Under the counter where the coffee things sit in my kitchen, third drawer down on the left, is a waffle iron. We bought it on a whim years ago when Sean and his parents were talking about the waffle ice cream sandwiches at the CNE

Due to that association, whenever I make waffles instead of the usual French toast or pancakes, it feels like a festive thing. The waffles here however, are celebratory on their own, since they're from Heidi Swanson's very soon-to-be-released cookbook, Near and Far. (Cue the confetti canons and cheers.)

Heidi Swanson's Whole Wheat Waffles with roasted peaches and mapled blueberries | by Tara O'Brady

Heidi is known for getting details right. It comes as no surprise then that this new book is an extraordinary object, smartly designed and impressive to hold. The raised cover, reminiscent of tin ceilings and anaglypta, is slightly velveted. Its pattern is elaborated upon in the endpapers, and the creamy off-white echoed in the matte pages between them. Every inch is considered.

It is a book with clear, learned perspective. Divided into categories—recipes her inspired by her home, then those she likes for journeys, and finally recipes from the around the world—while reading Near and Far it is impossible to ignore a prevailing, longing wanderlust. Through Heidi's evocative photographs and passages, and her characteristic care in choosing just the right ingredients, you are transported to her kitchen and table, even when that kitchen is in Rabat, New Delhi, or Tokyo, rather than her native San Francisco. There is a distinct sense of real, rooted places, and an intimacy in the shared experience. 

Often it is a matter of alchemy in developing recipes; a combination of time, surroundings, outlook, and trend all contribute to a sort of collected whole. Heidi once said certain things "are simply in the air." In Near and Far, you're in that atmosphere with her. 

 (For some more on Heidi's cooking philosophy—vegetarian, with an emphasis on whole foods—here's what I wrote about her last book, Super Natural Every Day.)

The breadth of this latest collection is all-embracing, and I've an eye on some to become new-to-me favourites—tempeh with shoyu butter, Lillet shrub, and farro salad (with this lip-smackingly piquant olive dressing) are all in the running. Then recently, Heidi told me her nephew Jack is a fan of the whole wheat waffles in the book. That was all the endorsement needed.

These waffles, like so many of Heidi's recipes, are familiar, but somehow that little bit better than you recalled. Lacily, crackly-crusted as you expect, but the centre has a set-custard quality, vaguely eggy and slightly elastic, so there's chew to back up the initial crunch. In my mind, that's not just the mark of a good waffle, but a superlative one. 

Utterly fitting, considering where they came from. Tonight, with the leftovers, there'll be ice cream. Hooray, that.

And, once more, Heidi, well done. xo


"These are the waffles I make most often—big, and Belgian-style. A combination of flours and rolled oats is lighted up with a bit of rice flour or organic cornstarch. It is a blend that conspires with lots of buttermilk to give the waffles a nice, moist interior and a crisp, golden crust."

— from Near and Far: Recipes Inspired by Home and Travel by Heidi Swanson (Ten Speed Press, 2015). 

Makes 16 Belgian-style waffles


  • 1 cup | 4.5 oz | 120 g whole wheat flour
  • 2 cups | 9 oz | 225 g all-purpose flour
  • 1/2 cup | 1.75 oz | 50 g rolled oats or 1/2 cup | 1.5 oz | 40 g wheat germ
  • 4 oz | 110 g organic cornstarch or rice flour
  • 2 teaspoons fine-grain sea salt
  • 2 teaspoons baking powder
  • 1 teaspoons baking soda
  • 4 cups | 1 L buttermilk
  • 1/2 cup | 4 oz | 115 g butter, melted and cooled
  • 4 eggs, separated


Preheat the oven to 225°F | 110°C. Combine the flours, oats, cornstarch, salt, baking powder, and baking soda in a large bowl. In a separate bowl, whisk together the buttermilk, melted butter, and egg yolks. In a third bowl, using an egg beater or an electric mixer, beat the egg whites into stiff peaks.

Heat the waffle maker, and when it is ready, add the buttermilk mixture to the dry ingredients and stir until the mixture just starts to come together. Dollop the egg whites across the top of the batter and fold until uniform, using a few strokes as possible. 

Use a scoop to ladle the batter into your waffle iron and cook until deeply golden and crisp. Transfer to the warm oven while you make the remaining waffles—the dry heat of the oven helps them set a bit. Any leftover batter will keep for a day or so, refrigerated.


  • I used the wheat germ suggestion rather than rolled oats.
  • I served the waffles with Five Spice Roasted Peaches, mapled blueberries, and sweet labneh. I prepared the peaches as written, then stirred some wild blueberries through the leftover maple-vanilla syrup while the peaches roasted. I made the labneh from my cookbook, with orange zest, brown sugar, and vanilla (p. 229). The sprinkles are a bit of bee pollen. 
  • This recipe does make quite a lot of waffles; my waffle iron isn't super deep, so I think the yield was about 18. I froze the extras on a sheet pan, then transferred them to a freezer bag. They toasted up beautifully when needed. If preferred, the recipe halves neatly. 
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Succotash Hand Pies for the Globe and Mail | Tara O'Brady

So, it's July! That seems a surprise. May was a blur of book tour, then June was gone in a blink. I'm firmly settled back at home, and scheming about east coast events. 

Thank you, again, for the cheers from all over with the launch of my cookbook. Thank you for coming out to events or comments here and elsewhere. Never did I feel I was travelling alone. But, we'll catch up on all that. First, some quick things that have been keeping me inspired, busy, and in the kitchen lately. 

I finished Jess's book, Stir last night, and I'm still thinking about it. She's out right now on book tour, and if you can catch her speaking, do.  (Sweet Amandine)

I started Tara's book today. (Tea and Cookies) 

Alabama White Barbecue Sauce, a gutsy mix of horseradish, vinegar, and mayonnaise, is a new favourite of mine with all things grilled — but I love it especially with corn. Fire-kissed is still the preference, but I'll take the kernels steamed, sautéed, or fresh off the cob. If you like elote, I've a feeling the combination will be right up your alley. It was what I served alongside the succotash my hand pies up above. Those guys are from a piece I wrote for The Globe and Mail. I've been making such pies for years, long enough that they've earned a nickname — "empbananas" — in our household. These are filled with corn and beans, then seasoned with herbs and white miso. The latter might seem unexpected, but it makes all the difference, in the best way. (The New York Times / The Globe and Mail)

As a rule, I don't love tomato soup. There are exceptions, though. Melissa Clark's is one, and Nigel Slater's recent variations make a convincing case for consideration. (101 Cookbooks / The Guardian)

Nikole has some new pieces in her shop; the striped stoneware series make me feel nostalgic for the crockery from my father's ships. These nested mixing bowls are now my go-to. The smallest for whisking sauces, the medium for tossing salads, and the large for cookie doughs. (Herriott Grace)

Cherry season has just begun, and I'm thinking of making a cobbler. (Instagram)

The Mosé. (Epicurious)

The Meaning of Mangoes by Dianne Jacob. I keep going back to it. Without summarizing her piece, I'll just say that I feel like I sometimes feed my boys certain things — mangoes, guavas, and especially custard apples when I miss Gigi — in a similar way. Not only for me to resurrect times, places, and people I've lost, but to also pass on to them some of an unshared experience. (Lucky Peach / this site)

And, some more links to mentions of Seven Spoons elsewhere. 

  • I was stoked to talk to Williams Sonoma about the history of Canada Day, and how we Canadians celebrate our country's birthday. I also shared my recipe for Butter Tart Pie. (Taste
  • David took the pickled strawberry preserves from my book and added his own touch — swapping allspice for coriander. He's a smart one. (David Lebovitz)
  • It was seriously smile-inducing to see the Roasted Grapes with Sweet Labneh get the Molly treatment. (My Name is Yeh)
  • Carolyn Jung was truly kind, and made the Hummus with White Miso. (Food Gal)
  • Yossy was one of the testers from my book, and specifically one who tested the Basic, Great, Chocolate Chip Cookies. When I had her thumbs up, I knew the recipe was right. (Apt 2 Baking Co)
  • Sarah was also generous enough to give the recipes a go for me, and she decided to write about the Twangy Blueberry Sauce. My Ben loves it on cheesecake, I like it on plain yogurt, and everyone around here likes it on sweet biscuits with cream. (The Vanilla Bean Blog)
  • Stephanie made the happiest cookies ever. That yellow! (I Am a Food Blog)
  • Sasha shared personal thoughts on the passage of time and made the Glazed Sesame Oats. (Tending the Table)
  • Getting Sam and Megan's approval on any of my recipes, but especially the hummus, is a like a gold star. (A Sweet Spoonful)
  • Sonja and Alex made my Dipper Eggs with Fried Cheese Toast soldiers look far more elegant than I ever do. (A Couple Cooks)
  • The Blueberry Snacking Cake, which Sneh adapted beautifully, is one of our regulars for picnics and road trips. (Cook Republic)
  • Lecia always knows the right thing to say. In her post she captures the feelings of summer perfectly, and then bakes the Rhubarb Raspberry Rye Crumble. (A Day That is Dessert)

Now! To hear from you! What's been going on on your end? I'm so happy to be back to this place, and can't wait to pick up from where we left off. xo and talk soon. 

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