As I write up this recipe and edit my photographs, we are knee high with snow. Indeed, the morning I cooked these, it was snowing. It continued to snow all day to the delight of many people who just want a “normal winter”. A normal winter means that the snow falls in December and sticks around until March. Instead, we’ve had very little snowfall (my girls and I have only made one snow woman this season) and lots of angry, icy weather followed by a thaw.
This past Sunday, it snowed throughout the day. We watched it from the comfort of our home while playing dress-up, writing cards, doing chores and preparing for the week ahead. The house feels warmer when it is surrounded by snow. A sort of, added insulation to the winds that blow up from the lake. We only went on one small adventure which, was difficult to maneuver along the unplowed sidewalks and roads.
I couldn’t be more content at being home on the weekend with my little but growing family. Newspapers partly read, sipping tea and listening to the children play are some of my greatest joys right now. Sharing meals is always important and I have found I relish in the Sunday breakfast. Breakfast, is my favourite meal to prepare and eat. I am not an early riser by any means. I thought I would become one as an adult with children but if let to rest, I will stay in bed until at least 9:30 in the morning. Over the past 4 years I can count the days on my hands that I have had a proper amount of time to sleep in. By the time my breakfasts are ready, the children have already had eaten one meal so we treat it as their lunch.
These waffles feel hearty despite their vulnerable heart shape. The addition of blackstrap molasses adds depth of flavour as well as increasing health benefits. For those who are low on iron (this could be anyone but in my case, I become iron deficient during pregnancy), blackstrap molasses is known to be high in iron. Note, the molasses syrup also makes them appear darker but there is no risk in overcooking them. The added spice makes them feel festive and complements the whipped cream and/ or maple syrup topping. And don't worry, there are no actual cinnamon hearts in the batter, though, you could use them as a topping I suppose.
Cinnamon Heart Kamut Waffles with Berries and Whipped Cream
1 large egg, white and yolk separated
180g (1 ½ cups) kamut flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1- 1 ½ tsp cinnamon
½ tsp ground ginger
85g (1/4 cup) blackstrap molasses
½ tsp vanilla extract
1 tbsp melted butter
340ml (1 ½ cups) whole milk
Toasted pecans or almonds
1. Beat the egg white in a small bowl. Set aside.
2. Whisk the flour, baking powder, baking soda, salt and spices.
3. In a large bowl, beat the egg yolk with a fork then add the molasses, vanilla and melted butter. Mix in well.
4. Add 1/3 of the flour mixture to the molasses mixture followed by 1/3 of the milk. Repeat until all ingredients are combined being careful not to overmix.
5. Gently fold in the egg white.
* Preheat the waffle iron.
* Once a waffle is cooked, place on a cookie tray in a 200°F (93°C) oven and continue cooking. Serve the waffles on a large plate and then each person can dress their own waffle.
If you tried making this recipe, let me know! Post a comment below or tag your creations on Instagram using the hashtag: #lindenandlavender