I am pretty excited because I got to spend the last few days in New York and have a few more trips planned in the coming months. New York inspires me, it always has. After all, it was while living there that I decided to quit my job and start Seven Sundays. Nowadays when I visit, I can’t walk 2 blocks without diverting into some tiny sized food or coffee or juice related concept…dangerous. I’m pretty much best friends with the breadsmith at Dean & Deluca’s after this last trip.
New Yorkers have a way of making good food really convenient. There is the whole bodega thing (micro markets on every corner), gourmet street carts cluttering every block, even the checkout lines at Whole Foods have digital screens that help usher hundreds of customers through the doors at lightning speed. Every time I visit, I discover something new. This trip, I noticed individual waffles prepackaged in markets and in the bakery cases right next to muffins in coffee and bake shops. Seriously? I’m in.
But my first thought was if you are going to do the whole waffle-on-the-go thing, the regular Belgian isn’t going to do it for me. I need some flavor and complexity. My first morning back home was a rainy Sunday, so I experimented with these dark chocolate rye waffles. They are unique and delicious and definitely good enough to eat on their own, but last minute I blended together some fresh strawberries with a splash of cream to spoon over top. The sweet strawberries softened the bitterness of the rye and dark chocolate perfectly. These waffles aren’t real sweet and the chocolate is not overpowering – just enough, I think. The buttermilk, coconut, coconut oil and little bit of maple syrup in the batter make them moist and flavorful. Enjoy!
• ½ cup rye flakes
• ½ cup whole wheat flour
• ¼ cup unsweetened shredded coconut
• 2 Tbsp chopped dark chocolate bar
• 1 Tbsp unsweetened cocoa
• 1 ½ tsp baking powder
• ½ tsp salt
• ¾ cup buttermilk
• 1 egg
• 3 Tbsp pure maple syrup
• 2 Tbsp coconut oil, plus more for greasing
• ½ tsp vanilla
• 6-8 strawberries
• Splash of cream
In a medium bowl, stir together the rye, flour, coconut, chocolate, cocoa, baking powder and salt. In a separate bowl, whisk buttermilk, egg, maple syrup, melted coconut oil and vanilla. Gently fold wet ingredients in with the dry ingredients until just combined. Grease a preheated waffle iron with additional melted coconut oil and evenly pour the batter onto the iron – less is more – try not to go all the way to the edges. Cook the waffle for approximately 5 minutes. While the waffles are cooking, combine the strawberries and cream in a food processor until pale pink and pureed. For best results, separate the waffles and let cool on a wire rack or plate so they crisp up. Spoon the strawberries and cream over top just before serving.
Enjoy your morning,