Dairy-free waffles with chai spice & almond milk | refined sugar free
“The more you love your art/calling/enterprise, the more important its accomplishment is to the evolution of your soul, the more you will fear it and the more resistance you will experience facing it.” Steven Pressfield, The War of Art
My current read might be the most quotable of books; the words ring like a gong of truth into my life and perhaps into yours too. Your creative work, your business or non-profit idea, your dream to write a novel or a screenplay or a symphony, to start writing poetry again, to start a blog or website: with that idea comes fear. Fear that it won’t work out, you’ll be laughed at, that you won’t be good enough.
We’ve been taking some creative risks lately, and man — resistance is right there with us. It might look easy from the outside, but each recipe and photograph is an effort as Alex and I learn the dance of holding light-bouncing boards and spoons and napkins as his lens-face snaps away. And the podcast — it’s both a joy and huge risk, as we try our hand at a new skill sets like conversation with intention (and without um’s) and editing audio instead of photographs. Over the years it’s gotten easier and easier to press Publish on our work, but after almost 6 years it still gives my stomach butterflies.
Creative work is a gift to the world and every being in it. Don’t cheat us of your contribution. -Steven Pressfield, The War of Art
But we keep pressing on because, well — we truly, deeply, sincerely love it. It makes us feel alive. And knowing that you make some of the recipes we post here and that they add nourishment to your life — that matters to us. A lot. Because our dream is that through our photographs and story telling, more and more people might come to know the joy of cooking and be inspired to advocate for sustainable ways of eating and the right to nourishing food for all people.
In last week’s post we talked about dreams and loved hearing what is on your hearts. This week, we’d love to know both about your dreams and your fears. Is fear holding you back from the creative dream that is in your heart? Did you grow up practicing a creative outlet but it’s fallen to the wayside now that you’re in the “working world”? Do you find resistance when you take steps toward the thing that makes you feel alive? Do you fear the judgement of others on your work — does it paralyze you from sharing that photograph, that essay or that poem?
This recipe was a happy accident, a challenge to create a recipe with almond milk that started with a few failed attempts, as per usual. Somehow we ended up with dairy-free waffles, made with almond milk and a bit of whole wheat flour, with some kick from the chai spices. (Cardamom is the key here, so make sure to find some ground cardamom if you can!) I unearthed some frozen berries from our freezer drawer and whipped up a bit of berry compote that made for both some shocking pink kitchen stains and a delicious topping.
- 1 cup white flour
- ½ cup whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon ground cardamom (no substitutions!)
- ½ teaspoon kosher salt
- ¼ cup coconut oil
- 1 large egg
- 1¼ cups almond milk (we used Califia Farms)
- ½ teaspoon vanilla extract
- 2 tablespoons maple syrup
- Heat waffle iron on high heat.
- In a medium bowl, combine flours, baking powder, spices, and salt; mix to combine.
- In a microwave-safe bowl, melt coconut oil. Whisk 1 egg, then add milk, coconut oil, vanilla, and maple syrup.
- Add the wet ingredients to the dry ingredients and stir until just combined; do not overmix.
- Pour the batter into the heated waffle iron and cook the waffles until golden brown. Remove the cooked waffles and place on a baking sheet without stacking. Make to order or place in a 300F oven to keep warm.
- 1 pound frozen mixed berries
- 2 tablespoons maple syrup
- 1 tablespoon cornstarch
- Place frozen berries and maple syrup in a skillet over medium heat. Stir for several minutes until fruit is thawed.
- In a small bowl, mix 1 tablespoon cornstarch with 1 tablespoon water, then pour into the skillet and heat until the sauce is thickened. Add additional cornstarch mixed with water for a thicker sauce, if desired.
We developed this recipe for Califia Farms; all opinions expressed are our own. We’re big fans of Califia almond milk and it’s a mainstay in our fridge. Thank you for supporting the partners that keep A Couple Cooks in action!