E AT | H X XE XAXLT XH X XY K I T C H E N
brunch time Avoid the weekend wait times—and keep your slippers and pajamas on—with these better-than-restaurant recipes. B Y K I M B E R LY L O R D S T E W A R T
Brownie Tahini Waffles with Chocolate Tahini Sauce Even sleepyheads will come out from under the covers for these dark-chocolate waffles with a nutty richness from tahini, a Middle Eastern paste made from ground sesame seeds. SERVES 2–4* 1½ cups all-purpose gluten-free flour 2 tablespoons cocoa 1 ⁄3 cup sugar 2 teaspoons baking powder 1 teaspoon baking soda ½ teaspoon salt 3 ounces 85% dark baking chocolate 6 tablespoons tahini
2 eggs, beaten 1 cup milk or milk substitute 1 teaspoon vanilla Oil for waffle iron SAUCE: 4 ounces 85% dark baking chocolate 2 tablespoons tahini
GARNISH: 1 cup whipping cream, 1 tablespoon sugar; whipped together Shaved chocolate (optional)
Tea-Thyme Cider Place 6 sprigs of fresh thyme in a pitcher. Pour 12 ounces freshly brewed hot black tea over the herbs. Let steep 15 minutes. Cool, and remove sprigs. Fill each glass with ice. Add one-third tea, onethird apple cider, one-third soda water. Garnish with lemon and apple slice. (Want a spirit? Add 1 shot of bourbon.)
DIRECTIONS 1. Place flour, cocoa, sugar, baking powder, baking soda and salt in a mixing bowl. Stir well. 2. Melt 3 ounces chocolate and 6 tablespoons tahini in the microwave for 30 seconds, then in 10-second intervals if needed. Stir well each time. 3. Whisk eggs with milk and vanilla. Add to dry ingredients. Add chocolate and tahini, and stir well. 4. Oil waffle iron well; heat iron to medium. Spoon up to 1 cup of batter on waffle iron (will depend on size). Cook until done. Do not overcook; waffles should be crisp just on the outside edges. Keep warm, and continue in batches until done. 5. Melt 4 ounces chocolate and 2 tablespoons tahini in microwave for 30 seconds, then in 10-second intervals if needed. Stir well each time.
*Serves 2–4, depending on waffle iron (consider doubling the recipe for larger appliances). PER SERVING: 732 CAL; 17G PROTEIN; 32G FAT; 95G CARB (44G SUGARS); 936MG SODIUM; 8G FIBER
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SPRING 2018 | LIVE NATURALLY
PHOTO CREDIT
6. Top warm waffles with whipped cream, chocolate tahini sauce and shaved chocolate.