Cocoa Vanilla Bean Pomegranate Waffles

Snow days.

I love those mornings.  Don’t you?

Starting a day with a quick gaze out the window, only to see a beautiful layer of fresh snow defines a New England childhood.  Those kind of moments encourage time to stand still and allow you to simply be.  And gaze.

On regular mornings, other things creep their way in:  Spilled coffee, late arrivals, to-dos and musts-of-the-day, and the inevitability of computer hunchback syndrome from a 9-to-5 job.  But as the snow falls and a snow day creeps its way in, there is always resistance, a flutter of relaxation in my heart, because one learns how precious that quiet stillness is.

I believe in the value of finding stillness in slow, quiet mornings.  Or afternoons.  Or evenings, if that’s your style.  And sometimes, just sometimes, on days when it snows.

And now, pomegranates…  In waffle form because if I had my choice I’d eat my weight in these waffles every morning.  It’s perfect because it’s really the only way I like to consume these little pink gems.

The waffles are laced with antioxidants and vanilla bean flavor.  The Greek yogurt gives them a delicious light fluff, but the nuttiness from the flax seed and the sweetness of vanilla are totally key.  They’re topped with cocoa nibs and a drizzle of maple syrup.  Makes me feel fancy.

So yes, this is what I’m eating today.  Quietly.

Cocoa Vanilla Bean Pomegranate Waffles

adapted from my Classic Blueberry Waffles

(yields 6 waffles)

Ingredients:

1 cup whole wheat flour

1 cup all-purpose flour

3 teaspoons baking powder

1/2 teaspoon salt

3 tablespoons sugar

1 1/2 cups vanilla almond milk

1/3 cup plain Greek yogurt

2 tablespoons ground flax seed

1/3 cup water

scraps of 1 vanilla bean pod

1 teaspoon vanilla

3/4 cup pomegranate seeds

cocoa nibs, for sprinkling

Preparation:

In a large bowl, whisk the flours, baking powder, sugar, and salt together.

In a small bowl, combine 1/3 cup water with 2 tablespoons of ground flax seed.  Slowly whisk in 1 cup milk, adding more to the batter when necessary.  Stir in the yogurt, then add the vanilla extract.  Stir together until combined, then add to the flour mixture.

Lastly, add in vanilla bean scraps and pomegranates.  Preheat waffle making according to manufacturer’s directions.

Using a small laden, pour batter onto the warmed surface until the waffle iron is lightly covered.  Sprinkle on cocoa nibs and cook the waffle until ready, or until golden and crispy (about 2 minutes).  Repeat this step until all the batter has been used up.  Remove each waffle serve immediately.

Enjoy!