BANANA BREAD WAFFLES WITH A BLUEBERRY-PECAN RELISH [AND A GOODBYE TO THIS APARTMENT]
This is it. The last post from our fabulous little apartment in Toronto. The past two years, and this apartment, have been so good to us. We've hosted countless dinner parties, used our barbecue as a smoker, tried our hand at growing veggies, consumed a few too many cocktails, built our own furniture, celebrated holidays and birthdays, and really just loved every minute of it (minus of course, the squirrels in the roof, raccoon party on the balcony and the leaky roof).
When we moved in two years ago, it was the first time we were living together, and with N, came his waffle iron. Waffles, and slow weekend mornings have sort of become our thing, and with that, waffles seemed like the only appropriate way to say goodbye to Toronto, and to this apartment.
We move tomorrow, and then head out East for a week. We may not be giving ourselves ample unpacking time, but we sure know how to enjoy Summer. Happy almost August friends -- see you on the other side!
BANANA BREAD WAFFLES WITH A BLUEBERRY-PECAN RELISH // makes 4-6 waffles
1 1/2 cups spelt flour
2 T sugar
2 tsp baking powder
1/3 cup unsalted butter (or coconut oil), melted
3/4 cups milk (any kind, nut, etc)
1/2 tsp vanilla extract
2 ripe bananas, mashed
blueberry-pecan relish //
1/4 cup pecan pieces
2 T shredded coconut
1 cup blueberries
1 T orange juice
1 tsp maple syrup
1 T lemon juice
yogurt or cream, for serving
What to do:
Mix everything for the blueberry relish in a small bowl and set aside.
Combine the flour, sugar and baking powder in a large bowl.
In a separate bowl, combine the wet ingredients.
Pour the wet over the dry and stir just until combined, and no visible dry flour remains.
Let the batter rest while the waffle iron heats up. Cook each waffle for 3-4 minutes, until golden brown. Store the ready waffles on a metal rack until ready to eat (to avoid soggy-ness).
Serve with a scoop of yogurt and a hearty sprinkling of blueberry relish.