Ah, a leisurely breakfast. Time to make einkorn waffles and put tea in the French press and slice out each little segment of grapefruit one by one. We haven’t had a breakfast like this in a while, but Sunday morning I woke up inspired, and the two of us got to sit for a good 15 or 20 minutes before driving in the dreary rain to church. I think that’s when this house started to feel like home. We’d just spent the last two days at a relationships/marriage conference at our church, where Paul Tripp talked about the dynamics of one person and another person interacting with one another. He’d told this one story, kind of a moment really, where there are two people driving side by side in bad traffic, the one fuming about how he’s going to be late now and traffic is the worst, the other smiling ear to ear while she puts on her makeup. He said something about how it wasn’t the traffic that forced a person to be angry because if it were the traffic, then everybody would have to be angry, too, and yet look, there’s this lady, rejoicing that she got some extra time to fix her face. It was a simple image, but it stuck with me. Things are always happening that push us to our limits and make us think there’s no other choice but to panic, scream or stress. Yet if we can step outside ourselves for a moment, we can see the world won’t stop spinning if we take what comes, hard or not, because we trust the hands that are giving it. That sounds very buttoned-up when I write it like that, but I know it’s not. I also know that choosing to sit down to a special meal with Tim in the midst of a house that needs baseboards and a driveway with a giant pit can be just the weapon I need to turn my eyes from myself and my wants to the One who made me. I need Jesus more than I need a nice house or a nice breakfast or a husband who loves me, but I am thankful for how both those things and, sometimes, the not having of those things, can move me to Him.
Sunday, we topped our waffles (from The Einkorn Cookbook! preorder yours here!) with some of the aronia berries we have been enjoying the last week or so. Dark and small like blueberries but a little darker, mealier and more bitter, aronia berries are antioxidant powerhouses that outshine all the other berries we know and love. Excellent for this time of year when everyone is pulling out tissues and their neti pots.
A little more about aronia berries, as supplied to us from Superberries.com:
- Aronia berries have higher antioxidant levels than other high ranking fruits and vegetables (4X the antioxidants of blueberries)
- They tested to be effective in increasing of cognitive function, improving memory and learning.
- Aronia berries are also known to improve the circulation of blood, make blood vessels stronger and reduce the risk of heart disease.
- They contain a large amount of carotene, which protects cells from damage and the eyes from cataract formation.
- The aronia berry promotes a healthy urinary tract.
- They protect the liver from chemical damage.
- The aronia berry fights bacteria and viruses, such as colds and the flu.
- Aroniaberries can helps reduce muscle recovery time after workouts.
Crisp & Buttery Einkorn Waffles
Makes 3 to 4 waffles
From The Einkorn Cookbook, launching December 1!
We wrote in the book that these are not your typical Belgian waffles–and by that we mean that their exteriors are browned and crisp, but the interiors are light and delicate. I eat them and imagine I’m in a European cafe waiting for a latté. I want to say they’re like funnel cake meets waffle but maybe that’s an overreach. Serve them any way you like, whether that means with antioxidant-rich aronia berries or with ice cream and hot fudge.
1 teaspoon vanilla extract
1 cup (235 ml) milk
4 tablespoons (55 g) butter, melted
1 cup (125 g) all-purpose einkorn flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
Preheat your 7 1/2” Belgian waffle iron. In a medium bowl, blend together the egg, vanilla, milk and melted butter until combined.
In a separate medium bowl, combine the flour, baking powder, baking soda, salt and cinnamon; add this dry mixture into the milk mixture, and stir together.
Spoon about a half a cup of batter at a time onto the hot waffle iron, close, and cook until golden brown. Serve with your choice of toppings, such as fruit, aronia berries, syrup, butter, etc.
About Shanna Mallon
Shanna Mallon is a freelance writer who holds an MA in writing from DePaul University. Her work has been featured in a variety of media outlets, including The Kitchn, Better Homes & Gardens, Taste of Home, Houzz.com, Foodista, Entrepreneur, and Ragan PR. In 2014, she co-authored The Einkorn Cookbook with her husband, Tim. Today, you can find her digging into food topics and celebrating the everyday grace of eating on her blog, Go Eat Your Bread with Joy. Shanna lives in Nashville, Tennessee, with Tim and their two small kids.