Preheat your waffle iron. All waffle irons are different, but I use an electric one and set it to a uniform texture at almost the highest darkness level because I like the crispness. Play around with your settings to see what you like best.
If you intend on using a flax egg, start by making that first. Whisk together 1 tablespoon ground flaxseed meal with 2.5 tablespoons of water and set aside for 5 minutes until thickened.
In a medium mixing bowl, whisk together flours, almond meal, sliced almonds, cinnamon, baking powder, salt and pepper. In a large mixing bowl, whisk together the egg, milk, brown sugar, agave, oil, turmeric and ginger. Fold the dry ingredients the wet ingredients until just combined.
Pour about 1/3 cup of the batter in the waffle iron and cook according to the manufacturer's instructions. Transfer cooked waffles to a cooling rack to cool slightly before eating and repeat with remaining batter. Transfer any uneaten waffles to an air-tight bag and refrigerate for a week. Alternatively, freeze waffles in a single layer until frozen through and transfer to a plastic ziplock bag. Use within a couple months.
The list of ingredients is lengthy, which is why I typically measure out and combine all of the dry ingredients the night before. I also combine all of the wet ingredients except the eggs, turmeric and ginger.
You can make a number of substitutions in this recipe:
Use all oat flour or all all-purpose
Leave out the sliced almonds
Use a chicken egg instead of a flax egg
Different types of milk can be used in place of the almond milk
Adjust oven rack to the middle position and preheat to 350°F. Line a 9- by 5- loaf pan with a 9 inch aluminum foil sling so that the ends of the foil hang over the sides of the pan (making it easier to remove the loaf after it is done baking). Spray with non-stick cooking spray and set aside.
In a medium bowl, whisk together flour, garam masala, salt, baking soda and baking powder.
In a large bowl, beat eggs until fully combined. Whisk in agave, vegetable oil and vanilla extract.
Add flour mixture to wet ingredients, mixing until just combined. Stir apples into batter until evenly distributed.
Pour batter into prepared loaf pan and sprinkle with granulated sugar. Bake bread until golden and a cake tester comes out clean, about 40-45 minutes. If you have a thermometer, I baked mine until it was 195°F and it came out moist.
I haven't tried these substitutions, but I am assuming you can use all-purpose flour for the spelt, honey or maple syrup for the agave and possibly coconut oil for the vegetable oil. Let me know how they work if you try it!
Combine pears, cider and bourbon in a large Dutch oven and bring to a boil over medium-high heat. Reduce heat to medium-low, cover and simmer, stirring occasionally, until pears are very soft, about 20-25 minutes.
Using a slotted spoon, transfer pears to a food mill and process until dry skins are all that remain. Scrap the bottom of the food mill as a lot of the puree will stick. Discard skins and transfer puree back into the Dutch oven. Stir in sugars, lemon juice and salt. Simmer over low heat (otherwise, it will splatter!), stirring occasionally, until mixture is browned and thickened and rubber spatula or wooden spoon leaves distinct trail when dragged across bottom of pot, about 45 minutes to 1 hour. Transfer pear butter to a jar with tight-fitting lid and let cool to room temperature before refrigerating. Pear butter can be refrigerated for up to 1 month.
I didn't get the pear variety from the farmer I purchased them from, but they looked like Bartletts.
If you can't find 1816, use your favorite bourbon, preferably one with similar characteristics (check out the tasting notes here).
This recipe is adapted from the Apple Butter recipe in America's Test Kitchen D.I.Y Cookbook.
Fill a large stockpot half way with water and bring to a boil. Fill a large mixing bowl with ice water and set aside.
Using a sharp paring knife, cut a small X, an inch or two in length, in the bottom of each peach.
When the water comes to a boil, carefully drop in half of the peaches and allow to simmer for just a minute, or until the skin easily pulls away from the X cut in the bottom. Transfer to the ice water immediately and allow to cool for a few minutes before transferring to a large cutting board. Bring the water back to a boil and repeat with the remaining peaches.
Peel and pit the peaches (keep the skin and add to your smoothies!). Using your hand or a knife, roughly cut the peaches into 1/2 to 1 inch chunks. For ease, I simply pulled the peaches away from the pits over a bowl and used my fingers to break them up into rough pieces (you should have about 4 cups).
Mix with the remaining Peach Jam ingredients, taste, and adjust sugar, lemon juice and/or garam masala as desired (I added a touch more of all these ingredients but it will depend on the sweetness/flavor of your peaches).
Prepare the Pectin:
NOTE: these instructions are for Paloma's Universal Pectin only. Not all brands of pectin work the same.
Prepare the calcium water by adding 1/2 teaspoon calcium powder to 1/2 cup water and stir to combine.
Heat the water in the microwave in a 2 cup liquid measuring cup until boiling. Remove and pour in the pectin. Using an immersion blender, blend until fully incorporated and the liquid has thickened, about 1 minute (you could also use a blender if you don't have an immersion blender).
Make the Jam:
Pour the pectin into the jam and stir to combine. Add 4 teaspoons of calcium water and stir for 1-2 minutes, or until mixture is thick.
Transfer to 4 pint jars. Keep in the refrigerator for 2 weeks or freezer for up to 6 months.
I use Pomona's Universal Pectin brand because it is formulated to work with low sugar jams. If you are using a different brand, make sure to read the instructions carefully as you may need more sugar than my recipe indicates.
Place all ingredients in a medium mixing bowl and smash together with the back of a spoon. Taste test it by adding a small amount to a piece of plain bread or cracker. Adjust seasoning as desired and do another taste test. To store, form into a log using plastic wrap and store in the freezer until ready to use.
If you need to quickly bring cold butter to room temperature, cut it into 1" pieces and place evenly on a dinner plate. Cook in the microwave in 30 second increments at 20% power. The butter should be soft to the touch but not runny.