This post is sponsored by Bob’s Red Mill.
What if I told you this is the best waffle sandwich I’ve ever made?
^^^Don’t let the fact that this is the only waffle sandwich I’ve ever made discount the otherworldly-ness of the sando. A hunk of gluten-free fried chicken smeared with mashed avocado, spicy chipotle yogurt, spruced with heirloom tomato and red onion, sandwiched between two crunchy jalapeño cheddar bacon waffles??
If you need me, I’ll be in the corner somewhere with disheveled hair and 50 shades of waffle sandwich all up on my face. Just follow the trail of waffle crumbs.
So, there’s this thing:
I’m obsessed with bacon fat. I put bacon drippings in the waffle batter instead of oil, because apparently that’s how things are getting made in my kitchen these days. After the bacon vinaigrette I showed you on Wednesday, I now look at olive oil like it’s child’s play. What’s that you say? This recipe calls for 1/4 cup of EVOO? Let me just fry up some bacon right quick.
If you need me, I’ll be at my Bacon Addicts Anonymous support group. Just follow the trail of bacon bits.
Oh hey, it’s Friday, and all Fridays come with a waffle sandwich prize! Here’s yours:
This is what paradise is made of.
Let’s back up a bit to talk waffle componentry.
Those of you who are familiar with gluten free cooking and baking know that the moment you discover a spectacular gluten free flour blend, you feel like all the codes in life have been cracked. Recently, Bob’s Red Mill released a Gluten Free 1-to-1 Baking Flour that is made mostly with white and brown rice flours and potato starch. Because I prefer rice flours over garbanzo bean flour, this was a very exciting piece of news, and I knew I would use it abundantly.
Just like the name suggests, you can use the flour in a 1:1 ratio to replace all-purpose flour in any recipe. Cookies, cake, pancakes, waffles, you name it! Because baking season is just around the corner, this flour will be a definite go-to when whipping up quick breads and holiday treats.
The first thought I had when I acquired a bag of the 1-to-1 flour was: waffles.
My waffle consumption has been sparse (read: non-existent) for years because I haven’t had the patience to develop a recipe using various gluten free flours. Since Bob’s Red Mill already did the hard work for me, I figured I would use the new blend to replace all-purpose wheat flour in a standard waffle recipe.
…And then add goodies, because why not?
I mixed jalapeños, crispy bacon, and sharp cheddar cheese into the waffle batter, and let me tell you: bangarang.
Can I just eat the crispy cheddar cheese waffle edges for the rest of my life? Package those suckers up and sell them on the mass market, because I’m pah-reeetty sure the only thing we need in life is crispy cheddar cheese waffle edge, amen.
By themselves, the waffles have a ton of flavor, but the buck doesn’t stop there. As it turns out, waffles make the best sandwich bread ever, so we may as well let the dang things shine. You can pretty much add anything to these waffles and be assured that it will be the best thing you’ve eaten in days.
Fair warning: you’re gonna need a bib.
Crunch, goo, cream, ugh!
Your homework this weekend is to make these, take a waffle-induced nap, then report back to me your findings.
Oh what’s this here? We’re having aaaa….
Bob’s Red Mill is giving away a case of their new Gluten Free 1-to-1 Baking Flour, so you get to make these waffs in abundance, too! To enter the giveaway, simply leave a comment bellow telling me what you like on your waffles. The giveaway ends Friday, September 12, 2014 at 12:00am EST, and the winner will be notified by me through email.
Have yourselves waff sando weekend! Take a swig.
Mexicali Jalapeño Cheddar Bacon Waffle Sandwiches
For the Jalapeño Cheddar Bacon Waffles:
- 1-3/4 cup Bob’s Red Mill 1:1 Gluten-Free Baking Flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 3 eggs lightly beaten
- 1-1/2 cups unsweetened almond milk
- ¼ cup grapeseed oil*
- 4 slices bacon cooked
- 2 jalapeños seeded and chopped
- 1 cup sharp cheddar cheese grated
For the Chipotle Yogurt Sauce:
- 6 ounces plain Greek yogurt
- 3 in chili peppers adobo sauce chopped plus1 tablespoon adobo sauce
- zest of 1 lime
- 1 tablespoon lime juice
- Salt to taste
For the Waffle Sandwiches:
- Gluten-Free Pan-Fried Chicken
- 2 to 3 avocados mashed
- 2 large heirloom tomatoes sliced
- 1/4 red onion thinly sliced
- Chipotle Yogurt Sauce recipe above
Prepare the Gluten Free Jalapeño Cheddar Bacon Waffles:
Cook the bacon over medium heat until crispy. If you’re using the baking fat instead of grapeseed oil for the waffle batter, pour the bacon drippings into a cup and allow it to cool to room temperature. Place the bacon on a cutting board, chop, and set aside.
In a large mixing bowl, combine the gluten free baking flour, baking powder, and salt.
In a separate bowl, whisk together the eggs, almond milk, and grapeseed oil (or bacon fat).
Pour the wet ingredients into the mixing bowl with the dry ingredients and mix until the clumps are out. Allow batter to sit 5 to 10 minutes. Turn on your waffle iron.
Fold in the bacon, chopped jalapeños, and grated cheddar cheese.
Spray your waffle iron and add batter to it, covering about ¾ of the surface (note: I spread my pancake batter around slightly before closing the lid).
Secure the lid and cook according to your waffle iron’s temperature, about 7 to 10 minutes (mine took about 12 minutes, but I cook at high elevation).
Place finished waffles on a plate and repeat for the remaining batter.
Prepare the Waffle Sandwiches
In a small bowl, stir together the ingredients for the chipotle yogurt sauce.
Load up your waffles with mashed avocado, chipotle yogurt sauce, pan-fried chicken, tomato, and red onion.
Slice in half and enjoy.
Make these waffs!