While I enjoy travelling, there’s nothing like the feel of coming home – to Rookie, my husband and, of course, a kitchen. I just got back from a business trip in Boston and was fortunate to dine at some pretty amazing restaurants throughout the week (like Towne Stove and Spirits, Abe & Louie’s and Top of the Hub).
But I also missed my home cooking. In fact, one of the first things I did once I unpacked, checked work email and did a load of laundry was make a salad using random odds and ends from the fridge and freezer. And for breakfast this morning, I managed to whip up these light and crispy waffles with what few ingredients I had on hand. Studded with orange zest and topped with orange segments drizzled in honey, these chia waffles sing summer. Now off to the grocery store to restock the pantry!
Recipe adapted from The Blonde Buckeye.
- ¾ cup + 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- 1 tablespoon sugar
- 1½ teaspoons baking powder
- ⅛ teaspoon salt
- 1½ teaspoons orange zest
- ¾ cup + 2 tablespoons vanilla soy milk
- ½ teaspoon vanilla extract
- 1 egg
- 2 tablespoons coconut oil, melted and cooled
- 1 tablespoon chia seeds
- 2 oranges
- 2 tablespoons honey, plus extra for serving
- In a medium bowl, combine the flour, cornstarch, sugar, baking powder, salt and orange zest; mix well.
- In a separate bowl, combine the milk, vanilla extract, egg and coconut oil; mix well.
- Add the wet mixture to the dry mixture and stir until just combined. Gently fold in the chia seeds.
- Preheat a waffle iron. Follow the directions on your waffle iron to cook the waffles; you do not need to grease the iron as the oil in the batter will allow the waffles to easily release. Serve immediately with honeyed oranges, or set aside to cool and freeze for later.
- Supreme the oranges.
- Warm the honey and drizzle over orange segments; toss to combine. Serve over waffles and top with additional honey, if desired.
