Mediterranean Bliss Cakes

This morning Juliann and I decided to deflower our new Belgiun Waffle Iron which we received from Juliann's Aunt Liz for Christmas.   Unfortunately we were low on pancake mix and completely out of  all purpose flour.   Juliann thought  we should try something new, something fresh, something creative which I am almost always opposed to, especially when it comes to waffles.  For as far as waffles are concerned I am (or I should say was) an Orthodox  Aunt Jemmiman,  and thus I couldn't bear to consider Juliann's heretical suggestion of spelt waffles with pecans.   Do you realize, I asked, that these may be the last waffles we eat?  You can't assume you'll get another shot - earthquakes, illness, car wrecks, tsunamis can come at any time.  My dear, are you really willing to risk having your last moments marred by an avoidably disappointing  waffle experience?

Fortunately for us and for humankind, sanity prevailed, and we did it Juliann's way.   She chose the ingredients; I determined on the proportions.  Together we discovered what may perhaps be remembered by future generations as the greatest gluten-free breakfast treat of all time.  These are not waffles, or even spelt waffles.  "Waffle" is a label too limited, too burdened by the baggage of the known.  These are Mediterranean Bliss Cakes.  

(We've added dairy free substitutes in parentheses for the vegans - thanks to Heidi and Dennis!)

1 Cup Spelt Flour
1/4 Cup Corn Meal
1/4 tsp salt
2 tsp baking powder
1 T toasted sesame seeds
1 tsp wheat germ (optional)
1 Handful chopped Pecans

1 Cup Milk  (or Soy Milk - I like Silk)
1 Egg (or Flax powder and water)
1 T honey
2 T olive oil (hence Mediterranean)

Mix the dry ingredients first, then mix in the wet.
Serve with hot maple syrup.

Comments

[katharina]

WONDERFUL AS PANCAKES TOO!!
we substituted corn meal w/ almond meal, pecans w/ walnuts and part of the milk w/ freshly squeezed OJ - still came out great!! YUM! thanks J & D :)