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. It’s the reason I spend my weekends baking 14 varieties of 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 perused the store for hours (no joke), and I’d get lost, both in the literal and proverbial sense, 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.
“Books are uniquely portable magic. ” -Stephen King
If you can’t tell, I’m dying to write a book. 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 this is one of mine. I’m going to do it.
Everyday is Saturday
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. Every recipe looked phenomenal. Even the concept of the book, recipes 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. Flipping through the pages, I felt as if I was in Sarah’s kitchen; 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. 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. They’re also 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 no problem 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. Additionally, 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:
Almost Vegan White Chocolate Coconut PancakesPrint
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
- 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.
17 thoughts on “Family Waffle”
I love your post because I’m a food Lover and I travel for food too. Pakistan is the best spot for food sweetheart’s model. Karachi has the best biryani and Naharis, Best restaurants in DHA Lahore is Café Romansu. It is dedicated to providing quality meals that are of the highest quality and taste to all foodies. Lahore is known for the inexpensive food and all over Pakistan, we get a great deal of assortments of food sources. I like your blog as it is all around depicted. For food arranges everywhere.
Personally, I love your blog and as an aspiring cook book writer myself, I have to say…way more than 25 people read your blog. Including me! Thanks for the gorgeous photos and the inspiration (in life and in the kitchen. You got this girl! Can’t wait to pre-order the book.
Thanks for the encouragement, Ryan! SO KIND. And best of luck to you as well. 🙂
I look forward to reading your book as I enjoy reading your blog, hearing about family & dream of trying your recipes. I’ve tried some, but others seem beyond my skills even though sound & look yummy! Love the way you frequently write what I’m thinking, even though our life situations are currently so different. Miss you in mission trips!
You remain an angel, Rhonda! Miss you so!
Katie, Thank you so much for sharing this beautiful story and dream with us–and for your incredible praise for my book. You captured EXACTLY what I hope people will about my book and my life and my mission–thank you thank you for that. I hope The Family Waffle serves you and your family for years to come, and that one day soon I’ll be reading/cooking/baking from YOUR beautiful book. Big XO. Sarah
This is the highest compliment! Love your work, Sarah.
Please stay inspired and don’t ever let go of your goal of publishing a book.
Thank you for the encouragement, Sean!
My comment is more about your blog than the recipe…I love that you had such a close relationship with your Nana! I also would encourage you to write that book! You sound like an amazing woman, and I’m sure you will write an amazing book…can’t wait to read it. Just to let you know, I am a Nana, and would like to think that I have inspired my two grandchildren to do something wonderful too.
I could tear up a bit just reading this. My Nana is one of my very favorite people, and I’m sure you have managed to love your grandchildren into that kind of impact as well. <3
Oh dear friend, you can and you WILL be there author of the most beautiful book that will surely be my forever FAV one day! You know that’s true! Cheering you on every single step of the way. I love watching you thrive here!!!
You are the very best friend and cheerleader a gal could ask for.
There is power in the spoken word and you have spoken it well, with candor and confidence. Enjoy the journey. And don’t worry, you’re in Good Hands 🙂 Love!
Love you most, Mama!
As I librarian I share your love of reading and books and wish you the best of luck in achieving this goal. I’ve always enjoyed the writing on your blog and will look forward to reading your book when your dream becomes a reality.
bless you! thank you for such kindness. 🙂