I want to write a book. There. I said it. Now the world (aka, approximately 25 readers, if you include my Mom) knows my lifelong goal, my purpose for starting this blog, the reason I spend my weekends baking 14 varieties of the same cinnamon bread. I am set on being an author and that’s that.
When I was growing up, my Nana would take me to Joseph Beth Booksellers. We would peruse the store for hours (no joke), and I’d get lost, both in the literal and proverbial sense, while flipping through pages and roaming the aisles. In the end, I’d carry my little stack of books to the register, and Nana, without fail, bought me each and every one of them. She taught me to treasure the fresh pages of a good book, and it was there that my interest in reading began.
Even now as an adult I love to read, although the content of the stories is different. I read memoirs and cookbooks and pages about faith. My bookshelves are only moderately filled, but seeing the colorful little spines arranged in stacks and rows brings me all kinds of joy because it feels good to revisit the old favorites from years past. I love to feel the worn edges and textured papers in my hands.
If you can’t tell, I’m dying to write a book, and one of these days I will be an author. I can’t say what it will be about, whether it will be worth its salt, or when it will happen, but I’m determined to make a contribution to the craft that has inspired me for so long. Admitting it all out loud, especially here on this site, feels scary, but I think I need to move forward believing it’s possible. Some dreams are worth risking a little face over, and, for me, this is one of them. I’m going to do it.
When I first saw Sarah Copeland’s new book, Everyday is Saturday, I said out loud, “This is a book I would love to write.” The photos were beautiful. The writing was real. The recipes looked phenomenal and the concept of the book, recipes and strategies for cooking well throughout the week, was cheeky and relatable. THIS was the kind of book I wanted to write. Every page had ingredients that made my tummy applause and photos that looked like art. Flipping through the pages, I felt as if I was in Sarah’s kitchen, and every page turn fanned the flame of desire that I had to create my own book.
One look through her book, and you’ll know she’s an adoring mother. Each chapter is freckled with images of her children enjoying her food, and I found myself envisioning Aimee, George, and Charlie saddled up to the counter to enjoy her recipes. Sarah’s recipe for this family waffle is precisely the type of thing I love to serve the kids in the morning: a warm and comforting treat, slightly sweet, and healthyish. I knew they were a must-try and messaged Sarah to ask if I could share the recipe.
These waffles are great for those following a gluten-free or dairy-free diet and are delicious enough to make even an average Joe want to enjoy a few. A few of the out-of-the-ordinary ingredients, like cooked quinoa and chia seeds, are included for texture and create a dish with unique flavor, a bit more complex than you run of the mill eggo. Plus, those healthier ingredients mean I have absolutely zero guilt for enjoying a hearty portion. It’s a feel good breakfast option with all the gusto of a Saturday morning meal.
Sarah recommends serving this waffle with a bit of yogurt and a fried egg, but I opted for yogurt and some fruit I had on hand. For the kids, I offered a pat of butter and a generous pour of syrup, and they devoured each bite, seeds and all. I could see this waffle being topped with fresh berries and whipped ricotta, baked apples and the cinnamon-flavored run-off juices, or even just schmear of plain Jane peanut butter. Think of this waffle as the vehicle for all of your favorite toppings and enjoy as such. It’s truly a treat.
Give this waffle a try and let me know what you think! Thanks for playing a part in my dreams and joining me here each week. Happy baking!
If you like this family waffle you should try:
Sarah Copeland’s Family Waffle
This family waffle recipe is a dairy and gluten-free breakfast treat. Recipe excerpted from Everyday is Saturday by Sarah Copeland, reprinted with permission from Chronicle Books
- Prep Time: 5
- Cook Time: 15
- Total Time: 20 minutes
- Yield: 4 1x
- Category: Breakfast
- 1 1/2 cups (235 g) gluten-free flour blend or (210 g) all-purpose flour
- 3 tablespoons cooked quinoa, cooled
- 2 tablespoons chia seeds
- 2 teaspoons unrefined cane sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1 1/2 cups (360 ml) real milk
- 1/2 cup (120 ml) vegetable oil, plus more for the waffle iron
- 2 large eggs, lightly beaten
- 1 teaspoon pure vanilla extract
- Plain yogurt (optional) and fresh berries (or any fruit), for serving
- 4 eggs, fried, for serving (optional)
- Pure maple syrup, for serving
- Preheat a waffle iron (we like a Belgian waffle maker, but any will work). Whisk together the flour, quinoa, chia seeds, sugar, baking powder, and salt. In a separate bowl, whisk together the milk, oil, eggs, and vanilla. When your waffle iron is hot and ready to use, stir the milk mixture into the flour mixture until just combined; the batter will be loose, the consistency of heavy cream.
- Spray or brush the waffle iron very lightly with oil. (If your waffle iron is seasoned or nonstick, you should only need to do this once before you begin, not between every waffle, which makes them taste greasy.) Ladle 1 heaping cup (240 ml) of the batter into the waffle iron and cook until golden brown, 12 to 14 minutes. Set aside on a rack while you cook the remaining waffles to keep them crispy (stacking will make them steam and get soggy). Serve the waffles warm with berries, a dollop of yogurt or a fried egg (if desired), and a drizzle of maple syrup, or anything else you desire.
- Keep prepared batter in the refrigerator, covered, up to overnight. Or bake the waffles, cool, and freeze them in batches of two in large resealable freezer bags. To eat, bring to room temperature for 5 to 10 minutes, and toast to warm through. If you are making them fresh to order, you should know—as my kids and guests do—that waffle cooking is a one-by-one affair; everyone is allowed to eat their waffle hot and fresh off the press, when they’re best, while the rest cook.