buckwheat cocoa nib waffles

 

over the last couple years, i have started to incorporate buckwheat flour into my sweet baking. oh just WAIT till you see the cookie recipe i developed for my cookbook! the best. april 2019 can't come soon enough.

growing up, i loved buckwheat crepes (ok i loved all crepes, but especially the savoury buckwheat variety). those savoury crepes are what inspired this breakfast recipe for waffles! these waffles are a hearty & healthy treat mixed with a touch of cocoa nibs for a rich chocolate flavour. using cocoa nibs is a much healthier option then using chocolate chips, but if you don't have cocoa nibs on hand, feel free to replace it with your favourite dark chocolate chips. i also like to top my waffles with a mound of whatever fresh berries i have on hand & a healthy drizzle of maple syrup! oh i can't wait to wake up sunday morning & make these. happy weekend!

ingredients

  • 1 1/4 cups bob's red mill organic unbleached all purpose flour
  • 1/2 cup bob's red millorganic whole grain buckwheat flour
  • 1/4 cup turbinado sugar
  • 2 teaspoons baking powder
  • 1 teaspoons baking soda
  • 1 pinch cinnamon
  • 1/2 teaspoon salt
  • 2 large eggs, separated
  • 6 tablespoons unsalted butter, melted & cooled
  • 1 1/2 cups buttermilk
  • 1 teaspoon pure vanilla extract
  • 1/4 cup cocoa nibs
  • fresh berries, for serving
  • whipped cream, for serving
  • maple syrup, for serving

directions

  • in a large mixing bowl sift together the flours, sugar, baking powder, baking soda, cinnamon & salt. set aside until ready to use.
  • in a separate mixing bowl whisk the egg yolks, butter, milk & vanilla extract until combined.
  • add the flour mixing & stir until the batter just comes together. a few lumps are okay!
  • in a separate mixing bowl, whisk the egg whites to medium peaks. gently fold egg whites into the batter, followed by the cocoa nibs.
  • heat waffle iron to high & cook as intructed on the waffle maker, about 2 minutes.
  • serve immediately. top with berries, whipped cream, maple syrup & a garnish of cocoa nibs.

this post was created in partnership with bob's red mill! 

chocolate matcha marble pound cake

 

okay but seriously, where is spring?! justin & i spent a much needed long weekend in the city after months (it never ends) of non-stop work around the house. i was expecting to be walking parka free & drinking an iced coffee down queen street this weekend, but instead we got MORE snow! thanks to the continuous cold weather, we have been busy working away inside getting the loft finished. we painted it white from top to bottom (it is a big space), including the hidden stairs. the current stairs are so narrow & steep as it is the original attic steps that are hidden behind a closet door. i dream of one day redoing the steps completly & opening up the space to my office. i love both modern staircases & wooden staircases. how beautiful would those be going up to a third floor loft? dreams! i guess i will just add it to the never ending wish list. for now i will drool over pinterest & instagram designs while snacking on this chocolate matcha marble pound cake!

this cake is so simple to make! it uses a classic pound cake base that is split at the end to add the matcha powder & cocoa powder. i love how the marble swirl looks when you cut a slice out. the vibrant green from aiya america's cooking grade matcha powder adds a gorgeous pop of colour & the flavour works so well with the chocolate. while you can serve it up as a simple pound cake dusted with powdered sugar, i went the extra step & added a silky chocolate glaze. after all, you can never have too much chocolate right?

ingredients

for the chocolate matcha marble pound cake

  • 1/2 cup unsalted butter, room temperature
  • 1 cup raw sugar
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup plain yogurt
  • 1/4 cup whole milk
  • 1.5 cups all purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 teaspoon aiya's cooking grade matcha powder
  • 2 tablespoons cocoa powder

for the chocolate glaze

  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons cocoa powder
  • 2 tablespoons whole milk
  • 1 cup powdered sugar

directions

for the chocolate matcha marble pound cake

  • preheat oven to 350 degrees. grease a loaf cake pan.
  • in the bowl of a standmixer fitted with the paddle attachment cream the butter & sugar until fluffy.
  • add in the eggs one at a time until incorporated, followed by the vanilla extract & yogurt.
  • sift in the flour, baking powder, baking soda & sea salt.
  • beat until batter is smooth. about two minutes.
  • divide batter in half amongst two bowls.
  • whisk in the matcha powder to one bowl & the cocoa powder into the remaining bowl.
  • add the batter to the prepared loaf cake pan, one scoop at a time alternating between the matcha batter & the chocolate batter.
  • once all the batter has been added, run a knife through to create a swirl pattern.
  • bake for 30-40 minutes, or until the top bounces back to touch.
  • let cool completly before removing from pan & glazing.

for the chocolate glaze

  • in a sauce pan over medium heat melt butter.
  • add the cocoa powder and milk. stir until combined.
  • sift in the powdered sugar and whisk until glaze is silky smooth.
  • remove from heat & pour over top of the loaf cake.
  • let set before slicing

brunch caesar cheeseboard

 

who is ready for easter this weekend?! i think one of my favourite things about easter (aside from all the chocolate) is that my family always celebrates over a brunch gathering. it is the only holiday where our celebration takes place in the morning, so it gives us the opportunity to create a breakfast inspired menu. however, no matter what time of day the celebration is there should ALWAYS be a cheeseboard involved. this cheeseboard is inspired by a classic brunch cocktail: the spicy caesar! i pulled from all the flavours of a caesar, as well as the traditional things you would find in an ultimate caesar bar (hard boiled eggs, pickles, shrimp, olives, asparagus, etc.) for this board i stuck to strong flavoured cheese such as Castello's Traditional Danish Blue & Castello's Tickler Extra Mature Cheddar. i also brought in some spice through the sopressata and Castello's Cream Cheese with Sweet & Spicy Peppers. after all, you can't have a caesar without a little spice! or a lot of spice if you are anything like my dad.

happy easter & happy cheeseboard making! this one is sure to be a brunch hit, just don't forget the caesars to pair along with it.

ingredients

  • 150 grams Castello Traditional Danish Blue
  • 150 grams Castello Tickler Extra Mature Cheddar
  • 1 Castello Cream Cheese Ring with Sweet & Spicy Peppers
  • 100 grams prosciutto, sliced very thin
  • 100 grams spicy sopressata, sliced thin
  • 100 grams marinated shrimp
  • 24 garlic crostinis
  • 4 hard boiled eggs, halved
  • 4 mini garlic dill pickles
  • 10 spears roasted or pickled asparagus
  • 12 cherry tomatoes, halved
  • 12 kalamata olives
  • sliced lime, to garnish

directions

  • place the Traditional Danish Blue, Tickler Extra Mature Cheddar & Cream Cheese with Sweet & Spicy Peppers onto desired cheeseboard.
  • surround cheese with prosciutto, spicy sopressata, shrimp & crostinis.
  • fill remaining spaces with hard boiled eggs, dill pickles, roasted asparagus, cherry tomatoes, kalamata olives.
  • garnish with fresh lime slices & serve!

NOTE: to roast the asparagus i simply trimmed & blanched the asparagus beforing tossing it with salt, pepper & olive oil. i then roasted it at 400 degrees for 5-7 minutes, until slightly browned. blanching it first is what helps keep the asparagus bright & vibrant, so don't skip this step!

this post was created in partnership with Castello cheese! thank you for supporting the brands that help me doing what i love. xo