I’m very excited to report that our offer on the 13-acre farm in Wisconsin has been accepted! I haven’t been able to stop thinking about the beautiful, 1910 farmhouse and its ridge-top view. I keep imagining myself in that kitchen, looking out the window over the sink at the apple orchard or relaxing on the shady front porch after a hard day’s work. I keep trying to remind myself that we haven’t closed on the house just yet, and that everything still depends on the house passing inspection with no huge, unforeseen problems.

The home inspection is scheduled for next week, and Frank is flying back so he can be present. He wants to be there in person so he can see, firsthand, any problems the home inspector finds, ask lots of questions, and learn as much as possible about the house. In addition to the home inspection, there will be a whole array of tests to make sure that the home is safe for our family. They’ll test for the presence of asbestos and lead paint (very likely in an older home), and radon gas (somewhat common in this part of the state). They’ll check the septic system and well, and send in a water sample for testing. The lab will test the water for lead, arsenic, Coliform bacteria and nitrates. Testing water quality is always important, but we’re particularly concerned about the possibility that fertilizers, herbicides and pesticides from neighboring farms could leach into the aquifer and contaminate our drinking water. The home inspector will also perform an energy audit to help us determine what improvements are necessary to make the house more energy-efficient. Energy efficiency will be critical for us because we hope to convert our home to sustainable energy sources such as solar power and geothermal heat.

Meanwhile, I’ll be at home, nervously awaiting the results! At least I can distract myself by coming up with new recipes and playing music. As if all this farm buying wasn’t enough, I’m getting ready to record my first studio album in a couple of weeks! I can’t wait to see the culmination of all the time I’ve spent in West Virginia songwriting and collaborating with other musicians.

To top it all off, my birthday is next week, and I already know what I want to have for my birthday breakfast: WAFFLES! These waffles are seriously decadent, yet surprisingly healthy, and perfect for that special weekend breakfast. Or better yet, make a double batch, toss the extras in the freezer, and reheat them in the toaster for breakfast all week-long. I like to live it up during my birthday week (and month)! Frank came up with the idea of adding a banana to the recipe, and it was genius. The banana flavor isn’t really noticeable, but the sugars from the banana result in a wonderfully crispy caramelization on the exterior. The added fluffiness that comes from folding in frothy egg whites really pushes these waffles into the mind-blowing category! However, if you’re not in the mood to separate eggs, never fear: this recipe still comes out great if you omit separating the eggs and beating the egg whites.

The Blueberry Rhubarb Sauce was inspired by the fact that rhubarb is in season, but there’s no need to limit your rhubarb consumption to May and June because rhubarb keeps wonderfully in the freezer. When rhubarb is ripe, just chop the stalks into 1/2-inch pieces and freeze. I can’t detect any difference between recipes made with fresh versus frozen rhubarb!

I made this sauce with blueberries, one of my all-time favorite foods. They’re rich in antioxidants and vitamins, low in sugars, and so tasty. This sauce would be equally delicious made with strawberries, which happen to be in season at the moment. Strawberries are sweeter than blueberries, so if using strawberries I would cut down on the maple syrup just a bit.

Whipped coconut cream is surprisingly easy! It’s showing up on lot’s of vegan food blogs lately, and some of them go into much more detail than I will. Ohsheglows provides a great explanation of how to make this miracle food. Being lactose intolerant, I’ve gone ages without eating any whipped cream at all. I wish I had known years ago that all it takes is a can of coconut milk to get velvety, totally believable whipped cream! Best of all, it takes only minutes to make, and the foresight to pop a can of coconut milk in your fridge the night before. I sprang out of bed at 12:30 am to refrigerate mine, and boy am I glad I did. Believe me, this stuff is worth it.

Crispy Gluten Free Waffles with Blueberry Rhubarb Sauce and Whipped Coconut Cream

• Servings: 6 waffles
• Print

Crispy Gluten Free Waffles

• 1 3/4 cups gluten-free all-purpose flour (for the gluten-containing version, substitute 3/4 cup whole-wheat flour and 1 cup unbleached all-purpose flour)
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1 very ripe banana
• 2 eggs, separated
• 1 1/4 cups almond milk
• 1/2 cup coconut oil, melted

Directions

1. In a large bowl, whisk together the flour, baking powder and salt.
2. In a separate bowl, mash the banana. Add egg yolks, almond milk, and coconut oil and mix well.
3. Add the wet ingredients to the dry ingredients and mix until just combined.
4. Using a handheld mixer or a stand mixer, beat the egg whites until stiff peaks form (about 5 minutes).
5. Using a large, flexible rubber spatula, gently (and patiently) fold the egg whites into the waffle batter, being careful not to deflate the egg whites.
6. For a crispy, golden exterior, cook in a waffle maker on the highest heat setting.
7. Serve immediately or store unused waffles in the freezer and reheat in the toaster.

Blueberry Rhubarb Sauce

• 2 1/2 cups fresh or frozen rhubarb, chopped
• 1 cup fresh or frozen blueberries
• 1/2 cup water
• 2 teaspoons corn starch
• 1/2 cup maple syrup
• 1/2 teaspoon vanilla extract

Directions

1. In a saucepan, heat the rhubarb, blueberries and water to a boil. Reduce heat and simmer 5 minutes or until the rhubarb is very soft and starts to fall apart slightly.
2. Scoop 1/4 cup of the hot mixture in to a heat-proof container. Add the cornstarch and whisk with a fork until no lumps remain.
3. Pour the cornstarch mixture back into the sauce and mix well. Simmer about 2 minutes until the cloudiness disappears and the sauce is thickened.
4. Remove from heat and stir in the maple syrup and vanilla.
5. Serve immediately or store in refrigerator in a sealed container for 3-5 days.

Whipped Coconut Cream

• 1 can full-fat coconut milk or coconut cream
• 1 teaspoon maple syrup or other sweetener, or to taste
• dash of vanilla extract (optional) 

Directions

1. Chill the coconut milk in the refrigerator overnight so that the solid and liquid portions  separate.
2. Pour off the liquid (you can save it for your next smoothie). Scoop the solid portion into a bowl.
3. Using a stand mixer with whisk attachment or a handheld mixer, beat on high for several minutes until smooth and frothy. Add sweetener and vanilla if desired and beat 1 minute longer.
4. Serve immediately or store in refrigerator in a sealed container for 3-5 days.