There’s a window shop a few blocks from my house that has a dumpster full of pretty wood scraps. I’ve been collecting them and making tiny paintings. The smallest here is less than 1 inch square.
And in my continuing quest for new and amazing breakfast foods, I’ve gotten into savory waffles.
black bean waffles (pictures with grilled tomato and onions)
1 can black beans ~15 ounce size (or refried beans)
1 egg
1/4 cup oil
1/2 cup corn flour (or corn meal)
1 1/2 cups whole wheat flour
1 Tbsp baking powder
1 tsp salt
1 1/2 cups (any kind of) milk
chopped chilies (optional)
shredded cheese (optional)
Process the black beans in the food processor (or start with a can of refried beans. I had black beans.) Place beans into a mixing bowl. Mix egg and oil with beans until relatively uniform. Add corn flour, wheat flour, baking powder, salt, and chilies, if you like it hot. (I crumbled up a dried chipotle chile.). Mix until dough forms. Mix in milk a little at a time. I like to start with a thick dough and mix in milk gradually because it keeps the batter from getting lumpy. If the dough looks too thick, add a little more milk.
Preheat your waffle iron. Grease both sides of the waffle iron with butter or margarine. If you are adding cheese, make sure to butter the top well. Add batter to waffle iron (mine uses about 3/4 cup of batter at a time). If you are adding cheese, sprinkle shredded cheese on top of the batter. close waffle iron and cook.
chomp.
My name is Shayna, and these are things that I make.





