Well, we made it to January! It's safe to say that I ENJOYED my holidays. I went for it! Baked up a storm, had cookies for breakfast. Baked an enormous Italian sweet bread called Buccellato di Lucca for my Italian father-in-law, and it was the centerpiece of our snacking for days. There were also pecan waffles made with WR pancake mix. And a chocolate cake with my nephews. There was wine and negronis and cheddar chive biscuits. I lived happily in a holiday “yes” storm. It was glorious, but my body is asking for a break. 

I write this sipping coffee on a bit of a cleanse from the indulgence of December without regret but ready for some “clean.” So I get it! I see why diets run rampant this time of year, and articles run about “how to easily shed that holiday weight.” But, dude, I am not about it. As a former ballerina, I spent many years in the restrictive and harsh world of either/or, and I can say that for me now, it's both/and. Forever and always. This world of both/and is lighter, brighter, full of way more beauty and experience and health! So it should come as no surprise that Wild Rye was made to support this world of both/and. I'm sharing a recipe below that I’m loving for breakfast, as my food focus right now is set on nourishment and fuel. I bet you didn’t expect it to be waffles did you?! Well…  Wild Rye is a lifestyle. Designed to be a part of a full, happy, and healthful life! Here, we say yes to reducing sugar when our bodies are asking for it (hello me right now) and baking the freaking cake when we want to have a sweet treat or celebrate the small wins of the week (which in these times, I advocate for more than ever).

So, here is a recipe to support those of you reducing your sugar intake and still wanting to celebrate the s**t out of being alive. 


Wild Rye Pecan Waffles with Berry Chia Jam (gluten & dairy free) 

You would never know these waffles are gluten-free, dairy-free, and low in sugar! THIS CHIA JAM is one of my favorite things to make to accompany them. It's so simple to make, and it has zero refined sugar.  Adding chopped pecans to the batter makes them even more nutritious and adds great texture, making these waffles entirely satisfying. Added bonus: leftover batter stores great in the fridge for a few days so you can have healthy waffles (or pancakes) on the fly! 


1 box Wild Rye Almond Flour Pancake Mix 

2 eggs or 1 mashed ripe banana if plant-based

2 T olive oil 

1 cup unsweetened nut milk 

½ cup chopped pecans (optional)

1 recipe cooled Berry Chia Jam (below) 


Waffle Instructions:

  1. Preheat waffle maker.
  2. In a medium bowl combine eggs, olive oil, and nut milk. 
  3. Add dry mix and chopped pecans and stir until well combined. 
  4. Grease your waffle maker and make yourself some waffles! 

Berry Chia Jam:

2 cups berries (fresh or frozen) - raspberries and blackberries are my faves

Pinch salt 

½ teaspoon vanilla extract or vanilla paste if you have it 

1 teaspoon lemon zest (optional)

2 tablespoons chia seeds 


  1. In a small saucepan over medium heat cook berries, vanilla, lemon zest (if using), and salt until berries are beginning to break down and their juices are bubbling. 
  2. Add in chia seeds and stir well to combine. *If your berries are particularly tart you can add a dash of honey until your preferred sweetness is reached.
  3. Remove from heat and allow to cool! Your jam will thicken as it cools =) 


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