I like my belgian waffles dense and slightly “eggy.” After researching and try a lot of different waffle recipes, I started seeing a trend and then I experimented. These are hardy yummy belgian waffles that my family can’t get enough of.

2½ cups unbleached all-purpose flour
1 tsp Rumford aluminum free baking powder
1 tsp Himalayan salt
2 cups whole raw milk
3 farm-fresh eggs
2 T raw honey
1 T expeller pressed coconut oil

In a mixing bowl, stir dry ingredients. Add milk and eggs and beat completely. Heat coconut oil so it melts and is warm enough to dissolve the honey. Stir the honey and oil together until honey is smooth. Beat honey and oil into batter until well mixed.

Cook according to directions on your waffle maker until outside is a toasty golden brown.

My favorite topping is fresh, organic strawberries with fresh, raw cream. I like to mix the strawberries with a little raw cane sugar and let them sit to draw out some juice. Then mix in some cream and scoop the mixture unto the waffles.

Make a ton, your guests WILL come back for more.

Really Raw Honey

Rumford Baking Powder

Himalayan Sea Salt

Coconut Oil

Combine syrup,chili sauce, vinegar and mustard together in a saucepan. Let simmer for
5 minutes. Refrigerate until use.

Soak Apple Chips in water for 30 minutes. Preheat grill. Combine syrup,
chili sauce, vinegar and mustard together in a saucepan. Let simmer for
5 minutes. Brush chicken with the oil and season with salt and pepper.
Add wood chips to coals. Place chicken on grill and cook for 10−15 minutes
or until fork tender. Turn occasionally and brush generously with sauce in
the last few minutes before they are done.

Mix all ingredients together and store in an air tight container.
Kansas

Most chili pastes add heat as well as flavor. A few are more sweet than hot. Although chili pastes are often called sauces, they are thicker in consistency and smooth-textured.

1 Lemon (and zest)
1 Lime (and zest)
1 orange (and zest)
1/2 green chili, or more to taste (chopped with or without seeds)
5 garlic cloves (finely crushed)
3 tablespoons mild chili powder
1 tablespoon olive oil
1 tablespoon paprika
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon ground cinnamon

Mix 1/2 teaspoon of each fruit zest and all the juices with other
ingredients. Add more spices if desired. Let stand at least 30 minutes
before using (should thicken).

Mix together and store in an air−tight container.

In a saucepan, combine all ingredients. Bring to a boil; reduce heat and
simmer uncovered fo 20 minutes. Use to baste beef or poultry last
15 minutes of grilling.

Combine ingredients in small saucepan and bring to boil. Simmer until
reduced to thick sauce, stirring occasionally

Cut the melon into pieces and place in a saucepan. Cook it uncovered over
medium heat until the melon is the consistency of applesauce (approximately
2−3 hours). Stir it occasionally. Add remaining ingredients. Simmer
uncovered over low heat for 2 hours. Allow to cool to room temperature
before using.

Combine all ingredients and mix well. Dip meat in sauce and place on grill
over hot coals. When meat is turned, brush with sauce. Grill to desired
degree of doneness. Just before meat is removed from grill, brush again
with sauce. Makes enough for 8 servings.
Jack