This is a great way to use up sourdough discard and make delicious waffles with no added sugar! I sometimes double the recipe when I have lots of discard to use and freeze the waffles for future use.

Ingredients:

• 1 ½ cups unbleached all-purpose flour  (180g)
• 2 tsp baking powder (9g)
• 1 teaspoon salt (6g)
• 2 eggs (100g)
• ½ cup milk, plus more as needed (125g)
• 8 ounces (weight) sourdough discard (227g)
• 3 tablespoons butter, melted and cooled slightly (42g)

Directions:

Combine the ingredients for the batter in a very large bowl. Whisk ingredients together, adding extra milk if needed if batter is too thick.

Preheat waffle iron. Pour about ¼ cup to ½ cup of batter into waffle iron (the amount depends on the waffle iron - I use 1/2 cup for my Cuisinart waffle iron). Cook the waffle per the directions on your waffle iron. I usually add 30-60 seconds of cook time as I like them crispy.

Remove from the waffle iron, serve hot with your favorite toppings. 

Note: I freeze the extras for future use. Place the cooked waffles in a single layer on a baking sheet and freeze for about 4 hours, then transfer to a freezer bag. Reheat in the toaster or oven.

Makes 5 waffles in a Cuisinart classic waffle iron.

My mother-in-law makes this simple cheese sauce for broccoli and cauliflower. I like how quick and easy it is, and it's tasty as well.

Ingredients:

1 T butter
1T flour
1/2 cup milk
1/2 cup shredded cheddar

Directions:

1. Melt the butter in a small pan, and whisk in the flour to make a roux. 
2. Stir in the milk and cook over low heat until the mixture begins to thicken.
3. Add in the shredded cheese and continue stirring until the cheese melts and the sauce is a nice consistency.
4. The recipe is easily doubled for larger amounts of vegetables.