After writing last week’s post and reminiscing about my past dreams of living in Maine, I realized how far I had come in my struggle to have a content heart. For the longest time, my eyes failed to see the beauty around me because I was so focused on all that I didn’t have but so badly wanted. Looking back now, it all seems crazy. Today I find it difficult to comprehend just how much I have. I am more able to appreciate the little things around me. The leaves are changing into a splendor of colors, and the air feels clean and crisp. This past weekend we enjoyed doughnuts at the cider mill and apple picking afterwards. Small joys build a grateful heart.
Waffles for breakfast are another one of those simple pleasures. These are made with a good portion of cornmeal which lends a great texture and flavor, and little flecks of red quinoa are scattered throughout. I tend to prefer my waffles when accompanied by something creamy, and this honeyed cinnamon ricotta is especially wonderful. Serve with sautéed apples and an extra drizzle of honey for a festive fall morning at home.
- 1¼ cups whole wheat pastry flour
- ¾ cup fine grain cornmeal
- 1 tablespoon natural cane sugar
- 1½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon fine grain sea salt
- 3 large eggs
- 2 cups buttermilk
- ½ cup cooked red quinoa
- 4 tablespoons unsalted butter, melted
Honeyed Cinnamon Ricotta
- 1 cup whole milk ricotta
- 2 tablespoons honey
- ½ teaspoon cinnamon
Sauteed Cinnamon Apples
- 2 cups diced apples, about 2 apples
- 1 tablespoon unsalted butter
- 1 teaspoon coconut sugar (or natural cane sugar)
- ¼ teaspoon cinnamon
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
- In a medium bowl, whisk together the eggs. Add the buttermilk, quinoa, and vanilla. Whisk again until thoroughly combined.
- Add wet ingredients to the dry ingredients and stir until just mixed. Add the butter and stir once again.
- In a small bowl, whisk together the ricotta, honey, and cinnamon. Set aside.
- In a skillet, melt 1 tablespoon butter over medium heat. Add the apples, coconut sugar, and cinnamon and stir with a wooden spoon until apples begin to soften, about 5 minutes. Set aside.
- Cook waffles in a preheated waffle iron until golden and crisp. Serve warm with a spoonful of apples and a dollop of cinnamon ricotta.