The best and worst part of being a semi-sustainable, organic food family is growing and putting away your harvest. It is time consuming and you never want to do too much of the same thing. Our family is blessed to have an orchard, spring garden, summer garden, and fall garden. Although we haven't planted our fall garden yet, it will be where the spring garden was. I have now finished digging potatoes and onions up, cutting greens, and pulling beets. They have all been put away for later use. Currently, our summer garden is finally starting to produce. I was so excited to pick the 1st zucchini. The hard part now is figuring out what looks to be a bumper crop. To start things off I decided to do a different take on zucchini bread by turning it into a waffle. These will be great for breakfast or as the 'bread' for sandwiches.
Zucchini Bread Waffles
2 cups AP Flour
1tsp Xantham Gum
1tsp Baking Powder
1/2tsp Baking Soda
1/2 tsp salt
Mix Dry ingredients well to be sure Xantham gum is well-incorporated.
2 cups Coconut Milk
3 eggs
2 tbs Honey
2 tbs Coconut Oil in its liquid form
Mix well and combine with dry ingredients.
Fold in 1 shredded large zucchini and 1 can of crushed pineapple drained with juice reserved.
Make waffles according to the directions for use on your machine.
**with reserved pineapple juice I like to reduce it down on the stove top by about half and add a little honey or agave to thicken for use as a syrup. Enjoy!
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