Graham Waffle Wafers and Cacao Hazelnut Butter S'mores
Happy New Year. I know we're at the end of January 2018 but for me the start of a new year doesn't really begin till we are well into February. It's an energy thing. I feel like because the Holidays are so hectic that momentum continues to bleed into January before finally leveling out into what I perceive to be the start of a new year. With that, here we are. I'm not a resolutions kind of person because I believe in integrating healthy behaviors as they speak to you. I don't need a new year to make shifts in my life. My hope though is that 2018's energy will bring some much needed peace, resolution and progress to the already motion thats's rising. But on a level where we can taste it, touch it. So much hard work goes in to what seems behind the scenes when in actuality it has been building from all the daily bits, culminating into a new expression. I've talked with so many people about their journey and some I have even walked side by side. The stories are an interesting mix of sadness and joy, triumph and despair, trust and let go, yet this undercurrent that feeds us all I know is carrying us some place good.
So let's get on with this week's food story adventure. If you long for community and easier times this food story post is for you. Because nothing speaks greater volumes than a group of love gathered around a campfire roasting marshmallows and sharing stories. This is my third run making Waffle Wafers. I've been fascinated by this process for years now. I happened upon the discovery when making Mini Cones and was trying to get my timing down. Some of the wafers I ended up pulling off of the machine early for some reason or another but discovered that if you just left them to lay flat they crisped up like a cracker. Now, there ARE recipes in the instruction manual and perhaps they touch on this phenomenon but I seriously figured this out on my own. I believe most of those recipes used eggs anyway and I was trying to develop something vegan, so rogue I went, as usual. Anyway, the idea for this food story blipped in when I became fascinated with the process of making homemade Marshmallows. All of December was spent whipping up this white fluff. I kept making them over and over, I even gave them out as Christmas gifts to all my client friends. So I thought, what better way to enjoy a Marshmallow then with Chocolate and Graham. You know, the traditional S'more. That got the creative wheels spinning and here we are, Graham Waffle Wafers and Cacao Hazelnut Butter S'mores. Continue below to get the recipes for this three part food story as well as the bonus links to the other Waffle Wafer Adventures:)
Here's what you need to get started
Cacao Hazelnut Butter
2 cups Hazelnuts
3 tbsp Cacao Powder
5 tbsp Light Brown Sugar
1 tbsp Coconut Oil
1 tsp Vanilla
1/4 tsp Salt
Let's first start by toasting the Hazelnuts to remove the skins. Set oven to 350 and toast for 10-15 minutes. They'll get a little golden and and the skins will start to buckle and flake. Remove from oven and let cool. I like to run my hands over them and rub them together to release the remaining skins but you can also place them in a dish towel and do the same. Continue till the majority is removed. It's ok if there are still some remaining. Discard the skins and toss the Hazelnuts in a food processor with the rest of the ingredients and blitz till creamy smooth. It'll take a couple of rounds of scrapping down the sides but keep going.
Graham Waffle Wafers
1/2 cup All Purpose Flour
6 tbsp Coconut Milk/Full Fat Can
2 tbsp Vegan Butter
1 Coconut Flax Egg (1 tbsp flax meal mixed with 3 tbsp coconut milk/full fat can)
3 tbsp Light Brown Sugar
1 tbsp + 1 tsp Molasses
2 tbsp Maple Syrup
pinch of Salt
1/2 tsp Cinnamon
First start by adding 1 tbsp of Flax Meal to a bowl and mix with 3 tbsp of Coconut Milk. Set aside to thicken 5 minutes. Then add in the Vegan Butter melted, Coconut Milk, Light Brown Sugar, Molasses, Maple Syrup, Salt, Cinnamon and All Purpose Flour. Mix till combined. Now you're ready to plug in the Petite Waffle Cone Maker. Allow a few minutes for it to heat up. You should be good to go straight away but can spray a little Coconut Oil Spray or Sunflower Oil Spray across the panels. There are three sections to work with but I like to use the front two. It makes it faster and easier to manage. Use the spoon provided with the Waffle Cone Maker to scoop a healthy portion of the mixture onto one the plates, then the other and close the lid gently. I usually set my dial temperature at around 5 but definitely play and adjust to your liking. If you need to see a visual of the process check out my food story Mini Waffle Wafers with Sunflower Veggie Dip for an in motion reference. Each pass takes a couple of minutes. I usually lift the lid several times till I see a golden color forming. Carefully remove to a flat surface. They will harden quickly. Continue processing the rest of the mix.
1/2 + 1/4 cup Water
3 tbsp (or 3 packets) Unflavored Gelatin or Agar Powder(vegan)
2 cups Sugar
1 can Coconut Cream
1 tsp Vanilla
Powdered Sugar for dusting
This recipe is an adaptation of Giada De Laurentiis Orange Marshmallow recipe. The changes made were the removal of the Orange Zest and Evaporated Milk. Instead Coconut Cream was substituted. And not the creamy thick white stuff from a full fat can of Coconut Milk but the small can of actual Coconut Cream found next to the Evaporated Milk at your local organic market. Start by adding the 1/2 cup of Water to a stand mixing bowl and place Gelatin or the Agar Agar Powder(vegan) on top to bloom. Then to a sauce pan add the 1/4 cup Water, 2 cups Sugar and Coconut Cream. Heat on low till dissolved. Then bring the mixture up to medium heat and add Candy Thermometer. Cook without stirring till it registers 240 degrees, about 10 minutes. On a few occasions, when the mixture heated too fast, it bubbled to the edge of the sauce pan. Just monitor it's progress and if need to cut back the heat a little. Once the thermometer reads 240 degrees pour over the Gelatin or Agar Agar mixture and let it dissolve a second. Then turn mixer on low till combined. Increase speed gradually to high and let it process. It'll start to get light, airy and fluffy. While the Mallows are forming butter and powder sugar a 8x8 or 9x9 baking pan. Set aside. You'll know the Mallows are done when it stops growing on volume, around 10 minutes. Add in the Vanilla and process another minute. Immediately pour the fluffy mixyure into your prepared baking pan and quickly push to all sides. Tapping the pan on a hard surface helps to spread it out evenly. Sprinkle with Powdered Sugar and let set overnight. Gently remove from pan and cut into desired shapes. Toss with more Powdered Sugar to coat all sides.
Now, grab up all your homemade treats and head out to celebrate. Gather up your closest friends and spend a nice evening by campfire, sharing stories, toasting Coconut Mallows and slathering Cacao Hazelnut Butter across Graham Waffle Wafers. Sandwich it all together, EAT...then repeat. Enjoy:)
Waffle Wafer Bonus
Check out these other two Waffle Wafer recipes:)