This summer, Joni Brosnan released her highly anticipated debut cookbook, “Joni’s A Love Letter To Summer In Montauk.” It’s a non-traditional culinary souvenir combining recipes with a photographic memoir, offering an intimate glimpse into Montauk life. (Read Amy Zavatto’s in-depth story here.)
“The kitchen is my art,” Brosnan says. “It’s a big canvas that is always changing colors and textures.” Her recipes, like these homemade flax-coconut waffles with strawberry butter, embody simplicity and alluring flavor.
Joni’s, Brosnan’s popular Montauk café (28 S Etna Ave Store #9), a must-stop for surfers, locals and tourists, serves up healthy sandwiches, salads, smoothies and protein-rich breakfast wraps. Through her cookbook, Brosnan hopes readers connect these favorite recipes to Montauk’s broader essence.
“‘Joni’s: A Love Letter to Summer in Montauk’ is my homage to Montauk,” she says. “It takes a community to help build, create and be inspired. The recipes reflect my stance on a healthy, feel-good lifestyle. The imagery shares the beauty and energy of Montauk, and the quotes capture the love.”
These delights get their signature texture from a piping hot waffle iron and a touch of butter in the batter. Joni explains, “Toasted coconut and the nutty flavor from the flax seeds heighten the flavor, while the whole wheat flour and waffle mix add structure, giving them a warm, hearty, flaky bite. These will fuel you for the day!”
The accompanying strawberry butter adds the sweetness without the need for extra sugar. “Strawberries are popular for a reason. They’re pure sunshine,” she notes, urging home cooks to “buy organic strawberries” and embrace “the freshest strawberries from the local farm markets” when sourcing. “That’s where I usually find the best-picked berries,” she advises.
For an extra nutritional boost, Joni suggests stirring a few tablespoons of shredded carrots and zucchini into the batter for added fiber and antioxidants, or a handful of chopped walnuts for extra protein and healthy fats. As Joni shares, “This recipe is kind of like a hug,” adding, “mornings are just better with crispy, light, flaky waffles.”
Flax-coconut waffles with strawberry butter
Ingredients
- 1/4 cup unsalted butter of your choice, melted, plus more for greasing
- 1½ cups waffle mix of your choice
- ½ cup whole wheat flour
- ½ cup unsweetened desiccated (finely grated) coconut
- ¼ cup flax seeds
- 2 tsp ground cinnamon
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 2 cups milk of your choice, such as unsweetened coconut milk
- 2 large eggs, at room temperature
- 1/2 cup pure maple syrup, plus more for serving
- 1 1/4 tbsp pure vanilla extract
- confectioners' sugar, for dusting (optional)
- sliced strawberries and bananas, for serving
- strawberry butter, for serving
For strawberry butter
- 1 cup unsalted butter of your choice, at room temperature
- 1 tbsp grated strawberry
- 1/4 tsp confectioners' sugar
- 1/4 tsp pure vanilla extract
- 1/4 tsp ground cinnamon
- 1/4 tsp kosher salt
Directions
- Preheat the oven to 200°F and set a rack inside a rimmed baking sheet. Heat and grease a standard-size waffle iron.
- In a medium bowl, whisk the waffle mix with the whole wheat flour, coconut, flax seeds, cinnamon, baking powder, baking soda, and salt.
- In a large bowl, whisk the milk with the eggs, maple syrup, vanilla extract, and the ! cup of melted butter.
- Fold the dry ingredients into the wet ingredients until no lumps remain. Pour 1 cup of the waffle batter into the preheated iron (this may vary based on the size of your waffle maker) and cook on medium-high heat until the waffle is golden brown, 5 to 6 minutes. Transfer the waffles to the oven to keep warm. Repeat with the remaining batter.
- Transfer the waffles to plates or a serving platter. Lightly dust with confectioners’ sugar, if desired, and top with a dollop of the Strawberry Butter, sliced strawberries and banana. Serve right away, passing warm maple syrup on the side for drizzling.
For strawberry butter
- In a food processor, pulse all of the ingredients together until smooth. Alternatively, you can mix everything by hand in a medium bowl. Scrape the strawberry butter into a small bowl, cover, and refrigerate until ready to use. *The strawberry butter can be refrigerated for up to 1 week.
