once fall rolls around my attention turns inward. from the garden, to the kitchen. i fall back into the rhythms of meal planning and prepping. my time is spent less toiling in the garden and i find a bit of freedom in that fact. i let things go to seed so i can collect for next year. i begin my movement inward, sorting and preparing for the season ahead.

as we struggle to get into back to school rhythms, i find making a breakfast on sunday night eases us into mondays. i often make a batch of muffins, granola or baked oatmeal. recently my mother gifted us a belgian waffle maker and so i was excited to try making a freezing some for the week’s breakfast. belgian waffles are one of my favorites and these are made with almond flour, feeling quite substantial for breakfast. i often add finely chopped pecans into this recipe as well.

cloudy autumn sunday mornings, leaves turning shades of amber to garnet from every view, fresh eggs from our hens, piping hot coffee and a stack of waffles, i do not know of anything better. sharing the recipes below.

i adore the slow down this seasonal shift allows for.

almond + pecan spiced waffles

ingredients

3 large eggs, at room temperature 


3/4 cup non-dairy milk


1 Tablespoon maple syrup 


2 Tablespoon olive oil or melted butter

2 teaspoon vanilla extract


2 cup almond flour

1/4 cup potato starch or arrowroot powder

2 teaspoon baking powder


1 teaspoon cinnamon

1/4 tsp cardamom 


½ teaspoon sea salt 
cooking spray for the waffle iron
optional : finely chopped pecans

directions

preheat waffle iron to medium-high heat and spray with cooking spray.

whisk together wet ingredients in a medium mixing bowl. add dry ingredients and stir until just combined.

oour 1/3 cup of the mixture into preheated waffle iron, close and cook for about 4-5 minutes, until golden brown.

remove from waffle iron, plate and top with butter, maple syrup, and chopped pecans. enjoy!