Go Bananas Waffles! (continued)
by Missy Chase Lapine
Serve immediately as the waffles come off the iron, or keep them warm on a plate, covered with aluminum foil. Serve drizzled with maple syrup.
Flour Blend
Makes 3 cups of flour blend
- 1 cup all-purpose, unbleached white flour
- 1 cup whole wheat flour
- 1 cup wheat germ, unsweetened
Combine the flours and wheat germ in a large bowl. This blend can be stored in a sealed, labeled plastic bag or container in the refrigerator for up to 3 months.
- 1 medium sweet potato or yam, peeled and coarsely chopped
- 3 medium to large carrots, peeled and sliced into thick chunks
- 2 to 3 tablespoons water
Makes about 2 cups of puree
In a medium-sized pot, cover the sweet potatoes and carrots with cold water and boil for about 20 minutes, until carrots are very tender. If the carrots aren’t thoroughly cooked, they’ll leave telltale little nuggets of vegetables in recipes, which will reveal their presence to your man—a gigantic no-no for the Sneaky Chef.
Drain the sweet potatoes and carrots and put them in the food processor with two tablespoons of water. Puree on high until smooth; no pieces of carrots or potatoes should remain. Stop occasionally to push the contents to the bottom. If necessary, use another tablespoon of water to smooth out the puree, but the less water, the better.
This recipe makes about 2 cups of puree; double it if you want to store another 2 cups. It will keep in the refrigerator for up to 3 days, or you can freeze 1⁄4-cup portions in sealed plastic bags or small plastic containers.
To make your morning breakfast quicker, you can make the batter for any of the sneaky pancake and waffle recipes the night before and leave it covered in the refrigerator overnight.
