Sunday Brunch: Waffles with (Brown Butter) Peaches & (Coconut) Cream

I have waffles and pancakes at least twice a week. I find it easy and convenient to make a big batch of  batter that lasts me several breakfasts. Sauteed apples are awesome, but when you have waffles so often, it's kind of nice to switch it up from time to time. 

Butter is one of those things that is awesome by itself, and even better browned. It takes on a nutty, caramelized flavor and enhances whatever happens to be tossed in it. Right now we have an abundance of super ripe peaches and nectarines, so that was what I experimented with this morning.

Experimentation works out sometimes; sometimes not. This is one of those happy combinations that totally made my day. Peeled and sliced peaches and nectarines are tossed in browned butter until soft and melty. A quick drizzle of raw honey sweetens and a squeeze of meyer lemon gives a brightness to this sunny breakfast treat.

The crowning glory on this dish: coconut cream. As I was snapping pictures, the pile of cream melting and oozing over the peaches and down onto the plate, I decided I'd taken enough. Time to eat. (My next experiment? Peaches and Cream coconut milk ice cream.)

Waffles with Brown Butter Peaches & Coconut Cream

serves 4

Waffle recipe

1 TBS unsalted butter, plus more for greasing the waffle iron

2 large peaches or nectarines, or a combination, peeled and sliced

raw honey

half a meyer lemon

coconut cream (harvested from the top of a can of full-fat coconut milk or coconut cream)

Preheat your waffle iron. 

Melt the butter in a large sauté pan over medium heat. Allow the butter to brown, until caramel-colored and fragrant, about 3-4 minutes (watch carefully, you don't want it to get too dark!) Add sliced peaches to butter and allow to cook until soft and fragrant, 3-4 minutes more.

Squeeze honey over peaches to taste (won't need much if your fruit is super ripe). Squeeze meyer lemon half over peaches and sauté a minute more. Remove from heat.

Cook waffles according to directions. Top with sautéed peaches and a dollop of coconut cream. Eat immediately (take pictures another day).

Sunday Brunch: Happy Happy Pancake Stacks

This, my friends, is what I ate for breakfast this morning. And it made me so very happy happy!

It's nothing new or fancy, just my usual waffle/pancake recipe, made into dollar-sized pancakes and stacked as high as I possibly could without the whole thing toppling over. Add in some thick coconut cream and seasonal berries, and well, it's just happy happy.

See my notes on making pancakes here. Happy Sabbath, dear readers!

Sabbath Adventures: Girls' Weekend

Two weekends ago I got away with my two besties to celebrate Kelly's 35th birthday. It had been a looong time (over four years) since we all got away, overnight, together. That's a whole other post in itself. Suffice it to say, we had a great time. 

We hung out in beautiful Napa Valley for two days and a night. We did some wine tasting. We ate some cheese. We lounged by the pool. We read. We laughed. We brunched. We toasted.

Instagrams by Suz:

We might have gone a little overboard on the cheese:

laughter at golden hour (and yes, I am wearing clothes):

my sweet, lovely, gifted, beautiful, wise, wonderful friends:

too bad we didn't have any room for dessert after the to-die-for brunch:

All three of us (in the strange yellow light cast by the restaurant's awning)!

I know that church planting can be a lonely place for many pastors and their wives. My life is SO FULL and these two ladies are a big part of that. Beyond grateful to my Heavenly Father who has given me two lifelong friends. Even though we all lead our own missional communities now, our relationships are as strong as ever. Can't imagine being on this journey without Suz and Kelly. Love you girls!

Hooray for Girls' Weekend!!!! 

(when can we go again?)

Mussels: Delighting the Senses

It was one of those defining moments of motherhood, an image of my children that will stay with me through the years: my kids, olive oil dripping from their chins and elbows, faces greasy and smiling, a platter of discarded mussel shells the only remains of what was dinner. I watched, mouth agape, as they used empty mussel shells to slurp up the remaining broth as though they were weary travelers at a desert oasis. 

I was not alone in my amusement that day; the owner of the restaurant laughed and in her native Italian (translated by our waiter) reminisced about the joy of discovering a new taste for the first time. She was pleased to see the restaurant's youngest patrons excitedly and loudly devour a serving of mussels faster than a football team after a Summer scrimmage.

I am a foodie, and I make no apologies for it. I love a good plate of food. I love a good photograph of food. I spend hours perusing recipes, planning meals, gazing at photographs and shopping for produce. It excites me, engages me and eats up my time like no other hobby. So the fact that I have two mini-foodies for kids should come at no surprise.

Yet they do surprise me. Their delight in trying new foods, the way they dive right in to complicated dishes and close their eyes to discern flavors, it simultaneously amazes me and strikes a familiar chord. We often joke that my five year-old daughter Maddie will either be a successful lobbyist (though I think that's mostly personality) or a chef, for her uncanny ability to identify specific tastes, herbs, and spices within a single dish.

That day in the restaurant left more than stains on their sleeves; it left such an impression on my heart I knew that I had to write about their experience, to preserve it outside of my memory. As oil coated their faces and hair, giving them the appearance of sunbathers smothered in Coppertone and lemon juice, the camera of my memory snapped away, capturing moment after moment of pure joy.

I've learned that every meal shared around our table is a chance to create lasting memories. There is something magical about a family gathered together each night, enjoying not only each other's company but good food as well. Our little table regularly expands to welcome friends, travelers, and visitors to dinner. We host large dinners, cooking most of the afternoon, popping open bottles of wine, lingering outside with the last light before the sun disappears behind Las Trampas. Everyone becomes family at the table. A shared meal binds us together and creates intimacy in a way that nothing else can.

We developed our own spin on the mussel dish a few weekends ago. Plans fell through with our friends who we invited to our table, leaving our family of four no choice but to finish off five pounds of steamed mussels. I can only hope that our local fishermen have mussels to offer this Saturday at the Farmer's Market, so you too can enjoy the delight that accompanies this plate of mussels, sitting in a tangy, bright broth bursting with fennel and citrus. Go, make memories.

Mussels in a White Wine Broth
serves 6 as an appetizer (or 2 adults and 2 children as dinner!)
adapted from Epicurious

1/4 cup extra-virgin olive oil
1 cup onion, thinly sliced
4 large garlic cloves, chopped fine
3 teaspoons fennel seeds
dried crushed red pepper to taste (1/2 teaspoon if you aren't big on spice; we used 1 1/2 teaspoons)
1/2 teaspoon sea salt
1 teaspoon honey
1 cup white wine
half a lemon, sliced thin
2 1/2 pounds fresh mussels, scrubbed and debearded
freshly ground pepper
3/4 cup tomatoes, chopped

Heat oil in a large pan over medium-high heat. Add onion, garlic, fennel seeds, crushed red pepper and salt and cook until onion begins to brown, about 4-5 minutes. Pour honey over and allow to carmelize the onions and spices just slightly, about 1-2 minute more.

Add wine and lemon slices to pan, stir well, and bring to a boil. Add mussels. Cover pot with lid and allow to cook 5-6 minutes or until most of the shells have opened. Remove mussels from broth with a slotted spoon and place in a large, shallow bowl.

Cook broth for about 3-5 minutes more, or until reduced to 1 cup. Season to taste with pepper and stir in tomatoes. Serve with crusty bread for dipping.

Sunday Brunch: Ode to Joy

You may remember that last weekend I had the pleasure of meeting the talented, funny Joy of Joy the Baker fame. She gave a lovely brunch demonstration and today I'm sharing my own grain-free rendition of her delicious recipes. And, dear readers, an awesome giveaway!

Joy thinks a good brunch should include coffee, bacon, and a savory bread. I couldn't agree more! Her original menu included Cheddar, Chive & Jalapeno Biscuits, Coffee Bacon, and Kale, Spinach, Banana & PB smoothies. Yum. After some trial and error, I give you a few updates:

I cooked the bacon in a syrup made of coffee and honey, then incorporated the bits into an almond flour biscuit with cheddar, green onions, and red pepper for a little bite.

My hubby contributed amazing iced coffee, and I whirled together kale, spinach, banana, almond milk, and OJ for a nutritious smoothie. Thanks Joy for the wonderful inspiration!!!

Today, because I love ya (shout out to PW), because it's Sunday, because I'm on a much-needed girls' weekend, & just because baking is fun, I have a signed copy of Joy the Baker's cookbook to give away!

To be entered in the giveaway, just leave a comment on this post answering the following question by Sunday the 17th of June. Winner will be announced in the next installment of Sunday Brunch at as the noonday!

What is your favorite brunch?

Bacon Cheddar Biscuits

recipe inspired by Elana Amsterdam and Joy the Baker

makes 12 biscuits

2 1/2 C. blanched almond flour

1/4 tsp. sea salt plus 1/4 tsp. for sprinkling

1/2 tsp. baking soda

1/4 C. cold unsalted butter, cut into small cubes (sub grapeseed oil, see below)

1/4 C. honey

2 large eggs

1/2 C. sharp cheddar cheese, cut into small cubes

1/4 C. chopped green onion

1/2 tsp. red pepper flakes

4 slices bacon

1/2 C. brewed coffee

1/4 C. honey

Preheat oven to 350.

To make coffee bacon:

In a skillet over medium heat, simmer coffee and honey together until reduced and syrupy, about 5-6 minutes. Add bacon to pan and cook, turning regularly, until browned and crisp. Set aside. When cool enough to handle, chop into small pieces.

To make biscuits:

Combine first three ingredients in a large bowl. Using fingers, "cut" butter into flour mixture, breaking cubes into smaller and smaller pieces. Continue until mixture resembles coarse meal. Make a well in the  dry ingredients.

In another bowl, mix together honey and eggs. Pour into dry ingredients and mix well with a fork. Mix in cheese, onion, pepper flakes, and bacon. Sprinkle with 1/4 tsp. coarse sea salt.

Bake for 15-18 minutes, until golden and a toothpick inserted in center comes out clean.

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For a dairy-free version, you can substitute 1/4 cup grapeseed oil for the butter. No "cutting" will be necessary. Just mix the oil in with the honey and eggs and combine with dry ingredients. The crumb will be less flaky, but softer and chewier. (picture below)

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Iced Coffee

makes 5 cups concentrate

1/2 pound coffee, coarsely ground

5 cups cold water

honey

almond milk

Combine coffee and water in a large pitcher (or large french press, if you have one). Put in the refrigerator overnight. 

In the morning, strain the coffee through a fine mesh sieve. 

Mix equal parts coffee concentrate and almond milk in a glass. Add sweetener to taste. Fill with ice cubes. Chow!

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Kale, Spinach & Banana Smoothie

based on original recipe by Joy the Baker
Makes 1 large or 2 small smoothies

1 C. kale (any variety)
1 C. spinach
1 1/2 C. almond milk
1 banana, sliced
Splash of freshly squeezed orange juice
2 tsp. honey

Combine ingredients in a blender until thoroughly combined.

Sunday Brunch: Breakfast Pizza

What part of breakfast pizza doesn't make you smile? It's two of my favorite things combined: breakfast and pizza! Except this isn't some cold pizza from last night's box; this is the real deal, folks.

All you need is some leftover Asparagus-Gruyere pizza (or another of your favorites) plus a poached egg:

Breakfast Pizza

2 slices leftover Asparagus-Gruyere Pizza
2 eggs

Preheat broiler.

Bring a saucepan of water to a simmer over medium-high heat. Add a dash of white vinegar (helps keep the egg white nice). Crack eggs into separate measuring cups or small ramekins. Add egg as quickly as possible with lip of measuring cup/ramekin as close to the surface of the water as possible. Simmer eggs over medium to med-high heat for 3-4 minutes. 3 minutes will give you a very soft poached egg; 4 minutes for a less runny yolk.

Meanwhile, place pizza under broiler until hot and bubbly (about 2-3 minutes).

Top pizza with egg and enjoy!

Grain-Free Goodness: Breakfast Biscuits

This is one of those recipes that I make every week, a staple in my daily routine. I serve batches of these biscuits at breakfast, lunch and dinner. They are just as wonderful toasted with butter and honey as they are topped with avocado, tomato and cheese for a mid-day sandwich.

They are fluffy, golden morsels of sunshiny goodness (feel free to quote me on that).

Breakfast Biscuits

recipe from The Gluten-Free Almond Flour Cookbook by Elana Amsterdam

makes 8 biscuits

2 1/2 C. blanched almond flour

1/4 tsp sea salt plus 1/4 tsp coarse grain sea salt

1/2 tsp baking soda

1/4 cup grapeseed oil

1/4 cup honey

2 large eggs

1 tsp freshly squeezed lemon juice

Preheat oven to 350F.

For the batter:

Combine dry ingredients (flour through baking soda) in a large bowl. Mix well. Whisk together wet ingredients (oil through lemon juice) in a small bowl. Add wet ingredients to dry and stir until well combined.

To bake:

Drop by scant quarter-cup measurements about 2 inches apart on a parchment lined baking sheet. Place in 350F preheated oven and bake for 10-15 minutes, or until golden brown. Do not overbake.

To serve:

Smother in butter and honey. Yum!

Also great sliced in half and made into a scrambled egg sandwich. 

Or slice in half, serve open-faced with poached eggs and sauteed spinach and mushrooms.

Sunday Brunch: My Mother's Day Picks

My idea of a perfect Mother's Day would start with a steaming cup of my homemade chai. This is pretty much how every day starts for me, and I wouldn't have it any other way. The warm, vanilla cinnamon flavors wake me up just enough to sit up at the bar and read through my scriptures for the day.

And because I love sweets, my ideal brunch would most likely include these fabulous mini-donuts I made after stumbling across Roost's recipe. I'd either bite into one with coconut and toasted hazelnuts (their suggestion) or just coconut. Yummy!

There's always almond flour waffles for the grain-free mama in your life. Topped with sauteed apples, bananas or even pineapple, they are sure to be a hit. 

For a savory treat, check out this amazing frittata. Simple, quick, and full of flavor.

And, just for kicks, a delicious new recipe I tried out today: Raspberry Poppyseed Muffins. Sure to be a hit with any mom who enjoys the tart taste of red raspberries, all in a delicate and light crumb.

Raspberry Poppyseed Muffins
adapted from Eat Well, Feel Well
makes 10

3 C. almond flour
2 large eggs
8 TBS. unsalted butter, melted
1/3 cup honey
1 tsp. baking soda
2 tsp. pure vanilla extract
pinch of salt
1 1/2 C. fresh raspberries
2 TBS. poppyseeds

Preheat the oven to 350. Line a standard muffin pan with liners (or use these fancy stand-alone paper cups). In a food processor, combine all ingredients except raspberries and poppyseeds. Process until smooth. Transfer mixture to a bowl, mix in poppyseeds, then gently fold in raspberries using a rubber spatula.

Using two spoons (one to scoop, one to scrape), fill muffin liners 1/2 of the way full. Bake for about 30-35 minutes, or until top is golden brown. Remove to wire rack to cool. Serve warm or at room temperature.

Sunday Brunch: Herb Frittata

I love eggs. They comprise an overwhelming majority of my morning breakfast options because they are fast, hot and filling. I love a simple scramble with cheese or poached eggs over a veggie saute. Every once in a while, it's fun to try something a little different. For a Sunday brunch or mid-week dinner, a frittata with fresh herbs and cheese really hits the spot. So when my neighbor Danielle invited us over for cashew-butter waffles, I whipped this up along with a fruit salad. It made a delicious and fun way to spend our Sunday morning.

Start to finish, a frittata only takes about twenty minutes. It tastes good hot out of the oven, at room temperature, or even cold like leftover quiche. You can customize it easily, based on whatever you happen to have in your fridge or what vegetables sound especially delicious. I've provided some variations below.

And what could be better than a post-brunch lego marathon with friends? Asher and Sam enjoyed the waffles and the company (as did the parents).

Herb Frittata

Based on an original recipe by Cook's Illustrated

Serves 4 as a main course or 8 as a side

6 eggs, beaten

1/2 cup freshly grated parmesan cheese

salt and pepper

olive oil

1/2 cup onion, finely chopped

3 TBS basil, finely chopped (can also substitute other fresh herbs)

To make the frittata:

Adjust an oven rack to the upper middle position and preheat to 350F.

In a bowl, whisk together eggs, cheese, salt and pepper.

Heat the oil in a 10-inch nonstick skillet over medium heat. Add onion and cook until softened, 4-5 minutes. Add fresh herbs and egg mixture. Stir gently for about 30 seconds until eggs on bottom of pan start to set. Then, using a rubber spatula, gently loosen the egg from the side and tilt the pan in that direction, allowing uncooked egg to run under the spatula. Continue lifting with the spatula, tilting the pan and letting the uncooked egg run under, until the egg on top is mostly set but still appears moist. This whole process will take about 2 minutes.

Transfer the skillet to the oven and cook an additional 3 minutes, or until the top is completely set. 

To serve:

Run a spatula around the skillet edge to loosen it and invert on a serving plate. Garnish with fresh basil sprig and a sprinkling of freshly grated parmesan.

Variations:

In the step where the onions are sauteed, you can add up to 8 ounces of fresh vegetables, such as asparagus, mushrooms, zucchini, or a combination of these. 

Gruyere, havarti and brie are all suitable choices for a frittata as well. 

In addition, you can 2 ounces of cooked, chopped ham, bacon or breakfast sausage to make it more savory and more filling.

Sunday Brunch: Almond Flour Waffles & Pancakes

Today's brunch brought to you by my good friend: delicious, nutritious and satisfying blanched almond flour. Generally, I eat a high-protein breakfast that sticks with me and lasts until lunch. I either have eggs or yogurt smoothies most mornings. Even before I started following a no-grain diet, I wasn't much of a pancake or waffle girl; the high-sugar, high-carb combination would sit in my stomach, make me feel nauseous, and I'd be hungry again before lunch. With almond flour, I get a high-protein, light and delicious waffle that, when paired with sauteed apples and cinnamon, is reminiscent of an apple fritter. 

My favorite recipe is based on one from Eat Well, Feel Well by Kendall Conrad. She has a knack for taking tried and true favorites and altering them to be grain-free but flavorful. When I first tried this recipe, I wrote in the margins of my book, "Delicious! Tastes almost normal!" In my quest for gut-healthy recipes, I've found either, 1) I love the recipe and make it over and over, or; 2) the recipe is nothing like its grainy counterpart (i.e., sandwich bread) and so I never make it again. These waffles are definitely, thankfully, in the first category.

Because I always have a drawerful of apples, my usual topping for these delicious waffles is a handful sauteed in butter, honey and cinnamon. The flavors go well with the light crumb of the almond flour batter. Below is the recipe for the waffles and sauteed apples, as well as a few variations I created while on vacation. I've also included a few tips for getting the best results working with almond flour. Enjoy!

Almond Waffles with Sauteed Cinnamon Apples

Altered, just slightly, from original recipe by Kendall Conrad 

Serves 8

Waffles:

2 cups blanched almond flour (I buy 5-lb. bags of Honeyville brand off Amazon)

4 large eggs

8 TBS (1 stick) unsalted butter, melted

1/4 cup honey

1 1/2 tsp pure vanilla extract

1/2 tsp baking soda 

pinch of salt

Sauteed Apples:

4 apples, cored, peeled and sliced thinly

1 TBS butter or coconut oil

1 TBS cinnamon (see my post on chai about using good cinnamon)

1 cup honey

To make the waffles:

Preheat a waffle maker. If making multiple waffles, you can preheat your oven to 200F to keep the waffles warm, or just toss them to your family piping hot as they come off the maker.

Combine all waffle ingredients in a mixing bowl and stir until well combined. I use a dinner fork but I suppose you could get fancy with a whisk, if that's more your style.

Grease the waffle iron with a little bit of butter. I just grab the stick, holding the papered end, and shmear it all around. Once again, if you're less lazy fancier than me, feel free to apply butter or even grapeseed oil with a paper towel or, even more elegant, one of those oil misters.

Add 1/4-1/3 cup of batter to the waffle maker. Cook it for a few minutes, or until golden brown. Do nto overcook! Almond flour cooks quickly. Set on the oven rack to keep warm (or toss through the air like a frisbee to your waiting child).

To make the apples:

Melt butter or oil in a skillet over medium heat. Add apples and shake the pan a few times to coat well. Cover and cook for several minutes until apples start to soften. Then, add cinnamon and honey and continue to cook, uncovered, until apples are soft and caramelized, or your house smells like apple fritters and you can't possibly wait one more minute to eat.

To serve:

Put a waffle on a plate. Spoon apples with extra honey-cinnamon sauce into the waffle pockets. Devour. Lick your plate clean. Then come back and leave a comment on this blog letting me know how grateful you are that I introduced you to this deliciousness. :)

To store:

Waffle batter will keep for 2-3 days in the fridge. To make additional waffles, you'll need to let the batter sit out for a bit to come up to room temperature, or nuke it for a bit in the microwave. Cold almond flour batter will not cook in the middle and burn on the outside. It needs to be pourable.

Cooked waffles can be stored, wrapped in plastic wrap or sandwich baggies, for a day or two. To reheat, pop in the toaster for a quick crisp- and warm-up. 

For a treat, turn leftover waffles or pancakes into sandwiches by spreading peanut butter and sliced bananas in the middle.

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When we went to Hawaii, I brought along a batch of the waffle mix (the dry ingredients, anyway) and mixed up some batter in our condo. Because there wasn't a waffle maker, I tried making pancakes. They were awesome, so much so that I don't hesitate for a minute in offering you these two delicious variations on the waffle recipe:

Almond Flour Pancakes with Sauteed Bananas

Batter recipe same as above

Sauteed Bananas

1 TBS or small pat of butter

2 ripe bananas, sliced

1 cup honey

1 TBS cinnamon (optional)

To make the pancakes:

Preheat a large skillet or saute pan over medium heat. Slowly pour well-whisked, room temperature (just in case you happened to pull pre-made batter out of the fridge) batter, in 1/4 cup measurements, onto the hot pan.

Watch as bubbles start to form and then begin popping on the surface of the pancake. Carefully slide your spatula under half of the pancake, lift gently, and somersault it over itself back onto the pan. (The first time might be tricky, but you'll see what I mean. It takes a certain finesse. If a little bit plops out and your pancake does not stay perfectly round, it's okay. It will still taste amazing.) Allow the second side to cook for just a minute or until golden brown. You don't want to overcook these lovelies.

Repeat with other pancakes. Like the waffles, these can be kept warm in a 200F oven while you continue cooking with the remaining batter.

To make the bananas:

Melt a pat of butter in a small saute pan over medium heat. Add 2 sliced bananas and cook until golden brown, flipping over once during cooking. After the flip, pour in 1 cup of honey and 1 TBS cinnamon. 

To serve:

Pour the bananas and cinnamon honey over the pancakes and dig in. (These are amazing both with and without cinnamon).

To store:
Batter can keep for 2-3 days in fridge. Cooked pancakes can be stored in plastic wrap in fridge and reheated in toaster, microwave, or 200F oven.

Almond Flour Pancakes with Caramelized Pineapple & Coconut Flakes


Batter recipe same as above

Caramelized Pineapple

1 TBS or small pat of butter

1 ripe pineapple, peeled, cored, and diced

1 cup honey

1/4 cup fresh coconut shavings (substitute dried unsweetened coconut flakes)

To make the pancakes:

Preheat a large skillet or saute pan over medium heat. Slowly pour well-whisked, room temperature (just in case you happened to pull pre-made batter out of the fridge) batter, in 1/4 cup measurements, onto the hot pan.

Watch as bubbles start to form and then begin popping on the surface of the pancake. Carefully slide your spatula under half of the pancake, lift gently, and somersault it over itself back onto the pan. (The first time might be tricky, but you'll see what I mean. It takes a certain finesse. If a little bit plops out and your pancake does not stay perfectly round, it's okay. It will still taste amazing.) Allow the second side to cook for just a minute or until golden brown. You don't want to overcook these lovelies.

Repeat with other pancakes. Like the waffles, these can be kept warm in a 200F oven while you continue cooking with the remaining batter.

To make the pineapple:

Melt a pat of butter in a small saute pan over medium heat. Add diced pineapple, cover, cook until golden brown, stirring a few times. Remove cover, add honey and turn up the heat slightly, to medium high, stirring frequently as pineapple caramelizes in the honey. Remove when pineapple chunks are soft, caramelized, and/or you can't possibly wait another second to taste the goodness.

To serve:

Stack up your pancakes, pour a healthy serving of pineapple on top, and garnish with coconut shavings. 

Honestly, this is my favorite combination. It is so, so good.

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So, which one are you going to make?

Come back and let me know!