Guinea Pig & I have a trip coming up - it's sort of our honeymoon, so in anticipation of having to ditch wool, fur-lined clothing & embrace day drinking by noon, we’ve been responsibly eating low-carb, high-protein & lots of vegetables for a week.

But now that we’re in the final trimester of using up every last grocery & ingredient in the fridge (Confession – used pickled pepper rings in my guac the other day – blasphemous!), I have to ration the fresh ingredients in the fridge and start raiding my pantry and freezer. So I have no choice, but to make brunch using flour – a sacrifice I am ecstatic to make.

People troll flour so much. Going on record to say I love flour. I definitely have curbed how much I use it, but I certainly don’t think it’s evil. Flour’s like the complicated protagonist in an HBO show. You love and root for it, but it has flaws, most of it circumstantial. Wheat can't help the way company's process it. Flour is just there for you when you have no time to experiment with gluten-free flour blends & no money to buy traditionally more expensive flour alternatives. 

Craving sweet brunch for once, so waffles were on deck. Destined to use the only flour in my pantry - whole wheat - the colour drained from my face when I read the recipe, “don’t use stone ground whole wheat flour.” Of course stone ground is all I have. That’s the way love goes.


I can be a recipe rebel as l was using the WW stone ground flour anyway despite the warning. But in reality it was -15 out and I had committed to wearing pajamas for at least two more hours. Plus I was only making brunch for Guinea Pig anyways & husbands are legally required to adore your cooking unconditionally.

*Adapted from Martha Stewart’s whole wheat waffle recipe

¾ C stone ground whole wheat flour (preferably Bob’s Red Mill)
½ C All Purpose gluten free four or All Purpose flour
1 ½ tsp baking soda
2 tbsp flax meal
1 tbsp cinnamon
2 tbsp sugar
1 egg
¼ C canola oil
1 ½ tsp vanilla extract

1. Combine wet ingredients into a bowl.
2. Sift dry ingredients into another large bowl.
3. Add wet ingredients to dry & stir until just combined.
4. Let sit for 30 minutes. Spoon batter into a waffle maker until brown & crispy on both sides.
5. Top with your favourite toppings. I did frozen blueberries, powdered sugar, maple syrup & butter.


© 2017 Michelle Li / miliSashimi