Mini Waffle Wafers with Sunflower Veggie Dip
One of the many things I love about working with edible ingredients, styling, beauty, and composition are the endless avenues through which a creative story can unfold. I'm equally fascinated by ALL forms of media and as such use many of the tools available. The truth is my life has been wrapped around beauty/media for around twenty years working as a freelance artist(Make-Up, Hair, Extensions, Lashes) in the entertainment and salon industry. Opportunities to work up close with some super talented creatives is a major honor and a complete blessing. It's through these beautiful interactions that over the years I've found myself swimming deeper in the depths of inspiration birthing quite a few new(or perhaps just dormant) creative compartments. And a good portion of that cultivated rejuvenation is what you see across this website and through my stories. I LOVE Creativity. In any form. I love engaging, shaping, sculpting new ideas and whether it's through a make-up brush or a whisk or extensions or visual composition the true artistic essence between the two worlds seem to merge seamlessly. All the years in service to the beauty/media way of life has laid a colorful foundation for the emergence of new creative work in photography, videography, storytelling, and writing. I look forward to the many years of nurturing these wonderful creative seeds and am excited to journey along side their ongoing growth. So let's get started with this weeks food story adventure...Mini Waffle Wafers with Sunflower Veggie Dip topped with Sunflower Seeds, Dried Tarragon, Truffle Oil, and Smoked Paprika. And be sure to check out the video of the process below then keeping scrolling to view the whole story:)
Here's what you'll need to get started(two parts)...
1/2 cup Teff Flour
1/2 cup All Purpose Gluten Free Flour
1 Chia Egg(1 tbsp chia meal to 3 tbsp water...whisk briskly)
1/4 Dairy Free Butter
3 tbsp Coconut Oil
1 cup Cashew Milk
1 tbsp Nutritional Yeast
1 tbsp Maple Syrup
2 tsp Tarragon
1/2 tsp Salt
First start by creating the Chia Egg in a large batter bowl. Then add remaining ingredients and whisk together till incorporated. Plug in the Petite Waffle Cone Maker and bring to heat. I temperature time set mine around 5. Using the spoon provided measure off batter into each of the three waffle spaces and close lid. It'll take up to 50 seconds to get a good caramel color. Try a few rounds first to get them exact to your taste.
The goal is to get a good crunchy wafer. They'll definitely crisp up a little while cooling.
Next UP...Sunflower Veggie Dip topped with Smoked Paprika, Tarragon, Truffle Oil, and Roasted Sunflowers Seeds
1 cup Raw Sunflower Seeds
1/2 cup Cashew Milk
3 large Radish
2 medium Carrots
1 small Fennel Bulb
5 Artichoke Hearts(plus a few tsp of artichoke water)
3/4 cup Nutritional Yeast
3 tbsp Lemon Juice
1 tbsp Apple Cider Vinegar
1 tsp Onion Powder
1 tsp Dill
1 tsp Dried Parsley
1 tsp Ginger Powder
1/2 tsp Salt
1/2 tsp Celery Salt
First start by adding the Raw Sunflower Seeds to a bowl and cover with water. Let soak for 3 hours. Drain water and place in a food processor along with ALL the other ingredients and blitz till combined. Note: if using Artichoke Hearts from a can/jar filled with water be sure to drain each piece with a good squeeze. Retain the the juice though because you might need to add some in with the mixing processing. You want the consistency to stay on the thicker side so better to add moisture after if needed. Place dip in a serving bowl. And FYI, this dip tastes really awesome after it's set in the refrigerator over night. All the flavors have a chance to really get friendly.
AND...No dip is complete without a few tasty toppings. You can definitely choose you're own but for this food story I went with Roasted Sunflower Seeds, Dried Tarragon, Truffle Oil, and Smoked Paprika.