almond waffles

I wanted to make waffles. But I wanted something a little different. We had a bowl full of flavorful ripe peaches, so I searched for the perfect waffle compliment. I found this recipe on food.com for Belgian Buttermilk Almond Waffles, and thought it looked perfect.

I made my own “almond flour” by pulsing raw almonds in my food processor until very fine. (Be careful there—you don't want it to turn into almond butter!)

I made my own buttermilk, because I never have buttermilk. Y'all know how to do that, right? Say you need one cup of buttermilk. You squeeze a tablespoon or two of lemon juice into your measuring cup, then fill the rest up to the one-cup mark with milk. Let sit for 5-10 minutes and you have a gloppy—but easy—substitute for buttermilk.

So I made the waffles, but skipped the compote in favor of some chopped fresh peaches:

Hmm. Needs something else.

Chopped almonds? Yeah. . .

Still not quite right.

Oh, wait. What's that there in the back of the fridge? Whipping cream?

Ah, yes. Whipping cream. Perfect.