Living in Mumbai, during my childhood and college days, I was used to drinking a glass of whole milk before going to bed. It was a habit that I loved and looked forward to! I came to the US, and when I started drinking the whole milk here, I found it quite heavy for my stomach and digestion. So I switched to reduced fat milk. I would drink the 2%, and sometimes even the 1% .
When a2 Milk® Company contacted me to try their milk, I was very intrigued. What is the difference between their milk and the milk found at grocery stores? Ordinary cows’ milk naturally contains a mix of both A1 and A2 proteins. a2 Milk® comes from cows that naturally produce only the A2 protein and no A1. Published research suggests that a2 Milk® may help some people avoid discomfort. They are on a mission to bring people, with delicious, nutritious and pure a2 Milk®. They take great care to bring you milk naturally free from the A1 protein from cow to cup. The cows are not treated with growth hormones, rBST or antibiotics. All of the family farms are independently certified by the Validus Group to ensure they meet strict animal welfare guidelines.
My husband is lactose intolerant and funny symptoms happen to him when he has regular milk. After having the a2 Milk®, his tummy feels much better and does not have the same symptoms as well! They have a ton of fun recipes on their website as well, using their various products. They carry 1%, 2%, whole milk and chocolate milk.
I wanted to make a fun breakfast recipe, that involved waffles, and all the glorious summer fruit that is there at the farmer’s market! So I made Peach and Pecan Waffles with Grilled Stone Fruit, whipped coconut cream, maple syrup and sprinkle of toasted pecans. I puree Peach and Apricots with a bit of granulated sugar. This mixture goes into the waffle batter along with toasted pecans. The waffles by itself are very flavorful with the hint of cinnamon and vanilla in it! The grilled stone fruit like peaches and apricots, along with cherries and blackberries, and toppings like whipped coconut rum cream, maple syrup, pecans and thyme elevates this breakfast to a new level! It is a must try while stone fruits are beaming right now in all its glory!
For the whipped coconut rum cream, I use this recipe, and add a tablespoon of rum to it! It is just so delicious!
Waffles are a weekly affair in our house, and my husband could eat these delicious waffles without any issues! Not being able to make milk products or any food item made with milk, is really hard, but when a product comes along that can help to relieve discomfort, it’s a win-win! 🙂
If you do try this recipe, please do not forget to tag #thejamlab and/or leave a comment on this blog post!
Cheers and hope you all are having a great summer so far!
- !Peach-Apricot and Pecan Waffles:
- 2 cups all purpose flour
- ½ cup almond flour
- 3 ½ tsp baking powder
- 1 tsp table salt
- 1 tsp ground cinnamon
- ½ cup granulated sugar
- 2/3 cup toasted and finely chopped pecans
- 2 eggs, egg yolks and white separated
- 1 ¾ cup a2 whole milk, at room temperature
- 2 tbsp vanilla extract
- 1 stick unsalted butter, melted and cooled
- 1 peach and 2 apricots
- 4 tbsp granulated sugar
- 2 peaches cut into equal slices about 10
- 2-3 apricots cut into halves
- 12-14 cherries pitted and halved
- 1 cup blackberries
- ¾ cup good honey, warmed slightly to loosen consistency
- Maple Syrup or honey
- ½ cup toasted and finely chopped pecans
- Whipped sweetened coconut cream
- Thyme leaves
- !Peach-Apricot and Pecan Waffles:
- In a high speed blender, puree the peach and apricots(with seeds removed), along with the sugar, until completely pureed. You should get about 1 cup of puree.
- In a large mixing bowl, add in the all purpose flour, almond flour, baking powder, ground cinnamon and salt. Whisk to mix. In a small mixing bowl, add in the a2 whole milk, melted butter, egg yolk, vanilla extract, peach and apricot puree and whisk to blend well until smooth. Add the wet mixture to dry mixture and whisk until well blended. Mix in to the toasted pecans well into the batter.
- In a large mixing bowl, with a hand mixer, whisk the egg whites until foamy and fluffy for 2 minutes. Gently fold the egg white fluff with the batter, until it is all blended. Let it sit for 15 minutes before making the waffles. Heat the waffle maker, following the manufacturer’s instructions. Spray the waffle maker with cooking spray. Put in the batter in waffle maker. I put about ½ cup for each waffle. Once the waffles are done, let them rest to crisp up, against some surface.
- To grill the fruit, use a pastry brush to brush all the peach and apricot slices with warm honey. Heat a grill pan on medium heat. Use cooking spray so that the fruit will not stick to the pan. Place the fruit open side down on the grill and grill for a minute to make the grill marks. Do the same on all the open surfaces. Remove from the pan and let cool.
- Plate the waffles. Top with the grilled fruit, cherries and blackberries. Top with whipped coconut rum cream and pour maple syrup over it. Sprinkle with fresh thyme and toasted pecans!