Buckwheat chickpea flour waffles

I am a very early riser and love the quiet of early morning. Most days I see the sun come up, slowly rising, brushing the sky with strokes of soft peaches and pinks. The mountains across the lake remain dark, hiding the mysteries of the night, revealing them little by little as the light invades their valleys and exposes their peaks. Some mornings I start with a tisane and a few cookbooks, leafing through them searching for inspiration before I venture into my day.

This morning I read about an interesting cookbook to be released in April by Anna Jones, a London based vegetarian chef who “earned her stripes” at Jamie’s Fifteen apprentice program before creating a successful career on her own in cooking, food writing and styling. I saw one of her recipes featured on another highly influential  blog and thought I’d check her out. It was time for breakfast so that’s where I looked first and found a couple of interesting breakfast recipes on her site. One was for grain waffles with cherry compote and it sounded enticing. Of course I didn’t have all the grain flour varieties the recipe called for and definitely no cherries in sight but that never stops me from making what I want. Inspired by her recipe I made these lovely waffles (twice by the time this post is published), once with berries compote, yogurt and candied nuts sprinkles and the second time with peach topping. Don’t hesitate to change the flour combination to what you have in your pantry. Let your flight of fancy guide you. And yes, if you want my waffles with two-cherry compote recipe from last summer when cherries were in season you can find it here.

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Ingredients:

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1/2 cup buckwheat flour

1/2 cup chickpea flour

1 cup all purpose  flour

2 tablespoons brown sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 1/2 cups buttermilk

2 eggs

1 tablespoon oil (try canola)

Zest of 1 orange

Peach or berry compote (recipe below)

Yogurt

Chopped candied nuts

 

Directions:

 

Combine the flours, sugar, baking powder and baking soda.

In another bowl combine buttermilk with eggs, oil and orange zest.

Add flour to buttermilk-egg mixture and stir only until combined, do not over mix.

Let rest 5 minutes before cooking on a waffle maker.

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Peach or Berry Compote:

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Combine 2 cups peaches or berries and 1-2 tablespoons sugar in a small pot and bring to a slow boil.

Lower heat and cook 5 minutes, stirring frequently, mashing the fruits slightly with the back of a wooden spoon.

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Serving:

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Serve the waffles with the warm peach or berry compote, a dollop of yogurt and a sprinkling of chopped candied nuts.

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You may also like these buttermilk waffles with two cherry compote:

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