It has been quite some time since I last shared some personal stuff here. It feels like it's all I did back in the day. And the only reason you kept coming back were these recipes I also happened to share at the bottom of each post. ;)
Well, maybe I don't talk much about those things anymore because I am actually doing very well. Is that weird? I think most of you do keep up to date through Instagram. That means you already know that I am in the midst of creating my first cookbook. For those who missed it: it's a (Dutch) book with 60 modern, classic, and worldly porridge recipes and will be published in October. I am so proud of this piece of work. It's been a very intense, yet special project. From creating the recipes, to testing everything, and shooting every recipe. I have become even more of a perfectionist than I already was.
Because of the book, I had to leave my other job. Last year, I quit working at the Dutch news broadcaster and spent a few months being the communication manager at ZTRDG, an online grocery store with high quality, seasonal, and local products. An unique enterprise, but working there left little time for my photography and freelance writing. So I was offered a job at Cook Love Share, an online recipe platform. I worked there a few days a week and everything was going fine, but then the opportunity of making this book came along and I knew what to do. After years and years of doubting, I finally could spend all of my time doing what I love most. Working with food. All day, every day!
Flash forward: 3,5 months later. I did finished doing most of the work for the book and it's time to look ahead. It still feels weird sometimes. I need to figure out how to be disciplined five days a week, or how not to check my email until I go to bed. Or even after that. But it's fun! There's photography projects coming up, lots of traveling, I am working on stories for a couple of magazines. So life is good. Yup. Scroll down for the easiest gluten free waffle recipe ever!
Buckwheat waffles w/ berries & plums
225 ml almond milk
1 tbsp cream
70 g unsalted butter, melted
1 tsp vanilla extract
2 eggs, beaten
150 g buckwheat flour
1 tsp baking powder
2 tbsp sugar
a pinch of salt
How to /
1. Whisk together the milk, cream, butter, eggs & vanilla.
2. Sift in the flour, sugar, salt and baking powder. Whisk until combined.
3. Bake the waffles according your your waffle maker instructions. Keep warm.
4. Top with the fruit and some powdered sugar and serve right away!