside and the amount is perfect for two full sized waffles. We topped them with sauteed bananas and melted peanut butter - holy yum!

Yesterday we tried the mix again, adding a bit of cocoa and cinnamon, and topping the waffles with bananas and caramel (made with coconut milk, leftover after making these tarts which are the best!) They were divine.

Such a great find at Costco and loving the fact that it's even easier for us to whip up a batch of waffles on a Wednesday (or any other day!). The bag is huge and will last awhile and once opened should be stored in the fridge. They've even got some recipes on their site for use with the mix. Love it!

Waffle Wednesday - Gluten Free Chocolate Quinoa Cupcake Waffles

Chocolate quinoa cupcake waffles? It's a bit of a tongue-twister, I know, but pretty delicious. Wednesdays are turning into my favourite food day.

The idea was born from Corbin's birthday cupcakes."Can we turn cupcakes into waffles?"

Yes lovie, I think we can.

We topped them with berries and bananas, but they'd be extra super delicious with cherries too. Or ice cream. But I think most things are made even better with ice cream! These guys are also full of quinoa which means they're packed with protein and don't require any fancy flours or ingredients, which is nice! We also threw everything into the Vitamix to mix things together which made for an easy peasy clean up. So many wins!

Gluten Free Chocolate Quinoa Cupcake Waffles
Gluten, dairy and soy free
Makes 4-5 waffles

2 cups cooked quinoa
1/3 c. almond milk
3 eggs
1 tsp vanilla
1/2 c. coconut oil
1/2 c. organic sugar
1/2 c. cocoa powder
1 tsp cinnamon
2 tsp baking powder
1/2 tsp. salt
1 banana

Heat up your waffle iron

Add all ingredients to a high powered blender or food processor and mix until well combined

Once everything is combined, let the mixture rest for 10-15 minutes. It helps to thicken the waffle batter.

Lightly coat the waffle iron with coconut oil

Pour waffle batter onto the waffle iron so that it is about 3/4 full. This waffle doesn't rise or spread as much (and is a bit more of a denser waffle) so you don't have to worry as much about it going over the sides

Cook waffles to desired crispiness. We cooked ours for about 14 minutes. These waffles won't be crispy right away like other waffles, but will crisp up more if you let them rest after you remove them from the waffle iron.

Remove waffle and top as desired! I topped mine with sauteed bananas and melted peanut butter

while Corbin chose to top his with berries mixed with a bit of agave.

Both were delicious!!

More waffles are around the corner. Next up: savory waffles!

Waffle Wednesday - Gluten Free Apple Cinnamon Waffles

Years ago my younger brother and I happened upon an episode of Bear in the Big Blue House. The bear looked right into the camera, sniffed the camera and said "You smell warm, like a waffle". We laughed and laughed and still reference that moment to this day. I have no idea why it's so funny to us, but it's great.

While I'm not sure that I could identify the smell of the warmth of a waffle, I do know that I really enjoy waffles, but since going gluten free (5 years ago!) I don't eat them very often. 

Corbin and I do a lot of cooking together and for one another. He's pretty much a professional at breakfast and has told me about brunch parties he's hosted where the waffle maker has come out. Feeling envious of the waffle fun, I decided that we needed to create a delicious gluten free waffle, thereby creating "Waffle Wednesday". 

This is the first of our gluten free waffle creations and I have to say, we were both pretty stoked with the result. These waffles are crispy on the outside and fluffy on the inside and the caramelized apple topping makes them taste like a healthier version of Apples Jacks (that weird green-hued apple-cinnamon flavored breakfast cereal from your childhood).

Apple Cinnamon Waffles (aka Apple Jack Waffles)
Gluten, dairy and soy free
Makes 4 large waffles

Waffles

1 c. brown rice flour

1/2 c. sorghum flour

1/4 c. tapioca flour

1/4 c. arrowroot

3 tsp baking powder

1/4 tsp salt

1 tsp cinnamon

2 eggs

1 c. almond milk

1/2 c. coconut oil (plus a bit more for the waffle iron

2 tbsp maple syrup

1/2 tsp vanilla

Apple Topping

1-2 granny smith apples, cored and thinly sliced

1 tbsp coconut oil

2 tbsp maple syrup

1 tsp cinnamon 

Directions

Heat up your waffle iron

Mix together all dry ingredients for the waffles

In a separate bowl mix together wet ingredients and then add them to the dry

Once well combined, let the mixture rest for 10-15 minutes. Don't skip this step! It helps the batter to thicken which will make a better waffle - we promise

While batter is resting, heat coconut oil in a pan for the apple topping. Add apples, maple syrup and cinnamon and saute until the apples are softened and are caramelized

Lightly coat the waffle iron with coconut oil. Ensure surface of iron is covered, but you don't need to use a tonne

Pour waffle batter onto greased waffle iron so that it is 2/3 - 3/4 full. Err on the side of less so that waffle batter doesn't flow over the sides

Close waffle iron and let the waffles cook to your desired crispiness. Don't be impatient and open the waffle iron too early because you will rip apart your waffle and that will be tragic. Ours took about 7 minutes to get crispy.

Remove waffle and top with apples and additional maple syrup

If you want to save some waffles for another day, undercook them a little bit (so they are less crispy on the outside), put them into a container and freeze them. When you want to eat them, just pop a waffle into the toaster or toaster oven to heat. An easy peasy way to have waffles any day you'd like them!

These waffles are so tasty!! The apples and cinnamon make them extra delicious. Waffle Wednesday #1 was a success!

Next week: Choco-Quinoa Cupcake Waffles. Stay tuned, because Waffle Wednesday is now a thing!