THE FARMHOUSE

This time between late summer and early fall is my favorite food season. There are still fruits and vegetables coming out of the garden, but you get to add spices and nuts to everything and make it all a little heartier, you know? The other day Garrett made these waffles from the giant zucchini we found in our garden and a couple of peaches from the 20lb box we bought at our local fruit stand. And hands down, they are amazing. The peaches lend a sweet flavor, the zucchini is all savory, and the combination is 100% fall.

Now I should mention that this recipe is a bit complex (there are 4 different kinds of flour!) but it also tastes complex and hearty so you get out what you put in with these. Many breakfast recipes are designed for quick simplicity, and we love that, but these waffles are not. In this case Garrett played with a combination of flours, spices, fruits, and vegetables to create a nutritious waffle that’s become an instant house favorite. I listed some substitutes in case you don’t have all of the various ingredients. Hope you enjoy these waffles as much as we do!

peach and zucchini waffle recipe for fall on www.thegritandpolish.com

Our Farmhouse kitchen, flower crock, small bowl

You need a waffle iron for this recipe. We’ve had the same electronic waffle iron for 15 years now. My friend Molly gave it to me for my bridal shower and it’s been turning out delicious waffles ever since. It’s a Krups brand and while they don’t make the exact model anymore, this one replaced it. Let me just say that I’m thrilled when any company makes a countertop appliance that lasts 15 years these days (don’t get me started on planned obsolescence), but if this one gives out, we might try a cast-iron stove-top waffle iron. Anyone out there use one of those? I’d love to hear your experience with it!

a peach zucchini waffle recipe for fall on www.thegritandpolish.com

Peach Zucchini Waffles for Fall

Yield: makes about 3 large waffles and serves 6 people (these waffles are filling! - this recipe feeds all 5 of our family members + leftovers)

Ingredients

1 3/4 cup all purpose flour

1/2 cup rye flour (sub whole wheat flour)

1/3 c buckwheat flour (sub ground oats)

1/2 cup almond flour (sub finely chopped walnuts, almonds or pecans)

3 1/2 tsp baking powder

1 tsp salt

1 tbsp cinnamon

additional spices: ground allspice, anise seeds, and clove, to taste (we used ~1/3 tsp each and you could also sub/add nutmeg and cardamom)

4 eggs

1 1/4 cup milk

1 ripe banana

1 tsp vanilla extract

1/2 tsp almond extract

1/2 cup butter

2 peaches

1 1/2 grated zucchini, drained

1/4 cup honey

Steps

Warm up the waffle iron.

Dice peaches into 1/2” squares with skins left on. Coarsely grate zucchini and let drain in a colander. You can also set grated zucchini on paper towels to speed up draining.

Combine dry ingredients in a medium bowl.

Blend eggs and milk in a blender on high speed until combined. Turn off blender. Add banana and turn blender on low for 10 seconds. Turn off blender and add vanilla and almond extracts to mixture. Pulse until combined.

Melt butter and let cool slightly.

Combine wet ingredients, butter, peaches, zucchinis, and honey into dry ingredients. Stir until just combined. Do not over mix!

Condition waffle iron lightly with cooking spray. Pour batter into waffle iron (we put about 3/4 cup of batter into each waffle quarter). The fruits and vegetables hold moisture in the batter through cooking so if you like a crispy waffle, cook until it’s a deep golden brown (you can also hold back 1/4 cup of the milk if you prefer a dryer waffle). Repeat until all of the batter is used up.