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Rosemary Cornmeal Waffles

Man, I've been wanting a waffle iron for a long time. This morning I finally got one. When BandMan said he wanted waffles for his Father's Day breakfast, my mind immediately started cycling through which restaurant would have vegan waffles and not be packed this morning - but then it occurred to me that for the same price as going out, I could just buy a waffle iron and make some bomb ass waffles myself; so I did (and that's what I like to call a win-win situation).

Remember a while ago when I told you that I received a care package from a reader? That care package came equipped with some white cornmeal - which is my favorite kind of cornmeal but it's super hard to find here in Boise - and this is the first dish I made with it.

I made these waffles with my personal preferences which are probably way different than your personal preferences; so if you want to sub out the milk, go for it. Any dairy free milk will taste good. If you don't have white cornmeal, screw it; use reggae cornmeal instead. But don't let the rosemary scare you, it's perf in this dish.

Optional toppings include maple syrup, a drizzle of agave, powdered sugar, pumpkin butter (in the pic below), apple butter, etc. Just go with your heart - everything will taste good on these little babies.

2 c cashew milk 
2 tbsp apple cider vinegar
1 1/2 c white cornmeal 
1 c rice flour
1 tbsp baking powder
1/2 tsp salt
1/2 c raw sugar
2 tbsp minced rosemary
1/2 tsp vanilla extract
1/4 c canola oil
  1. Mix together the cashew milk and the apple cider vinegar and set it to the side for 5-10 minutes.
  2. Combine your dry ingredients and then add in your wet ingredients.
  3. Pour a cup of the batter in your waffle iron and cook to your desired done-ness.
  4. Dress it up (or don't) and chow down. 


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