Summer officially started this week and I couldn’t be happier about it! I grew up in a place where summers lasted ¾ of the year and we lived by the popular southern dress code which states that when it’s hotter than 69 degrees outside, you put on your shorts and flip flops and leave all your worries behind. I think it’s like that in most of the south. As soon as we catch a glimpse of cold weather, we will be dreaming about long days in the sand until it comes around again. Although it has been over 100 degrees already this year, we can now officially celebrate summer for all it’s worth!
As you know, peaches have made regular appearances in my kitchen this season and I don’t think it’s going to stop any time soon. I feel a peach cobbler or crumble coming on sometime this week. But in the meantime, why not top everything with peaches? I have a new favorite combination: peaches and blueberries! The sweetness and juiciness of the peach combined with the tartness and crunch of a blueberry, it’s a match made in heaven. So this week’s breakfast treat features just that.
I think I’ve mentioned my adoration for waffles before, so no need to go into detail but they are my #1 pick for breakfast food! And oh so much more when they’re as healthy as possible! I use brown rice flour for these waffles and I think it is the perfect flour to add crispiness without being, well… dull. I should clarify for all of my strict vegan friends out there that I do use an egg in this recipe. I find that it works better than a flax egg but if you substitute the egg for two flax eggs the recipe will still work. Also, feel free to add in your favorite superfoods like chia seeds, hemp seeds, or any kind of nut.