We had time over the holiday break to cook a lot and I did my fair share of holiday eating. Things like roast chicken, green curry noodle pots, chicken tinga tacos, chocolate-orange cake, and an (ultimately disappointing) whole roasted cauliflower hit the table. The cauliflower was the only real flub so I'm calling our 12 days of straight eating a success. One of the best parts of the break was our relaxed mornings. I forget how luxurious a slow morning at home is until I have one. We discovered two new breakfast recipes for these kinds of mornings - Granola Waffles and Chocolate-Date Milk.
^Holiday break = looking up a lighthouse.^
The Granola Waffles are inspired by a sidebar note I read in my Betty Crocker's Picture Cookbook (which is my go to resource for classics like waffles and cornbread) which suggests making "nut waffles" by sprinkling 2 tablespoons of coarsely cut or broken toasted nuts over the batter as soon as it has been poured into the iron. What's better then nuts? Granola. We've done this with pancakes too and it is delicious both ways.
makes about 8 waffles
2 cups buttermilk
1 teaspoon baking soda
2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, melted
1 cup granola
1. Pre-heat waffle iron while you make the batter.
2. Beat the two eggs in a mixing bowl then add in all the remaining ingredients. Mix until smooth (this is a thin batter).
3. Pour batter into hot waffle iron and sprinkle 1-2 tablespoons of granola over top. Cook, eat with maple syrup, repeat.
makes 1 large or 2 small cups
1 cup cow or nut milk
1 1/2 teaspoons unsweetened cocoa powder
Simply whiz in a blender and enjoy cold.