pecan waffles with sautéed bananas and cinnamon honey
Serves 8 to 10
Keep in mind that these waffles will cook a little bit faster than a flour waffle because of the honey in the batter. If you don’t have a waffle iron, try using the batter for pancakes.
Top with toasted chopped pecans, if desired Ingredients
• 2 cups unsalted raw pecans
• 4 large eggs
• 8 tablespoons (1 stick) unsalted butter, melted, plus more for greasing the waffle iron
• 1/4 cup honey
• 1 1/2 teaspoons pure vanilla extract
• 1/2 teaspoon baking soda
• Pinch of salt Sautéed Bananas
• 1 tablespoon unsalted butter
• 1 teaspoon coconut oil or vegetable oil
• 3 very ripe bananas, sliced
• 1 cup honey
• 1 tablespoon ground cinnamon To Make the Waffles
Preheat a waffle iron according to the manufacturer’s directions. Preheat the oven to 200°F.
In a food processor, pulverize the pecans until finely ground. Add the eggs, butter, honey, vanilla, baking soda, and salt, and blend well.
Grease the waffle iron using a partially wrapped stick of cold butter. Hold the butter by its wrapped end and rub the other end all over the waffle iron’s cooking surface. Add 1/4 cup batter and cook for a few minutes, until golden brown. Set right on the oven rack to crisp up and keep warm while you cook more.To Prepare the Bananas
Melt the butter with the oil in a sauté pan over medium heat. Add the bananas and cook for about 6 minutes, turning once, until golden brown. Set aside.To Serve
Mix the honey and cinnamon until well blended.
Place the waffles on warmed plates, top with the bananas, honey, and serve.From the Hardcover edition.
Excerpted from Eat Well, Feel Well by Kendall Conrad; Foreword by Elaine Gottschall M.Sc., bestselling author of Breaking the Viscious Cycle. Copyright © 2006 by Kendall Conrad. Excerpted by permission of Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.