I like to think of these as transition waffles – somewhere between summer and fall but incorporating elements of both. We’re all there, right? Feeling stilled by the heat and graciously welcoming the drizzly skies of autumn to pierce our hot skin with wet rain. The romance of summer in the city holds a special place in my heart. I have spent many an afternoon stripped down to my underwear sweating in front of a fan and an open window. It’s more sentimental in retrospect than pleasant in the moment. In any case, I am embracing this less than mild transition with summery waffles and cozy weekend breakfasts.
I bought a bag of rye flour over the weekend to start experimenting with sour dough starters. I have been so inspired by Jodi’s beautiful sourdoughs and decided it was about time I tried to make one myself. However, I have a bad habit of buying an ingredient for one recipe and using it for something totally different. It was a long weekend, I wanted waffles, I had rye, and the farmer’s market was on. It was too easy. I bought a loaf of sourdough from a market stand, some nectarines, flowers, and I was ready to roll. I am still planning on trying out the sourdough, I might just use a little more of the rye for a second batch of waffles before that happens. 😉
I find that a lot of “simple” waffle recipes lack flavour. I always end up straying from those recipes to add a pinch of cinnamon, some vanilla, a handful of blueberries, maybe some nutmeg. The rye here really does the trick. White flour (at least the conventional grocery store type) is so bland. I used this stone ground rye flour and it added the most beautiful, earthy flavour to these waffles. The rye is complimented so well by the cinnamon and ginger, and when topped with coconut whip, nectarines, and maple syrup I mean… You can guess how good it tastes (really good I promise).
I love making waffles as a weekend treat because they are really so simple; mix dry ingredients, pour wet into dry, pour batter into waffle iron, eat (ideally while listening to this song). I hope you love them. You can’t go wrong. xx
Rye Waffles w/ Ginger & Cinnamon
Makes 4 waffles
- 1 cup rye flour
- 1 cup unbleached all purpose flour
- 1 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp salt
- 4 tbsp melted coconut oil
- 1 1/2 cups almond milk
- 2 tbsp maple syrup
- 1 tbsp grated ginger
- 1 tsp vanilla
- Toppings: coconut whip, sliced nectarines, edible flowers
Preheat your waffle iron. I like to set mine to medium-high.
In a large mixing bowl combine the flours, baking powder, cinnamon, and salt. Whisk to combine. Pour in the melted coconut oil and stir to incorporate into the flour (this stops the coconut oil from turning solid when the cold almond milk hits it). Add the almond milk, maple syrup, grated ginger, and vanilla and whisk until just combined. It should be smooth and thick.
Add 2/3 cup of batter to your preheated waffle iron and cook for 4-5 minutes, until golden brown. Top each waffle with coconut whip, sliced apricots, and edible flowers. Extra waffles can be frozen and popped in the toaster (or oven) for a quick breakfast.